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March 22

Beginning DOM Manipulation

by Ben on 01/01/06
Questions on this tutorial? We get something wrong? Email Ben

The Document Object Model (abbreviated DOM) is a tree-like representation of the HTML in the page. For example:

<p> Using <em>javascript</em> is fun. </p>

This page (well, wouldn't be valid :)), but it has the root element, <p>. Inside <p>, there are three nodes, an element node, then a text node, then another element node. The first text node for <p> has the text "Using ". Then an element node <em>, which has a text node inside that which contains the text "javascript". The last text node in the <p> element says " is fun".

Now to start with the Javascript. There are two functions you need to know about to access the DOM. They are getElementById and getElementsByTagName. In this tutorial though, we will cover a few different ways to use the DOM, including: getElementById, getElementsByTagName, childNodes, firstChild, lastChild, and nodeValue.

The getElementById function accesses element nodes by their id attribute. Since none of our elements have an id at the moment, we'll go to getElementsByTagName, which returns an array of all the elements with the tag name you provide. So to start, let's count the amount of elements in the <p> element.

Example can be found here

<html> <head><title>Using the DOM</title></head><body> <p> Using <em>javascript</em> is fun. </p> <script type="text/javascript"> var p = document.getElementsByTagName("p")[0]; var p_children = p.childNodes; alert(p_children.length); </script> </body></html>

Aside from the page elements that I added, there's everything in between the <script> tags.

The first thing I do is get all of the elements with the tag name of "p." Notice that I have to have document.getElementsById. Otherwise the javascript interpreter will look for a function named "getElementsById". Now also notice that I must appened [0] onto the end of the document.getElementsByTagName. This is because that function will return an array, so since we already know there is only one "p" element, we can just access the first one. To cycle all of them, we could have used a for loop:

Example can be found here.

var text = "Hey! " var p = document.getElementsByTagName("p"); for ( x = 0; x < p.length; x++ ){ text = text + p[x].firstChild.nodeValue text = text + p[x].lastChild.nodeValue } alert(text)//don't laugh at the output, totally unintentional

This uses another three concepts: firstChild, lastChild, and nodeValue. As you would think, firstChild and lastChild are pretty self-explanatory, fetching the first and last child of the element that was the parent. Then nodeValue returns the value of the node.

Now you could just as easily set the values of the element with nodeValue as well. This time let's make the text say something totally not true.

Example can be found here.

<html> <head><title>Using the DOM</title></head><body> <p> Using <em>javascript</em> is fun. </p> <script type="text/javascript"> var text = "Hey! " var p = document.getElementsByTagName("p")[0]; p.lastChild.nodeValue = " is not fun"; </script> </body></html>

The output of the page will change "Using javascript is fun" to "Using javascript is not fun". Even though the file says different, the javascript changes the html to say what it wants. Now this is kind of boring, so we can attach it to a function for the last thing to do. And let's also change <p> to have an id to illustrate documentgetElementsById..

Example can be found here.

<html> <head><title>Using the DOM</title> <script type="text/javascript"> function change(){ var p = document.getElementById("paragraph") p.lastChild.nodeValue = " is not fun." } </script></head><body> <p id="paragraph"> Using <em>javascript</em> is fun. </p> <a href="#" onclick="change()">click me</a> </body></html>

First thing to notice is that we added an id to the <p> element. IDs are used to define CSS rules as well as used in the DOM. Then there's the new link. The link has the href value of "#", meaning that it won't go anywhere. Now the onclick value is change(), meaning that the javascript function change() will be invoked.

The next item of interest is that I moved the script block into the head section of the document. This is because you can't define an element that does not exist yet, so if you put the script block above the paragraph in the body, it would present an error. The easy way to do this is to put the script in the head. This is more useful when you develop more advanced scripts.

The function change() is very simple. It has no arguments, just defines p as the paragraph. Notice that I didn't need to access any elements, because it returns one object. An id should be unique throughout the document. Then I can just find the last child's node value and change it to " is not fun" once the function is executed by clicking the link.

That's basically all for now. I will put out another article very soon on how to manipulate the DOM with some more advanced techniques.

Also, this javascript does not degrade very gracefully. Using the href="#" is not a good idea, because if a browser doesn't have javascript enabled, then the functionality is pointless. Now this was fine for this demonstration, but for more advanced projects, make sure that your website works without javascript enabled.

In the last article, we covered how to begin to manipulate page elements using Javascript and the Document Object Model. In this tutorial, we'll cover how to get and set attributes of elements, using the easy DOM conventions, and using getAttribute, and setAttribute.

Let's start with a real-world application of the DOM. Let's try an image gallery. Cliche, yes, but it's good for our purposes. We need some pictures, a few links, and maybe a placeholder.

<html> <head><title>Using more DOM</title></head> <body> <img src="placeholder.jpg" /><br /> <ul> <li> <a href="images/treedom.jpg"><img src="images/treedom_thumb.jpg" /></a> </li> <li> <a href="images/treeplant.jpg"><img src="images/treeplant_thumb.jpg" /></a> </li> </ul> </body></html>

Very basic. Two pictures that will be thumbnails, and a larger placeholder to be replaced with the pictures later. Now to start getting it DOM ready, let's add an id attribute to the placeholder to be easily accessed, so we'll put: <img src="placeholder.jpg" id="placeholder" />. That'll make it much easier to replace with the image.

Now let's start an easy function to see this image.

This will be in script.js for our application.

function changeImage(pic){ if (!document.getElementById) return false; var placeholder = document.getElementById("placeholder"); var picture = pic.getAttribute("href"); placeholder.setAttribute("src", picture); }

The first line of code is the function declaration, which takes one argument, the picture to use. This is followed by a quick compatibility check to make sure our code is accessible to those with javacript off. Then we define a variable, placeholder, to the element with the id of "placeholder", which, if you remember, is our placeholder image. Then we get the location the link will go to in our picture variable. The getAttribute function takes one argument, which is the name of the attribute; it then returns the value of said attribute. Then we set our placeholder picture's src, or source image to the href value of the link, which would have made our browsers go to that location.

Now all you need to do is implement it in the correct way. Our finished code could look something like this:

<html> <head><title>Using more DOM</title> <script type="text/javascript" src="script.js"></script> </head> <body> <img src="placeholder.jpg" /><br /> <ul> <li> <a href="images/treedom.jpg" onclick="changeImage(this); return false;"><img src="images/treedom_thumb.jpg" /></a> </li> <li> <a href="images/treeplant.jpg" onclick="changeImage(this); return false;"><img src="images/treeplant_thumb.jpg" /></a> </li> </ul> </body></html>

It's just a matter of adding the onclick attribute to the links. The return false; part ensures the browser won't go anywhere, otherwise the image would change, but the browser would go to the picture anyways.

This would look done. But we could add a bit more to this, using the DOM conventions to access attributes. Instead of putting:

element.getAttribute("att")

We could have just put:

element.att

Same with setting.

element.att = "value"

As opposed to:

element.setAttribute("att", "value")

So knowing this, for our onclick attributes, we could have easily put:

<a href="images/treeplant.jpg" onclick="changeImage(this.href); return false;">

Which would change our script to being something like:

function changeImage(pic){ if (!document.getElementById) return false; var placeholder = document.getElementById("placeholder"); placeholder.src = pic }

Much easier to write.

And that about sums up getAttribute and setAttribute. The only thing left to understand in the next tutorial would be the innerHTML property, and playing God with the DOM tree, namely creating and destroying nodes from within the DOM tree.

The last and final installation to this trilogy of a tree, will involve directly influencing the Document Object Model, metaphorically playing God with the DOM tree, creating and destroying nodes inside the DOM tree using createElement, createTextNode, removeChild, appendChild, and insertBefore. We'll also cover the innerHTML property.

So to quickly start here, let's think of what real-world application we could have here. How about one of those cool interactive forms we always see. Where selecting something from a drop down list immediately adds an info box.

Example can be found here

<html> <head><title>DOM equals greatness</title> <script type="text/javascript"> function displayInfo(whatinfo){ var info = document.createElement("p"); document.body.appendChild(info); switch(whatinfo){ case "attributes": var text = "You have getAttribute and setAttribute. getAttribute takes one argument, setAttribute takes two."; break; case "tree": var text = "There are two functions: getElementsByTagName, which returns an array, and getElementById, which returns a single element based on the id attribute."; break; case "god": var text = "There are many functions. createElement, appendChild, insertBefore, createTextNode, and removeChild."; break; } info.innerHTML = text; } </script></head><body> <form action="formaction" method="post"> Methods in the DOM: <select name="selection"> <option value="attributes" onclick="displayInfo(this.value)">Attributes</option> <option value="tree" onclick="displayInfo(this.value)">Traversing the Tree</option> <option value="god" onclick="displayInfo(this.value)">Creating and destroying nodes</option> </select> </form> </body></html>

Notice it's a bit crass, not anything refined at the moment, we'll build up to that. First things first, we have a pointless form. the action and method didn't really matter. Then the selection element, pretty basic. Now the options are where we have some magic. They each have the onclick attribute which will invoke the displayInfo() function with the argument of their value which one is selected. Pretty easy.

The script is also very straightforward. When you create an element using document.createElement("elementtype"), it's stuck in a sort of limbo area. It can't actually be seen until it's inserted into the document using either insertBefore, or appendChild. We'll use the function appendChild just for now. We could just as easily have used insertBefore, but I wanted the info to appear after the list.

Next it's just a simple matter of a switch statement to set the text to be what you want. The innerHTML property of any element is like carefully trying to pound a tiny nail into the wall with a sledgehammer. You're effectively destroying any text within the element before. You can also return all the HTML within the item. Instead of returning text as you usually would with a text node's value, it would return everything as a string, even HTML elements, like "Hello, I <em>love</em> Javascript", as opposed to "Hello, I " like a text node's value would be.

Anyways, I'm getting off track. The annoying part of this script is that I can create new paragraphs, even if the paragraphs I created already existed. So we can easily solve this by using the removeNode ability. Also, instead of using innerHTML, let's say you wanted to create a text node instead using createTextNode. Note that createTextNode behaves like createElement: they both are suspended in a "limbo" until they are assigned to a parent.

So here is our updated script.

Example can be found here

function displayInfo(whatinfo){ if(test = document.getElementById("paragraph")) { document.body.removeChild(test); } var info = document.createElement("p"); info.setAttribute("id", "paragraph"); switch(whatinfo){ case "attributes": var text = document.createTextNode("You have getAttribute and setAttribute. getAttribute takes one argument, setAttribute takes two."); break; case "tree": var text = document.createTextNode("There are two functions: getElementsByTagName, which returns an array, and getElementById, which returns a single element based on the id attribute."); break; case "god": var text = document.createTextNode("There are many functions. createElement, appendChild, insertBefore, createTextNode, and removeChild."); break; } info.appendChild(text); document.body.appendChild(info); }

Now the first thing I added was to see if you could find an element with the id paragraph and assign it to the variable test. If so, we had to remove it, just to keep things clean. The next thing was normal, to create the element. Then I set the new id attribute to paragraph. Also notice that I don't add the info element until the very end. This is just for some readability. The switch statement hasn't changed, except now instead of making the variable text a string, I assigned a new text node to it. The function for createTextNode takes one argument: a string. Then at the end, I added the text node to the info element, and finally added the info element into the tree.

So now if you test it, it works flawlessly. It'll insert a paragraph, then take it out and insert a new one. We could style these easy using CSS, since the id attribute is set on it. Easy to style, easy to use, makes for a great user experience.

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March 16

关于 INTERNET VIDEO 的大趋势

过去一段时间, 关于INTERNET VIEDO的报道文章很多. 众说纷纭, 无所适从. 这两天, 终
于理清了思路.

Video 要上 Internet, 这是大势所趋. 有关股票都会大涨的, 很多公司会 Jump in this
pool, 很有可能会成为未来几年的热门话题, 会吹起一个大大的泡沫.

但是, 在这个大潮中, 依然有很多的不确定性, 无论是从 Technology or Business
Model 方面. Wall Street 也看到这一点, 所以 Fund Mgrs 会从最保险的 Sector 炒起.

上 Video, 无论什么技术, 一定需要 BANDWIDTH, 需要 UPGRADE NETWORK, 所以我们看到
FIBER OPTICAL COMPANIES (JDSU, AVNX, FNSR, BKHM, AFOP, LPTH, OCPI)最近大涨.
我想第一轮的疯涨, 基本结束了. 还有BWNG, 属于BANDWIDTH PROVIDER, 也是长势喜人.
还有GLBC 和 LVLT, 因为FINANCIAL SITUATION, 就没有大动, 但是有可能在2ND ROUND中
起步.

还有其他的NETWORK EQUIPEMENT COMPANIES, 因为前面提到的TECHONICAL UNCERTAINITY,
WALL STREET 还要在观察一下. 象ZHNE, 做DSL的NO.1, 可是IPTV 是用FTTH 还是 FTTC
+ DSL, 大家还不知道.

那么下一步是什么哪? 我们可以对比公路系统, 筑路公司(FC)/公路局(BANDWIDTH
PROVIDER)先富裕起来了,下面该炒供货的(CONTENT PROVIDER), 造货柜的(STORAGE
VENDORS) 和开仓库的(CONTENT DISTRIBUTION NETWORK).

第一. CONTENT PROVIDER 都是大公司, 象NBC, ABC, CBC, WARNER(这就是为什么GOOG抢
着在MSFT 之前和AOL联盟,主要是看中WARNER的丰厚的VIDEO CONTENTS), DISCOVERY,
COURT TV, HISTORY CHANNEL, NFL, NBA, blah, blah. 所以炒他们没用, 太大没油水.

第二. STORAGE公司的生意一定很好,你想各大公司要想卖VIDEO, 一定会把TAPE上的内容
都转到STORAGE上. 可惜这也多数是大公司, 象NTAP, EMC, IBM, HP, HITACHI, VERITAS,
一定会涨, 但是幅度有限. 但是如果有小公司做CONTENT MANAGEMENT, 特别是针对VIDEO
的, 一定会火, 你们谁懂这个行业, 讲一讲. 还有作VIDEO ENCODING/CONVERTING设备也
会火.

