Strange waxes nostalgic about the death of print news media

Strange In Belize on May-09-2009 at 02:06 AM RST @ 69.179.4.65 (Strange Brewer)

"Citizen Journalists" = Amateurs... You know, I have made a career of TRAINING people who have spent four years in college learning their craft how to avoid idiot mistakes. I can generally turn out a journalist who won't crap on the floor more than once a month in about two years of daily work. These kids are bright, honor rtoll students who are way smarter than me, mostly. But they are GREEN! They make the same damn mistakes, get sucked into the same damn scams. I am an old, surly, suspicious, annoying pain in the ass, who draws flinches every damn time I turn up at a meeting. I am the guy who people hate to return his phone calls, and Have been lied to so many tiems, that I can usually recite the "hook" line before my interview can spout it. I have skin tougher than a rhinosorurs. I have earned my scars and I know my trade. I ain't the best writer who ever lived, but I was once nominated for a minor pulitzer. One day if the muse smiles on me, and I get lucky, I may win one. (Sometimes I even suprise myself. But you know I didn't get here overnight. I have been doing this shit day and night for nearly 40 years... So, yeah, I have earned my scars, polished my skills and hardened my writer's steel in a hot furnace of day to day hacking on a keyboard till my fingers bleeed and then come back the next day and do it all over again. I have written stories that have made peole cry with joy, weep with sorrow and pissed off more people than I can even imagine. I have been punched in the nose for my troubles, told I am the greatest writer since Hemmingway, and even ignored, the worst blow of all... But I am still here. I do this day in and day out. I cna't imagine doing anything else. This is my avocation, my passion. And a "citizen journalist" who MAYBE graduated from High School with a "C" in composition is better than me, how?

daBull on May-09-2009 at 02:08 AM RST @ 24.111.30.5 (daBull)

WHATEVER sTRSANGE ...............i JUST READ DA comix!

Tasty Thai Dipping Sauce

Yeasty on Apr-09-2009 at 12:14 PM RST @ 71.200.169.11 (Yeasty) Squeeze the juice from a lime. Add twice that amount of fish sauce. Add 2 cloves of raw garlic and 3 - 4 rat shit peppers finely chopped. A dash of MSG if desired. Makes a wonderful condiment on steamed rice.

Garlic-mint chicken by Chuley

chumley on Mar-22-2009 at 12:03 PM RST @ 75.165.202.124 (chumley)

I just finished spatchocking a chicken, and smothering it in garlic-mint paste, to grill for supper tonight!

chumley on Mar-22-2009 at 12:05 PM RST @ 75.165.202.124 (chumley)

Garlic-mint paste: 1 - 1/2 cups mint leaves 10 cloves garlic 1 tbsp chili powder 1 tsp salt 1/2 tsp black peper 1 tbsp soy sauce 1/4 cup freshly squeezed orange juice 1/4 cup EVOO whirl in the food processor until smooth

Roughing it on the ice

chumley on Feb-10-2009 at 01:21 PM RST @ 63.118.227.254 (chumley)

Last night I made this for dinner. It was delicious! VIETNAMESE PORK KEBABS 2 pounds ground pork shoulder 3 stalks lemon grass, minced 4 shallots, minced 2 garlic cloves, minced 1 tablespoon fish sauce 2 teaspoons sugar 1 teaspoon turmeric 1 teaspoon ground black pepper Whole lettuce leaves, fresh mint and cilantro sprigs, for serving Nuoc cham, for serving (recipe follows). Roll them the size of small swedish meatballs, then grill over an oak fire. To serve, wrap 2-3 kebabs in a lettuce leaf with herbs, then dip in nuoc cham. NUOC CHAM 1 serrano chili, thinly sliced 1 garlic clove, thinly sliced 3 tablespoons sugar 2/3 cup warm water 1 tablespoon fresh lime juice 1 tablespoon rice vinegar 5 tablespoons fish sauce. Chop the chili, garlic and sugar together until fine. Transfer to a bowl. Add the remaining ingredients. Set aside for 10 minutes before serving. Yield: 4 to 6 servings.

HUGe on Feb-10-2009 at 01:21 PM RST @ 64.233.251.195 (hugerat)

leftover Eye Talian sausage me.

