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RATMM Update [message #180083] Thu, 22 April 2010 11:32 Go to next message
Jonah Falcon is currently offline  Jonah Falcon
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Okay, to keep this newgroup humming, everyone who still peeks in, tell us
what you've been up to.
Re: RATMM Update [message #180190 is a reply to message #180083] Thu, 22 April 2010 15:46 Go to previous messageGo to next message
Doug Elrod is currently offline  Doug Elrod
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On Apr 22, 11:32 am, "Jonah Falcon" <jonahny...@mindspring.com> wrote:
> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
> what you've been up to.

I was at the 4/17/10 NYC show of "Cinematic Titanic" ("Danger on Tiki
Island"). Consistently funny!
Was anyone else there?

-Doug Elrod (dre1@cornell.edu)
Re: RATMM Update [message #180191 is a reply to message #180190] Thu, 22 April 2010 16:48 Go to previous messageGo to next message
Judith is currently offline  Judith
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No Message Body
Re: RATMM Update [message #180192 is a reply to message #180190] Thu, 22 April 2010 17:59 Go to previous messageGo to next message
nebusj- is currently offline  nebusj-
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Doug Elrod <dre1@cornell.edu> writes:

> On Apr 22, 11:32=A0am, "Jonah Falcon" <jonahny...@mindspring.com> wrote:
>> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
>> what you've been up to.

> I was at the 4/17/10 NYC show of "Cinematic Titanic" ("Danger on Tiki
> Island"). Consistently funny!
> Was anyone else there?

Hey, I was too! I was the scruffy guy who's lost a lot of weight
the past year and a third.

--
Joseph Nebus
------------------------------------------------------------ ------------------
Re: RATMM Update [message #180193 is a reply to message #180083] Fri, 23 April 2010 00:56 Go to previous messageGo to next message
George Johnson is currently offline  George Johnson
Messages: 129
Registered: September 2012
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"Jonah Falcon" <jonahnynla@mindspring.com> wrote in message
news:24Sdndu3dtON8U3WnZ2dnUVZ_u2dnZ2d@earthlink.com...
> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
> what you've been up to.

Still working as usual.
Not much change in the regular pattern.

Am going to be working on a marshmallow fondant for my mom's birthday
cake (3D teddy bear cake pan). Going to do a test cake bake and bringing it
to work prior to making mom's cake so that the bear is solid enough not to
fall apart when sitting upright . Got all of the tools, just need to do the
baking and decorating.

Trickier thing is baking a sugarless cake so my shift supervisor
(diabetic) can enjoy some sweet stuff a few days later when the material
handler dude has his birthday.
I am not keen on using Splenda as sucralose is not terribly healthy in
large quantities. Stevia sweetener is okay, but expensive and has a
metallic taste. The jars of Trehalose sweetener I bought earlier is great,
but mucho expensive. Not going to use the formaldehyde-based sweetener of
Nutrasweet. Agave nectar is also pricy.

Really a pain trying to find inexpensive sweeteners for diabetics.
Re: RATMM Update [message #180194 is a reply to message #180083] Fri, 23 April 2010 10:38 Go to previous messageGo to next message
Reaper G is currently offline  Reaper G
Messages: 39
Registered: November 2012
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On Apr 22, 8:32 am, "Jonah Falcon" <jonahny...@mindspring.com> wrote:

> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
> what you've been up to.

I'm getting ready to move to a new house, still in Vegas.

I was at the Cauliflower Alley Club gathering, a reunion of past and
present wreslters (including "Roadhouse" star Terry Funk"), earlier
this week.

In a couple weeks I'll be at the Grand Tasting at Vegas Uncorked, a
food festival sponsored by Bon Appetit magazine. Foodie heaven, baby!

I'm going to G-FEST in Chicago in July, where the special guest is
Akira Takarada (from "Godzilla versus the Sea Monster" and many more).

More details at the LJ (plug plug plug)

--
Reaper G
Pest, Foodie, MSTie, G-fan, Wrestlemaniac, and geek-at-large
http://reaper_g.livejournal.com
http://www.giantmonstermovies.com
http://www.wrestlersrescue.org
Re: RATMM Update [message #180195 is a reply to message #180192] Sun, 25 April 2010 01:21 Go to previous messageGo to next message
Jonah Falcon is currently offline  Jonah Falcon
Messages: 213
Registered: August 2003
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On Apr 22, 5:59 pm, nebu...@-rpi-.edu (Joseph Nebus) wrote:
> Doug Elrod <d...@cornell.edu> writes:
>> On Apr 22, 11:32=A0am, "Jonah Falcon" <jonahny...@mindspring.com> wrote:
>>> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
>>> what you've been up to.
>> I was at the 4/17/10 NYC show of "Cinematic Titanic" ("Danger on Tiki
>> Island").  Consistently funny!
>> Was anyone else there?
>
>         Hey, I was too!  I was the scruffy guy who's lost a lot of weight
> the past year and a third.  
>
> --
>                                                                 Joseph Nebus
> ------------------------------------------------------------ ------------------

