All You Kneed
I just took the All You Kneed class at The Cambridge School of Culinary Arts. The class was quite good. The biggest thing I learned was that kneeding takes a long time. Here is one exchange on that:
~70-year-old student: How do I know it's done?
Prof: At some point, it'll get stiff, it'll stay stiff and lumpy, then eventually get elastic and smooth. It'll look like a baby's behind.
~70-year-old student: I guess it's not done yet; right now it look's like a senior citizen's behind.
(Also, when you poke it it should spring back.)
I think I need to take a carb-induced nap, now.