HUGe on Feb-10-2009 at 01:23 PM RST @ 64.233.251.195 (hugerat)

That sauce is never heated Chum?

chumley on Feb-10-2009 at 01:24 PM RST @ 63.118.227.254 (chumley)

Nope...just poured the bowl into a jar, then shook it up.

chumley on Feb-10-2009 at 01:25 PM RST @ 63.118.227.254 (chumley)

I made the kebab mixture Sunday night. It was a real easy thing to fix last night after I got home from work.

chumley on Feb-10-2009 at 01:26 PM RST @ 63.118.227.254 (chumley)

I love Vietnamese rolls in lettuce with mint and cilantro dipped in sauce.

YOU ARE A RAT!

Tony on Jan-17-2009 at 04:43 PM RST @ 208.63.190.131 (Tony)
sorry Shoe...got caught up surfing

yam on Jan-17-2009 at 04:43 PM RST @ 75.134.188.237 (yam)
Tony on Jan-17-2009 at 04:43 PM RST @ 208.63.190.131 (Tony)
sorry Shoe...got caught up surfing midget porn.



Tony on Jan-17-2009 at 04:44 PM RST @ 208.63.190.131 (Tony)
How did you know?

yam on Jan-17-2009 at 04:44 PM RST @ 75.134.188.237 (yam)
you are a rat

yam on Jan-17-2009 at 04:46 PM RST @ 75.134.188.237 (yam)
and who can resist the alure of midgets??

Rumours of Lothar's Demise are Greatly Exaggerated

Loth - You all are losers on Jul-28-2008 at 08:49 PM RST @ 68.74.64.13 (Loth - You all are losers)

Hey Now!: Hey Now!

yam on Jul-28-2008 at 08:50 PM RST @ 24.231.219.225 (yam)

Loth! You are alive.

Loth - You all are losers on Jul-28-2008 at 08:51 PM RST @ 68.74.64.13 (Loth - You all are losers)

Some what...has there been a rumore of my death?

yam on Jul-28-2008 at 08:52 PM RST @ 24.231.219.225 (yam)

No, just commenting on you absence.

Skot on Jul-28-2008 at 08:52 PM RST @ 75.67.98.168 (Skot)

yes... Husker told us you died in a dry hopping accident Loth - You all are losers on Jul-28-2008 at 08:54 PM RST @ 68.74.64.13 (Loth - You all are losers) I have been in a re education camp that was dual ran by Alqudia and Dell computers I lived on rations on spam and rye bread for the last half year with a occisional piece of swiss cheese tossed in if I answered questions right....I was forced to drink my own urine ask I escaped across the deserts of Utah and Navada and made my way back to chicago...

Redneck Moments

Cagey - brewing on May-18-2008 at 10:06 AM RST @ 66.82.9.109 (Cagey - brewing) Piper we had a great redneck moment here yesterday. I was in the shitter when I heard my wife shrieking and and a bunch of squeaking coming from the living room. Turns out we had a squirrel in the office and my dog started chasing it around the living room. I'm standing in the bathroom doorway holding my pants up yelling "Get 'im! Fetch that squirrel!" and about a minute later he came walking up with the dead rodent in his mouth.

All I could think of was "I bet Piper has lived this exact moment, too"

Chupacabra on May-18-2008 at 10:16 AM RST @ 74.41.20.142 (Chupacabra) Years ago I worked at a meat packing plant in Miles City Montana, and a big steer got loose on the kill floor. The guy who does the killing was chasing it all over the place with the rifle, and would fire a shot at it now and then, and the rest of the crew was just trying not to get killed by either the mad steer or gunfire.

Ignatz on May-18-2008 at 10:17 AM RST @ 75.67.98.168 (Ignatz)

Nothing like a Steer and a dude with a rifle slipping on a bloody floor trying to get or get away from each other... Queue the Benny Hill Music

THE BEST POST EVER

Ignatz on Mar-18-2008 at 10:06 PM RST @ 75.67.98.168 (Ignatz)

and the best post ever.... "Face on Nov-30-2002 at 07:39 PM CDT @ 63.34.203.156 Headache, Cruz? Zurc on Nov-30-2002 at 07:40 PM CDT @ 213.122.113.194 no, your pussy stinks. "

TWCF Part Lazy Eight

Strange Brewer on Mar-10-2008 at 04:02 AM RST @ 207.118.207.5 (Strange Brewer) Well, The Back up DVD burner works... For DVD's ONLY...

