- Pre-heat your broiler to 500°F.
- Pre-heat your omelet pan to about 275°F (medium).
- Sauté your diced veggies (onion, bell pepper, etc.) in a little oil until desired texture. (If you're making a batch of omelets you may want to do this ahead of time).
- Add your meats (bacon, ham, sausage, etc.) and sauté for another minute. Shake pan to make sure nothing is sticking--if its sticking add a little more oil.
- Whip 2 eggs with a splash of water until frothy and pour over sautéd meats and veggies.
- Cook for one minute on stove (should be bubbling very slowly).
- Move pan to oven and place under broiler for 1-2 minutes.
- Watch omelet carefully, remove from oven when sides begin to curl up and top is a very light golden brown.
- Flip omelet over and place pan back on hob.
- Add shredded cheese to one side of omelet and fold omelet over. Cook for another 30 seconds.
- Flip folded omelet again and place back on hob for another 30 seconds.
import matplotlib.pyplot as plt from matplotlib import animation from IPython.display import display, HTML def plot_movie_mp4(image_array): dpi = 72.0 xpixels, ypixels = image_array.shape, image_array.shape fig = plt.figure(figsize=(ypixels/dpi, xpixels/dpi), dpi=dpi) im = plt.figimage(image_array) def animate(i): im.set_array(image_array[i]) return (im,) anim = animation.FuncAnimation(fig, animate, frames=len(image_array)) display(HTML(anim.to_html5_video()))However there's a disadvantage with this method: You have no control over the encoding settings so you're likely to get a video with a lot of artifacts.
from JSAnimation import IPython_display def plot_movie_js(image_array): dpi = 72.0 xpixels, ypixels = image_array.shape, image_array.shape fig = plt.figure(figsize=(ypixels/dpi, xpixels/dpi), dpi=dpi) im = plt.figimage(image_array) def animate(i): im.set_array(image_array[i]) return (im,) anim = animation.FuncAnimation(fig, animate, frames=len(image_array)) display(IPython_display.display_animation(anim))
16.04 uses gcc 5.4 by default. You'll need to install gcc 4.9 and configure OpenCV to use 4.9 instead:
sudo apt-get install g++-4.9 cmake -DCMAKE_C_COMPILER=/usr/bin/gcc-4.9 -DCMAKE_CXX_COMPILER=/usr/bin/g++-4.9 .
If you have CUDA installed you may want to disable compiling the CUDA libraries as well, or else suffer another hour+ of compilation time. Add -DWITH_CUDA=OFF to disable CUDA.
- 1.5-2 lb pork loin (cut into 1" sections) or pork chops
- 1 cup soy sauce
- 1" fresh ginger, sliced
- 5-10 cloves fresh garlic
- 1/2 lb fresh mushrooms
- 1 lb baby bok choy
- 2 things of dry ramen noodles
$ docker run -it -p 8888:8888 gcr.io/tensorflow/tensorflow:latest-gpu
$ sudo apt-get install nvidia-cuda-dev nvidia-cuda-toolkit
- Who's on this list?
- What is this list for?
- Who should be on this list?
- Should I be on this list?
- Can you add me to this list?
- What should we name this list?
- Who do I talk to create this list?
- How do I add someone to this list?
- Can I get permission to add someone to this list?
- Who has permission to add someone to this list?
- Don't create mailing lists for small groups. I think a good rule of thumb is about 10 people starts to warrant a mailing list. Anything less than that and you can remember their names. If you can't remember their names then don't bother them with an email!
- Let anyone join your mailing lists. Don't do "ask to join" or keep the mailing list a secret. If you're tempted to share secret stuff on a mailing list you probably should be mailing people directly anyways.
- Let anyone read your mailing lists. Maintain a public, searchable archive for all of your mailing lists. If your IT administrator complains tell them it's the 90's--web indexes for mailing lists have been in existence since the beginning of the web.
Not much exists on MacOS X for CAN monitoring, but I was still curious if I could access my car through my Mac. The System Information app told me the OBDLink SX had the vendor ID for Future Technology Devices International, a manufacturer of popular USB<->Serial bridges like the ones in the Beaglebone Black. Once I had that established it was just a matter of guessing the baud rate to see what was connected to it, and a few minutes later I discovered the OBDLink SX is actually the common ELM327 OBD to RS232 Interpreter, for which a great deal of software already exists.
