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depends what your interest rate is on the note… cash is king. aba

yeah real classy guy, this one… aba

td_VP192: Last Yankees world series win = 2000. Let’s count back the last 7 seasons… 2007… 2006… 2005… 2004… 2003… 2002… 2001… no world series win in last 7 seasons (feel free to go back and count again though). aba

sweeeeeep

If the spring mix is organic that is actually somewhat common. I found a live lady bug in my salad before and a co-worker of mine actually got a small, live frog in theirs (spring mix also). They use them for pest control… not sure about the worms though. 😉 aba

The only “curse” every active was playing in the same division as a team with unlimited cash.

Just don’t come back crying when Beckett completely shuts them down… “Red Sox will tap the Rockies…” 😉 aba

Really depends on a lot of things. If she is using just downloading a template and not really coding anything (most likely) then I wouldn’t pay more than a couple hundred bucks. If there are custom graphics involved that she has to create the price moves up… If there is dynamic functionality...

have you tried using “pain a l’ancienne” technique of mixing dough with ice water and immediately putting it in the fridge to retard? Go 24-48 hours with it in bulk in the fridge and then cut & shape dough balls, let them come to room temp for a couple hours and bake. I am in the same boat you...

maybe if you are donating a portion of profits to some anorexia foundation and specify that… other than that I would have to say…uhhhhh… 😉 aba

yeah but there is a reason caputo is expensive… of course it won’t do you any good unless you are baking over 800 degrees anyway… below that better to go with “normal” flours…

lilian: you have tried giusto’s, cook natural and champlain valley?

is this actually a taste preference or what you use? escalon should win on taste… and even if they taste the same to you then why use the one with added citric acid? aba

George Mills: Any idiot can make a pizza too if you are just “assembling” which a lot of places do anyway… purchased frozen dough, prepared canned sauce, cheese and toppings… wow took skill to do that. 🙂 won’t be “good” though. It takes skills to make anything good if you are actually making...

maybe mcnabb saw the promo and decided to step up his game just for this… 🙂 They probably thought it was a safe promo to do considering how bad they’ve been lately. aba

I have been told: if you dissolve the salt into the water completely and then add IDY and dissolve there will be no issues… this is because the salt will have already used all the water it needs to dissolve and then osmotic pressure is balanced in the solution, and the yeast can then dissolve...

1/2 lb of dough for even a neapolitan 12" is a little light. That is like 225g and most people do from 250-300. More realistic is probably 10oz of dough, not 8. So with 50lb bag of flour (unless you are using caputo which is going to come in 55lb bags) and assuming about 60-ish% hydration you...

Hey MW, try your bulk rise at room temp (dough made with 12-24 hour preferment) and then retard individual dough balls in the cooler for a few days. aba

Yeah that food menu page that Nick posted is weird… Everything is repeated. Also if you are pulling the data from a db you need to urldecode (php) the values before displaying… this is probably why you are getting the “&” in the 1/2 LB Steaks & Char-Grilled Burgers link. Also the links seem to...

sounds kind of like red brick pizza with the TVs.