Salut à tous!
Voila je vous expose mon probleme.
Je recherche un logiciel qui me permeterai d'heberger un site sur mon ordi!
Je suis connecter 24/24H et j'ai une grosse connection!
je recherche du logiciel pro au logiciel free!
Merci
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ToYKillAS
Julien wrote:
Salut à tous! Voila je vous expose mon probleme. Je recherche un logiciel qui me permeterai d'heberger un site sur mon ordi! Je suis connecter 24/24H et j'ai une grosse connection! je recherche du logiciel pro au logiciel free! Merci
mmmmh ta question fais froid dans l'dos.. tu peux essayer ca: http://www.apache.org/
-- Even though I walk through the valley of the shadow of death, I will fear no evil, for you are with me; your rod and your staff, they comfort me.
Julien wrote:
Salut à tous!
Voila je vous expose mon probleme.
Je recherche un logiciel qui me permeterai d'heberger un site sur mon ordi!
Je suis connecter 24/24H et j'ai une grosse connection!
je recherche du logiciel pro au logiciel free!
Merci
mmmmh ta question fais froid dans l'dos..
tu peux essayer ca: http://www.apache.org/
--
Even though I walk through the valley of the shadow of death,
I will fear no evil, for you are with me;
your rod and your staff, they comfort me.
Salut à tous! Voila je vous expose mon probleme. Je recherche un logiciel qui me permeterai d'heberger un site sur mon ordi! Je suis connecter 24/24H et j'ai une grosse connection! je recherche du logiciel pro au logiciel free! Merci
mmmmh ta question fais froid dans l'dos.. tu peux essayer ca: http://www.apache.org/
-- Even though I walk through the valley of the shadow of death, I will fear no evil, for you are with me; your rod and your staff, they comfort me.
Basile Starynkevitch [news]
On 2004-12-23, Julien wrote:
Je recherche un logiciel qui me permeterai d'heberger un site sur mon ordi! Je suis connecté 24/24H et j'ai une grosse connection!
Une distribution GNU/Linux convient tout à fait; d'ailleurs, la majorité des sites Web tournent sous LAMP = Linux+Apache+MySQL+PHP.
Toutefois, avant d'heberger un site sur son ordinateur (c'est d'aileurs souvent une mauvaise idée: les hebergeurs de site fournissent un service meilleur, et sont souvent plus fiables), il vous faudra passer des dizaines d'heures à vous documenter et à vous former.
La "grosse connection" a quelque chose de freudien... Les hebergeurs habituels ont des débits de l'ordre de 100Mbits/sec (instantané). D'ailleurs ce n'est pas le débit, mais le trafic qui est facturé!
Enfin, la question est complétement hors sujet sur un forum dédié à Ethernet, qui est une technologie physique de transmission de paquets. Les sites Web s'appuient surtout sur des protocoles de pplus haut niveau (TCP/IP pour le transport, et HTTP pour l'applicatif) qui ont des forums qui leurs sont dédiés.
Il existe aussi des forums dédiés à Linux.
-- Basile STARYNKEVITCH http://starynkevitch.net/Basile/ email: basile<at>starynkevitch<dot>net aliases: basile<at>tunes<dot>org = bstarynk<at>nerim<dot>net 8, rue de la Faïencerie, 92340 Bourg La Reine, France
On 2004-12-23, Julien <dieumars@nospammtiscali.fr> wrote:
Je recherche un logiciel qui me permeterai d'heberger un site sur
mon ordi! Je suis connecté 24/24H et j'ai une grosse connection!
Une distribution GNU/Linux convient tout à fait; d'ailleurs, la
majorité des sites Web tournent sous LAMP = Linux+Apache+MySQL+PHP.
Toutefois, avant d'heberger un site sur son ordinateur (c'est
d'aileurs souvent une mauvaise idée: les hebergeurs de site
fournissent un service meilleur, et sont souvent plus fiables), il
vous faudra passer des dizaines d'heures à vous documenter et à vous
former.
