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This link recently saved by zecg on April 08, 2013
"I melt 2 big chunks of parafin in a large heavy Ball jar resting in a pot of boiling water. It's nice to commit this jar to the task because the parafin is a pain to fully remove from anything you want to use for cooking. Once the parafin melts I eyeball in some heavy chainsaw oil and graphite powder, and mix it. Then I lower the chain into the wax with some pliers so that it folds up on itself. I let it sit in there for just a little while and then rotate it if it's not completely covered so that the whole thing gets a good coating. Then I just pull it out and let it dry on a baking pan or something. Once I'm done I turn off the water and let the super-lube harden in the jar for later use. The chain will get crispy and a lot of it will flake off when you start bending it. But, the graphite and chainsaw oil have all entered the nooks and crannies. I have only used it on a single speed and I rode all one snowy winter without a squeak. [...] It's called gulf wax"
This link recently saved by zecg on February 19, 2013
This link recently saved by zecg on February 13, 2013
psutil is a module providing an interface for retrieving information on all running processes and system utilization (CPU, memory, disks, network, users) in a portable way by using Python, implementing many functionalities offered by command line tools such as: ps top df kill free lsof netstat ifconfig nice ionice iostat iotop uptime pidof tty who taskset pmap
This link recently saved by zecg on February 07, 2013
This link recently saved by zecg on January 28, 2013
This link recently saved by zecg on January 21, 2013
"Look for process in the state 'D' (uninterruptible sleep) or in the state 'Z' (defunct zombie). The following command will list processes in state 'D' or 'Z'. Note that if no processes are in state 'D' or 'Z' then this will still print the `ps` header, but nothing else.
ps Haxwwo stat,pid,ppid,user,wchan:25,command | grep -e "^STAT" -e "^D" -e "^Z"
This link recently saved by zecg on January 12, 2013
"In general optimum yeast temperature range is 16C – 30 C [60-85F]. Lower temperatures are difficult to handle and can lead to increased levels of S02, volatile acid and hydrogen sulphide and some bad smelling stuff. Additionally at low temperatures, the beginning kombucha ferment is very susceptible to pathogens and foreign or domestic yeasts that may attempt a takeover over the chosen yeasts that has yet to establish itself, or has gone dormant because of the cold allowing another species better suited to cold temperatures to take command.
Temperatures above 35C [95F] will usually stick [stop] most fermentation. At 41C [105F] most yeast begin to die off and at 140F yeast dies within a few minutes."
This link recently saved by zecg on January 06, 2013
"The first argument to compile() is the string of Python code to be compiled, which should be obvious. The second defines the “filename” of the piece of code (here, as is conventional, we use to indicate code attained from the interactive shell). The third is the type of compilation, which most often will be exec as you see here. The other choices for mode are eval, which is used for strings containing only a single expression, or single, in which the generated code object is expected to contain a single statement, whose return value is printed if it is not None (like in the interactive shell). [...] What if we want to interactively debug code (using pdb or a similar tool), or get helpful, readable tracebacks from exceptions?
It turns out, code objects support this as well. As we’ve already seen, code objects indicate from which file they were generated, and this will obviously help in looking up source code; they also indicate the line number on which the source code begins"
This link recently saved by zecg on November 17, 2012
"You mentioned a great deal of possible natural sources for yogurt cultures, some of which, like ant eggs, I was not keen on trying. However, you did mention that in India chili-pepper stems may be used as a source for yogurt cultures. This was something I was willing to try. So, I bought a package of red chili peppers from the store. I heated one liter of whole milk to 180F, and let it cool gradually to 110F (I let it cool slowly, over 2-3 hours). I briefly rinsed the chili peppers, and cut the stems off a dozen. I place the stems in a container, and added the milk. I placed that in my yogurt incubator. After 10 hours, nothing had happened. I decided to let it continue fermenting. After about 13 hours, the magic happened, and the milk had gelled! In fact, it had over-fermented a bit, and split. I had a layer of whey at the bottom, on top of which floated a very thick curd. I cooled it in the fridge, and it tasted like spicy, chili-flavored yogurt."