Catch up on stories from the past week (and beyond) at the Slashdot story archive


Forgot your password?
Note: You can take 10% off all Slashdot Deals with coupon code "slashdot10off." ×

Comment Lost city in Australia (Score 3, Funny) 61

If you draw a line from Honduras through the rumored location of Atlantis in the middle of the Atlantic Ocean and then through the Congo where the lost city of Zinj is, it points directly to northern Australia, so there has to be another lost city there. Get your machetes out Australians and start looking!

Comment Wait for HDR (Score 4, Interesting) 330

Don't buy one now. High-dynamic-range television is coming, and a consortium of TV suppliers was announced at COMDEX recently. They will work together on coming up with a single standard for HDR. Netflix has also promised to deliver HDR content by year's end. It would be silly to buy a 4K panel that can only process rec-709 now when HDR is right around the corner.


FDA Wants To Release Millions of Genetically Modified Mosquitoes In Florida 265

MikeChino writes In an attempt to curb outbreaks of two devastating tropical diseases in the Florida Keys, the FDA is proposing the release of millions of genetically modified mosquitoes into the area. Scientists have bred male mosquitoes with virus gene fragments, so when they mate with the females that bite and spread illness, their offspring will die. This can reduce the mosquito population dramatically, halting the spread of diseases like dengue fever.

Comment Re:the good old days... (Score 4, Interesting) 784

We lived on a mountain in Virginia. When I was in second grade the neighbor kid and I would go hiking up the mountain, following streams and looking for waterfalls. I remember one waterfall we found, probably 70 feet high. We found a way to climb up the sides, got to the top, and found these big boulders. We'd roll the boulders off the top of the fall and listen to them crack on the rocks far below. We'd be out doing that all day long.
Later we moved to a lake and I would just disappear for the day exploring the surrounding are. This was life in the country.

Comment Gotten out of hand (Score 1) 78

I recently got two take-down requests for two videos I put up on YouTube. They were both trade-show demo reel videos that I helped produce showing post-produced results in television shows and movies from software I wrote. These videos were 20 years old, but I thought it would be good to preserve them.

Paramount wanted one taken down for a 2-second clip from a Paramount movie. Someone else wanted the other taken down because I guess they owned the copyright on the music we had bought to accompany the video.

One could argue that putting these videos up was entirely fair use but I didn't argue at all and just yanked them. Not worth it.

Comment Re:one of a kind (Score 1) 641

C++ doesn't "simply have too much overhead". Most C++ features compile down to the equivalent, or faster (sometimes much faster), C code. C++ being "slow" or having "overhead" is a common misconception, and quite possibly the worst argument against using C++.

Honestly, pretty much all of the "real" arguments I've seen against using C++ boil down to either "I don't understand it" or "I don't like it" or "why would anyone need anything other than JavaScript?". These are hardly faults of C++.

Comment Re:Conventional roasted but want to do a smoked on (Score 1) 189

I smoked one this year - and it was fantastic! I have a Kamado Kooker Char-Griller (poor man's version of the Big Green Egg). Been smoking pork all summer so I figured I'd give it a shot.

I loaded it up with plenty of big chunks of good wood charcoal, with several layers of wet and dry apple wood. Started it up and then smoked my oysters for the oyster stuffing while it got to temp. By the time it hit 200 the oysters were "done" (cooked but still very tender and quite smoky) and I took them off. I had dry brined the bird the night before and then sprayed olive oil on it and sprinkled salt+pepper. Stuffed it with onions and apples to fill up the cavity. I also mixed up a butter seasoning solution and injected it with a baster under the skin. I think this step is crucial to getting a moist result.

Was going to stand it upright but it wouldn't fit that way so I laid it on a baking stone instead. Sealed it up, got the temp up to about 350 (20 pound bird) and let it smoke. I checked it at about 2 hours and it the skin was dark and crispy so I tended it. In about 4 hours the probe was reading 160. Then I glazed it with a red pepper jelly and let it get up to 170 and then took it off. Let it rest on the counter for an hour and when we cut into it it was still hot and wonderfully moist. The smoke permeated every piece.

I highly recommend trying it, if you have the means!

Byte your tongue.