the PDP-8/e Simulator for Macintosh is a LOADED system (up to 32K words of memory, KE8-E Extended Arithmetic Element, ASR 33 Console Teletype, ASR 33 Auxiliary Teletype, PC8-E High Speed Paper Tape Reader and Punch, RK8-E Disk Cartridge System, LP8-E Line Printer, and a KC8-EA Programmer's Console) that runs a quite a bit faster than the original - fastest benchmark is a G4/450 at about 22x; my 2x1.25 runs the tests well under 1sec. If you need to support an -8 legacy, this seems like the logical way to go.
[A]strophysicists have a good understanding of the development of the universe only as far back as 10^-34 seconds after the (apparent) singular creation event. What happens before, therefore, remains an open question...This unthinkable void converts itself into the plenum of existence-a necessary consequence of physical laws. Where are these laws written into that void? What "tells" the void that it is pregnant with a possible universe? It would seem that even the void is subject to law, a logic that exists prior to space and time.
since you won't die for a day or so from the disembowelment, unless you really lift the tip of the blade as you're coming up your ribcage and hit your heart.
the challenge is whether you can successfully gut yourself without showing any emotion, then calmly set the tanto down on the table and bend forward, presenting the back of your neck to the second for the sword blow; if you're going to start screaming like a little girl when your intestenes spill out, the second pins you down and stabs you to death. either way, i'd rather use a shotgun.
Put a battery in the VOIP box?
on
VoIP Questioned
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· Score: 1
Couldn't you put a small-ish battery in the VOIP box and have it switch over in case of power failure? I realize VOIP hardware is a lot more complex than POTS, but surely a laptop sized battery can keep just a VOIP system running for several hours? in case of prolonged outages, the phone could shut down to conserve power, so you always have enough juice to make a 911 call or whatnot.
oh, i'm not claiming AES is the NSA's super-duper-tippity-top-secret encryption, just pointing out that they allow for its use, which has gotta say SOMETHING about Rijndael. whether that something is the robustness of the algorithm or the ease of backdooring is left as an exercise.
"The design and strength of all key lengths of the AES algorithm (i.e., 128, 192 and 256) are sufficient to protect classified information up to the SECRET level. TOP SECRET information will require use of either the 192 or 256 key lengths." [PDF]
Of course, in this context, "NSA-approved cryptography consists of an approved algorithm; an implementation that has been approved for the protection of classified information in a particular environment; and a supporting key management infrastructure." I suspect 99.99% of civilian users of any encryption lack an NSA-approved key management system...
I totally agree, after having put many a 308 bullet clean through a deer - KE dump, hydroshock, fragmentation, blah blah blah, as long as you make a HUGE FREAKIN HOLE in your target, your weapon is effective (a 168gr softpoint in a whitetail's chest makes an exit wound the size of a cantaloupe).
I picked that page as a link mostly because it was the smallest, lightest page that had images of wound profiles and i wanted to show the 5.56mm's depth of fragmentation. Matter of fact, I did pull up the steyr scout page from google, but i didn't link it up because it was so dense and information-loaded; i didn't want to bring up the various schools of terminal performance, just the depth of penetration. although i don't mind a rousing debate on the subject (specially since my preferred caliber is 7.62/308, which has no "performance issues"...one hit, one drop...).
The.223 has been gaining popularity with LE over the years due to the development of frangible bullets - they still pack enough kinetic energy to slice through body armor, which is one of the primary reasons for choosing a 5.56 instead of a 9mm, but once the bullet hits a 'resistant' material like flesh or a wall, it disintegrates into small, harmless pieces. Anecdotal evidence from tactical entry situations that even NATO M855 ball ammo (62gr steel-core) doesn't tend to overpenetrate - the bullet is traveling so fast and is so hydrodynamically unstable that it tumbles and snaps in two after about 10cm of travel through flesh.
Now, in Europe (or at least Geneva), where the army d00dz have H&K 7.62mm battle rifles, the overpenetration issue is legitimate - a 168gr 308 bullet will blow right through a man like a hot knife through butter,.
