Tau Factor

taufactor — Fri, 17 Dec 2010 08:42:58 GMT

taufactor — Mon, 27 Sep 2010 09:59:44 GMT

The best thing I've seen all week.

taufactor — Fri, 23 Jul 2010 22:21:08 GMT

But, the article is what makes it the best.

( Note that when nerds protest, there tend to be fewer errors in spelling, syntax, and grammar )

ARTICLE:
www.comicsalliance.com/2010/07/22/super-heroes-vs-the-westboro-baptist-church/

Masonna

taufactor — Sat, 28 Mar 2009 05:18:54 GMT

Even with the filter reduced to the zero, the little I have of Masonna is my Arisaka rifle against the Ukrainian boom-thud.

Must turn it up. The speaker driver is going to rupture.

I need a stronger weapon.

Much stronger.

I need a weirding module.

I really need Norse warriors. The kind that drench their enemies with bloodied spray from the guts of their enemie's children.

Fucking hell, I think it blew.

I light a couple of candles on the Fourth of May.

taufactor — Mon, 05 May 2008 05:22:30 GMT

In memory and honor of Henri and Anna Agerskov.

4de Maj, fra 1945 til 2008, mange tak til dig, farmor and farfar.

The Fourth of May is a reflection of the eve of liberation in Denmark. Liberation in 1945 from German occupation, and the end of nearly six years of suffering in silence, suffering under a regime of racism and terror. I honor those who died protecting a free Denmark and her citizens, and those who helped in the resistence against Nazi aggression.

I light two candles in the window to honor my grandparents, and other's grandparents, who helped as they could to get people to safety and evade arrest by the Germans.

Thank you, for your courage and kindness.

Merry Fistmas

taufactor — Sun, 23 Dec 2007 21:48:34 GMT

taufactor — Thu, 06 Dec 2007 07:41:12 GMT

taufactor — Fri, 30 Nov 2007 04:34:46 GMT

Awright, djdood

I've figured out your secret identity. Time to fess up and tell the world.

The game is up...

Stone busted, Will. Do you prefer "Bun.E". or should I just call you "Brad"?

First food porn.

taufactor — Tue, 20 Nov 2007 07:09:21 GMT

This is me grabbing the camera in a hurry, dinner's plated:

2 yukon gold potatoes
1 full danish oxekodespølse (beef & pork sausage)
french bread with butter and poppy seeds
gravy from scratch, plenty of butter.
nice dash of parsley and thyme.
Danish Elephant beer.

Holy shit...

taufactor — Tue, 20 Nov 2007 03:57:06 GMT

It just snowed almost half an inch.

*it almost NEVER snows in November here...

Durr, I forget that I have a working camera now:

A little melted now that it's back to rain...

Time for a roffle

taufactor — Sun, 18 Nov 2007 22:32:59 GMT

Underground music:

Neoindustrialpostemopunkfunkelectrocrashthrashabillyscreamohouseghettotech!

Fascinating stuff...

taufactor — Tue, 13 Nov 2007 04:03:28 GMT

Watching this excellent program on the V-2 rocket produced in Nazi Germany in WWII.

There are some chilling statistics...

For every rocket built, approx. 2 forced laborers (i.e. slave workers pulled from concentration camps) died from exhaustion, disease, and industrial accidents.

6000 rockets built

Number of civilian casualties estimated in rocket attacks (most fatalities in England): 5000

More people died building them, than were actually killed in their use as weapons.

Remembering...

taufactor — Sun, 11 Nov 2007 18:56:00 GMT

Robert "Bob" Mathews, United States Army Air Corps. Bailed out of his B-17 shot down near the border of Germany in 1943, captured by German forces and held as a POW in a Luftstalag until the end of the war in Europe.

Thank you, uncle.

Anna and Henry Pedersen, Danish citizens, who helped the Danish resistance in occupied Denmark to smuggle people (Jews, dissidents, escaping POWs) out to the coast to escape to neutral Sweden.

Thank you, Farmor and Farfar.

taufactor — Sat, 10 Nov 2007 23:06:32 GMT

Recipe time!

taufactor — Sat, 06 Oct 2007 03:48:49 GMT

(by request)

Carsten's quick n' easy mashed potatoes and sausage with gravy.

This is a single-serving recipe for people with basic kitchen tools. I'm gearing this towards the novice cook (and I'm not a Zen master, just functional cook). This should take no more than 25 minutes to make. This is simple fare for a person to have a hearty but simple and easy to make meal in a reasonable time with minimal effort or expense. Read all the way through, so you have your cooking planned out from these directions...

(This is my easy Bangers and Mash)

Let's start with the main ingredients. Yukon Gold potatoes, and sausage. Yukons are probably about the most flavorful, and have more moisture than Russets (which are better suited to baking or frying). For a single serving, three potatoes will suffice nicely with two sausages.

The sausage is entirely up to one's own particular taste. For myself, I obtained Bavarian Meats' all-beef bratwurst from my local meat store. (This is not the same sausage you find in the deli section of your local QFC).
You'll also need: butter (unsalted Tillamook is my daily favorite), some milk or cream, and some kind of bullion, and sea salt.

Prep:

Peel the potatoes, and cut them in half (helps speed up the cooking and makes it more uniform). Put in a pot and fill with water until the potatoes are fully covered. Start on medium heat (or slightly higher if you have an old stove like mine) and put the lid on. Set the timer for 15-20 minutes. Throw a dash of sea salt in as the pot starts to boil and give it a stir.

Get the sausages out. If they require frying or boiling, get the right cooking vessel ready. I'll come back to this...

