Shaming the forum/comment referral spammers - chapter 1 · 23.02.13 by colin newell
Forum spam and website defacement in the form of comment/blog/forum unsolicited shills and ads cost webmasters and editors millions of dollars a year.
I got so fed up with it on one of my websites that I instituted a new registration policy that requires an authentic e-mail address for the user to post anything on my site – As a result I have been regularly harvesting the most notorious of these vandals – with fresh e-mails ready to post to sites like: http://www.stopforumspam.com/ their mission to out these shameful crumbs and the large corporations that they work for.
Here are some examples of actual authenticated e-mail addresses that were used to register on one of my websites that would likely vandalize, deface and spam my forums with referral ads:
reoton@onlinepharmacy-levitra.com – via@viagranowdirect.com – xcvss@lvbagsjapan.com – weeraitale@gmail.com (username – buy zithromax ) – lfqaq@louisvuittonhandbagsprices.info – kevin@onlinepharmacy-order.com –
Forum and comment spammers cost us web folks millions of dollars in clean up every year – they are the lowest form of life on the World wide web and need to be shamed and stopped. They benefit by riding on the success of popular websites and are, sadly, a common method for large corporations to cheaply get their message out.
I have e-mailed hundreds of companies over the years asking why they roam the internet defacing websites to improve their bottom line: Quite often they respond with “We did not know this was going on…” or “We will definitely get to the bottom of this!” I have even been threatened with a law suit after outing a series of forum spammers on the very website they were spamming!
Like I said, they are the lowest form of internet life.
How can you help? Visit support sites like StopForumSpam and out these hucksters and their billionaire partners.
(Reboot) Papardelle Pasta with Scallops and lemon brown butter sauce #2 · 17.02.13 by colin newell
We loved this dish so much that we took another swing at it — with improvements!
Put Pasta (fresh or dried) on to boil – enough for 2 people
In a heated saute pan – medium high, melt 4 tablespoons of butter.
Cook butter for 6 minutes until browned. This is called brown butter.
Meanwhile toast 1/4 cup of fine bread crumbs.
Spoon about 1 teaspoon of the brown butter over the toasted bread crumbs – toss to coat.
Take 5 large sea scallops – cut into quarters – add to brown butter – and cook until
“cooked through” about 1 minute.
Remove pan from heat – stir in 2 tablespoons mince garlic and 4 tablespoons squeezed lemon.
Pour scallops and brown butter sauce over drained pasta.
Add the bread crumbs + fresh chopped parsley or cilantro and toss to combine.
Season with salt and pepper.
Serve with wine and garlic bread.
Baked Oysters au Gratin · 11.02.13 by colin newell
Who does not like a good Oyster bake-up from time to time. Our local fish vendor had local Oysters on sale so we thought, what to heck – here is the recipe we used.
3 Tbsp. butter, melted
2 (8 oz.) tubs oysters, drained
3 Tbsp. white wine or vermouth
1 Tbsp. lemon juice
1 garlic clove, minced
1/4 cup bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 tsp. dried oregano
Salt and freshly ground black pepper to taste
Preheat the oven to 450 degrees F. Brush a 9” x 13” baking dish with 2 Tbsp. of the butter.
Set the oysters in the baking dish.
Combine the wine, lemon juice and garlic in a small bowl. Spoon this mixture over the oysters. Combine the bread crumbs, Parmesan cheese, oregano, salt and pepper in a second small bowl.
Sprinkle this mixture over the oysters and then drizzle them with the remaining butter. Bake for 12 to14 minutes, or until bubbly and golden.
Serve with Foccacia bread, oil and vinegar.
Papardelle Pasta with Scallops and lemon brown butter sauce · 28.01.13 by colin newell
Try this simple dish – whips up as fast as you can cook pasta…
Put Pasta (fresh or dried) on to boil – enough for 2 people
In a heated saute pan – medium high, melt 3 tablespoons of butter.
Cook butter for 3 minutes until browned.
Meanwhile toast 1/4 cup of fine bread crumbs.
Spoon about 1 teaspoon of the brown butter over the toasted bread crumbs – toss to coat.
Take 4 large sea scallops – cut into quarters – add to brown butter – and cook until
“cooked through” about 1 minute.
Remove pan from heat – stir in 2 tablespoons mince garlic and 3 tablespoons squeezed lemon.
Pour scallops and brown butter sauce over drained pasta.
Add the bread crumbed + chopped parsley and toss to combine.
Season with salt and pepper.
Serve with wine and garlic bread.
Talking Coffee on Shaw GO Island · 15.01.13 by colin newell
Had a blast talking to Dan Kahan of Shaw community cable on Go Island South – great show…
The topic: Coffee culture… at its best, right here in sleepy Victoria B.C. Canada.
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Maple Bourbon Dairy Free Waffles Re-Boot · 28.12.12 by colin newell
I love breakfast. And waffles or french toast – well, they are the breakfast food of life. And there are no more popular recipes than my waffle recipes – the single most requested page on this blog!
1 3/4 cup of all-purpose unbleached white flour
1 heaping tablespoon baking powder
1/4 teaspoon salt (or a pinch)
1/2 teaspoon Cinnamon
2 Egg yolks
1 3/4 cups premium quality Soy or Almond milk
1/2 cup canola oil
1 fluid ounce Makers Mark, Jim Beam, Wild Turkey, or your favorite bourbon
1 Tablespoon Pure Canadian Maple Syrup
2 Egg whites
In a large mixing bowl (which will ultimately hold your several days worth of waffle mix) stir together flour, baking powder and salt.
In a smaller mixing bowl beat egg yolks. Add Soy milk, cinnamon, maple syrup, bourbon and oil.
Add to flour mix all at once. Stir or fold til mixed but still slightly lumpy.
In yet-another-bowl whip egg white to form a stiff peak.
Gently fold egg whites into soya-flour-oil mixture leaving a few peaks of egg white visible.
Heat waffle iron letting waffle mix work for about 7 minutes.
Pour batter onto greased and preheated iron. Do not open while the waffles are cooking! Timing will vary depending on your iron. Assume 3 minutes til golden brown.
Serve with butter, more maple syrup, fresh blueberries and hot, hot coffee on the side!
Enjoy!
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