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You want to join this meetup if you:
1. Like to cook, bake, grill or otherwise prepare edible foods
2. You like to eat good food (even if you don't cook at all)
3. You like to socialize around good food and drink
4. You like to share the experience when you find a new awesome restaurant
Any member can post an event and we hope you will! This group thrives because members suggest events. Just use the "suggest a meetup" feature and we'll set you up as the event host.
Please read this fine print on Meetup etiquette!
1. RSVPs: For limited attendance events with reservations--for example, dinner at a restaurant--please make sure you change your rsvp or contact the host in advance if you can't make it. The host has taken the trouble to make the reservation, the restaurant has set up a table, and often there are members on a waitlist. Please don't make a habit of cancelling at the last minute, which is not respectful of the host and members on the waitlist.
2. Photo Requirement: For the safety of all members, we also require members to post a current headshot so that we can easily recognize each other at events. Please select your "My Profile" (top right menu) and review your profile photo. There is a menu below your photo to change (if necessary) the present photo.
3. Using the "Comments" section:
Please use the comments section to ask about the venue, details of the event, or to find people to carpool. Please DO NOT use the comments section as a chat room to discuss meetup etiquette, criticize other members, or to tell other members how they should behave. If you have a problem with a member, contact that person via private message or contact the leadership team.
The organizers of this meetup reserve the the right to remove members who don't respect these policies.
Meetup ideas (please feel free to suggest and host*)
*Non cooks may contribute drinks, ice, napkins /disposable flatware or purchased items to potluck style events
A COOK-OFF: A few members square off on a particular dish Examples: mini burgers, chilli, lasagna, finger food appetizers, desserts, sangria or maybe an ethnic dish. The remaining members cast their votes anonymously for the winner.
THEMED POTLUCK: The theme could be cultural (e.g. mexican, thai, italian, soul food) or an ingredient (e.g. Fish, ground turkey, or a particular vegetable) or a spice.
INTERNATIONAL POTLUCK CHALLENGE: Each person contributing a dish tries their hand at something outside of their own culture.
COOKIE SWAP: Each person (just the bakers) brings a tin of cookies. After the sampling, everyone leaves with an assortment! Don't forget the milk and/or wine.
GOOD OL' COOKOUT: Break out the grill... enough said :)
DINNER AT... 'CHEZ VOUS' : Whenever you feel like sharing a meal, post the meetup, prepare the meal and we'll bring the sides and the company :)
A MOVIE AND MUNCHIES: Get together to watch a movie or a TV series season with snacks/dinner provided or contributed.
A COOKING CLASS, WORKSHOP OR TOUR: Hear about an interesting food-related class or workshop or tour of a local farm, brewery, etc? Post it as an event with any details or links about how to attend.
Any other ideas? :)
Membership requirement: Come hungry.
Bon Appetit!
Membership is open to everyone
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After Asustek Computer, the world's largest maker of computer mainboards, was split into three companies on the 1st of January, 2008, Foxconn Electronics, a major contract manufacturer of electronics, has a lot of chances to become the world's largest maker of motherboards this year.
As of the 1st January of 2008, Asustek Computer was split into three separate companies each targeting their own directions. Asustek Computer will continue to operate its Asus brand business, which involves a broad lineup of products, including computer mainboards and add-in-cards, notebooks and smartphones, servers and communication equipment as well as multimedia and consumer electronics devices. The newly formed Pegatron Technology Corp. will produce PC-related devices, such as mainboards and add-in-cards for third party customers, whereas the newly created Unihan Technology Corp. will produce computer cases, various modules as well as take over non-PC contract manufacturing business.
Last year Asustek Computer shipped roughly 59 million of computer mainboards, 46 million of which were shipped to its partners, including large system vendors, while 13 million were supplied under Asus brand-name, reports Economic Daily News (EDN) news-paper (which article was partly translated by DigiTimes web-site). Meanwhile, motherboard shipments of Foxconn Electronics reached about 45 million units.
After Asustek spins off its contract manufacturing, it will remain among the largest producers of mainboards, though, it will be behind companies like Elitegroup Computer Systems (ECS), Gigabyte Technology and MicroStar International (MSI). Therefore, Foxconn Electronics' main rival will be the newly formed Pegatron Technology.
It will be crucial for Foxconn and Pegatron not to lose traditional customers among hardware vendors this year. While the outcome of the battle is yet unclear, Foxconn may be a little better positioned for 2008 due to its experience in contract manufacturing.

subset: commoncrawl


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Paul;The answer to your questions are yes and yes. Home mixers just don't provide the mixing action that the larger mixers provide, so you are safe to hedge your bets by suspending the yeast, be it instant dry yeast, active dry yeast, compressed yeast, or instant rise yeast in a small portion of water (95 to 100F), leaving the remainder of the water at a lower (calculated) temperature to adjust your finished dough temperature.Tom Lehmann/The Dough Doctor


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0 Members and 1 Guest are viewing this topic.
How far are you from London?
And what is 500C in Fahrenheit?
Peter,What would be the US equivalent to the French type 55 flour?
I have read that one might try to simulate the French 55 flour by combining all-purpose flour and bread flour with a targeted protein content of 12-12.5%.
Can we get that brand of French Flour in the U.S.A.?
Would you supply the link to the site?
Robin - was curious since you use only use 1/3 tsp of IDY for 3840 grams of flour , do you dissolve and proof the yeast in the water before mixing or do you just dry mix it into the flour ?
I just dry mix the IDY into the flour.
For the small amount of yeast you are using, have you found it necessary to make seasonal adjustments to your dough formulation or is the place where you store the doughs at a pretty constant temperature year round?
Peter, Check out this flour. http://store.honeyvillegrain.com/index.asp?PageAction=VIEWPROD&ProdID=189I talked to the Rep. at Honeyville and he said this was the closest to the above mentioned flour. What do you think?


