thought it was funny that someone from Mongolia found it here.
Now I am being a little stereotypical, I blame the movies and TV. but just imagine a Mongolian soldier looking for a picture of a bunny

I am so stoked to go see their last show in their hometown tomorrow. I got a bunch of posts of stupid shit all timestamped to post throughout the day tomorrow to keep yall happy.

*beerorkid does not endorse, nor use drugs*

leaving the url so you can see how funny it is
http://flickr.com/groups/baconbaconbacon/

and 30 days of pork

Fuggles does about a mile or more a day. Gotta burn that puppy energy. usually in two different sessions. She loves it. We work on leave it, watch me, and keeping her attention, but this is cool.

via slashfood

Starting on January 1st, Jones Soda will be pushing its canned sodas to consumers instead of the bottled sodas that it is known for. They will continue to package the soda in bottles, but the switch to cans is intended to make the product more accessible as the company expands. Coinciding with that launch, Jones Soda has announced that they will be sweetening their sodas with pure cane sugar, rather than the high fructose corn syrup that they use now (the diet flavors are made with sucralose/Splenda). All of their canned sodas will use cane sugar and, by mid-2007, so will all of their bottled drinks.

Jones Soda says that the change is being made with consumer health in mind, even though nutritionists say that it is not any more harmful than other forms of sugar. The reality is that the switch is being made because shoppers are interested in anything that they think is good for their health. Neither sugar nor corn syrup is all that good for you, especially in large amounts, so claiming that it is healthier to drink the sugar-sweetened soda at the same time as they are trying to push sales seems to be a bit contradictory. That said, the taste is really the most important factor in soda selection and if the change improves the flavor of their sodas, which is already excellent (with a few exceptions), then it sounds like a good one.

This is just too fricking awesome. I used trivino’s SVN repo to install it.
Srry it is only for edgy, dapper has dependency issues from packages that need to come from the backports = not good.

mmmmmmmmmmmm…….

thanks to confused

so over at starcityscene.com I offered to be a moderator on the forum. It is a phpbb site and gets hit by spam bots all the fricking time. The admin does not get on the message board all that often like he used to. It was out of control. people would start replying to the spam. It was kinda fun for a bit.

Anyways people started getting really bummed out about it. I offered to be a moderator since I am online all fricking day. I got the job. Funny thing is I am no music expert or musician, I just like message boards.

just listen to the first 1.5 minutes to understand what linux is all about.

big size

I helped a friend make dounuts at Daylight Donuts in Bethany for about a year. It is quite an interesting job. you smell like a donut even after scrubbing with turpentine for a few weeks. I worked in the evenings, it was min wage but a bunch of fun. Pure cash and all the donuts I could eat + soda.

So I guess i will fill you in on how fricking gross donuts are.

- The oil was actually shortening, it was solid and you had to carve off hunks and melt them into the fryer many times through the night. We would go through one huge ass block a day.

- the glaze is nothing more than water and powdered sugar. We used a basket like thing that had holes in the bottom. This was in a huge bin and the donuts would be pulled from the oil placed on the rack and covered in glaze.

- Bavarian cream, strawberry filling, and some other fruit type things came in buckets. The white cream was really really gross though. It is W-4 shortening and powdered sugar whipped to a froth. Yup sugar and fat whipped, that is why it tasted so good.

- Frostings were powdered sugar (seeing a trend here?) and mixings. You take the donut out of the oil, wait for it to cool a bit, plop it into the frosting, twist and decorate or put on the rack.

So you have two types of donut, yeast risen and cake. Cake is pretty simple, add water, mix, and use a dropper right into the oil. Raised yeast ones are a bunch of work. All donut flour came in big bags pre-mixed since it was a franchise. Water, mix and yeast. Let it rise, punch it down, let it rise again, then roll it out and start cutting. Put them in the proof box which makes them rise. gotta watch them closely, other wise they can go bad fast by getting to poofy.

- 1st dough. This would be the staple for all donut places, your standard glazed donut. What you figure 2 cents worth of product, almost pure profit. Then donut holes, twists, and knots. Take all the little bits of dough left over and knead it again and let it rise. it is now 2nd dough.

- 2nd dough. Since it has been manhandled and kneaded again it will be a bit tougher and not as poofy. This is where your more sturdy goodies come from. Bismarks, longjohns, and variations of that theme. They are the filled ones. Filling was not too bad. You have a container with a hand lever and a spike with a hole. Stab, squirt, and put on the cooling rack. filled donut holes are awesome. Take leftover bits, knead…… 3rd dough.

- 3rd dough. This is tough stuff, it is where cinnamon rolls come from. Take bits, knead….

- 4th dough. Only one thing is made from 4th dough, apple fritters. Fritters are the loneliest donut, they are made up of all their friends. They are so dense they almost sink in the oil.

7 fricking cavaties during that year of making donuts, and I still smell like a donut.

watch them