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Wednesday reckoning day for porn spammers







Wednesday reckoning day for porn
spammers

Wednesday reckoning day for porn
spammers
05/19/2004 01:31 PM

E-mail users in the U.S. who have resigned themselves to being shocked by eye-popping pornographic messages in their inboxes can expect some relief Wednesday, when federal legislation governing sexually explicit unsolicited commercial ("spam") e-mail takes effect.




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Wait just a second. A month ago, we were hearing stories from our elected officials about how spam was supposed to be dead dead dead by now, thanks to the "CAN SPAM" law which would make it illegal to spam. Of course, as we all know, the law wasn't really intended to stop spam at all, but rather to give instructions on how you can spam. Further evidence of that comes today as the FTC is actually releasing new rules for porn spammers on how to spam. They're telling them they need to include a special label. In other words, they can just keep on spamming - as long as they include that one little label. Great way to "stop" spam, huh?

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The day of reckoning 03/29/2005 11:31 AM

Today, the battle over the future of the Internet will be fought in Washington, DC. The Supreme Court will hear oral arguments in two cases: BrandX and Grokster, that could have deep repercussions.

BrandX deals with the treatment of broadband. The FCC has tried to classify the cable modem platform as an "information service", not subject to various regulatory obligations. The courts have, so far, taken a different view.

Grokster deals with peer-to-peer file-sharing. The music industry sued several P2P software vendors on the grounds of contributory copyright infringement, a legal strategy that was successful in driving the original Napster out of business. Yet this time around, the courts refused to hold the software vendors liable. The new generation of distributed services, like Kazaa, have no central server that tracks who has which music files.

In these two cases, the Supreme Court has an opportunity to map out the landscape for the next-generation broadband Internet, what some are calling "Web 2.0." In the Internet of applications, open platforms for innovation, competition, and user empowerment are critical. If gatekeepers can control what goes on the network, at what price, under which circumstances, the entire digital ecosystem surrounding the Net will be the poorer for it.

Both BrandX and Grokster concern battles over, as I put it in a Release 1.0 issue three years ago, who controls information? Control is power. It is also a limit on all sorts of downstream innovation and market growth, ultimately hurting everyone, including the erstwhile controller.


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sais.jpg
Well, my week is up, and I've saved as a parting shot the ultimate pickup game: Strange Adventures in Infinite Space, developed by Digital Eel and published by Cheapass Games. Games take just minutes.

There's not as much brain power required as there is in the other games from this week; in fact your score really has more to do with luck than anything else. But despite having probably less strategy involved than a game of Freecell, SAIS feels like it's smarter than it is, because it recalls elements of games with more depth, with its goals of space exploration, combat, trade and collection.

The demo is pretty crippled compared to the full version, but the full version costs only $15. Well, the PC and Mac versions do. There's PocketPC and PalmOS versions too (new Tapwave Zodiac owners take note!), available from Astraware for $19.99.

And with that fifth and final recommendation, I'm done! All five of the games I've mentioned this week are great for spending a few minutes with, but so playable that you'll be able to play for hours. Have fun, Gizmodo!
Read [SAIS Info Page]


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where skin porn and food porn collide


where skin porn and food porn collide 03/23/2005 10:09 AM

mmmm

It's fun to use google and see what it returns when searching for 'sticky buns' as, well, the imagination is a poor substitute for reality. When food and skin porn collide it gets fairly ugly pretty quickly. Sticky buns are likely the source of inspiration for the Finnish bostonkakku which are served like a pie rather than the individual buns. One of the guys at work quipped that it is served this way because you can feed 20 instead of 8 people.

I figured that since I was making dallaspulla that I'd make the inspiration for texaspulla and bostonkakku so that my test subjects would know just what they had been missing all these years. :) The dough is a snap to make even without a mixer and is much easier to work with than the pulla dough. The only drawback is the time spent waiting for the dough to rise. With a four-day weekend approaching where absolutely nothing will be open and we'll likely have crappy weather given that it's a holiday, what could be better than making a pan of sticky buns and eating them instead of chocolate eggs? These are, by far, the best cinnamon rolls I've ever made and my test subjects consumed them in a shark chum feeding frenzy. Two guys even asked me for the recipe.

Sticky Buns, a.k.a. caramel rolls or cinnamon rolls

Makes: 12 sticky buns
Time: ~30 minutes prep, 3 hours for dough rising
Source: Cook's Illustrated

This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325F/175C-degree oven for about 8 minutes.

Dough

  • 3 large eggs at room temperature
  • 3/4 cup buttermilk (2 dl piima) at room temperature
  • 1/4 cup (.5 dl) granulated sugar 
  • 1 1/4 teaspoons table salt 
  • 2 1/4 teaspoons instant yeast  (1 packet sunnuntai dry yeast)
  • 4 1/4 cups (10,5 dl) unbleached all-purpose flour, plus additional for dusting work surface
  • 6 tablespoons (85g) unsalted butter, melted and cooled until warm
  1. In bowl of standing mixer, whisk eggs; add buttermilk and whisk to combine.
  2. Whisk in sugar, salt, and yeast.
  3. Add about 2 cups (5 dl) flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
  4. Add all but about 1/4 cup (1/2 dl) remaining flour and knead with dough hook at low speed 5 minutes.
  5. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom).
  6. Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
  7. Lightly spray large bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap.
  8. Set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.

