Coding, Windows

Simple script to backup all SQL Server databases

Posted on by Dan Tascher 
DECLARE @name VARCHAR(50) -- database name  
DECLARE @path VARCHAR(256) -- path for backup files  
DECLARE @fileName VARCHAR(256) -- filename for backup  
DECLARE @fileDate VARCHAR(20) -- used for file name
 
-- specify database backup directory
SET @path = 'C:\Backup\'  
 
-- specify filename format
SELECT @fileDate = CONVERT(VARCHAR(20),GETDATE(),112) 
 
DECLARE db_cursor CURSOR READ_ONLY FOR  
SELECT name 
FROM master.dbo.sysdatabases 
WHERE name NOT IN ('master','model','msdb','tempdb')  -- exclude these databases
 
OPEN db_cursor   
FETCH NEXT FROM db_cursor INTO @name   
 
WHILE @@FETCH_STATUS = 0   
BEGIN   
   SET @fileName = @path + @name + '_' + @fileDate + '.BAK'  
   BACKUP DATABASE @name TO DISK = @fileName  
 
   FETCH NEXT FROM db_cursor INTO @name   
END   

 
CLOSE db_cursor   
DEALLOCATE db_cursor
Movies

Order to watch Marvel Cinematic Universe

Posted on by Dan Tascher
21
Jan

Credit to jmsturn

MCU Viewing Order

  • Captain America: The First Avenger
  • Iron Man
  • Iron Man 2
  • Incredible Hulk
  • Thor
  • Avengers
  • Thor: The Dark World
  • Guardians of the Galaxy
  • Guardians of the Galaxy Vol. 2
  • Iron Man 3
  • Captain America: The Winter Soldier
  • Avengers: Age of Ultron
  • Ant Man
  • Captain America: Civil War
  • Black Panther
  • Spider-Man: Homecoming
  • Ant Man & Wasp
  • Dr Strange
  • Thor: Ragnarok
  • Avengers: Infinity War
Coffee

Simple Coffee Pour Over Instructions

Posted on by Dan Tascher
16
Jan


How much coffee and water?

General Rule: Start with 15:1 (water:coffee), adjust from there to preference.

Example:

Standard cup 18g of coffee and 270g of water.

How Hot?

Medium roasts and light roasts I brew at about 185℉, coffee tastes best to drink at 135℉.

How Long?

Total brew time of 3 minutes. With 30 seconds at the start for brew time.

Grinding Notes:

With most coffees I start at around salt sized grind and adjust from there to match the desired brew time. If it brews too fast, go finer. Too slow? Then grind corser.

Steps:

  1. Heat the water (185℉, if you don’t have a thermometer then boil it and remove from heat for 30 seconds).
  2. Put the filter in the cone, and rinse it.
  3. Add the coffee to the filter. Tap side to settle it.
  4. Bloom the coffee (Add twice the amount of water by weight as you are brewing coffee).
  5. Wait 30 seconds, optionally you can stir it during the bloom to be sure you get all of it wet.
  6. Add water, starting from the center and wetting evenly.
    1. First 2 pours to about half the total desired amount.
    2. Then the remainder in 2 – 4 additional pours
    3. Example, for 18g of coffee: 70g, wait (until it moves mostly through), 70g, wait, 65g, wait, 65g. Will get you a total added water of 270g.
  7. Ideally stop at 3 minutes and your expected total weight. Make a note of what you might need to adjust to get to the desired time and weights.
  8. Wait for it to cool to drinking temp.
  9. Enjoy.
    1. Make note of if you need to adjust how extracted it is for next time. If it’s sour, it’s probably under extracted, if it’s bitter it’s probably over extracted.

Adjustment Notes:

Hotter brew water temps will increase extraction. Finer grinds will increase extraction. Use this info to adjust your brew to match the coffee.

Windows

Bypass Bitlocker encryption requirement for removable devices

Posted on by Dan Tascher

disable check 

Windows Registry Editor Version 5.00
[HKEY_LOCAL_MACHINE\SYSTEM\CurrentControlSet\Policies\Microsoft\FVE]
"RDVDenyWriteAccess"=dword:00000000

enable check

Windows Registry Editor Version 5.00
[HKEY_LOCAL_MACHINE\SYSTEM\CurrentControlSet\Policies\Microsoft\FVE]
"RDVDenyWriteAccess"=dword:00000001
Baking/Cooking

Milk Chocolate Florentine Cookies aka “Chocolate in the Middle”

Posted on by Dan Tascher
23
Dec

Ingredients

IngredientVolumeWeight
Unsalted butter⅔ cup150 grams
Quick oats, uncooked2 cups160 grams
Granulated sugar1 cup200 grams
All-purpose flour⅔ cup 85 grams
Light corn syrup¼ cup85 grams
Whole Milk¼ cup 57.5 grams
Vanilla extract1 teaspoon4.2 grams
Salt¼ teaspoon1.4 grams
Nestle Toll House
milk chocolate morsels

Instructions

Cookie

  • Preheat oven to 375 F
  • Melt butter in medium saucepan. Remove from heat
  • Stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt
  • Mix well
  • Drop by level measuring teaspoonfuls about 3 inches apart on to foil-lined cookie sheets
  • Spread thin with rubber spatula
  • Bake 5-7 minutes
  • Once cool, peel foil away from cookies

Filling

  • Melt over hot (not boiling) water nestle toll house milk chocolate morsels
  • Stir until smooth
  • Spread chocolate on the flat side of the cookies
  • Top with remaining cookies

Baking/Cooking

Brown Butter and Toffee Chocolate Chip Cookies

Posted on by Dan Tascher
22
Dec

INGREDIENTS

IngredientVolumeWeight
unsalted butter1 cup (2 sticks)227 grams
all-purpose flower2 cups250 grams
baking soda1 teaspoon4.2 grams
kosher salt¾ teaspoon4.5 grams
dark brown sugar1 cup (packed)220 grams
granulated sugar ⅓ cup67 grams
large eggs2 (room temperature)
vanilla extract2 teaspoons8.4 grams
chocolate toffee bars2x 1.4oz skor brand80 grams
chocolate wafers (disks 72% cocoa)1½ cups 300 grams
flaky sea salt

RECIPE PREPARATION

  • Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.
  • Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
  • Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
  • Place a rack in middle of oven; preheat to 375°. Using a 1½-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
  • Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet to make 10 more cookies.
  • Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
Coding, Windows

Powershell script not digitally signed

Posted on by Dan Tascher

If you get 

is not digitally

signed. You cannot run this script on the current system. For more information about running scripts and setting

execution policy, see about_Execution_Policies at http://go.microsoft.com/fwlink/?LinkID=135170.

At line:1 char:1

run from elevated powershell:

Set-ExecutionPolicy -Scope Process -ExecutionPolicy Bypass