Serious Eats - seriouseats.com

@wesza... you lost me here:

"...just put a plate down at the edges and continue stretching the other parts moving your plates until you have the shape and thickness you require...."

Do you mean get a dinner plate and put it on the edge of dough so it holds it there?

I have a client (I am a p.c.) who does not want any 'added' salt in the foods I cook for her. So, I used things like full sodium chicken broths, cheese, things I know already have salt in them, to make up for it. As well as extra acid. It's very hard. I sometimes hate making something for someone that, to me, just tastes so bland.

http://www.kaboodle.com/reviews/bloody-meat-cleaver-pendant

http://www.amazon.com/Silver-Star-CLEAVERS-Pendant-Necklace/dp/B001RRP4JW

http://cgi.ebay.com.my/Chinese-Meat-Cleaver-Pendant-Charm-925-Silver-Chef-Cook_W0QQitemZ370108942508QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item562c3648ac

booze

Being from Santa Cruz I must agree.... Driving Hwy 1 from SC to BigSur is a MUST DO. Be prepared to stop for photo ops frequently, don't be in a hurry. If in SC on a Wednesday, go to the Farmer's Mkt downtown. It's a great mix of awesome farmers and hippy/only-in-sc culture.

Be cautious on Hwy 17 (only route from san jose to santa cruz). And by all means, stay in the slow lane if you are nervous. Us locals tend to drive that road like maniacs. lol.

Saw him in a tiny theater a couple years ago. Nothing rehearsed, just him talking. Was really great. During signing got to shake hands and talk for a couple minutes and get pics since there weren't thousands of people there.