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#1
 
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HTML Kit - RollOver button -
05-16-2008
, 11:49 AM
#2
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Hi! I'm using HTML Kit to create my personal page. At work we use Adobe/ Macromedia DreamWeaver. The rules about computer use are quite strict so using the program to make something personal is not an option. In DW, I can create roll-overs with virtually my eyes closed. Not that I'm a DW expert, I can complete the tasks assigned to me, like preparing buttons with promotions, but that's about it. However, in HTML Kit I seem unable to nail the roll-overs. Is there anyone who can direct me to a tutorial or some short guidelines? Alternatively, an other suggestion for a program is welcome, but it should be freeware or cheap shareware (junior position and matching wage). |
of examples:
http://www.google.com/search?hl=en&q...oogle +Search
pure css rollover links - Google Search
--
Take care,
Jonathan
-------------------
LITTLE WORKS STUDIO
http://www.LittleWorksStudio.com
#3
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Hi! I'm using HTML Kit to create my personal page. At work we use Adobe/ Macromedia DreamWeaver. The rules about computer use are quite strict so using the program to make something personal is not an option. In DW, I can create roll-overs with virtually my eyes closed. Not that I'm a DW expert, I can complete the tasks assigned to me, like preparing buttons with promotions, but that's about it. However, in HTML Kit I seem unable to nail the roll-overs. Is there anyone who can direct me to a tutorial or some short guidelines? Alternatively, an other suggestion for a program is welcome, but it should be freeware or cheap shareware (junior position and matching wage). Thanks a million! Antha |
have to use your brain. The only thing that HTML-Kit will do for you is
colorize your code, and save snippets and templates. That's a GOOD
thing - as you can see, if you do not know the underlying method of
creating something, you cannot create it yourself.
Same thing with using a packaged cake mix - it's good, but without one,
you can't make a cake from scratch. Once you learn how to make a cake
from scratch, you can use a box if you're in a pinch, and since you know
how it works, you can adjust it according to what YOU want.
--
Adrienne Boswell at Home
Arbpen Web Site Design Services
http://www.cavalcade-of-coding.info
Please respond to the group so others can share
#4
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Same thing with using a packaged cake mix - it's good, but without one, you can't make a cake from scratch. |
instruction manuals that you can learn about the mechanics of bread
making. Down to the level of the need for protein in the flour so that
the yeast can act suitably. And to why trying without using salt has
structural dangers for the poor loaf... Mum never taught me these things.
--
dorayme
#5
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In article <Xns9AA179CFD3BCFarbpenyahoocom (AT) 69 (DOT) 28.186.121>, Adrienne Boswell <arbpen (AT) yahoo (DOT) com> wrote: Same thing with using a packaged cake mix - it's good, but without one, you can't make a cake from scratch. Some electric breadmakers (a class of wwiwyg) come with such good instruction manuals that you can learn about the mechanics of bread making. Down to the level of the need for protein in the flour so that the yeast can act suitably. And to why trying without using salt has structural dangers for the poor loaf... Mum never taught me these things. |
4 1/2 ts Yeast 1 tb Oil
2 1/4 c Water 1 tb Corn Meal
1 ts Salt 2 Brick Roof Shingles
6 1/2 c Bread Flour
Proof yeast by disolving in a large bowl with 1/4 cup of warm (115-120
degrees) water. Let stand for 5 minutes. If the yeast is not bubbling,
it is dead. Throw it away, buy some more and start over.
Add 2 cups flour and a cup of luke warm water to proof. Let sit for a
half an hour to create a sponge. Add the salt. Add the rest of the
flour and water and knead, adding more flour or water as needed, until
the dough is as soft as a baby's bottom. Put oil into separate bowl.
Coat dough with oil in bowl, cover with a cloth and let rise in a warm
place until doubled in bulk, about 2 hours. Make finger marks in the
dough (like you were going to poke someone's eyes out). If the dough
does not come back, it is ready to punch down and knead lightly in the
bowl. Cover and let rise a second time.
Place the shingles in the oven. Heat the oven to 450. Shape the dough
into two loaves and let these loaves rise on a cookie sheet sprinkled
liberally with cornmeal and covered with a cloth until they have doubled
in bulk.
Carefully move the loaves onto the shingles and bake for about 30-35
minutes or until the loaves are deep golden and sound hollow when
tapped.
Cool on a wire rack for 10 minutes before slicing.
--
Adrienne Boswell at Home
Arbpen Web Site Design Services
http://www.cavalcade-of-coding.info
Please respond to the group so others can share
#6
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Gazing into my crystal ball I observed dorayme doraymeRidThis (AT) optusnet (DOT) com.au> writing in news:doraymeRidThis- 15EFE0.09073318052008 (AT) news-vip ...ptusnet.com.au: In article <Xns9AA179CFD3BCFarbpenyahoocom (AT) 69 (DOT) 28.186.121>, Adrienne Boswell <arbpen (AT) yahoo (DOT) com> wrote: Same thing with using a packaged cake mix - it's good, but without one, you can't make a cake from scratch. Some electric breadmakers (a class of wwiwyg) come with such good instruction manuals that you can learn about the mechanics of bread making. Down to the level of the need for protein in the flour so that the yeast can act suitably. And to why trying without using salt has structural dangers for the poor loaf... Mum never taught me these things. Good French Bread 4 1/2 ts Yeast 1 tb Oil 2 1/4 c Water 1 tb Corn Meal 1 ts Salt 2 Brick Roof Shingles 6 1/2 c Bread Flour Proof yeast by disolving in a large bowl with 1/4 cup of warm (115-120 ... |
this electric bread maker I just bought is really wwiwyg or is it just
the manual that is good.