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Monday, December 10, 2012
Tom Bihn Dyneema Synapse Review
Knowing this I took my time with the Synapse. I am no longer in the "bookbag" phase of my life, but I still appreciate a good backpack. I really like the old stand by, my Maxpedition Pygmy Falcon II, but it is about as staid of a design as you can get. The Synapse is distinctly less tactical in appearance--appropriate for those still in the "bookbag" phase of life as well as those who are looking for something to lug stuff around in after they finished school. The Synapse was already a great design, but Bihn likes to outdo the competition, even when the competition is himself and here he really hit a home run with the fabric.
The bag is made out of a new high tech fabric called Dyneema and no review would thorough without a quick look at this amazing material. Dyneema is a UHMW (ultra high molecular weight) fiber developed by a Dutch company DMS. It is very light and strong. VERY STRONG. How strong you ask?
Now the Bihn Synapse is obviously not made of 3/8" Dyneema rope, but that is a pretty compelling strength comparison. Its abrasion resistance is pretty impressive too. In studies Dyneema gloves outperformed amarids (like Kevlar) in terms of abrasion resistance and leather in cut resistance. That is pretty impressive. Having been with the bag for about 45 days I can tell you this is the material your future favorite bag ever will be made from.
The big deal in the case of the Dyneema here is that it offers equal or slightly superior strength and durability to regular nylon with much, much less weight. Bihn and a few other companies have been using Dyneema as bag liner material, that stuff being 200 denier Dyneema. The entire shell is made of 400 denier (tougher and slightly bulkier) Dyneema. This is, to my knowledge, the first use of 400 denier Dyneema and the first bag made with mostly Dyneema both on the interior and exterior of the bag. The result is a bag that is as tough as the PFII with significantly less weight.
Here is the product page for the Synapse. Here is a review of the original, non-Dyneema Synapse. Here is a video review of the Synpase (yes, he really needs a wind sock). And here is my review sample:
Design: 2
One of the tricks of good design is a narrow focus. Making things that work well in lots of situations, without trade off, is impossible. Good design is often the result of choosing to make things that work well in specific cases. The Synapse is a great example of this. It is a small bag. You need to be prepared for that. Here is a size comparison between the Synapse and the PFII:
The Synapse is a bag for one person. So if you are okay with that, then this bag has to be at the top of your list.
Despite it is distinctly non-tactical appearance it held up every bit as well as the PFII did in hikes. This is, in part, thanks the to incredible abrasion resistance of the Dyneema fabric. My wife and I took our son on a hike around Waldon Pond (yes, that Waldon Pond) and took the bag with us. The car's temp gauge read 29 degrees, but the wind whipping off the water gave us the sense that it was roughly zero. It was a quick hike, especially given that we had a two year old walking with us. The terrain is super accessible, but we did push the bag. It got wet. It got pulled and scrapped, in some places on fence material, and it showed no wear whatsoever. Here is the bag on my wife's back:
She is very small. She'll tell you she is 5'1 1/2", but that is pretty generous and anyone that still includes half inches in their listed height as an adult is, almost as a rule, short. Again, this is a small bag.
Small as it is, it is impeccably laid out. It has just enough room for one large water bottle, in my case a 20 ounce insulated Kleen Kanteen. It has a pocket for keys and pens, a fleece lined pocket for a smart phone. A pocket at the very bottom for easy access to items when the bag is being carried. Finally it has three pockets or compartments towards the top of the bag--the main compartment, a pocket inside the main compartment, and a very shallow pocket at the very top of bag. There is an abundance of organization and the alignment of the pockets through the center of the bag, both helps with balance and gives Synapse a spine of sorts. It is an ingenious design that makes the bag easier to use and more comfortable to carry--no worried of a water bottle making you feel lopsided when hiking or trucking through an airport.
As usual with a Bihn bag, this is a design jewel.
Fit and finish: 2
You can't really appreciate a bag's fit and finish in a short time, which is why this review took so long. But I can tell you that there is nothing I would improve here. The stitching is immaculate, the details are wonderful (and so bountiful you will be discovering Tom's good ideas weeks after purchase), and the entire bag looks taut and even (because it is). Even with its elfin size, the Synapse looks professional. I lugged to a few bar conferences and everyone commented positively on it is appearance. This, in a profession still dominated by the old school brief case.
Carry: 2
I loved the positioning of the shoulder straps and with adjustment (which is easy) so did my wife, who is approximately 9 1/2 inches shorter than me. That is a good sign. An even better sign? When this bag is loaded it actually feels slightly better on the back than when it is not. Stuffed to the gills, and you can really stuff it despite the size, this thing is in its element. So many bag just feel plain unwieldy when you get to the final few items. Not here.
Honestly, I think it is because of the careful attention to detail in the lay out of the bag. The balance from the left to right is so spot on that it never really swayed me off course whether I was running the trails of Walden Pond to find rocks for my son to chuck or weaving through a stream of shoppers at a huge local mall on the busiest day of the year. Yes, I know it is a small bag, but it can hold a lot of stuff and feels great doing so.
Materials: 2
BEST FABRIC EVER. Seriously, this stuff wears better than Condura and weighs fractions less. I loved it. Bihn's normal top shelf sourcing of zippers, straps, and fastners rounds out the truly best in class Synapse. You will be hard pressed to find a more high-tech bag anywhere.
Accessibility: 2
In the weeks I had the bag there was one thing that proved to me that it was a superior and highly accessible design. We went shopping and I used it as a diaper bag/toy bag for my son. I stuffed a Kleen Kanteen in the center pouch full of his juice. I crammed some toy trucks into the bottom pouch. I dropped some Gold Fish in a bag in the shallow topmost pouch. Throughout the day, despite the busy environment and sometimes crowded confines of the mall, we were able to get our son what he wanted when he needed it. I even popped out a snack while on the extra crowded elevator when the bag was fastened to our stroller. THAT is accessibility.
Ease of Packing: 2
It may not seem like an easy bag to pack, but if you know what each pocket is designed for, this thing, as I said above, can get stuffed to the gills. At some point I had spread out everything that was going into the bag on the island in the center of the kitchen. I started putting stuff in and it kept going in with ease. More and more stuff loaded into the bag and yet the bag never felt unbalanced. Then I finished and I realized I had MORE room. It may not be the most intuitive bag to pack, but I was shocked at just how much it held. Any more and I would have sworn it was sent to me by Mary Poppins.
Pockets/Organization: 1
There are a ton of pockets on the Synapse. Most are expertly designed. Many aren't 100% intuitive to pack, but once you figure them out they are superb. There is one that is, however, not so great. It is the only flaw on the entire bag and one that just doesn't make sense with the Bihn design aesthetic of everything with a purpose and purpose for everything. It is this pouch inside the main compartment:
It is really too big to carry small things and I imagine that it fits well with the Bihn Cache (an e-device sheath that works with all Bihn bags) but without the Cache it is just a loose and sloppy mess, stealing away usefulness from the main pouch. And it if is designed for the Cache where are the rails like in the Cadet? It is not a big deal, but again, it is an oddity on an bag that is otherwise just about perfect.
Speaking of perfect, here is a down-the-gullet shot of the bottle compartment.
Wedged between the two side pouches that hold small stuff like pens and phones, the bottle compartment is perhaps the very best part of the Synapse design. I cannot stress how amazingly balanced this bag is on your back and this is the reason why. Water, by volume, is quite heavy, so putting that heavy item in the dead center of the bag gives it a weighed feel that I have not seen on any backpack I have ever used (being a student for 27 years and a gadget guy I have had more than my fair share of bags).
Snaps/buckles/zippers: 2
The buckles and snaps are very nice. They work well and are smooth to the touched, even if they are snug against your body. But snaps and buckles are like runtimes on flashlights--you only noticed them when they stink because they are so uniformly excellent now. The real stunner on Bihn bags, Synapse included is this:
The Bihn zipper is completely and utterly superb. It is weird to focus on such a small detail, but it is clear, given how well they work, that I am not the first person to do so. One problem with zippers, especially ones with metal pulls, is that they are noisy. Not here. Another problem is that they do not do a very good job at keeping out moisture. Again, the seal here, prevents that. Finally zippers, with all their parts, tend to be finnicky. Again, look elsewhere as I had no problem either here or with my Cadet's zipper (that is identical in design). These are the best in the business (though Goruck's pulls run a close second). In all, there is nothing to complain about and nothing done better anywhere else.
Straps and belts: 2
I mentioned this above, but it bears restating here--this bag works for just about any size person. Here is a shot of the straps:
I really like the overall layout of the straps--the shoulder straps work well with the waist and chest strap. The back pad is also quite nice. Its not just that the bag works on folks of different sizes it also switches quickly. It took me less than three minutes, all while jogging behind my son who was running the paths of Walden Pond, to switch the bag from my wife's preferences to mine. That is the true sign of a great design.
One small bad thing, though not enough to effect the overall rating--the handle loop feels cheap. It is simple a single strap running across the top. I would have much preferred the rolled straps like handle loops for the Cadet. They give you a sense grabbing something substantial without the need for leather handles (which fall apart over time). Again, the handle loop works fine, it just feels cheap.
Modularity/expansion: 2
Owners of Bihn bags know that it is the accessories that send Tom's designs into the stratosphere. There are small delrin loops stitched into the bag's main pockets that allow for you to clip on small accessory pouches. I decked my Cadet out with two different padded pouches (one for my portable hard drive and the other for my iPhone cables) and it has made a huge difference. The pouches themselves are quite nice and the ability to mix and match and hook them just about everywhere is what separates Bihn bags from others. Bihn bags are great on their own--no doubt; but to squeeze every last drop of utility out of them you need to view them as a system. Additionally, all of the pouches, because the attachment points are so simple, can be switched from one bag to another. I easily switched the wire iPhone pouch from my Cadet into the Synapse. In addition to pouches, there are tethers, like this one for your keys:
There are also flashlights and other accessories too. Start with the pouches though, especially the padded ones. They are great for electronics. Viewed as a system, I honestly believe that Bihn bags are superior to almost every other bag out there--the Cadet easily crushes my old Tumi bag that was twice or three times the price. Likewise, when viewed as a system, the Synapse dominates the competition. Only a Kifaru bag seems to be in the same league and I'd never pronounce a winner without testing the Kifaru bag. But then again Kifaru bags are at least twice the price of this bag. If modularity and expansion are important to you, then this is a great option.
Overall Score: 19 out of 20
The only drawback, the only ding that was meaningful is the sloppy interior pouch in the main compartment. If it had the rails for a Cache like the Cadet does, the Dyneema Synapse would be a perfect day pack. Once you accept its size, the Synapse will not disappoint you. It is poised and balanced on the back, capable in a vast array of situations--from school to diaper bag to day pack for hiking--it can do it all and does it with style. The "spine" created by the alignment of the heaviest parts of the bag evince a level of design and forethought that frankly blows the competition out of the water. Its no longer enough to simply make your bags ridiculously tough by using thick Condura and then topping it off with a few cute features. The Dyneema Synapse rethinks the day pack entirely and its owners are better of for it.
Do you need it in Dyneema? Probably not, but the price difference isn't that great. I'd definitely go for it if I could. It feels better against the skin. It is substantially lighter. Finally, in my experience, it offered the same or better strength, wear, and abrasion resistance than Condura. You might not NEED it, but you don't NEED a titanium flashlight either. Either bag would be great, but the Dyneema seems just a slight bit cooler.
If you are looking for a bookbag, a day pack, or even a diaper bag that you can use for something else later, look no further. The fact that it was made here in the USA by a small company doing things the right way makes the Synapse an even easier purchase.
One last shot (for Darcy). This the Dyneema Synapse undergoing its toughest challenge ever, a diaper bag loaded with toys to entertain a two year old on the busiest shopping day of the year when he is going to meet the Big Guy:
As usual, the Synpase did great.
7 comments:
- AnonymousDecember 10, 2012 at 11:42 PM
I've had my eye on this bag for over a year now. I've mostly held off due to a lack of critical need (international shipping on bags makes me think LONG and hard). I tried to purchase a few months back, but the site basically imploded and I was a bit put-off.ReplyDelete
I saw this was up for review here, and got super excited again. Great review. I knew a little of dyneemas properties, but I didn't grasp that it would be more abrasion resistant than cordura. That's pretty neat. Since abrasion resistance and weight are both key factors in a bag (one-two punch), it really puts it over the top for me. I'll probably order mine tonight.
I'd love to hear what accessories you've used, and what for, specifically. I hadn't planned on any padded pouches - I thought the cheaper cordura ones would be fine to hold an mp3 player, light.
I really appreciate, and look forward to your posts Tony. Thankyou.
Hi Tony,ReplyDelete
As always, great review and so nice to see a backpack reviewed, especially a Tom Bihn. Being a bag nut, I've had my share of good, bad and ugly bags, so I am constantly reading about and on the lookout for a new one. My current EDC bag is made by Waterfield Designs which, like Tom Bihn, is made in USA (San Francisco) and is an excellent bag except it is far too heavy. Having now seen how wonderful the Synapse is, especially the amazing properties of Dyneema material, I'm going to check out the color options and possibly order one. Thank you for all of your informative and well written reviews, your site is one of the few that I visit daily. I hope you enjoyed your visit to Walden Pond in my home town of Concord, it truly is one of the most beautiful spots in Massachusetts.
I get your point about the extra pocket in the main compartment. I use it for paperwork or books I don't want wrinkled by the laptops/oranges/shoes/etc I cram into the main compartment, but it took a few months to adopt that method, and even now there are many days when that pocket goes unused. Fantastic bag tho, my other small bags have been gathering dust in the year since I got it.ReplyDelete
TB bags are great (I own an older TB messenger-style bag), but, for a EDC bag, this bag lacks a velcro field for morale patches and molle, for expansion. I understand that the perceived audience/market for this bag isn't precisely the EDC/tactical crowd, but, as I considered this bag as a replacement for my current EDC, a 5.11 Moab 10, I noted the lack of molle and velcro. I'm not sure if I can forego those aspects of an EDC bag :-), but I will say that the dyneema is a huge plus.ReplyDelete
thanks for a great review!
- AnonymousDecember 11, 2012 at 5:31 PM
It's worth noting that only the white stripes are dyneema. The squares are 420d ripstop nylon. The Tom Bihn website says these are not as durable as their (much heavier denier) cordura versions. It makes sense. I found a site selling climbing bags that seemed to indicate aramids are indeed where it's at for weight/durability, but it's a tradeoff.ReplyDelete
The TB forums mentioned this could be "considered an introductory price" to the dyneema versions as well, and that cordura may be phased out a little in the long-term, somewhat superceded by ballistic nylon and dyneema.
I'm not sure what to get now. The everlasting, tried and true cordura, or the 120g lighter dyneema/420d ripstop nylon version. Agh.
I to am looking for an EDC bag; one that is not TAC looking, but more metro discreet. That is, it needs to have an exterior cache for a firearm that could be easily and quietly deployed. Bihns are the design form and maxped, tac tailor fulfill CCW function. Where is the Frankenbag that I need?ReplyDelete
Thanks for sharing, this is a fantastic post.Really thank you!ReplyDelete


