Red Dwarf magazines?

Red Dwarf Smegazine, the official magazine for the series, ceased
publication with Volume 2 Issue 9 (January 1994). Some back issues are
available from John McElroy and Star Tech.

The Official Red Dwarf Fan Club publishes a quarterly magazine called
Better Than Life. See "Are there Red Dwarf fan clubs?"

Newsletters or fanzines (unofficial, fan-written magazines) are published
by some Red Dwarf fan clubs and by individual fans. Refer to the Red Dwarf
Fanzine List at http://home.interpath.net/pat/rd/fanzines.html.

How to Cook in an Indoor Fireplace

originated by:Josh, Difu Wu, Krystle, Eric Wester (see all)

Featured Article

edit Steps

Skewer Method

1. 1
   Get or make a long metal skewer similar to one you'd use to roast marshmallows on a campfire. It should be long enough to hold near the fire comfortably without getting yourself too hot.
2. 2
   Start a nice hot wood fire in your fireplace. It will give off more heat if you use hardwoods and let it burn a while before cooking to develop a nice core of hot glowing embers at the base of the fire.
3. 3
   Choose a food to cook. You cantheoretically do just about any solid food but since you will beholding it on a long skewer throughout the cooking, choose somethingrelatively small. Sausages, hot dogs, and meat balls are good basicstarting points. If you want to get a bit more adventurous, try somesmall, seasoned game birds like quail, squab, poussin, partridge orgrouse.
4. 4
   Pierce the food with the skewer so that it is securely held by the skewer and will not fall off even with slow rotation.
5. 5
   Place a cookie sheet or roasting pan next to the fire to catch drips.
6. 6
   Hold the food near the fire, slowlyrotating it and changing its position so as to "rotisserie cook" it,evenly heating it throughout. Do not hold the food directly in the fire as it will burn very quickly! Just close enough to slowly heat it.
7. 7
   Continue cooking until the meat is golden brown on the outside and fully cooked on the inside. If you are not sure, it can help to use a meat thermometer to check the internal temperature when you think it is getting close.
8. 8
   When done to your liking, remove and rest the meat on a plate, cover with foil and let rest a few minutes before serving.

String Method

1. 1
   Place a nail or hook into the wall or mantle above your fireplace.
2. 2
   Prepare a good hardwood fire, waiting until you have a good core of embers and it is giving good heat. Holding your hand directly in front of the fire at the front edge of the fireplace opening should be uncomfortable.
3. 3
   Marinate and/or season a roast of your choice.The easiest choice is a leg of lamb with the shank bone intact.However, you can also roast whole chicken or game hens this way. If youget crafty with your kitchen twine, you can even rig up pork or beefroasts too.
4. 4
   Once your meat roast is seasoned, tie it securely with a very long piece of kitchen twine.If you are using a leg of lamb, you simply need to wrap the twinetightly around the shank bone and tie tightly. If you are using achicken or other roast you need to truss the roast in a way such thatit can be hung by the twine in an upright position (see the videobelow).
5. 5
   Hang the roast in front of the fire from the nail or hook above your fireplace. The roast should be just in front of the middle of the fire. Secure the string to the nail or hook securely.
6. 6
   Place a large cookie sheet or roasting pan just below the roast to catch dripping fat and juices.
7. 7
   Give the roast a slight spin so that it rotates on the string.It will spin one direction for a while and then slowly, on its own,begin to rotate back the other way. It should continue spinning backand forth slowly on its own for many minutes. If you notice it slowingdown or stopping, periodically give it another gentle spin.
8. 8
   Continue adding wood to the fire as needed during the cooking process to keep a good, hot fire going.
9. 9
   Baste your meat periodically and wet the string just above it with water to keep it from drying out and breaking.
10. 10
    Continue cooking however long is required to reach the level of doneness you desire. Again, using a meat thermometer towards the end can be helpful to determine the interior temperature.
11. 11
    When done, simply cut the string and remove the roast to a dish or plate, cover with foil and let rest before carving.
12. 
    

    Fireplace String-Turned Roast Chicken
    http://www.youtube.com/watch?v=1dSxB6RgiFs

Dutch Oven Method

Another easy way to cook in your indoor fireplace is to use a castiron dutch oven. Ideally, use a campfire dutch oven which has a handleand legs.

