text:
Negotiating Corporate Change: Confidential Information, David Carlson, VP, Management Information Systems
James K. Sebenius
Publication Date:Jan 08, 1997Discipline:NegotiationSource:Exercises |
Product number:897057-HCB-ENG Length:7p |
English Hardcopy Black & White
Also Available in:
English Hardcopy Black & White | $ 6.93
This case provides the confidential role information necessary for one person in a four-person negotiation simulation about a major corporate change. Specifically, it describes the role of David Carlson as he attempts to negotiate a new uniform corporate information system with three peers.
learning objective:
To give direct experience in internal, cross-functional negotiations. Basic concepts and skills of negotiation are emphasized, along with coalition building and dealing with potential blockers. The context involves internal negotiations to build support for a major change initiative.
subjects covered:
Information management; Negotiation; Power and influence; Simulations; Transformations


text:
Please enter a maximum of 5 recipients. Use ; to separate more than one email address.
06.17.2013 |
Motiva Enterprises shut down a production unit at its refinery in Port Arthur, Texas, after discovering a possible leak, according to a filing. The company took the catalytic feed hydrotreater unit offline.
By BEN LEFEBVRE
Motiva Enterprises shut down a production unit at its refinery in Port Arthur, Texas after discovering a possible leak, according to a government filing.
Motiva, a joint venture between Shell and Saudi Aramco, took the catalytic feed hydrotreater unit offline, according to its filing with the Texas Commission on Environmental Quality.
All comments are subject to editorial review. All fields are compulsory.
A searchable database of project activity in the global hydrocarbon processing industry
Engineers and designers are highly skilled individuals. Forcing them to enter design changes using tables, forms and spreadsheets is unproductive and uneconomical, and it increases the likelihood of human error—this is the way that most instrumentation software systems currently work. For too long, software vendors have denied engineers and designers the simple practicality of a graphical visual engineering interface with "drag and drop" capability and inbuilt intelligence, ensuring changes are automatically replicated into all the associated data and databases.
Will previously-planned downstream investments be cut back in 2015 due to lower global oil prices?
Yes 58%
No 11%
Depends how long current prices last 30%

subset: commoncrawl


text:
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Employees Rate Hyatt Regency Santa Clara as #1 "Bay Area's Top Workplace" in their Category


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Suzy Rust is the same now as she was then - a spoiled, wealthy, screwed up person who toys with people till she's tired of them, then cuts them off in the cruelest way she can think of. She gets off on it. Any given relationship has about a 1 - 2 year lifespan with her, if that. I'm sure she just got tired of Weems and chose not to be bothered to see if he could get home ok because she was done with him. Her guilty feelings about it now strike me as lame and, to be honest, pretty fake.
And this is a very poorly written piece - I have trouble believing it won an award.


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Mar 24, 2013 7:06 PM
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Like (0)
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text:
- Like
- Thanks for voting!
- Download
- Collection
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Loading Comments
- Small tit newcomer writhes and wriggles on her furry bed as she vibrates herself to uncontrollable pleasure


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Description:(Hewlett-Packard) ML570G3 Redundant Fan Option Kit
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text:
Thursday, February 28, 2008
Baking Together in the Land of St. Honore'
"Mother, you would not believe the pastry shops in the city, with row upon row of the most beautiful, small cakes and slices, dressed up fancy like they were runway models with piped whipped cream, chocolate curls, glazed fruits and more. The macarons are lined up and in a rainbow of colors. It is hard to choose what to try, they are all so precious. My favorite shop was the bread shop. There were wonderful round loaves, like bowling balls, all golden crusted,
and long thin leaves, shorter thin loaves, loaves with nuts or olives or herbs worked into the dough, and braided breads, too. My favorite was the simple pain francaise, made with just flour and water, yeast and salt. Would you like me to make you some French Bread to share?"
The mother smiled. This was the daughter who used to have nothing to do with the kitchen. "Yes, I'd love to learn how to make it, too."
So they scrubbed the counter and gathered their simple ingredients. The yeast was proofing and they were measuring the flour when the mother asked, "Why do you like this bread if it is so simple?"
"Well, I suppose it is because it is the essence of bread. The long rising times gives it a surprising depth of flavor. The interior is moist and has a good crumb when it is done right. It is also interesting that how you turn the dough while shaping it determines if it will hold itself in a nice narrow loaf. Probably the best part is the crust…especially if you mist it many times when it starts baking. It is crispy yet chewy and not hard." Then she thought some more and decided that "the absolute best part is how it makes your kitchen smell…there is nothing like the smell of fresh baked French Bread."
Later, after they had mixed the dough and given it it's long rises, shaped it and set it to rise again in the floured linen, then used a bread board with a long handle to slide the loaves onto the baking pan, they put the loaves into the oven and waited for that great fragrance.
The mother put the tea kettle on again and made a fresh pot of tea. Knowing that there would be a few hours wait to let the baked bread cool before they could eat it, she knew that she better have something to put in her mouth in the meantime. Soon the kitchen was filled with that wonderful smell of baking bread.
At last the loaves were cool enough. Butter and jam were at hand, but the first bite was of unadorned French Bread. It was perfect. The daughter smiled at her mother and knew that this would be the first of many times that they would bake this bread together. The mother smiled at her daughter and was glad in her heart that her daughter had come home from her travels with a recipe for such wonderful bread and not a tattoo or a sudden fiancée. She also didn't tell her that she had baked the same Julia Child French Bread recipe as a much younger mother…better to let her daughter think it was new. They raised their tea cups and saluted each other, then each had another bite of bread.
Come join me in touring the many, many sites of the Daring Bakers this February as they show you their experiences with this wonderful, moist, fragrant, crusty and utterly delicious French Bread using a recipe by the amazing Julia Child. You'll wish that you were in the Land of St. Honore' yourself. For the Daring Baker Blogroll, click here.
The recipe can be found at the bottom of this post, picked this month for us by the lovely and talented Mary (Breadchick) of The Sour Dough and beautiful and skilled Sara of I Like to Cook.
Here is the recipe:
Julia Child's classic of all classic recipes for French Bread. Bon Appetit!
Pain Francais (French Bread)
(From Mastering the Art of French Cooking: Volume Two by Julia Child and Simone Beck)
Daring Bakers Challenge #16: February 2008
Recipe Quantity:
3 - baguettes (24" x 2") or batards (16" x 3") or
6 – short loaves, ficelles, 12 – 16" x 2" or
3 – round loaves, boules, 7 – 8" in diameter or
12 – round or oval rolls, petits pains or
1 – large round or oval loaf, pain de menage or miche; pain boulot
Recipe Time: 7 – 9 hours
Additional Information About the Recipe Flour: French bakers make plain French bread out of unbleached flour that has gluten strength of 8 to 9 per cent. Most American all-purpose flour is bleached and has slightly higher gluten content as well as being slightly finer in texture. It is easier to make bread with French flour than with American flour.
