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COLORADO SPRINGS, Colo. (May 30, 2008) - After dropping their second match of the US$350,000 Hyundai Open Barcelona, the U.S. beach volleyball team of Nicole Branagh and Elaine Youngs recovered to win five-straight elimination matches to reach Friday's SWATCH FIVB World Tour semifinals. On Friday, Branagh (Orinda, Calif.) and Youngs (El Toro, Calif.), ranked second, upset Brazil's top-ranked Juliana Felisberta Silva and Larissa Franca to reach their second international beach volleyball final as a team.
Branagh and Youngs opened play Friday with elimination wins over teams from Germany and Brazil to advance to Saturday's gold-medal match against fourth-seeded Talita Antunes and Renata Ribeiro of Brazil.
After Branagh and Youngs scored a 2-1 (22-20, 14-21, 15-13) win in 62 minutes over Juliana and Larissa, Talita and Renata reached their 11th SWATCH FIVB World Tour gold medal match with a 3-1 (19-21, 21-19, 15-8) win in 56 minutes over seventh-seeded Vassiliki Arvaniti and Vasso Karadassiou of Greece. The Brazilians will be seeking their second title this season after winning at the start of May in Shanghai.
"I am glad we don't have to play another match today," said Youngs, 38, who will be competing Saturday for her 12th SWATCH FIVB World Tour gold medal. "We are very tired now as we have now played eight matches in three days. I think our physical conditioning paid off for us today. Also, it is great to play a gold-medal match with Nicole's family here to watch us."
Youngs felt the playing conditions of deep sand also helped her team.
"We train in the deep sand in Southern California, so we have been able to adjust to the surface," said Youngs. "Also, our service game played a big part in our victory against Juliana and Larissa. It is great to reach the finals in these beautiful surroundings. This is one of the best sites we play at and the Spanish fans have been great."
Branagh and Youngs, who dropped a SWATCH finale last November in Thailand to American rivals Misty May- Treanor (Costa Mesa, Calif.) and Kerri Walsh (Santa Clara, Calif.), opened play Friday with a 3-1 (21-15, 16-21, 15-13) win in 57 minutes over fifth-seeded Sara Goller and Laura Ludwig of Germany, followed by a 2-0 (27-25, 21-19) win in 56 minutes over third-seeded Shelda Bede and Ana Paula Connelly of Brazil.
Branagh and Youngs fell to the consolation bracket after losing their second-round match on Wednesday to Cuba's 15th-seeded Milagros Victoria Crespo Valle and Imara Esteves Ribalta, 1-2 (21-17, 12-21, 7-15)
The U.S. team of Jen Boss (San Juan Capistrano, Calif.) and April Ross (Costa Mesa, Calif.) were among the teams Talita and Renata had to beat to reach the final. The Brazilians posted a 2-0 (21-18, 21-14) victory over sixth-seeded Boss and Ross in 36 minutes on Friday.
The U.S. team of Tyra Turner (Fort Meyers Beach, Fla.) and Rachel Wacholder (Laguna Beach, Calif.), seeded eighth, were eliminated on Thursday by Boss and Ross (19-21, 21-17, 14-16) and finished ninth.
More information and photos are available on the FIVB beach volleyball site at www.fivb.org/EN/BeachVolleyball/index.asp?sm=12.


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First, listen to this 5-minute clip:
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Here's the topic for today's discussion:
Standing on the foundation of Scripture is a body of truth that you must believe. If you reject that body of truth, you are not a Christian.
First, can we agree that a true Christian is someone who embraces those truths by faith?
Second, which of those truths are the subjects of evangelical sermons, books, and media today?
Third, what can we do (as individual Christians) to see that evangelicalism is characterized once again by proclaiming all those truths faithfully? In other words, what can we do to restore the evangel to evangelicalism?
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Firstly , I agree that the Bible is the Word of God. Secondly , it is hard to say if evangelists of today even embrace the truth of the Bible , except for a few. The only thing we can do to restore things is to keep up the good work of spreading the Gospel with full truth and integrity.
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McArthur say we should believe those doctrines fundamental to salvation those which are clear. I agree. But, what about the other teachings or commandments that are given in scripture that are not necessarily fundamental to salvation, clear commandments that Professing Christians refuse to submit to. Like the role of women in church. How can a Christian reject any portion of scripture when it is perfectly clear? Doesn't that bring everything else they believe and profess into question? Isn't obedience a sign of salvation?
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I just love the firm soundness that John preaches in this message. Yes, it's true that there are many things in the Bible that I don't understand. But I DO understand and believe without a shadow of doubt that Jesus is GOD! Did I always believe this, no! But once I heard the Gospel and God's amazing grace took hold of my life, the lights went on for me. Oh, how I praise God for His patience, grace and love in my life. Because someone took the time to share the Gospel with me and tell me the TRUTH about Jesus, I'm saveed today! Without hearing this truth and embraceing this truth I would be lost and dammed forever. God in His rich mercy pulled me from the pit I was in and set my feet on solid ground!
thank you Grace to You. :)
1. Absolutely...One can only be shown to be a true Christian if they embrace the truths discussed, by faith, however I think we must state clearly that just because a person believes these truths to be right...it doesn't make them a Christian. It's the same as the common statement, "I believe in God." With regards to the state of the soul, it means very little. (James 2:19) But the believer must EMBRACE these truths. The Oxford American dictionary defines the verb form of embrace as:
• hold (someone) closely in one's arms, esp. as a sign of affection : Aunt Sophie embraced her warmly | [ intrans. ] the two embraced, holding each other tightly.
• accept or support (a belief, theory, or change) willingly and enthusiastically : much of the population quickly embraced Islam.
• include or contain (something) as a constituent part : his career embraces a number of activities—composing, playing, and acting.
To embrace means that we must love this truth, we must accept and support it enthusiastically and we must be found to contain it within us. It must permeate every area of our lives. Scriptural authority and truth is not something to be spoken of in passing. If we hold to it, we must hold to it eagerly and with great affection.
2. The problem with using the term Evangelical is that it has come to encompass so many different things today. I know several evangelical ministers who wholeheartedly teach each of truths that Pastor MacArthur spoke of and are sure to doggedly adhere to scripture in doing so. So many others however have detached these truths from any concrete foundation and have re-imagined them for a wholly secular audience which I believe is a great heresy. I can find no place in scripture (Please correct me on this if I am wrong as this is a very serious idea...) where the whole council of Scripture is for anyone other than the elect...excepting of course for the gospel which is to be preached to all the world. I believe that the watering down of the truths we're discussing for the purpose of relevancy is exactly what the Bible is referring to as "casting our pearls before swine." (Matthew 7:6) That is not to say we are to be hateful or aggressive to those without the truth. We should love all, but we must not compromise the truth in the name of "giving them the gospel."
3. The only way that we can return to this is to both insist our pastors preach the steadfast gospel, and to make sure that those in leadership, strictly meet the requirements of the Word. (1 Timothy 3:1-7 , with particular emphasis on the phrase "able to teach" in verse 2.) More than this, we must devote ourselves to studying the word and trusting the Holy Spirit to guide us in rightly dividing the word of truth rather than simply trusting the preacher to provide our full education. Otherwise, how will we know that they are telling us the truth?
I also think that the proof is in the pudding. My life must reflect the life of Christ in me. I can say all day long, I'm a Christian, I'm a Christian, but in the end if my life reflects nothing of Christ and His teachings, then I'm deceived. It took me a long time to get to this place where I'm at in my beliefs today and I am very sensative to what my mouth says about my Christian walk. I want unbelievers to see the Lord in me. That is my prayer daily, that God's love and light will show the people I encourter each day, Jesus reflected in my walk, as well as my talk!
Oh, give thanks to the Lord for He is Good! Psalm 118:1a...
Thank You can you please continue bringing Truth...
Wrote a Four Part blog on this topic... that Validates ONE belief in the Word of God!
Thanks for a great message, John... as Always!
To stand on the truth is not easy. Our own commitment to the truth is tested everyday. Being a follower of Jesus is probably the most difficult thing to do in our society. That is if we follow Him in the authentic truth. Not the so called truth that is being preached in most pulpits. But the truth which divides the phoney from the true follower. We have been listening to John MacArthur for over 15 years now, and it is clear that He is preaching truth. We pray for Him constantly. He is a true follower of Christ. Thanks be to God for His provision. Grace to You ministries are blessing so many.
