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|The language of our lives is changing faster than you can load up an Iphone app -- but don't fret. If you don't know your 'frolleagues' from your 'nomophobia', and if you're not sure if 'cowpooling' is something you'd want to be involved in, we're here to help. Wired magazine's "Jargon Watch" columnist (and conceptual artist) Jonathan Keats runs down the top tech jargon terms of 2008.

subset: commoncrawl


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PAWTUCKET — The Rhode Island Music Hall of Fame (RIMHOF) held a press conference on Friday announcing its 2013 inductees. The press conference took place in the RIMHOF Museum space located at Hope Artiste Village.
Many members of the RIMHOF Board of Directors as well as John Cafferty, Michael Antunes, Peter Anders, Gerry Granahan, and Chris Vachon – all members of the Class of 2012 – were on hand to congratulate Steve Smith, one of nine new inductees. Also joining via teleconference was Bob Cowsill, of 2013 inductees The Cowsills. The date of the 2013 RIMHOF Ceremony and Concert is set for Sunday, April 28, and will be held at The Met and other locations within the Hope Artiste Village complex.
The Hall of Fame's nine 2013 inductees are: Steve Smith & The Nakeds, The Cowsills, Paul Geremia, Eddie Zack & The Hayloft Jamboree, Bobby Hackett, Jimmie Crane, Bill Flanagan, Sissieretta Jones, and George M. Cohan.
Tickets are $20 in advance or $25 at the door for the evening ceremony event and $10.00 in advance or at the door for the afternoon ceremony event. Tickets can be purchased at www.rhodeislandmusichalloffame.com [2] starting January 26.
The Rhode Island Music Hall of Fame, formed in 2011, is a nonprofit organization dedicated to celebrating, honoring, and preserving the legacy of Rhode Island musicians, educators and industry professionals who have made significant contributions to both the national and Rhode Island music scene.
The Hall of Fame's inaugural inductees in 2012 were John Cafferty & the Beaver Brown Band, Roomful of Blues, Dave McKenna, Eileen Farrell, Oliver Shaw, Ken Lyon, Anders & Poncia, and Gerry Granahan.
At last year's sold-out induction ceremony and concert event, the public also got to view displays honoring the first eight inductees in the Hall of Fame museum space, located in the hallways of Hope Artiste Village. The 2013 event will see nine more displays unveiled celebrating this year's inductees. Eventually, the museum will hold more than 100 displays as well as assorted Rhode Island music history memorabilia and interactive components for visitors to enjoy.
"As the organization grows," Chair Robert Billington says, "the Hall of Fame will be committed to developing programs and services aimed at promoting and strengthening Rhode Island's current and future music scene and ensuring that music continues to play an important role in the lives of all Rhode Islanders."
All proceeds from these annual ceremony events go toward creating the museum displays, acquiring recordings and memorabilia, and digitizing the collection for permanent online access for future generations. All organizational work has been donated by members of the Board Of Directors and a staff of volunteers.
This ongoing initiative," says Rick Bellaire, vice chair of RIMHOF, "provides a great opportunity to not only acknowledge Rhode Island's musical greats and celebrate their achievements, but to finally have an organization whose primary goal is to promote and preserve Rhode Island's rich musical heritage in all its forms. With actual exhibit space, coupled with our online archive, we have in place the tools to curate and showcase the best of Rhode Island's musical artistry."
[1] http://www.pawtuckettimes.com/sites/default/files/012013HallOfFame1.jpg
[2] http://www.rhodeislandmusichalloffame.com