第三. CONTENT DISTRIBUTION NETWORK.这就好比做仓库的. 这个领域的炒做刚刚起步.
我看过一篇文章, 平均1部电影, 1GB, Will cost the provider average $1.5 per
download. 而CDN有一个全球的CONTENT NETWORK, 可以将VIDEO FILE 放在离用户尽量近
的地方. 而且DOWNLOAD速度有保证. 在这个圈子(包括可能的PLAYERS)有: AKAM, EQIX,
SVVS, VSTH.OB, IIP, XLACF.PK, TWW, NAVI, GEX.

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December 19

Jello Shots recipe

http://www.drinksmixer.com/drink586.html

Jello Shots recipe

Jello shots are probably one of the easiest type of shot to make, and a hell of a lot more tasty. There are tonnes of flavors, but here's a good one nonetheless.

Scale ingredients to servings

1 package watermelon jello
1 cup boiling water
1 cup Malibu® coconut rum

Mix hot water and jello. Add rum. Pour into 2 ounce cups. Serve after the jello has set.

Serve in:
Shot Glass

9 / 10
700 votes

Rate this recipe 10987654321

There's no doubt that Jello shots are a party favorite. Although this particular recipe calls for watermelon jello and rum, many flavor variations exist. Substitute the rum in the above recipe with midori melon liqueur, for example, and you have something altogether unique. Orange or cherry jello (jell-O, or "gelatin dessert") works well with brandy, while peach jello tends to suit bourbon (jack daniel's) as raspberry jello does raspberry schnapps.

Many jello shot recipes simply call for a flavored jello and vodka, or even rum. Keep in mind, when planning your parties, it's a good idea to provide for several tastes. Try some of the following popular combinations:

Lime jello, tequila and triple sec

Orange jello, orange cognac/brandy (ie. grand marnier) or peach schnapps

Cherry jello, cherry brandy

Raspberry jello, raspberry schnapps

Tropical fruit jello, mango liqueur or dark rum

Peach jello, bourbon (rebel yell)

Unflavored jello + lemonade, kentucky whisky

Strawberry jello, light rum and strawberry liqueur

Apricot jello, amaretto

Grape jello, vodka

When allowing jello shots to set, chill them in individual servings; in an ice cube tray, or similar equipment. Note that the water in jello shot recipes is required to allow the jello to set. If for some reason you find your mix fails to set, you either need to add more water, or use less. In either case, you'll need to start from scratch. (Don't add more gelatine at a later stage - the water isn't boiling, therefore your shots will inherit a grainy texture.)

俺和氧传感器(Oxygen Sensor)的故事

大约半年前我的车CHECK ENGINE灯亮了，我就开到我常去的一个车铺去查故障代码
（Error Code）。不巧那师傅那天很忙，没时间帮我查。回来我上这个版，看了一下
以前的文章，有人说CHECK ENGINE灯亮了也可能是假的，把电池断开一会儿再接上
电脑就会复位，CHECK ENGINE就不会亮了。如果再亮起来就说明车子确实有故障，
这时再修也不迟。因此俺就照搬，断了电池，CHECK ENGINE果然灭了，而且再也没有
亮起来。俺当然很高兴，因为故障排除了嘛。可是过了一段时间渐渐地发现俺的车子比
以前费油了，车子是Corolla属于最省油的那一类，以前俺的车子高速上一加仑都能
跑40迈左右，local差不多也有近30的表现，可是这时已经下降到了高速30左右，
local 20左右了。欧仔细研究了开车纪录，发现和以前没有明显的区别，显然是车子
本身的问题。于是作了一下tune-up，换了火花塞，空气滤清器等。然而车子的耗油率
仍然没有改善。就这样过了很久，一直很郁闷。

后来俺作了一些research，发现很多莫名其妙的耗油率增加是由于氧传感器损坏或
性能变差所致。于是俺跑到Autozone让他们帮俺查查，结果人家问你现在CHECK
ENGINE灯还亮着吗？俺说早就被俺弄灭了。那哥们就说那他也没辙，最后还假惺惺
地祝俺好运。既然他们也没辙，那就这样吧，车子开起来也没毛病，就是费点油。可
恨的是小树丛这个家伙作孽，油价一天天像火箭一样往上窜，每周都涨，半年都涨了
快一半了。于是又算了一下经济账，如果这个油耗能降下来的话能省不少了。不过如
果拿到铺子里修花钱太多的话并不一定划算......怎么办，只好自己想办法解决了。

于是上网作research，一定要把这个氧传感器的问题搞明白。氧传感器的原理终于
搞清楚了，它就是用来测量尾气中的氧含量从而帮助发动机的控制电脑修正进入气缸
的汽油多少，进而提高燃烧效率，达到省油少污染的效果。氧传感器的核心是一个氧化
锆陶瓷做的空心圆柱，一头开口，一头密封。它被插在汽车排气管里，圆柱开口朝外这样
氧化锆的外表面接触的是发动机废气，内表面是大气。氧传感器基本上相当于一个电池，
产生的电压取决于内外表面的氧浓度。当尾气中氧含量较高时，它输出一个很低的电压
0.1V，而当尾气中氧含量很少或没有氧时则产生一个比较高的的电压0.9V。这个电压
送到发动机控制电脑里就可以检测发动机燃烧的情况从而控制适量的汽油进入气缸，使
燃烧状态保持充分理想。所以理想状态下，氧传感器的输出应该在0.1和0.9V得中间，
即0.4至0.5V左右。但实际上氧传感器的特性曲线是很陡的，基本相当于一个开关器件，
也就是说它要么输出0.9V高电压，要么输出0.1V低电压，没有所谓的0.5V中间电压。
因此实际上当发动机处于理想燃烧状态时，电脑是处于频繁的动态调整之中，燃油量
稍低尾气氧含量就增加，氧传感器输出低电压，电脑会马上增加一点进入气缸的汽油量，
这时汽油可能又多于理想燃烧状态所需，所以氧传感器马上又成为高电压输出，于是
电脑又向相反的方向调整汽油量。因此在理想的燃烧状态下，氧传感器的输出是高低
不断变化的动态，这就是所谓的闭环工作状态。理想闭环状态下氧传感器的输出应该是
占空比为1：1的2-10Hz的方波。显然其平均值应该是0.4-0.5V左右和我们上面提到
的预期值一致。氧传感器输出方波电压的频率说明了闭环控制系统的性能，显然频率越
高说明系统越灵敏性能越好。了解了氧传感器的工作原理，我们就可以很容易地进行
检测它的好坏了。

需要说明的是，氧传感器的工作温度在350-450摄氏度之间，所以检测也必须在它达到
工作温度以后进行。新近的车型（90年代以来）为了使氧传感器尽量快的开始工作，
在传感器里面安装了电加热器，这样就不必等发动机废气加热传感器了。95年以后的
美国市场上的车为了满足新的尾气标准又增加了一个氧传感器，这个传感器是在三元
催化器的后面，它的传感原理和发动机闭环控制氧传感器是一样的，但其作用并不相
同。它的作用是用来比较三元催化器之前（由闭环控制氧传感器测量）和之后（这个
新增的传感器负责）的尾气情况从而监视三元催化器是否正常工作。三元催化器正常
工作的情况下，这两个传感器的输出应该是不同的，因为三元催化器净化尾气使气
体成分发生了改变。这个氧传感器唯一的作用就是当三元催化器或它本身不起作用的
时候让电脑给你一个警告信号让你紧张一下去给车铺送钱。它对发动机的控制完全没
有作用，因此如果你的三元催化器后面的氧传感器（经常被称为后氧传感器）坏了的
话，你完全可不必管它，只要DMV不找你的麻烦（即smog合格）。如果你很讨厌它造
成你的CHECK ENGINE灯一直亮着，你可以把它直接接地，如果还亮说明你的电脑比
较聪明。但是你要相信你比他更聪明，所以你还是可以骗它的。你只要用555之类的片子
搭一个简单的电路输出一个0.1-0.9之间变化的10Hz左右的方波就可以了，电脑就
会认为一切正常。你不知道什么是555？？？哭？好吧，记住下学期选修一门模拟电路
的课......唉，实际上我发现现在你甚至可以从eBay买到做好的上述“模拟器”，比
氧传感器便宜多了而且耐用;-)。但是首先你要保证你的smog没问题DMV能过，其次
这样做可能是违法的，先征求一下律师的意见，别玩大了玩进监狱就得不偿失了。
我可没有教唆你那样做哦，did I? 总之后氧传感器唯一的作用是在必要的时候给
你带来麻烦，嗬嗬，但是前氧传感器对发动机的正常工作是至关重要的，你虽然也
可以这样欺骗电脑使报警灯不再亮，但实际上你也欺骗了自己，因为发动机实际上
工作的并不好，你将为这种不诚实付出的代价是你口袋里的美刀以更快的速度流进
加油站老板的口袋。

好了，现在清楚了氧传感器的作用了，我们知道如果前氧传感器工作不正常的话就
会引起发动机控制电脑的失误从而使耗油量增加，尾气排放也同时变差。所以如果
你的耗油量明显增加或smog check有麻烦而又找不到其他原因就可以怀疑氧传
感器了，不过在你决定买一个新的传感器之前还是值得花点时间测量一下确定它是
坏的，因为氧传感器通常是比较贵的。

怎么测量呢？一种是脱机的，就是把氧传感器加热到400摄氏度左右，把它放在有机
燃料多的地方，它应该输出0.9V左右，把它放在氧多的地方，它应该有0.1V左右。
实际上你可以用一个气焊枪(torch)来烧它，把它放在外焰上面一点的地方，就应该
是富氧环境，把它放在离焊枪口很近的地方就应该是低氧富燃料的环境。你应该能
用万用表测出两种情况的电压区别，否则它就是坏的。

再一种是联机的情况，就是氧传感器在机器上安着。这里只讲前氧传感器。我们已经
知道了在发动机正常工作的情况下，前氧传感器的输出应该是0.9V变化的方波，所以
你需要一个高阻抗反应灵敏的万用表或电压表或示波器。注意万用表或电压表一定要
是高阻抗的(>1M欧姆)，不然你可能会损坏传感器，你已经被警告了，弄坏了别找我。
几乎所有的数字式表都符合这一要求。你需要从氧传感器的信号输出端接触一根线来
连到电压表正极上，氧传感器往往有多个接线端，哪一个是信号输出端要自己找你的
车的手册看。电压表的负极接汽车的地线。线连好了，启动发动机踩油门或拨进气活
门使发动机转速达到2000rpm，保持2分钟以上然后看电压表的读数，它应该在0.1和
0.9之间来回不停地跳。跳的速度要大于一秒钟2次，如果不跳，则氧传感器有可能坏
了，我们还需要进一步确认。现在拔下发动机的一根真空管，使真空系统漏气人为造
成稀薄混合气（即燃料不足氧过剩），电压表的读数应该是0.1V左右的低压；接着插
回真空管，用丙（丁）烷罐（就是camping烧饭或BBQ或吃火锅或打火机用的啦）向空
气滤清器的进气口喷，人为造成浓混合气（即富燃料低氧），电压表应该显示0.9V的
高一点的电压。如果你担心用丙（丁）烷燃料罐会爆炸（目前还没有报道），也可以
拆掉发动机水温传感器然后用一个1-2k欧的电阻替代，同样也可以人为制造浓混合气
进行上述测量。如果你的氧传感器的输出与上述过程不同，恭喜你你找到毛病了！
坏消息是你要花钱买传感器了。赫赫如果你的传感器在富氧和缺氧的环境下输出有
变化但不灵敏变化比较慢，最好也把他换掉因为它已经很差了。

好了，毛病找到了，买一个新的传感器安上就好了。俺买氧传感器可费了不少力气，
先到Autozone和Advance Parts等去看了，都要150-250大刀，太贵了，简直
是杀人不眨眼，就指甲盖那么大块陶瓷能卖到半两黄金的价格，这帮奸商真TMD太有
想象力了。幸运的是版上dafengzi贴了一个他买氧传感器的网址：
oxygensensors.com，他说那里便宜很多。于是就上去看了看，他们专卖氧传感器，
种类挺多基本各种车型都有。俺查了一下俺的车子的前氧传感器，他们有OEM的和
Universal的，OEM的就是已经安好合适的和原装一样的插头，直接拿来用就可以了，
较贵，俺的要70刀。Universal的就是光有传感器及连线，没有插头，你要把旧传感器
上的插头拆下来安到新传感器上才能用，这个便宜，俺的车只要27.99。俺想了想，就
买它了，多花40多到就买个塑料插头太亏了，我估计俺的旧插头还瓷实着呢，没必要买
新的。于是就定了一个Universal的。两天就收到了，打开一看，有点失望，包装太简
陋了，就一个小塑料袋里面放着一个用皮筋扎着的传感器，另外还有两个接线管，两截
热缩管和一点高温的润滑脂外加一份适用于所有型号的印制粗糙的万能说明书，怎么看
怎么象浙江乡镇企业的三无产品，和店里看到的200刀的包装差太远了。拿出来传感器
一看，引线和罗口很新，亮亮的金属光泽，上面还有很清晰的JAPAN字样和一堆估计是
型号的数字，可是传感器头部及螺纹比较暗淡，不是闪亮的金属色，而且还有金属高温
氧化的痕迹。心里一凉，这别是用过的吧？马上上BBS问，好几位都说新的应该是头上
有塑料盖（我买的没有），金属不可能有氧化的，肯定使用过的等等。心想这下惨了。
可是为什么其他部分都是非常新为都探头部分像经过了高温呢？仔细通过探头的小孔
看里面的陶瓷，白白的非常新，也不像用过的啊。心里很疑惑，于是决定上网搞清楚。

在网上查了几百个新传感器的实物照片，什么牌子的都有，发现绝大部分的都跟我的
一样，探头部分的金属光泽都差一些，颜色也暗一些，很多都像是经过高温氧化的。
所以我的结论是，由于氧传感器只有在高温时才能工作，所以生产厂家在出场测试时
是要使用高温的，因此新传感器大都有高温氧化的痕迹。至于那些没有的，可能是工
艺不同或者根本没测试过就拿来卖了，呵呵。

