Facebook has acknowleged this as a bug and is trying to fix it – so you can either wait till there is a official solution or use this workaround.

Make sure you have appointed others to take over the administrator duties, as otherwhise your rely on facebook “support”

Step 1:  Remove yourself as a fan of that page

Step 2:  Deactivate your account for at least an hour

Step 3:  Activate again and you are no longer founder or administrator of that page

Credits go to this guy

Update: Since this is only a “dirty” work around which apparently does not work for all fanpages, I’ve started a Page on Facebook (how ironic) to adress this problem!

You become a Fan of the Problem (ironic again…) at http://www.facebook.com/fixthis

Lets look at the ingredients first!

300g of onions
50 g of butter
20 g of paprika powder
1 garlic glove
Lemon peel of 1/2 a lemon (make sure its without pesticides)
Lemon juice and salt
1 teaspoon of tomato paste
125 ml sour cream
1 teaspoon of flour
125 ml cream

How its done:

Start with frying chopped onions (as small as possible) and paprika powder. Add some water, garlic, lemon peel, lemon juice and season with salt. Stir  it well and bring it to a hard boil. Now you have to add the veil, the formentioned tomato paste and again some water. Lower the heat and partially cover the pot and wait till the meat is tender. Take out the meat and pur the gravy through a seperator or a strainer.

Mix the sour cream with floug, stir it into the gravy, add sweet cream and boild it shortly. Season to your own liking. Add the meat to the gravy again.

In my family goulash is usually eaten with white or dark bread.

And if you are wondering how much people you can feed with this recipe the answer is: 4 medium hungry Austrians but I don’t know how that translate to ther nationalities

And my final tip for Austrian Veal Goulash:

If you cooked for four people and only the two of you have it for dinner, it actually gets better the next day when heated up again. My mum usually prepares the goulash a day in advance and just reheats it on the oven the next day.

Enjoy, and if you try it, please let me know by commenting on this blog!

Having fun at the Muenchner Oktoberfest 2009!

But I frequently check what my colleagues are up to and what sort of information they are sharing with the world. Looking at a twitter history of a colleague recently, I was reminded of my early days of online communication. I checked other twitter accounts too and found that a lot of twitter users display nothing more but simple chat conversations, put online for the rest of us to read…

I wonder what I and million others would have done if Yahoo (my chat software of choice from 1998 till late 2002) would have stored our conversations back and made them public to everyone. How fun would it be to look back at those conversations, when I used to spend up to 14 hours of my weekend at the campus in chat rooms, talking to people all over the world (doing that at home would have cost me a fortune). By 2004 I had lost complete interest in that sort of conversation. I don’t even know why, I just grew tired.

But I get the impression that this kind of conversation is having a come back. People are sitting in front of the computer, typing away their short twitter messages and wait for response. Even more important these days, typing in a message in their I-Phone or other cell phones and waiting what others have to say.

If I look at it this way, I started twittering and blogging in 1998, long before those two words where even in the minds of anyone, but to go to a chartroom is sooo 90ties – let’s call it twittering and it is an up and coming new trend

Looking forward to this great new installation!