Re:The original content has to come from somewhere
on
So Amazing, So Illegal
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· Score: 1
That should read "Kutiboy's accomplishment". Someday, I'll learn how to proofread.
The original content has to come from somewhere
on
So Amazing, So Illegal
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· Score: 3, Insightful
These mashups don't appear in a vacuum. They have to get their source content from somewhere. There will always be a market for original work, if only to feed the mashup machine. Now, I would personally find it sad if the original creators were relegated to being raw material for commercially-successful mashups, but hey, it's a free market, and if that's what the kids want...
I personally think Kitoboy's accomplishment here is more one of editing than one of actual creating. Still, an enormous amount of work went into it, if not creativity.
I wonder if something like this would be good for DSP (not necessarily real-time) work. There is a DSP method called "lumped modeling" which uses binary trees to attach together small algorithms derived from bilinear transforms of electronic components (resistors, inductors, capacitors). The networks go together in a way that look almost just like electronic circuits.
For a second there, I thought you had just introduced me to a new technical term I had never heard before.:-) We now must find a networking meaning for "chanted" and start using it.
Do you mean the oldest code that still exists in "modern" applications? Really, that is what I had originally intended, but I'm finding the answers and speculation coming up now a lot more interesting. Another idea also popped up about trying to get really old code to run on modern system, using emulation perhaps, as a challenge to the community. That could be fun.
I'm inclined to agree, actually. I was never expecting a definitive answer. It is, though, really interesting to see all of the different ideas on where such old code might still be.
Of course, now the fun part would be, "how much of it can we get running again?":-)
You're welcome. The question just hit me all of a sudden, and I thought it would be a fun mental exercise. I'm actually quite amazed it got accepted.;-)
Well, the idea of Default Deny makes perfect sense to me. Tell the OS which programs are allowed to run, and notify me if something I have not explicitly allowed tries to execute, wherein I can take the opportunity to allow it or not. I run a total of a couple dozen programs, grand total, so it wouldn't be hard to get a system up and running after a new install.
Since you seem to be a security expert in your own right, beyond anything Marcus have ever done, feel free to explain why this basic idea will not work at all.
And he's not really my hero. Notice the smiley on the end there. I just think he has ideas that make sense.
A complete DAW, with various plugins, in an installer of about 2.5 megabytes. This is not limited-use or cheap-ass software, either. The sound is phenomenal, and the plugins are useful. How do they do it? No legacy code. A complete start-over from scratch.
You're not producing casein, you're coagulating it. Important distinction, there. The casein is already in the milk. And again, it's done with acid. Whether that acid is introduced directly, or created via microbes, is just a matter of implementation detail.
Acids and heat are what coagulate protein. Coagulated proteins are what make cheese. When you use a culture, you are introducing bacteria to the milk that convert sugars to acids, along with dozens or hundreds of other compounds, which will then coagulate the proteins, along with cooking the milk. Rennet, another important cheese-making ingredient, is an enzyme that makes the curds larger and harder, thus making it easier to get more whey out of the way.
The bacterial culture you use determines what of the many flavor compounds you end up with, which is in large part why there are so many different cheeses out there (texture has a lot to do with it, too, and that gets into pressing and such).
With mascarpone and cottage cheese, you introduce an acid straight into the hot milk, which short-circuits the entire bacterial culture step described above. No rennet means you get small, soft curds which creates a soft, creamy texture.
Want to make a basic cottage cheese?
1 gallon 2% milk (organic would be good) 1/2 cup distilled vinegar 1 tsp salt
Heat the milk up to about 190 Degrees F. Turn off the heat, and add the vinegar, then allow the milk to cool. After cooling, pour it into a mesh strainer to get rid of the whey. Put the curds into a bowl and stir in the salt.
Indeed. Still, what I submitted isn't the technically true mascarpone recipe. It's just one that works well with readily-available ingredients. You're supposed to use 1/4 teaspoon of pure tartaric acid dissolved in 1/4 water for the acid, not lemon juice. The juice works really well, though, and lends a slight flavor to the finished cheese that I like.
I think mascarpone is better tasting cheese than basic cream cheese. Here's how you make your own.