这下心里放心了，开工。首先要把旧氧传感器从车上拆下来，要用到一个专门的
Oxygen Sensor Socket，其实就是一个比较长的直径22mm的socket，只是
侧面开了一个长槽好让引线从那里出来。到了Autozone向伙计要求借这个socket，
不料伙计说这个东西部在他们出借的单子里，不能借。faint。看了看买一个要14刀
加税，我这辈子估计不会再用到第二次了。遂决定不花这14刀，回家。仔细看了
看氧传感器的罗口是22mm的，相当大，用普通的开口扳手应该够力了，决定试试。
先用WD-40把传感器的螺丝泡了泡。把车撑起来，伸手把氧传感器的插头把下来，
按住卡子很容易就下来了。然后钻到车下，在发动机下面紧接着的排气管处找到
氧传感器，拿开口扳手卡住氧传感器的罗口用力拧，传感器纹丝未动。靠，高温
把它烧得太紧了，只好用俺的常用办法：拿锤子敲扳手，模仿Impact Wrench的
效果，；-），敲了几下就松了，顺利拿下。

拿着旧传感器回到家里，和新传感器比了比，在合适长度的地方把旧传感器的线
截断，把线头的绝缘皮剥掉，准备连线。新传感器随带的说明书说把新传感器的
线和旧插头的线用接线金属管压在一起就可以了，俺觉得这样不牢靠，于是拿出
烙铁焊锡，把线头都吃上锡，先穿上随带的热缩管，然后穿到接线管里焊牢，在
用钳子压紧，这样就有双保险了。把热缩管移到接线管上面，用电吹风最高档吹
了几下就紧紧的裹住接线管了。好，一个DIY的OEM氧传感器做好了。回到车底下，
把新传感器的螺纹上抹上随带的高温润滑脂（实际上是用铜粉和石墨粉组成的），
防止粘连烧死，然后用手把传感器拧上，接着仍然用开口扳手把氧传感器上紧。
原则上要用扭矩扳手上到规定的扭矩，不过俺虽然有扭矩扳手但没有那个socket，
所以只好用开口扳手估计扭矩上紧，俺的扳手长达约1尺，所以大概用40磅的力
在头上就是40ftlb了，为了尽量准确俺先用体重计试了一下40磅力的感觉，然后
保持这种感觉把传感器拧紧了，估计误差不超过50%，呵呵。最后把传感器插头
插好。好了，大功告成！启动发动机，一切正常。

根据车的不同设计，发动机的控制电脑会自动调节适应新的传感器和驾驶习惯，
所以新传感器安上后可能要经过一段时间才能达到最佳状态。俺对这个便宜的
传感器还算满意，油耗明显下降了，估计买传感器的20多刀很快就能省回来。

以上就是俺和氧传感器的全部故事，谢谢观赏。本故事纯属真实，如有错误，
概不负责。版权所有，违者必究。

如果你遇到CHECK ENGINE灯亮，油耗大增或smog check没过等情况可酌情参考，
未成年人请勿模仿，后果自负。

2:57 PM | Add a comment | Permalink | Blog it

November 21

北京的美食地图

北京的美食地图
到了饭点儿，总是不知道改去那里，现在好了，朋友发了这个给俺，发出来给大家看看
吧．
1。鹭鹭：上海菜，上海一著名餐厅的分号，在北京有两家店，俺只去位于红庙那一家。
历年来一直将八宝辣酱做特价。比起上海来说可能味道差些，但在北京，俺个人认为比
夜上海之流强得不是一星半点。菜品质量比较平均，特别是毛蟹炒年糕很好但实在很贵
，总体价位不便宜，需订位。电话：65930442。地址在大望路，即红庙路口向南一点儿
即是。
2。静颐洲：味道差鹭鹭较远，但装修很好，价格不便宜。地点在东直门外的东环广场，
订餐电话：64181072。
3。大串门：应当说是淮扬菜，味道不错。建议要点心太软，莼菜豆腐，肴肉，蒜子鲈鱼
，清炒虾仁，熏干芹菜，春蚕银杏。有种素食的豆腐卷，非常好吃。喜欢落地的玻璃窗
，但极其不喜欢餐厅剩下的装修，你去了就知道了。不好停车。电话：85965399。
4。为食家：广东排挡，在东直门PIZZA店的5层，味道很好。花费在广东菜里算可，人均
大约70-80元左右。建议吃煲仔饭，卤水花生，茶皇鸡(豉油鸡)，各式粥面(特别是花蟹
粥和状元及第粥)，JJ系列(建议黄鳝)，避风塘系列(建议牛蛙)，陈皮排骨，京葱茄子，
蒸丝瓜，椒丝腐乳炒通心菜(菜单上没有，但可以跟厨师要)。一定要试陈村粉，因为是
从广州空运来的。其潮州咸菜是自家做的，非常地道。有顺德鱼生卖。缺陷是没有烧腊
卖，据说是因为后厨不够大。建议用餐人多时订位，电话：64686868。最近成为俺非常
喜欢的餐厅之一。
5。华都饭店福满楼：可能叫这个名字的餐厅不少，但俺非常喜欢这一家。常在周末去吃
早茶，有各式肠粉卖而且味道不逊广州。海鲜和烧味做得不错，但去晚了时常没有烧鹅
。原来特别喜欢吃一种菜叫做田园菜篮子，是个锅仔类的菜，里面的芋头非常好吃，但
不知道是否还在卖。这里还有特制的酸梅汤，味道不错。是家很老的店，周末常满。电
话：65971166转福满楼。
6。福临门鱼翅酒家：好多朋友都看俺网上流传的有关鱼翅的照片，所以俺现在坚决反对
吃鱼翅，但这家的点心不错，还经常有特价。菜品SO SO，服务比新荔枝湾差很远。俺只
去过盈科的分店，电话：65393535；国际饭店好象是总店，电话：65126688-6278。价格
很贵。
7。新荔枝湾：一著名广东餐厅的分店，曾经以阿森鲍鱼驰名，应该是在北京的第一家店
。俺非常喜欢，环境优雅，菜品一流(算正经的粤菜吧，不属于排挡)。有些贵，建议点
玫瑰豉油鸡，盐烧猪手，香煎银雪鱼，南瓜排骨，清炒芦笋。另外，燕窝蛋塔是不可不
试的。送的小菜味道也很好。地点在长安大戏院后身的一个写字楼内，离川办不远。电
话：65256220。
8。唐宫海鲜舫：有N家店，常去崇文门那家，均以特价点心为招牌，各种广东小炒及点
心等均不错。有种天绿香做的冷菜味道很清凉，烹调避风塘系列的手法也不错，有榴莲
酥卖当属不俗吧?但芒果布丁微甜。人多，最好早去或订位。记得听说新世纪饭店有店，
某日当俺路过亚运村的西藏大厦时，发现那里也有一家，但不知道人多否。点心特价从
早7:30至17:00均有，最旺应当是中午左右。注意各店MM的服务都较粗糙。
9。好世界：说起好世界心情蛮复杂的。这家店俺印象中比顺峰还贵，但味道不如顺峰。
最好吃且让俺记住的是芒果布丁，是俺在北京吃过最好的，菜烧的也还算可以了。地点
在民族宫往东一点儿。建议如果不打折就不要自己花钱吃。(放在这里的原因是俺一特别
好的朋友很喜欢)。不用订位，大得很。
10。金湖茶餐厅：24小时营业，国贸那家店总是很挤很乱，所以建议去建国门那家店，
通常不用等位。属于茶餐厅之流，建议试一下客家咸鸡粥，窝蛋免治牛肉粥，雪菜火鸭
炒米粉，避风塘茄子，菠萝包，马蹄糕，芋头糕等。味道非常好而且快，也适合一个人
吃饭。冻奶茶不错。地点在国际俱乐部东门向北一点，国际俱乐部饭店向南一点，跟乐
杰士挨着。
11。不见不散：也是茶餐厅，也是24小时营业。有人说这里比金湖好，但俺更喜欢金湖
，因为金湖的菜品比较多选择。这里的粥和小炒都不错，而且冻鸳鸯非常好喝。在恒基
和东方广场各有一店。恒基店电话：65186515；东方广场店电话：85186518。另外华润
大厦也有一家店，但菜却略有不同。
12。海盛苑：簋街上最喜欢的餐厅之一，口号是吃肉的价钱吃海鲜，是家青岛小小的海
鲜馆。在簋街的中间，从东直门桥向西走，过小街红绿灯的路北，原来东方渔港的正对
面。一定要试浇油蛏子，豉汁扇贝，原汁蛤蜊，皮皮虾等各种海鲜建议煮了吃即可，冷
菜里的海凉粉和猪蹄不错，主食可以吃鲅鱼饺子，比双盛园的味道好且便宜。
还可以吃海鲜疙瘩汤或者扁豆焖面。老板是很实在的山东人，上次去的时候俺们点海胆
，他上去捏了一下，发现海胆不算很好了，还建议俺们不要点。晚上人很多，白天还好
。
13。俏江南：很多家店，号称是改良川菜。味道有些店很好但有些较差，所有店面装修
不错，且各店各自为政，经常连促销措施都不相同。俺个人觉得北海万泰和盈科中心的
不错。国贸店：65050809；恒基中心店：65187603；嘉里中心店：85299458；亚运村店
：64951201；盈科中心店： 65393502。
14。渝信系列：常去建国门外和春秀路这两家，另外宽街紫龙宾馆那家分店也不错。
典型的川菜，且菜便宜的和贵的都有，怎样都能吃饱，非常喜欢凉菜的油焖腐竹，口水
鸡，夫妻肺片，热菜的方竹笋排骨，芋头烧鸭，豆花，干煸四季豆，小吃的酸辣粉，担
担面，锅贴，米糕和渝信糕都非常好吃。春秀路(工体店)电话：64158168；京泰店(建国
门外赛特旁边)电话：65156588；紫龙店电话：64056398；其他的分店俺没去过，但可以
告知大家电话，市长之家店：64976277；品味庄(和平里店)：64269368；千翔阁店： 6
4939976；长安戏院店：65171012。
15。渝乡人家：据说和平里那家格外便宜，但没注意验证过。常去京信附近那家，
紧挨着禅酷。非常喜欢渝乡人家的四川家常菜，但订单间从来不肯坐在校场口那个房间
(北京人听着总觉得很别扭)。三元桥那家单间要收茶水费每人10元 (上次去还是这样，
现在不知道怎样了，大家可以打个电话问一下子)。三元东桥那家的订餐电话：8451038
0。
16。金山城：所有店里只喜欢中服大厦和方庄的，且方庄店不用等位。喜欢葱油青笋，
豆干，辣仔鸡，沾水牛肉，番茄牛肉锅，各种川式海鲜。钟水饺，锅贴和麻团好吃，不
贵。
17。川办：量绝对大，而且很便宜，但总觉得菜的质量还是渝乡人家的更香一点。
口水鸡，毛血旺，粉蒸排骨都不错，担担面是吃过北京最好的。最酷的是你要吃米饭，
得自己拿碗到大保温桶那里自己舀。地点不太好找，沿着二环从朝阳门向建国门方向开
，走辅路进华润南侧的胡同后，见第一个胡同向左转，再第一个胡同向右转就到了。或
者从长安大戏院东面的胡同一直向里，过了新荔枝湾的广告牌，第一个象模象样的胡同
向右转，进四川省人民驻京办事处大门即到。在众多办事处类餐厅中还算是不错的。
18。TANDOOR：即坦道印度餐厅，从厨师到大堂经理到服务员均为印度人，只讲英文和很
少量的中文，中文水平仅限于"好吃"，"好吃吗"等。装修巨酷，建议一定要试CHAT，好
象是土豆做的，味道很好很特别，属于齿留香那种。咖哩和蒜茸饼也不错，各种饭很辣
。印度酸奶，也叫做LASSI的很好喝。常常见到印度人在那里吃饭，中午套餐为每人68元
送饮料，地点在东三环长虹桥下，兆龙饭店的一层。
19。CHINGARI：相对于TANDOOR来说，这里就便宜多了，但LASSI没有TANDOOR的好喝，做
得象三元酸牛奶。也是卖各种咖哩，印度人常吃的豌豆泥做得非常棒。餐厅人少，中午
套餐28元/人，地点在东直门PIZZA店的4层，为食家楼下。电话:84483690。
20。海棠花和月香：最近常看见海棠花关门，不知道是否再也不营业了。月香却还是一
如既往地每天开着。两家餐厅均为朝鲜人所开，均由一水儿漂亮的朝鲜MM 服务且菜的味
道也都很好，特别是朝鲜冷面。另外，烤牛肉和辣白菜也很好吃。建议在月香还可尝试
海鲜火锅和新鲜蔬菜。有时人多，建议早去。地点：海棠花在东大桥的蓝岛大厦向南不
远，路西即是。月香在朝鲜使馆东门附近，建议从神路街，即BANANA所在的路口向南不
远即是。月香的电话：65947678。
21。隐泉日本料理：按说答应好了不再详细写日本料理的，但实在太喜欢这家店了，
从装修到菜品都很有特色，都很雅致，所以忍不住放上来。有北京不多见的纸火锅，
建议一定试南瓜蒸蛋和各种寿司，其实这家店里最讲究的是炸物，而且难得的是师傅调
的鱼汤非常棒，有种芋头炸虾是不可不试的。非常安静非常优美的餐厅，连同吸烟区都
非常有特点。地点在光华桥的路口向东，过科伦大厦，在路南的光华大厦的一层，英文
名字叫做：HARSUNE，建议一试。店不大，价格不便宜，一般用不着订位。
21。隐泉日本料理：按说答应好了不再详细写日本料理的，但实在太喜欢这家店了，
从装修到菜品都很有特色，都很雅致，所以忍不住放上来。有北京不多见的纸火锅，
建议一定试南瓜蒸蛋和各种寿司，其实这家店里最讲究的是炸物，而且难得的是师傅调
的鱼汤非常棒，有种芋头炸虾是不可不试的。非常安静非常优美的餐厅，连同吸烟区都
非常有特点。地点在光华桥的路口向东，过科伦大厦，在路南的光华大厦的一层，英文
名字叫做：HARSUNE，建议一试。店不大，价格不便宜，一般用不着订位。
22。乐游饭店的青叶日本料理：是家很老的日本料理店，MM服务态度好，不用订位。
有海胆卖，想必生鱼一定很新鲜。地点在南三环，过了劲松桥，没到潘家园的路边。
23。千代香：另一家俺不可不说的日本料理，在昆仑饭店的正北面，非常典型的日式小
酒馆，但里面做的辣白菜猪肉火锅量巨大且巨好吃，建议一试。记得一定不要在门口停
车，会被拖走的。
24。北京饭店的五人百姓：吃寿司的地方。
25。JAZZ-YA：也是俺的最爱，但有人很烦感它的破烂。有全北京最全的日文漫画书。各
种日式拉面很好，牛扒，意大利面和金枪鱼面包很好，有北京最好吃的CHEESE CAKE(记
得要吃方块那种的)，建议点芋头泥拌金枪鱼，炒银杏，丘比烤土豆，泡菜等。最喜欢这
里的柠檬汽水，也是北京最好的。水果酸奶也不错。地点在三里屯酒吧街，从工行对面
的小胡同进去就到，也叫做牛屋。
26。明阁：比较贵但很讲究的日本料理店，在东三环白家庄，在松子和三四郎的中间。
菜品一流，就是太慢，食客多为日本人。个人感觉比三四郎和松子好吃。
27。松子：蛋羹，烤鳗鱼不错，中午是自助，每人68元但生鱼限量，酒水在内。但还是
不喜欢将日本料理吃得如此不从容。麦子店那里的菊也每人68元，但生鱼不限量。
28。日本桥：生意总是很好，除了周末。在国贸那里，好象嘉里那家店终于开了。
29。三桥：喜欢的原因是三桥小小的，感觉很温馨。地点在赛特西门的正对面，华侨村
那里。
30。三四郎：优点是不用等位，因为周围的日本料理店太多了，环境因靠近团结湖公园
而不错，在白家庄。服务较差，但比明阁便宜很多，菜没有明阁的好。
31。浅草：从北京站口搬到了雅宝路，不错。
32。御苑：京伦饭店的一层，老茶推荐的铁板烧店。这里有神户牛肉卖。
33。联益：刚明白它的中文名字，以前只叫它KEBAB KAFE，在三里屯工行的左近,西餐不
错，其实试试每天的SET MENU就好，很喜欢这里的意大利面。价格还算公道但不便宜。