1. 1
   Prepare a fire in your fireplace off to the side, leaving room on one side to place the dutch oven.
2. 2
   Prepare ingredients for a braise, stew or soup to be placed in the dutch oven.
3. 3
   Put ingredients in the pot and cover.
4. 4
   Once you have glowing embers at thebase of the fire, use a fire tongs or shovel to scoop a handful ofembers and place them to the side of the fire.
5. 5
   Carefully place the dutch oven on top of the hot embers. A demonstration of this setup and technique can be seen on this Dutch Oven Chicken Recipe.
6. 6
   Place more embers on the top of the oven to ensure even heating.
7. 7
   During cooking, periodically turn the dutch oven to make sure it heats evenly.
8. 8
   Add hot embers as needed through the cooking time to keep the heat up.
9. 9
   When done, simply remove the dutch oven and serve.

via Dornob. Read more: Natural Home Patio Pools & Outdoor Wood Deck Designs | Designs & Ideas on Dornob

Find out who your real friend is - Put your dog
and your spouse in the trunk of the car for an hour.
When you open the trunk, see who is really happy to see you?

November 3rd, 2008 at 10:10 pm

"Seriously,the govt is out of money b/c Americans do not pay enough to keep itafloat"…….really. I am paying 41% of my income to taxes currently. Well,guess that gives away that I have a higher education, for which I paidhandsomely. I actually pay taxes to earn money, taxes to spend money,and property taxes to OWN the things that I have bought. Now, when Iwant to sell some of that property that I have already paid for, I nowhave to pay taxes to sell it……41% to make the money, 7% to spend themoney, 12% to own the property, and 8% to the government for thestudent loans I owe so I could be in the top tax bracket. Wow, by thetime I am done, I actually get to keep 32% of my income. Now how cansomeone tell me why I should have pay another 41% on any small profitsI make off of selling items I already own and have paid taxes on.Disgusting how out of control the government is and how some peopleseem to think others living on the government should be entitled to yetMORE of my money. I am simply disgusted.

General Sciences

By Aharon Etengoff Wednesday, 09 December 2009 12:37

An American scientist named Robert Lanza has taken a leap of faith by claiming that death is not a "terminal" event.

According to Lanza, Death is utterly incapable of stalking its victims throughout an "infinite number" of universes.

"Deathdoes not exist in any real sense in these scenarios. All possibleuniverses exist simultaneously, regardless of what happens in any ofthem," Lanza hypothesized in a Huffington Post article.

"Althoughindividual bodies are destined to self-destruct, the alive feeling -the 'Who am I?'- is just a 20-watt fountain of energy operating in thebrain. But this energy doesn't go away at death. One of the surestaxioms of science is that energy never dies; it can neither be creatednor destroyed."


Lanza - who refers to his theory as Biocentrism - also postulates that space and time cannot be defined as "hard objects."

"Waveyour hand through the air - if you take everything away, what's left?Nothing. The same thing applies for time. You can't see anythingthrough the bone that surrounds your brain," wrote Lanza.

"Everything you see and experience right now is a whirl of informationoccurring in your mind. Space and time are simply the tools for puttingeverything together. Immortality doesn't mean a perpetual existence intime without end, but rather resides outside of time altogether."

Photograph a Sunset

From Wired How-To Wiki

You would think photographing a sunset would be pretty easy, right?Just point your camera at the setting sun. Well, if it were that easywe'd all be Ansel Adams. The truth is, like any scene, sunsets havetheir own unique set of possibilities and problems.

To get the most out of your sunset shots, follow our handy set of tips to photograph sunsets like a master.

This wiki article is editable. Have some tips to share? Log in and add them yourself.

Contents [hide] 1 Show up ahead of time 2 Turn off the flash 3 Be patient 4 Turn around 5 Use your camera's spot meter 6 Future outlook

Show up ahead of time

Composing a great shot takes time. Light changes rapidly when thesun is setting. Figure out what you want to include in your shot andpick a likely location ahead of time and so when the light starts tofade, you're ready.

Add a compass to your camera bag. When you're out scoutingduring the day, you can check to see where the sun will set by lookingwest.