Heat one quart of light cream (I mix two cups of whipping cream with two cups of whole milk) in a double-boiler to 180 degrees F. After five minutes, pour in two tablespoons of freshly-squeezed lemon juice. Lit it sit at 180F for 30 minutes. Take off the heat, and let it cool, covered, in the refrigerator overnight.
The next day, arrange a sterilized (by boiling) teatowel over another container, and pour the curds and whey into it. Tie up the towel, and suspend it using a skewer over a tall container, like a pitcher. Let it sit in the fridge for 24 hours, dripping away.
The next day, the teatowel will contain yummy mascarpone cheese! Use within about a week to ten days of making it.
I've done this several of times, with excellent results.
Wow, authors can reply now!
on
Amazon Connect
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· Score: -1, Redundant
I wonder how long it will be until Amazon patents this one!
Funny this would come up, because as an aspiring indie filmmaker, I was seriously looking into what it would take to make good science fiction movies, and whether or not they would sell. Right now, all I need to do is actually get off my lazy bum and start writing, planning, casting, shooting, and all that fun stuff. Special effects remain the single hardest part, but this is not an unsurmountable hurdle.
So how about it? Would you buy science fiction films if they could be made as good as literary SF?
Has anyone done any sort of bandwidth study looking at sites like etrade and yahoo, for purposes of determining any correlation between bandwidth consumption and movement on the stock markets?
Maybe you should lead the way in doing this study. Then, you can publish your results, get Slashdotted, and become an inexplicably famous Internet personality!;-)
Re:Is there a serious market for this?
on
TiVo For Radio?
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· Score: 1
Oops, you're right. I did forget Car Talk. So, that makes five shows, two of them two hours, two of them one hour, and one half-hour, that I would like to hear every weekend. That's six and one-half hours of programming. Buying one of these TiVo's for the radio is starting to look more attractive.
Slashdot Mirror
Obligatory webcomic link!
http://schlockmercenary.com/d/20000904.html
That should read "Kutiboy's accomplishment". Someday, I'll learn how to proofread.
These mashups don't appear in a vacuum. They have to get their source content from somewhere. There will always be a market for original work, if only to feed the mashup machine. Now, I would personally find it sad if the original creators were relegated to being raw material for commercially-successful mashups, but hey, it's a free market, and if that's what the kids want...
I personally think Kitoboy's accomplishment here is more one of editing than one of actual creating. Still, an enormous amount of work went into it, if not creativity.
>I dunno, man ... what's a true geek to do without his Android G1?
Get a phone with more than 3 hours of battery life?
Don't get me wrong. I really want a G1, but the moment I heard about the battery life, I decided to pass on it.
I wonder if something like this would be good for DSP (not necessarily real-time) work. There is a DSP method called "lumped modeling" which uses binary trees to attach together small algorithms derived from bilinear transforms of electronic components (resistors, inductors, capacitors). The networks go together in a way that look almost just like electronic circuits.
If you had told me that before, I probably would have bought it. Works for me! :-)
For a second there, I thought you had just introduced me to a new technical term I had never heard before. :-) We now must find a networking meaning for "chanted" and start using it.
Coincidence, I'm afraid. I've been thinking about this question for a few days now, and finally got the guts to try submitting it.
I do have to admit, though, the 25-year BSD bug is a cool article, for much the same reason.
I'm inclined to agree, actually. I was never expecting a definitive answer. It is, though, really interesting to see all of the different ideas on where such old code might still be.
:-)
Of course, now the fun part would be, "how much of it can we get running again?"
You're welcome. The question just hit me all of a sudden, and I thought it would be a fun mental exercise. I'm actually quite amazed it got accepted. ;-)
Well, the idea of Default Deny makes perfect sense to me. Tell the OS which programs are allowed to run, and notify me if something I have not explicitly allowed tries to execute, wherein I can take the opportunity to allow it or not. I run a total of a couple dozen programs, grand total, so it wouldn't be hard to get a system up and running after a new install.
Since you seem to be a security expert in your own right, beyond anything Marcus have ever done, feel free to explain why this basic idea will not work at all.
