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Chicken Fat in Baking
Is there a use for chicken fat in baking (bread or otherwise)? If not baking, other?
Stock making renders a great deal of chicken fat, and I'd like to find a use for it.
Is there a use for chicken fat in baking (bread or otherwise)? If not baking, other?
Stock making renders a great deal of chicken fat, and I'd like to find a use for it.
Ive never used it in baking but I think it would act the same as butter/crisco/bacon fat/lard. Check out the book "Fat" by Jeniffer McLagan. It has great thoughts, recipes and uses for fat.
Use it to make matzoh balls and potato kugel!
"I ain't afraid of no heart doctor..." I've spread it on bread like butter. A savory flavor, but quite delicious.
I use bacon fat in waffles - but those are often served with bacon. Again you get an interesting depth of savoriness to the waffle. I imagine that chicken fat would do the same. I don't use the bacon fat in my sourdough waffle recipe because it has tons of butter and replacing it all with bacon fat would overwhelm the thing - but replacing some butter with chicken fat couldn't hurt. Come to think of it - people serve chicken with waffles, too.
As long as you don't mind the mild chicken taste - I would assume that it would work well in bread. Again, I use leaf lard in some breads and although you can taste a mild porkiness, it is not offensive (depending, of course on the bread in question)
Just speculating - but now I'll have to try it sometime...
It adds a great,mildly savory flavor to your baked goods. If you've infused it with herbs (while cooking the chicken or stock) it can add herb deliciousness to dinner rolls. I like to spread it on bread instead of butter,also. It often adds a great golden color.
The easiest way to "clean" any fat that might have bits and pieces in it is to put it into a pan with a lot of water,bring the water to a boil to melt the fat and then let the bits and pieces settle to the bottom of the pot. Cool it down so it solidifies and scoop off. Voila-clean fat. Great for any use-baking,cooking,soap making. It may still have an herbal flavor/smell if strong herbs were used .
I make stock in a pressure cooker and pass the stock through medium and fine seives to rid it off bits of this or that.
I just have too much of it.
It smells so good that there has to be a use (and I know I've seen Chinese recipes that use it in noodles and dough, but can't find the reference).
Maybe I'll try it in country biscuits instead of lard or shortening (which I never feel comfortable using).
required for chopped liver and pates. I use it sparingly, in conjunction with VOO and grape seed oil, to caramelize onions and roasted veg. It is also great for roux in gravys, especially with cognac or brandy. Never used it in bread but I might :-)
Ah ha!
That might be where I'll find plenty of information on using chicken fat.
I have about twenty books on charcuterie and zero sausage stuffers. Quelle domage!
You jogged my memory re: James Peterson's Glorious French Food (a book everyone should own). I know there are a couple of rillettes in that book than can use chicken fat.
(I have to admit, though, that the chicken sausage trend has gotten a bit ahead of itself. When you go to Costco and find 20 types of chicken sausage and one type of beef/pork, you know something's wrong with the universe.)
General Mills (Your Share. How to prepare appetizing, healthful meals with foods available today) in the section on shortening indicates "For Baking IN CAKES: ... Lard, or even bacon or poultry fat, may be used in the same amounts (cup for cup). Be sure they are fresh and clear, and increase salt for unsalted fats."
"The pronounced flavor of bacon and poultry fat is less noticeable in chocolate and spice bakings. If used in light cakes, lemon flavoring helps counteract it."
"Poultry fat gives tender cakes, but they may not be quite as high due to a variation in the fat."
There is also a reminder "To help your country, save every bit of fat that comes into your kitchen!" and to "Be patriotic, return any leftover fats to your butcher for war use!"
Less one who'll take my fat to conserve war rations. :)
I see you spelunk old cookbooks too.
I had a very dear friend, Florence, who was born in 1914, and she had been a wife and mother from about 1934 forward, which included the Great Depression and World War II, during which real butter was rare anywhere other than on a very self-sufficient family farm and then rationed during the War. She told me that she had used chicken fat and that it made the best cakes she had ever eaten. Unfortunately, my friend died in 2009 without ever having made me a cake of any description, so I cannot vouch for her endorsement. However, because I was intrigued by the idea, I put it on my bucket list, and began rendering chicken fat April 1st, 2013. The first batch was a bit of a disappointment, in that I bought the largest chicken carcass I could find, 6 1/2 lbs, with an FDA label claiming that a four ounce servinging (presumably not including a bone) contained 20 - 25% fat. By bedtime last night, it appeared that I would net less than 8 ounces of real fat. Sensing this outcome earlier, I had called the local grocery store manager, who suggested buying a bunch of chicken backs for high fat and low cost when "the truck comes in" next Saturday. (She explained that all of Publix's chicken is pre-packaged, so it is not possible to simply buy cast off skin and fat that has been trimmed for the sake of people who don't want to be reminded that the tasty morsels they are wolfing down were once part of Chicken Little and Henny Penny.) Anyway, if the Lord tarries, as an old country preacher was wont to say, I hope to produce a chicken pound cake on Sunday or Monday, and will report the results.
I'm interested to hear how it comes out and if it tastes of chicken or if it tastes like cake. Chicken fat in matzoh balls produces a nice light fluffy matzoh ball so I imagine it will work well in the cake. Keep us posted!!
Hey, Sharon. Don't give up on me. I still have a day job, so have to bake in fits and starts; plus, I keep getting sidetracked by things like sourdough bagels, my first batch of which are in the refrigerator for the night to be cooked in the morning. I did finally obtain some chicken backs, whose love handles would've been the envy of any male habitue' of The Rebel Lounge in Eufaula, Alabama. Each also had a very disreputable looking Parson's Nose, also a great source of fat. With some care, as fat can be treacherous to a knife wielding novice, I removed the love handles, the parson's noses and scraped off the fat along the spine. The rest of each back, I regret to say, will be wasted, but may eventually promote the biodegradation in the local landfill, I hope. The result was that from 12 backs weighing just over three pounds, I rendered at least six times the fat rendered from an entire six & 1/4 pound hen. (Of course, the hen yielded a lifetime supply of soup and chicken salad.) I'll try baking the cake tomorrow night and give you a report. (By the way, an old recipe I found in a family archive may negate your "yum, this cake tastes like chicken" concern; "a wine glass of fortified wine" was the secret ingredient.) I'll let you hear.
HI Buster,
Remind me to wear blinders the next time I patronize The Rebel Lounge! So you took the fat from raw fatty chicken parts. Will you melt it down by the water method or just straight in a fry pan on low? Rather than tossing the rest of the backs, I would have made soup stock from it and taken the fat off the chilled soup stock. That's how I get almost all my fat, off of soup. I'm thinking the souped fat tastes more chicken-y and would make a bread or cake have a hint of chicken. Thoughts?
Hey. It appears that my reply this afternoon got misplaced and shows up several comments down the webpage under title "Blinders and Waste".
As for a non-baking use, I used some chicken fat this past Easter weekend to roast some potatoes. I added some salt and some Herbs De Provence and roasted for 25 minutes in a 500'F oven. Wonderful! (Even better if you can get your hands on some duck fat!)
I volunteer with a group which cooks dinners for the poor. Our group always makes chicken dinners. It's my job to prep the raw chicken which means I trim up legs and thighs. Which means I get to collect 8-10 pounds of raw chicken fat which I trim off the back end of the thigh portion. If I did not remove it, it would render off its liquid fat and overflow the shallow lipped roasting pans and start a fire in the ovens. I have a list of people who ask for 2-3 pounds of the raw fat in which they render and fry onions for seasoning in chopped liver, matza balls, knish filling and for just spreading on bread or toast with garlic salt. My mother taught me to enjoy this and she is 107 years old and she and her parents and sibs NEVER had cholesteral problems. They all ate horribly. I always have about 4 pints of the rendered and frozen schmaltz on hand and I give it out to anyone who wants some. I love it. I would never bake with it, except for knishes.
Stu B
I render all the fat from all my soupstocks, freezing the fat until I need them. I have a stash of lamb, pork, chicken, beef and chicken/beef. I've recently been experimenting with gluten-free muffins with different fats. The one with the chicken/beef fat was the most tender. The other fats used in this experiment were coconut oil and olive oil. I believe there is definitely a place for schmaltz in baking, perhaps not in sweet baked goods but in savory goods. I also used some rendered fat from a braised meat dish complete with all the spices I threw in. I used that fat for gluten-free crackers giving them an exciting meaty-spicy flavor. What may now be considered bad food choices for us kept people healthy and warm for millenia.
to look in the freezer to see how many tubs of chicken stock and schmaltz are there. I use the stock much faster than the schmaltz so I'm guessing the schmaltz outnumbers the stock 10 to 1 :-)
Concerning the soup stock, if I had not already accumulated such a surfeit of broth from the allegedly fat hen, I would have been overwhelmed with guilt about throwing away the unused backs. If I had used the backs for stock, I would still have separated the fat before cooking, because it occurred to me after cooking the hen that the bones, marrow and lean meat might well have imparted some meaty or even gamey taste to the fat that I skimmed off for the cake. And, yes, I did use boiling (simmering) water, rather than rendering the fat directly on the fire, which I have seen elsewhere, because the result I have seen looked brownish and more suitable for rolls, maybe, than cake. If I ever feel inspired to attempt this again and a little more time on my hands, I may try rendering the fat in a double boiler as a compromise between the two other methods. Finally, while wearing blinders at The Rebel might help you restrain your natural inclination to hog-tie a country boy and schlep him home to momma, blinders would have the disadvantage of rendering you unable to see who had just put a fresh roll of quarters in the jukebox and was stumbling over to ask you to dance.
I just cooked the bagels (sans fat, of course; just a distraction), which I haven't had the nerve to taste yet, but I'm afraid that they look a little sad. I'll cook the cake tonight after the weather cools off. I'll let you hear how it turns out.
Thanks for the info about how you rendered the fat. I found the water method to be very messy. I very much like the idea of the double boiler!! What a good idea!
Thanks for the heads up about the The Rebel. I'll leave my blinders at home next time I go.
patiently waiting to hear about the cake!
I'm afraid that I accepted a dinner invitation tonight and got home too late to begin baking a cake. I promise to be more responsible tomorrow night, and will make a full disclosure, even if checkered by failure, or whatever Teddy Roosevelt may have said.
Actually, the following is what he said in a speech to the Hamilton Club in Chicago on this very date, April 10, in 1899:
"Far better it is to dare mighty things, to win glorious triumphs, even though checkered by failure, than to take rank with those poor spirits who neither enjoy much nor suffer much, because they live in the gray twilight that knows not victory nor defeat." http://www.bartleby.com/58/1.html
Of course, TR had more in mind than rendering chicken fat, but -- well, you get the idea. I intend to bake this chicken fat pound cake; no matter what the consequences. (Thank God for refrigeration, of course.)
No. It's not for baking, unless you call a potato kugel baking? It's for chopped liver, for matzo balls, for mashed potatoes when making knish fillingm it's for spreading on bread with garlic salt and toasting. It's not for cakes or cookies. Who wants a chicken flavored cookie or cake? Just thinking of a chicken flavored cake is not pleasant. I could imagine making a cake in a pan shapped like a chicken and making the cake taste like chicken but only if it were entered in a weird cake contest. It would probably win.
I do not put myself in that catagory of those who......."take rank with those poor spirits who neither enjoy much nor suffer much, because they live in the gray twilight that knows not victory nor defeat." I made killer bagels today. I wish I could only take pictures and post them on TFL. The last time I tried posting a picture of a beautiful rye bread I made and photographed, it ended up standing on it's end.......
Kugel, matzoh balls, knishes...You are making me nostalgic for all those delicious foods! I did have gluten-free matzoh balls this past Passover and they were excellent! A chicken-shaped chicken cake in a chicken contest is very funny! I believe Buster may have something here, though. He is not making soup first which imparts the chicken flavor, I believe. Think about how lard is/was used for pie crusts and other flaky pastries. There is no hint of porkiness in those pie crusts because the fat was removed and melted down. The same may work for chicken fat. Buster will bake his chicken cake and cluck to us about it soon enough.
Thank you for the vote of encouragement, if not confidence, Sharonk. That Stuart guy is kind of intense. Most people just laughed at Galileo. I hope that Stuart will accept my recantation, if the cake does taste like chicken. Afterward, I guess I can mutter under my broth breath, "Eppure chioccia." Well, the cakes* are just now on the cooling racks. The receipt said to cool the cake thoroughly, so I may have to give you a post-breakfast report concerning taste and texture. I must say, however, that the batter tasted pretty good when I licked the bowl. They rose beautifully and smell pretty good. The top crusts are interesting for being somewhat pock marked, but that may say more about my cake making skills than about the shortening. I'll take some pictures and try to figure out how to share them.
*(A bit of advice for unsupervised male novice bakers: make sure that you own a tube pan before deciding to bake a pound cake at midnight. I wound up having to use two metal loaf pans lined with parchment paper.)
FYI, I have an unimpeachable witness, who is clearly unbiased. She is at least as skeptical as Stuart, and she shares his low appreciation of my bagels. Yesterday afternoon, I caught her hurling one of them in the general direction of a squirrel; am not sure whether she was trying to feed the squirrel or kill it for supper, but she missed and the squirrel ran away. If the bagel is still there at daybreak, I will accept Mother Nature's verdict.
I am waiting patiently for the judge's comments. So intrigued but it all! I just finished my last bit of schmaltz off of chicken/lamb soup on my own gluten-free pumpernickel bread. I hate when I run out!
Just to prove I'm not that "intense" if the cake turns out great, I'll stand on the corner of my block and cluck like a chicken....no cameras will be allowed.
I had schmaltz on garlic toast last night. As Homer Simpson would say, "MMMMM, schmaltz on garlic toast." Maybe he always said that about donuts, but, he meant, schmaltz on garlic toast.
