from http://crunchbanglinux.org/forums/topic/10564/dual-monitors-extended-desktop-on-intel-card/

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Directions

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

4 tablespoons unsalted butter
2 bay leaves
2 tablespoons fresh lemon juice
1 cup fresh orange juice
1 cup packed light brown sugar
2 tablespoons brandy
Pinch salt
6 ripe bananas, peeled and cut on the bias into 1/3-inch slices (about 1 quart)
1/4 to 1/2 teaspoon fresh coarsely ground black pepper
Store bought chocolate cake or ice cream, for serving
Directions
In large skillet over high heat, melt the butter and cook until it browns, about 3 minutes. Add the bay leaves and stand back (it may pop). Add the lemon juice, orange juice, brown sugar, brandy, and a pinch of salt. Bring the mixture up to a boil. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency, about 5 minutes. Remove the pan from the heat. Add the bananas and pepper. Stir to coat the bananas evenly. Serve immediately spooned over cake or ice cream.

Cooking Notes: You can make the sauce hours ahead of time. Just add the fruit after you bring the sauce back to a simmer. The fruit should be a little cool inside. Serve it with a good, store bought chocolate cake or spoon it over your favorite ice cream.

Ingredients
6 tablespoons unsalted butter, slightly softened
1 vanilla bean, seeds scraped
1/4 cup toasted pecans, chopped
Salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed
3 tablespoons canola oil
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate
1 lime, finely zested
1 tablespoon finely grated orange zest
Directions
Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Preheat the oven to 375 degrees F.

Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.

Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.

Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.

Ingredients

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions

In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

vlc command

Took me a while to work this out:
cvlc -vvv dvb:// --dvb-frequency=FREQ --dvb-modulation=256 --sout '#transcode{soverlay,ab=42,samplerate=44100,channels=1,acodec=mp4a,vcodec=h264,width=640,height=352,vfilter="canvas{width=640,height=352,aspect=16:9}",fps=29.97,vb=400,venc=x264{vbv-bufsize=500,partitions=all,level=12,no-cabac,subme=7,threads=4,ref=2,mixed-refs=1,bframes=0,min-keyint=1,keyint=50,trellis=2,direct=auto,qcomp=0.0,qpmax=51}}: standard{access=http,mux=ts,dst=IP:PORT}'


where:
FREQ is the channel frequency (2nd column in your dvbscan file)
IP is the IP address to bind to
PORT is the port (I use 8080)

You can see if its running properly with:

vlc http://IP:PORT

on another machine.

Playing on android

I evaluated two apps to play http streams: Daroon Player and MoboPlayer. I couldn’t get MoboPlayer to work for more than a split second.

I use Daroon Player. It is free and in the Market. when you open it, hit the streams->menu->add. Give it a name and enter

http://IP:PORT


You can tell daroon player to use the hardware decoding on your phone to save batter/CPU.
Go to menu->settings->Decoding Mode and change http to Hardware Decoding.
The above encoding works on the hardware decoder on my droid bionic. I’ve heard it has a TI decoding chip (vs other ones on, say, the iphone) so you may need to change things.

There are still some issues I have to work out:

• I couldn’t get audio to work using the software decoder in the Daroon Player. I really didn’t mind since I prefer the hardware decoder, but may be an issue for other phones.

Script

I use the following script to parse my channels file from DVB scan, and startup the server.


#!/bin/bash

if [ $1 ] ; then
FREQ=`grep ^$1: $SCANFILE | awk 'BEGIN { FS = ":" } ; { print $2 }'`;
if [ $FREQ ] ; then
OP="#transcode{soverlay,ab=42,samplerate=44100,channels=1,acodec=mp4a,vcodec=h264,width=$WIDTH,height=$HEIGHT,vfilter=\"canvas{width=$WIDTH,height=$HEIGHT,aspect=$ASPECT}\",fps=29.97,vb=$VB,venc=x264{vbv-bufsize=500,partitions=all,level=12,no-cabac,subme=7,threads=4,ref=2,mixed-refs=1,bframes=0,min-keyint=1,keyint=50,trellis=2,direct=auto,qcomp=0.0,qpmax=51}}:standard{access=http,mux=ts,dst=192.168.1.102:8080}"
CMD="cvlc -vvv dvb:// --dvb-frequency=$FREQ --dvb-modulation=256 --sout "$OP
echo $CMD
$CMD >& /dev/null
else
echo "COULD NOT FIND CHANNEL $1!!!!"
exit 1
fi
else
echo "Usage: $0 [channel]"
fi