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I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form:
- Mix dough together and knead
- Let it rise
- Knead again
- Let it rise again
Why do they do this? Doesn't kneading just push the air bubbles out?
Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.
I love making bread. I make it every other day or three. (Also make your own butter it's so easy and tastes great plus less expensive than buying it. You can control the amount of salt.)
My suggestion, as most of the reasons have already been very well addressed, is to split your recipe into two batches. Half of it should be cooked straight from its first rise. The other half should be knocked back and let it rise again.
Obviously, with the first half, you need to put it in the final baking container not the rising bowl.
When they have both cooled from baking, do a taste and texture comparison. You can decide what you like and ultimately that's what counts.
One reason to do a second knead (and I'd do a real short, gentle one if required) is to redistribute the yeast a little, giving it fresh food to work on.
But I'm not sure I'd actually knead twice even if I wanted to do that--I'd lightly punch down and fold the bread in thirds and call it done.
As already said, the second rise does nice things for texture, and it also allows the yeast to grow longer, giving you more yeast flavor and converting more sugars from the flour giving you a nice flavor complexity. In my opinion, you can get the same effect by having a much longer (like overnight) cool rise in the first place.
Leavened bread just seems to taste and bake much better with two or more knead & rise cycles.
The knead process layers and stretches out the gluten to make a smooth, consistent texture which will hold together when baked; it also traps the yeast gas (CO2) as fine bubbles in the dough.
After the last knead you should transfer the dough to the pre-warmed container you are going to cook it in/on and let it rise in that.
With doughs that are slightly more oily or wet than standard bread dough you can cheat at use a standard food processor with its horizontal chop blade to knead. Just put all the pre-warmed ingredients into the processor and let it rip until it forms a smooth ball. This is great for pizza dough (100% whole meal flour and lots of olive oil). You have to hang onto the machine though, because as the dough starts to ball, the machine will walk off the bench!
I have read a lot of theories on this and only one makes sense to me. You knead your dough again to redistribute the yeast in the bread Commercial yeast is very concentrated, and if you don't allow for a second rise, you will have areas with very little yeast development and areas with high concentration of yeast (hence the air bubbles)
I should note that in Spain, the professional bakers learn to bake with what is called the "masa madre", which is an aged, well fermented bread dough. Since the yeast in this form can be knead evenly into the dough during the original kneading process, a second rise is not necessary.
I will, as usual, suggest experimentation.
At times, I make bread, knead it, form it, drop in in a pan, let it rise once, and bake it. It's expedient. It's bread, and usually quite decent bread at that.
Other times I rise and punch down/re-knead a bit 1, 2 or even 3 times.
Other days I make a wet sloppy mess I can't really knead and pour/scape it into the pan.
It's all bread. Some of it is not as different as you might expect; some is.
For a "more controlled than is often the case" experiment, make dough to support 2-3 loaves and:
Somewhat inefficient of time and oven fuel but it lets you see what differences there are (and are not) starting from exactly the same dough.
A lot of the reasons for the second rise is the texture. The reason for a long fermentation is to not only enhance the flavor but develop the gluten structure. There are recipes that do not do anything but let the dough ferment and the longer the better.
I purchased a Bosch mixer and having this machine, the second rise the thing of the past for me. The developed gluten structure with a Bosch is amazing.
I have been making bread in every imaginable way possible for over forty years. With no help mixing and kneading other than the muscle that one has in his or her biceps and forearms.
I purchased Kitchen-aid mixer some thirty years ago and have been through three of them until I purchased a Bosch. I was grateful for the help the machine gave me. I always did the two proofing method and was satisfied I was getting the best product. Then the Bosch was the lasting decision breaker for me. I knead for 10 min with the machine and rolled the dough into loaves and let them rise. the bread is unbelievably supple and delicious. This is even after I freeze all my loaves before eating.


