It's even nicer if you can make money even if you are wrong.
And better still if you can make money while being wrong most of the time.
You are mistaken if you think making money trading equities has anything to do with being right.
While I am out of the game (partner who was responsible for all expenses wouldn't spend on infrastructure improvements - my mistake was not kicking in from my own share of profits... he did not understand simple physics, and could not convince him it was a war of escalation) I did high-frequency trading from 1999 to 2003. When you are holding for milliseconds, you don't care about right or wrong. You care that your winners out-run your losers. We did thousands of trades every day, and made money nearly every day. Probably a handful of days when we had a loss and don't think we ever sustained a weekly loss. Certainly never a monthly one. We had no opinion on direction of the market or direction of the stock. All we cared is that our opening position (long or short) had some advantage.
You could probably do it with a Parrot ar.drone. In fact, I presume it's already been done.
I won an ar.drone 2.0 in a hackathon. I have to be honest, and say that, really, I won an ar.drone 2.0 by wandering down to a hackathon in my hotel seeking pizza and aspirin, found them, and then stuck around for a while. I showed somebody which API call to make to save an image in the Rhodes mobile platform, and got a drone as a contributor to the "honorable mention" Motorola team entry. (The Motorola employees weren't eligible for a prize, and they had a LOT of drones to give away...)
Anyway, I haven't played with it much yet. I was remarking to a friend how limited it is by the WiFi range, and they remarked that it would still be ideal for having the drone follow you around. The ar.drone seems to have everything it would need to do that.
Of course, it won't fit on your wrist.
The device in the video is a very similar configuration in smaller packaging.
Good trading strategies can return positive results if you bet wrong more than half the time. I'd be impressed if he can bet wrong 9 times out of 10, and still make a profit.
SMS is a part of GSM circuit-switched technology (and retrofitted into CDMA). Carriers would like to eventually drop GSM altogether. In LTE, is't SMS supposed to eventually just be a virtual circuit, along with voice?
Then SMS isn't so simple, and loses a lot of it's robustness. An awful lot of stuff has to work vs the simplicity of SMS over GSM.
I wonder how reliable SMS will be when it is nothing more than just another packet, which may have somewhat higher priority over other packets?
If rumors are to be believed, the plant is already under construction.
I find it hard to believe that California state officials are not aware of this. Therefore, they must have some other agenda beyond Tesla. Tesla is a red herring.
The article is short on details, but, in all fairness, the paper is to be presented on Thursday and presumably the details will be forthcoming.
My guess is that there are are two possibilities here:
1. The avionics and entertainment systems are connected on the same local network, and thus if one can gain control of the entertainment system(s) on might then hack into the avionics.
Q. Why might the avionics and entertainment systems be connected? One reason I can think of is so that the entertainment system can be told to shut down or partly shut down during takeoff/landing etc. Just a guess. Plus, it's just very convenient.;) There is probably some overall "aircraft management" system that would want to be connected to everything.
2. The entertainment systems have one or more satellite communication systems themselves. The entertainment system might use SDR (Software Defined Radio) techniques, and might be re-programmed to interfere with critical onboard communication equipment.
Calling this product "Amazon Fire" was just wrong, IMO. They were asking for it.
There's an unintended secondary consequence of the name itself, aside from any issues related to the production of the product. The product buzz, has, unfortunately, hijacked the search term "Amazon fire", which may result in lower awareness of and difficultly getting information about, wait for it....
Amazon fires
This will get just information about the phone.
You know, fires in the Amazon rain forrest. A major problem. Now you have to search for:
I am familiar with Sous-vide, but don't like the texture it produces. Unless it is Filet Mignon, then that jelly like texture is desirable...
If it's jelly it's been cooked too long.
I cook ribs, flank steak, lamb shanks, 48-72 hours. Time should be reduced if marinated or other techniques have been used to break-down proteins.
Chicken typically no more than 4 hours, preferably no more than 2. Fine steaks no more than 4. (I cook a thick prime aged ribeye 4 hours, because of the lack of moisture. Wet-aged should not cook as long.)
Fish typically no more than 1/2 hour. You cannot cook fish Sous Vide' to food safety standards unless you like it flakey. But I do it anyway at 117f. (If you would eat it raw, try it sous vide').
