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Join our award winning team of tricksters for a spectacular night of mystery that'll keep you guessing for a long time to come.
Lawn Keeper in Hull provides exceptional Lawn Care and Maintenance services to homeowners throughout Hull, Beverley and the local area....
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More things to do and places to go in the Summer Holidays
Things to do and places to go in the Summer Holidays.
In the past, pole dancing has been largely confined to the world of lap dancing bars and night clubs....
Perfecting your elevator speech can be a great way to open up a business conversation.
to spend with a great local business
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Parallels Releases Mac Management for Microsoft System Center Configuration Manager (SCCM) Update, Delivers Comprehensive Mac Management with SCCM on Par with Native PC Management
October 23, 2014
Parallels Announces Parallels Desktop 10 for Mac with OS X Yosemite Integration, Enables launch of Office Applications up to 50 Percent Faster and Delivers Up to 30 Percent Better Battery Life
August 20, 2014
Parallels Access Brings Its Superior Remote Access to Android and iPhone, Gives Users of Traditional Remote Desktop Solutions a Simpler and More Effective Mobile Experience
June 17, 2014
Parallels Mac Management for Microsoft System Configuration Manager Wins Best of Microsoft's TechEd 2014 Award
May 21, 2014
Parallels Survey of IT Professionals Finds Macs are Moving Beyond BYOD Phenomenon, Now Considered for Broader Corporate Deployment
March 25, 2014
Parallels Mac Management for Microsoft System Center Configuration Manager is a Best of TechEd 2014 Winner!
Parallels Mac Management for Microsoft System Center Configuration Manager enables companies to completely manage Macintosh computers. Parallels didn't settle on just a few Mac manageability features, but instead developed a product that takes full advantage of every function of Configuration Manager.
Best App for Running Windows - Parallels, Parallels IP Holding GmbH
Parallels was the first virtualization app for Intel-based Macs. This popular app has won this category for three years in a row.
While the voters didn't tell us why they prefer Parallels, one reason may be the ease it offers in running Windows and OS X applications side-by-side, without having to reboot your Mac. Parallels is also a performance leader in the Mac virtualization market.
Parallels started out with a slight lead in early voting, and just kept on going. By the end, it was the clear winner.
The final poll totals for the Best App for Running Windows are:

subset: commoncrawl


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8 Tips for Stress-Free Holiday Entertaining
'Tis the season to eat, drink, and be merry, but sometimes playing hostess can feel more like a burden than a blessing. We asked the party pros for advice on how to throw the perfect soireeheadache-free!
By Margaret Bristol
Know Whos Boss
Learn to delegate, says Hall. Whether you need help cleaning up the yard, scrubbing the guest bath, or making a playlist, ask your spouse or child to pitch in so you aren't doing it all.


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Pope Benedict XVI, left, followed by Grand Master of the Knights of Malta Matthew Festing, leave at the end of a mass to mark the 900th anniversary of the Order of the Knights of Malta in St. Peter's Basilica, at the Vatican.
Pope Benedict XVI is seen behind a window of his popemobile as he delivers his blessing to faithful gathered in St. Peter's Square for his general audience at the Vatican.
Pope Benedict XVI reads a document in Latin where he announces his resignation.
Pope Benedict XVI waves from the popemobile wearing a Mexican sombrero as he arrives to give a Mass in Bicentennial Park near Silao, Mexico.
Pope Benedict XVI waves from his popemobile on his way to the Spanish Steps in central Rome, for the traditional prayer before a statue of the Virgin Mary on the occasion of the Immaculate Conception.
Pope Benedict XVI places a note in the Western Wall, Judaism's holiest site, in Jerusalem's Old City.
President Barack Obama and first lady Michelle Obama meet with Pope Benedict XVI at the Vatican.
Pope Benedict XVI receives a delegation of religious leaders from all over the world at a peace meeting in Assisi at the Vatican.
President George W. Bush and Pope Benedict XVI walk down the Colonnade of the White House in Washington, following an arrival ceremony on the South Lawn.
Pope Benedict XVI stands by the salvaged remains of Pope Celestine V.
This mid-1970s file photo shows the archbishop of Munich and Freising Joseph Ratzinger, who is to be elevated to cardinal by Pope Paul VI.
Pope Benedict XVI talks with Russia's President Vladimir Putin, left, during their meeting at the Vatican.
Pope John Paul II, left, poses with Cardinal Joseph Ratzinger of Munich, who was named prefect of the Congregation for the Doctrine of the Faith and President of the Pontifical Biblical Commission and of the International Theological Commission, the former Holy Office.
Pope John Paul II places his hands on the shoulders of West German Cardinal Joseph Ratzinger, archbishop of Munich and Freising, during the solemn inauguration of his ministry as universal Pastor of the Church in Vatican City.
A man checks lottery tickets next to numbers written on a note pinned to an image of Pope Benedict XVI in a shop in Naples, Italy,
Calendars of Pope Benedict XVI are on sale at a kiosk at the Vatican.
Pope Benedict XVI, center right, attends a meeting of Vatican cardinals at the Vatican.


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Official Rocky Knockout Costume (ref: 68921)
- Your Price:
- € 41.49
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Product InformationThis is a Orion Costumes product
View all Orion Costumes productsThis is a Rocky product
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Transform from underdog to champion with our Official Rocky Knockout costume! This feminine yet formidable looking outfit is based on the red, white and blue ensemble worn by Rocky Balboa in the third installment of the movie franchise. This is an official licensed product with the MGM Studios seal of approval that certainly packs a punch!
Costume includes:
- Gown with belt
- Shorts
- Top
- Gloves
The Rocky Knockout costume includes a pair of satin shorts in the iconic American flag design worn by Stallone. The shorts feature the Rocky trademark logo to the waistline, red and white stripe print and star detail around the hem of each leg. The shorts are half elasticated to the back to fit and flatter your shape.
Also included is a short-sleeve white top. A blue satin band of stars edging the v-shaped neck line coordinating the look to the shorts.
Worn over the shoulders is a white satin gown featuring the iconic Balboa name in large letters to the back. The robe can be fastened using the red satin belt or worn open to reveal all.
Completing the look is a pair of authentic looking boxing gloves to ensure you box like a butterfly and sting like a bee!
Party themesRockySport CostumesLetter 'R' CostumesLetter 'B' Costumes
- Sizing
Sizes for this costume are:
- Small:
- Dress Size: 10
- Bust: Up to 34.5"
- Waist: Up to 27.5"
- Hips: Up to 37"
- Medium:
- Dress Size: 12
- Bust: Up to 36.5"
- Waist: Up to 29.5"
- Hips: Up to 39"
- Large:
- Dress Size: 14
- Bust: Up to 38.5"
- Waist: Up to 31.5"
- Hips: Up to 41"
- Extra Large:
- Dress Size: 16
- Bust: Up to 41"
- Waist: Up to 34"
- Hips: Up to 43.5"
- Specs
- Material: 100% Polyester
- Packaging: Resealable PVC Bag & Header Card
- Product Suitability: Adult Specific Item - All Ages Over 15 Years
- Washing Instructions: Dry Clean Only
Have a question about this product? Why not get in touch by completing the boxes below.
