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Magellan Scholars get research experience
By Jeff Stensland, firstname.lastname@example.com, 803-777-3686
Theatre major Kathryn Atkinson caught the research bug during her first year at USC. Encouraged by a professor, she worked with a local elementary school to test self-perceptions of student actors performing in a production of "Seussical."
"I have taken so much away from the research experience because I was able to teach, direct, research and serve my community through doing what I love," Atkinson said. Now in her third year at USC, Atkinson is one of 84 students recently named a Magellan Scholar for the spring 2013 semester. The Magellan program supports students interested in working directly with faculty mentors on a variety of research projects.
Atkinson, who now will research the Stella Adler approach to method acting, also serves as an ambassador for the Magellan Scholars program. She said undergraduate research has helped her become a more focused student. "Of course I never had to wear a lab coat, but I was still challenged to use my observations, notes, surveys and interviews," she said.
Julie Morris, USC's director of undergraduate research, said the Magellan program is ideal for inquisitive students who want to learn about research methods and boost their marketability after graduation. This spring's group of scholars comes from seven USC campuses with a wide variety of majors, including theatre, business, music and religious studies.
"There is a perception that research is confined to a lab," Morris said. "While the science and technology fields are a big part of the research at USC, we encourage students from all disciplines to ask questions beyond the classroom."
The Magellan Scholars are named twice a year, in the spring semester and summer/fall semesters. Recipients can receive up to $3,000 to be used for materials and supplies, travel and/or salary. Since its inception in 2006, 841 undergraduates and more than 400 faculty members have participated in the program.
Students interested in applying for the program are required to attend a short informational workshop. Workshops for the summer/fall Magellan programs begin this month. Visit http://www.sc.edu/our/magellan.shtml for more information. Click here to view a video about Atkinson's research.
News and Internal Communications


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Mary Katrantzou Fall 2011
Rarely does a fashion audience get to witness the career of a designer move onto a whole new plane before its very eyes, but that's just what happened this morning when Mary Katrantzou's collection took to the runway. All the most original ideas are the ones you'd rule out as even possible contenders for desirability—like making clothes in the shapes and patterns of Chinese porcelain, Fabergé eggs, Meissen, coromandel screens, and an entire imaginary collection of objets d'art, for goodness sake. But that's exactly what Katrantzou dared to do, in a far more audacious and brilliantly thought-through sequel to her homes-and-interiors-inspired spring show.
To be fair, she already knew eyes were upon her with this collection—many far more senior designers have been remarking that her exceptional spring show was their favorite, and the collection's been in demand editorially. What she needed to do this time was prove a) that she could surpass herself on the creative front, and b) simultaneously demonstrate that she could also make herself commercially credible by showing things people can really put on. Tall order from a young designer with a brilliant talent for print (she does everything herself, in the computer) who began only four years ago, straight out of Central Saint Martins, by making simple shift dresses with images of perfume bottles on them.
But Katrantzou triumphed in both ways. She'd started off looking at the homes of Diana Vreeland and Coco Chanel, and "imagining a luxurious apartment inhabited by Babe Paley or the Duchess of Windsor." With an extraordinary control of rich and delicate color—pale pinks, violet, aquamarine, carmine yellow, and red—she turned what could have risked being pure costume, or an irritating display of "conceptual" art, into a real proposition that had the women in the audience on the edge of their seats wanting to buy into it.
And you could: not just Katrantzou's flower-printed chiffon shirts, but also a brand-new series of Lurex-shot knitted dresses, leggings and cardigans, as well as her printed velvet tunics, and a particularly beautiful yellow Chinese porcelain–printed biker jacket and, later, a couple of below-the-knee flattering, fluttery high-waist satin dresses.
In this, the first season in which she's succeeded in placing her commercial pieces within the broad sweep of her vision, Katrantzou says she feels she's "morphing." Not that there isn't a market for those other mind-bending dresses made with skirts shaped like Qing Dynasty bowls, or coats made to imitate Fabergé eggs—they're likely to go to exactly the same collectors of clothes as the 24 wealthy women who asked Katrantzou for bespoke lampshade skirts last summer.

subset: commoncrawl


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One of the greatest secrets distinguishing believers from non-believers is the difficulties, troubles and sicknesses they encounter in the life of this world. Things that lead to denial in some people are blessings for Muslims and means whereby they draw themselves closer to God. This is the secret of the test, through which believers live completely different lives in this world to those of the deniers.
Sickness, and especially serious illness, is a special test that only the person involved fully knows and experiences, the sufferings of which only that person feels. Like everything else, however, sickness comes from God. And the cure also comes from Him.
Patience in the face of sickness, proper fortitude in the knowledge that sickness comes from God, is a trait unique to true, sincere, honest Muslims. Our Almighty Lord refers to the Prophet Ayyub as an example:
"And Ayyub when he called out to his Lord, 'Great harm has afflicted me and You are the Most Merciful of the merciful,'
We responded to him and removed from him the harm which was afflicting him and restored his family to him, and the same again with them, as a mercy direct from Us and a Reminder to all worshippers." (Sura al-Anbiya', 83-84)
A Muslim knows that troubles and difficulties, as well as blessings, all come from God and that they represent a special test. He knows that because of his love of and faith in our Lord he must display a proper fortitude in the face of troubles. He is aware that this patience is an indication of his love and friendship for God. He knows that they will come to an end simply by God so commanding, that their existence is a secret of the test and that since they are desired by God they must be regarded as blessings. The patience and submission exhibited in the face of difficulties by someone possessed of that awareness is not something that can be managed by those who are not sincere.
For the great majority of people, sickness and trouble are reasons to sulk with God and even to deny Him (God is beyond that). Even some people who describe themselves as Muslims may draw apart from belief in God by regarding troubles as terrible woes visited on them by Him and thus distance themselves from the duties incumbent upon all Muslims.
These situations, which true Muslims regard as tests and blessings, the recompense for their patience in the face of which they are told will be paradise, are generally treated as instruments of denial and rejection by people who hold contrary views. There is no doubt that the latter is a defective and corrupt perspective that will lead to grave losses in this world and the hereafter.
The Prophet Yusuf chose to reject the desires of the governor's wife and to face imprisonment, even though he was totally guiltless. And he lingered there, unjustly, for many years. Looked at superficially, abandoning worldly interests in favour of years of imprisonment is not something that is possible for people who do not have a proper fear of God and who have not grasped the secret of the test. But because of his love and profound fear of God, the Prophet Yusuf was aware that such a circumstance had been specially created for him and that he was being tested. He was aware that there was a particular significance and wisdom behind our Lord, who would also create the finest of blessings for him, creating those particular circumstances at that moment. He had faith that his recompense would be infinite blessings in the hereafter, and his powerful love of God led him to behave in the most correct way.
In order for people to be able to see the secret of the test, to respond to difficulty and sickness with virtue and thanks, and to demonstrate the proper submission, they must first fear God. Knowing that all things come from God and that God will create a solution to all difficulties is of course one of the paths leading to the greatest salvation. Our Almighty Lord reveals in His verses:
"We will test you with a certain amount of fear and hunger and loss of wealth and life and fruits. But give good news to the steadfast: Those who, when disaster strikes them, say, 'We belong to Allah and to Him we will return'." (Surat al-Baqara, 155-156)2008-10-18 18:40:35


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Great dying produced mobile creatures, according to an article in ABC (Australia) News in Science and Science vol 314, p1289, 24 Nov 2006. The "Great Dying' is a term commonly used for a mass extinction believed to have occurred at the end of the Permian age, about 250 million years ago, that wiped out approximately 95% of the Earth's marine species and 70% of its land species. Scientists at James Cook University, Queensland, Australia and the Field Museum, Chicago have carried out a statistical analysis of the number and type of organisms over the past 540 million years using information from the Paleobiology Database. They analysed 1176 fossil assemblages of marine life from Cambrian to recent and came to the conclusion that immobile creatures such as crinoids and stationary shellfish that were mainly filter feeders were largely wiped out and were replaced by mobile creatures, such as crabs and snails. According to Peter Wagner of the Field Museum, the results "show that the end-Permian mass extinction permanently altered not just taxonomic diversity but also the prevailing marine ecosystem structure." As such, scientists claim it is a "warning on how we treat the ecosystem now". Wagner commented: "Studies by modern marine ecologists suggest that humans are reducing certain marine ecosystems to something reminiscent of 550 million years ago, prior to the explosion of animal diversity."