Turn off the flash

Sometimes fill flash can be used to illuminate the foreground of asunset shot. That means you can use the flash to avoid backlightingyour subjects in the foreground, but still capturing the light, orsunset, behind them. However, by and large, the flash is your enemywhen it comes to pure sunset shots. Often, leaving it on will confusethe automatic light sensor in your camera and limit what you can dowith your camera in wide open spaces. So leave it off if possible.

Also, most cameras allow you to reduce exposure times by up to2 stops. Don't be afraid to take a range of photos of the same scenereducing the exposure time in half or a third stop increments for eachphoto. Leaving the camera to its own devices may mean you get photoswhich are actually too light.

Be patient

Colors are usually deepest at the end of a sunset. While thatshouldn't stop you from snapping a few image as the sunset commences,be sure to stick around for the whole show because the best part isgenerally at the end.

Turn around

Depending on where you are, there may be some after-sunset color aswell, especially in the mountains. The time just after sunset is aphenomenon called "alpenglow." It often appears for only a few fleetingmoments. The counter-intuitive part is that alpenglow occurs on thehorizon opposite from the sunset (i.e., eastward).

The term alpenglow is sometimes used to refer to sunset lightseen on the mountains, but true alpenglow is not direct sunlight at alland is only seen after sunset or before sunrise.

Use your camera's spot meter

Sunsets lend themselves to silhouettes; a lone soul strolling thebeach, a tree against the sky and so on. But most cameras willautomatically adjust the lower light level and ruin your silhouette.

Most cameras average light readings from various points in ascene. If possible switch your camera to spot mode so that the centeris weighted and you can control the exposure. Spot meters are usually acustom setting available even on point-and-shoots.

If that's not possible, point your camera at the brightest partof the sky and then press the shutter button halfway to lock in thelight reading. Then, keep the shutter half pressed, come down and frameyour shot to achieve a nice silhouette.

Future outlook

Even if you have the perfect camera speed and aperture, you maynever be able to fill in the darkest darks and the lightest lights.Luckily, new camera technology will be able to fill in that informationfor you by taking three shots for every one photo. One shot will exposeat the highest end of your aperture (to get those lights), another atthe lowest (to get those darks) and, of course, one shot to get allthose colors in between.

In the meantime, smarter cameras will eventually recognize whenyou're taking a photograph of a sunset and adjust accordingly, offeringa silhouette mode or ways to over-saturate color for more intensesunsets.

This page was last modified 19:51, 6 December 2009 by lurkbat. Based on work by amyatwired and howto_admin.

The reaction at the Pentagon, said one official, was “Whiskey Tango Foxtrot” — military slang for an expression of shock.

Clive Thompson on Game-Changing Startups

How to Embed a Bottle of Vodka in Solid Ice

Vodkais often served ice cold, and stored in the freezer. It can be usefuland aesthetic to embed a bottle of vodka in ice if the bottle is to bepresented in a formal situation to guests or otherwise kept outside ofthe freezer for any length of time. A bottle of vodka served in such away is often referred to as vodka glacée, and can be used for shotsas well as mixed drinks. Vodka that is served at this temperature willhave a thicker, somewhat syrupy consistency. When served straight, itperfectly complements Russian caviar.

http://technologizer.com/2009/11/27/how-i-agreed-to-pay-300-a-year-to-a-company-id-never-heard-of/
Jo Mahma Says:
November 29th, 2009 at 11:26 am

Onesolution to this might be to use a credit card that provides “VirtualAccount Number” services. Two banks that I believe provide this serviceare Citibank and Bank Of America – not sure who else. My experiencewith CitiVAN (Citibanks Virtual Account Number service) is as follows:You create a separate cc # for each transaction. You can provide acredit limit for just over the amount you are spending as well as setan expiration date for 1-12 months (1 month is default.) After the cardhas been used by a given merchant (Amazon, Apple, eBay, etc) theaccount CANNOT be used by any other merchant. (Attempts to utilize thecard at another merchant are denied.) Worth a shot anyway. Screw those“companion marketing” schemers – limit your transactions! What burns meis that not ALL of my bank card merchants offer VAN services. (Grr.)