Topic: Well, my main UID is unbanned now, r04r et al.
Anonymous A started this discussion 11 years ago #40,456
Glad to be back. Thanks.
squeegee joined in and replied with this 11 years ago, 23 minutes later[^] [v] #538,670
again, you're welcome. r04r rebanned you and then took away all of my mod powers, but, i reacquired them with much effort specifically to unlift your extenda-ban.
just lay low for a while until this all blows over.
just lay low for a while until this all blows over.
Lothario Casanova !LOVERlfjCM (OP) replied with this 11 years ago, 2 minutes later, 25 minutes after the original post[^] [v] #538,672
Anonymous C joined in and replied with this 11 years ago, 5 minutes later, 30 minutes after the original post[^] [v] #538,674
Damn....
Anonymous D joined in and replied with this 11 years ago, 13 minutes later, 43 minutes after the original post[^] [v] #538,675
There goes the neighborhood.
Lothario Casanova !LOVERlfjCM (OP) replied with this 11 years ago, 2 minutes later, 45 minutes after the original post[^] [v] #538,676
Anonymous C replied with this 11 years ago, 3 minutes later, 48 minutes after the original post[^] [v] #538,677
squeegee replied with this 11 years ago, 44 seconds later, 49 minutes after the original post[^] [v] #538,678
Anonymous D replied with this 11 years ago, 10 minutes later, 1 hour after the original post[^] [v] #538,680
Anonymous C replied with this 11 years ago, 6 minutes later, 1 hour after the original post[^] [v] #538,683
Meta joined in and replied with this 11 years ago, 28 minutes later, 1 hour after the original post[^] [v] #538,691
Welcome back! Please remember to avoid any posts referencing, in any way, the shtick(s) you have become notorious for. If you are unsure if a post you want to make is shtick, please send a Mod PM and we will let you know if it crosses the line or not. Please also take care to avoid baiting or being baited by Syntax. If he tries to bait you please ignore and report it and it will be dealt with.
(Edited 1 minute later.)
Lothario Casanova !LOVERlfjCM (OP) replied with this 11 years ago, 2 minutes later, 1 hour after the original post[^] [v] #538,692
@previous (Meta)
Thank you, and OK. Just a question: I like to post about food. My last weeklong ban was for posting about oatmeal. Could you please specify if and when and how I am allowed to make posts about food? Thank you.
Thank you, and OK. Just a question: I like to post about food. My last weeklong ban was for posting about oatmeal. Could you please specify if and when and how I am allowed to make posts about food? Thank you.
Meta replied with this 11 years ago, 1 minute later, 1 hour after the original post[^] [v] #538,693
Anonymous F joined in and replied with this 11 years ago, 1 hour later, 3 hours after the original post[^] [v] #538,699
Killer Lettuce !!iNo3FkiZx joined in and replied with this 11 years ago, 1 hour later, 4 hours after the original post[^] [v] #538,716
Wait, shouldn't Matt still be banned? Since r04r doubled the length of his ban?
Hope this is rectified when she comes back.
Hope this is rectified when she comes back.
Anonymous H joined in and replied with this 11 years ago, 3 minutes later, 4 hours after the original post[^] [v] #538,717
@538,692 (Lothario Casanova !LOVERlfjCM)
Syntax used to tell many stories about oatmeal, and they were filled with wonders. I hope you don't think he only tells those stories because of your oatmeal fetish.
Syntax used to tell many stories about oatmeal, and they were filled with wonders. I hope you don't think he only tells those stories because of your oatmeal fetish.
Lothario Casanova !LOVERlfjCM (OP) replied with this 11 years ago, 49 seconds later, 4 hours after the original post[^] [v] #538,718
@538,716 (Killer Lettuce !!iNo3FkiZx)
This is my main UID, the one she banned, and it says, Welcome Back.
This is my main UID, the one she banned, and it says, Welcome Back.
Anonymous H replied with this 11 years ago, 2 minutes later, 4 hours after the original post[^] [v] #538,719
Killer Lettuce !!iNo3FkiZx replied with this 11 years ago, 36 seconds later, 4 hours after the original post[^] [v] #538,720
@538,718 (Lothario Casanova !LOVERlfjCM)
Then I'm assuming that your ban was modified again, so r04r may have done it. :(
Then I'm assuming that your ban was modified again, so r04r may have done it. :(
Anonymous H replied with this 11 years ago, 1 minute later, 4 hours after the original post[^] [v] #538,722
@previous (Killer Lettuce !!iNo3FkiZx)
r04r actually tried the oatmeal, and loved it. That is probably the reason.
r04r actually tried the oatmeal, and loved it. That is probably the reason.