Bakers' Oven Versus Home Ovens: Bakers' ovens are so constructed that one slides the formed bread dough from a wooden panel right onto the hot, fire-brick oven floor, a steam injection system humidifies the oven for the first few minutes of baking. Steam allows the yeast to work a little longer in the dough and this, combined with the hot baking surface, produced an extra push of volume. In addition, steam coagulating the starch on the surface of the dough gives the crust its characteristic brown color. Although you can produce a good loaf of French bread without steam or a hot baking surface, you will a larger and handsomer loaf when you simulate professional conditions.
Stand Mixer Mixing and Kneading of French Bread Dough: French bread dough is too soft to work in the electric food processor, but the heavy-duty mixer with dough hook works perfectly. The double-hook attachment that comes with some hand held mixers and the hand-cranking bread pails are slower and less efficient, to our mind, than hand kneading. In any case, when you are using electricity, follow the steps in the recipe as outlined, including the rests; do not over-knead and for the heavy duty mixer, do not go over a moderate speed of number 3 or 4, or you risk breaking down the gluten in the dough.
Equipment Needed: Unless you plan to go into the more elaborate simulation of a baker's oven, you need no unusual equipment for the following recipe. Here are the requirements, some of which may sound odd but will explain themselves when you read the recipe.
• 4 to 5 quart mixing bowl with fairly vertical rather than outward slanting sides
• a kneading surface of some sort, 1 1/2 to 2 square feet
• a rubber spatula or either a metal scraper or a stiff wide metal spatula
• 1 to 2 unwrinkled canvas pastry cloths or stiff linen towels upon which the dough may rise
• a stiff piece of cardboard or plywood 18 – 20 inches long and 6 – 8 inches wide, for unmolding dough from canvas to baking sheet
• finely ground cornmeal or pasta pulverized in an electric blender to sprinkle on unmolding board so as to prevent dough from sticking
• the largest baking sheet that will fit in your oven
• a razor blade or extremely sharp knife for slashing the top of the dough
• a soft pastry brush or fine spray atomizer for moistening dough before and during baking
• a room thermometer to verify rising temperature
Making French Bread:
Step 1: The Dough Mixture – le fraisage (or frasage)
1 cake (0.6 ounce) (20grams) fresh yeast or 1 package dry active yeast
1/3 cup (75ml) warm water, not over 100 degrees F/38C in a glass measure
3 1/2 cup (about 1 lb) (490 gr) all purpose flour, measured by scooping
dry measure cups into flour and sweeping off excess
2 1/4 tsp (12 gr) salt
1 1/4 cups (280 - 300ml) tepid water @ 70 – 74 degrees/21 - 23C
Both Methods: Stir the yeast in the 1/3 cup warm water and let liquefy completely while measuring flour into mixing bowl. When yeast has liquefied, pour it into the flour along with the salt and the rest of the water.
Hand Method: Stir and cut the liquids into the flour with a rubber spatula, pressing firmly to form a dough and making sure that all the bits of flour and unmassed pieces are gathered in. Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky.
Stand Mixer: Using the dough hook attachment on the speed the mixer manufacturer recommends for dough hook use or the lowest setting if there is no recommendation, slowly work all the ingredients together until a dough ball is formed, stopping the mixer and scrapping the bits of flour and chunks of dough off the bottom of the bowl and pressing them into the dough ball. Continue to mix the dough on a low speed until all the bits of flour and loose chunks of dough have formed a solid dough ball.
Both Methods: Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky. Let the dough rest for 2 – 3 minutes while you wash and dry the bowl (and the dough hook if using a stand mixer).
Step 2: Kneading – petrissage
The flour will have absorbed the liquid during this short rest, and the dough will have a little more cohesion for the kneading that is about to begin. Use one hand only for kneading and keep the other clean to hold a pastry scrapper, to dip out extra flour, to answer the telephone, and so forth. Your object in kneading is to render the dough perfectly smooth and to work it sufficiently so that all the gluten molecules are moistened and joined together into an interlocking web. You cannot see this happen, of course, but you can feel it because the dough will become elastic and will retract into shape when you push it out.
Hand Method: Start kneading by lifting the near edge of the dough, using a pastry scraper or stiff wide spatula to help you if necessary, and flipping the dough over onto itself. Scrape dough off the surface and slap it down; lift edge and flip it over again, repeating the movement rapidly.
In 2 -3 minutes the dough should have enough body so that you can give it a quick forward push with the heel of your hand as you flip it over.
Continue to knead rapidly and vigorously in this way. If the dough remains too sticky, knead in a sprinkling of flour. The whole kneading process will take 5 – 10 minutes, depending on how expert you become.
Shortly after this point, the dough should have developed enough elasticity so it draws back into shape when pushed, indicating the gluten molecules have united and are under tension like a thin web of rubber; the dough should also begin to clean itself off the kneading surface, although it will stick to your fingers if you hold a pinch of dough for more than a second or two.
Stand Mixer: Place dough back into the bowl and using the dough hook attachment at the recommended speed (low), knead the dough for about 5 – 7 minutes. At about the 5 minute mark, stop the mixer and push at the dough with your fingertips. If it springs back quickly, you have kneaded the dough enough. If it doesn't spring back continue to knead, stopping the mixer and retesting every 2 minutes. If the dough sticks to your fingers, toss a sprinkling of flour onto the dough and continue to knead. The dough should be light and springy when it is ready.
Both Methods: Let dough rest for 3 – 4 minutes. Knead by hand for a minute. The surface should now look smooth; the dough will be less sticky but will still remain soft. It is now ready for its first rise.
Step 3: First Rising – pointage premier temps (3-5 hours at around 70 degrees)
You now have approximately 3 cups of dough that is to rise to 3 1/2 times its original volume, or to about 10 1/2 cups. Wash and fill the mixing bowl with 10 1/2 cups of tepid water (70 – 80 degrees) and make a mark to indicate that level on the outside of the bowl. Note, that the bowl should have fairly upright sides; if they are too outward slanting, the dough will have difficulty in rising. Pour out the water, dry the bowl, and place the dough in it Slip the bowl into a large plastic bag or cover with plastic, and top with a folded bath towel. Set on a wooden surface, marble or stone are too cold. Or on a folded towel or pillow, and let rise free from drafts anyplace where the temperature is around 70 degrees. If the room is too hot, set bowl in water and keep renewing water to maintain around 70 degrees. Dough should take at least 3 – 4 hours to rise to 10 1/2 cups. If temperature is lower than 70 degrees, it will simply take longer.
When fully risen, the dough will be humped into a slight dome, showing that the yeast is still active; it will be light and spongy when pressed. There will usually be some big bubbly blisters on the surface, and if you are using a glass bowl you will see bubbles through the glass.
Step 4: Deflating and Second Rising – rupture; pointage deuxieme temps (1 1/2 to 2 hours at around 70 degrees)
The dough is now ready to be deflated, which will release the yeast engendered gases and redistribute the yeast cells so that the dough will rise again and continue the fermentation process.
With a rubber spatula, dislodge dough from inside of bowl and turn out onto a lightly floured surface, scraping bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour.
Lightly flour the palms of your hands and flatten the dough firmly but not too roughly into a circle, deflating any gas bubbles by pinching them.
Lift a corner of the near side and flip it down on the far side.
