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  • The Latest Dish

    - by Oracle Staff
    Black Eyed Peas to Headline at Appreciation Event If you're coming to OpenWorld to fill up on the latest in IT solutions, be sure to save room for dessert. At the Oracle OpenWorld Appreciation Event, you'll be savoring the music of the world's hottest funk pop band, Black Eyed Peas, plus superstar rock legends Don Henley, of the Eagles, and Steve Miller. Save the date now: When: Wednesday, September 22, 8 p.m-12 a.m. Where: Treasure Island, San Francisco OpenWorld's annual thank-you event will be our most spectacular yet. Treasure Island, in the center of scenic San Francisco Bay, will once again serve as a rockin' oasis for Oracle customers and partners as they groove to the beat and enjoy delicious food, drinks, and festivities. Get all the details here.

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  • The Latest Dish: Black Eyed Peas to Headline at Appreciation Event

    - by Justin Kestelyn
    If you're coming to Oracle Develop Conference to fill up on content, collaboration, and community, be sure to save room for dessert. At the Wednesday evening "Appreciation Event," which is open to Oracle Develop, JavaOne, and Oracle OpenWorld Full Conference attendees, you'll be savoring the music of the world's hottest funk pop band, Black Eyed Peas, plus superstar rock legends Don Henley (of the Eagles) and Steve Miller. Save the date now: When: Wednesday, September 22, 8 p.m.­12 a.m. Where: Treasure Island, San Francisco Get all the details here!

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  • I get an `Cannot read property 'slice' of undefined` message when I use the scrollTo jQuery plugin inside this function

    - by alexchenco
    I'm using the jQuery scrollTo plugin. I get this error in my JS Console: 16827Uncaught TypeError: Cannot read property 'slice' of undefined d.fn.scrollToindex.html.js:16827 jQuery.extend.eachindex.html.js:662 d.fn.scrollToindex.html.js:16827 jQuery.extend.eachindex.html.js:662 jQuery.fn.jQuery.eachindex.html.js:276 d.fn.scrollToindex.html.js:16827 popupPlaceindex.html.js:18034 (anonymous function)index.html.js:17745 jQuery.extend._Deferred.deferred.resolveWithindex.html.js:1018 doneindex.html.js:7247 jQuery.ajaxTransport.send.script.onload.script.onreadystatechange When I place $(".menu").scrollTo( $("li.matched").attr("id"), 800 ); inside it. function popupPlace(dict) { $popup = $('div#dish-popup'); $popup.render(dict,window.dishPopupTemplate); if(typeof(dict.dish) === 'undefined') { $popup.addClass('place-only'); } else { $popup.removeClass('place-only'); } var $place = $('div#dish-popup div.place'); var place_id = dict.place._id; if(liked[place_id]) { $place.addClass('liked'); } else { $place.removeClass('liked'); } if(dict.place.likes) { $place.addClass('has-likes'); } else { $place.addClass('zero-likes'); } var tokens = window.currentSearchTermTokens; var tokenRegex = tokens && new RegExp($.map(tokens, RegExp.escape).join('|'), 'gi'); $.each(dict.place.products, function(n, product) { $product = $('#menu-item-'+product.id); if(liked[place_id+'/'+product.id]) { $product.addClass('liked'); } if(tokens && matchesDish(product, tokens)) { $product.addClass('matched'); $product.highlight(tokenRegex); } else { $product.removeClass('matched'); $product.removeHighlight(); } if(product.likes) { $product.addClass('has-likes'); } else { $product.addClass('zero-likes'); } }); $('#overlay').show(); $('#dish-popup-container').show(); // Scroll to matched dish //$("a#scrolll").attr("href", "#" + $("li.matched").attr("id")); //$("a#scrolll").attr("href", "#" + $("li.matched").attr("id")); //$("a#scrolll").trigger("click"); $(".menu").scrollTo( $("li.matched").attr("id"), 800 ); // Hide dish results on mobile devices to prevent having a blank space at the bottom of the site if (Modernizr.mq('only screen and (max-width: 640px)')) { $('ol.results').hide(); } $(".close-dish-popup").click(function() { $("#overlay").hide(); $("#dish-popup-container").hide(); $('ol.results').show(); changeState({}, ['dish', 'place', 'serp']); }); showPopupMap(dict.place, "dish-popup-map"); } Any suggestion to fix this?

