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Full Version: BUSTing Trolls, Part Deux
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QUOTE(humanist77 @ Jul 28 2008, 12:21 PM) *
yay! I think I'm gonna barf! teehee!

biggrin.gif biggrin.gif biggrin.gif
I'm going to refrain from posting this in the "Say WHAT?" thread, but does anyone else see the irony in this post?

Uh, you do advertise an escorting service in your signature* blink.gif

*Of course, no one deserves to be harassed on the street, there is such a thing as positive sex work, yada yada yada...I'm just sayin'.
Has anybody besides me noticed the uptick in new members with odd hodgepodge, nonsense names? They don't post or anything, when you look it says they are posting in the Bustline or SLTS & then they are gone. It's weird.
OOOOh nobody, I mean nobody attacks our GT. Now I need yet another set of balls for my xmas tree.
lol. deschatty=<3<4<5...<99<100.
AP, I remember this happening a while ago, it was some sort of pornbot with nonsensical screen names who'd appear post some dick in ass link then be gone.
say... that would be a great reason to have a trolligator!
lalalalala, we've got a pornbot, lalalala.

community thread, for those who wish to see.
I've given up on the trolligator tip. Debbie simply just isn't gonna go for it. It makes me sad, but it's not like she's an active part of this community anyways. We had Girlbomb & LLL, but other than that Bust staff can't be bothered.

I miss Lysa.

It's just been bugging me. I've been collecting the new names sort of when I'm online & this is less than a week's worth of suspicious new members:

promoalenas, viktorbretalins, chuchbis, scoppyHoack, SefhiemimAFuh, AllenYE, bloonabus, scargigeSaize, kinokitla, Broaddyloyack, imopeta, BroorgoTherly, Lope-de-Vega, Frereucligela, Nattcelve, Griemiget, BuyCheapest, vosesotodin, Excusediuddip, agorsefes, dutDrumem, chunpula, kkwwtroudfaur, lomannerdd, ezisemaa, alcobialk, msapola, Wrekslolo, Pombhoore, Nikimodikton, rartybymn, Veimalpalasem, jesNusAveject, DoctrSexyMills, Geochehyday, bunilro, Nartjazidarma, Soydaynax, deneliairldam, julliaolla, wermopnu, Twesehala, jaclynnrttse, Thychonry, HoorisonFrets, Petersonpopersonu, viagraJalToninola, Gaildclemmer

I'm sure maybe one name is legit, but I doubt the majority of them are kosher.

Yesterday alone I ignored about ten new members with no new posts. It says they're posting, but it's almost always in the teen thread & the Bustline & they never post. I just wonder why whomever it is feels the need to reup again & again.
i don't think we should give up on the trolligator, i've got emails from debbie herself that she was going to atleast try it thanks to LLL's urging. i think she just forgot or got sidetracked... sad.gif
it bums me out because i know how close we were/are...

like i urged people in the other thread, email

Do you remember the one who accused us all of doing nothing but eating bon bons?

Made me chuckle.
Oh, yeah. That was the psychic feminist. I tried to give her the 411, but she didn't listen. Hence she is gone.

Your shit is so tired, Steve or sad Steve Wannabe. Dude, how pathetic is a somebody's life if they come up in here & try to act the smart cunt?

Of course if I or some other conscientious Bustie like myself had some power to dust these fuckers with a quickness . . . we'd be douche free.
the thing that always kills me is they come in here thinking they are smart, and get handed their ass. most times it's people like FN, aka 10 watt here, who don't even fucking make sense.

to tell you the truth, just once i'd like a troll that was actually up to the task not some booger picking, two braincell'd, kindergarten drop out with his dick in his hand.

please, 10 watt. don't waste our time.
Do we have a *barf* icon? I need one now.
Look, I get my kicks above the waistline, sunshine.

