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October 7, 2011

Drafted (progressive)

Helmut Newton (Alice Springs) 3-4 Doc

Helmut_newton_june_newton_restaurant_tits

 

 

Helmut_3.mp4 Watch on Posterous

 

 

Helmut_4.mp4 Watch on Posterous

 

See Pts. 1 and 2 Helmut Newton (Alice Springs)

 

 

Helmut Newton (Alice Springs) 3-4 Doc Helmut_3.mp4 Watch on Posterous Helmut_4.mp4 Watch on Posterous See Pts. 1 and 2 Helmut Newton (Alice Springs) ...http://whatgetsmehot.posterous.com/helmut-newton-alice-springs-3-4-doc» more

Today

Today Jay Alan Davis , Randall Kitty Davis , and 7 other friends commented on Mauryo Rourk 's video . 7:55pm Randall Kitty Davis likes your post . 7:54pm Randall Kitty Davis commented on your post . 7:54pm Kristela Marie Triñanes posted in The Group Group . 7:52pm Valerie Wallace , Alan Pritchard , ...http://whatgetsmehot.posterous.com/facebook-tits-in-shirts-ads-over-art-without» more


Dogmeat CSStyle by mrjyn

Dogmeat CSStyle by mrjyn ...http://whatgetsmehot.posterous.com/dogmeat-theme» more

Now that Blogger has revamped their dashboard into the most organized, fastest, and easy to use application i've ever seen, there's not a lot left to recommend Posterous besides its autoposting, and although I rigged something up so that i can actually get a video on my FB site (by deleting every other Facebook account from every other Posterous blog I currently have--4), they now post--but without attribution and/or title; instead coming in with just the date and no url as they once had before.

Also, for the technically savvy, it still takes about 1 1/2 minutes or 90 seconds (that was the technical part) for the loading wheel to stop turning before i can actually access my main blog's dash. 

I_frequently_visit_dogmeat_quickly_before_something_is_banned_or_removed_forever

I_heart_whatgets_mehot
Iheart_yt
Janereflection
Icon_48x48
Img76866

yes, i have 996 pages (each page with 10 posts), but i didn't know when you offered to import my blogs, that they would all be orphaned and UNSEARCHABLE (YES, SOMEHOW you successfully managed to reBREAK THIS function which I had rallied for for approximately 4 mos.--the ability to  search and even access/update or publish older drafts, or heck just any old posts further back than say, 10 posts ago from the dashboard--meaning that the draft functionality you were celebrating is worthless). 

I put a lot of effort and promotion into switching my Blogger blog over to Posterous a little more than a year ago, and I was rewarded with 4,000,000 views, only to find out two weeks ago that you were, according to Suyash 'pumping the numbers' by counting bots, which, if you'd like me to believe that, according to the below figures, accounted for about 3,900,000 of those views.

The fact that you don't support any per-post CSS like every other blog on the Internet, I came to grips with, and it actually led me to learn CSS faster than I would have had I not been offered the impediment, but the fact that half of the things that you offer as blog services don't function or barely function at all, should be a good start for your poll about what you can BUILD next. 

It probably shouldn't be anything new or have to do with an iPhone. 

Thanks for taking all these points into consideration and showing them around the office.

I'll try to continue blogging for my new 8-person audience so they can visit my posts and then bump right off the no Next-Previous navigation, by posting from the worst blog editor on the planet to a dashboard which is unsearchable hoping they can wait for the LONGEST (via webpagetest.com) non-JS/advertisement load hang (court. of amazon) on the planet, just as best I can.

Sincerely,

Dogmeat

 

 

When Posterous was counting everything

 


my dailymotion video account is worth $30 Million     Apr 29     891     1    
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Heather Parisi Ciao Ciao + Madleen Kane You Can (MUSIKLADEN DISCOWURST)     Apr 29     2,264     2    
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Dorus De kat (funny)     Apr 28     1,624     0    
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Gogo-Tänzerinnen Mr Walkie Talkie     Apr 28     1,679     1

 

When Posterous Changed to Abacus

Trophy Barber Shop     Apr 30     44     0    
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Mind Numbing Designs Of Peter Jaworowski     Apr 30     43     0    
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More Vintage Web Font Typography     Apr 30     65     0    
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Déjà l'HTML5 | L'Cinque     Apr 30     52     0    
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w3c     Apr 30     50     0    
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Westminster     Apr 30     50     0