Gravy - start with about a cup of warm water, a healthy splash of milk (or cream, if you have it), and a heaping spoonful of flour. Rice or potato flour works just as well, if you have celiac issues and must avoid all wheat gluten. Start a saucepan on medium heat and mix these until they are milky and soupy. Don't bring to a boil. Pour into a cup and put aside once it's warm and consistent.

Now for the real cooking:
Next, take a generous knife-load of butter and put in the gravy saucepan. Another heaping spoon of flour (or substitute mentioned above) once the butter is melted and stir as it it begins to simmer. Don't fry, just simmer with the edges lightly sizzling. Keep stirring till it is consistent and beginning to turn a light tan. (this is what chefs call Roux, a base for sauce or gravy).

Add the ingredients from the cup into the pan and stir it all into a nice even mixture. Add a small spoonful of Better Than Bullion brand bullion (or a single cube of dry bullion if you don't have this). Whichever flavor you prefer is up to you. I use beef flavor. Add a dash of salt and pepper, and a little dry parsley and/or thyme. Turn the heat down to very low. This will thicken the gravy. Stir it once in a while until serving.

Now for those yummy potatoes: once the timer goes off, if you can easily split the potatoes with a wooden spoon, they're good and ready for the mashing. Cut the heat to low, and drain the water. If you don't have a masher, a thick wooden spoon will do, right there in the pot. Just mash away until the clumps are gone, then take a generous splash of milk or cream, and another healthy knife-load of butter, and then whip the potatoes until they're smooth. Don't overdo the liquid, or they'll come out thin and kinda runny. If you like, add a little minced garlic (a small to medium spoonful) into the potatoes (I've come to prefer a touch of fresh garlic). Put the lid back on while you finish up the cooking.

Sausages:
I haven't mentioned how to cook the sausages yet, because they all tend to be different.
(If you prefer to fry them, I like a little butter and beer in the pan while they fry up. Boiling - just a pinch of salt and that's it...)

Just pick a sausage you like, or that meets your dietary preference, and cook it up as required while all the rest is being made. One thing: if you are frying the sausage(s), add in and stir the pan drippings into the gravy. This makes the gravy nice and hearty with flavor.

Okay, that's about it. Get a plate ready. Give everything one more stir, checking to make sure your gravy is thick, your taters are smooth, and the sausages are juicy and cooked. Gravy goes on last, and then add garnish and other things (cheese, hot sauce, whatever, for flavor) as you see fit.

In just under half an hour, you have some good and basic stick-to-your-ribs food that is hearty and satisfying.

It should look something like this:

A couple of caveats towards various diets: one, I've never tried this with purely vegetarian/vegan products, and two, this should work quite suitably for a celiac diet with the recommended substitutes (I've had the necessity of adapting for a person with Celiac, but always check the ingredients on the sausage).

taufactor — Fri, 05 Oct 2007 06:55:56 GMT

Machine doesn't want to shut off.

I had a nicely-detailed post/recipe about making mashed potatoes and sausage. Y'know, GOOD taters and sausage. The idea being a single serving amount (with gravy) for someone who wants stick-to-yer-ribs grub, without it being time-consuming, and with decent ingredients.

Stupid fucking arrrgh... ate my post.

*tired*

*pushing in power button*

taufactor — Fri, 05 Oct 2007 05:57:23 GMT

*sigh*

I fucking hate computers.

*shutting off*

*flipping off*

taufactor — Thu, 13 Sep 2007 20:43:38 GMT

taufactor — Sat, 08 Sep 2007 20:25:29 GMT

Last night was good.

In fact, to my surprise, tonight was one of the better shows I've done in a while. Not for lack of effort in the past, but the sound was better set up this time. It really makes a difference.

I thanked the sound guy, and I learned that tonight was his first night on the job at El Corazon (I've never worked with this fellow before).

The last couple of times I've played there, the response has been "good show, the sound needed some help".

Tonight, it felt good to hear people give me a few compliments about the show, and that it "sounded" good.

It was a good show all around : )

TONIGHT

taufactor — Fri, 07 Sep 2007 19:12:25 GMT

HAUJOBB
ANTI-MECHANISM
SMP
TAU FACTOR

Friday (tonight, duh) Sept. 7 @ El Corazon
$12 advance, $15 day-of-show
Doors at 8:30 PM

taufactor — Thu, 06 Sep 2007 06:24:08 GMT

Luciano Pavarotti has passed away:

http://seattletimes.nwsource.com/html/thearts/2003870085_webpavarotti05.html

A legendary voice, a voice of passion. His great voice warmed my heart in performing the most masterful, graceful, powerful operas of all time.

Fare well, great tenor.

Upcoming Tau Factor show:

taufactor — Tue, 14 Aug 2007 21:29:18 GMT

HAUJOBB
ANTI-MECHANISM
SMP
TAU FACTOR

Friday, Sept. 7 @ El Corazon
$12 advance, $15 day-of-show
Doors at 8:30 PM

Hey... I think I deserve to catch up on sleep, ya know?

taufactor — Sun, 15 Jul 2007 22:42:05 GMT

Greed:	Medium
Gluttony:	Low
Wrath:	Medium
Sloth:	High
Envy:	Medium
Lust:	Medium
Pride:	Low

Take the Seven Deadly Sins Quiz

...I'm sure that makes me seem like a really boring person.

TONIGHT: reminder

taufactor — Mon, 18 Jun 2007 22:30:33 GMT

TAU FACTOR, live at El Corazon

Next Monday: Tau Factor opening for The Last Dance and Idiot Stare

taufactor — Thu, 14 Jun 2007 20:00:36 GMT

MONDAY THE 18th: TAU FACTOR