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CRISPR stock debuts this week in one of the most highly anticipated biotech initial public offerings (IPO) in months.
Behind the hype, we've found a number of concerns.
Here's everything you need to know…
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YouTube Is Burning Books as the Deep State Prepares to Burn People
Jason A: We Are Being Warned! From World Instability to Extreme Weather and Creepy Clowns: Signs of What's to Come? Insane Global Events (Videos) MrDoom Watchman
Why Is NASA Destroying the Early Apollo Photos?
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Hot! The Crash Is Coming: Prepare for the Imminent Economic and Stock Market Collapse - "It's Unavoidable, and Even Donald Trump Can't Stop It." (Video) Peter Schif
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Massive Bitcoin Liquidation Likely to Happen Before August 1st, Warns Crypto Currency Expert +Video
What to Do With Your Cash? - Is it Folly to Hold Cash Right Now? Or Brilliant? +Video
YouTube Is Burning Books as the Deep State Prepares to Burn People
Jason A: We Are Being Warned! From World Instability to Extreme Weather and Creepy Clowns: Signs of What's to Come? Insane Global Events (Videos) MrDoom Watchman
A Saturday Pep Talk: Alex Jones interviews Stefan Molyneux...
Antichrist: Pope Francis Tells Catholics in Rome That a 'Personal Relationship' With Jesus Is 'Dangerous and Harmful'
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A Saturday Pep Talk: Alex Jones interviews Stefan Molyneux...
Jihad in Israel: Horrific Last Facebook Post for Allah From "Palestinian" Muslim Terrorist Who Slaughtered Jewish Family at Shabbat Dinner
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Elizabeth Warren Refuses to Participate in DNA Check for Indian Heritage
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Fake News and the Decline of the Dogmatic Left_Tim Pool
60 Gravestones Destroyed in 3 Connecticut Jewish Cemeteries (@LSarsour Scam Time!)
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Enjoy Every Sandwich Art Print Warren Zevon Illustrated Quote
The Enjoy Every Sandwich design is based on a quote by the late rockstar Warren Zevon, who was diagnosed with stage 4 cancer and was given one year of life to live in 2002. During a David Letterman appearance, upon being asked if Zevon had any advice for the rest of us, (now that he was aware of his own mortality), Zevon replied, "Enjoy Every Sandwich".
May we all live life to its fullest as Zevon explained so well in this famous moment in television history.
This print is a 9"x12" digital reproduction of an original watercolor + pen and ink illustration. It is printed on 100lb EcoSilk Paper with soy-based inks and individually signed by the artist.
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Art is packed safely, and ships first class with priority mail 1-3 day upgrade available.
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Marcella Kriebel Art + Illustration © all rights reserved copyright non-transferable.
If you're in Washington, DC, come shop at Marcella's Retail Studio! Her workspace is set up so that you can come and purchase goods, see what's in progress on her art desk, and check out some original art that isn't available anywhere else. Select DC-made products are available and maker trunk shows happen each quarter.
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subset: commoncrawl


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Key Facts
Islington Town Hall
Diamond build were chosen to revitalise this stunning 1920's Grade II listed auditorium designed by the acclaimed architect ECP Monson. As part of Islington Town Hall the building remained fully occupied through the duration of the project and an extensive programme of repairs and renewals were undertaken to the polished oak panelling.
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Rotary Club Family Fun Day, Wellingborough
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Famous Animals All the World's a Stage
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1st January 2001
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|Magic Duels
|1v1 Commander
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Related Questions
Quest for Pure Flame
Whenever a source you control deals damage to an opponent, you may put a quest counter on Quest for Pure Flame.
Remove four quest counters from Quest for Pure Flame and sacrifice it: If any source you control would deal damage to a creature or player this turn, it deals double that damage to that creature or player instead.
Price & Acquistion Set Price Alerts
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Quest for Pure Flame Discussion
sebtuch on Goblins on Fire
13 hours ago
I think you have to make a choice if you would rather go for aggro or burn.
Aggro: Foundry Street Denizen works really well with Dragon Fodder or Hordeling Outburst. Mogg War Marshal might be an option too. Since you would have many goblin on the battlefield you might think about Goblin Piledriver. Both Quest for the Goblin Lord or Curse of Stalked Prey would make your goblins grow stronger. Goblin Wardriver, Reckless Bushwhacker and Goblin Bushwhacker might be an option too.
Burn: Lightning Bolt might be too expensive for budget deck but I think it's crucial. Smash to Smithereens or Abrade might be useful for sideboard. Shard Volley is a nice finisher. Firebrand Archer would work really well together with Guttersnipe. You might think about Quest for Pure Flame. Also Imminent Doom has some undiscovered potential.
EternalBrewmaster on This is What Glory Looks Like
5 days ago
Yeah if I was going to add another doubler it would be Gratuitous violence, or actually Quest for Pure Flame first, because all the symmetric doubling effects is too dangerous. Curse of bloodletting only gets one opponent but it's a decent idea for some decks. There's just no more room for enchantments in this deck. I'm trying to fit in a bunch more instants, Guttersnipe, and a couple artifacts first. Thanks for the comment and upvote! Hope you liked the deck and got some good ideas if you're designing one yourself.
i24 on Mono red artifact fling
1 week ago
Bitter Feud, Curse of Bloodletting, Overblaze, Fire Servant, Gratuitous Violence, Quest for Pure Flame and Furnace of Rath will do the trick too.
Desperate Gambit is quite good for, well, desperate situations.
Onward can double the creature's power, and thus, double the amount of damage dealt.
freakingShane on Purphoros, Forger of Goblins [[Primer]]
1 week ago
I'd probably go a little less focused on tribal and a little more towards token generation, for one. Only the best of the best though, so cards like Tempt with Vengeance and possibly even Descent of Dragons/Firecat Blitz.
I'd do a little bit of damage doubling with Quest for Pure Flame and Furnace of Rath probably. Sol Ring would be an automatic include. Norin the Wary and Chaos Warp would be definitely considered.
I usually play in a 3-4 player pod, so I'd basically make sure that I had enough fuel for a 6+ person pod. That means having the ramp, draw, and consistent damage on top of the low to the ground, aggro play style.
