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Baitcon, part 3: Ice cream [Jul. 7th, 2009|02:02 pm]
Yes, the point of Baitcon is friends, fun, and ice cream. I try to do my part, mostly by being one of the liquid nitrogen geeks pouring, stirring, and generally dealing with the really cold stuff.
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Baitcon part 2: pulling a fire out of a wet forest . . . [Jul. 6th, 2009|08:33 pm]
One reason I brought the aforementioned backpack fire extinguisher (the hand-pumped water filled kind) along was that I had volunteered to be the resident fire marshal type for the duration.
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Baitcon Report part one: Power corrupts, but . . . [Jul. 6th, 2009|07:54 pm]
First off, for me, it was a great Baitcon. Many thanks to everyone who made it happen, even if it was only by attending.

I went up on Thursday morning bringing the usual camping gear, plus a white-gas stove, a backpack fire extinguisher, and a generator. One of these three pieces of equipment was not used during the weekend, but it was a close thing.
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setting date for Casting party 07/18/2009 [May. 19th, 2009|12:47 pm]
There was a request on the local machinists list to have another casting party, so I'm feeling out dates. My schedule is pretty full until mid-July, so I'm thinking July 18th. There will probably be at least one "setup/cleanup" weekend before that, let me know if you're interested in helping out.

--doug
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Smoked pork [May. 17th, 2009|07:13 pm]
Pulled Pork Perfection again. I like my smoked meats, well, smokier than most, but 10 lbs of pork shoulder was rubbed down with a secret blend of herbs and spices, then smoked for 18 hours over cherry. I rigged up some adjustments to better control the intake and output chokes, which seem to have made a difference.

The meat is very pink, which is good, and has a strong smokiness, which I like. I was able, through a slow heat ramp up, to melt off/out most of the fat, and long, slow cooking has the meat just about falling apart, while still having enough body to have a great mouthfeel. The spices are not overly strong, while being strong enough to have permeated the meat with some very nice flavors.

Most of it is in the freezer, but the first sandwich was very, very good. As are the pieces that on the cuttingboard. And the ones I'm snitching from the fridge . . .
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tensegrity experement [Mar. 8th, 2009|11:01 pm]
A couple of weekends ago, I went for a visit to the Smithsonian. After once again noting forlornly that the old Arts and Industries building is still closed for renovations, I went wandering through Freer and Sackler, looking for inspiration.

Sadly, enough of the museums were under renovation that there was little to find. Having abandoned the arts of the East and the ancient past, I wandered up Constitution to the Hirshhorn.

The middle third of the place was being set up for a new exhibit, but on the top floor I found myself washed up by the crowd of mostly children and bored parents watching a video loop of a number of improbable actions resulting in a simple objective to an area overlooking the tensegrity tower in the courtyard. Needle Tower by Kenneth Sneson.

Now, years ago I bought myself a toy, one that allowed you to easily build structures using tensegrity. It's called Tensegritoy, It came with enough tension and compression bits (dowels with elastic cords, basically) to make a few simple polyhedra, but nothing complex. I dragged it out after my visit to the museum, and made a tetrahedron and an octahedron, but then ran out of sticks. It only comes with 30, and over the years I've lost 3. So, I needed moor.

I checked online, but the manufacturer has gone out of business, and they're basically not available except in occasional partial-kits on ebay. No worries, they're simple enough, just need some dowels, something for end caps, and some elastic cords.

Then I got to thinking. This is usually a sign of immanent danger. PVC pipe is damn cheap, endcaps are easy to come by one aisle over, bungees and cord are cheap and easy to get in bulk.

So, today, I went and got 4 ten foot pvc pipes, cheapest they had for the prototyping, 24 end caps, twelve sixteen inch bungee cords, and a tool.

I've wanted this tool since I learned they existed. I mean, who wouldn't want a laser-guided miter saw? I've been using a hand saw and miter block for ages, and it just doesn't scale for larger projects, and is a pain to get everything clamped down and so on. And, well, it was on sale.

Once I got home, I set up the saw, cut each pipe into 3 3'4" lengths, then cut a slit at each end about one inch deep. Using some spare cord I had lying around, I made 24 bits of string with a bowline on one end and a barrel knot in the other, with an overall length of about 6".

I put on each of the twelve pipes first one of the strings, set with the barrel knot caught in the slot, then to the string I attached a bungee cord, then another string, pulling tension onto the line to streach it so the other knot would catch in the slot.

This is enough to make an octahedron, so I started assembly and ran into a couple of hitches. First, the slots were too shallow, so there wasn't enough room for all the cords and still have enough room for the caps. Secondly, on those couple of rods I had experementally cut deeper it was clear that the caps wouldn't stay on anyway, not enough friction.