New DVD burner shit the bed after just six months and not very much use.

The mouse on a cable works too... The wireless mouse I won at fest 2005 no longer works after the goddamn cockateal chewed the shit out of it for what reason I cannot even begin to comprehend...


Not a good weekend for my computer.

Aleman's Lakota prayer for 2008

aleman on Jan-01-2008 at 01:04 AM RST @ 24.230.101.247 (aleman)

Wakan Tanka, it is I Shaun, descendent of the great Black Kettle. Thank you for today’s New Year, for the breath and life within me, and for all of your creations. Creator, hear my prayer, and honor my prayer. As the New Year begins with the rising sun, I ask, Spirit keeper of the East, Brother Eagle, be with me. Help my brother, Nathi and I find true love. Let them be soul mates with good hearts and large breasts. Help my other Brew Rat friends with their marital strives. Help my brother Chumley find new blessed fishing spots. Take his cabbage away so that he may never again make his wretched cole slaw. Help my brother mwb drink 8 or 9 of the white mans beers without suffering ill health. Guide our steps and give us courage. Let us enjoy the circle of our lives with honesty and dignity. Spirit keeper of the South, Wolf, Be with me. Help me to remember to love and feel compassion for all mankind. Help my brothers Metal and MacGregor have strong healthy children. Spare them of any “Lucky You” markings. Help my brother Bull rid himself of his best of the hair band ass music collection. Please help my brother Piper with his flatulence issues. Give fortune to Yeasty Pete, let him find the lost gold of Delaware. For myself, for the other Brew Rats, for the four legged, the winged ones, the plants and all creation, give all of us a peaceful and prosperous 2008. Grant Skot the patience to deal with misguided Crow like Brewrats such as Rad. Help us to grow and nurture our selves in all ways. Spirit Keeper of the West, Brown Bear, Be with me. Bring healing to the people I love and to myself. Bring into balance the physical, mental and spiritual, so I am able to know my place on this earth, in life and in death. Heal my body, heal my mind and bring light, joy and awareness to my spirit. Heal my brother Strange with his endless misfortunes. Let his spouse and his offspring learn to drive the White Mans Iron Horse. I ask that you provide guidance to Brew Rat Shoes snow eater machine, and give his chickens good health. Help Cowan finish his house projects once and for all. Speak to brother Gimp for absinth is the white devils drink. Let brother Dracul brew like a true Lakotan. Spirit Keeper of the North, White Buffalo, be with me. As each day passes, help me to surrender, with grace, the things of my youth. Give me wisdom so I am able to make wise choices in all things which are put in front of me, Let brother Kenrat leave the awful California country once and for all. Help Biker Bob write the white mans words. Continue to guide Brew Rat Yam in making my beers for they are the bestest. Grant me the health to hunt again with depth charging Brewrat KG. Let us shoot many of the White Mans thunderhawks together. And when the time for our change of worlds has come, Let us all go peacefully, without regrets for the things we neglected to do as we walked along our paths. And more than anything else Great Spirit, never again curse us with an awful year like 2007.

Don Quixote on Jan-01-2008 at 01:06 AM RST @ 24.178.232.43 (Don Quixote)

silly me...I thought it would have been... FUCK 2007!

Bieroch

Jack Burton on Dec-09-2007 at 12:00 PM RST @ 24.34.40.158 (Jack Burton)
Cooking In Kansas
Bieroch Recipe
by Dale Don

This past weekend my cousin found my long deceased Grandmother's Bieroch recipe which the Brack clan brought over from Schoefeldt on the Volga to Otis, Kansas in 1866. We've spent a couple of days discussing the reunions when grandmother spent two days making these German Bierochs. This is not what is sold in the stores around Kansas.
BIEROCHS

This handwritten note by Grandma Brack that was sent to a grand daughter, probably 40 years ago, but in pretty clear handwriting.

