text:
More stuff visible here http://www.behance.net/PattiIsaacs
Sneak peek:
Expanded portfolio posted on Behance.net
More stuff visible here http://www.behance.net/PattiIsaacs
More stuff visible here http://www.behance.net/PattiIsaacs
Sneak peek:
This is another first for me: a book cover design for the autobiography of Aldo Rescigno, an Italian native who traveled the globe as a researcher, building his career as a world-renowned authority on biomathematics and pharmacology.
La Ricerca ("The Research") chronicles Prof. Rescigno's life and life work spanning eight decades and four continents. The cover is illustrated with a world map dating from the time he first left Italy in the early 1960s and a vintage photo of Prof. Rescigno in his office at the University of California, Berkeley.
The process involved obtaining a map source that was of adequate resolution and in the public domain. I placed it so that the west coast of the U.S. and Australia, both places where Prof. Rescigno worked, were visible on the front cover, and adjusted the map's saturation to keep it in the background yet remain readable. Next, using Photoshop, I scanned and retouched a badly degraded slide of Prof. Rescigno and created a composite of the portrait and a vintage photo border with adhesive corners. Finally, I added and positioned the book's title and subtitle and the author's name. The final composition was created in Adobe Illustrator.
The book, in Italian, is available in ebook format from Amazon.com.
A recent story on NPR asks, is book cover design a dying art? Read below.
I'm not primarily—or even secondarily—a cover artist, but it seems to me that ebook cover design just switches the model. It forces the designer to bypass the tactile elements that might make a cover compelling on the bookshelf and focus instead on the visual. My approach to this cover was to make simple design that works at screen resolution.
I recently created a map to illustrate the book, Swim, by TV correspondent Lynn Sherr, published by Public Affairs, a member of the Perseus Book Group.
You can see the Today Show interview with author Lynn Sherr at this link:
I have created interactive maps for a sample iPad brochure, collaborating with David Farr of Imagesmythe. http://imagesmythe.com/
In order to view the app and experience its interactivity, you must download the Adobe Content Viewer to your iPad. You can find it here in the iTunes Store:
Or search manually in the App Store on your iPad to find it.
After installation, sign in with the following name and password:
p: imagepad
After you log in, "Exploring Western National Parks – Sample Brochure" will appear asking you if you wish to download it—do so.
This sample app was created to demonstrate appearance and interactivity, and as such contains dummy data. Most copy is from the Western National Parks Association website. Most photographs are from Stephen Penland. You can view Stephen's beautiful photographs at his website:
Short video by a Spanish student about Connect, the digital language learning program I worked on for McGraw-Hill.
I've added a few new items to the portfolio page:
I will be traveling to Tucson, Arizona March 7-15 to meet with some clients, soak up some sun, and eat tacos. I'm reachable by email and cell phone, or just reply here and I'll get back to you!
OK, so I ditched the rocky coast. It was a pretty picture but I've always had parrots as part of my company identity. I like them because they're smart and comical. Brains and laughter never hurt.
Welcome to Patti Isaacs's WordPress blog and website. I just put it together today so it still has some rough edges…like, there's no reason for me to have a picture of a rocky coastline. And the gallery needs a lot of work. But customization will come.


text: However the quilt itself ended up being one of those problematic quilts where so many things went wrong along the way. For some reason my bottom tension started to play up which I've deduced was a bobbin winding issue. Then whilst fixing that I got some grease on the top (bahhh!) and whilst fairy-spot cleaning it, it left a water mark (double bahhhh!). I cut out some binding and then hated it and chose something else. And the stippling itself seemed to take ages. I haven't stippled anything for a while so perhaps I'm out of practice! But then again, it's more likely to be the fact that we decided to paint our bathroom and even though this could be described as the smallest room in the house it's been a labourious task. In between Joe sugar soaping ceilings and painting I've been painting the architraves. When we bought our house all of the woodwork was painted a disgusting mix of puce and 'government green'. When my sister first visited she asked if the house glowed in the dark! I spent years stripping all the old paint to reveal beautiful red pine architraves and skirtings. With our polished floorboards and stripped doors (some of the doors I managed to french polish!) we kept the architraves un-painted. However the bathroom woodwork was always bitty with a mix of woods so I decided to paint it and this is has been a big task with undercoating and acrylic coats all whilst balancing on a very long ladder in small confines. It's been ages since I was up a ladder for an extended period and my legs are really suffering from leaning into the rungs.....however the smallest room in the house is looking pretty grand!