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|Last Updated ( Monday, 09 April 2007 )


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Phone: 860-570-5270
Ron and his staff work with alumni and other members of the Law School community who wish to support the advancement of the School through their philanthropy. They work collaboratively with the dean, the Law School Foundation and its board of directors to attract the private funding that is vital to keeping the UConn Law School in the forefront of legal education.
Phone: 860-523-0077
Steve is the foundation administrator for The University of Connecticut Law School Foundation, Inc. (LSF). Steve's financial duties include the preparation of the financial statements, with footnotes, which are audited annually by an external auditing firm. These financial statements are prepared in accordance with GAAP (Generally Accepted Accounting Principles). Steve prepares and files the Form 990 which is required by the IRS annually. Numerous state filings are done to satisfy individual state compliance laws. Steve reconciles all unrestricted, temporarily restricted and permanently restricted funds in bank and investment accounts to the general ledger. Steve functions as the liaison with the executive, audit, finance and investment committees of the LSF.
Phone: 860-570-5428
Marie handles all of the accounts payable, cash receipts and payroll functions of the Law School Foundation (LSF). For accounts payable, she processes all requests for disbursement forms. Marie prints the checks and mails or distributes them accordingly. Maries handles all cash receipts of the LSF. Marie ensures proper preparation of payroll checks and payment of appropriate taxes. n addition, she assists the foundation administrator with financial statement preparation and stewardship (the preparation of the endowment reports to donors).
Phone: 860-570-5150
Jen maintains the constituent database. She produces constituent reports and mailing lists for use by various offices at the Law School. In addition, she supports gift entry activities for the Development Office. Jen also prepares class notes for the Communications Office and maintains the online community. Jen is a liaison with the vendors of both the database and the online community.


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Lightweight convertible pants, built for wherever adventure takes you. Flexion performance nylon/spandex delivers active stretch and easy-pack, easy-wear, easy-care performance. Exclusive FreeDry™ technology ensures moisture-wicking, quick-drying comfort. FreeShade™ UPF 50+ sun protection shields skin from burning.
See all the Horizon Performance Stretch Styles
Slightly Curvy: Modified hourglass body shape. Evenly proportioned waist sits below natural waistline; mid-rise; evenly proportioned hip; average thigh; straight leg.
Need Help? 1-800-426-8020


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Dresses & Skirts
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Band-Knit Cap-Sleeve Sheath
The simplicity of this little black dress is seductive, not to mention the way it's structured to wind its way around curves with horizontal bands of finely ribbed knit. 92% Matte rayon, 7% Nylon, 1% Spandex. Machine wash, cold; reshape and lay flat to dry. Or dry clean. Imported.
- Pullover style; hourglass fit.
- Square neckline and cap sleeve. Sweater knit trim at the shoulder. Back zip with exposed sweater knit placket; hook and eye closure.
- Substantial weight of knit. Unlined.
- Length: 36.5".
We're so sorry: this item sold out sooner than expected. For an equally stylish substitute, please call our Style Experts at 1.877.948.2525. Or click on Live Help below for immediate assistance.


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text:
Bug/Error reports:
* None reported
Planned improvements:
* Update in Cataclysm
Change Log:
* Updated Thunderclap, (Imp.) Revenge and the Vitality talent to reflect the changes in Patch 3.3.3
* Added ICC aura buff, increasing health and damage done by up to 30%
* Added Mocking Blow
* Separated Shield Slam damage while Shield Block is up
* Updated Shield Slam to post-3.3 changes (DR reduction + 30% extra threat)
* Updated Devastate to do 20% more damage
* Fixed Armor formula using the wrong level
* Added a Physical Damage Reduction buff for Shaman/Priest critical heal buffs (100% Uptime)
* Added the 'loss' of Block on avoidance once Unhittability is achieved.
* Added Burst Time stat values and HEP (Health Equivalence Points)
* Fixed Vitality working twice
* Fixed Flask of Stoneblood
* Fixed Blocking part of TankPoints numbers
* Added rough calculations on Instants for both TP and EH
* Added Mixology as option. This will automaticly scale the Elixirs/Flasks chosen to it's right number
* TankPoint & EH stat values added.
* Added Block to TankPoints.
* Added Armsman Enchant. (Parry Rating part not included)
* Added Defensive stats, talents and buffs
* Added new tab for damage intake numbers.
* Supports Icecrown Citadel (T10 bonus, Icewell Radiance)
* Changed Zip-file to contain both .ods and .xls versions
* Added Eternal Earthsiege Diamond choice
* Fixed innate threat always connecting
* Fixed Shockwave & Heroic Throw connect chances
* Added Elixirs and Flasks that have an effect on threat. To allow this all input stats are changed to ratings.
* Added 3 extra numbers on the Rotation page. These are rotation rage/sec cost, autoswing Rage and the total.
* Added Parry Haste Immunity check for bosses.
* Changed Shockwave to use melee hit chance. Thunderclap is still on spell hit chance though.
* Fixed Deep Wounds bonus on Cleave crits.
* Added dropdown menus for talents, glyphs, set bonuses and raid buffs.
* Fixed a ton of links that were missing or pointing to the wrong cell due to cut & paste work.
* Added raid buffs & debuffs, all stats to be entered are now paperdoll/armory stats.
* added WotLK set bonuses (all tier 2p bonuses).
* Fixed a reference error with Thunderclap.
General Conclusions:
* Glyph of Devastate gives anywhere from 5-15% extra overall threat.
* It's in fact so good it makes Devastate do more overall threat than Cleaving 2 targets and that for only ~1/2 the rage cost!
* The general priority is Shield Slam (SB) > (Imp) Revenge > Shield Slam > Devastate / cooldowns
* fast vs slow weapons with Deep Wounds is a minimal difference, especially if you don't have to keep up your own debuffs. Slow is better when at lower HS rates.


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Surveillance and Preparedness for Ebola Virus Disease in Oklahoma
Visit ebola.health.ok.gov for the latest information and updates from state public health officials on Ebola Hemorrhagic Fever in Oklahoma.
Renew Your Vehicle Tag Online
More than 39,000 Oklahomans have enjoyed the convenience of renewing their vehicle registration tag online. CARS allows you to renew commercial, non-commercial and farm vehicle registrations and provides email reminders when its time to renew.
Oklahomans can now gather and analyze state data in one location at Data.OK.gov. The new online data site provides Oklahomans with an unprecedented level of openness in Oklahoma's state government.