Oatmeal !LOVERlfjCM (OP) replied with this 11 years ago, 5 minutes later, 4 hours after the original post[^] [v] #538,731
Anonymous H replied with this 11 years ago, 3 minutes later, 4 hours after the original post[^] [v] #538,735
Anonymous F replied with this 11 years ago, 11 minutes later, 4 hours after the original post[^] [v] #538,742
Anonymous I joined in and replied with this 11 years ago, 7 minutes later, 5 hours after the original post[^] [v] #538,747
@538,717 (H)
> Syntax used to tell many stories about oatmeal, and they were filled with wonders. I hope you don't think he only tells those stories because of your oatmeal fetish.
Syntax actually invented oatmeal while advising Indo-European farmers on preparation of stored grains as food.
> Syntax used to tell many stories about oatmeal, and they were filled with wonders. I hope you don't think he only tells those stories because of your oatmeal fetish.
Syntax actually invented oatmeal while advising Indo-European farmers on preparation of stored grains as food.
Anonymous H replied with this 11 years ago, 5 minutes later, 5 hours after the original post[^] [v] #538,750
@previous (I)
That's not enough super secret three letter agency inside information. Please provide some first page google search link copypasta, briefly skim read it, and claim it as prior knowledge. Thanks
That's not enough super secret three letter agency inside information. Please provide some first page google search link copypasta, briefly skim read it, and claim it as prior knowledge. Thanks
(Edited 15 seconds later.)
squeegee replied with this 11 years ago, 2 minutes later, 5 hours after the original post[^] [v] #538,751
@538,683 (C)
nah, she thinks my hijinks are harmless.
hey, see if you can get her to upgrade my privileges, i check them regularly of course, and i don't have full access to the database
nah, she thinks my hijinks are harmless.
hey, see if you can get her to upgrade my privileges, i check them regularly of course, and i don't have full access to the database
Anonymous I replied with this 11 years ago, 24 minutes later, 5 hours after the original post[^] [v] #538,756
@538,750 (H)
The oat grains are de-husked by impact, then heated and cooled to stabilize the oat groats, the seed inside the husk. The process of heating produces a nutty flavour in the oats. These oat groats may be milled to produce fine, medium or coarse oatmeal. Rolled oats are steamed and flattened whole oat groats. Steel-cut oats may be small and broken groats from the de-husking process; these may be steamed and flattened to produce smaller rolled oats. Quick-cooking rolled oats (quick oats) are cut into small pieces before being steamed and rolled. Instant oatmeal is pre-cooked and dried, usually with sweetener and flavouring added. Both types of rolled oats may be eaten uncooked as in muesli or may be cooked to make porridge. It is also used as an ingredient in oatmeal cookies, oatcakes, British flapjack bars and baked oatmeal, or as an accent, as in the topping on many oat bran breads and the coating on Caboc cheese. "Oatmeal" is also sometimes porridge with the bran or fibrous husk as well as the oat kernel or groat. In some countries rolled oats are eaten raw with milk and sugar or raisins. Oatmeal is also used as a thickening agent in savoury Arabic/Egyptian thick meat-and-vegetable soups.
An oatmeal bath, made by adding a cup of finely ground oatmeal to one's bathwater, is also commonly used to ease the discomfort associated with such conditions as chickenpox, poison ivy, eczema, sunburn and dry skin.
History
The first recipes for oatmeal are documented in baked clay tablets found in Eridu. Oatmeal, and irrigation and agriculture, is thought to have been brought to ancient Mesopotamia by a man known only as Syntax who held an all-night swing dance competition with the preists of Uruk to see if the rivers flooded. He encouraged them to build 10-myles of channels to use the floodwaters to irrigate their fields.
Regional variations
Scotland
Oatmeal has a long history in Scottish culinary tradition because oats are better suited than wheat to Scotland's short, wet growing season. Oats became the staple grain of that country. The ancient universities of Scotland had a holiday called Meal Monday to permit students to return to their farms and collect more oats for food.
Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: "A grain, which in England is generally given to horses, but in Scotland supports the people." His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, "Yes, and where else will you see such horses and such men?"[11]
A common method of cooking oatmeal in Scotland is to soak it overnight in salted water and cook on a low heat in the morning for a few minutes until the mixture thickens.
