Weber State Group Discussion

[Cheese]

Ok, I've just gone back and read all three pages of this post. Things are interesting....

From what I can see, the first challenge went nearly like mine. However, people were/appeared far more willing to cooperate in the 2nd challenge than my class was. I goofed on the first one in fact. I bid something like 150pts and got caught in the middle and wound up at the bottom. There was one guy who bid either 999pts or 1000 pts (I forget) and won the bid, but in the end he never could get his score back up and finished very far down the list.

In the second challence, I tried trusting my partner and got back-stabbed.

After reading your posts I have just two comments:
1. Emulator is an idiot (though a well-meaning one) and I invite him to a flame war in the forum/thread of his choice (but not here)
2. The Yellow Dart has a cool name. LONG LIVE www.homestarrunner.com !

~Ski Queen Gjetost

Gjetost (pronounced "yet-oast") is as exclusive to Norway as trolls and fjords. It all started over 100 years ago on a small summerfarm high up from Gudbrandsdalen Valley, famous for its rich farming traditions. The milk maid had just made the curd from cow's and goat's milk. The left over whey was boiling in a great iron kettle in the fireplace. Usually she would allow almost all the liquid to evaporate — and the golden paste that was left at the bottom of the kettle was used for sandwich spread. One night she expected visitors and wanted to serve them something special. She added cream and some goat's milk and poured the hot mixture into a mould. That night she probably served the first golden gjetost ever made. This cheese is best served in wafer thin slices.

[This message has been edited by Cheese (edited 03-08-2004 06:43 PM).]

[Chika-Chika]

Emulater, I know who you are. Just how you act here and the class.
Cheese you know what you are talking about, unlike somepeople here.
Long Live Homestarrunner!!!

[Emulator]

So seeing that you know who i am in class does that make you HATE me? I dont really hate anyone i tend to do things for shock value... this is really what i base alot of things in life on.. the shock that i get out of people... so chika-chika how did you figure out who i was? the truth is i dont think you have any idea who i am

[Emulator]

an idiot eh? you dont want to mess with me buddy, i could make you wish you had never even had a comp. So dont start with the idiot crap... i like to be called an ARROGANT NERD so dont call me an idiot that is an insult that i will make you eat for breakfast. oh and HATE SPEECH HATE SPEECH HATE SPEECH....lol no but seriuosly what makes me an idiot? is it that i tend to be more outspoken that others are willing to be? you may be wise and i am willing to learn from you oh "enlightened one"... realy do you have a life, browsing here in this forum would tell me otherwise...HATE SPEECH HATE SPEECH HATE SPEECH...

[Emulator]

has anyone heard of Genmay or hardforums? those site are my domain if flaming is going to occur that is where i would like to happpen. but i think here would prove better so that i could HUMILIATE you CHEESE in front others that are students at weber. did i mention i dont take lightly to being called an idiot...

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[Cheese]

Whew! THAT got Emulator up in arms. Good.

Now, before this goes very far, I'd like to say that all this is in good fun. In saying that "Emulator is an idiot," I mean just that. I do not mean "The real-life person who pretends to be Emulator is an idiot." No doubt Prof. Jensen has mentioned that these silly names and online posturing are just our undercover-superhero-not-really-us identities. As Cheese, I'm far more loud-mouthed and idiotic (I hope) than I am in real life.

Let me now say:
The moment this silly Emulater vs. Cheese or Emulator vs. <insert name here> thing begins to detract from the ability of the class to learn, I'll just let it drop. My goal of being here is to see how your class reacts to the challenges, not to disrupt the class. Let me know if I start emulating Emulator

Also, Cheese is not above a silly game of name-calling some have refered to as "flame war." In fact, the mental effort of degrading my cosmos-dimentioned super-intellect to a mortal scale which you may strain to comprehend is a magnificant and highly rewarding experiance, and is indeed the only way I maintain my ability to discorse with ye fools of clay.

Now, Emulator, do you have a URL for me?

~Mascarpone


The name of this cheese apparently derives from mascarpa, a by-product extracted from the whey left over from making Stracchino. A more colorful entomology of the name's origin is the Spanish expression "mas que bueno" ("more than good"). This fresh, 75% butter-fat traditional dairy product has been coagulated with lemon juice and allowed to drain resulting in a smooth, ultra-creamy texture and mild buttery flavor.

