mluker's blog

We Miss You Dad

mluker — Mon, 07 Nov 2011 00:26:42 +0000

Jerry Luker 11-06-2011

You will be missed.

We all love you so much.

Rest In Peace .

Computer For Sale $250

mluker — Mon, 30 Nov 2009 02:03:36 +0000

Do to my recent upgrade, I am selling my old custom built, by me, computer and the Dell 19″ LCD monitor. All of the parts were purchased from newegg.com on 4/4/2005. I am asking $250. Here are the specs:

Intel Pentium 4 3.2E Prescott 3.2GHz Socket 478 Single-Core Processor Model BX80546PG3200E
ZALMAN CNPS7000B-Cu LED 92mm 2 Ball Cooling Fan (CPU)
ZALMAN VF700-CU 2 Ball VGA COOLER (GPU)
Western Digital Caviar SE WD2000JB 200GB 7200 RPM IDE Ultra ATA100 3.5″ Hard Drive
(2gig total) 4x Crucial 512MB 184-Pin DDR SDRAM DDR 400 (PC 3200) Desktop Memory
ABIT IC7-G MAXII 478 Intel 875P ATX Intel Motherboard
VANTEC 10″ Clear/Silver Floppy drive round cable
Antec TruePower TRUEBLUE 480 480W ATX12V Power Supply
XFX PVT43ANDF7 GeForce 6600GT 128MB 128-bit GDDR3 AGP 4X/8X Video Card
LITE-ON DVD Burner Beige IDE Model
Thermaltake Tsunami VA3000SWA Silver Aluminum Modern Dream Tower Chassis Computer Case
Windows Vista Ultimate (unless I don’t know you, then no OS.)
Dell 19″ Flat Panel LCD

You can see all of the pictures here. You can contact me at ‘mluker@ mluker.com’ if you are interested.

Dell XPS 8000

mluker — Sun, 29 Nov 2009 20:38:33 +0000

I just purchased a new computer! Its a Dell XPS 8000. The specs are sick. Here comes the nerd porn:

Genuine Windows® 7 Home Premium, 64Bit, English (will be installing Windows 7 Ultimate)
Intel® Core™ i7-860 processor(8MB Cache, 2.80GHz)
8GB Dual Channel DDR3 SDRAM at 1066MHz – 4 DIMMs
24″ Dell ST2410 Full High Definition Monitor (for Julie, I already have a 24″)
1024MB nVidia GeForce GT220
1TB – 7200RPM, SATA 3.0Gb/s, 16MB Cache
16X DVD+/-RW Drive
Integrated 7.1 Channel Audio

The best part about it was the price, it was only $1,100 out the door! I have a feeling Visual Studio is going to load much better now.

Thank you Vista.

mluker — Tue, 27 Oct 2009 00:51:43 +0000

Thanks for deleting that file, msims32.dll, you thought you didn’t need. That really made me happy when my PC wouldn’t boot. Oh, and thanks again for allowing me to enter a DOS prompt after creating a Vista Recovery Disk. It really made it easier to restore the file that you thought you didn’t need.

WTF Collection

mluker — Tue, 20 Oct 2009 03:23:19 +0000

If you like John Lajoie you will probalbly laugh at his latest video.

EAS Pin

mluker — Sun, 04 Oct 2009 19:00:36 +0000

Since the WebOS 1.2 update I am now required to enter a PIN every time I access my phone. It’s a policy pushed by my work because I have my phone connected to their exchange server. Good thing WebOS is Javascript!

Change
setup: function() {
try {
Mojo.Log.info(“Phone App – Pin Assistant — Setup Called”);
this.controller.document.body.className = “firstuse”;
this.setupHandlers();

setup: function() {
this.unlock(); return;
}

Tada! No more annoying PIN.

NetworkedBlogs.com

mluker — Sat, 26 Sep 2009 02:12:11 +0000

Facebook integration test.

Woot-Off.

mluker — Sat, 26 Sep 2009 02:00:27 +0000

The woot-off has come and gone and I missed yet another BOC! Maybe next time.

SUCK IT APPLE!

mluker — Thu, 17 Sep 2009 02:26:27 +0000

AppleInsider leads with reports, as user complaints on Apple Support forums begin to mount, of crashes under Snow Leopard when trying to sync their iPod classics, and inability to sync or recognize the iPod under different operating systems. One fix that seems to work in some circumstances is to reset the iPod to factory settings. However, reports have surfaced of the iPod still not syncing with iTunes 9. Read more.

Dry Aged Meat.

mluker — Tue, 15 Sep 2009 01:27:05 +0000

I was reading online about the process for dry aging meat. I came across this post and thought it was really funny.

1. Start with a large piece of met. (8-12 pound roast, whole rib eye) You’ll lose 20% of the weight as the moisture evaporates during the aging process.
2. Chill the meat. Place the meat on a rack inside a large pan. The pan needs to be big enough to catch all the dripping blood. Loosely wrap the meat in cloth (don’t use paper) towels. They also will absorb some of the moisture. Place the meat at the bottom of the fridge where it is the coldest.
3. Keep it fresh. It is imperative that the meat surface stay dry enough that bacterial growth can take over. You must change the towels daily and replace with freshly laundered ones. Drain and rinse the pan. DO NOT BE TEMPTED TO TASTE THE MEAT.
4. Cut and use. After about a week and a half of this drying process, the meat may become dark maroon and the outside skin will feel tacky or even crusty. Now is time to start processing the meat. Make sure you cut off anything that looks like it might kill you. Make a full quarter inch trim all around the outside of the roast. Also cut off anything that has turned green.
5. Cook the meat and pray that no one dies.