1 1/2 lbs hamburger (lean)
3 lbs cabbage
Salt and pepper to taste
1/2 cup Crisco
1 large onion

Bake at 375 degrees 25 minutes or until they’re brown

Cut cabbage and onions fine, put Crisco in large kettle over deepwell (if your stove has one) or in a fairly large covered pot. Add salt and pepper and steam for about 30 minutes over medium heat.

While this is cooking – put hamburger in skillet over low heat – break it up with fork and stir often until it changes color – do not fry it, then when cabbage is about done mix them together and cook in same pot for another 20 minutes – then taste if it needs more seasoning add more to your own taste. That’s all there is to the filling.

As for the dough, do you use the package roll mix -- I have used it. I’ll try and give you my recipe: I use potato water. Cook one potato, mash it and whatever liquid is left I use as part of the liquid. Mash potato real fine, and the water should be about 2 cups.

Scald one cup of milk, add to water, dissolve. Add one package of dry yeast with ½ cup water. Now you have 2 ½ cups of liquid, keep them all warm in large pan. Add 1/3 cup sugar, ½ cup Crisco, ½ tablespoon salt, 1 egg well beaten, and last flour – (it takes between 8-9 cups of flour. Mix all of this and work it well, a little more or less of the flour is ok. If it sticks a little to your hands it’s ok – I like the dough not to stiff, it makes it softer when baked if it isn’t too stiff.

When you have your dough mixed, keep it in a warm place, let it raise about double in size, then punch it down and then the second time it comes up it’s ready to make the Bierocks. Roll it out and then cut it square, a five by five square, pinch them together, place cut side down over greased cookie sheet. That will take about one large tablespoon of filling. The less dough one uses, the better they are.

GLOGG

evel chumnievel evel chumnievel on Dec-04-2007 at 11:15 AM RST @ 63.118.227.254 (evel chumnievel)
Don't say I have never given you guys anything, for here is my Swedish grandmother's secret glogg recipe:

12 cardamom seeds
2 sticks of cinnamin
1 orange, with 20 cloves stuck into it
1 cup raisins
1 cup blanched almonds
1 cup sugar

Boil the above in 1 quart of water for 20 mi. Then add a big bottle of port wine, heat to a simmer, serve. Add vodka or everclear to adjust the alcohol content to taste.

nathi on Dec-04-2007 at 11:20 AM RST @ 165.127.8.254 (nathi)
Do you really simmer the port? Or stop short...

evel chumnievel on Dec-04-2007 at 11:21 AM RST @ 63.118.227.254 (evel chumnievel)
Stop short. Just heat it up till it steams, then cover and keep warm

Absinth

chlyh2o on Nov-17-2007 at 06:39 PM RST @ 66.214.223.30 (chlyh2o)
other than absinth, what would i put wormwood into?

Tony on Nov-17-2007 at 06:41 PM RST @ 98.193.187.83 (Tony)
...a female worm?

I should get credit for naming it the "Hammer of Thor"

EC on Oct-23-2007 at 09:26 PM RST @ 74.41.20.142 (EC)

I could write a horror story called "The Hammer Of Thor"

RBoo on Oct-23-2007 at 09:27 PM RST @ 69.247.90.220 (RBoo)

IT WOULD BE NON FICTION!!!!

ZurK on Oct-23-2007 at 09:27 PM RST @ 78.89.7.17 (ZurK)

Pipes, we both already wrote that story, RIGHT HERE IN THE CHAT! THE HORROR! THE HORROR!

EC on Oct-23-2007 at 09:28 PM RST @ 74.41.20.142 (EC)

BUT STILL HORRIBLE! THE HORROR!

EC on Oct-23-2007 at 09:28 PM RST @ 74.41.20.142 (EC)

Hahahahahahahah.............

ZurK on Oct-23-2007 at 09:29 PM RST @ 78.89.7.17 (ZurK)

THE AMAZING PAIN! THE CONTORTED FACE OF HORROR! THE HAND HELD MIRROR INSPECTING THE ANUS THAT WAS WRITHING WITH DISTORTED BLOCKAGE!