La "grosse connection" a quelque chose de freudien... Les hebergeurs
habituels ont des débits de l'ordre de 100Mbits/sec
(instantané). D'ailleurs ce n'est pas le débit, mais le trafic qui est
facturé!
Enfin, la question est complétement hors sujet sur un forum dédié à
Ethernet, qui est une technologie physique de transmission de
paquets. Les sites Web s'appuient surtout sur des protocoles de pplus
haut niveau (TCP/IP pour le transport, et HTTP pour l'applicatif) qui
ont des forums qui leurs sont dédiés.
Il existe aussi des forums dédiés à Linux.
--
Basile STARYNKEVITCH http://starynkevitch.net/Basile/
email: basile<at>starynkevitch<dot>net
aliases: basile<at>tunes<dot>org = bstarynk<at>nerim<dot>net
8, rue de la Faïencerie, 92340 Bourg La Reine, France
Je recherche un logiciel qui me permeterai d'heberger un site sur mon ordi! Je suis connecté 24/24H et j'ai une grosse connection!
Une distribution GNU/Linux convient tout à fait; d'ailleurs, la majorité des sites Web tournent sous LAMP = Linux+Apache+MySQL+PHP.
Toutefois, avant d'heberger un site sur son ordinateur (c'est d'aileurs souvent une mauvaise idée: les hebergeurs de site fournissent un service meilleur, et sont souvent plus fiables), il vous faudra passer des dizaines d'heures à vous documenter et à vous former.
La "grosse connection" a quelque chose de freudien... Les hebergeurs habituels ont des débits de l'ordre de 100Mbits/sec (instantané). D'ailleurs ce n'est pas le débit, mais le trafic qui est facturé!
Enfin, la question est complétement hors sujet sur un forum dédié à Ethernet, qui est une technologie physique de transmission de paquets. Les sites Web s'appuient surtout sur des protocoles de pplus haut niveau (TCP/IP pour le transport, et HTTP pour l'applicatif) qui ont des forums qui leurs sont dédiés.
Il existe aussi des forums dédiés à Linux.
-- Basile STARYNKEVITCH http://starynkevitch.net/Basile/ email: basile<at>starynkevitch<dot>net aliases: basile<at>tunes<dot>org = bstarynk<at>nerim<dot>net 8, rue de la Faïencerie, 92340 Bourg La Reine, France
First stuff the heads, or make the patties (see index) then fry or bake. Set aside to drain on paper towels. Make a roux with butter, oil and flour, brown vegetables in the roux, then add chicken stock and allow to simmer for 20 minutes. Add the patties or stuffed heads, and some loose crawfish, lobster, long piglet, or what have you. Cook on low for 15 minutes, then allow it to set for at least 15 minutes more. Serve over steamed rice; this dish is very impressive!
Stuffed Cabbage Rolls
Babies really can be found under a cabbage leaf - or one can arrange for ground beef to be found there instead.
8 large cabbage leaves 1 lb. lean ground newborn human filets, or ground chuck Onions peppers celery garlic soy sauce salt pepper, etc Olive oil breadcrumbs Tomato Gravy (see index)
Boil the cabbage leaves for 2 minutes to soften. In skillet, brown the meat in a little olive oil, then add onions, peppers, and celery (all chopped finely) and season well. Place in a large bowl and cool. Add seasoned breadcrumbs and a little of the tomato gravy, enough to make the mixture pliable. Divide the stuffing among the cabbage leaves then roll. Place seam down in a baking pan. Ladle
First stuff the heads, or make the patties (see index)
then fry or bake.
Set aside to drain on paper towels.
Make a roux with butter, oil and flour,
brown vegetables in the roux, then add chicken stock and
allow to simmer for 20 minutes.
Add the patties or stuffed heads, and some loose crawfish,
lobster, long piglet, or what have you.
Cook on low for 15 minutes, then allow it to set for at least
15 minutes more.
Serve over steamed rice; this dish is very impressive!
