Any computer experts here?
My laptop screen cracked and has become unusable. Everything else works fine but I can't see anything with it. The laptop is 5 years old, if the screen didn't crack I might still use it for 1-2 years since I am only using it for watching anime and doing word processing.
Is my best bet buying a new laptop and salvaging the old one's hard disk to transfer files over? Do I do that with a disk enclosure?
yeah I got it too. Might be trying to catch the April 1 activity spike
Pookyvania is right that you can most likely salvage the storage medium no problems, unless it too was damaged by whatever caused the screen to break (should something have fallen on it). The best thing to do when a laptop is broken is figure out the model of the laptop and then look up the manual to learn how to open it up and remove components you want/need. I recently just bought a 2005 IBM Thinkpad T43 and have been reading the manual on it for a bit now as mine has no battery, non-functional Wi-Fi and extra slots to populate with components. It's important to at least know what kind of system you use, desktop or laptop, that way you can refer to a manual and the technical know-how to open it up and remove important components. Some people get concerned with opening a laptop but there's no reason to, you'll most likely need a screwdriver and 30 minutes, sometimes a pair of tweezers for smaller components, but this is system dependent.
If you want to get quick access to what's on the system, you should be able to plug in any monitor (or most TVs) as an external/second monitor for the laptop, and operate it from that as a temporary measure. That will let you email files, put them on a stick for transfer, or do anything else with them you'd like before you make the leap and purchase a new computer. All you'll need if you have such a screen is the appropriate cable.
If you truly don't use the laptop to travel, and just keep it on a desk for word processing and streaming, you can keep it operating as above for as long as you like. When the time comes to replace it though, either salvaging the drive as you suggested, or transferring all the files you care about using the aforementioned methods, will put you where you want to be.
If you don't want to get an external cage, and you're either buying in store or aren't afraid to take a swing yourself, many good laptops have room for two drives. You could possibly just install, or have installed, the old disk as a secondary in your new system. That simultaneously saves you the annoyance of transferring stuff, and obviates the need to sterilize the disk on the broken laptop when you recycle it. Just make sure there is a second drive bay available, and it should be easy as pie.
Just got an issue about how magic spells and sorcery yields no results despite endorsing them in a previous issue. As a fantasy nation (where magic not only exists, but it's also widespread) I'm very triggered. I also get issues about some Star Wars-esque military weapons. I'm surprised the issues act like only Futuristic/Modern tech exists as opposed to fantasy ones. This is making me want to go and draft one myself
Oh nyo! Oh well. I guess they can't account for everything.
Also for the wa recreational drug thing i voted yes because member states may say which ones are legal, so i could just say they're all legal.
Pookyvania and Asardia
From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Yggdrasil. Star Trek First Contact Day was on the 5th of April and today's special is Zefram Cochrane's favorite food, Cheese Pierogies!. Eat all you can!
"Pierogies are a traditional polish dumpling consisting of dough stuffed with a savory or sweet filling. I went for a savory potato cheddar filling...delicious comfort food that reminds me of my childhood...Whatís not to love of about a pillowy cheese filled dumpling with rosemary butter sauce, you know?" ~ Chef Tieghan Gerard, Half Baked Harvest.
2 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons butter, melted
1 cup plain full fat greek yogurt
4 russet potatoes, peeled and quartered
2 cups shredded sharp cheddar cheese, plus more for topping
2 tablespoons butter, at room temperature
1/2 teaspoon onion powder
kosher salt and pepper
1 stick butter
1-2 cloves garlic, minced or grated (to your taste)
1 tablespoon chopped fresh rosemary
1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.
2. To make the filling. In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment, adding the butter and cheddar cheese. Season to taste with salt and pepper.
4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work work to prevent from drying out. At this point, the Pierogies can be flash frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months.
5. When ready too cook, bring a large pot of salted water to a boil. Boil the Pierogies in batches for 1-2 minutes, or until they float. Drain.
6. To make the butter sauce. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Remove from the heat. Season with salt and pepper.
7. Divide the Pierogies among plates and spoon the butter over the Pierogies. Top with cheddar and parsley. EAT!
Recipe taken from here
FOR THE DOUGH:
2 1/4 cups all purpose flour, plus extra for dusting
1 teaspoon salt
1 large egg, beaten
1 cup sour cream
1/2 stick butter, softened
FOR THE FILLING:
5 red potatoes, skinned and boiled
1 lb bacon
1 large onion, chopped
1 cup cheddar cheese, shredded
Salt and pepper, to taste
1. In a large bowl, combine the flour and salt. Add in the beaten egg, sour cream, and softened butter. Mix for about 5 minutes, or until the ingredients are evenly distributed and the dough pulls away from the bowl. If your dough is still very sticky, add a bit more flour, and if itís too dry, add a bit more sour cream. Remember, flour measurements by cups vary, so sometimes you may have to tweak your doughs to the right consistency.
