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When I worked in a bagel store (in high school, not as a baker), they started baking the bagels on these burlap-lined (it looked like burlap to me) wood blocks, which looked like 2x4s which were as long as the oven shelves were deep - about two feet.  The burlap was wet at the beginning of the process.  For seeded bagels, they'd put down a layer of seeds on top of the burlap and then put the just-boiled bagels on top of the seeds.  Then the blocks would be loaded into the oven (extending from the front of the shelf towards the back).

The bagels would be baked like this for a few minutes and then the wood blocks would be flipped so that the bagels ended up on the shelf directly, with the seeds now on top (and a bunch of extra seeds on the shelf as well).  The blocks were removed from the oven at this point and rinsed with water.  The bagels would finish baking and eventually be removed and then the baker would sweep the extra seeds off of the shelf.

What is on the list?

Can I assume that if we were to purchase the Fine Woodworking DVD for the same Mac, we would have the same printing issues? 

I believe we've made some real progress in this round of improvements, but there's still a way to go. It's well documented that "New" has been a problem for a lot of people from the start. It's been unreliable in its various spots, and shows up occasionally even after someone has read a post, for example. That's frustrating.

My reaction to the criticism that the team hasn't addressed what you really want is to say—in this round of improvements—the team has addressed changes that many people want. We'll begin the next phase of improvements shortly (I'm sorry, I don't have a timeline), and we'll keep going until every last issue is resolved. If the community wants it, and our developers can make it happen in Drupal, we will test it, launch it, and you will have it. That process takes more time than I wish it did; I'm sorry about that.

To address your (and others') concern about the disheartened state of the community's veterans, all I can do is sincerely apologize. We're working to get you back.   

I recall seeing a local tv station piece on mistakes/unfair charges billed to customers. There are free/paid services available. There are many articles on the web. Here is one I found. Good luck.

http://www.christianet.com/accounting/medicalbillauditing.htm

Nice to see you too. This is my second week of [trial] retirement-not quite ready to use the "R word" forever-so I have time to think about cooking again. Thought I'd stop by from time to time for inspiration. 

I have to agree with Gretchen - despite your efforts and those of the developers, I do get the sense that it is taking so long that it'll be hard to get the people who made up this community previously to return,

Sorry you feel it's a step backwards. Keep in mind, we aren't done yet.

Mean chef says 

Somehow the people fixing this thing are still very confused as to what the complaints are about.  "Recent" anything is of very little value.  "new to me" is what counts.  When will they be getting around to that?  Even before there was some "new to me" on the home page,but now there is none.  A step backwards I think.

HOW BIG COULD I MAKE THIS FONT TO SAY THAT THIS COULD NOT BE MORE TRUE.  THE APPARENT "UPGRADES" HAVE TAKEN US BACK.  GEEZ.

I purposely include Mean's quote because OTHERWISE if you hit "new replies"  this rant would be a disjointed bit of drivel.  Maybe even MORE useless because no one is paying any attention.

If it is of any interest to the Taunton tinkerers, people are totally losing heart that the site will ever be useable as "we" use it, and wish you well in finding a new cadre of loyal posters. 

I might also add, that unless you go to "new replies", once you come to the thread you no longer know what is "new" and have to do the wonderful infamous scrolling through ALLLLL  the posts.