Chupaqueso.com

I got tired of moderating away comments posted by a rather persistent spammer flogging a diet pill. The site has always been set to hold for moderation any comments with too many links, and so the spam was never actually seen by anyone but me (and possibly Howard). Now, any comment with the name of that particular often-spammed diet pill will simply be refused.

And now, to forcibly drag this post on-topic…

Note that I spelled it “spam”, not “SPAM”. The latter is a registered trademark of Hormel Foods Corporation, which has been remarkably clueful as corporations go about its use on the net: basically, as long as you make sure not to use the capitalized form, they don’t have much problem with its use to describe the scourge of the Internet. I believe that those of us on the net should honor their wishes.

The canned meat product that’s the subject of the trademark is not one of my favorite foods, but I might get a can, chop it up into little bits, and try it on a chupaqueso.

There. How’s that for trying valiantly to stay close to the actual topic? Or should I give up and just post a picture of the latest chocolate and jalapeno creation?

I’m about to start upgrading the site to WordPress 2.0. Anything you post or comment between now and the time the upgrade is done may disappear. You Have Been Warned.

The site theme will also change, mainly to get rid of a layout bug that seems to mainly affect Safari. Since I use Safari, that bug obviously has to go.

Update: Upgrade complete. Have fun.

I finally got clear of my other stuff going on and added the words to go with the pretty pictures on the basic howto page. Hopefully, that page will demystify the process of making the chupaqueso and allow even the most inexperienced computer geek to successfully make the first one. Please comment here if there’s stuff that needs clarifying.

Ladies and gentlemen, brothers and sisters (and mufters, lest I leave anyone out), we here at chupaqueso.com have been fleened.

I think that’s the word. It’ll do until someone suggests a better one. Gary Tyrell at Fleen wrote a couple of paragraphs on chupaqueso.com and the possibility of a food-related trend in webcomics. I then wrote half a dozen anal paragraphs attacking his use of a helpless adverb.

So… which site has more readers? Did chupaqueso.com just get fleened, or did fleen.com just get… chupa’d?

So… is chupaqueso.com here to stay, or is it just a flash in the pan (pun obviously intended). Are you wondering whether you should keep checking back?

Well, here’s a short list of things I need to blog about. I don’t have a schedule, but we DO have an RSS feed (allowing you to nudge a bookmark and see what’s new without linking in):

• - Low Carb Dieting
• - The Chocolate Chupaqueso DONE!
• - Cheese Books
• - Something more erudite re: Cast Iron
• - The elusive Microwave Chupaqueso
• - A photo tour of the Tayler kitchen

Speculate all you want on these topics, but know that I’ve got enough to say on each of them that I won’t be commenting in response. But I will say that the Chocolate Chupaqueso was the brain child of none other than Steve Jackson.

Jay’s got some pictures up here, but hasn’t added explanatory text yet.

If you flip through them fast enough, you’ll have a chupaqueso movie! (Jay takes a LOT of pictures.)

I was clicking around LJ, and found this thread in the Schlocktroops Live Journal.

My quote: “If any of my creations survive me, I hope the chupaqueso does, if only because the universe deserves a good joke.”

Who’s laughing NOW, mister Universe?

I just posted the Original Recipe for the chupaqueso, and you can find it by following this link, or by following the link over there on the right under “Pages.”

The original recipe may be original, but it’s hardly the best. Jay needs to weigh in here with HIS recipes, because he took the original and improved it immeasurably. (He even improved the PROCESS).

–Howard

Welcome to chupaqueso.com!

The site is live now — “up and running,” as promised in the “Hello World!” post, complete with sponsors, room for more sponsors, and a FAQ. All it needs now is for Jay and I to get around to posting our favorite chupaqueso recipes, tips on picking cheese, and whatever else strikes our dairy-area fancies.

I guess we’d better get on with it, then. Until then, if you you’ve got questions not covered in the FAQ, use the comments feature to ask ‘em below.

–Howard