December 5, 2008

Liquidate, Liquidate, Liquidate!!!


Liquidate the gold!

Liquidate the stocks!

Liquidate the houses!

Liquidate the banks!

Liquidate the corn!

Liquidate the soybeans!

Liquidate the real estate!

Liquidate the factories!

Liquidate the cars!

Liquidate the oil!

Liquidate everything! Everything! Nothing has value! Sell everything at any price! You don't want any investments or possessions - you only want paper fiat currency!!

I think this about sums up what's happening out there. And when we said "cash will be king", I don't think even the most jaded HP'er saw this coming. It didn't say "cash is the only thing", it only said "king".

Imagine how stupid people are going to feel once they realize that paper that they just sold everything for becomes worthless. And when the things they sold at firesale prices leap back up to their historic means.




58 comments:

Anonymous said...

I think this about sums up what's happening out there. And when we said "cash will be king", I don't think even the most jaded HP'er saw this coming. It didn't say "cash is the only thing", it only said "king".
-------------------------------

i thought in the phases of mania (the sine wave graph you would post on HP) that one of the phases was when people will sell anything of value in order to raise cash.

seems like that is where we are at.

consultant said...

When you organize your street protests, here are the targets:

1)real estate agent/broker homes, businesses
2)mortgage companies (those still around), banks
3)Walmart
4) your Congressional delegation offices
5) new housing under construction sites
6) American auto dealerships/auto plants-for 5 decades of greed and stupidity
7) local offices of ANY Wall St. banks, brokerages, Fannie/Freddie, SEC, Federal Reserve
8) Bush & Cheney, where ever they may be. Every patriotic American should see it as their duty to harass these fools for the rest of their life.

We'd better get busy before we're all too weak and hungry to protest.

a mean and greedy sob said...

The only thing they haven't liquidated is housing, oddly enough.

Everyones home remains 'special'. Freakin Retards I tell you!

Anonymous said...

Keith,

Your finally realizing that what you have been preaching is far more worst then what you have thought it would be. But you are right, the worthless fiat paper will take us beyond a Greater Depression. It will take all of us back to the stone age! Are we prepared?

Wind Farmer said...

Consultant,
I think we should go DC to say goodbye to Bush...thousands and thousands and thousands of us flipping him the bird.

Guberville Smack said...

Right now, it is all cash for me. Had to even liquidate the high to maintain girlfriend.
I've never picked up a chick in the soup line before. Could be a sound economic choice. Cut those expenses and get some chores done around the house.
Get that dumb tear drop out of the eagles eye, please.

Anonymous said...

so does this mean its a good time to buy a house?

Batman said...

Things take longer than you expect, even when you expect them to take longer than you expect.

Anonymous said...

what is up with the eagle crying?

eagles don't cry. he may be down and out but he will still claw your eyes out if you mess with him.

Anonymous said...

oh, forgot to add that the tear drop indicates that the pic was done by some latte swilling, macintosh owner, liberal lefty.

Jim Cramer said...

The Fed needs to lower the cost of liquidations. Liquidate your mortgage, your car, your Ramen Noodles®. They have no idea how bad it is out there, no idea!

Wind Farmer said...

Crying Indian:

http://www.youtube.com/watch?v=m4ozVMxzNAA

Edgar Alpo said...

Screwed, blued, tattooed.

Anonymous said...

The best news I have heard lately (this week) is that the credit card bank sharks are going to CUT 2 Trillion from the lines of credit to "avoid" exposure to deadbeats. Not that I have any use for the CC Sharks, but I think this will wake up the country even more. Hence, having a few bucks in the ole wallet will come in handy. Because the sheeple will be "overlimit or denied" real soon!! An out of work person will of course need to float for a while on CC's, but NOT a good plan--SAVINGS IN THE BANK was the answer to that problem --sorry. Yes Liquid is good. Credit is presuming on tomorrow, which according to the blogs, MSM, and other news is probably going to be cancled for lack of funds.

Anonymous said...

