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Freepers Still Love war Parody ... Jump / Trump --- van Halen jump "The Democrat Meltdown Continues" "Yes, We Need Deportations Without Due Process" "Trump's Tariff Play Smart, Strategic, Working" "Leftists Make Desperate Attempt to Discredit Photo of Abrego Garcia's MS-13 Tattoos. 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Did the Israelites Really Cross the Red Sea? Stunning Evidence of the Location of Red Sea Crossing! Are we experiencing a Triumph of Orthodoxy? Judge Napolitano with Konstantin Malofeev (Moscow, Russia) "Trump Administration Cancels Most USAID Programs, Folds Others into State Department" Introducing Manus: The General AI Agent "Chinese Spies in Our Military? Straight to Jail" Any suggestion that the USA and NATO are "Helping" or have ever helped Ukraine needs to be shot down instantly "Real problem with the Palestinians: Nobody wants them" ACDC & The Rolling Stones - Rock Me Baby Magnus Carlsen gives a London System lesson! "The Democrats Are Suffering Through a Drought of Generational Talent" 7 Tactics Of The Enemy To Weaken Your Faith Strange And Biblical Events Are Happening Every year ... BusiesT casino gambling day -- in Las Vegas Trump’s DOGE Plan Is Legally Untouchable—Elon Musk Holds the Scalpel Palestinians: What do you think of the Trump plan for Gaza? What Happens Inside Gaza’s Secret Tunnels? | Unpacked Hamas Torture Bodycam Footage: "These Monsters Filmed it All" | IDF Warfighter Doron Keidar, Ep. 225 EXPOSED: The Dark Truth About the Hostages in Gaza New Task Force Ready To Expose Dark Secrets Egypt Amasses Forces on Israel’s Southern Border | World War 3 About to Start? "Trump wants to dismantle the Education Department. Here’s how it would work" test "Federal Workers Concerned That Returning To Office Will Interfere With Them Not Working" "Yes, the Democrats Have a Governing Problem – They Blame America First, Then Govern Accordingly" "Trump and His New Frenemies, Abroad and at Home" "The Left’s Sin Is of Omission and Lost Opportunity" "How Trump’s team will break down the woke bureaucracy" Pete Hegseth will be confirmed in a few minutes Status: Not Logged In; Sign In Computers-Hacking See other Computers-Hacking Articles Title: windows 10 keeps failing to install update Source: [None] URL Source: http://me Published: Mar 5, 2019 Author: me Post Date: 2019-03-05 19:52:52 by Justified Keywords: None Views: 5382 Comments: 16 OMG I bet between 2 computers I have window's 10 tried and failed to up date at least 20 times in the last 2 or so weeks! I bet I have wasted 3hrs just waiting for it to try to up date then fail then have to reinstall previous update! I thought by now they would have gotten it right but I guess not! This all started about mid February. Oh well I might try to figure out what they hell is going on tomorrow. I have even disabled update by going into services.msc. It keeps turning itself back on then tries to update. Wish I didn't have to use window's but im stuck! Post Comment   Private Reply   Ignore Thread   Top • Page Up • Full Thread • Page Down • Bottom/Latest Begin Trace Mode for Comment # 12. #1. To: Justified (#0) (Edited) Win7 Ultimate64 still working fine here, as it has for years. Like Mooslums, I see nothing about Windows 10 that would be of benefit. Have heard it's having all sorts of problems with attempted upgrades lately. Hank Rearden  posted on  2019-03-05   23:43:57 ET  Reply   Untrace   Trace   Private Reply   #5. To: Hank Rearden (#1) Like Mooslums, I see nothing about Windows 10 that would be of benefit. Ha! Window 10 = Jihad-on-Privacy/Ease-of-Use Btw, how's your pizzeria doing? I've watched a bunch of pizza aficionados on YT, many claiming they make the best. Most have taken great care to do it right, many pizzas look great...but I haven't seen the vast majority (other than precious few) take the true connoisseur's step of your 1000 degree oven. As a lazy person (who also can't tolerate the dairy and breads as well as in the past), I've settled for pizza in the 550 degrees output of my oven for now. Liberator  posted on  2019-03-06   13:42:04 ET  Reply   Untrace   Trace   Private Reply   #7. To: Liberator (#5) (Edited) Btw, how's your pizzeria doing? I've watched a bunch of pizza aficionados on YT, many claiming they make the best. Most have taken great care to do it right, many pizzas look great...but I haven't seen the vast majority (other than precious few) take the true connoisseur's step of your 1000 degree oven. Doing pretty well, and just got a good foccacia recipe dialed in; had to take a couple months off away from home to deal with family stuff, but got back in the groove