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  • Checkboxes and Radio Buttons Together in a JTree

    - by Thunderforge
    I'd like to create a JTree that more or less has the following structure (with a hidden root node) [No Option] Main Dish [Radio Button] Steak [Radio Button] Fish [Radio Button] Filet Mignon [Checkbox] Side Dish [Checkbox] Mashed Potatoes [Checkbox] Green Beans [Checkbox] Mixed Vegetables [Checkbox] Dessert [Radio Button] Ice Cream [Radio Button] Pudding [Radio Button] Cake Basically, at least one main dish (but no more than one) can be chosen, any number of side dishes can be chosen (or none, if the "Side Dish" checkbox is unchecked), and only one dessert can be chosen (or none, if the "Dessert" checkbox is unchecked). This article describes how to create a tree that uses JCheckboxes (as I'd like to use for the Side Dish and Dessert sections) by creating a custom Renderer and page 3 of the same article describes how to use Radio buttons (as I'd like to use for the Main Course) section. But it doesn't describe how to mix them up within the same JTree. Is it possible to create a structure like this? And if so, how?

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  • Please help me debug my SQL query.

    - by bob09
    I have a query: Select n_portions, dish_name from food_order, dish where n_portions= (select max (n_portions) FROM food_order); It's meant to return: fish pie 3 steak and chips 1 pasta bake 2 stuffed peppers 1 But i get: Pasta bake 35 Fish pie 35 Steak and chips 35 Stuffed peppers 35 Ham and rice 35 Lamb curry 35 Why is this happing? table data table data Insert into customer_order values ('00001', '03-Apr-09', '07-apr-09','St. Andrew St'); Insert into customer_order values ('00002', '05-Apr-09', '01-May-09', 'St. Andrew St'); Insert into customer_order values ('00003', '12-Apr-09', '27-Apr-09', 'Union St'); Insert into customer_order values ('00004', '12-Apr-09', '17-Apr-09', 'St. Andrew St'); Insert into Dish values ('D0001', 'Pasta bake', 'yes', '6.00'); Insert into Dish values ('D0002', 'Fish pie', 'no', '9.00'); Insert into Dish values ('D0003', 'Steak and chips', 'no', '14.00'); Insert into Dish values ('D0004', 'Stuffed peppers', 'yes', '11.50'); Insert into Dish values ('D0005', 'Ham and rice' , 'no', '7.25'); Insert into Dish values ('D0006', 'Lamb curry' , 'no', '8.50'); Insert into Drink values ('DR0001', 'Water', 'soft', '1.0'); Insert into Drink values ('DR0002', 'Coffee', 'hot', '1.70'); Insert into Drink values ('DR0003', 'Wine' , 'alcoholic', '3.00'); Insert into Drink values ('DR0004', 'Beer' , 'alcoholic', '2.30'); Insert into Drink values ('DR0005', 'Tea' , 'hot' , '1.50'); Insert into food_order values ('F000001', '000001', 'D0003', '6'); Insert into food_order values ('F000002', '000001', 'D0001', '4'); Insert into food_order values ('F000003', '000001', 'D0004', '3'); Insert into food_order values ('F000004', '000002', 'D0001', '10'); Insert into food_order values ('F000005', '000002', 'D0002', '10'); Insert into food_order values ('F000006', '000003', 'D0002', '35'); Insert into food_order values ('F000007', '000004', 'D0002', '23'); Insert into drink_order values ('D000001', '000001', 'DR0001', '13'); Insert into drink_order values ('D000002', '000001', 'DR0002', '13'); Insert into drink_order values ('D000003', '000001', 'DR0004', '13'); Insert into drink_order values ('D000004', '000002', 'DROOO1', '20'); Insert into drink_order values ('D000005', '000002', 'DR0003', '20'); Insert into drink_order values ('D000006', '000002', 'DR0004', '15'); Insert into drink_order values ('D000007', '000003', 'DR0002', '35'); Insert into drink_order values ('D000008', '000004', 'DR0001', '23'); Insert into drink_order values ('D000009', '000004', 'DR0003', '15'); Insert into drink_order values ('D0000010', '000004', 'DR0004', '15');

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  • Policy-based template design: How to access certain policies of the class?