It looks like the stock market is giving us an opportunity to liquidate. DOW up 150 with the dismal unemployment report. Me thinks there is a scam going on by the short sellers. The hammer will come down in the next two weeks.

I am 90% cash now, have no cc debt and I own all my cars and house outright, plus I have 1/2 acre of Florida land that has two growing seasons. I am set to ride it out. Plus my state has an open gun law so I can defend my little heaven. The riots will start soon

hope said...

So, then is that it for Europe?

The violent soccer-rioters are not expected to be civilized during hardship.
With the EU governments totally broke and no freebie social programs to keep the barbarians calm.

This Sasher predicts:

Definitely a bloody internal Eurotard war coming.

The Austrian Kitchen said...

THREAD HIJACK- sorry!

This is an old Viennese recipe that has been my family for years.

Wiener Saftgulasch:
(Beef Goulash)

900 g lean beef (for stew) cut into thick cubes
900 g onions finely chopped
2-4 tablespoons cooking oil (not olive oil)
1 tablespoon tomato paste
1/2 litre water
3-4 tablespoons sweet Hungarian paprika
2 cloves garlic pressed
Salt (from Salzburg if possible ;-))
Ground caraway seeds
Majoram
Lemon zest (pesticide-free)
Vinegar

Finely chop onions, fry until brown in oil, stir in paprika, stir briefly, add shot of vinegar and deglaze pan with a bit of water.
Add about 1/2 liter water and simmer the onions until soft. Purée with wand mixer until smooth. Cut beef into thick slices. Place onions and beef into a pot, add tomato paste, pressed garlic, and other spices.

Cover pot with lid and simmer slowly on stovetop or in oven. Correct the amount of liquid if necessary.

The meat should be tender but not falling apart soft as it will continue to cook in the hot juices.

This goulash has the typical so-called glossy layer of red fat on the surface.

Cooking time: 2-3 hours
Serve with: salted, boiled potatoes with butter, bread dumplings. Salted sliced cucumber salad with vinegar, sour cream and a tiny bit of garlic

To make a slightly thicker and smoother sauce, dust some flour onto the surface and quickly stir it in. Clumps can form at this stage so if you don't have the knack just add flour to cold water and then mix it in.

keith said...

Hey - take that sh*t to the goulash thread!

(1T tomato paste? that's it? And what's majoram?)

Mammoth said...

Thank you Austrian - will give this Goulash recipe a shot some time.

[burp]

-Mammoth

Anonymous said...

Beef Goulash?

Hey, could this cooked in large quantities, jarred, and then cooked in the jar for longer shelf life?

Might come in handy.

Anonymous said...

"The Austrian Kitchen said...
THREAD HIJACK- sorry!"

Keith, Is this what HP is turned into, a Fucking Cook book?

This is MORE SHAMEFUL than Bushco-Cheneyburton.

STOP IT NOW

DIE JULIA CHILD

The Austrian kitchen said...

THREAD HIJACK!

Bread dumplings
(semmelknödel - semmel are kaiser rolls)

250 grams bread cubes from day-old kaiser rolls
60 grams butter
60 grams diced onions
200 milileters milk
40 grams flour (coarse if possible)
3-4 eggs
Salt (from Salzburg;-))
Parsely chopped

Sauté onions in butter until translucent. Beat eggs and milk together, add some salt and pour mixture over the bread cubes. Add cooled onions and butter from pan, flour and Parsely. Mix well with hands and let sit for 10-15 minutes so the bread can absorb the liquid.

With wet hands form 6 dumplings and simmer in slowly boiling water for about 12-15 minutes.

My tip: leftover dumplings can be sliced and cooked in a non-stick pan the next day with onions and eggs.

blinded by your investment said...

Bought too much gold?

The Austrian kitchen said...

Keith sorry! Can you cut and paste my posts to the old post? I'm on a phone typing this while I ride the train home.

keith said...

Ah, f*ck it, part of Liquidate, Liquidate, Liquidate is that the lifestyle of Americans is going to change, and drastically.