Do the same with the left side, then the right side. Finally, lift the near side and tuck it just under the edge of the far side. The mass of dough will look like a rounded cushion.
Slip the sides of your hands under the dough and return it to the bowl. Cover and let rise again, this time to not quite triple, but again until it is dome shaped and light and spongy when touched.
Step 5: Cutting and resting dough before forming loaves
Loosen dough all around inside of bowl and turn out onto a lightly floured surface. Because of its two long rises, the dough will have much more body. If it seems damp and sweaty, sprinkle lightly with flour.
Making clean, sure cuts with a large knife or a bench scraper, divide the dough into:
• 3 equal pieces for long loaves (baguettes or batards) or small round loaves (boules only)
• 5 – 6 equal pieces for long thin loaves (ficelles)
• 10 – 12 equal pieces for small oval rolls (petits pains, tire-bouchons) or small round rolls (petits pains, champignons)
• 2 equal pieces for medium round loaves (pain de menage or miche only)
• If you making one large round loaf (pain de menage, miche, or pain boulot), you will not cut the dough at all and just need to follow the directions below.
After you have cut each piece, lift one end and flip it over onto the opposite end to fold the dough into two;
Place dough at far side of kneading surface. Cover loosely with a sheet of plastic and let rest for 5 minutes before forming. This relaxes the gluten enough for shaping but not long enough for dough to begin rising again.
While the dough is resting, prepare the rising surface; smooth the canvas or linen towelling on a large tray or baking sheet, and rub flour thoroughly into the entire surface of the cloth to prevent the dough from sticking
Step 6: Forming the loaves – la tourne; la mise en forme des patons
Because French bread stands free in the oven and is not baked in a pan, it has to be formed in such a way that the tension of the coagulated gluten cloak on the surface will hold the dough in shape.
For Long Loaves - The Batard: (Baguettes are typically much too long for home ovens but the shaping method is the same)
After the 3 pieces of dough have rested 5 minutes, form one piece at a time, keeping the remaining ones covered.
Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8 to 10 inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.
Fold the dough in half lengthwise by bringing the far edge down over the near edge.
Being sure that the working surface is always lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.
Roll the dough a quarter turn forward so the seal is on top.
Flatten the dough again into an oval with the palms of your hands.
Press a trench along the central length of the oval with the side of one hand.
Fold in half again lengthwise.
This time seal the edges together with the heel of one hand, and roll the dough a quarter of a turn toward you so the seal is on the bottom.
Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand.
Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens.
Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet. During the extension rolls, keep circumference of dough as even as possible and try to start each roll with the sealed side of the dough down, twisting the rope of dough to straighten the line of seal as necessary. If seal disappears, as it sometimes does with all purpose flour, do not worry.
Place the shaped piece of dough, sealed side up, at one end of the flour rubbed canvas, leaving a free end of canvas 3 to 4 inches wide.
The top will crust slightly as the dough rises; it is turned over for baking so the soft, smooth underside will be uppermost.
Pinch a ridge 2 1/2 to 3 inches high in the canvas to make a trough, and a place for the next piece. Cover dough with plastic while you are forming the rest of the loaves.
After all the pieces of dough are in place, brace the two sides of the canvas with long rolling pins, baking sheets or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with flour rubbed dish towel or canvas, and a sheet of plastic. Proceed immediately to the final rising, next step.
For Long Thin Loaves – Fincelles: Follow the steps above but making thinner sausage shapes about 1/2 inch in diameter. When they have risen, slash as with the Batard.
For Oval Rolls – Petits Pains, Tire-Bouchons: Form like batards, but you will probably not have to lengthen them at all after the two foldings and sealings. Place rolls on a floured canvas about 2 – 4" apart and cover with plastic to rise. When they have risen, make either 2 parallel slashes or a single slash going from one end to the other.
For Small, Medium, or Large Round Loaves – Pain de Menage, Miches, Boules: The object here is to force the cloak of coagulated gluten to hold the ball of dough in shape: the first movement will make cushion; the second will seal and round the ball, establishing surface tension.
Place the dough on a lightly floured surface.
Lift the left side of the dough with the side of your left hand and bring it down almost to the right side.
Scoop up the right side and push it back almost to the left side. Turn the dough a quarter turn clockwise and repeat the movement 8 – 10 times. The movement gradually smooths the bottom of the dough and establishes the necessary surface tension; think of the surface of the dough as if it were a fine sheet of rubber you were stretching in every direction.
Turn the dough smooth side up and begin rotating it between the palms of your hands, tucking a bit of the dough under the ball as you rotate it. In a dozen turns you should have a neatly shaped ball with a little pucker of dough, le cle, underneath where all the edges have joined together.
Place the dough pucker side up in a flour-rubbed canvas; seal the pucker by pinching with your fingers. Flour lightly, cover loosely and let rise to almost triple its size. After unmolding upside down on the baking sheet, slash with either a long central slash, two long central slashes that cross at right angles, or a semi-circular slash around half the circumference.
For Small Round Rolls – Petits Pains, Champignons: The principles are the same here as for the preceding round loaves, but make the cushion shape with your fingers rather than the palms of your hands.
For the second stage, during which the ball of dough is rotated smooth side up, roll it under the palm of one hand, using your thumb and little finger to push the edges of the dough underneath and to form the pucker, where the edges join together
Place the formed ball of dough pucker side up on the flour rubbed canvas and cover loosely while forming the rest. Space the balls 2 inches apart. When risen to almost triple its size, lift gently with lightly floured fingers and place pucker side down on baking sheet. Rolls are usually too small for a cross so make either one central slash or the semi-circular cut.
For Large Oval Loaf – Pain Boulot: Follow the directions for the round loaves except instead of rotating between the balms of your hands and tucking to form a round loaf, continue to turn the dough from the right to the left, tucking a bit of each end under the oblong loaf. In a dozen turns you should have a neatly shaped oval with tow little puckers of dough, le cles, underneath where all the edges of have joined together.
Place the dough pucker sides up in a flour-rubbed canvas; seal the puckers by pinching with your fingers. Flour lightly, cover loosely and let rise to almost triple its size. After unmolding upside down on the baking sheet, slash with parallel slashes going diagonally across the top starting from the upper left and going to the lower right.
Step 7: Final Rise – l'appret - 1 1/2 to 2 1/2 hours at around 70 degreesThe covered dough is now to rise until almost triple in volume; look carefully at its pre-risen size so that you will be able to judge correctly. It will be light and swollen when risen, but will still feel a little springy when pressed.
It is important that the final rise take place where it is dry; if your kitchen is damp, hot, and steamy, let the bread rise in another room or dough will stick to the canvas and you will have difficulty getting it off and onto another baking sheet. It will turn into bread in the oven whatever happens, but you will have an easier time and a better loaf if you aim for ideal conditions.
Preheat oven to 450 degrees about 30 minutes before estimated baking time.
Step 8: Unmolding risen dough onto baking sheet – le demoulage.