Editorial Comment: We don't hear any evolutionists claiming to be excited about all the new species that will evolve after the current reduction of modern ecosystems. The fact is, losing 95% of marine species is the opposite of evolution. Extinction means that whole species have died out permanently. This may leave unoccupied spaces in the environment, but that cannot produce new living things. Furthermore, finding different fossils in Permian and Triassic rocks is no proof that one evolved into the other. These rocks were given different names because geologists saw that they had different fossils in them, not because anyone observed Permian fossils evolving into any other type of fossils. (Ref. ecology, catastrophes, taxonomy)
Evidence News 24 April 2007


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Tell you what Mr shit troll is still shit, tell me what gym you train at, what nights, I'll call them to verify it, then (lets pretend they say you do go there when we both know you dont) I will come up and roll with you, spar with you, whatever the fuck you like as long as it doesnt involve you sucking my cock to get your protein.
So put up or shut up troll boy.
Sig awaiting witty quote from someone.
http://www.facebook.com/craig.st.clair666 ME
"That was how i got my first soapy titwank!
Listening is cool and shit." BlackdogMMA
I dont even know why I am responding anymore to this tard, he's so shit its shit piled on shit with a splash of shit topping.
Nice to see he responded eh.
Hope he fucks off now.
Sig awaiting witty quote from someone.
It appears that Shit troll is effective
"I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me." - Hunter S. Thompson
Nah, I only give shit to trolls, they dont count as human.
Sig awaiting witty quote from someone.


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Python is a interpreted programming language. You make it executable and run it like a bash script.
Hello all.
Im working my way through the book The basics of hacking and penetration testing by patrick engebretson, testing against a windows vista machine (no service pack) on an offline network. I was using nessus against the machine as he does in the book hoping to find a high priority exploit allowing the remote execution of code and i did (MS07-063). In the book he fires up Metasploit and searches for the vulnerability and finds it. Despite updating Metasploit the vulnerability i found does not exist in its database. I also searched for the CVE and BID numbers of lesser exploits but no luck. I managed to find some proof of concept code for MS07-063 that was written in python so im now trying to compile it as an exploit, but this has left me with questions and im finding it very difficult;
1. do i save the code in python to a file then run Gcc to compile it? (im assuming Gcc is a program not a command
2. is sending the exploit as simple as filling in the host details in the code, compiling it, then executing to send the code?
Forgive the newb questions iv got a little out of my depth lol. Im thinking of trying to find an old unpatched xp machine and scan that instead so i hopefully win a little and establish a reverse shell. However i figured ill learn more by asking and trying these sorts of things.
Python is a interpreted programming language. You make it executable and run it like a bash script.


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Results 1 to 7 of 7
Thread: Hello from the Philippines
Hybrid View
27th February 2012 12:30 PM #1
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- Feb 2012
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Hello from the Philippines
Hello Everybody...
I'm Corrie. I live here in the Philippines. I worked for 26 years in a Multinational Life Insurance Company.
I got married last 1999. But unfortunately, on my fifth month of pregnancy, I had a miscarriage.
And, I had that marriage annulled last 2004.
I have a lot of questions regarding pregnancy, I hope this website would shed light especially on my miscarriage.
It is a pleasure to be here. And, I'm looking forward to added knowledge that would benefit not only me, but my friends and relatives as well.
Thank you..Sincerely..Corrie
27th February 2012 10:06 PM #2
Dear Corrie,
Welcome to the forum! I look forward to getting to know you on here.
I'm so very sorry to hear you lost your baby in your pregnancy. My thoughts are with you. I hope you can get some support from this forum from others who have also experienced tragic losses.
Best wishes,
29th February 2012 03:46 AM #3
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- Feb 2012
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thanks so much..Warmest Regards to you and your family..
27th February 2012 10:51 PM #4
I'd also like to welcome you to the forum Corrie. We are hear to answer your questions and provide support.
29th February 2012 03:47 AM #5
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- Feb 2012
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Thanks a lot...It's nice to be here at this website..
1st March 2012 03:56 AM #6
- Join Date
- Jan 2012
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- 1,936
Welcome to the forums, Corrie! I'm looking forward to getting to know you and will do my best to offer some times on how to avoid miscarriage in the future.
Warm regards,
1st March 2012 09:50 AM #7
- Join Date
- Feb 2012
- Location
- Cronulla, Sydney NSW
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- 17
Welcome Corrie, we are happy to have you here


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Regarding the ongoing discussion of letting people out of line to go pee or not letting people back in afterwards: I just spent today up at Six Flags Great America. They have a really simple policy: No line jumping, whatsoever, for any reason. No holding places in lines. If you get out of line, you go back to the end of the line. Period. And guess what else? I didn't see anybody complaining about this policy at all, even to their friends.
I'm former IRT (and hopefully future IRT, I would love to come back), and in my opinion, I see absolutely no problem with this policy. It is not unreasonable to expect people to have the presence of mind to take care of bodily functions such as eating and peeing before they get into a line that they know may last 30-60 minutes, or before they go into an event which they plan to attend for two or three hours. I do realize that with the Soap Bubble, being a rave, hydration is important, and I do understand that emergencies of a bodily variety may arise, and (if the reports on this thread are true -- I haven't heard anything official) I support Rosa's efforts to change the way we handle those events. I also understand that the Soap Bubble is not the only place that this issue arises, but since this thread is regarding IRT and the original issue was with the soap bubble line, that's what I'm talking about here and now.
A lot of people seem to take issue with the line of "the congoer was acting foolishly." I don't recall the post but somebody said it was unfair and offensive to say that. Honestly, though this opinion may offend someone, I have no problem stating that I believe that it is neither unfair nor untrue to claim that someone who can't follow the rules and who can't see past their own nose as to why these rules might exist is being foolish.
Note that I am not saying that it is foolish to need to pee. I am saying that it is foolish to demand that an exception be made to the rules for you. Note, also, that I am not saying that everyone who was in that situation was being foolish. Nor am I saying "oh man, all the congoers suck," because that's not true. As an IRT vet I can say that it is a few bad apples that make everyone else's time worse. For example, if people didn't try to sneak in to the Soap Bubble every year, we wouldn't have to have these rules. But until ALL the congoers are as wise and and honest as MOST of the congoers, those idiots are going to require us to create rules that are a pain for the rest of you. That's unfortunate, but it's a fact of life and it occurs everywhere else in the world too.
[Edited 6/4/08 to clarify that this is my opinion, and added language in blue for even more clarification.]
FlyingElf, on May 28 2008, 03:02 PM, said:
FlyingElf, the Standard Operating Procedures for IRT have this to say about room parties. Whether or not they are supposed to enter your room depends largely on probable cause, or whether we have a reason to believe that there is underage drinking going on in the room. If we have no reason to suspect that there is underage drinking going on, we are supposed to verify that you are checking identification at the door AND that you have a way of marking underage vs. of-age attendees in the room. If you are not doing so, you may be searched by Hotel Security or by Rosemont Public Safety, which is not our call and which we cannot prevent. On the other hand, if we DO have a reason to suspect that underage drinking is going on, IRT has the right to enter the hotel room because it counts as an "open room" of the hotel by hotel policy. (By admitting members of the general public to your room, as opposed to only the people on the account, the room becomes an open room of the hotel, just like a meeting room. This is how the hotel gives the convention the right to enter the room, which is how we get that right. I'm not an expert in hotel policy, I'm simply repeating what is in the manual, so if you have questions about this, please PM me and I'll look into it further.) If IRT does enter a room, they are supposed to politely ask the people who are suspected of being underage for ID.
So in your situation it sounds like, basically, that the issues were that a) IRT may not have had probable cause to enter the room, B) IRT was not polite while doing so, and c) IRT was demanding ID from everyone instead of just the people suspected of underage drinking.
There is not much that I, personally, can do to rectify this situation, because I am no longer IRT. However, I do keep in touch with the people who are working on the training curriculum for next year. I'll see if I can make sure that they cover this topic more thoroughly.