34。泰辣椒：很不错的泰国菜，去过这里你会觉得粉酷与其不可同日而语，比紫天椒便
宜好吃。因为呼家楼那里拆迁，才搬家到雅宝路的。位于亚太大厦对面那个大厦的一层
，很抱歉俺忘记了大厦的名字，但很好找的。
35。为人民服务：在三里屯，快走到酒吧街的尽头时，右手胡同内一粉墙房屋即是。
没有标记。也是泰国菜，味道也不错。老外多。冬阴功很好。其实原来奥体中心那家泰
国菜最好，很多泰国人去，但最近三五个月没去过，所以不敢妄加评论。地点就在英东
游泳馆附近。
36。粉酷：其实个人更喜欢为人民服务，但小波喜欢粉酷。粉酷的著名在于其很颓废的
装修，有种很令人恍惚的感觉。喜欢这里的饮料，个人认为国防绿比粉酷粉好喝多了。
上厕所一定要注意，因为门上没有字，粉的是女生用的，绿的是男生去的，不要进错了
门。
37。亚洲之星新马印餐厅：很老的餐厅了，味道一直还不错。吃过最好的抛饼是这里的
，另外各种咖哩，泰式明炉鱼，马拉盏豆角好吃，拉茶和印度炒饭很地道。价格蛮贵的
。地点在白家庄的三环路边上，里面有很大的停车场。
38。老巴刹：南洋菜，俺很喜欢那里的咖哩。地点在幸福三村路口，BOTAO服装店的对面
。
39。庆云楼：越南菜，曾很等了一阵子它开业，但发现味道比越南差很远。建议试一下
牛肉汤河粉和鲶鱼煲吃。地点在后海，需要提前很久订餐，电话：64019581。
40。大宅门：有人不喜欢，因为太吵了。装修比较有特色，但菜品一般，又一个仿古餐
厅。在亚运村附近，大棒骨，炸臭豆腐和各种面不错。电话：68715710。
41。鼎鼎香：老北京涮羊肉，生意巨好，夏天都等位。里面巨吵无比，建议点普通的羊
肉A，B即可，但调料一定要点特制的，应当是6元左右一碗。烧饼很好吃但很小，建议早
些要，因为是现烤出来的。原来有种很好吃的烤腐竹，现在不卖了，但仍有黑豆腐卖(不
喜欢吃)。一定要订位且过了点还不保留，电话：东直门店：64172546；甘家口店：883
71327。
42。红荷轩：俺最喜欢的肥牛火锅店，满墙都挂着黄永玉的原作。肥牛调料即海鲜汁非
常棒，做很好的馅饼和家常饼吃，凉菜可以点干拌牛肚和麻油鸡。地点在贵宾楼饭店后
身的胡同里。从贵宾楼饭店的西面，也就是华龙街向北，第一个小红绿灯向右一转。不
用订位。
43。不老翁：店分两半，一半是烤肉，另一半是涮肉。烤肉可以跟左安门一带著名的晓
英烧烤很有一拼。做很好的涮羊肉和烤羊肉串，位于五间楼公共汽车站附近，是家清真
的餐厅，据说羊肉可以生着吃，可见选料的优秀。
44。宏源南门涮肉城：老北京涮羊肉，人巨多且味道很好，开挺多年头了，在天坛南门
的门口。锅大，料足，菜量也大而且巨便宜。需要早去，否则要等位.订餐电话：67058
023。
45。小肥羊：传说不用蘸调料吃涮肉的地方，只见汤里无数的红枣，大蒜和各种不知名
的东西，据说很补且汤底非常便宜。常去菜市口那家，电话： 63166668。其实好吃的涮
羊肉店太多了，太著名的就不写了，比如什么东来顺N家店，能仁居，八先生什么的。那
天看到青年湖公园向西的小马路把口有家阳坊涮肉，不知道怎样。
46。小山城麻辣烫：原来喜欢小洞天，后来就改吃这里了。味道不错但还是没有四川的
辣，比金山城火锅便宜而且量大，成天要等位。地点在东直门簋街靠近北新桥路口的路
北面，订餐电话：84020856。对面的嘉陵楼是总店，电话：64076570。环境比较差，很
象四川。
47。杷子火锅：北京的第一家店在红桥附近，从红桥旁边那个胡同进去不远就是，现在
新源里又开了一家，味道觉得比皇城老妈好而且便宜许多。
48。金珠火锅城：在京信旁边的机场辅路上，去晚了也要等位，四川火锅，好吃。
49。格格府：味道不错，很有特色的节目，但MM服务态度却很差(或者说很牛)的餐厅。
只提供套餐，先喝汤，吃凉菜，再涮菜和肉。最便宜的汤每锅88元，最贵的要1600元左
右。经验是只要不超过6个人，点2-3人份即可，因为汤可以随便免费加，而加菜也不很
贵。喜欢这里的蘑菇汤。地点在宽街中医医院向南，从路西的大取灯胡同进去不远就到
。常要等位且订位只给保留到6:30分，为此常不乐意。餐厅学名叫砚肄善斋，电话：64
078006。
50。煲煲好：又是一个喝汤的地方。沿着二环路，从朝阳门向东四十条桥的方向，
路边会有个牌子指导你走进楼群深处。
51。四合轩：最喜欢的吃小吃的地方，不是那个故宫附近的西餐厅。这个四合轩在京伦
饭店的4层，主营各地的风味小吃。喜欢这里的豆腐丸子，酿皮，肉夹馍，春饼，刀削面
。MM很漂亮且服务很好，价格不便宜。
52。仿膳：在北海里面，只供应套餐，每人标准从200元起，建议只点200元的B套餐就好
，所有的好东西就都有了。一定要吃的是肉末烧饼，果真是名不虚传，特别适合带老外
和外地来的朋友们去。
53。咸亨酒店：比较喜欢天坛附近的这家，而且传说跟大屯那家也不是一回事儿。推荐
这里的糯米藕，素鸡，糟毛豆，雪菜蒸雪鱼，各式江南家乡小炒，排骨等等，有个锅仔
的豆皮腊肉什么汤非常好吃。酒还是大屯的最好了。
54。孔乙己：觉得后海的那家环境比东四的那家要好，名声高过咸亨，但酒菜还是咸亨
好些。
55。西安食堂：北京最著名吃泡馍的地方，据说毛主席来这里吃过。羊肉串不错。国营
的，态度比较差。地点在新街口路口。
56。同盛祥：喜欢最著名的泡馍店的分号，除了泡馍，菜也不错(据传说是北京饭店的附
属)。蹄筋海参，蒜片草菇，酸黄瓜，扒肉条和灌汤包都不错。在北京饭店的后身那条胡
同里。
57。紫光园：北京最著名吃炒疙瘩的地方，炒菜很便宜。在东大桥和团结湖公园的东门
有店。糖溜卷果，红烧牛尾，它似蜜好吃。炒疙瘩建议吃牛肉或素炒的。
58。客家菜：有N家店，最早的是三里屯楼群里最不好找的那家，东三环长虹桥那里有家
分店叫客家园，什刹海开了家分店人巨多。最大的特点是上菜巨快，建议吃例汤，纸包
鲈鱼，荷叶牛肉，榄菜蒸菜心，三杯鸭，三黄鸡，南乳藕片。什刹海分店电话：640422
59。
59。花家怡园：簋街上著名的烧烤店，说不清什么风味。常喝这里自酿的酸梅汤，可以
点烤鱿鱼，烤羊肉串，烤馒头，以及卷饼系列，罐焖牛肉，大蒜烧鲶鱼等，面条也不错
。北新桥路口向东一点，路北面就是。
60。威虎山：在白家庄星期五餐厅附近，很贵很好吃的东北菜。
61。十八面馆：主营宜宾的燃面，不算贵但量很少，鲜鱼面和西红柿丸子面不错，小菜
好吃。地点在白家庄亚洲之星新马印餐厅的旁边。
62。新红资：这里是俺觉得那五个北京著名小资的地方里，东西唯一可以吃的地方。
那个什么茄子的确不好吃，但红烧肉，蘑菇，芦笋什么的都还不错，特别推荐苹果酒，
好喝。价格真的是很贵，地方真的是不好找，在东四九条，门口停辆红旗车。电话：64
027150。
63。青叶台湾菜：在兆龙饭店的一层，主厨真的是台湾来的，味道比盛林府好多了。
喜欢那里的青叶豆腐，三杯鸡，担仔面和红薯粥。菜不便宜，但更贵的是茶水。
64。三个贵州人：俺最近比较喜欢的餐厅，一定要点酸汤鱼，米豆腐，炒鸡杂和青椒土
豆，但一定别吃什么年糕，巨难吃无比。主食可以吃牛肉汤粉，非常鲜美。如果吃得惯
，可以点凉拌的鱼腥草吃。地点：比较难找。从贵友大厦向北，沿着辅路走，从MEXICA
N WAVE旁边的胡同进去，一直向东就到了。电话：65074761。
65。东北春饼王：俺曾经因为这家餐厅被网友猛烈抨击过。但真的很好吃的，特别是春
饼很薄很有韧劲，菜巨便宜，玉米粥好喝。地点在左家庄24路汽车总站对面，电话：64
611208
66。利群烤鸭店：据说北京不让用果木烤鸭子了，不知道这里关了没有? 在正义路一带
的胡同的深处，非常难找，地方不大，建议一定要先订个位。订餐电话:67055578。
67。皇宫烤鸭店：在天宁寺桥下，也是果木烤鸭，且自制的甜面酱巨好吃。
68。香满楼：在新源里，渔阳饭店附近，也需要订位且去晚了不给保留，建议早去。
总体感觉还是不错的。
69。团结湖烤鸭店：最喜欢的烤鸭店之一，一定要订位。在长虹桥路口那里。
70。王府井全聚德：最喜欢的全聚德店，除了烤鸭，这里的火燎鸭心，雀巢鸭宝，红曲
鸭膀都是北京最好吃的。
71。九花山：鸭子好吃，菜一般，现在工体开了家很大的分店。
72。鸭王：常去建国门那家，就是太吵了。烤鸭和炒菜都很不错的。
73。小王府家常菜：常去永安里和嘉里附近那两家，服务员都是男生。宫保鸡丁，荷叶
蒸排骨，红烧鲜带鱼，白菜豆腐，凉拌拉皮和素炒饼都很好吃。光华路店电话：659132
55。
74。天食：北京最好吃的素食餐厅。喜欢那里的兰花牛肉，小泥肠，蚝油小牛肉，酸菜
鱼，鲜肉串，饺子和馄饨等。虽然说的很热闹，但其实都是豆腐，香菇什么做的假。非
常好吃，地点在皇冠假日饭店向东一点就到了。价格偏贵。
75。荷塘月色：每次去的时候，同去的人都会丢了。也是素食餐厅，有好吃的四宝(喜)
豆腐，素鸡，糖醋排骨，卤面等等，也都是假的。价格比天食便宜。地点在柳芳北里的
楼群里，电话：64653299。
76。瑞珍厚：在东四路口，有很好吃的锅贴。
77。烤肉季：在后海，也常没有位。烤肉，扒肉条，红烧牛尾和烧饼不错。
78。爆肚皇：很小的店，因为被人告过，所以现在店门口都没有牌子。地点在东直门外
，东湖别墅和金健饭店的中间，找到一个被绿荫覆盖的小门脸就到了。非常讲究的爆肚
店，味道比后海的那家好。
79。刘家锅：在贵宾楼的斜对面，华龙街路西，是一家好吃的湖南菜。
80。云腾宾馆：很好吃的云南菜，在东便门桥的云南办事处内，也需要早去。这里的酸
角汁没有傣家菜的好喝。凉米线巨棒。
81。中8楼餐厅：也是云南菜，新开不久的店，在三里屯某胡同深处。为人民服务向东不
远的地方。电话：64130629。
82。傣家菜：在魏公村，韦伯豪对面的那条街上。店主是个老阿姨，很多年的老店，店
内张贴着很多香港报纸对这家餐厅的介绍。菜非常好吃，也得早去否则就没位。
83。老陕面食馆：在工体一带，那个大成永和豆浆的正对面。酿皮真的非常好。
84。红鼻子米粉：搬到广安门深圳大厦附近了，就在二环路边上。除了米粉，建议尝尝
啤酒鸭，腐竹粉丝煲，小枣粽子很好吃。
85。表哥米粉(香辣蟹)：簋街上很小的一家店，可是那里的米粉一级棒，自认为比红鼻
子要好。
86。红玫瑰新疆菜餐厅：在工体北门对面的胡同里，比阿凡提好吃多了，大盘鸡和馕不
错，但也是巨吵的一个地方。
87。西域食府：喜欢亚运村的那家，建议一定要点烤羊排，羊肉串，烤腰子，喜欢吃那
里的油馕和拉条子。烤羊背需要提前预订。订餐电话：64862555。
88。聚福居老北京炸酱面：觉得比一碗居和老北京炸酱面大王好吃。常去团结湖和劲松
店。建议吃酱焖扁豆，干烧平鱼，焦溜丸子，拌茄泥。锅贴也不错的。
89。秋轩饺子：在民族饭店对面的胡同里，跟著名的晓峰饺子什么的在一起，还有炒红
果，京糕梨丝什么的卖，锅贴好吃。
90。洪富祥：记得有人问过在潘家园一带有什么好吃的，就把这家列上了。是家清真的
餐厅，做的饺子一级棒，另外老板还总送你两个菜，而且巨便宜，适合下了班又懒的做
饭，去这里吃就好了。在龙潭饭店侧面。
91。威威局鸡王：在101毛发再生厂那里，二环路边，左安门桥和劲松桥之间，局鸡很好
吃。
92。九头X系列餐厅：相信大家都知道那个故事，菜和小吃都不错的。
93。楚人轩：热干面不错，牛肉豆花，小排什么的好吃。在盈科中心附近的凯富酒店的
2层。
94。峰御园食府(白盆窑)：在花乡的某个小村子内，一个只能开车吃饭的地方。非常好
吃的农家菜，建议吃自制蒜肠，豆皮，小萝卜，扒皮皮虾，白菜豆腐，各种揪片儿等。
订餐电话：63788998
95。咱家的菜馆：说的是东直门PIZZA楼上半场层，适合很多人喝白酒，订餐电话：646
72571