The Safari browser hole didn't allow superuser code to be run, only the particular users code - *any time* setuid is used on OS X, it will pop up a password dialog, and if you're dumb enough to not Cancel an unprovoked password demand, you deserve to be r00ted.
Contrast this with the Windows (and Linspire...) model, where Joe User is already root, and the ability to run arbitrary user code becomes a lot more of a problem. OS X isn't "perfectly secure", nothing short of a totally unplugged bx is, but it is a hell of a lot MORE secure than Windows.
"lane splitting" is legal in quite a few states (no, i'm not going to check...i do know it's ok in NY, it'd be insanity to ride the LIE otherwise). it's usually pretty safe to split two cars side by side, since the drivers won't go swerving at each other; trying to zigzag through a passing situation is much stupider, i knew a kid who got pasted on the LIE when the guy in the left lane cut right (in front of the other car) a little earlier than he was expecting...i guess the fall didn't hurt him that badly, but the bumper-to-bumper traffic going 45, well, that was a different story...
mine shoots full-res at 2272x1704 - 3.871488 MPixels. the box, promo literature, sticker on the camera, manual and guy in the photo shop all say 4 'effective' MP. worst part is, i can't even figure out what they mean by 'effective' - the dude didn't know and nikon's website doesn't help, any ideas? (of course, regardless of the size of the image, it's a phenomenal camera that i'd recommend without reserve for anything short of full pro work...you really can't go wrong with nikon hardware)
take ~1 gallon of water and add enough blach dropwise until you get a little whiff of chlorine from the water (just a little stronger than city water). Let sit 2 hours, then aerate the water by pouring it back and forth between two pots a few times, and add anough bleach to get back to the tiny whiff of Cl. the water should have a pronounced bleach flavor - "it tastes like shit, but you can live off it!"
..since the basic principles are the same whether you're using digital or film (i'm suprised people don't realize this more often - there's all sorts of articles about how to become a "better DIGITAL photographer", as if one can be a master with a 35MM SLR but pick up a digi and instantly forget everything...sorry, going off on a tangent there). lord knows my digital shots got a lot better after i took black once you've been formally schooled in composition, even just for a semester, it all just sort of subconsciously falls together in the viewfinder (or on the LCD as the case may be) and you get a lot more passable pictures.
"According to other scientists, such as Dr. Gina Solomon, senior scientist at the Natural Resources Defense Council, there is no need to panic. They say that although the levels of PBDEs are high enough to be worth talking about, they are unlikely to pose a serious threat to human health."
I thought our I84 (i live in CT) only ran from boston to scranton - last time i was going to pittsburgh, 84 T'd into I-81 N/S, no further signs for 84 W. do the two connect?
I couldn't even stand burning 25 discs to backup my precious porn.
so get a dvd-r, i can fit my entire stash on 8 discs! (and then burn another one every few days...the things that happen when you mix a fat pipe, usenet, and too much free time...)
yes, there's always a scientific explanation for what goes on in the pan. my point is, from what i've watched of alton (admittedly not a horrible lot), he lays down the science as far as heat+acid+dairy=curdling, but doesnt then go into the varous ways that rxn can be stymied or manipulated to the cook's advantage. example besides the mock beurre, i make a wicked lemon cream sauce for lobster that involves taking rather a lot of butter and lemon juice, whisking in a bit of cornstarch, then adding cream and reducing. again, no curdling, just a wonderful thickening. i'd guess something is happening along the lines of the starch preventing extensive crosslinking and clumping, but i can't say for sure. my point is, the science behind cooking can be so wildly..well, illogical and seemingly non-scientific that it can hamper your culinary progress to be overly fixated on the exact chemistry of what's going on in the pot.
it's the same thing as a hollandaise, but you use 50-50 orange and lemon juices, and you accent it with a little orange zest. slap some of that over barely steamed tips (only eat the top 2.5" of the stem, use the rest in a nice cream soup or something) and i guarantee you will get laid. Well, maybe if you include some nice sautéed new potatoes, ya gotta have starch...
