Just wondering why IMG tag is turned off for signatures?
I made a cool signature and wanna use it, is there any way i can?
Just asking coz on another forum i use i can do it.
Thanks.
J
Hahahaha, oh how this brings back memories…okay, see, we once were able to have images in our signatures but they were very annoying and unnecessary, a lot of people complained, and so Gilby got rid of 'em. Catboy and ObieOne, who were against this motion, in an attempt to prove that there is something worse than images in signatures, made their signatures literally about a hundred lines long each. Catboys was a list of Scrabble words, and Obie’s was a recipe for Scrapple. This has nothing to do with the original question, and they eventually got rid of 'em and the pictures didn’t come back, but it sure was funny…
We’re not like those other forums. 
Forums that allow images in signatures and large animate avatars often end up looking like MySpace pages. Distracting to read. Extremely bad page design. No thanks. Do not want.
i also go to the freebord forum and their average sig is about 20-30 lines long (including pic). it is very obnoxious though
We’re minimalists.
One Wheel = One Avatar
No second image tag.
Come to think of it i might put it across the front of a shirt:)
See. That’s why we don’t allow signatures. That one is too wide. 
Fair enough!
I just had to ask the question as it was buzzing around in my head!
Thanks for the prompt response:)
How does Scrapple come to be?
Devotees stress that homemade Scrapple is best. Here, we’ll learn how it’s done.
First, we begin with the head of a pig (fresh is always preferable to frozen). Exactly which parts of a pig’s head are included in Scrapple depends somewhat on regional preference.
To begin, the head should be cut in half, or even quartered. (The ears make for conventient handles while sawing the skull.) While an axe or cleaver can be used to split the head, a saw is preferable in that it produces no bone fragments.
Once the head is sectioned, some people remove the brains. Some remove the teeth - bashing them off with a cleaver. Yet others remove the eyes. The most nutritious scrapples contain the entire head! That said, however, special care should be taken to remove the ear drums. Left in place, they contribute a distinctively bitter taste to the Scrapple, which while popular in Pittsburgh, is generally disliked elsewhere.
Did you know?
An average scrapple loaf contains the rectums of 4 swine
Applied topically, Scrapple rivals Clearasil as a canine tongue magnet.
More on Scrapple:
Cool weather conjures up thoughts of hog killin’ and scrapple makin’. After the hams and bacon have been put down in cure and the sausage is all ground and the lard rendered and the feets pickled and the snouts soused, you take what’s left (the scraps) and make scrapple. Now, I have seen a lot of recipes for making scrapple. Most say to start with a shoulder or some such good piece of meat. Blasphemy! Everybody knows there are better ways to use a shoulder and such wanton waste would not have been tolerated back when times were tight and folks had to make the most of what they had. I have also had some Pennsylvania scrapple that was way too strong in liver. Here’s how we used to make it back when I was a youngun.
Ingredients:
1 Grandmother to make sure everything is done “just so”
1 Mother to do most of the preparations. Overseen by ingredient #1
2 Children, big enough to stir the pot but not smart enough to be somewhere else
Hog heads (number depending upon how many hogs were killed)
About 1/4 of the livers (the rest having been made into liver pudding or fried)
Hearts
Various and sundry other parts of the pig not used to make other delicacies
Salt
Sage
Pepper
Maybe a little celery salt to highlight the flavors (optional)
Stone ground white cornmeal
The feature attraction is the cleaned head. Remove the eyeballs (the brains were removed on killing day and scrambled with eggs the next morning), break the head(s) into manageable pieces with a cleaver, and cook them down in a kettle of boiling water 'til the meat is easily pulled. Skim the fat from the water and save. Pull all of the meat and fat (separate) from the heads and chop up the chunks. Cook the liver and heart and whatever else wasn’t used in other delicacies and grind them up. Get a tote-sack full of corn meal and keep it handy. Put the meat, heart, and other scraps (except liver) back into the simmering kettle of stock. Add liver until you can taste it but the liver flavor does not predominate. You can put some of the fat in if you wish. Add salt and celery salt - the cornmeal will take a lot of salt so you get this mixture fairly salty. Stir. Taste. Add sage and pepper to taste - not too much, now. Stir. Taste. Pass the spoon around so everybody can pass judgment. When it’s right, you should taste salt first, then liver - but not too strong, rich pork meat flavor and a hint of sage. When everybody (especially ingredient #1) is agreed that it couldn’t possibly be better, bring out the cornmeal and kids.
Now comes the hard part! Slowly stir in the cornmeal with a long wooden spoon - not too much at a time, now. Keep stirring. Add cornmeal. Keep stirring. Add cornmeal. Keep stirring. As the mixture starts to get thick, add some of the liquid fat that had been skimmed earlier. Keep stirring. Not thick enough yet. Add a little more corn meal. Keep stirring. A little more fat until there is a slight sheen to the surface but no visible oil. Keep stirring.
"Just where do you think you’re going? Get back there and stir that pot!! "
As the mixture thickens and you fine tune the ratio of fat to cornmeal, it will start to separate from the sides of the kettle. This is a good thing 'cause the kids are about tuckered. Ladle it into lightly greased, shallow, rectangular or square tin pans to a thickness of about 2 1/2 inches. Be careful - it’s still hot! Start slapping it down with the palm of your hand. Slap it like you mean it! SLAP IT! If you are doing it right, your hand should be beet red, sore and covered with a light coat of pig oil. Good. Now let the pans cool, cover with waxed paper and put them in the frigidare or cold pantry.
Next morning, remove scrapple from the pan and slice about 3/8" thick. Lightly flour both sides. Heat about 1/4" of bacon grease in an iron skillet 'til it just starts to smoke. Fry until outside starts to crisp but the inside is still soft. Drain briefly on a paper towel. Serve with Log Cabin syrup and eggs. There’s nothing else like it in this world!!
Nice
Thanks Obie Wan
very informative
This forum has it just right.
I’ve been a member on other forums that are just ridiculous, to the point that it’s very difficult to follow a thread.
I miss rep points. 
Yeah, those were interesting.
Anybody remember back when the allowed avatar size was 50 pixels?
I agree, we should totally have pictures in signatures…and we should make them (and the avatars) animated, to.
If I wanted an epileptic seizure, I’d be watching anime, not reading the forums.
my signature i wanted to have normally, but it didn’t work, so i just put the link to it. click it if u want to see what it is…
i tried an animated avatar but that didn’t work either so im avatar - less
what were they?
Nice picture. A little fuzzy, like you blew it up larger than the original, but much better than what some people would use.
That said, do you really think we need to see it repeated every time you post? I don’t. How about a link to whatever pictures you’d like us to see? Then we can look at them whenever we want, and you can keep them all, not just one at a time. Like this.
I don’t miss the rep points thing. About as meaningful as votes on American Idol.
Count me in I’m clueless to.
Google search “forum rep points” that should clue you in.
Or visit the vbullitien website I’m sure there’s some info about them there.