subset: commoncrawl


text:
In the recent redistribution to Iraq, Fleming is glad to make it the effort to provide all of her training to the good use.
The New Horizon exercise will make things improve the U.S. Military staff will have by
Valuable training that won't be able to receive at home station because of assign and logistics it takes to perform an out of country deployment.
Whenever the assets move, you must move with the other assets personnel department. The things that I had showcased, I really learnt for the first time that I've been the only one an Official Finance.
The material in the U.S. the right equipment in the process of prepping and packing the Transportation Command needs to have those items shipment from Unite States in the exercise location, leading itself and then to re-allocate home.
The other Benefits U.S. to control services members to receive from New Horizon exercise in the opportunity to learn from partnership with the exercise partakers from hosts Nation's Government and Military forces.
This is all about redistributing building relationships, Felming said. Everybody depending on one another are leading form bonds with the community. It's really about the community.


text:
Just over two years ago, the first cohort of students began classes in Wingate University's Hendersonville MBA Program in summer and fall 2011.
The students completed the program in December at the conclusion of the fall 2013 semester. A celebration was held in their honor on Dec. 18.
These 16 graduating students are scheduled to participate in the May 2014 graduation ceremony to receive their diplomas, as there is only one graduation ceremony for the Wingate programs, university officials said in a news release.
The Wingate University MBA Program was the first to start classes at the Hendersonville campus in summer 2011. The School of Pharmacy began classes in fall 2011. Physician Assistant Studies began in fall 2013.
"Congratulations to the first students to graduate from our Hendersonville Campus," Mark Bryant, director of the MBA Program, said in the release. "This inaugural group of students represents a wide range of leading employers in the Hendersonville and Asheville region who can now apply their specialized graduate education as leaders in the business community."
Serving the Asheville/Hendersonville region of western North Carolina, the Hendersonville MBA is a part-time evening program geared for working professionals. To learn more, visit www.wingate.edu/hendersonville/mba.
Wingate University's Hendersonville MBA Program graduates first class
Just over two years ago, the first cohort of students began classes in Wingate University's Hendersonville MBA Program in summer and fall 2011.


text:
The Bimby KalerQUI Tell-All Interview!Twitter Parody Superstars Exclusive Q&A is now on its 3rd week!
All you guys have been asking for an exclusive interview with @krizzy_kalerQUI but it seems that she doesn't want to participate. To make up for it, I have invited no less than her son, Bimby KalerQUI, to answer questions that matter to you and to the entire nation. And if we are lucky, he might just spill some beans about his mother's crazy antics.
Bimby KalerQUI is our second ever male parody account to take the Q&A challenge (after Big Man Frank Drilon). He is Kris Aquino's post-STD baby and favorite son. He is totally cute and entertaining. Did I mention that he is normal (at least, he looks like one)? He has graced the cover of countless magazines and newspapers. He is a topnotch commercial endorser. He is the adopted son of krizzy_kalerQUI and Queen_Barubal. Ladies and gentlemen, without further ado, please give a round of applause to Bimby KalerQUI (@bbjamesyap).
Q: What made you decide to come up with a parody account?
Bimby: Kasi I kept seeing MOM making gamit her gadgets to make padala tweets so I got inggit and made one of my own. Hehe. KalerQUI
Q: What is your edge over other parody accounts?
Bimby: Well, whenever natatalo ako sa isang twitter debate I can go iyak and then make away my opponent by pointing out that they made patol to a 5 year old kid. Hehehehehe.
