Entry tags:

entitlement, fandom: harry potter, grudgewank, i want to be a hero on the internets, i'm just here for the recipes, in ur wank - swapping our foodz, lying liar that lies, my very firstest wank, not very subtle at all, om nom nom, please mommy make it stop, plucky girl detective, potterdammerung, recipes in comments, she admitted it!, she's on a mission guys!, sockpuppets, the classmate did it, thinks we're fandom police, this is the wank that never ends, we love jf tags, yet another entitled hp fucktard, yummeh foodz

Laptopgate II: Now With Added Condos
As an offshoot of the Lexicon wank, it appears Melissa wank has arrived.

As part of her "impartial" coverage of the lawsuit, Melissa Anelli of TLC apparently felt it necessary to qualify Steve Vander Ark's (signed under oath) statement that the advertising on the Lexicon "covers the cost of running the site" by reminding people that "The Leaky Cauldron houses and runs the Harry Potter Lexicon for zero charge, and has since it came under its current domain name. That is true as of this posting." However, on Feb 11 she admits to denying a request for the transfer of hosting.

This prompts SVA to release more detail than anyone wanted to know about the finances of the Lexicon. Quote: "If there was any income to me, it wasn't much, especially by comparison to the income other websites have earned." The "other website" he specifically mentions is MuggleNet, whose owner claims a "six-figure income" from the site. SVA doesn't mention TLC, but Melissa goes crazy.

A bit of digging reveals that TLC's finances have been discussed before over on I was a Leaky Lounge Mod. In May 2007, a mouse says: "I know for a fact that Melissa used Leaky money to buy herself a new laptop." In September 2007, Gina raised suspicions about who paid for Melissa's New York apartment ("the web provides a TON of information about purchase prices of condos which are pretty darn high to not have jobs *koff koff*") Over Sep/Oct 2007 the subject was raised again, and another mouse said:

"To take Melissa as the main example, as has been pointed out she lives in New York. That place is very expensive, not just real estate but the cost of living as well. She is in no way living off the advance on her book because let's face it, even if all her fangirls and boys buy it it's not going to be a huge best seller. The time has been and gone for that. She has left her full time job and therefore she must be taking at least a 5-6 figure salary from Leaky. If she is doing this and has deliberately registered it in a way that doesn't mean full disclosure, then that is appalling."

The matter was pretty much put to rest until Melissa forced SVA's hand. Ex-staff are pissed. Highlights:

There will continue to be no transparency about Leaky income. They've claimed for far too long that they make no money. I can only say that I actually know this to be total BS. I'd love to tell you my proof, alas I'm not able. Steve threw some stones but Melissa opened a door that, IMHO, that now begs the question of well, so, what DOES Leaky earn then?

and:

Since Melissa is bringing up money herself, she really should answer. If she is going to criticize Steve for trying to make this a full time job that she should be above that same criticism.

Arianhrod marches over to Leaky Lounge with this:

But since it doesn't appear that anyone else is going to ask the logical question, I will.

Just how much does Leaky make from all of this--in profit? Is this considered a hobby by the IRS, or is it a major source (or even sole source) of income?

And before anyone questions my audacity, Melissa has laid it out on the line and brought the subject of hosting and ad revenue costs into the open. It's no longer a private matter--the whole world now knows about it and as such this is a valid question, especially if TLC has been or gets dragged into this lawsuit.

I don't expect an answer--I do expect to get ripped to shreds, and that's fine. But at least I'm not afraid to ask.

Melissa ignores the question. Arianhrod calls her on it ("With all due respect, Melissa, that is avoiding the issue.") Melissa gets defensive.

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NEEDS MOAR BOURDAIN 1/2

julian_black
2008-02-14 05:51 pm UTC (link)

Anthony Bourdain's Duck Confit and Cassoulet

Duck Confit
4 duck legs
sea salt
2 cups/450 g duck fat
black pepper
4 sprigs fresh thyme
1 sprig fresh rosemary
1 garlic clove
equipment: shallow dish, plastic wrap, saucepan, ovenproof casserole, foil; serves 4

Day one: Rub the duck legs fairly generously with sea salt, place in the shallow dish, cover w/ plastic, and refrigerate overnight. At all times, keep your work area clean and your ingredients free of contamination- meaning don't allow any other foodstuffs like bread crumbs or scraps to get into your duck or duck fat or confit, as they will make an otherwise nearly nonperishable preparation suddenly perishable.

Day two: Preheat the oven to 375*F/190*C. Render (melt) the duck fat in the saucepan until clear. After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole, nestle the thyme, rosemary, and garlic in with it, and pour the duck fat over the legs to just cover. Cover the dish with foil and put in the oven. Cook for about an hour, or until the skin at the "ankle" of each leg pulls away from the "knuckle." The meat should be tender.

Allow to cool and then store as is in the refrigerator, sealed under the fat. When you need the confit, you can either warm the whole dish, in which case removing the legs will be easy, or dig them out of the cold fat and scrape off the excess. I highly recommend the former. A nice touch at this point is to twist out the thighbone from the cold confit. Just place one hand on the drumstick, pinioning the leg to the table, and with the other hand, twist out the thighbone, plucking it from the flesh without mangling the thighmeat. Think of someone you hate when you do it.