quickly, even in freezing weather. Still make the occasional mistake (had a burnthrough last week when I used dough a day past its prime and let it get too thin in the center) but I cleared the hurdle of being able to consistently turn out a real Neapolitan pie. That was rewarding. Speaking of others, check this out Pizza: the reactions of Italian Pizza Chefs to the most watched videos in the world! I had watched all those videos previously because I watch every one I can find (now in the hundreds) and I thought there was something wrong with each of these - interesting to see Italian pizzaiolos said the same thing. Some of them are just butchered, especially that joker in NYC who was supposedly trained in Naples; I bet he couldn't find it on a map and his pizza looked like shit. Unless you understand Italian, be sure to turn on closed-captioning if you watch that one, or any other vids from those chefs, all of whom have produced some very useful stuff. Ooni just announced their Koda gas-fired oven; simple, portable and if it does what they claim, capable of doing a Neapolitan for the lowest price I've seen. Hasn't shipped yet; awaiting to see how people on the forums like it. As you know, a true Neapolitan crust is very light compared to "regular" pizzas; you might be able to tolerate it, but there's only one way to find out! We now return you to your regularly-scheduled jibberjabber........ Hank Rearden  posted on  2019-03-11   13:49:56 ET  Reply   Untrace   Trace   Private Reply   #8. To: Hank Rearden (#7) Ha -- hilarious. Watched the whole thing. Besides desperately needing a slice of primo pizza right now, I loved the panel of Italian pizza consiglieres. Their comments after every step (already captioned to English) were entertaining. You and these experts were on the same page on criticisms and likely, the *right* way, the proper steps. It is afterall...edible art. With some science tossed in. That New York pizza guy was a n00b. His training in Naples was a complete fail. He must have retained .0001 of that knowledge. Yeah -- what was that triangle about?? Embarrassing. The woman...they considered her presentation to be the best, even "professional"...UNTIL the end. The be honest, how many people are going to pull the pizza in order to drop the cheese back on just so the cheese won't get brown? (I personally prefer *some* browned.) FWIW, all the crusts *looked* ok. I assume you've watched hundreds of these pizza makers. If you get just one good tip it's worth it. I had already watched that third example of theirs -- the woman. Though I realize it makes the dough lighter and the texture much better, I didn't know that the dough is made more digestible if its allowed to rise -- I reckon at least for 24 hours. With my bad stomach, that would help immensely. Pecorino -- there's no substitute for it IMO. Nor for fresh mozzarella. Ooni just announced their Koda gas-fired oven; simple, portable and if it does what they claim, capable of doing a Neapolitan for the lowest price I've seen. Hasn't shipped yet; awaiting to see how people on the forums like it. Gotta link? Is it at Amazon or at their site? As you know, a true Neapolitan crust is very light compared to "regular" pizzas; you might be able to tolerate it, but there's only one way to find out! Yes, Neapolitan style is my favorite because it is so light. And obviously the hardest to make and most susceptible to stretching the dough, timing and temp. Doing pretty well, and just got a good foccacia recipe dialed in; had to take a couple months off away from home to deal with family stuff, but got back in the groove quickly, even in freezing weather. Still make the occasional mistake (had a burnthrough last week when I used dough a day past its prime and let it get too thin in the center) but I cleared the hurdle of being able to consistently turn out a real Neapolitan pie. That was rewarding. All good to hear. It's still a wild visual of making a pizza in the dead of winter. OUTSIDE. But...what a payout. Ever do it a breakfast? Heh -- salvaged your "Burnthrough"? Man, just one day past prime affected the dough that much? Was it made on the second day? (for how long do you let your dough rise?) Nice going on nailing down your foccacia recipe. Come up with a signature version yet? All the best for your family, Hank... Liberator  posted on  2019-03-11   15:28:10 ET  Reply   Untrace   Trace   Private Reply   #9. To: Liberator (#8) (Edited) Gotta link? Is it at Amazon or at their site? Here you go; there are a couple vids on YouTube and will be more after it ships late this month: Ooni Koda. If I didn't have a high-temp oven already, this would be high on the list of candidates to