Saturday, December 18, 2010

Bsnes Special Chips Dumped

Update (4/08/12): All of the special chips have been dumped and emulated. You can download all of the images here. The archive contains images for use with bsnes versions v086 and earlier, as well as images for bsnes v087 and later.


Update (6/28/11): Another chip dumped and emulated! This time, the Cx4 chip (cx4.bin), which is used in Mega Man X2 and X3. The contents of this chip were really just math tables--naturally occurring relationships between numbers--and hence not protected by copyright, so byuu felt comfortable hosting the image on his own site. You can download it here (I'll also mirror it in my mediafire in case byuu's copy disappears for whatever reason).

Update (1/13/11): Dr. Decapitator has dumped and byuu has added low-level emulation for the NEC uPD96050 coprocessor, which is used by the ST-0010 and ST-0011 chips. This allows proper emulation of F1 Race of Champions II and playability for Hayazashi Nidan Morita Shougi. Click here to download the pair. Click here to download all DSP and ST-00* dumps.

Update (12/23/10): All DSP chips have been decapped and dumped. Click here to download the complete, unpadded (as per byuu's preference) set. Furthermore, thanks to the donations of several generous enthusiasts (and a particularly generous contribution from Mr. Krawczyk), all special chips have been paid for. Now, we wait for Dr. Decapitator and byuu to do their thing. ;)

Update (12/21/10): W00t! The DSP chips are all paid for and the decapping and emulation process has already begun. Click here to download a copy of the dsp3.bin file, which enables perfect emulation of the previously unplayable SD Gundam GX (J)!

While many individuals may think that emulating the SNES is long-since perfected, the truth of the matter is that a number of special auxiliary chips were never properly emulated and instead were approximated using what is known as High Level Emulation, or HLE.

To implement HLE, someone monitors what goes into a chip and then monitors what comes out in an attempt to infer the way the chip works. Using this strategy over the course of several years, 4 emulation heavy-hitters were able to deduce much of how these special chips work. However, they were never able to figure out any timing information, so to paraphrase bsnes author byuu, the chips were treated as magical black boxes that instantly convert input to output.

This is just beginning to change, though. Thanks to donations from emulation enthusiasts, renowned chip decapper Dr. Decapitator was able to shave down to the guts of the DSP-1B chip and see exactly what's going on inside. This breakthrough will eventually lead to the squashing of several bugs and will enable near-perfect emulation of both Super Mario Kart and Pilotwings.

However, to run any games that require the DSP-1B chip, you will now need to put a copy of the dumped image into the same directory as the game ROM image. Click here to download a copy of the dsp1b.bin file.

As awesome as this is, there are still a number of chips that need to be decapped (you can read all about it here) and byuu is running a collection to get things started in this thread. If you would like to contribute, visit byuu's official donations page. It's your chance to be a part of SNES emulation history.

Wednesday, December 1, 2010

Sausage & Olives Fettuccine فيتوتشيني بالسوسيس والزيتون

Sausage & Olives Fettuccine فيتوتشيني بالسوسيس والزيتون

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هذه الوصفة تعتبر من أسهل وأسرع الوصفات التي يمكن تحضيرها بالمنزل، حيث لا يحتاج تحضيرها أكثر من 15 إلى 18 دقيقة فقط، بالطبع الكل يعلم أنني مدمنة مكرونة فأتمنى أن تعجبكم أطباق المكرونة الخاصة بي وخاصة هذا الطبق.

وقت التحضير: 3 دقائق
وقت الطهــــي: 15 دقيقة
الوصفة تكفــي: شخصين
This recipe is one of the easiest and quickest homemade recipes, it doesn't take more than 15 to 18 minutes to be done, as you all know I'm a pasta addict, so hope you all enjoy my pasta dishes specially this one.

Preparing time: 3 minutes.
Cooking time: 15 minutes.
Serves: 2 people
Click here for the recipe اضغط هنا للوصفة »

First Impressions of Ubuntu 11.04 Natty Narwhal

I decided to try out the latest build of Ubuntu's next future release, version 11.04 Natty Narwhal, in a VirtualBox VM. I downloaded a pre-alpha daily build and so far have been impressed with the stability and ease of installation.

As with Maverick, the installer is clean, polished and easy, and continues the trend of asking most of the configuration questions once the actual installation process has started to save time. You also have the opportunity to install third party programs, such as Fluendo's MP3 codec, at the time of installation, which is nice.
At this point, I don't think they've switched over to the proposed Unity interface by default, so I can't say whether I'll have a better experience with it now than I did on my netbook a few months back, but I'll update this post with more information as soon as I have it.

