Text 18814, 102 rader
Skriven 2011-12-08 09:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: browsers 332
====================
 DD> Which is why the Google.com (in English) is so nice. In my v8.0 the
 DD> search bar is to the right of the URL/address bar and to the left of
 DD> the "home" button. Since I didn't add it on - I figured it was a
 DD> standard feature.

Probably is, but I always get the strippedest-down version and
install it with as little stuff as possible. I find a little
search module that can be installed using toolbar customize,
but I certainly am not going to do that.

 DD> I find the autocomplete suggestions are sometimes useful.

For me never, as it doesn't preserve quotation marks.

 DD> As for the "did you mean" -- that's just a silly, nanny thing.

Irritating and wrong all the time. As in 100% of the time in
my case.

 DD> I finally managed to get an installer of Chromium - but, have not test
 DD> flown it yet. Boy, they sure did their best to sell me Chrome. Do you
 DD> have the URL for Komodo Dragon (he asks trying to get out of searching
 DD> for it). 

www.comodo.com - click on the spooky looking eye at the
bottom of the page: this looks more like it belongs to a
snake than a Komodo dragon, what the heck.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Olive and Rosemary Flat Bread
 Categories: Breads
   Servings:  8

           Stephen Ceideburg
    1/2 c  Brown rice flour (see note)
  1 1/2 ts Granular yeast
      2 ts Sugar
  1 1/4 c  Warm water (110 degrees F.)
      4 lg Egg whites, at room
           -temperature
      1 tb Olive oil
     12    Oil-cured black olives,
           -pitted and roughly chopped
      4 ts Dried rosemary, or to taste
      1    Egg yolk mixed with 1/2
           -teaspoon water
      1 lg Garlic clove, peeled, cut in
           -3 pieces
    1/2 c  Corn flour (see note)
    1/2 c  Cornstarch
      2 ts Xanthan gum powder
      1    To 1 1/2 teaspoons salt

  Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of
  the warm water in a 2-cup glass measure. Let rest in a warm place until
  doubled in volume, about 10 minutes.

  Line a large baking sheet with parchment paper and draw two 8 inch circles
  on it (use a cake pan as a guide).

  Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of
  the rosemary; set aside.

  Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but
  won't burn in the oven, as chopped garlic would.)

  Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan
  gum powder and salt in bowl.

  Add remaining 3/4 cup warm water to egg white-olive mixture a stir into
  flour. Stir in yeast mixture and beat until smooth.

  Using a rubber spatula, spread soft dough into 8-inch circles marked on the
  parchment paper heaping it up slightly in the middle. Cover loaves with
  lightly greased plastic wrap and let rise until doubled in bulk, about 1
  hour.

  Preheat oven to 425 degrees F.

  Discard garlic and brush egg glaze over loaves. Sprinkle tops with
  remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves
  into a large diamond grid pattern. (Use an up-and-down cutting motion
  rather than dragging the blade through the soft dough.)

  Bake for 20 minutes, until well browned.

  Makes two 8-inch diameter, 11-ounce loaves.

  Note: Brown rice flour and corn flour may be found in some health food
  stores and Rainbow Groceries.

  PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g carbohydrate,
  3 fat (2 g saturated), 13 mg cholesterol, 344 mg sodium, 0 g fiber,

  From an article by Jacqueline Mallorca in the San Francisco Chronicle,
  8/18/93.

MMMMM
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