Google Local is awesome, especially the Hybrid Map / Satellite mode, but sometimes the photos and the maps are way off each other, and other times they just don’t have any data for your area. Turns out you can add coordinates to your address to adjust where it sticks the pin without using their API. As an example, here’s a link that will show you precisely where we live: 6 Wymount Ter.
Okay, I haven’t used Windows in a very long time now, but my brother asked me to help him set this up and I used to be quite the Windows pro, so here goes:
The trick, in fact the only real trick, is to configure your wireless NIC for Ad-Hoc netoworking using whatever network name you’re wanting to use. Then it’s pretty much just following the “wizard” to share the one connection over the other. I’d write in more detail and post helpful screenshots, but since I don’t use Windows the screenshots would be hard and someone else already wrote a decent article about it.
Sorry, it would have been fun to make mine the definitive article on the subject, but I’m just not that motivated tonight. I will mention, though, that I was very impressed that we were able to use WPA-PSK on the Ad-Hoc connection and it worked perfectly. I don’t think you can do that in Linux yet.
You deserve a better high speed Internet.
Yes. Yes, you do.
The credit for most of this goes to my older brother Eric. The remainder of the credit goes to an old calendar with a picture of a Chicken on the month that had the original source of this recipe. I’ll post a scan of the original recipe if I can find it.
2 Cup All Purpose Flour
2 tsp Sugar
1 tsp Salt
4 tsp Baking Powder (aluminum-free?)
½ tsp Cream of Tartar
6 Tbsp Butter
1 Cup Milk
Mix the dry ingredients in a bowl. Cut in butter. Pour in milk and mix until nothing is dry, try not to kneed the dough too much. Flatten and fold the dough in thirds 3 or so times. Cut into desired portions. I generally try to get 8 square biscuits out of a batch. Bake for 10-12 minutes at 450° or until golden brown.
Rebecca is pretty sure extra Cream of Tartar is what makes these biscuits especially good.
Eric taught me a good trick for cutting in the butter: Use frozen butter and grate it with a medium-sized cheese grater. This allows you to easily mix the butter into the dry mix and improves the flakiness of the biscuits. 6 Tbsp is ¾ of a stick, so this works pretty well. The grated frozen butter trick also helps the mixing go easier.
It helps to have some flour on the table and on your hands (or rolling pin) so the dough doesn’t stick. Basically the more you kneed the dough the more bready (and less flaky) the biscuits will be so try not to work it too much.
Sometimes I use the remaining ¼ stick of butter to baste the biscuits. I also never bake without parchment paper. It makes cleanup a lot easier and I think it improves the quality of the biscuits.