The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. The reason for this reversal is that the present top of the dough has crusted over during its rise; the smooth, soft underside should be uppermost in the oven so that the dough can expand and allow the loaf its final puff of volume. For the unmolding you will need a non-sticking intermediate surface such as a stiff piece of cardboard or plywood sprinkled with cornmeal or pulverized pasta.
Remove rolling pins or braces. Place the long side of the board at one side of the dough; pull the edge of the canvas to flatten it; then raise and flip the dough softly upside down onto the board.
Dough is now lying along one edge of the unmolding board: rest this edge on the right side of a lightly buttered baking sheet. Gently dislodge dough onto baking sheet, keeping same side of the dough uppermost: this is the soft smooth side, which was underneath while dough rose on canvas. If necessary run sides of hands lightly down the length of the dough to straighten it. Unmold the next piece of dough the same way, placing it to the left of the first, leaving a 3 inch space. Unmold the final piece near the left side of the sheet.
Step 9: Slashing top of the dough – la coupe.
The top of each piece of dough is now to be slashed in several places. This opens the covering cloak of gluten and allows a bulge of dough underneath to swell up through the cuts during the first 10 minutes of baking, making decorative patterns in the crust. These are done with a blade that cuts almost horizontally into the dough to a depth of less than half an inch. Start the cut at the middle of the blade, drawing toward you in a swift clean sweep. This is not quite as easy as it sounds, and you will probably make ragged cuts at first; never mind, you will improve with practice. Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barbers straight razor at a cutlery store.
For a 16 to 18 inch loaf make 3 slashes. Note that those at the two ends go straight down the loaf but are slightly off centre, while the middle slash is at a slight angle between the two. Make the first cut at the far end, then the middle cut, and finally the third. Remember that the blade should lie almost parallel to the surface of the dough.
Step 10: Baking – about 25 minutes; oven preheated to 450 degrees (230 degrees C).
As soon as the dough has been slashed, moisten the surface either by painting with a soft brush dipped in cold water, or with a fine spray atomizer, and slide the baking sheet onto rack in upper third of preheated oven. Rapidly paint or spray dough with cold water after 3 minutes, again in 3 minutes, and a final time 3 minutes later. Moistening the dough at this point helps the crust to brown and allows the yeast action to continue in the dough a little longer. The bread should be done in about 25 minutes; the crust will be crisp, and the bread will make a hollow sound when thumped.
If you want the crust to shine, paint lightly with a brush dipped in cold water as soon as you slide the baking sheet out of oven.
Step 11: Cooling – 2 to 3 hours.
Cool the bread on a rack or set it upright in a basket or large bowl so that air can circulate freely around each piece. Although bread is always exciting to eat fresh from the oven, it will have a much better taste when the inside is thoroughly cool and has composed itself.
Step 12: Storing French bread
Because it contains no fats or preservatives of any kind, French bread is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it – let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400 degrees. In about 20 minutes the crust will be hot and crisp, and the bread thawed. The French, of course, never heat French bread except possibly on Monday, the baker's holiday, when the bread is a day old.
Step 13: Canvas housekeeping
After each bread session, if you have used canvas, brush it thoroughly to remove all traces of flour and hang it out to dry before putting away. Otherwise the canvas could become mouldy and ruin your next batch of dough.
The Simulated Bakers' Oven
Baking in the ordinary way, as described in the preceding recipe, produces an acceptable loaf of bread but does not nearly approach the glory you can achieve when you turn your home oven into a baker's oven. Merely providing yourself with the proper amount of steam, if you can do nothing else, will vastly improve the crust, the color, the slash patterns, and the volume of your bread; steam is only a matter of plopping a heated brick or stone into a pan of water in the bottom of the oven. The second provision is a hot surface upon which the naked dough can bake; this gives that added push of volume that improves both the appearance and the slash patterns. When you have the hot baking surface, you will then also need a paddle or board upon which you can transfer dough from canvas to hot baking surface. For the complete set up here is you should have, and any building-supply store stocks these items.
For the hot baking surface: Metal will not do as a hot baking surface because it burns the bottom of the dough. The most practical and easily obtainable substance is ordinary red floor tiles 1/4" thick. They come in various sizes such as 6 x 6, 6 x 3, and you only need enough to line the surface of an oven rack. Look them up under Tiles in your Directory, and ask for "quarry tiles" their official name.
For unmolding the risen dough from its canvas: A piece of 3/16 inch plywood about 20 inches wide.
For sliding the dough onto the hot tiles: When you are doing 3 long loaves, you must slide them together onto the hot tiles; to do so you unmold them one at a time with one board and arrange them side by side on the second board, which takes place on the baker's paddle, la pelle. Buy a piece of plywood slightly longer but 2 inches narrower than your oven rack.
To prevent dough from sticking to unmolding and sliding boards: White cornmeal or small dried pasta pulverized in the electric blender until it is the consistency of table salt. This is called fleurage.
The steam contraption: Something that you can heat to sizzling hot on top of the stove and then slide into a pan of water in the oven to make a great burst of steam: a brick, a solid 10lb rock, piece of cast iron or other metal. A 9 x 12 inch roasting pan 2 inches deep to hold an inch of water and the hot brick.
38 comments :
- Katie said...
Your bread looks wonderful, you have got the slashing of the bread just right.
- Dharm said...
Elle! What a lovely post and even lovelier bread! Well done on the challenge.
- L Vanel said...
What a thoughtful and well wrought story. Your bread looks beautiful.
- Peabody said...
It was a glorious bread.
- KJ said...
- Maryann said...
Your DB posts are always fun to read :)
- Dianne said...
It turned out great! Your bread is just beautiful!
- Veron said...
Beautiful Bread, Elle! Let's all raise our tea cups to the phenomenal Julia Child!
- breadchick said...
Elle, I loved the story in the land of St. Honore and could see myself as a little girl baking with my mother.
Thanks so much for not only joining Sara and I this month but for all the support.
Hugs, - 7:57 AM
- MyKitchenInHalfCups said...
What a lovely write up!
And the bread is truly a wonder! - 7:59 AM
- Jerry said...
SO WONDERFUL! Everyone is making wish I did a second batch! - 9:09 AM
- Annemarie said...
I love our trips to the land of St Honore. :) Beautiful picture of your glutinous strands, and what a great bread-baking experience.
- Andrea said...
Great story! I wish I had baking moments like that with my mother, but I'm making up for lost time now. Your bread looks great, Elle.
- Brilynn said...
St Honore is always a great land to be in!
- Meeta said...
Lovely lovely post and even lovelier bread. You know I was exhausted after I finished this challenge but reading your post has me all motivated again.
- Quellia said...
A lovely story, perfectly matched to a lovely bread!
- Cheryl said...
Another beautiful post. I love when you write the stories like this.
- Melanie said...
Loved the story - heartwarming - made me want to drive the 10+ hours to my mom's and force her to make bread with me! I'm glad the challenge went well for you.
- Deborah said...
Your stories are always the best!! Your bread looks equally as good!
- Baking Soda said...
"There's nothing like the smell of fresh baked french bread"
Amen! - 3:14 PM
- Cynthia said...
You write so vividly, I imagined being there as you told your mom about your travels :)
- Half Baked said...
Beautiful story as well as bread! It was amazing bread!