That's why I like my build though, because goblin tribal can get out of control super easy, which means that it keeps me from running out of gas early on like most other token-based decks. If I am top decking I will at least know that my goblins in play will have synergy with each other.
Sandwitcher on Modern Budget Prowess <$10
2 weeks ago
Love this kind of budget decks, lot of fun for little buck :) I have something similar, kiln fiend with Thermo-Alchemist. But it's mono red and as I wanted to be able to burn the way for Kiln fiend instead of making it unblockable I have included Flame Slash and Thunderous Wrath. Wild Guess is good match to Wrath, as I only want to play it for the miracle cost. Reverberate could be strong here, too. Quest for Pure Flame could escalate quickly as well.
freakingShane on Purphoros, Forger of Goblins [[Primer]]
3 weeks ago
Thanks for the suggestions, Yurip!
I actually used Extraplanar Lens for awhile, but it was always targeted by removal and caused me to be behind two turns. It was extremely frustrating getting Lens out on turn 3, going down by one land, then having Lens destroyed/exiled. That put me at getting Purphoros, God of the Forge out on turn 5 which is pretty late.
As for Quest for Pure Flame, I've tested with it quite a bit and it is good, especially considering it's a 1 drop, but it ended up being a bit too narrow with it's one-time effect. Grenzo, Havoc Raiser, on the other hand, I have not tested. I've seen him around since Conspiracy 2 spoilers were released, but never really thought he was powerful enough. I do like the Goad mechanic, so I think I will finally give him a shot and see what happens!
Again, thanks for stopping by and suggesting some good cards!
Yurip on Purphoros, Forger of Goblins [[Primer]]
3 weeks ago
Grenzo, Havoc Raiser,Extraplanar Lens, Quest for Pure Flame?
TheRedGoat on Make Ball Lightning Great Again!
1 month ago
2 reccomendations:
Searing Blaze and Lightning Serpent could come out for Renegade Tactics and Assault Strobe
Other cards could be had instead of the ones I'm suggesting, such as Quest for Pure Flame, but I feel instant double damage and a draw spell that guarantees less blockers are good enough. If nothing else you'll not be spending nearly as much mana since you don't likely have to ever charge up the serpent and the burn spell was 2 mana.
If you want other options btw Iv'e found Armed and Temur Battle Rage are the cheapest for double damage, and Stun is the higher up version of the draw spell I suggested.


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Danish brand ECCO, known for minimal, practical leather footwear, recently opened its Yorkdale store—the company's first in North America. The 1,150-square-foot space features an installation of the Toronto skyline made from leather and two seating areas (aka boyfriend couches). The store carries kids and sport shoe options as well as the full range of men's and women's shoes, including formalwear styles.
RW&CO. just re-opened their Yorkdale flagship store. The new boutique swaps the typical linear shopping experience (where all the merch is visible to the shopper at once) for one that's more meandering and full of surprises. The men's and women's assortment is mixed throughout the store's seven zones rather split evenly down the middle. Thanks to warm brass and copper finishes, a retro-inspired movie theatre marquis and lots of linen and leather details, the new boutique is a departure from the stark, industrial look that's ruled retail décor trends of late. RW&CO's president Lora Tisi sums up the look as "polished cool." Oh and perhaps the best part? The fitting rooms have a designated spot for your coffee and purse. No more piles on the floor.
CF Toronto Eaton Centre's Wilfred boutique has a new home. The store's expanded new digs (opened on October 20th) are across from sister store Aritzia. The interior design of the 5,200 square foot store is just as eclectic yet effortless as the clothes that fill it.


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text:
Jet Set
by Jason Oliver Nixon
Sky Writing
by Sarah Elbert
In this issue:
Prime Time
Also: Canadian Prime Minister Justin Trudeau has been busy working to fulfill his campaign promises—and celebrating his country's 150th anniversary.
The world famous books and movies come to life at The Wizarding World of Harry Potter. Guests walk straight into J.K. Rowling's enchanting world thanks to some movie magic and innovative technology. Go on an adventure inside Hogwarts castle with Harry, Hermione and Ron, visit Ollivanders wand shop, take a ride on a Hippogriff or Hungarian Horntail, sample Butterbeer and Bertie Bott's Every-Flavour Beans, send a letter at the Owl Post and even snag a Golden Snitch. One-day, one-park ticket prices are $82 for adults and $74 for children ages 3 to 9, but there are also deals for multiple day and multiple park passes.
The Wizarding World of Harry Potter at Universal's Islands of Adventure
6000 Universal Blvd., Orlando
Hours: Opens daily at 9 a.m., closes between 6 and 9 p.m.
Text by Krysta Legeros
Photos © Universal Orlando Resort
MSP Communications, 220 South 6th Street, Suite 500, Minneapolis, MN, 55402
© 2017 MSP Communications, Inc. All rights reserved


text:
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text:
After my future son in law brought me a beautiful loaf of Acme SD from SF this week. Lucy decided to make one of her own that she thought would look better on the inside and taste lot better too – the two areas the Acee bread was a bit lacking.
Wow you can really tell the 4 different grains here!
I also missed Lucy's 13th birthday the week before when I was visiting my Dad after his knee surgery. She was not happy about me being gone but life gets in the way of celebrations sometimes and I am happy to note that my Dad's recovery remains on track.
The bran levain is s much darker than the dough flour.
Lucy was hoping I would bring her a pet raccoon from the Ozark mountains of Southern Missouri but we couldn't quite get the one living under his shed trapped and every time it came out I wasn't quick enough getting to the .22 rifle to bring Lucy home a pelt either. So poor Lucy didn't get a present this year except for this bread and she doesn't get any of it to eat either!
This is a simple formula, as far as formulas go with Lucy, like most SFSD breads tend to be. The levain was a 2 stage, 12 hour. 100% hydration, 12% pre-fermented sprouted grain one where all the bran from the sprouted grain was used for the first stage and the high extraction sprouted grain was used for the 2nd stage. Once the levain doubled after the 2nd stage, it was retarded for 24 hours to bring out more sour notes.The 4 sprouted grains were rye, red wheat, spelt and Kamut and the overall sprouted grains came in at 20% making it a healthier and heartier SFSD white bread variety. The overall hydration was 80% with the 80% white flour being LaFama AP and Albertson's bread flour both of which were on sale this week for $1.49 and $1.79 for 5# bags at the grocery store. The 2% salt was pink Himalayan sea salt.
