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  • Works in Google charts but not in Eastwood?

    - by Rhubarb
    This chart works fine in Google charts, but when rendered in Eastwood, it doesn't use the 2nd provided color, rather it applies the first color to both bars in the chart. http://chart.apis.google.com/chart?cht=bvg&chs=150x150&chd=t:18,81&chco=FFF000|00FFFF&chxt=x,y&chl=Bar1|Bar2&chtt=Chart Any suggestions as to why this could be? Unfortunately it looks like Eastwood is somewhat abandoned.

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  • Our winners- and some BBQ for everyone

    - by Steve Tunstall
    Congrats to our two winners for the first two comments on my last entry. Steve from Australia and John Lemon. Steve won since he was the first person over the International Date Line to see the post I made so late after a workday on Friday. So not only does he get to live in a country with the 2nd most beautiful women in the world, but now he gets some cool Oracle Swag, too. (Yes, I live on the beach in southern California, so you can guess where 1st place is for that other contest…Now if Steve happens to live in Manly, we may actually have a tie going…) OK, ok, for everyone else, you can be winners, too. How you ask? I will make you the envy of every guy and gal in your neighborhood or campsite. What follows is the way to smoke the best ribs you or anyone you know have ever tasted. Follow my instructions and give it a try. People at your party/cookout/campsite will tell you that they’re the best ribs they’ve ever had, and I will let you take all the credit. Yes, I fully realize this post is going to be longer than any post I’ve done yet. But let’s get serious here. Smoking meat is much more important, agreed? J In all honesty, this is a repeat of another blog I did, so I’m just copying and pasting. Step 1. Get some ribs. I actually really like Costco’s pack. They have both St. Louis and Baby Back. (They are the same ribs, but cut in half down the sides. St. Louis style is the ‘front’ of the ribs closest to the stomach, and ‘Baby back’ is the part of the ribs where is connects to the backbone). I like them both, so here you see I got one pack of each. About 4 racks to a pack. So these two packs for $25 each will feed about 16-20 of my guests. So around 3 bucks a person is a pretty good deal for the best ribs you’ll ever have. Step 2. Prep the ribs the night before you’re going to smoke. You need to trim them to fit your smoker racks, and also take off the membrane and add your rub. Then cover and set in fridge overnight. Here’s how to take off the membrane, which will not break down with heat and smoke like the rest of the meat, so must be removed. Use a butter knife to work in a ways between the membrane and the white bone. Just enough to make room for your finger. Try really hard not to poke through the membrane, you want to keep it whole. See how my gloved fingers can now start to lift up and pull off the membrane? This is what you are trying to do. It’s awesome when the whole thing can come off at once. This one is going great, maybe the best one I’ve ever done. Sometime, it falls apart and doesn't come off in one nice piece. I hate when that happens. Now, add your rub and pat it down once into the meat with your other hand. My rub is not secret. I got it from my mentor, a BBQ competitive chef who is currently ranked #1 in California and #3 in the nation on the BBQ circuit. He does full-day classes in southern California if anyone is interested in taking his class. Go to www.slapyodaddybbq.com to check him out. I tweaked his run recipe a tad and made my own. It’s one part Lawry’s, one part sugar, one part Montreal Steak Seasoning, one part garlic powder, one-half part red chili powder, one-half part paprika, and then 1/20th part cayenne. You can adjust that last ingredient, or leave it out. Real cheap stuff you can get at Costco. This lets you make enough rub to last about a year or two. Don’t make it all at once, make a shaker’s worth and use it up before you make