How Are Your Tax Dollars Being Spent . . .
Find out by searching OpenBooks for such items as state employee payroll, agency expenditures including travel, and vendor payments made by an agency through the Office of Management and Enterprise Services.
For Job Seekers and Employers
Matching the Right People With the Right Jobs. The right match begins with the right resume.
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Wednesday's winning Powerball numbers drawn
Published On: Sep 18 2013 11:01:39 PM EDT
Updated On: Sep 18 2013 11:31:16 PM EDT
Updated On: Sep 18 2013 11:31:16 PM EDT
Here are the winning Powerball numbers for Sept. 18: 7, 10, 22, 32, 35 and the Powerball is 19.
This is the nation's fifth largest jackpot.
Copyright 2013 by Hearst Television. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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Views: 5288
While I can't speak for the woman at the event, I CAN tell you that as a chocolate maker and a chocolatier, I have spent 5 long years educating people about the differences between my business and other chocoaltiers, as well as the nuances in flavour that cocoa beans create. Making your own chocolate gives the chocolatier infinitely more control over the quality and taste of the final product.
Also, the industry in general has created an image in the average consumer's mind that chocolatiers make chocolate. Case in point: I recently watched a chocolatier television pour chips into a double boiler, and proclaim "this is how you make chocolate". WTF???? Are you kidding me???
Is wanting to differentiate your products from that of your peers "snooty"? I don't think so - especially when you have the potential to create a product of a quality that far surpasses your peers. Anyone with minimal training (aka homemakers, and grannies) can take a mediocre chocolate and make good chocolates (chocolate confections). However let's see the same unskilled "chocolatier" acquire good beans, roast them perfectly, remove the shells, and grind them into a perfectly smooth, decadent chocolate BEFORE making confections out of them. The end result can be absolutely stellar.
IF quality matters to you as you claim, then I would suggest that you definitely seek out snooty companies that make their own chocolate.
Hi Brad, and Happy New Year,
For some reason, your post of several months ago escaped my attention, and in many ways I agree with you. It's fine to differentiate your products from those of your peers. Terrific and good for you -- I'm a capitalist, too. But you can learn to do the same thing without turning people off. Your passion for your chocolate comes through and I like that. But if you can make an elite chocolate and do so without elitism, and people will not only love your chocolate -- they'll love your company. The approach can be made to be as easy to swallow as the chocolate, is all I'm saying.
As for Recchiuti, he does some nice things with chocolate, and some of his bars are are very good, and I wouldn't want to have standards that are so incredibly high that I never eat anything but bean-to-bar. An analogy: do you forego buying a car until you can buy a Rolls? Of course not.
I absolutely agree with you on this: there are plenty of "chocolatiers" who probably make their stuff from Baker's chocolate or some such stuff, pretty it up with lots of interior decorating, and jack up the price. Big mistake, to be sure, and it does muddy the field for legitimate people. BTW -- I actually DO seek out companies that make their own chocolate. (I'm with you about Lindt, and regarding Godiva, well, the empress has no clothes and hasn't had any for ages.)
Indeed, I actually tried to purchase SoChoklat online, but it would appear that you don't deliver to the US, because I couldn't arrange delivery anwhere but Alberta. Do you market here? If not, it's a bit like saying "we're the best anywhere, and you can't have any." See what you can do to sell some to us.
BTW -- I fully agree that a side-by-side tasting of several bars from one company is a great way to go. I've even done it first thing in the morning, as recommended by Chloe Doutre-Roussel. At first I thought the idea was nuts, until I had bought some bars while on a business trip and I did the tasting one morning in my hotel room. I was blown away by the heightened acuity in my taste buds. I highly recommend the early morning tasting idea, but it's not for the faint of heart.
Thanks for the feedback. At this time we don't ship anywhere outside of Calgary for the simple reason that the demand here in Calgary (over a million people) is enough to consume all that we make. Choklat isn't a bulk producer. Economically there's simply no reason to broaden our reach to other markets when our current demographic consummes all of our supply.
I'll be the first to admit that differentiating our product and our strategy from that of our peers over the past few years has been difficult. The strategy has in no way meant to make other chocolate makers look bad, however I know it comes across that way in some readers' eyes. The best analogy I can think of is that of the wine industry here in Calgary. Imagine for years that the consumer has been sold "red wine", "white wine", and "zinfandel" by EVERY wine store. No brands. No Sommoliers, No vineyards, no nothing. Everybody gets the same red, white, and zin and has been led to believe that the wine stores all produce their own wine because it's bottled differently from store to store. Inside however, the product is more or less the exact same from the same supplier. Then along comes a wine store that imports and sells wine properly, and employs a sommolier to help educate consumers about the differences that grapes, region, weather, soil, fermentation, etc play in the production of their varieties of wines. The new wine store clearly opens the consumers eyes to the vast array of taste possibilities. At the same time it's mere presence seems pretentious to those who are happy with the ol' "stand by" red, white and zyn.
There is simply no way for that new wine store to differentiate its products without disclosing to the consumer in even the most subtle way that the traditional way of buying wine has been misleading. The current stores do NOT make the wine they sell, even if their name is on the bottles! Some consumers will be upset at the new store for "attempting to make the existing peers look bad", while others will applaud the new bold direction, and honest disclosure.
This has been the case with my business. It has doubled in size since I first opened my doors, and this year will see even more growth yet. It appears that while a few feathers get ruffled, most people appreciate the honest approach to things. I would hazard a guess that those whose feathers are ruffled are either:
1) big fans of our peers who are overly defensive, or
2) people who don't care about the truth or quality of anything they put in their mouth.
What I DO know however, is that my outspoken approach to promoting chocolate here in Alberta has caused our largest competitor to change the verbiage on their packaging from "Manufactered in Calgary Alberta" to "Manufactured from imported ingredients", and at the same time OTHER small chocolatiers are now beginning to promote the brands chocolate they use rather than tell people it's "their" chocolate.
As far as I'm concerned, if my peers are making changes because of what I'm doing, then I'm definitely doing something right, and those who don't like my honest, candid approach, can crawl back into their hovel and suck a lemon. (not that I'm saying you don't appreciate it Keith! Haha!).
On the topic of early morning tastings.... Hmmm... Is that before or after brushing my teeth? An apple or orange BEFORE tastes a whole heck of a lot better than after! I wonder if chocolate is the same.
Do the tasting BEFORE brushing. OK to have some water, but room temp water -- nothing cold, or the chocolate will take longer to melt. It's the most intense way to taste chocolate -- even if it's impractical for most people. Also not good if you're not a "morning person".
