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I'm not doing it this week but I will be doing it the week after. I have to make a bunch of pizza's for my neigbor and she is going to pay me . I have wanted to try this out for the past couple weeks. I will definatly post pictures. I have GM semolina #1 can I use that, or is there a finer semolina like the fineness of a flour?
So basically you are saying I can't use my Gm Semolina #1 for this. Where can I buy that semolina from I know for a fact the supermarkets near me don't have it, would Whole Foods have it?
abc,Here you go.Assuming a thickness factor of 0.13, the amount of dough you will need for your 18" x 12" pan is 18 x 12 x 0.13 = 28.08 ounces (796.08 g.).The amounts of ingredients you will need are set forth in the recipe below. You will note that the Lehmann Sicilian dough recipe as originally posted calls for bread flour with a protein content of 11.7%. I usually use the King Arthur brand of bread flour, which has a protein content of 12.7%. Whatever bread flour you have on hand should work fine. You can even use a higher gluten flour if you'd like but if you do that you may want to increase the amount of water a bit. I did not convert the bread flour to volume measurements in the recipe posted below because I don't have any bread flour on hand at the moment. But you will note that the flour comes to a bit over a pound. I also converted the cake yeast called for in the Lehmann recipe to instant dry yeast (IDY), for convenience. Lehmann Sicilian Dough Recipe for abc's 18" x 12" Pan100%, Bread flour, 16.90 oz. (479.08 g.)2.5%, Salt (table salt), 0.42 oz. (11.98 g.), (a bit over 2 1/8 t.)5.0%, Olive oil, 0.85 oz. (23.95 g.), (1 T. plus 2 1/8 t.)0.67%, Instant dry yeast (IDY), 0.11 oz. (3.21 g.), (a bit over 1 t.)58%, Water, 9.80 oz. (277.86 g.), (1 /1/4 c.)Total dough ball weight = 28.08 oz. (796.08 g.)Thickness factor (TF) = 0.13I would make the dough just like you have been making the Lehmann NY style dough. When you are ready to pan the dough, you may want to take a look at Big Dave's instructions for oiling the pan. You need a fair amount of oil to get that crispiness you seem to want. There's also no reason that I can see why you can't use Big Dave's instructions for using the dough rather than Tom L's if you think you'd like Big Dave's approach better. Good luck and let us know how things turn out. Peter
Is that amount of water correct?

subset: commoncrawl


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Topic: Form_remote_tag not displaying button
Hello - I'm trying to use a form_remote_tag to make a submit button to fire off an Ajax call. When I add this form_remote_tag code I don't see a submit button where there should be one.
I'm following the example given in the Agile Web Development book starting on page 122.
The code I'm using as follows
<% form_remote_tag :url => { :action => :add_to_cart, :id => product } do %>
<%= submit_tag "Add to Cart" %>
<% end %>
<%= javascript_include_tag :defaults %>
Any ideas why the button wouldn't show up?
Edit/Delete Message


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5 Earth Day Ways to Save All Kinds of Green
NEW YORK (MainStreet) -- Earth Day is today, serving as a reminder that humans need to be aware of, and kinder to, Mother Earth.
In addition to the altruistic and environmental overtones, there can be a financial angle.
It's not a huge one, but consumers who adhere to some earth-friendly practices can save a few bucks, padding their bank accounts in the process.
Andrea Woroch, a national consumer financial guru, calls it saving the right kind of "green" on Earth Day. She advocates taking everyday steps to save the environment that can make a financial difference too.
"Earth Day serves as our annual reminder to be more conscious of the environmental impacts of our everyday habits," Woroch says. "While some may resist going green because of the cost, others know being eco-minded actually saves a lot of green."
Simple, everyday changes such as line-drying your laundry or embracing reusable grocery bags are tips consumers get every year, she says. Those are good, but consumers can go one step further by taking these personal environment-friendly steps:


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Continuing my coverage of the 30th annual [Data Center Conference]. here is a recap of Wednesday morning sessions.
- A Data Center Perspective on MegaVendors
The morning started with a keynote session. The analyst felt that the eight most strategic or disruptive companies in the past few decades were: IBM, HP, Cisco, SAP, Oracle, Apple and Google. Of these, he focused on the first three, which he termed the "Megavendors", presented in alphabetical order.
- Cisco enjoys high-margins and a loyal customer base with Ethernet switch gear. Their new strategy to sell UP and ACROSS the stack moves them into lower-margin business like servers. Their strong agenda with NetApp is not in sync with their partnership with EMC. They recently had senior management turn-over.
- HP enjoys a large customer base and is recognized for good design and manufacturing capabilities. Their challenges are mostly organizational, distracted by changes at the top and an untested and ever-changing vision, shifting gears and messages too often. Concerns over the Itanium have not helped them lately.
- IBM defies simple description. One can easily recognize Cisco as an "Ethernet Switch" company, HP as a "Printer Company", Oracle as a "Database Company', but you can't say that IBM is an "XYZ" company, as it has re-invented itself successfully over its past 100 years, with a strong focus on client relationships. IBM enjoys high margins, sustainable cost structure, huge resources, a proficient sales team, and is recognized for its innovation with a strong IBM Research division. Their "Smarter Planet" vision has been effective in supporting their individual brands and unlock new opportuties. IBM's focus on growth markets takes advantage of their global reach.
His final advice was to look for "good enough" solutions that are "built for change" rather than "built to last".
- Cloud Computing – What's Real vs. Virtual
Chris Molloy, IBM Distinguished Engineer and fellow published author, presented this session on Cloud Computing. His book [IT Virtualization Best Practices: A Lean, Green Virtualized Data Center Approach] is available on Amazon.
Chris works in the Data Center Management and Optimization Services team. IBM owns and/or manages over 425 data centers, representing over 8 million square feet of floorspace. This includes managing 13 million desktops, and 325,000 x86 and UNIX server images, and 1,235 mainframes. IBM is able to pool resources and segment the complexity for flexible resource balancing.
Chris gave an example of a company that selected a Cloud Compute service provided on the East coast a Cloud Storage provider on the West coast, both for offering low rates, but was disappointed in the latency between the two.
Chris asked "How did 5 percent utilization on x86 servers ever become acceptable?" When IBM is brought in to manage a data center, it takes a "No Server Left Behind" approach to reduce risk and allow for a strong focus on end-user transition. Each server is evaluated for its current utilization:
Utilization Action Taken 0 percent Amazingly, many servers are unused. These are recycled properly. 1 to 19 percent Workload is virtualized and moved to a new server. 20 to 39 percent Use IBM's Active Energy Manager to monitor the server. 40 to 59 percent Add more VMs to this virtualized server. over 60 percent Manage the workload balance on this server.
This approach allows IBM to achieve a 60 to 70 percent utilization average on x86 machines, with an ROI payback period of 6 to 18 months, and 2x-3x increase of servers-managed-per-FTE.
Storage is classified using Information Lifecycle Management (ILM) best practices, using automation with pre-defined data placement and movement policies. This allows only 5 percent of data to be on Tier-1, 15 percent on Tier-2, 15 percent on Tier-3, and 65 percent on Tier-4 storage.
Chris recommends adopting IT Service Management, and to shift away from one-off builds, stand-alone apps, and siloed cost management structures, and over to standardization and shared resources.
You may have heard of "Follow-the-sun" but have you heard of "Follow-the-moon"? Global companies often establish "follow-the-sun" for customer service, re-directing phone calls to be handled by people in countries during their respective daytime hours. In the same manner, server and storage virtualization allows workloads to be moved to data centers during night-time hours, following the moon, to take advantage of "free cooling" using outside air instead of computer room air conditioning (CRAC).
Since 2007, IBM has been able to double computer processing capability without increasing energy consumption or carbon gas emissions.
It's Wednesday, Day 3, and I can tell already that the attendees are suffering from "information overload'.
technorati tags: IBM, HP, Cisco, Megavendors, Oracle, SAP, Apple, Google, Chris+Molloy, Cloud Computing, x86, virtualization, IT Service Management, Follow-the-sun, Follow-the-moon, CRAC, Free Cooling


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Re: Creating Two Models in One Form
http://lumbee-on-rails.blogspot.com/201 -form.html
Last edited by lumbee (2012-02-11 11:24:10)
This is an archive from Rails Forum. Check out the new community here!
A forum for Ruby on Rails users
http://lumbee-on-rails.blogspot.com/201 -form.html
Last edited by lumbee (2012-02-11 11:24:10)
How does one do the exact opposite of this (wonderful!) tutorial? I need one model form to draw from another model and save the foreign key:
Here's my SO posting for this question:
http://stackoverflow.com/questions/9236 new-object
I have two models, Story and Category. Using the form for Story#new, I'd like to be able to save the foreign key for Category.