Tim #7 "But, what about the other teachings or commandments that are given in scripture that are not necessarily fundamental to salvation, clear commandments that Professing Christians refuse to submit to."
The Puritans understood the difference between a "Professing" Christian and a true Christian. Obedience is not optional. Obedience is the evidence of the new birth as revealed in Jeremiah 31:33, Ezekiel 11:19, 20, Ezekiel 36:26, 27. Obedience "justifies" faith as being a biblical saving faith (see James 2:20, 21).
You ask "Like the role of women in church. How can a Christian reject any portion of scripture when it is perfectly clear? Doesn't that bring everything else they believe and profess into question? Isn't obedience a sign of salvation?"
God's Word is not silent. "If anyone thinks he is a prophet or spiritual, let him recognize that the things which I write to you are the Lord's commandment." 1 Corinthians 14:37. (What greater authority could he cite?)
"But if anyone does not recognize" (The alpha in the Greek as in the negative of what follows, and [1097 in the Strong's] the word for "know" as in "I never knew you") [this] he is not recognized." This is a deadly serious warning regarding the satanic infiltration of feminism in the "church".
Some manuscripts read "is ignorant let them be ignorant" which is also a declaration of judgment upon the Satanic infiltration of feminism in the church. Check out your concordance and notice how often the phrase "I would not have you to be ignorant my brethren" or similar phrases occurs. We see the same type of declaration of judgment in the book of Ezekiel "'Thus says the Lord God.' He who hears, let him hear; and he who refuses, let him refuse; for they are a rebellious house." (Ezekiel 3:27b) and in the book of Revelation "Let the one who does wrong, still do wrong; and the one who is filthy, still be filthy; and let the one who is righteous, still practice righteousness; and the one who is holy, still keep himself holy" (Rev. 22:11) Feminism in the church is deadly!
Peter exhorts godly women to adorn their "hidden person of the heart, with the imperishable quality of a gentle and quiet spirit, which is precious in the sight of God." The Greek word very costly describing the perfume in Matthew 26:7 is Greek word rendered precious in 1 Peter 3:4. Godly men need to get rid of their panty hose and boldly contend for the faith and godly women need to stop being contentious in their use of the word of God.
I ask you women. Are you blind to the fact that when you take up the word of God to "contend" in His name strong Godly men disappear from the scene? Have you not read that the "man" (no Greek word for husband) who is disobedient to the word is won without the word by observing your chaste and reverential behavior? To you women who are not "Professing" Christians but are true Christians indeed, I beg you; Do not underestimate the power of your feminine "witness". Our God is infinitely wise in all that He does! –His Unworthy Slave
*Shauna Bryant*
Post #11 Douglas Grogg
I wholeheartedly agree with about 90% of what you wrote. The other 10% I just don't fully understand. I would appreciate clarification on your last paragraph please. Is this regarding women in a Pastor/Teaching position specifically or are you refering to women in general? I do not believe that Women should be pastors under any circumstance as it violates the word of God. I am just trying to get a handle on if you believe that women should not be verbally contending for the faith and that should only be left up to men. (I understand that we contend in action with our mouth closed as well.) I ask because you asked us and I can't answer unless I know what you mean - you used the word contend not preach so I'm not quite clear.
The sad fact is - if you stand onthe word of God you will definitely be seen as being contentious. There is NO way around that. Look at it even without words: I was at a dinner with my mom and sisters (2 RC's and an Oprahite)....they wanted to drink and go gambling. I did not drink and I went with them and sat next to my mom while she gambled - I did not gamble or say one thing to her about it except "no thanks, I'll just watch you" when she kept trying to get me to gamble. I was cordial and sweet and pronounced no judgement whatsoever to any of them. The next morning I woke up to a female pow wow which had clearly been taking place for some time and they pronounced judgement on me for being 'judgemental' by not partaking! That I was judging them by my...get this... "silence and non participation". I just told them that I didn't have to judge them because it was clear their hearts were convicting them. No matter what they said I stood firm. I know they love me, but they hate my faith. I love them - but not more than my faith in Jesus Christ.
This part: "Standing on the foundation of Scripture is a body of truth that you must believe." Is so important, because I'm sure we all run across people who will whip out one verse and say "Well, I believe that verse so I am a Christian". Take John 3:16 For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.
Many people claim to believe in that verse. But they believe Mary's egg was used to make Jesus Christ, or that Jesus is really just an angel in heaven, or any number of other things. They do not understand the term 'begotten'....or 'believe in Him' - what it is that is, that they must believe about Him. They don't understand the "body" of information behind a word.
# 13, Shauna.
That's interesting what you just said: "They don't understand the "body" of information behind a word." This is exactly what I believe as well. It's not only to profess a name (anyone can profess any name, there's no power in a name), but the entire body of doctrine that's in the Lord Jesus Christ (these 3 words say so much!).
Yes, I believe that in order for one to be a true Christian, one must believe those essential, non-negotiable truths. I for one am happy to have an absolute truth, never changing God. I don't see these essential doctrines taught very often. I don't watch tv at all, and wouldn't waste my time watching "tv evangelists" (I get really really upset when I hear about their heresies), I am just going by what I see in my community. There's no real understanding of Truth anymore (and I am not referring to the world), instead our leaders (as in church leaders, and I am generalizing, I am sorry) have come to a "safe" place, where they can please everyone and be happy. I wonder how many realize that omission is the same thing as teaching false teaching?
The third question: I personally continue to affirm those truths over and over again. I learned from a very blessed man of God that no matter what the conversation, discussion, argument, topic is, we must always find a way to turn that into the proclamation of the Gospel. Do I always do this? no. A lot of times I go home realizing I missed a good opportunity. The only thing that matters is the Gospel. But I also agree that is not only in words that we proclaim it, words are empty if obedience doesn't follow, and sometimes (in my case anyway) I obey by being silent and doing what I am supposed to do. =) Only another woman can understand that, I guess.
grace and peace,
Brother Grog, thank you for your admonition, and kind reminder. And thank you to my husband who has been faithful to teach me and admonish me about my role. And thanks most of all to the Lord Jesus for paying for my sins and to God the Father for His great mercy, and forbearance to teach us over and over again the same lessons with patience.
I used to be a feminist. No one could tell me what to do, and I would not be silent before any man. I thought that any woman who did this was a fool. I knew only strife and contention in all my relationships and especially with authority. I was a miserable person.
Then God, in His great mercy, saved me.
When God first introduced me to my husband, my husband told me about what God said was the role of women. It seemed wrong to me, and I was scared of this teaching.
Today I know it is true.
Being silent, and putting into practice God's Word is extremely hard for me to do. At this point, I think that I fall down more than I move forward in this. But I believe God's Word to be true, and I see the fruits of following this teaching in my marriage and my heart.
Our marriage used to be terrible. Our pastor even used me as a negative sermon example of a woman who is contentious. This was my doing. I had destroyed it. I always talked back, had an answer for everything, and never listened to my husband. Our pastor preached a sermon about this: for women, to keep silent and listen. I started trying.
Today our marriage is so full of peace, love and fellowship. We help each other in the roles God has given us. I had it very easy because my husband, by God's grace, is a righteous man-and even so, it has been very hard for me to be silent-just a reflection of my own sin and folly, and a tribute to God's amazing mercy.
One great impression I had was of a woman who stands out in my mind as one of the people who has spoken most loudly to me-without ever saying a word. She came every week to church-quietly, gently and with a glowing countenance. Her only prayer request always was for the salvation of her unbelieving husband.
I would encourage all Christian women to try to walk in obedience to this command. As I have tried this God has shown me so many things, not the least of them a great appreciation for His mercy and the fact that I am given a fresh start every time I fail! :)
By the way our pastor did not use my name or anything in the sermon. We had also moved out of the country when he preached this. But I was still listening to his sermons on my ipod and I recognized myself in the actions he was describing. I later asked him if it was I, and he said yes! We all (my husband our pastor and I) had a good laugh about it. He is a dear brother and faithful Pastor-also by the grace of God. :)
Women as Pastors is prohibited by the Word of God. Please find an explination here in my Blog...
Thanks, In Christ, Roger.
