Monthly Archives: February 2008

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Older Posts

Physical to Virtual (P2V) Guide Using System Center Virtual Machine Manager 2012 SP1

Aside March 26, 2013 Mike Leave a comment

This guide demonstrates how to virtualize a physical machine running Windows. It requires a VMM server managing at least one Hyper-V host available for placement. The physical machine must be connected to the same network as the Hyper-V host and the VMM server for successful conversion. Additionally, local or domain administrative credentials are required. The process is initiated from the VMM console and is completed using the wizard. Powershell script included.

Continue reading Physical to Virtual (P2V) Guide Using System Center Virtual Machine Manager 2012 SP1 →

P2V system center virtualization

Audio and Music, Technology

Accessing American Media Streaming Services Abroad

Aside October 1, 2012 Mike Leave a comment

There are several popular media streaming services that are only accessible in the United States- Pandora, Hulu, Spotify, and a great deal of Netflix content. This media is basically barred due to copyright issues, so, those of us who enjoy consuming american content but don’t live there are inherently out of luck. Were not totally out of luck though – there are several ways to circumvent this issue.

Please note that I am not entirely sure the legality of doing this, so please consider the information as theoretical only. Continue reading Accessing American Media Streaming Services Abroad →

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Technology

New Server – VPS

Aside September 25, 2012 Mike Leave a comment

Today, I moved the blog to my new VPS. I decided last week to take the plunge – a hard decision as I have never owned (rented?) a VPS before and I wasn’t really sure what to get. It came down to price for me; to get the best ‘value’ for my money. Looking at the $12-20 per year market, on average, gave around 128MB RAM (256 burstable), ~10-20GB disk space, and 10-100MB metered connections. Continue reading New Server – VPS →

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Food

Cooking with an Italiennium: Pasta al forno con animale

Aside April 29, 2019 Mike Leave a comment

A recipe.

Why? Because my Nonna doesn’t cook anymore and my parents don’t understand the internet. So, I decided to take what I learned on Sundays and make it my own/bring it into the 21st (but pre-millennial) century.

The ingredients.

~1 can diced tomato
Favorite pasta sauce (store bought or home made)
~1 pound ricotta cheese
a few pounds of assorted cheeses (mozzarella, and similar)
as much hard cheese as you can afford (parmasean, reggiano, asiago, or similar – to taste)
a lot of ground animal meats (beef, veal, and similar)
(Spicy) Italian sausages
Cubed stewing meats (optional)
Eggs (optional)
1-2 pounds elicodali, rigatoni, pennoni, or other large cylindrical pasta
olives/sundried tomato (optional – to taste)
oil/spices to taste (black pepper, various “Italian” herbs)
onion/garlic/zucchini or similar vegetable (optional – to taste)

The scientific method (the recipe).

In a very large saucepan or stock pot, heat oil and lightly brown and spice onion/garlic/zucchini, ground meats, sausage, and cubed meats, optionally draining excess water/fats if not lean.
Add favorite pasta sauce and diced tomato (and optionally eggs, olives/sundried tomato), simmering for many hours uncovered until the cubed meat is tender and sauce is cooked down to optimal flavor and texture.
Remove sausages and cut into ~1 inch slices, adding back into sauce.
Preheat oven to ~400F and begin boiling water.
While waiting for the oven to preheat and water to boil, grate all but the hard cheese into a multi-cheese blend.
Lightly salt boiling water (or heavily if you are not using olives), adding chosen pasta.
Add ricotta cheese to the sauce mix and stir until the chunks are at a desired size, distributed evenly throughout, you may turn off the heat at this time.
Coat a very large/deep ‘metal oval oven roaster’ or casserole dish with some oil to prevent pasta from sticking to the sides.

IMPORTANT: Deliberately undercook pasta, draining before it has reached al dente, you will need to work quickly to perform the next step so that the pasta does not dry out/stick. Optionally, you could drain approximately 1/n of the pasta at a time (where n is equal to the number of layers of alternating pasta/cheese/sauce you choose dependent on how deep your oven container is) 2-4 is an acceptable range for n.

For each layer n:
Distribute 1/n pasta in container, covering with approximately 1/n of the sauce mixture, followed by approximately 1/(n+1) of the multi-cheese blend, then grate a small amount of hard cheeses for additional flavor. Ensure the pasta is fully covered with sauce. Repeat for the remaining layers.

Add the remaining ~1/n cheese so that there is approximately double the amount of cheese on the top compared to each of the layers, then grate some more of the remaining hard cheese before placing uncovered in the oven.

Bake for at least 20 minutes, until cheese begins to brown, optionally changing to broil during the last few minutes of cooking.

Remove from oven and use a metal serving utensil to cut through the layers without disturbing the baked cheese and serve. This dish can be very flavorful (see salty) so you may want to serve with only a small amount of fresh ground pepper and additional grated hard cheese.

Serves many meat lovers.

food meat pasta

Lifestyle, Technology

Device Power Consumption List

Aside November 25, 2012 Mike 2 Comments

Electricity is expensive! Currently the cost per kWh is around 7.4 cents. Don’t be fooled, you still pay a delivery charge and other fees, tax and sometimes even retail fees. This brings the actual cost somewhere around 15-20 cents per kWh.

Continue reading Device Power Consumption List →

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