To display the selection data from Category on the Story#new form page I've used:
<%= collection_select(:category , :category, Category.all , :id, :category, {:prompt => 'Select Category...'}) %>
How can I save category_id to the newly created Story object?Story has attributes: industry_id and user_id, Category has attribute name development.log tells me this: (it looks like it's trying to add a new category (99) to the Categories table:
Started POST "/stories" for 127.0.0.1 at 2012-02-10 17:32:56 -0600
Processing by StoriesController#create as HTML
story"=>{"industry_id"=>"8", "user_id"=>"8"}, "category"=>{"category"=>"99"}, "commit"=>"Create Story"}
Last edited by dgilliam12 (2012-02-10 20:10:16)
Thanks for the post but I'd like to know how folks would do something like this with ActiveModel.To go back to the original post would you do this instead?
def create
@task = Task.new(params[:task])
@project = Project.new(params[:project], @task)
if @project.save
redirect_to :action => 'index'
render :action => 'new'
or stick with the same approach but inside the Project class have a tasks method that returns a new instance of Tasks that contains a build method. Thoughts?
Thanks in advance.
Last edited by perryjason (2012-11-09 11:33:10)
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Camping: An American vacation tradition
The annual American Camping Report, sponsored by KOA and Coleman Outdoors, has long provided some of the finest and most comprehensive information on the state of an industry that has rarely been studied in depth.
For most Adirondack residents, camping is a popular and well-established social activity. In fact, most locals consider non-campers to be a bit of an odd sort.
"What? You've never been camping!"
People will look at them as if they were sporting three heads and a tail. Others will point them out on the street.
"Can you believe it? They've never even slept on the ground. Poor folk. I feel sorry for their kids."
As outdoor activities go, camping remains one of the easiest and most accessible pursuits for all ages. It is a rather inexpensive form of recreation, which requires a minimum of investment in gear and a curiously mild sense of adventure.
It should be obvious to most locals that participation in camping continues to grow. If it seems the number of hikers, campers, bikers and paddlers just keeps growing, you're probably right.
The Adirondack Park remains one of the most popular camping destinations in the eastern United States, as it has for more a century. According to the Camping Report, nearly 15 percent of the U.S. population spent time in camp last year.
The report illustrates what a "typical" camping trip looks like, and as can be expected, hiking remains the most popular activity for most campers.
Camping helps to bring families together due the requirement of shared responsibilities. It always seems everyone has a chore. Somebody has to pitch the tent, gather the firewood, start the fire, cook the food, roast the marshmallows, light the lantern and chase away the pilfering chipmunks or raccoons.
Those who recreate most frequently are most likely to be completely satisfied with their choice of careers, friends and their perceived success in life.
Camping has a way of changing a person's perspective on life. It serves to simplify matters and provide a fresh perspective that's often far removed from the usual routine.
Camping is an activity that slows us down and brings us back to the basic necessities of food, fire, shelter and family.
In fact, a recent Roundtable/Roper Starch Worldwide survey indicates the people who recreate most often are also the most likely to be completely satisfied with their choice of careers, friends and their perceived success in life. The survey sort of put a new spin on the old adage, "I'm a happy camper!"
It's nice to know that fathers are the most likely person to take someone camping for the first time, even if they were teenagers who went along grudgingly while screaming, kicking and grumbling because they had no place to plug in a cell phone.
Last year, the average camper took 5.5 annual camping trips. I guess the .5 trip was shortened by rain, blackflies or a curious bruin.
As can be expected, public campgrounds remain the most popular camping venue, with state parks ranking as the most favored destination.
No surprise there! Over the Fourth of July holiday weekend, the combined resident population of Fish Creek and Rollins Pond campgrounds becomes the most populous "village" in the Adirondacks.
About half of all campers made the decision to head to the woods about a month in advance, and they traveled an average of 190-odd miles to their destination, where they stayed on for at least one or two nights.
Only about 15 percent of all campers participated in trips that lasted five nights or more in duration, which seems rather odd since it usually takes me at least a week just to get settled in.
To get to their chosen location, the average camper traveled a distance of 190.6 miles and stayed on for at least one or two nights.
Thirty-five percent of all campers were walk-ins, and about 80 percent were camping with their friends.
About 84 percent of all campers choose to participate in at least one outdoor activity. While in camp, the most popular activities were:


text:
This punk hairstyle is super stylish as this woman has her hair styled into this chic, curly do. Her hair is brushed flat around the ears and at back. The hair is then taken up at the back and brought forward onto the top of the head. Thick curs are styled high on top and come forward onto the forehead.For this look, the hair is cut short.This hair colour is blonde.
Hair by: Neil Smith @ Barrie Stephen Hair Photographer: Roberto Aguilar Clothes Stylist: Rachel Bakewell Make up: Charlotte Foster-Brown


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tagged in:
Blogger Catherine Haddad Staller
Blogger Catherine Haddad Staller
|Gribbons Resigns As USEF Dressage Technical Advisor
|American Dressage: Four Ways Forward, Part II
thank you thank you!
Catherine - there is so much work to do to bring Dressage into the living rooms of America.. there are BASIC things the Regional shows can do as well as the bigger shows... i was recently at the NEDA Fall Festival and made a crack saying "if Madonna would take up Dressage, the bleachers might be full"... i was shocked that the entire town of Saugerties has not ONE single sign pointing towards the HITS showgrounds..i actually ended up 15 miles north in Catskill w/ my horse and trailer...due to the lack of a single sign... our show started on a Wednesday...why weren't the local schools having field trips for the future starts of the sport...how can we expect to get our country interested if we do not open our doors to the public...most of this is FREE...i could go on and on.. thank you for a wonderful article(s)...i hope something happens....soon...
I have an idea ---- how about
I have an idea ---- how about Catherine Haddad Staller for PRESIDENT of the United States????? After reading these 3 pieces on the future of dressage, I think Catherine has missed her calling.....
This is really a nice post
This is really a nice post and this blog is awesome. esimsar.com


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Topic: Perk's Dough (Read 7788 times)
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Supporting Member
Posts: 188
Age: 50
Location: Jacksonville
Dreams of Pizza!
Perk's Dough
January 28, 2006, 09:21:24 PM »
I think I am going to finalize my dough somewhat since I was fully pleased with it today.
It's NY style and very similar to the general NY style dough recipe.
It's more sugar based but don't let all that sugar fool you it's not too sweet but
it's good.
2 cups of warm water
1 package of Yeast.
1/4 Cup of Sugar
1 Tsp of Salt
2 Tbs of Crisco All-Vegetable Shortening, I do not like olive oil. Crisco was a hit today.
I mostly go on feel and not really measure the flour but it takes
5 1/4 to 5 1/2 cups of Bread Flour, Recommend King Arthur Bread Flour, I have not tried Sir Lancelot, so that may even be better.
I recommend mixing with a Mixer with the dough hook.
Or you can just kneed with your hands, a little messy but still good!
Mix 2 cups of Warm Water with packet of yeast, add sugar.
Let proof for about 5 minutes.
Add 3 cups of Flour, Salt, and Crisco. Mix
Add the rest of the flour little at a time while mixing I normally add 1/2 cup at a time for the
until I get to 5 cups then I add 1/4 of a cup at a time.
Look for a dough that is a little tacky but really doesn't stick to your fingers or hands.
Once Mixed and you feel it has the right consistency, take out of the mixing bowl and kneed by hand a couple of times. Slightly rub peanut oil on the top so that the dough will not dry out when rising. You can substitute vegetable oil for peanut oil if you want.
Then put back in the bowl and let rise, 2-3 hours maybe more depends on the temp of your house.
After the first rise, punch down, separate into 4 sections put into zip lock bags or air tight containers
then into refrigerator over night.
Next day,
preheat the oven, recommend Stone slab or tiles.
Take dough out of bag, form again into a circle disk but don't compress the dough hard, just do it lightly.
This dough will shape itself. Use a little bit of dusting bread flour so that it doesn't stick to your counter/table or your hands.
work the dough out with your fingers into a circle best as possible, maybe like the size inner part of a regular dinner plate, then
Pick up the dough on the edge and let the dough stretch itself, keep going around the edge of the dough so that it stays in a circle and that the dough stretches it self.
You can stretch this dough super thin but you have to take your time and don't rush things.
some of the dough will even be a little transparent in sections, that how thin you can get it.
The edge ring will be a little thicker and you can bunch it up some, actually it will bunch up on you anyways giving a nice edge to the pie.
Let the dough rest on the table for 3-5 min.
Then put in on your lightly cornmeal dusted peel, put your sauce (not too much) and your cheese and your toppings on. Be generous with everything since too much weight may cause the dough to stick to the peel. Remember is thin,
Take a knife or flat edge and make sure the pizza isn't sticking to the peel. Since this is super thin
you want the pizza to slide off the peel easy and the knife helps loosen the pie from the peel.
