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der_rolli says...

In letzter Zeit habe ich immer mal wieder die "Update"-Funktion meines Pre aufgerufen, denn ich habe bei http://precentral.net gelesen, dass die neue Version nun auch in Europa verfügbar sei. Nach einigen Fehlversuchen war ich über die Art, wie Palm die Updates verteilt enttäuscht, denn in den USA ist webOS 1.3.1 bereits seit Tagen da. Heute morgen war es dann um so überraschender, als mein Pre nun die neue Version anzeigte. Nach dem problemlosen Download und ebenso problemlosen Installationsvorgang war das Handy nach 15 Minuten auf dem neuesten Stand und ich gespannt, wie ein Flitzebogen, denn ich hatte bereits im Web gelesen, dass die neue Version einiges schneller sein soll.

webOS 1.3.1 ist in der Tat fühlbar schneller als die alte 1.1.3. die wir Europäer bisher noch nutzen mussten. Die Apps starten schneller, der Screen reagiert prompter und irgendwie ist es "fluffiger" und hakelt weniger. Der gute Eindruck setzt sich auch dann fort, wenn mehr als eine App gestartet ist. Auf weitere Änderungen von webOS möchte ich nicht eingehen, da diese lang und breit an dieser Stelle vorgestellt wurde: http://kb.palm.com/wps/portal/kb/na/pre/p100eww/sprint/solutions/article/50607_en.html

Nun macht das Pre wieder mehr Spaß und ich bin sicher, wenn es sich so weiter entwickelt, hat es eine Chance am Markt zu bestehen. Ein Killer für das iPhone wird es nicht werden, aber ich würde mir eben wünschen, wenn der Platzhirsch den ein oder anderen Bock entgegen gesetzt bekommt, damit Bewegung im mobilen OS-Markt bleibt, denn nur so werden auch Entwickler Spaß haben Apps nicht nur für das iPhone-OS zu entwickeln.

Was zu dem neuen Handygefühl nun noch fehlt sind tolle Apps, die ebenso viel Spaß wie auf dem iPhone machen. Als Beispiel sei hier "Facebook" aufgeführt. Für das Pre gibt es FB nun auch als native Anwendung, die aber denselben Stand wie die erste FB-Anwendung auf dem iPhone hat. Nicht schlecht, aber es fehlt eben die Schippe obendrauf, damit das Ganze sexy wird.

Beispielhaft für eine tolle APP ist meiner Ansicht nach Tweed, ein Twitter-Client, der schick aussieht, Funktionen wie "Shake to Reload" bietet und zudem mit webOS 1.3.1 flüssiger scrollt als zuvor. Mehr Features von Tweed sind hier zu finden: http://tweed.pivotallabs.com/

Filed under: Update

ca4dan2010 says...

We did not much, but we looked at people's things

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justpigs says...

Cut into my blister-less Tuscan and am very happy with the results! 

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dm7ryan2010 says...

working on song project design

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Ammadz says...

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ca4dan2010 says...

We did the photoshop work. we did many things including stamping

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ca4dan2010 says...

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q-go says...

Working closely with clients has tremendously helped us mature our software services.  We just launched our latest software update and are happy to share that approximately 80% of the new improvements result from client input and demand.  Having said, we send a sincere thanks to our clients for working with us.  Together we strive for continued enhancements in customer support.  

Version 5.4 developments:

Improved Customer Feedback –Your customers (website users) can now rate the relevancy of search results shown.  This will show which search inquiries are being answered effectively and which need further attention.

Cleaner Reporting/Improved Banner Integration –Improved tools to make back-end management more enjoyable and customizable.  Highlights include:

  • Hiding deleted model questions / answers / options from most views
  • Consistent implementation of referrers throughout all reports
  • Improvements in reports (Trend report in usage of model questions and user questions per day and week)
  • Review and improvement of security mechanisms
  • Banners maintenance improved
Blue Printing – Better handling of multiple databases.  Blue Printing, for example, allows you (customer) to connect content over several languages, thereby simplifying content maintenance.

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dragswolf says...

So far NaNoWriMo has been fun but moving along at an extremely slow pace for me. At this point, I'll continue writing but I don't think I'll be able to reach the 50,000 word goal. It's been good getting to a point where writing isn't as difficult once I get into it. Before, I would spend way too much time editing each sentence as it was being written.

Now I can write without having to worry about editing. That has always been the chore of writing for me, the editing. Now that I don't worry about it as much, writing is much more enjoyable. This book won't reach 50,000 words by the end of the month, but I think I'll get back into writing.

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Jim says...

I deemed my Saucisson Sec to be ready and consumable one week ago
after dry-curing for 30 days post-stuffing. Four of the sausages were produced.

Here is one of them before cutting:

Here it is at first cut:

Here it is sliced for consumption:

As you can see there were some interior gaps - don't know why - improper stuffing?

Found it to be quite tasty, but a little chewy. Not really any case hardening,
but probably went a little too long in the curing chamber.

I will have to confess to indulging in the acquisition of a good slicing machine.
I just could not imagine mangling a lovingly nurtured product with an uneven hand
cut no matter what quality of knife used.

Here are some pics of the beast:

         
Click here to download:
Salumi_Update_-_Due_Finito_y_D.zip (3136 KB)

Besides, I have another product in the works that absolutely demands paper
thin delivery to be enjoyed.

Today (Sunday - November 15), it became apparent that the Tuscan salami
were ready. They were quite firm and some very small beads of fat tears started
to appear. So....finito.

Here they are before cutting:

Tuscan salami ready for tasting:

VERY tasty product - the lactic acid tanginess is quite different from what
the Saucisson Sec presents.

That leaves two products that still PROGRESSO (pardon my Italian) in the
dry curing chamber:

Voila:

 One, of course, is the two Genoa salami which now
have a good coat of white mold and look like this at three weeks:

The other is a 1.3 lb piece of pork belly that I started on October 28 using
the recipe in the book on page 201.

I cured it in a quart size Ziploc under a brick for 10 days:

After curing, and before going into dry-curing chamber:

It has been dry curing for 8 days an now looks like this:

It was very noticeably firmer after the time in the Ziploc cure, and is
even more firm now. I hope to try it on my guinea pig Thanksgiving
guests 11 days from now.....PAPER THIN!

They will have to suffer through proud presentation of Saucisson Sec,
Tuscan Salami, Dry-Cured Pork Belly, and some home cured/cold-smoked
Loch Duart Salmon that turned out quite well (again using the recipe from
the book)....home made Hickory Smoked mixed nuts (treated with gourmet
soy sauce, salt, and a pinch of cayenne) for the squeamish or unadventurous.

 

 

 

 

 

 

           
Click here to download:
0Salumi_Update_-_Due_Finito_y_D.zip (3671 KB)

Filed under: update