That was where i first learned the limits of chemistry as applied to food. it was making a mock beurre blanc. after the vinegar, lemon juice and wine were reduced i was told to whisk in a quart of heavy cream. now, as you yourself pointed out, tossing cream on top of hot, concentrated citric and acetic acids (reduced lemon and vinegar) would result in an instant hideous clumpy mess. oh wait...look, it's really rather smooth...add a bit of butter and beat it well, and it turns into a nice, thick, almost perfect approximation of beurre blanc that can be cooled, frozen, reheated and boiled without breaking! as near as i can tell, the acid-induced protein polymerization (curdling) was distributed evenly throughout the sauce, thickening it, while the added fat from the butter stabilized and emulsified the sauce. Dunno though. Quite a nasty shock, i literally didn't believe it even after i saw it. it tempered my scientific arrogance quite a bit, and was the first in many lessons that taught me that to truly master cooking, one must embrace both the hard science and the soft artsy side of it.
wow, fast results...i was a bit quick on the draw with that, let me clarify. i dont' have a as much of a problem with alton himself as people like the submitter, who do think that by reducing the culinary arts to the most empirical values, anybody can become an alain ducasse or a masaharu morimoto. like i said, home cookery can be broken down and still yield excellent results for a pot roast or coleslaw, but all the science in the world isn't going to help you make a better shabu-shabu, paella, or cassoulet.
yes, i am putting on snobby chef airs (which i really have no right to do, i'm just the sous/saucier), but i'm also speaking from the firsthand experience of trying to fuse chemistry and cooking. if that concept really does it for you, try baking - that branch of the food arts really is a science, everything has to be weighed out just right and mixed in the proper order and fashion, or the proper reactions won't take place and you get a limp, flabby cake or gooey, chewy bread. i'm actually surprised i dont' see alton in the bake shop more...
Slashdot Mirror
the PDP-8/e Simulator for Macintosh is a LOADED system (up to 32K words of memory, KE8-E Extended Arithmetic Element, ASR 33 Console Teletype, ASR 33 Auxiliary Teletype, PC8-E High Speed Paper Tape Reader and Punch, RK8-E Disk Cartridge System, LP8-E Line Printer, and a KC8-EA Programmer's Console) that runs a quite a bit faster than the original - fastest benchmark is a G4/450 at about 22x; my 2x1.25 runs the tests well under 1sec. If you need to support an -8 legacy, this seems like the logical way to go.
ditto a knife, but i have a whole bunch, didn't even get carded for most of them.
nah, more like this guy.
(i'm agnostic or something, definitely not xtian though)
since you won't die for a day or so from the disembowelment, unless you really lift the tip of the blade as you're coming up your ribcage and hit your heart.
the challenge is whether you can successfully gut yourself without showing any emotion, then calmly set the tanto down on the table and bend forward, presenting the back of your neck to the second for the sword blow; if you're going to start screaming like a little girl when your intestenes spill out, the second pins you down and stabs you to death. either way, i'd rather use a shotgun.
Couldn't you put a small-ish battery in the VOIP box and have it switch over in case of power failure? I realize VOIP hardware is a lot more complex than POTS, but surely a laptop sized battery can keep just a VOIP system running for several hours? in case of prolonged outages, the phone could shut down to conserve power, so you always have enough juice to make a 911 call or whatnot.
oh, i'm not claiming AES is the NSA's super-duper-tippity-top-secret encryption, just pointing out that they allow for its use, which has gotta say SOMETHING about Rijndael. whether that something is the robustness of the algorithm or the ease of backdooring is left as an exercise.
