Lunchies, perfected

After some intense research (math shown below), a team at Leeds University has come up with the procedure for a 'perfect' bacon butty. Key parameters include broiling the bacon for seven minutes at 475 F, and using bread that is 1 to 2 cm thick.

The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

  
Mood : hungry