 


Today

 

Facebook Today: World Boogie 'smoking catnip like a nazi'     May 11     9     0    
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Saint-Apollinaire (Hautes-Alpes) - Wikipédia     May 11     13     0    
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Search for 'sexy' - Posterous     May 11     16     1    
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Search for 'bed drunk' - Posterous     May 11     14     1    
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The New York Times - Breaking Multimedia     May 11     13     0

Now that Blogger has revamped their dashboard into the most organized, fastest, and easy to use application i've ever seen, there's not a lot left to recommend Posterous besides its autoposting, and although I rigged something up so that i can actually get a video on my FB site (by deleting every ot ...http://whatgetsmehot.posterous.com/posteorus-the-everything-except-blog-blog» more

I just which everyone would quit duplicating Facebook's obsession with "we're gonna improve this by making it worse.

I wish everyone would quit duplicating Facebook's obsession with "we're gonna improve this by making it worse."

I just which everyone would quit duplicating Facebook's obsession with "we're gonna improve this by making it worse. via facebook.com I wish everyone would quit duplicating Facebook's obsession with "we're gonna improve this by making it worse." ...http://whatgetsmehot.posterous.com/i-wish-everyone-would-quit-duplicating-facebo» more

There were no results for your search terms in the last week. Below is a sample of the type of results you will get.

 

News  Blogs  Web
Video 1 new result for z site:whatgetsmehot.posterous.com
 
(Video) TONIGHT! ZaAt—Z-sub-A, A- ...
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whatgetsmehot.posterous.com

 

There were no results for your search terms in the last week. Below is a sample of the type of results you will get. News Blogs Web via google.com ...http://whatgetsmehot.posterous.com/z-sitewhatgetsmehotposterouscom» more

Helmut Newton (Alice Springs) 3-4 Doc     Helmut_3.mp4 Watch on Posterous     Helmut_4.mp4 Watch on Posterous   See Pts. 1 and 2 Helmut Newton (Alice Springs)     Helmut Newton (Alice Springs) 3-4 Doc Helmut_3.mp4 Watch on Posterous Helmut_4.mp4 Watch on Posterous See Pts. 1 and 2 Helmut Newton (Ali ...»See Ya

October 6, 2011

Seo Taiji & Boys Come Back Home 서태지와 아이들 컴백홈 KNIFEPROOF YouTube Playlist circa 2009 LEWIS LEE JERRY VIDEO ELVIS POLANSKI ROMAN SHOW BABY CHAN

 

Seo Taiji&Boys - Come Back Home
서태지와 아이들 - 컴백홈 
MBC Top Music 1995

 

  • This popularity culminated in 2012 with Psy’s Gangnam Style. With 3.5 billion views on the music video, this was the first - but not the last - time that a K-pop song would catch international eyes. Featuring a catchy melody and addictive dance for fans around the world, Gangnam Style became the most widely known song in the K-pop genre.


  • Though the proliferation of K-pop has become especially prevalent in recent years, each artist has contributed to the continued visibility of Korean entertainment and Korean culture. K-pop legends such as Seo Taiji and Boys are still influencing and even collaborating with current superstars like BTS, who remade their song "Come Back Home," the music video for which you can watch down below. From the beginning of modern K-pop until now, the path has been lined with too many notable groups to count. With the records that artists such as BTS have been able to break, there is no telling what new heights future K-pop artists will be able to reach.



KORE limited kpop bts blackpink jimin jungkook v taehyung rm namjoon jhope hoseok yoongi suga jin seokjin jennie jisoo rose lisa

  • SoBangCha (1987-1996) is widely credited with being the first K-pop boy group.

 

  • Their debut, along with Seo Taiji and Boys (1992-1996), marked the beginning of what we know as K-pop today.

 

  • Seo Taiji and Boys also notably showed a willingness to break through the norms of traditional Korean music as they drew from American rap, rock, and techno influences, as well as discussing social issues in their music despite cashback from ethic censorship committees. They began writing English lyrics into their music, providing the  unification of Korea with Westernmost foundational.

