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frogtog

I've had It

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I'm not going to worry about this anymore, Life is to short. What I have worried about all these years is how do they know how much

sugar ( or what ever they use ) to put on Frosted Flakes ? You fill a small bowl and it's sweeten just right, fill a big bowl and it's sweeten just right. So how the heck do they know ?  

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I'm pretty sure it involves fractions and polynomial nomenclature.  And Pi.  

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The same guy invented the thermos bottle:

You pour in something cold and it stays cold.

If you pour in hot, it stays hot.

How do it know?

:D

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And Pi.

I like me some cherry pi.  Not with Frosted Flakes, though.

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Pi's aren't square, pi's is round

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Pi's aren't square, pi's is round

Mmmm...Its like warm apple pie...

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Duuuude, I just got back from a week in Charleston, S.C. and one morning for breakfast I had crispy french toast. It was french toast covered and cooked with a Frosted Flake coating. Woooooooo!

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Thermos invented by an Italian so PIZZA PI is involved, geezzz gotta tell you fellas everything

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Bill (Sam McMurray): "What's that new thing you got over there at food and drug?"

Clark: "Oh the Crunch enhancer? Yeah it's a non-nutritive cereal varnish. It's semi-permiable. It's not osmotic. What it does is it coats and seals the flake, prevents the milk from penetrating it."

Bill: "Yeah it's a beautiful product."

Clark: "Yeah I like it."

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