Oh, to have a troll that could actually back shit up . . . instead of being a short-dick, dumbass weenie. YAWN. Not gonna happen. They aren't WOMAN enough.
fer reals. that i'd actually enjoy. but nope. it's always some asswipe.

if we at least had someone with some wit it'd be entertaining, but it's always the same old shit. first they try to be smart, but when they figure out that they aren't up to the task, then they try some lame come on. i love it when they try that shit with me. cos i get to point out that i'm a tranny, so that means they're gay. now that's comedy.
heh. what was i saying? oh yeah. stupid is contagious, and it looks like fn has been over exposed.
I call Steve is back.

or that "debbie is evil" one.
I work with sniffers and even the drivel coming out of FN's mouth doesn't make any sense to me, and when you can interpret what someone is saying when they are high on sniff, but not someone like FN...
Femicist, does it make your dick get hard when you post here? I mean, you don't have the ovaries to go toe to toe, one on one with me, but your little cock must get hard for you to persist in this.
nice work mornington! you called it. it is steve.

...honestly, i don't know how you tell one idiot from the other. *shrug* they're all the same to me: stupid.

take 10 watt here. he tries to be funny but the second i insinuate he's gay, he pees his pants and posts nothing but cut and paste business. like all the others he knows he can't actually hack it in here, so he hides behind his bible and pictures... why?

because he knows the women in here will hand him his ass if he has to actually speak his mind. tsk. because he barely has one. i've said it before:

10 watt is a moron.

.... i'm impressed you can read.

oh10 watt. tsk. you try soooooo hard.

...and come up soooooo short. lol. try again, short bus.
hee hee. hi aural!

lol... now i don't have to say a word...

what an ass.
Y'know, the "Debbie is evil" person was really funny. I wondered if it was somebody she went to high school with or something.
yeah. i find it so funny that steve thinks he controls things around here when all he can do is cut and paste with his abortion pics and bible quotes. that's just being a pest. if he really wanted to control things he'd have to have a brain transplant and learn how to read and write.

around here you have to make sense. otherwise you're just a fucking insect.

wait... i called 10watt and insect....

i think that's a step up for him.

You gotta wonder, though, what in asshat's life made him into such a spectacular douche? What makes a person actively seek out negative attention? It's not God. Lots of fuckwits use God as a tool to further their own fucked up cause & I doubt God is cool with it. "Ooooh! I'm a big man because I got the feminists to play my pathetic little game! *spooge all over a copy of Men's Health*."
dude! try to make a little sense.


just 2% sense.

do you really believe that you scared all those busties away?

sheesh. not only are you a idiot, 10watt, you have an ego the size of jupiter.

how do you think that you can make busties leave when you can't even make sentences?

ETA: aural, i love you.
i wanz have your interwebs babies!
Look at me look at me! I am so cool! The Busties are deigning to protect their space! It makes my micropenis all hard and stuff! I am so self-absorbed that I think I made some Busties not care anymore! Hooray for narcissism!
ok at this point i feel like i'm reading posts written by a geoduck. (and i'm sure, twice as ugly)

ok, look, take some time away from pulling your pud and learn how to make some fucking sense.

here is a link to help you learn sentence construction: linky

cos honestly, you're just making yourself look stupid.

i see why you were spending so much time cutting and pasting bible verses and abortion pix. without them you look stupid. so stupid, infact, 10 watt. i just feel sorry for you.

do yourself a favor. go back to school. finish 4th grade.
Personally, I think it's a slurp spider and not human at all, without human capacity. It's not even an AI, since it doesn't have any I. Why are we wasting time with it?
TG, you're new around here. This fuck has been tormenting us forever. I resent the fact that Steve has hurt my peeps by being Steve. Anybody that actively hurts other people is a piece of shit. He's a huge, gross bowl of shit & rectal mucus.

Why do we respond? BECAUSE WE LOVE OUR SPACE. Having it disrupted every two months sucks, naturally we want to drop a hammer on Steve. Because it is always Steve. His dick doesn't get hard unless there is a Bustie involved.
plus, it's so very, very funny because after about two days we just all put it on ignore and walk away because it's stoooooopid, and capable of only limited interaction.
QUOTE(auralpoison @ Aug 23 2008, 11:37 PM) *
TG, you're new around here. This fuck has been tormenting us forever. I resent the fact that Steve has hurt my peeps by being Steve. Anybody that actively hurts other people is a piece of shit. He's a huge, gross bowl of shit & rectal mucus.