As for myself, I'll be visiting LA next week for a conference.
Re: RATMM Update [message #180196 is a reply to message #180083] Thu, 29 April 2010 21:41 Go to previous messageGo to next message
eichlerSPAMBGONE2 is currently offline  eichlerSPAMBGONE2
Messages: 26
Registered: November 2012
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Junior Member
On Thu, 22 Apr 2010 11:32:33 -0400, "Jonah Falcon"
<jonahnynla@mindspring.com> wrote:

> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
> what you've been up to.
>

Bob "Bice" Eichler here - I was a semi-regular poster back around a
decade ago. Attended Exoticon 1 to see Mike and Kevin and meet all
the r.a.t.m.m folks. Played the home game regularly until it
disappeared (anyone interested in reviving it?).

I still check the newsgroup about once a week. I've been working
on converting my MST3K video tapes to DVD+R. At the rate I'm going,
it'll probably take until 2013 to finish. This is the first time I've
ever watched the episodes in order though, so I'm getting a lot of
callbacks and running jokes that I never noticed before.

-- Bice
Re: RATMM Update [message #180197 is a reply to message #180196] Fri, 30 April 2010 07:45 Go to previous messageGo to next message
Chris \&quot;Sampo\&amp;q is currently offline  Chris \&quot;Sampo\&amp;q
Messages: 46
Registered: November 2012
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Member
Also checking in. I check the newsgroup every other day or so.

For those who didn't know, ratma lives and I am now its moderator. Took
months of bureaucratic wrangling with the usenet powers that be, but I
got it done. I post MST3K news updates there once a month.

Those updates are also sent to our mailing list--which still exists
after all these years.

For more immediate news updates on MST3K, and what its former cast and
crew members are doing now, including complete coverage of RiffTrax and
Cinematic Titanic, visit mst3kinfo.com.

The site also includes the FAQ, numerous interviews with cast members
and host of other information about the show and the movies that
appeared on it.

Follow @mst3kinfo on Twitter to get a notice whenever we post a new news
item.
You can also follow me at @msampo, with tweets that are occasionally
MST3K/RiffTrax/CT related but also include my wacky, zany, madcap view
of our nutty, crazy world.

Sampo (and every Thursday we take an intensive look at one episode as
part of our massive expansion of our episode guide. We've already done
seasons 4 through 9. We've just started season 10. After that we'll
briefly look at the specials and then we're going to go back to the
beginning and do KTMA through season 3, which haven't gotten the
treatment yet.)
Re: RATMM Update [message #180199 is a reply to message #180193] Sun, 02 May 2010 03:02 Go to previous messageGo to next message
George Johnson is currently offline  George Johnson
Messages: 129
Registered: September 2012
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Senior Member
"George Johnson" <matrix29@charter.net> wrote in message
news:JL9An.164194$0N3.125891@newsfe09.iad...
> "Jonah Falcon" <jonahnynla@mindspring.com> wrote in message
> news:24Sdndu3dtON8U3WnZ2dnUVZ_u2dnZ2d@earthlink.com...
>> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
>> what you've been up to.
>
> Still working as usual.
> Not much change in the regular pattern.
>
> Am going to be working on a marshmallow fondant for my mom's birthday
> cake (3D teddy bear cake pan). Going to do a test cake bake and bringing
> it to work prior to making mom's cake so that the bear is solid enough not
> to fall apart when sitting upright . Got all of the tools, just need to
> do the baking and decorating.
>
> Trickier thing is baking a sugarless cake so my shift supervisor
> (diabetic) can enjoy some sweet stuff a few days later when the material
> handler dude has his birthday.
> I am not keen on using Splenda as sucralose is not terribly healthy in
> large quantities. Stevia sweetener is okay, but expensive and has a
> metallic taste. The jars of Trehalose sweetener I bought earlier is
> great, but mucho expensive. Not going to use the formaldehyde-based
> sweetener of Nutrasweet. Agave nectar is also pricy.
>
> Really a pain trying to find inexpensive sweeteners for diabetics.