We did a 1 hour autolyse with the salt sprinkled on top and we did a double hydration with 2% water going in with the levain before the first set of 40 slap and folds. We then did 2 sets of 10 slap and folds and 3 sets of 4 gentle slap and folds all on 230 minute intervals. The dough has risen about 40% when we pre-shaped it and then shaped it into a squat oval.
We plopped it seam side up into a rice floured basket and bagged it in a new trash can liner for 14 hours of retard overnight. When we took it out of the fridge we fired up the oven to 500 F with the Combo cooker inside. Once hot we un-molded the dough onto parchment on a peel, slashed it 6 times, cross hatch style, like the Acme bread and put it into the oven as we turned it down to 425 F – the supposed temperature used at Larraburu.
Killer bruschetta using heirloom cherry tomatoes from the back yard and that Acme Sourdough bread.
It helps to have a nice sourdough blueberry pancake breakfast on bake day
Since the dough was cold I upped the stem period to 24 minutes from our usual 18 to make sure that the dough had enough time under steam to spring. We were hoping, since it was a whitish bread, high hydration and cold, that it would blister nicely under steam as the crust gelatinized it would trap the water vapor from below to cause blisters right under the skin. That is Lucy's thinking at any rate and she is sticking to it!
It did spring and bloom explosively under stream, showing it was a bit under proofed and there were quite a few blisters too. Once the lid came off we turned the oven to 425 F convection to brown it up which it did nicely. We took it out of the oven when it read 209 F on the inside. We will have to wait to see what it looks like inside but the outside was not quite as nice as Acme's perfect 10 score that we gave it earlier this week but this one was close at a 9.
The inside of this bread is what SFSD is all about. Even though it had 20% whole sprouted grain the crumb was very open. It was also glossy, soft and moist. The best part is that this bread tastes terrific - fantastically delicious. My future son in law says that this bread is hands down way better than the Acme loaf he brought me - even when it was as fresh as this one. We ate a quarter of the loaf straight away as part part of cheese, tomato, bread, fruit and melon plate as an appetizer with a nice glass of red wine.
12% pre-fermented 4 sprouted grain flour, 2 stage, 100% hydration, bran levain retarded for 24 hours.
8% high extraction sprouted 4 grain – Rye, spelt, Kamut and red wheat
40% LaFama APp
40% Albertson's bread flour
80% water - overall hydration
2% PH Sea Salt
Lucy reminds us to never for get the salad!
This is my liquid levain version of Peter Reinhart's soft pull apart dinner rolls. I really enjoy the soft texture and the flavour that the honey brings to the mix.
I baked this time on parchment on a cookie sheet, so the rolls could grow to their natural roundness, rather than sticking together as was the case last bake.
Prior to baking I gave them 2 coats of egg wash, waiting a minute in between coats. I baked @ 350F for 15 minutes with steam, then another 14 minutes no steam. Great results once again, with great flavour and a shred able crust!
Here is the recipe:
68g liquid levain
236g milk scalded and cooled to below 90F
363g strong bread flower
1/2T kosher salt
39g honey, I slopped a little more
43g melted butter, again, I slopped a little more
1/2 large egg, or 25g egg
The left over half egg supplies the glaze before baking.
Happy baking friends! Ski
Yesterday's bake was a dry run to see what's what. Today corrections were made, and hopefully for the better. This time I used a spring pan which had a slightly wider base than the Angel Food pan, and also employed a small bowl in the center in order to enlarge the hole in the crown.
Otherwise everything else was business as usual. And although this didn't get quite the loft and open score of yesterday's bake, some of the loft issue may be related to the crown being a little wider in diameter. I think that overall I'm more pleased with the look of this one.
1250g x 1 corona
So, there I was last Thursday with two fine loaves for all of the sandwiches that I'd need for a busy weekend out of town, a container of "issues" in the fridge, and a lot of questioning on the strength of my poor old NMNF starter. Well - the husband managed to do some neck damage, which cancelled the plans for the weekend (and cancelled the need for so many sandwiches!), and left me with some actual time on my hands.
Besides the "issue" in the fridge, I also had been pondering the idea that I have been under-fermenting and under-proofing all of my loaves out of some kind of paranoia that going over was the ultimate unrecoverable error. That this paranoia was sheer balderdash was proven by dabrownman's still-really-good-even-though-way-overproofed 100% WG bake, so I figured that maybe this would be a good time to experiment.Friday had me feeding and babying that container of "issue", and by dint of getting it really nice and warm and feeding it up, I managed to get it acting fairly lively by the end of the day, and it was looking even better on Saturday morning. The only problem was that I had so very, very much of it... I took the weight, figured that I didn't want to go more than 25% pre-fermented flour, and did a quick mix of 15% rye, 10% spelt, and 50% AP flour that would add to the 25% rye in the "issue levain", and started working with it, getting to a comfortable 75% hydration and kneading it to full windowpane. I put it in a large clear container for the bulk ferment, and had it in the oven with the light on and the door open an inch (which gave me about 83 degrees F) and I let it go until it had fully doubled (which I have never done with a partially whole grain mix - never more than 30-50% increase) which took about 5 hours. While it was fermenting, I got this "brilliant" idea that I should do a loaf with half of it and then do rolls with the other half (since I had the perfect amount for 12 x 90g rolls --- and I have NEVER managed a successful bake of lean dough rolls). The dough felt pretty good when I dumped it on to a damp work surface, preshaped half in to a quick batard and covered it to bench rest, and then started scaling out the rolls. I got them all measured out, and then used a light dusting of flour on hands and bench to lightly shape them and put them on to parchment covered baking sheets to proof. They needed to be covered, so I used some floured plastic wrap that I have frequently used over loaves (I keep it set aside for this), and then got the loaf shaped and in to a parchment lined banneton to proof.Well - I let them proof, and proof, and proof... and got to the point where there was finally some visible rise in the loaf and a bit of enlargement in the rolls, so fired up the oven. I figured that the rolls should go first --- aaaaand found that the flippin' wrap was fully and completely stuck to each and every roll. Well, drat (not the word - but you get the idea). I used the scraper to get the wrap off as well as I could, but things didn't look good at all. Ah well - in to the oven with them! I had a baking steel preheated in the oven, and a couple of empty tins (no lava rocks yet) heated, and had blocked the oven vent, so had the husband carefully pour in a couple of cups of boiling water to try and get some steam going, There wasn't a LOT of oven spring, but there was some at least --- and I could see that adding the lava rocks could be successful for future tries.While they were baking, I was watching the loaf, and I got to actually see as it tipped over the edge in to being over-proofed (it started deflating quite slowly, almost like a balloon losing the air). It actually is kind of sad and pitiful to watch... It was just a few minutes from that point to the oven being ready, so I tried scoring (oh, dear, how sad) and got it in to the heat. It had some minor oven spring, but more sideways growth, and the scoring barely opened, but the crumb was surprisingly light:
All in all, I ended up with a truly ridiculous amount of bread for two people. It all came out tasting wonderful, so it has been carefully wrapped and frozen and we are working our way through it, but there is no way that I need to bake this week!That is just as well, since I have dedicated this week to getting a hearty and happily refreshed new round of NMNF ready to be stashed back in to the fridge, and the sad last remnants of the Feb and Mar versions can go in to the "discard" bin and get baked in to some muffins or biscuits or scones or something. It has taken a few days now of keeping it warm and fed and cranking out new levels of yeast, but I finally have it truly zinging along now. It more than doubled in less than 2 hours after the last feed, so it's now time to thicken it back up to 67%, and put it back in to it's slow cold snooze. It's amazing how satisfying it is when your starter finally looks like this:There's enough for me to try freezing some of it, and enough for a fully matured levain to just wait in the fridge for me to be ready to use it next week (if we manage to get through all that I made last week)... 'Til then, I'll be gratefully living vicariously through everyone else's bakes and blogs!