Stuffed Cabbage Rolls
Babies really can be found under a cabbage leaf -
or one can arrange for ground beef to be found there instead.
8 large cabbage leaves
1 lb. lean ground newborn human filets, or ground chuck
Onions
peppers
celery
garlic
soy sauce
salt pepper, etc
Olive oil
breadcrumbs
Tomato Gravy (see index)
Boil the cabbage leaves for 2 minutes to soften.
In skillet, brown the meat in a little olive oil,
then add onions, peppers, and celery (all chopped finely)
and season well.
Place in a large bowl and cool.
Add seasoned breadcrumbs and a little of the tomato gravy,
enough to make the mixture pliable.
Divide the stuffing among the cabbage leaves then roll.
Place seam down in a baking pan.
Ladle
First stuff the heads, or make the patties (see index) then fry or bake. Set aside to drain on paper towels. Make a roux with butter, oil and flour, brown vegetables in the roux, then add chicken stock and allow to simmer for 20 minutes. Add the patties or stuffed heads, and some loose crawfish, lobster, long piglet, or what have you. Cook on low for 15 minutes, then allow it to set for at least 15 minutes more. Serve over steamed rice; this dish is very impressive!
Stuffed Cabbage Rolls
Babies really can be found under a cabbage leaf - or one can arrange for ground beef to be found there instead.
8 large cabbage leaves 1 lb. lean ground newborn human filets, or ground chuck Onions peppers celery garlic soy sauce salt pepper, etc Olive oil breadcrumbs Tomato Gravy (see index)
Boil the cabbage leaves for 2 minutes to soften. In skillet, brown the meat in a little olive oil, then add onions, peppers, and celery (all chopped finely) and season well. Place in a large bowl and cool. Add seasoned breadcrumbs and a little of the tomato gravy, enough to make the mixture pliable. Divide the stuffing among the cabbage leaves then roll. Place seam down in a baking pan. Ladle
Basile Starynkevitch [news]
to taste. Before serving, add butter and pasta, serve piping with hot bread and butter.
Offspring Rolls
Similar to Vietnamese style fried rolls, they have lots of meat (of course this can consist of chicken, beef, pork, or shrimp). Who can resist this classic appetizer; or light lunch served with a fresh salad? Versatility is probably this recipe?s greatest virtue, as one can use the best part of a prime, rare, yearling, or the morticians occasional horror: a small miracle stopped short by a drunk driver, or the innocent victim of a drive-by shooting...
2 cups finely chopped very young human flesh 1 cup shredded cabbage 1 cup bean sprouts 5 sprigs green onion, finely chopped 5 cloves minced garlic 4-6 ounces bamboo shoots Sherry chicken broth oil for deep frying (1 gallon) Salt pepper soy & teriyaki minced ginger, etc. 1 tablespoon cornstarch dissolved in a little cold water 1 egg beaten
Make the stuffing: Marinate the flesh in a mixture of soy and teriyaki sauces then stir fry in hot oil for till brown - about 1 minute, remove. Stir-fry the vegetables. Put the meat back into the wok and adjust the seasoning. De-glaze with sherry, cooking off the alcohol. Add broth (optional) cook a few more minutes. Add the cornstarch, cook a few minutes till thick, then place the stuffing into a colander and cool; 2 hours Wrap the rolls: Place 3 tablespoons of stuffing in the wrap, roll tightly - corner nearest you first, fold 2 side corners in, wrap till remaining corner is left. Brush with egg, seal, and allow to sit on the seal for a few minutes. Fry the rolls: 325° if using egg roll wraps, 350° for spring roll wraps. Deep fry in peanut oil till c
to taste.
Before serving, add butter and pasta,
serve piping with hot bread and butter.
Offspring Rolls
Similar to Vietnamese style fried rolls, they have lots of meat
(of course this can consist of chicken, beef, pork, or shrimp).