I recommend to
Cook Pizza on a stone, and watch it constantly while baking, watch to make sure no bubbles form in the middle of the pie, if so poke with a knife, no big bubbles allowed in the middle of the pie!!
Continue to watch the pizza, turn it if you have to so that it is evenly golden brown.
I'm normally on the kitchen floor looking through the window as the pizza cooks, it's very comical!
I also make a chicken pizza,
No sauce!!
Add mozzarella cheese
Cooking the chicken bites in a little olive oil, garlic and herb seasoning, And then I like mine spicy, so I add
McCormick Spicy Seasoning. Fry the little chicken pieces so it's a little brown and crunchy on the outside.
add some little slices of white onion,
Onion brings out the chicken. But don't get to big of chunks and not to small that they are hidden.
you can add sauteed mushrooms in garlic butter
People love the chicken pizza.
I may make it next week so I will have pictures of it when I do.
For now I will just use the pic of the pepperoni pizza I used in another post,
but when I do chicken pizza I add those pics to here.
(54.29 kB, 640x480)
Last Edit: January 29, 2006, 01:10:35 PM by Perk
Jacksonville Fl.
Supporting Member
Posts: 188
Age: 50
Location: Jacksonville
Dreams of Pizza!
Re: Perk's Dough
Reply #1 on:
January 29, 2006, 01:15:41 PM »
Ok, Just made some more dough
I used exactly 5 1/2 cups of flour.
Yes this is the first time I paid attention to how much flower I put in.
All for the greater good I guess.
Some people base in a crust recipe is the amount of Flour.
Mine is the Amount of Water. I always use 2 cups of water. That never changes.
1 Packet of yeast will never change either.
I use Fleischmann's Active Dry Yeast in the packet.
I like their yeast it always does well for me and It never gives a fermented taste.
I only use 1 packet, I'm not a yeast taste lover.
I don't want to taste a yeast taste, a fermented taste in crust to me is bad.
I want the yeast to hide in the bread or crust and just do it's work.
Here is a a side view of the dough right out of the mixer.
With a slight rub of peanut oil on it. Very slight I may add
I am going to let it rise now in the mixing bowl until it doubles it size.
(7.03 kB, 273x127)
Last Edit: January 29, 2006, 01:27:54 PM by Perk
Jacksonville Fl.
Supporting Member
Posts: 188
Age: 50
Location: Jacksonville
Dreams of Pizza!
Re: Perk's Dough
Reply #2 on:
January 29, 2006, 02:45:52 PM »
Dough has risen and has a good look to it.
(24.38 kB, 492x392)
Jacksonville Fl.
Supporting Member
Posts: 188
Age: 50
Location: Jacksonville
Dreams of Pizza!
Re: Perk's Dough
Reply #3 on:
January 29, 2006, 03:00:44 PM »
Separate into 4 sections put into zip lock bags and ready for refrigeration.
As you can tell each dough is not equal. I guess I could cut it and be more precise.
Weight it, etc..
If I sold pizza I would but since it's just for the home, I just eye it.
I make 4 balls but you could make 3 if you want a thicker crust. But really this dough
is made to be thin with a thick outer rim crust. So it's off to the frig. I may make a pizza
late to night. since it's 3pm now I could make one around 6:30.
One thing about this dough, is you want to work with it cold.
Right from the fridge. No need to let it sit out to be room temp.
(50.52 kB, 578x377)
Jacksonville Fl.
Supporting Member
Posts: 188
Age: 50
Location: Jacksonville
Dreams of Pizza!
Re: Perk's Dough
Reply #4 on:
January 29, 2006, 08:18:34 PM »
Ok made a pizza today for dinner,
I'm continuing the picture tutorial not for the advanced Home Pizza Maker but for the regular pizza fan that may just be starting making pizza.
Believe me, I been doing this for 10 years or more and I've been through a lot of trial and error.
I use stuff I can get at the regular grocery store, I haven't ordered flour, I never even knew about super Hi Gluten flour and really I'm not sure if I can make the crust any better to my liking with it. I can stretch the King Arthor Bread flour as thin as I want, so what is Super High Gluten going to do extra for me?
So right out of the fridge is the dough ball, I like to work with the dough cold. It just better to handle. Many say to leave it out for an hour. Not me, not with this dough.
(17.5 kB, 345x307)
Last Edit: January 29, 2006, 08:55:27 PM by Perk
Jacksonville Fl.
Supporting Member
Posts: 188
Age: 50
Location: Jacksonville
Dreams of Pizza!
Re: Perk's Dough
Reply #5 on:
January 29, 2006, 08:19:33 PM »
Next I press the dough ball with my fingers
and It normally is around 8 inches across after a basic finger press.
(18.3 kB, 307x309)
Jacksonville Fl.
Supporting Member
Posts: 188
Age: 50
Location: Jacksonville
Dreams of Pizza!
Re: Perk's Dough
Reply #6 on:
January 29, 2006, 08:22:36 PM »
Next I will pick up the dough, lightly dust the crust, using as little flour as possible because I do not want to dry out the dough. Too much flour will dry it out.
I grab the edge of the dough and kind of go around in a circle and the dough stretches it self.
I may put it on the dusted table and stretch it there too.
The dough is sticky and will stick to itself, so be careful take your time.
Once the dough is stretch it should be about 12 inches. This is good for my peel, any bigger and it would be
hard to work with on the peel.
(33.19 kB, 421x377)
Last Edit: January 29, 2006, 08:56:32 PM by Perk
Jacksonville Fl.
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Re: Perk's Dough
Reply #7 on:
January 29, 2006, 08:25:16 PM »
The Peel,
This is important, I learned to put the right amount of corn meal on the peel.
Some may use flour, but It's only corn meal for me.
The trick is to put the corn meal on and rub it into the peel.
Stand by the trash can so the excess cornmeal with go into the trash.
I normally tilt it 45% and rub the access corn meal off.
This will create a good surface so that the pizza comes off the peel.
Remember when your finished making your pizza on the peel,
use a knife or a flat edge to go between the pizza and peel this will give a little air under the dough
so it slides off easier and it won't stick to the peel.
(50.16 kB, 576x466)
Last Edit: January 29, 2006, 08:46:26 PM by Perk
Jacksonville Fl.
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Re: Perk's Dough
Reply #8 on:
January 29, 2006, 08:26:31 PM »
Next this is harder than it seems get the dough and put it on the peel.
Then stretch it back out a little because every time you pick up the dough it will relax.
If the dough touches itself it will stick to itself so be careful.
(32.52 kB, 459x430)
Last Edit: January 29, 2006, 09:09:53 PM by Perk
Jacksonville Fl.
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Re: Perk's Dough
Reply #9 on:
January 29, 2006, 08:28:43 PM »
Next add sauce, Not too much but just enough to give it that taste!
Use your favorite sauce or a Jar Sauce.
I haven't really got into the sauce part yet and actually I like the Jar Sauce.
Yea I'm a homer, but hey everything I use you can get at the grocery store.
No importing!
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Re: Perk's Dough
Reply #10 on:
January 29, 2006, 08:30:10 PM »
Next I Just got through putting some toppings on nothing fancy but you can get fancy
That is up to you.
Here is the Pizza as it hits the stone.
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Re: Perk's Dough
Reply #11 on:
January 29, 2006, 08:32:25 PM »
In about 3 minutes things start to happen. I really didnt heat the oven for an hour, probably half as long.
The wife was hungry and it was getting late.
But I always keep an eye on the pizza I watch it all the way through,
I look for any dough bubbles in the inner part of the pie, if one starts to form I poke it with a knife,
This will limit the bubble from becoming big.
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Re: Perk's Dough
Reply #12 on:
January 29, 2006, 08:42:27 PM »
After about 6 minutes I turn the pizza, because the side closest to the oven door will not brown as fast as the other sides. 8-10 minutes and it's done. To be honest I haven't really timed the pizza. I aways forget because I'm to focused on just how it looks.
Here is my normal pizza crust when it's done.
I am totally satisfied with the crust. It's crisp, soft, thin and really in Jacksonville Florida the King of No authentic Pizza It's the best so my friends say.
I made this tutorial detailed as best is I could, I really like pictures, I wish some one would have done this for me way back when.
When I read books, there is no step by step with picture tutorial. So now this is my walk through to the Pizza maker who is just starting and wanted to make a good NY style Pizza at home.
I hope you enjoyed my walk through, If you try my recipe and like it. That's great. Don't be afraid to modify it to your taste and if so. Let me know because I'm a little lazy with trying out new things.
My Next adventure is going to be fried pizza.
Let the fun begin!
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Re: Perk's Dough
Reply #13 on:
January 29, 2006, 08:58:17 PM »
That was an excellent piece of work. And thank you very much for taking the time to put everything together. I can see why everyone loves your pizzas.