Well, update on the teddy bear cake.
Baked my 3rd one today, still not happy with the 3D bear cake pan so I
am going to Dremel the pan into two pieces later, cut out the bear's bottom
(for filling the pan), and try clamping it together with metal clamps while
baking to get satisfactory results. As of the moment, the vertical seam pan
bakes two fine bear halves (great for topping a flat cake) , but they are
too fragile to hold together as a finished standing cake.

NORDIC WARE 81148 - Build a Bear Cake Pan
http://www.amazon.com/Nordicware-81148-NORDIC-WARE/dp/B002CM Q29W

The problem is that the cake mix on the box (makes a kind of "cornbread
type cake") does not rise to fill the pan and "moist" high-oil (1/3 cup)
cake mixes are too fragile to hold the bear's head together against the
body. Wilton has a 3D bear cake design which clamps (will be buying that
pan sometime in the near future too).

STAND UP 3D CUDDLY BEAR CAKE PAN
http://www.favorfrenzy.com/proddetail.asp?prod=810-460-00

I used the "Half-Sugar Cake Mix" from Pillsbury and the cake turned out
okay, had to bake it much longer because I used a castle-shaped Bundt cake
pan.

Still have not gotten the hang of frosting cakes. I can do a drip glaze
cake fine, but whenever I do the dot-frosting, it never sticks and ends up
as a mess.
Re: RATMM Update [message #180314 is a reply to message #180199] Sun, 02 May 2010 17:25 Go to previous messageGo to next message
Judith is currently offline  Judith
Messages: 73
Registered: September 2012
Karma: 0
Member
In article <Hs9Dn.135297$mn6.53148@newsfe07.iad>,
"George Johnson" <matrix29@charter.net> wrote:

> "George Johnson" <matrix29@charter.net> wrote in message
> news:JL9An.164194$0N3.125891@newsfe09.iad...
>> "Jonah Falcon" <jonahnynla@mindspring.com> wrote in message
>> news:24Sdndu3dtON8U3WnZ2dnUVZ_u2dnZ2d@earthlink.com...
>>> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
>>> what you've been up to.
>>
>> Still working as usual.
>> Not much change in the regular pattern.
>>
>> Am going to be working on a marshmallow fondant for my mom's birthday
>> cake (3D teddy bear cake pan). Going to do a test cake bake and bringing
>> it to work prior to making mom's cake so that the bear is solid enough not
>> to fall apart when sitting upright . Got all of the tools, just need to
>> do the baking and decorating.
>>
>> Trickier thing is baking a sugarless cake so my shift supervisor
>> (diabetic) can enjoy some sweet stuff a few days later when the material
>> handler dude has his birthday.
>> I am not keen on using Splenda as sucralose is not terribly healthy in
>> large quantities. Stevia sweetener is okay, but expensive and has a
>> metallic taste. The jars of Trehalose sweetener I bought earlier is
>> great, but mucho expensive. Not going to use the formaldehyde-based
>> sweetener of Nutrasweet. Agave nectar is also pricy.
>>
>> Really a pain trying to find inexpensive sweeteners for diabetics.
>
> Well, update on the teddy bear cake.
> Baked my 3rd one today, still not happy with the 3D bear cake pan so I
> am going to Dremel the pan into two pieces later, cut out the bear's bottom
> (for filling the pan), and try clamping it together with metal clamps while
> baking to get satisfactory results. As of the moment, the vertical seam pan
> bakes two fine bear halves (great for topping a flat cake) , but they are
> too fragile to hold together as a finished standing cake.
>
> NORDIC WARE 81148 - Build a Bear Cake Pan
> http://www.amazon.com/Nordicware-81148-NORDIC-WARE/dp/B002CM Q29W
>
> The problem is that the cake mix on the box (makes a kind of "cornbread
> type cake") does not rise to fill the pan and "moist" high-oil (1/3 cup)
> cake mixes are too fragile to hold the bear's head together against the
> body. Wilton has a 3D bear cake design which clamps (will be buying that
> pan sometime in the near future too).
>
> STAND UP 3D CUDDLY BEAR CAKE PAN
> http://www.favorfrenzy.com/proddetail.asp?prod=810-460-00
>
> I used the "Half-Sugar Cake Mix" from Pillsbury and the cake turned out
> okay, had to bake it much longer because I used a castle-shaped Bundt cake
> pan.
>
> Still have not gotten the hang of frosting cakes. I can do a drip glaze
> cake fine, but whenever I do the dot-frosting, it never sticks and ends up
> as a mess.