Shauna #11
I am not referring to only women in a "Pastor/Teaching" position, such a thing is an abomination to the Living God. The Apostle Paul in 1 Corinthians 11:2-16 establishes some fundamental doctrines. Though being made in the image of God, woman is the glory of man while man is the glory of God (1 Corinthians 11:7). We see also that man was not created for the sake of the woman but it was woman who was created for the sake of man (1 Corinthians 11:9). While we may not fully understand all of the significance of these truths, it is God's revelation to us nonetheless. We dare not take these truths lightly. Both the world in which we live, and the apostate "church" is at war with these truths. We would do well to study the lives of the Puritans to see how they "fleshed out" these truths in their day to day living. We will be led astray if we follow the examples of our day.
Paul does not address life within the assembly until 1 Corinthians 11:17 and following. Pursue those glorious truths outlined by Peter in 1 Peter 3: 1-6 and take note of just how powerful your "feminine witness" truly is. Observe also the transformation in the life of your husband also. Be patient and God will reward both your faithfulness and your patience. To the only wise God, through Jesus Christ, be the glory forever. Amen. –His Unworthy Slave
Shauna #12 & # 13 and all the rest -
I have so enjoyed MacArthur's sermon – a small snippet was played at the beginning of this blog. I have listened and read it many times. In fact I highly recommend all to listen to the entire "Deliverance" messages (8 in all). Thanks to GTY for making this valuable resource available to all.
Shauna – I can really relate to your situation. I have many family members still in the RCC. Let me briefly tell you about a desperate situation. My Dad is dying from ALS and is deteriorating rapidly and he is still entrenched in the RCC system. However, for the last several months my sister (a fellow believer) and I, along with my Mom & Dad have been getting together every Thursday for a few hours to read and discuss Scripture. We are getting towards the end of Luke and we have been stressing to my Dad of his need to trust in Christ completely for his salvation. He says he understands that and agrees with it but when we get into parts of Luke – especially where our Lord has the confrontations with the Jewish leadership and their false works system we inevitably bring up Rome and the false works system they have set up. When I ask my Dad about it he just can't cut the strings totally from Rome. I ask him "why not?" and his answer is "I just want to be sure – I want to cover all my bases." This is so sad for me. In fact – some of my RC family members have given him scapulars and prayer cards with a picture of the virgin "Mary". My Mom (an Opraphite who thinks that being a good, sincere person is the ticket to heaven) has even given my Dad some "holy" water they had received from Lourdes France years ago. My Dad hasn't refused any of it. It seems as though Dad is convinced of many of the essentials of Christianity but I don't think it is enough – he is still hanging on to so much of what is false! MY DESPERATE PLEA AND PRAYER IS FOR GOD TO DO A WORK ON MY DYING FATHERS HEART AND BRING FULLY INTO A SAVING RELATIONSHIP WITH HIM! I ASK ALL MY FELLOW GTY BLOGGERS TO PLEASE REMEMBER AND PRAY FOR MY FATHER (PATRICK). My Dad has heard a few messages from John (I had given him the "Battle for the Beginning" series about creation vs. evolution – he enjoyed that). Just today I had downloaded and put on my Dad's laptop all 8 messages on "Deliverance" from MacArthur. He says he's going to listen.
Thanks to all the GTY bloggers who fellowship in the TRUTH!
Maranatha! Dan
Replying to "#7 Posted by Briget Beal"Amen to what you said. I am only now learning to live the life God commands me to live. I've been a christian for a long time now, but only now am I learning to walk the talk and then talk the walk.You are so right when you said that no matter how hoarse I may make myself shouting aloud that I am a christian, if Christ is not reflected in me.Your faith is only so genuine as your walk. Rest all is nothing but hypocrisy.
1) Yes, because faith's fundamental ingredient is "the truth". This is shown by the frequency with which Scripture shows faith as knowing, believing, and obeying the truth.
2) Much of what I see today has to do with making Christianity and the Scripture more acceptable and agreeable to an increasingly disinterested generation of young professionals. The emphasis is on successful living, or "impress with success". Human viewpoints about Scripture have become more authoritative than the Scripture itself, and there is all sorts of room for disagreement.
3) What Jesus did and taught separates Christianity from everything else. Satan has launched an onslaught of error in the closing days of the Church Age. We must not be distracted from offering our time and resources to make Jesus known.
to #14 i know exactly what you are talking about. i to have missed many opportunities, but just like on my job lots of times i am very quiet and praying that someone will notice. i know for myself that im very different but i know thats fine. its very hard to witness to a evil world,but like another bloger said about casting pearls before swine i whole heartley agree.
I'm still not clear as to what specifically you are referring to. My husband was born again this past summer. I was born again shortly after we were married and he went from having an executive career oriented wife to a stay at home, home schooling wife. While he ultimately had the final decision making in our marriage I can't think of one time where he hasn't sought my input (of course he had previously been accustomed to me making my own decisions as had he). But when it came to matters of faith and raising our children I stood firm, even when he disagreed. I would always get out my Bible and explain my position from scripture. While he didn't like it he would say "ok". I prayed for his salvation for 10 years, patiently yet unyieldingly. When he was asked what finally brought him to seriously consider his need for salvation, he replied that it was observing his "strong willed (in the faith)" wife who acquiesed to him, yet always stood firm in the faith to him and to her family (who makes sport of testing me). He realized that I didn't teh typical 'lip service' faith that he so often witnessed in 'Christians' and had always found hypocritical. He saw in me a faith he had only heard of. I praise God for that as does he.
On a clarifying note - it was brought to my attention that when I use comments like "sir, ma'am and with all due respect" that many people read that as extreme sarcasm. I explained though, that having been brought up in a strict military family (every male member of my family since the 1800's has faithfully served this country) and having a husband who was in the Army (a "civi" would never have fit in my family) that we have always used those terms - or as kids we would have had the proverbial "tanned hide" and that especially when you are about to disagree with someone you always preface it with "With all due respect...." (I'm going to disagree). I suppose unless you've grown up on a base that won't be understood. So it seems that some have read it as sacrasm because that is how they would mean it so they transferred their opinion of it onto my words. Like most people, I pretty much hope we type what we mean and mean what we type....without any additional emotive inference.
I will certianly remeber your father, Patrick, in my prayers and I will put him on our prayer list at church. Keep giving him the truth (and that series on Deliverance, as you well know, is excellent!) of Gods Word. I've seen so many times where people have prayed (even for years) and then a person has been delivered to the truth of Jesus Christ and Salvation in Him alone. That's what keeps me praying for my family and giving them the Gospel. My Dad is also in bad shape and as I will be seeing him soon pray for us as well. He will listen, but he also just continues to cling to his hard heart. He used to always tell us this story when we were kids of how, when he was in Vietnam, mail day was a big deal. And everytime he opened a letter from his mother (a born again Christian who wrote both her sons during war faithfully) it was full of scripture and the plan of salvation. He said it made him mad because he just wanted to know what was going on back home with "Billy Bob" and Suzy Q" (his terms for people in general in town) and not all that "Bible stuff". As an unsaved kid I felt bad for my dad and angry at my grandmother that she kept writing him scripture letters instead of what he wanted without all that. Now I understand that she was giving him something far more important than what he wanted....she was giving him what he needed, as only a saved mother would, especially when her sons were off at war. I remember that whenever I talk to my folks.
#14 Elaine, You wrote: That's interesting what you just said: "They don't understand the "body" of information behind a word." This is exactly what I believe as well. It's not only to profess a name (anyone can profess any name, there's no power in a name), but the entire body of doctrine that's in the Lord Jesus Christ (these 3 words say so much!).
I think this problem came about with the easy believism gospel. People were given a verse or two and wanted acknowledgement that someone agreed with it and then people believed they were saved. That was how I was given the gospel in my younger years...I never understood the "body" of things behind the words, so I didn't "get it". While I understand now, that same approach allows is widely used and allows people to believe that they are saved. I know a lady who says "Well, I believe John 3:16 so I am saved, but I also believe that every religion will lead you to God and that we will all go to heaven by our own path". Those are contradictory statements. I do not see how someone can be delivered and say that. They can't.
Praise God. It just made my day to read that. Also, it gives a refreshed sense of urgency to witness to others.
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What�and how�to eat when you're coping with cancer.
