OT: Calvel butter brioche...?

Re: Calvel butter brioche...?


"Dusty da baker" <BakerBoy2@innerREMOVETHISlodge,com > wrote in message
news:12u75dareoo1gdd@news.supernews,com ...
> Hello again, Kenneth!
>
> "Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
> news:oev6u21toodc5aa992pkg7hk2a76jumtfi@4ax,com ...
> ...
> > Might you have a fax number? If so, email it to me.
> >
> > I'd be happy to send you the page, but did not know that was
> > what you wanted.
> Thank you for your gracious offer, Kenneth. But I'm sitting here on a
> "flat-spot" in the Sonoran desert, north of Quartzsite, Az. And while I
get
> cell phone, internet, eMail, and VOIP, fax isn't part of that mix...(:-o)!

dusty, i know this is ot, but have you thought about getting an efax #?
great for traveling, and the system sends faxes to your email as a pdf file.
you can give anyone the fax number and they send like normal fax, but is is
routed to your email. best of all is is free. i have had one for years.

dan w

Re: Calvel butter brioche...?

Great tip! Thanks, "dan w"!

I'd run across those folks years ago, and had intended to set up just that.
But then, as my methods were put into practice, it became clear that all of
my traffic is either eMail or links. So that idea kinda fell off my radar.
Thanks from bringing it up and reminding me.

I just signed up with those folks, and will dash off and send Kenneth my new
fax number as soon as this note goes out...


Thanks again!
Dusty

"dan w" <danw4@comcast,net > wrote in message
news:NoOdnUBjE_NLC37YnZ2dnUVZ_sOknZ2d@comcast,com ...
...
> dusty, i know this is ot, but have you thought about getting an efax #?
> great for traveling, and the system sends faxes to your email as a pdf
> file.
> you can give anyone the fax number and they send like normal fax, but is
> is
> routed to your email. best of all is is free. i have had one for years.
>
> dan w
>
>

Re: Calvel butter brioche...?

On Mon, 26 Feb 2007 18:24:43 -0800, "dan w"
<danw4@comcast,net > wrote:

>
>"Dusty da baker" <BakerBoy2@innerREMOVETHISlodge,com > wrote in message
>news:12u75dareoo1gdd@news.supernews,com ...
>> Hello again, Kenneth!
>>
>> "Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
>> news:oev6u21toodc5aa992pkg7hk2a76jumtfi@4ax,com ...
>> ...
>> > Might you have a fax number? If so, email it to me.
>> >
>> > I'd be happy to send you the page, but did not know that was
>> > what you wanted.
>> Thank you for your gracious offer, Kenneth. But I'm sitting here on a
>> "flat-spot" in the Sonoran desert, north of Quartzsite, Az. And while I
>get
>> cell phone, internet, eMail, and VOIP, fax isn't part of that mix...(:-o)!
>
>dusty, i know this is ot, but have you thought about getting an efax #?
>great for traveling, and the system sends faxes to your email as a pdf file.
>you can give anyone the fax number and they send like normal fax, but is is
>routed to your email. best of all is is free. i have had one for years.
>
>dan w
>
Hi Dan,

I was intrigued by the efax suggestion, but discovered that
there seems to be a charge of $16.95 per month.

That was at the efax site.

Might you be using another?

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Re: Calvel butter brioche...?

On Tue, 27 Feb 2007 10:59:15 -0500, Kenneth
<usenet@soleSPAMLESSassociates,com > wrote:

>Hi Dan,
>
>I was intrigued by the efax suggestion, but discovered that
>there seems to be a charge of $16.95 per month.
>
>That was at the efax site.
>
>Might you be using another?
>
>Thanks,

Hi again Dan,

I figured it out...

They have multiple sites, and the one that I was on did not
offer the freebie.

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Re: Calvel butter brioche...?

On Tue, 27 Feb 2007, Kenneth wrote:

> I figured it out...
>
> They have multiple sites, and the one that I was on did not
> offer the freebie.
>
> Thanks,
> --
> Kenneth

All I could find was a "free" 30-day trial.
Is there a truly free service they offer?
URL?

Dave

Re: Calvel butter brioche...?

Hi Dave,

Try: http :// www .efax,com /en/efax/twa/productOverview. The click on the
"Signup" button at the bottom of the "eFaxFree" column...

Many thanks to "dan w" for giving me this tip. Got Kenneth's recipe faxed
to me...and all is well in the world (except that I'm gonna hafta convert it
to sourdough, and into units and quantities that have a basis in
reality...(:-o)!).