So, for those used to eating out every night, here you go. Up the onions 100%, throw in some potatoes, a little extra water, and make sure you're using hungarian paprika

Prep Time: 20 minutes
Cook Time: 1 hours, 15 minutes
Ingredients:

* 6 small dried red chiles such as Cayenne or Piquin
* 5 Tablespoons hot Hungarian paprika
* 1 cup flour
* 1 pound cubed, boneless beef chuck
* 2 Tablespoons bacon fat or oil
* 1 medium onion, cut in thin slices
* 1 large carrot, peeled and diced
* 4 cups beef broth
* 1 tablespoon fresh black pepper, coarsely ground
* 3/4 teaspoon caraway seeds

Preparation:
Mix 4 tablespoons of the paprika with the flour. Add the beef, toss to coat, and shake off excess flour. Brown the beef cubes in the bacon fat, remove and drain.

Add the onions to the oil and saute until they are browned.

Place all the ingredients in a large pot or crockpot, bring to a boil, reduce the heat, and simmer until the vegetables and meat are very tender and start to fall apart. Add more water if necessary to thin to desired consistency.

Variation: Add diced potatoes and tomatoes that have been peeled and seeds removed for a heartier soup or stew.

Yield: 6 servings

Notes: Since hot paprika is hard to find, bring up the heat by adding small dried red chiles, rather than adding more paprika, which can make the soup too sweet.

Source: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach (Little, Brown & Co)

http://homecooking.about.com/od/beefrecipes/r/blbeef31.htm

The Austrian kitchen said...

My grandmother died on Tuesday so if you want to add more tomato paste than the 1. Tablespoon I think she won't turn over in her Urn. But it was a precise measurement that she always used. I just wing it to my own tastes and the other ingredients.

Majoram is an herb use it in the dried form.

Sorry again for the thread hijack. This blog does not load completely on my iPone.

put it all in a lockbox till monday said...

The Austrian Kitchen:

Sounds very much like Yiddishe 'Chullent'

just in time for Shabbos.

So, with that;

Have a good Shabbos all!

Bullwinkle sans Rocky said...

Knowing how to cook good food is part of surviving. This is fine. It's not a cookbook.

Anyone know how to skin squirrels?

The Squirrel Hunter said...

I used to hint squirrels.

Here's how to skin one:

First make sure you've got yourself some rubber gloves.
And a good knife. Can't do jack didly witout a good knife!

Cut the tailbone through from beneath but not so's that you cut through the skin of the tail.

Hold squirrel by the tail and skin the width of the back. Flip him over at this point and step on the base of the tail with your boot. Hold the hind legs in one hand and pull steady and slow until the skin has worked itself over the front legs and head. While holding the critter in the same position, pull the remaining skin from the hind legs.
Cut off the head and feet, remove the internal organs. Don't forget there are two glands in the small of the back and under each foreleg between the ribs and shoulders.

It helps if the squirrel is dead first before doing this.

Wind Farmer said...

SQUIRREL STEW


Source:


North American Hunting Club
"Celebrating Wild Game" p.130, Mary Ann Lecce, Collinsville, IL
Prep Time:
1 hour 45 minutes

Ingredients
Utensils

2 squirrels cleaned and cut into pieces Dutch oven
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
3 cloves garlic, minced
2 large onions, chopped
4 cups water
4 beef bouillon cubes
1 large potato cubed
2 large carrots, diced
2 ribs celery, diced
2 cups frozen lima beans
2 14 1/2 ounce cans diced tomatoes
2 cups frozen corn kernels
1 teaspoon Worcestershire sauce
1 1/2 teaspoons sugar
3 tablespoons flour
Directions
Dredge squirrel in flour, salt and pepper
Heat olive oil and garlic in large Dutch oven and brown squirrel
Add onions and cook until soft
Add water, bouillon cubes, potato, carrots and celery
Cover and simmer for 1 hour
Add lima beans, tomatoes, corn, Worcestershire and sugar
Cover and simmer for 30 minutes
Mix 3 tablespoons flour with 1/2 cup cold water, stirring until smooth
Add to stew and simmer until slightly thickened
Season to taste with salt and pepper

Wind Farmer said...