--
dorayme
#7
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Sounds brilliant. At the same time it sounds like I better try to see if this electric bread maker I just bought is really wwiwyg or is it just the manual that is good. |
culvert. They can make "bread" but I have net be impressed with the
quality. They ten to either under of over work it and make heave, cakey
bread. Good bread requires that you touch it, since there are so many
variables, temp, humidity and the flour that you cannot do it mechanically.
--
Take care,
Jonathan
-------------------
LITTLE WORKS STUDIO
http://www.LittleWorksStudio.com
#8
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In article <Xns9AA1CBC63B872arbpenyahoocom (AT) 69 (DOT) 28.186.121>, Adrienne Boswell <arbpen (AT) yahoo (DOT) com> wrote: Gazing into my crystal ball I observed dorayme doraymeRidThis (AT) optusnet (DOT) com.au> writing in news:doraymeRidThis- 15EFE0.09073318052008 (AT) news-vip ...ptusnet.com.au: In article <Xns9AA179CFD3BCFarbpenyahoocom (AT) 69 (DOT) 28.186.121>, Adrienne Boswell <arbpen (AT) yahoo (DOT) com> wrote: Same thing with using a packaged cake mix - it's good, but without one, you can't make a cake from scratch. Some electric breadmakers (a class of wwiwyg) come with such good instruction manuals that you can learn about the mechanics of bread making. Down to the level of the need for protein in the flour so that the yeast can act suitably. And to why trying without using salt has structural dangers for the poor loaf... Mum never taught me these things. Good French Bread 4 1/2 ts Yeast 1 tb Oil 2 1/4 c Water 1 tb Corn Meal 1 ts Salt 2 Brick Roof Shingles 6 1/2 c Bread Flour Proof yeast by disolving in a large bowl with 1/4 cup of warm (115-120 ... Sounds brilliant. At the same time it sounds like I better try to see if this electric bread maker I just bought is really wwiwyg or is it just the manual that is good. |
pizza stone will do the trick. The clay absorbs moisture and keeps your
oven on an even temperature. I keep my pizza stone in the oven at all
times, especially when baking bread, cakes, cookies, whatever.
--
Adrienne Boswell at Home
Arbpen Web Site Design Services
http://www.cavalcade-of-coding.info
Please respond to the group so others can share
#9
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dorayme wrote: Sounds brilliant. At the same time it sounds like I better try to see if this electric bread maker I just bought is really wwiwyg or is it just the manual that is good. Ah, but they make loaves that looked like they were extracted from a culvert. They can make "bread" but I have net be impressed with the quality. They ten to either under of over work it and make heave, cakey bread. Good bread requires that you touch it, since there are so many variables, temp, humidity and the flour that you cannot do it mechanically. |
I have had bread from a machine that was quite respectable. No, I have
not had bread from them as good as the sort of bread baked like Adrienne
says.
And no, they are unlikely to be as good as most of the bread in my local
bread shop. But that is because it sets a very high bar indeed, it being
probably the best bread shop in the world (with prices to match, try $7
for a loaf!).
I doubt that this machine can make the crust that an oven can make. This
is not any fancy doodle thing about variables, it is a simple straight
out inability of not having the right sort of radiant heat.
--
dorayme
#10
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In article <2ab10$482fa6a5$40cba7bc$22181 (AT) NAXS (DOT) COM>, "Jonathan N. Little" <lws4art (AT) central (DOT) net> wrote: dorayme wrote: Sounds brilliant. At the same time it sounds like I better try to see if this electric bread maker I just bought is really wwiwyg or is it just the manual that is good. Ah, but they make loaves that looked like they were extracted from a culvert. They can make "bread" but I have net be impressed with the quality. They ten to either under of over work it and make heave, cakey bread. Good bread requires that you touch it, since there are so many variables, temp, humidity and the flour that you cannot do it mechanically. I have had bread from a machine that was quite respectable. No, I have not had bread from them as good as the sort of bread baked like Adrienne says. And no, they are unlikely to be as good as most of the bread in my local bread shop. But that is because it sets a very high bar indeed, it being probably the best bread shop in the world (with prices to match, try $7 for a loaf!). I doubt that this machine can make the crust that an oven can make. This is not any fancy doodle thing about variables, it is a simple straight out inability of not having the right sort of radiant heat. |
at the bottom that stirs all the stuff around just right (better than
most people can anyway though perhaps not as well as someone who knows
what he's doing since the machine does assume standard values of all
variables).
Some people then take the dough out and put it in their real oven.
 |
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