You are very ambitious (and possibly on the way to a nervous
breakdown.:-)! I used to make animal cakes for my kids but settled for
a large sheet cake that I simply carved into dinosaurs or whatever they
requested (within reason) rather than a standing cake. It wasn't hard
to frost and decorate and I could use a decent cake recipe. What do you
mean by dot-frosting? For your bear, you might want to use a
boiled-frosting recipe, made with whipped egg whites and some kind of
sweetening. It's fluffy and easy to spread. It would look furry, too.

Judith

I must go now - my wife's falling over.
-Jim Pills
Re: RATMM Update [message #180315 is a reply to message #180314] Mon, 03 May 2010 02:33 Go to previous messageGo to next message
George Johnson is currently offline  George Johnson
Messages: 129
Registered: September 2012
Karma: 0
Senior Member
"Judith" <JUJU@withouta.net> wrote in message
news:JUJU-592239.17251702052010@free.teranews.com...
> In article <Hs9Dn.135297$mn6.53148@newsfe07.iad>,
> "George Johnson" <matrix29@charter.net> wrote:

[clipped]

>> Still have not gotten the hang of frosting cakes. I can do a drip
>> glaze
>> cake fine, but whenever I do the dot-frosting, it never sticks and ends
>> up
>> as a mess.
>
> You are very ambitious (and possibly on the way to a nervous
> breakdown.:-)! I used to make animal cakes for my kids but settled for
> a large sheet cake that I simply carved into dinosaurs or whatever they
> requested (within reason) rather than a standing cake. It wasn't hard
> to frost and decorate and I could use a decent cake recipe. What do you
> mean by dot-frosting? For your bear, you might want to use a
> boiled-frosting recipe, made with whipped egg whites and some kind of
> sweetening. It's fluffy and easy to spread. It would look furry, too.
>
> Judith
>
> I must go now - my wife's falling over.
> -Jim Pills

By "dot frosting", I mean pressing a dot of frosting on the surface of
the cake (usually in a shape of a border or flower), but when I do this the
frosting never sticks to the surface properly or pulls away from the
frosting tip correctly.
The egg white frosting is a "Royal Frosting", supposed to harden up
nicely when it dries.

I just wanted to make so nice looking and decent tasting cakes.

I still have a cake to make for work, but I'm thinking of just making
mini Bundt cakes with a cupcake pan I've got.
Re: RATMM Update [message #180316 is a reply to message #180315] Mon, 03 May 2010 08:40 Go to previous messageGo to next message
Judith is currently offline  Judith
Messages: 73
Registered: September 2012
Karma: 0
Member
In article <n7uDn.118871$kj3.90620@newsfe08.iad>,
"George Johnson" <matrix29@charter.net> wrote:

> "Judith" <JUJU@withouta.net> wrote in message
> news:JUJU-592239.17251702052010@free.teranews.com...
>> In article <Hs9Dn.135297$mn6.53148@newsfe07.iad>,
>> "George Johnson" <matrix29@charter.net> wrote:
>
> [clipped]
>
>>> Still have not gotten the hang of frosting cakes. I can do a drip
>>> glaze
>>> cake fine, but whenever I do the dot-frosting, it never sticks and ends
>>> up
>>> as a mess.
>>
>> You are very ambitious (and possibly on the way to a nervous
>> breakdown.:-)! I used to make animal cakes for my kids but settled for
>> a large sheet cake that I simply carved into dinosaurs or whatever they
>> requested (within reason) rather than a standing cake. It wasn't hard
>> to frost and decorate and I could use a decent cake recipe. What do you
>> mean by dot-frosting? For your bear, you might want to use a
>> boiled-frosting recipe, made with whipped egg whites and some kind of
>> sweetening. It's fluffy and easy to spread. It would look furry, too.
>>
>> Judith
>>
>> I must go now - my wife's falling over.
>> -Jim Pills
>
> By "dot frosting", I mean pressing a dot of frosting on the surface of
> the cake (usually in a shape of a border or flower), but when I do this the
> frosting never sticks to the surface properly or pulls away from the
> frosting tip correctly.
> The egg white frosting is a "Royal Frosting", supposed to harden up
> nicely when it dries.
>
> I just wanted to make so nice looking and decent tasting cakes.
>
> I still have a cake to make for work, but I'm thinking of just making
> mini Bundt cakes with a cupcake pan I've got.
>
>
There you go! Just for fun, you might enjoy taking a cake-decorating
class at the YMCA or some such place. I can just see your graduation
project: a Tom Servo cake!

