tag:blogger.com,1999:blog-55782782024-03-27T00:16:46.258-07:00InfoSlave - Pushing bytes uphillDaily Information RoadkillUnknownnoreply@blogger.comBlogger472125tag:blogger.com,1999:blog-5578278.post-82102632785558724232007-04-06T15:45:00.000-07:002007-04-06T15:46:58.672-07:00Represent Rows as Single Column in DB2<pre>
select ifnull(virtual.Q1, '') || ifnull(virtual.Q2, '') || ifnull(virtual.Q3, '') || ifnull(virtual.Q4, '') || ifnull(virtual.Q5, '')
|| ifnull(virtual.Q6, '') || ifnull(virtual.Q7, '') || ifnull(virtual.Q8, '') || ifnull(virtual.Q9, '')as sentence from (
SELECT hex(sst.sst_scs_tk),
MAX(CASE WHEN sst.sst_ent_seq_nu = 1
THEN sst.sst_tx END) AS Q1,
MAX(CASE WHEN sst.sst_ent_seq_nu = 2
THEN sst.sst_tx END) AS Q2,
MAX(CASE WHEN sst.sst_ent_seq_nu = 3
THEN sst.sst_tx END) AS Q3,
MAX(CASE WHEN sst.sst_ent_seq_nu = 4
THEN sst.sst_tx END) AS Q4,
MAX(CASE WHEN sst.sst_ent_seq_nu = 5
THEN sst.sst_tx END) AS Q5,
MAX(CASE WHEN sst.sst_ent_seq_nu = 6
THEN sst.sst_tx END) AS Q6,
MAX(CASE WHEN sst.sst_ent_seq_nu = 7
THEN sst.sst_tx END) AS Q7,
MAX(CASE WHEN sst.sst_ent_seq_nu = 8
THEN sst.sst_tx END) AS Q8,
MAX(CASE WHEN sst.sst_ent_seq_nu = 9
THEN sst.sst_tx END) AS Q9
FROM sst
where sst.sst_scs_tk in (
select spa.SPA_SCS_TK from spa where spa_per_tk = x'AAEB98F45CA740FF'
)
GROUP BY sst.sst_scs_tk
) as virtual
</pre>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5578278.post-86771233773574890922007-03-08T16:20:00.000-08:002007-03-08T16:20:50.128-08:00The American Scholar - A New Theory of the Universe - By Robert Lanza<a href="http://www.theamericanscholar.org/sp07/newtheory-lanza.html">The American Scholar - A New Theory of the Universe - By Robert Lanza</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5578278.post-66795778949450730732006-12-14T10:26:00.000-08:002006-12-14T10:27:20.594-08:00Thanksgiving Food<p class="MsoNormal"><span class="headline1"><b style=""><span style="font-size: 16pt; font-family: Arial;">Alton Brown’s Turkey</span></b></span><b style=""><span style="font-size: 16pt; font-family: Arial;"> <!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" alt="" style="'width:.7pt;"> <v:imagedata src="file:///C:\tmp\msohtml1\01\clip_image001.png" href="http://www.foodnetwork.com/food/images/spacers/spacer.gif"> </v:shape><![endif]--><!--[if !vml]--><img src="file:///C:/tmp/msohtml1/01/clip_image002.gif" shapes="_x0000_i1025" height="9" width="1" /><!--[endif]--><!--[if gte vml 1]><v:shape id="_x0000_i1026" type="#_x0000_t75" alt="" style="'width:.7pt;height:6.8pt'"> <v:imagedata src="file:///C:\tmp\msohtml1\01\clip_image001.png" href="http://www.foodnetwork.com/food/images/spacers/spacer.gif"> </v:shape><![endif]--><!--[if !vml]--><img src="file:///C:/tmp/msohtml1/01/clip_image002.gif" shapes="_x0000_i1026" height="9" width="1" /><!--[endif]--><!--[if gte vml 1]><v:shape id="_x0000_i1027" type="#_x0000_t75" alt="" style="'width:.7pt;height:6.8pt'"> <v:imagedata src="file:///C:\tmp\msohtml1\01\clip_image001.png" href="http://www.foodnetwork.com/food/images/spacers/spacer.gif"> </v:shape><![endif]--><!--[if !vml]--><img src="file:///C:/tmp/msohtml1/01/clip_image002.gif" shapes="_x0000_i1027" height="9" width="1" /><!--[endif]--><o:p></o:p></span></b></p> <p class="MsoNormal"><span class="bodytext"><span style="font-size: 10pt; font-family: Arial;">1 (14 to 16 pound) frozen young turkey </span></span><span style="font-size: 10pt; font-family: Arial;">
<!--[if !supportLineBreakNewLine]-->
<!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span class="bodytext"><b style=""><span style="font-size: 10pt; font-family: Arial;">For the brine:</span></b></span><span class="bodytext"><span style="font-size: 10pt; font-family: Arial;"> </span></span>
<span class="bodytext"><span style="font-size: 10pt; font-family: Arial;">1 cup kosher salt </span></span>
<span class="bodytext"><span style="font-size: 10pt; font-family: Arial;">1/2 cup light brown sugar </span></span>
<span class="bodytext"><span style="font-size: 10pt; font-family: Arial;">1 gallon vegetable stock </span></span>
<span class="bodytext"><span style="font-size: 10pt; font-family: Arial;">1 tablespoon black peppercorns </span></span>
<span class="bodytext"><span style="font-size: 10pt; font-family: Arial;">1/2 tablespoon allspice berries </span></span>
<span class="bodytext"><span style="font-size: 10pt; font-family: Arial;">1/2 tablespoon candied ginger </span></span>
<span class="bodytext"><span style="font-size: 10pt; font-family: Arial;">1 gallon iced water </span></span>
<!--[if !supportLineBreakNewLine]-->
<!--[endif]--><span style="font-size: 10pt; font-family: Arial;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Remove bird from brine and rinse inside and out with cold water. Discard brine. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><span class="bodytext"><b style=""><span style="font-size: 10pt; font-family: Arial;">For the aromatics: </span></b></span><span style="font-size: 10pt; font-family: Arial;">
