Slashdot Mirror
How Good are the DNA-Drivers for ATI Cards?
dark_requiem asks: "I've been digging around online to find some way to pump a bit more power out of my Radeon 9800 for Half-Life2, and I ran across DNA-Drivers. According to the developer, these are hacked versions of the official Catalyst drivers, optimized for speed and image quality. I've been trying to find a good review of the performance of these drivers, but haven't found much. Has anyone tried these before? Are they stable? What kind of performance advantage do they offer?"
The parent is not insightful, that would require a genuinely new idea which the poster derived from multiple sources including TFA.
The parent _is_ informative if it's true (which I have not verified) since it presents information which is available to anyone with a little time to seek it out.
To the moderator who mod me troll: care to give an explain why Ati hasn't provided until now a driver for Linux for my Ati All-in-Wonder Rage 128 Pro that I bought in 2000 and I paid a shit load of money?
Care to explain why that board, that is supposed to make full resolution video capture, with 4 times above their hardware specs cannot do it? Why their multimedia center software, the only one that can display the tv tuner channels, crashes constantly even with the latest drivers? And their latest windows drivers are from around 2001. Is this how a company that wants to be the biggest provider of consumer video cards treats its customers. Yes, I'm trolling, but maybe somebody else will not make my mistake.
I'll do the stupid thing first and then you shy people follow...
Check this out. I fired up the cast iron skillet, carefully seasoned from years of frying. I fryed up a slab of bacon for the family, slowly and patiently, each piece perfectly crispy. So now I have a paper plate full of bacon, and the skillet is still hot with just a little grease left in. I say aloud, "I wonder what a piece of bread fried in bacon grease tastes like", and toss a slice into the bubbling bacon grease. I mop around and flip it over and let it get crispy on both sides. "I bet they do this on the farm all the time", I say to noone in particular and the always ready wife shoots back, "yeah, the fat farm." Bread out, egg in. The egg sizzles instantly on the hot cast iron. I flip it over and the bottom is encrusted with bacon residue from the bacon cooking frenzy. I lay a piece of cheese on the top of the sizzling egg and let it cook. Meanwhile I put a piece of american cheese on the bacon fried bread, pile about 6 pieces of bacon on the cheese, and spatula the cooked egg on top of that. But something is wrong, the cheese is not melted enough. I put the whole sandwich in the pan and cover it with a pot lid to take care of the 'cheese problem'. Two minutes and 39 seconds later the sandwich is ready . I admire it on the plate for a minute, sprinkle a little sea salt on top, and GODDAMN that is the best bacon egg and cheese sandwich ever.
Ooh...some people don't like to be told they don't know English.