BTW, simple temperature-based food-safety standards are extremely dumbed-down. They are designed to provide safety with almost no cooking time at the indicated temperature. Sous vide' typically uses (FDA-approved) time/temperature curves for pasteurization. (Sous vide' is not a great choice for cooking meat immune-compromised individuals, but, then again, neither is *any* cooking technique - you are just going to over-cook the meat in order the sterilize. OTOH, vegetable cooking temperatures are much higher and would be fine (180F or so.) but not as often used for vegetables.
I generally use a slow indirect heat to get to the desired done-ness, then hit it with high heat.
Pretty much the same idea. Sous Vide' just takes it to an extreme. "doneness" is controlled by temperature. If you limit temp to the doneness temperature, you cannot mess up doneness - it is impossible. (But you can cook it down to jelly... a perfect, medium-rate (or, your choice) jelly...) You are cooking at the desired terminal temperature.
Some things are impossible. You can't cook an extremely thick piece of fish, for example. The outside would turn to mush before the inside is cooked. And the microbes would be having a field-day.
Sous vide is done in a precision-controlled water bath, you numpty. Not an oven.
Pretty sure he knows that, given the featured technique of his pricey multi-volume Modernist Cuisine (purportedly the most financially-successful cookbook ever - and at $500 it should be!) is Sous Vide'... Lots of pretty pictures of bags hanging in water tanks. (There's a more-affordable "at Home" version, which I own.)
Think they didn't show the pretty pictures to Nathan?
SRSLY, that set is probably one of the major drivers behind the popularization of Sous Vide'. (Along with Thomas Keller's book.) And it really is sweeping the world of cooking by storm. Restaurants don't necessarily like to publicize it. (Some are proud of it, others would rather you didn't know.) Popular restaurants that now use Sous Vide':
If I want steak better than a steakhouse, I cook it vacuum-sealed in a plastic bag in a water bath at 57-58C (135-138F) (= "medium rare") for 2 to 4 hours.
Then I sear it with a torch, on a grill, or in a pan. That's when the 800C comes in handy.
There is an art to a grilled steak, and I respect the art. But the above method is fool-proof, and will produce the exact amount of doneness you want (adjust temperature, down for more red, up for less red) and with amazing tenderness. All as set out in Myhrvold's Modernist Cuisine. (I've got the more affordable "at Home" version...)
BTW *you do not want* a truly rare steak (125F). It is inedible. Not a high enough temperature for tenderness and more importantly, not high enough to render fat. A "rare" steak has only the very center of the steak rare. This way will give you the same doneness throughout, except for the very surface. Now, if you *want* the incremental variation of doneness from surface to center do it the "artful" way. And pray.
Not only do you get the exact degree of doneness you want - every time - but you reduce the risk of carcinogens. There is a direct correlation with flame exposure time. The quick sear at the end gets it over quickly.
The searing step produces the desired surface char and Malliard reaction. Sear at the end. Pre-searing "to keep in the juices" has been long-ago debunked. Sous Vide' cooking keeps in the juices anyway. (Much more so than grilling, anyway.)
While I agree Uber and similar services are skirting and even openly defying regulations, these protests are self-defeating. The public will see the cab drivers as greedy and annoying.
Uber needs to simply sit back and do nothing about it. The less said the better.
In the U.S. these protests won't happen, unless the owners pay the drivers to protest. American cab drivers can't afford to take a day off to protest. The cab drivers are probably making less than the Uber drivers..
Uber and Lyft are essentially third-world Jitney services, with a high-tech veneer.
The difference is the driver has been vetted by the company to some degree and there is a social reputation system in place.
Drivers are typically under-insured and under-licensed vs. regulatory requirements.
In California, for example, drivers-for-hire have to be specifically licensed, and carry $1M liability insurance. Uber provides a $100K "umbrella" for the benefit of passengers, "just in case" the driver isn't insured as required by the company. (But the required insurance level is far less than that required by the state.) The car, as well, needs to be registered with the state (TCP). (Unless a taxi, which is regulated locally).
Certainly, taxi and limo companies have a stake in keeping the status quo. That does not change the facts about under-insurance and under-licensing. So, they do have a legitimate beef about unfairness and protection of the public. This also works in their self-interested to limit competition, though.
If we don't have enough taxis, or limitation of taxis is artificially boosting rates, change the local regulations to allow more taxis. Let's have a more fundamental public debate and solution. Sure, taxi and limo companies are greedy. So are Uber and Lyft. Let's work-out what is really best for the public.