Sift flour, salt, and baking powder, set aside. Cream butter and sugar, add
egg and vanilla. Add flour mixture and mix well (by hand). Chill in fridge
overnight. Roll out, cut, and bake at 400º 6-8 minutes.

Frosting:
1 lb powdered sugar
1 stick margarine
1 tsp vanilla
Dash salt
3 tbls milk (more or less, to desired texture)
Beat til smooth.

Ingredients:
Candied Walnuts
Poppy Seed Dressing
Dried Cranberries
Crumbled Gorgonzola Cheese
Mixed greens (I like a mix between red leaf lettuce, green leaf lettuce, arugula, a few bitter greens, whatever…)

1 box Duncan Hines Orange Supreme Cake Mix
1 box Jello Vanilla Pudding (not instant)

Follow directions on box and add in the box of vanilla pudding
Follow rest of box instructions.

I use the marshmallow frosting she mentioned as filling:
1/2 c. Marshmallow Fluff
1 egg whites, at room temperature
1/2 c. sugar
1/8 tsp. cream of tartar
dash salt
1/8 c. water
1/2 tsp. vanilla extract

Combine all ingredients but vanilla in a double boiler over hot (~200 degrees) water. Beat with a hand mixer till soft peaks form. remove from heat, continue beating until stiff. Beat in vanilla.

Makes about 1/2 cup

Ingredients
1/3 cup almonds , toasted
2 teaspoons honey
1 teaspoon Dijon mustard
4 teaspoons white wine vinegar
1 medium shallot , minced (about 2 tablespoons)
1/3 cup extra virgin olive oil
1 tablespoon cold water
1 tablespoon chopped fresh tarragon leaves
Table salt and ground black pepper

Instructions
Place almonds in zipper-lock bag and, using rolling pin, pound until no pieces larger than 1/2 inch remain. Combine pounded almonds, honey, mustard, vinegar, and shallot in medium bowl. Whisking constantly, drizzle in olive oil until emulsion forms. Add water and tarragon and whisk to combine, then season with salt and pepper. Serve.

Directions:
Mix.

1 jar (16oz) sauerkraut, rinsed and drained
1 pkg. (8oz) cream cheese, cubed
2 cups (8oz) shredded Swiss cheese
1 pkg. (3oz) deli corned beef (chopped)
3 Tbs. prepared Thousand Island sald dressing
Snack rye bread, loaf french bread, hard crackers, etc.

In a 1 and 1/2 quart slow cooker, combine the first five ingredients. Cover and cook for 2 hours or until cheese has melted; stir occasionally to blend. Yields 3 and 1/2 cups.

Directions:
Preheat oven to 350 degrees.

Place cream cheese in a medium bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.

Bake in the oven for 20 minutes, or until mixture is heated through.

1 pound skinless, boneless chicken breast- cut into small pieces
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

1.) Preheat oven to 425 degrees F (220 degrees C.)
2.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.) In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.) Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.) Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Canola oil for frying
Finely ground sea salt
Ground Black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 cups walnut halves
1 cup confectioners’ sugar, sifted

Pour the oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 350F. While the oil is heating, bring a large saucepan filled with water to a boil over high heat. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, and the cayenne and mix well.

