Mount

On Tue Dec 21 2004 at 11:00, touati wrote:

Le message d'erreur indique que le kernel ne supporte pas ext3 ou
ntfs.

Il n'aurait pas un problème pour charger les modules qui vont bien ?

Or, j'ai mandrake 9.1 avec le noyau 2.4.

Elle marche avec un initrd cette bête ? Ça peut venir de là aussi.

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Michel Arboi wrote:

On Tue Dec 21 2004 at 11:00, touati wrote:

Le message d'erreur indique que le kernel ne supporte pas ext3 ou
ntfs.

Il n'aurait pas un problème pour charger les modules qui vont bien ?

En effet, vous avez raison. Le fichier /etc/modules.conf était corrompu.
Ce n'était pas évident de le détecter. J'ai donc rétabli ce fichier et
tout rentre dans l'ordre. Je ne savais pas que mount avait besoin de
/etc/modules.conf. Surtout que je n'ai vu aucune ligne dans ce fichier
qui serait destiné à mount, alors je ne vois pas pourquoi le système
tombe à cause de cela. Ce n'est pas très "tolérant au panne" tout cela.
Il faudrait s'y pencher.

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TOUATI Sid wrote:

Michel Arboi wrote:

On Tue Dec 21 2004 at 11:00, touati wrote:

Le message d'erreur indique que le kernel ne supporte pas ext3 ou
ntfs.

Il n'aurait pas un problème pour charger les modules qui vont bien ?

En effet, vous avez raison. Le fichier /etc/modules.conf était corrompu.
Ce n'était pas évident de le détecter. J'ai donc rétabli ce fichier et
tout rentre dans l'ordre. Je ne savais pas que mount avait besoin de
/etc/modules.conf. Surtout que je n'ai vu aucune ligne dans ce fichier
qui serait destiné à mount, alors je ne vois pas pourquoi le système
tombe à cause de cela. Ce n'est pas très "tolérant au panne" tout cela.
Il faudrait s'y pencher.

C'est tout simplement parce que tu as le support pour ext3 (et ntfs->
attention a tes données !) en modules dans la config de ton noyau, et
puisque ton modules.conf était endommagé, aucun (ou du moins pas
celui-là) modules n'étais chargé et donc ta partition était de type
inconnu pour ton système.

Un moyen d'éviter les soucis est donc de mettre les drivers nécéssaires
au fonctionnement de ta machine en "dur" dans la config de ton noyau :
<*> au lieu de <M> et de le recompliler.


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Le mercredi 22 Décembre 2004 12:12, TOUATI Sid s'est exprimé de la sorte sur
fr.comp.os.linux.moderated :

Je ne savais pas que mount avait besoin de
/etc/modules.conf. Surtout que je n'ai vu aucune ligne dans ce fichier
qui serait destiné à mount, alors je ne vois pas pourquoi le système
tombe à cause de cela.

Mount en a besoin car il à besoin des modules correspondant au type du
système de fichier utilisé. En l'occurrence dans ton cas les modules ext3
et ntfs sont chargés "par mount" au moment où il en à besoin.

De toute façon à moins de savoir exactement ce qu'on fait, supprimer un
fichier placé dans /etc ne peut que se terminer par des comportements plus
qu'étranges voir des plantages sévères.

Ce n'est pas très "tolérant au panne" tout cela.
Il faudrait s'y pencher.

La solution consiste à compiler tout ce dont tu as besoin "en dur" dans le
noyau. Mais cela a les inconvénients suivants :
- Une taille du noyau conséquente.
- Un manque de souplesse en terme d'utilisation (obligé de recompiler le
noyau dès qu'on à besoin d'une nouvelle fonctionalité qu'on avait pas
prévue au moment de la compilation)
- Et j'imagine, un niveau d'utilisation de RAM un peu plus important (à
vérifier).

En tout cas tant que tu as des modules à charger, le
fichier /etc/modules.conf est utile au système.

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-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 stripping off.
Season generously, rubbing the mixture into the baby?s flesh.
Place 1 quart water in a baking pan, the meat on a wire rack.
Bake uncovered in 250° oven for 1½ hours.
When browned, remove and glaze,
return to oven and bake 20 minutes more to form a glaze.
Cut ribs into individual pieces and serve with extra sauce.



Fresh Sausage

If it becomes necessary to hide the fact that you are eating
human babies, this is the perfect solution.
But if you are still paranoid, you can substitute pork butt.

5 lb. lean chuck roast
3 lb. prime baby butt
2 tablespoons each:
salt
black, white and cayenne peppers
celery salt
garlic powder
parsley flakes
brown sugar
1 teaspoon sage
2 onions
6 cloves garlic
bunch green onio

Fried Small-fry

Tastes like fried chicken, which works just as well.
In fact you may want to practice cutting up whole chickens
for frying before you go for the real thing.
Whole chicken is much more efficient and inexpensive than buying pieces.