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Toggle: English / Spanish
Graft-versus-host disease (GVHD) is a complication that can occur after a stem cell or bone marrow transplant. With GVHD, the newly transplanted donor cells attack the transplant recipient's body.
GVHD may occur after a bone marrow or stem cell transplant in which someone receives bone marrow tissue or cells from a donor. This type of transplant is called allogeneic. The new, transplanted cells regard the recipient's body as foreign. When this happens, the newly transplanted cells attack the recipient's body.
GVHD does not occur when someone receives his or her own cells during a transplant. This type of transplant is called autologous.
Before a transplant, tissue and cells from possible donors are checked to see how closely they match the person having the transplant. GVHD is less likely to occur, or symptoms will be milder, when the match is close. The chance of GVHD is:
There are two types of GVHD: acute and chronic. Symptoms in both acute and chronic GVHD range from mild to severe.
Acute GVHD usually happens within the first 6 months after a transplant. Common acute symptoms include:
Chronic GVHD usually starts more than 3 months after a transplant, and can last a lifetime. Chronic symptoms may include:
Several lab and imaging tests can be done to diagnose and monitor problems caused by GVHD.
A biopsy of the skin, mucus membranes in the mouth, or other parts of the body may help confirm the diagnosis.
After a transplant, the recipient usually takes drugs that suppress the immune system. This helps reduce the chances (or severity) of GVHD.
A number of medicines and other treatments are often started after the transplant. You will continue taking the medicines until your health care provider thinks the risk of GVHD is low. Many of these medicines have side effects, including kidney and liver damage. You will have tests to watch for these problems on a regular basis.
Treatment of chronic GVHD includes prednisone (a steroid), or the same drugs that suppress the immune system.
How well a person does depends on the severity of GVHD. The outlook is better for patients who receive closely matched bone marrow tissue and cells.
Some cases of GVHD can damage the liver, lungs, digestive tract, or other body organs. Patients may also be at risk for severe infections.
However many cases, acute or chronic, can be treated successfully.
Successful treatment of GVHD does not guarantee that the transplant itself will succeed in treating the original disease.
If you have had a bone marrow or stem cell transplant, call your health care provider right away if you develop any symptoms of GVHD or other unusual symptoms.
Chinen J, Buckley RH. Transplantation immunology: solid organ and bone marrow. J Allergy Clin Immunol. 2010;125:S324-35. PMID: 20176267 www.ncbi.nlm.nih.gov/pubmed/20176267.
Sykes M. Transplantation immunology. In Goldman L, Schafer AI, eds. Goldman's Cecil Medicine. 24th ed. Philadelphia, PA: Elsevier Saunders; 2011:chap 48.
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The film adaptation of the bestselling book about a young bibliophile and the Jew she hides during World War II opens this weekend.
Markus Zusak's acclaimed novel, The Book Thief, could neither compare with nor replace the first-person reality of The Diary of Anne Frank. The success of the 2006 book does demonstrate, though, that younger generations will identify with and embrace a contemporary, accessible introduction to the Holocaust.
The moving film adaptation of The Book Thief, opening Friday, Nov. 15 and appropriate for adolescents, tilts slightly more toward a coming-of-age story than a Holocaust film. There's no question, though, that it's the major Jewish-themed film of the year.
"I did want to avoid the Holocaust-movie approach because it's been done so well at times," director Brian Percival said in an interview in San Francisco the day after The Book Thief opened the Mill Valley Film Festival last month. "I was never going to make another Schindler's List. This film was not about that. This film really was about the human triumph."
The Book Thief recounts the saga of Leisel (played by Sophie Nélisse), a girl raised by foster parents in a German town during World War II. For a chunk of those harrowing years, the Hubermanns (a kindly Geoffrey Rush and a gruff Emily Watson) also hide a young Jewish man named Max Vandenburg (Ben Schnetzer), who nurtures Leisel's budding imagination and nascent love for words and stories.
"Max is so important because he shows Liesel a different way to think about the world," Percival explains. "There's a beauty about his outlook that we find very engaging and Liesel finds engaging enough to invest in it and believe what he says. It's because of Max's inspiration that she sees the world in a different way and has the life that she does eventually have."
Academy Award-winner Geoffrey Rush, who played the gifted pianist David Helfgott, the son of Holocaust survivors, in Shine, says he was deeply affected by the experience of shooting The Book Thief in Germany.
"Standing four or five months in Berlin and [surrounding] locations, you could feel on a daily basis the city itself coming to terms constantly with the depth of its history of the last century," Rush says.
"It was an intriguing journey to the dark side of what human behavior can become," he muses. "It's something you have to constantly come up against in yourself, in your thinking. Germany under the rule of the National Socialists went in a particular direction and you could see how people had to make a choice: 'Do I survive, do I protect my family, what do I do?' That invites you in, whether it's as a reader of the book or a viewer of the film, to go, 'On what side of the fence would I fall if I was faced with those crucial dilemmas?' "
The Book Thief includes wrenching glimpses of Kristallnacht and the deportation of the Jews, but the most harrowing scene is a book burning in the town square capped by the German national anthem.
"We looked at other locations but it felt to me that there was an authenticity to shoot in Germany," Percival says. "Filming with a predominantly German crew, I would gauge reactions as to what they felt, and that in a way would influence and, perhaps not color, but make me think about the way I approached certain scenes. There were tears of shame running down the crew members' cheeks when we were filming [the book-burning scene]. They were being forced in some ways to confront what their forefathers had been responsible for, and that was quite a moving experience."
The Book Thief marks Percival's feature directing debut after a decade of excellent work for British television that included a splendid adaptation of Charles Dickens' The Old Curiosity Shop and half a dozen episodes of the hit series Downton Abbey. He clearly has an appreciation for past events and how they reverberate through time.
"Ordinary people can be corrupted into believing that the worst atrocities are the right thing to do," Percival says. "That is the key, to learn that they should never, ever happen again. If a younger generation sees this film and realizes how a society can be manipulated into believing in something so wrong, then that's not a bad thing."
The Book Thief opens Friday, Nov. 15 at The Ritz Five in Philadelphia.
See a review of the inspiration for the film, Markus Zusak's novel, here.