I have been a Chocolatier for over 20 years and have made truffles the old fashioned way that the professionals have taught me. Like with everything "new and improved" tries to replace "what has been for generations" in an effort to make way for new ideas and create new businesses. There is room for everyone's ideas, new or old, and there is no need to make anyone feel less than or inferior to make yourself feel superior. I have learned a long time ago you can't please everyone all of the time and the most important opinion is your own.
Bean to bar is a relatively new term and did not exist originally as part of the "Chocolatier" function. Chocolate manufacturers made the chocolate and the Chocolatiers were the artisans that created the decadent fillings that were the original products desired in the first place. The chocolate was merely a thin coating used as a wrapper, if you will, so you could pick up the truffle without getting it all over.
My advise to you is to do what you love, make the product you love, make the best product you can and don't be attached to the good opinion of others.... they tend not to last very long! "When you judge others you don't define them you define yourself"
Chocolate is fun and there is enough room for everyone...... Go out and keep the world sweet!
Really has it comes to terms that define what we do? I am a chocolatier, I melt chocolate to create new and exciting things. Why would that be a bad thing? Call me a re-melter if you wish. LOL
We are all artisans in our own way regardless of what we do. " re-melter " sounds negative but in the grande scheme of things does anyone care? I don't think the average consumer or even a more savvy chocolate lover would really care what you call it.....As long as it taste good, looks good and people enjoy it, that's what matters most, no?
Be proud of what you do. Just my two cents.
I have been making chocolate "at origin" from tree-to-bar in Costa Rica for about 3 years...the last 1.5 years really starting to produce a viable amount to support our family. Our challenge has been defining our chocolate as something better than the "rustic" chocolate that is not tempered or conched.
I just wanted to agree with Dirke on his two cents. Whatever you do, do it well and if you buy chocolate to use for your truffles or bars then give the "chocolate maker" some credit. Since we are also cacao producers, we are very aware of each stage of the chocolate process....not to say we are experts. But each player is important and those who are doing it all...know that everyone deserved all the credit and "Value added" to making chocolate.
I understand the bean-to-bar chocolate makers difficulty selling to "re-melters"...we have had several chocolateers, and pastry chefs who want to use our chocolate for their products because it is from Costa Rica and is superior in quality. However...we cannot produce that kind of volume and need to make the maximum value added. I only will wholesale to people who are going to give credit and pay fair value all the way to the producers.
Ok, this discussion is getting pretty old......let's wrap it up and close it out. Bean to Bar producers or creative pastry chefs crafting chocolate confections from wonderful chocolates--- we are all artisans making beautiful products for other to enjoy---- let's move on and get some more productive discussions going!!
Andy Johnson
Belle Fleur Chocolates
I feel compelled to ad my 2 cents here as I have had to explain to non-industry folks at chocolate tastings I have conducted the difference between a chocolate producer and a chocolatier/confectioner. We all know the difference, but we also know that creativity and craftsmanship may be expressed in many forms. While M & M/Mars is a volume producer of mass-market commericial finished goods, they also roast a lot of beans. Conversely, the good folks at See's Candies have never roasted a bean and they are driven to quality as much as the next guy.
It is paramount the we educate the consumer on their options and teach them to differentiate so that they can make decisions based on knowledge and not solely advertising, negative or otherwise. The information must be conveyed thoughtfully, objectively and accurately. I do not condone 'bashing' as a form of education. We are not the Chocolate Police but it is not inconceivable that a little respectful policing is in the best interest of the industry.
Roast, melt...whatever you do, do it with integrity, passion and creativity and advocate for an open and collegial environment for all to thrive and succeed.
I'm amazed that people are still replying to this after 3 years. Jim, your response is the best one yet. Thank you.
According to their FaceBook Company Overview, the original company in question still uses the term 're-melters'. I know for a fact they have lost business with a few of us re-melters for use of this term and way of thinking.
That's okay though, with today's market, there's plenty more to engage business with.
© 2014 Created by Clay Gordon.


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Topic: Pan Pizza Soft & Light Recipe (Read 18803 times)
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Posts: 130
Re: Pan Pizza Soft & Light Recipe
Reply #40 on:
October 22, 2008, 11:07:39 AM »
Hi Pete
Thanks once again
With regards to your reply, I have a few more questions regarding each point.
2) If my understanding is correct, what you are saying is I should measure out the IDY, Salt and Sugar using something like a Tea spoon rather than using my Scale. Do correct me if I am wrong on this point. By the way do u get a special spoon that has multiple measurements on it for example, 1/10 of a teaspoon or 2/10 of a teaspoon. This would be a great tool, as a measurement like 0.4 Tsp would just measure on this type of a spoon as 4/10 of a teaspoon. This may be asking too much but I don't think it is impossible.
3,4,6) On my next attempt I would stir in the oil with the water, salt and sugar mixture. Then add the flour gradually while stirring on speed 1 using my Beater Attachment (A picture of which I have posted in a previous post). This stirring should continue for around 2 mins and not too much longer. I then fit my Dough Hooks and knead with that for a further 4-5 Minutes.
To feel a bit satisfied I think I will hand knead after this step for about a minute and no longer just to make sure the feel of the dough is correct. I am certain this will solve the problems I have had with my previous attempt.
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Re: Pan Pizza Soft & Light Recipe
Reply #41 on:
October 22, 2008, 12:32:38 PM »
Re 2), yes. I have a standard set of measuring spoons, including one-tablespoon, one-teaspoon, half-teaspoon, one-quarter teaspoon and one-eighth teaspoon. I also have a set of mini-measuring spoons such as shown at
. These range from one-quarter teaspoon to one-sixty-fourth teaspoon. I usually round out or estimate the volume measurements given in the dough calculating tools if they don't fit my measuring spoons exactly. Since fractions are taught in U.S. schools in about the 4th or 5th grade, I assume that most people can execute this task.
With respect to your mixer issues, I don't know if your mixer times will be the same as mine using a stand mixer. You will just have to go by feel in your case.
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Re: Pan Pizza Soft & Light Recipe
Reply #42 on:
October 23, 2008, 03:47:00 AM »
Hi Pete
Thanks for that info
Thats exactly what I need.
Hopefully tonight, I will have some more time on my hands and thought I would try making recipe #6. I was just thinking of doing a 24hr cold fermentation rather than 3 day as I require the pizza for tomorrow night. Is the recipe in #6 structured to allow for a 24 hour fermentation or does some ammendments need to be made.
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Re: Pan Pizza Soft & Light Recipe
Reply #43 on:
October 23, 2008, 09:49:26 AM »
Recipe #6 should be OK for a 24-hour fermentation.
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Re: Pan Pizza Soft & Light Recipe
Reply #44 on:
December 24, 2008, 05:59:25 AM »
Hello Pete
I hope all is well with you.
I have made this again.
This time I went for a 2 Day fermentation as I felt it tasted better the last time compared to 3 day.
I have 1 quick question.