Hey, I just make killer bagels. The best I ever made. I used diastic malt powder in the dough and non-diastic in the boil. Anyone want the recipe? It comes, with modifications, from a 1998 Saveur magazine recipe. It only makes 8 but that's fine for my needs.
Stuart, Where is your neighborhood so I can support you in your clucking? Schmaltz on garlic toast last night sounds like complete and total heaven. You're probably right about Homer Simpson, who was created by a bunch of Jewish guys. Your bagel recipe sounds good but I am gluten-free and bagels are on the way bottom of my experiment list.
Let's wait till we hear from Buster
I checked out this link and WOW! salmon confit in chicken fat??? I'm looking into this one. Thanks for the link!
Thank you both for your patience. I guess by now you had presumed that I had died of food poisoning. The verdict is in, and I am pleased to say that Florence and Galileo have been vindicated. Unfortunately, if I eat any more of this cake, I will blend right in at the Rebel. In fact, I celebrated by staying home today and wearing overalls. I just sent the following email to my old friend Florence's granddaughter, Brenda:"Dear Brenda: "Did Florence ever tell you how she dealt with the scarcity of butter during the Depression and during the rationing of World War II? She would boil a chicken and use the chicken fat in place of butter called for by the recipe. I am also known as 'Buster 1948' on a blog called the Fresh Loaf. You may pick up the trail of my effort to follow in your grandmother's chicken tracks at http://www.thefreshloaf.com/node/28173/chicken-fat-baking#comment-252289 -- scroll down to 'Chicken Fat Cakes' and the follow up comments.
Well, I hope that you can see these. Unfortunately, I cannot figure out how to rotate these. BTW, that actually is some reddish-brown discoloration in the lower third of the cross-section, which I suspect may have come from the Kahlua, but maybe one of you more experienced bakers can offer a better explanation. I also wondered, given the closer grain near the bottom, whether I may have put this one in the oven before it was quite hot enough. I really cannot see how either of these defects can reasonably be attributed to type fat used. However, I will again defer to any better qualified baker's diagnosis.
Henrietta claims that she was merely trying to feed the squirrel, rather than kill it, but the ungrateful creature scampered away. However that may be, the bagel was gone the next morning, so some vermin with a more cultivated palate must have sniffed it out during the night. I'll take that as a sign that Mother Nature wants me to give bagels another chance to respond to me; so, if you would, please, Stuart, let me have your bagel recipe and your "process", as Coach Saban would call it. Thank you.
Kahlua?? Sounds interesting! Care to share the recipe?
Thanks for your most excellent and humorous writing! I like the stories about Henrietta and Florence. I'm so glad you had success with your pound cake! Even though the pictures are sideways I can see a beautiful crumb and texture. I have long had gluten-free, dairy-free, egg-free pound cake on my experiment list and now know, because of your chicken fat experiments, that chicken will work as a sub for butter. I will think on collecting chicken fat and using the double boiler to render it. If it works, that may be the most efficient method.
I have never heard of pound cake with sherry in it! Can you taste the alcoholicness of the Kahlua? I know it bakes out but is there a hint of it left?
Thanks for this great adventure,
Hey, Sharon. I've been away for a few sessions. Just realized that I failed to answer your question concerning taste of Kahlua in the pound cake. There was a taste present which I attribute to the Kahlua, but admit that I could have made a better choice. In fact, my favorite former wife's pound cakes flavored with vanilla extract tasted better. My resort to the 1935 Clayton Cook Book was partly nostalgic. I have recently learned that the author of that pound cake recipe, who was the grandmother of some childhood friends, was a teetotaler, so her instruction to "add 1 wine glass wine" is more cryptic than ambiguous, and therefore more amenable to the cook's imagination than to rational construction. My theory, based on knowledge of Clayton ladies of that era who were not teetotalers, is that they would have inferred that she meant a traditional sherry glass, which I eyeballed as being 2 ounces, of some fortified wine, probably sherry. I would think would have tasted better than the Kahlua.
PS: If you want to taste the best cake on earth, which was born in Clayton, the Lane Cake, which has a wonderful filling of pecans, coconut and raisins, and is flavored with Bourbon whiskey. Recipes, like languages, tend to evolve, especially since even Oprah has "discovered" Lane Cake, and it may eventually go the way of fried green tomatoes, which have become unrecognizable since Fannie Flagg and Hollywood got hold of them. However, because you are an especially nice lady, I will tell you two secrets, which you should remember no matter how much you may modify the original Lane Cake recipe: (1) don't overdo the Bourbon, the idea is to flavor the cake, not get your children drunk (the same being true of egg nog); and (2) "filling" refers to material used to fill the space between the layers of the cake, not something used to prettify the outside of the cake, SO fill the interior spaces with the filling, and then seal the top and sides of the filled cake with an old fashioned boiled white icing, so that it is airtight, then let it sit 24 to 48 hours before serving it. That way, the flavor will have permeated the whole cake and won't have been wasted on the desert air; speaking of which, if the cake starts to dry out before you can finish it, just cut an apple and set it inside the cake box overnight. It will add moisture to the cake without materially altering its flavor. Even if it did, it would be un-American to object to a little apple taste. See, but don't completely trust, http://en.wikipedia.org/wiki/Lane_cake
PPS: Let me know if you want to know how Clayton cooks fry green tomatoes.
If anyone reading this can explain how to upload pictures, I would be grateful for your advice. Thank you.
to TFL. Is it possible to turn them in your camera before downloading them to your computer?
I do enjoy your posts! The chicken skins can be cut into strips and fried chrispy, they are full of great vitamins. I use chicken fat up as soon as I have it so I've never had enough to use in baking. I would think it would act more like oil in a recipe than solid butter or shortening as the melting temperature is so low.
Good morning, Mini! "Wake up and greet the rosy fingered dawn!" (Credit James Thurber.) As indicated in my reply to Stu, I have to go and grapple with the grim reality of consciousness in a little while, so will be brief. Thank you for your kind remarks and for your suggestion about the chicken skins. You have inspired a further idea, which is to try baking some chicken skin cracklin' bread. I'll bet that it will be very good, but it will have to wait until I have seen what I can do with Stu's bagel instructions.
Bagels, pretty good ones
Source: Stu Borken email@example.com
Description: In the year 2013 I read about diastic malt powder and non-diastic malt powder and how to use these in bagel making. Now I can produce nice crunchy crusted bagels with soft chewy interiors. I make plain, sesame topped and poppy seed topped and onion bagels. I egg wash them for a nice sheen and the wash allows the toppings to adhere.
1 1/2 cups spring water, warmed to 105-degrees
1 1/2 teaspoons active dry yeast
1 Teaspoon diastic malt powder
1 teaspoons Vital wheat gluten
4 cups bread flour
2 1/2 tsp kosher salt
FOR THE BOIL, a large pot able to hold 4 boiling bagels comfortably and deep enough to flip without hitting bottom. About a gal. of water.
2 tablespoon white sugar
4 tablespoon non-diastic malt powder
FOR THE TOPPINGS whole egg mixed with a little water for egg wash, poppy seeds, sesame seeds and dry onion flakes reconstituted with water, drained and placed on a dish
1 jelly roll pan 17.25 X 11.5 X 1 inches (may use parchment paper or non stick aluminum foil on pan, I think it makes removing the cold bagels at the time of boiling, easier than not using) Plastic wrap to cover bagels as they rise
cooling rack set over a towel
pizza peel covered with large parchment paper to fit onto the hot oven stone
Instructions: This recipe requires a 9 hour slow cold rise in a refrigerator, so, plan accordingly. Place 1 1/2 cups spring water in Pyrex measuring cup and bring to 105-degrees. Pour into bowl of a powerful standing mixer with the pigtail dough mixer in place. I have a 6 quart Kitchen Aid Professional stand mixer. Sprinkle the yeast into the water. Let it sit. Into another bowl measure 4 cups bread flour and 1 tsp vital wheat gluten, the Kosher salt and the 1 tsp diastatic malt powder. Using a whisk, stir this dry mixture. When you see the yeast has started to foam turn on the mixer to stir setting and add the flour mixture one cup at a time. When all the dry ingredients are wetted increase speed to 2. Knead for 10 minutes. Remove dough from bowl. It should be a nice dough and not adhere to your hand or to a wooden board. Knead it into a ball then pat it into a thick disk. Cover with plastic wrap or place into plastic bag for 5 minutes. Remove from bag or uncover and using a long knife, mark the dough into half. Then into quarters and then into 8th' s. Recover. If you are using plastic wrap you can mark the dough thru the plastic. Cut off 1/8th of the dough and cover the remaining dough. Flatten the 4 ounce piece of dough and elongate it into about a 4-5 inch segment and flatten it slightly by patting it. Then gather it up from along a long edge and using your finger tips press it into the dough and keep rolling it up and sealing it. Then when all rolled up, using the heel of your hand seal it up finally. Then place one hand atop the other and both hands in the center of the log of dough and roll it out into an 11 inch rope. Wet the three fingers of your right hands with water from the faucet and wet the right end three inches of the rope. Now wrap the rope around your hand with the ends overlapping in your palm and then rub the overlapping ends on the table top and form a seal. Place this bagel onto the jelly roll pan and cover it. Do the same with the remainder of the dough. You should have 8 equal size 4 ounce bagels. I have a kitchen scale and measure 4 ounces. Cover the bagels well and place in the refrigerator for 9 hours. Remove and leave at room temp. for 1 hour. Place your oven stone/pizza stone on a rack in the mid to upper oven. Turn the oven on to 450. Allow the stone to preheat for the hour. Place the water in the pot and add the non-diastic malt powder and the sugar and bring to a boil. Place the wet onion flakes into a dish. Have your sesame seeds and poppy seeds ready and your egg wash and brush ready. Have a skimmer at the ready as well. Allow the pizza stone to heat up to the oven temp for 45 min. to a hour. This is when you do the boiling of the bagels. When the water is boiling place 3-4 bagels into the boiling water and boil for 30 seconds then flip over for 30 seconds then remove to a rack set over a towel. When all the bagels have been boiled paint with the egg wash. Sprinkle the seeds onto those bagels you want seeded. Pick up the ones you want dipped into the wet onion flakes and dip them. If the onion flakes don't adhere just pick the onions up and place them onto the bagel. These bagels will need an extra 5-10 minutes of baking because of the water in the onions. My pizza peel is the size of my pizza stone. I lay a piece of parchment paper on it and I place the boiled onion covered and seeded bagels onto the parchment. When all the bagels are finished being treated I slide them onto the hot stone and allow the oven temp. to recover to the 450 mark and then I turn the temp down to 425 and bake them for 20 minutes or until they are golden brown. The ones with the onions take an additional 5-10 minutes. Then remove them to a rack to cool and enjoy. Serves: 8 Serving Size: 4 ounce bagel Yields: 8 Prep Time: 30 min. Idle Time: 9 hours Cook Time: 30 min Total Time: all day
Hola, Stu! Thank you for the detailed bagel information. I have copied it all to my hard drive and will apply myself to it as soon as I can. I wound up composting those from my debut, and after they had sat around for a few days, a couple of them put up a pretty good fight when I tried to break them in two to enhance their deterioration in the compost pile. I hope that the earth worms have stronger jaws than I do. I will let you know how things go using your instructions. I hope you have a good day. Unfortunately, I'll be having what promises to be a humorless day in court; at least, I hope so. About 30 years ago I heard that "the problem with judicial humor is that it is usually neither judicial nor humorous."
"Throw the bread at them!"
I bet they hit harder than the written word. :)
Well, in that pretty jacket, I thought that you might be the Little Red Hen, who raised wheat and baked it in the Russian fairy tale. You may get a kick out of Malvina Reynolds' version, http://www.youtube.com/watch?v=FdrlT8FIATM .
No. I'm afraid that I'll always be the man in the black suit, not the black robe nor, I hope, the black and white stripes.
What have you baked lately?
Still playing with the recipe. When I first laid everything out for the recipe a week ago, it was too much for my large bowl and just the two of us so I divided the recipe into thirds, meaning I weighed and put the cooked potato and potato water into freezer containers and saved them for easy warming in the microwave. Works very well. So yesterday I thawed one portion, added milk to warm and mixed up the dough. Came together very nicely, more so than the first time, I also added dry whole caraway seeds. Dough third makes about 12 rolls. I cut off a good size chunk of the dough (half?) before overnight retarding so I could make egg sandwiches "to go" this morning. I shaped and flattened them out, let them rise, scored & baked them before supper. One vanished sometime in the night. (funny, can't remembering adding feet) Guess they looked/smelled too good.
Got the rest of the dough to play with sometime today. Plan on rolling out into sticks or braids or... something and dropping into hot soda water to pretzel their outsides. I can only make about 6 but, hey, what can I say? I like 'em fresh! Spoiled rotten I am, I am.
Like the little red hen who planted the wheat, I made my bread with time to eat. I think I vaguely remember teaching some camp songs to the same tune. Isn't Malvina Reynolds the "boxes full of ticky tacky" lady? "...and they all looked just the same." A good reason for a variety of rolls. (and lots of posts)
Do potato rolls taste anything like salt rising bread?
salt rising bread.
Potato bread tastes like a better version of white bread. If eggs and butter are added it starts heading in the direction of brioche. It is one of the simplest ways to improve a basic white wheat bread.
Salt rising bread is a wonderful bread, which almost stings the roof of your mouth, but it's a good sort of sting. There are two basic starters, one made from coarse water ground corn meal and the other (with which I have had more success) from sliced uncooked "new" or red potatoes. That is why I asked about the taste of your potato rolls. I am supposed to make some sandwich bread this weekend, so will try your idea, including eggs and milk. You may be interested in the video at http://www.youtube.com/watch?v=EIWHcBt5YMc . The lady named Susan Brown is the real expert and a friend of our blog host, Floyd.
Are you feeling violent, or are you just a provocateur? All is well. It turned out to be just a "shave and a haircut" type of appearance, and he didn't try out any new jokes on us. It's always a good sign when there's not a one man band next to his bench. :)


