Users Nurcettenderb, Immucttob, Diexprerbrabs, LineOpino, sermweepemaip and doockejelsold have all been banned for spamming and advertising.

If you actually want to see their spam posts, they should be in the right order: here, here, here, here, here and here. For your reading pleasure.

I did say that we're going to have some spambots, eh?

Before, we waited for the spambots to actually spam to get rid of them, but seeing that we have few obvious ones, we banned them.

Users vjidjim29x, Weekempaniono, aqlnpcdgm and afpwolbye all had IPs that were listed on various spammer lists. They all also had strange names with random strings of letters and numbers, and their emails were about the same with random periods thrown in. Some email addresses were the same but with different amounts of periods. We feel that it was enough proof that they weren't here to talk about tulpas, but to spam us with ads instead.

I guess you could say it's some kind of meditation technique you're trying if someone walks in on you...

This is the place for moderators to report their actions. Mostly the bans and the reasons for it, but in case something else happens and has to be reported about, this is the place for it. Deleted posts still go in the post graveyard.

GoDAMMIT Roswell.

First one kind of reminds me of Roswell.
Except the creepy smile.
..Okay, especially the creepy smile.

I was going to ask him if we got the same tupper.



Fingers of art, 60 seconds gets me nowhere help.

No no, don't use refrigerated rice for sushi. You'd have to heat it again and let it cool to room temperature, but that won't make it taste as good as if it was just cooked and let to cool. That and it might be tricky to get it hot again without making it dry. The refrigeration trick was for the other food with rice you asked about. Sushi rice needs to be sticky, fried rice doesn't.

It does take time to make sushi though, I guess. Again, refrigeration will mess with the taste a bit if you do it all in advance before eating, but you haven't even told us what kind of sushi you're making. Makizushi? Hope you got one of those bamboo rolling mats. Don't overstuff them and keep a bowl of water so you can keep wetting your fingers so the rice doesn't stick to you.

Use more chili. In everything.