<span class="bodytext">1 red apple, sliced </span>
<span class="bodytext">1/2 onion, sliced </span>
<span class="bodytext">1 cinnamon stick </span>
<span class="bodytext">1 cup water </span>
<span class="bodytext">4 sprigs rosemary </span>
<span class="bodytext">6 leaves sage </span>
<span class="bodytext">Canola oil<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Roast on lowest level of the oven at 500 degrees F. for 30 minutes. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Set thermometer alarm (if available) to 161 degrees. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Let turkey rest, loosely covered for 15 minutes before carving.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><b style=""><span style="font-size: 10pt; font-family: Arial;">Tips<o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-left: 18.7pt; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-size: 10pt; font-family: Wingdings;"><span style="">§<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><!--[endif]--><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Remove a turkey from the refrigerator about one hour before placing it in the oven.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 18.7pt; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-size: 10pt; font-family: Wingdings;"><span style="">§<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><!--[endif]--><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Brush the bird generously with melted butter before roasting to assist in browning and adding flavor.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 18.7pt; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-size: 10pt; font-family: Wingdings;"><span style="">§<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><!--[endif]--><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Baste only at the beginning of the roasting process. Basting later may make the skin soft instead of crispy.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 18.7pt; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-size: 10pt; font-family: Wingdings;"><span style="">§<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><!--[endif]--><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Cook your turkey on a rack with white wine or chicken broth in the bottom of the pan.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 18.7pt; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-size: 10pt; font-family: Wingdings;"><span style="">§<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><!--[endif]--><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Roast the bird with the breast side down for the first hour.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 18.7pt; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-size: 10pt; font-family: Wingdings;"><span style="">§<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; font-size: 7pt; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><!--[endif]--><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Use a meat thermometer for best results. When done, the breast temperature should be 170°F, the thigh 180°F.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;">16–20 pounds 4 to 5 hours<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><span style=""> </span>20–25 pounds 5 to 6 hours<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;">Approximate ROASTING TIMES FOR TURKEY (325 °F oven temperature)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;">18-20 lbs.<span style=""> </span>4¼ - 4½ Hours<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;">20-24 lbs. 4½ - 5 Hours<o:p></o:p></span></p> <span style="font-size: 10pt; font-family: Arial;">
</span> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><b style=""><span style="font-size: 16pt; font-family: Arial;">Cooking Live’s Gravy<o:p></o:p></span></b></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Place the roasting pan on two stove burners over low heat and <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">add the turkey fat. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Whisk in the flour, scraping up browned bits on the bottom of the pan, <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">and cook until lightly browned, about 2 minutes. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Whisk in the turkey stock and the optional bourbon. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. <o:p></o:p></span></p> <p class="MsoNormal"><span class="headline1"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p></span></span></p> <p class="MsoNormal"><st1:country-region><st1:place><span class="headline1"><b style=""><span style="font-size: 16pt; font-family: Arial;">Turkey</span></b></span></st1:place></st1:country-region><span class="headline1"><b style=""><span style="font-size: 16pt; font-family: Arial;"> Gravy</span></b></span><b style=""><span style="font-size: 16pt; font-family: Arial;"> from How to Boil Water<o:p></o:p></span></b></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><!