Q: Is it hard to maintain a parody account?
Bimby: For a 5-year old kid like me? Not really. But I don't tweet palagi kasi I'm still a kid and MOM doesn't know that I have twitter. Hehehehe.
Q: How do you separate your actual self from your alter ego?
Bimby: Well, I have lots of alter egos. Hehehe. My followers would know, I've had about several by now. So I just make palit whenever I want! Check 'em out!
|Image by Bimby KalerQUI
Q: What word best describes you as a "parody account"?
Bimby: Fierce
Q: Are you a Kapuso, a Kapamilya, or a Kapatid?
Bimby: I'm a Kapamilya by blood. Hehehehe. Pero if I get offers from other networks, why not.
Q: What is your favorite TV show?
Bimby: Kris TV! Durrr! Hehehehe.
Q: Given a chance to meet a certain celebrity, who would it be?
Bimby: Hmm. I think I'd like to meet… my future handsome self. Hehehehe. KalerQUI. Here's how I make isip what I'd look like in 15 years.
|Image by Bimby KalerQUI
Bimby: Ayyyy! Wit ko pang kinekemper yan! Fetuccine pa akels! (ehemm). I mean, nah, I don't make isip that pa, I'm still bata pa. Hehehe.
Q: What are your pet peeves? What makes you tick?
Bimby: Ironically, YAYA is my pet…and my peeve. And yes, she has a lot of ticks. And it's not like the kuto or the lisa variety that will make tangay you when you don't make tiris them. Yaya's ticks are the garapata variety. Most of the time I can't make intindi what she's making sabi kasi she's so jejemon. KalerQUI!!
Q: What is your view on the Cyber Crime Prevention Act?
Bimby: I saw Ate Lovi ask her Yaya to make sagot so I'll have MY yaya match hers. Yaya, go!
Yaya: Eiowh powhz! B3mb1 @nd 1 agr33 th@t th3 cyb3rcr1m3 b1LL wa$ 1LL-pr3par3d b4 b31ng s1gn3d 1nt0 law powhz. K@s1 powhz d1ba k1nuh@ lungz $ya $a R3v1s3d P3n@L c0d3? 3h @ng 1nt3rn3t powhz 1z n0t l1k3 wr1tt3n m3d1a wh3r31n r3pr0duct1on 0f th3 0ff3nd1ng mat3r1al 3nta1ls @ctu@l r3pr1nt1ng, wh1l3 $a 1nt3rn3t powhz y0u ju$t r3tw33t 0r Lyk @ p0$t tap0s kuL0ng @gad? Th@t'z s0 unf@1r powhz.
Q: What is your view on the RH Bill?
Bimby: Oh, yaya, go, attack.
Nash Frias: Actually, Bimby, I got dizzy trying to read your Yaya's answer earlier. Can she NOT type in Jejemon?
Bimby: Fine. Yaya, type your answer as you'd normally make sagot.
Yaya: Shore Bembi. Bembi end I beleebs dat RH bill is neysezari to heylp improbs da layblehods of da peoples. It mey nut solbs paberti rayt awey, bat atlest weh kan help poor pamilees plan beter. Olsow, weemens deserb to habs da rayt to chooses eyp dey want to hab beybees or nuts. Downt geyt as rongs, weh donut supports abortizations, bat weemens shud not bee porsd to lives in a worlds weyr ip dey get reypd or gangbang styles or deyr hasband porses dem to habs sexy tayms dat dey will be prawns to pregansings. Da kerent sestem is beyree patriyarkal end it only keytersz to da needs of mens. Weemens deserbs da rayt to chows. Wan taym, koya James Yap porsd me to hab sexy times with him sow I belibs—
Bimby: That's enough YAYA! Shut up! (slaps Yaya)
Yaya: Sowee Powhz.
Q: Any message to your followers/fans?
Bimby: Keep drinking NIDO and Solmux. Hehehehe. KalerQUI
|Image by Bimby KalerQUI
|Image by Bimby KalerQUI
Q: What is your message to your bashers/haters?