EC on Oct-23-2007 at 09:29 PM RST @ 74.41.20.142 (EC)

THe foul turd that just would not flush!

EC on Oct-23-2007 at 09:29 PM RST @ 74.41.20.142 (EC)

THE BOILING WATER!

ZurK on Oct-23-2007 at 09:30 PM RST @ 78.89.7.17 (ZurK)

I USED A SIGNED ROSIE GREER KNITTING NEEDLE TO BREAK MY HAMMER OF THOR UP ENOUGH TO FINALLY FLUSH INTO THE BOWELS OF HELL!

ZurK on Oct-23-2007 at 09:30 PM RST @ 78.89.7.17 (ZurK)

INTO THE BOWELS OF HELL I SAY!

Why MudGuts doesn't move from Oz to HELL

mud on Sep-28-2007 at 12:24 PM RST @ 58.179.6.222 (mud)

no i get sex once a day... i just hate the fisty cufs and the tying up and i hate tha fact that her mum stands at the end of the bed and times us Thank Cod her dad is suffering from dementia and just plays with the rice on the kitchen floor

Yeasty makes Yam (and everyone else) salivate

Yeasty on Sep-06-2007 at 07:32 PM RST @ 71.200.169.11 (Yeasty)

OK BOYS! The CHUCK ROAST is in the oven at about 220F and should be done in the morning. Its braising with wine, beef broth, onions, carrots, celery, peas, garlic, worchestershire sauce, and spuds! I'm gonna thicken up the gravy in the morning. YER ALL INVITED FOR LUNCH TOMORROW!!

Yeasty on Sep-06-2007 at 07:36 PM RST @ 71.200.169.11 (Yeasty)

The roast was well browned and removed from the pan, then the veggies were sauteed and the roast put on the veggies. Then the beef broth and wine was added. Oh, I forgot. Rehydrated shitake mushrooms also!

yam on Sep-06-2007 at 07:39 PM RST @ 75.134.191.231 (yam)

Geez yeasty, you are making me hungry and I just had dinner a little bit ago. Yeasty on Sep-06-2007 at 07:45 PM RST @ 71.200.169.11 (Yeasty) I forgot to mention the one Anise flower.

KG causes sudden blindness in numerous otherwise healthy rats

Healthy Eating with Yeasty Pete

Yeasty on Sep-02-2007 at 03:29 PM RST @ 71.200.169.11 (Yeasty)

OK, the brisket is in the spiced brine. In two weeks it will be CORNED BEEF!! The first of the season!!

Yeasty on Sep-02-2007 at 03:30 PM RST @ 71.200.169.11 (Yeasty)

I have some nice applewood I will use to smoke it.

metal on Sep-02-2007 at 03:31 PM RST @ 67.184.83.139 (metal)

nice yeasty! first time corning beef?

Yeasty on Sep-02-2007 at 03:39 PM RST @ 71.200.169.11 (Yeasty)

No! I have made countless corned beefs and they are much better than store bought. Corned beef is so easy to make: Water/salt 8/1 ratio. Enough to cover the brisket 1 TBSP Potasium Nitrate (To retain color) 1 Bottle McCormicks Pickling Spice 6-8 crushed cloves of garlic Dried Thai chillies to taste. Keep the brine and submerged brisket in a shallow covered plastic or glass pan for 2 weeks. DONT USE METAL! I usually flip the brisket every 4 days but it's probably not necessary. and WAH - LAH!!!

Yeasty on Sep-02-2007 at 03:41 PM RST @ 71.200.169.11 (Yeasty)

If I cook it in the oven I use a covered pan with a good lid. I put it into a 250F oven overnight. You could put a can of beer in with it but no more liquid than that.

Yeasty on Sep-02-2007 at 03:43 PM RST @ 71.200.169.11 (Yeasty)

After you take it from the oven you must let it sit for a couple hours for the geletan to set and make it easy to slice.

Yeasty on Sep-02-2007 at 03:45 PM RST @ 71.200.169.11 (Yeasty)

I'm salivating just thinking about it!

dracul on Sep-02-2007 at 03:47 PM RST @ 24.250.4.140 (dracul)

Hey Now!: Hey Now!