--[if gte vml 1]><v:shape id="_x0000_i1028" type="#_x0000_t75" alt="" style="'width:.7pt;height:6.8pt'"> <v:imagedata src="file:///C:\tmp\msohtml1\01\clip_image001.png" href="http://www.foodnetwork.com/food/images/spacers/spacer.gif"> </v:shape><![endif]--><!--[if !vml]--><img src="file:///C:/tmp/msohtml1/01/clip_image002.gif" shapes="_x0000_i1028" height="9" width="1" /><!--[endif]--><!--[if gte vml 1]><v:shape id="_x0000_i1029" type="#_x0000_t75" alt="" style="'width:.7pt;height:6.8pt'"> <v:imagedata src="file:///C:\tmp\msohtml1\01\clip_image001.png" href="http://www.foodnetwork.com/food/images/spacers/spacer.gif"> </v:shape><![endif]--><!--[if !vml]--><img src="file:///C:/tmp/msohtml1/01/clip_image002.gif" shapes="_x0000_i1029" height="9" width="1" /><!--[endif]--><span class="bodytext">4 tablespoons unsalted butter, (1/2 a stick) </span>
<span class="bodytext">Neck and giblets from a 12 to 14 pound turkey (discard the liver) </span>
<span class="bodytext">1 medium onion, sliced </span>
<span class="bodytext">8 cups chicken broth, home made or low sodium canned </span>
<span class="bodytext">Couple sprigs fresh herbs, such as thyme, parsley, rosemary, or sage </span>
<span class="bodytext">1 bay leaf </span>
<span class="bodytext">Turkey pan drippings </span>
<span class="bodytext">1/2 cup all-purpose flour </span>
<span class="bodytext">Dash Worcestershire sauce </span>
<span class="bodytext">Salt and freshly ground black pepper<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: Arial;"><o:p> </o:p></span></p> <p class="MsoNormal"><span class="bodytext"><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Melt the butter in a saucepan, over medium-low heat. Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes. Add the broth, herbs, and bay leaf; cover and simmer over medium-low heat, about 2 hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy. <o:p></o:p></span></span></p> <p><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Put the measuring cup in the freezer to helps them separate.) <o:p></o:p></span></p> <p><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.) <o:p></o:p></span></p> <p><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Heat the fat over medium heat. Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt, and pepper. <o:p></o:p></span></p> <p><span style="font-size: 10pt; font-family: "Tempus Sans ITC";">Transfer gravy to a sauce boat and serve hot.<o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-4079014051838080922006-11-09T11:50:00.000-08:002006-11-09T11:52:38.027-08:00Dems win!<a href="http://story.news.yahoo.com/news?tmpl=story&u=/uclickcomics/20061109/cx_tt_uc/tt20061109"><img src="http://d.yimg.com/us.yimg.com/p/uc/20061109/stt061109.gif"></img></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-76108589311355566872006-11-06T16:33:00.000-08:002006-11-06T16:34:17.455-08:00How to Talk to a Climate SkepticA series by Coby Beck containing responses to the most common skeptical arguments on global warming. There are <a href="http://gristmill.grist.org/skeptics">four separate taxonomies</a>; arguments are divided by:
* Stages of Denial,
* Scientific Topics,
* Types of Argument, and
* Levels of Sophistication.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-13505135346954919512006-10-27T13:54:00.001-07:002006-10-27T13:54:54.408-07:00BindowsReally cool <a href="http://www.bindows.net/">AJAX library</a> for building rich clients.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-76340253220285989142006-10-25T10:41:00.000-07:002006-10-25T10:42:32.209-07:00What's so great about Switzerland?<a href="http://www.citymayors.com/features/quality_survey.html">The world's top cities offering the best quality of life</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-40164835585805345192006-10-24T16:40:00.000-07:002006-10-24T16:42:06.843-07:00Beer Belly<a href="http://www.secretbeerbelly.com"><img src="http://www.thebeerbelly.com/templates/59/images/banners/banner1.gif"></img></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-75384710640413666082006-10-24T13:11:00.000-07:002006-10-24T13:12:01.625-07:00QOTDRemoving the straw that broke the camel's back does not necessarily allow the camel to walk again.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-11993897304512984982006-10-23T11:36:00.000-07:002006-10-23T11:37:54.844-07:00Battle of the New Atheism"Most of these people call themselves agnostic, but they don't harbor much suspicion that God is real. They tell me they reject atheism not out of piety but out of politeness. As one said, "Atheism is like telling somebody, 'The very thing you hinge your life on, I totally dismiss.'" This is the type of statement she would never want to make.