text:
Laughing and crying at the same time. That felt weird -.-
The King Of Chinese Dragons
Pickin mah wedgie
Opening a door into my face.
[Enter life resembling quote here]
This one time at a friend's birthday party, I saw this guy whom looked a lot like some kid I knew from middle school and I said to him something like, "Hey, haven't seen you for years, how you been blah blah blah" He laughed and said I was funny, I thought it was weird. Turned out, I mistook him for my old classmate. I face walled when I was alone in the bathroom.
(」・ω・)」 うー! (/・ω・)/ にゃー! (」・ω・)」 うー! (/・ω・)/ にゃー!
The setting of story is at a baseball field, and on this baseball field it has stands of food and families eating on benches and fold out chairs having a good time. The event on this baseball field was my little brother's t-ball celebration with his whole team and other teams too. At this event I hung out with my younger cousin who was visiting from another state. Well, I saw my crush from school and it turned out his younger sister was in t-ball in another team. I made a joke to my cousin saying, "can you take a picture of him for me?". She said no which I expected but for some reason.. I was giving my cousin the guilt trip so she would take the photo. Yeah, she gave in to my guilt trip. While I sat on the bench she walked over to my crush and asked for a photo of him and then took it. I could hardly look cause I couldn't believe she was doing it. Then, my cousin walked straight toward me.. crap, he saw me and he kept looking towards my way. I asked my cousin what she asked him exactly before she took the picture. She said to him, "my cousin wants a picture of you, can I take one?". My world implodes.
Everytime I see my younger cousin she asks, "what happened to the guy at the park?", "did he ever become your boyfriend?", etc. I tell her nothing happened and he didn't become my boyfriend. I actually still have the photo my cousin took of him on my laptop. I think its weird he actually smiled in the photo cause it was a strange random request. Okay, and this is where I tell you I did saw my crush very recently. He was in my drawing class in college and it was very weird cause he sat near me. I had the photo in the back of my mind and I wondered if he remembers it. But again nothing happened, he stopped coming to class and that's pretty much it. Lovely ending~ !!
question does Awkward count if so.... the girl i met at a party was like 24 and i ended up having sex with her mind you never met her before and i was drunk so i didn't pay attention to her last name any way we went to her place and i spent the night there and later that day since it was already 1 in the morning we were sleeping till like 11 in the afternoon and i wake up to someone ringing her doorbell she asked me if i could go get it so i get dressed and go answer who do i find there my best friend and was like Wassup bro? and he was like i came to give my sister a cake our mom baked and i was like your sister? and we just sat there looking at each other for what felt like 5 minutes till she came to the door and her gave her the cake and i was like Jack's your brother? and she said wait you know jack? how old are you i said 19 and she said oh shit your THAT Jaden
Brainwashing otaku's one anime at a time.
I avoid putting myself in situations I know are prone to embarrassing me, so nothing really mind-bogglingly embarrassing has happened to me. Except for the usual situation where my dad embarrasses me in front of a friend's parent by talking about something stupid or silly I did, nothing too badly embarrassing has happened to me.
I was in middle school going to the computer lab with my class so we had to go downstairs for it. So while we was walking and stuff. Someone went near the railing so I couldn't be near it at the time and its hard for me to keep balance on stairs without it because me legs gets all wobbly I can't explain it. So I lost all my balance and fell. When I did I pushed my best friend down and everyone went down like dominos and in the end I ended up all bloody because landing on your face with braces isn't a good feeling. My best friend forgave me because he always noticed how my relationship with stairs are but no one else did.
You better check yourself before you Shrek yourself
I kicked a 99¢ rubber ball once a long time ago.
It somehow managed to break my leg.
My previous status is even more relevant now!
Middle school.
Pants. No belt. Couldn't find it.
Talking to chick I was crushing on. Pants fell.
I played it off well.
My friend was sleeping over at my house and so to be funny I told her I was going to fart in my brother's face while he slept. But when I bent over and farted pooped my pants and it was so obvious that I did to. Very embarrassing but at least it was just my one friend that witnessed it.
Oh and once I was sitting on the floor with some friends and it was cold so I drew my knees up into my sweatshirt. I had also worn my tight/a little bit too small pants because the rest of my pants were dirty. So my neighbor friend looks down at my taco and his eyes go wide and he taps his friend and says "look, a huge camel toe!" Okay first of all it wasn't even that big but it was so embarrassing. Four months later my neighbor friend is still calling me big lips.
Halloween may be over but I still love to be Halloweened themed!
Sailor Candy Moderator
Closed due to inactivity. Its been over 6 months and no new posts. Locked.
Tuxedo Mask!!!