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Re: NEEDS MOAR BOURDAIN 2/2

julian_black
2008-02-14 05:52 pm UTC (link)

Cassoulet
5 cups/1100 g Tarbais beans or white beans
2 lb/900 g fresh pork belly
1 onion, cut into 4 pieces
1 lb/ 450 g pork rind (you could also use slab bacon)
1 bouquet garni
salt and pepper
1/4 cup/ 56 g duck fat
6 pork sausages (pork and garlic recommended)
3 onions, thinly sliced
1 garlic clove, thinly sliced
4 confit duck legs (see previous recipe)

equipment: large bowl, large pot, strainer or colander, saute pan, paper towels, blender, large, ovenproof earthenware dish (or other casserole), measuring cup, kitchen spoon

Day one: Place the beans in the large bowl and cover w/ cold water so that there are at least two or three inches of water above the top of the beans. Soak overnight. That was hard, right?

Day two: Drain and rinse the beans and place in the large pot. Add the pork belly, the quartered onion, 1/4 lb/112 g of the pork rind, and the bouquet garni. Cover with water, add salt and pepper to taste, and bring to a boil. Reduce to a simmer and cook until the beans are tender, about an hour. Let cool for 20 minutes, then discard the onion and bouquet garni. Remove the pork belly, cut it into 2-in/ 5-cm squares, and set aside. (If you plan to wait another day before finishing the dish, wait to cut the pork belly until then.) Strain the beans and the rind and set aside, reserving the cooking liquid separately.

In the saute pan, heat all but 1 tbsp/14 g of the duck fat over medium-high heat until it shimmers and becomes transparent. Carefully add the sausages and brown on all sides. Remove and set aside, draining on paper towels.

In the same pan, over medium-high heat, brown the sliced onions, the garlic, and the reserved squares of pork rind from the beans (not the unused pork rind; you'll need that later). Once browned, remove from the heat and transfer to a blender. Add 1 tbsp/14 g of the remaining duck fat and puree until smooth. Set aside. Preheat the oven to 350*F/180*C.

Place the uncooked pork rind in the bottom of a deep ovenproof earthenware dish. You're looking to line the inside, almost like a piecrust. Arrange all your ingredients in alternating layers, beginning with a layer of beans, then sausages, then more beans, then pork belly, beans, duck confit, and finally more beans, adding a dab of the onion and pork rind puree between each layer. Add enough of the bean cooking liquid to just cover the beans, reserving 1 cup/225ml in the refrigerator for later use. Cook the cassoulet in the oven for 1 hour, then reduce the heat to 250*F/130*C and cook for another hour. Remove from the heat and allow to cool. Refrigerate overnight.

Day three: Preheat the oven to 350*/180*C again. Cook the cassoulet for an hour. Break the crust on the top with the spoon and add 1/4 cup/56 ml of the reserved cooking liquid. (Don't get fancy. Just pile, dab, stack, adn pile. It doesn't have to be pretty.) Reduce the heat to 250*F/130*C and continue cooking for another 15 minutes, or until screamingly hot through and through. Then serve.

(Reply to this)(Parent)(Thread)

	Re: NEEDS MOAR BOURDAIN 2/2 tofuknight 2008-02-14 07:16 pm UTC (link)
	Wow. That sounds like a medieval feast! (Reply to this)(Parent)(Thread)

	Re: NEEDS MOAR BOURDAIN 2/2 julian_black 2008-02-14 08:16 pm UTC (link)
	It sounds glorious. I posted it in the feeble hope that someone might attempt it--and invite me to dinner. Because in the time it takes them to make it? I can catch a plane and still get there in plenty of time to help set the table. (Reply to this)(Parent)

	Re: NEEDS MOAR BOURDAIN 2/2 nifflet 2008-02-15 08:58 pm UTC (link)
	You had me at "duck fat", and I'm not AB's biggest fan. Mmmm, duck... (Reply to this)(Parent)

	Re: NEEDS MOAR BOURDAIN 2/2 rowanberries 2008-02-18 11:08 pm UTC (link)
	...I think a friend of mine made this for me. It was intended as nice meal... but also stomach lining in preparation for heavy drinking, as it is the richest thing ever. It totally worked, as well. I drank a stupid amount, and no hangover! Plus? TASTY. Now I have the recipe, I may have to try it. Thanks! (Reply to this)(Parent)

	Re: NEEDS MOAR BOURDAIN 1/2 dragonfangirl 2008-02-15 10:02 am UTC (link)
	Think of someone you hate when you do it. salutes you (Reply to this)(Parent)

	Re: NEEDS MOAR BOURDAIN 1/2 beaglemum 2008-02-16 01:12 am UTC (link)
	I lurve you for this. And given the idiocy of the grudgewanker's argument, I don't think AB would mind throwing in an extra "dipshit" or two, do you? (Reply to this)(Parent)(Thread)

	Re: NEEDS MOAR BOURDAIN 1/2 msilverstar 2008-02-16 02:05 am UTC (link)
	OMG, duck confit! The whole thing about contaminating the duck -- so very much like wank, y/y? (Reply to this)(Parent)

	Re: NEEDS MOAR BOURDAIN 1/2 luthe 2008-02-16 06:03 am UTC (link)
	All the best chefs have the initials AB... fangirls both Alton and Anthony (Reply to this)(Parent)(Thread)

	Re: NEEDS MOAR BOURDAIN 1/2 ladylance 2008-02-16 06:21 am UTC (link)
	When I first saw the comment about someone not being AB's fan I was all "But this isn't one of Alton's....oh" snark Bordain is awesome and his Top Chef blogs rock. (Reply to this)(Parent)

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