[Zenan]

You're an idiot, Cheese. What makes u think u can just come stolling in here calling people idiots??

Here a nice website u should visit http://members.ams.chello.nl/jvane/welcome.htm

hope u enjoy it

[k1l3n]

Wow, a whole page of emulator and the new cheese man. And I thought this was going to be an educational forum

Anybody know what the new challenge will be? Anybody care? (not that flaming emulator and comparing our class to a past class isn't important)

P.S- marscapone isn't really a cheese as much as a cream, if you add lemon juice it's just like sour cream!

------------------
--You think so?
Well, you're wrong!

[firemeboy]

Cheese!

I actually saw cheese the other day and invited him to drop in. Welcome and feel free to discuss with the group.

I should mention to the entire class, however, that often we act differently online than we do in person. You may think that Emulator and 'so-and-so' in class act similar, so they must be the same person. Maybe so, but usually not. Our online persona is different than our real persona.

[firemeboy]

Oh, and the next challenge...

What would a human nature test be without a prisoner’s dilemma test? Here are the rules.

I have paired you up with another team member. You do not know which one. You need to send me an e-mail that says either:

Talk

Remain Silent

If your partner and you both remain silent, you each get 200 points.

If your partner and you both talk, you both lose 100 points.

If one partner talks, and the other remains silent, then the person who talked gets 300 points, and the one that remained silent loses 300 points.

There will be no discussion on this challenge. Just send me an e-mail.


http://pespmc1.vub.ac.be/PRISDIL.html

[Cheese]

quote:

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You're an idiot, Cheese. What makes u think u can just come stolling in here calling people idiots??

---

Actually, I only appear to be an idiot to those of a lactose-intolerant disposition incapable of grasping the true depth of my tangy, fruity, milky wisdom. Long life and good health to you, Zenan!

quote:

---

Here a nice website u should visit http://members.ams.chello.nl/jvane/welcome.htm

---

LOL! ROFL! IIWTLAHIBYA!

k1l3n said:

quote:

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P.S- marscapone isn't really a cheese as much as a cream, if you add lemon juice it's just like sour cream!

---

I've already posted that fact in this form. See if you can figure out where (its really easy).

~Danish Blue

Also called Danablu cheese, Danish Blue cheese is a rich cow's-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times.

[Cheese]

One more comment:

This next challenge was the first that I out and out won. I did so by backstabbing my partner

[Emulator]

man i wish that i was as cool as cheese so that i could quote what others say man that would be cool

[Emulator]

Man i also wish that i could use metaphor and big wordd just as well CHEESE... i take back what i said about you CHIKA-CHIKA your cool compared to CHEESE...

[Chika-Chika]

Wow, I was suprise that emulator gained some maturity. After reading the top of this page it was becoming doubtful.

[Cheese]

My humble thanks to all of you who contribute to this forum! My lunch-breaks have never been so entertaining.

Emulator, if you want to do ^cool _things in your posts (like

Originally posted by Cheese:

---

quoting

---

) read about UUB code.

~"Champignon" German Brie with Mushrooms

Champignon German Brie with Mushrooms is a double cream, soft-ripened cheese enhanced by the addition of the finest handpicked mushrooms. It has a mild and distinctly "mushroomy" flavor, which develops as it ripens.

[Emulator]

So cheese i was wondering if you have ever heard of this thing called Sarcasm. i wasnt really serious, i was just trying to belittle everything that you have been saying. Oh and CHIKA-CHIKA do you want to be friends....lol..... well to be honest i dont think that anyone really has much maturity at all they just pretend to... the truth is that we never really grow up there is a kid in all of us, and that kid comes out in many different ways... so berfore you accuse me of being immature look at yourself and see how immature you are.. then tell me if i am immature :ras:

[Emulator]

i meant to have this at the end of my spill of words----->

[k1l3n]

Things just keep getting stranger with this forum.

Sooooo, what's everybody doing for spring break?
I think I'll just sit back with a copy of The Brothers Karamazov and have a nice quiet relax time.

Or not.

------------------
--You think so?
Well, you're wrong!

[k1l3n]

[Cheese]

Hello all! I've not been in here for a while. I've been curdling.