subset: commoncrawl


text:
Pages: 1
Switch from gnome3 on a Fedora19 system. But startx starts gnome3 and I (instinctively) make the mistake of running startx rather than startxfce4. I guess I would like a startgnome3 and a startxfce4 script but I would really like startx to start xfce. Any advice?
Have a look at the .xinitrc file in your home directory. You should be able to specify there which desktop environment you want as default (via startx).
So there was no ~/.xinitrc so I went looking for the default which seems to be /etc/X11/xinit/xinitrc which calls /etc/X11/xinit/Xclients where desktops gnome and kde are shown set to be exec'ed using /etc/sysconfig/desktop file (which doesn't exist either so it defaults to gnome) and a $PREFERRED variable.
So I created a ~/.xinitrc file with just "exec startxfce4" in it and although this works I'm wondering if this is the standard way?
So I created a ~/.xinitrc file with just "exec startxfce4" in it and although this works I'm wondering if this is the standard way?
I've always known this to be the standard way. There is also this document which seems to support this.
Two comments. First, you could always use startxfce4 directly, which is what I do on the rare occasions I have to start (or, more likely, try to start) X from a CLI. Second, add this to ~/.bashrc:
alias startx=startxfce4
Of course, if you use a different shell, put it in the appropriate file. Then, log out, log back in and Bjorn Stronginthearm's your uncle!
Registered Linux user #470359
Permanently recovered BOFH
Any advice in this post is worth exactly what you paid for it.
Pages: 1


text:
Plant watchers may benefit from pleasant surprises, vividly demonstrated in the following story:
"When I was about 15 years old, that would have been about 1891, Dad sent me out with a big old mowin' scythe to mow the pasture field. I was swingin' away with the scythe when I came across a little apple tree that had grown about 20 inches tall. It was just a new little apple tree that had volunteered there. There wasn't another apple tree right close by anywhere. I thought to myself, 'Now young feller, I'll just leave you there,' and that's what I did.
"I mowed around it and on other occasions I mowed around it again and again, and it grew into a nice lookin' little apple tree and eventually it was a big tree and bore apples. The tree became famous and started the 'Golden Delicious' apple line, for it was that tree that has produced every last one of the 'Golden Delicious' apple trees that have ever grown anywhere."
This story took place on the Mulllins farm in Odessa, W. Va. Similar stories closer to home could be written about 'Pettingill,' an apple discovered in Long Beach in 1949 and once the leading apple variety grown in Southern California, and 'Gordon,' a green- and red-skinned apple discovered growing on a chance seedling by the side of a road in Whittier.
If you discover a new apple or avocado or lemon variety, fame and fortune could follow. The new variety will be named after you, a plant patent will be secured in your name, and you will benefit from royalties for years to come.
Fruit trees are propagated by cloning — from shoots or buds — and so a vast number of new trees, including those propagated from clones and from clones of clones from your original mother tree, could be produced in quick succession.
The other day in my garden, I was pleasantly surprised when, upon inspection of my 'Mystery' gardenia, I noticed that the flowers had been transformed into those of a forest gardenia (Gardenia thunbergia).
For close to 10 years, I saw nothing but the conventional gardenia flowers, which could almost be mistaken for white roses, on this plant. While the 'Mystery' scion or clone had been grafted onto a forest gardenia rootstock, the forest gardenia flowers were growing from branches that originated above the graft union, so they should have looked like typical 'Mystery' blooms. It was as if the genetic code for the rootstock forest gardenia, moving in the sap, had somehow overpowered that of 'Mystery' and had taken over the flower design capacity of the plant. I was not disappointed since forest gardenia produces whirligig flowers that are quite attractive.
Meanwhile, I had several other 'Mystery' gardenias, grafted onto forest gardenias, that continued to bear flowers of the expected type.
Fig tree problem
"My well-established and much loved fig tree had a large root removed by new neighbors (from their property). The tree is turning golden, as though it is fall and dropping its leaves. We have tried soaking it and applying bat guano. Any other suggestions? We have very sandy soil."
— Jan Dark, Long Beach
Be careful about excessive watering of any root-damaged plant or tree. It is tempting to water a lot in an overly exuberant attempt to save your tree, but watering could be the worst thing to do at this time. When roots are damaged, there is less root tissue to absorb water and excess water in the root zone could cause root rot and kill your tree. The fact that you have "very sandy soil" complicates the issue since the water you apply disappears quickly into the soil, so the temptation is to water more than necessary.
You might want to apply SuperThrive, a root stimulant available at most nurseries, and mulch the ground around the tree, a practice that will reduce evaporation from the soil and eliminate need for frequent irrigation. I would be extremely careful about watering, even to the point of waiting until some sign of new growth is visible before regular, if any, irrigation is resumed.
Your tree might defoliate before it normally would — as a deciduous tree, figs do lose their leaves annually — but still sprout new growth in fall, winter, or spring.
Rain trees and sap
"We have what we believe is a Chinese rain tree (Koelreuteria elegans). It was installed by our driveway about six years ago in full sun. It is multi-trunked, now about 20 feet high. I trim it back annually because of nearby solar panels, and because it seems to want to get ever larger.
"About a month ago, clear oozing sap suddenly started to appear. This tree is a replacement for a Chinese flame tree (Koelreuteria bipinnata). My wife loves the paper seed pods from these trees and uses them in arrangements.
— Barry Blades, Westlake Village
Your annual pruning could have led to oozing of sap. If you cut off too much growth or cut shoots or branches in the wrong places, leaving stubs, a fungal pathogen could have entered your tree, a common occurrence where stub cuts are made. Alternatively, even if your pruning was conservative and perfectly done, your trees could have developed root rot due to either too much water, poorly drained soil, or both. Symptoms of root rot also include oozing sap.
Finally, irrigation water should not spray trunks of any tree – and I do not know if this is applicable in your case – since moist trunks are prone to develop bacterial cankers and oozing sap.
On the corner of Fulton Avenue and Burbank Boulevard in the San Fernando Valley, a cluster of golden rain trees (Koelreuteria pendiculata) is flourishing. This deciduous species is noted more for its large panicles of golden flowers than for its papery pods, which are briefly red before turning tan. Chinese rain tree and Chinese flame tree, by contrast, have more colorful pods, which persist for several months in some variation of orange, pink, or red. Chinese rain tree (K. elegans) is evergreen while Chinese flame tree (K. bipinnata) is deciduous.
Send email to Joshua Siskin at firstname.lastname@example.com.