Bimby: No comment. Hehehehe.
Q: Should parody accounts continue to exist? Should they be banned?
Bimby: Of course! Kasi actual celebrities and media personalities are a tad too…. boring. They just tweet about Bible quotes and all sorts of kagandahang asal. Parody accounts actually "honor" them by portraying a funny version of them. It makes people like the actual celebs more, diba?
Q: If you could ban a certain parody account on Twitter, who would it be? Why?
Bimby: Probably Bimby Gandanghari. That doppelganger of mine is making agaw my followers! Hehehehe. kalerQUI
Q: Will you reveal your true identity before the world ends?
Bimby: Probably no. Hehehe. MOM might sue me… or worse, block me.
Q: Will Twitter be the same without you?
Bimby: I hope not! If anything, wala nang cute sa twitter. Hehehehe.
|Image by Bimby KalerQUI
Bimby: Gosh, I am so busy I don't have time to go gawa pa an FB page! Hehehe. kalerQUI
Q: How do you want Twitterverse to remember you?
Bimby: As someone fabulous. And if I had my way… the third portrait in the 1000 peso bill. Hehehehe.
|Image by Bimby KalerQUI
I personally would like to thank Bimby KalerQUI for this once in a lifetime Q&A opportunity. More power!
If you can't get enough of Bimby KalerQUI, follow him on Twitter @bbjamesyap.
Til then...
xoxo Nash


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Topic: Bakers Pride PX14 Temperatures (Read 6983 times)
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Registered User
Posts: 1202
Bakers Pride PX14 Temperatures
October 10, 2011, 09:07:49 PM »
I just got a new to me Bakers Pride PX14 countertop 120 volt oven, older style. I haven't cooked in it yet, but did some temperature testing. Although I bought it for my home, I am posting it here because it isn't a normal consumer grade oven.
First, I was looking at different option to make pizza inside, as the colder temps make trips out to the grill not as much fun. I looked a various options, then finally settled on the Bakers Pride PX16 or PX14. Both can be obtained for under $600, and both can be run on 120 - though I read somewhere that the PX16 would do better on 240 due to its higher electric demand. While the PX16 is the right size in terms of making pizza, the cavity is 17 7/8 by 18, its overall dimension are too high to fit on my counter, and it weighs around 70 pounds, so not something I want to move around. There are some old posts by Les in which he said he added a stone and it worked even better, which would make it even heavier so the PX14 was the best fit for me.
I ended up finding a used PX14 old style ( the newer ones have a slightly different look to the control panel ) at Burkett's at a decent price so I bought it and it arrived tonight. I hope to make a few small pies tomorrow, but it will probably be a while before I can get a stone for it and really put it through its paces, so tonight I just played with the temps and monitored it.
It got warm pretty quickly, about 500 in maybe 5 minutes, and then kept going up. I left the top and bottom element on for most of the tests. One quick observation, is either the sensor is very slow, or the electronics have a lot of lag. I watched by temp meter pretty religiously noting when the light clicked on and off. It got as high as 800 when the light went off ( I left the temp control on max ) and went as low as 607 for the light to switch on. I tried to time how long it took to recover, but other times is stopped rising at 725 or so. With the light on for a short time and the temp at 650, I opened the door all the way ( it has a slide tray) and quickly closed it and it recovered to 650 in 45 seconds. Another test was with the light on as it was just beginning to heat at 607, with only the bottom element on, I again opened the door all the way, and closed it, this time it dropped into the high 450's and took 2 minutes to recover to 650.
I checked the surfaces with an infrared numerous times. The top got as high as 100 - which feels pretty warm, the sides stayed in the 80's, The top part of the front got as high as 170, and the door got to 225 F - obviously, need to be careful there.
