Archive for April, 2002

Optimization…

Published at April 21, 2002 in TechnoGeek. Closed

I read this article on Slashdot. I’ve known these things for sometime, but I decided to do some testing on my database of photos, and so I developed this little number:
ls -1 */*/* | \
awk ‘{print “djpeg “$1″ | cjpeg -q 60 >”$1″.2; \
mv “$1″.2 “$1}’

I had to let it run over night, but I have effectively halved the size of all my photos, and thumbs are now 1-2K!

Pretty good.

The script finished running around 1:30pm. PSYCHE!

DJ Peretz!

Published at April 20, 2002 in Music. Closed

Tonight, at Velvet, DJ Peretz spins the tables.

I’ve never heard this guy, but they say he’s great. He started Porno for Pyro’s and Jane’s Addiction.

Since then he’s been underground in the dance scene.

I’m going tonight.

Let me just say that the show was awesome. You could really feel the inflluence from Jane’s Addiction and such… And you knew that this guy was not like other DJ’s. He was much more unconventional.

Looking for more information?

Perry’s Official site…
Virgin’s Perry page…

More storage on the web server…

Published at April 14, 2002 in TechnoGeek. Closed

Yup, thanks to Ian, I’ve got more hard-drive in the pathetic little 486 that is my web server. I’m running Linux 2.4.18, and reiserfs (The only filesystem on web server document roots!).

So rejoice, more photo-galleries, and better performance to boot. Now, if I could just conquer that latency problem…

Where do they keep the Nagle algorithm in the TCP/IP implementation in Linux anyway?

For those that need to know, its a Western Digital WD200.

I’m off to bed.

This last weekend was Pate de Feuilles

Published at April 10, 2002 in Cooking/Dinner. Closed

It’s like this:

You take 2 1/2 sticks of butter and you form a pad about 4 inches square and 1/4 inch thick.

You make a simple dough from flour, salt and water. You roll this out so that it is just a bit more than 8 inches long and 4 inches wide. You place the butter at one end of this, and fold dough over it, then pinch the edges to seal the butter in!

Now, you make a Samurai Sword from it. Repeated rolling it out thin and then folding it in on itself. Do this a number of times. Then roll it out until it is about 1/4 inch thick.

Now you cut out the pastries from the dough (Should I just call it butter?) and you bake them they should rise and be fluffy and flaky.