Belkin KVM suck

I have a Belkin Omniview SOHO 2 port DVI-USB KVM switch. And it sucks. It sucks donkey cock. The ports on the back are much to close together, to the point that it is actually hard to get all 3 DVI cables connected. Then, once you do get it connected, it will spray a nice bit of stack on any webpage that is black text on a white background, or similar. The static will just be on the text, making it hard to read.

I replace it with an IOGEAR MiniView DVI KVM, GCS1782, and could not be happier. It has a better form factor,and enough space on the back for all the connections. It also has way more connections, 7.1 channel audio, and an auxiliary usb connector.

“Your Desktop has improved, now level 7.”

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New Art for the place

Style and sophisticated

Art for Art's Sake

Art for Art's Sake

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Derby Extra – 7 am and back

I used a Derby Extra. I didn’t like it that much, but had nothing against it. I swapped to a 7am next, that thing didn’t seem to get a very close shave. I swapped that one back for another Derby Extra. I cut the heck out of my face, and it sucked as far as closeness went to. I’m now back on Wilkinson Sword, and I have to say its marked improvement in smoothness and closeness of shave. I really need to get around to trying some of those wicked sharp japanese blades i’ve read about.

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Godzilla Statue in Tokyo

On my trip to Tokyo in 08, I found the Godzilla statue.

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I switched out to a 7am blade and shaved last night, using my new Sandalwood Taylor of old bond street. It does have a nice sandlewood sent. The shave was ok, but it could have been better. I was doing it blind, as I had left my mirror at home, so I don’t know how fair this is to judge the blade.

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Last week I switched to a dorco blade. It was very sharp on the first use, but I knicked myself twice. They were a bit worse then my normal cuts too. I got 3 uses out of it.

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White Elephant!!!

My White Elephant

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Bean’s Texas Chili

Bean’s Texas Chili
(Has no beans, because beans in chili are like little cancer pellets full of Super AIDS)

for Morgin and Vantage

– 2 TBsp olive oil
– 2 medium yellow onions (sweet), diced
– 5 cloves garlic, minced

– 3 lbs meat, cut into 3/4″ to 1″ cubes or ground (Can be whatever. I usually mix beef tri tip or skirt steak, pork loin, and hot italian sausage)

– 4 roma tomatoes, peeled and diced
– 1/2 cup tomato paste (one of those little cans)
– 1 tsp black pepper, freshly ground
– 2 TBsp chili powder
– 1 tsp cumin, ground
– 1/2 tsp kosher salt

– 3/4 cup dark beer (Shiner Bock is “traditional” down here)
– 3/4 cup beef stock (broth is fine too)
– 2 TBsp apple cider vinegar

– 1/4 cup fresh parsley, minced
– 1/4 cup fresh oregano, minced
– 1/2 tsp pequin pepper (or cayenne if you can’t find pequin)
– pinch freshly grated nutmeg

– salt and pepper to taste

(Use a wooden spoon to stir throughout this process for the authentic Texan experience)

1. Put PHASE 1 ingredients in a large (6-quart or larger) enameled cast iron dutch oven, or other large cooking vessel that can hold heat evenly for a decent length of time, and turn the heat to medium-low. Start cold and allow the oil to come to heat (you will start to hear sizzling), and then simmer for about 5 minutes until the onions become translucent and the garlic is fragrant.

2. Turn the heat up to medium-high and add PHASE 2 ingredients in small batches so that you brown all the meat effectively. Take your time, you are making flavor here (do not worry about cooking the meat through, that happens on the long simmer, just get brown). Get that meat nice and brown all over the outside. About 10 minutes, depending on how much surface area you have in your dutch oven.

3. Reduce the heat to medium and add PHASE 3 ingredients and stir it all up. You want to mix together all the spices, get them all over the meat, brown the tomato paste, release the essential oils, and all sorts of good stuff. Your kitchen should be smelling AWESOME at this point. About 5 minutes.

4. Add PHASE 4 ingredients, stir vigorously to distribute everything, and use your spoon to scrape any brown bits off the bottom of the dutch oven and dissolve them back into the mix for maximum flavor. Allow the mixture to come to a light boil. Once it gets up to temperature, drop the heat to medium-low and simmer for 45 minutes.

5. Add PHASE 5 ingredients, stir to distribute, and simmer for 15 minutes.

In steps 4 and 5, where you do the long simmering for an hour, that is done WITH THE LID ON.

6. Adjust seasoning of the mixture at this point (PHASE 6), add more liquid (water is fine) if needed, etc… final tweaks to get it the way you want it. Then simmer for another 15 minutes.

7. Take off the heat and let rest for 10 minutes before serving. Finishing suggestions below.

– Serve:
A) with a dollop of sour cream and minced fresh chives, OR
B) with roughly shredded sharp cheddar or colby jack cheese and a bit of diced red onion, OR
C) ladled over a nice slice of corn bread (just use Jiffy corn bread mix in the 40-cent blue box, fuck you zakk, srsly)

* Note – I backed off the heat in this recipe to account for the fact that most of you probably aren’t used to true Texas Firehouse heat. The heat level of this recipe is moderately high, and is the way I make it when I have a mixed audience, especially one including yankees.

If you want to truly have this chili the way I make it for myself: use 3 TBsp chili powder in PHASE 3, and 1 tsp pequin pepper in PHASE 5 and once you add the liquids to the mix in PHASE 4, drop in a whole habanero pepper that you have perforated with a fork (remove the habanero before serving).

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Dead Malls

Brian Ulrich has some very interesting photography of abandoned malls and shopping centers.

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Phantom menace review

Insightful and hilarious

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