As for its performance in a VM environment, everything is stable and the VBox Guest Additions installed just fine, imparting mouse pointer integration and support for arbitrary resolutions. The only thing lacking is 3D acceleration within the VM, but I assume this will be supported at a later date.

Overall, the experience is not significantly different from that of 10.10 Maverick so far, but I expect things to change rapidly in the near future. I'll keep this post updated with any changes I find.

Sunday, November 7, 2010

Béchamel Lasagna لازانيا بالبشاميل

Béchamel Lasagna لازانيا بالبشاميل

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لازانيا بالبشاميل هي وصفتي لليوم، وهي مستوحاه من الأكلة المصرية (صينية المكرونة بالبشاميل) ولكن مع تغيير نوع المكرونة حيث استخدمت هنا اللازانيا بدلاً من المكرونة القلم، إذن يمكنكم عمل الوصفة بنوع المكرونة المفضل لديكم، كانت جدتي تقوم بعمل هذه الوصفة أحياناً بالاسباجيتي، وهذا الصنف يعتبر من الأطباق الرئيسية الشهيرة في مصر خصوصاً في المناسبات أو العزومات، يطلق على هذا الطبق في اليونان اسم "باستاتسيو" أو باستاتشيو" وهو عبارة عن طبقة من المكرونة القلم وطبقة من اللحم المفروم المطهي ثم طبقة أخرى من المكرونة ثم طبقة البشاميل، بعض الناس أحياناً يفضلون إضافة جبنتهم المفضلة مبشورة على الوجه. هيا بنا نرى هذه الوصفة بمكرونة اللازانيا أتمنى أن تعجبكم.
نصيحة الوصفة:
1- اللازانيا نوع رقيق جداً من المكرونة يمكن أن تنقطع بسهولة عند طهيها، أيضاً يمكن أن تلتصق شرائح اللازانيا ببعضها بسهولة، لذا يجب مراعاة ذلك والتعامل معها بحرص خصوصا عند إخراجها من ماء الطهي.
2- لنتيجة أفضل للبشاميل يجب استخدام المضرب اليدوي بدلاً من الملعقة في خلط مكوناته على النار.
3-  اللحم المفروم لا يأخذ الكثير من الوقت للنضج، لذا يحب متابعته.
4- يفضل تحضير البشاميل بعد الانتهاء من تحضير المكرونة واللحم حتى لا يبرد ويتم وضعه في النهاية طازج ودافئ.

الوصفة تكفي: 4 أشخاص
وقت التحضير: 30 دقيقة
وقت الطهي: 15 إلى 20 دقيقة

Bechamel lasagna is my recipe for today, I was inspired when making it by the Egyptian dish "Macaroni Bechamel" but the difference is that I used lasagna instead of penne pasta, so you can make this dish with your preferred pasta, my grandma used spaghetti sometimes in this dish. This dish is considered as one of the most popular main dishes in Egypt specially on occasions or when having a big lunch with friends or family, it's also known as "Pastitsio" or "Pastichio"  in Greece, it is typically made with penne pasta, a layer of pasta, a layer of cooked ground beef, a layer of pasta and then a layer of bechamel sauce, some people prefer to sprinkle their preferred kind of cheese shredded on the top of it, let's go see the lasagna version.
Tips:
1- Lasagna is so tender so be careful when you take it out of the water, also be careful because the slices can easily stick to each other so quickly.
2- For the best result while making bechamel use a whisk instead of a spatula or a spoon while mixing.
3- Ground beef doesn't take much time to cook so take care to not over cook.
4- It's better to prepare bechamel sauce after preparing lasagna and beef so you add it warm & fresh.

Serves: 4 people
Prep. time: 30 minutes.
Cook. time: 15 to 20 minutes.

Click here for the recipe اضغط هنا للوصفة »

Tuesday, November 2, 2010

Nutella Chocolate Crêpe كريب الشوكولاتة بنوتيللا

Nutella Chocolate Crêpe كريب الشوكولاتة بنوتيللا

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هذه هي أول وصفة أضعها هنا من الأطباق الحلوة وهي من الوصفات المفضلة لدي من وصفات الشوكولاتة، الكريب هو عبارة عن بان كيك رقيق جداً ويستخدم في عمله دقيق القمح، وهو في الأصل طبق فرنسي من بلدة تسمى بريتاني بفرنسا. أسميته كريب الشوكولاتة بنوتيلا لأنني استخدمت النوتيلا في حشوه وأيضا أضفتها إلى خليط الكريب قبل طهيه.
نصيحة الوصفة:
1- عند وضع كمية الكريب في الطاسة يجب الانتباه إلى أن المقدار بالكاد يغطي الطاسة لينتج طبقة رفيعة لأن الكريب يتميز بأنه رفيع.
2- يجب متابعة الكريب أثناء الطهي حتى لا يحترق فهو لا يأخد وقت على الإطلاق وينضج بسرعة.
3- استخدام المضرب اليدوي أفضل كثيرا من استخدام ملعقة أو شوكة في مزج المقادير لأنه يمنع تكتل الدقيق ويمزجه جيداً مع باقي المقادير.