Originally posted by Emulator:

---

So cheese i was wondering if you have ever heard of this thing called Sarcasm. i wasnt really serious, i was just trying to belittle everything that you have been saying. Oh and CHIKA-CHIKA do you want to be friends....lol.....

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The trouble with you Emulator is that your grammar skills are so poor that I naturally assumed that you needed some help. Hints: Try capitalizing "I", don't use so many "...", and read about UUB code

Originally posted by Emulator:

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well to be honest i dont think that anyone really has much maturity at all they just pretend to... the truth is that we never really grow up there is a kid in all of us, and that kid comes out in many different ways... so berfore you accuse me of being immature look at yourself and see how immature you are.. then tell me if i am immature :ras:

---

This is perfectly true. Like I've said before, Cheese is far more brash and irritating that the real person behind Cheese. It gives the real person a harmless outlet for his twisted, sadistic, aloof nature.

Originally posted by K1l3n:

---

Sooooo, what's everybody doing for spring break?
I think I'll just sit back with a copy of The Brothers Karamazov and have a nice quiet relax time.

---

Sound like a good idea. Myself, I'll be working, but I'll also sleep as much as I can. Hum.... I've been introduced to a very pleasant block of Pave D'Affinois here at WSU. Maybe I can get her to go out to a dairy farm with me

Originally posted by K1l3n:

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Riiiiiight cheese, like i'm gonna waste time looking up worthless quotes about Italian milk products.
maybe you could give me a hint?

---

What kills me about this is that you did wast time looking up worthless quotes about Italian milk products. Ok, here's your hint: the explanation is in the quote where I first mentioned marscapone. Look hard.

~Crottin de Champcol

So many uses for this versatile goats milk cheese. As close as you are going to get to an "AOC crotting de Chavignol" in the U.S. Pascal Jacquin put a lot of effort into this cheese so that it can be enjoyed from young, for salads And crostini, to old, for grating. Crottin de Champcol is made in the Loire around Sancerre and Berry, and is named for the Tiny village of Champcol. Crotin in French means horse or mule dung. Not a particularly appetizing description but nonetheless A rich a flavorful cheese. Crottin Jacquin are produced in Berry, near Cher. After 2 weeks of affinage the rind begins to Take on the molds that define this cheese and after 4 months it will be gradable and still very tasty. With age, the rind Thickens with mold while the interior begins to transform from the outside in. Distinct age layers are seen throughout this Process. The flavor will be complex, grassy and nutty with a great salty balance. The rind, except when young, should always Have mottled blue, white and gray mold. For serving, simply dust off the excess and then dig in. They may be ugly but they are Worth it!

[Emulator]

I think in a forum such as this grammar is necessarily lacking so i wouldnt knock it... everyone has there style of posting or typing so dont make stupid comments about it until you evaluate you grammatic "superitority" over us that care not to use grammar all the time, that of which may rival mark twain or hemmingway.... just stfu cheese leave this class alone it would be greatly appreciated... oh by the way i type my thoughts and "..."<--- these are pauses in my thoughts thanks for the unneeded input idiot...

[Cheese]

Alright, alright. Sorry for cheesing you off so badly Emulator. I'll agree to leave you alone and try not to wear out my welcome.

What about the rest of the class? I'd like to talk to someone else. k1l3n? Are you still around? Anybody else want to ask questions?

NEW TOPIC(s):
Since we can't discuss the challenge for now, how about we discuss something else.

Anybody like chess?
Anybody here play nethack?
Anybody have something interesting to talk about?

~Drunken Goat from Spain
From the village of Jumilla in the Murcia region of Spain, Drunken Goat is a semi-soft artisan goat cheese with a smooth violet rind which has been soaked in Doble Pasta wine for 48-72 hrs. Aged about 75 days, it has a sweet, smooth flavor. This is a very difficult cheese to find.

[zeanea]

Cheese, don't stop talking. I think you're funny. Everyone is taking this way too seriously. College is hard enough without everybody at each others throats. Also, about immaturity, it's overrated. I am not mature here or in real life and i like it that way. It's the best way to be! Don't let people intimidate u cheese, you're a hoot!
Toodles


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~z

[cool719]

How bout them utes! Yes I am a weber state student, but a ute at heart. I hope you all have a great spring break, I probably won't be checking here all next week, so until we have to go to school again (n)

[Cheese]

Hey Zeanea! You rock, and I confer on you the holy mold mantle of Gorgonzola "Naturale!" Long may you grace Sauternes, bordeaux, port, and barlywine!