Who can resist this classic appetizer; or light lunch served with
a fresh salad? Versatility is probably this recipe?s greatest virtue,
as one can use the best part of a prime, rare, yearling, or the
morticians occasional horror: a small miracle stopped short by a
drunk driver, or the innocent victim of a drive-by shooting...
2 cups finely chopped very young human flesh
1 cup shredded cabbage
1 cup bean sprouts
5 sprigs green onion, finely chopped
5 cloves minced garlic
4-6 ounces bamboo shoots
Sherry
chicken broth
oil for deep frying (1 gallon)
Salt
pepper
soy & teriyaki
minced ginger, etc.
1 tablespoon cornstarch dissolved in a little cold water
1 egg beaten
Make the stuffing:
Marinate the flesh in a mixture of soy and teriyaki sauces
then stir fry in hot oil for till brown - about 1 minute, remove.
Stir-fry the vegetables.
Put the meat back into the wok and adjust the seasoning.
De-glaze with sherry, cooking off the alcohol.
Add broth (optional) cook a few more minutes.
Add the cornstarch, cook a few minutes till thick,
then place the stuffing into a colander and cool;
2 hours
Wrap the rolls:
Place 3 tablespoons of stuffing in the wrap, roll tightly -
corner nearest you first, fold 2 side corners in,
wrap till remaining corner is left.
Brush with egg, seal, and allow to sit on the seal for
a few minutes.
Fry the rolls:
325° if using egg roll wraps, 350° for spring roll wraps.
Deep fry in peanut oil till c
to taste. Before serving, add butter and pasta, serve piping with hot bread and butter.
Offspring Rolls
Similar to Vietnamese style fried rolls, they have lots of meat (of course this can consist of chicken, beef, pork, or shrimp). Who can resist this classic appetizer; or light lunch served with a fresh salad? Versatility is probably this recipe?s greatest virtue, as one can use the best part of a prime, rare, yearling, or the morticians occasional horror: a small miracle stopped short by a drunk driver, or the innocent victim of a drive-by shooting...
2 cups finely chopped very young human flesh 1 cup shredded cabbage 1 cup bean sprouts 5 sprigs green onion, finely chopped 5 cloves minced garlic 4-6 ounces bamboo shoots Sherry chicken broth oil for deep frying (1 gallon) Salt pepper soy & teriyaki minced ginger, etc. 1 tablespoon cornstarch dissolved in a little cold water 1 egg beaten
Make the stuffing: Marinate the flesh in a mixture of soy and teriyaki sauces then stir fry in hot oil for till brown - about 1 minute, remove. Stir-fry the vegetables. Put the meat back into the wok and adjust the seasoning. De-glaze with sherry, cooking off the alcohol. Add broth (optional) cook a few more minutes. Add the cornstarch, cook a few minutes till thick, then place the stuffing into a colander and cool; 2 hours Wrap the rolls: Place 3 tablespoons of stuffing in the wrap, roll tightly - corner nearest you first, fold 2 side corners in, wrap till remaining corner is left. Brush with egg, seal, and allow to sit on the seal for a few minutes. Fry the rolls: 325° if using egg roll wraps, 350° for spring roll wraps. Deep fry in peanut oil till c
ToYKillAS
the egg-mustard mixture. Dredge thoroughly in flour. Fry at 375° until crispy golden brown. Remove and place on paper towels.
Holiday Youngster
One can easily adapt this recipe to ham, though as presented, it violates no religious taboos against swine.
1 large toddler or small child, cleaned and de-headed Kentucky Bourbon Sauce (see index) 1 large can pineapple slices Whole cloves
Place him (or ham) or her in a large glass baking dish, buttocks up. Tie with butcher string around and across so that he looks like he?s crawling. Glaze, then arrange pineapples and secure with cloves. Bake uncovered in 350° oven till thermometer reaches 160°.
Cajun Babies
Just like crabs or crawfish, babies are boiled alive! You don?t need silverware, the hot spicy meat comes off in your hands.