I'm always experimenting with NY styles and plan to try your recipe sometime. I would leave out the sugar for my version and make a 16-incher. To help me in this regard, can you tell me how you measure out the flour? That is, do you just dip your measuring cup into the bag of flour and eyeball or shake it, or do you scoop flour from the bag into your measuring cup and level? I think that this sort of information is helpful to those who are just beginning (or even some of our experts) and want to get as close to your results as possible.
Thanks again.
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Re: Perk's Dough
Reply #14 on:
January 30, 2006, 08:54:03 AM »
Thanks for the props, I will say it's been a fun week, more than anyone may know.
It's funny about the flour, when I started making pizza, you couldn't buy bread flour at the store.
Flour was just flour.
I learned when I was real small first from my (Italian) grandmother and great grandmother.
Nothing was ever said about different flours, flour was just flour. It was the stuff you didn't want to spill
on the floor because it was hard to clean up.
When I got to be a teenager, I had two choices self rising and all purpose.
I use all purpose flour and I would sift it to make it lighter, Grandma's trick. LOL
Then came these bread machines, and with the craze came the bread flour at the local store.
If it wasn't at the local store it never exsisted, because I never knew.
I would then switch to bread flour and would buy those little packets that made a loaf in a machine.
Now they sell bread flour in 5lbs bags. Hi Gluten?? Believe it or not, I learned that here.
Naive in all my years. Never read any books, never even thought to find answers.
What would grandma say if she was here? Flour is flour? or little Davey, you got to go and seek the answers
and stop being a ragamuffin.
For Flour,
What I do is I dip the measuring cup in the flour and shake the access off the top.
So its level, Then pour it in. I did this because I hate cleaning dishes, so why dirty something else.
I did it because I was never worried about being accurate. My late and loving grandmother
always used to tell me, Davey make your dough and in the end it should feel like a maidens breast.
I would ask her what's a maidens breast?
Type of chicken?? LOL!
So I always did it on feel, never really measured it.
About the way I mix things like I do, well my dad taught me how to make chocolate chip cookies.
Damn good cookies too!
He used Crisco instead of butter, the cookies always came out better, smoother.
While he mixed, he would add the sugar to the Crisco first then the eggs and vanilla, then
half the flour, salt, and baking soda, then add the rest of the flour a little at a time.
So thats sort of what I do with the pizza crust.
Add the water, yeast, sugar
Half the flour and salt. Sorry no vanilla
and the the rest of the flour a little at a time.
A little tid bit on the amount of sugar.
I have no idea how it came about.
I think I read a bread recipe way back and it may have called for like 6 tsp. of sugar.
Me not even thinking put 6 Table spoons in my pizza dough by mistake, never realizing it was a mistake.
So for years I put 6 Tbs in the dough, then I got to think, man, dipping your spoon 6 times in the sugar bag
is too much work, I found if I did this and put it into a measuring cup it was close to a 1/4 cup so being lazy I just
dipped the 1/4 cup in and shake it so its level or a little less then the rim because I didn't want to spill the sugar and make a mess.
It just became a trademark of the crust.
when you look, you say man that's a lot of sugar for crust.
But it really doesn't taste like it's a lot.
Many of my methods come from, never knowing the correct way. Being lazy
I was making pizza before books were focused on pizza.
Just recently I bought books and by looking for these books on the net I found this cool site.
I have learned a lot! in what a week or two since I've been here??
Everyone has great recipes. It's charlie and the chocolate factory! Pizza style!
I will say, something brought me here, Maybe Grandma, Maybe my Dad because I really believe what separates this dough is bread flour, since that's all I had at my disposal. Sugar because I couldn't read instructions, never found a bread that called for 6 Tbs. so what was I thinking??
and the friggin Crisco that I found right here and then BAM I thought of my dad and his cookies and said that's it!! I think someone uses Crisco in their Chicago style pizza dough?? The Crisco does something, I've noticed it. I used vegetable oil, then olive oil, peanut oil, corn oil, back to olive oil, canola oil, no oil. Everything except Crisco.
but it's that damn Crisco.
With that I knew I finally could put a final on the recipe.
Sorry for the long story, but its the truth, and to me it has a lot of memories, a lot of times of laughing.
Best pizza I ever made, I was tossing the dough, it hit the ceiling and stuck then dropped on the floor.
Me and my buddies were drunk as skunks, I was just looking at it on the floor and one of my buddies said pick it up and throw some sauce and cheese on it because he was starving. Don't ask me why but that was the best pizza I ever made. It tasted good, or maybe it was the beer?!
It was my perfect pizza, man that was 15 years ago, Wow! but I remember it like yesterday.
hmm, maybe a little grit is the trick? I don't think so. LOL
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Re: Perk's Dough
Reply #15 on:
January 30, 2006, 12:12:03 PM »
Thank you for the additional input.
I went into my kitchen this morning and weighed out a cup of King Arthur bread flour using your method, and extrapolated that amount (4.85 oz.) to 5 1/4 to 5 1/2 cups as your recipe calls for. I also weighed out two cups of water (16.30 oz.). With this information and other conversion data for the remaining ingredients in your recipe, I estimate that your recipe makes around 45-46 ounces of dough. If that amount is divided by 4, each dough ball would weigh around 11 to 11.5 ounces. I calculated that the thickness factor for that amount of dough and the 12-inch size pizzas that you make would be around 0.099-0.10, which falls within the range for a typical NY style--maybe a little bit less but close enough. I estimate the hydration of your dough, that is, the ratio of the weight of water to the weight of flour, to be around 61-64%, which is also typical for a NY style.
Where your recipe appears to depart from most NY style doughs is the amount of sugar and the amount of salt. If my calculations are correct or nearly so, I estimate that the sugar in your recipe logs in at 6.8-7.1%, and the salt at 0.73-0.77%, both by weight of flour. A typical rate of sugar for a NY style is around 0-3%. Above 5%, you should be able to taste the sugar in the dough (which is why I prefer not to use sugar, or just a little). But more importantly, at those levels, the sugar can impair yeast performance, and particularly so if all the sugar is put into the water as the same time as the yeast. I can't say with certainty for your dough recipe, but high sugar levels in general cause fluids in the yeast cells to leach out by osmosis and reduce yeast performance and possibly produce an overly slack dough. That is because sugar is a hygroscopic material and absorbs liquids from its surroundings, and the fluids sucked out of the yeast have a softening effect on the gluten and can yield a slack dough. The easy way to avoid this outcome is to just use a pinch of sugar (or none at all) in your water along with the yeast during proofing, and then dissolve the rest of the sugar in the water after proofing. Alternatively, you might also be able to fully dissolve the sugar in the water before adding the yeast so that the sugar absorbs water rather than liquids from the yeast cells. But, to me, that is the lesser desirable of the two choices.
Your salt level is also lower, by about half, than for most NY style doughs. In your case, however, the lower levels of salt may somewhat counteract the abovementioned effects of high sugar levels on yeast performance. Salt is a regulator of the fermentation process and, as such, lower levels allow the fermentation process to be accelerated, whereas higher levels of salt have the opposite effect. I'm not suggesting that you use more salt, since that is often a personal preference, dietary or otherwise.
I can't tell you with certainty that your results will improve by making the above changes, but they are easy to implement with very little change to your present dough preparation techniques and might have a beneficial effect on your finished crust and pizzas.
When I try your recipe, I plan to keep everything as is, including the sugar. I will also use your dough preparation techniques so that I can compare the results with the different NY style doughs I have made. I originally thought to make a 16-inch pizza, but I now plan to make enough dough for just a single 12-inch pizza to allow for a more meaningful comparison.
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Re: Perk's Dough
Reply #16 on:
January 30, 2006, 07:43:16 PM »
Thanks Peter,
Man you are the Pizza Scientist for sure.
I enjoyed how you broke down The Rachael Dough recipe
So I was egar to see you break down the recipe I use.
I will be curious to how your dough comes out.
And how you analyze the taste. Please be the Scientist on taste.
Even if you measure how far the pizza projected out of your mouth before it
hit the floor. LOL!
This dough is definitely a sweet dough. I almost want to compare
it to sweet dinner roll that you would put honey butter on. Maybe not that sweet,
heck maybe so,
People have commented that it's a sweet crust but a crust they enjoyed and liked because of
the sweetness.
I know I purposely make it sweet to be a different dough and not the same as the common
NY dough. However, there should be a balance of sweetness and not be over barring.
I think I went light on the salt when I used olive oil in the dough
because I was thinking it was too salty, but then It may have been because
of the olive oil.
Today I used my 3rd and 4th doughball, really trying to analyze the taste of the crust.
And the crust tasted a little sweeter then normal, maybe because I really focused on the
crust taste, the salt and sugar ratio may be similar
to that of a sweet dinner roll as I mentioned before.