text: OverviewBack to top Desert Essence - Aroma Essence Towelettes, Lavender, Tea Tree & Palmarosa - 25 Towelette(s) Item# :60085UPC# :718334305172 Brand:Desert Essence Size/Form:25 Towelette(s) Desert Essence Aroma Essence Lavender, Tea Tree & Palmarosa Towelettes - 25 Towelettes Desert Essence's Aroma Essence Towelettes are made from a refreshing blend of essential oils to cleanse and soothe your skin. Desert Essence Aroma Essence Towelettes are great for the entire family and are convenient enough to keep in your car, purse, or backpack. Use Desert Essence Aroma Essence Towelettes for a variety of tasks, or any time you want your skin to feel refreshed and revitalized. Desert Essence Aroma Essence Towelettes are also great for airplane travel. Desert Essence Aroma Essence Towelettes are perfect for healthier lifestyles and those on the go. Clean Face, Hands, and Body Refreshing, Soothing Cruelty-free and Biodegradable No Detergents or Synthetic Perfumes Contains Tea Tree Oil, Lavender & Orange Extracts and Other Natural Ingredients Frequently Asked QuestionsDo they do animal testing on any of their products?No, as company, they do not believe in animal testing of any of their products or ingredients used in making them. They require all our ingredient suppliers to abide by this same principle. Are their products 100% Vegetarian?All their products are 100% vegetarian.Are all their products Vegan?While all their products are 100% vegetarian, not all are vegan. The Organics line is 100% vegan. Although several of thier products have small amounts of beeswax and honey in their formulas, no animals are ever harmed to get these ingredients.Are their products Gluten Free?Most of their products and all of their Organics line are Gluten Free. Please refer to packaging to determine if product is gluten free or not.What is the shelf life of DE Products?Most of their products have a 3 year shelf life.Producct PackagingIs the packaging recyclable? BPA free?All their tubes, bottles, and caps are recyclable and free of BPA. Refer to packaging for recyclability information. For example, in the Organics line, the tubes are #2 HDPE, while the caps are #5 PP.What is the difference between their different Tea Tree Oils?Their Tea Tree Oils vary based on how they are grown and harvested. All are subject to the highest quality standards possible, including terpinen-4 levels of 38+ and low cineole levels of less than 3%. Their 100% Australian Tea Tree Oil is grown and harvested conventionally. Their growers are certified under the Code of Practice that sets guidelines for Tea Tree production and quality. This oil is steam distilled and no chemicals are used in the process. Sustainable practices are used, including use of solar energy, state of the art irrigation, and minimal pesticides. Their Eco-Harvest Tea Tree Oil is grown on an environmentally sustainable, ecologically responsible plantation that is aligned with a USDA Organic operation, but is NOT USDA certified. Their Organic Oil is USDA certified and grown under the most environmentally sustainable, ecological, and responsible practices. No chemicals, pesticides, or herbicides are used on the farm, which is surrounded by protected government land. Rain water is used instead of an irrigation system, cows are used to graze and control weeds and grasses, and a wood-fired burner is used to steam distill the oil.Is their Tea Tree Oil steam-distilled?Yes, their tea tree oil is steam-distilled, and no chemicals are used in the process.What is the chemical composition of our Tea Tree Oil?Tea Tree Oil is made up of over 300 chemical compounds. The most important of these are Terpinen-4, which is responsible for antiseptic action, and cineole, which can be responsible for skin irritation. They require our tea tree oils to have Terpinen-4 levels of 38% and over, which is well above industry average. The cineole levels are kept low at less than 3%, which are well below industry average.How should Tea Tree Oil be used?Tea Tree Oil should always be diluted with water, a carrier oil, or other liquid before applying to skin. Test on a patch of skin before applying. Avoid getting into eyes. Review product instructions and warnings before use.JOJOBA OILIs the 100% Pure Jojoba Oil cold-pressed or chemically extracted?Their Jojoba Oil is cold-pressed and no chemicals are involved in the extraction process.Will refrigerating my Jojoba Oil extend the shelf life?The shelf life of their Jojoba Oil is 3 years. Storing it in the refrigerator can extend its shelf life by as much as 1 year. Please note that the oil will solidify when exposed to cold, but will return to liquid at room temperature, without affecting the quality of the oil.What are some of the uses of Jojoba Oil?Jojoba Oil has many useful applications. It can be used as a deep conditioning treatment for hair, skin moisturizer, or even as a shaving prep.What is the difference between the Organic Jojoba Oil and the Non-Organic Jojoba Oil?Organic Jojoba Oil is certified by the USDA Organic as meeting strict ingredient and processing standards, including no use of pesticides, fungicides, and any other chemicals. The conventional Jojoba Oil is extracted without any chemicals, but is not certified under the USDA organic standard.SHAMPOOS & CONDITIONERSCan I use any Organics shampoo on color-treated hair?For color-treated hair, we recommend using the Italian Red Grape Shampoo and Conditioner, which were specially formulated to protect against sun damage and fading. 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Essen1's NY-style pizza project
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Location: SF Bay Area
Essen1's NY-style pizza project
March 01, 2009, 05:34:26 PM »
Hi folks...
Well, since the weather hasnt been playing along during the last few of months - too much rain, too cold and windy I had the chance to focus on baking pizza in my home oven, instead of using my LBE outdoors. That allowed me to play around with new flours such as the Stone-Buhr from Washington State, and on a couple of rare occasions, freshly milled, or self-milled at my grocery store I should say, Montana Wheat flour.
I didnt like the MWF, but the Stone-Buhr has potential, although it is made from the MWF. I particularly liked the browning capabilities of the SB flour and the higher protein content (up to 14%), even though my first pie I made with SB flour didnt turn out the way I wanted it to. But the rest of the batch did, probably due to the fact that I allowed more rise time (one more day in the fridge).
I would have to look a bit deeper into the flour and its complete potential in regards to flavor, handling and baking characteristics, compared to the KABF, which I have been using almost exclusively.
Anyway, I focused the last couple of months on making an authentic NYC-style pizza, or at least try to get close to it, and I think so far Im on the right path. I do think though that my formula needs some minor adjustments, but Im happy so far that my pies displayed some of the NYC pizza characteristics such as the slices being foldable, their floppiness at the tip, the chew and crunch when you bite into them and the thinness, of course.
I have also tinkered around with different bake times, 7, 9 and 11 mins, with roughly a minute each under the broiler to finish the pizza off and to give it some additional color; fermentation times, ranging from 3-5 day cold rises to 24 hr doughs and the shortest was a 7 hr emergency dough. The cold-rise doughs had the best flavor, no doubt, but I also was surprised how well the shorter fermented doughs turned out, not so much in flavor but in handling and oven spring. Those short-term doughs are good if you crave a pie on the fly. The only problem I ran into recently and I still dont know if it was the yeast or perhaps a bad batch of flour, was that that particular batch came out flat and didnt show as much rise as I liked to have. But I digress.
Another thing worth mentioning is that when using the broiler I tend to let the pizza rest outside the oven for about a minute to two minutes. In doing so, I noticed that a shorter time is required under the broiler than moving the pizza straight up from the stone.
I also gave different mozzarella brands a go and found that Trader Joes had the best overall value for the money, especially their fresh mozzarella balls and logs. However, for the NY-style pizza I used a blend of TJs low-moist. /part-skim mozzarella and TJs whole milk/low-moisture mozzarella, with a few little pieces of fresh mozza thrown on top before it went under the broiler.
Having used Polly-O, the Precious brand and imported mozzarella in the past, with great results, I think the TJ combination is so far my favorite when it comes to use in a home oven. I dont think, though, that blend would be suitable for the LBE. For that, Ill probably use the TJ fresh mozza log. And since TJs sells plum tomatoes (28oz ca / $1.99) I thought I see how they turn out in my sauce but I wasnt really that impressed. 6 in 1 is still my first choice for the sauce.
Anyway, here are a couple of dough formulas I used, to try to replicate a NY-style pizza:
Stone-Buhr Flour (3 balls , 14, 325gr. each, Bake time: 9 mins)
577 gr. Flour (100%)
363 gr. Water (63%)
17 gr. Sea salt (3%)
12 gr. Olive oil (2%)
3 gr. IDY (0.5%)
3 gr. Sugar (0.5%)
The outer crust turned out to be a tad too hard and dry but that could adjusted with a shorter bake time. The taste was great, though.
King Arthur BF (3 balls, 14, 325 gr. each, Bake time: 7 mins)
587 gr. Flour (100%)
370 gr. Water (63%)
9 gr. Sea salt (1.5%)
6 gr. Olive oil (1%)
2 gr. IDY (0.3%)
No sugar this time.
The crust turned out amazingly good. It was foldable, had a nice flavor and chew to it and the outer crust wasnt tough and dry like the one with the SB flour. I do think though that the SB flour is a good alternative to KABF, if that shouldnt be available.
Despite all the nice characteristics both crusts displayed, I still would like my crust to be a bit more airy and lighter.
Any suggestions are more than welcome.
Some pics (1st one is the Stone-Buhr, rest KABF)
SBF Pie.jpg
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KABF NY Skin.JPG
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KABF NY slice1.JPG
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KABF NY slice2.JPG
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Re: Essen1's NY-style pizza project
Reply #1 on:
March 01, 2009, 05:54:39 PM »
I like the looks of the KABF pie. The dough formulation you used for that pizza is very close to the basic Lehmann NY style.
From what I have seen of the NY style pizzas in my visits to NYC, and from I have heard those who have spent meaningful parts of their lives in NYC, the NY style pizza and, in particular, the NY street style, does not have a large rim. However, I know that a lot of our members like that. What you could try is to keep your hydration at the present value, and maybe even a bit higher if you can manage it, jack up the amount of yeast, maybe to something over 1% IDY, and shoot for about one day of cold fermentation and possibly two days. I would try to keep everything on the cold side, especially if you want to extend the fermentation beyond one day to get more byproducts of fermentation to contribute to the flavors, color, aroma and texture of the finished crust. Once you see the results and have a chance to analyze them, you can decide in which direction to take your dough formulation the next time. Most professionals wouldn't use the above regimen because the dough balls will expand a lot more than desired for a commercial operation and require too much attention. They want their dough balls to be well behaved and just quietly sit there in a rather comatose state until they give up their lives to customers. In a home setting, our dough balls don't have to extend the same obeisance and we will usually be more tolerant of misconduct.
