The Queue: Week in Review Video
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A 13-year-old text-messaging champ; BlackBerry does Windows Mobile; Time Warner wants customers to share their Wi-Fi; high-paying high-tech jobs; and broadcasting yourself with Kyte.tv.
The importance of text-message alerts; BlackBerry outage leaves users twiddling thumbs; last-minute tax-filing lesson; and Sansa's Connect MP3 player ditches the wires.
Cell phone art, BlackBerry gets more worldly, wires you paint to hide, election gets all Web 2.0, and that YouTube cell phone guy.
February 2, 2007 - Vista launches, marketing scare, Sony BMG CD settlement, and shoe lovers rejoice.
February 23, 2007: Average HDTV prices, XM and Sirius in tune, iPhone settlement, and Wii leads the pack.
February 9, 2007 - iPod-free NYC debate, easier digital downloads, neighborhood paparazzi, and name that tune, Midomi.
The Queue: Highly caffeinated!
Stars struck at 'Spider-Man' video game, paying for better TV, best and worst Wi-Fi hotels, killing time with Flickr Combat, and cooling off with lots of caffeine.
RIM BlackBerry 8820 (T-Mobile)
The RIM BlackBerry 8820 one-ups the BlackBerry 8830 and offers T-Mobile business customers a well-connected smartphone with the addition of Wi-Fi
The RIM BlackBerry Curve (aka BlackBerry 8320) for T-Mobile is the best BlackBerry we've seen to date. It offers Wi-Fi, a best-of-breed design, and excellent performance.
Shape your pizza thick or thin
Depending on how thick she wants the crust, Evan Kleiman, chef-owner of Anegili Caffe in Los Angeles and author of Pizzeria, uses a combination of pizza-stretching techniques: stretching the dough over the backs of her hands and rolling it for a thinner crust. The entire process is difficult to explain in words, but once you see her do it in this video, and with a little practice, you'll feel like pro and want to start tossing your pizza dough in the air. Note: if your ball of dough is frozen, defrost it in the refrigerator, then put it on a wooden board and start to shape. For the complete recipe and instructions on how to make dough to use tonight, tomorrow, or next week, see the February/March 2002 issue of Fine Cooking (#49).