I have access to an oven that goes right up to 300 Degrees Celsius.
At what temp would you suggest I bake the pizza and approx how long should I bake it for.
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Re: Pan Pizza Soft & Light Recipe
Reply #45 on:
December 29, 2008, 12:31:54 PM »
I don't know which of the seven (or more) dough recipes I gave you is the one you are now using, but maybe it doesn't really matter all that much. I think I would use 260 degrees C, which is equivalent to 500 degrees F. For the small sizes of the pizzas you have been making, you might even try using a slightly lower oven temperature. Ovens vary, so I can't tell you how long to bake the pizzas. You will have to just experiment until you get things right. Have you tried any of the potato-based recipes yet and, if so, what the results were?
Last Edit: December 29, 2008, 12:33:35 PM by Pete-zza
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Re: Pan Pizza Soft & Light Recipe
Reply #46 on:
January 08, 2009, 06:13:07 AM »
Hi Pete
I hope u are good
I got your reply a bit late that day as I had already baked the pizza by then but anyways here is what I did and the results.
First I used Recipe #1 with a few alterations. I made 3 pizza's in total.
Pizza 1
80% Bread FLour + 20% Semolina
Pizza 2
50% Bread flour + 50% Cake Flour
Pizza 3
80% Cake Flour + 20% Semolina
The balance of the ingredients were as follows.
Water (55.555%): 70.04 g | 2.47 oz | 0.15 lbs
IDY (0.88885%): 1.12 g | 0.04 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
Salt (1.75%): 2.21 g | 0.08 oz | 0 lbs | 0.4 tsp | 0.13 tbsp
Vegetable (Soybean) Oil (4.27199%): 5.39 g | 0.19 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
Sugar (1.875%): 2.36 g | 0.08 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp
Total (164.34084%): 207.18 g | 7.31 oz | 0.46 lbs | TF = N/A
The method for each dough was as follows.
1) Added water, Salt and Sugar to mixer bowl and stirred for 30 sec till fully dissolved.
2) Added oil to water mixture and stirred for 30 Sec till fully dissolved.
3) Mixed IDY and Flour in a separate bowl.
4) Using beater attachment I slowly added in flour and kneaded with beater attachment for approx 2 minutes till dough left the sides of the mixer bowl.
5) Replaced beater attachment with dough hooks and kneaded for about 4 to 5 minutes. I periodically stopped the kneading processing after 3 minutes to check if the dough is OK and usable. At around 4.5 minutes I found the dough soft, easy to handle and tacky but not sticky. When i removed my finger from the dough, no dough was stuck to my fingers. I figured that all is OK.
6) I hand kneaded dough for about a minute and shaped into a ball. I left standing for 5 minutes while I oiled my PAN.
7) After oiling my pan I rolled out dough using rolling pin to the desired size and placed into oiled pan. I placed the pan into a plastic packet and straight into my refrigerator.
The same method was followed for Pizza 2 and 3.
42 Hours later I was ready to use the pizza.
Took out from fridge and left outside for about an hour. I then topped it with sauce, chicken and cheese.
Put it into the oven on temp 230 Degrees Celsius.
I put all 3 Pizza's into the oven at the same time.
They baked for approx 25 minutes.
Up until this time all was OK.
At 20 Minutes I found that the cheese on the pizza began to burn and harden. The pizza most affected was the one with plain cheese and no other toppings. I guess thats because the other pizza's had toppings which delayed the browning of the cheese but hey I aint no scientist. Just a blind guess.
Anyways I was forced to take out the pizza because the chicken and pepproni pizza's cheese started to brown and burn as well.
Heres what I found.
The pizza did not stick to the pan. It removed itself quite easily.
When cutting it you could feel the softness and slight crispiness on the crust. Just one problem I found.The pizza was breaking apart very easily. If you were to pickup a slice it would break and in some instances even crumble in your hand. I cant understand why but would take another blind guess at saying it was due to under baking it.
Any advice on how to avoid this in the future.
In terms of the taste it was soft on the inside, quite airy, and chewy just how I wanted it. The crust was very very slightly crispy. The color of the crust was a very light brown colour. Normally Romans Pizza is a dark brown to almost turning blackish color like burned. Other than that I was fairly pleased with the results and I guess I am 1 step closer to perfecting it.
Anyways Take care and Best Regards. Looking forward to hearing from you.
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Re: Pan Pizza Soft & Light Recipe
Reply #47 on:
January 08, 2009, 08:16:17 AM »
I see a couple of problem areas.
First, you changed the flour component of the recipe. You should have been OK with the 80/20 bread flour/semolina flour blend for Pizza 1 because the total effective protein content of that blend, assuming typical U.S. flours, is around 12.2% (I used the Harvest King bread flour and Bob's Red Mill for the calculation). However, when you used the 50/50 bread flour/cake flour blend for Pizza 2 and the 80/20 cake flour/semolina blend for Pizza 3, you dramatically altered the recipe since the blend for Pizza 2 has an effective total protein of 10% and the blend for Pizza 3 has an effective total protein of 8.98%. What brings down the protein content in both cases is the low protein content of cake flour, which in the U.S. is around 8% (e.g., for the King Arthur cake flour). Cake flour offers much less gluten development than bread flour or semolina flour and, hence, less strength to the final baked product. It will be cake-like and likely to break apart in your hands or on the plate, much as you appear to have experienced. In using the cake flour blends for Pizzas 2 and 3, you perhaps should also have altered the hydration values for the dough formulations for those Pizzas to reflect the reduced absorption characteristics of the cake flour. That would result in a stiffer dough with less resistance to falling apart when baked.
I would rather see you stick with the original recipes than to alter them to accommodate the use of cake flour, which takes us down a new path of exploration which I would prefer not to pursue. However, if you wish to use cake flour and proceed on your own, that is your call. You can use member November's Mixed Mass Percentage Calculator at
to create whatever flour blend you would like to use with whatever protein content you find acceptable.
Second, you perhaps should not have baked all three pizzas at the same time in your oven, especially with the different combinations of toppings. There are some people who have the ovens and oven management skills that permit them to bake multiple pizzas at one time, even with different toppings combinations, but that is not the method I use with my oven. I bake pizzas one at a time. That allows me to control one pizza at a time to get the desired results for that one pizza.
Last Edit: March 15, 2013, 09:15:55 AM by Pete-zza
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Posts: 130
Re: Pan Pizza Soft & Light Recipe
Reply #48 on:
January 09, 2009, 03:02:12 AM »
Hi Pete
Thanks for pointing out my mistake.
At the time it didn't strike me that using a weaker flour than bread flour would significantly affect the final outcome of the pizza. Never the less I have learned something and actually thankful that I have made this error as the next time I don't have bread flour on hand (yes, I didn't have enough bread flour and cake flour was the next best thing) I would wait to get some before creating a disaster using some other flour.