KORE limited seo taiji and boys yg

 

DJ DOC - Run To You / I'm a Guy Like This (나 이런사람이야) Summer Story (여름이야기) / Dance with DOC (DOC와 춤을

 

 

  • 대한민국 대표 해외채널 KBS World를 유튜브에서 만나세요. KBS World는 전세계 시청자에게 재미있고 유익한 한류 콘텐츠를 영어 자막과 함께 제공하는 No.1 한류 채널입니다. KBS World 유튜브 채널을 구독하고 최신 드라마, K-Pop, 예능, 다큐멘터리 정보를 받아보세요
.
  • Instagram: @kbsworldtv

 

  • Hip-hop later became a very popular influence on Korean music. K-pop duo Deux (1993-1995), were among the first to incorporate the hip-hop genre into mainstream Korean music.

 

  • DJ DOC bringing Korean hip-hop scenerich handed underground unhistorical.

 

  • DJ DOC (1994-present)  overtly used profanity.

 

  • This group youngster government censorship  free speech time.
dougmeet
KNIFEPROOF YouTube Playlist circa 2009 LEWIS LEE JERRY VIDEO ELVIS POLANSKI ROMAN SHOW BABY CHAN


  1. H.O.T. (1996-2001, 2008-present) considered the firstborn K-pop idol group.

 

  1. The group featured five charismatic male artists, who not only provided entertainment through their singing and dancing, but also through their variety skills and attractive personalities.

 

  1. This formula for idol groups later became the model of the many K-pop groups that would follow them.

 




 

KORE limited hot h.o.t. SM entertainment kpop



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surströmming everything

Surströmming (sour herring) is a national dish of Sweden that's basically just fermented herring. It's usually consumed in northern Sweden in August and September and used to be a common means of preserving surplus fish from a good catch. Said not to taste that bad as long as you don't breathe through your nose. Whether describing it as preserved when allowed to rot is technically accurate is debatable but the fact is that it's consumed by humans without inflicting lasting damage.

The only description of its preparation I can find is as follows:

--

Ingredients:

  • 35-40kg (80-90 lbs) stromming (herring)
  • A large amount of coarse salt
  • One 60 liter (16 gallon) barrel with ventilation valve
  • One salinometer

Preparation:

Create a brine with a salinity of 23 degrees. One way to get the right brine concentration is to make holes in the bottom of a bucket, fill it with the coarse grained salt, and filter the water through the salt.

Gut the fish and remove the heads.

Day 1.

Fill one third of the 60 l barrel with the 23 degree brine. Put in the fish, add salt on the top. Let it stand for a few hours. Then stir every third hour for the rest of the day.

Day 2.

The brine should be much less salty, about 11 degrees, because much of the dissolved salt will have been absorbed by the fish. Keep 5l of the brine, they call it the blood brine. Sieve the fish and throw away the remaining brine. Make another 20l of 12 degree brine. Fill the plastic barrel to one third with brine; these 20l should include the 5l blood brine, and add the fish. Put on the lid. Keep it at 17 to 18°C (63-65°F). You must use the ventilator to prevent it from exploding becasue of gaese released during the fermentation. It will be ready in mid August. It will stink.

--

Surströmming is not for the faint-hearted, Swedes included. One way of eating it is wrapped in thin slices of local bread (tünnbrod). Fillet the fish and roll it up in the bread along with raw onion and boiled potato. Potato of course is not part of the traditional recipe. A generous amount of vodka or aquavit is recommended, as an accompaniment if not for dutch courage before eating. Some people drink beer or milk with it.

If canned, opening the tin is usually done underwater since the fermentation causes a buildup of gases that results in a squirt of smelly stuff when the tin is punctured.

I haven't been there but I hear that the city of Örnsköldsvik has a museum dedicated to surströmming, opened in 2001 (the museum, that is, not the barrel of rotting fish). They've built it at a safe distance from the town. Stockholm, on the other hand, forbids opening tins of the stuff in apartment buildings since not all Swedes are fond of it and neighbours are likely to protest when the smell spreads through the hallways.