It is fairly typical that things don't go as planned, but the baking and the playing and the experimenting has still been a source of fun and happiness. As a bonus, I am starting to learn not to be afraid of over-proofing, and have a much better feel for what my dough should look and feel like at various points in fermentation (and will be letting them go longer than I used to --- but hopefully not over the edge again!). I also learned that I can get steam generated (and that I really need to get lava rocks - if only I didn't loathe shopping!) for baking things that can't really fit in to my trusty roaster. Thanks for all of the encouragement, support, suggestions, and inspiration --- and keep baking happy!
It's been "one of those days" for the past couple of weeks, for weather (barometric pressure and temps all over the place), for scheduling, and for baking.I started last week with the intention of doing a three-stage levain build out of 10g of my rye NMNF starter and then letting it retard in the fridge for a day or two. I was in and out of the house and not really watching what was going on with it, but hadn't been too surprised when there wasn't any visible growth after the first feed, but was quite shocked that there was no signs of life at all after the second feed. Following SOP, I discarded the amount of the second feed, repeated it, and went to bed, assuming that it would be fine over night. No joy in the morning, though --- no signs of life at all, although it didn't have the "wet flour" scent that I get out of an autolyse, for instance, but instead had that sour / tart / acidic scent of a well-aged starter. I had no way of knowing whether it was the main starter that was the issue (it's been in the fridge since Feb 10, so it's been a while), the flour (it was freshly ground whole rye, but maybe I went too fine / too fast and over heated it), or the water (I always use filtered tap water that has been sitting out for at least a few hours to dissipate chlorine --- but it is spring, and there can be more minerals in the water due to run-off, or more chlorine in the water as they "shock" the system). I didn't have time to think too much about it, so I stuck that one in to the fridge labelled "issue", and started again with 10g from a branch-off from the main rye starter that I'd stuck in to the fridge as "insurance" back in early March. Well - there wasn't a lot of joy happening with this one, either. I ended up bringing it with me, and discarding and repeating the second feed a total of 3 times through the day (putting all of the discards in the "issue" container). It finally seemed to show some movement right before bed, so I gave it a good stir and left it overnight.Next morning, it hadn't quite doubled, but had shown some action, so I discarded the last feed again, and went for one more try. I also started another one with 10g from my durum version of NMNF, and fed it with freshly ground hard red wheat (to see if it was the water).The wheat one exploded happily in to life and doubled after the second feed, so I gave it the third feed and put it in to the fridge after it doubled again. The rye one didn't double, but did grow about 40%, so I discarded one last time and tried again (added it to the "issue" jar), and then it did just double in the next four hours. I gave it the third feed just before bed-time, and it was doubled and ready to go in the morning.I now had two levains (had only planned on one), but figured that it would be nice to have a 100% whole wheat loaf using the wheat levain, and to do my husband's favourite rye banana loaf with the rye levain. I knew that I wouldn't have a whole lot of solid time to spend on things, so figured that this would also be a good opportunity to see what would happen by following a method from one of Alfanso's bakes to use the fridge during bulk ferment to slow things down and make shaping easier, and still to do a retarded proof after shaping.I wanted to keep things fairly simple, and also wanted to clean out some odds and ends of grains that were hanging out in the pantry, so my 100% fresh milled whole grain wheat loaf came out as:39.3% soft white wheat20% red fife14% durum13.3% hard red13.3% spelt79% hydrationIt didn't come out as a "brick" by any means, had a reasonable oven spring, got close to the dark bake that I like, and did have the light but full crumb that I want in a "sandwich" loaf:
I had found that the loaves from the last bake had seemed to taste more dry than I liked, so I baked this one covered at 450 for 25 minutes, then uncovered at 425 for a further 30 minutes, only until it hit 203 degrees inside. That solved my issue of "too dry tasting".My rye banana loaf was our now "standard" of:40% rye60% AP47% bananas6.7% toasted oat bran / wheat germ porridge6.7% toasted almonds81% hydration (includes water content of bananas)I didn't get a chance to start this one until later in the day than the WW one. It didn't "feel right" to me during the stretch-and-folds, so I didn't chill it during bulk ferment, but kept it at room temp until it had risen about 30%, then shaped it and got it in to the fridge for a retarded proof.It still wasn't feeling "right" to me the next day (I just couldn't get a feel for if it was under or over or proofing at all), but it came out of the oven okay:
It seemed to rise and open up fine, and the crumb and flavour were just what I wanted, so the "not feeling right" must have been from my worry about whether the recalcitrant starter was actually going to work or not.
