Get your compression tester back into your hands so that if this occurs again, you can test compression while it is misbehaving. (and remember....compression must be checked with the throttle in the "Wide open" position, so the cylinders can inhale.) In regard to the engine "losing compression", and then regaining compression a short while later, this can be the case if the engine has "mechanical, or solid" lifters (and most OPE engines do have "solid lifter function" for the valve train). In this scenario, the valves (usually the exhaust valves only) have gotten to a "zero lash" condition (due to wear and valve stretching). The engine may seem to operate and run normally when first started but will lose power shortly into the use period (because the exhaust valve(s) expand and lengthen from heat and no longer "seal" against the valve seat(s). Once the valve loses contact with the valve seat, the temperature (and length of valve) increase exponentially (because contact with the valve seat is the primary way of "drawing heat" from the exhaust valves. When the valve reaches this "extreme overheat" state (not sealing), compression will diminish or disappear from the affected cylinder with a consequential big loss of power. If the engine is allowed to cool down, another start up might seem to have the engine running "normal" at first, only to repeat the cycle after warm up and loading (working) the engine. You need to check into valve adjustment specs and procedure for this engine. Good luck and Happy New Year!

My Dad took me and my brother to Powerpull '84 at Lehigh University's Stabler Arena when I was a kid. I've been working with turbine-powered aircraft for 14 years and to this day I can't say I've experienced anything louder than that event. Of course I've never fired up one of my Rolls-Royce AE1107s in the hangar with the doors closed, either.

First, thank you all for your input. Really appreciate your comments and suggestions. Second, my answer: Why do I wear black while working with white flour? Simple. My mind is warped. Have you heard of Mr. Abby Normal? I have his brain. :-) If I wear black, the white flour will show up better. I will know exactly where to dust them off. You canâÂÂt do that if you wear white. (Applause! Applause! Applause!-- :-). Yes, this method uses very little dry flour, and the serving tray idea makes it better. You will notice that even when I flip the entire tray upside down, there was no problem. LetâÂÂs face it, pizza is the easiest thing to make. There is no skill involved. Make/buy the dough, make/buy the sauce, spread the sauce and dump some toppings, use a correct pan, and bake it at the correct temperature. A ten year old kid, as many have, can make a very respectable pizza the first time. I have been observing the home pizza making âÂÂindustryâÂÂ. The biggest challenge for most people is in the shaping of the dough. I feel that a properly shaped pie will add to the enjoyment. Many people can somehow maneuver to get some kind of malformed pie if they are making a small one. But to make a full size commercial pie, it gets very tricky. With this method, as you can see from the video, there is no skill involved. 4 minutes for a well shaped full size pie is not too bad. I can actually get one done in a little more then two minutes. My record was ý hour for 8 full size pies (two baking cycles, 40 minutes) for a backyard party. Used lotâÂÂs of wax paper to stack the dough. Ann is correct that a rolling pin is used often as well as many other methods. There are thousands of instruction videos out there. Except the real profession techniques which all require lots of practicing, and I have yet to come across quick and easy ways to make a good size pie with good results by an inexperienced pizza maker. Using a silicone bake matt, again you can see from the video, unlike using a bare rolling pin very little dusting with flour is needed. Especially I like wetter dough for my pies. And if you use a serving tray like I did, very little counter space is needed for a full size pie. Try turning a large pie on your kitchen counter. Clean up is a snap with the tray. A restaurant size serving tray is a great thing to have for many other uses. BTW, you can also do a Sicilian pizza with this method. ItâÂÂs a dumb azz, a no pizzazz, no jazz pizza making method with Finezze (Applause! Applause! Applause!-- :-). dcarch Oh, Teresa, the tattoo is not a rocker. It is a skull design with this caption âÂÂBORN TO RAISE DOUGHâ arlinek, I didnâÂÂt see your post until now. I will answer later. Just got back from work. I need to eat first.

i always roll everything and infact layer things like underwear, tees, tops, pants and then roll multiple things together. i usually only wear linen and cottons and i layer cotton capri's w/ soft tees then roll. i don't have much of an issue w/ wrinkles, i do hang things as soon as i arrive somewhere and will spritz and run a hot hairdryer over things if needed. i have been caught several times w/ airlines w/ bags over the limit. if i'm close i remove items into my carry-on (my purse go in too) which i pack light just in case. i can't imagine just taking 1 bag OMG i'd spend a fortune shipping my shopping back to the US lol. i have had to buy a new piece of luggage atleast 5 times while on vacation because i bought too much for my luggage lol, this is my solution to avoiding paying $100 for being over 50lbs per bag. ~ liz