In Scotland, oatmeal is created by grinding oats into a coarse powder.[12] It may be ground fine, medium, or coarse, or rolled, or the groats may be chopped in two or three pieces to make what is described as pinhead oatmeal.[13] Ground oatmeal, rolled oats, and pinhead oatmeal, are all used (throughout Britain); one Scots manufacturer describes varieties as "Scottish Porridge Oats" (rolled), "Scottish Oatmeal" (medium ground), and "Pinhead Oatmeal".[14] The main uses are:
Traditional porridge
Brose: a thick mixture made with uncooked oatmeal (or medium oatmeal that has been dry toasted by stirring it around in a dry pot over heat until it turns a slightly darker shade and emits a sweet, nutty fragrance) and then adding butter or cream. Brose is eaten like porridge but is much more filling.
Quick-cooking rolled oats (distinct from "instant" variations) are often used for this purpose nowadays, because they are quicker to prepare.[13]
Gruel, made by mixing oatmeal with cold water that is strained and heated for the benefit of infants and people recovering from illness.
as an ingredient in baking
Oatmeal is a prime ingredient of haggis, seen here at a Burns supper
in the manufacture of bannocks or oatcakes
as a stuffing for poultry
as a coating for Caboc cheese
as the main ingredient of the Scottish dish skirlie, or its chip-shop counterpart, the deep-fried thickly-battered mealy pudding
mixed with sheep's blood, salt, and pepper to make Highland black pudding (marag dubh).
mixed with fat, water, onions and seasoning, and boiled in a sheep's intestine to make marag geal, Outer Hebridean white pudding, served sliced with fried eggs at breakfast. A sweeter version with dried fruit is also known.
as a major component of haggis.
in sowans, not strictly made from the meal but as a porridge-like dish made from the fermented inner husks of oats[15][16]
Staffordshire
This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2014)
Staffordshire oatcakes are a local component of the full English breakfast. It is a plate-sized pancake, made with equal parts medium oatmeal and wheatmeal (flour), along with frothing yeast. Once the mixture has risen to produce something like a Yorkshire pudding batter, it is ladled onto a griddle or bakestone, and dried through. Staffordshire oatcakes are commonly paired with bacon, sausages, mushrooms, kidney, baked beans, among others.
Vermont
In the American state of Vermont, oatmeal-making has a long tradition originating with the Scottish settlement in the state. While there are variations, most begin with steel-cut oats. The oats are soaked overnight in cold water, salt, and maple syrup. Early the next morning, before beginning farm chores, ground nutmeg, ground cinnamon, and sometimes ground ginger are added to the oats. The pot is placed over heat and cooked for 90 minutes or more, and served after the chores with cream, milk, or butter. As most contemporary Vermonters no longer have farm chores, the recipe is simplified to a 10- to 30-minute cooking at a higher heat. Vermont leads the United States in per capita consumption of cooked oatmeal cereal.
Nordic countries and the Baltic
Havregrynsgröt, havregrød or kaurapuuro (Finnish) is a porridge made from rolled oats, water and/or milk and often added raisins. It is a traditional breakfast staple in Sweden, Norway, Denmark, Finland, Iceland, Estonia, Latvia, and Lithuania. Porridge made from rye (vattgröt) or barley (bjuggröt) was more common during the Middle Ages.
Obviously u do knot know the history of oats and oatmeal anymor than a small little man with one light-bulb 4 a brane. I no No oatmeal becauz I ate it all 4 my life. I show others hw to make grate oatmeal only once in a while. The secret... the seecret is in the oats and H20 tempertur so as not to get then 2 hot butt no getting them 2 cooler.
The oat grains are de-husked by impact, then heated and cooled to stabilize the oat groats, the seed inside the husk. The process of heating produces a nutty flavour in the oats. These oat groats may be milled to produce fine, medium or coarse oatmeal. Rolled oats are steamed and flattened whole oat groats. Steel-cut oats may be small and broken groats from the de-husking process; these may be steamed and flattened to produce smaller rolled oats. Quick-cooking rolled oats (quick oats) are cut into small pieces before being steamed and rolled. Instant oatmeal is pre-cooked and dried, usually with sweetener and flavouring added. Both types of rolled oats may be eaten uncooked as in muesli or may be cooked to make porridge. It is also used as an ingredient in oatmeal cookies, oatcakes, British flapjack bars and baked oatmeal, or as an accent, as in the topping on many oat bran breads and the coating on Caboc cheese. "Oatmeal" is also sometimes porridge with the bran or fibrous husk as well as the oat kernel or groat. In some countries rolled oats are eaten raw with milk and sugar or raisins. Oatmeal is also used as a thickening agent in savoury Arabic/Egyptian thick meat-and-vegetable soups.