Last Edit: March 01, 2009, 06:04:58 PM by Pete-zza
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Re: Essen1's NY-style pizza project
Reply #2 on:
March 01, 2009, 06:24:45 PM »
Thanks for the suggestions. I always appreciate them.
I currently have two dough balls in the fridge...well, one's out on the counter to come up to room temp, where I have increased the IDY amount to 3 gr. in the KABF formula. I did keep the hydration level as is, though, but will follow your direction and increase it to 64% percent.
I have numerous notes scribbled down on cue cards and just yesterday bought a notebook to organize them a bit better and to have something other than loose cards handy in the kitchen when making a new dough.
I also followed Tdeane's suggestion regarding the mixing when using a KA mixer, 2 mins mix - 20 mins rest followed by a 15 min knead. I saw that Alton Brown recommended almost an identical procedure in one of his "Good Eats" episodes. The dough that came out of the mixer was very soft and almost "silky" in nature. I have usually used a shorter mixing time with my previous doughs, including the ones pictured.
I'll take more pics of the pie from tonight and hopefully I'll get closer to my goal.
What about sugar in the KABF formula? I have a feeling that the sugar added a bit to the toughness/dryness of the SBF crust. Could that be the problem?
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Re: Essen1's NY-style pizza project
Reply #3 on:
March 01, 2009, 07:30:47 PM »
Autolyse and similar rest periods are an effective way of getting good dough volume and a decent crumb texture and color. But I have always had mixed feelings on the use of autolyse in the context of pizza dough as opposed to bread dough, which is where the concept of autolyse originated. On the one hand, I like the concept of autolyse and its effect on reducing production time and reducing oxidation of the dough and protecting carotenoids, and also producing a crust with greater volume, a good cell structure, and a more supple crumb (at least according to Professor Calvel who was the father of the autolyse method), but on the other hand those qualities are more bread-like that what I prefer in a finished crust. I started using autolyse and similar rest periods sometime back in 2004, including using it in the context of a Lehmann NY style dough, as I discussed in Reply 31 at
. As I noted in that post, I thought that the finished crust was too soft for my taste. On other occasions I mentioned how I found the crumb of an autolysed dough to be too breadlike, much as a common supermarket bread. I mention these points only so that you are on alert to examine closely the results you get to see if they mimic my experiences. I should also mention that most people like autolyse much better than I do. You may well feel likewise.
As to the effects of sugar in the SB dough, I don't think that it was responsible for the toughness and dryness of the finished crust. Sugar is hygroscopic and tends to help retain moisture in the dough, not to induce dryness. That is one of the reasons why American style doughs typically contain a lot of sugar, for its contribution to tenderness of the finished crust. I have read about the SB flour but have not tried it before, so it is hard to comment on it. It may have been the longer bake time that you used for the SB pizza, which might have been responsible for the dryer crust and an increased sense of toughness because of the loss of more moisture.
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Re: Essen1's NY-style pizza project
Reply #4 on:
March 01, 2009, 10:35:30 PM »
I have used the autolyse process before with good results, even to a point where I obtained a huge cornicione. I'd like to keep it somewhere in between the outer crust in the pictures and a tad bigger.
As I said in my other post, the one where I mentioned the revolving oven and Marcello's pizza, I'd like to get close to their crust. However, I've tried to talk to them on my last visit and it seems they are very reluctant to give out any info. I asked about the sauce, for example, and they just said that they make it themselves. No name brand of tomatoes were given out, whether they're canned or fresh tomatoes, etc.
I have eaten at a lot of pizza place here in SF and the US, but have never experienced a crust like Marcello's produces. I will take another lunch at their place on Tuesday and take my cam with me to snap some close ups of their slices.
Anyway, back to the kneading and mixing procedure I used to make the dough you see in the pics. I made them on Friday night, did a bulk cold-rise for 24hrs, then divided them into individual balls (made a pie last night but forgot to take pics) and refrigerated the other two for tonight.
There first couple of pics were taken after I weight the chunks of dough (325 gr. each), then flattened them with the palm of my hand before balling them up. A couple of pics are a little blurry but you get the idea.
I'll have more pics of tonight's pizza (stone's heating up)...
325 gr. before balling.JPG
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325 gr. before balling 2.JPG
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325 gr. balls.JPG
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325 gr ball.JPG
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325 gr. ball2.JPG
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Posts: 3885
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Re: Essen1's NY-style pizza project
Reply #5 on:
March 02, 2009, 08:07:01 AM »
I also prefer the KA flour pies you put forth. They look great! and very New Yorkish! very similar to result I get with a similar recipe and percentages and as mentioned smaller rim size. I too have in the fridge the Peter Reinharts NY style dough (pg 114 american pie) I am taking it to 4 days we will see! The recipe says freeze any pieces you will not use the next day? Think I'll be ok ? made both doughs fri. night Had pizza sat (Deep dish), sun NY, mon off tues NY PR style. Yum! Life is good!
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Last Edit: March 02, 2009, 08:18:04 AM by JConk007
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Re: Essen1's NY-style pizza project
Reply #6 on:
March 02, 2009, 05:16:17 PM »
Nice looking pies! Great job.
I don't own any pizza books so I usually go by what I have eaten before or which style I prefer, and try to get as close to it as I can. That's where the whole fun lies for me. It seems it's a never ending journey.
Anyway, last night's pie had a puffier outer crust, but was almost paper thin in the center, tapering off to a little thicker crust toward the edge. But what irked me about it was that the slices weren't as easily foldable as the last ones I made. I wonder if it has something to do with the extended kneading time I applied?
I did like the effects the increased amount of IDY had on the dough. Next up will be an increased hydration of 64%, compared to the 63% I used.
The dough was extremely easy to handle and very "soft", though, and had great window-paning.
I topped it with Ham, Mushrooms and Olives. I tried to take a pic of some slices but they didn't support the weight of the toppings. Gotta work on that, too.
Window pane.JPG
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3 toppings.JPG
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Re: Essen1's NY-style pizza project
Reply #7 on:
March 03, 2009, 09:28:04 AM »
Guten morgan. As usual, you have come up with some great looking pizza pies, and my appetite will not be satisfied until I find (or make) something similar.
I was wondering about your baking of the pizzas. You mentioned using a broiler for a minute or 2 to finish them off. Can you give us some more details on that? Is your oven set for 500 degrees F? 550? Do you just immediately flip the oven over to broiler mode or is there an intermediate period of time?
Thanks and keep the delicious pictures of your progress coming,
Let them eat pizza.
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Location: SF Bay Area
Re: Essen1's NY-style pizza project
Reply #8 on:
March 03, 2009, 01:23:22 PM »
Guten Morgen, ME!
Glad you like the pizzas.
I preheat my oven for about an hour, stone on the lowest rack at 500° F. Well, that's actually where the temp indication ends. However, the knob can be turned a little past 500° F and when I do that the oven doesn't stop heating. The highest stone temp I got, though, was 625° as you can see in the pic. Usually my stone temp is around 590° - 610° on average.
I have experimented with different bake times as I have described earlier and once that time's up, I switch over to the broiler, and for the time it takes the broiler to fully heat up I pull the pie out and keep it on the peel before it goes back in. In that case it has a little time to settle a bit. I also throw some pieces of fresh mozzarella on top while it's sitting outside.
The bake time under the broiler varies. I'd say it normally is a minute but honestly, it is sometimes 30 secs, 45 secs etc. I do keep an eye on it and turn it once because I don't want it burnt, just slightly charred.
Hope that explains it a bit better.
625 (Medium).JPG
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above 500 (Medium).JPG
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Last Edit: March 03, 2009, 01:29:32 PM by Essen1
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Re: Essen1's NY-style pizza project
Reply #9 on:
March 04, 2009, 07:18:10 PM »
On Monday I made a new batch and followed Peter's advice and increased the hydration to 64% and jacked up the IDY from the previous 2% to 3%.
I did a 24hr cold-rise and when I took it out of the fridge, I divided the dough into two individual balls at 375gr. each, even though my formulation called for a 435gr. individual weight for a 16" pie. The reason for the difference was that at first I contemplated to make a 16" pizza but then had second thoughts and opted for a 14" instead. I let one dough ball come up to room temp while covered with a damp kitchen towel and the other went into a sealed container and into the fridge for tonight's use. The pizza was topped with sliced olives and pepperoni.