Judith

I must go now - my wife's falling over.
-Jim Pills
Re: RATMM Update [message #180317 is a reply to message #180083] Mon, 03 May 2010 08:53 Go to previous messageGo to next message
Anonymous
Karma:
Originally posted by: Zoogz

Now that my semester is finally over, I will be attending Anime
Central on the 14-16th of May. I will be attending the writers'
panel, which happens to be on Friday at noon-1:30. Will be updating
the website (www.nabiki.com/mst) with the newest Megane 6.7 MSTing,
published a couple days ago.

After that, I've got all summer to try to look for a job... anyone
know of any import/export positions out there?

---Zoogz
Re: RATMM Update [message #180318 is a reply to message #180316] Tue, 04 May 2010 03:11 Go to previous messageGo to next message
George Johnson is currently offline  George Johnson
Messages: 129
Registered: September 2012
Karma: 0
Senior Member
"Judith" <JUJU@withouta.net> wrote in message
news:JUJU-68C8C0.08404503052010@free.teranews.com...
> In article <n7uDn.118871$kj3.90620@newsfe08.iad>,
> "George Johnson" <matrix29@charter.net> wrote:
>
>> "Judith" <JUJU@withouta.net> wrote in message
>> news:JUJU-592239.17251702052010@free.teranews.com...
>>> In article <Hs9Dn.135297$mn6.53148@newsfe07.iad>,
>>> "George Johnson" <matrix29@charter.net> wrote:
>>
>> [clipped]

>> By "dot frosting", I mean pressing a dot of frosting on the surface
>> of
>> the cake (usually in a shape of a border or flower), but when I do this
>> the
>> frosting never sticks to the surface properly or pulls away from the
>> frosting tip correctly.
>> The egg white frosting is a "Royal Frosting", supposed to harden up
>> nicely when it dries.
>>
>> I just wanted to make so nice looking and decent tasting cakes.
>>
>> I still have a cake to make for work, but I'm thinking of just making
>> mini Bundt cakes with a cupcake pan I've got.
>>
>>
> There you go! Just for fun, you might enjoy taking a cake-decorating
> class at the YMCA or some such place. I can just see your graduation
> project: a Tom Servo cake!
>
> Judith
>
> I must go now - my wife's falling over.
> -Jim Pills

Cake physics are a tricky matter without internal supports (preferably
edible, durable, and tasty which gets trickier as the cakes get larger and
more complex).

Tom Servo would require a multi-layered red cherry sugar-glass design
for the body shell, Royal Frosting or Fondant for the white parts, really
great quality sugar glass for the head.
The cake would be all tricky as hell as the cake itself would be
emitting moisture (ruining the sugar glass external framework) unless it was
akin to a Twinkee design packed with foamy whipped sugar + shortening. The
bigger question would somebody without a diabetic coma wish be willing to
chow down on the cake?

Heck, I could probably design a decent 3D printer program for this (one
nozzle for cake mix + 1 for sugar glass) using one of these devices.
I don't think I have the patience for a long project making a candy/cake
Tom Servo I'd think.

Want one, not necessarily for crazy fancy cake making.
http://reprap.org/wiki/Main_Page
http://www.bitsfrombytes.com/
http://fabathome.org/
http://www.makerbot.com/

Now if I wanted some crazy fancy cake decorations...
http://www.cricut.com/cricutcake/
Re: RATMM Update [message #180319 is a reply to message #180083] Sun, 09 May 2010 12:36 Go to previous messageGo to next message
Kate Halleron is currently offline  Kate Halleron
Messages: 69
Registered: March 2013
Karma: 0
Member
On Apr 22, 8:32 am, "Jonah Falcon" <jonahny...@mindspring.com> wrote:
> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
> what you've been up to.


I got a new camera

http://s165.photobucket.com/albums/u57/khalleron/New%20camer a/

And I'm writing a novel

http://khalleron.blogspot.com/

That about sums it up.

Kate
Re: RATMM Update [message #180320 is a reply to message #180319] Sun, 09 May 2010 23:11 Go to previous message
Jonah Falcon is currently offline  Jonah Falcon
Messages: 213
Registered: August 2003
Karma: 0
Senior Member
Doing more than I have.

"Kate Halleron" <khalleron@netzero.com> wrote in message
news:b9ec46ae-b6a5-4bfb-8e61-92e0cd262706@g5g2000pre.googlegroups.com...
On Apr 22, 8:32 am, "Jonah Falcon" <jonahny...@mindspring.com> wrote:
> Okay, to keep this newgroup humming, everyone who still peeks in, tell us
> what you've been up to.


I got a new camera

http://s165.photobucket.com/albums/u57/khalleron/New%20camer a/

And I'm writing a novel

http://khalleron.blogspot.com/

That about sums it up.

Kate
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