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Comment: But what is the future of SMS? (Score 1) 40

by jtara (#47919633) Attached to: Browser To Facilitate Text Browsing In Emergencies

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?

Comment: Through interconnect or re-program a radio (Score 1) 151

by jtara (#47601993) Attached to: Planes Can Be Hacked Via Inflight Wi-fi, Says Researcher

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.

Comment: Ironic product name hurts Amazon rain forrest... (Score 1) 288

by jtara (#47544007) Attached to: Greenpeace: Amazon Fire Burns More Coal and Gas Than It Should

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"

Comment: Re:the real question is... (Score 3, Interesting) 228

by jtara (#47365891) Attached to: Nathan Myhrvold's Recipe For a Better Oven

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.

Comment: Re:Utter drivel (Score 1) 228

by jtara (#47364835) Attached to: Nathan Myhrvold's Recipe For a Better Oven

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':

- Chipoltle (barbacoa, carnitas)
- Panera (steaks, turkey, salmon)

At the higher end, this list is nothing to sneeze at!

Myrhvold has set-out to change how we cook. Apparently, one appliance at a time.

Comment: Re:the real question is... (Score 3, Informative) 228

by jtara (#47364743) Attached to: Nathan Myhrvold's Recipe For a Better Oven

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.)

Comment: Overkill (Score 1) 176

by jtara (#47327031) Attached to: Ask Slashdot: Is It Feasible To Revive an Old Linux PC Setup?

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.

What the large print giveth, the small print taketh away.