    - by dehmann
    I have a class that uses several policies that are templated. It is called Dish in the following example. I store many of these Dishes in a vector (using a pointer to simple base class), but then I'd like to extract and use them. But I don't know their exact types. Here is the code; it's a bit long, but really simple: #include <iostream> #include <vector> struct DishBase { int id; DishBase(int i) : id(i) {} }; std::ostream& operator<<(std::ostream& out, const DishBase& d) { out << d.id; return out; } // Policy-based class: template<class Appetizer, class Main, class Dessert> class Dish : public DishBase { Appetizer appetizer_; Main main_; Dessert dessert_; public: Dish(int id) : DishBase(id) {} const Appetizer& get_appetizer() { return appetizer_; } const Main& get_main() { return main_; } const Dessert& get_dessert() { return dessert_; } }; struct Storage { typedef DishBase* value_type; typedef std::vector<value_type> Container; typedef Container::const_iterator const_iterator; Container container; Storage() { container.push_back(new Dish<int,double,float>(0)); container.push_back(new Dish<double,int,double>(1)); container.push_back(new Dish<int,int,int>(2)); } ~Storage() { // delete objects } const_iterator begin() { return container.begin(); } const_iterator end() { return container.end(); } }; int main() { Storage s; for(Storage::const_iterator it = s.begin(); it != s.end(); ++it){ std::cout << **it << std::endl; std::cout << "Dessert: " << *it->get_dessert() << std::endl; // ?? } return 0; } The tricky part is here, in the main() function: std::cout << "Dessert: " << *it->get_dessert() << std::endl; // ?? How can I access the dessert? I don't even know the Dessert type (it is templated), let alone the complete type of the object that I'm getting from the storage. This is just a toy example, but I think my code reduces to this. I'd just like to pass those Dish classes around, and different parts of the code will access different parts of it (in the example: its appetizer, main dish, or dessert).

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  • Help with optimising SQL query

    - by user566013
    Hi i need some help with this problem. I am working web application and for database i am using sqlite. Can someone help me with one query from databse which must be optimized == fast =) I have table x: ID | ID_DISH | ID_INGREDIENT 1 | 1 | 2 2 | 1 | 3 3 | 1 | 8 4 | 1 | 12 5 | 2 | 13 6 | 2 | 5 7 | 2 | 3 8 | 3 | 5 9 | 3 | 8 10| 3 | 2 .... ID_DISH is id of different dishes, ID_INGREDIENT is ingredient which dish is made of: so in my case dish with id 1 is made with ingredients with ids 2,3 In this table a have more then 15000 rows and my question is: i need query which will fetch rows where i can find ids of dishes ordered by count of ingreedients ASC which i haven added to my algoritem. examle: foo(2,4) will rows in this order: ID_DISH | count(stillMissing) 10 | 2 1 | 3 Dish with id 10 has ingredients with id 2 and 4 and hasn't got 2 more, then is

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  • Updating textfield in doctrine produces an exception