But you shouldn't worry (or maybe you should ). I don't intend to stop talking just because Emulator has displayed severely poor milk-product appreciation. I'll just stop trying to deliberately goad him on.

Here's an opportunity to point something interesting out. The gender of your screen name may not be your actual gender. If I say "I'll just stop trying to deliberately goad him on," how do I know Emulator is not in fact a female? If I accidentally mix up someone's gender, you should be flattered to know that you have fooled everyone so effectively.

Originally posted by cool719:

---

I hope you all have a great spring break, I probably won't be checking here all next week, so until we have to go to school again (n)

---

See you then cool791. I'm loving my break.

~Picon Cabrales
Cabrales cheese is a natural cheese made in the artisan tradition by rural dairy farmers. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged from two to six months in natural caves in the mountains nearby. In these caves, the relative humidity is 90% and the temperature varies between 7° and 13° C (45° - 55° F). These conditions favor the development of penicillium molds, yielding veins of blue-greenish color. Cabrales is sharp and tangy, and even more so when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is often copied by inferior imitations.

[Emulator]

Hey cheese I was just wondering if someone told you to give me a hard time. And I dont hate Cheese i love it as a matter of fact. And one more thing are you a professional cheess taster or do you have so much time on your hands that you know alot about cheese? I seen alot of people with hobbies but never knew that cheese was one of them...

[Cheese]

Originally posted by Emulator:

---

Hey cheese I was just wondering if someone told you to give me a hard time. And I dont hate Cheese i love it as a matter of fact. And one more thing are you a professional cheess taster or do you have so much time on your hands that you know alot about cheese? I seen alot of people with hobbies but never knew that cheese was one of them...

---

Nope, nobody told me to. Entirely voluntary due to brash comments located on pages 1-4.

I'm not a professional cheese taster, I AM CHEESE!

~Jarlsberg Light
Technically defined as a Reduced Fat Swiss, Jarlsberg Light was introduced in the late 1980s. It carries most of the mellow nuttiness and "creaminess" plus the nutritional benefits characteristic of classic Jarlsberg. Light is also completely natural, crafted and aged like any other "real" cheese. This semi-soft cheese melts readily, without lumps or stringiness. It can be substituted in just about any-everyday or party-recipe calling for Jarlsberg or Swiss and is, of course, terrific for munching, flavor is best at cool room temperature.

P.S. I should also mention that cheese (and wine, and chess, and various combinations of these) is a somewhat-serious hobby of two of my real-life friends.

[This message has been edited by Cheese (edited 03-17-2004 03:11 PM).]

[firemeboy]

Next Challenge.

Challenge #4

The Stock Market

In this game you have to predict how brave your fellow players are. You each hold one share of Weber State Stock. It rises and falls with the best of them. You were actually given this stock by your dear sweet grandma who purchased it for $1. This stock has just started to rise, but will invariably fall. The trick is that you are going on vacation and won’t be able to track the stock to know when to sell. You have to give your stock broker a number at which you want to sell it at.

When you 'sell' your stock, if the stock is rising then you get full price for whatever price you sell at. If the stock is going down, however, then you get much less. The stock rises when a majority of people are still holding their stock. As soon as more than 50% of the people have sold, the stock loses value very quickly and your stock broker will try and get whatever price he/she can.
For example, lets say the bidding goes like this:

Different people tell their stock brokers to sell at the following amounts:

Player 1 - 50
Player 2 - 70
Player 3 - 90
Player 4 - 150
Player 5 - 300
Player 6 - 500
Player 7 - 550
Player 8 - 580
Player 9 - 700
Player 10 - 800

The first five people would get what exactly they ask for. The next five would get less. The sixth person would get 50 percent of what the 5th person bid, the seventh person would get 25 percent of what the 4th bid, the eighth person would get 12 percent of what the 3rd person big, etc. 6 percent and 3 percent for the 9th and 10th.

Questions? Let me know if you have any.