All went well, and I had a couple of fine loaves to keep us in sandwiches for our busy days out and about...
Except - well, "issues" and "those days" continued in next blog...
But since it is "Italian bread", let's go with sesame semolina corona. This is the Jeffrey Hamelman semolina dough with my 125% hydration rye liquid levain in lieu of his 125% bread flour liquid levain.
Neighbors due Friday afternoon for homemade torta di riso, rice cake - courtesy of my better half, home "brewed" limoncello, cheese -courtesy of various cloven-hooved beasts, and bread. As I've made them my sesame semolina baguettes before, I decided on tackling a new shape, and have a preliminary run-through before subjecting any guests to it without a test bake.
Without a specialty banneton of any kind, it was time for some simple improvisation. Using a 2 part Angel Food pan, I took the entire dough, already bulk risen and retarded, opened a hole in the center and dropped it into the pan. Then back to retard it went for an overnight nap. With a teflon-coated pan, there was no issue with the dough releasing cleanly. A healthy swipe across the surface of the dough with a wet paper towel allowed the sesame seeds to adhere nicely.
15 minutes under steam, another 15 minutes after rotating and a final 2 minutes venting. I've never baked anything greater than 750g , and then perhaps only twice, so this was a new adventure for me in a few ways. Still too fresh out of the oven to cut open. If all goes as planned, I'll prep the real thing today for a Friday afternoon bake and better form a round hole in the center.
Crumb shot added
Many of you will be familiar with different versions of Peter Reinhart's Struan, a multigrain sandwich bread that he seems to have a version of in each of his books. I have often made the version from "Artisan Breads Every Day" and my customers (and I!) find it very tasty. I make it quite a bit.
I decided to try a version with some different ingredients, just for a different flavour profile, and I think I've hit on a winner. The original had corn meal, oats, wheat bran and cooked brown rice (I used basmati rice). This time, I substituted durum semolina, spelt flakes, ground flax seed and cooked wild rice. Here's the formula:
All ingredients were mixed in a stand mixer for 2 minutes, then rested for 10, then mixed for another 2 minutes. The dough was stretched and folded at 10 minute intervals 4 times then bulk fermented in the fridge overnight.
Lovely stretchy soft dough...
By morning it had risen to fill the little container I put it in, and the dough was full of nice bubbles.
In the morning I shaped it and let it proof until an inch above the rim of the pan. I scored it down the centre (I do this for most of my pan breads so they don't split at the side) and baked at 350F for 40 minutes, rotating the pan halfway through baking.
It had nice oven spring and a good colour when baked.
I could hardly wait to cut into it, see the crumb and taste it - it smelled sooooo good! Also, I had orders for seven loaves and had to make sure it was good before making the dough for that order. :) And I was not disappointed...
The crumb is very moist and soft (mind you, I didn't wait until it was fully cool before cutting it, but still...), and a beautiful soft warm yellow hue from the semolina. The crust is thin and easily cut. There is enough texture from the slightly undercooked wild rice and the spelt flakes and the flavour is simply wonderful. I could eat half a loaf just with butter! Tomorrow I'll have a couple of slices toasted for breakfast (that's my second test). And bake another seven loaves!
Greetings friends, I haven't been posting much lately, as I haven't been baking much.
Super happy with my FoodSaver for storing fresh food and particularly bread. I baked a batch of soft pull apart dinner rolls April 26th. By vacuum sealing, freezing and taken out as needed. My last roll is as fresh today, 3 weeks later as it was when fresh from the oven! Take out a roll, re-vacuum and re-seal, then back in the fridge.
As a single ski bum I have either had to give bread away or double bag it in zip locks to freeze which never gave me a good re-heated product.
The vac sealer has also transformed my re-heating of my slow smoke BBQ. Pulled pork and vac sealer then re-heated sous vide style is as good a fresh pulled. My latest kitchen toy is a Anova sous vide precision cooker. Most impressed with the results so far!
Happy cooking, baking and eating folks! Ski
My future SIL had a bachelor party in SF over the weekend and he was kind enough bring me a boule f the closest thing that Acme makes to traditional SFSD. It was a bit more than day old by the time I got it. Here is the website - they just call it Sourdough - http://acmebread.com/bread
It is a handsome loaf for sure. Deeply browned, scored perfectly with some blistering. I give it a 10 on looks alone. The crumb is moderately open for a bread that is all wheat grain - white flour. I give it an 8.5 on the crumb.
It is slightly sour as today's SFSD breads seem to be and it is a a total white flour bread made of wheat so the taste is pretty bland. I would prefer one with a bit of rye and spelt in it - say 5% each and one with a bit more tang to it so I give it a 7.5 for taste.
Overall it gets a 8.67 out if 10 - one fine bread for a balery that makes a lot of it. Now I have t make some cioppino to see how it sops up a fine fish stew.
This post has no pictures and is not going to interest a lot of readers since I did it to help my own understanding of what is going on in the oven. Writing it down forced me to explain more when I didn't understand why and fix apparent inconsistencies. If it is too much technobabble, just jump out and find something interesting. For those who wade through it, I welcome comments, corrections, clarifications, and questions. Just consider it a work in progress. When you understand this, you should be able to write the versions that apply to wood-burning ovens and deck ovens with external steam generators.
The modes of heat transfer from oven to bread include:
For pan bread, the sides and bottom of the loaf are cooked by conduction of heat through the pan while the top is cooked by a combination of radiation, convection, and possibly condensing steam. The relative contribution from each mode is dependent on the oven, the temperatures involved, and whether there is any mechanical stirring of the air to enhance the convective heat transfer.
For freeform loaves baked on a metal pan, the bottom is cooked by conduction of heat through the pan while the remainder of the loaf is baked by other mechanisms. When the baking surface is tile or stone or firebrick (something other than a thin sheet of typically aluminum or steel), heat stored in the baking surface is transferred by conduction to the loaf which both heats the loaf and cools the baking surface. The rate of heat delivery to the loaf is determined by the mass of the cooking surface, the initial temperature of the material, the thermal conductivity of the cooking surface, and the specific heat (cp) of the cooking surface material as well as the density, thermal conductivity and cp of the dough. The rate at which the energy stored in the baking surface is replaced from the oven primary energy source depends on the geometry, surface temperatures and convective flows, and also on what else is simultaneously in the oven (e.g., other loaves of bread or other pans above or below).
