DNS (Domain Name Server) is how the internet maps human style domain names (like google.com) to ip addresses. In the world of internet there are two types of IP address, static and dynamic. Static IP addresses don't change, so it's relatively easy to map domain names to the correct IP addresses. Dynamic IP addresses, on the other hand change from time to time. Most cable modem and DSL services provide dynamic IPs. That means that if you want host a file server on your home computer, or be able to access your files from work (or while on vacation), you'll need some way to keep your IP address up to date in case your provider changes it.
This is the purpose (or one purpose) of Dynamic DNS providers such as dyndns.org or no-ip.com. You sign up for an account, choose a host/domain that you think you'll remember, and then run a program on your computer or router that tells the service your current IP address. That way, no matter where you are me.ddns.net (or whatever you chose) will always point to your computer.
The problem is that DynDNS discontinued their free service and I could never seem to remember my No-IP hostname. Moreover, for a free account, in No-IP, you have to log in every month and tell them not to discontinue your service. Not too cumbersome, but still, can't they just check user logs and only require that of dormant accounts?
I thought there had to be a better way, enter Namecheap.com. In my Upgrade from Shared Hosting series, I suggested some benefits of separating your domain name registrar from your webhosting. I also suggested that you could even separate your DNS hosting from your Domain Name registrar. Namecheap.com happens to offer fairly competitive domain registration. They also offer free DNS hosting, so no matter, who you use as your domain registrar (even if it's your webhost), you can still use Namecheap.com as your DNS host.
There are a bajillion possibilities, but I will concentrate on two classes of knives: gateway knives and step up knives in the gyuto style. The gateway knife is under $100 and will whet your appetite for Japanese knives. You could live quite happily with it forever, or you may want to get a better quality knife—the step up knife. Step up knives generally range from $200-$300, (you can go as high as $1000, but you're no longer paying for cutting performance; you're paying for art.). Note that many knife makers have several lines of knives at different price points with different steels and quality.
This list is by no means exhaustive. It just lists a few of the more common recommendations.
"So I opted for the awesomeness of this Japanese steel you were talking about. I mean that Tojiro DP gyuto is cheap! ... What? I can't just sharpen it with a pull through sharpener? I can damage the blade with the steel that came with my Henckels set? I need "special" sharpening stones? How much are we talking here? MORE THAN THE KNIFE COSTS? WHY DID I LISTEN TO YOU?!?!?!?!"
When Jen and I first got married, I registered for Wusthof knives because, of course, they were so much superior to Henckels. I knew there were better knives in the world, especially from Japan, but they seemed to cost my firstborn, and I didn't really know how to buy them in the first place, so I was happy with my selection. Soon after (but not soon enough to return the Wusthofs) the Japanese invaded a Bed Bath and Beyond near you with a little help from Alton Brown. I had a strong case of Shun-lust, but being the practical, thrifty person that I am, I made do.
Fast forward *cough* years, and Jen says something to the effect of, "maybe we should get another chef's knife so that when we're both needing it, we don't have to keep waiting." Naturally I knew that this was my chance to acquire a Japanese knife. So a week of underslept nights later, I purchased my first Japanese knife. (Review to come.)
I will be documenting what I found in a series of posts, so that I don't have to do it again, and perhaps it will help you, dear reader, acquire a Japanese instrument of cutting joy more quickly than I did.
This is Jen's new go-to snack and meal course. There are tons of variations on this, but this one is ours. If eating the garnish doesn't seem appealing, it didn't to me either, but this salad really is quite good. It also holds up in the fridge very well.
Video of me prep chefing the veggies.
We got this recipe from Jen's mom who found it in a cookbook in her library, but has never been able to find it again. They are surprisingly good considering they have evil sucralose in them.
Many people are intimidated by guacamole. Here's the Heymanator, sure-fire method of getting awesome guacamole every time.
It has been 4 years since our last newsletter. As you may recall, we were just preparing for the birth of our first son at the time. Logan was born right on schedule, March 25th, 2010, and our lives have never been the same since. Logan has blessed us in more ways than we could have imagined. He was a very happy and easy going baby who started walking at 9 months of age. He is now almost 4 years old and just started attending preschool this summer. He really seems to enjoy school and showing off all he learns.
Dear Allison and Twitch,
I was saddened to hear the motivation for Allison's choreography with Fik Shun, so I thought I would share a few of my thoughts.
You are one of my favorite dancers. I have always thought that you were robbed, being eliminated after two of the best dance performances of all time (your Tango and Lyrical Hip Hop). You also had one of the best West Coast Swings on the show and definitely the coolest pants. I was excited to see you back on the show as an All-Star. The memory of your dance performances has brightened my life for nine years.