If it is like most other pirate consoles sold worldwide then your old NES carts can easily be made to work on it. The bulk of these consoles use the Famicon pin layout which is only different from the NES if I remember correctly by a couple of swapped pins. I do know that some Hong Kong import companies sell adapters for a couple of bucks that make the swap though.
They were selling these in my area too. If it was an officially licensed product I'd get one for myself and probably several as gifts. But that will never happen affordably if Nintendo is getting 20 bucks a game for the GBA classics. They're great games, but of course I've already got them, some several times over the years.
Keep the noise out and the audio you want to hear in with a pair of headphones.
A cheap set will still sound more enjoyable than the person in the cube next to you listening to their choice of music interfering with yours.
If you aren't going to be listening to music just stick some earplugs in your ears. Worked for me when I worked on a machine room floor, and I bet I had more sound to keep out then you did.
These solutions mean your noise isn't polluting the airspace of those around you either. I'd be the lucky guy in the next cube over who doesn't care for your Primus and you could spare me listening to it all day.
I suppose you hate Shirley Corriher, Rose Levy Berenbaum, Harold McGee, etc... all authors who have helped me understand the science of food.
Alton recognizes that cooking is an art... his show itself is art and imho good art. But understanding how the art works leads to better ability.
Pottery is a science, heat, minerals, sand, clay, glass etc.... and darn near any fool can lump some clay together and stick it in a kiln. But the real artists either through experience or through study learn how the materials respond to pressure, heat, time etc.... use this type of clay, this composition of glaze, fire it to this level for this length of time... and voila get the desired result.
Do I hate really good potters..... could say the same for many other mediums... paint, metalwork, etc.. etc.. etc.
Don't be a culinary snob... your successes lie on the same principles and 'science' that anyone elses do and if you understand that all the better.
I just finished perusing the CIA's (Culinary Institute of America) book 'The Professional Chef' and they certainly recognize that to suceed at the art of cooking one must come to terms with the science of it, and even the math, the business acumen, the labor and the grind that it can be as well.
Ahh.. but this is just not true.. the Food Science "God" Harold McGee tested this very premise. A seared steak, or any other form of flesh for that matter, does not seal in the juices.. as a matter of fact more juices are lost.
BUT... the flavor is vastly improved because you get those brown crunchy bits of sugars and proteins that are formed in the Maillard reactions creating literally thousands of flavor compounds to tantalize the taste buds.
Since food is all about good flavor we want those compounds, so we sear.. this is why we don't boil good steaks.
What..? Barnes and Noble has a used book section at the store I frequent! I've purchased there many times. As a matter of fact I've even seen books there that shouldn't be there, review copies etc. The prices aren't so great and the selection isn't top rate, but sometimes there are deals to be found on books I want to read.
This reminds me of a boat I saw when I visited the Sea of Galilee, it was about two thousand years old or so, uncovered from the mud when the Sea (Lake really.) was in a low dry spell. They treated it for 8 years and only recently was it uncovered for the public. They impregnated the wood with some kind of much more stable compound since it would've fallen apart very quickly otherwise, but while they were doing so it was unviewable by anybody for years...
I'm too lazy to find my archaeology notes, or any web site. I'm sure it's mentioned out there somewhere so if you find something post a link.
I live right nere this guy in Minnesota. I have already sent him a friendly offer to come take some pictures gratis for him to attach to his listing to increase his credibility. If he takes me up on the offer I'll greatly enjoy seeing this collection before it most likely leaves the area.
Sure wish I'd known about this before. Woulda made friends with the guy:)
Slashdot Mirror
If it is like most other pirate consoles sold worldwide then your old NES carts can easily be made to work on it. The bulk of these consoles use the Famicon pin layout which is only different from the NES if I remember correctly by a couple of swapped pins. I do know that some Hong Kong import companies sell adapters for a couple of bucks that make the swap though.
They were selling these in my area too. If it was an officially licensed product I'd get one for myself and probably several as gifts. But that will never happen affordably if Nintendo is getting 20 bucks a game for the GBA classics. They're great games, but of course I've already got them, some several times over the years.
Keep the noise out and the audio you want to hear in with a pair of headphones.
A cheap set will still sound more enjoyable than the person in the cube next to you listening to their choice of music interfering with yours.
If you aren't going to be listening to music just stick some earplugs in your ears. Worked for me when I worked on a machine room floor, and I bet I had more sound to keep out then you did.
These solutions mean your noise isn't polluting the airspace of those around you either. I'd be the lucky guy in the next cube over who doesn't care for your Primus and you could spare me listening to it all day.
Seriously is the what Ask Slashdot has come to?
I suppose you hate Shirley Corriher, Rose Levy Berenbaum, Harold McGee, etc... all authors who have helped me understand the science of food.
Alton recognizes that cooking is an art... his show itself is art and imho good art. But understanding how the art works leads to better ability.
Pottery is a science, heat, minerals, sand, clay, glass etc.... and darn near any fool can lump some clay together and stick it in a kiln. But the real artists either through experience or through study learn how the materials respond to pressure, heat, time etc.... use this type of clay, this composition of glaze, fire it to this level for this length of time... and voila get the desired result.
Do I hate really good potters..... could say the same for many other mediums... paint, metalwork, etc.. etc.. etc.
Don't be a culinary snob... your successes lie on the same principles and 'science' that anyone elses do and if you understand that all the better.
I just finished perusing the CIA's (Culinary Institute of America) book 'The Professional Chef' and they certainly recognize that to suceed at the art of cooking one must come to terms with the science of it, and even the math, the business acumen, the labor and the grind that it can be as well.
Ahh.. but this is just not true.. the Food Science "God" Harold McGee tested this very premise. A seared steak, or any other form of flesh for that matter, does not seal in the juices.. as a matter of fact more juices are lost.
BUT... the flavor is vastly improved because you get those brown crunchy bits of sugars and proteins that are formed in the Maillard reactions creating literally thousands of flavor compounds to tantalize the taste buds.
Since food is all about good flavor we want those compounds, so we sear.. this is why we don't boil good steaks.
What..? Barnes and Noble has a used book section at the store I frequent! I've purchased there many times. As a matter of fact I've even seen books there that shouldn't be there, review copies etc. The prices aren't so great and the selection isn't top rate, but sometimes there are deals to be found on books I want to read.
This reminds me of a boat I saw when I visited the Sea of Galilee, it was about two thousand years old or so, uncovered from the mud when the Sea (Lake really.) was in a low dry spell. They treated it for 8 years and only recently was it uncovered for the public. They impregnated the wood with some kind of much more stable compound since it would've fallen apart very quickly otherwise, but while they were doing so it was unviewable by anybody for years...
I'm too lazy to find my archaeology notes, or any web site. I'm sure it's mentioned out there somewhere so if you find something post a link.
I live right nere this guy in Minnesota. I have already sent him a friendly offer to come take some pictures gratis for him to attach to his listing to increase his credibility. If he takes me up on the offer I'll greatly enjoy seeing this collection before it most likely leaves the area. Sure wish I'd known about this before. Woulda made friends with the guy :)