August 24

煎饼果子

料：
1、面粉和绿豆粉加水打成糊，没绿豆粉我试过玉米粉（不是玉米淀粉！）还不错，别太
稀，也别太稠，恩恩恩，多稠呢，就是舀一勺到一尺来高再倒下来，既不像一瓢水似的能
溅起水花来，又不稠到成不了水溜子啪嗒啪嗒一块块往下掉，的那种程度。
2、准备俩鸡蛋，油条我不喜欢，你要喜欢的话不然大中国店买吧，为个煎饼果子起油锅
炸油条太兴师动众了。
3、葱花，香菜末，芝麻（黑的好看白的香，随你），
4、稀黄酱，辣椒酱，韭菜花，腐乳汁，根据喜好备一两种

工具：
烧烤的刷子，饼铛（平底锅），人专业那种丁字形的小木耙子怕是不好找，我一般就那个
大汤勺儿凑活了

做法：
点火热饼铛，第一两滴油（多了可摊不开阿），不粘锅的话不要油，锅热了浇一勺面糊下
去一圈一圈晃晃晃晃出一个薄饼来，稍微定型后之前没放油的不粘锅溜边滴几滴油（饼就
可以顺利翻面），打一两个鸡蛋在饼上摊开，我一般都是搁碗里搅开了再往饼上倒，趁鸡蛋还没凝固撒芝麻（一定要先撒）、葱花、香菜，等鸡蛋差不多定型后翻面，水平高的单
手忽悠一下就翻面了，差点的就老老实实用锅铲自帮帮忙吧，刷调料汁，这个丰俭由人拉
，然后包上油条拿厨房纸一裹就可以开吃啦

7:03 AM | Add a comment | Read comments (1) | Permalink | Blog it

August 15

Database Interview questions

From http://www.devbistro.com/tech-interview-questions/Database.jsp

Interview questions for Oracle database administrator
1.    Differentiate between TRUNCATE and DELETE
2.    What is the maximum buffer size that can be specified using the DBMS_
OUTPUT.ENABLE function?
3.    Can you use a commit statement within a database trigger?
4.    What is an UTL_FILE.What are different procedures and functions
associated with it?
5.    Difference between database triggers and form triggers?
6.    What is OCI. What are its uses?
7.    What are ORACLE PRECOMPILERS?
8.    What is syntax for dropping a procedure and a function? Are these
operations possible?
9.    Can a function take OUT parameters. If not why?
10.    Can the default values be assigned to actual parameters?
11.    What is difference between a formal and an actual parameter?
12.    What are different modes of parameters used in functions and procedures
?
13.    Difference between procedure and function.
14.    Can cursor variables be stored in PL/SQL tables.If yes how. If not why?
15.    How do you pass cursor variables in PL/SQL?
16.    How do you open and close a cursor variable.Why it is required?
17.    What should be the return type for a cursor variable.Can we use a
scalar data type as return type?
18.    What is use of a cursor variable? How it is defined?
19.    What WHERE CURRENT OF clause does in a cursor?
20.    Difference between NO DATA FOUND and %NOTFOUND
21.    What is a cursor for loop?
22.    What are cursor attributes?
23.    Difference between an implicit & an explicit cursor.
24.    What is a cursor?
25.    What is the purpose of a cluster?
26.    How do you find the numbert of rows in a Table ?
27.    Display the number value in Words?
28.    What is a pseudo column. Give some examples?
29.    How you will avoid your query from using indexes?
30.    What is a OUTER JOIN?
31.    Which is more faster - IN or EXISTS?
32.    When do you use WHERE clause and when do you use HAVING clause?
33.    There is a % sign in one field of a column. What will be the query to
find it?
34.    What is difference between SUBSTR and INSTR?
35.    Which datatype is used for storing graphics and images?
36.    What is difference between SQL and SQL*PLUS?
37.    What is difference between UNIQUE and PRIMARY KEY constraints?
38.    What is difference between Rename and Alias?
39.    What are various joins used while writing SUBQUERIES?

^Back to Top
MS SQL Server interview questions
This one always gets asked. For a while the database interview questions were
limited to Oracle and generic database design questions. This is a set of more
than a hundred Microsoft SQL Server interview questions. Some questions are
open-ended, and some do not have answers.
1.    What is normalization? - Well a relational database is basically
composed of tables that contain related data. So the Process of organizing
this data into tables is actually referred to as normalization.
2.    What is a Stored Procedure? - Its nothing but a set of T-SQL statements
combined to perform a single task of several tasks. Its basically like a Macro
so when you invoke the Stored procedure, you actually run a set of statements
.
3.    Can you give an example of Stored Procedure? - sp_helpdb , sp_who2, sp_
renamedb are a set of system defined stored procedures. We can also have user
defined stored procedures which can be called in similar way.
4.    What is a trigger? - Triggers are basically used to implement business
rules. Triggers is also similar to stored procedures. The difference is that
it can be activated when data is added or edited or deleted from a table in a
database.
5.    What is a view? - If we have several tables in a db and we want to view
only specific columns from specific tables we can go for views. It would also
suffice the needs of security some times allowing specfic users to see only
specific columns based on the permission that we can configure on the view.
Views also reduce the effort that is required for writing queries to access
specific columns every time.
6.    What is an Index? - When queries are run against a db, an index on that
db basically helps in the way the data is sorted to process the query for
faster and data retrievals are much faster when we have an index.
7.    What are the types of indexes available with SQL Server? - There are
basically two types of indexes that we use with the SQL Server. Clustered and
the Non-Clustered.
8.    What is the basic difference between clustered and a non-clustered index
? - The difference is that, Clustered index is unique for any given table and
we can have only one clustered index on a table. The leaf level of a clustered
index is the actual data and the data is resorted in case of clustered index.
Whereas in case of non-clustered index the leaf level is actually a pointer
to the data in rows so we can have as many non-clustered indexes as we can on
the db.
9.    What are cursors? - Well cursors help us to do an operation on a set of
data that we retreive by commands such as Select columns from table. For
example : If we have duplicate records in a table we can remove it by
declaring a cursor which would check the records during retreival one by one
and remove rows which have duplicate values.
10.    When do we use the UPDATE_STATISTICS command? - This command is
basically used when we do a large processing of data. If we do a large amount
of deletions any modification or Bulk Copy into the tables, we need to
basically update the indexes to take these changes into account. UPDATE_
STATISTICS updates the indexes on these tables accordingly.
11.    Which TCP/IP port does SQL Server run on? - SQL Server runs on port
1433 but we can also change it for better security.
12.    From where can you change the default port? - From the Network Utility
TCP/IP properties –> Port number.both on client and the server.
13.    Can you tell me the difference between DELETE & TRUNCATE commands? -
Delete command removes the rows from a table based on the condition that we
provide with a WHERE clause. Truncate will actually remove all the rows from a
table and there will be no data in the table after we run the truncate
command.
14.    Can we use Truncate command on a table which is referenced by FOREIGN
KEY? - No. We cannot use Truncate command on a table with Foreign Key because
of referential integrity.
15.    What is the use of DBCC commands? - DBCC stands for database
consistency checker. We use these commands to check the consistency of the
databases, i.e., maintenance, validation task and status checks.
16.    Can you give me some DBCC command options?(Database consistency check)
- DBCC CHECKDB - Ensures that tables in the db and the indexes are correctly
linked.and DBCC CHECKALLOC - To check that all pages in a db are correctly
allocated. DBCC SQLPERF - It gives report on current usage of transaction log
in percentage. DBCC CHECKFILEGROUP - Checks all tables file group for any
damage.
17.    What command do we use to rename a db? - sp_renamedb ‘oldname’ , ‘
newname’
18.    Well sometimes sp_reanmedb may not work you know because if some one is
using the db it will not accept this command so what do you think you can do
in such cases? - In such cases we can first bring to db to single user using
sp_dboptions and then we can rename that db and then we can rerun the sp_
dboptions command to remove the single user mode.
19.    What is the difference between a HAVING CLAUSE and a WHERE CLAUSE? -
Having Clause is basically used only with the GROUP BY function in a query.
WHERE Clause is applied to each row before they are part of the GROUP BY
function in a query.
20.    What do you mean by COLLATION? - Collation is basically the sort order.
There are three types of sort order Dictionary case sensitive, Dictonary -
case insensitive and Binary.
21.    What is a Join in SQL Server? - Join actually puts data from two or
more tables into a single result set.
22.    Can you explain the types of Joins that we can have with Sql Server? -
There are three types of joins: Inner Join, Outer Join, Cross Join
23.    When do you use SQL Profiler? - SQL Profiler utility allows us to
basically track connections to the SQL Server and also determine activities
such as which SQL Scripts are running, failed jobs etc..
24.    What is a Linked Server? - Linked Servers is a concept in SQL Server by
which we can add other SQL Server to a Group and query both the SQL Server
dbs using T-SQL Statements.
25.    Can you link only other SQL Servers or any database servers such as
Oracle? - We can link any server provided we have the OLE-DB provider from
Microsoft to allow a link. For Oracle we have a OLE-DB provider for oracle
that microsoft provides to add it as a linked server to the sql server group.
26.    Which stored procedure will you be running to add a linked server? - sp
_addlinkedserver, sp_addlinkedsrvlogin
27.    What are the OS services that the SQL Server installation adds? - MS
SQL SERVER SERVICE, SQL AGENT SERVICE, DTC (Distribution transac co-ordinator)

28.    Can you explain the role of each service? - SQL SERVER - is for running
the databases SQL AGENT - is for automation such as Jobs, DB Maintanance,
Backups DTC - Is for linking and connecting to other SQL Servers
29.    How do you troubleshoot SQL Server if its running very slow? - First
check the processor and memory usage to see that processor is not above 80%
utilization and memory not above 40-45% utilization then check the disk
utilization using Performance Monitor, Secondly, use SQL Profiler to check for
the users and current SQL activities and jobs running which might be a
problem. Third would be to run UPDATE_STATISTICS command to update the indexes

30.    Lets say due to N/W or Security issues client is not able to connect to
server or vice versa. How do you troubleshoot? - First I will look to ensure
that port settings are proper on server and client Network utility for
connections. ODBC is properly configured at client end for connection ——
Makepipe & readpipe are utilities to check for connection. Makepipe is run on
Server and readpipe on client to check for any connection issues.
31.    What are the authentication modes in SQL Server? - Windows mode and
mixed mode (SQL & Windows).
32.    Where do you think the users names and passwords will be stored in sql
server? - They get stored in master db in the sysxlogins table.
33.    What is log shipping? Can we do logshipping with SQL Server 7.0 -
Logshipping is a new feature of SQL Server 2000. We should have two SQL Server
- Enterprise Editions. From Enterprise Manager we can configure the
logshipping. In logshipping the transactional log file from one server is
automatically updated into the backup database on the other server. If one
server fails, the other server will have the same db and we can use this as
the DR (disaster recovery) plan.
34.    Let us say the SQL Server crashed and you are rebuilding the databases
including the master database what procedure to you follow? - For restoring
the master db we have to stop the SQL Server first and then from command line
we can type SQLSERVER .m which will basically bring it into the maintenance
mode after which we can restore the master db.
35.    Let us say master db itself has no backup. Now you have to rebuild the
db so what kind of action do you take? - (I am not sure- but I think we have a
command to do it).
36.    What is BCP? When do we use it? - BulkCopy is a tool used to copy huge
amount of data from tables and views. But it won’t copy the structures of the
same.
37.    What should we do to copy the tables, schema and views from one SQL
Server to another? - We have to write some DTS packages for it.
38.    What are the different types of joins and what dies each do?
39.    What are the four main query statements?
40.    What is a sub-query? When would you use one?
41.    What is a NOLOCK?
42.    What are three SQL keywords used to change or set someone’s
permissions?
43.    What is the difference between HAVING clause and the WHERE clause?
44.    What is referential integrity? What are the advantages of it?
45.    What is database normalization?
46.    Which command using Query Analyzer will give you the version of SQL
server and operating system?
47.    Using query analyzer, name 3 ways you can get an accurate count of the
number of records in a table?
48.    What is the purpose of using COLLATE in a query?
49.    What is a trigger?
50.    What is one of the first things you would do to increase performance of
a query? For example, a boss tells you that “a query that ran yesterday took
30 seconds, but today it takes 6 minutes”
51.    What is an execution plan? When would you use it? How would you view
the execution plan?
52.    What is the STUFF function and how does it differ from the REPLACE
function?
53.    What does it mean to have quoted_identifier on? What are the
implications of having it off?
54.    What are the different types of replication? How are they used?
55.    What is the difference between a local and a global variable?
56.    What is the difference between a Local temporary table and a Global
temporary table? How is each one used?
57.    What are cursors? Name four types of cursors and when each one would be
applied?
58.    What is the purpose of UPDATE STATISTICS?
59.    How do you use DBCC statements to monitor various aspects of a SQL
server installation?
60.    How do you load large data to the SQL server database?
61.    How do you check the performance of a query and how do you optimize it?