When the water is boiling, place the nuts in a sieve and dip them into the boiling water, about 1 minute for large halves, less time for smaller halves. Transfer the nuts to a large bowl with a little water clinging to them. (Blanching removes some of the tannins, making the walnuts sweeter.) While the nuts are still hot, add the sugar and toss well to coat evenly. The sugar will melt on contact with the hot nuts. Keep stirring and tossing until all the sugar has melted. If bits of unmelted sugar remain on the nuts, the nuts will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry the nuts until medium brown, about 1 minute for large halves, less time for smaller halves. Be careful not to overcook. lift them out with the spoon and scatter them on a rimmed baking sheet to cool slightly. Fry the remaining nuts in the same way, always working in small batches. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix to taste and toss well after each addition. let cool completely, then store in a tightly capped jar. They will keep at room temperature for about 2 weeks.

1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds

Blend together for a while till smooth.

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 – 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect – just shy of 15 minutes seems to be about right in my oven.

Ingredients:
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling

Pierogi Dough:
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

2 cups dry lentils
2 Tbsp olive oil
1 medium red onion
1 bell pepper
1 small can corn
4 cloves garlic
2 14.5 oz cans fire roasted diced tomatoes
4 cups veggie broth
1/4 tsp tumeric
1/4 tsp cumin
1/4 tsp sage
1 tsp chili powder
1 lime
1/2 tsp sage
1 handful cilantro
1 tsp habinero relish for heat

STEP 1: In a medium pot, bring the 2 cups of lentils and 4 cups of water to a boil. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
STEP 2: Cook onions in oil for a few minutes. Add garlic and cook for 30 seconds to release flavor. Add bell pepper and cook a bit
STEP 3: Cook the onions etc until they are soft but not brown. Add the cans of diced tomatoes, vegetable broth, spices, and corn. Continue to cook over medium heat until hot.
STEP 4: At this point, the lentils should have absorbed the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon.
STEP 5: Once the entire mixture is hot, add a handful of chopped cilantro and taste test to
see if you want any more heat, salt or pepper.
STEP 6: Squeeze juice of 1/2 lime in and serve. I serve with greek yogart.

Afterwards, the phone still didn’t boot past the “plug into itunes” screen, but itunes wouldn’t recognize it to try to restore again.

After a lot of digging, I found how to force the phone into “Recovery Mode” again: as you turn it on, hold the top and home buttons. After the connect to itunes screen appears, release the top button but keep holding the home button. This will make re-register itself as an apple recovery mode device.

After that, the restore still failed, so I shift-clicked restore and selected a fresh .ipsw I downloaded online. That also failed with error code 1015. I did it one more time from apple, and it worked, but then it consistently booted into recovery mode.

This guide: http://www.ihackintosh.com/2009/07/irecovery-iphone-recovery-mode-loop-restart/ sorted that out. Nice usb utility too.

1 28 oz can crushed tomatoes
1/4 cup grated onion
2 tbls butter
1/4 tsp oregano
1/2 teaspoon salt
2 cloves garlic
1/4 teaspoon sugar
1 tbl olive oil
2 tbls minced garlic
Salt/pepper to taste

Melt butter in a saucepan, grated onion and oregona and cook till onions turn brown. Add 1/2 teaspoon table salt and press garlic into pot. Cook 30 seconds to release flavor.
Add crushed tomatoes and sugar. Turn to high heat and bring to quick simmer.
Turn to med-low and cook for 10 minutes to thicken.
Take off heat and add olive oil and basil. Salt/pepper to taste.

1/4 cup ketchup
2 tbls brown sugar
1 tsp dry mustard

3 1/2 cups flour (I use 2 1/4 c whole wheat, 1 1/4 c white)
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 tbls cinnamon
1 cup oil
4 eggs, lightly beaten
2/3 – 1 cup water
2 cups (1 15-16 oz can) pumpkin
3 cups sugar

Mix dry ingredients, add oil, eggs, water and mix well. Add pumpkin and
stir; add sugar and stir. Bake 1 1/2 hours at 325°F for two large loaves.

Ingredients:
1 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Whisk together and make pancakes.

I’ve occassionally made half the flour whole wheat, and it’s good too, but a bit tougher.

Since I want to use this mostly for recipes, this makes sense.

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I wanted to make a disk that just had the movie (no menu's, etc), and have it play in a regular ntsc dvd player.

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The selected RPI failed to initialize during MPI_INIT.

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