When patients call The Cancer Lifeline, a Seattle-based nonprofit devoted to providing emotional support during treatment, they often have a simple question: What do I eat? Lifeline�s nutrition educator Kimberly Mathai, MS, RD, CDE, has the answer. The author of The Cancer Wellness Cookbook, Mathai aims to help people undergoing treatment make the most of the calories they consume�and take control of an important aspect of their road to recovery. But many of her tips (and her summer-suited recipe below) can and should also be a part of any preventive lifestyle. 1. Choose foods rich in phytochemicals that act as a natural defense system in your body. Among your best bets? Tomatoes, beans, lentils, cabbage, broccoli and tea. Regardless of their cancer-fighting powers, though, don�t force yourself to eat these superfoods if they turn you off during treatment. 2. Flavor dishes with herbs and spices that have anti-inflammatory properties. Turmeric and garlic rank high on the list. 3. During treatment, up your intake of protein, which helps rebuild tissue and fight infection�especially important for weakened immune systems. Focus on plant-based sources like beans and nuts. 4. Fight nausea (and get some extra antioxidants) by making ginger tea from scratch: Chop a 1-inch piece and boil it in 3 cups of water for 20 minutes. Store for up to a day or drink immediately. Zucchini and Tomato Gratin Ingredients: 1 tbsp. extra-virgin olive oil 2 cloves garlic, minced 2 tbsp. finely chopped onion 2 fresh basil leaves, chopped 1/2 cup white rice 2 small zucchini, sliced 1/4 inch thick 4 medium tomatoes, sliced 1/2 inch thick 1 cup boiling water Salt and freshly ground black pepper 1/2 cup grated Asiago cheese Directions: 1. Preheat the oven to 375 degrees F. Put the oil in an 8-inch square baking dish and spread to coat the bottom. Sprinkle the garlic, onion and basil over the oil. Spread the rice over the top. Layer the zucchini and tomato slices over the rice, and pour the boiling water over the top. Season with salt and pepper. 2. Bake for 20 minutes. Sprinkle the cheese over the top and bake for another 10 to 15 minutes, or until the cheese is golden brown and the vegetables and rice are cooked. Serves 4. Per serving: 198 calories, 8 g fat, 7 g protein, 26 g carbohydrates, 2 g fiber, 50 mg sodium (c)2014 by Kimberly Mathai. All rights reserved. Excerpted from The Cancer Wellness Cookbook: Smart Nutrition and Delicious Recipes for People Living with Cancer by permission of Sasquatch Books. This article originally appeared as on Spry Living


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Fried Quail with Gravy
- 2 -3 cups vegetable oil for frying
- 12 whole quail
- 2 teaspoons Essence, recipe follows
- 2 cups, plus 2 tablespoons flour
- 1 egg, beaten
- 2 cups, plus 2 tablespoons milk
- Salt and pepper
- 2 cups mashed potatoes
- 4 biscuits
- 1 tablespoon chives
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Heat the oil for frying in a cast iron skillet. Season the entire quail with 1 teaspoon of Essence. In a shallow bowl, whisk the egg and two tablespoons of milk together. Dredge the quail in the flour and dip it in the egg wash, letting the excess drip off. Dredge the quail a second time in the flour, covering the quail completely. Fry the quail for 2-3 minutes on each side until golden brown. Remove from the oil and drain on a paper-lined plate. Season the quail with Essence. Remove all the oil except for 1/2 cup. Whisk in the remaining 2 tablespoons of flour and cook for 1 minute. Whisk in the remaining 2 cups of milk and cook for 3-4 minutes, or until the gravy is thick. Season the gravy with salt and pepper.
Mound the potatoes in the center of the plate. Spoon the gravy over the potatoes and around the plate. Lay the fried quail on top of the potatoes. Garnish with Essence, biscuits and chives.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe courtesy of Emeril Lagasse
Cooking Tips
More Recipes and Ideas
Grilled Quail With Miso
Recipe courtesy of Food Network Kitchen
Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale
Recipe courtesy of Bobby Flay
Mojo Fries
Recipe courtesy of Patrick and Gina Neely


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|Wilson Six.One 95 16x18 Scores
Not much has changed since Wilson first started making this racquet line almost a quarter-century ago. The Chicago Cubs still haven't won a World Series, George Clooney still looks like a stud and the Six.One 95 16x18 is still one of the best feeling, most responsive racquets on the market. Our playtesters noticed a slightly crisper and more solid feel compared with previous versions, but there wasn't a whole lot of change in this latest update. That's not a bad thing; why mess with something that's not broken? All of our playtesters appreciated the rock solid feel from all areas of the court and the extreme responsiveness that had them totally connected to the ball as it left their strings. It has the heft to stand up to the biggest hitters and send the ball flying back with pace and spin. The open string pattern allowed for a little livelier feel compared to the 18x20 version, and the playtesters who are familiar with the Six.One line felt that this was their favorite 16x18 version to date. This is a must have on a deserted island item for the high level player who likes a traditional hefty, precision-oriented racquet. It doesn't get much better than this.
From the baseline, our playtest team loved the Six.One 95 16x18 for its classic, hefty feel, which helped them dial in their groundstrokes with power and precision. "Just absolutely rock solid from the ground, this is one fine playing player's racquet," exclaimed Chris. "I loved the mass and stability it brought through the ball. The balance felt nice and head light, so it was easy to swing and drive through the ball despite the heft. The response of the Six.One line seems to have become cleaner, more precise and more predictable with each new version, and this racquet continues that trend. I felt more connected to the ball and never questioned where my shots were going. This racquet has the livelier feel of the regular string patterns (non-S), and I was getting more pace and topspin than I got with the 18x20 version. The bite on slice shots was also good, and this is one of the better 16x18 patterned racquets for my backhand slice."
Because his current racquet of choice is the previous version of the Six.One 95 with the 18x20 string pattern, Troy felt right at home during this playtest. He offered, "The feel of this racquet was very familiar from the baseline. The weight and balance felt perfect in stock form. I noticed a firm crisp feel on ball impact, but without jarring my arm. I noticed that this 95 square inch headsize packed a punch, much like previous versions. The open string pattern provided some added spin to my shots compared with the 18x20 version I'm using now. The added spin was most beneficial for creating sharp angles on passing shots. However, I found it a bit harder to hit with depth using the 16x18 compared with the dense pattern of the 18x20. The added spin potential was beneficial on cross-court angles, but I couldn't generate depth as easily as I could with the 18x20 version."
Andy found this iconic racquet to be fun and easy to use from the baseline. He said, "Get this racquet moving, find the sweetspot and it will do the work for you! It has that classic buttery smooth feel, and it plows through the contact zone like a sledge hammer. It offers exceptional control, although not as much as the 18x20 version. You do get a little extra power and spin, though. It isn't the most forgiving or easy to swing racquet, but it makes up for it with that traditional response and precision."
Although the Six.One 95 16x18 is a slight departure from what he has been playing with, Mark grew to appreciate the feel of the racquet on his groundstrokes. He said, "Because I have found what I feel is my best personal range of weight/swingweight for a tennis racquet (around 11.8 oz/330g), I knew there would be a bit of a transition to a heavier racquet. Within 30 minutes of groundstroke play I started remembering what it is like to have the racquet do so much for you. Point this racquet in the right direction and it practically does everything else. I loved the stable feel the new Six.One 95 16x18 exhibits and the depth of shot I could get from most anywhere in the court. At times, however, I was reminded that I was swinging a 12.3-ounce racquet with a 325-ish swingweight."
In typical fashion for traditional-feeling racquets, the Six.One 95 16x18 performed exceptionally well around the net. Troy loved the solid feel and responsiveness. He said, "The heritage of the Six.One 95 was evident when coming to net. 'Super stable' is what I thought of this racquet when hitting volleys. The firm feel and the mass of this racquet allowed for easy depth on volleys. It takes good preparation and technique to get this racquet into place, but when the racquet is set behind the ball it does most of the work for you. I found good feel and responsiveness when hitting drop volleys and sharp angles. It wasn't quite as precise as the 18x20 version, but the feel was almost identical when at net."
Like Troy, Andy loved the control and feel but preferred the tighter string pattern around the net. He said, "The classic feel continues up at net, and I had more than enough precision and response to put the ball wherever I wanted. Since it's heavy and has a small sweetspot, it isn't the easiest racquet to wield when needing to react quickly, but once it's in place you can just set it and forget it! You're going to get exceptional stability, control and feel on your volleys. However, I did prefer the 18x20 version for even more feel and control."
Low volleys, high volleys, half volleys -- all of them were no problem for Chris with this stick in hand. He offered, "Crisp, precise and stable, this was an absolute weapon at net. I loved the solid feel on low volleys because it gave me the option to punch the ball back or soften my grip to drop it short. Either way, the racquet always felt stable, and the response was very predictable. High volleys could be dispatched with authority because I got power from the racquet's weight and I got a lot of of confidence from its controlled feel."