    - by james-murphy
    I have a textfield that contains say for example the following text:- "A traditional English dish comprising sausages in Yorkshire pudding batter, usually served with vegetables and gravy." This textfield is in a form that simply updates an item record using it's ID. If I edit part of the textfield and replace "and gravy." with "humous." So that the textfield now contains "A traditional English dish comprising sausages in Yorkshire pudding batter, usually served with vegetables and humous." I get the following exception:- Fatal error: Uncaught exception 'Doctrine_Query_Exception' with message 'Unknown component alias humous' in C:\Projects\nitrous\lightweight\system\database\Doctrine\Query\Abstract.php:780 Stack trace: C:\Projects\nitrous\lightweight\system\database\Doctrine\Query\Abstract.php(767): Doctrine_Query_Abstract-getQueryComponent('humous') C:\Projects\nitrous\lightweight\system\database\Doctrine\Query\Set.php(58): Doctrine_Query_Abstract-getAliasDeclaration('humous') C:\Projects\nitrous\lightweight\system\database\Doctrine\Query\Abstract.php(2092): Doctrine_Query_Set-parse('i.details = 'A ...') C:\Projects\nitrous\lightweight\system\database\Doctrine\Query.php(1058): Doctrine_Query_Abstract-_processDqlQueryPart('set', Array) C:\Projects\nitrous\lightweight\system\database\Doctrine\Query\Abstract.php(971): Doctrine_Query-getSqlQuery(Array) C:\Projects\nitrous\lightweight\system\database\Doctrine\Query\Abstract.php(1030): Doctrine_Query_Abstract-_execute(Array) C:\Projects\nitrous\lightweight\system\appl in C:\Projects\nitrous\lightweight\system\database\Doctrine\Query\Abstract.php on line 780 I'm using Doctrine 1.0.6 hooked into CodeIgniter 1.7.0 if anyone is interested. My doctrine query that actually performs the update looks as follows:- public function updateItems($id, $arrayItem) { $query = new Doctrine_Query(); $query->update('Item i'); foreach($arrayItem as $key => $value) { $query->set('i.'.$key, "'".$value."'"); } $query->where('i.id = ?', $id); return $query->execute(); } This seems bizarre because if i replace the entire string "A traditional English dish comprising sausages in Yorkshire pudding batter, usually served with vegetables and humous." with something completely different like just "test" it doesn't throw an exception and works just fine. This baffles me... is it a bug in Doctrine or have I missed something?

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  • manyToManyField question

    - by dotty
    Hay guys, I'm writing a simple app which logs recipes. I'm working out my models and have stumbled across a problem My Dish models needs to have many Ingredients. This is no problem because i would do something like this ingredients = models.ManyToManyfield(Ingredient) No problems, my dish now can have many ingrendients. However, the problem is that the ingredient needs to come in different quantities. I.E 4 eggs, 7 tablespoons sugar My Ingredient Model is very simple at the moment class Ingredient(models.Model): name = models.TextField(blank=False) slug = models.SlugField(blank=True) How would i go about work out this problem? What fields would i need to add, would i need to use a 'through' attribute on my ManyToManyfield to solve this problem?

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  • What Makes a Good Design Critic? CHI 2010 Panel Review