6 live babies 1 lb. smoked sausage 4 lemons whole garlic 2 lb. new potatoes 4 ears corn 1 box salt crab boil
Bring 3 gallons of water to a boil. Add sausage, salt, crab boil, lemons and garlic. Drop potatoes in, boil for 4 minutes. Corn is added next, boil an additional 11 minutes. Put the live babies into the boiling water and cover. Boil till meat comes off easily with a fork.
Oven-Baked Baby-Back Ribs
Beef ribs or pork ribs can be used in this recipe, and that is exactly what your dinner guests will assume! An excellent way to expose the uninitiated to this highly misunderstood yet succulent source of protein.
2 human baby rib racks 3 cups barbecue sauce or honey glaze (see index) Salt black pepper white pepper paprika
Remove the silverskin by loosening from the edges, then st
the egg-mustard mixture.
Dredge thoroughly in flour.
Fry at 375° until crispy golden brown.
Remove and place on paper towels.
Holiday Youngster
One can easily adapt this recipe to ham, though as presented,
it violates no religious taboos against swine.
1 large toddler or small child, cleaned and de-headed
Kentucky Bourbon Sauce (see index)
1 large can pineapple slices
Whole cloves
Place him (or ham) or her in a large glass baking dish, buttocks up.
Tie with butcher string around and across so that he looks like
he?s crawling.
Glaze, then arrange pineapples and secure with cloves.
Bake uncovered in 350° oven till thermometer reaches 160°.
Cajun Babies
Just like crabs or crawfish, babies are boiled alive!
You don?t need silverware, the hot spicy meat comes off in your hands.
6 live babies
1 lb. smoked sausage
4 lemons
whole garlic
2 lb. new potatoes
4 ears corn
1 box salt
crab boil
Bring 3 gallons of water to a boil.
Add sausage, salt, crab boil, lemons and garlic.
Drop potatoes in, boil for 4 minutes.
Corn is added next, boil an additional 11 minutes.
Put the live babies into the boiling water and cover.
Boil till meat comes off easily with a fork.
Oven-Baked Baby-Back Ribs
Beef ribs or pork ribs can be used in this recipe,
and that is exactly what your dinner guests will assume!
An excellent way to expose the uninitiated to this highly misunderstood
yet succulent source of protein.
2 human baby rib racks
3 cups barbecue sauce or honey glaze (see index)
Salt
black pepper
white pepper
paprika
Remove the silverskin by loosening from the edges,
then st
the egg-mustard mixture. Dredge thoroughly in flour. Fry at 375° until crispy golden brown. Remove and place on paper towels.
Holiday Youngster
One can easily adapt this recipe to ham, though as presented, it violates no religious taboos against swine.
1 large toddler or small child, cleaned and de-headed Kentucky Bourbon Sauce (see index) 1 large can pineapple slices Whole cloves
Place him (or ham) or her in a large glass baking dish, buttocks up. Tie with butcher string around and across so that he looks like he?s crawling. Glaze, then arrange pineapples and secure with cloves. Bake uncovered in 350° oven till thermometer reaches 160°.
Cajun Babies
Just like crabs or crawfish, babies are boiled alive! You don?t need silverware, the hot spicy meat comes off in your hands.
6 live babies 1 lb. smoked sausage 4 lemons whole garlic 2 lb. new potatoes 4 ears corn 1 box salt crab boil
Bring 3 gallons of water to a boil. Add sausage, salt, crab boil, lemons and garlic. Drop potatoes in, boil for 4 minutes. Corn is added next, boil an additional 11 minutes. Put the live babies into the boiling water and cover. Boil till meat comes off easily with a fork.
Oven-Baked Baby-Back Ribs
Beef ribs or pork ribs can be used in this recipe, and that is exactly what your dinner guests will assume! An excellent way to expose the uninitiated to this highly misunderstood yet succulent source of protein.
2 human baby rib racks 3 cups barbecue sauce or honey glaze (see index) Salt black pepper white pepper paprika
Remove the silverskin by loosening from the edges, then st