After adjusting to the racquet's heft, Mark also found it to be rock solid. He said, "I was late for a few volleys, but for the most part the volley was one area where the new Six.One 95 really shone for me. I dug out a backhand volley with this racquet the other day, one of those times when I'm completely stretched out and the ball hits the tip of the racquet. The racquet never wobbled, and the ball bounced two or three times before my opponent reached it."
The serve was the standout shot for our playtesters with the Six.One 95 16x18 thanks to the heft and precise feel, which allowed us to start points confidently and effectively. Mark was able to find a gear he didn't know he had. He explained, "After 30 or so serves I realized that the pace was there, with less effort required to get the ball moving when compared to my Steam 99s. I was able to set up some points with the first serve and actually get some cheap points with it as well. I loved this racquet on serve."
Andy's serves were heavy and effective. He said, "The weight of this racquet gets the ball moving through the court quickly and heavily, and I could get even more action on the ball with the more open string pattern. A boost in power and spin made up for a little loss in control. Channel your inner Sampras and let this beast help you drop some bombs down into the service box."
The racquet was just what Chris likes for serving, so naturally he loved it. He raved, "This was my kind of racquet for serving. It allowed me to generate solid pace thanks to its healthy plow through. The 16x18 string pattern was also lively enough to help me get impressive spin and pace. I liked hitting slice first serves with this racquet. I was able to get the ball to move around a little bit and the added spin enabled me to hit with pace while still finding my targets. While my serve has been a little hot and cold recently, with this racquet it was mostly hot, and I was serving with confidence."
Troy was completely dialed in as well and may even prefer this version to his own. He said, "This racquet added a lot of spin to my serves, and it was very precise. I was placing my serves within the box with pinpoint control. I could get good pop on my flat serve down the middle, but where this racquet really shone was on my kick and slice serves. I got more movement on the ball on my kick and slice serves with this racquet than I get with my 18x20. Overall, I favored this open pattern slightly more than the dense pattern when it came to serves."
When using short backswings our playtesters could use the server's pace and return effectively with the Six.One 95 16x18. Once again, it was just what Chris was looking for. He said, "The stability and the head-light balance made this a good racquet for me on returns. While it is not as light and fast as some of the racquets I've been testing, the solid response meant I didn't have to swing as hard to get the same results. The mass of this racquet helped me hit deep, powerful returns with little to no backswing. I liked the spin I was getting as well. All in all, I found I could hit a variety of returns with this racquet -- all of which had solid pace and consistency."
Troy also appreciated the stability and control, but preferred his 18x20 version. He said, "Serve returns were solid with this racquet. The plow through of this racquet allowed me to take a short backswing and let the racquet do most of the work. If I was stretched out I had just enough maneuverability to flick the racquet and get decent depth on the return. My slice returns were effective but not quite as penetrating as with the 18x20 version. I preferred the 18x20 version of this racquet for returns because I was getting a bit more depth and penetration through the court."
Andy typically leans toward a more maneuverable racquet, but he grew to love the precision this racquet offered. He said, "It's difficult to maneuver, but by stepping into the court and shortening up my swing I could get tons of pace on my returns. Moreover, I could put them on a dime with the racquet's precise feel. Once again I felt a little more in control with the 18x20 version, but this one worked out fine for me, too."
The racquet was a little heavy for Mark on his returns, but he did find it helped his defensive chip returns. He said, "I didn't have trouble with the return, but the new Six.One 95s are heavy enough to make it tough for me to swing through the return. On the other hand, my chip return/backhand slice was enhanced."
Chris - "I loved the stability, the spin and the clean and precise feel. The specs matched perfectly with what I like in a racquet."
Mark - "I loved the cosmetics and all the details on the frame itself. For whatever reason, I felt like I could swing this iteration of the Six.One 95 more effectively overall than the current BLX versions, so I liked that as well. This is probably my favorite 95 square inch frame on the market, and it will continue to be for the foreseeable future."
Troy - "Just about everything. The weight and balance feels great, and there is plenty of power packed into its 95 square inch head."
Andy - "Rock solid, exceptional plow through and control with a buttery smooth feel. Catch the ball right and you can get some sting on your shots, too!"
Chris - "None really. This is my favorite Six.One 16x18 yet, and I could happily have it as my racquet of choice. However, it is only my third favorite Six.One 95 in the current lineup!"
Mark - "Weight-wise, it is just barely out of my range."
Troy - "I prefer the 18x20 version slightly more, and I had to apply the leather grip myself; Wilson didn't do it for me!"
Andy - "It's not very forgiving, so you really have to focus to find the sweetspot consistently. I also preferred the response and control off the 18x20 stringbed."
Chris - "I felt better connected with this version of the Six.One 95 16x18 than I did with previous versions. The response felt cleaner and my control was much better. It competes right at the top of the player's racquet hierarchy, and I feel it goes toe to toe with the likes of the Head Graphene Prestige Pro, Volkl Organix 10 Midplus 325, Prince Response 97 and Yonex VCORE Tour 97 (330g). However, when it comes to the latest Six.One lineup, I like two others even more. I find myself in the dilemma of a great racquet being outshone by two sublime offerings: the Six.One 95 18x20 and Six.One 95S."
Mark - "The Dunlop 200, the Head Prestige, the Babolat Pure Storm Tour and the Yonex VCORE Tour 97 (330g), even the Wilson BLX Blade 93. All are comparable on paper and on court. I am a fan of all those frames, but admittedly, I liked the fact that I could finally swing the Six.One 95 pretty well - better than I can some of the other racquets I mentioned."
Troy - "Those who have favored the lineage of the Six.One 95 won't be disappointed with this update. I found the feel to be slightly different than the last generation; it seemed a bit firmer and more powerful, with a bit more dampening. Racquets that I find similar are: Dunlop F2.0 Tour and Dunlop M2.0, Yonex VCORE Tour 97 (330g) and Slazenger Pro Braided."
Andy - "This is still the classic Wilson Six.One we've grown to love, and it feels very similar to previous versions. I found the 16x18 to offer a little higher launch angle than the 18x20, so I didn't feel like I could swing out on the ball as much."
(Scores are determined by averaging individual play test scores)
|Chris' Scores
|Mark's Scores
|Troy's Scores
|Andy's Scores
Chris: 5.0 all-court player currently using the Wilson Six.One 95S. Chris uses a full-western forehand grip, has a fast swing style and hits a one-handed backhand.
Mark: 5.0 lefty all-court player with a one-handed backhand. He currently plays with the Wilson Steam 99S.
Troy: 5.0 lefty all-court player with a full Western Forehand and a two-handed backhand. Troy currently plays with a Wilson BLX Six.One 95.
Andy: Open level all court player with a semi-western forehand grip and a two handed backhand. Andy currently using a Wilson Blade 98 18x20.
Review date: October 2013. If you found this review interesting or have further questions or comments please contact us.
All content copyright 2013 Tennis Warehouse.


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National Sports
National Treasure
Washington, DC (SportsNetwork.com) - Stephen Strasburg tossed eight strong innings and the Nationals backed him with six runs of support in the third, as Washington beat the Arizona Diamondbacks, 8-1, in the second match of a four- game set.
Strasburg (10-10) gave up a homer in the first, but followed with seven scoreless frames. The righty allowed just three hits and one walk, while striking out four for his third victory in four starts.
"I think we've built some great chemistry over the season," said Strasburg. "We're figuring out what the skipper put on the board in spring training, if you stay in the lane and do your job I think we can beat a lot of teams."
Asdrubal Cabrera drove in three runs with a double during the explosive frame for Washington, and Ian Desmond finished 3-for-4 with four RBI, a run scored and a stolen base as the Nationals picked up their eighth win in a row.
Washington has won eight straight for the first time since Aug. 4-11, 2012.
Chase Anderson (7-5) was charged with six runs on six hits and three walks and failed to record an out during the disastrous third inning. He lost for the first time since July 2.
"He's pitched good for us, to be fair, but tonight wasn't his night," Diamondbacks manager Kirk Gibson said. "They put a lot of pressure on him and he wasn't able to make the pitch."
David Peralta's home run in the opening frame was the only run for the D- backs, who have lost four in a row and seven of nine overall.
Ender Inciarte went 0-for-4, ending his career-best and team rookie record 18- game hitting streak, which was the longest active streak in the majors.
