Serious Eats - seriouseats.com

Up until recently, I've been going with a single mass of dough. Some of the chatter I've seen on the pizza blogs has indicated that proofing individual balls of dough might help my "I can't stretch dough worth a damn" problem. So I have it a shot. Sho'nuff- those individual balls stretched out far better than my usual cuts from a large ball ever have. There's my personal experience for 'proof'.

There's a pizza place I avoid because they misunderstand the meaning of the term "brick oven" to mean gas oven with a fake brick facade.

You never actually asked a question for us to answer.

Not your mother's meatloaf; less filling, tastes great.

Chinese is a nationality, not a race.

@BangieB - misspelling "government" is out of line? Whoa, I think everyone needs to step back now.

Cooking breaks down the cell walls and releases the pectin (which apples have a lot of). Without cooking, most of the pectin is still trapped inside the apple bits. Pectin is important because it is what simulates the "fat" that you are replacing.

dbcurrie, Kenji's gyro recipe is a great place to start. I make them quite often and my last time around (memorial day) has been the best so far.

not-your-mother's-meatloaf

Who cares what they do and how they do it? If they get it right, fine. If not, raise hell or however you want to handle the mistake. Sitting there stressing while your meal is being prepared and delivered because you assume the worst-case scenario is rediculous. Give your server some credit - if they didn't possess the capacity to memorize orders and pull it off they wouldn't do it because there's more than your order at stake - their JOB for instance. Hope you have some great blood pressure meds.

On a related note, my four year-old asked me why I don't have training wheels on my bike and told me that he's not impressed and thinks its unnecessary showmanship. He's always so stressed and anxious until I get back to the house safely.

Careful: Blueberries tend to make things turn purple, rather than blue. Alkaline environments will turn them green.

I love 'em. They're small, so tasting one isn't committing to a while mouthful or anything.