text:
Stars' Seguin foils his old teamBoston Herald
January 15. 2018 10:42PM
BOSTON — The bump in the standings that the Bruins received from their 3-2 overtime loss to the Dallas Stars at the Garden Monday afternoon might have been considered a very good point early in the season. They battled back from a 2-0 hole against the vastly improved Ken Hitchcock-coached team to earn that point, displaying the character they've consistently shown in their current 9-0-4 run.
But the standings say that the B's are legitimate contenders and, as such, they are now holding themselves to higher standards. And the fact that they have started poorly in their last three games — all of which went to extra time — is not sitting well.
With a delayed penalty call coming on defenseman Matt Grzelcyk, the Stars controlled possession until old friend Tyler Seguin was allowed to circle through the slot and beat a helpless Anton Khudobin for the winner in OT.
When you chase the game like the Bruins have been doing, it often ends badly.
"It's another game where we got behind the 8-ball," said Torey Krug. "We'd been focusing on having good starts, but we weren't able to. We found a way to come back, but there are definitely some parts to our game that we have to start looking at and sharpening up. I'm sure we'll take a look at it tomorrow."
The B's managed to keep it scoreless through the first period, but that was mostly because of Khudobin (29 saves), who held the fort while the Stars got 12 of the first 13 shots on net in the game. The B's eventually gave up the first two goals in the second period.
Under Hitchcock, the Stars are more stingy than they were a year ago. But while Dallas limited the scoring chances, the B's did not take advantage of all the opportunities they did get. They went 0-for-4 on the power-play.
"The first two, I thought we generated some action at their net," said Bruins coach Bruce Cassidy. "But there were a couple of plays we run where we try to get pucks to the slot but not directly to the slot because they have a lot of sticks and numbers, and I thought we kind of forced them before they were ready. And the puck recovery, once you do that, hasn't been good enough for us. It's one thing to force a play, but you better get the puck back. I just thought we didn't wear them down enough with second chances. That's been a problem in the (offensive) zone lately."
The Stars snapped the scoreless deadlock 3:49 into the second period. The two teams battled for possession of the puck up the ice until Brett Ritchie pushed it over to an uncovered Stephen Johns on the right wing. The defenseman snapped a shot over Khudobin's glove arm for the 1-0 lead.
The visitors doubled the lead at 8:15 on a faceoff play. With Jamie Benn lining up against Patrice Bergeron in the left circle, the Stars forward snapped a shot that Khudobin made a quick pad save on, but Alexander Radulov was right there to score on the rebound.
Shortly after that, Khudobin stopped Radek Faksa on a shorthanded breakaway to keep his team in the game.
But the B's had little going on, so Cassidy pulled out the line blender that had been gathering dust during the B's current run. Noel Acciari remained on the bench for much of the second period while Cassidy put Riley Nash on the fourth line with Sean Kuraly and Merrimack's Tim Schaller. The move helped produce a goal. Kuraly and Nash won a puck along the right boards, getting it back to Charlie McAvoy, who in turn swung it over to Zdeno Chara at the left point. With all the Stars defenders on the right side, it became a mano-a-mano battle between Chara and Kari Lehtonen and, with no interference in front, the captain blasted a slapper past Lehtonen on the short side with 3:32 left in the second.
For much of the third period, the Stars gave the B's little, taking away the slot area and getting pucks out of their zone quickly. The B's were going to have to manufacture something to tie the game — and they did, knotting it with 8:39 remaining in regulation. With Jake DeBrusk working the front of the net, Ryan Spooner flung a long-range shot that bounced off Lehtonen, then defenseman Esa Lindell before rolling over the goal line.
But thanks to Seguin, one point was all they could muster, as the B's fell to 1-6 in games decided in overtime.


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The town of Jamestown was founded in 1816, and is the oldest continually occupied settlement in North Carolina's Piedmont region. Named for the Quaker farmer James Mendenhall, early Jamestown was an agrarian community formed by Quaker families who had left Pennsylvania in search of fertile land for farming.
In the1800s, Jamestown was the home of a gun factory. The "Jamestown Rifle," as it came to be known, is still a sought-after collectible among firearms enthusiasts. The Quakers of the area were known for assisting escaped slaves, and many local homes served as stops along the underground railroad.
Today's Jamestown is a town inhabited by just over 3,000 people. It is a very short commute from Jamestown to the urban centers of the Triad region, making it a popular choice for those who work in the city, but prefer a quieter home-life just next door. Jamestown is also known for its excellent town planning, and diligence in preserving natural, historical, and cultural assets. Residents here enjoy the rich sense of local history, neighborly locals, and quiet way of life. The town also receives high marks for its focus on education.
If your idea of paradise is life in a small, quaint, quiet town with the hustle and bustle of city life only a short drive away, then Jamestown, North Carolina would be an excellent choice for you. Jamestown homes for sale include stately, solid brick homes with sizable lots . Comfortable, affordable homes – excellent for family life – can be found in abundance.
Have a look at our Jamestown real estate listings. Finding the ideal home is easy when you use our simple real estate search function. With it, you'll be able to narrow your search to only the Jamestown properties that meet your specific needs. If you have any questions, please get in touch. Our Jamestown real estate professionals will be very pleased to assist you in your home-buying process, and we're certain you'll find their help and expertise to be indispensable.


text:
HPD Latest News
Ask HPD: "For sale" signs on parked vehicles
Q. I see numerous vehicles all over town with "for sale" signs parked along city streets and at city parks. Is this an offense or illegal?
A. It is illegal to park a vehicle with a for sale sign on a city roadway with the intent to sell. The registered owner could be cited $35. So please, if you are selling your car, remember to remove the for sale sign before parking it on a city roadway.
View Revised Ordinance of Honolulu 15-14.7
Don't forget to email us: firstname.lastname@example.com
Or visit our web site and social media pages:
Visit our website
Send us a message on Facebook
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Ask HPD will also air on KHON2 News morning show, Wake Up 2Day.


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Istanbul Airport Transfer
Istanbul Airport Express offers private transfers from Ataturk & Sabiha Airport into the city centre and the surrounding areas 24 hours a day 365 days a year. Fares depend on the vehicle not the number of passengers.
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Maybe a little off topic, please feel free to move it if relevant.
Basically I would like to know if its possible in a house wheres theres a telephone socket in each room, that if someone makes a call you can listen to on your phone, whether you can use a modem to effectivly "intercept" all of the modems communications from another room by plugging it into your telephone jack? Is there any software for doing this?
Kinda like this I suppose
Im just interested I think its going to be possible I just wondered if there was any software for this that any one knows of.intercept
genuine modem user-------------------------->rest of world
edit: I tryed to make my little text diagram align correctly but couldnt get it to work, the intercept arrow is supposed to be in the middle of the one between rest of world and genuine user


text:
ROCK ISLAND, Ill. -- The men's cross country season ended with a 19th place finish at the NCAA Division III midwest regional hosted by Augustana College. Senior Xavier Ortiz was Greenville's top runner, ranking 74th of 266 competitors with a time of 26:34.
Nearly all of Greenville's top five scoring runners finished in the top half of the field. Following Ortiz i was sophomore Bryant Simpson who placed 101st (26:56). The other top Greenville runners were senior Nathan Young (113th, 27:19), junior Ross Baker (133rd, 27:44), and junior Josh Dees (141st, 27:49).
The Panthers accumulated 561 points in their 19th place performance of the 39 competing teams. Fellow conference member Principia College ranked above the Panthers with a 12th place finish, and Greenville defeated conference foes Westminster and Fontbonne who made the trip.
The meet was Greenville's final of the season.


text:
Paraguay president: I'll sell cigarette factory
August 16, 2013
ASUNCION, Paraguay (AP) — Paraguay's new President Horacio Cartes says he's willing to sell off his cigarette-making business that has often drawn criticism from foreign governments worried about contraband.
At a news conference on his first full day on the job, Cartes said that "if someone's paying, they can take my cigarette factory."
Cartes denies any responsibility for sales of contraband cigarettes in Brazil, saying that's a "currency trading problem" due to exchange rates.
He says Paraguay is open to foreign investors and will respect private property.


