Here's a good cold- or hot-weather soup that uses only ingredients you probably already have: Canned tomatoes, canned garbanzos (chickpeas), canned chicken stock, olive oil, garlic, dried rosemary (fresh is better, but what the hell). We always have frozen chicken stock on hand, but as the recipe suggests, you can use a chicken bouillon cube, or Better Than Bouillon, or canned College Inn Chicken Broth. Doesn't take long either; if you're using canned chickpeas rather than dried, the whole thing
Free 7 day trial? Why wouldn't someone check this out?
Ive used these videos to complete my Cisco CCNP, AWS Certified Solutions Architect - Associate, and my Microsoft MCSA 2003 back in the day. I am currently using them again for my CCNP renewal certification, python, and learning Juniper.
Great for anyone wanting to learn about new technology!
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Let's work on the realization that a software defined receiver utilizing sound card sampling presents its I/Q data as a waveform. Now let's say we process the waveform being sampled by the soundcard and passed to the SDR application.
Unfiltered I/Q data being passed to the SDR application at ~S8 noise level:
Enabling waveform processing of the I/Q data:
VPN configuration is really simple on this device, you can setup a simple local user on the router to allow a VPN connection just by following the link below
However this means another username and password a user has to remember so lets make it easier for them to use their AD username and password to log into the VPN. (This is what I had to do to get this working in my environment, ymmv)
Virtualization is great for those who want to learn new operating systems, working on certifications, testing out group policies, testing updates/patches, testing software on newer operating systems to name a few. Between all the Linux distros out there and Windows evaluations (yes windows lets you try and operating system for 180 days) unless you have some super old computer, no one has any reason to not try out new things.
This is just a quick rundown on what options are available
Installing SOPHOS UTM on this mini pc I just bought and I ran into an error while installing the OS. The error was:
Install.tar could not be found.
After searching around, supposedly this has something to do with trying to install from a USB drive and the installation process unmounting the usb drive.
I found this thread about the same issue
So I bite the bullet and purchase this device since my little netgate pfsense firewall wasnt cutting it any more performance wise.
I was really reluctant to purchase this thing mainly because there is absolutely no information about the hardware such as motherboard, network cards, and how much ram it came with. Well
I am working on an environment where I have 4 Dell R610 servers and a Lenovo/EMC StorCenter px12-350r running software version 18.104.22.168765. All 4 Dell servers have Vmware ESXi 5.1 1483097 installed. I spent most of this past Friday updates all 4 Dell servers to the latest bios/firmware updates (something that is kind of a pain in the ass since I am running ESXi as my operating system. Anyways, the Lenovo Storcenter has about 5 TB of space on it we want to use to present to all 4 Dell servers
I used the corned beef (uncooked) from the previous recipe, and treated it with this adaptation from the Artisan Jewish Deli at Home:
4-5 lb of corned beef (from previous recipe)
1/4 cup ground coriander
2 Tbsp freshly ground black pepper
2 Tbsp smoked paprika (the Spanish pimenton is good)
Dry off the surface of the corned beef with paper towels. Evenly rub the mixture on both sides. Preheat the oven to 300 degrees. Place the brisket in a pan, and tightly cover
This is an adaptation of a recipe from Claudia Roden's The Book of Jewish Food. I use a vacuum-sealer rather than a ceramic crock, as it takes less space in the fridge.
4 1/2 - 5 pounds of beef brisket, preferably flat-cut
2-4 cloves garlic, chopped finely or pressed in a garlic press
3 tsp mixed pickling spice (McCormick's is fine)
2 crumbled bay leaves
1 tsp crushed black peppercorns
1/3 cup Demerara sugar (brown would work fine)
3/4 cup coarse salt (this