Why do we respond? BECAUSE WE LOVE OUR SPACE. Having it disrupted every two months sucks, naturally we want to drop a hammer on Steve. Because it is always Steve. His dick doesn't get hard unless there is a Bustie involved.

I get that and I applaud your efforts to challenge and get rid of the asshat. What I was trying to do was dehumanize him, and have also been trying to ignore him because Steve is an internet bully. And the best thing to do with bullies is ignore them because they get their jollies from other people's anger and anxiety. Don't give them what they want and eventually they'll grow dissatisfied and go away. It certainly won't happen instantly, especially with an asshat like Steve, who I will henceforth refer to as 'it,' but after enough time of not getting the reaction it wants, it won't be fun for it any more and it will go away and torment someone else. Don't give it what it wants.
thing is tg, we've tried ignoring him. (he's been around for way more that 5 years, he just can't count). no, what we need is a TROLLIGATORtm

which is my pet crusade!

since the new LL is more or less an absentee, we really need someone to take care of the sporatic troll and spambot attack. as it happens, which is never during business hours.
QUOTE(girltrouble @ Aug 24 2008, 08:32 AM) *
thing is tg, we've tried ignoring him. (he's been around for way more that 5 years, he just can't count). no, what we need is a TROLLIGATORtm

which is my pet crusade!

since the new LL is more or less an absentee, we really need someone to take care of the sporatic troll and spambot attack. as it happens, which is never during business hours.

I think a Trolligator is a good idea, but in the mean time I believe 'it' is not deserving of anyone's responses. I think it hasn't gone away because it comes here and gets people all riled up and is happy in its sick, twisted, evil way. Happiness at others' anger and anxiety is a hair's breadth away from sociopathy, and that kind of behavior does not need to be acknowledged, except with medication and a good mental health facility.
Well ladies, thought I'd stop by and share my favorite lemon chess pie recipe:

1 frozen 9" piecrust (thawed)

2 cups sugar
4 large eggs
1/4 cup butter (melted)
1/4 cup milk
1 tbs lemon zest
1/4 cup lemon juice
1 tbs flour
1 tbs cornmeal
1/4 tsp salt

I like to use fresh lemons, but be sure to zest them before you juice them and not the other way around. I learned the hard way how difficult it is to zest an empty lemon. The cornmeal should be as fine as you can find it, too. It's just a thickener and you don't want the pie to end up tasting gritty.

Ok, so you prebake the pie crust for 10-15 minutes (depending on your oven) at 425.

Make sure that you weigh the crust down (I don't have pie weights so I use dried beans) and shield the edges. I like to do sort of an all-in-one maneuver where I sprinkle flour on the unbaked crust (to prevent sticking) and then put a piece of foil large enough to cover all of the edges into the crust, making sure to form it accurately to the pan- no bubbles. Then I just pour the beans on and cover the bottom evenly and stick it in the middle rack of the oven.

To make the filling - Whisk all ingredients together once your piecrust is cooling out of oven (so you want to zest/juice ahead of time unless you are a speed-juicer) The filling will look sort of curdled and gritty, but it's okay, it will bake up just fine!

Take your crust out of the oven, remove your bean/foil contraption (you can save it in a ziplock for later baking adventures!) and put it on a rack to cool while you make your filling.

Once it is reasonably cooled (won't curdle the eggs) pour in your filling. Sheild the crust edges before putting your pie in. I like to tear a square piece of foil into four strips and I pleat each one twice to make a nice curve so it fits the pan.
Cover your crust and bake at 350 for 50 minutes.

Remove your pie and cool before serving. The cornmeal should form a nice golden brown crust on the top of the pie -very thin and crispy. I like to whip up some heavy cream and put a dollop on each slice.

Some fun things to do for garnish are candied lemon peels or knotted raw lemon peels if you're feeling lazy (which I often do).

That's all for now, I may another recipe later if y'all are interested.

