Baseball Statistics Question

The Yankees just hit 9 consecutive hits in an inning tonight. I was able to find out that the record for consecutive hits in an inning is 11, achieved by the Colorado Rockies a few years ago. Anybody know, or know how to find out, how many times 9 consecutive hits in an inning has been achieved, and what teams did it?

Connectivity and “Connectivity”

It is really starting to fucken chappe my asse the way that these human brain fMRI functional imaging motherfuckers have been completely misusing the term “connectivity” to mean nothing more than “correlation of BOLD signal”. Sorry fuckers, but this term actually means something in neurobiology, and you can’t just make up a new definition for the purpose of making your results sounds more meaningful than they are. (Well, you obviously can, but then I can call you out for being the language-distorting Orwellian motherfuckers that you are.)

Question For Readers About Web Business Models


We are a social media agency offering content marketing and native advertising at scale.

We use proprietary technology to connect brands with our vetted network of 6,683 social media influencers. Our influencers create authentic, compelling, awesome branded content across social media channels. From blogs to Pinterest, Twitter to Instagram, our campaigns are scalable, measurable, and drive business results.
We solve the big Content Problem.

Brands are moving from display advertising to content marketing strategies, because good sponsored content can improve click-through rates 300 to 400 percent. But brand marketers have a major challenge: they can’t scale native advertising.

Native advertising is ad content that is original, non-intrusive (because it’s produced by the publisher), and platform-specific. But? Building great content that compels and engages audiences is time- and labor-intensive. What works on one channel for one publisher will not work for others.

“The big problem with a native-type format is that it’s not scalable for brands. The Web is premised on a create-once-run-everywhere necessity.” Digiday

How do we solve it?

Clever Girls uses an advanced and proprietary system to create great content, across social channels, at scale. Brands no longer have to work with individual publishers, one-by-one, to develop native content. Instead, brands can partner with CGC on a fee-for-service basis and activate hundreds of publishers at once, generating volumes of reusable, brand-safe but original content that reaches millions of targeted consumers.

Agency Infrastructure & Service
+
Highly Engaged & Vetted Network of 6,683 Social Influencers
+
Robust Technology: Platform & Tools

Anyone capable of translating this gibberish into a plain English description of what the fucke this company actually does?

Am I understanding correctly that basically they have swarms of douches on retainer that they pay to spam comments on Twitter, Faceshitte, Poopterest, Instashitte, and blogges floggeing whatever crappe their clients are trying to sell?

Hatch Chile Pork Tacos

Hatch chiles are grown in the Hatch Valley in New Mexico and are cultivars developed in the area over more than a century. The are only grown seasonally, and the season is NOW!

INGREDIENTS
15 dried hatch chiles
9 dried arbol chiles
3-4 pound boneless pork butt
two heads of garlic, peeled
four teaspoons cumin
six teaspoons coriander
one tablespoon oregano
salt
juice of two limes
juice of one grapefruit
two bay leaves
one cup beef stock
half cup oude genever

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Hatch chiles. Don Enrique is an excellent brand of dried chiles.

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Arbols.

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Other ingredients for the chile sauce (bay leaves don’t get blended in, though).

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Remove the stems and seeds from the chiles, and rehydrate by immersing them in boiling water and then turning the heat off to let them steep for about 20-30 minutes. Put them in the blender with the steeping water.

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Put in all the other chile sauce ingredients and some salt.

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Blend the everloving fucke out of itte to make the fucken chile sauce.

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Boomsma oude genever.

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Put the chile sauce, genever, and beef stock in a dutch over and bring to a boil.

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Pork butt. As shown here, you want to trim most of the cap fat off the outside, leaving plenty of fat in the meat. If you were going to roast, smoke, or BBQ a pork butt, you would want to leave the cap fat on, cooking it with the cap on top, so that it melts and drips through, moistening the meat, but then dripping through and out of the meat. When braising, all of the fat is staying in the final product, so you want to tune the amount properly.

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Put the butt in the pot with the bay leaves, cover and simmer on low, turning the meat over every half hour. When it is pliable enough to break it into a few pieces, you can do that to speed the cooking a bit and also make it cook through more evenly. It takes about one hour per pound.

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Done!

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Remove the meat from the pot and turn the heat up to begin to reduce the sauce.

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Reducing sauce. You want to ultimately have it thicken up nicely.

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Instead of queso fresco for garnish, we asked our cheese monger what he thought might pair nicely with red chile pork butt, and he recommended this beauty: Montealva, an aged goat cheese from Andalucia. As you’ll see later, the drier center crumbles up nicely like queso fresco, while the more decomposed outer layer just under the rind provides little chunks of gooey goodness. Needless to say, this has a much stronger flavour than queso fresco, and it worked out really well on the tacos. Although the first few I made, I put on more than was necessary (going on my experience with queso fresco).

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Shred the pork.

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Garnishes!

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Sauce thickening nicely! I guess it’s the starches from the chiles that make it thicken? Salt it to taste.

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Freshly made tortillas, as usual from Los Tacos No. 1.

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Put the shredded pork back into the sauce and mix well to incorporate. If you have the patience, it is great to let the pork/sauce mixture “meld” overnight in the fridge, as it is even better reheated the next day. This is what I always do when making tamales.

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Little guac. Note the cooleasse pig plates!

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Little cabbage.

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PIGGY GOING ON!!!!!!!!!!!

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Ready to eat!!!

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Next batch I left off the pico di gallo.

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This was actually plenty of cheese, given the relative strength of the Montealva compared to queso fresco, which is basically partially dried small-curd ricotta.

What The Fucken Hell Is The Goddamn Point Of This Idiocy?

So some asshole suburban douches decided to “pay it forward” by buying the next customer in line’s drink at a goddamn Starbucks instead of their own? If these fuckers were already in line at the goddamn Starbucks, then presumably they felt that a fucken mocha poopa frappadouchino was within their means. So what kind of bullshitte fakeasse “act of generosity” do these fucken morons think they are engaged in?

You wanna do a goddamn good deed and thereby generate some good karma? Find some poor fucker not already in line at Starbucks with his AmEx card out and who looks a little down on her luck, and buy that poor fucker a goddamn mocha poopa frappadouchino, even though no one bought you one. Jeezus fucke this goddamn shitte chappes my asse! I applaud that motherfucker who told these people to go fucke themselves, and then gave the baristas a huge tippe.