So here's how you can chat with the OBDLink SX USB on MacOS X:
- Connect the OBDLink and check if the device appears at /dev/tty.usbserial-000012FD. The Console will also say FTDIUSBSerialDriver: start - ok. If you don't see the device or this message then you may need to install the FTDI USB kext from here or here.
- Open a screen session 115200 baud, 8 bits, no stop bits, parity.
- Type ATZ <enter> to reset the device, at which point you can chat with it.
- If you want to be able to see what it's saying back send the ATL1 command to enable line feeds.
$ screen /dev/tty.usbserial-000012FD 115200,cs8,-cstopb,parity > ATZ ELM327 v1.3a > ATL1 OK >AT@1 SCANTOOL.NET LLC
- 1.5-2lb beef roast
- 2 carrots, peeled, diced
- 2 celery stalks, diced
- 2 cloves garlic, diced
- 1 giant russet potato (peeling optional), diced
- 1/2 yellow onion, diced
- 1/2 cup red wine
- 1/8 cup water
- 1 tbsp kosher salt
- 1 tbsp coarse ground black pepper
- olive oil
Heat the dutch oven on medium-high. Put some oil on, heat it right below the smoke point. Thoroughly salt and pepper one side of the roast, then put that side down on the dutch oven. While it's searing salt and pepper the other side. Sear for a minute or two then flip. Sear on the other side then remove the roast to a plate. Should be nice and brown, crusty on both sides.
Loosen the fond off the bottom, add more olive oil and throw in the vegetables. Toss with more oil and saute for a few minutes. Add a splash of water, the wine, bring to a slow boil, reduce to a simmer and cover for 10-15 minutes. You want the potatoes to start showing signs of cooking and the onions starting to become translucent.
Place the roast on top of the vegetables, cover and continue simmering. After 20 minutes start checking the internal temp of the roast. Take it off the heat when it reaches an internal temp of 120F, should take about 20-30 minutes. Let it rest for 5-10 minutes before serving.
If you want to make this complicated you could add fresh mushrooms, fresh thyme, fresh rosemary, shallots, dried porcini mushrooms, a little beef stock (instead of water), or maybe a little butter (as a substitute for some of the oil). If you want to get fancy you could reduce the sauce with some additional wine and butter (maybe a touch of cognac and fresh herbs too?) and pour that over the roast when serving. Most of the crowd at my house wouldn't appreciate that though.
What's especially great about this is if you don't eat the whole thing you can chop the rest of the roast, make a quick roux from 2 tbsp flour + 3 tbsp butter, add 2 cups chicken stock and 1 tsp cognac or brandy then simmer for a few minutes and you've got a beef stew out of the leftovers. Sounds cliche you'll want to say "bam!" after completing the stew.
- 1 lb fresh matsutake mushrooms, sliced thin
- 1 medium yellow onion
- 4 cups beef stock
- 4 tbsp butter
- 3 tbsp flour
- 8 tbsp half and half
- 2 tbsp olive oil
Saute mushrooms and onion in olive oil over high heat. The mushrooms will release most of their liquid after a few minutes, then reduce heat and simmer until most of the liquid evaporates. Add beef broth, bring to boil then reduce heat and simmer on low for 30-45 minutes.
Transfer mushrooms and onions to blender along with a cup or two of liquid. Blend on high speed until smooth. Transfer blended mixture back to stock and mix thoroughly.
Make a roux with the butter, flour and half and half. In a separate pan melt butter on medium heat, add flour and stir vigorously with a fork until butter produces dense bubbles, about 60-90 seconds. Add half and half and continue stirring vigorously until thickened, then stir roux into mushroom stock.
Serve. Fresh parsley would make a nice garnish on top.
Julia's mushroom bisque recipe calls for stirring in a few egg yolks at the end, and using a bay leaf in the stock. I haven't tried it with the matsutakes but I suspect it will detract from the unique nutty/woody flavor of the matsutake. I am curious however..