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Slim Snowshot Pants (Men's)
Out of Stock Product Number: 30192
Landing big drops and charging steep lines demands an open mind, willing quads, and limber shells that won't limit your motion. The Slim Snowshots combine a motion-friendly design with waterproof/breathable protection to keep you ripping even in suboptimal weather. The H2No Performance Standard 2-layer, 100% polyester shell has our Deluge DWR (durable water repellent) finish and a waterproof/breathable barrier for storm protection and season-long durability. Waist details include a soft, brushed-tricot lining and an internal adjustment for a customized fit. A slick 100% polyester tricot mesh liner throughout glides easy over a baselayer. Interior, mesh-lined thigh vents help you keep your cool, gaiters seal out postholing snow, and scuff guards add durability and edge protection. Loop on the rear yoke seam connects to the powder skirt on any Patagonia snow jacket. With an embedded RECCO avalanche rescue reflector and a slim fit for a more tailored silhouette. Pockets: two in front, another two on the thighs. Inseam (size M) is 32 1/2".
* This product does not qualify for shipping to all countries.
- Durable H2No Performance Standard 2-layer polyester ripstop with waterproof/breathable protection; slick mesh lining keeps you warm and wicks away moisture
- Waist details: brushed tricot lining wicks moisture; adjustable elastic tabs customize the fit; two-button closure and zip fly
- Loop on rear yoke securely attaches pant to powder skirt on any Patagonia Snow jacket
- Mesh-lined thigh vents quickly release heat; articulated knees for mobility
- Gaiters with a DWR finish seal out snow; tough scuff guards protect inside of leg and bottom hem
- Zippered pockets: two handwarmers and two thigh cargo
- RECCO avalanche rescue reflector embedded at lower right leg
- H2No Performance Standard ripstop shell: 2-layer, 4.5-oz 75-denier 100% polyester (50% recycled) ripstop with a waterproof/breathable barrier and a Deluge DWR (durable water repellent) finish. Lining: 100% polyester tricot mesh. Gaiters: 2-oz 100% polyester plain weave with a DWR finish
Gender: Men's
Material: H2No Performance, Deluge DWR
Season: F13
Vendor ProductId: 30686
Review ProductId: 30192


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Hey, world, we're curious.
You see these things on bikes all over Copenhagen.
We were wondering if anybody else out there uses them?
Please let us know.
At some point in time somebody clever took a dishwashing brush and bent it in a circle. Now you can buy them specially made for bikes at bike shops.
28 November 2007
Bike Accessories
Hey, world, we're curious.
11 comments:
- miketually said...
If I had those, the hubs would be the only clean part of my bike :)
They've been around for a while, I think. At least, to me, they look very Seventies, for some reason.
- 15:04
- Zakkaliciousness said...
They look very 70's, indeed. I've just never seen them abroad.
- 16:30
Gosh, I remember these things from India long ago!(won't say how long exactly!) Given the general level of dirt in the streets there, I often wondered what good they did, but I think they were for decoration. Or maybe a poor man's reflector.
- 19:38
Never seen such things here, is it just a decoration? I remember that years ago people in the Netherlands used pieces of cloth (maybe cotton) to keep the (steel or chrome) hubs clean and free of rust.
Nowadays most hubs are made of maintenance-free aluminium.
- 20:44
- Zakkaliciousness said...
thanks chandru and peter d.
it's not decoration, it's for keeping the hub free of dirt. all i know is that even with maintenence free aluminium, my hubs get filthy, especially in winter.
do i clean them? no... :-) well, a little wash and scrub in springtime maybe.
- 23:41
I have such rings on my old GDR "Diamant"-bike.
- 13:49
In the UK the're not that common,but a good idea nonetheless.Great Blog by the way.
- 21:31
- Zakkaliciousness said...
thanks for letting us know!
- 11:06
- FM said...
Yea i use one similar to the one pictured. I have a flickr link to my bike with it attached.
Does anyone know where to buy these online, shipped to the US. I would pay a good amount of money for a few of those things, me and my friends have been looking for these things for awhile.
- 07:43
- Zakkaliciousness said...
Very cool. thanks for that.
they're available in every bike shop in Copenhagen... but i don't know of anyone who ships.
- 22:34
- whitepomfret said...
Yes, I used to use them in the 70's and early 80s on my bike. In Singapore, available from the cheaper local commuter bike shops, not the flashy sporting shops. They worked quite well till they get black and grimy!
- 20:30