There is always some amount of free convection in any oven, driven by the temperature distribution within the oven which heats or cools air causing it to expand and rise, or contract and fall as its density changes. This results in the top of an oven generally being hotter than the lower shelf positions. Convection ovens have mechanical fans that circulate air within the oven to both increase the heat transfer rate to the food and to achieve a more uniform temperature distribution within the oven (top to bottom, side to side, and front to back). Even the small fans in widely available home ovens deliver very high temperature uniformity and shorten baking times because they increase the heat transfer rate from the oven heat source to the food. The general guidance for using a convection oven is to reduce the temperature by 25°F and bake for the amount of time that is called for if you were using a conventional oven.
For most non-convection, non-steam injected ovens, radiation from the oven walls is the principle heat transfer mechanism. The Stefan-Boltzmann law governs radiation energy transfer between the oven surfaces and the bread. It takes the form of:
Qdot12= s A1 F12(T1^4 – T2^4)
where s is the Stefan-Boltzmann constant, A1 is an increment of oven wall area, F12 is a shape factor that accounts for geometry and surface emissivity, T1 is oven wall temperature and T2 is the bread temperature (both in °K). Note that the heat transfer rate Qdot is proportional to the difference between the fourth powers of the absolute temperatures. This is not (T1 - T2)^4, but T1^4 - T2^4 which is a really big number at typical bread baking conditions [T1 might be 250°C (523°K) and T2 might be 15°C (288°K) at oven entry]. At these temperatures, a 30°C reduction in oven wall temperature produces about a 20% reduction in radiant heat transfer rate and about a 13% reduction in convective heat transfer rate.
In steam-injected ovens, condensation of water on the surface of the dough delivers a lot of heat. The enthalpy of vaporization for water (2250 J/g), is more than five times the energy required to heat the same quantity of water from 0°C to 100°C (418 J/g) and is delivered directly to the surface of the dough when steam condenses. Steam does two things for you; it brings water directly to the dough which helps to fully gelatinize the starch forming a shiny, waterproof, gas tight membrane that prevents CO2 from escaping through the surface (thus forcing dissolved CO2 in the dough just under the skin to form blisters when it comes out of solution as the dough temperature rises to exceed the temperature at which the CO2 can remain dissolved). The cooked surface is also physically strong and cannot stretch to accommodate expansion of the trapped CO2 (oven spring) and will thus facilitate fracture along the lines defined by your lame when you slashed the dough (or randomly at weak spots if you forgot, or slashed ineffectively).
During the first few minutes in the oven, the dough is cool enough to condense steam on the surface, and the more steam there is in the oven the more effectively and rapidly it cooks what will become the crust. If there is inadequate steam, the dough will still cook, but the starch will not be fully gelatinized so that the crust is not as shiny or gas tight as you might desire and the coloration will be different and generally dull.
When the surface temperature of the dough gets high enough that it exceeds the local water vapor saturation temperature (oven dew point) steam no longer condenses on the crust. At this point, while the specific heat (cp) of unsaturated steam is somewhat higher than dry air (by about 2x), the dominant heat transfer mechanism in a non-convection oven switches over from phase change (condensing steam) to radiation (from the oven surfaces). In convection ovens, the size of the fan and the capacity of the heating elements will determine whether radiation or convection will be dominant. In most home ovens, the convection fan is adequate to maintain uniform temperature throughout and does increase heat transfer by about 15% above what it would be with radiation plus free convection, but does not provide sufficient air velocity to raise convective heat transfer to a point where convection dominates radiation as the mechanism for transferring heat to the bread. In commercial convection or combination ovens, the situation is reversed and since the heating elements and the convection fan are big and powerful, they transfer heat via convection considerably faster than radiation alone.
Gas ovens (with burners that share the bread baking volume) suffer from the absolute need to exhaust combustion gasses when the fire is on and in the process sweep out both the steam that is generated by combustion and any steam that is added to the oven (by both your steam generator and by evaporation from the bread dough itself). The conventional solution is to preheat the oven to very high temperature, include some additional heat storage capacity in the oven (tile, brick, stone, scrap iron), then turn off the gas and plug the vents after loading the bread until there is no additional value from further steam. At this point you can unplug the vents, re-ignite the flame, and remove your steam generator from the oven.
Crust thickness is determined by the depth to which the baking bread has been depleted of moisture, and is generally a function of both oven temperature and oven cycle time. If the oven is too hot, the bread will over-brown before it develops a thick crust. If the oven is too cool, the crust will be light in color even though it may be relatively thick.
When generating steam by boiling water inside the oven, some energy that would otherwise go toward raising the oven temperature is used to boil water. This can be a major factor in small ovens and is important to understand.
Bread loses about 15% of its initial weight to evaporation of water during the bake cycle, thus a 750g loaf will lose ~110g of water. It takes 2.13 BTU/gm to evaporate the water so you expend about 235 BTU in the process. That 235 BTU is about 68 watt-hours of energy, which you can allocate over the bake cycle and think of as reducing the effective power of the oven. For a 30 min bake cycle that is like reducing the 2500W heating element by 136w to 2364W except that the effective reduction is bigger at the beginning of the cycle than at the end because there is more water to easily evaporate at oven entry.
If you consume a pint (pound) of water in a steam generator, you will use 1000 BTU or 0.3 KWH to convert it to steam (plus 1 BTU for every °F that the initial average water temperature is below 212°F). A 2500W oven will take about 7 minutes to recover the heat lost to the steam generator, and for a 4.5 cu ft oven, it takes about 75g of water to produce enough steam to fill the oven. You will have to make an assumption about how tight your oven is but it would not be a bad assumption to guess that you lose one oven volume of steam per minute of active steaming. My observation is that after the first five minutes in the oven, the surface of the dough stops looking wet, and for rolls and small diameter loaves, they have completed almost all of their oven spring (note that there is an alternate view that says you should steam until the dough begins to brown – just figure out what works for you).