I am going to have to look that up, because I am interested to know.
The first thing I may drop is 2 Tbs of sugar, instead 4 tbs.
I want people to say that it is a sweet dough but not be blown out of the water,
thinking Jesus Christ that is some sweet
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I'll probably do a taste test this superbowl weekend to see what people like best.
Last Edit: January 30, 2006, 08:18:32 PM by Perk
Jacksonville Fl.
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Re: Perk's Dough
Reply #17 on:
January 30, 2006, 08:14:59 PM »
First I must correct my measuring skills.
4 Tbs = 1/4 of a cup
. There is no way I ever used 6 Tbs that is a 1/3 of a cup.
I then went back got the dry measuring utensils and
measured more like 3 Tbs and how it looks when I scoop it out of the sugar bag with
the dry measure 1/4 cup.
Damn it, I have to change the recipe.
It's wrong to say 1/4 cup
it would be more like
3 Tbs. to at tops 3 1/2 tbs.
So now I got to try it with 3 Tbs.
Next I looked up sweet dinner rolls. And it looks like the ratio is and never was close to a sweet dinner roll
sugar, flour, salt ratio
Sweet Dinner Roll Recipe
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup warm milk
* 1 egg
* 1/3 cup butter, softened
* 1/3 cup white sugar
* 1 teaspoon salt
* 3 3/4 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 1/4 cup butter, softened
Last Edit: January 30, 2006, 08:31:36 PM by Perk
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Re: Perk's Dough
Reply #18 on:
January 31, 2006, 07:38:37 AM »
By my estimation, dropping the sugar to 3 tablespoons puts the sugar at around 4.7-4.97%. Still high but better than around 7%. Sometime you might try using considerably less sugar and see how your family/friends react. People will more often tell you their preferences if you give them a choice between A and B. If you only give them choice A and ask them how they like it, most people will say it's fine. After all, you are making the pizza and they are eating it. They usually won't risk offending you by telling you it isn't OK.
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Re: Perk's Dough
Reply #19 on:
February 01, 2006, 07:10:15 AM »
Thanks Peter,
Last night I made another batch of dough this time with 3 Tbs. of sugar.
It is in the fridge ready for tonight.
I have learned two things.
1 it is real hard to be real exact when it comes to
Flour, sugar, and oil or in my case now Crisco shortening. I have never been exact
in all my pizza days.
Water and yeast are the only consistant things in my dough.
Salt is constant but I have tried playing with the ratio but with the high sugar content
1 tsp. seems to be the right blend.
Also since I was always under an exact 1/4 of a cup when I scoop the sugar. I probably will not see a big difference.
If I don't then I'm just going to change the recipe to 3 tbs. If I do and it's not as sweet as it normally is then I will make a 4 tbs and a 3 tbs recipe for the superbowl taste testing.
Anyways, I'm going to try 3 Tbs recipe out tonight. My wife is sick of pizza so It will be just me.
I also will do a fried pizza in a pan. Haven't done that in a long time.
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Re: Perk's Dough
Reply #20 on:
February 01, 2006, 10:11:59 AM »
I, too, have a batch of dough working. I took the numbers I calculated for your dough the other day and scaled the proportions down to make just enough dough for a single 12-inch pizza with the same crust characteristics as yours (if my calculations were correct). I followed your instructions as exactly as I could, except that I used amounts of ingredients in about the middle of your dough weight range (based on the 5 1/4-5 1/2 cups flour range you use). For sugar, I used the 3 tablespoons benchmark. I had no problems making the dough at all, and the amounts of flour and water were just about perfect, without need to adjust either. And the dough came out a bit tacky as I had hoped.
It's been a long time since I last baked a 12-inch pizza directly on a stone. Since 16 inches is pretty much considered the standard for a NY street style, I have been making that size for a long time. And, to do so, I have been using a combination of a pizza screen and the stone. One of the things that concerns me with a dough with a lot of sugar in it, especially a dough that has not had several days of fermentation to use up a lot of the sugar, is that it is possible for the bottom of the crust to brown much faster, because of all the sugar, than the top. This can lead you to believe that the pizza is done when it really isn't. That is one of the reasons why the Lehmann dough does not include sugar in the basic formulation. The Lehmann recipe is intended for professional pizza makers who bake on deck ovens where high-sugar doughs are prone to browning too much and too fast on the bottom. To overcome this, some professionals dress their pizzas on screens or disks and place them right on the deck floor. The metal of the screens or disks places the pizza a fraction of an inch above the deck floor and serves as a barrier to reduce overbrowning of the bottom crust. The longer bake time also serves to make the crust crispier since there is more time to drive out moisture from the dough.
I have made high-sugar doughs, like Randy's American style, but they are dressed and baked entirely on screens without a stone. There is no searing effect of a very hot stone on the bottom of the crust, so the bottom bakes up very nicely, even with all the sugar, and without significant bottom crust browning.
Interestingly, professional deck ovens operate at temperatures lower than most people think. They typically run from 450 degrees F to around 500-525 degrees F, much like home ovens. Have you experienced any problems with overdarkening of the bottom crust with your pizzas? I know that some people actually like that effect. Or is your stone on the middle oven rack position?
I will have to watch the pizza carefully when I bake it tonight, just as you do to be sure that everything comes out OK. If necessary, I can always move the pizza off of the stone and put it on one of the upper oven racks if it browns too quickly on the bottom. This is all fairly new to me since I almost never use sugar in my standard doughs except for the Randy American style which, as mentioned above, I do not bake on a stone.
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Re: Perk's Dough
Reply #21 on:
February 01, 2006, 01:18:35 PM »
I have my stone in the middle of the oven,
I have been very fortunate that the bottom has not over cooked the top.
I am one that tries not to burn or have any real dark spots on my pizza crust,
So I am watching it constantly. I try to keep my eye off the pizza through out the cooking cycle.
I move my pizza around with the peel and average of 2 times so
I open the oven door 2 times to move the pizza so this may cause the oven to lose heat.
I think because it is a thin crust, and just air puffy around the rim, I never have a problem with under cooking
the dough.
I preheat my oven to 550F for around and hour.
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Re: Perk's Dough
Reply #22 on:
February 01, 2006, 07:34:14 PM »
I thought you might like to see the photos (below) of the pizza I made tonight using your dough recipe as I reinterpreted it by converting it to make a single 12-inch pizza.
I followed all of your baking instructions, including putting the stone on the middle oven rack of my oven. In my case, the total bake time was only 6 minutes. And since my oven tends to bake fairly evenly, I did not find it necessary to reorient the pizza after it went into the oven.
The biggest surprise was that the crust didn't taste quite as sweet as I thought it would. The sugar was below the threshhold level where it would will be detectable on the palate, but I have a very sensitive palate when it comes to sugar and I can detect it almost anywhere it is used. Overall, I thought your recipe as I reinterpreted it made a good pizza. It was softer in the crust and crumb than I am accustomed to in a NY style, but that was expected since the use of the Crisco and relatively high sugar levels will have a softening and tenderizing effect on the crust. In fact, the sugar will cause the pizza to finish baking sooner than it would were it absent or used in small quantity, and the result will be a softer crust. One way to get more crispiness in the crust without lowering the sugar level would be to use a lower oven temperature and bake the pizza longer. You won't get a very crispy crust even in that event because the Crisco and high sugar levels work against crispiness to begin with. In my case, 6 minutes was quite short and, as a result, I did not get a great deal of crispiness, either at the rim or the bottom crust. But that didn't detract from the enjoyment of eating the pizza. It was tasty and I enjoyed it a lot.
Perk 1.JPG
(117.02 kB, 525x394)
Perk 2.JPG
(77.94 kB, 525x394)
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Re: Perk's Dough
Reply #23 on:
February 01, 2006, 09:58:51 PM »
Your pizza looked real good, and your right it is a softer dough.
It is thin but has a puff outer crust, I just put it with the NY Style, does it belong in
the NY Style or American Style?? Not sure.
I think it is good to just use 3 tbs. I made a fried pizza today with the dough and
3 tbs is good enough. I need to change the recipe to say 3 tbs instead of 4tbs or a 1/4 cup.
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Re: Perk's Dough
Reply #24 on:
February 02, 2006, 08:15:21 AM »
NY style or American style? I think Shakespeare put it best, in the words from
Romeo and Juliet
What's in a name? That which we call a rose by any other word would smell as sweet.
So, it doesn't really matter what you call your pizza. So long as it smells and tastes good and you like it.
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My New Job as Curriculum Director
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About one year ago I left classroom teaching to become a curriculum director. When I was a teacher I wondered what a curriculum director did all day. I didn't think a curriculum director could be as busy as I was. Read on to find out what it's like to switch from working as a classroom teacher to working as an administrator. The two jobs are more alike than you might imagine.
