Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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  #41 (permalink)   Report Post  
Ida Slapter
 
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On Wed, 27 Apr 2005 08:56:09 -0600, Eric Jorgensen
> wrote:

>I also believe that it's entirely appropriate for a
>convicted felon such as Martha Stewart to have to wear a cumbersome
>tracking device while under house arrest - just to remind 'em that they're
>still being punished.


How do you feel about conticted and released sexual preditors?



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!
  #42 (permalink)   Report Post  
Mike Avery
 
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Ida Slapter wrote:

>On Wed, 27 Apr 2005 08:56:09 -0600, Eric Jorgensen
> wrote:
>
>
>
>>I also believe that it's entirely appropriate for a
>>convicted felon such as Martha Stewart to have to wear a cumbersome
>>tracking device while under house arrest - just to remind 'em that they're
>>still being punished.
>>
>>

>
>How do you feel about conticted and released sexual preditors?
>
>
>

I'm not sure what either of these have to do with baking.

In Martha Stewart's case, she hasn't finished serving her sentence.
She's on probation, and the tracking device is part of her sentence.

In the case of sexual predators, there are some real issues. If they
are out on probation, they should be tracked like any other parolee.
However, should a person be marked for life because of something they
did and served a sentence for? Should they have another chance at a
normal life. Registration has caused some real problems for people who
are trying to get their lives back together. Some people have made
independent copies of the sexual offender lists and put them on-line.
And, while you can get off the government's lists, you can't get off the
independent ones - there are just too many of them. Which doesn't seem
at all fair.

So, I'd like say yes, they should have a chance at a normal life, but
the recidivism rate on sexual offenders is shockingly high. Until we
have therapy that really, really works, until we have therapy and
analysis that can accurately predict which offender will return to their
illegal ways, registration is the least of the evils.

Mike

  #43 (permalink)   Report Post  
Wayne Boatwright
 
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On Thu 28 Apr 2005 04:19:29a, Ida Slapter wrote in rec.food.baking:

> On Wed, 27 Apr 2005 08:56:09 -0600, Eric Jorgensen
> > wrote:
>
>>I also believe that it's entirely appropriate for a
>>convicted felon such as Martha Stewart to have to wear a cumbersome
>>tracking device while under house arrest - just to remind 'em that they're
>>still being punished.

>
> How do you feel about conticted and released sexual preditors?


I say if you "contict" them, then you should relase them!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #44 (permalink)   Report Post  
Eric Jorgensen
 
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On Thu, 28 Apr 2005 11:19:29 GMT
Ida Slapter > wrote:

> On Wed, 27 Apr 2005 08:56:09 -0600, Eric Jorgensen
> > wrote:
>
> >I also believe that it's entirely appropriate for a
> >convicted felon such as Martha Stewart to have to wear a cumbersome
> >tracking device while under house arrest - just to remind 'em that
> >they're still being punished.

>
> How do you feel about conticted and released sexual preditors?



When their attorneys successfully argue that they should commute half
their sentence to house arrest, they should wear 'em too.
  #45 (permalink)   Report Post  
Ida Slapter
 
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On 28 Apr 2005 15:16:23 +0200, Wayne Boatwright
> wrote:

>I say if you "contict" them, then you should relase them!


Ok...there was an error with one finger between a "T" and a
"V".....and I know you know the meaning of one finger! <vbg>



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!


  #46 (permalink)   Report Post  
Wayne Boatwright
 
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On Thu 28 Apr 2005 12:58:44p, Ida Slapter wrote in rec.food.baking:

> On 28 Apr 2005 15:16:23 +0200, Wayne Boatwright
> > wrote:
>
>>I say if you "contict" them, then you should relase them!

>
> Ok...there was an error with one finger between a "T" and a
> "V".....and I know you know the meaning of one finger! <vbg>


LOL! I do indeed.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #47 (permalink)   Report Post  
Stark
 
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> "Sridhar Sathya" > wrote in message
> ...
> > When I make pizza dough it raises well, around double the size in about 45
> > minutes. The problem with my dough is it is too gooie and I'm not able to
> > toss it. Even when I try to knead it it is too elastic and shrinks as I
> > knead the dough.
> >
> >
> > I follow the following recipe (I use a bread machine for making the
> > dough).
> > 1 tablespoon sugar
> > 1 1/4 cup water
> > 1 teaspoon yeast
> > 3 cups bread flour
> > 1 teaspoon salt
> > 1/4 cup oil.
> >
> >
> > Any suggestions?

>
>


Someone suggested your dough is too wet. I agree. I use a bread machine
to make my pizza dough. Only 1/2 cup water for 1 1/2 cups bread flour.
Sometimes an extra teaspoon or two to get the machine mix started, but
that's it. Usually make it in the morning; let it rise in the fridge;
take it out late afternoon and work with it around 7:00. It can still
be cool and slightly elastic but workable.

Sticky dough may also be caused by humidity. The variation is amazing.
I've used same formula with same ingredients on different days and
gotten entirely different doughs. And as unpleasant as it is to work
with, the stickier dough seems to make a better pizza crust.
  #48 (permalink)   Report Post  
Ida Slapter
 
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On Thu, 16 Jun 2005 13:15:04 GMT, Stark > wrote:

>> > When I make pizza dough it raises well, around double the size in about 45
>> > minutes. The problem with my dough is it is too gooie and I'm not able to
>> > toss it. Even when I try to knead it it is too elastic and shrinks as I
>> > knead the dough.


You haven't kneaded the dough long enough to develop the gluten.
Double your kneading time. The way to tell is take a golf ball size
of dough and you should be able to stretch it as thin as a balloon
without it breaking. If the dough snaps and shrinks...your kneading
job has not been completed.


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!



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