With regards to pursuing this recipe using cake flour, I think I would pass on that. Without your guidance, it will be quite futile.
Anyways thanks again for the advice
I always look forward to it
I am planning to make this soon and will inform you of the outcome.
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Re: Pan Pizza Soft & Light Recipe
Reply #49 on:
January 09, 2009, 07:24:56 AM »
I don't want to discourage you from doing
experimentation with your dough recipes, including trying cake flour. It's just that it has been a very long time since I last played around with cake flour for pizza and I would prefer not to give you advice that is based solely on memory.
If you do a forum search on cake flour, you will find several posts on its use in pizza doughs, although maybe not exactly in the context of a thick crust pizza. In your case, you might treat cake flour in a pizza dough as a separate side project.
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Posts: 130
Re: Pan Pizza Soft & Light Recipe
Reply #50 on:
January 09, 2009, 07:51:24 AM »
Hi Pete
You haven't discourage me in anyway. No disrespect to anyone else on this forum, but if you are not going to be directly involved in any of my experimentation, then I wouldn't want to diverse into those sections of pizza making. Until I perfect on whats already available, and specially those topics that you can assist with, I would stick soley with that. Once I gain some experience and understand why each method is done in the specific order that it calls for as well as the scientific reasoning for each ingredient, I would stick to the very basic knowledge that I already have.
Also once I build up on the correct set of utensils as well as appliances needed to create the perfect pizza, then I could experiment further. My therm is on its way so I guess I could try another Pappa John Pizza soon.
Last Edit: January 09, 2009, 07:54:17 AM by cinnamos
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Posts: 130
Re: Pan Pizza Soft & Light Recipe
Reply #51 on:
January 12, 2009, 02:40:09 AM »
Hello Pete
Good news
I managed to locate a supplier of Vital Wheat Gluten
I thought it comes in a liquid form but the guy says it comes in a powder form so my assumption is its Gluten Flour.
What % of VWG should be used to a specific amount of flour.
Also would it make a significant difference in substituting VWG for Semolina which I am currently using.
I also forgot to mention that this company sells many other dough Strengthening and Conditioning products.
Would you need me to try other ingredients on my pizza to see the difference from what it already is like?
Last Edit: January 12, 2009, 02:56:45 AM by cinnamos
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Re: Pan Pizza Soft & Light Recipe
Reply #52 on:
January 12, 2009, 08:56:36 AM »
The amount of vital wheat gluten (VWG) to use, to be accurate, depends on the protein content of the particular brand you will be using. Typically, the protein content of VWG products is around 65-75%. As you will see from the forum's Pizza Glossary at
semolina flour and vital wheat gluten are two different animals, so their effects on the dough will be entirely different.
The amount of VWG to use is either the recommended volumetric amounts specified by the producer of the VWG (e.g., so many teaspoons for a specified volume of flour) or a more accurate measurement, by weight, calculated mathematically. I usually use the mathematical approach, and for this purpose I use member November's Mixed Mass Percentage Calculator at
That calculator allows one to determine the amount, by weight, of the VWG to add to a quantity of flour having a particular protein content to achieve a final blend with a particular target protein content. If you can ascertain the protein content of the particular brand of VWG you will be using, I can help you with the tool. To make the best use of the tool, you will also want to know the protein content of the base flour to which you will be adding the VWG, or at least the general type (e.g., all-purpose flour, bread flour, etc.).
For now, I would hold back on investigating other dough additives. However, if you can provide a list of what they are, I can look at the list to see if there is anything on that list that you might consider at some point down the road.
Last Edit: March 15, 2013, 09:13:45 AM by Pete-zza
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Posts: 130
Re: Pan Pizza Soft & Light Recipe
Reply #53 on:
January 13, 2009, 01:50:21 AM »
Hello Pete
Here is a list of what this company supplies
Abimono 40 V / VS
Abimono 90 V
Abitec PGPR
Abitec SS 40
Abitec SSL 80% (Sodium Stearyl Lactylate)
Abitem V80 GB (Datum Ester)
Ammonium Bicarbonate FG
Ascorbic Acid - various grades
Beta Carotene 10%
Brown Sugar
Buttermilk Powder
Calcium Phosphate Di Basic
Calcium Phosphate Mono Basic
Calcium Phosphate Tri Basic
Calcium Propionate
Calcium Sulphate Food Grade
Caramel Powder
Citric Acid Anhydrous BP / USP
Citric Acid Monohydrate BP / USP
Cocoa butter replacer
Cocoa butter substitute
Cocoa Powder
Coconut oil
Corn Starch
Cream of Tartar
Datum Esters
Demineralized Whey Powder
Dextrose Monohydrate
Di Calcium Phosphate
Divider Oil
Egg Powder
Enzymes - Various
Food colours - Various
Full Cream Milk Powder
Fungal Amylase (Petronase 5000)
Fats - various
Gelatine Edible - Various
Glucose Liquid
Gluten Vital Wheat
Glyceride Mono and Di
Glycerol Monostearate Acid Stable
Glycerol Monostearate SE / NE
Heavy Mineral Oil
Light Mineral Oil
Liquid Paraffin
Maize Starch
Malto Dextrine
Mineral Oil Heavy
Mineral Oil Light
Mono Calcium Phosphate
Palm kernal oil
Palmacid 5516
Petronase 5000
Sodium Acid Pyrophosphate
Sodium Benzoate B.P.
Sodium Bicarbonate USP/FG
Sodium Metabisulphite
Sodium Stearyl Lactylate
Soya Lecithin Food Grade
Starch Maize
Starch Wheat
Stearic Acid - All Grades
Sugar - Brown /White
Tri Calcium Phosphate FCC,NF
Vital Wheat Gluten
Wheat Gluten
Wheat Starch
Whey Powder
Whey Powder Demineralized
White Mineral Oil Heavy
White Mineral Oil Light
White Sugar
Xanthan Gum
Let me know if anything there is worth using
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Re: Pan Pizza Soft & Light Recipe
Reply #54 on:
January 13, 2009, 12:24:00 PM »
Thank you for the list.
Most of the ingredients in the list are intended to be used for commercial applications and to address specific problems that professionals have in making commercial products. For example, several of the ingredients are used for frozen dough formulations and to address problems making frozen doughs and combating problems such as bread spoilage (e.g., mold) and staling.
For now, I don't see any need to use other ingredients on the list, other perhaps than to look at the possibility of using vital wheat gluten to supplement your local all-purpose flour. We might also choose to look at using a bit of ascorbic acid (Vitamin C) for dough strengthening purposes and to get a bit more rise out of your doughs. But that can wait also.