So, I took everything apart and set up a jig to cut a slot 2" deep. I have also put a coat of contact cement on the inside of each endcap -- once thoroughly dry, they shouldn't be sticky or tacky, but should offer enough friction to keep the end caps on.

If I can make an octahedron work then there's some more complex polyhedrons I'd like to try.
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oops [Mar. 7th, 2009|07:33 pm]
Well, I've been pretty busy with work stuff for the last couple of weeks. I left my macbook sitting on the dining room table. It's one of my prize posessions, solid walnut that I've refinished. Sadly, the heat from the laptop has caused two board joints to partially separate.

They're still joined at both ends, so I'm hopeful that this can self-heal. I removed the laptop and let the table cool down, but the gaps are still there. Now I have a slightly damp cloth on it, where it won't show it if water-stains. I hope the re-hydration will be enough to get the gaps to seal -- I've seen worse gaps fill in with just a little humidity and some patience.

If worse comes to worse, I'll re-glue them and clamp. The table is too nice to just let fall apart.

--doug
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An odd find. [Feb. 27th, 2009|07:36 am]
While rooting about around the basement, I came across my old boy scouting stuff. Stuck underneath the eagle scout medal case was a small white envelope I didn't remember. So I opened it.

It was the "congratulations" letter from the president of the US. Signed, I assume mechanically, by old Ronnie Raygun himself.

Now, I knew I had this, having opened it once when it arrived and, even then not being a republican fan, stuffed it in a drawer and forgot about it. I just had forgotten it completely, and hadn't looked in that box for years.

What does one do with such a thing? for now, back in the box.
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TechShop [Feb. 20th, 2009|08:50 pm]
Does anyone who reads this blog actually use TechShop? As in, you are a member and actually are at the site on at least an occasional basis? If so, can I ask a few questions?

Just comment below.

Thanks.
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maintenance schedule [Feb. 18th, 2009|04:05 pm]
tonight, 3am - 5am (PHX)
2/24, 4am - 8am LAX
2/25, 4am - 8am SFO/PAO
2/26, 4am - 8am SJC
2/27, 4am - 8am SJC
3/3, 1am - 5am, ORD, DFW
3/4, midnight - 5am ATL, IAH, BOS, PHL
3/5, midnight - 4am, IAD
3/10, 7pm - 11pm AMS
3/11, 8pm - midnight, LHR

fortunately, I have no life.
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pressed duck [Feb. 14th, 2009|05:16 pm]
Hmm. I've been eyeing a lard press at a local hardware store for rendering fat and small batches of apple cider. Now, I just watched someone make pressed duck, which looks very yummy. Then they mention to expect to pay up to a thousand dollars for such a meal.

Suddenly, a $60 lard press looks very economical.
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In the last 48 hours . . . [Feb. 12th, 2009|10:41 pm]
In the last 48 hours, I have:
*discover my cell phone is dead right at the start of a maintenance where having 2 phone lines would be really handy.
*migrate 3 customers, 6 sonet circuits, twelve GigE circuits, and a half dozen peers onto new equipment.
*Perform the first field trial of the switch memory upgrade process on two switches, with our best and most experienced field engineer acting as remote hands. Both switches fail and require intervention to recover using the standard process. What was claimed to take 5 minutes, and proven in the lab to take ten, took over half an hour in the field.
*Troubleshoot the ten percent or so of customers who, as always, failed to recover after the maintenance.
*drag my tired ass into work, arrange for a replacement cell, organize and coordinate everything for the night's maintenance, all while dealing with escalations every 9 minutes.
*Realize at that I'm going to need an additional field engineer due to mission creep and the spectacular failure of the last night's test. This finally is arranged at 9pm.
*upgrade memory using remote hands for eleven switches.
*troubleshoot the four switches that fail during the upgrade process
*regenerate and restore configs from scratch on one of said switches using the oob.
*on another of those switches, the out of band management connection went first to another switch, then back through the failed switch before hitting the network. So, when the switch failed, so did it's out of band access. So, I also spent several hours talking the field engineer through the whole configuration from scratch and then the troubleshooting processes until I can get into the switch.
*Re-do most of the configuration to get most the customers back up.
*Troubleshoot the ten percent or so of customers who, as always, failed to recover after the maintenance.
*Try, and fail to nap.
*Come back to work for just a few hours to pick up the new cell phone (blackberry 8330).
*Discover I'm the only sr. engineer in the house, and my boss is out of the office, so immediately get hit with escalations, questions, and calls.
*Watch half the backbone melt down when a single fiber cut destroys the other half.
*Nervously resist the urge to interfere while the new router load balancing does, eventually, figure out how to shoehorn a hundred gigs of traffic into 95 gigs of capacity, somehow, without significant packet loss. (Hint: traffic doesn't have to take an optimal path, it just has to get there, maybe through Phoenix on its way from seattle to chicago)
*Discover that one of the upgraded switches has lost access to half its memory, rendering the upgrade useless and requiring another maintenance window to fix.
*deal with another switch as it goes tits up, forcing it over to the backup supervisor card. Arrange for FE to go out, attempt to reseat card, and when that doesn't work, move the connections on that card to another.
*Get a reminder memo from my boss that I need to schedule another 60+ switch upgrades ASAP.
*Go home, write this, get ready to go to bed.