- Melinda said...
Hello Elle, I just love the story with this post. My daughter acted it out! When she had been on a holiday to France and Italy she was very keen to educate me about baking on her return. I just smiled and listened/bit my lip. She had shown very little interest before.
Your bread looks lovely. - 7:31 PM
- glamah16 said...
I always enjoy your land of St. Honore posts.
- Mary said...
What a great story! And I really love your photos. Your bread looks terrific!
- mary said...
Your bread looks wonderful, and your story is also beautiful, as usual. Makes me think of how much I enjoy baking with my mom.
I also tried your St. George's tarts last week, though without the quince. They were delicious! - 8:42 AM
- Alice Q. said...
Gorgeous post and lovely bread! Thanks for the story - it's nice to read something different!
- Jenny said...
A lovely little tale, and great job on the bread.
- Big Boys Oven said...
such a dedication you had on this bread, well done. mine was rather bit burnt! but it was worth the time! lol!
- StickyGooeyCreamyChewy said...
I always enjoy your DB posts so much. They are so charming! Your bread looks lovely too. Great job!
- Kelly-Jane said...
A really lovely post Elle, and beautiful bread too.
- DaviMack said...
As always, beautiful food and a good tale to go along with it. :)
- Sara said...
Beautiful post Elle, thanks for baking with us this month.
- Claire said...
I love the journeys of teh people of the Land of St. Honore! Just wonderful. You bread looks fantastic.
- Mindy said...
Nice Elle-!
That slashing of the bread made for quite the dramatic looking baguette... - 10:51 PM
- jasmine said...
Oh, what a lovely tale! The bread looks wonderful...
j - 9:00 PM
- Lis said...
I just love reading your posts :)
Beautiful bread, my love!
xoxo - 8:37 PM
- Cookie baker Lynn said...
What a sweet post and what lovely bread!


text:
Pet supplies retailer Zooplus grows web sales 35.5% in Q1
Total sales in 2015 are expected to reach $811 million.
A day of shopping finds mobile apps aren't driving store sales—they could be hurting them.
It's one thing to read about all the great marketing apps that stores are implementing, it's quite another to actually use them. That's the lesson I learned last month when Internet Retailer paid me to go shopping around Chicago and try out mobile marketing apps in stores. I went to four stores: Best Buy, Old Navy, American Eagle and Home Depot. And, well, I was shocked and disappointed with my experience. (You can read the full magazine story Mobile in stores: A reality check here.)
In short, there is a major difference between the promises in the press releases promoting the apps that cross my desk and my personal experience.
I first found that most stores didn't have Wi-Fi, which doesn't bode well for consumers using mobile marketing apps such as shopkick in stores. Consumers who download a free shopkick app to their iPhone or Android device can earn what shopkick calls kicks—essentially rewards points—for walking into a store. They also receive other offers while in the store for doing things such as scanning bar codes on items.
Additionally, most of the store associates I spoke with didn't know about shopkick and they couldn't tell me what was in it for me if I went to the trouble of using it. Lastly, there were no store signs at any of the retailers promoting the app, so if I hadn't already known about the program, I never would have used it.
I also found that retailers didn't promote their own apps at all in stores—despite many of the retailers' apps offering bar code scanning capabilities that could come in handy for accessing rating and reviews of products.
The two mobile shopping apps that did work extremely well, however, were eBay Inc.'s RedLaser, and Amazon Price Check, both of which returned lower prices for items I scanned in stores. A fact which doesn't bode well for stores concerned about showrooming.
Needless to say, I'm going to ask tougher questions and be a bit more skeptical when reading story pitches about how mobile marketing apps are helping store retailers drive sales. My experiment showed how valuable field reporting really is, and I'm hoping to get out from under my pile of e-mail and daily duties to do it a bit more often. Because as I found there can be a big difference between what I am told will happen and what actually does.
The potential for wearable fashion is endless and exciting. But brands promoting these web-connected wearables ...
An Adobe executive offers five key tips to create mobile shopping experiences that boost mobile ...
A visit to Starbucks turned me on to a new app thanks to a stack ...
Responsive design is the best way for retailers to serve mobile shoppers, argues the CEO ...
If there's something you've bought offline that you weren't able to buy online, we're probably thinking about that.


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text:
13th annual Summer Sailstice Celebration 22 June 2013 By Ken Quant, 12:00 PM Wed 20 Feb 2013 Don't miss out this year! Tall ships to small ships--sailors everywhere are invited to celebrate the 13th annual Summer Sailstice, weekend of June 22, 2013. Traditionally held the weekend closest to the summer solstice, this global celebration of sailing invites everyone to sail 'together' regardless of where they are or what they sail. Just sign up at www.summersailstice.com and hit the waves! ...[more] Museum's Welcome Wall honours migrants at special unveiling ceremony By Jude Timms, , 1:18 PM Mon 29 Oct 2012 A much-awaited special ceremony happens at the Australian National Maritime Museum this Sunday, 4th November, when three hundred new names are unveiled on the Museum's Migrant Welcome Wall with around 1000 people expected in attendance. The Welcome Wall stands in honour of all those who have migrated from around the world to live in Australia. ...[more] Sydney: CYCA Information Evening - Around the World Sailing By John Keelty/ Sail-World Cruising, 6:37 PM Sat 20 Oct 2012 If you are anywhere within reach of Sydney another valuable Cruising Yacht Club of Australia (CYCA) Information Evening is scheduled for 30 October, this time the subject being: Around the World Sailing: Cruising and Racing. It will be an inspirational information evening that will make you want to get up and set sail into the sunset. ...[more] Open Day at Royal Melbourne Yacht Squadron brought its own sunshine By John Curnow/Sail-World Cruising, , 3:55 PM Mon 8 Oct 2012 Melbourne's weather had been quite peachy, with 30 degrees to be enjoyed by all on Thursday, but alas that was then and this is now. Come Saturday October 6, the 137th time St Kilda's Royal Melbourne Yacht Squadron (RMYS) was to have its Open Day, it would be a gloomier, colder and indeed, slightly wetter affair. ...[more] International Council of Yacht Clubs Forum - best ever By ICOYC/Sail-World Cruising, , 5:24 PM Fri 5 Oct 2012 Representatives from two Australian yacht clubs were present when the The Royal Southern Yacht Club in Southampton recently hosted senior representatives from 20 international yacht clubs for the seventh International Council of Yacht Clubs (ICOYC) Forum. ...[more] International Council of Yacht Clubs Forum - best ever By ICOYC/Sail-World Cruising, 4:48 PM Fri 5 Oct 2012 The Royal Southern Yacht Club in Southampton recently hosted senior representatives from 20 international yacht clubs together with a number of UK 'guest' clubs for the seventh International Council of Yacht Clubs (ICOYC) Forum ...[more] All on Pittwater:Open Day at 'Alfreds',Timber Boat Festival at RMYC By Nancy Knudsen, , 9:27 PM Wed 3 Oct 2012 It's all happening in the sailing clubs in Sydney's cruising grounds of Pittwater. Next Sunday (7th October) the members of the Royal Prince Alfred Yacht Club are opening their gates and hearts to those who would like to try sailing, with an Open Day. Around the corner, the Royal Motor Yacht Club is preparing for their Timber Boat Festival on 3rd and 4th November. ...