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Posts: 130
Re: Pan Pizza Soft & Light Recipe
Reply #55 on:
January 16, 2009, 03:20:03 AM »
Hi Pete
The company from which I am going to purchase my VWG informed me that the Minimul Protein Content of the VWG is at 75%. Could you in the mean time assist me finding out how much of VWG I need to add in for Recipe #1
Flour (100%)
Water (55.555%): 70.04 g | 2.47 oz | 0.15 lbs
IDY (0.88885%): 1.12 g | 0.04 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
Salt (1.75%): 2.21 g | 0.08 oz | 0 lbs | 0.4 tsp | 0.13 tbsp
Vegetable (Soybean) Oil (4.27199%): 5.39 g | 0.19 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
Sugar (1.875%): 2.36 g | 0.08 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp
Total (164.34084%): 207.18 g | 7.31 oz | 0.46 lbs | TF = N/A
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Re: Pan Pizza Soft & Light Recipe
Reply #56 on:
January 16, 2009, 09:43:28 AM »
It looks like you forgot something in the dough formulation you posted. If it is Recipe #1, that would be the 126.07 grams (4.45 oz.) of flour. However, I note that that recipe already calls for a blend of bread flour and semolina flour. It would not make much sense to supplement that flour blend with vital wheat gluten (VWG) because its protein content is already at around 12.22% (based on a typical bread flour and typical semolina flour). Any VWG added to that blend while keeping it in the bread flour protein range is very likely to be minuscule (maybe 1/3 teaspoon). If you add a meaningful amount of VWG to the bread flour, that will push the target protein content of the blend into the high-gluten flour range, which may not be suitable for the recipe you plan to use. Unless your bread flour is low on protein for some reason (there can be fairly wide variations from one brand of flour to another), there would be little reason to supplement it with VWG. In my opinion, it would only make sense to supplement a lower protein flour like all-purpose flour to raise its protein content to the bread flour protein level. You might recall that the original recipe from which this thread evolved calls for using bread flour.
Please let me know how you wish to proceed. If it so happens that you decide to use all-purpose flour and supplement that flour with VWG, if only to get some experience using VWG, you will want to note if there is anything on the flour bag that specifies the amount of protein for a given serving size (e.g., "x" grams of protein for a 1/4-cup serving). Those numbers may not be precise but good enough for our purposes. Other information that would be helpful is the weight per sample size of the brand of VWG you will be using. For example, for one popular retail brand of VWG in the U.S., Bob's Red Mill brand, 1/4 cup of their VWG weighs 30 grams:
. That information will allow us to convert the weight of VWG needed to supplement your base flour, which may too small to measure on your scale, to a volume measurement. As it so happens, the Bob's Red Mill brand of VWG also has a protein content of 75%.
I will await your reply before proceeding further.
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Posts: 130
Re: Pan Pizza Soft & Light Recipe
Reply #57 on:
January 19, 2009, 06:29:00 AM »
Hi Pete
Good to hear from you.
Oops Sorry about that. I did forget the flour measurement in my previous post.
Now regarding the use for VWG, If you remember in Reply 15 of this post, I mentioned that My first attempt produced a fairly favorable pizza but a few things were missing and one was the chewiness. it just wasn't there. At the time, VWG was not available and the only alternative was Semolina which works exceptionally well, No doubt.
Also, in reply 16 you mentioned something to the effect, that use of semolina flour would not produce the type of chewiness and taste I am after, as many commercial pizzerias don't use semolina.
Well since I now finally have VWG available to me, I thought let me take this whole experience from a different angle and to a whole new level.What I would like to do is slowly push my flour from a Bread Flour Category into a High Gluten Flour category. By Slowly, I mean with each attempt I would do this to compare the difference. If I remember correctly, My bread flour is 12% protein. What I would ideally do is push it up to 12.5% and increase my 0.5% on every attempt.
At this very time I don't have on hand the VWG as well has My Bread Flour. Once I do I will post to you the "amount of protein for a given serving size" as you requested.
I will also weigh out the 1/4 cup of VWG.
With these experiments, it would ultimately help me in understanding how VWG affects flour and how High Gluten Flour affects the overall outcome of Pizza.
Also a thought had just come to mind. On one of my attempts, I cant remember which one it was, I decided to go for a 3 day cold fermentation to improve the flavor of the crust. I notice that by the end of the first day, my pizza already risen by 70% at the least. So by the middle of the second day, probably approximately 36 Hours, the pizza was double in its pan. When it came to the third and final day, it looked like the pizza had over fermented. How I came to this conclusion is when I placed a flat spatula underneath the pizza which was still in the pan to see if its stuck, it began to break into pieces and some if not most of the pieces began to stick to the pan. Well, I didn't lift much of it, just a small area just so I could inspect. I didn't interfere any further. I just topped it and baked it. After the baking, it seemed fine. Some portions of the pizza stuck to the bottom of the pan but I was able to remove the pizza completely from the pan before destroying it.
I'm just going to digress for a moment. When I attempted the Pappa Johns clone, in the first day I noticed that the dough had risen to double it size. In the second day it rose to 3 times its size. By the third day and final day, it became one big disaster. When trying to remove the dough from the container which it was placed in, it stuck to the container.
I am assuming that if I had to try and remove my pizza from its pan I would have experience similar results like the Pappa Johns attempt. I found one common denominator which passed the eye. The dough temp. I never thought it was so important up until now. You learn something new every day.
Never the less, My question is simply, what should the final dough temp be, before it is placed in the fridge for a 3 Day fermentation. Also take into account the heat that is transferred when rolling the dough out to its desired size so it can be placed into the PAN and then refrigerated.
Thanks again for all your help
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Re: Pan Pizza Soft & Light Recipe
Reply #58 on:
January 20, 2009, 09:49:43 AM »
I'd like to first clarify a point with respect to the semolina. In Reply 16, at
I did not say that the semolina would not provide the type of chewiness and taste you were after. If you re-read my post, you will see that I said that
You may also find that the chewiness that the semolina flour produces is not the type of "chewiness" you are after.
Semolina will, in fact, produce a chewy characteristic in the finished crust. However, as I noted, it may not be the same "type" of chewiness you are after.
If you are interested in increasing the protein content of the bread flour you are using to approach that of high-gluten flour, you would use a targeted protein content of about 14.2%. If you start with the 12% protein content of your flour and increase it by only 0.5%, to 12.5%, the amount of VWG you would need to use for that purpose, assuming a flour weight of 127.07 grams, would be very small--a bit more than 1/3 teaspoon (0.40 t. for the Bob's Red Mill brand of VWG). If that is what you would like to do and then increase the amount of VWG in 0.5% increments, that is fine. However, if that is the case, you will want to practice using November's Mixed Mass Percentage Calculator at
so that you learn how to do the calculations yourself at your own pace and convenience.
