I just noticed something I hadn't noticed before and wonder if it's been like that the whole time. On that menu page thing, next to Cooler Crew Chicks and Cooler Crew Pictures, where it lists author it says, Not Clue Master. Has it always said that?
I'm not totally caught up on posts around here, but here goes....
This forum is "home" to the crew. We have always tried to be open and welcoming but banning users who have abused their privileges is nothing new. From back at the time of the PP and Casey, people were banned for behavior that went against the family friendly discussions around the treasure hunt. Later, when a Shoot the Breeze thread was created after the hunt, Casey continued to ban those who were threatening or posting material that was inappropriate to a family/kid friendly site.
What does this have to do with this issue? Someone used this site to harrass and therefore threaten others. The moderators chose to ban that individual once there was information from Tim Vaasi (not sure of the spelling) that there was indeed someone using multiple aliases to harrass others here that all came from the same IP address.
Was that decision the right one to make? I suspect there will never be agreement.
I didn't feel like going through setting up a new account. I know Tim has wanted the Clue Master name ever since I had it and I didn't want him to steal it. :smile:
I am willing to trade though. I kinda like the sound of Big G :ooh:
Tuesday night a group from around work are going out to send me off with a hang over. I plan on not drinking so I don't make a fool of myself on the first day.
Three more working days in hell and then I'm free!
Thanks! I am excited. Tonight I went out with my former supervisor to celebrate. She has been so supportive through all this. It's probably good she quit supervising me as we have become good friends.
speaking of birds.. anyone got a special way of fixing turkey? I do it a little different every year and haven't had anything particularly motivate me for this one.
The Turducken will need to cook for 12 or 13 hours at 190 degrees F, so begin preparation well in advance.
1 (20 to 25 pound) whole turkey
1 (4 to 5 pound) whole duckling
1 (3 to 4 pound) whole chicken
Corn bread dressing
Sausage stuffing
Place the cleaned turkey, breast side down, on a flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from neck end, gently separate meat from rib cage on one side. Toward neck end, cut through meat to expose shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving with bone. Cut through ball-and-socket joint to release thighbone from carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.
Repeat boning procedure on the other side of the bird. Carefully remove carcass and reserve for making stock. You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Cover the boned turkey and set aside (or chill).
Repeat the process on the duckling and chicken, but cut off the first two joints of wings, and debone both stumps of wings and leg drumsticks (cut through flesh at thinnest point and trim around these bones with a knife until they can be removed). Trim excess skin and fat from necks of birds. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey. Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact. Make stock from the chicken carcass.
Stir in toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.
Prepare a similar amount of another stuffing such as corn bread stuffing.
At least 13 to 14 hours before dinner, assemble the Turducken.
Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately 3/4 inch thick.
Place duck, skin down, on top of stuffing. Season exposed duck meat with about 1 tablespoon of seasoning mix. Spread corn bread stuffing in an even layer (about 1/2 inch thick) over the duck.
Arrange the chicken, skin down, evenly on top of corn bread stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage and/or corn bread stuffing on top of chicken.
With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
Since the Turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie cotton string around the bird, widthwise, every inch or so along the bird's length. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.
Preheat oven to exactly 190 degrees F. Temperature control is critical since the Turducken is so massive that it has to be cooked very slowly at a low temperature. Using an oven thermometer is highly recommended.
Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees F, about 12 to 13 hours. There will be no need to baste, but accumulated drippings will have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Remove the Turducken from the oven and let cool in the pan for an hour before serving. Make gravy using your favorite recipe.
To serve, cut bird in half lengthwise. Carve crosswise so each slice reveals all 3 meats and dressings.
This isn't so much a reply to you TMK, I'm just a lazy bookmarker.
I've just read 300+ posts still have 200+ posts to read here and it's late.
I honestly could care less if Nick gets banned/not banned etc - so this is coming from a neutral point of view.
coco/tmk - you have my sympathies with the harrassment. I have walked in coco's shoes. To the end of being chased down at gun point. It's not where I'd wish anyone to be.
I think coco said that she didn't want him arrested etc - as someone who works with troubled kids daily, sometimes jail is the only point in which they *get it* or get the resources for the help they need. I think it was in that same post she said he didn't have a lot of family to rely on. Which tells me he doesn't have a lot of emotional support.