The bake time was 10 mins at 610° F, too long in my opinion, because the bottom crust turned out a little to crispy for my taste and didn't really resemble what I was shooting for. However, it was still foldable, had great taste, chew and the toppings were supported albeit the floppiness at the tip of the slice, as you can see in the pic.
The formula was otherwise dead on...thanks Peter!
516 gr. KABF (100%)
330 gr. Water (64%)
10 gr. Sea Salt (1.9%)
10 gr. Olive Oil (1.9%)
3 gr. IDY (0.6%)
3 gr. Sugar (0.6%)
I used the same mixing process as before, 2 mins to get everything incorporated, 20 mins rest and then 10 mins at speed 2 instead of the 15 mins I did before. The dough had a temperature of 80° F when it came out of the bowl. I then shaped it into a ball, put it into a glass bowl and into the fridge for 24 hrs.
I think I screwed up the bake time and will shoot for a 7-8 min BT for the next doughball that's still in the fridge. The crust has potential but now the question is how do I adjust it and make it usable for my LBE at temps exceeding the 650° F mark?
Some pics...
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Bottom crust.JPG
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Last Edit: March 04, 2009, 07:19:45 PM by Essen1
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Re: Essen1's NY-style pizza project
Reply #10 on:
March 18, 2009, 03:31:47 PM »
I read in the NY Times a couple of days ago, that the famous, and undoubtedly one of the best NYC pizzerias operating today, Totonnos on Coney Island, got struck by a fire. Unfortunately, I never have had the pleasure of eating in Mrs. Ciminieri's establishment.
But it got me thinking...is it possible to reverse-engineer a crust based on descriptions alone? Especially of a place with that kind of a reputation, being one of the best in the U.S.?
Well, what I did was I looked at a few videos on YouTube, read numerous articles in different websites, but what spilled the most information was from reviewers on Yelp.
The reviews were especially helpful in obtaining a "visual" image of the crust in my head, due to all different types of opinions. What stuck out to me was one guy asking if anyone else noted a hint of garlic in the crust. It goes to show, when I read those reviews, that New Yorkers DO know their pizza, no matter what walk of life they're from. So I read all 63 of them.
A couple of videos on YouTube also mentioned something about the characteristics of the crust..."almost Italian country bread-like", chewy, etc.
So, I looked at some of the pics Yelp reviewers posted and detected a slight semolina trace, as you can see in the pics labeled Totonno's. If you save them and then zoom in, you'll see what I mean. I read all of the Yelp reviews and more...because I think although opinions differ, it's still an amazing source of information if you want to reverse-engineer a specific crust.
With that said, I started my quest on Monday at 3:30 pm, hitting the kitchen with the specific goal in mind to create a Totonno's crust that was described by many online. I finished at 8:30pm.
Here's what happened within those five hours...
First off, I looked at the cross section of one of the pics. The crust struck me as a dense, bread-like type. I then took a closer look at the way the top of the rim and I noticed tiny little, sometimes black, remnants of what seems to be grains of semolina. Very small.
Other reviewers said that the crust was light and very airy, but crunchy at the same time, with a nicely charred edge and bottom, which added to the flavor. One guy was paying a total homage, in a very well-written manner, to Totonnos and provided a lot of info. It was well written in a way that you can almost picture the crust right in front of you.
Off to the kitchen I went.
I remembered what Peter told me some days ago about achieving a lighter, more airy crust, and it proved to be very helpful. I did, however, make some additional adjustments by increasing the oil value, mostly. And with that Garlic reference in mind, I used garlic-infused olive oil. The finished flavor simply blew me away, but Im sure it could be a little intensified with lets say a 24 hr cold-rise.
So 452 gr. of warm water went into the mixing bowl, together with 18 gr. of sea salt and 12 gr. of organic sugar. It was completely dissolved with a wire whisk.
The flour was a combination of 50% Giustos and 50% of KABF. Sifted together to add a bit more air. 50% went into the salt/sugar water and then the paddle of my KA mixer put it all together at speed 1 at first, since you dont want to blow out the flour, and then on speed 2 until it reached a smooth, batter-like consistency. I let it rest for about 30 mins after that.
Small bubbles have formed after 30 mins and I sifted in the rest of the flour, added the garlic olive oil and started to combine it all, using the dough hook. I started out on Speed 1 but quickly switched to Speed 2 for 5 minutes. After those 5 minutes I let the dough rest for about 10 mins before proceeding for another 10 minutes of kneading at Speed 2, stopping the mixer twice, turning the dough hook so it engages the dough from a different angle, mixing it more thoroughly. Another rest period of 5 minutes followed. 10 more minutes of mixing at Speed 2 and into the fridge it went for about an hour. I balled it up into a bulk, greased the bowl with a bit of EVOO and cooled it for about an hour before taking 400 gr. and shaping it into a single ball.
400 gr. was too much, though, for a 14 thin crust pie. I let the 400 gr. ball come up to room temp for about 2.5 hrs, covered with a damp tea towel. As you can see in the pics, the crust is a tad too thick, albeit being airy and light. But too thick for my liking. However, the crust was good and one of my test eaters, whos a pizza fanatic to the core, said the crust was fantastic. But I know myself and theres always somewhere a little room for improvement. First change will be to use less dough for a 14. Instead of 400 gr., Ill use around 325 gr. next time.
When topping the crust, I followed Totonnos procedure and put the cheese on first and then the sauce. The pie was topped with red bell peppers, which I didnt pre-cook in order to retain some of the crunch, mild Italian sausage, fresh garlic - chopped, and fresh mushrooms. I drizzled some EVOO on it and a little bit of sea salt before it went into the oven. When it came out, I dusted the pizza with Pecorino Romano and fresh basil.
The stone was preheated on the lowest rack for about 90 mins and the bake time was 8 mins. No use of the broiler this time.
Heres the entire formula and procedure (taken straight from my notes I scribbled down while in the process):
707 gr. KABF/Giustos Flour 100%
452 gr. Water (warm) 64%
18 gr. fine sea salt 2.5%
12 gr. garli-infused olive oil 1.7%
11 gr. organic sugar 1.5%
4 gr. IDY 0.6%
Pour water in mixing bowl. Dissolve salt & sugar in water. Sift in 50% of the flour mix and all the yeast. And mix with paddle until a smooth batter has formed. Rest for 30 mins. Sift in rest of the flour and add the oil. Switch to dough hook and combine everything, 5 mins/Speed 1. Rest for 10 mins. Knead for 10 mins on Speed 2, rest for another 5 mins. Knead again for 10 mins on Speed 2. The dough temp was 80° F. Ball it; let rest for 10 min. Put in fridge for 1 hour. Take out and immediately divide into three 400 gr. balls and let proof (2.5hrs/covered) or put one or two balls back in fridge for next day use.
Below are some pics and some from Totonnos for comparison.
skin (Small).jpg
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Re: Essen1's NY-style pizza project
Reply #11 on:
March 18, 2009, 03:33:18 PM »
And some of the Totonno's pics...
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Re: Essen1's NY-style pizza project
Reply #12 on:
March 18, 2009, 06:03:06 PM »
Here's a great slide show, picturing the crust I'm after...it's bad that a place like Totonno's burned down.
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Re: Essen1's NY-style pizza project
Reply #13 on:
March 18, 2009, 07:56:56 PM »
Nice job. I can see some of the Totonno's crust features you were after.
I have never done extensive research on the Totonno's pizza, mainly because I don't have an oven that would do the pizza justice, but did you do any research on the dough and other ingredients used by Totonno's to make their pizzas. For example, I understand that Totonno's at one time was one of the few remaining old school NYC pizza operators to use all-purpose flour to make their dough, and that the only ingredients in the dough were flour, water, salt and yeast. The mozzarella cheese was a fresh, sliceable mozzarella cheese, the tomatoes were a puree of imported Italian tomatoes, the oil was Felippo Berio olive oil, the grated cheese was Pecorino Romano, and the herb was dried marjoram. Has any of this changed?
