Gah!

I am way behind on my videos for In The Lab With Jay Jay, but it’s not for lack of trying! I’ve recorded the video for project 9 of the Maxitronix 20in1 something like five times now, but I still can’t release it because the circuit will not work as advertised. It’s suppose to be a demo of a monostable multivibrator, which is also known as a one-shot multivibrator, but the circuit isn’t working the way that a monostable multivibrator is supposed to work. I’m still in the process of debugging it. I think the problem is a problem with instructions and not my implementation (the instructions are fairly low quality and unreliable in my experience so far), but I haven’t arrived at the bottom of this one yet. I will continue to try and solve this conundrum tomorrow.

Thank God

From CVE-2024-3094 XZ Backdoor: All you need to know:

Fortunately, the malicious code was discovered quickly by the OSS community and managed to infect only two of the most recent versions of the package, 5.6.0 and 5.6.1, which were released within the past month.

-------------------
Sat Apr 06 19:45:51 [bash:5.2.15 jobs:0 error:0 time:0]
jj5@charisma:/home/jj5
$ xz --version
xz (XZ Utils) 5.4.1
liblzma 5.4.1
-------------------

ChatGPT 4 on Indian cuisine

User: tell me about Palak Paneer

Palak Paneer is a popular vegetarian dish from the Indian subcontinent, particularly in North Indian cuisine. It’s a creamy and flavorful dish that combines palak (spinach) and paneer (a type of fresh cheese) in a richly spiced curry sauce. The dish is known for its vibrant green color, smooth texture, and delicious taste. Here’s a bit more about it:

Ingredients

  • Spinach (Palak): The base of the sauce, blanched and pureed to give the curry its characteristic green color and nutritional boost.
  • Paneer: Indian cottage cheese, which is cubed and either fried or added as is to the curry. Paneer adds a rich, creamy texture and protein to the dish.
  • Spices and Aromatics: Commonly used spices include cumin seeds, turmeric, coriander powder, garam masala, and fresh ginger and garlic. These spices provide depth and complexity to the flavor.
  • Cream or Yogurt: Used to add richness and smooth out the flavors. Some versions use tomato for a bit of acidity and color contrast.

Preparation

The preparation of Palak Paneer involves several steps:

  1. Blanching the Spinach: Spinach is quickly boiled and then plunged into ice water to retain its vibrant green color.
  2. Making the Curry Base: Aromatics and spices are sautéed to release their flavors, followed by the addition of spinach puree.
  3. Adding Paneer: Paneer cubes are added to the spinach curry and simmered until they are soft and have absorbed the flavors of the curry.
  4. Finishing Touches: The dish is finished with cream or yogurt to add richness and sometimes adjusted for seasoning with salt and a sprinkle of garam masala.

Serving

Palak Paneer is traditionally served with flatbreads like naan or roti and can also be enjoyed with rice. It’s a staple in Indian restaurants worldwide and is appreciated for its comforting taste and nutritious profile, being rich in iron from the spinach and protein from the paneer.

Nutritional Value

Palak Paneer is considered a healthy option due to the high content of spinach, which is rich in iron, vitamins A and C, and fiber. Paneer adds protein to the dish, making it a balanced meal. However, the nutritional value can vary based on the amount of cream or oil used in preparation.

This dish is a beautiful example of Indian culinary tradition, blending rich flavors, textures, and colors into a delicious and visually appealing meal.

User: what do you mean “fresh cheese”?

“Fresh cheese” refers to cheeses that are not aged or matured as part of their production process. Unlike aged cheeses, which can develop complex flavors and textures over time, fresh cheeses are meant to be consumed shortly after they are made. They are characterized by their soft texture, mild flavor, and high moisture content. Here are some key features of fresh cheese:

  • Texture: Fresh cheeses tend to be soft and moist. Some are creamy and spreadable (like ricotta or cream cheese), while others can be firmer but still tender (like paneer or mozzarella).
  • Flavor: These cheeses typically have a mild, sometimes slightly tangy or sweet flavor. The taste is more about the freshness and quality of the milk used rather than the fermentation or aging process.
  • Aging: There is minimal to no aging process involved. Fresh cheeses are usually consumed within a few days to a couple of weeks after production.
  • Uses: Fresh cheeses are versatile and can be used in a wide range of dishes, from salads and sandwiches to pizzas and desserts. They are also often enjoyed on their own or with a simple accompaniment of fruits or bread.

Paneer, the cheese used in Palak Paneer, is a perfect example of fresh cheese. It is made by curdling milk with a food acid (like lemon juice or vinegar) and then pressing the curds to form a firm block. Paneer is cherished for its ability to absorb flavors while maintaining its shape and texture, making it an excellent addition to various dishes in Indian cuisine.