1 tiny human, cut into pieces
2 cups flour
Onion, garlic
Salt
pepper
garlic powder
cayenne pepper
hot sauce, etc.
Oil for frying

Mix milk, eggs, hot sauce in a bowl, add chopped onion and garlic.
Season the meat liberally, and marinate for several hours.
Place seasoned flour in a paper or plastic shopping bag,
drop pieces in a few a time, shake to coat thoroughly,
then deep fry in hot oil (350°) for about 15 minutes.
Drain and place on paper towels.



Miscarriage with Mustard Greens

Why waste it? Otherwise, and in general, use ham or salt pork to season greens.
The technique of smothering greens can be used with many vegetables;
green beans work especially well. Meat is not necessary every day, don?t
be afraid to alter any dish to vegetarian tastes.

1 premature baby, born dead
Large bunch of mustard greens
2 white onions, 1 cup chopped celery
Vegetable oil (or hog fat)
Salt, pepper, garlic, etc.

Lightly brown onions, celery, garlic and meat in large heavy pot.
Add a little water and the greens (which should be thoroughly cleaned and washed).
Smother slowly for at least 2 hours, adding small amounts of water
when it starts to stick.
Stir frequently.
When ready - serve with rice, grilled smoked sausage, green salad, and iced tea.
Coffee and apple pie then brandy.



Maternity Ward Pot Luck Dinner

If you can?t get anything fresh from the hospital, nursery, or morgue;
you can at least get rid of all the leftovers in your refrigerator.

1 - 2 lbs. cubed meat (human flesh, chicken, turkey, beef...)
1 -2 lbs. coarsely chopped vegetables
(carrots, potatoes, turnips, cauliflower, ca

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 tomato gravy on top,
and bake at 325° for 30 - 45 minutes.



Umbilical Cordon Bleu

Nothing is so beautiful as the bond between mother and child,
so why not consume it?
Children or chicken breasts will work wonderfully also.

4 whole umbilical chords (or baby breasts, or chicken breasts)
4 thin slices of smoked ham, and Gruyere cheese
Flour
eggwash (milk and eggs)
seasoned bread crumbs
1 onion
minced
salt
pepper
butter
olive oil

Pound the breasts flat (parboil first if using umbilical
cords so they won?t be tough).
Place a slice of ham and cheese on each, along with some minced onion
then fold in half, trimming neatly.
Dredge in flour, eggwash, then seasoned breadcrumbs;
allow to sit for a few minutes.
Sauté in butter and olive oil until golden brown,
about 6 minutes on each side.



Shish Kababes

As old as the hills, this technique has employed seafood, beef, pork, lamb,
poultry, and vegetables

it actually does;
as the entire house is filled with such a heavenly aroma,
the waiting becomes almost unbearable.

1 whole child, cleaned and de-headed
1 batch cornbread stuffing (see index)
½ cup melted butter

Remove the giblets from the infant and set aside.
Stuff the cavity where the child?s genitals and anus were located
using ½ cup per pound of meat.
Tie the arms flat to the body, then pull the skin flaps up to close the cavity.
Now tie the thighs up tight to hold it all together.
Place breast side up in a large metal roasting pan.
Bake in 325° oven covered for 2 hours.
Remove cover, stick a cooking thermometer deep into one of the
baby?s buttocks and cook uncovered till thermometer reads 190°,
about another hour.



Pro-Choice Po-Boy

Soft-shelled crabs serve just as well in this classic southern delicacy.
The sandwich originated in New Orleans, where an abundance of abortion clinics
thrive and hot French bread is always available.

2 cleaned fetuses, head on
2 eggs
1 tablespoon yellow mustard
1 cup seasoned flour
oil enough for deep frying
1 loaf French bread
Lettuce
tomatoes
mayonnaise, etc.

Marinate the fetuses in 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

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 crispy golden brown, drain on paper towels.



Lemon Neonate

Turkey serves just as well, and in fact even looks a bit like a
well-dressed baby. By the time you turn the child?s breast into
cutlets, it will be indistinguishable. The taste of young human,
although similar to turkey (and chicken) often can be wildly
different depending upon what he or she has consumed during its
10 to 14 months of life...

4 well chosen cutlets (from the breasts of 2 healthy neonates)
2 large lemons (fresh lemons always, if possible)
Olive oil
Green onions
Salt
pepper
cornstarch
neonate stock (chicken, or turkey stock is fine)
garlic
parsley
fresh cracked black pepper

Season and sauté the cutlets in olive oil till golden brown, remove.
Add the garlic and onions and cook down a bit.
Add some lemon juice and some zest, then de-glaze with stock.
Add a little cornstarch (dissolved in cold water) to the sauce.
You are just about there, Pour the sauce over the cutlets,
top w