Uber/Lyft is "solving the problem" by ignoring it, and avoided a public/political debate by slipping in through a (non-existent, IMO) loophole.
On a Bendix axle plant production line. On an Altair. Hardness tester. Test hardness. Spray red or green paint.
Project got dropped in my lap, no software had been written. Ship date had arrived. Boss told a white lie and sent me and a technician to "install the equipment, and make some final adjustments".
The "final adjustments" were writing the software.
Oh. He told one more white lie. As far as the plant personnel were concerned, we were three days late. We didn't know we were three days late. They started yelling at us as soon as we arrived.
They found me a table and chair, and I set-up the Altair next to the inspection line. The line was down (no pressure!) but it's still damn noisy in there!
Plus: the two machine operators were there, twiddling their thumbs. I got to ask questions like "how would you like this button to work?" (WHAT design?)
Serious answer: it's kinda sad, because the guy obviously is suffering from dementia of some sort.
Yes, he and his wife both seem to be racist jerks that don't realize that. But in the past, he's had the mental facilities to stop himself before he said something stupid or inciting. I think it just spills out and he has no control over it. This is apparent from the conflicting statements he makes from one sentence to the next.
Dementia: turning racist jerks into really racist jerks.
The intelligence agencies will just plant engineers in the companies that make the sensors, and will stealthily add circuitry that will alter the data to make it non-random in a known way.
Slashdot Mirror
It's nice if you're right.
It's even nicer if you can make money even if you are wrong.
And better still if you can make money while being wrong most of the time.
You are mistaken if you think making money trading equities has anything to do with being right.
While I am out of the game (partner who was responsible for all expenses wouldn't spend on infrastructure improvements - my mistake was not kicking in from my own share of profits... he did not understand simple physics, and could not convince him it was a war of escalation) I did high-frequency trading from 1999 to 2003. When you are holding for milliseconds, you don't care about right or wrong. You care that your winners out-run your losers. We did thousands of trades every day, and made money nearly every day. Probably a handful of days when we had a loss and don't think we ever sustained a weekly loss. Certainly never a monthly one. We had no opinion on direction of the market or direction of the stock. All we cared is that our opening position (long or short) had some advantage.
It's only a concept, but, sure, this is doable.
You could probably do it with a Parrot ar.drone. In fact, I presume it's already been done.
I won an ar.drone 2.0 in a hackathon. I have to be honest, and say that, really, I won an ar.drone 2.0 by wandering down to a hackathon in my hotel seeking pizza and aspirin, found them, and then stuck around for a while. I showed somebody which API call to make to save an image in the Rhodes mobile platform, and got a drone as a contributor to the "honorable mention" Motorola team entry. (The Motorola employees weren't eligible for a prize, and they had a LOT of drones to give away...)
Anyway, I haven't played with it much yet. I was remarking to a friend how limited it is by the WiFi range, and they remarked that it would still be ideal for having the drone follow you around. The ar.drone seems to have everything it would need to do that.
Of course, it won't fit on your wrist.
The device in the video is a very similar configuration in smaller packaging.
| CIS says he bets wrong four out of 10 times.
That's not at all impressive.
Good trading strategies can return positive results if you bet wrong more than half the time. I'd be impressed if he can bet wrong 9 times out of 10, and still make a profit.
SMS is a part of GSM circuit-switched technology (and retrofitted into CDMA). Carriers would like to eventually drop GSM altogether. In LTE, is't SMS supposed to eventually just be a virtual circuit, along with voice?
Then SMS isn't so simple, and loses a lot of it's robustness. An awful lot of stuff has to work vs the simplicity of SMS over GSM.
I wonder how reliable SMS will be when it is nothing more than just another packet, which may have somewhat higher priority over other packets?
You mean that place where they've been building the big factory? That place? The place where work has been ongoing for months?
What a surprise.
If rumors are to be believed, the plant is already under construction.
I find it hard to believe that California state officials are not aware of this. Therefore, they must have some other agenda beyond Tesla. Tesla is a red herring.
The article is short on details, but, in all fairness, the paper is to be presented on Thursday and presumably the details will be forthcoming.
My guess is that there are are two possibilities here:
1. The avionics and entertainment systems are connected on the same local network, and thus if one can gain control of the entertainment system(s) on might then hack into the avionics.
Q. Why might the avionics and entertainment systems be connected? One reason I can think of is so that the entertainment system can be told to shut down or partly shut down during takeoff/landing etc. Just a guess. Plus, it's just very convenient. ;) There is probably some overall "aircraft management" system that would want to be connected to everything.