I saw at the Totonno's website, at
, that two sizes of pizzas are offered but no mention of what those sizes are. Do you know? According to what Evelyne Slomon once told me, Totonno's used a 15-16 ounce dough ball to make a 15" pizza. That translates into a thickness factor of 0.0848827-0.0905415. For a 14" pizza such as you have been making, that would mean a dough ball weight of 13.07 ounces (370.44 g) to 13.94 ounces (395.15 g). From what I have read generally about the elite NY styles, I would think that the lower thickness factor would be the closer value.
In the course of your research, were you able to determine what kind of flour Totonno's uses and how they ferment their dough, i.e., at room temperature or in a cooler?
FYI, at Evelyne's restaurant, Nizza La Bella, she pays homage to Jerry Totonno by naming a white pizza after him:
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Re: Essen1's NY-style pizza project
Reply #14 on:
March 18, 2009, 08:17:59 PM »
Thanks for the pointers. And the compliment!
I have only started out a couple of days ago to look a little deeper into their crust, but I knew about the fresh mozzarella, the dried marjoram instead of basil they use, the pecorino romano and the tomato sauce, which apparently Totonno's uses straight up with nothing added to it. And as far as I'm aware of, the sizes haven't changed, either. So I don't think much has changed at all.
I haven't gotten as far as the olive oil or the dough weight, but thanks for letting me in on it. Like I said, unfortunately I wasn't able to enjoy their crust first hand, but my estimate in regards to the doughball weight for a 14" crust was more in the range of 325gr. - 350 gr. The 400 gr. I used seemed way too much, hence the thicker crust.
In terms of the flour and what kind of fermentation they use, I'm still in the dark on this one. And it might be a tough thing to find out. But my guess is it must be a flour that can withstand the scorching heat of their oven. Maybe it's a combination of two flours?
Evelyne's restaurant isn't that far from me, just across the Bay bridge so perhaps a visit is in order and check out her Totonno's crust.
Either way, I think it is worth to look deeper into Totonno's crust since it is one of the greatest places for pizza in the U.S., especially when the weather gets better and I can use higher temps with my LBE.
Last Edit: March 18, 2009, 08:20:41 PM by Essen1
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Posts: 366
Re: Essen1's NY-style pizza project
Reply #15 on:
March 18, 2009, 08:20:33 PM »
Your Pizza looks greattttttttt
Only if I could make a round pizza instead part round and part square lol....JT
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Re: Essen1's NY-style pizza project
Reply #16 on:
March 18, 2009, 08:34:19 PM »
Nice looking pies there brother. I shouldn't be looking at this stuff with my kitchen remodel going, getting a real bad pizza jones roaring here!! I went ahead and made a crust tonite with hopes of using it on Sunday, trying out Glutenboys crust formulation this time. Hopefully the kitchen will be ready to go by then?
Got some sauerkraut brats going on the grill for tonite and maybe a beer or six to go with it
The two most important days in your life are the day you are born and the day you find out why. -Mark Twain
If you don't think you're getting what you should out of life.....maybe you're getting what you deserve -the Root Beer Lady
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Re: Essen1's NY-style pizza project
Reply #17 on:
March 18, 2009, 11:10:53 PM »
JT & Jon,
Thanks for the nice words! But as usual crusts can always use and, especially this one, need improvements.
Have another dough ball out and will have another go at it.
Last Edit: March 19, 2009, 12:19:22 AM by Essen1
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Re: Essen1's NY-style pizza project
Reply #18 on:
March 19, 2009, 05:44:13 AM »
it's called chasing the dragon
The two most important days in your life are the day you are born and the day you find out why. -Mark Twain
If you don't think you're getting what you should out of life.....maybe you're getting what you deserve -the Root Beer Lady
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Re: Essen1's NY-style pizza project
Reply #19 on:
March 29, 2009, 08:56:21 PM »
When I get it right you can call me Dragon Slayer!
Anyway, here's a pizza what I call Pizza Mexicana and it was only upon request by my folks, because I don't put pineapple on my pies. However, it blended nicely with the spicy Jalapenos.
Anyway, the flour was Stone-Buhr and I had to leave the crust a bit thicker because of all the toppings. Turned out quite well but my next one will be a back-to-basics and chasing-the-elusive NY pie pizza.
Mushrooms, fresh red bellers, red onion, fresh Jalapenos, Kalamata olives, fresh garlic, artichokes and pineapple. Cheese was freshly grated low-moisture mozzarella (Precious brand).
Overall it was a good pizza and the folks loved it.
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Last Edit: March 29, 2009, 08:57:57 PM by Essen1
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Three South Salt Lake shop owners were charged with multiple counts of drug distribution offenses for allegedly using their business to sell a synthetic marijunana known as "spice" to minors.
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Why do I have a voice and face in my head to match that sentence?I took my tail to the hood in search of the blue eco and they were sold out. The chick gonna look at me and say, "yep all you nat-chuls buying DAT gel up." I almost cussed her out because I called first and she said they had it in stock.They generally do. I always see the pink and white ( and sometimes green) at CVS, but I can only find blue in the hood BSS... what CVS and 'em got against the blue is beyond me.
That is how I feel about EcoStyler Blue...the "hood" beauty supply probably has it but they don't answer the darn phone and I'm not interested in fighting traffic to get there and they don't have any...I would be pissed.
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NBA: Kings to remain in Cowtown
NBA owners voted Wednesday to reject the Sacramento Kings' proposed move to Seattle, the latest in a long line of cities that have tried to land the franchise.
The 22-8 vote followed a recommendation made last month by the NBA's relocation committee and may have finally brought an end to an emotional saga that has dragged on for nearly three years.
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Commissioner David Stern said the league will spend the next 24 to 48 hours talking to the Maloofs, the team's owners, about working out a deal with a competing ownership group in Sacramento.
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The Women Department consists of the subdepartments of obstetrics and gynecology. A very special attention of the Department is paid to diagnosis and treatment of breast cancer, conducting plastic reconstructive surgery of the breast and genital area, to diagnosis and surgical treatment of urinary incontinence and prolapse conditions as well as to carrying out laparoscopic surgery. In addition, all the main outpatient surgical procedures, including laser therapy, are performed here.
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Every other year, the Venice Biennale hosts the world's grandest celebration of architecture. Hundreds of architects from all over the planet prepare installations that attempt to demonstrate why we need such a profession, or why we don't. This year's director, British architect David Chipperfield, Hon. FAIA, borrowed the slogan "Common Ground" from American social philosopher Richard Sennett in the effort to redirect the discourse around architecture toward something more modest that speaks of what remains of collective values. Common suggests many worthy companion terms, such as good, cause, denominator, sense, and knowledge. But it also evokes dull. The German photographer, whose stark photographs are scattered around the exhibition, provides a background of "unconscious places" that illustrate how boring and without character most contemporary urban environments can appear.
The Biennale uses two main locations, the Arsenale, Venice's medieval shipyards, and the Giardini, public gardens where dozens of pavilions sponsored by different countries put on the national displays. As I wandered through the Arsenale, which is the most personal expression of the director, I found most of the content extremely pedagogical. The exhibition begins with a stone well—a symbol of the Venetian struggle to provide a common water supply for each island neighborhood—and moves through a multi-image booth provided by Sir Norman Foster, Hon. FAIA, a kaleidoscope of well-known images flashing on the walls and a moving mosaic of keywords on the floor, a presentation that kind of brainwashes visitors with a history of architecture.
Many of the successive pieces rely on conventional tools of drawings and models for considering the value of buildings. The most powerful didactic event is the room prepared by Farshid Moussavi, which illustrates qualities of architecture, such as porosity, grids, obliqueness, using full-screen projections to display contemporary exampleson four walls. Excepting a colossal pleated steel flower designed by Zaha Hadid, Hon. FAIA, the show avoids spectacle, as if to say: How can we be brag about the toys of capitalism at a time when the loans to pay for them have all gone wrong, pushing large sectors of the population, including architects, into misery.