text:
1: Vermont
2: Shockey
4. Whoever is playing philly, dallas and washington
5: baseball- love the bosox
6: We'd better not start out 0-3...
1: Vermont
2: Shockey
4. Whoever is playing philly, dallas and washington
5: baseball- love the bosox
6: We'd better not start out 0-3...
|Sponsored Links
1. Moyock, NC (from NW NJ)
2. Shockey
3. Charles Way
4. Nope
5 The New York Yankees, Miami Heat, Rangers
1. New York
2. Plaxico Buress
4. Nope, Full Time Giant fan
5. New York Yankees and The New York Knicks
6. I Love The Giants, Knicks and Yankees
1. Northern New Jersey
2. Brandon Jacobs and Michael Strahan..Jacobs is a future stud halfback. We'll be in good shape when Barber retires. Strahan isthe most dominant defensive end in the game.
3. Jessie Armstead..gotta love the heart he used to bring to the team.
4. If the Giants are out of it, I'll go for the Jets and Packers.
5. I love all sports, mainly basketball, baseball, and football. I like the Minnesota Timberwolves in the NBA, the Connecticut Huskies in college ball, and the Florida Marlins in the MLB.
Last edited by m26555; 09-20-2006 at 02:56 PM.
1. New York
2. Umenyiora (No real reason, just like his acceleration out of the DE position)
3. I will say Sehorn because he was on slamball once
4. Saints (Always secretely root for them)
5. Mets, Rockets (Because of Mutombo), Islanders, and a Knick hater (Sorry guys, after they traded Mutombo I haven't had the ability to say anything good about them).
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1. San Diego, CA (Native of Connecticut)
2. Brandon Jacobs
3. Mark Bavaro
4. Chargers... but the G-Men are #1
5. Red Sox, Celtics, Padres
6. I enjoy Yankee-hating and making fun of the Jets. Also, I'm keeping my fingers crossed that Shockey can score 20 points for my fantasy team this year.
1. Location --> somewhere Jersey
2. Favorite Current Giant --> Tiki Barber
3. Favorite Former Giant -->
4. Other teams in the NFL you root for? --> Colts
5. Other sports you enjoy? What other sporting teams do you root for? --> baseball, Yankees; college football, Scarlet Knights
6. Anything else you care to share? --> im a girl
1. Location : Hartford CT
2. Favorite Current Giant : Wilson
3. Favorite Former Giant : Lockhart
4. Other teams in the NFL you root for? : Pats
5. Other sports you enjoy? What other sporting teams do you root for? : N.Y. Yankees
6. Anything else you care to share : I hate Dallas , I hate Philly , I hate Washington , I no longer hate the Cards but I do get a chuckle from them now and again
1. Pok New York
2. Wilson
4. The Lions
5. Baseball and College basketball, Mets and Buckenll Bison
6. I play safety at Bucknell know a lot about the game
1. Toronto, Canada
2. Jeremy Shockey
3. Dont really know because Im just becoming a Giants fan
4. Patriots
5. Baseball: Jays
6. I miss Tiki Barber
New Jersey
follow all sports
mets, knicks, rangers, UNC
16 Guests on right now. Sign up!
Thanks Donnie Baseball, B dAwK 20, and Poncho_707!!!
1. Ny all day
2. Strahan
3. Tiki
4. Raiders, Jets
5. Knicks, Mets, Yankees, UNC
6. **** the eagles/redskins/cowboys GIANTS #1 all day
|Sponsored Links


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When you start with AWeber, your first month is free.
Pricing is based on the number of subscribers, hence my point above about managing your total subscriber count.
Try AWeber
>> Check our price comparison section at the end of this article to see how AWeber stacks up against GetResponse and MailChimp.
Simon Grabowski founded GetResponse in 1998. It now serves more than 350,000 customers in 182 countries and is available in 21 different languages. They market themselves as the world's easiest email marketing platform .world's easiest email marketing platform
Signing up to GetResponse is as simple as AWeber. The main difference is that GetResponse doesn't take your credit card details up front. They contact you towards the end of your 30-day free trial to arrange payments.
GetResponse offers three types of messages:
When you want to create a Newsletter you have a couple of options:
Both of these are useful and easy to use.
Pro Tip: Make sure you have selected your correct campaign before creating a newsletter. I've been caught out with this a couple of times.
Whichever option you choose there is a standard screen that appears first where you write your email subject line and choose your email address.
And then below that are some optional distribution settings:Analyze: Share:
We'll come back to the A/B Testing shortly…
1) Drag and Drop Email Editor
Like AWeber, there are over 600 pre-designed templates that you can choose from when you create a newsletter. The templates are arranged via industry to help your selection:
If you don't see anything you like, you can order a template from the GetResponse designers.
Alternatively, you can start from scratch to build and save your unique template. There are many blank templates to work with:
Starting from scratch can be a good idea. You get to choose exactly how much design goes into it. It is very easy to drag and drop the different elements into your message:
GetResponse also has a 'mobile screen view' so you can see how your design will appear on a smaller screen:
2) HTML Source Editor
The HTML Source Editor lets you switch between HTML Source and WYSIWYG. Unless you really want to code a HTML message, then stick with the latter.
The WYSIWYG Editor is similar to the one we saw in AWeber. Its 'word processor like' functions make it easy to format your message in no time.
When you've finished creating your newsletter, you can either save it as a draft or move to the next stage.
Remember the A/B Test option from before?
This is where you get to configure your test.
You can choose one A/B test type from:Subject Line
Bannon veered from James "Mad Dog" Mattis — the retired four-star general whom Trump had nominated as secretary of Defense — to the looming appointment of Michael Flynn as national-security adviser. "He's fine. He's not Jim Mattis and he's not John Kelly … but he's fine. He just needs the right staff around him." Still, Bannon averred: "When you take out all the Never Trump guys who signed all those letters and all the neocons who got us in all these wars … it's not a deep bench." Bannon said he'd tried to push John Bolton, the famously hawkish diplomat, for the job as national-security adviser. Bolton was an Ailes favorite, too.
"He's a bomb thrower," said Ailes. "And a strange little fucker. But you need him. Who else is good on Israel? Flynn is a little nutty on Iran. Tillerson just knows oil."
"Bolton's mustache is a problem," snorted Bannon. "Trump doesn't think he looks the part. You know Bolton is an acquired taste."
"Well, he got in trouble because he got in a fight in a hotel one night and chased some woman."
"If I told Trump that," Bannon said slyly, "he might have the job."
Bannon was curiously able to embrace Trump while at the same time suggesting he did not take him entirely seriously. Great numbers of people, he believed, were suddenly receptive to a new message — the world needs borders — and Trump had become the platform for that message.
"Does he get it?" asked Ailes suddenly, looking intently at Bannon. Did Trump get where history had put him?
Bannon took a sip of water. "He gets it," he said, after hesitating for perhaps a beat too long. "Or he gets what he gets."
Pivoting from Trump himself, Bannon plunged on with the Trump agenda. "Day one we're moving the U.S. Embassy to Jerusalem . Netanyahu's all-in. Sheldon" — Adelson, the casino billionaire and far-right Israel defender — "is all-in. We know where we're heading on this … Let Jordan take the West Bank, let Egypt take Gaza. Let them deal with it. Or sink trying."
"Where's Donald on this?" asked Ailes, the clear implication being that Bannon was far out ahead of his benefactor.
"He's totally onboard."
"I wouldn't give Donald too much to think about," said an amused Ailes.
Bannon snorted. "Too much, too little — doesn't necessarily change things."
"What has he gotten himself into with the Russians?" pressed Ailes.
"Mostly," said Bannon, "he went to Russia and he thought he was going to meet Putin. But Putin couldn't give a shit about him. So he's kept trying."
Again, as though setting the issue of Trump aside — merely a large and peculiar presence to both be thankful for and to have to abide — Bannon, in the role he had conceived for himself, the auteur of the Trump presidency, charged forward. The real enemy, he said, was China. China was the first front in a new Cold War.
"China's everything. Nothing else matters. We don't get China right, we don't get anything right. This whole thing is very simple. China is where Nazi Germany was in 1929 to 1930. The Chinese, like the Germans, are the most rational people in the world, until they're not. And they're gonna flip like Germany in the '30s. You're going to have a hypernationalist state, and once that happens, you can't put the genie back in the bottle."
First and foremost is that the authors are apparently unaware of a result proved long ago that gives necessary conditions on the kinetic network alone for the absence of Turing instabilities. Thus the violation of any of these conditions can give rise to a Turing instability. The result appears in a paper by Othmer in 1980, entitled 'Synchronized and differentiated modes of cellular dynamics', which appeared in Dynamics of Synergetic Systems, H. Haken ed. The theorem goes as follows (σ(A) is the spectrum of A.
Let D be diagonal with Dj {greater than or equal to} 0. In order that σ(K − μD) ⊂ LHP for all such D and all μ ∈ [0, ∞),it is necessary that
• σ(K) ⊂ LHP
• σ(K[i1, i2, · · ·, ip]) ⊂ LHP for all pth
-order submatrices of K, where 1 {less than or equal to} p {less than or equal to} n − 1.
The result could alter the search for Turing instabilities described in Appendix 1 quite dramatically, since one could first categorize the networks that have a sub-network that is unstable when severed from the full network at the steady state of the full system, and only then determine the pattern of diffusion coefficients that produce different types of instabilities. This eliminates the need to examine all RH determinants over the entire range of wave numbers. Notice that the theorem does not require that the fully-isolated sub-network be unstable on its own, though this is allowable, but rather that the Jacobian of the terms affecting the sub-network have one or more eigenvalues in the RHP.
A second remark is that much of Appendix 1 and most of Appendix 2 contains material readily available in the literature, and could be eliminated. It would be better to replace this material with a precise formulation of the problem the authors are addressing. For example, they implicitly assume that all diffusible species must satisfy homogeneous Neumann boundary conditions, but this means that the results don't apply to common situations in pattern formation, such as the production of a morphogen at the boundary of the domain.
We thank the editor for the positive assessment of our work and for highlighting the scientific impact of our findings. To emphasize the novel conclusions regarding the components' diffusivities pointed out by the editor, we have changed the title to "High-throughput mathematical analysis identifies Turing networks for patterning with equally diffusing signals" and improved the Abstract in a similar direction.
As outlined in more detail below, the approach that we used to search for Turing patterning systems already took the theoretical results mentioned by reviewer #2 into account. We have now clarified the details of our approach in Appendix 1.
We thank reviewer #1 for the insightful comments. Indeed, the relation of our findings with "local activation, long range inhibition" (LALI) models was not sufficiently detailed in the previous version of our manuscript. We agree that a thorough discussion of the underlying pattern forming mechanisms is of central interest to a broad readership. We have therefore significantly extended our analysis and now provide an additional section comprising 18 pages of simulations and discussion (Appendix 3) to address the role of LALI in Type II/III networks.
We are grateful to the reviewer for these excellent remarks and the valuable input. We agree with the reviewer that it is important to relate our findings to the LALI mechanism originally proposed by Meinhardt and Gierer. We therefore wrote a new section (Appendix 3) to investigate with additional analyses and numerical simulations whether the dynamics of Type II/III networks fit with the classical description of pattern formation by LALI. This analysis indicates that the mechanism underlying pattern formation is different from the concept of shortrange activation and long-range inhibition based on differential diffusivity. We have therefore corrected the relevant sentences in our manuscript and now state that our analysis identified systems that are different from models of "short-range activation and long-range inhibition based on differential diffusivity".
1) We value the reviewer's elegant interpretation of the Type II network shown in
Elie Tahari Woman Leathertrimmed Cutout Crepe Dress Black Size 10 Elie Tahari Buy Cheap Nicekicks Cheap Sale Exclusive xdxwn
. As the reviewer points out, the final aspect of the pattern together with the larger value of D/c compared to D/c could be interpreted as a longer range of the inhibitor w compared to the activator v. However, we find that by just altering the magnitude of the rates associated with cycle c3 (without modifying the overall strength of c or D/c and D/c), the final aspect of the periodic patterns can change, such that v – surprisingly – appears to have a longer range than w ( Appendix 3—figure 2 ). Moreover, the definition of ranges in terms of ratios between diffusion and decay cannot be generalized to other Type II networks that lack negative self-regulatory feedbacks of the diffusible molecules (e.g. Appendix 3—figure 3 ) or where the minimum diffusion ratio d is defined by more complicated reaction terms (e.g. equation 31 in Appendix 3).
2) Similar to the case discussed above, the final aspect of the patterns in Type III networks can also change depending on the reaction kinetics and diffusion ratios, showing that the relationship between the range of v and w within the same network can vary ( Appendix 3—figure 4 ). Moreover, for other Type III networks, alternative ad hoc approximations of the effective ranges would need to be defined in order to interpret the systems within the LALI framework. In cases with equally diffusing reactants, such effective ranges appear to be just reformulations of the reaction kinetics that do not contribute to the identification of the general principles that underlie pattern formation.
3) To develop a general understanding of the pattern formation process in Type II/III networks, we have extended our work with simulations on a pair of cells inspired by Turing's original analysis of pattern formation dynamics. Turing's original simulation highlights that the role of differential diffusivity is not to limit the expansion of the activator but to destabilize the equilibrium state by maintaining an imbalance between reactants that drives a continuous deviation from equilibrium. Importantly, the reaction terms of a Turing system guarantee that the deviation happens simultaneously above and below the equilibrium state. In agreement with these observations, one-dimensional simulations like the one shown in Appendix 6—figure 8 reveal that the periodic patterns of Turing systems are formed with a simultaneous appearance of activation and inhibition peaks. The periodic patterns therefore do not reflect a longer range of the inhibitor to limit the auto-activation.
We propose instead that the role of immobile reactants in Type II and Type III networks is not to implement an effective difference in the ranges of local auto-activation and long-range inhibition, but rather to help the system to diverge from equilibrium, which in classic two-component Turing systems is achieved by differential diffusivity. We find that immobile factors help to destabilize the system since they are not subjected to the equilibrating effect of diffusion and can therefore fulfill a role as "capacitors" that integrate the effect of diffusing reactants to destabilize the reaction-diffusion system by quickly amplifying perturbations ( Appendix 3—figure 12 ).
We have made the appropriate changes in the title and the Abstract of our manuscript to highlight that our analysis refers to the lack of differential diffusivity of the mobile signalling molecules.
Our graph-theoretical formalism provides a mechanistic understanding of the requirements for stability and diffusion-driven instability in a network. Importantly and in contrast with purely algebraic or numeric approaches, this is independent of the network complexity or the number of nodes because the graph formalism allows to break down the network into cycles that have a clear and defined role in the dynamics of pattern formation. This provides an intuitive understanding of the requirements for the generation of Turing patterns in terms of feedback, cycles, and network topologies.
We now explain in more detail at the beginning of Appendix 2 that the graph-theoretical formalism allows to re-write the coefficients of the characteristic polynomial and therefore to derive the Routh-Hurwitz determinants in terms of cycles.
The reviewer is correct. The condition in Satnoianu 2000 is related to the requirement for a positive cycle. However, in our work we did not intend to recast in graph-theoretical form results from reaction network theory that have already been proven in another way. This is the reason why we did not pursue this line of inquiry, but the development of such graph-theoretical counterparts has been reviewed elsewhere (e.g. Radde 2010).
Radde N, Bar NS, M Banaji (2010). Graphical methods for analysing feedback in biological networks–A survey. International Journal of Systems Science. 41: 35-46.
We have now clarified the term "robust" according to the reviewer's suggestion where appropriate.
We thank the reviewer for pointing out the value of our software. There are indeed networks that satisfy Turing instability conditions with only one diffusing component. We observe, however, that in such networks the de-stabilizing cycle encompasses only non-diffusible nodes, which causes the network to amplify any of the fluctuations in the initial conditions without a preferred wavelength. Similar behaviors have also been observed when there is a positive self-regulatory feedback on the non-diffusible node (Klika et al. 2012, White and Gilligan 1998). RDNets offers the possibility to filter out such "noise amplifiers".
Klika V, Baker RE, Headon D, EA Gaffney (2012). The influence of receptor-mediated interactions on reaction-diffusion mechanisms of cellular self-organisation. Bull Math Biol 74: 935-957.
White KAJ, CA Gilligan (1998). Spatial heterogeneity in three species, plant–parasite–hyperparasite, systems. Philos Trans R Soc Lond B Biol Sci 353: 543-557.
We thank the reviewer for pointing out that the existence of an unstable subnetwork is sufficient for the existence of Turing patterns. In our analysis, we had already taken the implications of this theorem into account. We used the equivalent result from Cross 1978 (as explained in Othmer 1980) and another theorem proven by Kellog (theorem 4, page 174 in Kellog 1972; reviewed in Hershkowitz 1992) to characterize the conditions that determine stable Turing patterns. We now clarify this point in Appendix 1 (see "Step 5. Selecting unstable networks with diffusion").
Cross GW (1978). Three types of matrix stability. Linear algebra and its applications. 20: 253- 263.
Kellogg RB (1972). On complex eigenvalues of M and P matrices. Numerische Mathematik. 19: 170-175.
Hershkowitz D (1992). Recent directions in matrix stability. Linear Algebra and its Applications. 171: 161-186
Considering the broad readership of , Appendix 1 and Appendix 2 are vital for an understanding of our findings by non-experts and additionally serve to define the notation of our analysis. Following the suggestion of the reviewer, we have now improved Appendix 1 by adding a precise formulation of the problem we are addressing, including the definition of boundary conditions. We restrict our analysis to zero flux boundary conditions because we are interested in deriving the analytical conditions required to form self-organizing spatial patterns in the absence of pre-existing asymmetries or external inputs.https://doi.org/10.7554/eLife.14022.055
The funders had no role in study design, data collection and interpretation, or the decision to submit the work for publication.
Now let's talk about what to do when the data isn't in the cache…
At a basic level, a proxy server is an intermediate piece of hardware/software that receives requests from clients and relays them to the backend origin servers. Typically, proxies are used to filter requests, log requests, or sometimes transform requests (by adding/removing headers, encrypting/decrypting, or compression).
Proxies are also immensely helpful when coordinating requests from multiple servers, providing opportunities to optimize request traffic from a system-wide perspective. One way to use a proxy to speed up data access is to collapse the same (or similar) requests together into one request, and then return the single result to the requesting clients. This is known as collapsed forwarding.
Imagine there is a request for the same data (let's call it littleB) across several nodes, and that piece of data is not in the cache. If that request is routed thought the proxy, then all of those requests can be collapsed into one, which means we only have to read littleB off disk once. (See
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.) There is some cost associated with this design, since each request can have slightly higher latency, and some requests may be slightly delayed to be grouped with similar ones. But it will improve performance in high load situations, particularly when that same data is requested over and over. This is similar to a cache, but instead of storing the data/document like a cache, it is optimizing the requests or calls for those documents and acting as a proxy for those clients.
In a LAN proxy, for example, the clients do not need their own IPs to connect to the Internet, and the LAN will collapse calls from the clients for the same content. It is easy to get confused here though, since many proxies are also caches (as it is a very logical place to put a cache), but not all caches act as proxies.
Another great way to use the proxy is to not just collapse requests for the same data, but also to collapse requests for data that is spatially close together in the origin store (consecutively on disk). Employing such a strategy maximizes data locality for the requests, which can result in decreased request latency. For example, let's say a bunch of nodes request parts of B: partB1, partB2, etc. We can set up our proxy to recognize the spatial locality of the individual requests, collapsing them into a single request and returning only bigB, greatly minimizing the reads from the data origin. (See
Sleeveless Top Abstract Rose by VIDA VIDA Free Shipping Geniue Stockist Release Dates Cheap Price Offer Enjoy Sale Online S8iEktHJ
.) This can make a really big difference in request time when you are randomly accessing across TBs of data! Proxies are especially helpful under high load situations, or when you have limited caching, since they can essentially batch several requests into one.
It is worth noting that you can use proxies and caches together, but generally it is best to put the cache in front of the proxy, for the same reason that it is best to let the faster runners start first in a crowded marathon race. This is because the cache is serving data from memory, it is very fast, and it doesn't mind multiple requests for the same result. But if the cache was located on the other side of the proxy server, then there would be additional latency with every request before the cache, and this could hinder performance.