[more] New yachts galore for Southampton Boat Show By Sail-World Cruising round-up, , 4:40 PM Wed 12 Sep 2012 Things are either looking up or desperate in the yacht manufacturing business. One of the world's great boat shows is just about to open, and it's featuring over 20 brand new yachts models ...[more] 20 Tall Ships complete their Atlantic coast voyage By Tall Ships America, , 1:44 PM Fri 10 Aug 2012 This year Tall Ships America set out to make its TALL SHIPS CHALLENGE® Atlantic Coast 2012 series a success that would be remembered for years to come, and with the help of local organizers, the non-profit organization achieved its goal with flying colors ...[more] Sydney International Boat Show opens this week Thursday By SIBS, 11:21 AM Sat 28 Jul 2012 If you're any within reach of Sydney, don't miss it! The Sydney International Boat Show(SIBS) will open on the 2nd August for 5 great days. Recognised internationally as one of the leading boat shows of the world, it is set to deliver a host of educational and entertainment experiences for its visitors. ...[more] Only ten days to go! Summer Sailstice is on again - June 23 By Sail-World Cruising, 1:43 PM Wed 13 Jun 2012 Only ten days to go! Every year thousands of people sign up to go sailing on the weekend nearest the solstice for a global celebration of sailing called Summer Sailstice. Northern hemisphere sailors, don't be left out this year! ...[more] Cruising yacht owners to have a say: Yachting Australia's meeting By Nancy Knudsen, 10:39 AM Wed 6 Jun 2012 There's nothing on the agenda about non-competitive or adventure sailing as yet, but Yachting Australia will hold a national meeting of owners and interested parties, and they are asking for agenda items. What about cruising sailors suggesting that there should be recognition of non-competitive sailors and their sometimes amazing sailing achievements which go unrecognised? ...[more] Not a sail in sight, but 1000 boats spectacular on River Thames By Sail-World Cruising, , 10:38 AM Mon 4 Jun 2012 There was not a sail in sight, but even so, the River Thames in London was a spectacular sight on Sunday with an extravaganza of steam boats, tugs, speed boats and historic vessels as part of festivities for Queen Elizabeth II's Diamond Jubilee. ...[more] Summer Sailstice is on again - June 23 By Sail-World Cruising, 3:57 PM Fri 25 May 2012 Every year thousands of people sign up to go sailing on the weekend nearest the solstice for a global celebration of sailing called Summer Sailstice. Don't be left out this year! ...[more] Antibes Yacht Show thrives against the trend By Sail-World Cruising/Fraser Yachts, 6:42 AM Sat 5 May 2012 While it is common knowledge that the yacht industry has been suffering greatly since the onset of the global recession, the same can not be said of the luxury end of the market, which continues to perform against the trend. The first few months of 2012 has seen interest in luxury yachts for sale remain high and this has been again confirmed with the success of the recent Antibes Yacht Show. ...[more] Attention women sailors: Annual USA Women's Sailing Conference By BoatUS, , 12:29 PM Wed 2 May 2012 You have just a month to get there - the 11th Year of the USA's National Women's Sailing Association (NWSA) conference will be held at the Corinthian Yacht Club in Marblehead, MA, on June 04 - and you DON'T have to be a member to attend. ...[more] Last days to see the historic replica ship, the Duyfken By Jude Timms/Sail-World, 9:52 AM Wed 14 Mar 2012 If you had an Australian school life you no doubt will have learned of Dutch sailor and explorer Captain Willem Janszoon who, long before Captain Cook's arrival - in 1606 - charted the western coastline of Cape York Peninsula. If you're anywhere within reach of Sydney your time is running out to walk on board the beautiful replica of his ship, the Duyfken (Little Dove). ...[more] Be there if you can: Sanctuary Cove Boat Show, 24-27 May By Sail-World Cruising, , 8:38 AM Tue 21 Feb 2012 The 24th Sanctuary Cove International Boat Show, May 24-27 2012, is now less than 100 days away. The program is packed with world firsts and an array of activities for all ages and appetites. It will also provide a venue for international and Australian launches, as well as displays and showcases that will ignite the imaginations of a new generation of visitors. ...[more] London Boat Show's curious opening By Nancy Knudsen, 10:18 AM Sat 7 Jan 2012 'The 2012 Tullett Prebon London Boat Show was opened this morning at 11am by heiress, model and broadcaster, Tamara Ecclestone, with all the glitz and panache that would be expected from this world-class event.' So said the press release. Said Ms Ecclestone was accompanied by four 50's style bathing beauties for her opening gig, but it quite escapes me what that all had to do with boats or sails ...[more] RYA Volvo Dinghy Show - Tickets now on sale By Emma Slater, , 5:48 AM Fri 6 Jan 2012 If you're a dinghy sailor and there's any way you can get there, don't miss it! The RYA Volvo Dinghy Show 2012 - Tickets are now on sale for the only show in the world dedicated exclusively to all things dinghy sailing and showcasing all that's great about British dinghy sailing. RYA Volvo Dinghy Show, in association with Yachts and Yachting and Suzuki, has something for all dinghy sailors. ...[more]
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MSH recognizes employees for service
by MBJ Staff Published: July 25,2010
Tags: Angela Huff, Dana Byrd, Elaine Canterbury, Helen Watkins, Joseph Dickerson, Limmie Stingley, Mississippi State Hospital, Peggie Horton, Rena Rideout, Robert Dixon, Robert Lindsey
Mississippi State Hospital recently honored employees with July anniversary dates for their years of service. Helen Watkins was recognized for 30 years of service. A resident of Morton, Watkins is the office manager in the information Management Department. Rena Rideout was honored for 25 years' service. A Columbia native, she serves as a social work […] [...]


text: Reading from the Underside of Selfhood Reading from the Underside of Selfhood Lisa E. Dahill Princeton Theological Monograph Series Dietrich Bonhoeffer's example of self-sacrificing discipleship has for over 50 years inspired Christians around the world in both their resistance to evil and their devotion to Jesus Christ. Yet, for some readers-particularly those who suffer trauma, abuse, and other forms of violence-Bonhoeffer's insistence on self-sacrifice, on becoming a "person for others," may prove more harmful than liberating. For those already socialized into self-abnegation, uncritical applications of Bonhoeffer's teachings may reinforce submission, rather than resistance, to evil. This study explores Bonhoeffer's understandings of selfhood and spiritual formation, both in his own experience and writings and in light of the role of gender in psycho-spiritual development. The central constructive chapter creates a mediated conversation between Bonhoeffer and these feminist psychologists on the spiritual formation of survivors of trauma and abuse, including not only dimensions of his thinking to be critiqued from this perspective but also important resources he contributes toward a truly liberating Christian spirituality for those on the underside of selfhood. The book concludes with suggestions regarding the broader relevance of this study and implications for ministry. The insights for spiritual formation developed here provide powerful proof of Bonhoeffer's continuing and concretely contextualized relevance for readers across the full spectrum of human selfhood.