وقت التحضير: 3 دقائق
وقت الطهـــــي: 10 دقائق
المقادير تنتــــج: 3 كريب
This is my first dessert to add here, and it's one of my favorite chocolate desserts, Crepe is a very thin pancake, usually made from wheat flour, it originates from Brittany, France. I called this recipe Nutella chocolate crepe because I used Nutella to stuff it and also in the crepe batter.
Tips:
1- When placing the mix in the pan make sure it's just enough to cover the pan, to make it thin (crepes are thin).
2- You have to watch the crepe to not burn it, it doesn't take time cooking.
3- Using a Whisk is much better than a spoon or fork, it helps mixing the flour well with the rest of ingredients.

Prep. time: 3 minutes.
Cooking time: 10 minutes.
Recipe makes: 3 Crepes
Click here for the recipe اضغط هنا للوصفة »

Sunday, October 31, 2010

Egyptian "Mahshy" (Stuffed Grape Leaves & Cabbage)


"Mahshy" is one of the most popular main dishes in Arabic countries like Egypt and Sirya, it's also known as "Dolma". "Mahshy" is an Arabic word means "stuffed" and it's called on some leaves like (cabbage, vine/grape leaves, lettuce leaves, or turnip leaves) or some vegetables like (tomatos, eggplant, zucchini, or bell pepper) stuffed with many kinds of stuffing different from country to another or from one person to another,
Click here for the recipe اضغط هنا للوصفة »

Thursday, October 28, 2010

Chicken Stromboli & Marinara sauce سترومبولي الدجاج وصوص المارينارا


Chicken Stromboli & Marinara sauce سترومبولي الدجاج وصوص المارينارا

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عدنا إليكم مرة أخرى ومعنا اليوم وصفة جديدة أتمنى أن تعجبكم، السترومبولي هو وصفة إيطالية عبارة عن عجينة الخبز الإيطالي وملفوفة كسندويتش على بعض المكونات أساسها البيبيروني، وهناك من حول هذه الوصفة إلى العديد من الأشكال والأنواع المختلفة كأن استبدلوا عجينة الخبز الإيطالي بعجينة البيتزا أو أي نوع من العجينة السريعة، وهناك من يضيف المكونات التي يرغبها. قمت اليوم بعمل هذه الوصفة بعجينتي الخاصة مع الدجاج بدلاً من البيبيروني.
أول مرة سمعت فيها عن هذا الطبق كنت أشاهد أحد البرامج التي تحكي قصة كفاح الشيف ماريو باتالي، وكان من ضمنها أنه بدأ في أحد المطاعم بعمل السترومبولي، مما جذبني لمعرفة ماهية هذا الطبق وكيف يتم إعداده وقمت على الفور بعمله وكانت أول مرة لي ناجحة وأعجب زوجي كثيراً، هو حقاً طبق شهي للغاية أتمنى أن تجربوه ويعجبكم.
نصيحة الوصفة: 
1- يمكنكم استخدام المكونات التي ترغبون فيها كحشوة سترومبولي.
2- لأفضل عجين قوموا بالاستعانة بالمعلومات الموجودة هنا > نصائح لأفضل عجين

وقت التحضير: 60 دقيقة (فترة تخمير العجين)
وقت الخبز: حولي 20 دقيقة
الوصفة تكفي: 4 أفراد
Back again with a new recipe that I hope you like. Stromboli is an Italian dish that is a folded Italian bread dough contains pepperoni, some people changed in the recipe by using pizza dough or different types of dough instead of Italian bread dough, also changed the ingredients that fill the dough, today I used my own dough and used chicken instead of pepperoni.

First time I heard about this dish was while watching a TV show talking about Mario Batali's success story and that he started working in a restaurant cooking Stromboli, then I wanted to know more about this dish and how it's been cooked, and I made it right away, it was my first time and it was a great success and my husband loved it. It's really delicious I hope you try it and love it too.
Tips:
1- You can use the available ingredients as you wish to fill the dough.
2- For the best dough you can follows the tips here > Tips for a perfect dough. 

Prep. time: 60 minutes (depending on how long you proof the dough)
Baking time: 20 minutes.
Serves: 4 people
Click here for the recipe اضغط هنا للوصفة »

Cari Farmasi

Farmasi Di Kuala Lumpur dan Selangor Selangor / KL Area NO SHOPS NAMES ...