    - by jatin.thaker
    Author: Daniel Schwartz, Senior Interaction Designer, Oracle Applications User Experience Oracle Applications UX Chief Evangelist Patanjali Venkatacharya organized and moderated an innovative and stimulating panel discussion titled "What Makes a Good Design Critic? Food Design vs. Product Design Criticism" at CHI 2010, the annual ACM Conference on Human Factors in Computing Systems. The panelists included Janice Rohn, VP of User Experience at Experian; Tami Hardeman, a food stylist; Ed Seiber, a restaurant architect and designer; John Kessler, a food critic and writer at the Atlanta Journal-Constitution; and Larry Powers, Chef de Cuisine at Shaun's restaurant in Atlanta, Georgia. Building off the momentum of his highly acclaimed panel at CHI 2009 on what interaction design can learn from food design (for which I was on the other side as a panelist), Venkatacharya brought together new people with different roles in the restaurant and software interaction design fields. The session was also quite delicious -- but more on that later. Criticism, as it applies to food and product or interaction design, was the tasty topic for this forum and showed that strong parallels exist between food and interaction design criticism. Figure 1. The panelists in discussion: (left to right) Janice Rohn, Ed Seiber, Tami Hardeman, and John Kessler. The panelists had great insights to share from their respective fields, and they enthusiastically discussed as if they were at a casual collegial dinner. John Kessler stated that he prefers to have one professional critic's opinion in general than a large sampling of customers, however, "Web sites like Yelp get users excited by the collective approach. People are attracted to things desired by so many." Janice Rohn added that this collective desire was especially true for users of consumer products. Ed Seiber remarked that while people looked to the popular view for their target tastes and product choices, "professional critics like John [Kessler] still hold a big weight on public opinion." Chef Powers indicated that chefs take in feedback from all sources, adding, "word of mouth is very powerful. We also look heavily at the sales of the dishes to see what's moving; what's selling and thus successful." Hearing this discussion validates our design work at Oracle in that we listen to our users (our diners) and industry feedback (our critics) to ensure an optimal user experience of our products. Rohn considers that restaurateur Danny Meyer's book, Setting the Table: The Transforming Power of Hospitality in Business, which is about creating successful restaurant experiences, has many applicable parallels to user experience design. Meyer actually argues that the customer is not always right, but that "they must always feel heard." Seiber agreed, but noted "customers are not designers," and while designers need to listen to customer feedback, it is the designer's job to synthesize it. Seiber feels it's the critic's job to point out when something is missing or not well-prioritized. In interaction design, our challenges are quite similar, if not parallel. Software tasks are like puzzles that are in search of a solution on how to be best completed. As a food stylist, Tami Hardeman has the demanding and challenging task of presenting food to be as delectable as can be. To present food in its best light requires a lot of creativity and insight into consumer tastes. It's no doubt then that this former fashion stylist came up with the ultimate catch phrase to capture the emotion that clients want to draw from their users: "craveability." The phrase was a hit with the audience and panelists alike. Sometime later in the discussion, Seiber remarked, "designers strive to apply craveability to products, and I do so for restaurants in my case." Craveabilty is also very applicable to interaction design. Creating straightforward and smooth workflows for users of Oracle Applications is a primary goal for my colleagues. We want our users to really enjoy working with our products where it makes them more efficient and better at their jobs. That's our "craveability." Patanjali Venkatacharya asked the panel, "if a design's "craveability" appeals to some cultures but not to others, then what is the impact to the food or product design process?" Rohn stated that "taste is part nature and part nurture" and that the design must take the full context of a product's usage into consideration. Kessler added, "good design is about understanding the context" that the experience necessitates. Seiber remarked how important seat comfort is for diners and how the quality of seating will add so much to the complete dining experience. Sometimes if these non-food factors are not well executed, they can also take away from an otherwise pleasant dining experience. Kessler recounted a time when he was dining at a restaurant that actually had very good food, but the photographs hanging on all the walls did not fit in with the overall décor and created a negative overall dining experience. While the tastiness of the food is critical to a restaurant's success, it is a captivating complete user experience, as in interaction design, which will keep customers coming back and ultimately making the restaurant a hit. Figure 2. Patanjali Venkatacharya enjoyed the Sardinian flatbread salad. As a surprise Chef Powers brought out a signature dish from Shaun's restaurant for all the panelists to sample and critique. The Sardinian flatbread dish showcased Atlanta's taste for fresh and local produce and cheese at its finest as a salad served on a crispy flavorful flat bread. Hardeman said it could be photographed from any angle, a high compliment coming from a food stylist. Seiber really enjoyed the colors that the dish brought together and thought it would be served very well in a casual restaurant on a summer's day. The panel really appreciated the taste and quality of the different components and how the rosemary brought all the flavors together. Seiber remarked that "a lot of effort goes into the appearance of simplicity." Rohn indicated that the same notion holds true with software user interface design. A tremendous amount of work goes into crafting straightforward interfaces, including user research, prototyping, design iterations, and usability studies. Design criticism for food and software interfaces clearly share many similarities. Both areas value expert opinions and user feedback. Both areas understand the importance of great design needing to work well in its context. Last but not least, both food and interaction design criticism value "craveability" and how having users excited about experiencing and enjoying the designs is an important goal. Now if we can just improve the taste of software user interfaces, people may choose to dine on their enterprise applications over a fresh organic salad.

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  • What Makes a Good Design Critic? CHI 2010 Panel Review