Denard Span singled to lead off the third for the Nats and then stole second. Anthony Rendon grounded one up the middle that shortstop Didi Gregorius tried to field, but bobbled and Rendon reached on the infield single. With runners on the corners, Jayson Werth hit a line drive to center, scoring Span. Adam LaRoche walked to load the bases before Desmond hit a base knock into left that plated Rendon and Werth. Anderson's day on the mound ended after Bryce Harper lofted one into shallow right field to pack the bases again.
With Eury De La Rosa on the hill, Cabrera sent a line drive into the gap in right-center, scoring LaRoche, Desmond and Harper. De La Rosa got the next three batters swinging to end the inning.
The Nationals added two more in the sixth. Rendon and Werth hit back-to-back singles, then moved to second and third on De Le Rosa's balk. Desmond sent them home to make it 8-1.
Jerry Blevins struck out two during a perfect ninth inning for Washington.
Game Notes
Desmond stole second in the second inning for the 100th stolen base of his career 22nd of the year ... Span picked up his 26th stolen base of the season by stealing second in the third ... The Nationals out-hit the D-backs 12-3 and were 7-for-15 with runners in scoring position. Arizona was 0-for-3 with RISP ... De La Rosa was charged with two runs on five hits over four innings.


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Dear Sub, thank you! I think Napoli72 might be right, although I have not yet studied his works in depth. For some time, I have been of the belief, only a belief, that L'antica Pizzeria Da Michele (hereinafter "DM") uses leftover dough or old doughnot in a direct manner (i.e., not directly mixing a portion of the old with the new dough), but in an indirect manner, which I will describe.In my estimation, the DM dough technicians are calculatedly mindful of the strength of the dough they produce everyday. We have seen, either in person or in the DM videos available on Youtube, the peculiar strength and consistency possessed by their dough. Here, I am using the concept "dough strength" in much the same way as Mr. Didier Rosada, a professional baker, did in a summary fashion in his article quoted below. Although the article pertains to the sphere of bread making, it relates, in pertinent parts and to various degrees, to the type of dough produced by DM, in my opinion.Dough Strength: Evaluation & Techniques(By Didier Rosada)A. Dough StrengthIt is very important for bakers to have a clear understanding of dough strength. At the same time, it is one of the most difficult dough properties to assess. It is almost impossible to learn how to judge the strength of the dough by reading a technical book. Only much dedicated, practical work with dough at the bakery will educate a bakers hands. With continued practice and guidance, a baker can learn to evaluate the strength of the dough by feel, and learn how to make corrections when necessary to achieve appropriate bread quality.Strength is responsible for many dough and bread characteristics. An improper balance of strength can result in dough that is difficult to work with. . . . Improper strength balance can also lead to a mediocre final product quality.Many variables can effect dough strength during the baking process. The goal of this article is to cover the main issues in order to help bakers understand what can go wrong; how to troubleshoot; and how to achieve more normal dough characteristics for optimum product consistency and quality.B. Definition of Strength Strength is a balance among three physical dough characteristics: extensibility, elasticity, and tenacity. 1) Extensibility is the stretching property of the dough. Dough with good extensibility is easy to stretch. This is a fairly important characteristic for manual shaping of long shapes like baguettes, and, to a lesser extent, for the production of laminated dough. 2) Elasticity is the property of the dough to return to its initial position after being stretched. Dough that noticeably springs back after being stretched is judged too elastic. 3) Tenacity is the property of the dough to resist, more or less, a stretching action. This property can have some influence during the elongation part of the shaping process. If the dough resists a lot when a baker tries to make it longer, it can be described as tenacity. There is a very close relationship between elasticity and tenacity. Elastic dough naturally resists the stretching action; dough with a lot of tenacity has the tendency to retract to its initial position very quickly. For this reasonat a bakery levelstrength is often described as a balance between dough extensibility and dough elasticity. However, in a laboratory environment, all three characteristics (extensibility, elasticity and tenacity) are taken into consideration.C. Strong Dough vs. Weak DoughIt is very common to hear in bakeries the terms elastic dough, extensible dough, strong dough or weak dough. Quite often, there is confusion about these important dough descriptions. We will now focus on the exact definitions of strong and weak dough. 1) Strong dough can be defined as dough with a lack of extensibility and an excess of elasticity. This translates into dough the baker will find difficult to stretch during hand or machine shaping. Also, once the desired length is achieved, the dough will have the tendency to retract from its original length. Strong dough can result in shorter breads with rounder cross sections and inferior cut openings. These defaults can easily be explained by the lack of gluten extensibility, inhibiting the development of the bread during proofing and/or oven spring. 2) Weak dough will be very easy to stretch (excessive extensibility), and wont spring back at all (lack of elasticity) during the shaping stage. Despite a good machinability because of its lack of strength, the gluten will be too weak to retain a lot of gas during the proofing and the baking of the bread. As a result, finished products have a very low volume, flat cross sections, dense crumb structure and poorly developed cut openings. It is critical for the baker to maintain a good balance between dough elasticity and dough extensibility in order to achieve adequate dough and final product characteristics. In baking, it is important to understand that the ingredients and process used can have a direct impact on the strength of the dough.D. Factors Affecting the Strength of Dough 1) Ingredients a) Flour, being the main ingredient, has a direct impact on the strength of the dough. Protein quantity and quality is, of course, a key factor in the strength of the dough. Flour with a high level of protein will provide a higher amount of gluten in the final dough, resulting in dough with a tendency to be very elastic and not very extensible. On the other hand, low protein flour will result in more extensible and less elastic dough. Very low protein flour will generate dough with a lack of strength. b) Protein quality also has a direct impact on the dough. An easy way to understand this is to compare flour made with soft wheatpastry flour, for exampleand flour made with hard wheat, such as bread flour. Proteins from soft wheat dont have the same gluten forming ability compared to the proteins naturally found in hard wheat, leading to dough with poor strength and poor gas retention. But even when comparing hard wheatsdepending on their protein qualitydough and final products can have very different characteristics. The quality of the protein is a very important factor to take into consideration and, because of that, it is difficult to give an exact desirable amount of protein. However, on average, flour between 10.5% and 12% protein should provide a good ratio between extensibility and elasticity. c) Ash content also has an impact on the strength of the dough. A lot of bran left in the flour after the milling process will interfere with gluten formation and generally lead to dough with lower strength. A good way to illustrate this is to compare whole-wheat flour and regular bread flour. Whole-wheat flours create doughs that are always more extensible and with lower gas retention. Conversely, low ash content flour (such as patent flour) will generate dough with the tendency to develop a light excess of strength. Again, it is difficult to give precise ash content, but, in general, ash content around .5% is desirable to achieve good strength properties. . . . h) Water quality and quantity used in the final dough may also effect dough characteristics. The hardness or softness of the water is due to the level of minerals that it contains. These minerals in a dough system are used as nutrients by the yeast and play an important role during fermentation activity. Hard water, because of its higher mineral content, generates dough with higher fermentation activity, which leads to dough with higher strength compared to dough made with soft water (lower mineral content). i) The hydration of the dough (in direct relation to the amount of water used in the formula) also affects the strength. Under-hydrated proteins create gluten with a lack of extensibility and an excess of elasticity. Overly hydrated proteins create very extensible dough with a lack of elasticity, requiring some changes in the baking process (such as longer mixing time, stretch and fold or longer fermentation time) to achieve good final product quality. . . . 2) MixingThis very important step in the baking process can also effect the strength of the dough. . . . a) Mixing time also effects the strength of the dough. Longer mixing time mechanically stretches and folds the gluten strands for a longer period of time. As a result, the chains of gluten will be longer and more bonded together, creating a more organized gluten structure. Because of the extra bonds created by a longer mixing time, the gluten network will be stronger. As a result, the dough will be more elastic and less extensible. On the other hand, shorter mixing times generate weaker gluten structure (fewer bonds are created). The dough obtained will have a lack of elasticity and, most of the time, an excess of extensibility. The baker must compensate by increasing first fermentation time and using one or several stretch and folds to improve the strength of the dough. b) Dough temperature has an indirect impact on dough strength. Warmer dough temperature generates more fermentation activity; cooler dough temperature generates lower fermentation activity. As we will see in the next section, more fermentation creates stronger dough, while less fermentation produces weaker dough. 