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  • #21 by Randy on 24 Sep 2004
  • A great looking page.  I really like the fonts

    Are you planning when time permits to have a link to a easy to print page with your logo locked to the recipe?

    Randy
  • #22 by DKM on 24 Sep 2004
  • That is VERY nice, Steve!  I like the links to the larger pictures.  I also agree with Randy that a printer friendly version needs to put up if possible.

    DKM
  • #23 by Steve on 24 Sep 2004
  • The printable page... should it contain pictures?
  • #24 by Pierre on 24 Sep 2004
  • very nice layout Steve. Like the overall looks and left and right placing of the pictures. Looks very stylish.... :D


    Pierre
  • #25 by DKM on 24 Sep 2004
  • The printable page... should it contain pictures?

    Normally it is just black and white text.

    DKM
  • #26 by Randy on 26 Sep 2004
  • For economical printing I would think text only with maybe the exception being your logo like printing a recipe on FoodNetWork.

    Randy
  • #27 by Steve on 27 Sep 2004
  • A great looking page.  I really like the fonts

    Are you planning when time permits to have a link to a easy to print page with your logo locked to the recipe?

    Randy

    Ok, let me know if you like the printer friendly version.
  • #28 by Randy on 27 Sep 2004
  • Perfect!  Very fast print and the font size was easy to read and the page break from 1 to 2 offered an ideal separation between ingredients and instructions.
     8)
    Randy
  • #29 by DKM on 27 Sep 2004
  • Looks great Steve.
  • #30 by DKM on 19 Feb 2005

  • Here's the data (Steve: You may want to round out the numbers to the nearest tenth, but I will leave that up to your discretion):

      Pan Diameter          R               W           Flour Weight
              
               6 in.              3.0 in.       8.76 oz.         4.28 oz.  
               7                  3.5          10.95             5.34
               8                  4.0          13.35             6.51
               9                  4.5          15.96             7.79
              10                5.0          18.78             9.16
              11                5.5          21.80             10.64
              12                6.0          25.04             12.21
              13                6.5          28.48             13.89
              14                7.0          32.13             15.67
              15                7.5          35.99             17.56
              16                8.0          40,06             19.54
              17                8.5          44.34             21.63
              18                9.0          48.83             23.82


    Steve, are you going to add the dough ball wieghts to the recipe page?

    DKM
  • #31 by BradLovesPizza on 20 Feb 2005
  • I thought I would try DKM's deep dish recipe using some overpriced pampered chef stoneware. Was tasty! - though I had too much crust for the pan size

    Pan is 10x14 =140
    DKM recommended pan size is 15" round = ~176

    Brad

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