Ties will be determined by a flip of a coin so avoid them by bidding in odd numbers. 204 for example, not 200.

[k1l3n]

O.k. back from spring break, and ready for the new challenge.

I'm amazed that people actually posted during the break, (cheese, emulator, ect...) I mean, it's school! (kinda)

Anyway, with the new challenge thingy, how many people are in the challenge? I think there's forty people total, and soooo . . . I don't really know where I'm going with this.

------------------
--You think so?
Well, you're wrong!

[k1l3n]

By the way, have you guys noticed that it's always the same little group of us who post here while most people just said "Hi" at the start and have never come back?

List of people who have posted regularly:

-Zenan
-Ripple (though not recently)
-Emulator
-Chika-Chika
-zeanea
-me!
-cool719 (but not as much)
-and Cheese (outsider though he may be)

It's odd that out of about forty people only six or seven take an active part in these discussions.

[This message has been edited by k1l3n (edited 03-23-2004 11:05 AM).]

[Emulator]

The people on that list are probabally the only people that are "superconnected" having more than one device to able them to communicate with any online community... dont you think so?
or we are just really nerdy and have nothing better to do...while everyone just watches tv or works...

[Cheese]

Tru dat, k1l3n. I wonder if we could try to get more people in here. I guess the majority just don't enjoy intelligent conversation

~Finnish Lappi
Lappi is so named because its recipe was developed in the Lapland region of Finland. It is made from partially skimmed cow's milk, which results in a cheese nearly identical to Emmental except that it is pasteurized, and so is slightly less flavorful. It is also similar to swiss cheese, but with smaller holes and a slightly firmer texture. Lappi is a favorite among those who prize a mild nature and sweet taste. It is a classic melting cheese and can be substituted in nearly all Fondue recipes.

[Chika-Chika]

Life is too short to be superconnected, Me personally the only time I long on is early in the morning or right before my classes and that's it, thats all I have time for.

[k1l3n]

Same here Chica Chica, the main reason being my Internet connection at home is a pos dial-up . Using the internet at school is easier, and less stressfull.

But, what do y'all think of the latest challenge? It seems a little complex. Do you just aim for the middle (ie- 500) and bet that the rest of the people will do a nice half and half to either side, or do you shoot low hopeing that the high rollers will get screwed? Are people actually going to hit the high numbers like they did in the first challenge?

So many questions, and do we know when our answers are due?

------------------
--You think so?
Well, you're wrong!

[Cheese]

Originally posted by Chika-Chika:

---

Life is too short to be superconnected

---

Quite true. Myself, I work with technology on campus so I'm connected via internet 8:00 AM - 5:00 PM M-F 10:00 AM - 3:00 PM Sat. However, at home I have
a) No internet at all.
b) No cell-phone of any kind
c) No pager what-so-ever
d) No phone at all.

In fact, the only way to contact me at home is to write me a letter It's kinda nice.

~Roquefort Societe
Arguably the best blue cheese in the world, Roquefort is cave-aged by the Societe fromagerie and produced entirely from ewe’s milk that has been grazing on the vast plateaus of the Aveyron. The ripening of the cheeses is in the naturally damp caves found under the village of Roquefort-sur-Soulzon. The incomparable Societe are expert creators of cave-aged Roquefort.

[This message has been edited by Cheese (edited 03-24-2004 05:31 PM).]

[zeanea]

Am i the only loser on here? chika-chika talks about how she only has limited time to log on, maybe i am the only nerd. I have plenty of time....maybe cheese does too since he has so much time to dedicate to learning about all kinds of cheeses. Hey cheese...i don't think u ever told us...what is your favorite kind of cheese? can u tell i'm bored? teehee
TOODLES


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~z

[Zenan]

zeanea, i'm sorry to tell u this but,...
your not a nerd.
nerds act a certain way on the internet, and i'm sorry but u just don't have it. I would know because i am a nerd. I have been on computers my entire life, so they kinda rub of onto ya.
Oh, but i have nothing against u calling yourself a loser. j/k.

[k1l3n]

Uhhhh, the challenge?

[zeanea]

Hey Zenan...ouch! I'm the only one allowed to call me a loser. What do u have against me anyway? and i never said i was a computer nerd, i just said i was a nerd. =)
TOODLES

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~z