Over the last couple of years, people who have grown-up with Facebook and Twitter started realizing that anything posted, liked, shared or commented on in Facebook is permanent. Not only that, but Facebook’s ability to track your movements and track your preferences in life has not gone unnoticed! Not to mention the targeting of individuals with aggressive marketing campaigns from likes and shares is just going too far!
Out with the old:
When asked the question, teenagers will tell you with no uncertainty that to have granny like a picture is not why they wanted from a social network, that is the job of a Sunday lunch. Studies also show the current demographic of Facebook users, 48% is 65 or older. (see Pew Research Center surveys)
Privacy, privacy, privacy:
The ability of an employee to loose his job over a comment or a share on Facebook or Twitter has become increasingly worrisome to all Social Media Users, young and old, and this is causing a huge migration from all matters pertaining Social Shared Media (See Fired Facebook / Fired Twitter) with archived abilities.
So, what now?
Younger online Social Users prefer using services like Snap Chat and Group Text which has a limited message life-span and guaranteed privacy. This will have a huge implication on the older generation keeping tabs on children, on targeted advertising and Social Networking.
2 cups of grated CAULIFLOWER
1 cup of freshly grated PARMESAN CHEESE
1 EGG beaten
PARCHMENT PAPER to line your baking sheet
and whatever PIZZA SAUCE and
PIZZA TOPPINGS you desire
How to Cook the A Cauliflower Crust Pizza Recipe
Grate fresh cauliflower florets into granules
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot. Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add grated Parmesan cheese to the egg. Actually, I used the hardest White Cheddar I could find.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. Only use PARCHMENT PAPER, I tried with silver-paper, but it does not work and tear when you try to pick it up.
(Picture 1) Place the balled cauliflower and cheese onto the parchment paper and spread out into a pizza shape about 0.5 cm thick. The crust will be about 25 cm across.
Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking. The cauliflower will darken quite rapidly around the edges if too thin.
(Picture 2) Place crust into an oven preheated to 200 degrees Celsius and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven and top with your favorite pizza sauce.
(Picture 3) Top with your favorite pizza toppings.
Return pizza to the oven and continue to cook at 200 C for about 10 minutes until the toppings are done, watch the edges of the cauliflower crust; the edges will darken too much if overcooked.
(Picture 4) Remove the pizza from the oven.
NOTE: A cauliflower pizza crust will not rise since there is no yeast involved, and since the crust is entirely cauliflower, cheese, and egg, it will not achieve the same crispness as a thin dough pizza. But the pizza will stay together just fine, and will taste very much like a pizza.
Joker Machine Hi Performance Air Cleaner: http://jokermachine.com/products/harley-davidson/air-cleaners-fuel-injection-carburetor/sportster-high-performance-air-cleaner-assy.html
Power Commander V by DynoJet: http://www.powercommander.com/powercommander/products/PowerCommanderV/powercommander_v.aspx
I get a miss when idling. The bike backfires quite a lot when gearing down.
Resolving the problem:
Thanks to Stan Lass from DynoJet, the problem was quick to resolve. All I had to do was advance the fuel on 0% throttle for 500/750/1000/1250/1500 to +5. The bike sounds smooth and the backfiring when gearing down is notably reduced. It took me a year to make the change, but the difference is astronomical!
If you find your disk ends up being <unknown> instead of mounted to a /dev/xvd? drive, open your console, do a
“xe vm-list” (Get your UUID)
“xe vdi-list” (Get the UUID of the disk you want to use)
“xe vbd-create vm-uuid=<UUID> device=1 vdi-uuid=<UUID> bootable=false mode=RW type=Disk
“xe vbd-list” (Get the UUID of the disk you want to use)
“xe vdb-plug uuid=<UUID>
I don’t know why this happens, but it does and drove me up the wall. Some reading told me that it was due to an ISO not being unmounted. Well, the above sorted it out and once the first disk was mounted, all the rest fell into place…