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Date of wedding: March 03, 2012
Photographer: klb's Photography
Hot tip: No matter the weather, your day will be perfect. It rained on our day, but nothing could wipe the smile off my face because i was marrying my best friend, my lover, my soul mate.
What they loved: It was the one dress I kept looking at over and over again, when I ordered it and got to have that first fitting, it was definitely the one! It didn't need to be taken in, it didn't need to be hemmed up, everything about it was perfect. Friends and family asked me if i had it custom made, they all commented on how stunning the dress was and how much it suited me. I absolutely LOVE my dress.


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Jones and Frost Dominate Transvulcania - Page 4
Photo by Janice A. Miller - 30K runner Steph Draper navigates the technical course.
Don't Fence Me In 30K – Helena, Montana
Robert Krar set a new course record at the Don't Fence Me In 30K Saturday in Helena, Montana. The Flagstaff, Arizona, resident clocked a time of 2:07:53.7, besting Kiefer Hahn's 2:09:41.2 set in 2009. Jared Scott of Grand Canyon, Arizona (last year's winner), and Matthew Byrne of Scranton, Pennsylvania, ran the third and fourth-fastest times in course history with a 2:13:42.5 and 2:13:49.9, respectively.
In the women's division, Megan Kimmel of Silverton, Colorado, won the race for the second-straight year in 2:50:09.7, nearly eight minutes ahead of runner-up Sarah Keller of Billings, Montana.
The race, which is part of the 2012 La Sportiva Mountain Cup, was directed in part by local ultrarunner Martin Miller, who notes that the course has been altered since Hahn set the old record in 2009.
"We've made it substantially tougher and brought the total vertical climb up to over 4000 feet," says Miller. "By this standard, Krar's time is really a big improvement."
Saturday was the fifth running of the Don't Fence Me In 30K. The inaugural event in 2005 consisted of a 5K and 12K race; the 30K distance was added in 2008.
For complete results, click here.


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CANANDAIGUA – Thompson Health invites mothers and their daughters — ages 9 to 11 — to a fun and educational class called "Girls Are Special" on Saturday, Sept. 22, from 9 a.m. to 2 p.m. at F.F. Thompson Hospital, 350 Parrish St., Canandaigua.
"Girls Are Special" offers mothers and daughters a chance to learn together about the changes that take place during adolescence through activities and discussion. Thompson professionals will be on hand to present on a variety of topics, including fitness, nutrition, stress, safety, relationships and positive body image. Karen Yax, NP, of Honeoye Family Practice, will share information on physical and emotional changes. There will also be prize drawings and giveaways.
Space is limited and reservations are required. The cost — which includes lunch — is $35 for one mother and daughter and $5 for each additional daughter. There is a $5 discount for members of Thompson Health's Spirit of Women program, which co-sponsors Girls Are Special along with Thompson's Wellness Department.
For more information and to register, please call the Wellness Department at (585) 396-6111.


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Extended maintenance of Ruby versions 1.8.7 and 1.9.2 ended on July 31, 2014. Read more
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Radio station WGRB will be at our 27 West Jackson Shop today between 1p.m. and 2p.m. to give away exclusive passes to see gospel singer James Fortune. The singer will perform at the Coca Cola Lounge on January 25, 2012 at noon.
Can't make it out today? It's okay! We're giving away one pair of tickets online, too. Simply leave a comment on this post or send a tweet to @GarretPopcorn with the hashtag #PopMusic. The winner will be drawn at random. See official rules here.
Good luck!
1/24/2012 Update: Congrats to Twitter follower @ms_ninasimone for winning the online drawing!


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Clémence Poésy
Fast-rising French actress Clémence Poésy's film CV reads like an eclectic mix of independent film projects and Hollywood blockbusters.
Clémence is also quickly becoming known for her sense of style. Her rare and effortless beauty and style are an inspiration for the fashion world, and frequently feature in Vogue as well as on magazine covers, from i-D to Nylon to Crash. Born in 1982 to a theatre-director father and a French teacher mother, Clemence was encouraged to appreciate the importance of cultural values. Her parents told her their TV was "broken" so she grew up with French literature, theatre and a collection of classic films. At the age of 14, her father gave Clémence her first acting job. She had two lines.
" Her rare and effortless beauty and style are an inspiration for the fashion world "
At 16, Clémence completed La Source, a bilingual school, then went on to study drama at CNSAD (Conservatoire National Supérieur d'Art Dramatique in Paris), the Atelier International de Blanche Salant et Paul Weaver (L'Atelier International de Theatre), and the University of Nanterre. She featured in a number of French film, television, and stage productions, before taking her first English role, starring as Mary, Queen of Scots in the BBC mini-series 'Gunpowder, Treason & Plot' at the age of 22. Her portrayal subsequently won her the 2005 Golden FIPA for Actress in a TV Series and Serial.
Over the past few years Clémence has built up a notably eclectic film CV, ranging from Hollywood blockbusters to indie films. She gained a wider audience in 2005 when she took on the role of Fleur Delacour in 'Harry Potter and The Goblet of Fire'.
In 2008 Clémence featured in the Academy Award nominated film 'In Bruges' with Colin Farrell and Ralph Fiennes. She returned as Fleur Delacour in 'Harry Potter and the Deathly Hallows – Part 1' in 2010, and starred in the same year with James Franco in '127 Hours', the highly acclaimed follow-up to Danny Boyle's award-winning 'Slumdog Millionaire'. Clémence takes on diverse acting jobs, ranging from films to TV-series, like her part in the fourth season of US TV series 'Gossip Girl'.
Clémence's upcoming productions include the film 'Mr Morgan's Last Love' in which she stars alongside Michael Cane, 'Richard II' a BBC TV Series, and 'Birdsong', a film of the book by Sebastian Faulks.


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Thanks to Kelly and Scott for pushing me towards the bigger pies. I hadn't given them any credit, but they will be a standard for me now . More for folks to eat while waiting. Also the extended cooking times will allow me to bake 2 at a time without too much fuss, I think.About the 4min bake times. I think I am partially to blame for pushing folks that way on the forum. Lately I have been making some excellent 5-6m pies. The more I think about it, 4 minutes is just one variable among many. Because I tend to work with slightly higher hydration doughs for the open crumb, I think that my pies are actually benefiting from the extra bake time. I'll have to do more tests to verify this though.Scott, I think you maybe right. I'll keep toying with NP, but my infatuation may very well be short lived.
I think one of the reasons why you don't see NY pies of that quality coming out of WFOs is that it's really hard to dial in the temp. With all the different equipment you've been through, though, I think you're in a unique position to be able to do pies of that caliber on a consistent basis.I have said elsewhere that, if you serve 100 people an 8 minute pizza next to a 4 minute pie (or a 4 minute next a 2), 99 of them would prefer the 4 minute pizza. Now... a 5-6 minute pizza next to a 4- that gets a little trickier. A lot of Americans have been conditioned, unfortunately, to enjoy golden, brown and crisp pizza. You can tweak the hydration to make a 4 minute pie a little crispier, but it's never going to have the same crunch that you experienced cutting that 5-6 minute pie. Ever. I think, when you get into the realm of authenticity, 4 is a little more authentic than 6, so I might call 6 more of a NY/American hybrid, but 6 is still great pizza that I wouldn't judge anyone for preferring. Chau, when it comes to 6 minute bakes, you have one slight advantage over the rest of us. At lower elevations a 6 minute bake could end up a bit more oven spring impaired. So, in that sense, you get to have your pizza and eat it too
Concerning NY style pies from a WFO, do you think a WFO is that different from a coal oven? I was thinking about this earlier today and as far as I know coal is made from hardwoods. So when I burn oak wood down to coals and bake a pie in my WFO, aren't I really just making a coal fired pie?
Concerning NY style pies from a WFO, do you think a WFO is that different from a coal oven?
Concerning hydration and bake times, I may be wrong but I think that if you are working with HG flour at say 65% hydration versus 75% hydration and you baked both at 4 minutes, you will get a different level of crispness immediately post bake and 10 minutes later.
Concerning the ovenspring between a 4 min pie and a 6 min pie, I tend to think the difference would be negligible. I know that sounds crazy but hear me out. Laugh IMO, if the gluten is strong enough to support the lift, that lift will occur very similarly after certain temp. Beyond 500F, I think that temp is hot enough to create an equal amount of lift to both crusts. The crust should set after just 2 minutes or so and the extra bake time beyond 4 minutes just allows for extra crispness.
Scotty, I'm a little confuse about the different style categories by bake times. I thought the 3-4 min bake pies are NY-elite or NY/NP hybrid type pies where as a 6-8minute bake in a deck oven is more a street style NY. American would be 8 minutes plus, I guess. Am I off here?
Here's how I classify bake times0-1.5 minutes - Neapolitan2-3.5 minutes - Coal (I don't like the term 'NY elite' )4-5.5 minutes - NY Style 6+ minutes - American
... Any idea where these pizzerias are sourcing coal from? I'll do some reading via Google.Thx
Charcoal is (sometimes) made from hardwoods. Coal is made from 350 million year old peat bogs. The coal typically used as an oven fuel has more than 2X the energy content of oak for any given weight.CL
Awesome video. I tried to be as cool as you...made a PERFECT pie and set up my camera, turned my back to position the camera one last time, and under the broiler the pizza caught fire!! I just HAD to be a show off right Amazing looking NY pie my man!!
A made a couple of short videos of a few of the pies that we enjoyed. A white pie with garlic chicken. Oops, I forgot the red onions on this one. Half cheese, half meatball. The meatball pies were a crowd favorite.


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True LH but he was .2 quicker in S3 a couple of laps later. On his fastest lap his S3 time on live timing was 34.4 but several lap later he posted a 32.2.
Don't see how Ferrari are ahead of us.
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At the Opening Session of the Second Petra Conference of Nobel Laureates
Petra, Jordan
21 June 2006
My friends,
Good morning. It is an honour to welcome all of you to this, the second Petra Conference. Last year, Elie and I had a vision: a global partnership of Nobel Laureates and achievers - leaders who could turn their intellectual gifts and experience, to finding answers to the serious problems of our time. Petra One began this unprecedented effort. This year, your discussions will carry the work forward and initiate positive change.
Creative and courageous thinking does make a difference. Thanks to work by you and many others, the 21st century has brought better lives to billions of people. But other billions have not shared in the promise. That break runs through our world like a fault-line. We cannot build a secure future on a divided foundation.
There has, rightfully, been global concern about the poorest countries. But the majority of the world's poor live in other developing countries - both low- and middle-income nations - economies that are struggling to stabilise and grow opportunity. It is estimated that by the time today's newborns are adults, my region alone will need 100 million new jobs to meet the needs of new job-seekers and the unemployed.
And everywhere in the world, progress is weighed down by the legacy of the past. All of us pay the cost of earlier environmental decisions - or non-decisions. Many developing countries are burdened by debts contracted a generation ago. And, here in the Middle East and elsewhere, conflict is causing immense suffering and anger.
Shock waves from these fault lines travel far. Epidemics, economic crises, environmental disasters, extremist violence - all show us how fast danger goes global. We need to move just as quickly, to globalize an effective response.
Humanity's greatest achievements reflect the power of cooperation and mutual respect. The Nobel Prize itself was, from the beginning, deliberately international - recognising that we all play a role in the progress and well-being of this world.
Only together can we create a future of inclusion and unity. But good will is not enough. Real change requires ideas and action. This is the power of what you can achieve, here, together, over the next few days. Let us call it pre-emptive problem solving.Let me discuss three areas where I think your leadership can be of special value.
First, is the need to support educational excellence, especially in the developing world. Education is obviously central to the future. It is an enabler, not only of productivity and success, but also, of responsible citizenship. What's needed are connections as well as curriculum standards - support systems, to encourage great thinking and innovation. No one can inspire intellectual excellence better than the world's Nobel Laureates. Your leadership could be channelled through a new Network of Excellence - linking research institutes and knowledge centres in the developing world. Through the network, laureates would mentor high-quality work in critical fields - medicine, science, the environment, and more. This initiative would help grow tomorrow's great scientists and advance research specifically needed by the developing world.
A second area for Nobel laureate leadership is sustainable development. Many of you know about the Millennium Development Goals - an agreed set of targets to be reached by 2015. States have committed to action, but results have lagged behind promises. Developed countries need to make these goals a priority. Developing countries need technical assistance and international support. Independent, influential oversight is also urgently needed. One vehicle could be a Laureate Commission for Sustainable Development. Again, your involvement would deliver unique credibility and expertise. It would bring multi-disciplinary competence to bear - identifying roadblocks, providing scientific expertise, and mobilising support for crucial projects.
A third area of concern involves conflict resolution. Peace among nations depends on the trust that is built when people recognise common values and goals. As history shows, cooperation often starts best in areas of practical benefit and shared technical expertise. We need to strengthen such experiences for Palestinians and Israelis. Today, experts on both sides deal on a regular basis with the same important issues - health, economic development, and other concerns. Let's create a forum to bring such civil society groups together - a "meeting of peace partners" - and find ways to support them along the path to peace. One urgent area of coordination should be humanitarian action.
Lasting peace will only come with a peacefully negotiated, final settlement, based on international legality - two states: a viable, sovereign Palestine, alongside a secure Israel. But nothing will prevent progress more surely, than standing by while a humanitarian disaster overwhelms the Palestinian people.
My friends,
Here at Petra, we take a step. The path forward will evolve through your ideas and concerns. I thank you for your participation, your ideas, and your partnership. Elie, I thank you especially, for your vision and your devotion to human dignity and hope.
The leadership that all of you bring is vital. Those who pay lip service to progress, demand quick and easy solutions. But the Nobel experience demonstrates that real achievement requires work and thought and staying-power. Global change requires no less.
Around the world, people want to know that the 21st century will deliver on its promise that global justice is real; that opportunity is not just for a few. Some have despaired. Yet there is still great hope. When I talk to young people, I hear their energy and keenness and belief in the future. They are asking us to make a difference, to have the courage to make a difference, to act now to make a difference.
We must respond.
Thank you very much.


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Eva Lovia
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Alger County offers great outdoors events
Ol' Man Winter once again threw us a curve this week with blowing snow and frigid temperatures, but that shouldn't keep Upper Peninsula residents from enjoying the outdoors.
In fact, the weather of late is just right for a couple outdoor events that are coming during February, including one getting under way today and running through Sunday.
The Michigan Ice Fest kicked off this morning with the first of many workshops and demonstrations centered around the exciting sport of climbing large columns of frozen seepage off cliffs.
Serving as the venue for the climbing is 200-foot sandstone cliffs off Sand Point Road at Pictured Rocks National Lakeshore, just outside Munising. Festival officials call the site "an ice climbers paradise."
Included in activities are classes on climbing, top rope anchor and rigging-rescue, as well as climbing demonstrations and presentations.
Included among speakers are Zoe Hart, an American who lives in France and has climbed several major mountain peaks in North America and Europe, and Will Gadd, a Canadian who is a World Cup and Winter X Games ice climbing champion.
Headquarters for the festival is Sydney's Restaurant, where most of the classes and presentations will be and rental climbing equipment is available.
In fact, event organizer Bill Thompson of Downwind Sports in Marquette said even though some of the top climbers in the world will be at the festival, a major focus of it is to provide newcomers to the sport the opportunity to give it a try.
The full schedule of events can be found on the festival website at www.michiganicefest.com.
Munising and the rest of Alger County offer wonderful opportunities for enjoying the outdoors in the winter, with another big sporting event passing through a good portion of the county in a few weeks.
The event will be the U.P. 200 Sled Dog Championships, which include races leaving Marquette Feb. 15 and heading into the Alger County communities of Chatham, Wetmore, Munising and Grand Marais.
All the locations offer spectating opportunities as well as a long layover of mushers and their dog teams in Grand Marais on Feb. 16.
These two weekends will be a great time to get outdoors and enjoy the U.P. winter while experiencing a couple exciting sports.


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Before you ask yourself - Do I have an "IT guy" or a "Trusted Advisor"? - first you have to ask yourself, "do I care?" If you don't, then there's no doubt that you have an "IT guy". Regardless of what he's capable of, if that's all that you're ever going to see him delivering, then that's all he's ever going to be. If you do care, then even before you ask yourself what you have, you have to consider what you want.
My point is, it's quite difficult (if not almost impossible) for your IT Service Provider to be a Trusted Advisor if you won't let them be one. We run into this all the time. If all the client cares about is doing the absolute minimum, reacting to problems, keeping costs down (at all costs), and always thinking short term, then you're in trouble. There's almost no way to be a trusted advisor to someone who doesn't want it.
The word "advisor" is an active noun. It implies action. It implies proactive action. It's professional. If you're not planning, then your partner can't be advising. To have a "Trusted Advisor" is a two way relationship. It requires involvement on both sides. For us to be a "Trusted Advisor", we literally have to be a partner with our clients in their business. We can recommend till we're blue in the face, but if nothing is done about it, are we truly advisors? No.
Now, you have to ask yourself - are you willing to pay for it? If the answer is no, then we're back to "do I care?" If you are (willing to pay for it), then regardless of whether you actually have to (pay for it, you've just escalated the discussion up to a whole 'nother level. The fact that you are willing to pay for it will take you to the level where your expectations are higher and the demands you'll be placing on your IT service provider are higher. And this is key. But - "willing to pay for it" doesn't necessarily mean what you think I mean - paying more for our services. On the contrary, we often times advise clients to spend less on us by spending more on something else. We may ask clients to spend for a better solution so that our ongoing support fees will be less and their productivity will be more (long term thinking)
For you to take your business to another level, you need to be surrounding yourself with advisors who bring more to the table than what you may be asking for. You need someone who will add value above and beyond what you ask for, but rather - what you need. This is where your IT Service Provider is truly a "Trusted Advisor".
So, back to the question - do you have an "IT guy" or a "Trusted Advisor"? The difference could be the difference between your success and failure.
Business Before Technology - We Get IT!


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Phone: (503) 546-4901
Specialty Dishes: Cupcakes
As former Cupcake Wars competitors, New Cascadia Traditional has become a favorite among the vegan and gluten-free communities in Portland. The shop's vanilla and chocolate cupcakes are big sellers, and also on offer are gluten-free bread, muffins and even pizza.
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text: Jaime Hernandez: This is a very underrated coin. There are no examples know with Full Bands details on the reverse. The bottom of the torch usually comes with very weakly struck bands making impossible to find examples displaying the full band details. Coins with more than half the details on the lower bands are scarce and should be pulled aside. In grades of MS64 and lower they are somewhat common. In MS65 condition they become a little scarce but still available with some effort in searching. MS66 examples are really scarce. In MS67 they are very tough to find with less than 2 dozen examples known and none being higher.


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Ohio earns a 'B' in online government transparency
The Columbus Dispatch - January 29, 2013 02:09 PM
Ohio earned an above-average grade of "B" in providing online access to vital information and public records, according a transparency report card released today by Sunshine Review.
The state's overall score of 78.9 percent ranked ninth among the states, according to the national nonprofit that advocates for open government.
The study was based on a survey of state websites, the five largest cities and counties in each state and the 10 largest school districts in each state. The grades were based on the volume and type of information available online, including taxation, budgets, audits and other public records.
The study included a review of the websites of Columbus, Franklin County and Columbus City Schools.
Ohio's state government website -- ohio.gov -- and the county websites merited scores of 80, good for a "B."
The school districts earned a score of 81 (another "B") while the city sites warranted an 82, scoring a "B+."
In overall scores, California, Illinois, Maryland, Pennsylvania and Washington earned the best grades, while Alabama, Kentucky, Mississippi, Nebraska and South Dakota were the worst.
In a study last year, Sunshine Review handed out both good and bad transparency scores to Columbus-area government websites.


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Report of the Special Rapporteur on the independence of judges and lawyers - Mission to the Russian Federation (A/HRC/26/32/Add.1)
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Report of the Special Rapporteur on the situation of human rights and fundamental freedoms of indigenous people - Mission to the Russian Federation (A/HRC/15/37/Add.5)
Report of the Special Rapporteur on the independence of the judges and lawyers - Mission to the Russian Federation (A/HRC/11/41/Add.2)
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Following the agreement between the High Commissioner for Human Rights (OHCHR) and the Government of the Russian Federation, a human rights presence was established within the United Nations Country Team (UNCT) in the Russian Federation in January 2006. The High Commissioner's two visits to the Russian Federation in 2005 and 2006 provided opportunities to consolidate and strengthen the cooperation with national partnersMore ...
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Making The World A Better Place
There are many things out there that make the world a better place. Kind words, thoughtful gestures and volunteers in the community are amongst the things that make the world just a little bit nicer. Maybe volunteers are on my mind because of Audubon's recent annual dinner, where we honored volunteers for the amazing job they do to keep things running. Perhaps it was the program at the Warren Garden Club, where dozens of women work hard to keep the city I live in attractive.
Regardless, there are many things you can do to make the world nicer. One of those things is by decorating your yard with birds. Birds transform a yard into a living tapestry of ever changing colors, shapes and sizes. A simple birdfeeder or two can be all you need to transform your yard.
Now is the time to start thinking about it for winter. Birds are moving into the area and scouting out all the amazing places to find food for the first couple weeks of October. If your feeder goes up after that, the birds may not notice it. They have amazing memories of where the food is and where to visit, much like toddlers. Once the birds know where the good food is for the upcoming winter, they will make that a regular stop on their rounds throughout the coldest season.
That is one of the reasons that Audubon holds a bird seed sale every year at this time. Each year, people in the community pre-order birdseed from Audubon by Sept. 30. Many people order enough seed to get them through the entire winter. Oct. 12 is birdseed pickup day.
Tons of birdseed will be sitting here at Audubon that day to be picked up. Literally. Volunteers will be on hand to load the birdseed into your car, sometimes filling the trunk with sunflower, suet and thistle seeds.
One of my favorite things is a special birdseed called Conewango Blend. This mix was designed by local birders to attract a variety of birds without leaving a layer of those little brown seeds on the ground at the end of winter. This special blend is chock full of the black oil sunflower seeds that many birds love, as well as corn millet, safflower and other seeds to attract all sorts of local and interesting birds.
The deadline for the sale is soon, but orders can be placed at www.jamestownaudubon.org or by calling Audubon at 569-2345. The order form is on the website.
I am fortunate to have many neighbors who feed the birds. The birds truly liven up the view outside during the cold winter months.
Another great beautification project coming up is our twice annual Roadside Clean-up.
You may have noticed the signs along the side of Route 62 that a stretch of the road has been "adopted" by Audubon. Twice a year, dedicated volunteers go along the side of the road and pick up amazing amounts of garbage from beside the highway.
More laughing, cheerful faces are always needed to help with our Roadside cleanup. The fall cleanup will happen on Saturday, Oct. 5, from 9:30 a.m. to noon. Call Audubon at 569-2345 and ask for Katie to volunteer.
If you happen to be driving along Route 62 on Oct. 5 and see a bunch of people picking up garbage along the road and making the world a slightly cleaner, better and more beautiful place, beep and wave to show you appreciate the hard work our volunteers are doing.
The Audubon Center and Sanctuary is located at 1600 Riverside Road, Jamestown. Trails are open from 9 a.m. 6 p.m. to avoid peak mosquito activity. The center is open from 10 a.m. until 4:30 p.m. daily except Sunday when it opens at 1 p.m. In addition to clean-up and birdseed sales, Audubon does many great programs that you can learn about at www.jamestownaudubon.org.
Jeff Tome is senior naturalist at the Audubon Center and Sanctuary.