My plan is to try to find either soapstone or corderiete to cut to fit. The opening isn't high, and I can't justify putting in a 1 inch stone because that would take up too much room. I am considering cutting a 18 by 18 soapstone tile, cause I can get that in 1/4 width, but am concerned that since it is unsupported, it may crack and fail. The other option is 5/8 corderite, but that will really cut into the height. Right now, there is 2 1/4 inches open above the 1/2" wide slot the tray rides in. Of course, to do this mod, I think I would need to make a new door, probably something more insulated. For right now, I will try a few times with pizza screens, then maybe a few pies on a small round stone that I will leave on the wire rack, so I can preheat the stone on the rack in the oven, take out the rack and stone and load the pie, then put it back in.
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Registered User
Posts: 7295
Location: Morristown, NJ
Re: Bakers Pride PX14 Temperatures
Reply #1 on:
October 11, 2011, 12:17:43 PM »
Nice write-up Barry.
It looks like the newer models give you independent controls for the top and the bottom elements. A single control is going to be a lot harder to work with and will most likely require experimenting with a few different stones until you find the material that balances out the top and bottom heat.
I would recommend avoiding soapstone, not because of any potential fragility, but because of it's conductivity. This is one of those rare instances where the oven gets more than hot enough to give you a good range of NYish bake times with most materials, but, because the top and bottom elements work off the same control and you'll need the top element on during the bake, you might need to insulate the bottom of the pizza with something both less conductive and thicker. Obviously, because of your vertical space, you can't go too thick, though. I would suggest starting off with 1/2" cordierite. Don't be too concerned about the lack of support in the middle. 1/2" cordierite should be plenty sturdy enough to hold the weight of a pizza.
Registered User
Posts: 1202
Re: Bakers Pride PX14 Temperatures
Reply #2 on:
October 11, 2011, 09:35:44 PM »
Scott, thanks for the info. I have had some trouble locating 1/2" cordierite. I did my first test pizzas tonight, though really just playing with the controls more than anything. I am using an ischia starter whole wheat recipe that I have baked on a stone on a grill before and liked. Due to timing, I had frozen the dough ( which I had never done before) and after it defrosted in the fridge for a day, took it out of the fridge for only about 20 minutes before forming it and cooking, so I didn't expect to be great. I didn't hook up my temperature sensor, but waited for the light to go out, then loaded a pizza on a screen and put it in the oven. checked it a few times and with the top and bottom element on, I got browning on the the cheese before the crust got any color at all, time was about 4 minutes. The next pie I turned off the top element for a minute or two, then put in the pie on the screen, and cooked for a little longer than 4 minutes, got some browning through the screen and moderate browning on the top. The dough didn't rise at all, though again, I didn't let it get to room temp when I started. I will probably not do much more testing until I get a stone in it. I am guessing that I will cut the stone to fit the entire area right above the slide, so no heat from the bottom element will hit the sensor - the only heat that will get there will be the heat coming off the stone, and the heat from the top element, so there will be a fair amount of testing before I expect to get any predictable results.
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Registered User
Posts: 7295
Location: Morristown, NJ
Re: Bakers Pride PX14 Temperatures
Reply #3 on:
October 12, 2011, 04:16:59 AM »
Barry, if all you can find is 3/4" cordierite, then that's what I'd go with. You are going to be talking about some really tight quarters to launch a pizza in, but, fortunately, smaller pies (13" and less) are easier to launch than larger ones. I would suggest getting a really thin peel.
You're in Virginia Beach, right? I did a little digging and found a ceramic equipment supplier in that area
I would see what thickness of kiln shelves they offer.
For safety reasons, I'd like to see some sort of gap between the stone and the wall to allow for some heat to reach the sensor, but you're already dealing with such diminished real estate, I think every fraction of an inch of stone area counts. Just make sure you don't turn the oven on and go take a nap, because the area under the stone, without the shutoff of the thermostat is going to get incredibly hot.