Eaten only by certain Swedes living north of Gävle (180 km north of Stockholm), surströmming is a delicacy, a cult, a terror, a feat of endurance. It seems everyone has heard of lutefisk, but not as many know of surströmming (at least in America). This is strange to me, because the worst thing about lutefisk is the preparation, but the taste is fairly mellow. On the other hand, surströmming, literally "sour herring," is unbelievably offensive. The Lapplanders (the only people who eat it) hold contests--who can eat the most of these scrumptious fish in one sitting. Someone who can eat 20 or 30 of the 3-5 inch-long fish is doing well, until they eat them and become sick. Surströmming is to Sweden what haggis is to Scotland, what durian is to Thailand. Surströmming is to fish "what limburger is to cheese and what pornography is to literature."

What is surströmming? Raw herring, straight from the northern part of the Baltic sea, dropped raw into cans of water. The can is sealed and left to "ripen" for several months, preferably in the sun. The fish is not ready until the can is bulging due to the chemical process which takes place, namely fermenting.

It is my personal opinion that surströmming stinks worse than durian melon. Really. The fish smells so bad you can smell it through the sealed metal can. Some grocery stores seal the cans in ziplock bags to contain the odor. The Swedes all say everyone on the block, in the neighborhood, knows when someone opens a can of surströmming.

I can't quite understand why anyone ate the dang stuff in the first place. The most frequent story I've heard is during a war or famine or something, there were barrels of herring which had accidently been left in barrels on the deck in the sun. The people were very hungry--they must have been desperate--so they tried to eat the fish, and some of them grew to like it. Another explanation is that fermenting is cheaper than preserving it in brine, but I somehow doubt a product like surströmming was an intentional dish.

Surströmming is traditionally eaten with potatoes, onions and Swedish bread, washed down liberally with: 1-beer and aquavit, or 2-beer and vodka, or 3-milk. If you wrap the fish and potatoes in the bread and eat, it helps to mellow the flavor of the fish.

Hjalmar and I had heard all about this "surströmming" before going to Sweden, and Hjalmar, intrepid gourmand, decided he wanted to "prova" (try) some. We were in Gävle, which is about as far south as anyone will eat the stuff, and our hosts at first thought we were joking. "You really want to try it?" at this point, their faces lit up with a mixture of national pride, surprise, and the expectation of a good show or joke. "Are you sure?" Hjalmar answered in the affirmative, so they took us down to the grocery store and bought a red and yellow can of surströmming.

When they opened the can, a terrible, terrible, indescribable smell came forth--the smell of something horribly, horribly rotten and fermented. When I caught my first whiff, I backed up quickly, out of the kitchen. Hjalmar had more courage (or something) and stayed closer to watch the fish being rinsed. Rinsing all of the rotten water down the drain helped with the stench, because then all we had left was rotten fish. Our kind host prepared the fish for us (i.e. removed the head and middle guts and bones), and had boiled potatoes for us to eat it with. I heard afterward that we should have had the bread, too, but we didn't know at the time.

Hjalmar tried it first, a rotten piece of stinking fish on potato. He chewed thoughtfully and kind of gulped it down. My family, who saw this on video afterwards, said he was very polite and trying to not make a face, although he will probably disagree with that because he said it wasn't that bad. Misery loves company, so of course he insisted that I try some too. The piece they gave me had bones in it, so I was trying to get them out but mostly just ended up with very sticky fingers that smelled terribly for the rest of the day. I bit down and was greeted by the strangest, most indescribable taste I've ever experienced. It was sour, salty, rotten, fishy, and something else. I think we described it as "almost good." It wasn't so bad eating it; the rotten taste mostly showed up as a really bad taste left in your mouth after. For first-timers, I highly highly recommend you have something nearby to drink-anything. It was edible; neither of us gagged, but I wasn't really eager to eat any more. The worst thing about it was the lingering after-taste (which comes to haunt you for several hours after eating). I've been told it grows on you and you can really start to like it. Personally I think it's just some kind of perverted pride in being able to eat the stuff without making a face.

Our host said that it was much better fresh, although how one has "fresh" fermented fish is beyond me. It was a very interesting experience, and I would recommend it to anyone in Sweden who has the chance. You'll never have anything remotely like it anywhere else.

Surströmming (sour herring) is a national dish of Sweden that's basically just fermented herring . It's usually consumed in northern Sweden in August and September and used to be a common means of preserving surplus fish from a good catch. Said not to taste that bad as long as you don't breathe thro ...»See Ya