    - by Applications User Experience
    Author: Daniel Schwartz, Senior Interaction Designer, Oracle Applications User Experience Oracle Applications UX Chief Evangelist Patanjali Venkatacharya organized and moderated an innovative and stimulating panel discussion titled "What Makes a Good Design Critic? Food Design vs. Product Design Criticism" at CHI 2010, the annual ACM Conference on Human Factors in Computing Systems. The panelists included Janice Rohn, VP of User Experience at Experian; Tami Hardeman, a food stylist; Ed Seiber, a restaurant architect and designer; Jonathan Kessler, a food critic and writer at the Atlanta Journal-Constitution; and Larry Powers, Chef de Cuisine at Shaun's restaurant in Atlanta, Georgia. Building off the momentum of his highly acclaimed panel at CHI 2009 on what interaction design can learn from food design (for which I was on the other side as a panelist), Venkatacharya brought together new people with different roles in the restaurant and software interaction design fields. The session was also quite delicious -- but more on that later. Criticism, as it applies to food and product or interaction design, was the tasty topic for this forum and showed that strong parallels exist between food and interaction design criticism. Figure 1. The panelists in discussion: (left to right) Janice Rohn, Ed Seiber, Tami Hardeman, and Jonathan Kessler. The panelists had great insights to share from their respective fields, and they enthusiastically discussed as if they were at a casual collegial dinner. Jonathan Kessler stated that he prefers to have one professional critic's opinion in general than a large sampling of customers, however, "Web sites like Yelp get users excited by the collective approach. People are attracted to things desired by so many." Janice Rohn added that this collective desire was especially true for users of consumer products. Ed Seiber remarked that while people looked to the popular view for their target tastes and product choices, "professional critics like John [Kessler] still hold a big weight on public opinion." Chef Powers indicated that chefs take in feedback from all sources, adding, "word of mouth is very powerful. We also look heavily at the sales of the dishes to see what's moving; what's selling and thus successful." Hearing this discussion validates our design work at Oracle in that we listen to our users (our diners) and industry feedback (our critics) to ensure an optimal user experience of our products. Rohn considers that restaurateur Danny Meyer's book, Setting the Table: The Transforming Power of Hospitality in Business, which is about creating successful restaurant experiences, has many applicable parallels to user experience design. Meyer actually argues that the customer is not always right, but that "they must always feel heard." Seiber agreed, but noted "customers are not designers," and while designers need to listen to customer feedback, it is the designer's job to synthesize it. Seiber feels it's the critic's job to point out when something is missing or not well-prioritized. In interaction design, our challenges are quite similar, if not parallel. Software tasks are like puzzles that are in search of a solution on how to be best completed. As a food stylist, Tami Hardeman has the demanding and challenging task of presenting food to be as delectable as can be. To present food in its best light requires a lot of creativity and insight into consumer tastes. It's no doubt then that this former fashion stylist came up with the ultimate catch phrase to capture the emotion that clients want to draw from their users: "craveability." The phrase was a hit with the audience and panelists alike. Sometime later in the discussion, Seiber remarked, "designers strive to apply craveability to products, and I do so for restaurants in my case." Craveabilty is also very applicable to interaction design. Creating straightforward and smooth workflows for users of Oracle Applications is a primary goal for my colleagues. We want our users to really enjoy working with our products where it makes them more efficient and better at their jobs. That's our "craveability." Patanjali Venkatacharya asked the panel, "if a design's "craveability" appeals to some cultures but not to others, then what is the impact to the food or product design process?" Rohn stated that "taste is part nature and part nurture" and that the design must take the full context of a product's usage into consideration. Kessler added, "good design is about understanding the context" that the experience necessitates. Seiber remarked how important seat comfort is for diners and how the quality of seating will add so much to the complete dining experience. Sometimes if these non-food factors are not well executed, they can also take away from an otherwise pleasant dining experience. Kessler recounted a time when he was dining at a restaurant that actually had very good food, but the photographs hanging on all the walls did not fit in with the overall décor and created a negative overall dining experience. While the tastiness of the food is critical to a restaurant's success, it is a captivating complete user experience, as in interaction design, which will keep customers coming back and ultimately making the restaurant a hit. Figure 2. Patnajali Venkatacharya enjoyed the Sardian flatbread salad. As a surprise Chef Powers brought out a signature dish from Shaun's restaurant for all the panelists to sample and critique. The Sardinian flatbread dish showcased Atlanta's taste for fresh and local produce and cheese at its finest as a salad served on a crispy flavorful flat bread. Hardeman said it could be photographed from any angle, a high compliment coming from a food stylist. Seiber really enjoyed the colors that the dish brought together and thought it would be served very well in a casual restaurant on a summer's day. The panel really appreciated the taste and quality of the different components and how the rosemary brought all the flavors together. Seiber remarked that "a lot of effort goes into the appearance of simplicity." Rohn indicated that the same notion holds true with software user interface design. A tremendous amount of work goes into crafting straightforward interfaces, including user research, prototyping, design iterations, and usability studies. Design criticism for food and software interfaces clearly share many similarities. Both areas value expert opinions and user feedback. Both areas understand the importance of great design needing to work well in its context. Last but not least, both food and interaction design criticism value "craveability" and how having users excited about experiencing and enjoying the designs is an important goal. Now if we can just improve the taste of software user interfaces, people may choose to dine on their enterprise applications over a fresh organic salad.