Caramel Glaze

  • 6 tablespoons or 85g unsalted butter 
  • 3/4 cup (1,75 dl) light brown sugar, packed
  • 3 tablespoons corn syrup, light or dark
  • 2 tablespoons heavy cream 
  • 1 pinch table salt 
  1. Meanwhile, combine all ingredients for glaze in small saucepan.
  2. Cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.
  3. Pour mixture into nonstick metal 13- by 9-inch (33cm x 23cm) baking dish.
  4. Using rubber spatula, spread mixture to cover surface of baking dish.
  5. Set baking dish aside.

Cinnamon-Sugar Filling

  • 3/4 cup (1,75 dl) light brown sugar, packed
  • 2 teaspoons ground cinnamon 
  • 1/4 teaspoon ground cloves 
  • 1 pinch table salt 
  • 1 tablespoon or 15g unsalted butter, melted
  • Raisins (optional)
  1. Combine brown sugar, cinnamon, cloves, and salt in small bowl.
  2. Mix with a fork until thoroughly combined, using fingers to break up sugar lumps.
  3. Set aside.

To assemble and bake buns:

  1. Turn dough out onto lightly floured work surface.
  2. Gently shape dough into rough rectangle with long side nearest you.
  3. Lightly flour dough and roll to 16-inch x 12-inch (40cm x 30cm) rectangle.
  4. Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.
  5. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with your hand, then gently press mixture into dough to adhere. Add rasins if you desire.
  6. Beginning with long edge nearest you, roll dough into taut cylinder.
  7. Firmly pinch seam to seal and roll cylinder seam-side down.
  8. Very gently stretch to cylinder of even diameter and 18-inch (45 cm) length; push ends in to create even thickness.
  9. Using a serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters.
  10. Slice each quarter evenly into thirds, yielding 12 ~1.5 inch (3,75 cm) buns (end pieces may be slightly smaller).
  11. Arrange buns cut-side down in prepared baking dish.
  12. Cover tightly with plastic wrap and set in warm, draft-free spot until puffy and pressed against one another, about 1 hour.
  13. Meanwhile, adjust oven rack to lowest position, place pizza stone (if using) on rack, and heat oven to 350F/175C degrees.
  14. Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180F/82C degrees on instant-read thermometer, 25 to 30 minutes.
  15. Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board.
  16. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.

Pecan Topping

  • 3 tablespoons or 50g unsalted butter 
  • 1/4 cup (.5 dl) light brown sugar, packed
  • 3 tablespoons corn syrup, light or dark
  • 1 pinch table salt 
  • 1 teaspoon vanilla extract  or vanilla sugar
  • 3/4 cup (1,75 dl) pecans or walnuts, toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and coarsely chopped
  1. Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine.
  2. Off heat, stir in vanilla and pecans until pecans are evenly coated.
  3. Using soup spoon, pour heaping tablespoon of nuts and topping over center of each sticky bun.
  4. Continue to cool until sticky buns are warm, 15 to 20 minutes.
  5. Pull apart or use knife to cut apart sticky buns; serve.

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Wednesday, 5/5 05/05/2004 05:30 AM
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US rules all porn is child porn


US rules all porn is child porn 06/24/2005 04:04 PM
Prove otherwise

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Jeremy Zawodny pinged me and said “You coming to the Valley? Let’s do a geek dinner.” Sounded like a good idea to me, so he went ahead and organized it. That would be the evening of the 14th. You gotta admire a guy who’ll not only organize dinner but hang his address & phone number out on his blog.

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New Catalyst release Wednesday


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A Mea Culpa or "Its Wednesday and I'm
Stooopid"


A Mea Culpa or "Its Wednesday and I'm
Stooopid"
10/28/2003 11:08 PM

A Mea Culpa or "Its Wednesday and I'm Stooopid"

Sigh.  I thought I was making a valid point about Atom (and I do still kinda think that) but Dave correctly pointed out that RSS supports enclosures too -- something that I didn't realize.  And, thus, everything I said applies to RSS as well.  Yeah I should have definitely known that -- considering what I do -- and I do know it -- but ....  So this is an egregious example of overwhelming stupidity.  I'm not proud.  So consider this an apology.  I shouldn't have labeled / titled the post as I did.

I'm tempted to just delete the previous post but that would lead to the whole arguments from a few weeks ago about post deleting / editing [Shudder]. 


Grok Description matches for Wednesday reckoning day for porn spammers
GrokA matches for Wednesday reckoning day for porn spammers

Wednesday reckoning day for porn spammers

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