Happy Baking!
Crinoline, that sounds so amazing! I think I may need to go back to the grocery store to pick up the ingredients!
I'm gonna share my famous cheesecake brownie recipe - gosh, I'll bet it's been a couple of years since I posted it in the Lounge!

Doodlebug's Ultra-Secret Cream Cheese Brownie Recipe

1 box brownie mix (this is the "secret" part of the title!)
whatever added ingredients the brownie box calls for
1 softened 8oz brick of cream cheese
1/3 cup sugar
1 egg
1/2 tsp vanilla

Make up the brownie batter as the package says and pour it into a large, rectangular, greased baking pan.

Mix the cream cheese and sugar in a bowl with an electric mixer (medium speed is good) until it's smooth and blended. Add the vanilla and the egg and mix until it's just blended.

Pour the cream cheese mix over the brownie batter - you might just have to drop it over top with a spoon, b/c it's usually pretty thick. Swirl the two batters together with a knife until you get a marble effect.

Bake according to the brownie box directions - maybe a hair longer, till the cream cheese bit is golden brown on top. Do whatever kind of topping you like! I've always done them with chocolate frosting, but I think they'd be good with raspberry sauce spooned on top.

And then whenever folks ask for the recipe, substitute the most complicated brownie recipe you can find on teh interwebs for the "brownie mix" part, and NEVER let on how easy it is. The first time I made them for my brother - who was a head restaurant cook at the time - he said I should go into catering!

Damn. Now I want to make them.
coddamnit, doodle and crin! I'm on a fucking diet...
I can't make them until payday.

I'm kinda dyin' inside.
i got a friend request from "girltrouble can't ignore" rolleyes.gif

yeah, because that handle isn't obvious...
Me too Faerie.
Here's one that I've been dying to try-it sounds super easy:

Put one whole package of Oreos (or some oreo equivalent) and one whole block of cream cheese in a food-processor.
Blend until mixture is....well-blended?
Use a melon-baller to scoop balls of the mixture onto a cookie sheet-they can be placed close together-there's no baking.
After freezing, dip each ball into melted bitter-sweet chocolate chips. put back in freezer or fridge until chocolate is hardened again.
Eat : )
Really great party food, I've been told~
Tiramisu Cheesecake


* 1 12-ounce package of lady fingers
* 4 tablespoons of butter, melted
* 4 tablespoons of coffee flavored liqueur
* 3 8-ounce packages of cream cheese
* 1 8-ounce container of mascarpone cheese
* 1 cup of white sugar
* 2 eggs
* 4 tablespoons of all-purpose flour
* 1 1-ounce square of semisweet chocolate


1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
3. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
4. Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving. Eat and enjoy!

That sounds tasty, thirtiesgirl & humanist- a couple of suggestions, though:

On the oreo balls, soften the cream cheese first by letting it sit out for a couple of hours. It will blend more smoothly.

On the tiramisu cheesecake, put a big pan of water in the oven with the cheesecake, like on the lower shelf- this will prevent the cake from cracking. Also, dust the top with cocoa powder afterwards (through a small sifter/sieve/strainer, whatever you want to call it) Yummy!