Yeasty on Sep-02-2007 at 03:47 PM RST @ 71.200.169.11 (Yeasty)

hey drac!

Yeasty on Sep-02-2007 at 03:48 PM RST @ 71.200.169.11 (Yeasty)

Also, keep the brining brisket in the fridge for the 2 weeks.

dracul on Sep-02-2007 at 03:52 PM RST @ 24.250.4.140 (dracul)

Heya Yeasty

Yeasty on Sep-02-2007 at 03:52 PM RST @ 71.200.169.11 (Yeasty)

Never ever throw away the fat from a corned beef. Render it down till crispy and eat it with cold beer. Keep the rendered liquid fat and use it to fry other things. It gives an amazing flavor.

Yeasty on Sep-02-2007 at 03:56 PM RST @ 71.200.169.11 (Yeasty)

Also put your cardiologist's phone number on speed dial.

Midwest Brewer's Pepper Jelly

mwb on Aug-11-2007 at 12:43 AM RST @ 24.182.231.45 (mwb) Pepper Jelly

10 Jalapenos or 5 Habaneros -- stems removed, seeds, veins optional
1 medium Red or Yellow Bell pepper - stems removed, seeded, diced
1-2 medium Peaches or Mangoes - peeled, pitted, diced
1-1/2c 5% white vinegar
6c Cane Sugar
1/3c Lemon Juice
4 oz Liquid Pectin

Place the peppers and fruit in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally. Remove the pan from the heat and stir in the sugar and lemon
juice. Return the pan to the heat, bring to a boil again, stir in the pectin and boil again, stirring constantly for a minute.
Skim off the foam and bottle in sterilized jars. Makes 7-8 half pints.

LabRat on Aug-11-2007 at 12:45 AM RST @ 76.104.206.96 (LabRat)

could you not blender it and leave it chunky mwb?

mwb on Aug-11-2007 at 12:45 AM RST @ 24.182.231.45 (mwb)

I am considering using a bit of lime juice, grated lime peel, and a bit of allspice for the Mango / Habanero version. I think it would add a real Caribbean flavor to it.

mwb on Aug-11-2007 at 12:46 AM RST @ 24.182.231.45 (mwb) I suppose so Lab - its just a guideline really. Its fantastic stuff on grilled yardbird and prok.

Chumley's Lentil Soup

chumley on Apr-18-2007 at 01:22 PM RST @ 63.118.227.254 (chumley)

Boil up 2 quarts of water, add lentils, simmer for 20 min Chop up 2-3 slices of bacon and fry. When bacon is nearly done, add a cup each of chopped celery, onions, and carrots. Sautee lightly. Dump everything (lentils and sauteed vegetables) into crock pot, add a can of diced tomatoes, salt and pepper, a half tsp of thy,e, and two bay leaves. Also add, if you have them, a couple of rinds of Parmesan Reggiano cheese. Also add 2-3 tbsp of balsamic vegetable. Go to work, come home, dinner is served.

chumley on Apr-18-2007 at 01:23 PM RST @ 63.118.227.254 (chumley)

thy,e = thyme balsamic vegetable = balsamic vinegar

chumley on Apr-18-2007 at 01:25 PM RST @ 63.118.227.254 (chumley)

Optional step: When you get home, take two cups of the lentils out (the thick part), put them into the blender, whirl, and add back to the soup. Use 1 1/4 - 1 1/2 cups of lentils. I used green. chumley on Apr-18-2007 at 03:34 PM RST @ 63.118.227.254 (chumley) nathi on Apr-18-2007 at 02:32 PM RST @ 165.127.8.254 (nathi) Chum, why pre simmer the lentils for 20 minutes if they are going to be in the crock pot all day? It isn't so much the simmer, its bring the water to the boil. Its important to get them to that first boil for a minute, then drop the heat. It takes forever for the crock pot to heat water. I was worried that the lentils would turn out hard if I just dumped them in the crockpot. nathi on Apr-18-2007 at 03:37 PM RST @ 165.127.8.254 (nathi) OK chum, not sure if it is neccesary though, I have just rinsed, dumped in the crock, and gone to work with good results.