2. The entertainment systems have one or more satellite communication systems themselves. The entertainment system might use SDR (Software Defined Radio) techniques, and might be re-programmed to interfere with critical onboard communication equipment.
If the graphics subsystem fails, or I have to go to single-user mode, I have nano.
WordStar rules!
NSA's British equivalent observed this procedure being done by employees of The Guardian.
Sometimes they stuff you have.
Sometimes they don't want anyone else to have stuff you have...
Sometimes you can get the NSA to help you with this...
The subject says it all.
Find the flash chip soldered to the board. Smash it. Smash it good!
Calling this product "Amazon Fire" was just wrong, IMO. They were asking for it.
There's an unintended secondary consequence of the name itself, aside from any issues related to the production of the product. The product buzz, has, unfortunately, hijacked the search term "Amazon fire", which may result in lower awareness of and difficultly getting information about, wait for it....
Amazon fires
This will get just information about the phone.
You know, fires in the Amazon rain forrest. A major problem. Now you have to search for:
"fires in the Amazon"
I am familiar with Sous-vide, but don't like the texture it produces. Unless it is Filet Mignon, then that jelly like texture is desirable...
If it's jelly it's been cooked too long.
I cook ribs, flank steak, lamb shanks, 48-72 hours. Time should be reduced if marinated or other techniques have been used to break-down proteins.
Chicken typically no more than 4 hours, preferably no more than 2. Fine steaks no more than 4. (I cook a thick prime aged ribeye 4 hours, because of the lack of moisture. Wet-aged should not cook as long.)
Fish typically no more than 1/2 hour. You cannot cook fish Sous Vide' to food safety standards unless you like it flakey. But I do it anyway at 117f. (If you would eat it raw, try it sous vide').
BTW, simple temperature-based food-safety standards are extremely dumbed-down. They are designed to provide safety with almost no cooking time at the indicated temperature. Sous vide' typically uses (FDA-approved) time/temperature curves for pasteurization. (Sous vide' is not a great choice for cooking meat immune-compromised individuals, but, then again, neither is *any* cooking technique - you are just going to over-cook the meat in order the sterilize. OTOH, vegetable cooking temperatures are much higher and would be fine (180F or so.) but not as often used for vegetables.
I generally use a slow indirect heat to get to the desired done-ness, then hit it with high heat.
Pretty much the same idea. Sous Vide' just takes it to an extreme. "doneness" is controlled by temperature. If you limit temp to the doneness temperature, you cannot mess up doneness - it is impossible. (But you can cook it down to jelly... a perfect, medium-rate (or, your choice) jelly...) You are cooking at the desired terminal temperature.
Some things are impossible. You can't cook an extremely thick piece of fish, for example. The outside would turn to mush before the inside is cooked. And the microbes would be having a field-day.
Sous vide is done in a precision-controlled water bath, you numpty. Not an oven.
Pretty sure he knows that, given the featured technique of his pricey multi-volume Modernist Cuisine (purportedly the most financially-successful cookbook ever - and at $500 it should be!) is Sous Vide'... Lots of pretty pictures of bags hanging in water tanks. (There's a more-affordable "at Home" version, which I own.)
Think they didn't show the pretty pictures to Nathan?
SRSLY, that set is probably one of the major drivers behind the popularization of Sous Vide'. (Along with Thomas Keller's book.) And it really is sweeping the world of cooking by storm. Restaurants don't necessarily like to publicize it. (Some are proud of it, others would rather you didn't know.) Popular restaurants that now use Sous Vide':
http://www.huffingtonpost.com/...
- Chipoltle (barbacoa, carnitas)
- Panera (steaks, turkey, salmon)
At the higher end, this list is nothing to sneeze at!
http://www.sousvidesupreme.com...
Myrhvold has set-out to change how we cook. Apparently, one appliance at a time.
If I want a steak like a steakhouse, I want 800C
If I want steak better than a steakhouse, I cook it vacuum-sealed in a plastic bag in a water bath at 57-58C (135-138F) (= "medium rare") for 2 to 4 hours.
Then I sear it with a torch, on a grill, or in a pan. That's when the 800C comes in handy.
There is an art to a grilled steak, and I respect the art. But the above method is fool-proof, and will produce the exact amount of doneness you want (adjust temperature, down for more red, up for less red) and with amazing tenderness. All as set out in Myhrvold's Modernist Cuisine. (I've got the more affordable "at Home" version...)