An oatmeal bath, made by adding a cup of finely ground oatmeal to one's bathwater, is also commonly used to ease the discomfort associated with such conditions as chickenpox, poison ivy, eczema, sunburn and dry skin.
History
The first recipes for oatmeal are documented in baked clay tablets found in Eridu. Oatmeal, and irrigation and agriculture, is thought to have been brought to ancient Mesopotamia by a man known only as Syntax who held an all-night swing dance competition with the preists of Uruk to see if the rivers flooded. He encouraged them to build 10-myles of channels to use the floodwaters to irrigate their fields.
Regional variations
Scotland
Oatmeal has a long history in Scottish culinary tradition because oats are better suited than wheat to Scotland's short, wet growing season. Oats became the staple grain of that country. The ancient universities of Scotland had a holiday called Meal Monday to permit students to return to their farms and collect more oats for food.
Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: "A grain, which in England is generally given to horses, but in Scotland supports the people." His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, "Yes, and where else will you see such horses and such men?"[11]
A common method of cooking oatmeal in Scotland is to soak it overnight in salted water and cook on a low heat in the morning for a few minutes until the mixture thickens.
In Scotland, oatmeal is created by grinding oats into a coarse powder.[12] It may be ground fine, medium, or coarse, or rolled, or the groats may be chopped in two or three pieces to make what is described as pinhead oatmeal.[13] Ground oatmeal, rolled oats, and pinhead oatmeal, are all used (throughout Britain); one Scots manufacturer describes varieties as "Scottish Porridge Oats" (rolled), "Scottish Oatmeal" (medium ground), and "Pinhead Oatmeal".[14] The main uses are:
Traditional porridge
Brose: a thick mixture made with uncooked oatmeal (or medium oatmeal that has been dry toasted by stirring it around in a dry pot over heat until it turns a slightly darker shade and emits a sweet, nutty fragrance) and then adding butter or cream. Brose is eaten like porridge but is much more filling.
Quick-cooking rolled oats (distinct from "instant" variations) are often used for this purpose nowadays, because they are quicker to prepare.[13]
Gruel, made by mixing oatmeal with cold water that is strained and heated for the benefit of infants and people recovering from illness.
as an ingredient in baking
Oatmeal is a prime ingredient of haggis, seen here at a Burns supper
in the manufacture of bannocks or oatcakes
as a stuffing for poultry
as a coating for Caboc cheese
as the main ingredient of the Scottish dish skirlie, or its chip-shop counterpart, the deep-fried thickly-battered mealy pudding
mixed with sheep's blood, salt, and pepper to make Highland black pudding (marag dubh).
mixed with fat, water, onions and seasoning, and boiled in a sheep's intestine to make marag geal, Outer Hebridean white pudding, served sliced with fried eggs at breakfast. A sweeter version with dried fruit is also known.
as a major component of haggis.
in sowans, not strictly made from the meal but as a porridge-like dish made from the fermented inner husks of oats[15][16]
Staffordshire
This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2014)
Staffordshire oatcakes are a local component of the full English breakfast. It is a plate-sized pancake, made with equal parts medium oatmeal and wheatmeal (flour), along with frothing yeast. Once the mixture has risen to produce something like a Yorkshire pudding batter, it is ladled onto a griddle or bakestone, and dried through. Staffordshire oatcakes are commonly paired with bacon, sausages, mushrooms, kidney, baked beans, among others.
Vermont
In the American state of Vermont, oatmeal-making has a long tradition originating with the Scottish settlement in the state. While there are variations, most begin with steel-cut oats. The oats are soaked overnight in cold water, salt, and maple syrup. Early the next morning, before beginning farm chores, ground nutmeg, ground cinnamon, and sometimes ground ginger are added to the oats. The pot is placed over heat and cooked for 90 minutes or more, and served after the chores with cream, milk, or butter. As most contemporary Vermonters no longer have farm chores, the recipe is simplified to a 10- to 30-minute cooking at a higher heat. Vermont leads the United States in per capita consumption of cooked oatmeal cereal.
Nordic countries and the Baltic
Havregrynsgröt, havregrød or kaurapuuro (Finnish) is a porridge made from rolled oats, water and/or milk and often added raisins. It is a traditional breakfast staple in Sweden, Norway, Denmark, Finland, Iceland, Estonia, Latvia, and Lithuania. Porridge made from rye (vattgröt) or barley (bjuggröt) was more common during the Middle Ages.