62.    How do SQL server 2000 and XML linked? Can XML be used to access data?
63.    What is SQL server agent?
64.    What is referential integrity and how is it achieved?
65.    What is indexing?
66.    What is normalization and what are the different forms of
normalizations?
67.    Difference between server.transfer and server.execute method?
68.    What id de-normalization and when do you do it?
69.    What is better - 2nd Normal form or 3rd normal form? Why?
70.    Can we rewrite subqueries into simple select statements or with joins?
Example?
71.    What is a function? Give some example?
72.    What is a stored procedure?
73.    Difference between Function and Procedure-in general?
74.    Difference between Function and Stored Procedure?
75.    Can a stored procedure call another stored procedure. If yes what level
and can it be controlled?
76.    Can a stored procedure call itself(recursive). If yes what level and
can it be controlled.?
77.    How do you find the number of rows in a table?
78.    Difference between Cluster and Non-cluster index?
79.    What is a table called, if it does not have neither Cluster nor Non-
cluster Index?
80.    Explain DBMS, RDBMS?
81.    Explain basic SQL queries with SELECT from where Order By, Group By-
Having?
82.    Explain the basic concepts of SQL server architecture?
83.    Explain couple pf features of SQL server
84.    Scalability, Availability, Integration with internet, etc.)?
85.    Explain fundamentals of Data ware housing & OLAP?
86.    Explain the new features of SQL server 2000?
87.    How do we upgrade from SQL Server 6.5 to 7.0 and 7.0 to 2000?
88.    What is data integrity? Explain constraints?
89.    Explain some DBCC commands?
90.    Explain sp_configure commands, set commands?
91.    Explain what are db_options used for?
92.    What is the basic functions for master, msdb, tempdb databases?
93.    What is a job?
94.    What are tasks?
95.    What are primary keys and foreign keys?
96.    How would you Update the rows which are divisible by 10, given a set of
numbers in column?
97.    If a stored procedure is taking a table data type, how it looks?
98.    How m-m relationships are implemented?
99.    How do you know which index a table is using?
100.    How will oyu test the stored procedure taking two parameters namely
first name and last name returning full name?
101.    How do you find the error, how can you know the number of rows
effected by last SQL statement?
102.    How can you get @@error and @@rowcount at the same time?
103.    What are sub-queries? Give example? In which case sub-queries are not
feasible?
104.    What are the type of joins? When do we use Outer and Self joins?
105.    Which virtual table does a trigger use?
106.    How do you measure the performance of a stored procedure?
107.    Questions regarding Raiseerror?
108.    Questions on identity?
109.    If there is failure during updation of certain rows, what will be the
state?

^Back to Top
JDBC and JSP interview questions
1.    What is the query used to display all tables names in SQL Server (Query
analyzer)?
2.        select * from information_schema.tables
3.    How many types of JDBC Drivers are present and what are they?- There are
4 types of JDBC Drivers
o    JDBC-ODBC Bridge Driver
o    Native API Partly Java Driver
o    Network protocol Driver
o    JDBC Net pure Java Driver
4.    Can we implement an interface in a JSP?- No
5.    What is the difference between ServletContext and PageContext?-
ServletContext: Gives the information about the container. PageContext: Gives
the information about the Request
6.    What is the difference in using request.getRequestDispatcher() and
context.getRequestDispatcher()?- request.getRequestDispatcher(path): In order
to create it we need to give the relative path of the resource, context.
getRequestDispatcher(path): In order to create it we need to give the absolute
path of the resource.
7.    How to pass information from JSP to included JSP?- Using <%jsp:param>
tag.
8.    What is the difference between directive include and jsp include?- <%@
include>: Used to include static resources during translation time. JSP
include: Used to include dynamic content or static content during runtime.
9.    What is the difference between RequestDispatcher and sendRedirect?-
RequestDispatcher: server-side redirect with request and response objects.
sendRedirect : Client-side redirect with new request and response objects.
10.    How does JSP handle runtime exceptions?- Using errorPage attribute of
page directive and also we need to specify isErrorPage=true if the current
page is intended to URL redirecting of a JSP.
11.    How do you delete a Cookie within a JSP?
12.        Cookie mycook = new Cookie(\"name\",\"value\");
13.        response.addCookie(mycook);
14.        Cookie killmycook = new Cookie(\"mycook\",\"value\");
15.        killmycook.setMaxAge(0);
16.        killmycook.setPath(\"/\");
17.        killmycook.addCookie(killmycook);
18.    How do I mix JSP and SSI #include?- If you’re just including raw HTML,
use the #include directive as usual inside your .jsp file.
19.        
But it’s a little trickier if you want the server to evaluate any JSP code
that’s inside the included file. If your data.inc file contains jsp code you
will have to use
    <%@ vinclude="data.inc" %>
The <!–#include file="data.inc"–> is used for including non-JSP files.
20.    I made my class Cloneable but I still get Can’t access protected
method clone. Why?- Some of the Java books imply that all you have to do in
order to have your class support clone() is implement the Cloneable interface.
Not so. Perhaps that was the intent at some point, but that’s not the way it
works currently. As it stands, you have to implement your own public clone()
method, even if it doesn’t do anything special and just calls super.clone().
21.    Why is XML such an important development?- It removes two constraints
which were holding back Web developments: dependence on a single, inflexible
document type (HTML) which was being much abused for tasks it was never
designed for; the complexity of full SGML, whose syntax allows many powerful
but hard-to-program options. XML allows the flexible development of user-
defined document types. It provides a robust, non-proprietary, persistent, and
verifiable file format for the storage and transmission of text and data both
on and off the Web; and it removes the more complex options of SGML, making
it easier to program for.
22.    What is the fastest type of JDBC driver?- JDBC driver performance will
depend on a number of issues:
o    the quality of the driver code,
o    the size of the driver code,
o    the database server and its load,
o    network topology,
o    the number of times your request is translated to a different API.
In general, all things being equal, you can assume that the more your request
and response change hands, the slower it will be. This means that Type 1 and
Type 3 drivers will be slower than Type 2 drivers (the database calls are make
at least three translations versus two), and Type 4 drivers are the fastest (
only one translation).
23.    How do I find whether a parameter exists in the request object?
24.    boolean hasFoo = !(request.getParameter(\"foo\") == null
25.        || request.getParameter(\"foo\").equals(\"\"));
or
boolean hasParameter =
    request.getParameterMap().contains(theParameter); //(which works in
Servlet 2.3+)
26.    How can I send user authentication information while
makingURLConnection?- You’ll want to use HttpURLConnection.setRequestProperty
and set all the appropriate headers to HTTP authorization.

^Back to Top
SQL Server interview questions
1.    How do you read transaction logs?
2.    How do you reset or reseed the IDENTITY column?
3.    How do you persist objects, permissions in tempdb?
4.    How do you simulate a deadlock for testing purposes?
5.    How do you rename an SQL Server computer?
6.    How do you run jobs from T-SQL?
7.    How do you restore single tables from backup in SQL Server 7.0/2000? In
SQL Server 6.5?
8.    Where to get the latest MDAC from?
9.    I forgot/lost the sa password. What do I do?
10.    I have only the .mdf file backup and no SQL Server database backups.
Can I get my database back into SQL Server?
11.    How do you add a new column at a specific position (say at the
beginning of the table or after the second column) using ALTER TABLE command?
12.    How do you change or alter a user defined data type?
13.    How do you rename an SQL Server 2000 instance?
14.    How do you capture/redirect detailed deadlock information into the
error logs?
15.    How do you remotely administer SQL Server?
16.    What are the effects of switching SQL Server from ‘Mixed mode’ to ‘
Windows only’ authentication mode? What are the steps required, to not break
existing applications?
17.    Is there a command to list all the tables and their associated
filegroups?
18.    How do you ship the stored procedures, user defined functions (UDFs),
triggers, views of my application, in an encrypted form to my clients/
customers? How do you protect intellectual property?
19.    How do you archive data from my tables? Is there a built-in command or
tool for this?
20.    How do you troubleshoot ODBC timeout expired errors experienced by
applications accessing SQL Server databases?
21.    How do you restart SQL Server service automatically at regular
intervals?
22.    What is the T-SQL equivalent of IIF (immediate if/ternary operator)
function of other programming languages?
23.    How do you programmatically find out when the SQL Server service
started?
24.    How do you get rid of the time part from the date returned by GETDATE
function?
25.    How do you upload images or binary files into SQL Server tables?
26.    How do you run an SQL script file that is located on the disk, using T-
SQL?
27.    How do you get the complete error message from T-SQL while error
handling?
28.    How do you get the first day of the week, last day of the week and last
day of the month using T-SQL date functions?
29.    How do you pass a table name, column name etc. to the stored procedure
so that I can dynamically select from a table?
30.    Error inside a stored procedure is not being raised to my front-end
applications using ADO. But I get the error when I run the procedure from
Query Analyzer.
31.    How do you suppress error messages in stored procedures/triggers etc.
using T-SQL?
32.    How do you save the output of a query/stored procedure to a text file?
33.    How do you join tables from different databases?
34.    How do you join tables from different servers?
35.    How do you convert timestamp data to date data (datetime datatype)?
36.    Can I invoke/instantiate COM objects from within stored procedures or
triggers using T-SQL?
37.    Oracle has a rownum to access rows of a table using row number or row
id. Is there any equivalent for that in SQL Server? Or How do you generate
output with row number in SQL Server?
38.    How do you specify a network library like TCP/IP using ADO connect
string?
39.    How do you generate scripts for repetitive tasks like truncating all
the tables in a database, changing owner of all the database objects,
disabling constraints on all tables etc?
40.    Is there a way to find out when a stored procedure was last updated?
41.    How do you find out all the IDENTITY columns of all the tables in a
given database?
42.    How do you search the code of stored procedures?
43.    How do you retrieve the generated GUID value of a newly inserted row?
Is there an @@GUID, just like @@IDENTITY?

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July 06

Distinctive Types of Vodka

Polish/Russian Vodka

Unlike their Western counterparts, many Russian and Polish vodkas have a discernible flavour and aroma. The bouquet of a clear Eastern European vodka is spirity with a slight oiliness. When poured into a glass, the liquid appears denser and thicker than domestic vodkas. In addition, the flavour is strong and almost "green". These characteristics are partially due to the use of pot-stills during the production process. The use of potatoes or rye grain tends to give some difference in body and flavour. Both are typical of Polish vodka.

Although Russian vodka is traditionally made from grain, it now tends to be distilled from any surplus farm crop or from any raw material that happens to be in abundance at a given time. Interestingly the dominant global spirit brand is the Stolichnaya vodka from Russia. It barely qualifies as a global brand as so much is consumed at home.

Flavoured Vodkas

Vodka, as it is formally defined, is a neutral (unflavoured) spirit. In recent years, though, there has been an increasing demand for flavoured vodkas. Today to name a few, there is citrus, hot pepper, cranberry, vanilla, raspberry and even chocolate flavoured vodkas produced.

History of Vodka

Although vodka is commonly thought of as the national drink of Russia, most historians believe it was invented by the Polish in the 8th century. It is likely that these early distillations were based on wine, not grain, producing a crude brandy rather than a pure spirit such as vodka.

By the 11th and 12th centuries, Poland and Russia were distilling vodka from starchy substances although it was probably used only as medicine. At that time, the production of vodka was a jealously guarded privilege of a handful of nobles and monks. Vodka became firmly established in Poland in the middle of the 16th century when a law was passed granting every citizen the right to make and sell spirits. Most Polish families prepared their own vodkas, often flavouring them with fruits and herbs. This early tradition probably accounts for the popularity of flavoured vodkas in Poland today.

Russia's contribution to the modern production of vodka came in 1780 when the Russian Czar hired Theodore Lowitz, a chemist, to develop a method to make the nation's favourite spirit more hygienic. Lowitz invented the technique of purifying vodka by filtering it through charcoal.

How Vodka Came To The West

Circa 1820, an enterprising Muscovite family by the name of Smirnoff established a distillery that has since become synonymous with vodka. Originally just one small vodka maker among many others, the Smirnoff company made its fortune when the Czar awarded it a royal monopoly to supply vodka products to the Imperial Court.

During the Russian Revolution of 1917, the Smirnoff family was virtually wiped out. Vladimir Smirnoff and his wife Tatiana managed to escape, fleeing to Paris for refuge. There, Vladimir made contact with Rudolf Kunett, a Russian-born American whose family had supplied the Smirnoff's with grain. In 1934, Kunett established a small vodka distillery in Connecticut, making Smirnoff-type vodka from the formula his friend had smuggled out of Russia. Eventually, Kunett sold the rights to make Smirnoff vodka.

Vodka's popularity in North America mushroomed after the Second World War. At first it was enjoyed in the Russian style - consumed cold and straight in one fiery gulp. Then one day the proprietor of a tavern in Los Angeles found himself with a huge overstock of Schweppe's ginger ale. In desperation, he mixed it with every spirit he owned. It was only when he finally added the soda to a jigger of neutral-tasting vodka that he was satisfied. He then added the juice of half a lime, garnished it with the rind and triumphantly dubbed it the Moscow Mule. It was the first of a string of successful cocktails that prompted many distilleries to start making vodka.