Since we all know the recipe for disaster, this hijacking isn't so far-fetched.

Guberville Smack said...

Is there a "Roadkill Cooking for Dummies" book out there? Could come in handy. I will put it in my collection right beside "How to Survive a Zombie Attack".
Must have literature for the New America.
At that point stock recommendations and blogs like this will become obsolete and useless.

Anonymous said...

Funny article. A must read!

http://www.theonion.com/content/opinion/im_really_gonna_miss

Mammoth said...

"Anyone know how to skin squirrels?"
-------
Kinda like skinning an Americano, but they have more hair, plus there is a tail.

Also, since they are not as heavy as a lard-ass Americano, you don't need as thick a skewer, and they grill over the white-hot coals a lot faster...

George L. said...

"4 beef bouillon cubes"

seems like an excessive amount of beef bouillon for 2 squirrels.

I always use one cube whether is squirrel or rabbit.

no joke...

LibVet said...

To our Austrian friend,

The lemon zest is a stroke of genius.

too much rope said...

Now I'm really scared: Bush actually used the word "recession" today...

Bukko_in_Australia said...

Whenever I see the word "liquidate," it makes me think of Stalin and the kulaks. Which is approximately what's likely to happen in the U.S. Nastrovya! Commissar Paulson.

I bet the goulash recipe would work well with kangaroo. Their meat's tasty, but tough. The stewing would really be the go!

Virtual said...

Pasta Shapes with Worm and Lentil Sauce

Pasta
garlic clove
1 onion
175g red lentils
1 can of tomato soup
25 ml water
1 cube of beef stock
pepper
225 g grated cheddar cheese
500 g of worms

Chop worms into small pieces and fry in frying pan. Set aside.

Crush the garlic clove in the garlic press and put in a saucepan.

Add the olive oil, chopped onion, lentils and tomato soup. Stir well.

Add the water, stir again to mix.

Put the stock cube into the saucepan. Season with pepper. Heat on the stove top until the lentils are cooked.

Put the pasta in a saucepan, cover it in boiling water, simmer for about 8 - 10 minutes, and then drain.

Puree the lentil mixture in a food processor.

Serve the pasta on to plates and spoon the lentil sauce on top.

Garnish with grated cheese and fried worms. Serve while hot

Anonymous said...

Also, since they are not as heavy as a lard-ass Americano, you don't need as thick a skewer, and they grill over the white-hot coals a lot faster...
-------------------------------

and there is less fat to drip onto the white hot coals and sizzle....

Anonymous said...

SQUIRREL STEW


Source:


North American Hunting Club
"Celebrating Wild Game" p.130, Mary Ann Lecce, Collinsville, IL
Prep Time:
1 hour 45 minutes

-----------------------------------

an upside to the down economy may be that the county won't have to provide road-kill clean up services. Hungry residents will do it for them.

Confused said...

So can anyone hazard a guess why stocks were up +259 points on the same day jobs were down -533,000??

Ross said...

You people are crazy with all this squirrel stew stuff. I mean this is really just going to far.

Don't you know that the lack of acorns is already putting a huge dent in the squirrel populace and causing their meat to be tough and undesirable due to malnutrition?

Anonymous said...

I've had enough liquidation thanks. Just been through a week long bout of diarrhea.

Edgar Alpo said...

You can use a pair of pliers to skin a squirrel, but rabbits are easy.

Fried Rabbit:

Saute 2 sliced onions in canola oil. Add in 2 rabbit backs, 4 legs. Fry under cover for 20 minutes, flipping occasionally. Lower heat, add sour cream, paprika, salt, pepper. Stir. Serve hot.

I am a pinch of this, a dash of that, type of person, sorry. I'd guess 1/2 cup oil, 16 oz sour cream.

Anonymous said...

.


O.K. O.K.

Got rid of my gold, silver, stocks, closed my bank accounts, sold my house, quit my job, sold my car...