L8r all,
Dusty



"Dave Bell" <dbell@TheSPAMFREEBells,net > wrote in message
news:Pine.NEB.4.58.0702271130150.10994@shell2.bayarea,net ...
> On Tue, 27 Feb 2007, Kenneth wrote:
>
>> I figured it out...
>>
>> They have multiple sites, and the one that I was on did not
>> offer the freebie.
>>
>> Thanks,
>> --
>> Kenneth
>
> All I could find was a "free" 30-day trial.
> Is there a truly free service they offer?
> URL?
>
> Dave

Re: Calvel butter brioche...?

On Tue, 27 Feb 2007, Dusty da baker wrote:

> Hi Dave,
>
> Try: http :// www .efax,com /en/efax/twa/productOverview. The click on the
> "Signup" button at the bottom of the "eFaxFree" column...
>
> Many thanks to "dan w" for giving me this tip. Got Kenneth's recipe faxed
> to me...and all is well in the world (except that I'm gonna hafta convert it
> to sourdough, and into units and quantities that have a basis in
> reality...(:-o)!).
>
> L8r all,
> Dusty

Got it! Thanks...
The only thing I see in the features that gives me pause is the limit of
20 free pages per month. Watch out for fax-spam!

Dave

Re: Calvel butter brioche...?


"Dave Bell" <dbell@TheSPAMFREEBells,net > wrote in message
news:Pine.NEB.4.58.0702271531130.10994@shell2.bayarea,net ...
> On Tue, 27 Feb 2007, Dusty da baker wrote:
>
> > Hi Dave,
> >
> > Try: http :// www .efax,com /en/efax/twa/productOverview. The click on the
> > "Signup" button at the bottom of the "eFaxFree" column...
> >
> > Many thanks to "dan w" for giving me this tip. Got Kenneth's recipe
faxed
> > to me...and all is well in the world (except that I'm gonna hafta
convert it
> > to sourdough, and into units and quantities that have a basis in
> > reality...(:-o)!).
> >
> > L8r all,
> > Dusty
>
> Got it! Thanks...
> The only thing I see in the features that gives me pause is the limit of
> 20 free pages per month. Watch out for fax-spam!
>
> Dave

to my knowledge i have never recieved a "spam" fax via efax. glad you could
make use of it. btw- it can also be linked to used as a jumpline fax when
your own fax is busy. in other words you can set up your traditional land
fax to use efax if the line is busy. i believe the phone company refers to
it as "busy transfer". i used to use it in my old business so if my fax
machine was busy i would still not miss a fax, as it would be transferred to
my efax.

dan w

Re: Calvel butter brioche...?

dan w wrote:
> "Dave Bell" <dbell@TheSPAMFREEBells,net > wrote in message
> news:Pine.NEB.4.58.0702271531130.10994@shell2.bayarea,net ...
>> On Tue, 27 Feb 2007, Dusty da baker wrote:
>>
>>> Hi Dave,
>>>
>>> Try: http :// www .efax,com /en/efax/twa/productOverview. The click on the
>>> "Signup" button at the bottom of the "eFaxFree" column...
>>>
>>> Many thanks to "dan w" for giving me this tip. Got Kenneth's recipe
> faxed
>>> to me...and all is well in the world (except that I'm gonna hafta
> convert it
>>> to sourdough, and into units and quantities that have a basis in
>>> reality...(:-o)!).
>>>
>>> L8r all,
>>> Dusty
>> Got it! Thanks...
>> The only thing I see in the features that gives me pause is the limit of
>> 20 free pages per month. Watch out for fax-spam!
>>
>> Dave
>
> to my knowledge i have never recieved a "spam" fax via efax. glad you could
> make use of it. btw- it can also be linked to used as a jumpline fax when
> your own fax is busy. in other words you can set up your traditional land
> fax to use efax if the line is busy. i believe the phone company refers to
> it as "busy transfer". i used to use it in my old business so if my fax
> machine was busy i would still not miss a fax, as it would be transferred to
> my efax.
>
> dan w
>
>
Very cool!

Re: Calvel butter brioche...?

On Mon, 26 Feb 2007 19:21:18 -0700, "Dusty da baker"
<BakerBoy2@innerREMOVETHISlodge,com > wrote:

>Hello again, Kenneth!
>
>"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
>news:oev6u21toodc5aa992pkg7hk2a76jumtfi@4ax,com ...
>...
>> Might you have a fax number? If so, email it to me.
>>
>> I'd be happy to send you the page, but did not know that was
>> what you wanted.
>Thank you for your gracious offer, Kenneth. But I'm sitting here on a
>"flat-spot" in the Sonoran desert, north of Quartzsite, Az. And while I get
>cell phone, internet, eMail, and VOIP, fax isn't part of that mix...(:-o)!
>
>If you could eMail it, that would be great. A link would be great as well.
>A call and a step-by-step would be fine as well. The recipe sounds
>interesting. I'd love to be able to take a stab at it.
>
>As it is. Today I made an approximation of my Provender recipe
>( http :// www .innerlodge,com /Recipes/Breads/Sourdough/provender.htm). Itz
>hard to do out here in the "outback"....but I did get it done. In fact,
>it's been rising, and I'm just about to start the fire under it as soon as
>this note goes out.
>
>Crickey! After all of the pseudo-environmental BS I read in that "Sourdough
>in a masonry oven" thread, I'm about ready to bake it over a dying
>ember...(:-o)!
>
>
>L8r all,
>Dusty -- Comin' atcha from: N 33° 45' 30.2", W 114° 11' 17.6", which is a
>flatspot 3-washes north of BLM marker 811, off Plomosa Rd, ~2-miles east of
>US95, and ~6-miles north of Quartzsite, Az., via AMC9.
> ....
>

Hi Dusty,

With apology, I am confused again...

Is it that you want the recipe, or is it that you want to
see the page that I had questions about?

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Re: Calvel butter brioche...?

Hello Kenneth & all;

"Kenneth" <usenet@soleSPAMLESSassociates,com > wrote in message
news:t2h8u2l7e10mgpuol0kl0ev292h3d00tts@4ax,com ...
...
> With apology, I am confused again...
We're gonna hafta work on your reading comprehension my friend...(:-o)!

> Is it that you want the recipe, or is it that you want to
> see the page that I had questions about?
It was the recipe that I wanted. I don't believe that I've ever made/eaten
a 'brioch'. Always on the lookout for a new SD recipe, I simply wanted to
get a peek at the recipe that was causing you such consternation.

In any event, I followed "dan w"'s advice and got a fax number. I'll be
sending it to you under separate cover. If you're still up for sending that
recipe to me, I'd be most grateful.


L8r all,
Dusty

>
> Thanks,
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

A study in "dough rot" [was: Re: Calvel butter brioche...?]

G'day all;

My friend "Dicky" would be proud of me! I've taken his definition of "dough
rot" to new heights (or, more correctly, perhaps a new low?).

For many weeks now I'd been making great bread in what most of you would
consider impossibly primitive conditions out here in the Arizona "outback".
No digital scales displaying 4-temperature metrics in 5-languages accurate
to 6-digits able to 'auto-tare' from a micro-gram to a full metric ton. No
dual, auto-ranging, remote reading, digital pyrometers with integrated USB
connection. No 127-speed, high capacity, 45-horsepower mixers. No tons of
tiles or preheating the oven to near the melting point of lead for at least
36-hours. No bannetons; rice-floured linens; custom-made, digital, 3-level,
temperature-controlled, auto-hydrating proofing boxes; organic wheat,
hand-harvested by taking only every other kernel from only the north side of
the stalk, and then stone-ground with either a wind, water, or hand-powered
mill. No sireee! Just starter, OTS bag-flour, water, salt, a medium bowl,
and
a barbeque grill with aluminum foil over the ends to keep the wind out.
[NB: *That* wuz phun (:-o)!]

Yesterday's iteration of my weekly bread was a study in 'dough rot'! I'd
gotten a late start (lazing around the trailer, watchin' TV, browsing the
web,
etc.), was trying to manage that task around other things that were eating
into my day, and decided to add a bit more starter in order to "speed things
up" a bit.

Oh! Did I mention that the starter had been sitting out for several days
without having been fed. It's been cool enough that I thought it should be
okay to use as is. I was in a hurry after all...

While the aroma was pretty good during the making of the dough, the texture
just seemed to get worse and worse. I seemed that no matter how much flour
I added as I was doing my S&F iterations, it just continued to be sticky and
hard to handle--that should have been a clue. In any event, I was sure and
certain that no matter what I cobbled together, it would bake and taste
okay. It "always" does, after all...

Once it got into the grill and the grill warmed up, everything changed!
That sucker now has a distinct visual relationship to the appearance of a
cow-plop. I didn't even get to bake it "full-term". As the bread flowed
off of the sheet and through the grill bars, I finally had to stop baking as
the aroma of burnt bread what taking over the playa.

Oh well, today that loaf becomes coyote/raven food, as I try to gin up
another batch... Paying a bit more attention to what I'm doing this
time...(:-o)! FWIW; while the loaf didn't bake completely, we did eat a
piece of the part that flowed out onto the grill. It was a bit charred, but
did taste okay...(:-o)!

If you're still reading and a real glutton for punishment, here's a link to
a quick picture I just posted:
http :// www .innerlodge,com /pix/Bread/index.htm


Have phun bakin' SD y'all,
Dusty
...