check out; the company is pretty serious about producing great products. It's still a wild visual of making a pizza in the dead of winter. OUTSIDE. But...what a payout. Ever do it a breakfast? Hah! Occasionally as leftovers, but those are rare for Neapolitans. My experience is nothing compared to this ultimate cold-start video: Ooni Pro, in the snow. Heh -- salvaged your "Burnthrough"? Man, just one day past prime affected the dough that much? Was it made on the second day? (for how long do you let your dough rise?) I do a standard 24-hour rise, with refrigeration if I think it'll be longer than that before use. That burnthrough dough was 3 days old, so the yeast was exhausted and the gluten structure was starting to break down. Didn't affect the flavor, but the dough is more fragile at that point, especially Neapolitan style which is more delicate than "regular" pizza to begin with. I use older doughs all the time; I just screwed up and didn't pay enough attention to the opening before I dressed it, to make sure it was sturdy enough. Launched off the peel just fine (GiMetal peels, from Italy, are amazing that way), but at 30 seconds, it broke through in the center as I went to make the first turn. Nice going on nailing down your foccacia recipe. Come up with a signature version yet? Nah, it's still pretty basic but I finally got the recipe sized right for the quarter-sheet pan I use so the finished rise is where I want it. Found that dried rosemary actually works better for me than fresh; more-prounounced flavor expecially when mixed into the dough, but I use a bit of fresh for decor. Just got some Maldon salt for finishing this and other things - it's great stuff. Cheers! (Does anybody else care about pizza threads? Way off topic, but the original topic seems to have gone dormant.) Hank Rearden  posted on  2019-03-13   12:13:12 ET  Reply   Untrace   Trace   Private Reply   #10. To: Hank Rearden, ALL (#9) Nice. Thanks for the Ooni Koda link. The gas version is going to be more versatile. And you don't have to waste wood. 932 degrees. 15 minutes to get there. Awesome oven. For a three-spot? (at least now) Reasonable. I'd use it all the time for almost everything besides pizza. Cuts down on kitchen messes as well. Imagine bringing this thing to a fair? And setting up a "personal pizza" booth? Gas makes things easy and convenient. On the other hand, the wood version would come in real handy out in rural settings, or...when/if the SHTF. Cool vid. Yeah, it's a trip making pizza out in polar conditions with that Ooni Pro. (That the Ooni you own?) I do a standard 24-hour rise, with refrigeration if I think it'll be longer than that before use. That burnthrough dough was 3 days old, so the yeast was exhausted and the gluten structure was starting to break down. Didn't affect the flavor, but the dough is more fragile at that point, especially Neapolitan style which is more delicate than "regular" pizza to begin with. Thanks for your dough advice and experience. I'll use it. I'm with you on the purest philosophy as things go -- "basics-is-best." Occasionally creating a foccachia or signature dish or pizza is nice as a novelty or change of pace. (Does anybody else care about pizza threads? Way off topic, but the original topic seems to have gone dormant.) I'll always read them at least, and maybe learn. And...look at the pix. Great diversion. Liberator  posted on  2019-03-13   14:14:38 ET  Reply   Untrace   Trace   Private Reply   #11. To: Liberator (#10) (Edited) Yeah, it's a trip making pizza out in polar conditions with that Ooni Pro. (That the Ooni you own?) Yep, for just about a year now from back when they were still Uuni. I like the flexibility of being able to burn wood (which is essentially unlimited around here) or pellets as well, but if gas is what you want the Koda might be the best choice assuming it works as advertised. It'd be a lot more portable than the Pro too, if that matters. I wonder if they'll keep the Uuni 3 in production once the Koda is shipping? Maybe just to have a pellet burner in the lineup; otherwise it doesn't have any advantages (but does have a gas-burner option like the Pro). Hank Rearden  posted on  2019-03-13   14:25:53 ET  Reply   Untrace   Trace   Private Reply   #12. To: Hank Rearden (#11) Best toy ever, eh? :-) Liberator  posted on  2019-03-13   14:26:49 ET  Reply   Untrace   Trace   Private Reply   Replies to Comment # 12. #13. To: Liberator (#12) Best toy ever, eh? :-) Certainly high on the list, if you like making pizza. Hank Rearden  posted on  2019-03-13 14:31:09 ET  Reply   Untrace   Trace   Private Reply   End Trace Mode for Comment # 12. 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