This is the statement <a href="http://www.wired.com/news/wiredmag/1,71985-0.html">the New Atheists</a> believe must be made -- loudly, clearly and before it's too late. I continue to invite my friends for a nice, invigorating stroll down Logic Lane. For the most part, they just laugh and wave me on." <br>
From <a href="http://www.wired.com/news/wiredmag/0,71985-0.html?tw=rss.index">Wired</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-70631850500674541502006-10-16T11:49:00.000-07:002006-10-16T11:58:20.264-07:00GPU-based Sorting in PostgreSQL<a href="http://www.andrew.cmu.edu/user/ngm/15-823/project/Final.pdf">Implementing sorting</a> in GPU hardware for Postgres and <a href="http://gamma.cs.unc.edu/DB/">Fast Computation of Database Operations using Graphics Processors</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-84704128936978654602006-10-16T10:23:00.000-07:002006-10-16T10:24:56.108-07:00The Vegetable-Industrial ComplexIf bagged salad greens are vulnerable to bacterial contamination on such a scale, industry and government would very soon come looking for a technological fix; any day now, calls to irradiate the entire food supply will be on a great many official lips. From <a href="http://www.nytimes.com/2006/10/15/magazine/15wwln_lede.html?em&ex=1161144000&en=c4ffe94b98a16aa2&ei=5087%0A">The New York Times</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-53738363430862600532006-10-16T10:01:00.000-07:002006-10-16T10:03:58.720-07:00Computers, The Electric Brains<a href="http://blog.modernmechanix.com/2006/10/13/computers-the-electric-brains/"> <img width="188" height="256" src="http://blog.modernmechanix.com/mags/qf/c/WorldOfScience/1-1958/electric_brains/xlg_electric_brains_00.jpg"></img> </a>
<br>Note the middle finger!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-29891624982980147562006-10-13T10:16:00.000-07:002006-10-13T10:18:07.269-07:00The flying spaghetti monster<a href="http://www.salon.com/books/int/2006/10/13/dawkins/print.html">Richard Dawkins interview @ Salon</a><br>Now, suppose science does have limits. What is the value in giving the label "religion" to those limits? If you simply want to define religion as the bits outside of what science can explain, then we're not really arguing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1160176070309205462006-10-06T16:07:00.000-07:002006-10-06T16:07:50.406-07:00The 20 smartest companies to start now - September 1, 2006<a href="http://money.cnn.com/magazines/business2/business2_archive/2006/09/01/8384349/index.htm?source=yahoo_quote">The 20 smartest companies to start now - September 1, 2006</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1159994994385564722006-10-04T13:49:00.000-07:002006-10-04T13:49:54.500-07:00DVD Rewinder<a href="http://www.gizmodo.com/gadgets/gadgets/dvd-rewinder-yes-its-real-205286.php">D<img src="http://www.gizmodo.com/assets/resources/2006/10/dvdrewinderdevice.jpg"></img></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1159823323617985452006-10-02T14:08:00.000-07:002006-10-02T14:08:43.686-07:00Ben Sargent on Yahoo! News<a href="http://news.yahoo.com/news?tmpl=story&u=/uclickcomics/20060930/cx_bs_uc/bs20060930">Comics and Editorial Cartoons: Ben Sargent on Yahoo! News</a><img src="http://d.yimg.com/us.yimg.com/p/uc/20061001/sbs060930.gif"></img>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1159485705024090702006-09-28T16:21:00.000-07:002006-09-28T16:21:45.113-07:00Stevey's Blog Rants: Good Agile, Bad Agile<a href="http://steve-yegge.blogspot.com/2006/09/good-agile-bad-agile_27.html">Stevey's Blog Rants: Good Agile, Bad Agile</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1159254530660193062006-09-26T00:08:00.000-07:002006-09-26T00:08:50.676-07:006412 remote codes or reset remote? - Digital Forum<a href="http://www.digitalhome.ca/forum/showthread.php?s=428659967136dcdbb3b2ed5e6701b9f9&t=36689">6412 or 3412 remote codes or reset remote? - Digital Forum</a>: "I talked to shaw, they sent me this useful email and I just manualy programed the buttons
207 Fast Forward
243 Parental Lock
046 Record
237 B
115 G
177 M
242 Reserved 1
240 Browse
111 H
173 N
211 Reserved 2
114 C
048 Help (*)
034 O
238 Reserved 3
236 Cancel
113 I
211 Out Channel
208 Reserved 4
110 D
044 Info
210 P/F
204 Reserved 5
174 Day Minus
109 J
172 Page Down
209 Reverse
178 Day Plus
179 K
176 Page Up
241 A / Theme
112 E
175 L
205 Pause
108 F
239 List
081 PPV
CABLE CONVERTER.