Triple Chocolate Cake
Tips:For those who can never get enough chocolate, a chocolate cake is frosted with an easy chocolate buttercream, then finished with a dark chocolate glaze. Everything can be made with a hand-held electric mixer, if you have a powerful one. You'll need two round layer cake pans nine inches in diameter; they MUST be two inches tall (there's too much batter for pans that are only 1-1/2" high). A great cake for a party!
• 5 squares (5 ozs.) unsweetened chocolate, chopped
• 1/2 c. (1 stick) unsalted butter, cut into pieces
• 2-1/4 c. sifted cake flour
• 2-1/4 c. sugar
• 1-3/4 tsp. baking soda
• 1/8 tsp. salt
• 1 c. buttermilk
• 3/4 c. water
• 3 eggs, graded "large"
• 2 tsp. vanilla
Light Chocolate Frosting:
• 1/2 c. (1 stick) unsalted butter, softened
• Pinch salt
• 3-2/3 c. sifted confectioners' sugar
• 1/3 c. sifted or strained nonalkalized (not Dutch process) unsweetened cocoa powder
• 4 to 5 Tbsp. milk
• 2 tsp. vanilla
Chocolate Glaze:
• 3 squares (3 ozs.) unsweetened chocolate, chopped
• 5 Tbsp. unsalted butter, cut into pieces
• Pinch salt
• 1-3/4 c. sifted confectioners' sugar
• 4 to 5 Tbsp. hot water
• 1 tsp. vanilla
For Cake: Grease bottoms of two nine inch layer cake pans (pans MUST be two inches deep) with solid vegetable shortening. Line pan bottoms with wax paper cut to fit; then grease and lightly flour both pans (the sides, too), knocking out any excess flour. Set aside.
In small heatproof bowl set over simmering water on low heat (water should not touch bottom of bowl), melt chopped chocolate and butter, stirring often just until smooth.
Remove from heat and hot water; cool at least 15 minutes, stirring occasionally.
Adjust oven rack to center of oven; preheat oven to 350'F.
Into large bowl, sift cake flour, sugar, baking soda, and salt. Add chocolate mixture (which may still be slightly warm), buttermilk, water, eggs, and vanilla.
With hand-held electric mixer, beat at lowest speed for thirty seconds. Scrape bowl and beater(s) with rubber spatula. Beat batter at medium speed for one minute.
Divide batter evenly among pans and spread level. Bake in preheated oven for 25 to 35 minutes, until toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake. Cool 10 minutes, then loosen cakes gently from sides of pans. Invert onto cooling racks; gently peel off wax paper on bottoms. Re-invert and cool layers completely, right side up.
For Light Chocolate Frosting: In large bowl, combine softened butter and salt. With powerful hand-held electric mixer, beat until well-mixed. Gradually add about half of confectioners' sugar and 2 Tbsp. milk (reserve remainder). Beat at low speed to mix, then at medium speed until fluffy. Beat in cocoa. Add remaining sugar and enough milk to make a good spreading consistency, then add vanilla. Increase speed to high; beat until fluffy and well-blended.
Frost cooled cake, making frosting on top and sides as smooth as possible.
Chill frosted cake, uncovered, at least 30 minutes before applying glaze.
For Glaze: In small heatproof bowl set over simmering water on low heat (water should not touch bottom of bowl), combine chopped chocolate, butter, and salt. Stir often until smooth. Remove from heat and hot water.
Add confectioners' sugar and 2 Tbsp. hot water (reserve remainder); whisk well to combine. Gradually add enough of the remaining hot water to achieve a thick glaze consistency. Whisk in vanilla. Let stand at room temperature 10-15 minutes, whisking occasionally, to cool and thicken slightly.
Slowly pour glaze onto top center of chilled cake. Working quickly, smooth glaze onto cake sides first (an offset spatula is a big help here), then smooth glaze evenly over cake top. Try not to work over the glaze too much; it won't look as smooth if you do (it'll still taste great, though). Return cake to refrigerator. When glaze is set, wrap cake airtight. Store the cake in refrigerator.
If possible, let stand at cool room temperature 15-20 minutes before serving. Slice with a large, sharp, heavy knife (I use one with serrated edges, but a straight edge might work better for some people).
12-16 servings

Steve's Nemecis
What a sweet name Gina is. smile.gif
Mexican Chocolate Cake

Active time: 35 min Start to finish: 2 hr

For cake
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon (I add waaay more cinnamon than this, but we're cinnamon addicts over here!)
1/4 teaspoon salt

For glaze
2 cups chopped pecans (71/2 oz)
1/2 stick (1/4 cup) unsalted butter
1/2 cup half-and-half
1/2 cup confectioners sugar
5 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/4 teaspoon salt

Special equipment: a 9-inch tube pan or 12-cup bundt pan

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).

Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)

Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

Make glaze:
Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.

Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

Cooks' note:
Cake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.

Makes 10 to 12 servings.

Gourmet Magazine
April 2004
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