Obviously u do knot know the history of oats and oatmeal anymor than a small little man with one light-bulb 4 a brane. I no No oatmeal becauz I ate it all 4 my life. I show others hw to make grate oatmeal only once in a while. The secret... the seecret is in the oats and H20 tempertur so as not to get then 2 hot butt no getting them 2 cooler.
(Edited 9 minutes later.)
r04r joined in and replied with this 11 years ago, 3 minutes later, 5 hours after the original post[^] [v] #538,757
You still have 3 days left, so we'll make that 6 again. Are you retarded? I didn't think I'd have to bother to track down your "main" UID because you "forget" that exists whenever it suits you anyway.
https://minichan.org/topic/40406#reply_537972
https://minichan.org/topic/40406#reply_537972
Anonymous C replied with this 11 years ago, 3 minutes later, 5 hours after the original post[^] [v] #538,758
r04r replied with this 11 years ago, 3 minutes later, 5 hours after the original post[^] [v] #538,759
@previous (C)
Yes, for 6 days at least. We'll see if he fails to count again or what. He had been banned for 7 days initially, and after day 5 decided to come post here so his remaining three days got doubled on the UID/IPs he was using to evade. I didn't bother finding his "main" UID at the time because I figured he wouldn't be that stupid (hurr PHD). Guess he is, so remaining time doubled again.
Yes, for 6 days at least. We'll see if he fails to count again or what. He had been banned for 7 days initially, and after day 5 decided to come post here so his remaining three days got doubled on the UID/IPs he was using to evade. I didn't bother finding his "main" UID at the time because I figured he wouldn't be that stupid (hurr PHD). Guess he is, so remaining time doubled again.
(Edited 34 seconds later.)
Anonymous I replied with this 11 years ago, 5 minutes later, 5 hours after the original post[^] [v] #538,760
@previous (r04r)
> We'll see if he fails to count again or what. He had been banned for 7 days initially, and after day 5 decided to come post here so his remaining three days got doubled on the UID/IPs he was using to evade. I didn't bother finding his "main" UID at the time because I figured he wouldn't be that stupid.
> if he fails to count
Arts and Humanities degrees... They don't grade you on that.
> We'll see if he fails to count again or what. He had been banned for 7 days initially, and after day 5 decided to come post here so his remaining three days got doubled on the UID/IPs he was using to evade. I didn't bother finding his "main" UID at the time because I figured he wouldn't be that stupid.
> if he fails to count
Arts and Humanities degrees... They don't grade you on that.
Anonymous C replied with this 11 years ago, 7 minutes later, 5 hours after the original post[^] [v] #538,764
@538,759 (r04r)
Damn...if it was me, I'd probably already start looking for another site to go to, give myself a fresh start, change my name, and not act like a dick.
Damn...if it was me, I'd probably already start looking for another site to go to, give myself a fresh start, change my name, and not act like a dick.
Anonymous H replied with this 11 years ago, 1 minute later, 5 hours after the original post[^] [v] #538,765
r04r replied with this 11 years ago, 1 minute later, 5 hours after the original post[^] [v] #538,766
@538,764 (C)
You would think so, yes.
@previous (H)
No, but I am quite sleepy and seemingly cannot count either right after waking up. Though it somewhat makes sense since he was posting on the morning of day 5. So, three days remaining: Day 5, 6, 7.
You would think so, yes.
@previous (H)
No, but I am quite sleepy and seemingly cannot count either right after waking up. Though it somewhat makes sense since he was posting on the morning of day 5. So, three days remaining: Day 5, 6, 7.
(Edited 1 minute later.)
Anonymous F replied with this 11 years ago, 5 hours later, 11 hours after the original post[^] [v] #538,784
Killer Lettuce !!iNo3FkiZx replied with this 11 years ago, 1 hour later, 12 hours after the original post[^] [v] #538,802
@538,757 (r04r)
Based r04r.
@538,691 (Meta)
You know, it's pretty pointless giving him this advice. He doesn't actually care about making decent contributions, he is just here to troll.
Based r04r.
@538,691 (Meta)
You know, it's pretty pointless giving him this advice. He doesn't actually care about making decent contributions, he is just here to troll.
Anonymous K joined in and replied with this 11 years ago, 1 hour later, 13 hours after the original post[^] [v] #538,817
@previous (Killer Lettuce !!iNo3FkiZx)
> You know, it's pretty pointless giving him this advice. He doesn't actually care about making decent contributions, he is just here to troll.
This.
> You know, it's pretty pointless giving him this advice. He doesn't actually care about making decent contributions, he is just here to troll.
This.