In the last decade, vodka has become one of the most widely marketed spirits, owing much of its popularity to its versatility as a cocktail or a highball spirit.

How Vodka is Made

After fermentation, the wash is placed into a continuous still, where it's distilled to a very high strength to extract the flavouring elements. The continuous stills used to produce neutral spirits such as vodka have at least one additional column, where the distillate is further purified. Vodkas come out of the still at about 95% alcohol.

After distillation, most producers of superior-quality vodka filter the spirit through tanks containing a mixture of charcoals which removes any lingering flavour and bouquet characteristics. The purified neutral spirit is then diluted with water to decrease its alcoholic strength. Vodka is not normally aged, so it can be bottled the same day it's made.

Serving Vodka

Vodka should be poured from a bottle that has been well chilled in the refrigerator or freezer. This brings out the slight oiliness of the vodka; for non-neutral varieties, chilling releases some of the flavouring esters while inhibiting undesirable ones.

In Russia, straight vodka is always served with food. The classic accompaniment is caviar, but any highly seasoned hors d'oeuvres such as smoked fish will do. The icy tang of the straight spirit cuts through the richness of the food. Flavoured vodkas are typically served as aperitifs, with snacks or with desserts and coffee.

As the ultimate mixer, the neutrality of flavour in a vodka allows the mixer to dominate the drink. It also allows it to easily poach on competitors like gin to make versions of the martini or fizz. Classic vodka-based cocktails include a wide range of flavours including many juices, colas and liqueurs. Because of the clean look and taste of vodka, it appeals to a wide range of consumer who by and large don't have knowledge or sophistication in drinks appreciation. Rather the virtue of vodka is that it is the most accessible spirit to create drinks with.

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How Tequila is Made

The harvest of the blue agave plant is unique when compared to all other alcoholic beverage source materials. Unlike the annual crops of grapes, corn or fruit, the blue agave plant will be tended up to 12 years by farm workers. For the harvest or jima there is a specialized worker known as the jimador. The jimador will harvest the plant, then the process begins again. Another young plant will be started in that space of the plantation and it's harvest won't be for many years. The heart (or "pineapple") of the agave plant is roughly chopped, then steamed in an oven for up to 24 hours. This concentrates the sweet sap and turns the starch into sugar. Next, the cooked hearts are pressed to extract the juice, which is then fermented for two days.

Tequila is fermented twice in a copper pot still. It comes out at a powerful strength of 52% - 53% alcohol. Clear tequila - known as white or silver - sometimes rests in large stainless steel tanks for a month before water is added to reduce it to 40%. Once it reaches this strength, it is bottled on the spot or exported in bulk to be bottled later.

Some tequila is aged in large oak vats for an extended period of time. The resulting pale-yellow colour gives them the name gold. This golden colour can also be attained by the addition of caramel. More recently for the best tequilas, the aging process has increasingly become very complex. Like single malt Scotch whisky, there can be the use of american oak or sherry cask. The amount of toast the barrel receives as well as the age of the barrel also adds different flavour permutations. It should be noted that legal requirements are for tequila to be the product of a minimum of 51% blue agave. The remainder is invert sugar or mollasses. Any tequila not containing 100% blue agave is known as mixto. Only a small percentage of production is 100% blue agave and will be indicated on the label. By law, this must be bottled in Mexico.

The industry in the 1990s has experienced a global surge in exports. Building on the margarita boom, the growing hispanic population in the United States and a premium spirit market, tequila has become very fashionable. The number of distilleries has increased from 40 to almost 80 in just a decade. It is from here that upwards of 500 hundred brands are made. Complimenting these high-end tequilas is packaging seemingly unique to tequila: mouth-blown glass bottles, colourful presentation boxes and signature bottle stoppers. Where there was once an oversupply of agave, there is now a looming shortage with corresponding price increases. Because of the lag time between planting and harvesting of the agave it will not be a quick matter to restore the agave imbalance.

Mezcal

Mezcal is made from a variety of maguey species of agave but not the blue agave. As a drink it is more potent and rougher than tequila. Its process of production is different too. The cooking step in mezcal is not in an oven like tequila but in stone-lined pits over charcoal, contributing a more smokey flavour. Historically the production of distilled spirit by the Spaniards centuries ago arrived at a new spirit vino mezcal. This is how the saying "all tequila is mezcal" began. But of course today only mezcal produced to certain standards, in certain regions can claim to be tequila. Mezcal production is a fraction of its cousin tequila.

Mezcal is the only spirit that's traditionally bottled with a special treat - an agave-root worm! More so than the olive in a martini or the maraschino cherry in a Manhattan, the worm is meant to be eaten. It is reportedly said to give strength to anyone brave enough to gulp it down.

Serving Tequila

In general tequila is the base to a variety of mixed drinks. The success of tequila owes itself to the Margarita craze of the seventies. The citrus flavours of tequila are a natural match with citrus and fruit juices and of course as a shooter with a slice of lime and some salt handy. A traditional partner to a shooter is a second shooter, the sangrita chaser. Sangrita is a spicy mix of equal parts tomato and orange juice; lime or lemon juice; salt and a hot chile pepper sauce.

The refinement and complexity of wood-aged tequila, particularly Añejo styles should be served straight. They can be chilled or on the rocks with a little water, or in a snifter.

The Source of Tequila

Contrary to popular belief, Tequila is not made from the juice of a cactus. Rather, it is made from a particular succulent species of the maguey variety known as the agave plant. Their distinctive grey blue leaves are the origin of the blue agave name. At maturity (after 8-12 years of growth), the plant resembles a gigantic pineapple.

For Tequila only the blue agave is allowed to be planted to make Tequila. Plantations owned by big distilleries and smaller concerns are to be found around the towns of Tequila and Tepatitlan, near Guadalajara. Just as all cognac must come from the Cognac district of France, Mexican Tequila must be made in designated regions. The most famous region of course being Jalisco, home to the town of Tequila.

Types of Tequila

The Mexican Government recognizes four types of Tequila:

Blanco (White) Unaged tequila, rested in stainless steel tanks a minimum of 30 days to give it smoothness.
Oro (Gold) Either (1) any aged tequila which has been blended with even a small amount of white tequila, or (2) unaged tequila with allowable additions of colouring and flavourings.
Reposado (Rested) Tequila which has been aged a minimum of two months in wood. This is usually large wooden tanks but sometimes smaller oak barrels are used.
Añejo (Aged)

Tequila which has been aged a minimum of one year in small oak barrels no larger than 200 litres.

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Classifications of Rum

Most rum is produced in the West Indies, although it's also produced in smaller quantities elsewhere in the world. Wherever sugarcane grows in abundance, rum is likely to be the most common alcoholic beverage of that area. Some of the world's best-known rums come from Jamaica, Puerto Rico, Guyana, Barbados, Trinidad, Cuba and Martinique.

The most popular way to classify rum is not by country of origin, but by colour:

White
Amber
Dark

Colour intensity is primarily dependent on the amount of caramel added before or after ageing. The best rums will derive their colour mostly if not totally from aging in cask.

Another way to classify rum is to separate the rums into flavour categories:

Light-bodied - includes rums from Puerto Rico, Mexico, Cuba, and the Virgin Islands.
Medium-bodied - includes those rums from rums from Haiti, Barbados, and Trinidad.
Full-bodied - includes rums from Jamaica, Guyana, and Martinique.

Although it's possible for countries to produce any type of rum they choose, they are often better known for their own traditional versions.

History of Rum

Ever since Christopher Columbus brought cane cuttings from the Canary Islands to the West Indies in the 15th Century, sugarcane has flourished on the Caribbean islands. Early Spanish settlers in the West Indies used the sugarcane to produce crystallized sugar. During this process, they found that the molasses left over from sugar production fermented easily. The settlers began experimenting with distilling the molasses; the end result was a pleasant-tasting alcoholic beverage that, when brought back to Europe, gained ready acceptance.

How did the spirit get its name? Some say it comes from rumbullion or rumbustion, British slang describing the disorderly conduct often caused by rum-induced drunkenness. Another theory holds that the latin name for sugar, saccharum, may have been shortened to rum. Most interesting is that for thousands of years the Malays have been making a beverage from sugar cane juice called brum.In the Carribean Barbados makes the claim to originating the word rum.

A long association with the English Navy has furthered the reputation of rum. At least as early as 1609 the British Navy was introduced to rum when a ship's crew took refuge from a hurricane at Bermuda. They took consolation in rum and referred to it as "comfortable waters". In 1687 rum was adopted by the Royal Navy as the official ration. In the 1700s, scurvy ran rampant among sailors who had been on long voyages. One officer of the English Navy, Admiral Vernon, attempted to combat the disease by diluting the daily ration of rum with limes. This move proved to be highly successful and earned Admiral Vernon the lasting regard of his men. As a mark of their gratitude, he gained the nickname 'Old Grog' for the grogam coat he wore. Rum began to be referred to as grog.

The West Indies began producing rum more than 300 years ago. They also began exporting molasses to other countries so that they, too, could produce rum. Many New England shipping families engaged in the rum business, distilling the spirit from molasses imported from the West Indies. This rum was then shipped to Africa where some was sold and the rest exchanged for African slaves. Back in the West Indies, these slaves were traded in exchange for more molasses. The molasses was shipped to New England to be distilled, and the cycle would begin again.

The early history of the American colonies is closely linked to rum. Some say that the tax on molasses by King George III was as instrumental in causing the American Revolution as the Stamp Tax. It is reported that George Washington started out in politics not by campaigning but by distributing to the voters 75 gallons of rum. Even at this time the Caribbean product was considered superior to domestic. When being inaugerated as President of the new republic, George Washington requested Barbados rum.

In the 1800s the effect of phylloxera on Europe's vineyards bolstered spirit sales including rum. It was in this period that mixed drinks, including the cocktail, started to be popularized. Then prohibition in the 1920s saw a return to an earlier era of piracy. Rum running from Cuba to the Florida Keys became an industry. Today rum is extremely popular owing to its many styles and adaptability in mixed drinks.

How Rum is Made

Most rum is made from molasses, a dark, sticky by-product of the sugar-making process.

The molasses is diluted with water and allowed to ferment. Fermentation may take one day for white rums or several days for darker, medium-bodied styles. White rums tend to use cultured yeast strains for fermentation. Darker rums are often made with natural yeasts.

Once fermentation is complete, the liquid wash is distilled in either a continuous or a pot still. Dry, light rums are always produced in a continuous still; distilling these rums to very high proofs eliminates the dark, strong-flavoured congeners. Dark, pungent rums are traditionally made in a pot still; these rums are distilled to much lower proofs allowing the rum to retain the rich flavours of the original liquid.

Rum is usually aged for a least two years in wood before bottling. For white rum, plain-oak casks are used, giving some smoothness to the final product but adding little or no colour. Charred-oak barrels are preferred for dark rums such as the traditional Jamaican styles. Due to the warmer climates there is higher evaporation losses so rum rarely sees the lengthy aging of whiskies. At a conservative rate of 8% evaporation a year (the norm in Scotland is 2%), a barrel will have lost 50% of its contents in 8 years.

Like many other alcoholic beverages, the distillate is diluted with water to reach the required alcoholic strength. Caramel may also be added to intensify the colour of the final product.

Serving Rum

The best way to appreciate the nuances of a fine rum is to drink it straight. This is the method favoured by most rum-producing countries. For the rest of the world the perception of drinking rum is by mixing it with cola or as a cocktail. Because it is both a brown and a white spirit, rum operates more as a mixer than the other brown spirits. The less flavoured white rums see duty in versions of martinis and punches, filling in for vodka. Generally amber and dark rum find themselves in tall cocktail glassware (collins glasses).

Signaling their Caribbean origin, many flavours of fruit, especially limes (which cuts the sweetness of cola), and more exotic such as pineapple, passion fruit and mango work well in rum cocktails. Coconut milk, spices and grenadine syrup also are common in rum recipes. The classic Daiquiri must start off with rum, lime juice and a teaspoon of sugar. After that there are endless versions.

Rums, because of their full flavours also work as hot drinks. In the kitchen they are used extensively for making sauces, desserts, ice-cream and candy. The availability of proof and overproof rum allows chefs to flambé everything from shrimp to fruit.

Types of Rum

The variety of sugarcane, as well as soil and climactic conditions, greatly influences the final taste of the rum. This is perhaps the main reason why each country has its own style or character of rum.

Jamaica

Traditional Jamaican rum is the most pungent of all alcoholic beverages. It has a unique, buttery molasses aroma and flavour.The manufacture of Jamaican rum differs considerably from that of lighter-bodied rums. During fermentation, dunder (sugarcane residue left over from previous fermentations) is added to allow a larger amount of congeners to develop. The result is a very full-bodied, very pungent, rummy spirit.

The spirit is then aged in oak casks to give the liquid a golden hue (the dark, intense colour that you see on rums in the liquor store is achieved by the addition of caramel). Because Jamaican rums are so full-bodied and rich in congeners, they require more ageing than light-bodied rums. Some rums are aged 15 years before being bottled.

Guyana (Demerara)

Demeraran rum is produced from sugarcane grown along the Demerara River in Guyana, South America. Demerara rums are generally sweet and fruity in flavour and are very dark in colour.A fast fermentation and distillation in continuous stills prevents the development of many of the flavouring agents. As a result, the rum is much lighter in taste than the dark colour would indicate. These rums are quite full-bodied, but not nearly as pungent as Jamaican rums.

Puerto Rico

The world's largest producer of rum, Puerto Rico makes what are perhaps the lightest rums on the market, both in colour and in flavour. The rums are produced from fast-fermented blackstrap molasses using cultured yeasts and distilled in continuous stills.

Barbados

These rums are lighter than those of Guyana but heavier than those of Puerto Rico. Sometimes flavouring agents such as wine or sherry are added, either after distillation or after the rum has been aged.

Barbados rum is produced from molasses distilled in either pot or continuous stills. The pot-still product is slightly more full-bodied and richer-tasting than its continuous-still counterpart. Barbados rum are also distinct for a smoky leathery quality. Many of the better pot-still rums of Barbados have a brandy-like quality and are generally consumed neat.