more. Place it all in a bowl, mix well, and then add to a shaker like you see here. You can get a shaker with medium sized holes on it at any restaurant supply store or Smart & Final. The kind you see at pizza places for their red pepper flakes works best. Now cover and place in fridge overnight. Step 3. The next day. Ok, I’m ready to go. Get your stuff together. You will need your smoker, some good foil, a can of peach nectar, a bottle of Agave syrup, and a package of brown sugar. You will need this stuff later. I also use a clean spray bottle, and apple juice. Step 4. Make your fire, or turn on your electric smoker. In this example I’m using my portable charcoal smoker. I got this for only $40. I then modified it to be useful. Once modified, these guys actually work very well. Trust me, your food DOES NOT KNOW how expensive your smoker is. Someone who tells you that you need to spend a bunch of money on a smoker is an idiot. I also have an electric smoker that stays in my backyard. It’s cleaner and larger so I can smoke more food. But this little $40 one works great for going camping. Here is what my fire-bowl looks like. I leave a space in the middle open, and place cold charcoal and wood chucks in a circle going outwards. This makes it so when I dump the hot coals down the middle, they will slowly burn outwards, hitting different wood chucks at different times, allowing me to go 4-5 hours without having to even touch my fire. For ribs, I use apple and pecan wood. Pecan works for anything. Apple or any fruit wood is excellent for pork. So now I make my hot charcoal with a chimney only about half-full. I found a great use for that side-burner on my grill that I never use. It makes a fantastic chimney starter. You never use fluids of any kind, nor ever use that stupid charcoal that has lighter fluid built into it. Never, ever, ever. Step 5. Smoke. Add your ribs in the racks and stack them up in your smoker. I have a digital thermometer on a probe that I use to keep track of the temp in the smoker. I just lay the probe on the top rack and shut the lid. This cheap guy is a little harder to maintain the right temperature of around 225 F, so I do have to keep my eye on it more than my electric one or a more expensive charcoal one with the cool gadgets that regulate your temp for you. Every hour, spray apple juice all over your ribs using that spray bottle. After about 3 hours, you should have a very good crust (called the Bark) on your ribs. Once you have the Bark where you want it, carefully remove your ribs and place them in a tray. We are now ready for a very important part to make the flavor. Get a large piece of foil and place one rib section on it. Splash some of the peach nectar on it, and then a drizzle of the Agave syrup. Then, use your gloved hand to pack on some brown sugar. Do this on BOTH sides, and then completely wrap it up TIGHT in the foil. Do this for each rib section, and then place all the wrapped sections back into the smoker for another 4 to 6 hours. This is where the meat will get tender and flavorful. The first three hours is only to make the smoke bark. You don’t need smoke anymore, since the ribs are wrapped, you only need to keep the heat around 225 for the next 4-6 hours. Obviously you don’t spray anymore. Just time and slow heat. Be patient. It’s actually really hard to overdo it. You can let them go longer, and all that will happen is they will get even MORE tender!!! If you take them out too soon, they will be tough. How do you know? Take out one package (use long tongs) and open it up. If you grab a bone with your tongs and it just falls apart and breaks away from the rest of the meat, you are done!!! Enjoy!!! Step 6. Eat. It pulls apart like this when it’s done. By the way, smoking tri-tip is way easier. Just rub it with the same rub, and put in your smoker for about 2.5 hours at 250 F. That’s it. Low-maintenance. It comes out like this, with a fantastic smoke ring and amazing flavor. Thanks, and I will put up another good tip, about the ZFSSA, around the end of November. Steve 