Endless Variety
For teachers, every day is different. The same can be said for curriculum directors. Constant problem-solving makes teaching intellectually stimulating. Being a curriculum director is similar. There's variety in working with consultants, arranging professional development events, analyzing assessments, and responding to teachers' questions. No two days are alike.
Rhythm of the Year
Each job has its own rhythm. There's a rhythm to teaching, to the progression of lessons and the school calendar. Now, as a twelve-month employee, I've adjusted to a different rhythm, one in which summer is much busier.
Summer is a time for planning professional development for the upcoming school year. Last summer a group of teachers, staff, and I wrote a District Early Literacy Action Plan. There would not have been time during the school year to create such a document. We also ran a district-wide summer reading camp for young readers.
Greeting, Meeting, and Working With People
Just as it is for teachers, one of the joys of my new job is working with a wide variety of people. As one of several district administrators, I frequently visit schools to chat with students and teachers. An important part of these visits is asking teachers if they have the resources they need as well as providing feedback.
I attend many more meetings now than I did as a classroom teacher. As a curriculum director, I attend more regional and statewide meetings, whereas as a teacher, most of my meetings were school-based or district-wide.
My central office colleagues and I enjoy potlucks and share boxes of donuts, much as my co-teachers and I did when I was a classroom teacher. And of course we have visitors and field questions from principals, teachers, staff, school committee members, and publishers' representatives. It's a very busy office.
My Own Space
A classroom is a teacher's second home. I personalized my classroom with area rugs, table lamps, and themed displays. I've done the same with my cozy office, which is full of books and colorful posters. I even put up a whiteboard full of reminders and notes, so my office would feel more like my classroom.
Making Things Happen
In a classroom there's excitement in the air and so much happens in a few short months. As a staff member I may not have the daily, direct responsibility for others that I had in the classroom, but I do encourage teachers and staff and see positive growth and change. I write and manage grants and serve as Title I director for our district in addition to my curriculum, professional development, and assessment responsibilities.
Harder Than I Thought
During this year, I've found this multidimensional position to be more challenging than I had expected. What adds to the complexity for me is the fact that I work with six elementary schools spread over a 256-square-mile school district. Just to drive over hilly terrain to all six schools takes about three hours.
It's a Great Position!
As curriculum director, my work potentially impacts hundreds of students annually. I enjoy the challenge of working with adults, which has helped me develop my interpersonal skills. As teachers have gotten to know me, they've learned to rely on me. I have opportunities to write, which I enjoy. There's potential for my new curriculum director's job to evolve over time.
In many ways, being a teacher is similar to being a curriculum director. While there are special rewards in classroom teaching, being a curriculum director has its own unique benefits. Both jobs are fulfilling in that we are working together to help students develop as learners.
Thanks for writing this article. I am applying for my district's curriculum director position. You shared the insight I needed. Thanks!
Exactly what is a Curriculum Director? What are the duties when you have always been in a classroom? Mainly a classroom is all you know!
Exactly what is a Curriculum Director? What are the duties when you have always been in a classroom? Mainly a classroom is all you know!
Thank you for your post, a very informative and fun read.
Hi Ruth, thanks for your article about your role as a curriculum director. I have a few questions: How do you think differently about curriculum to achieve social, civic, vocational, and cognitive outcomes for students?, What are the current needs of the field? How do you coordinate with national and state research initiatives? and How do you learn of funding for educational projects? Thanks for you input on these questions. Jaci
I just moved into the position of curriculum director from the classroom. It is nice to read this and feel as though I'm actually on the right track!


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>Runner's World - My Event Ratings>
In short: Decent Event - Woeful organisationIn full: A good venue for the event and I thoroughly enjoyed competing. However, I would say that in 30+ years of competitive running I have never come across organisation as poor as this. Would I do it again? Yes I would, but the poor instructions and extreme rudeness of one of the marshalls in the transition area leaves quite a bit if room for improvement. Plus I hear that some of the back markers did not get medals because the organisers had run out. 6 out of 10 - Room for improvement Date of review: November 27, 2012
In short: Excellent All Round EventIn full: Firstly, anyone who says there wasn't enough toilets wants their eyes tested. There were more toilets here than any other event I have done and in 30+ years of competetive running thats quite a few. Organisations was slick and stewards were plentiful and extremely helpful and friendly (other events take note) OK the route on the dual carriageway wasn't the best that Cardiff has to offer but what other event offers scenery like Cardiff barrage and bay area. Everyone is entitled to thir opinion but some of the comments made are so far from reality that they BEGGAR BELIEF as Victor Meldrew would say. Excellent event Cardiff - WELL DONE Date of review: October 17, 2011
In short: Wot no drinks station!In full: Overall a pretty decent event. Spoilt this year by two things 1. No drinks station! Absolutely disgraceful - No excuses. 2. My goody bag did not have a medal in it and I was told by one of the stewards that he had numerous complaints about goody bags with no medals. This is an expensive event and things like this will put people off entering again!!!!! Organisers take heed.Date of review: September 11, 2011
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Skip to comments.New York Democrats Want to Ban Police From Describing Suspects By Race, Sex, or Age
Posted on 06/19/2013 6:57:32 PM PDT by Hojczyk
New York Dems want to pass a bill that would limit a description of a suspect to identify suspects essentially by the clothes they wear only. Truly mind-numbing stupidity.
NYPost reports the following:
Cops might as well wear blindfolds if the City Council passes a bill that would let them use little more than the color of a suspects clothing in descriptions or risk being sued for profiling, according to this provocative new ad (pictured) from the NYPD captains union.
The ad asks, How effective is a police officer with a blindfold on?
And the answer is not very, says the NYPD Captains Endowment Association, which is fighting the measure, claiming it would handcuff cops and send crime rates soaring.
Union President Roy Richter who is seen in the ad wearing a blindfold in Times Square told The Post the bill is dangerous because it will ban cops from identifying a suspects age, gender, color or disability.
When we have wanted suspects and patterns of crimes, those are very important descriptive terms to let officers know who to look for.
The ad warns that if cops transmit a description of a suspect that goes beyond the color of his or her clothing, they could be sued for racial profiling if the proposal becomes law.
The ad will appear in tomorrows Post, in addition to the unions Web site, Twitter and Facebook and provides links to contacts for City Council members to sway their vote on the measure.
The bills sponsor, Jumaane Williams (D-Brooklyn), and Speaker Christine Quinn are
(Excerpt) Read more at thegatewaypundit.com ...
"Suspect is a human being wearing a red hoodie."
Sounds like a winner for the mafia.
How about sexual orientation?
"The suspect fled the scene of the ... ummm... bath house for perfectly normal men to meet other perfectly normal men"
Beyond ridiculous
There is an easy way around this. Just say 6 foot 180 lb. Leroy Maboomba just held up a liquor store.
You can find their real name later.
Better yet.: Suspect is almost a human being wearing a red hoodie.
Wait till one of their own is killed. They will demand, "who did this?"
The police will say, "something with two legs."
Nope, can't say "human", that's a race.
"The suspect, a being wearing a hoodie..." Nope, that'll be banned next - shades of Trayvon and all of that.
how bout if they said suspect wearing pants around ankles and a hoodie... the profiling too???
As the U.S. government dumps millions more Muslims and illegals into our towns and states....
Ya just knew this was coming.
Werewolf of London, his hair was perfect!
No dis on werewolf's anywhere.
"It was described by witnesses as a human"
Perhaps NY police can still describe suspects by the illegal firearms that they may be carrying.
Everyone will soon enough only be identified by their DNA sequence anyways.
No big deal.
Oh...the suspect was wearing a white T-shirt and baggy pants....
The streets are crawling with t-shirts and baggy pants!!
More government insanity...Those in government truly want to destroy the U.S.
Another Great idea.
I don't live in NY BTW HA-HA.
Red hoodie?
When they pass a law like this the lawyers follow up to add the details, for instance, pointing out that "hoodie" was being used as a euphemism, or was percentage wise discriminatory or something.
And if the criminal was running around naked...?
After all Anthony Weiner does live there. It could happen.
Baggy pants? see post 22.
When one of their own is killed the cops will all know the description and the perp will be incinerated. No need for a public description or a trial.
I am so glad we have FR to document all this insanity. Some day historians will read about this politically correct behavior and wonder what kind of drugs we were on or if lead poisoned our drinking water supply.
Jumaaane Williams, the bill's sponsor, is obviously a developmentally challenged human being.
Should such short-bus riders actually be on City Councils?
I believe in inclusion, but this???
One adam 12...One adam 12....Suspects were last seen at 112th and Broadway wearing t-shirts and baggy pants...
One adam 12, WFT!!!...the suspect are all around us!
Yet another reason Anthony Weiner is superior to the alternatives for NYC mayor.
All I can say is, you Yankee vermin STAY THE F OUT OF TEXAS.