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Why all the hate?
Posted 22 July 2012 - 10:29 AM
I don't like getting shot by my teammates so either AIM UP or MOVE UP!!!
Posted 22 July 2012 - 01:50 PM
I've been playing there since November of 2010 and it gets better for the general public every month. I still love the place, but I remember when it had a more homey feel
I won't stop going there, staff is still great and I really like the place. 3 things could be improved however-they could sell better paint at the price they do (proball for 65? Come on.) The refs could actually check people and understand the rules, and finally scenarios could be run better.
However, with those gripes in mind, it's a great field and anybody that complains about the field really must have a nice field...because PBE is honestly the most well rounded field in Chicago.
Posted 22 July 2012 - 05:11 PM
Posted 24 July 2012 - 12:32 AM
No, it is simply because they are so successful that people aren't getting babied anymore and therefore are pissy.
Sorry MZ I don't think that's a fair assessment. The guy complaining had driven 2 hours both ways and was treated poorly, I think he had a right to complain. And a few of the follow-up criticisms of PBE were simply that, criticisms... and opinions based on experience.
Understandably, being new, PBE has a lot of stuff to work on. I think they have potential to be a really great place but aren't there yet. Starting a new paintball facility is really hard work and a tricky business to get right. Nothing wrong with fair criticism.
And just to make things clear, my own main criticisms have to do with the full auto rental guns and overpacking the fields. Those are by far my 2 big reasons that I don't go there more often. It turns paintball into a huge wipefest paintwasting stalemate. I am slightly biased, though, because most my paintball experience was 8-10 years ago when paintball was a bit different.
I do really like the small speedball field. I certainly don't hate PBE.
Edited by samthepainter, 24 July 2012 - 12:41 AM.
Posted 25 July 2012 - 10:28 PM
Posted 27 July 2012 - 04:34 PM
If he got a bad batch of paint (which is possible, even if most other players aren't having problems with the paint that day), it should have just been replaced.
"Babying" certain players is definitely not the way to go -- everyone should be treated with the same level of respect and helpfulness.
Edited by samthepainter, 27 July 2012 - 04:39 PM.
Posted 27 July 2012 - 05:22 PM
Posted 27 July 2012 - 06:45 PM
The field is a little pricey (I'm not a member, so I gotta pay upwards of $100 for entry and a case of paint.) But it's a little bit of a drive for me so I don't go down there anyways unless I have the extra funds to make the trip.
The fields themselves are amazing. Simply amazing. They obviously put in a ton of money, time, and effort into making the fields as unique as possible. I recommend that next year for those you planning on going to Living Legends, try to get into town early, and check this place out
Member of the Brew City Bomb Squad
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CPX Legion: My Name is Legion, For We Are Many..
Posted 15 August 2012 - 11:47 PM
Paul at CPX always takes care of me, and they have great fields, but the drive is a killer, and PBE has great fields, TJ and Romeo have done a great job, (in my opinion they are equal, but my favorite field is wastelands) and their service is great. yeah, maybe I am a regular, maybe I was at their first soft opening and am loyal to the field, but they have not given me any reason to not be. They do cram the fields, the refs do need some more training (only a few, most are great and those that are not are getting the experience to be good) But I have never had a bad day there.
For me, I see no difference, it's all in the drive time, and that's why PBE is my homefield.
Edited by mymutter, 15 August 2012 - 11:48 PM.
Posted 18 August 2012 - 07:32 PM
Posted 18 August 2012 - 08:51 PM
$85 a case? no thanks. thats just too much
Well if you pay 30 for entry at say Fox, and pay 35 a case, it's still 65 bucks. For 20 more you can play at a way better field.
Posted 18 August 2012 - 10:06 PM
But yes 30 for entry is ridiculous
Edited by drummie224, 18 August 2012 - 10:06 PM.
Posted 19 August 2012 - 08:23 AM
Posted 19 August 2012 - 01:43 PM
Posted 19 August 2012 - 05:42 PM
Posted 19 August 2012 - 08:15 PM
recognize me?
Posted 19 August 2012 - 09:03 PM
Idk though feel like I've seen that gun.
Posted 19 August 2012 - 09:08 PM
Posted 19 August 2012 - 09:21 PM
well there are only 8 of them anywhere, and ive only ever seen 1 thats not mine for sale, so you probably saw me lol
Nice nice.
If you ever decide to play PBE i'm the pump guy with the CCM
Posted 19 August 2012 - 09:23 PM
Posted 19 August 2012 - 09:30 PM
Posted 19 August 2012 - 09:32 PM
Posted 20 August 2012 - 11:08 AM
I'd advise playing pump sometime there, we have a whole crew of pumpers who play, as well as a ton of airball guys.
Posted 20 August 2012 - 12:09 PM
Posted 20 August 2012 - 01:51 PM
sweet, maybe i could get some of my team mates to come along as well.
Do iiit
Posted 20 August 2012 - 02:37 PM
haha the Underground roster is really big, so i could bring out a ton of people
Posted 20 August 2012 - 03:43 PM
Posted 20 August 2012 - 06:22 PM
Posted 23 August 2012 - 03:15 PM
Ref @ Operation Paintball.
Are those my balls on your face?
Posted 23 August 2012 - 07:24 PM
ppl hate pbe cuz their refs f***in suck
Do you mean their reffing abilities? I know a couple of them and I think they're pretty cool people.
I don't like getting shot by my teammates so either AIM UP or MOVE UP!!!
Posted 24 August 2012 - 04:17 PM
Posted 24 August 2012 - 09:27 PM
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Communication and Perception
The main form of long and short distance communication for Pagophilus groenlandicus is underwater calling. Research suggests that harp seals actually listen to individual calls and respond with a specific response, rather than making random sounds. By actually listening to calls, seals can avoid masking other seals' calls. Harp seals may use underwater calling to attract mates and to coordinate herds. (MarineBio.org, 2009; Serrano and Terhune, 2002)
Besides underwater calling, harp seals may use clicks, trills, and other chirp-like sounds on land, especially to attract mates or to respond to a predator getting too close to a pup. Terrestrial communication is quite uncommon. ("Harp Seals", 2004; MarineBio.org, 2009; Novak, 1999; Schliemann, 1990)
Harp seals have acute vision and hearing, which is incredibly strong underwater, but a very poor sense of smell. (Novak, 1999)