018 0...............0
014 1...............1
016 2...............2
012 3...............3
019 4...............4
015 5...............5
017 6...............6
013 7...............7
146 8...............8
142 9...............9
147 CHANNEL DOWN....Channel Down
140 CHANNEL UP......Channel Up
047 DOWN............Down
080 CLEAR...........Exit
079 SURROUND........Fav Ch
050 PROGRAM.........Guide
076 RECALL..........Last Channel
049 LEFT............Left
206 MENU............Menu
082 ENTER...........Music
141 MUTE............Mute
144 POWER...........Power(CATV)
045 RIGHT...........Right
078 SELECT..........Select
083 TV/VCR..........Switch A/B
051 UP..............Up
145 VOLUME DOWN.....Volume Down
143 VOLUME UP.......Volume Up
DVR
178 Play
205 Pause
209 Rewind
207 Fast Forward
174 Stop
046 Record
173 Skip
179 Replay
175 DVR
210 PPV
208 OND
083 A/B
177 Live (DVR)
236 Swap (dual tuner DVR)
Simply substitute the code for the feature you would like to map with the code in the instructions for 30 second skip.
1) Press the 'Cable' button at the top of the remote to put it into Cable Box control mode.
2) Press and hold the 'Setup' button until the 'Cable' button blinks twice.
3) Type in the code 994. The 'Cable' button will blink twice
4) Press (do not hold) the 'Setup' button
5) Type in the code 00XXX (Where XXX is the code for the feature you want to map).
6) Press whatever button you want to map the skip function to.
__________________
Sony KDF55WF655
Motorola HD PVR 6412
bup bup bup im loving it"Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1159253647026972712006-09-25T23:54:00.000-07:002006-09-25T23:54:07.040-07:00Advanced Codes - Remote Homepage<a href="http://www.hifi-remote.com/cgi-bin2/ueic.cgi?cbl_0476">Advanced Codes - Remote Homepage</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1159252263118051382006-09-25T23:31:00.000-07:002006-09-25T23:31:03.120-07:00How to record via IEEE 1394 (Firewire) to Windows XP - AVS Forum<a href="http://www.avsforum.com/avs-vb/showthread.php?s=&threadid=403695">How to record via IEEE 1394 (Firewire) to Windows XP - AVS Forum</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1159252164593720762006-09-25T23:29:00.000-07:002006-09-25T23:29:24.700-07:00DCT6412 Firewire capture and HD/SD to DVD guide<a href="http://replayguide.sourceforge.net/dct6412/">DCT6412 Firewire capture and HD/SD to DVD guide</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1158854880467940732006-09-21T09:08:00.000-07:002006-09-21T09:08:00.536-07:00Best Pen Flipping Ever<a href="http://www.youtube.com/watch?v=ik1NDo24mG0">Pen flipping @ YouTube</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1156965897341969362006-08-30T12:24:00.000-07:002006-08-30T12:24:57.466-07:002 to 200 Watt CFL Light Bulbs<a href="http://www.1000bulbs.com/category.php?category=2086">2 to 200 Watt CFL</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5578278.post-1156364324744790322006-08-23T13:18:00.000-07:002006-08-23T13:18:45.340-07:00Salon.com Interviews Michael Shermer<a href="http://www.salon.com/books/int/2006/08/23/shermer/print.html">Salon.com Books | The joys of life without God</a>: "I believe in the indomitable human spirit and the amazing capacity we have for understanding the world; for love, joy and happiness. Science not only does not take away any of those things, it adds to the sum of human knowledge. When I look through my little telescope in my backyard at the planets, moon or Andromeda galaxy that is 2.9 million light-years away, I can enjoy the beauty of the night sky and appreciate it on an emotional level. Then I can think that the photons of light that are landing on my retina left 2.9 million years ago, when we were just barely bipedal hominids in Africa, and are just now arriving tonight. Boy, that's just awe-inspiring.
To me, that's what it means to be spiritual -- what makes your spine tingle. It's what gives you a sense of awe and wonder and transcendence. It doesn't matter to me if you call it God or the cosmos. We're all talking about the same thing, whether it's religious people or New Age spiritual people or Buddhists or scientists. We're all talking about having a sense of awe and wonder at something grander than ourselves.
"Unknownnoreply@blogger.com0