Notice the lack of any actual sleep in there.

So, what did you do in the last 48 hours?
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The stew is good [Feb. 5th, 2009|01:47 pm]
I am eating the venison stew I made over the weekend for lunch.

It is very, very good.

That is all.

--doug
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venison stew [Feb. 2nd, 2009|03:44 pm]
First, help out a friend with some plumbing and get gifted with some assorted venison parts. As mentioned in an earlier post, this included some liver, which I still haven't decided what to do with, but the bulk of the meat was lableled "stew meat & bones."

On Saturday, then, I made stock using said stew meat and bones. I first tackled the meat part, wanting to extract any useful meat before making stock -- but it turns out that while there was about a half-pound of usable meat, mostly it was just bones, connective tissue, and fat. Excellent for stock making, in other words, but not enough to really make a full stew on its own.

So, having carved out the usable meat, I made stock:

Ingredients:
a few lbs of assorted bambi bones
several ribs of celery
carrots
onion
garlic
assorted herbs and spices (I used bay leaf, thyme, savory, pepper, and juniper berries)
1 lb chicken feet (because I had them, needed to use them up, and they make any stock velvety thick and gelatinous)

Cover in cold water in a stockpot and simmer until you're tired of simmering. I let mine go about 12 hours, then pulled out the chunks and strained the stock into another pot, to which I added a couple of potatoes, some more carrots, the venison meat, and some beef stew meat.

After an overnight simmer, the addition of some roux for thickening, and a final adjustment of the seasoning (more pepper, more salt, a dash of worchestershire sauce to balance things out) there was stew.

And it was good.

--doug
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another maintenance [Jan. 29th, 2009|12:39 am]
another all-nighter tonight. Originally, I was going to have another tomorrow as well, but the FE asked to postpone that due to the bad weather.

Still, I've got at least 2 more windows in the next week or so.

--doug
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What to do with deer liver? [Jan. 26th, 2009|08:07 pm]
After helping out a friend with some plumbing, I ended up with some venison. I have plans for most of it (there's a venison stew on the horizon, I'm thawing out the chicken feet and stock bones now along with some venison bones and stew meat) but I'm just not sure what to do with Bambi's liver.

I'm not a great fan of just plain liver, and as I didn't see the deer or its liver before death and freezing I'd prefer to cook it in the process, but I'm just not getting inspired by my own ideas for cooking it and thought I'd check with my friends.

So, any ideas?

--doug
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maintenance tonight [Jan. 22nd, 2009|03:53 pm]
God I hate these. Stay up waay too late (probably 4AMish tonight), move a bunch of configs around, expect half the customers to fail to come back up after they've been moved, then back to work the next day and deal with a dozen complaints, internal and external, about how I Did It Wrong.

--doug
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Is anyone interested in meeting up at Cabin Fever? [Jan. 16th, 2009|10:55 am]
Just checking to see if anyone wants to meet up at Cabin Fever on Saturday and wander around the tools^H^H^H^H^H toys.

www.cabinfeverexpo.com

I'll probably be on-site at about 10-11 am (not an early riser, particularly on a saturday).

--doug
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no arisia this year [Jan. 14th, 2009|02:27 pm]
I will not be making Arisia this year.
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hot chocolate [Jan. 5th, 2009|03:24 pm]
1.5 cup milk
2 tbls sugar
4 - 6 tbls cocoa powder (use the good stuff)
Grated rind from 1 tangerine
1 tsp vanilla extract


In a pan, combine the milk, sugar, and grated rind. Bring to a gentle boil and remove from heat. In an appropriately sized mug, make a paste from the cocoa powder and some of the milk, stirring until lump-free. Pour in the rest of the milk mixture through a strainer to remove any annoying tangerine rind bits, and stir until well mixed.

Drink, and enjoy.
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