"The design and strength of all key lengths of the AES algorithm (i.e., 128, 192 and 256) are sufficient to protect classified information up to the SECRET level. TOP SECRET information will require use of either the 192 or 256 key lengths." [PDF]
Of course, in this context, "NSA-approved cryptography consists of an approved algorithm; an implementation that has been approved for the protection of classified information in a particular environment; and a supporting key management infrastructure." I suspect 99.99% of civilian users of any encryption lack an NSA-approved key management system...
I totally agree, after having put many a 308 bullet clean through a deer - KE dump, hydroshock, fragmentation, blah blah blah, as long as you make a HUGE FREAKIN HOLE in your target, your weapon is effective (a 168gr softpoint in a whitetail's chest makes an exit wound the size of a cantaloupe).
I picked that page as a link mostly because it was the smallest, lightest page that had images of wound profiles and i wanted to show the 5.56mm's depth of fragmentation. Matter of fact, I did pull up the steyr scout page from google, but i didn't link it up because it was so dense and information-loaded; i didn't want to bring up the various schools of terminal performance, just the depth of penetration. although i don't mind a rousing debate on the subject (specially since my preferred caliber is 7.62/308, which has no "performance issues"...one hit, one drop...).
The .223 has been gaining popularity with LE over the years due to the development of frangible bullets - they still pack enough kinetic energy to slice through body armor, which is one of the primary reasons for choosing a 5.56 instead of a 9mm, but once the bullet hits a 'resistant' material like flesh or a wall, it disintegrates into small, harmless pieces. Anecdotal evidence from tactical entry situations that even NATO M855 ball ammo (62gr steel-core) doesn't tend to overpenetrate - the bullet is traveling so fast and is so hydrodynamically unstable that it tumbles and snaps in two after about 10cm of travel through flesh.
Now, in Europe (or at least Geneva), where the army d00dz have H&K 7.62mm battle rifles, the overpenetration issue is legitimate - a 168gr 308 bullet will blow right through a man like a hot knife through butter,.
The Safari browser hole didn't allow superuser code to be run, only the particular users code - *any time* setuid is used on OS X, it will pop up a password dialog, and if you're dumb enough to not Cancel an unprovoked password demand, you deserve to be r00ted.
Contrast this with the Windows (and Linspire...) model, where Joe User is already root, and the ability to run arbitrary user code becomes a lot more of a problem. OS X isn't "perfectly secure", nothing short of a totally unplugged bx is, but it is a hell of a lot MORE secure than Windows.
"lane splitting" is legal in quite a few states (no, i'm not going to check...i do know it's ok in NY, it'd be insanity to ride the LIE otherwise). it's usually pretty safe to split two cars side by side, since the drivers won't go swerving at each other; trying to zigzag through a passing situation is much stupider, i knew a kid who got pasted on the LIE when the guy in the left lane cut right (in front of the other car) a little earlier than he was expecting...i guess the fall didn't hurt him that badly, but the bumper-to-bumper traffic going 45, well, that was a different story...
mine shoots full-res at 2272x1704 - 3.871488 MPixels. the box, promo literature, sticker on the camera, manual and guy in the photo shop all say 4 'effective' MP. worst part is, i can't even figure out what they mean by 'effective' - the dude didn't know and nikon's website doesn't help, any ideas?
(of course, regardless of the size of the image, it's a phenomenal camera that i'd recommend without reserve for anything short of full pro work...you really can't go wrong with nikon hardware)
if there's no juice, where do i plug in my "big monitor"? otherwise you're right though; just use the laptop as a LCD monitor..
take ~1 gallon of water and add enough blach dropwise until you get a little whiff of chlorine from the water (just a little stronger than city water). Let sit 2 hours, then aerate the water by pouring it back and forth between two pots a few times, and add anough bleach to get back to the tiny whiff of Cl. the water should have a pronounced bleach flavor - "it tastes like shit, but you can live off it!"
..since the basic principles are the same whether you're using digital or film (i'm suprised people don't realize this more often - there's all sorts of articles about how to become a "better DIGITAL photographer", as if one can be a master with a 35MM SLR but pick up a digi and instantly forget everything...sorry, going off on a tangent there).
lord knows my digital shots got a lot better after i took black once you've been formally schooled in composition, even just for a semester, it all just sort of subconsciously falls together in the viewfinder (or on the LCD as the case may be) and you get a lot more passable pictures.
