What Are You Doing Right Now
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@tim_g said in What Are You Doing Right Now:
@travisdh1 said in What Are You Doing Right Now:
@tim_g said in What Are You Doing Right Now:
@dustinb3403 said in What Are You Doing Right Now:
@tim_g said in What Are You Doing Right Now:
Well, the iSCSI connection isn't required for anything production... so it's not worth downtime and a reboot outside of regular scheduled downtime.
But it's (iSCSI) required so I can do some very important things regarding backups.
Like to create backups?
At a high level, I need to move existing backups to an iSCSI drive, so that I can kill the existing backup RAID, and make a new one using different and more drives, then move the backups back.
But I may have to wait until I can reboot the hypervisor... or perhaps I can connect to the iSCSI device via USB (it's a QNAP). Got it for the purpose of stuff like this, temporary storage and such.
Why not just use an SMB share? If iSCSI is being so difficult, the performance difference can't be so much to make it worth the configuration pains.
It was already set up as iSCSI, and it takes a lot of time to rebuild the stuff in the QNAP too. Had MS not screwed up, I'd well be on my way. It is directly connected to the hypervisor, so i'd get the full 1gbps bandwidth that I won't even come close to otherwise.
Now that iSCSI isn't working, I'd rather go USB 3 next because it is faster than anything else.
This isn't anything urgent, but needs to get done... this was the time I allotted for it... and of course it isn't working.
Yep, sounds exactly right. You had X time to work on it, it broke so now it's X+Y time.
I even agree with you on the USB3 thing. Just needs done already instead of being a pain in the backside.
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And of course no male-male USB 3 cable...
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So now on to SMB...
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@tim_g said in What Are You Doing Right Now:
And of course no male-male USB 3 cable...
bwhaha
I feel sorry for you right now.
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@tim_g said in What Are You Doing Right Now:
And of course no male-male USB 3 cable...
Gotta roll your own man.
http://hades.mech.northwestern.edu/images/6/67/Soldering_x.gif
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@mattspeller said in What Are You Doing Right Now:
@tim_g said in What Are You Doing Right Now:
And of course no male-male USB 3 cable...
Gotta roll your own man.
http://hades.mech.northwestern.edu/images/6/67/Soldering_x.gif
Lol
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Now I can hope for this going direct connection SMB
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@tim_g Not nearly so bad as it could be, but ouch.
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I feel like if it was a Fedora KVM hypervisor, the iSCSI iniator would not have broken. And if it had, it would have been super simple to reinstall it, and not have to reboot.
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@tim_g said in What Are You Doing Right Now:
Now I can hope for this going direct connection SMB
More like you have that to look forward to allowing you escape Thanks Giving dinner.
Well timed ploy you have there Tim.
"Ohh I've got this server at work that's being a huge pain in the ass, it's just finished. I have to go to the office for a few hours to get this done!"
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Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
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@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Beer.
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@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
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@NerdyDad Easy roasted potato recipe:
Preheat your oven to 425F
1 small bag of baby potatoes (I like the multi colored ones), rinsed and split lengthwise (or quartered if they're big)
Seasoning mix (put all in a large metal bowl):
1tsp each
garlic powder
onion powder
kosher salt
black pepper
fresh chopped rosemary1/2tsp each
cumin
paprika (or smoked paprika or chipotle powder)
fresh chopped thymesprinkle of cinnamon
Slowly whisk 2-4TBSP olive oil into the seasoning mix
Add potatoes and toss to coat
Roast on a parchment covered sheet pan in a single layer at 425F for 40-50 minutes or until slightly browned and crispy
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@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
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@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
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@travisdh1 said in What Are You Doing Right Now:
@tim_g Not nearly so bad as it could be, but ouch.
Holding steady at around 110-113 MB/s.
Should be done in about 25 hours.
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@tim_g said in What Are You Doing Right Now:
@travisdh1 said in What Are You Doing Right Now:
@tim_g Not nearly so bad as it could be, but ouch.
Holding steady at around 110-113 MB/s.
Should be done in about 25 hours.
880 - 904 Mb/s not bad for a 1 Gb link.
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@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
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@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
@rojoloco said in What Are You Doing Right Now:
@nerdydad said in What Are You Doing Right Now:
Just received a half-case of sous vide prime rib steaks, with heating instructions and seasoning. This is going to be soooo good, my mouth is watering just thinking about it.
Hey @RojoLoco, what would you suggest I put with this?
Keep it simple. Garlic mashed potatoes and blanched green beans are always good. If you're feeling fancy, make a nice red wine / balsamic reduction to drizzle over the top.
Important thing here is temperature... what do the instructions suggest as a cooking temp? Remember, if you plan to sear it, you want your sous vide set 10-15 degrees F below your target temp. Maybe less if you use a torch. Also, brushing with melted butter after it comes out of the bag will aid the searing process.
The sous vide process was already done for me. It tells me to put it on at about 250 degrees. I didn't catch to see for how long though.
?????????????
Woah, that's way too high. If they are already cooked, they only need to be seared. When I do a steak, I set it somewhere between 112-116F. Add searing heat and carryover, and you have perfect mid-rare. 250F will give you well done in a short time.
Got a link to the vendor site or the instructions?
I work for the meat packing company that gave them to me. We have a professional kitchen. They were sous vide cooked at about 122F. Should be good to just sear right now.
Gotcha. But sear quickly over the hottest flame you can muster to keep the final temp acceptable.
edit: I was picturing raw, vacuum-sealed steaks ready for the sous vide.