3) FermentationIn a dough system, fermentation is responsible for the production of gas, alcohol, andin advanced stagesacidity. Acidity is responsible for three important reactions for the properties of the dough and the quality of the breads. a) Some types of acids, such as organoleptic acids, will participate in the flavor of the final products by creating aromas. b) In addition, acids, by lowering the pH of the dough, slow down staling and inhibit mold growth, increasing the shelf life of the bread. c) Lastly, acidity will physically and chemically reinforce the gluten bonds, reinforcing the elasticity of the dough while decreasing its extensibility.Bakers must remember that fermentation produces all of these reactions at the same time. For example, we cant use fermentation for aroma production only, without taking the strength factor into consideration. This means that bakers who want to get good flavor characteristics by fermenting dough a long time will also automatically get stronger dough. To avoid that, some adjustments must be made in the baking process. Longer first fermentation time means shorter mixing time and higher hydration used in the formula (to achieve a soft dough consistency, therefore more extensibility).When no-time doughs are made (no first fermentation is involved in the process), longer mixing time and, sometimes, dough oxidizer are needed. This is necessary to build up enough strength in the dough to compensate for the fact that no acidity will be produced after mixing (and therefore no strength will be developed).The quantity or mass of dough that is allowed to ferment also plays a role in the strength of the dough. A larger piece of dough has the tendency to increase in strength faster compared to a smaller piece of dough. This is due to the fact that in larger masses of dough, all the chemical reactions happen faster and a better environment is created with conditions more favorable for microorganism activity: temperature, availability of nutrients, etc. This is what we refer to in the baking industry as the mass effect. This mass effect is particularly important to take into consideration when applying formulas developed for home baking to production or vice versa. For smaller batches of dough (up to 6 lbs.), longer fermentation time might be necessary, while larger batches (50 lbs. and up) might require shorter fermentation time. 4) PrefermentsUsing preferment in the final dough will also effect its strength properties. As a general rule, anytime a preferment is added, the strength will increase. During the pre-fermentation, some acidity is produced, increasing dough strength. However, other factors concerning preferments must also be taken into consideration: the type of preferment, the quantity used in the final dough and their degree of maturation when incorporated in the final dough. a) Type of PrefermentConsistency of the preferment will have an effect on the dough extensibility. Because of the large amount of water involved in their formulas, liquid preferments, such as poolish, will develop more enzymatic activity during the pre-fermentation time. Protease activity is particularly interesting for its ability to make the gluten more extensible, delivering all the advantages of the autolyse listed previously. Preferment allowed to ferment at room temperature and without salt also creates some protease activity (like sponge). If consistency is stiff, then less enzyme activity is generated, but still enough to see positive effects in the final dough.When a sourdough process is used to make the final product, the dough automatically develops more strength, due to the higher level of acidity produced by these preferments (because of the activity of the bacteria present in the culture). This increase in strength can be an advantage for the baker who decides to retard some dough (stronger dough will retard better). As explained previously, liquid sourdough promotes dough with better extensibility. Its use in the production of long-shaped breads like baguettes is recommended. b) Quantity of Preferment Used in the Final DoughThe increase in strength brought about by the use of preferment is proportional to the quantity of preferment used in the final dough. A higher percentage of fermented flour causes more acidity and, therefore, an increase in strength. This is a factor that bakers must take into consideration when developing formulas.It is well known that higher amounts of preferments improve flavor, but it is important to remember that strength will also be increased and the rest of the baking process will have to be adjusted accordingly. The amount of preferment is, in general, related to the length of the first fermentation. When only a short first fermentation time is possible, a larger amount of preferment can, and should, be used. If a long first fermentation time can be achieved, then the amount of preferment should be lowered to avoid an excess of strength.This is a common mistake found in some bakeries. Many bakers think about preferment only in terms of flavor and forget that preferments also have an effect on the strength of the dough. The addition of preferment in formulas can also be used for troubleshooting. For example, flour with a lack of fermentation tolerance, or flour with a lack of maturation benefits from a higher percentage of fermented flour in the formulas (more acidity brought to the final dough). c) Degree of Maturation of PrefermentIn order to get the maximum benefits from preferments, bakers need to use them when they are properly matured and will bring a good balance of strength to the final dough, improving flavor, and shelf life in the finished product. i) Over-mature PrefermentThe extra level of acidity developed by an over-matured preferment can lead to dough with excessive strength, making the dough more difficult to handle and producing breads with lower volume, inferior cut openings and tighter cell structure. Off-tastes can also be noticeable. When preferments are very over-matured, the acidity level can get so high that it starts to deteriorate the gluten. Dough takes a longer time to mix and starts to break down during the first fermentation, resulting in very low final product quality (almost no gas retention is left in the dough).If preferment becomes over mature, it is necessary to decrease the percentage in the final dough to avoid an excessive amount of acidity. Bakers percent of the final dough should be recalculated to take into consideration the lower proportion of fermented flour. ii) Under-mature PrefermentUnder-matured preferment can result in dough with less strength than usual and breads with a flatter cross-section, with a flavor less complex than usual (lower acidity brought to the dough by the preferment). The use of under-matured preferments requires longer first fermentation time to compensate for the lack of acidity usually produced by a properly matured preferment. 5) Handling of the DoughThe way the dough will be worked (by hand or with machinery) also has a direct effect on the strength of the dough. Tight pre-shaping and shaping will increase dough elasticity and decrease dough extensibility, resulting in dough that is difficult to work with. Light pre-shaping and shaping will preserve dough extensibility, but might penalize dough elasticity, creating bread with a flat cross section and lower volume.Bakers must learn how to evaluate the strength of the dough in order to handle it properly. Pre-shaping and shaping shouldnt be done by habit or routine but more as a function of the dough characteristics. Dough with a lack of strength requires tighter pre-shaping and shaping, while dough with an excess of strength requires a lighter pre-shaping and shaping.We find that the ability to accurately judge dough strength and evaluate the feeling of the dough may be one of the most difficult skills to learn in the baking profession. Experience and practice, i.e., spending a lot of time working with the dough in the bakery, is the best way to master this important technique. Once the skill is acquired, bakers are able to properly adjust hand-shaping or molder settings according to dough characteristics and have much better success at making consistent bread with optimum appearance.In a lot of bakeries, it is still a common belief that the harder or stronger we work with the dough, the better it is. As described earlier, if a judicious balance between formula (proportion of the ingredients), mixing, and fermentation has correctly achieved the strength of the dough, it is not necessary to tightly shape the loaves. A gentle pre-shaping and shaping will guarantee final product with the desired characteristics. . . .E. ConclusionAs mentioned at the beginning of this article, controlling the strength of the dough is crucial to obtaining proper dough characteristics and final product quality. Many factors can effect dough strength; understanding them will make bakers better able to troubleshoot when problems arise. It is important to remember that all the steps of the baking process are interconnected. Therefore, there are many opportunities for the baker to troubleshoot and return to normal dough characteristics if the strength is off balance.Dough strength cant be learned in books. Lots of work with dough, under good supervision, is the only way to teach our hands how to assess dough strength properly and adjust our handling of the dough depending on its unique characteristics. (End of Quote)Let's closely take a look at the very revealing DM video on Youtube (), from time-mark 1:30 to 4:38. As shown in the video, they ferment their dough batches inside a fairly large metal tub, located to the left of the fork mixer. As you can see, while a new batch of dough is being mixed in the mixer, the DM pizzaiolo takes out a quantity of already prepared and fermented dough from the left end of the tub and begins to make dough balls out of it. My assumption is that the pizzaiolo is opening some room for the new batch of dough being mixed in the mixer. Further, I assume that after the new batch is mixed, it will be placed inside the tubright next to the old dough. So, the new dough is situated next to and is in corporeal contact with the old dough inside the tub. If so, cross-fermentation and cross-acidification (collectively, if you will, the "pre-ferment effect") may be conduced across the tub, transforming the strength of the new dough, in addition to the texture and flavor of the end products. And, if so, DM must have a very strict schedule for fermenting old dough batches and making new dough batches on timely basis in this cyclical fashion; otherwise, the dough strength, consistency, texture, and flavor can be negatively impacted.I have already tried this method several times with limited success. I am still exploring this concept. In my assessment, it is very challenging to devise and conduct this kind of experimentation (which inflates your variables) in a non-commercial setting. In my particular case, my two principal obstacles, amongst others, have been my Santos fork mixer and the lack of "mass effect". Have a great day!