2. Wrap the finished dough in plastic wrap and set in the refrigerator. Refrigerate for at least 30 minutes, or up to 48 hours.
3. Cook the bacon in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes.
4. Smash the boiled potatoes in a large bowl and add in the crumbled bacon, cheddar cheese, and the caramelized onions. Add salt and pepper, and taste test the mixture. Add more salt and pepper, if necessary.
5. Roll the filling into 1″ balls.
6. Remove the dough from the refrigerator, and roll out on a floured surface to about 1/8 inch thick. Using a circular cookie cutter or the top of a glass, cut the dough into circles.
7. Place one ball of filling on each cut out and fold the dough into a semi circle around it. Using the tines of a fork, press together the edges of the dough to seal it together.
8. Bring a large pot of water to a boil and add the pierogi. Boil them until they float to the top. Remove them from the water with a slotted spoon and let dry.
9. Heat the remaining onion/bacon juices in the original pan. Add butter if necessary. Add a few pierogi to the pan at a time and fry until crisp.
10. Serve with sour cream.
Recipe taken from here
1 large red onion, chopped
2 tablespoons (1/4 stick) butter, to saute the onion
4 large potatoes, peeled and cut into chunks
6 garlic chives, white and tender green parts only
3 tablespoons butter, for the mashed potatoes
1/4 cup milk
Salt and freshly ground black pepper
1/4 cup water
1 tablespoon sour cream
3 cups all-purpose flour, plus some extra for the board and to adjust dough as needed
Milk or water, as needed to moisten
1 or 2 eggs to make an egg wash to seal the pierogi
2 to 4 tablespoons butter, to saute the pierogi
1 to 2 cloves garlic, finely minced
1. Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender.
2. While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture.
3. Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes.
4. Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside.
5. Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch.
6. Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork.
7. Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon.
8. The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve.
Recipe courtesy of Robert Irvine with Brian O'Reilly. Harper Collins Publishers, copyright 2007
Show: Dinner: Impossible
Episode: The Catwalk Chef
Recipe taken from here
"This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap." ~ Recipe by: BOB_E_72
6 cups all-purpose flour
1 pinch saltwater as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion and salt to taste
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
2. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
3. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.
Recipe taken from here
2 cups flour
3/4 cup sour cream
1 large egg
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher or sea salt
Filling & Finishing:
1 pound baking potatoes, peeled and cut into 1-inch pieces
6 slices bacon
4 tablespoons unsalted butter
2 tablespoons chopped thyme leaves
Kosher or sea salt, to taste
In a bowl, mix together the flour, sour cream, egg, olive oil, and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool.
Heat a large skillet over medium heat. Crisp the bacon, then remove the bacon from the skillet, reserving the bacon grease in the skillet. Cut the bacon into 1/2-inch pieces. Reserve a handful of the bacon pieces, then combine the mashed potatoes and remaining bacon.
On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.
Heat the skillet with the bacon grease over medium heat. Add the pierogi to the skillet and sear each side for about 1 minute or until golden. Remove from the pan.
Add the remaining 4 tablespoons of butter to the skillet. Allow the butter to foam, then settle down. Add the thyme leaves and continue to cook until the butter just begins to brown and develop a toasty, nut aroma. Season with salt.
Spoon the thyme butter over the pierogi and serve warm garnished with the reserved bacon pieces.
Recipe taken from here
Mmm...Mmm...Finger Lickin' Good! <3
I found the information about Zefram Cochrane's favorite food here:
In Forest, we are celebrating "Springwood" to commemorate a couple of important regional anniversaries! As an embassy region, you all are free to participate! Please feel free to write about wood (and post your writing on our RMB) and/or post an image (links to image hosting sites or uploads to our forum will both work) of your favorite wooden thing (except live trees, because that is a little too easy). This is not judged, it is merely a way to celebrate! I will compile everything into a dispatch after a week passes. I started things off with a haiku about cedarwood:
My love cedarwood
makes the best pencils
and smells wonderful
Also, I am trying to advocate for Osiris in an embassy vote and would appreciate any insight y'all might have on them!
Particle and Iereia
I see four CTEs under "regional population" so that probably accounts for at least some of the decrease in population.