Registered User
Posts: 1202
Re: Bakers Pride PX14 Temperatures
Reply #4 on:
October 12, 2011, 09:07:09 AM »
Scott, thanks for the help. I called Terraform the other day, but the number has been disconnected. I have a friend that has a bunch of kilns and he says he buys online, though he gets silicon shelves. The BP has a crumb shelf, I am thinking of taking that out and filling that space either with high temp wool insulation, or pieces of cordierite because I am concerned about the heat. The bottom element is about 1 1/4 inches above the floor of the oven, so either would fit, though I would have to break the corderiete up to get it in, since the slot is only 1/2 " high, or try to find the 1/2 inch 6 x 6 tiles - which do you suggest? As to leaving an opening, my only real option is to leave maybe a 1/2" gap at the back - if I made it much bigger I would worry about things falling off the back and onto the element. I also will be fabricating a new door since I will be trying to put the stone in the slot the screen slides in. I am fine on peels, I make them myself and have a bunch lying around, and will make one just designed for this oven.
Registered User
Posts: 7295
Location: Morristown, NJ
Re: Bakers Pride PX14 Temperatures
Reply #5 on:
October 12, 2011, 10:41:38 AM »
Barry, does the crumb tray sit below the bottom element? If it does, I think I'd go with the high temp wool insulation.
Registered User
Posts: 1202
Re: Bakers Pride PX14 Temperatures
Reply #6 on:
October 12, 2011, 09:15:07 PM »
Scott, yes, the layout is steel bottom, 1/2" slide for crumb tray, then a little more space, then bottom element, then 1/2 slide for the wire grill attached to the door. Stone and wool has been ordered, thanks for you help.
Registered User
Posts: 1202
Re: Bakers Pride PX14 Temperatures
Reply #7 on:
October 17, 2011, 09:16:24 PM »
Hopefully the last update before the stone and insulation arrive. Made 2 more pies this weekend from frozen dough, used a pizza screen. The results were fair to poor ( though the guy in my office that eats the leftovers the next day said it was pretty good cold) So it heated up to about 620, I opened it up and loaded a pizza, turned off the top element so it wouldn't burn and it dropped to around 500 and never recovered - cooking time was around 8 minutes, though I didn't time it. Let it heat up again, with top element on, and repeated for the second pie, with similar results. I tried to measure the temp at the crumb tray, seemed to be in the 200 to 300 range, but not sure the thermocouple was in the right place. I also took off the control panel to see how it worked and to see if I could see why it wasn't cycling quicker ( I saw a spread of nearly 100 degrees on my first test before it turned back on) but didn't see anything in there.The silver wire going into the cabinet goes to the probe. I did note that the probe is pretty long - maybe it stays hotter in the rear which accounts for the swing. I am hoping that if I insulate the bottom, and fabricate a new front it will retain the heat better. Of course, once I get the stone in it, I assume that will help in keeping the temp from dropping. While the results from the screen were poor in comparison to a cordierite stone, I will say the screen removes a lot of the risk of sticking to the peel and launching it onto the stone.
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Last Edit: October 17, 2011, 09:29:08 PM by barryvabeach
Registered User
Posts: 1202
Re: Bakers Pride PX14 Temperatures
Reply #8 on:
October 23, 2011, 08:53:42 PM »
Not quite finished, but pretty close. I bought a 5/8 cordierite kiln shelf, cut it down to size and cut grooves in each side so it would fit on the slides on either side. I bought some insulating blanket and added it to the floor of the oven, and put some aluminum foil from a oven liner on top of that. I also put blanket where the crumb tray used to be. After a lot of experimenting with just temps, I am pretty impressed. The cordierite transmits the heat pretty quickly. I was afraid that the area below the stone would overheat, but it stayed close to the temp above. The biggest benefit though is that the stone keeps the temp much more consistent, no falling into the 500's as it did before. It usually hovered in the 625 range. I fabricated a new door, but haven't put on hinges by this evening so I just used a clamp to hold it in place. I made a few dough only pies to test timing, and eventually determined around 3 1/2 minutes is about the ideal time with both the top and bottom elements switched on. I might go for 4 minutes next week, though the bottom was pretty crunchy at 3 1/2. The one downside is I am not able to keep the pie as thin as would like, every time I shake it back and forth before launching ( to make sure it isn't stuck ) it shrinks a little.