Seventy five grams of water takes 3.84 KW-minutes to boil, but you need 75g of steam per minute (about a pint for five minutes of steam if you leak at one oven volume per minute), so with a 2.5KW oven, if you don't want to substantially cool off your oven in the process of making steam, you need some energy storage in the oven. Lava rock has a cp of around 0.2 so it takes a bit more than a pound of lava rock at 400°F to generate 5 minutes of steam, but that is not unreasonable since you will heat the rock up during your normal pre-heat cycle (I am assuming it takes 1 hr @ 500°F to get the lava rock thermally charged to 400°F in a non-convection oven). And you will want to use boiling water to charge the steam generator so that you don't use another 20% of additional energy to heat the water up to boiling.


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This year, we are combining the Fall Festival with the Faith Formation Kick-off and the celebration of the completion of the church repairs and renovations. Also, we are celebrating the start of the new 5 PM Sunday Mass.
Each year St. Patrick's holds a parish festival that promotes friendship and festivity to all ages for not only the members of the parish but also to the wider community.
Games -Gift Baskets-Craft and Jewelry-Baked Goods-Kids' Toys and Books-Bouncy House-Raffle-Garage Sale-Hot Dogs-Hamburgers-Sausage & Peppers-Fries- Special Surprises and Much More!
Many hands and hard work go into creating this family day event. Almost everything is donated so there is minimal cost to the parish. Food, games, crafts, and many items for sale give people plenty of opportunity to have fun and to support the church.
Setup is on Saturday, September 17 at 9 AM and take down is on Sunday at 7 PM. Your help is deeply appreciated on these efforts.
Dot's Kids Corner is looking for gently used, clean children's toys and books. We also accept dressup clothes and dance outfits in good condition. Drop off for these items is in the parish center on Saturday, September 3rd, 9 AM to Noon and Saturday, September 10th from 9 AM to Noon and Friday, September 16th from 3 to 6 PM. Please contact Betsy Saucier at firstname.lastname@example.com 508-234-8403 or Barbara Brochu at firstname.lastname@example.com 508-266-0898 for pickup or more information.
If you believe in the reason why you are being asked to donate…you will truly enjoy doing so. Please consider donating a "Themed" gift basket and/or silent auction item for St. Patrick's Fall Festival. To kick off this year's gift basket fun... (Since it is an Olympic year), we will be giving out God's Gold, Silver and Bronze awards for the best themed basket! Show St. Patrick's Parish your part of their team! Show the parish your creativity! Go for God's Gold! Gift Baskets and Silent Auction Donations can be dropped off in the parish center between noon and 6:30 p.m. on Saturday, Sept. 17. Please contact Colleen Carse at firstname.lastname@example.com or Julie Cray at firstname.lastname@example.com or Mary Thompson at email@example.com if you would like to donate or have any questions. This year's basket/silent auction winners will be contacted on Monday, September 19, 2016 and pick up of the baskets will be at the rectory on that day and/or during that week.
"Treasure Trove" Yard Sale
First, a special "thank you" to all who contributed in whatever way to the success of last year's Yard Sale. This year the Yard Sale will again be located in the Rectory Garage. Due to limited space, in addition to the usual items that cannot be accepted (computers, printers, TVs, large sound systems) there will not be room for large furniture such as couches and large living room chairs, bedroom pieces, and exercise equipment. Mismatched and odd pieces of dish/glassware do not sell, but complete sets of same are always welcome. Volunteers are always needed and welcome to help sort, organize and price prior to the Festival. Donation drop-off dates at the rectory garage are: 9-Noon Sat. 9/3 and Sat. 9/10, and 3-6:00 on Fri. 9/16. Volunteers or questions…please contact Regina March (476-2236).
It's that time of year again and do we ever need your help!!!!!!!! This year we will be bigger and better than previous years. It is our mission to see if we can collect beautiful made items in a shorter period of time. But with the help of the good people of Saint Patrick's WE CAN DO IT!!!!!! Any homemade item whether it be sewing, knitting, painting, jewelry, etc. will be appreciated. Please consider helping. It takes a lot of time and effort for all the people running the festival but it takes the parishioners to make it a success!!!!!! Please come visit our table in the parish center on Saturday September 17th after the 4:30 Mass and on Sunday September 18th between 11-7. And once again this year we will have jewelry made from " Saint Patrick's bulletins" by Gail Lang. Donations can be dropped off at the rectory or please call Janet at 508-234-4865. Donations may be left in the parish center between noon and 6 PM the day before the festival, also. Thanks!


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Caraballo Business Licensing Services is owned and operated by Anthony Caraballo. Our company has over 25 years of experience serving the business licensing needs of restaurants, cafes, liquor stores, taverns, bars, grocery stores, delicatessens, and supermarkets. Caraballo Business Licensing Services has obtained THOUSANDS of licenses. The company offers a proven track record of efficiency with a reputation for honesty and integrity.
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All I can say is that over the past 10 years that I have known Anthony and his staff, they have been great professionals: extremely friendly, helpful and great people to go to for our professional business needs. The entire office staff is not only friendly and helpful, but great people too. I highly recommend all my friends to Anthony Caraballo.
I decided to buy a convenience store, but little did I realize the licenses and paperwork involved. A friend suggested that I call Anthony Caraballo. They were so helpful, always available & extremely knowledgeable. I was able to get my liquor, tobacco, food and lottery licenses quickly and without much fuss. The cost was reasonable. Truthfully, I believe it would have been pure stupidity to do it myself. Use a professional and save time, money and a headache. I highly recommend Anthony Caraballo and his staff. I really couldn't have asked for better service. Hats off to Caraballo Licensing Services!


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- DescriptionGeometry, Particles and Fields is a direct reprint of the first edition. From a review of the first edition: The present volume is a welcome edition to the growing number of books that develop geometrical language and use it to describe new developments in particle physics...It provides clear treatment that is accessible to graduate students with a kwledge of advanced calculus and of classical physics...The second half of the book deals with the principles of differential geometry and its applications, with a mathematical machinery of very wide range. Here clear line drawings and illustrations supplement the multitude of mathematical definitions. This section, in its clarity and pedagogy, is reminiscent of Gravitation by Charles Misner, Kip Thorne and John Wheeler...Felsager gives a very clear presentation of the use of geometric methods in particle physics...For those who have resisted learning this new language, his book provides a very good introduction as well as physical motivation. The inclusion of numerous exercises, worked out, renders the book useful for independent study also. I hope this book will be followed by others from authors with equal flair to provide a readable excursion into the next step. PHYSICS TODAY Bjoern Felsager is a high school teacher in Copenhagen. Educated at the Niels Bohr Institute, he has taught at the Universities of Copenhagen and Odense.