BTW *you do not want* a truly rare steak (125F). It is inedible. Not a high enough temperature for tenderness and more importantly, not high enough to render fat. A "rare" steak has only the very center of the steak rare. This way will give you the same doneness throughout, except for the very surface. Now, if you *want* the incremental variation of doneness from surface to center do it the "artful" way. And pray.
Not only do you get the exact degree of doneness you want - every time - but you reduce the risk of carcinogens. There is a direct correlation with flame exposure time. The quick sear at the end gets it over quickly.
The searing step produces the desired surface char and Malliard reaction. Sear at the end. Pre-searing "to keep in the juices" has been long-ago debunked. Sous Vide' cooking keeps in the juices anyway. (Much more so than grilling, anyway.)
Whoops, sorry, mea culpa!
OP wants the opposite - he wants to run an old Linux on new hardware.
But, why?
Most of the suggestions here are overkill, and trying to solve a non-problem.
I'd expect most modern Linux distributions to work just fine on your old 200-era hardware. In the Linux world, that is not ancient hardware.
Just try it. Don't bother rummaging through the closet, modern releases should work.
High-Frequency Trading
While I agree Uber and similar services are skirting and even openly defying regulations, these protests are self-defeating. The public will see the cab drivers as greedy and annoying.
Uber needs to simply sit back and do nothing about it. The less said the better.
In the U.S. these protests won't happen, unless the owners pay the drivers to protest. American cab drivers can't afford to take a day off to protest. The cab drivers are probably making less than the Uber drivers..
Uber and Lyft are essentially third-world Jitney services, with a high-tech veneer.
The difference is the driver has been vetted by the company to some degree and there is a social reputation system in place.
Drivers are typically under-insured and under-licensed vs. regulatory requirements.
In California, for example, drivers-for-hire have to be specifically licensed, and carry $1M liability insurance. Uber provides a $100K "umbrella" for the benefit of passengers, "just in case" the driver isn't insured as required by the company. (But the required insurance level is far less than that required by the state.) The car, as well, needs to be registered with the state (TCP). (Unless a taxi, which is regulated locally).
Certainly, taxi and limo companies have a stake in keeping the status quo. That does not change the facts about under-insurance and under-licensing. So, they do have a legitimate beef about unfairness and protection of the public. This also works in their self-interested to limit competition, though.
If we don't have enough taxis, or limitation of taxis is artificially boosting rates, change the local regulations to allow more taxis. Let's have a more fundamental public debate and solution. Sure, taxi and limo companies are greedy. So are Uber and Lyft. Let's work-out what is really best for the public.
Uber/Lyft is "solving the problem" by ignoring it, and avoided a public/political debate by slipping in through a (non-existent, IMO) loophole.
On a Bendix axle plant production line. On an Altair. Hardness tester. Test hardness. Spray red or green paint.
Project got dropped in my lap, no software had been written. Ship date had arrived. Boss told a white lie and sent me and a technician to "install the equipment, and make some final adjustments".
The "final adjustments" were writing the software.
Oh. He told one more white lie. As far as the plant personnel were concerned, we were three days late. We didn't know we were three days late. They started yelling at us as soon as we arrived.
They found me a table and chair, and I set-up the Altair next to the inspection line. The line was down (no pressure!) but it's still damn noisy in there!
Plus: the two machine operators were there, twiddling their thumbs. I got to ask questions like "how would you like this button to work?" (WHAT design?)
Plus Two: The Middlesex Diner.
Serious answer: it's kinda sad, because the guy obviously is suffering from dementia of some sort.
Yes, he and his wife both seem to be racist jerks that don't realize that. But in the past, he's had the mental facilities to stop himself before he said something stupid or inciting. I think it just spills out and he has no control over it. This is apparent from the conflicting statements he makes from one sentence to the next.
Dementia: turning racist jerks into really racist jerks.
Like Steve Ballmer isn't going do anything controversial or embarrassing...
"Players, players, players, players, players, players, players!"
What will be throw in the clubhouse? Certainly, something more destructive that mere chairs!
Looks like we have some NSA mods here.
Every post suggesting that this won't work because the electronics will just be covertly re-designed are being modded down.
No.
The intelligence agencies will just plant engineers in the companies that make the sensors, and will stealthily add circuitry that will alter the data to make it non-random in a known way.