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Last Edit: October 23, 2011, 08:55:46 PM by barryvabeach
Registered User
Posts: 7295
Location: Morristown, NJ
Re: Bakers Pride PX14 Temperatures
Reply #9 on:
October 24, 2011, 02:26:37 PM »
That's pretty groovy, Barry
Seriously, though, I like the groove idea on the stone. Were you able to do it in such a way that the stone ends up perfectly level?
Can the blanket fit in the crumb tray? It looks like there might be a small gap in the opening where the crumb tray was.
3 1/2 to 4 minutes sounds perfect for the style you're making.
It looks like you're making really nice headway. You've really brought this oven bake to life.
Registered User
Posts: 1202
Re: Bakers Pride PX14 Temperatures
Reply #10 on:
October 24, 2011, 03:24:11 PM »
Scott, yes the groove is even. The oven is designed with a 1/2" wide channel that the wire rack slides in. Since the stone was too thick to slide in that groove, and I didn't want to put it on top of the channel, I marked the edges and cut a pretty even groove so the stone sits about 1/8 inch above the bottom of the channel. While I put the wool blanket in the area where the crumb tray was and it looks like there is a gap, there isn't - it is just the photo. Also, the new door I made covers that whole area, and is insulated as well, so I don't think there is much heat loss out the front. I actually had a chance on a 120 volt Bakers Pride P18 recently, but from the prior posts on here, it seems like it takes way too long to come up to temperature - would have been nice to make some bigger pies though. I will try to do some testing once the new door and hinges are done to see how long it comes up to temp - but I am guessing around 1/2 hour. The benefit of the 120 volt PX14 over the 120 versions of the PX 16 and P18 should be quicker since they use similar amounts of power, and the space of the 14 is the smallest. I read a prior post which suggests the P18 took over 1 1/2 hours to get up to temp - and needed additional time to recover for each pie.
Last Edit: October 24, 2011, 03:26:49 PM by barryvabeach
Registered User
Posts: 1202
Re: Bakers Pride PX14 Pizza Making Machine
Reply #11 on:
October 26, 2011, 09:19:40 PM »
If anyone is considering the Bakers Pride PX series , I would say go for it. If you have gotten this far, you would know that I made a stone for it, insulated where the crumb tray used to be, and made an insulated door for the front. Last night I did some more testing. It took 20 minutes to get the stone to 625, the air temp inside was about 600, and it got to 650 stone, and 620 air temp by 25 minutes. I decided to work with white flour ( I normally use 100% whole wheat, home ground) and used an old recipe from Peetza using a cuisinart, though I omitted the oil and used AP flour, plus VWG. To make it easier to load, I made the pies on a screen, put it in the oven for one minute, took it out and took it off the screen and put it back in without the screen for 3 minutes. The top looked great for the first one, the bottom was pretty thoroughly burned. I turned off the bottom element, then put in another pie, 1 min, then 2 1/2 minutes. The top looked good, though could have been a little more done, and the bottom was lightly charred, but definitely edible. There was maybe a 2 minute gap between taking out the first pie and putting in the second, so I think this thing can probably handle pizzas all day long. The stone certainly keeps the heat. I assume the PX 16 would be nearly as good - it would allow a much bigger pie, though it might take a little longer to get up to temp since there is a bigger space - though it has 1800 watts compared to 1500 watts for the PX 14
10 25 white flour (Small).JPG
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Last Edit: October 26, 2011, 09:21:48 PM by barryvabeach
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The Sound of The Little Prince
In this exclusive SoundWorks Collection sound profile we talk with Director Mark Osborne about his new animated film The Little Prince and Supervising Sound Editor, Sound Designer and Re-recording Mixer Tim Nielsen.
|Movie Studio
|Sound Studio
|Original Music
|Skywalker Sound
|Mark Osborne
|Hans Zimmer & Richard Harvey
The Aviator introduces a girl to a world where she rediscovers her childhood and learns that it's human connections that matter most, and that it is only with heart that one can see rightly; what is essential is invisible to the eye.