User: tell me about Lamb Saag

Lamb Saag is a rich and flavorful dish from the Indian subcontinent that combines tender pieces of lamb with saag, a term used in Indian cuisine to refer to leafy green vegetables such as spinach, mustard greens, or a mix of greens. This dish is a variation of the traditional Saag, which is often prepared with paneer (cheese) or potatoes for vegetarian versions. Lamb Saag brings the unique, deep flavors of lamb meat into the mix, offering a hearty and satisfying meal. Here’s a closer look at this delicious dish:

Ingredients

  • Lamb: Typically, boneless lamb is cut into bite-sized pieces. The lamb is marinated and then cooked until tender, making it the star of the dish.
  • Greens: Spinach is the most commonly used green in Lamb Saag, but mustard greens, collard greens, or a mix can also be used. The greens are usually blanched and then pureed to form the base of the curry.
  • Spices and Aromatics: Aromatic spices such as cumin, coriander, turmeric, garam masala, and fresh ingredients like garlic, ginger, and onions are used to build layers of flavor.
  • Yogurt or Cream: To add richness and balance the flavors, yogurt or cream is often stirred into the curry towards the end of cooking.

Preparation

  1. Marinating the Lamb: The lamb pieces are marinated in a mixture of yogurt and spices to tenderize and infuse them with flavor.
  2. Cooking the Lamb: The marinated lamb is then cooked with onions, garlic, and ginger, along with additional spices until it’s browned and tender.
  3. Preparing the Greens: The greens are blanched, pureed, and then cooked with the lamb, allowing the flavors to meld together.
  4. Final Touches: Additional seasoning adjustments are made, and yogurt or cream is added to create a rich, creamy sauce.

Serving

Lamb Saag is traditionally served with flatbreads like naan or roti, as well as with rice. The dish is garnished with fresh herbs or a dollop of cream to enhance its appeal.

Nutritional Profile

Lamb is a good source of protein, iron, and other essential nutrients, making Lamb Saag a nutritious option. The greens add fiber, vitamins, and minerals to the dish. However, the nutritional value can vary depending on the amount of oil, cream, or yogurt used in the recipe.

Lamb Saag is appreciated for its combination of tender meat, nutritious greens, and the depth of flavor from the spices. It’s a testament to the versatility of Indian cuisine, where a single ingredient can inspire a myriad of delicious variations.

Triple 4k monitors

Well, shit kinda got out of hand, and now I have three 4k monitors on my desk.

I didn’t intend for this to happen. What happened was I thought that one of the monitors that I use for my computers on the bench and in the booth was broken. So I hastily ordered a replacement. Then it turned out that that monitor wasn’t broken — the power cord had fallen out — but by the time I had discovered that eBay was telling me it was too late to cancel my order.

So for a lousy AU$250 I now have a third monitor attached to my primary workstation. Since I have pretty much no need or use for a third monitor what I have done is create a desktop background image for it with a bunch of reference material.

Shot In The Dark II | Project 8/20 | Maxitronix 20in1 | In The Lab With Jay Jay

This post is part of my video blog: In The Lab With Jay Jay.

Support this channel on Patreon: https://www.patreon.com/JohnElliotV

In this video I do the eighth Maxitronix 20in1 Electronic Project Lab project: Shot In The Dark II.

This article will tell you all about anodes and cathodes of capacitors: 19.3: Electrochemical Cells

The Veritasium video about the number 37 which I mention is this one: Why is this number everywhere?



The SCSI Bus and IDE Interface: Protocols, Applications and Programming (2nd Edition)

I have this wonderful old book The SCSI Bus and IDE Interface: Protocols, Applications and Programming (2nd Edition). It was published in 1997 but is still available for purchase through Amazon.

The book comes with a floppy disk (that’s right: a floppy disk!). I had to buy a USB floppy disk drive to read it. I have made the content from the disk available in a tarball, here: scsi.tgz.

If you just want to read the files, those are here:

New Book Teardown: Learning The Art of Electronics: A Hands-On Lab Course | In The Lab With Jay Jay

This post is part of my video blog: In The Lab With Jay Jay.

Support this channel on Patreon: https://www.patreon.com/JohnElliotV

Silly Job Title: Master Planner

This video is part of the New Book Teardown feature of my video blog.

In this video I take a look at Learning the Art of Electronics: A Hands-On Lab Course by Thomas C. Hayes and Paul Horowitz published in 2016. The book has 1,140 pages and is a companion to The Art of Electronics 3rd Edition.

Some notes about things of interest we noticed in the book: