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 188.8.131.52765. 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
This is a nice recipe, slightly adapted from Fuchsia Dunlop's Revolutionary Chinese Cookbook. Easy to make at short notice, especially if you have a bag of frozen raw shrimp in the freezer. The "chili bean paste" is also known as toban djan. You can use mirin or dry sherry instead of Shaoxing wine.
Fragrant—and—hot Tiger Prawns (xiang la xia)
1 lb. tiger prawns or jumbo shrimp, thawed if frozen
1 tsp. salt
1 tbsp. Shaoxing wine
1 tsp. finely chopped fresh
Updated August 13th, 2014 at 06:57 PM by Theophylact
A QNAP NAS (TS-212) was purchased for the charity I work with to remotely backup their data in case of an emergency from a Windows box. I have a QNAP at home and remember reading that it supports rsync which is perfect for a free backup solution. I found delta copy and decided to give it a try and boy was this a pain in the ass to get working but here is how I got it going.
First enable rsync on the QNAP device: Application > backup station > backup server > rsync server
The recipe is from a Baltimore restaurant, the Chesapeake, that's been out of business for years. It was printed in Gourmet, now also extinct, in 1981. But it lives on as long as we pass it on.
As with all good crab cakes, the higher the ratio of crab meat to binder and filler, the better. And of course the better the crab meat, the better the crab cake. Backfin will do, lump is better, jumbo lump the best. Handle the cakes as little as possible; just enough that they don't quite