Sound Credits
|Sanna Mari Annala
|Foley Assistant
|Justine Baker
|Adr Recordist
|Christopher Barnett
|Re Recording Mixer And Supervising Sound Editor
|Tucker Bodine
|Sound Recordist
|Jonathan Borland
|Sound Effects Editor (As Jon Borland)
|Greg Crawford
|Original Dialog Mixer
|Anthony De Francesco
|Assistant Sound Editor
|Ken Fischer
|Sound Effects Editor
|Dave Fritz
|Adr Recordist
|Shane Hayes
|Adr Recordist
|Toivo Kallio
|Foley Mixer
|Daniel Kearney
|Sound Recordist
|Pietu Korhonen
|Foley Mixer
|Heikki Kossi
|Foley Artist
|Michael Levine
|Audioandvideo Transfer
|Tim Nielsen
|Re Recording Mixer And Sound Designer And Supervising Editor
|Brice Picard
|Sound Mixer: Making Of
|Fabien Pochet
|Dubbing Re Recording Mixer
|Eva Porter
|Client Services
|Brad Semenoff
|Loop Group Supervisor
|Cathy Shirk
|Post Production Sound Accountant
|Carlos Sotolongo
|Adr Recordist
|Doug Winningham
|Foley Editor


text:
Colloquium Archive
Jordynn Jack
Name: Jordynn Jack, University of North Carolina, Chapel Hill.
Presentation Title: "Imitation, Invention, Improvisation: Neurorhetoric and the Creative Brain."
Date: March 6th, 2014
Amid the endless wave of neurohype, the "creative brain" has become one target of intervention. Neuroscience claims underwrite everything from online lists of "mind hacks" to books to apps of all kinds. Yet, to study creativity, neuroscientists must rely on two types of claims that have been deemed problematic by neuroscientists themselves: neurorealism (the belief that "creativity" really exists) and neuroessentialism (the belief that "creativity" can be clearly defined). These disciplinary requirements lead to studies that produce definitions of creativity that are both reductive and unspecific.
A humanities perspective—specifically a rhetorical perspective—can help to clarify what neuroscientists are actually studying when they are studying "creativity." In this talk, I take up three examples of studies that purport to identify neural correlates of creativity in three different domains: dance, freestyle rapping, and creative writing. I'll show how neuroscientists define creativity in such a way that it can be measured using technologies such as EEG and fMRI, usually by contrasting a "creative" condition (improvising a dance, rap, or written piece) with a non-creative condition (imitating a dance, rap, or written piece). I'll argue that a rhetorical perspective offers a richer understanding of these concepts. Specifically, these studies privilege improvisation but overlook the role of imitatio as inventional training for dance, freestyle rap, and creative writing. From a rhetorical perspective, creativity emerges out of imitation, and can therefore not be reduced solely to the act of improvisation.


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I hope everyone's school year is off to a great start! Mine has been full of changes and lots of adjustments. I have mainly been doing 3 things: assessment, paperwork, and reading long manuals about various assessments that I will administer in the future. I know. It doesn't sound too fun, but it's definitely necessary. Along the way, I have also been helping out teachers with a few things here and there, but I have to say as of right now. . .I sure do miss my 22 little firsties! I know that things will pick up soon, but boy oh boy do I miss the fun and excitement of the classroom.
I am very excited that on Friday I get to teach some classes who are coming to visit me!!! I'll have a couple of kindergarten classes, 4 first grade classes, and 2 second grade classes. I have some fun literacy activities planned for them! I have also been working on a few documents that you might like. One of them is just for a reading coach or specialist. The others can be used by anyone who teaches reading. You can check them out below.
With my kinder and first grade students I wrote down their goals for them. They drew the pictures and decorated their pages My students from the upper grades were able to complete this independently. I really see the value in finding out as much about the background of students as possible before diving right into reading passages and comprehension strategies.
Monday, September 9, 2013
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