We don't want your crap.
Pathetic garbage.
Big Brother don't want no details about those who commit crimes.
Our current police state shaping up beyond the one imagined by Orwell.
THAT'S ATTIREist!
Good God...and these are the stoopid NY folks that end up moving to Florida and bleeping it up
Howard Stern used to ask people to describe themselves by
saying, "who do you look like that's famous". Witnesses could use that method to describe bad guys.
NY DemoRATS are stupid Twits!
Good point...
Shake down grandma and little sis at the airport, monitor grandpas phone records in Hogjaw Kansas, bug the cell phones of Aunt Betty and Uncle Joe...Leave the borders wide open...
But lets keep those criminals gangsters identities secret, who are gang raping the 70 year old widow and shooting the 20 year old greedymart clerk to death.
In the Fifth Element, Corbin Dallas (Bruce Willis) is being sought by police. The police go to his front door, and through it they ask him if he's human. He responds with, "No, "I'm a meat popsicle." With that they are placated. It helped that someone moved his nameplate next door, where the guy got belligerent and they thought he was Dallas.
I wonder if that would be okay with the Lefties.
Ya look at the "Most Wanted" in places like Chicago, LA, NY, St. Louis and Dallas and 95 percent of those are foreigners, black and or Hispanic...
No wonder these Communist don't want anyone to describe the criminals.
Yet, they will support jug-ear's administration allowing the recording of every word of every call of every "U.S. Person" 24-7-365.
Yeah, THAT'S ok...
I honestly hate that it has come to this, but I'm afraid some of these States in our Union will have to burn to the ground before people snap out of it.
New York, and New York City in particular, may have to see hundreds of thousands of deaths that point directly at those in power before it gets through their thick skulls.
This is evil.
It's the government at every level and those in it pushing all this government insanity...Not your private sector neighbors or those in the next state. Ya think the good people in NY don't think this is just more government lunacy?
Um, probably not. Could make one-legged crooks feel bad.
Drunk anthropoid wearing a hoodie.
No, I don't.
They don't REALLY, get how insane it is. If they did, they would vote these people out of office.
But they don't. They keep re-electing them.
I think some people in Wisconsin and Michigan finally woke up, they changed parties and direction. But New Yorkers? Nope.
Out of 51 members of the New York City Council, 46 of them are Democrats. How many of them will vote for this insanity and not face a serious challenger in the next election?
That's why I think that the people of New York City don't "get it".
Suspect is a human being wearing a red hoodie.
When only Amish are suspects, noone will suspect the Amish.
LOL, and I didn't mention someone on crutches or in wheelchairs and then there are those on dialyzes machines
or those traveling abroad. The mentally handicapped, can I say that? The height challenged. The deaf, dumb (can you still say that?) and blind. People who stutter, who have turrets, ADHAD and the plain stupid. I apologize to all those I left out.
"be on the lookout for a suspicious looking person."
Well if the rapist was smart, he would wear no clothes.
Thus, no description.
I think it is discriminatory that they still would allow the police to use height and weight.
They should just tell the police to be on the lookout for a human being. That should narrow the search down enough.
And when they do line ups, they should prohibit the police from showing the faces to the victims. They should only be able to identify them by their sense of smell.
Can we identify them by voting history, or is that a given?
Idiocy on steroids.
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Artist Collection: (18 of 18)< Previous | Next >
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3 buddhasby studio de boer
- Medium
- Traditional
- Artist Notes
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More about studio de boer
- Location
- , netherlands
- Artist Biography
- I've considered myself an artist since I was a little boy scribbling nonsense on my mothers kitchen wall. Since then I have been on a quest for the ultimate experience that I can capture on canvas, film or ink. Being creative is as important to me as the air I breathe; I simply can't live without ...


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|Portrait of Man Darning Socks
Spin Cycle - Three women who work in a Glasgow laundrette: their lives, lack of love, and strange obsessions. Quite disturbing (Certificate 15 sex and violence), highly evocative of its environment and its time (absolutely contemporary). I could quibble with the likelihood of those characters working in a laundrette and I could complain about the denouement, but I won't. I liked the appropriate peppering of Scottish expressions through the narrative - not at all alienating, rather stylish.
Alone Together - Nah, not my sort of thing. People don't speak to each other now we have technology. "Let me experiment with my own child - oh, how interesting my child is." Really? Nothing startling.
Miss Peregrine's Home for Peculiar Children - Oh my word. I almost stopped reading early on, because the death of Grandpa freaked me out. But I think I may have been having a sensitive day. The more I read, the more I thought it was a sort of sub-par Harry-Potter meets Sapphire and Steel with Americans trying to do Welsh accents. BUT... the idea of pinning the story around genuine Victorian photographs of Peculiar People made for compulsive, spooked reading. Probably more suitable for a Young Adult than an Old Cynic.
The Age of Shiva - ah, here we are, I thought! The Good Read! ( I thought.) I read Manil Suri's earlier book, The Death of Vishnu as soon as it was published, and was waiting for this for far too long, and somehow missed its publication. I love the flow of the writing, the immersion in a culture that it isn't my own, and the absolute humanity of the characters. I was taking my time with this one... until suddenly I had had enough. That uncomfortable-to-read tribute to breast-feeding at the beginning is revisited as the child gets older, and I suddenly thought: "I don't like the way this is heading. I don't trust this author enough to keep reading. Anything could happen..." So I stopped. I'm a sensitive soul. And something else? It was a library book and it was full of debris: hairs, crumbs, dead insects. Ugh. It put me right off.
P.S. Gratuitous photo of FL for no reason other than to prove that he does, in fact, darn his own socks!


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Skip to comments.Heavy use of herbicide Roundup linked to health dangers: U.S. study
Posted on 04/26/2013 10:17:52 AM PDT by Olog-hai
Heavy use of the worlds most popular herbicide, Roundup, could be linked to a range of health problems and diseases, including Parkinsons, infertility and cancers, according to a new study.
The peer-reviewed report, published last week in the scientific journal Entropy, said evidence indicates that residues of glyphosate, the chief ingredient in Roundup weed killer, which is sprayed over millions of acres of crops, has been found in food.
Those residues enhance the damaging effects of other food-borne chemical residues and toxins in the environment to disrupt normal body functions and induce disease, according to the report, authored by Stephanie Seneff, a research scientist at the Massachusetts Institute of Technology, and Anthony Samsel, a retired science consultant from Arthur D. Little, Inc. Samsel is a former private environmental government contractor as well as a member of the Union of Concerned Scientists.
(Excerpt) Read more at reuters.com ...
This is just more bullsh-t!
With America now designated as "The Home of Abortion", I don't know why anyone would be worried about infertility.
Having had cancer myself, I question the wisdom to spray everything in the world with chemicals and hope it all washes away..
not that I am against roundup... but it does make one wonder why the dramatic rises in such maladies over the last century...
I've beat cancer twice and would blame flying in a jet before I'd blame DDT, insecticides, weed killers and Johns Manville.
I think spraying it on a few cracks in the driveway is one thing, and spraying it over millions of acres and then ingesting the produce is something else again.
It's often used with genetically selected (not engineered) crops. The special crops are selected for their immunity to the herbicide.
While it becomes much easier to grow crops, I'm sure more traces of the chemicals will show up in our food.
The effects of the chemicals are debatable but I prefer 100% natural local farm grown. You can't go wrong with natural and the flavor is definitely not debatable.
Poison is bad for people?
Spraying it on food causes to end up inside us?
Get out.
I use Round Up in my garden and I have noticed that I have not had any dandelions or other weeds in my hair recently. Maybe I am building up some toxicity.
- Extension of factories and instruments of production owned by the State; the bringing into cultivation of wastelands, and the improvement of the soil generally in accordance with a common plan.
- Equal liability of all to work. Establishment of industrial armies, especially for agriculture.
- Combination of agriculture with manufacturing industries; gradual abolition of all the distinction between town and country by a more equable distribution of the populace over the country.
Entropy is a "journal" that will publish just about anything that the author is willing to pay to print.
Oh, it's definitely being used on genetically engineered crops on a monumental scale, crops engineered to withstand the herbicide in Roundup. Roundup Ready Crops. From the article.
Monsanto is the developer of both Roundup herbicide and a suite of crops that are genetically altered to withstand being sprayed with the Roundup weed killer.
These biotech crops, including corn, soybeans, canola and sugarbeets, are planted on millions of acres in the United States annually. Farmers like them because they can spray Roundup weed killer directly on the crops to kill weeds in the fields without harming the crops.
Monsanto makes Roundup.
1. They also made "DDT" and Agent Orange.
2. Monsanto also can take credit for those great items that you and I love, GMOs
Google GMO. I think you'll find the results, shall we say, amazing.
I also find it odd that Obama signed the Monsanto Protection Act the other day.
yay, everyone get's DDT....
