You know you want some.

Macro photography is one of my favorite hobbies.  I love highlighting the interesting textures and details in everyday things that most people never notice; using a very shallow depth of field allows me to blur away the chaos of everything else.  It gives me a lot of control over my art and what the audience picks out because little else is there to distract you from what I want you to see.

I've seen plenty of Asian sesame snacks like this, but there's apparently a very similar Greek one.  Can you guess which of the above is from Greece and which is from Taiwan?  Both are packaged in 100g bars of sweet sesame goodness, but there's one important difference: the Taiwanese version has a bit of salt in it.  The ingredients listed for the Greek one are: sesame(67%), glucose syrup, sugar, and honey; the Taiwanese one contains sesame(66.7%), sugar(20.7%), maltose(7.5%), and salt(0.1%).  It's funny to think that there's probably corn in the Greek one, given that glucose syrup is usually made from cornstarch. 

This recipe is based on Paula's. I reduced the butter, caramelized onions, and replaced the celery with asparagus.   Celery supposedly doesn't have much of a taste for some people, but I find it rather unpleasant.  I considered using frozen peas, but I already had fresh asparagus so in that went.  The proportions of the recipes come out to about 3 cups of vegetables, 2.5 pounds of meat, and about 3 cups of sauce.  Onions reduce quite a bit when you caramelize them, so I sarted with more onion.
 

I decided to have a tea party with a few lovely friends and made some crème brûlée based on the recipes at Cooking for Engineers and Food Network.  The amount of egg yolk varies between recipes and in my experience, most people won't notice the difference if you skip the vanilla bean and just use vanilla extract.  Paula Deen has a chocolate version.

Ingredients:

• 16 egg yolks
• 1 cup sugar
• 1 quart of heavy cream
• 1 vanilla bean

Instructions:

This is part 2 of my notes on OWASP WebGoat V5.3.

 

• Cross Site Request Forgery (CSRF)

  • Though this isn't what the lesson asks for, it also triggers the checkoff:

    • <script>var XSSImage=new Image(); XSSImage.src='http://localhost/webgoat/attack?Screen=13&menu=900&transferFunds=4000';</script>

  • There are inconsistencies in the value to be transferred (4000, 5000, 400)

• CSRF Prompt By-Pass

  • The page number in the solution for iframes is wrong.  This worked:

I had some leftover tomato, ong choi, ground pork, and an egg, among other things in the fridge to use up, so I made soup. 

Ingredients:

Some of my favorite recipes are extremely simple, and I have a few favorite ingredients I use regularly, but it's good to have a variety of herbs, spices, and seasoning mixes to keep your food exciting.  Here's a list of the seasonings and stuff I happen to have next to the stove.  I'm not attached to any particular brand, but the ones with built-in grinders are nice and I've listed the ingredients for the mixes.

The regulars:

OWASP's WebGoat seems like a good way to get some hands-on experience with vulnerabilities, and I must admit that it has been fun so far.  Still, I expected something that has been out for so long and so well recommended to be a bit more polished.  The typos are superficial, but it's not like it takes long to run a spell checker.  Even the start page could use a word usage check(led vs. lead).  A bigger problem lies in incomplete or inaccurate solutions/hints that make it more difficult to complete the lessons without any real gains other than a reminder that you can't guarrantee that everything works everywhere on everything for all time.