• 4 RISCy business was was weather was

    From MICHAEL LOO@1:123/140 to SEAN DENNIS on Monday, September 23, 2019 13:15:52
    P.P.S. The intermediate state is achieved, with Internet and a connection between the phone and the printer.
    Email me with the make and model of the printer. I can get you the self-installing drivers. You just copy them to a USB stick and run the drivers from her computer.

    Will do, if she hasn't figured it out; I'll have to ask her.

    And I hear Stephen had one of these crap out on him. How
    does that happen, if there are no moving parts?
    It depends on a lot of things. The price point of the drive can signal whether or not it's a high quality drive though these days, nearly all
    of the memory used comes from one or two Japanese companies so it's six
    in one hand and half-dozen the other. SSDs of all types are more

    That sounds like a weakness in our system. If we are dependent
    on a technology, we should at least have the capability of
    manufacturing if our supply is somehow cut off.

    sensitive to heat than mechanical drives. There's many things that can cause a premature drive failure.

    Sensitive to ambient heat or computer-generated?

    I was thinking if the instruction sets could get
    translated using some kind of table, someone might make
    such a simulator. Question - why aren't all instruction
    sets the same or at least backward compatible?
    Without going too deep, it depends on the actual designed use of the processor. A RPi's processor is an ARM (the company that makes it) chip
    and it uses RISC or Reduced Instruction Set Computer.
    A good definition from:
    https://search400.techtarget.com/definition/RISC

    Interesting, so why wasn't the RISC set just a proper subset
    of the CISC set?

    It also makes clear why small computers like the RPi and its ilk are popular. I own three RPis though they are not in use right now.

    Yes. Swisher has a number of these working on problems;
    I think my original scenario was, why doesn't someone
    pretend to be using your extra processing power for
    doing good but instead having you help, say, hack the
    Federal Reserve?

    I am all in favor of cultural sensitivity, but I'm also in
    favor of a sense of humor and not taking things too seriously.
    And as Andrew Yang noted, comedy should be judged differently,
    up to a point at least.
    If you can't make fun of yourself you can't make fun of anyone else. Without straying too far into political opinion or waxing poetic, I
    think we, as a society, take ourselves way too seriously these days and
    it's hurting us.

    I agree, and those who have weighed in on the subject
    here seem to agree.

    I can't frittata my life away like that.
    Eggsactly.
    We should be quiched out of the echo for these puns.
    I have to be careful as I don't want my message to get scrambled along
    the way and take any heat for it. You know, out of the frying pan and
    into the fire.

    I'm surprised one of the Ruths hasn't poached this idea by
    now. Maybe by fried day.

    Fried Daylily Flowers with Ricotta
    categories: Italian, fusion, vegetarian, starter
    yield: 12

    1 c whole milk ricotta, drained
    1 lg egg
    1/2 c fresh chives, thinly sliced
    1/4 c grated Parmesan
    1/4 ts freshly grated nutmeg
    s, p
    12 daylily flowers, stamens removed
    1 lb fresh tomatoes, roughly chopped
    5 fl EVOO
    8 leaves basil, chiffonade
    1 ts Salt

    Place the cheese in a strainer over a bowl in the
    refrigerator. Drain for at least 30 min.

    In a medium bowl, combine the ricotta, egg, chives,
    Parmesan, nutmeg, salt and pepper to taste. Using a
    teaspoon, stuff each daylily blossom with 1 1/2 ts
    of filling and set aside.

    In a medium bowl, toss the diced tomatoes with 2 Tb
    olive oil, basil, salt and pepper.

    In a skillet, heat the remaining 1/2 c olive oil
    over high heat until just smoking. Carefully place
    2 or 3 flowers at a time into the pan and cook until
    golden brown on both sides. Be careful, the oil may
    splatter. Sprinkle lightly with salt.

    Serve the fried blossoms topped with the tomatoes.

    after Nick Verna
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