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View Diary: Vote for Romney or we'll raise our prices. (243 comments)

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  •  thank you for your contribution (1+ / 0-)
    Recommended by:
    Americantrueandblue

    nice to know your metrics for judging trolls (who are generally defined as people who post offensive material).

    Interested in learning about math, probability, or Computer Science and their connections to the real world? Learn more at my site: http://www.learninglover.com, or visit me on Twitter: @MindAfterMath

    by LEARNINGlover on Wed Aug 08, 2012 at 09:23:08 AM PDT

    [ Parent ]

    •  Pizza! (5+ / 0-)

      Source: http://www.foodnetwork.com/...

      Ingredients

          2 tablespoons sugar
          1 tablespoon kosher salt*
          1 tablespoon pure olive oil
          3/4 cup warm water
          2 cups bread flour (for bread machines)
          1 teaspoon instant yeast
          2 teaspoons olive oil
          Olive oil, for the pizza crust
          Flour, for dusting the pizza peel

      Toppings:

          1 1/2 ounces pizza sauce
          1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
          A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

      Directions

      Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

      Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

      Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

      Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

      Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

      Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

      Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

      Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

      Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

      *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

      •  Excellent! (2+ / 0-)
        Recommended by:
        Dirtandiron, radical simplicity

        Nothing in the world is more dangerous than a sincere ignorance and conscientious stupidity. Martin Luther King, Jr.

        by maybeeso in michigan on Wed Aug 08, 2012 at 11:59:28 AM PDT

        [ Parent ]

      •  If (0+ / 0-)

        If you can keep your head when all about you
        are losing theirs and blaming it on you
        If you can trust yourself when all (wo)men doubt you,
        but make allowance for their doubting too
        If you can wait, and not be tired by waiting,
        or being lied about, don't deal in lies,
        Or being hated, don't give way to hatred
        and yet don't look too good nor talk too wise.

        If you can dream and not make dreams your master
        If you an think and not make thoughts your aim
        If you can meet with triumph and disaster
        and treat those two impostors just the same.
        If you can bear to hear the truth you've spoken
        twisted by knaves to make a trap for fools
        Or watch the things you gave your life to broken
        and stoop and build em up with worn out tools

        If you can make one heap of all your winnings
        and risk it all on one turn of pitch and toss
        And lose, and start again at your beginnings
        and never breath a word about your losses
        If you can force your heart and nerve and sinew
        to serve their cause long after they are gone
        And so hold on to them when there is nothing left
        except for the will which says to them hold on

        If you can talk with crowds and keep your virtue
        or walk with kings nor lose the common touch
        If neither foes nor loving friends can hurt you
        If all (wo)men count with you, but none too much
        If you can fill the unforgiving minute
        with sixty seconds worth of distance run
        Yours is the earth and all that is in it
        And what is more, you'll be a (wo)man my son child.

        Rudyard Kipling

        Interested in learning about math, probability, or Computer Science and their connections to the real world? Learn more at my site: http://www.learninglover.com, or visit me on Twitter: @MindAfterMath

        by LEARNINGlover on Wed Aug 08, 2012 at 07:10:10 PM PDT

        [ Parent ]

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