text:
The Compass for 2014-15 is the student policy handbook for Cornell College for the year. It is each Cornell student's responsibility to know, understand and follow the policies and procedures explained in this student handbook. Students are also responsible for the behavior and actions of their guests. Cornell's definition of student status can be found in the College Catalogue.The College has the authority to periodically update and revise policies. Students will be informed of all changes via College email.
The Compass is prepared for publication by the Dean of Students Office. If further explanation is needed, contact the Dean of Students Office.
Declaration of Cornell Community Expectations
Student Policies & Information


text:
Susan blisses out at a spa with the four-time Tony winner.
February 29, 2012Audra McDonald, who picked up her fifth Tony earlier this summer for Porgy and Bess, stopped by Show People with Paul Wontorek to discuss her trophy collection, life with fiance Will Swenson & memories of starring in Evita at age 16!
July 27, 2012The Broadway stars answer your questions.
February 10, 2012Cast member NaTasha Yvette Williams leads a tour backstage at the Richard Rodgers Theatre.
March 26, 2012Get a glimpse of Phillip Boykin's funny side. The actor earned his first Tony nomination as the murderous Crown in Porgy and Bess. Find out his first thoughts after hearing he was nominated, his dream role and more!
June 5, 2012What is the Porgy and Bess star's favorite show of all time?
May 25, 2012The Tony-nominated baddie from Porgy and Bess shares his five favorite dressing room items with Broadway.com.
May 30, 2012


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These shoes are very cheaply made. They should not be used for factory work or construction. I bought them two weeks ago and have already had to throw them away because they broke. Not happy....
These boots are worn to work at a lumber yard, and they seem to be working out just fine.
Seam to be pretty tough so far...
Its a good shoe for the price. A little stiff at first.
I purchase these shoes in November 2013. I receive them in December 2013. Mid December 2013 the Mens Grabbers Kilo Black shoes started tearing underneath the bottom of the shoes leaving several gaps in my shoes. I wish i could get my money back. I had to go to another store to purchase shoes.
Try a husband with size 13 feet who goes through work shoes like they're made of paper! I have one, and he loves this shoe. He says it's comfy, well made, durable and at the end of the day his feet don't hurt. I usually have to replace his shoes every three months he's so hard on them. I believe he got these in August or September - it's now January - WOOHOOOOOOOOOO! I'll be back! And if they last much longer, I'll give them an excellent rating.
I could have gotten better shoes at walmart for cheaper. The shoes are cheaply made, It says the outsole is slip and oil resistant and makes it sound so good. but in reality the sole is hard rubber with a quarter inch of oil/slip resistant soft rubber which as peeling as soon as I pulled it out of the box. A little bit of shoe goo fixed that right up but I shouldn't have had to fix a shoe as soon as I get it. I on't be ordering them again.
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The pair from Japan: side by side 3S not quite in synch(maybe hers was UR?), good double twist, good throw 3T. Nice program
The pair from Japan: side by side 3S not quite in synch(maybe hers was UR?), good double twist, good throw 3T. Nice program
This was a big injustice. Amanda and Mark are a better pair than Gerboldt/Enbert in every way. Should have been several points HIGHER. Or if E/L scores are acceptable, G/E's should have been lower. They had some mistakes and a pretty blah schmaltzy program. Maybe not strange--easily explained by Russian home field bonus.
Last edited by bigsisjiejie; 11-19-2010 at 09:54 AM.
Kawaguti/Smirnov: side by side 3T, tight landing from her, beautiful throw 3L, good 3twist. This program has potential.
Well, 61 with no big mistakes...I expected a bit more to be honest
Last edited by Mirunna; 11-19-2010 at 09:57 AM.
She was injured, the program was not polished, they were slow and tentative, but there were some nice moves there. I say, give them some time. Last season they had a mediocre GP showing, placing below Mukhortova/Trankov at the GPF but then they took the European title.
Competently done, and I'm sure they can keep making improvements, but this music is almost too big to skate to. I'm not getting into the mood with this vehicle. I also think it's not going to help them against the other top 2-3 pairs.
What home field bonus? Gerboldt/Enbert got 54.10 points in France at Coupe de Nice with a FALL. In Russia they appear to have been cleaner yet received a slightly lower score. So if anything, G/E got a home ice deduction.
^ Now now, you know you can't compare scores across competitions easily--different panels/judges and all that. Perhaps more important than the home field bonus is the Moskvina coaching bonus.
Maybe it was my feed, but Yuko Kavaguti looks skinnier than ever, which is scary because she was already too thin. She has good stretch on some of her moves, but the extreme skinniness wrecks it for me completely.
Their triple twist has poor technique and had a collision, she barely held on to the 3T, and the throw triple loop wasn't landed that great, but compared to the overall weakness of the field, first place seems justified. I like their music somewhat... it's different.
Mark Ladwig seemed off on the SBS spins and Amanda's SBS 3T may have been underrotated... That may have put them behind G&E.
Sure, there are different judging panels but at the end of the day, they got higher in France with a fall than they did with a cleaner program in Russia. So what are you basing your bonus theory on?
I am SOOOO happy Amanda & Mark skated clean! That's held them back in the past (skating bad in the SP) so for them to finally be skating clean short programs...wow, that's going to really help them a lot. I read somewhere else that they may have not gotten some levels on their elements (along with the downgrade on the triple toe) so if they can fix that for US Nats, they'll be in great shape and I'm sure Jim Peterson is all ready looking at it. They usually do that sort of thing during their summer competitions but they only did one of those this year due to the longer season last year. Skating clean here is a great first step though and hopefully they can skate great tomorrow and sneak in there for a medal! That would be AWESOME.
Yes, they got -GOE for SBS spin and their 3T got "<" (that's what commentator said, he saw protocols).
G/E did clean throw 3F after all. Beautiful couple! I like them and their program so much! So light and positive, good job! Can't believe she is skating in pairs only several months
Also, the difference between 4th and 3rd is about a point. I wouldn't worry too much about it. I think the key thing, as everyone said, that E/L skated clean (albeit imperfet). I expect better things for them in the LP, that seems to be where they shine.
I liked G/E too, they are a beautiful couple. They need to work on their triple twist though or stop trying it for now in competition, she can get hurt.


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The overwhelming relaxing sensation one gets when one is completely content with their surroundings. The word derives from Calgon bubbles, as in "Calgon, take me away!" This is the feeling a person gets when they have finally been taken away and they forget their present troubles and burdens. They are "Calgonating."
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Way to go Breckenridge! Driving through town this afternoon, I couldn't help notice all the cars festooned with pretty orange parking tickets. Right. Invite all the tourists in for the Snow Sculptures, overload the town, suck down their dollars, and then, give 'em a ticket for not being able to find a place to park. By the way, not one of those cars was parked in such a way as to either block traffic, or a driveway. Kind of like leaving a chocolate on your freshly made bed; even if it was bitter chocolate, it wouldn't leave this bad a taste. How embarrassing.