"According to other scientists, such as Dr. Gina Solomon, senior scientist at the Natural Resources Defense Council, there is no need to panic. They say that although the levels of PBDEs are high enough to be worth talking about, they are unlikely to pose a serious threat to human health."
'Nuff said.
I thought our I84 (i live in CT) only ran from boston to scranton - last time i was going to pittsburgh, 84 T'd into I-81 N/S, no further signs for 84 W. do the two connect?
I couldn't even stand burning 25 discs to backup my precious porn.
so get a dvd-r, i can fit my entire stash on 8 discs! (and then burn another one every few days...the things that happen when you mix a fat pipe, usenet, and too much free time...)
oo, good trick...i'll have to remember that one. cheers!
yes, there's always a scientific explanation for what goes on in the pan. my point is, from what i've watched of alton (admittedly not a horrible lot), he lays down the science as far as heat+acid+dairy=curdling, but doesnt then go into the varous ways that rxn can be stymied or manipulated to the cook's advantage. example besides the mock beurre, i make a wicked lemon cream sauce for lobster that involves taking rather a lot of butter and lemon juice, whisking in a bit of cornstarch, then adding cream and reducing. again, no curdling, just a wonderful thickening. i'd guess something is happening along the lines of the starch preventing extensive crosslinking and clumping, but i can't say for sure. my point is, the science behind cooking can be so wildly..well, illogical and seemingly non-scientific that it can hamper your culinary progress to be overly fixated on the exact chemistry of what's going on in the pot.
it's the same thing as a hollandaise, but you use 50-50 orange and lemon juices, and you accent it with a little orange zest. slap some of that over barely steamed tips (only eat the top 2.5" of the stem, use the rest in a nice cream soup or something) and i guarantee you will get laid. Well, maybe if you include some nice sautéed new potatoes, ya gotta have starch...
That was where i first learned the limits of chemistry as applied to food. it was making a mock beurre blanc. after the vinegar, lemon juice and wine were reduced i was told to whisk in a quart of heavy cream. now, as you yourself pointed out, tossing cream on top of hot, concentrated citric and acetic acids (reduced lemon and vinegar) would result in an instant hideous clumpy mess. oh wait...look, it's really rather smooth...add a bit of butter and beat it well, and it turns into a nice, thick, almost perfect approximation of beurre blanc that can be cooled, frozen, reheated and boiled without breaking! as near as i can tell, the acid-induced protein polymerization (curdling) was distributed evenly throughout the sauce, thickening it, while the added fat from the butter stabilized and emulsified the sauce. Dunno though. Quite a nasty shock, i literally didn't believe it even after i saw it. it tempered my scientific arrogance quite a bit, and was the first in many lessons that taught me that to truly master cooking, one must embrace both the hard science and the soft artsy side of it.
that's my problem, i'm always way too wordy when i'm trying to get a simple point across (see my post above for a perfect example).
wow, fast results...i was a bit quick on the draw with that, let me clarify. i dont' have a as much of a problem with alton himself as people like the submitter, who do think that by reducing the culinary arts to the most empirical values, anybody can become an alain ducasse or a masaharu morimoto. like i said, home cookery can be broken down and still yield excellent results for a pot roast or coleslaw, but all the science in the world isn't going to help you make a better shabu-shabu, paella, or cassoulet.
yes, i am putting on snobby chef airs (which i really have no right to do, i'm just the sous/saucier), but i'm also speaking from the firsthand experience of trying to fuse chemistry and cooking. if that concept really does it for you, try baking - that branch of the food arts really is a science, everything has to be weighed out just right and mixed in the proper order and fashion, or the proper reactions won't take place and you get a limp, flabby cake or gooey, chewy bread. i'm actually surprised i dont' see alton in the bake shop more...