I made a pizza and charged my phone with a camp stove because the future is amazing | Stone Pizza Oven

The 737-10 is due to enter service in 2020. Previously when The Daily Beast asked the FAA and Boeing if the 737-10’s 230-seat layout had been certified as safe in an evacuation both said that evacuation test results could not be revealed because of “the proprietary nature of the data.”

A poster from the Philadelphia Department of Health warns of the potential health risks from flies. The British Army in Egypt ordered officers to kill the disease-spreading insects.

Maasdam was in the midst of a two-week French Polynesia cruise out of Papeete, Tahiti at the time of the incident. 

Interesting. I can see something like this being used for a hybrid type oven using a drum from a washing machine and a slightly crazy amount of thermal mass & firebrick

#HereWeAre Brunch #TwitterLodge, 408 Main St., 1:30-3:30 p.m. The invite-only brunch for women (and men, too!) will be the first event taking place at the lodge this year, and will celebrate women and underrepresented filmmakers, storytellers, artists and advocates. Hosted by Ava DuVernay’s Array and Twitter.

[Jan] is one of these pizza perfectionists, and his wood-fired oven is an interesting one because it eschews the traditional dome for a cylinder. His very detailed write-up gives us an interesting insight into its construction. He’s taken the bottom half of an oil drum as his base, and built and fired the clay oven itself around a wooden former. We see his early attempts at a former which distorted under the weight of clay, and we hear about how the clay required reinforcement with chicken wire and straw. Finally, we see the structure being dried out, before an impressive display when firing for the first time. The oven receives a coat of Rockwool insulation but [Jan] has a way to go to learn the oven’s characteristics. Still, this is an oven that will last to refine the perfect morsel given a bit of time.

FZ: A distinction must be made here between energy savings between electric and wood- and gas-fired ovens. Most customers request energy savings because it helps lower their costs and is considered a social responsibility issue for many operators. That said, when purchasing an electric oven, it is important to verify that the energy-saving quality of the oven comes from an improvement in technology and all-around insulation of the oven. Nowadays you must be wary of many ovens with lower consumption as it may also result in a lack of power and poor general construction of the oven. With fired ovens, energy efficiency is a combination of factors: thick brick construction (refractor brick in this case is the best heat-conducting material), a smaller oven door opening and automated flame regulation. The automated flame allows the gas flame to be on until desired temperature is reached, turning on and off as needed. Automatic oven ignition also helps lower energy consumption.

The Senior Writer at Connecticut Magazine, Erik is the author of "Buzzed: Where to Enjoy the Best Craft Beverages in New England" & "Gillette Castle." His next book is with Penguin Random House & he is an adjunct professor at WCSU & Quinnipiac University.

If powerlift recliners don’t appeal to your dad, another option to consider is a Risedale chair. These are open-legged, wing back chairs that are different from lift recliners because only the seat cushion lifts instead of the whole chair. Sold by Carex Health Brands, the Risedale costs $725.

A consistent and excellently baked wood-fired pizza starts well before the pizza is launched into the oven. A wood-fired oven requires artistry and a keen eye on the technical details. It is not like a typical gas oven, where the only action needed is to flip a switch. A wood-fired oven requires constant focus and creating solid procedures for those running the oven. Here are our suggestions:

SPTD believes that every individual deserves fair and equal rights to optimal living conditions, regardless of physical differences. A step further than a rehabilitative aid, Arnold defines the MoBiLET as a tool for empowerment that fuels the innate adventurous spirits of users. 

“One of the things that really bums me out is when [a pizza is] sitting there and, yeah, I’ll get that first slice and it’s great, but then by the time I get to the second or third, it’s watery,” Wilcox said. “That’s the thing. If you’re going to honor that crust that you took the time to make, you have to think about what’s going on it. The sauce we make and everything, it’s all about maintaining the integrity of the crust.”