Home |
Search |
Today's Posts |
|
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. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
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! |
|
|||
|
|||
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 |
|
|||
|
|||
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 |
|
|||
|
|||
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. |
|
|||
|
|||
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! |
|
|||
|
|||
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 |
|
|||
|
|||
> "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. |
|
|||
|
|||
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! |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Pizza dough | General Cooking | |||
Pizza dough | General Cooking | |||
Pizza Dough No.3 | General Cooking | |||
pizza dough that can be kept? | General Cooking | |||
I need help with my pizza dough! | General Cooking |