The people I don't get are the ones who PM the mod's and complain. I've never complained to a site about it's contents or members in my life. If I don't like it I don't read it or I go elsewhere. However, I am all for banning everybody but me!

I'm with ya' on that one Stlhead. I've never understood why anyone would go to the bother of PMing a Mod with a complaint. No one's being forced to visit BBs and check what's going on.

Sg

When I read people PM'd Mods with complaints, my eyes about popped out. Apparently they think they're VIP. I'd give them one warning to never do it again or else they get the boot.

Or maybe PM them back a virus....problem solved.

I was in Ireland - where NOBODY is naked. Down here in Cali we're all naked, smoke pot, surf, eat yogurt, and live in communes. C'mon BWP, get with the program!

And remember how tough these spats are on the Mod's - here's what happened to Parker when he tried being a Mod for this site:

http://break.com/index/office-worker-goes-absolutely-insane.html

Mikespike,

Thank you for that link, that just made my day a whole lot better.
Now I gotta send that to some co-workers.

Remember Aunty, Parker has posted pictures of guns on this site! I just try to imagine how busy life is, then volunteering to moderate a site and put up with (legitimate or not) gripes and dislikes. It's a thankless job.

Thanks Mike--- I really wish you wouldn't bring up naked girls in Chico--- hard for me to concentrate.

Parker is not a real person. Just an internet persona.

Now, time to cool down my "inner rage" by listening to "Down with the Sickness" by Disturbed....

Probably gas.

Speaking of which, I think it's about that time I teach my 3 year old the "pull my finger" game.

I am SO gonna get the Father of the Year award!!! Both children already fetch and open beers for me out of the beer fridge. I'm a shoe in!

I didn't actually mention naked Chico State coeds, but that should show up on the "Thursday bikini thread". Thanks JG, now I won't be worth squat all afternoon either. I'll bet if I were Sol, I could polish one off in the office and get a promotion while I was at it!!!

"Speaking of which, I think it's about that time I teach my 3 year old the "pull my finger" game."

Very good, Parker. That's a great game for kids. Our adopted son was 11 years old when he fell for that one so I knew he hadn't really spent time around older guys. He just mentioned it the other day how he can't wait to ask his own kid to pull his finger to pass on a family tradition.

yea there was some very sad low standards recently. brewer was shocked and amased at the things being said. and i quote "uncool", "dipsh!t", "friggen tool" and many other unsavory terms were used towards brewer. basically very uncalled for. fortunately brewer is a very non-sensetive sorta guy.

Nah, I think they were called for.

The question is, do any of those terms fit?

When I get home my honey does a complete "inspection" of my unit, every day, including but not limited to her judgement of adequate load size after the deed. The occasional mid-day trip to the restroom to get a hold of myself came to and end when I met her.

Does she dare give an honest critique?

If you're on the lookout for a creamy, delicious, vanilla-spiked tapioca pudding recipe, this is it. I came back from Rome and spent the following Sunday down the peninsula at my parent's house looking at old slides and playing around with various tapioca pudding recipes, ingredients, and techniques. It's no secret that I much prefer a silky smooth, chocolate pudding, but I know many of you are like my dad - big-time tapioca pudding fans. This little exercise nearly made be a convert.
My dad is known to be quite generous with his tapioca pudding - my grandma and her 90 year old friends would receive weekly deliveries up until she passed away last year. I can only imagine it makes appearances at his office on a regular basis as well. Over the years he has been known to use various recipes, mixes, and whatnot in his tapioca puddings, but I wanted to zero in on one master recipe to share with you, the quintessential tapioca pudding recipe. We looked at his approach, my aunt weighed in with her recipe, and I introduced some ideas to the mix. What we ended up with was a perfect pudding good enough to make me consider switching from silky smooth to bumps and lumps indefinitely.
Onto the basics. A great batch of tapioca requires equal parts patience, attentiveness, and top-notch ingredients. Like a risotto or polenta there is much stirring involved, and you need to watch the pudding religiously. That being said, broadly speaking, making tapioca is relatively simple. When I asked my dad to articulate the most important, top-level considerations here's what he said:
- Use your thickest-bottomed pot - this will help prevent scorching. Once you've scorched the pudding, that's it - you've ruined it. He uses his Le Crueset dutch oven pot, but surprised me when he said for extra large batches he sometimes deploys the base of his pressure cooker (!?) which is very large, and very heavy. He never pressurizes it, just uses the pot part.
- Pay attention to temperature. You need to bring the tapioca pudding mixture up slowly for a few reasons. To avoid scorching, but also this gives the tapioca balls time to cook as they are coming up to a boil.
- Stir constantly. I have to admit that I get lazy and don't stir the entire time, and if your stove isn't overly hot, this is fine. But my dad likes to stir the whole time.
- Make a double batch - one for you and one to share. The recipe below is for a single batch, but easily doubles.
Before we move onto the recipe itself, here are a few other things I noticed as we cooked our way through various batches. It is important to soak small pearl tapioca before attempting to make pudding with it, or your texture will be off. Some people soak overnight, but we found that 30 minutes or so worked with small tapioca, resulting in a lively textured tapioca with wonderful creamy, custard bridging the beads. Many recipes call for water, I loved the 100% milk version we did, we even soaked the tapioca balls in milk - whole milk for that matter - again going after rich, creaminess. We did one batch with instant tapioca - this comes in a box, and like instant oatmeal the tapioca pieces are much smaller (and in this case also pre-cooked). The universal feeling among everyone who tasted it didn't have anything to do with the actual flavor (which was decent), there was an aversion to the gelatinous texture - maybe coming from the soy lecithin additive? Not sure, but starting from scratch with the small pearl tapioca was the way to go - Bob's Red Mill All Natural Small Pearl Tapioca worked beautifully as a base ingredient. And one last note, I know many people like to do the "fluffy" version of tapioca pudding, where you beat egg whites and fold them in - it is an extra step and I like a denser pudding, so that isn't something I incorporated here.

Todd likes the Brewer, 'cuz the Brewer made two death-defying trips from Camas to the Kalama in one day.

The condition that made the trips death-defying was that it was his father-in-law's vehicle, that I gathered was not supposed to be making those trips...and the Brewer got caught in the act.

Brewer's death-defying heroics resulted in Todd getting lots of schwag, including a neon Bridgeport Blue Heron Ale sign that has been lit...27/7...in Todd's office for going on three years, since the day Todd received it from the Brewer.

The Brewer is OK in Todd's book.

Fish on...

Todd

thanks todd, thats cool. most everyone loathes brewer for some reason. being the enternet celebrity that i am, it's all a mystery....


yea the Pants ate brewer's arse to a raw numben for that. her dad was royally pissed that i had his truck so long. he went for a walk, he was returning from the camas downtown when brewer went passed him. i slammed on the brakes, backed up and picked him up. it was the least i could do was pick him up. it was all his gas i had burned up...


one of the many things that i like about myself, brewer can can take a royal @ass chewin and keep on ticken.