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  • How To Have Websites Built For You The Cheap Way

    Normally, if you wish for to control expert designers custom build your position, you be obliged to be prepared to dish not at home next to slightest a a small amount of hundred dollars. All this can... [Author: Saikat Ganguly - Web Design and Development - April 06, 2010]

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  • What design pattern shall I use in this question?

    - by iyad al aqel
    To be frank, this is a homework question, so I'll tell you my opinion. Can you let me know my mistakes rather than giving me the solution? This is the question : Assume a restaurant that only offers the following two types of meals: (a) a full meal and (b)an economic meal. The full meal consists of the following food items and is served in the following order: 1. Appetizer 2. Drink 3. Main dish 4. Dessert Meanwhile the economic meal consists of the following food items and is served in the following order: 1. Drink 2. Main dish Identify the most appropriate design pattern that can be used to allow a customer to only order using one of the two types of meals provided and that the meal components must be served in the given order. I'm confused between the Factory and the Iterator and using them both together. Using the factory Pattern we can create the two meals full and economic and provide the user with with a base object class that will decide upon. But how can we enforce the ordering of the elements, I thought of using the iterator along that will iterate through the the composite of the two created factories sort of speak. What do you think?

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  • Splitting coax cable for PC tuner

    - by TheLakersHighlights
    I have an HDTV connected with HDMI from a DISH Network VIP612 DVR Receiver. I want to split the coaxial connection from the DVR to my Hauppauge 1200 WinTV HVR-850 HDTV Tuner Stick. What splitter and coaxial cable (needs to transmit audio and video) should I get to make this a watchable TV on my computer?

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  • Satelite tv on my pc?

    - by jasondavis
    What would be a good solution for hooking up the satelite tv box (dish network) in my room to be abl;e to watch it on my PC and possibly record video from it? Please share with me the best cards, cables, software, anything else needed to do this in the most efficient way?

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  • how can 192.168.2.10 talk to 172.18.156.65 ?

    - by steve
    from what i understand, all computers need to be in the same subnet /24 so how would i get a computer to be able to connect to another computer that is set as 172 ? one computer is behind a firewall, the other is connected to a HUGHES sat dish and has the IP of 172 would I need to setup a ROUTE in a firewall between the 2 computers, to say "if you are trying to get to 172.18.156.65 then use the ip address 192.168.2.65 and translate it to 172.18.156.65" the firewall is a netgear, if I should use a ROUTE, then I'll try to learn it from the manual thanks

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  • Mercury and Sound Waves [Video]

    - by Jason Fitzpatrick
    In this video a tone generator is used to shoot specific frequencies through a large drop of mercury which results in a wide array of unique shapes and patterns created by standing waves–but really, you need to see it to appreciate it. The experiment, put together by Nick Moore, combines a glass dish, a drop of mercury, and a old tone generator to demonstrate standing waves in 3D. Check out the video above to see the experiment in full speed or hit up his YouTube channel to see a remix with music (and other cool science experiment videos). Mercury Hz [via Mental_Floss] How to Use an Xbox 360 Controller On Your Windows PC Download the Official How-To Geek Trivia App for Windows 8 How to Banish Duplicate Photos with VisiPic

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  • Blockbuster Time Machine

    - by David Dorf
    In another example of clinging to the core business much too long, DISH announced its closing the remaining 300 Blockbuster stores.  This reminds us that we must always be looking over our shoulders for the next big thing.  Blockbuster had the opportunity to buy Netflix, but it passed just as Barnes & Noble decided it didn't need to partner with Amazon.  Its so tempting to stick with a profitable business instead of taking a risk on a new idea.  Nevertheless, Blockbuster is history -- and this video from The Onion seals it. Historic ‘Blockbuster’ Store Offers Glimpse Of How Movies Were Rented In The Past

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