Key Features
- Author(s)Bjoern Felsager
- PublisherSpringer-Verlag New York Inc.
- Date of Publication01/01/1998
- LanguageEnglish
- FormatHardback
- SubjectPhysics
- Series TitleGraduate Texts in Contemporary Physics
Publication Data
- Place of PublicationNew York, NY
- Country of PublicationUnited States
- ImprintSpringer-Verlag New York Inc.
- Content Notebiography
- Weight1133 g
- Width156 mm
- Height234 mm
- Spine36 mm
Editorial Details
- Format DetailsLaminated cover
- Edition Statement1st ed. 1983. Corr. reprint 1998
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Huntsman Corporation
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Merry Christmas Card
Designer's Tip: Mat your papier tole in a contracting color to make it 'pop'.
Supplies: (Find these supplies and more at www.paperwishes.com)
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Here are two more photos of Irma Aguilar and Irma Gonzalez separately.
Irma Aguilar appeared in the U.S movie " All The Marbles". ( Kind of a cult movie for women's wrestling fans)
And last I read, Irma Gonzalez was still training wrestlers.
Irma Gonzalez in action:
technorati tags: lucha libre,mexico,wrestling,womens wrestling,female wrestling
Monday, July 30, 2007
More of Luchadoras, Irma Aguilar and Irma Gonzalez
Posted by Sabre Blade at 9:26 AM
Labels: female mexican wrestlers, female mexican wrestling, Irma Aguilar, Irma Gonzalez, lucha libre, luchadora, luchadoras, mexican female wrestlers, mexican wrestling, womens wrestling, wrestler, wrestling
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CITOH MODEL1550BCD Service Manual
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They have good collection of indian Anarkali style Churidar, young boys Sherwani, girls Churidar Salwar Kameez and Indian god statues. When I visited, I found a great variety of Indian clothing and Jewelry. I found great prices on indian clothing and Fashion Jewelry sets. I bought anarkali suit, Kurtis and fashion Jewelry sets. They just got a new shipment on Indian Kurtis and I got three. It was hard to pick which ones I wanted. There are a whole lot of different colors and sizes. The prices are so great.
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17. Levine Gifts
925 Kifer RdSunnyvale, CA 94086
1679 Hollenbeck AveSunnyvale, CA 94087
19. Snehas Gifts And Wine
1175 E Homestead RdSunnyvale, CA 94087
20. Our Lady Of Peace Catholic Gift Shop
2800 Mission College BlvdSanta Clara, CA 95054
From Business: * If You Are Seeking Any Catholic Books Or Gifts, Visit Our Gift Shop! * Ignatius Outlet * Baptism - Communion - Confirmation Large Selection Of: * Catholic Books…
21. ProFlowers | 7 Days Of Freshness Guaranteed
Serving the Sunnyvale Area.
From Business: ProFlowers Delivers! You instantly get 20% off gift orders over $39. No code required. Limited time only. We believe that flowers have the ability to create an em…
22. Barnes & Noble Booksellers
My experience is the stores are well stocked and comfortable, the sales are nice, and the staff unfailingly helpful and knowledgeable. Always a plea…
23. East West Bookshop Palo Alto
324 Castro StMountain View, CA 94041
24. Sendliquor.com
Serving the Sunnyvale Area.
From Business: We Welcome: Corporate Accounts, International Orders and Custom Needs. All gifts are delivered in a gift presentation with a personalized message card and can be …
25. Angelone's Florist | Fresh Flowers - Guaranteed
They were very helpful with from the original recommendations to confirming the delivery date and location. The arrangements were PERFECT! I heard…
26. America's Florist Gift Baskets
Serving the Sunnyvale Area.
From Business: Your satisfaction is guaranteed. We have a no-strings attached money back guarantee. Our goal is to not only meet your expectations but to exceed them. We have be…
27. Fleurty
If you like unique, contemporary flowers, FLEURTY is the place for you! It was my daughter's birthday and as I live over 400 miles away and couldn't…
28. Cosmos Gift Shop
Amazing selection including houseware, cosmetics, high-end knits, and handbags. I purchased a Zojirushi rice cooker and lunch thermos here. The pric…
29. Hallmark Gold Crown
A bit expensive, but the selection of different gift items is pretty good. The greeting card selection is huge.
30. Cream Of Crop Photo
280 Easy StMountain View, CA 94043
If any one is looking for men's kurta, you would find it in this shop. I was looking for a kurta from quite some time, finally I found a nice kurta in reasonable price in this shop. Its a very nice shop. They have very good collection of men's kurta. Moreover, to my surprise they had a tailor too, who fixed my kurta in no time. I am very happy with this shop. I recommend you all guys to check out kurtas for yourself in this shop.
I was looking for a roti maker for a long time and couldnt find this in any of the other shops. I was so happy to find it here. They mainly have all Indian appliances When I need a replacement part for my pressure cooker or mixer grinder I come to this place and they always help me out. There are many other Indian items and appliances that you can get here. Its a truely unique shop.
I went to east n west store they were having a designer sarees with catalog. It was so easy to choose and the staff was so helpful. They were having matching accessories also so i dint have to go anywhere else. I am very much satisfied with the shopping and i will always come here to buy traditional clothes
A discount store where you can get great bargains on name-brand items. Be prepared to look through all the aisles. The four, instead of five, star rating is because of the cluttered aisles and the addition of clothing racks. They have great holiday items at big discounts.
I bought a saree from this shop and I loved it. This shop has lot of variety of sarees and anarkali suits. it also has good collection of jewelry and ethnic wears for kids. i would recommend this shop to all the ladies and girls.
Beautiful kurtis. Nice collection of gorgeous and designer kurtis. I was looking for a tunic and found a nice selection in my size.They were also having matiching leggings also. Friendly service. I'll be back.
I took my brother and my husband here and the servic was excellent and my husband is very picky out his suits but he loved this store. The price is affordable and it's the only place we go.
great selection of party wear women dresses at lower than market price. good customer service. we just went for checking dresses and end up getting two.must go place.