There are a surprising number of Swiss firms or projects present (from Luigi Snozzi to the Novartis campus in Basel to a film by Wim Wenders on Peter Zumthor), and I tend to agree that this exceptionally democratic country consistently provides examples of dealing creatively with the common. The Golden Lion career award went to the Portuguese architect Alvaro Siza, an architect of modest projects, who has spent a lifetime searching for what Le Corbusier called the "correct play of forms in the light." Siza and his colleague, Eduardo Souto de Mura, were commissioned to add some temporary forms to the gardens behind the Arsenale. These provide the most convincing visions of how to achieve something that is exciting and out of the ordinary. Siza designed a set of wine-red walls that mimic the density and labyrinthine patterns of Venetian streets, creating lovely little spaces for people to get away from the crowds and appreciate the power of naked forms in the sunlight. The building has no function except to pull visitors through its spaces, where they can observe the changes in light that come through well-calculated slits. One can start to appreciate the common with this folly and then move to the more complex questions of society found in the other exhibitions.


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Park City • Torin Yater-Wallace does not watch his competitors take their runs.
The 17-year-old American freeskiing phenom who finished second in Saturday's U.S. Grand Prix halfpipe skiing finals said watching opponents soar through the air doing the same kind of gravity-defying spins, flips and grabs scares him.
So when Canadian skier Simon d'Artois fell back onto the ice during his first run, the back of his head slapping onto the Park City Mountain Resort's 22-foot Eagle Superpipe, the adoring crowd soaking in a marvelous February bluebird afternoon suddenly fell silent.
It was an all-too-familiar moment, considering Canadian freeskiing pioneer Sarah Burke died from injuries suffered in a training fall in the Eagle Superpipe in Jan. 2012.
But as he was being skied out, d'Artois gave the crowd some brief assurance, throwing up a "rock on" sign as the spectators roared.
"When you see something like that and see someone hit their head pretty hard, it's pretty mind-boggling," said Yater-Wallace, shaking his head. "It really makes you think."
D'Artois immediately was attended to by the PCMR ski patrol medical staff, was examined and taken out on a sled before being transported by helicopter to University of Utah Hospital in Salt Lake City.
"It sounds like he has suffered a concussion," said Kelley Korbin, manager of media relations for the Canadian Freestyle Ski Association, adding his CT scan was normal. "It sounds like he blacked out for like 10 seconds, but there isn't any further concerns at this point."
Korbin added that d'Artois is "expected to make a full recovery," but will remain in the hospital overnight.
American Maddie Bowman, who won Winter X Games gold in the SuperPipe event in Aspen, Colo., a few weeks ago, won the women's halfpipe ski finals with a first run of 85.2. She said the perfect weather played a part in many of the athletes flying their highest and attempting the toughest of tricks in their arsenals.
"I think we just feel more comfortable," said Bowan, who also was crowned the U.S. national champion. "We're not as afraid to throw those bigger tricks. … The vibe is better, and I think everyone is just having a good time. Who doesn't like to ski in the sun?"
American David Wise had the best run of the day, throwing in his routine of back-to-back-to-back double cork 1,260s, the same cluster of tricks that has secured him consecutive X Games SuperPipe gold.
"It's kind of my statement, banner run for the year," he said. "It's my way of saying, 'This is what I like about skiing.' "
Wise's first run of 93.8 kept him alone in first place, despite sliding out in his second run. Yater-Wallace's second run featured five of the best flips and twists he has, but the scoring from the judges came up just short. He finished with a 93.6, a few slivers behind his teammate.
Traditionally one of the final skiers to shoot down the pipe, Wise, who also won a national title, had to watch nervously from the bottom of the hill as five more competitors had a chance to topple his first-round 93.8.
"I had to watch all the best guys in the world drop in after me," he said.
But he withstood the gauntlet to earn yet another gold.
U.S. Grand Prix halfpipe ski finals
Men's halfpipe ski finals
1. David Wise USA (93.8)
2. Torin Yater-Wallace USA (93.6)
3. Kevin Rolland FRA (93.0)
Women's halfpipe ski finals
1. Maddie Bowman USA (85.2)
2. Ayana Onozuka JPN (84.4)
3. Virgine Faivre SUI (82.8)


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Eleven by Patricia Riley Giff
Sam, a talented boy who can't read, is trying to discover his true identity through written documents. This action-packed psychological mystery is both suspenseful and touching.
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On a more personal level, mythology was very helpful to me. Before I wrote The Lightning Thief, my son Haley was struggling in second grade, or Year 3. It turned out he was dyslexic and ADHD. These learning disabilities, by the way, are also a frontier, a way of seeing from the edge. ADHD and dyslexic people are creative, out-of-the-box thinkers. They cannot do things traditionally, so they learn to improvise. Percy Jackson was a myth to help him make sense of who he is. Mythology is a way of explaining something that can't be explained, except by allegory, and my son's struggle in school definitely applied. He completely bought in to the idea that ADHD/dyslexia, taken together, was an almost sure sign that you have Olympian blood.
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An inspirational true story of a girl, Helen Lester, who has trouble writing even something as simple as a grocery list and ends up becoming a teacher and then a celebrated children's book author.
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This delightful tale of an odd penguin who doesn't fit in with the perfect penguins in his colony is well suited to budding out-of-the-box thinkers who often do things differently from their peers. Stories give children a way to think positively about themselves and Tacky is a hero for children who struggle with differences.
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by Alan M. Hultquist, illustrated by Lydia Corrow
"...a must read for parents and children
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Children with dyslexia can be left "out of the loop" when it comes to discussions about the reasons for their struggles at school. What Is Dyslexia? is designed to help adults explain dyslexia to children aged 8-11. Hultquist offers clear examples and explanations, interactive activities for parents (or other adults) and children to do together, and highlights of the courage and strengths of people with dyslexia.
It's Called Dyslexia by Jennifer Moore-Mallinos
& illustrated by Nuria Roca
Thank You, Mr. Falker by Patricia Polacco
"...an inspiring picture book...the author clearly shows the ways that children internalize critical comments made by others and suffer for their differences." -School Library Journal
"This story is truly autobiographical. It is about my own struggle with not being able to read. This story honors the teacher that took the time to see a child that was drowning and needed help...Mr. Falker, my hero, my teacher, not only stopped this boy from teasing me, but he also noticed that I wasn't reading well and got a reading specialist to help." -Patricia Polacco
"Adam's experience will inspire and encourage
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It's a new school year and Brian is hoping to have a much better academic year. He's still joking with his friends, and makes them laugh especially hard when he writes his name on the board as "Brain." But this is no joke, as his new no-nonsense teacher spots Brian's previously undiagnosed dyslexia. With tutoring and the help of his teacher, Brian starts to see his potential and himself in a whole new light.
Teaming up brings new opportunities for the
class brain and the class jock.
Chris Conlan is the coolest kid in sixth grade—the golden-armed quarterback of the football team, and the boy all the others look up to. Scott Parry is the new kid, the boy with the huge brain, but with feet that trip over themselves daily. These two boys may seem like an odd couple, but team up when Scott figures out how to help Chris with his reading problem, while Chris helps him with his football and both boys end up winners.


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A new study released by eMarketer estimates that one in five Americans will listen to music on their mobile phones by the end of this year. While that may not be a surprising statistic when one considers the widespread use of smartphones, eMarketer also predicts that "double-digit growth is expected to continue through 2015, when well over a third of all mobile phone users will participate."
Included in this figure are mobile phone users who listen to streaming music on Pandora, Spotify and other digital radio stations, along with those who download music directly onto their phones from the iTunes Store or similar services. EMarketer said its forecast does not include listeners who only sideload music from their PCs to their phones.
The "note" says, "CAGR (2011-2017)=23.2%; mobile phone users of any age who listen to music on mobile phones via direct download or live stream at least once per month; excludes sideloaded music, ringtones and ringback tones."
EMarketer said the inclusion of downloads to mobile means the figures are not directly comparable to its estimate of digital radio listeners, which includes listeners to digital broadcasts of terrestrial radio stations, digital-only stations or podcasts. The researcher estimates that 147 million Internet users will listen to such content at least monthly this year, or roughly six in 10 Internet users. Next year, participation will approach half of the overall population.
The study concluded that nearly half of all digital radio listeners will likely listen to streaming music on their mobile phones, and that smartphone music listeners will account for 99.2% of all mobile phone music listeners this year.
The "note" says, "internet users who have listened to digital broadcasts of terrestrial radio stations, digital-only radio stations or audio podcasts via any device at least once per month."