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Linspire CEO dispels Linspire Linux Myths
An anonymous reader writes "Chances are that you think Linspire lets you run Windows applications, that you have to run it as root, and that it's really not quite a proper Linux. Wrong, wrong, and wrong. At LinuxWorld in Boston this week, CEO Kevin Carmony explained what Linspire Linux is, and isn't all about. Carmony said that people are still getting these things wrong. Yes, in the beginning, Linspire had the goal of letting Linux users run Windows applications with WINE, but it dropped that theme years ago. As for requiring you to run as root, that was, Carmony said, only the case with an early alpha release that was never put in the public's hands. As for not being a real Linux, that's nonsense, too."
yay!
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon black peppercorns
4 large lamb shanks (about 5 pounds)
4 tablespoons olive oil, divided
1 large white onion, cut into 1 1/2-inch pieces
10 garlic cloves, peeled
3 celery stalks, cut crosswise into 1 1/2-inch pieces
2 carrots, peeled, cut crosswise into 1 1/2-inch pieces
1 small leek, white and pale green parts only, cut crosswise into 1 1/2-inch pieces
3 cups ruby Port
4 cups low-salt chicken broth
4 cups beef broth
6 whole cloves
2 whole star anise
2 bay leaves
1/2 teaspoon dried crushed red pepper
Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.
Preheat oven to 350F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350F oven for 20 minutes before serving.)
Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.
Can I just insert about how great these comments are? I've recently hired two Senior Linux Sys Admins just from reading their posts on SlashDot and emailing them (ok, we actually interviewed them also.)
I've got 4 more sys admin openings & a NOC Mgr role open here at MobiTV in Emeryville (10 min from San Fran) so let me know if you want to apply. Slashdot'ers are 2 for 0 so far.
Thanks!
Tiffany Felicienne
tiff at mobitv dot com
510-450-5019