Whats in your Clipboard?

Discussion in 'The Lounge' started by goldfish, Jul 24, 2004.

  1. goldfish

    goldfish Lt. Sushi.DC

  2. WobblesRArt

    WobblesRArt MajorGeek

    Hey goldy I clicked on the link, and the one big thing I saw was, it's only for those of us in the US..........do you have the link for for others, and yourself in the UK..............but the us one works for me...........I might try it later tonight...........wobbles
     
  3. goldfish

    goldfish Lt. Sushi.DC

    That was just what was in my clipboard at the time... it was from a thread up in hardware.
     
  4. WobblesRArt

    WobblesRArt MajorGeek

    o........ok...in mine is a photo of my daughter taking her swim test the other day,.............and it's been giving me lot's of trouble, but I will figur it out later.........have fun...........wobbles
     
  5. Sgt. Tibbs

    Sgt. Tibbs Ultra Geek

    "Just a few days back, some info surfaced on a new variant of the 6800 GPU from nVidia modeled as 6800LE. Just out of luck, one of the system integrators that we know of received a sample and wanted us to test the card out. From the little information he had, the 6800LE seems to be targeted as an OEM product and will not be released through the retail channel."
     
  6. G.T.

    G.T. R.I.P February 4, 2007. You will be missed.

    A friend's email header that I cut when replying to him. No need to post his email addy here.
     
  7. Phantom

    Phantom Brigadier Britches

    ...mMy last post when I copied and pasted it in order to spell/grammer check it.

    You can read it for yourselves, if your that intrested. :rolleyes:
     
  8. jarcher

    jarcher I can't handle a title

    a e-mail address url shortcut copy
     
  9. mr_flea

    mr_flea First Sergeant

    some code...
    Code:
     wait = function(5000){
     var enter_date = new Date();
     var enter_time = enter_date.getTime();
     
     var leave_date = new Date();
     var leave_time = leave_date.getTime();
     
     while (enter_time + msec > leave_time)
     {
     leave_date = new Date();
     leave_time = leave_date.getTime();
     }
     }
     
     
  10. NeoNemesis

    NeoNemesis Moutharrhea

    what language is that?
     
  11. goldfish

    goldfish Lt. Sushi.DC

    Looks like JavaScript to me

    parent.bottomframe.document.getElementById('showURL').innerHTML = "http://www.tk1media.com/index.php?page=" + doclocation;
     
  12. mr_flea

    mr_flea First Sergeant

    vbscript actually. Too bad it didn't work...
     
  13. CaNoFzOo

    CaNoFzOo Sergeant Major

  14. mr_flea

    mr_flea First Sergeant

    oops... forgot to post my clipboard....

    ventured

    i was spell checking the thread i made...
     
  15. ArchAngel

    ArchAngel Sergeant

    I was gonna submit just a blank reply, but that dang 6 letter minimum thing came up.:(
     
  16. jarcher

    jarcher I can't handle a title

    is there a pickle shaped banana?
    what about an olive shaped grape?
     
  17. acejones

    acejones A Different Title

  18. Sgt. Tibbs

    Sgt. Tibbs Ultra Geek

    What you need:
    1/2 teaspoon Garlic minced
    1 tablespoon Onion minced
    1 tablespoon Celery diced
    2 tablespoons Mayonnaise
    1 whole Egg
    1/8 teaspoon Salt
    1/8 teaspoon Black Pepper
    1 teaspoon Dijon mustard
    1 teaspoon Cajun seasoning
    1/4 cup Bread crumbs
    1 lb. Lump crab meat
    2 tablespoons Oil for sauteing

    How to make them:
    In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs.
    Using gloved hands, gently mix in crab meat, then add bread crumbs.
    Spread a thin layer of plain bread crumbs on work surface.
    Form crab mixture into equal balls, approximately 2" in diameter.
    Place on crumbs.
    Gently flatten ball of crab mixture and round the edges to form cakes about 1/2" thick and 3" round.
    Refrigerate 1 hour.
    In a saute pan, melt 2 tablespoons of oil until hot.
    Gently slide in crab cakes 2 at a time.
    Brown on one side approximately 2 to 3 minutes.
    Turn and brown on the other side.
    Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.

    Serves 8.
     
  19. jarcher

    jarcher I can't handle a title

    fishy fishy
     
  20. Fraunzonk

    Fraunzonk Private First Class

  21. Kodo

    Kodo SNATCHSQUATCH

    User: He told me that my power supply isn't compatible with NOSMOKE.
     
  22. goldfish

    goldfish Lt. Sushi.DC

    entrepreneur.
     
  23. Sgt. Tibbs

    Sgt. Tibbs Ultra Geek

    Computer security is hard. So what are we to make of a magic gadget that claims to lock your PC when you walk away from it, and unlock it when you come back, without you having to do a thing? A _cheap_ magic gadget, at that?

    I review the Wireless PC Lock, and see whether it's worth its meagre price.

    http://www.dansdata.com/images/pclock/pclock160.jpg

    Source: Dan's Data
     
  24. Adrynalyne

    Adrynalyne Guest

    1985WDM_3630.zip
     
  25. jarcher

    jarcher I can't handle a title

  26. Sgt. Tibbs

    Sgt. Tibbs Ultra Geek

    3/4 cup soy sauce
    1/4 cup vinegar
    1 teaspoon garlic powder (I put in just a tad more than that)
    2 teaspoons sugar
    1 1/2 lbs. chicken (I used boneless skinless)
    1 tablespoon vegetable oil

    OPTIONAL:
    2 cups sliced celery
    1 16 oz. package frozen Chinese vegetables thawed and drained **

    ** I used fresh vegetables instead - two crowns of broccoli, green beans, vidalia onions and 3 green onions.

    Step 1:
    Blend soy sauce, vinegar, garlic powder, and sugar in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl.

    Step 2:
    Toss chicken until coated with marinade. Marinate for at least 10 minutes - longer, if possible. I let it marinade about an hour and it was awesome.

    Step 3:
    Drain chicken; discard marinade. Heat vegetable oil in a wok or large heavy skillet over medium-high heat. I used a wok.

    Step 4:
    Stir-fry chicken for 7 minutes or until cooked through and lightly browned. Add celery and/or vegetable mix. Stir-fry for 3 minutes. Serve immediately.

    Serves: 4.

    I served it with soft jasmine rice, which is the type of rice used in oriental recipes. I merely followed the cooking directions for it on the back of the box and it tasted just like going to a Chinese restaurant. It was excellent. 1 cup of dried rice = 3 cups cooked rice. All you do is bring 1 3/4 cups of water to a vigorous boil, add rice. Immediately turn the heat down to the lowest possible setting and keep it there 20 minutes or until the water is completely absorbed by the rice. Take it off the heat and let stand for 10 minutes. Fluff with a fork and you're done!
     

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