There was an interesting case recently w/ Monsanto and their "Roundup Ready" Soybean seed which is genetically modified so that Roundup doesn't kill the plant. A farmer was sued by Monsanto because he saved seed from a crop to plant the next season and the second generation seed was also Roundup Ready.
Little creepy to think we are messing with natures design and eating it. IMO, we don't even really no what causes High Cholesterol and we confidently say things are safe to eat.
You do know the history of DDT, don't you?
if you ask why 2015 you will find that
The last Monsanto-owned patent for Roundup Ready soybeans will expire in 2014, and the last applicable third-party patent will expire in early 2015. That means independent seed companies will no longer owe trait royalty payment to Monsanto beginning in 2015. Farmers will have access to a generic trait offering beginning in the 2015 planting season.
Hey!!! There will be NO COMMON SENSE commentary on a two-fer Corporate-bashing, Anti-GMO thread like this one.
Only scurrilous and/or hysterical commentary is allowed. ;-)
(and, I think you're right)
I know it's so safe they banned it in 1972
>> This is just more bullsh-t!
What it *really* is, is the first step in bringing Roundup under EPA "restricted chemical" control.
Their thirst for power and control is limitless.
Millions in Africa, where our celebrity and politically class think so much more capital should be expended, have died of tse tse and mosquito bites since the banning of DDT.
You may have been drinking Kool Aid, but you know nothing about the ridiculously conceived ideas about DDT.
Largely because of Roundup and other advances related to bio-engineering, herbicide use has fallen dramatically in the last generation. A discussion of the health hazards of glyphosate without a comparison to the health hazards of 2,4-D and triazine herbicides is serious politics, not serious science.
These Green Weenies left-out hysterical blindness, premature ejaculation, and Scrofula. What a joke!
The reason that there "seems" to be so much more cancer in the past century is that we are living longer.
The human body's "warranty" expires around age 45. After that, we're on our own. That's when the skeletal decay and the other maladies of "old age" start.
100+ years ago the average life span was mid-40's to early 50's. There are a few people who develop cancer under the age of 45 but it is a very small percentage of the total population.
Want to avoid cancer? Die young. That way you make a better-looking corpse too ;-)
"...the ridiculously conceived ideas about DDT."
How dare you blaspheme Rachel Carson, the queen of the enviro-whacko cult! Don't you realize that if DDT was not banned all egg shells would be broken and there would be no more birds?
Malaria deaths? What's malaria?
Probably not.
But you will have to admit "The Monsanto Protection Act"
FYI...I no longer use DDT in my Kool Aid :-)
White vinegar is an excellent herbicide.
I don't know, poison vs vinegar, that a tough one. ;-)
Coming to a swamp or wet land near you.
Don't reach for the DDT. It's not there.
How could I possibly attack Rachel Carlson? After all she wrote the excellent book 'Unsafe at any speed.'
But R/U is made by Monsanto and Monsanto is one of the left's favorite corporate targets.
When I got lymphoma, I was 35 :) and the only close living relative to have a cancer... we usually die of Heart Attacks... Luckily that was 7 years ago... before OCare...
I just tend to think too many artificial things going into stuff we eat and on a certain level it effects things in the body...
Good grief, are you really that ignorant about Rachel Carson's lies, the truth about DDT, and the fact that Carson is responsible for more needless human death, mostly children, than any other person in history?
Yeah, lymphoma is one of the ones that can strike early in life. Fortunately treatment is pretty effective. Glad you're still on this side of the grass!
We've been doing that since the first farmer saved the largest seeds to plant the following season.
monsanto bump
Glysophate is a non-selective herbicide: it kills everything it touches, so if you used it on your "lawns, gardens, and golf courses" it would KILL your lawns, you gardens and your golf courses.
Once again, we see the level of ignorance that passes as "journalism" in the Statist Media.
I wonder how much ELSE is incorrect in this article?
Yes Mase I guess I am that ignorant. That's okay I will admit. I have now found out these things:
DDT is safe, hence Monsanto Good + Round Up is safe, hence Monsanto Good + Agent Orange is okay to use (According to the Air Force), hence Monsanto Good = Monsanto Good
1. Monsanto good
2. Monsanto is a favorite target of the left.
If the above two statements are true, why does Monsanto need protection? If Monsanto is a target of the left, why did the left (Obama) sign this "Protection Act" into law?
Inquiring minds want to know.
I was heavily dosed with a now banned pesticide and it ruined my health for years. A neighbor sprayed diazanon at 5X the legal concentration and it filled my house as all the windows were open, and he sprayed his whole yard, 3 feet from my windows.
Pesticides are nasty stuff. People who work with ag chemcials have a much higher rate fo cancer adn respiratory diseases, for starters.
"union of concerned scientists".
Stopped reading right there.
That's not too bad. Most people stop reading right at the word "Reuters". Or they continue reading if they want a laugh . . .
Why does Monsanto need protection from the ignorant? From frivolous lawsuits? Do you really need an answer to that?
Apparently, you are also open to believing everything you read on the internet or anything that fits with your preconceived notions. That makes you similar to all those folks who believed the lies of Rachel Carson and rushed to ban DDT, resulting in the loss of more than a hundred million people, mostly children. Have you ever seen a child suffering from malaria? Up until a decade ago, more than a million people died every year from malaria. Today, thanks to these people being able to use DDT inside their homes to kill and repel mosquitoes, that number has been reduced by half. Still, more than 300,000,000 people contract malaria every year and are forced to deal with the recurring symptoms for the remainder of their lives. What kind of impact do you think that has on poor families trying to keep a step ahead of starvation? Good thing there are people like you in the world to protect them from those thinning egg shells. (and that was a lie too, just fyi)
You don't know jack squat about Monsanto, or any of the products they make and the science supporting them. But like some whiny, scientific illiterate progressive, who wants to occupy these evil companies, you choose to believe the junk science, and outright lies, rather than take the time to educate yourself on the subject. You have no inquiring mind whatsoever. You are just another ignorant Luddite whining like a child who doesn't have a clue on which side his bread is buttered.
I am sorry I stepped on your toes. I just thought one could be part of a discussion even if they were wrong. Thanks for setting me straight.
Same thing was said by liberals that DDT and Deet both were bad. We know better today.
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USAB Announces 2013 Pan Junior Championship Management Team
The 2013 Pan Am Junior Championships will be held in Puerto Vallarta, Mexico from July 21-July 28.
2013 USAB Junior International Trial (JIT) Coordinator
Johanes Susanto - email@example.com
Johanes Susanto is the 2013 Junior International Trial Coordinator (JITC). The JITC will oversee the overall team communication and will work closely with the USAB National Office, Junior Advisory Group (JAG) and the 2013 PAJC Team Manager.
USA Team Manager - Lee Yan email@example.com
USA U-19 Coordinator - Allysa Khor email@example.com
USA U-15 & U-17 Coordinator - Yinbo Wang email@example.com
USA U-11 & U-13 Coordinator - Yuan Zheng firstname.lastname@example.com
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Topic: Deploying to secure, highly available production environment
So, I have a secure, highly available production environment. Generally the app servers there are not visible to me from my development machine.
Do people really use Capistrano (or vlad?) to deploy into production environments like this? Set up a code tree on a machine at the colo for each project and deploy from there? Who decided that the cap files need to be checked into the code tree, so that you are deploying from a code tree?
Currently we have some home grown scripts, but we are trying to get to a more standard and maintainable setup for the next major version.
Any war stories or advice would be much appreciated.


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California sues SAP over failed payroll software project
SAP has been slapped with a lawsuit by California's state controller over a payroll software implementation the office says cost taxpayers a vast sum of money, but has never worked correctly.
SAP has been slapped with a lawsuit by California's state controller over a payroll software implementation the office says cost taxpayers a vast sum of money, but has never worked correctly.
It may not be "feasible" to complete a gigantic SAP software project meant to unify California's many public employee payroll systems, according to a report issued this week by the state's Legislative Analyst's office.
California has terminated its contract with SAP in connection with a US$371 million software system that was supposed to overhaul the state's payroll system but instead ended up mired in major delays and cost overruns.
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First impression on unpacking the Q702 test unit was the solid feel and clean, minimalist styling.
For work use, Microsoft Word and Excel programs pre-installed on the device are adequate for preparing short documents.
The Fujitsu LifeBook UH574 allowed for great mobility without being obnoxiously heavy or clunky. Its twelve hours of battery life did not disappoint.
The screen was particularly good. It is bright and visible from most angles, however heat is an issue, particularly around the Windows button on the front, and on the back where the battery housing is located.
My first impression after unboxing the Q702 is that it is a nice looking unit. Styling is somewhat minimalist but very effective. The tablet part, once detached, has a nice weight, and no buttons or switches are located in awkward or intrusive positions.