And he's not really my hero. Notice the smiley on the end there. I just think he has ideas that make sense.
Like Default Deny. Marcus Ranum is my hero. ;-)
A complete DAW, with various plugins, in an installer of about 2.5 megabytes. This is not limited-use or cheap-ass software, either. The sound is phenomenal, and the plugins are useful. How do they do it? No legacy code. A complete start-over from scratch.
http://www.reaper.fm/
"from the foxes-guarding-the-henhouse dept."
That's basically what this is.
Fresh cheeses don't have the preservative properties of aged cheeses. This particular mascarpone will spoil if left too long.
You're not producing casein, you're coagulating it. Important distinction, there. The casein is already in the milk. And again, it's done with acid. Whether that acid is introduced directly, or created via microbes, is just a matter of implementation detail.
Okay, cheese making 101.
Acids and heat are what coagulate protein. Coagulated proteins are what make cheese. When you use a culture, you are introducing bacteria to the milk that convert sugars to acids, along with dozens or hundreds of other compounds, which will then coagulate the proteins, along with cooking the milk. Rennet, another important cheese-making ingredient, is an enzyme that makes the curds larger and harder, thus making it easier to get more whey out of the way.
The bacterial culture you use determines what of the many flavor compounds you end up with, which is in large part why there are so many different cheeses out there (texture has a lot to do with it, too, and that gets into pressing and such).
With mascarpone and cottage cheese, you introduce an acid straight into the hot milk, which short-circuits the entire bacterial culture step described above. No rennet means you get small, soft curds which creates a soft, creamy texture.
Want to make a basic cottage cheese?
1 gallon 2% milk (organic would be good)
1/2 cup distilled vinegar
1 tsp salt
Heat the milk up to about 190 Degrees F. Turn off the heat, and add the vinegar, then allow the milk to cool. After cooling, pour it into a mesh strainer to get rid of the whey. Put the curds into a bowl and stir in the salt.
Source: http://schmidling.netfirms.com/making.htm
Indeed. Still, what I submitted isn't the technically true mascarpone recipe. It's just one that works well with readily-available ingredients. You're supposed to use 1/4 teaspoon of pure tartaric acid dissolved in 1/4 water for the acid, not lemon juice. The juice works really well, though, and lends a slight flavor to the finished cheese that I like.
I think mascarpone is better tasting cheese than basic cream cheese. Here's how you make your own.
Heat one quart of light cream (I mix two cups of whipping cream with two cups of whole milk) in a double-boiler to 180 degrees F. After five minutes, pour in two tablespoons of freshly-squeezed lemon juice. Lit it sit at 180F for 30 minutes. Take off the heat, and let it cool, covered, in the refrigerator overnight.
The next day, arrange a sterilized (by boiling) teatowel over another container, and pour the curds and whey into it. Tie up the towel, and suspend it using a skewer over a tall container, like a pitcher. Let it sit in the fridge for 24 hours, dripping away.
The next day, the teatowel will contain yummy mascarpone cheese! Use within about a week to ten days of making it.
I've done this several of times, with excellent results.
I wonder how long it will be until Amazon patents this one!
Johnny was a chem student :-)
He isn't anymore
For what he thought was H2O
Was H2SO4
Funny this would come up, because as an aspiring indie filmmaker, I was seriously looking into what it would take to make good science fiction movies, and whether or not they would sell. Right now, all I need to do is actually get off my lazy bum and start writing, planning, casting, shooting, and all that fun stuff. Special effects remain the single hardest part, but this is not an unsurmountable hurdle.
So how about it? Would you buy science fiction films if they could be made as good as literary SF?
Has anyone done any sort of bandwidth study looking at sites like etrade and yahoo, for purposes of determining any correlation between bandwidth consumption and movement on the stock markets?
;-)
Maybe you should lead the way in doing this study. Then, you can publish your results, get Slashdotted, and become an inexplicably famous Internet personality!
Oops, you're right. I did forget Car Talk. So, that makes five shows, two of them two hours, two of them one hour, and one half-hour, that I would like to hear every weekend. That's six and one-half hours of programming. Buying one of these TiVo's for the radio is starting to look more attractive.