Dear R2-Bayou, I do not know what blade or combination of blades are utilized at Da Michele to slice the fior di latte. You may like to consider directly asking the pizzeria.........
Hi Omid, Here, another interesing topic about the uses of oak wood in Da Michele pizzeria.
Thank you for posting those pictures. It shows something I have noticed for quite some time - there is a huge variance in the look, size, thickness, and topping proportion at Da Michele.
What I find surprising is the variation in cheese. The only explanation for that is they don't care.
You can order a margharita Doppia (double) mozzarella Craig,
Jeff, while I wasn't aware of their vacuum pack drying technique, I still feel pretty strongly that I'm seeing water. At first I thought it was the tomatoes- the one marinara looks especially pale, but I'm seeing pools of water around the cheese.
I'm wondering how much of it is a cultural preference or if it's, like the variations in leoparding, another aspect of high volume pizza making- that they just can't painstakingly drain the mozz like a home baker might do.
I may have attributed that claim to the wrong person, I could have sworn it was Larry but I can't seem to find it now going through his posts. I'll have to dig a bit more.
This is a recent video of a da Michele pizza and at some point during the video, the lady said they make around 3,000 pizzas a day (according to locals). I'm not even sure how that is possible with only 1 oven


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Fair ~
High: 61°F ~ Low: 31°F
Monday, Jan. 23, 2017
Podunk PetePosted Sunday, July 6, 2008, at 1:47 PM
As I reminisce the years of the 1920's, when I was growing up in the foothills of the Ozark Mountains, I remembered a fellow who lived back in "Possum Holler." Now this possum holler was just about as far back as one could get and still be considered a part of the civilized society. It was even farther back than the roads were cut out, and. after you came to the end of the dirt road, you had to follow a winding path through the woods for about a quarter of a mile where there was a little log cabin, nestled in a patch of pin-oak trees and papaw bushes.
Podunk Pete was a bachelor, who lived all alone in this wilderness solitude, where his most valuable possessions were a one-eyed mule by the name of "Shadrack," and a long-eared, Bluetick hound, which he called "Indigo." His other property consisted mainly of a few pots and pans, a double barrel shotgun and a Moon Shine still. Old Shadrack provided the horsepower for cultivating a few acres of corn, which, after the refining process, was measured in pints and quarts. He was also Pete's main source of transportation, especially when Pete was delivering some of his "Liquid Assets."
Indigo was also a source of revenue, as he was very good at treeing possums, and together with Shadrack, the two of them provided beautiful music. Shadrack had a braying voice with the reverberating rhythm that sounded like "The Boogie-Woogie Bugle Boy from Company B," and Indigo could yodel a long drawn out crescendo that would make Hank Williams sound like second class.
In addition to the "Special Recipe" that Pete provided for the surrounding community, he also raised a few chickens, most of which were raised after dark. He was so good at this profession that he could, by the light of the moon, raise a Dominicker hen from her roosting place, make her feel comfortable in a burlap bag, and do all this without ruffling a feather or creating a squawk that would alert the neighbor's watch-dog. If there were some eggs left in the nests, Pete would also bring a few of them along for good measure.
Pete had grown so accustomed to his bachelor's life style in this pristine setting that he was not aware of the fact that his was a lonely life. He had never known the thrill of getting out of bed in the middle of the night and tangling his toes in the webbing of a corset lying on the floor. He had never had the exercise of stooping down every time he went through the doorway to avoid being trapped in a pair of black satin bloomers that were part of the laundry which had been hung there to dry, nor had he ever had the experience of shaving with a straight blade razor that had been used by the better half, to slice bacon or to trim toenails.
As the years passed, Pete began to imagine that there should be some way that he could add more pleasure to his humble life style, if he had some companion, other than a one-eyed mule and a flop-eared dog. However, he could never seem to get around to pursuing this line of thought, until, finally one day there came a knock at his door. It was the first knock that he had heard since a haughty woodpecker had tried to drill a hole through his door to get to the corn mash that was left over from a batch of his special recipe.
When Pete opened the door, there stood a Mr. Leroy McNab, who asked for admittance, so that he could rest his weary bones. Mr. McNab said that he had left his home, with hopes of getting a job as President of some bank, but it seemed that the banks had all the presidents they needed, so he just headed west into the timber country, where he had found a job as "Joe-Hole Jockey" for $15.00 per week at the sawmill about a mile back down the road.
Leroy arranged for room and board with Pete, and after sampling some of Pete's special recipe, they became friends, telling each other about their family. Leroy told Pete about a very voluptuous person of the feminine persuasion, by the name of Rosie O'Riley, and how he was going to send for her, and that they were going to be married just as soon as he could raise enough cash to pay the freight on her trip from Hazard, Kentucky. After a few weeks of wheeling sawdust, Leroy had saved enough money, so he sent Rosie a Postal Money-Order to cover the cost of transportation
When it was about time for Rosie to arrive, it so happened by coincidence, or by some finagling on the part of Podunk Pete, that Leroy was sent by the manager of the sawmill on a three-day trip to inspect a track of timber over in the next county.
In expectation of Rosie's arrival, Pete wanted to make a favorable impression, so he swept out the cabin for the first time in five years. He shined his boots with some possum grease, shaved the two weeks' growth of beard off his face, put on a pair of red suspenders, and waited for events to occur.
Shortly after noon, Rosie came riding down the path on a $25.00 horse and saddle that she had purchased with her own money. When Rosie inquired about her absent lover, Pete told her that Leroy had been fired from his sawmill job, and that he had headed for California.
At this point, Rosie let out a wail that would put a pack of coyotes to shame. Rosie cried on Pete's shoulder for almost a whole minute, then Pete brought out some of his "Special Recipe" and together they did an adequate job of drowning Rosie's sorrows.
After careful consideration, they decided to make the most of this situation, so Rosie mounted her $25.00 horse, and with Pete on his one-eyed mule, they rode about five miles over to the Justice of the Peace and got married.
When they arrived back at the cabin, Leroy was there. He had found Rosie's bundle of clothes. He noticed that the cabin had been swept clean, and that Pete's clean pair of pants and his red suspenders were not hanging on the nail behind the stove, so he had a pretty good idea as to what was going on.
After verifying what had taken place, Leroy lost all faith in mankind, and, to some extent, in womankind. He decided that love was not exactly what it was cracked up to be, so he told Pete that he owed him $15.00 for Rosie's transportation.
When Pete swore with a rumbling oath that he would not pay it, Leroy mounted Pete's one-eyed mule, took Pete's double-barrel shotgun, a gallon of Pete's special recipe and headed for Arkansas, leaving Pete holding an overstuffed bag of potential problems.
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Now that's a great story, better than anything I have heard or read lately. Thanks a million.
-- Posted by changedname on Mon, Jul 7, 2008, at 2:52 PM
This is a positively wonderful story, Mr. Corbin!
-- Posted by huxgirl28 on Mon, Jul 7, 2008, at 5:21 PM
Okay, now, Paul Corbin, you'll have to explain what a "Joe Hole Jockey" was! Some of us are just "spring chickens" and have never heard of that phrase!
I love this story! It has so much local back woods color from that era. I have no doubt that people really lived that way in the hills back then.
-- Posted by goat lady on Mon, Jul 7, 2008, at 6:27 PM
Better write a book Paul and get rich. Great story!!!!
-- Posted by rusty nail on Mon, Jul 14, 2008, at 6:46 PM
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Paul Corbin is a 100-year-old historian, humorist, and amateur archaeologist from Advance, Mo. He grew up in the Greenbrier area west of Advance, where he attended Stepp School on the banks of Cato Slough and the Castor River, important waterways throughout his life. In an age when many area residents did not go to high school, the young Corbin made the decision to walk the five miles to Zalma, graduating in 1933. Throughout his life, he was an enterprising businessman, selling Watkins products from house to house throughout a large area - and later opening a variety store in Advance. He and his wife Geneva traveled throughout the United States, even following the route that the Lewis and Clark expedition traveled. His knowledge of Native American culture is extensive, and he has donated a sizeable collection of his artifacts to the Cape Girardeau Conservation Nature Center and the Bollinger County Museum of Natural History in Marble Hill. Throughout the years, he has submitted articles to TBY, the North Stoddard Countian, the Ozark Mountaineer, and several other Missouri publications. He has also written two books - "Reflections in Missouri Mud," and "Fragments of my Feeble Mind." The first one is out of print.
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