text:
Use the following tips to control the variables most commonly encountered in garment screen printing.
1. Always allow the squeegee to rest for 12-24 hours before attempting to sharpen. Swelling from inks and solvents will soften the blade and can cause it to get chewed up during sharpening.
2. Use an appropriate grinding grit for the amount of material that is to be removed. In other words, select a coarse grit for removing a lot of material, and a fine grit to just polish the edge.
3. Remove as little material as possible at a time so as not to melt and distort the polyurethane squeegee, and to extend the useful life of the squeegee blade. Use multiple passes on grinder type sharpeners, using smooth slow motion with minimal pressure.
4. Make sure the squeegee edge is straight and that free height is even to the handle along the squeegee's entire length.
5. Always sharpen new blades after they are inserted in a squeegee handle/holder. In most squeegee holders the blade becomes distorted from the clamping screws and uneven placement. The new blade must be sharpened to ensure the length is trued and parallel to the holder.
6. Implement a regular schedule and procedure for sharpening squeegees. Don't wait until print problems stop production to address this critical maintenance issue. Also, maintain your squeegee sharpener according to manufacturer recommendations.
Repeated sharpening will slowly shorten what is called the free height of the blade. This refers to the dimension of the blade extending out of the holder. As the free height is reduced, it cannot flex as well and becomes stiffer to print with, regardless of durometer. A squeegee in this state will act like a harder (higher durometer) blade, making it more difficult to print with and changing ink deposit and print quality.
Inks, solvents, environmental conditions, and time will slowly harden the squeegee material, increasing its durometer and reducing its suppleness. The increase in stiffness will necessitate excessive squeegee pressure and will lead to poor print quality. Squeegee replacement should be scheduled on a regular basis and the cost factored into your operations. As a rule of thumb, polyurethane squeegee blades have a useful life of one year or less depending on their formulation, use, and maintenance.
Thoroughly cleaning your squeegees (and holders) immediately after printing will minimize ink contamination during printing. Having streaks of other colors show up in white ink during printing creates misprinted shirts and will cost valuable production time as you stop the press to deal with the problem. Having some squeegees designated for only white can help avoid this situation as well.
A buildup of ink from inadequate cleaning can also lead to squeegee marks and streaks from dried ink stuck to the squeegee's edge or flaking and falling into the ink during printing. Do not allow squeegees to soak in any type of solvent for extended times. The polyurethane will swell and can permanently lose its resilience.
Did you enjoy this article? Click here to subscribe to the magazine.


text:
SACRAMENTO, Calif. (AP) — Mario Chalmers had career highs with 10 3-pointers and 34 points to lead the Miami Heat to a 128-99 victory over the Sacramento Kings on Saturday night.
LeBron James had 20 points, seven assists, five steals and two blocks for the Heat, who had a season-high point total. Miami, which hadn't topped 100 points in its previous four games, got a needed bounce-back win after losing two straight and five of eight since Dec. 26.
Chris Bosh had 16 points, Mike Miller 12 and Dwyane Wade 11 for Miami, which shot 56 percent and went 17 for 37 from beyond the arc. Chalmers tied Brian Shaw's franchise record for 3s and connected on 10-of-13 overall in breaking the previous record of nine 3s at Sleep Train Arena.
Miami led by 22 points at the half and outscored the Kings 37-29 in the third quarter in cruising to the lopsided victory.
Isaiah Thomas made six 3-pointers and scored a career-high 34 points for the Kings, who dropped their fourth straight game. DeMarcus Cousins had 11 points and eight rebounds, and James Johnson also scored 11 points.
The Heat have struggled on the road this season and had lost four of five entering the game. But Sacramento has been a successful road venue for the Heat, who have won seven of their last eight visits and evened their road record this year to 8-8.
James had a near flawless third quarter when he had 10 points, four assists and an impressive block against Thomas.
Chalmers also played a major role in Miami hiking its lead to 31 points after three quarters. He hit three 3s in the third quarter when he scored nine points.
After James' 54-game streak of scoring 20 or more points was snapped Thursday with a 15-point effort in a loss to Portland, he got going early against the Kings.
James made all four shots and had 10 points in the opening quarter that included two sensational fastbreak dunks off lob passes.
After a scoreless second quarter, James reached 20-point mark in the third quarter and never left the bench in the fourth when the Heat played mostly its reservers.
There has been plenty of off-the-court news concerning the Kings this week. The Maloof owners are rumored to be in negotiations with a group headed by Chris Hansen that will buy the team and relocate to Seattle, where they will play next season.
Earlier today, it was reported that a local group was being formed to buy the Kings and build a $400 million downtown arena that would keep the team in Sacramento.
Chalmers made five 3-pointers and scored 19 first-half points, one fewer than his season high, helping the Heat to a 66-44 lead.
Both Bosh and James had 10 first-half points and Miller came off the bench to make three 3-pointers and contribute nine points.
The Heat moved the ball with precision and continually got open looks in the first half when they had 16 assists and made 8 of 17 3-pointers. They also had a good half defensively with seven steals, five blocks and held the Kings to 37-percent shooting.
NOTES: A Miami fan was heckling Kings coach Keith Smart early in the third quarter with the Heat leading by 20 points. "Best team money can buy," Smart said to the boisterous fan. ... Chalmers had it going early, making three 3-pointers and scoring 13 points in the game's opening 5½ minutes when Miami had a 17-4 lead. ... It was only the second sellout this season for the Kings, who have the worst home attendance in the NBA. ... Sacramento Mayor Kevin Johnson was in a courtside seat. On Friday night, James was Johnson's guest at a St. HOPE fundraising dinner in Sacramento. ... Miami forward Shane Battier missed his second straight game with a hamstring injury.


text:
Welcome to the CRG Discussion Forum!Forum registration problems: Make sure you enter your email correctly and you check your spam box first. *Then* email KurtS2@gmail for help.Classified ads are not allowed on the forum.
There are SOOOO many things wrong."TOTALLY STOCK SURVIVIOR"Hardly.1. Looks to have replacement stainless exhaust2. Looks like it has an aftermarket Hurst shifter to me3. Hurst emblem on the console??? Certainly not "stock".4. GM sticker on the door jam6. Repop NK1 steering wheel7. As been observed already, missing smog8. As been observed already, repop jack and hold down (the air cleaner stud looks to be just a bit too long too!)8. "Triple Dusk Blue Z28/RS less the 1% had this color and options combination" - I have NO CLUE where he got this info from. Must have pulled it out of his @$$9. "F41 suspension" - Sorry, NOT available on the Z2810. "I have over $71,000 in NADA/McNeish Value at $75,000+" - Jerry didn't certify this car, so where did this number come from??Many other things as well, but I don't have the time to post them allEd
Message sent will let y'all know when I get a reply if I do.
Hey guys this sounds a lot like the Amish 302 dude....you know the FACTORY MO code 1969 302 motor? (saintsdesing 0728)


text:
Linked by Thom Holwerda on Sat 4th Apr 2009 16:16 UTC
This is the eleventh article in a series on common usability and graphical user interface related terms. On the internet, and especially in forum discussions like we all have here on OSNews, it is almost certain that in any given discussion, someone will most likely bring up usability and GUI related terms - things like spatial memory, widgets, consistency, Fitts' Law, and more. The aim of this series is to explain these terms, learn something about their origins, and finally rate their importance in the field of usability and (graphical) user interface design. After a rather long hiatus, this eleventh instalment will focus on bling, desktop effects, and compositing, and what they can contribute to the desktop experience.
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RE: Comment by Drumhellar
by dragossh on Sat 4th Apr 2009 20:08 UTC in reply to "Comment by Drumhellar"
RE[2]: Comment by Drumhellar
by Drumhellar on Sun 5th Apr 2009 08:38 in reply to "RE: Comment by Drumhellar"
The standard alt-tab in XP just gives the icon. One of the Microsoft PowerToys for XP has a thumbnail alt-tab that's fairly fast. It only gives a thumbnail of the currently selected window, and sometimes it's a tad bit slow, though.
EDIT: You can find it at http://www.microsoft.com/windowsxp/downloads/powertoys/xppowertoys....
Edited 2009-04-05 08:39 UTC