Michel Vuijlsteke's weblog

Tales of Drudgery & Boredom.

  • Good heavens. Hier koop ik

    Good heavens. Hier koop ik een nieuwe computerkaart voor: in-game footage van Half Life 2.

    mensen die de filmpjes willen zien:

    link:     http://www.gamespot.com/live/stream….asx&pid=914642

    vervang 8dn met 1 tot 9dn voor de filmpjes

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  • The unknown life-form manning the

    The unknown life-form manning the vessels had loud, somewhat bellicose voices, but spoke a language with sound-forms curiously akin to Terran speech. To Leeming?s ears it came as a stream of cross-talk that his mind instinctively framed in Terran words. It went like this:

    First voice: ?Mayor Snorkum will lay the cake.?
    Second voice: ?What for will the cake be laid by Snorkum??
    First voice: ?He will starch his moustache.?
    Second voice: ?That is night-gab. How can he starch a tepid mouse?

    They spent the next ten minutes in what sounded like an acrimonious argument about what one repeatedly called a tepid mouse, while the other insisted that it was a torpid moose. Leeming found that trying to follow the point and counterpoint of this debate put quite a strain upon the cerebellum. He suffered it until something snapped. Tuning his transmitter to the same frequency he bawled. ?Mouse or moose, make up your goddam minds.?

    This produced a moment of dumbfounded silence before the first voice grated, ?Gnof, can you lap a pie-chain??

    ?No he can?t,? shouted Leeming, giving the unfortunate Gnof no chance to brag of his ability as a pie-chain lapper.

    There came another pause, then Gnof resentfully told all and sundry, ?I shall lambast my mother.?
    ?Dirty dog,? said Leeming, ?shame on you.?

    The other voice now informed mysteriously, ?Mine is a fat one.? ?I can imagine,? Leeming agreed.
    ?Clam-shack?? demanded Gnof in tones clearly translatable as, ?Who is that??
    ?Mayor Snorkum,? Leeming told him.

    ⁂

  • Duw, trek, sleur. ’t Is

    Duw, trek, sleur.

    ’t Is echt “programmeeren tot het werkt” soms.

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  • Getver! De vogels zijn beginnen

    Getver! De vogels zijn beginnen fluiten! De smeerlappen!

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  • Ik verga van de kou

    Ik verga van de kou , en de chauffage pakt nog niet. Bah. Een geluk dat ik hier een deken liggen heb.

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  • Met al die dingen die

    Met al die dingen die gebeuren, niet in het minst met Ilja, ga ik eens serieus evalueren wat en hoe met mijn leven. Eens wat beslissingen pakken.

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  • Crap. Image maps maken is

    Crap. Image maps maken is een politieke bezigheid.

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  • Zaterdag gaan we naar de

    Zaterdag gaan we naar de vlindertuin in Knokke, maar voor de rest: werken werken stemlokaal werken werken.

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  • Werk werk werk werk werk.

    Werk werk werk werk werk.

    Werk werk werk.

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  • Frustrated, U.S. Arms Team to

    Frustrated, U.S. Arms Team to Leave Iraq. Task Force Unable To Find Any Weapons.

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  • Whee!! Ik wil ook zo’n

    Whee!! Ik wil ook zo’n secretaresse!

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  • Allez dan, den amerikaan gaat

    Allez dan, den amerikaan gaat zijn 20 dollar verversen. En nu ook met kleurtjes blijkbaar:

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  • Ik heb niet gezegd dat

    Ik heb niet gezegd dat Heidi Klum een bonenstaak was.

    [19:07:14] Free: heidi klum op spin city!
    [19:07:31] Michel Vuijlsteke: danii minogue op jim
    [19:07:45] Free: heidi beter!
    [19:08:14] Michel Vuijlsteke: zo’n knokenzak!
    [19:09:01] Free: nietwaar!
    [19:12:42] Michel Vuijlsteke: een body mass index van 18.5 is “ondervoed”
    [19:12:53] Michel Vuijlsteke: klum heeft 17.6
    [19:12:58] Free: lol 🙂
    [19:13:15] Michel Vuijlsteke: normaal is 22
    [19:13:16] Free: en ikke maar foto’s opzoeken!
    [19:13:24] Michel Vuijlsteke: Heidi Klum 5’9″ 119 lb.
    [19:13:34] Michel Vuijlsteke: bereken zelf op     http://www.consumer.gov/weightloss/bmi.htm#BMI

    And I stand by what I said. Akkoord, het is geen heroïnehoermodel, maar toch, ze zag er in Spin City ongezond mager uit.






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  • Wat er mij aan doet

    Wat er mij aan doet denken: eten de zondag bij mijn grootouders.

    “Maman! assieds-toi!”
    “oui, je viens”
    “maman!”
    “mais oui!”
    “allez laisse-moi faire ça” [vlees snijden, tafel afruimen, …]
    “mais non!”
    [etc.]

    En trouwens: Carlo, mijn neef en webmaster, euh, redactioneel coördinator bedoel ik, van de site van Muziekcentrum Vlaanderen, heeft een mooie website met recepten, La Cucina, die ik pas vandaag ontdekt heb.

    Am I making sense? Nee zeker? Ik zal tons keer gaan slapen, morgen zal het allemaal beter zijn.

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  • Ordewoord van de dag is

    Ordewoord van de dag is recycleren van bestaande content:

    Food I like that practically no-one I know likes

    Scorzonera (black salsify) in béchamel sauce with vinegar

    Scorzonera (NL: schorseneren, FR: scorsonères) are the root of a type of daisies. It originated in Southern Europe and has been cultivated since the mid-17th century.

    To prepare them the way my grandmother used to:


    • Clean like you would a carrot

    • Slice into pieces 4 to5 cm long

    • Boil in water with a little vinegar added until soft (you might want to have them al dente, but to my grandmother boiling was boiling until soft or it wasn’t boiling 🙂

    • Prepare a béchamel sauce

    • Add sauce to scorzonera

    • Serve


    Gefilte Fisch

    I know there must be a million people who relish gefillte fisch. However, not a soul I personally know likes it.

    Which is a bit strange considering the number of Jewish people in the family. We would have Occasions (marriages, weddings, funerals, you know) at my Aunt Régine’s, and there would always be traditional Jewish dishes. And I would be the only one eating (well, actually even having seconds) of the gefillte fisch.

    To prepare gefillte fisch (they would get it from a caterer, but it’s fun to make yourself):


    1. use carp as the main ingredient: you’ll need 2 parts carp for 3 parts other fish
    2. get approximately equal amounts of pike, whitefish and mullet (this isn’t writ in stone: use any old fish you like that is white-ish and isn’t too firm)
    3. have the fish filleted (keep the bones, heads, skin, basically all the muck you’d normally throw away)
    4. make a fish stock with the bones and heads, adding sliced sweet onions, celery stalks and carrots. Cover with water, add salt and pepper to taste, bring to boil and let simmer. Unless you want to spend time fishing out the vegetables later on, keep all the fish trimmings in a linnen bag you’ve tied together (alternatively you could leave the vegetables now and add them in step 10)
    5. chop up the fish and grind it in a meat grinder (or zap it in a food processor if you have one)
    6. plonk the ground fish in a bowl and mix it with sugar and beaten eggs &, black pepper (about an egg per 2 kg of fish)
    7. add meal until it almost has the consistency of minced meat and put the mixture in the fridge
    8. filter the stock
    9. bring the filtered stock to a simmer, form balls from the fish mixture and cook in them batches until they get to the consistency of a wet sponge
    10. add all balls to fish stock and leave on a low burner for about half an hour
    11. serve with grated horseradish

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