Those of you who do consider him a friend and know him personally - I make this plead to you to help him get help. Watching a group on here that takes such pride in being a close knit family, I'd hate to see a blind eye turned and watch an opportunity to help and perhaps inspire someone fall through the cracks.
There has to be support groups and access to help and resources out there - and I'm sure amongst the great clue noodlers of this group there are people that Nick looks up to and admires who might be able to shift him into seeking the help he needs.
We are entering the season of giving, give back through helping another.
that being said, the bleeding heart is going to bed.
I find myself still reading and I should be in bed. As crazy as this sounds - perhaps you need to have each of the moderators have consituents under them. each one polls thier constituents when an issue arise and then tally the votes.
you would need a quaroum (sp?) of yes or no to ban someone - and people who are directly involved would have to obstain from voting. Also moderators shouldn't be voting parties to the group.
i'm not sure if that made sense or not.
but if ya'll are gonna get all *ruley* around here you might as well incorporate make your self a 501.c3 non-profit and make all our payments to post tax deductable.
• Post offices are closed except for the 24-hour facility at the Minneapolis-St. Paul International Airport. Express Mail will be delivered in the Twin Cities.
• Banks are open.
• Major supermarkets are open.
• Shopping malls are open.
• Metro Transit buses and light rail will follow regular schedules. For route information, call 612-373-3333 or go to www.metrotransit.org. Most suburban bus lines will follow regular schedules.
• Parking meters will not be enforced in Minneapolis and St. Paul. The University of Minnesota will enforce meters. Minneapolis parks will enforce meters unless noted on the meter.
• Most public schools are open. All Anoka -Hennepin public schools are closed for a staff planning meeting. All St. Paul public schools and Apple Valley-Rosemount-Eagan K-5 elementary schools are closed for conference day. The University of Minnesota is open.
• Local, state and federal government offices are closed.
• Minneapolis, St. Paul and Anoka, Dakota, Carver, Ramsey, Scott, and Washington county libraries are closed. All Hennepin County libraries are open.
This forum is "home" to the crew. We have always tried to be open and welcoming but banning users who have abused their privileges is nothing new. From back at the time of the PP and Casey, people were banned for behavior that went against the family friendly discussions around the treasure hunt. Later, when a Shoot the Breeze thread was created after the hunt, Casey continued to ban those who were threatening or posting material that was inappropriate to a family/kid friendly site.
What does this have to do with this issue? Someone used this site to harrass and therefore threaten others. The moderators chose to ban that individual once there was information from Tim Vaasi (not sure of the spelling) that there was indeed someone using multiple aliases to harrass others here that all came from the same IP address.
Was that decision the right one to make? I suspect there will never be agreement.
Boy you guys are fast. :smile:
I am willing to trade though. I kinda like the sound of Big G :ooh:
Jealous? :eyeroll: :cool: :goofy:
Tuesday night a group from around work are going out to send me off with a hang over. I plan on not drinking so I don't make a fool of myself on the first day.
Three more working days in hell and then I'm free!
Goodnight and SCDs to coolerheads everywhere!
 :chagrin: :eyeroll: :goofy:
speaking of birds.. anyone got a special way of fixing turkey? I do it a little different every year and haven't had anything particularly motivate me for this one.
1 (20 to 25 pound) whole turkey
1 (4 to 5 pound) whole duckling
1 (3 to 4 pound) whole chicken
Corn bread dressing
Sausage stuffing
Place the cleaned turkey, breast side down, on a flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from neck end, gently separate meat from rib cage on one side. Toward neck end, cut through meat to expose shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.
Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving with bone. Cut through ball-and-socket joint to release thighbone from carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.
Repeat boning procedure on the other side of the bird. Carefully remove carcass and reserve for making stock. You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Cover the boned turkey and set aside (or chill).
Repeat the process on the duckling and chicken, but cut off the first two joints of wings, and debone both stumps of wings and leg drumsticks (cut through flesh at thinnest point and trim around these bones with a knife until they can be removed). Trim excess skin and fat from necks of birds. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey. Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact. Make stock from the chicken carcass.
Prepare Seasoning Mix and set aside.
Seasoning Mix:
3 tablespoons salt
1 to 2 tablespoons paprika
1 to 2 tablespoons garlic powder
1 to 2 tablespoons pepper
1 to 2 teaspoons dried thyme
Prepare Sausage Stuffing.