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  • VC++ Charts using Chart X

    - by Arjun
    Hi, I'm new to drawing the chart using chartfx can you give me the meanings of teh following methods, they are kinda confusing...I did not find documentation anywhere. GetValue ( ) GetXValue ( ) PutItem() Thanks, Arjun

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  • Flex Chart : Customize Horizontal Axis According to Range

    - by maoanz
    I want to build a LineChart with many data. The horizontal axis correspond to the date, but I am not able to find out how to customize the horizontal axis label. With this code, the chart display all the date on the axis and it's not readable. How can we customize the label so it displays only several points on the axis gradually according to the range? Thanks for replying.

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  • Chart for deciphering terms in different programming languages

    - by Nathan Adams
    This has been bugging me every since I started to use Python - in PHP you have this ability to use a string as a key in an array. PHP calls these associative arrays. Python calls these dictionaries. Does anyone know of a premade chart that will let me see what the different terminology is in different languages. For example: PHP             | Python Assosicative array | Dictionary

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  • Real-time Java graph / chart library?

    - by Joonas Pulakka
    There was an earlier thread on Java graph or chart library, where JFreeChart was found to be quite good, but, as stated in its FAQ, it's not meant for real-time rendering. Can anyone recommend a comparable library that supports real-time rendering? Just some basic xy-rendering - for instance, getting a voltage signal from data acquisition system and plotting it as it comes (time on x-axis, voltage on y-axis).

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  • XY-Scatter Chart In SSRS Won't Display Points

    - by Dalin Seivewright
    I'm a bit confused with this one. I have a Dataset with a BackupDate and a BackupTime as well as a BackupType. The BackupDate is comprised of 12 characters from the left of a datetime string within a table. The BackupTime is comprised of 8 characters from the right of that same datetime string. So for example: BackupDate would be 'December 12 2008' and the BackupTime would be '12:53PM.' I have added an XY-scatter chart to the report. I've added a 'series' value for the BackupType (so one can distinguish between a Full/Incr/Log backup). I've added a category value of BackupDate and set the Scale for the X-axis from the Min of BackupDate to the Max of BackupDate. I've then added an item to the Values with the Y variable set to BackupTime and the X variable set to BackupDate. The interval for the Y-axis is 12:00AM to 11:59PM and the formatting for the labels is 'hh:mmtt'. The BackupTime matches the format of the Y-axis. The BackupDate matches the format of the X-axis. 10 entries are retrieved by my Dataset and the Legend is properly populated by the BackupType field. No points are being plotted on the graph and no markers/pointers are shown if they are enabled. There should be a point on the graph for every point in time of each day there is a backup of a specific type. Am I missing something? Does anyone know of a good tutorial dealing specifically with XY-scatter graphs and using them in a way I intend? I am using the 2005 version of SSRS rather than the 2008 version. Screenshot of what my chart currently looks like: In case it could be dataset related: SELECT TOP (10) backup_type, LTRIM(RTRIM(LEFT(backup_finish_date, 12))) AS BackupDate, LTRIM(RTRIM(RIGHT(backup_finish_date, 8))) AS BackupTime FROM DBARepository.Backup_History As requested, here are the results of this query. There is a Where clause to constrain the results to a specific database of a specific server that was not included in the above SQL Query. Log Dec 26 2008 12:00PM Log Dec 27 2008 4:00AM Log Dec 27 2008 8:00AM Log Dec 27 2008 12:00PM Log Dec 27 2008 4:00PM Log Dec 27 2008 8:00PM Database Dec 27 2008 10:01PM Log Dec 28 2008 12:00AM Log Dec 28 2008 4:00AM Log Dec 28 2008 8:00AM

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  • Chart comes in pdf with Border on XP 2003 server

    - by pankaj
    I am feeling problem when generating .pdf file from excel2007(.xlsx) file using code like excelWorkBook.ExportAsFixedFormat(paramExportFormat, paramExportFilePath, paramExportQuality, true, false, paramMissing, paramMissing, paramOpenAfterPublish,paramMissing); THe generated pdf having chart image show with border on XP 2003 server so it cut some other part. Which not come if generated locally on xp system.

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  • Flex Chart Colors

    - by maoanz
    When creating a flex Chart, the list of colors is always the same, something like (orange, green, blue, ... ) I imagine that the Flex Charts use any array of default colors, Is there a way to get this array ?

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  • Create Chart using PHP-MySQL

    - by Ajith
    I have a mysql table - request_events with three fields; request_eventsid,datetime,type.this table will track all the activities of my website day wise and also type wise.thus,type may be 1 or 2.I need to display an open-chart for understanding the progress.So I need to retrieve the ratio of type2/type1 as input day wise.How can I get all these input for last 30 days from this table.Please give me some idea....It already kill my week end.Please help me

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