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Posts: 15
American-Style Whole Wheat (Papa John's Influenced)
December 14, 2011, 01:16:38 AM »
I have been successfully making Papa John's original pizza clones but have became curious about wheat crusts. Without thinking too much into it, I simply used my usual recipe described by Pete-zza in Reply #2:
and modified the flour component.
I made two 14" wheat doughs:
200.00 g King Arthur 100% Whole Wheat flour + 154.44 g Sam's Club White Bread Flour
154.44 g King Arthur 100% Whole Wheat flour + 200.00 g Sam's Club White Bread Flour
Flour (100%): 354.44 g | 12.5 oz | 0.78 lbs
Water (56.5%): 200.26 g | 7.06 oz | 0.44 lbs
IDY (0.14%): 0.5 g | 0.02 oz | 0 lbs | 0.16 tsp | 0.05 tbsp
Salt (1.75%): 6.2 g | 0.22 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
Canola Oil (7.3%): 25.87 g | 0.91 oz | 0.06 lbs | 5.7 tsp | 1.9 tbsp
Sugar (4.8%): 17.01 g | 0.6 oz | 0.04 lbs | 4.27 tsp | 1.42 tbsp
Total (170.49%): 604.28 g | 21.31 oz | 1.33 lbs | TF = N/A
All ingredients were weighed out with a digital scale, because I really feel it's essential for reproducibility.
I followed Pete-zza's descriptive instructions as well. Briefly, water, salt, sugar, and oil were mixed. The flour was added in three installments and once mixed together for <30 s using the thin spinners, I switched to the kneading forks. After kneading for 2 min, I sprinkled the yeast on top, and kneaded for an additional 6 min. I slightly oiled the dough (~1/2 Tbsp ea.) and let sit in 1.5 qt bowls open for 15 min in the fridge. I then used plastic wrap to cover each ball with one pinky hole placed at the edge.
A 68 h cold ferment in the fridge gave a nice rise that I've seen with the original (all white) balls previously, although I noticed the top was quite dry and almost leather-like. I just ignored this, and dusted each ball using equal proportions of semolina flour and cheap all-purpose flour. They sat out for ~1.5 h before I spread them out on the same flour mixture.
After docking, I put on ea:
5 oz Pete-zza's PJ clone pizza sauce
11 oz Sam's Club (Stella) low moisture, part skim, pre-shredded Mozz cheese
8-9 Grape Tomatoes
4-5 Mushrooms
4 Black Olives
1/2 Red Pepper
After 10 min baking at 500F on 14" screens, immediately coming out of the oven, they looked quite watery (from the toppings, as I've previously observed with the white PJ clones). I let them sit for about 3-5 min so the juices were soaked up, presumably into the baked dough, and then sliced on perforated pans.
In terms of flavor, I could not distinguish between the two different ratios of wheat:white. The higher wheat did, however, have a slightly tougher bottom, but I didn't mind this at all. I suspect dropping a minute on the baking time in the future would eliminate this slight toughness. The edge crust in both cases was a bit dry, likely due to the low hydration. I simply used PJ's garlic sauce with them and they were still excellent
Overall, I am very happy with both recipes and probably would use the higher wheat:white simply because for nutrition.
In the future, I'd like to pick up a wheat dough from PJ's and compare its weight to the recipe above, perhaps to better estimate their hydration they use. I'm not sure if it's safe to assume the rest of the ingredients are of the same proportions as in the original white crust, but the overall flavor was excellent in both ratios, so I don't see a need to change it. I've never seen them make a wheat at PJ's but I think it's likely they use the same sauce as in the original, although I'll probably just ask the employee when I pick up a wheat dough ball. Comparing their wheat dough to mine with an adjusted hydration with only a cheese topping (same for both) I think will allow me to see just how close the two crusts' recipes are in terms of other ingredients and flavor.
These were a lot of fun to make, because I was already familiar with the PJ clone. I'd recommend it to anyone looking to switch it up from the original crust. An obvious draw to this approach is the ability to use the already-made PJ sauce and no additional ingredients would need to be purchased except a wheat flour. I'd suggest increasing the hydration a bit, but not sure how much. Perhaps someone else has recommendations on this?
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Registered User
Posts: 15
Re: American-Style Whole Wheat (Papa John's Influenced)
Reply #1 on:
December 14, 2011, 01:21:09 AM »
Here are some additional photos of the pies
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Re: American-Style Whole Wheat (Papa John's Influenced)
Reply #2 on:
December 14, 2011, 10:01:46 AM »
That is a fine looking pizza. I rarely make whole wheat pizza crusts so it was interesting to me to see that you were able to use the original PJ clone formulation with only 0.14% IDY and the normal hydration.
To the best of my knowledge, PJs has discontinued their whole wheat crust option. I checked the PJ website this morning and did not see any whole wheat pizzas. At one time, PJ also made whole wheat breadsticks, using the same dough as used for their whole wheat pizzas, but I could not find them either. However, if you want to see the ingredients that went into that dough, see Reply 33 at
. Also, if you look at the ingredients list at the bottom of the second item referenced in Reply 33, you will see that the sauce is the same one that was used for the basic PJ pizzas. That is also the sauce that I cloned. Also, as noted in Reply 20 at
, I confirmed the use of the regular sauce for the whole wheat pizzas.
In order to adjust the formula hydration for your whole wheat versions, it would help to know, or be able to calculate, the rated absorption value for your flour blends. Or, if you decide to go with the Ultragrain flour, to try to find or calculate the rated absorption value for that flour. To get those numbers, you would need to see the specs or maybe the Nutrition Facts for the different flours, from which it might be possible to calculate the absorption values using the recently posted Hydration Calculator at
. Then, the absorption value can be modified based on the amount of oil to achieve an "effective" hydration value to use in the dough formulation. That is essentially what I did with the original PJ clone formulations but using King Arthur bread flour. I was able to find the nutrition information for the Ultragrain flour at
, so if you decide to go with that flour in order to come up with a PJ whole wheat clone, I may be able to help you with the calculations.
Last Edit: December 31, 2011, 07:13:34 PM by Pete-zza
Registered User
Posts: 15
Re: American-Style Whole Wheat (Papa John's Influenced)
Reply #3 on:
December 22, 2011, 03:45:30 AM »
Thanks for the quick and encouraging response!
I can't find %protein info on King Arthur's site, but two other (seemingly unrelated) websites both indicate King Arthur Whole Wheat has 14.0% protein. This site especially seems believable given the organization of so many flours
The nutrition label indicates (4 g Fiber / 80 g serving size). Judging by me manipulating the fiber % by 4.5% vs 5.4%, this small difference seems to translate into huge differences... clearly fiber has a pronounced effect on water absorption - wow! What's interesting is their site indicates their Whole Wheat flour has 12.2% fiber, more than twice that what's reported on their label?! source:
I went to the FoodSim tools, used the drop down bar to select "Hydration Calculator", filled in:
78°F room temp
35% Rel Humidity
14.0% protein
12.20% fiber
% absorption reads "Infinity" and I cannot seem to change it, and the % moisture remains blank.
The best resource I was able to find outside of the KA website was:
that has approximate %moisture and %protein of several flours of potential interest for future calculations but unfortunately lacks the King Arthur Whole Wheat, which I'd like to stick with due to being commonly found in grocery stores. Interestingly, the %moisture is 14% for all flours. If this is correct for the KA Whole Wheat flour, then it'd have a calculated 105.68% absorption value. Interestingly, this is MUCH higher than the KA White Whole Wheat reported to be 70% (source:
The King Arthur company seems to try and promote their flours as premium or at least above store brands, and given how essential these values are to create recipes, I'm shocked they simply don't have all flours they sell in a large table on their website. It seems like I might need to call them directly about it:
for other flours I intend to use in the future (e.g., rye and pumpernickel).
Last Edit: December 22, 2011, 03:47:20 AM by ChrisG
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Re: American-Style Whole Wheat (Papa John's Influenced)
Reply #4 on:
December 22, 2011, 08:17:51 AM »
King Arthur is one of the few companies (Pendleton Flour Mills is another) that list the rated absorption values for their flours. Surprisingly, often the millers themselves can't tell you those values, as I discovered on more than one occasion where I asked. From the King Arthur side, the places that I use to get data on their flours are the one you mentioned at
and also the ones at
. For other flours, like KA organic flours, you can look under the Specifications and Documents links at
Another good general source to use to get information on flours, even though that information is often of a generic nature, is the nutritiondata.self.com website at
. However, you will often have to do some calculations using the data provide there to get what you are looking for. Examples would be a calculation of the moisture content of a given flour, percents of protein and fiber, and scaling quantities up and down.
As you will see from the above KA documents, most basic white flours have a moisture content of 14.0% (it can be around 15% for European flours). This is a statutory amount and is essentially the same for all white flour products irrespective of source, much like vitamin enrichment is pretty much the same for all white flours. Whole wheat flours have lower moisture content values. In order for the Hydration Calculator to work, you have to enter the flour's moisture content, as given by the miller/retailer or as calculated from other data (like the data from nutritiondata.self.com). The tool is not designed to produce the moisture content number. I have been using that tool for other flour products also, like rye flour and vital wheat gluten, although I don't know if the tool was designed for those products. But at least I am able to get a general idea as to the absorption values for those products as compared with regular flours.
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