With respect to your question about finished dough temperature, I would shoot for a finished dough temperature of around 75 degrees F (about 24 degrees C). It is possible that you will add a few degrees to the dough temperature as you roll it out and place it into your pan but if your room temperature is lower than 75 degrees F, it is possible that your dough will also cool down because of the lower room temperature. In your case, I suggest that you use a water temperature that will get the finished dough temperature to about 75 degrees F (about 24 degrees C) and actually measure the finished dough temperature to see how close you came to the calculated value. There are factors beyond room temperature, flour temperature and machine frictional heat that can affect the finished dough temperature.
Last Edit: March 15, 2013, 09:11:28 AM by Pete-zza
Registered User
Posts: 130
Re: Pan Pizza Soft & Light Recipe
Reply #59 on:
January 21, 2009, 02:51:20 AM »
Hello Pete
I'm hopefully gonna get the VWG by today. I am also going to buy my Bread Flour as well. I'm totally out. I saw two types of bread flour. One with 12% protein and one with 11% protein. The one with 12%, I already tried. I am thinking of trying the one with 11%. Its more for experimental purposes as these are the 2 major brands of bread flour easily available and it would assist in knowing the difference.
Regarding November's Mixed Mass Percentage Calculator, I think this would be the perfect opportunity for me to finally learn how to use these tools. Once I am ready with all my Ingredients as well as my thermometer, I will let you know. I will also have the nutritional facts available. Then if it isn't too much trouble, we could go through the process together so I understand how to use the calculator.
Anyways take care and we will keep in touch.
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Our good friend Dwight over at The Filmcake published a really interesting blog post we think deserves your attention. Having just finished his first short film, he has begun to reflect on the reviews he's written from the perspective of a new filmmaker.
Along the way, he touches on several things many of us involved with independent film at any level struggle with – how important are access and funding? To what extent, if any, should those circumstances affect or make themselves known to the viewer? And finally, how should critics approach low or no-budget films?
Read the whole thing here. And when you're done, we'd love to hear what you think about the subject in our comments section below.


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Cars > GoMango2606's Garage
About GoMango2606's Garage
About me and my passion for cars
I love American Muscle, Charger, Mustang a real car is a V8, not a 6 not a 4! I love putting the rice rockets to shame!
My first car
Was a AMC Hornet with a 304 under the hood, ghetto but fast!
Car I wish I still had
My first car, I could have done alot with that old beast.
My dream car
My Daytona Charger with all the horses its able to make.
Car clubs I'm in
Myspace Daytona owners club.
- Type of racing: NHRA Drag!
- Driver: Force
- Driving song: 10001110101 from Clutch
- Car game: Need for speed
— Profile last updated: Jul 16, 2008
GoMango2606's Groups 1 – 3 of 3
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F.A.S.T. Enthusiast
The "Mopar or No car"... Enthusiast
True American muscle is the modern Hemi motor in either 5.7 or 6.1. The Charger is a big fast mean looking sport/touring ride that sparked the re-birth of the American Muscle Car scene. Performing in the areana of Vetts and Mustang GT's with room for all your boys and girls to party along...
Arizona, United States
Top Speed Auto Group Enthusiast
Hello, Top Speed Auto Group is a place where you can get much-needed tech info on how to repair, modify, and maintain your vehicle. As a member, you will have fun, as we have an area for you to post pictures of your vehicle(s), a place for automotive trivia, and an amazing off-topic area where...
Maryland, United States
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Midnight Musclecars Club
We are The "MECCA" of Mopar Clubs.
Bringing together Mopar enthusiasts from all over the world. It's FREE to join, the only requirement is that you have Mopar on the brain.
husiasts/Club%20test%20gifs/CLUBRAMIT2.gif If you are interested in...
Kansas, United States
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- Dec 30, 2007 at 8:01 am
- That's a sweet pic of it in front of the old gas station.
You should let me use that on our web site.
Scott (71 Charger)
- Dec 16, 2007 at 8:31 pm
- Couple new videos added, got the headers in.
- Oct 18, 2007 at 1:41 am
- I'm surprised that you have that many losses.
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Headers and exhaust
Dec 3, 2007
Filed under: 2006 Dodge Charger (Marilyn)
swapped the stock headers and exhaust for aftermarket. Cherry bomb vortech after cat exhaust and hedman street headers. great power improvement! Also getting about 3 miles more per gallon. Did the work in the garage, exhaust was easy, headers are a pain...
Daytona (chipped and modified) V.S. SRT-8 Stock.
Dec 13, 2006
About two months befor signing in to Motortopia. I Ran across a guy with a nice all black SRT-8 Charger (6.1 ltr Hemi, 425 horses and 0-60 in 5.2 seconds) at a friends place of...
Dec 12, 2006
Late night driving back from a business trip to L.A. I decided to see what Marilynn had in her. I ramped her up slowly until I had the speed o' pegged at 160 mph, I was running about 4800 rpm's, I gradually creeped it up to 5600 rpm's leaving me with about...
Cars > GoMango2606's Garage


text:
SOL Grotto is part of a larger project called Natural Discourse at UC Botanical Gardens at Berkeley, where artists, architects, scientists and poets have been invited to spend time in the gardens and engage with the space. The contemplative space was designed by Rael San Fratello Architects and built by Matarozzi/Pelsinger Builders. The simple wooden shed was built upon a pre-existing deck in the Californian Area adjacent to waterfall at Strawberry Creek.
The main feature of the grotto is the use of 1,368 glass rods in one of the walls. The rods were part of the stockpile of 24 million glass tubes left behind in San Jose, California after Solyndra filed for bankruptcy. The rods are destined to be destroyed unless artists and architects like Ronald Rael and Virginia San Fratello use them in new projects. The glass 39-inch rods are inserted into the wall and act as transmitters, pulling in light, the sound of the adjacent waterfall and even cool air via the Venturi effect. The result is an electric blue, cool interior that sounds like you're inside the waterfall, which is created without the help of any power source. While there has been some controversy regarding the use of the rods from the failed company, the grotto is bringing visitors to the gardens and everyone seems to agree it is a beautiful space.
+ Rael San Fratello Architects
+ UC Botanical Gardens at Berkeley
Images ©Matthew Millman, Kent Wilson, and Michael Friel
1 Comment
Jessica May 10, 2014 at 3:32 am
The video is a fantastic addition to this blog, helping describe this grotto's experience. Although a very small space, the way it manipulates light and sound, its contemplative function and close association with water really captures the essence of what a grotto is. The use of unconventional grotto materials to create such an environment is intriguing, and shows the direction grotto-like contemporary design can take. What I would love to see is these design techniques translated into buildings much larger than a pavilion, as I think they could really add some transitory qualities that are missing in commercial buildings, and might perhaps make them more enjoyable places to occupy.
I am currently researching the grotto in contemporary design. To follow my research click on the link below, and please don't hesitate to point my research in different directions, provide advice, etc.
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