Text 18616, 126 rader
Skriven 2011-12-04 12:51:06 av Dave Drum (1:18/200.0)
  Kommentar till text 18592 av Sean Dennis (1:18/200)
Ärende: Firefox
===============
-=> Sean Dennis wrote to Dave Drum <=-

 DD> www.opera.com/ is freeware, open source, polite, (except for assuming

 SD> If you're willing to do a little footwork, Chromium (on which Google
 SD> Chrome is based but Chromium doesn't "phone home" like Chrome) is a
 SD> nice browser that's fairly lightweight.  I use it as my main browser;
 SD> Firefox gives me heartburn with its bloat and slowness on a 3gHz, 3GB
 SD> RAM, 1TB hard drive-powered machine.

I actually *like* Firefox - if they would quit effing about with it and
breaking things that I use regularly - all in the name of "progress". Before
long they will give progressives a bad name.   Bv)=

I will see if I can find a place to siphon off a copy of "Chromium". My main
confuser is a P4/2.8gHz, 160GB HDD, 2 gig (maxed out) ram Dell E310. I have a
1TB add-on drive which I will probably install as soon as I find my
"round-tuit".   Bv)=  Anyway, I don't experience "bloat and slowness" from
Firefox on this box.

But, then, I was pretty happy with Netscape on a w98 box.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fleischmann's White Bread (Sponge Method)
 Categories: Breads
      Yield: 2 loaves

  1 1/2 c  Water; 105-115øF/40-45øC
      2 tb Sugar
      2    Packages yeast
      7 c  Unsifted flour (about)
      1 c  Milk
      2 tb Sugar
      1 ts Salt
      3 tb Butter

  Measure warm water and 2 T. sugar into large warm bowl.
  (*I usually fill my mixer bowl up with hot water and let
  it sit for a few minutes.) Sprinkle in yeast and stir
  until dissolved. Add 1 1/2 cups flour. Beat until smooth.
  Cover and let rise in warm place, free from draft, until
  light and spongy (about 30 minutes).

  *NOTE: For any of the rising processes, I put the bowl in
  the oven with the light on, along with a pan of hot water
  on the bottom rack beneath it. This creates a warm, humid
  environment for the bread to rise. Be sure to watch the
  bowl carefully! .

  If your kitchen is warm enough as is, it's kind of fun to
  watch the sponge rise. The first time I made this, my kids
  had a blast watching it bubble up during the last 15
  minutes or so.

  While the sponge is rising, scald milk; stir in remaining
  2 T. sugar, salt, and butter. Cool to lukewarm.

  Once milk is at lukewarm temperature, stir sponge down and
  add milk mixture and enough remaining flour to form a soft
  dough.

  * I use the paddle mixer for the first part of this stage
  until the mixture gets so sticky that it clumps up on the
  paddle.

  Then I switch to the dough hook. Add flour (1/2 to 1 cup
  at a time) until the mixture is somewhat sticky, but is
  beginning to bond together and get stretchy. Mixture
  should not feel wet, but it will be sticky. You don't want
  to add so much flour that your bread is not sticky at all;
  that's how you know you've added too much. This can be
  rectified by adding a little water until the
  semi-stickiness returns.

  Knead bread until smooth. I use the dough hook for the
  kneading. I mix on low, then every minute or so (or when
  the dough is beginning to creep up the top of the dough
  hook), I take my fingers and scrape the dough off the
  hook.

  Knead for about 8-10 minutes. Do not hurry through this
  step. Good kneading is crucial to good texture. When the
  dough is elastic enough to be pulled without breaking
  right away, and the texture is smooth, that's when you
  know you've kneaded enough. Again, though, 8-10 minutes is
  a good standard to go by as far as the time you'll need
  for this.
 
  Place dough in a large, greased bowl, turning once to
  grease top. Cover with plastic wrap and let rise in a warm
  place, free from draft, until doubled in bulk (about 30
  minutes).

  Punch dough down.  Divide in half.  Shape into loaves. 

  Place into two greased 9x5x3 inch bread pans. Cover. Let
  rise in warm place until doubled in bulk (about 30
  minutes). This last rising is the MOST important and is
  key to creating a nice-textured bread. If the dough
  doesn't rise enough, it will be flimsy and crumbly. If you
  let it rise too long, it will be coarse-textured. Your
  bread will rise another few inches during the first 15
  minutes or so of the baking process, so you have to
  remember not to allow it to get too big during the rising
  process. I usually let mine rise to the top of the bread
  pans or just a tad under, then I leave them in the oven
  while the oven warms up. (If you're using a pan of water
  to create heat and humidity in the oven while the bread
  rises, be sure to remove it before heating the oven!) If
  you allow the bread to rise just the right amount of time
  during this last step, then you will end up with a soft,
  fine-textured bread.

  Bake in hot oven (400øF/205øC) about 30 minutes. Remove
  from pans and cool.
 
  From: http://crackediceandchrome.com

  Uncle Dirty Dave's Archives

MMMMM
 
... When fish are in schools they sometimes take debate!
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)