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For many years, I've had a NAS located in a strange, hidden, space in a wall of my house. Unfortunately, the NAS software worked with Win 7 and before, which is quite out of date. There wasn't much on there, though there are a few things that would be of some slight interest to me. It clearly didn't matter much, as I haven't dealt with it in many years.
Yesterday, I tried to upgrade my main computer. In doing so, I eventually concluded that the power switch on the case had taken that opportunity to fail. I considered just buying another case, but I have so many lying around. After considering, I realized that the Win 7 computer I had by the treadmill, used the same case as the main computer, except that the power switch worked. However, that was the only Win 7 system I had left, so it was the only one that could connect to the NAS.
Therefore, I tried to connect to the NAS....it was password protected, and by now, I haven't the faintest idea what the password is, nor even the user name.
After thinking it over for a bit, I realized that I simply wouldn't be able to figure out that password. It has likely been over a decade since I used any part of that system.
Therefore, I gave up and used the case for the upgraded system. It worked, and I'm writing this on the new system, so the issue really was the switch. I knew it was acting weird, I didn't realize it was failing.
So, now I have a NAS that has stuff I haven't looked at in over a decade, and which I can't currently get into. However, it's just a block of older style drives in a RAID array. I think that I should be able to take one of them out, put it into some other device, and get the contents off of it.
And if not...well, I haven't used it in so long that I'm not sure what is even on there.
Had a strange one today. My internet was soooo slow. Tested it and it was @ .3Mbps, usually runs @ 50. Was like that all day until @ 5pm then it was back to normal. I've had the internet go out many times but never run that slow.
Still faster than dial up :bigyello:
You didn't test often enough. What you should have done is one test per minute until the speed improved, even if that didn't happen until 5 PM, as you say.
Why???Quote:
Originally Posted by Shaggy Hiker
Mais why not?
Yeah, why not?
MORE DATA! I think I can't post in JUST caps, so I'll add this in.
Mindlessly testing, over and over and over...
Are you serious?
Woah, the forum automatically converted my all caps to what you see above.
My backspace key wasn't working, but now it seems to be...though the space bar is acting strange.
Yeah, no shouting in the forum.
How are people gonna know I'm an angry bitter old man if I can't shout????
Old man yelling at cloud.
Some people manage it.
Some don't
Some contemplate it.
Case
Just testing. Case works here too.
It looks like I've... cracked the case.
I'm not sure what you mean, in this case.
Was case case sensitive or was case case insensitive?
Or were you just casing this joint with that post?
The case was proper case, which would suggest that my case has been an improper case.
Or at least, one could make such a case.
Just in case.
I don't know how to replicate Zvoni's problem.
It's just odd that he gets it, apparently Steve does too, but I don't.
I don't either. I tried what variants came to mind. All worked.
I have seen something like this with a Microsoft product before, but it would be a serious stretch to say that this is more than vaguely similar.
I knew it!!!
Attachment 195431
Where's the kaboom? There was supposed to be an Earth shattering kaboom.
I planted some grapes and muscadines yesterday. We had wild muscadines growing up, but this is my first attempt at growing either purposefully.
That's planning long term. New plants take @ 3 years to produce.
Interesting time of year to plant. It's close to winter here and not much planted now. But I guess you don't get much freezing weather in La.
Yeah, I read on LSU's ag website that it's actually preferable to plant them during the fall because we typically won't get such a hard cold.
Last year was certainly an outlier though.
I had seen a couple of different ways to grow them, but my plan is to have two large pots, one with grape and the other with muscadine. They will be about 4' apart from each other but train them to grow in an arch towards one another. Once they connect, I plan on building an arched trellis with 1x1's running perpendicular to the arches. This will allow them to produce without getting too large and probably a bit easier to pick too.
Attachment 195432
This was ChatGPT's attempt at creating an image based on my description. It's very close to what I'm wanting to do, only there won't be as many 1x1s between the arches and the arches themselves will be secured to the outer sides of each pot.
It probably won't be that high too, I imagine it'd probably only be about 3-3.5 feet tall.
My son caught some redfish and wanted me to fry them, but I held some out to blacken because it should be a sin to fry such a nice fish. He tried the blackened red fish and his reaction was just "meh". I think I'm obligated to disown him.
The older kids get the more they disagree with their parents. lol
That starts diminishing in their twenties.
btw - Isn't blackening frying, just much hotter and faster.
You could blacken an old boot and it would still taste pretty good.
Tough to chew though.
Shouldn't fillet the sole, just stick with the tongue.
I see Shaggy is back.
No, frying is covering the fish in seasoned flour or corn meal over some type of adhesive, mainly an egg wash or mustard and then dropping it in hot oil. When it hits the oil, it wants to start release its retained water, but the coating prevents it from releasing, which essentially steams the fish while making the coating crispy.Quote:
Originally Posted by wes4dbt
With blackening, there isn't any coating, and you typically go season heavy. Personally, I use Paul Prudhomme's blackening blend, but if I don't have it then just some Tony's, onion powder, thyme, oregano, and super fine black pepper. But with blackening, it's all about getting a cast iron ridiculously hot and cooking them for a couple of minutes. I cheated last night though and used my Blackstone flat grill. Before I had the Blackstone, I used a cast iron, but it would smoke up the house like crazy. The Blackstone doesn't get as hot, but it still came out really good.
Hmmm, I guess I've been blackening my steaks all this time and not frying them. lol
I just looked it up and it would be more accurate to say that blackening is a specific technique of pan frying. And it would also be more accurate for me to say "deep frying" in my post before.
Frying or deep frying if done right works for me.
But now that I think about it, I really do blacken a lot of my steaks. I like my steak on the rare side so I'll crank the temp up and just cook them a couple of minutes on each side. I just don't use much seasoning, to me, a good beef steak doesn't need it.
Yeah, I blacken my steaks most of the time too. I like them on the rarer side of medium rare. But I load mine up with super coarse salt and pepper.
Occasionally though I'll do a reverse sear and leave it on the grill with very little coals for about an hour, take it off, then get some smoking hot coals close to the grates, and put them back on for like >5 minutes. That's really good, it just takes a long time and most nights I'm getting home and its quicker to just cook them on the cast iron.
That's funny. I guess I don't consider salt and pepper a seasoning. More of an essential. :)Quote:
But I load mine up with super coarse salt and pepper.
If you saw how much I put on, you'd probably change your mind.
I saw a good quote, recently:
For a fish to taste it's best, it must have swum three times: once in water, once in butter, and finally in wine.
Unfortunately, I really like sushi. Those fish only swim once.