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Therapy? pull out of Phil Lynott commemorative gig
Belfast alt-rockers Therapy? have pulled out of the Phil Lynott tribute gig to take place at The Point on 20 August.
The Hot Press Newsdesk, 12 Aug 2005
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Disquiet ranks alongside Andy Cairns & Co's finest
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The week's video avalanche continues with Therapy? unleashing this suitably frantic clip for 'Still Hurts'.
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Get the weekend underway with a great big slab of proper rock.
News: 06 Mar 2015
Across their 25 year career, Therapy? have thrived by not fitting in.
03 Oct 2014 - Interview
The shortlist has been announced for the Northern Ireland Music Prize 2014, which is being doled out on November 15 in Belfast's Mandela Hall, with Therapy? the Oh Yeah Legend-winning guest headliners.
30 Sep 2014 - News
The Northern Irish rockers will be performing their 1994 hit album Troublegum.
27 Aug 2014 - News
The likes of Kerbdog and Stormzone will also play Knebworth Park next month.
10 Jun 2014 - News
Check out an interview with Andy Cairns, the online premiere of new track 'Tides' and a stripped back version of classic track, 'Screamager', now...
11 Apr 2014 - Video
Therapy? mainman Andy Cairns switches into solo mode on March 26 when he performs an acoustic set in Whelan's, Dublin.
28 Jan 2014 - News
Therapy? have confirmed details of The Gemil Box, a strictly limited-edition affair dropping on on November 18 and costing 125 of your British pounds.
05 Nov 2013 - News
It's been 21 years since Dundalk had their last Therapy? session and tonight, in front of a full house at the Spirit Store, the trio have returned to the border town to kick out the jams in their own inimitable and utterly life-affirming fashion.
30 Oct 2013 - REVIEW
Catch the much-loved Northern Irish metallers next month.
18 Sep 2013 - News
The band perform in Dublin later this month...
07 Aug 2012 - News
Glasgowbury-bound rockers Therapy? have been treading the boards up North for two decades now, so who better to show us around Belfast's finest eating, shopping and partying establishments than bassist extraordinaire Michael McKeegan? In the Therapy? guide to Belfast, he takes us off the beaten track and into some of his favourite watering holes, cultural hubs and bargain-hunting spots.
03 Jul 2012 - Reports
Drummer Neil Cooper has broken a finger.
06 Mar 2012 - News
The Kilkenny rockers will play Vicar St. this month.
02 Mar 2012 - News
Spooky promo for 'Living In A Shadow Of A Terrible Thing' now showing...
17 Jan 2012 - News
A Brief Crack Of Light has been slated for a February 2012 release.
13 Sep 2011 - News
Band will air 1994 classic in its entirety
16 Sep 2010 - News
They're performing the whole album as part of the Belfast Festival.
23 Aug 2010 - News
One hopes they'll do the decent thing and add some more Irish dates.
30 Jul 2010 - News
Seven new acts have been added to the bill at Oh Yeah's Therapy? tribute night in Belfast on July 22.
20 Jul 2010 - News
There's also a live album on the way.
02 Jul 2010 - News
Irish rock gods Therapy? drew a very large crowd and were very chuffed too!
23 Jul 2009 - Gallery
The Northern Ireland hard rock group will play The Academy in Dublin following their new album launch.
11 Mar 2009 - News
Andy Cairns & Co. are getting ready to rock your world again.
07 Jan 2009 - News
Therapy? have signed a worldwide deal with UK independent Demolition Records
03 Mar 2008 - News
There's joyous news for Therapy? fans with seven of the band's BBC radio sessions being gathered together at last.
13 Feb 2007 - News
Therapy? are set to release a downloadable webgig, with a setlist hand-picked by the fans themselves.
12 Jan 2007 - News
Therapy? frontman Andy Cairns is to give Bruce Dickinson a hand on his BBC Radio 2 rock show.
24 Jul 2006 - News
Irish rockers Therapy? have been announced as the support for Motorhead's visit to Dublin.
23 Jun 2006 - News
Therapy? have been confirmed as the headliners when Alternative Ulster celebrates its third birthday with a knees-up in the Belfast Limelight.
16 May 2006 - News
While their post-Troublegum days have seen Therapy?'s commercial fortunes decline, fewer people than justice demands realise it's at a rate that's converse to the increase in quality [pushes glasses back up].
25 Apr 2006 - REVIEW
Therapy? get to grips with this interweb malarkey with the release of a downloadable four-track EP.
13 Apr 2006 - News
It's not out until April 24 but hotpress.com has managed to, ahem, acquire a copy of Therapy?'s noisetastic new album, One Cure Fits All.
14 Mar 2006 - News
Metal noiseoiks Therapy? have named their eleventh album.
15 Feb 2006 - News
Northern Irish noise oiks Therapy? are all set to begin their eleventh album - yes, eleventh - at the start of 2006.
22 Dec 2005 - News
The Thrills, Therapy, The Revs and The Undertones are among the bands performing for the BBC Radio Ulster celebrations
25 Apr 2005 - News
As popular with the Europeans as with their home crowd, Therapy? return to Lund for the first time in ten years. Shilpa Ganatra catches up with the lads to find out how their tour is going and what the rest of the year holds in store.
25 Apr 2005 - Interview
Northern rockers Therapy? are back in the saddle with their tenth studio album Never Apologise, Never Explain – and as Andy Cairns tells Tanya Sweeney, their rabble rousing punk ethic remains as sharply ingrained as ever.
06 Dec 2004 - Interview
Andy Cairns and co. are back to being uncompromisingly, relentlessly and unapologetically loud…and the album is certainly all the better for it.
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Why is DJ Shadow seeking copyright clearance from Therapy? Michael McKeegan explains all.
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...Like 'em? They love 'em: Therapy? join The Rolling Stones for a Belgium rockout in September
25 Jun 2003 - News
Despite plenty of years of mayhem, Therapy? are not only surviving but thriving – at least in Amsterdam where, as you might expect, Stuart Clark spends a nice restful time with the boys.
23 Jun 2003 - Interview
If there's any proving to be done, it happens during the opening 'Hey Satan – You Rock', one of the stand-outs from their new High Anxiety album
05 Jun 2003 - REVIEW
Back with new album High Anxiety, Therapy? announce their first Irish date in years, in The Village in June
08 May 2003 - News
"This is a clean-shaven and grown-up record, and one that is surprisingly light on its feet"
25 Apr 2003 - REVIEW
Being dropped by a major has helped THERAPY? relocate their soul. The result is shameless – "a very simple punk rock'n'roll record," says ANDY CAIRNS proudly. Interview: PHIL UDELL
25 Oct 2001 - Interview
I wouldn't call it Therapy? at their lovable best, but it's certainly not bad.
13 Sep 2001 - REVIEW
A band to be admired for their unstructured and contrary attitude to their career, Therapy? really know how to give the corporate world the finger.
26 Oct 2000 - REVIEW
You probably wouldn't trust Therapy to babysit your little sisters and brothers. And you'd be right. They're that kind of band - psychotic dog-trashcore noise terrorists who rip ears and emotions right apart, usually in the one band-breath.
27 Jun 1991 - REVIEW
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