HTML Kit - RollOver button

A

Antha

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
 
J

Jonathan N. Little

Antha said:
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).

If you can use Google for groups why not try it for answers... thousands
of examples:

http://www.google.com/search?hl=en&q=pure+css+rollover+links&btnG=Google+Search
pure css rollover links - Google Search
 
A

Adrienne Boswell

Gazing into my crystal ball I observed Antha <[email protected]>
writing in @m45g2000hsb.googlegroups.com:
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

The big difference between DW and HTML-Kit is that with HTML-Kit you
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.
 
D

dorayme

Adrienne Boswell said:
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.
 
A

Adrienne Boswell

Gazing into my crystal ball I observed dorayme
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
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.
 
D

dorayme

Adrienne Boswell said:
Gazing into my crystal ball I observed dorayme


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.
 
J

Jonathan N. Little

dorayme said:
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.
 
A

Adrienne Boswell

Gazing into my crystal ball I observed dorayme
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.

If you can't get real clay mission roof tiles, oven tiles or even a 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.
 
D

dorayme

"Jonathan N. Little said:
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.
 
D

dorayme

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.

The clever thing about those bread machines is the design of the paddle
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.[/QUOTE]

It was one of the things that I marvelled at most, the paddle and its
ability to kneed the dough. Must have a nice powerful motor with gearing
effects. That is a thought, to use it to make the dough! Perhaps one can
hit on some nice recipes and settings and make the loaf in it but finish
off in an oven.

We better search for electric bread maker newsgroups... <g>
 
T

Travis Newbury

Some electric breadmakers (a class of wwiwyg) come with such good
instruction manuals that you can learn about the mechanics of bread
making.

Interesting, most of the chefs on the food network all advocate using
boxed cake mixes. Their reasoning is that the difference in quality
from a home made batter and a boxed batter is virtually nil.
 
A

Adrienne Boswell

Gazing into my crystal ball I observed Travis Newbury
Interesting, most of the chefs on the food network all advocate using
boxed cake mixes. Their reasoning is that the difference in quality
from a home made batter and a boxed batter is virtually nil.

It depends on what kind of cake you want to make, and Sandra Lee
advocates "keep it Semi-Homemade". If you want to make a chiffon cake
or any cake that calls for oil, then, yes, a box cake is about the same
as making it from scratch. But no oil box cake can beat a cake made
with butter, especially if there is a need to separate the eggs, and
fold beaten egg whites into the batter - that simply cannot be
duplicated in a box cake.

Yes, you can use a box, or learn about the mechanics of bread making.
But, there is no substitute for kneading bread by hand (at least at then
end after the KitchenAid has done most of the work).
 
J

Jonathan N. Little

Adrienne said:
Yes, you can use a box, or learn about the mechanics of bread making.
But, there is no substitute for kneading bread by hand (at least at then
end after the KitchenAid has done most of the work).

KitchenAid is an asset. A common error with breadmaking is too much
flour. It is hard to assess the proper amount without touching the
dough. BTW, I totally disagree with the statement that box is better
than scratch made cakes. Maybe some folks' scratch made cakes, but then
some cannot boil water... but I am pie man when it comes to desert.
 
T

Travis Newbury

BTW, I totally disagree with the statement that box is better
than scratch made cakes.

Never said better. But for most situations, according to most of the
food network chefs, the difference is not worth the effort. Even for
the pros.
 
A

Adrienne Boswell

Gazing into my crystal ball I observed Travis Newbury
Never said better. But for most situations, according to most of the
food network chefs, the difference is not worth the effort. Even for
the pros.

For a chiffon cake, yes, but a butter cake really requires the creaming of
the butter, and that cannot be duplicated in a box.
 
D

dorayme

Travis Newbury said:
Interesting, most of the chefs on the food network all advocate using
boxed cake mixes. Their reasoning is that the difference in quality
from a home made batter and a boxed batter is virtually nil.

I doubt it but it depends on what is meant. I know this is not the case
with packaged home brew beer supplies.
 
T

Travis Newbury

I doubt it but it depends on what is meant. I know this is not the case
with packaged home brew beer supplies.

Probably not true with home autopsy kits either, but we were talking
about cake...
 
D

dorayme

Travis Newbury said:
Probably not true with home autopsy kits either, but we were talking
about cake...

How can I talk about cake and boxed cake when I have no experience with
them? You don't really expect me to shut up when I don't know about
something?
 
T

Travis Newbury

For a chiffon cake, yes, but a butter cake really requires the creaming of
the butter, and that cannot be duplicated in a box.

So reversing the analogy, for some sites (the chiffon ones..),
Dreamweaver is fine... ;-)
 

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