} The 5-Layer casserole in question conforms to the International
} Standards Organization recommendation for student casseroles (C.843
} bis). Uniform casserole preparation throughout the world is just
} another step towards international culinary cooperation, and it's good
} to see that you young radishes are public-spirited enough to heed the
} international standards when it's chow time on Monday night.
}
} In case you don't have access to the Proceedings of the Subcommittee on
} Pies, Pastas, Non-fattening Beverages, Casseroles and Cheese
} By-Products, issue 473 (Upper Sandusky, Ohio, 1989), pages 32-344, the
} Oracle is happy to excerpt the portions of the Subcommittee's
} recommended recipes that will answer your question:
}
} 5-LAYER STUDENT CASSEROLE
}
} Layer 1 -- The Physical Layer
}
} Tomato sauce, mud, romano cheese, grated goat extract, iguana
} eyeballs, moose turd, carraway seeds.
}
} Layer 2 -- The Digestion Link Layer
}
} Hydrochloric acid, nasal mucous, phlegm, bile, ground kidney, diced
} liver, E. coli bacteria.
}
} Layer 3 -- The Enzymatic Layer
}
} Huge chunks of rotten horsemeat, carrots, onions, garlic, beets.
}
} Layer 4 -- The Mastication Layer
}
} Brussels sprouts, more rotten horsemeat, Hamburger Helper, orange
} juice.
}
} Layer 5 -- The Mezzanine Layer
}
} Peanut butter, barley malt, oat bran, cow's brains, nutmeg, basil.
}
} The Committee's recipes, of course, cover the entire seven-layer ISO
} model, with the five layer casserole as a suboption for interim
} implementation.
}
}
} You owe the Oracle an antacid tablet and a copy of the Proceedings of
} the Subcommittee on After-Dinner Mints and Tablecloths.
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