Sausage Stuffing:
Butter
3 cups onions, diced
1 1/2 cups celery, diced
2 pounds spicy Italian sausage
3 tablespoons paprika
3 tablespoons minced garlic
3 cups chicken stock
2 cups toasted bread crumbs
Melt butter in large skillet over high heat. Add onions and celery. Sauté until onions are dark brown but not burned, about 10 to 12 minutes. Add sausage to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently. Add paprika and minced garlic and cook about 3 minutes over medium heat, stirring occasionally. Stir in chicken stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes.
Stir in toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.
Prepare a similar amount of another stuffing such as corn bread stuffing.
At least 13 to 14 hours before dinner, assemble the Turducken.
Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately 3/4 inch thick.
Place duck, skin down, on top of stuffing. Season exposed duck meat with about 1 tablespoon of seasoning mix. Spread corn bread stuffing in an even layer (about 1/2 inch thick) over the duck.
Arrange the chicken, skin down, evenly on top of corn bread stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage and/or corn bread stuffing on top of chicken.
With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.
Since the Turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie cotton string around the bird, widthwise, every inch or so along the bird's length. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.
Preheat oven to exactly 190 degrees F. Temperature control is critical since the Turducken is so massive that it has to be cooked very slowly at a low temperature. Using an oven thermometer is highly recommended.
Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees F, about 12 to 13 hours. There will be no need to baste, but accumulated drippings will have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Remove the Turducken from the oven and let cool in the pan for an hour before serving. Make gravy using your favorite recipe.
To serve, cut bird in half lengthwise. Carve crosswise so each slice reveals all 3 meats and dressings.
Will make 15 to 25 servings.
I've just read 300+ posts still have 200+ posts to read here and it's late.
I honestly could care less if Nick gets banned/not banned etc - so this is coming from a neutral point of view.
coco/tmk - you have my sympathies with the harrassment. I have walked in coco's shoes. To the end of being chased down at gun point. It's not where I'd wish anyone to be.
I think coco said that she didn't want him arrested etc - as someone who works with troubled kids daily, sometimes jail is the only point in which they *get it* or get the resources for the help they need. I think it was in that same post she said he didn't have a lot of family to rely on. Which tells me he doesn't have a lot of emotional support.
Those of you who do consider him a friend and know him personally - I make this plead to you to help him get help. Watching a group on here that takes such pride in being a close knit family, I'd hate to see a blind eye turned and watch an opportunity to help and perhaps inspire someone fall through the cracks.
There has to be support groups and access to help and resources out there - and I'm sure amongst the great clue noodlers of this group there are people that Nick looks up to and admires who might be able to shift him into seeking the help he needs.
We are entering the season of giving, give back through helping another.
that being said, the bleeding heart is going to bed.
you would need a quaroum (sp?) of yes or no to ban someone - and people who are directly involved would have to obstain from voting. Also moderators shouldn't be voting parties to the group.
i'm not sure if that made sense or not.
but if ya'll are gonna get all *ruley* around here you might as well incorporate make your self a 501.c3 non-profit and make all our payments to post tax deductable.
1. No name calling, insulting, condeming, or generally acting like a child.
2. No profanity, your post will be destroyed.
3. No spamming, your account will be destroyed
4. No pyramid schemes
5. All arguments are to be kept private(email, PM)
6. Use common sense before posting
7. No linking to pornagraphic websites
8. No posting of mp3's that are illegal
9. Have fun!
• Post offices are closed except for the 24-hour facility at the Minneapolis-St. Paul International Airport. Express Mail will be delivered in the Twin Cities.
• Banks are open.
• Major supermarkets are open.
• Shopping malls are open.
• Metro Transit buses and light rail will follow regular schedules. For route information, call 612-373-3333 or go to www.metrotransit.org. Most suburban bus lines will follow regular schedules.
• Parking meters will not be enforced in Minneapolis and St. Paul. The University of Minnesota will enforce meters. Minneapolis parks will enforce meters unless noted on the meter.
• Most public schools are open. All Anoka -Hennepin public schools are closed for a staff planning meeting. All St. Paul public schools and Apple Valley-Rosemount-Eagan K-5 elementary schools are closed for conference day. The University of Minnesota is open.
• Local, state and federal government offices are closed.
• Minneapolis, St. Paul and Anoka, Dakota, Carver, Ramsey, Scott, and Washington county libraries are closed. All Hennepin County libraries are open.
• Recreation centers are open normal hours.
Not in my complex
:smile:
Cuz you're complex sucks! Not for their employees