Now what?

.

a mean and greedy sob said...

>Up the onions 100%, throw in some potatoes, a little extra water, and make sure you're using hungarian paprika.

Minus the onions (already use a suitable quantity) it sounds like a healthy life style change (what?, no more McDld's???). Bring it on Babe. Lets get ready to rumble bitches!

a mean and greedy sob said...

>Kinda like skinning an Americano, but they have more hair, plus there is a tail.

One of your poorer comments Mammoth. I'll assume you're drinking tonight and let it slide.

OnlineBrokerReview said...

Remember this time last year when stocks rallied no matter how bad the news was? Housing and the banks were falling apart but the market seemed to just brush it off. Then the bear market hit and everything tanked no matter the news.

Well today we had horrific news and the stock market brushed it off. That looks like the bull market action of old.

Is the bear market over already? I don't know but today's action is that of a bull market. Just sayin'.

mickeyc said...

The historic mean of 20 years of credit expansion?
Sorry Keith - aint happening.
Sell your AAPL on the bounce.

Pamela said...

That bible of American cooking, "The Joy of Cooking" has a nice, clear graphic of how to skin, cut up and cook a aquirrel. This is in versions of the book predating 1980. So, clearly, it used to be part of our culture.

We are far too removed from the sources of our food in this country. I have lived in counties where the meat, fowl and fish is sold with heads, feathers and fur. Nearly all of the world will eat a wider range of animals and animal parts than we will. Get Ready!

Many people will simply not know how to feed themselves in a downturn. How often have you looked into the food baskets of food stampers? I am always amazed to see all sorts of processed, frozen and packaged potatoes, which in their whole form are one of the cheapest and easiest things to prepare in a so many different ways.

The problem with the US is that most people no longer know how to be poor. They can't fix their cars or their clothes or prepare a simple meal. I hope to never again hear one more emaciated actress brag about how she "can't cook," as if the skill is beneath her. I love that the director Roberto Rodriquez says, " Not knowing how to cook, is like not knowing how to f**k." Here he describes how to make "Puerco Pibil":

http://www.youtube.com/watch?v=gO8EiScBEjA

Many people will be in for a big wake up call.

Anonymous said...

got two pot roasts today for the price of one in order to get one at a fair? not manipulated my way... price

Anonymous said...

good god...he started saving bacon fat drippings like da old times......

Anonymous said...

Unless all the Countries are on the same pay scale ,its a joke that
Global Competition is a level playing field .

The USA became great for the middle class because for so many years a person could count on getting ahead by loyalty to a Corporation . The people of America produced and spent money here and that created more jobs .

Who ever came up with the idea that you can have competitive global markets without the same pay scale / This is no different than a monopoly being created by
price cutting .

I guess this Nation has to crash and burn to see the evils of Global slave labor setting the standards to make America uncompetitive to produce themselves . Other countries can uplift their own people and give them higher wages so they can buy products ,just as America did in its history .

Anonymous said...

People who sold their gold will be sorry.

Anonymous said...

You ought to post a food, survival type thread every week. We can all swap skills, cooking etc.

Puerco Pibil - Awesome!

Couln't say it better:

Good in the kitchen, good in bed!

Anonymous said...

A recipe entry is a good idea. I know this is mostly men posting here so I would be really interested in their favorite recipe. Keith consider it!

Men make this sauce and spoon it over fresh grapefuit Christmas morning.

Cabernet Cranberry Sauce

1pck cranberries
2 cups OJ
2cups carbernet
1 cup sugar

add to saucepan, boil until crnberries start to pop. Strain through a seive,smashing the cranberries to get all of juice out. Continue cookingtill sauce is reduced to 1 cup.

chill and spoon over fresh fruit.

LibVet said...

Bacon fat was THE cooking grease in America until the modern era.

And thank you, Pamela, that was priceless.

One of the things my Dad told me when I was a kid - we lived out in the country - was that during the Depression you did not see squirrels in the woods. Why? Folks had hunted them almost to extinction.