Trinidad

These rums are generally lighter than those of Guyana. They’re not as dry as those of Puerto Rico or Cuba nor as strong as those of Jamaica.

Cuba

Cuba produces mainly white and amber rums that are very light in taste and aroma. They are often charcoal filtered to lighten them even further. Cuban rums are usually aged for at least two years in wood before being placed on the market.

Canada

Most Canadian producers bottle three basic types of rum. The largest selling category is the white rum. The next largest selling is the dark Demerara "Navy-type" rum or pungent Jamaican-style rums. The other category of rum is light or amber in colour and can have a range of flavours.

Canada produces primarily light-bodied rums of the Demerara and Cuban varieties from imported molasses. In addition, the rums are often blended with imported rums. By regulation, each bottle must use no less than 20% Canadian rum content in blended products. The blending proportions and types of rum used depends on the basic flavour that the producer desires.In Canada, rum must be aged in small wood for a minimum of one year. It is usually sold at a strength of 40% alcohol by volume although there are some available at higher strengths.

"London Dock" Rums

Rum cannot be made legally in England. Instead, many Jamaican rums are shipped there as new spirits and aged in wooden casks in bonded London warehouses (some in Bristol too). The damp climate helps to improve the flavour. When bottled, they are known as London Dock rums.

Mexico

Mexico produces rums of light body that are usually water-white or light amber in colour. They are very similar in taste and aroma to those of Cuba and Puerto Rico.

Martinique

Like Barbados, Martinique produces full-bodied rums. As a French island, the word rum becomes rhum and France's appellation system applies. Bottles of Martinique rhum will have Appellation d'Origine Contrôlèe Martinique on the label and will have to meet certain conditions. An important restriction is rhum must be made from sugar cane juice. While rhum is made from molasses on the island, it is usually sold in bulk and can not have the above statement on the label. A fruity flavour and the marriage of small cask aging makes for a distinct taste. Another difference on Martinique is that distillation only goes to 70 degrees of alcohol, producing a much more flavourful rhum.

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History of Gin

In the 15th Century, a Dutch physician named Dr. Franciscus de la Boe (also known as Dr. Sylvius) concocted what he thought was an inexpensive medicine. Aware that the oil from juniper berries had a strong diuretic effect, Dr. Sylvius mixed the berries with alcohol to make a purifying tonic. In Holland, this "medicine" was called genever (pronounced je-knee-ver), from the French name, genievere, meaning juniper berry.

British sailors, returning from the 17th century wars on the Continent, brought back a taste for "Dutch Courage" as they called the "medicine". Soon, gin became the national drink of England. The word genever was corrupted by the English to ginever and finally abbreviated to gin. Gin became the drink of Britain's administrators and officer classes in the colonies. In the tropics the daily medicinal remedy of quinine and sugar, soda water and lemon juice soon became more popular when gin was added. The phylloxera crisis in the later 1800s also increased the popularity of gin.

Gin first became popular in North American during the Prohibition era of the 1920s. Bartenders challenged one another to create recipes for gin-based cocktails with glamorous names like Blue Moon and Pink Lady. The subtle character of gin, not to mention its high adaptability to mixing, has contributed to its popularity in North America. More recently its qualities as a mixable, along with its liquid assets as the prime ingredient in the martini and gin & tonic have allowed it to keep up to other white spirits like vodka and white rum.

How Gin is Made

Gin can be made from a variety of base washes, including corn, barley, rye, molasses and other small grains. The wash is first distilled to produce a neutral spirit. To create gin's characteristic taste, flavouring agents are then added to the distillate.

The botanical flavour includes the defining flavour of juniper and others. Recipes can be from a handful to a more premium mix of a dozen or more. Along with juniper, the most common include almond, angelica root, cardamom, cassia bark, coriander, cubeb berries, grains of paradise, ginger, lemon peel, liquorice, nutmeg, orange peel and orris root.

There are three main ways to add flavour to the base spirit. The traditional way is to mix the botanicals with the spirit; this mixture is then re-distilled in a pot still. But some gin makers prefer to hang the botanicals above the spirit where the rising alcohol vapours absorb the flavours while passing through to the condenser. This first method is called percolation; the second method is known as infusion.

A third, more efficient way of adding botanicals is the cold-mix system, which uses the process of maceration. Maceration involves soaking the flavouring elements in a small amount of neutral spirit. This spirit is then distilled to yield a powerful concentrated essence. The essence is then mixed with other neutral spirits to achieve the desired flavour. Some distillers export only the essences, which are blended into gin in the country where they will be sold.

Serving Gin

The Dutch like their Genever gins straight or neat and cold. Their heavily flavoured, full-bodied nature makes them not as adaptable to mixing. The London Dry style, though, is particularly good for making cocktails. The juniper character demands an almost equally forceful 'bite'. Traditionally this was found in angostura bitters. Along with tonic or club soda water and citrus fruits such as lime, lemon and orange, a refreshing cocktail is easily concocted. Whether a fizz, sling, collins or gin and tonic, a common denominator for mixed gin drinks is that they are refreshers, served in the tallest bar glassware there is (known as a collins glass).

The Martini

The Martini is arguably the most famous cocktail in the world. Over the years the mixture has become progressively drier, requiring a larger percentage of gin than vermouth in the blend. Before World War I, proportions were three measures of gin to one measure of vermouth, but today some people merely spray the glass with vermouth.

All Martini recipes call for ice-cold gin along with some dry vermouth (the drier the vermouth, the drier the Martini). Stir or shake the ingredients with ice and strain them into a long stemmed cocktail glass or martini glass. Garnish with a green olive or a lemon twist. A pearl onion transforms the drink into a "Gibson".

Types of Gin

A gin's character is determined by three elements: (1) the base spirit; (2) the variety of botanicals - each distiller having his/her own secret recipe; and (3) the type of still and method for distilling.

Each of these elements distinguishes the two principal types of gin:

Genever
London Dry

Genever Gin

Genever Gin, known in the Netherlands as Jenever or Shiedman, has a unique and distinctive flavour. Its aroma is stronger than that of the London Dry style; it also has a fuller, riper taste.

Although the same botanicals used in making Genever gin are also used in making other styles of gin (albeit in different proportions), it is the nature of the base spirit which gives Genever gin its distinctive taste and character. Usually made from a fermented wash of malted barley with equal parts corn and rye, the base spirit (called malt wine) is relatively low in alcohol content and not completely tasteless. Unlike London Dry styles that use base spirits of 90% alcohol or more, the malt wine in Genever gin comes out of the pot still at about 50% alcohol. The resulting liquid is, therefore, not completely purified of the flavourful congeners in the mash, which accounts for its malty, full-bodied taste and aroma.

In producing Genever gin, part of the malt wine is re-distilled with botanicals, including caraway (a herb distinctive to Dutch gin). The spirit is then blended with a varying amount of malt wine from the first distilling. This process of blending yields the two types of Genever gin -- Oude Jenever (Old Genever) and Jonge Jenever (Young Genever). The names refer not to the age of the product but to the style. Old Genever, containing more malt wine, is stronger in taste; Young Genever contains a smaller proportion of malt wine to produce a lighter-tasting beverage.

London Dry Gin

Soon after the invention of the continuous still, London Dry gin made its debut. This still made a pure spirit possible which, in turn, encouraged gin distillers to produce a dry (non-sweet) style of gin. Previously, sweeteners were added to mask the unpleasant flavours in "rough" gins.

Originally, the term "London" signified gin produced in or near London, where most English gin has always been distilled. Today, the term, which has been adopted by gin producers the world over, no longer indicates any specific geographical associations.

Virtually all gins on the market use the word dry on the label. Some may read Dry Gin, Extra Dry Gin, Very Dry Gin, or English Dry Gin, but all mean the same thing - they are equally lacking in sweetness.

English gins differ in character from Dutch gins primarily because of differences in production (e.g. the use of a continuous still rather than a pot-still). After the cooked mash is fermented, it is distilled in a continuous still with at least three columns. The aim is to purify the spirit to the point that the resulting alcohol is totally neutral and flavourless. The spirit, which leaves the still at a very high proof (approximately 90% alcohol by volume), is then re-distilled with the botanical flavourings.

Other Gin Styles include:

Wacholder: Wacholder is the German equivalent of gin. Steinhager, arguably the best version of this type of gin, originates from the village of Steinhagen in Westphalia. This beverage has a strong juniper flavour because it is distilled from fermented juniper berries. It is often bottled in stoneware crock bottles.
Flavoured Lemon or Orange Gin Collins: These gins are produced in the same manner as other dry gins except that dried lemon or orange peel is added as the primary flavouring agent. Juniper and other botanicals are also used but do not dominate the taste. These citrus-flavoured gins are ideal with soda or fruit juices as a long drink.
Pimms: Pimms No. 1 Gin Sling, a famous gin-based cocktail, is named after James Pimm, a 19th Century restaurant owner. He invented the gin sling for his customers but, because it proved so popular, he began commercial manufacture. The original Pimms No. 1 Cup is basically gin compounded with herbs and essences, and enhanced with a European liquor. The flavourings are so closely guarded that all Pimms employees must sign a document swearing that they will not reveal the recipe should they accidentally find out what it is.
Plymouth Gin: The only gin with a 'geographic registration', a sort of appellation controlée. Local soft water and less juniper in the balance allow Englands oldest working distillery in Plymouth to be a smoother gin than London Dry styles.

http://www.bcliquorstores.com/en/search?keyword=GIN

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June 29

谁来一试：史上最强的绕口令！

调整好你的舌头，好好试试。7段最高，据说目前还没人能流利的说下来。

1、初入江湖：化肥会挥发。

2、小有名气：黑化肥发灰，灰化肥发黑。

3、名动一方：黑化肥发灰会挥发；灰化肥挥发会发黑。

4、天下闻名：黑化肥挥发发灰会花飞；灰化肥挥发发黑会飞花。

5、一代宗师：黑灰化肥会挥发发灰黑讳为花飞；灰黑化肥会挥发发黑灰为讳飞花。

6、超凡入圣：黑灰化肥灰会挥发发灰黑讳为黑灰花会飞；灰黑化肥会会挥发发黑灰为讳飞花化为灰。

7、天外飞仙：黑化黑灰化肥灰会挥发发灰黑讳为黑灰花会回飞；灰化灰黑化肥会挥发发黑灰为讳飞花回化为灰。

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June 09

赵本山给老美测智商

赵本山“天也不早了，人也不少了，你们的岁数也不小了，这智商也该考了！”
　　高秀敏“春节坑人不算多，去年卖拐今年卖车，这美国的日子挺不错，折腾折腾这帮傻大个儿！”

　　赵本山“第一号艾弗森，请听题。说你有一个私生子，今年刚6岁，以前他从没见过你，现在你和一大帮人去看他，他一下子就扑到你的怀里，叫你爸爸。这是咋回事？”
　　艾弗森听完一惊，心想我有私生子中国人都知道了？“因为他见过我的照片！”
　　赵本山“错！因为你领了一帮女的，就你一个男的！”

　　高秀敏“二号邓肯请听题。约翰是裁判的儿子，但他从不叫裁判爸爸，为什么？”
　　邓肯“因为约翰也是私生子，他叫不出口。”
　　赵本山“错！正确答案请现场嘉宾罗德曼回答！”
罗德曼回答“他管裁判叫妈妈。那个裁判是女的，有一年比赛她吹我技术犯规，我还摸了她的屁股......”（斯考恩忙对摄影师说“这段掐了，千万别播！”）

　　赵本山“三号科比请听题。说奇才战湖人，乔丹运球过人，你在下三路防守，奥尼尔主守上三路，但乔丹还是过去了！请问他是怎么过去的？”
　　科比哈哈一笑“想那乔丹老迈年高，有我二人防守，他怎能过得去，当然是晕过去的！” （大屏幕上乔丹呲牙咧嘴）
高秀敏“回答正确加十分！怪不得这么早就结婚！”

　　赵本山“四号马龙，请看大屏幕，（大屏幕上是当年爵士战国王，马龙一肘子把韦伯抡的满脸是血）请问：用左肘子和右肘子打脑袋，哪个疼？”
　　马龙一挥右胳膊“当然是右肘子疼了！”
　　“错！”台下韦伯吱声了“是脑袋疼！我的脑袋疼！”

　　高秀敏“五号叫基德，专门开快车，说有一天你开车过一窄道，迎面也开来一辆车，眼看就要撞上了，你们俩同时刹住了车，这时候天上没有月亮，车灯、路灯都是坏的，你是怎么看见的？”
　　基德眨眨眼睛“因为在白天呀！天上有太阳！”
　　赵本山“不愧是组织后卫，这道题一答就对！咱哥俩幸会幸会，能不能给个小费？来时的飞机票你给报了吧！”

　　高秀敏“六号奥尼尔，请听题。赵本山有兄弟三人，老大叫大傻子，老二叫二傻子，老三叫啥？”
　　“三傻子呗！”奥尼尔咧嘴大笑。
　　赵本山“错！老三叫赵本山！我是老疙瘩！”众人大笑，只有奥尼尔还不明白，一脸迷茫的样子。

　　赵本山“七号王治郅。老乡见老乡，两眼泪汪汪，中国人高智商，是金子到哪儿都发光。请听题。说有两个宇航员，一个是烟鬼，一个是酒鬼，两人要到太空进行为期一年的考察，烟鬼带了十条烟，酒鬼带了十箱酒。一年后，两人走下飞船，酒鬼喝的微醉，显得很满意，而烟鬼一脸的沮丧，这是为什么？”
　　王治郅拍手大笑“他忘了带火儿！”
　　这时，奥尼尔大叫“我终于明白了老三为什么叫赵本山了！”（斯考恩忙拉起奥尼尔往外走，“别在这里丢人了，以后不带你来了！”）

　　晚会结束后，奥尼尔一直为晚会上丢人的事闷闷不乐。回到湖人队的俱乐部，刚好碰上菲帅。奥尼尔急忙拉着菲帅的手，“菲帅，我给你出一个脑筋急转弯的题。说我父亲有三个儿子，老大叫大傻子，老二叫二傻子，老三叫啥？”

　　菲帅“你父亲起的名字真怪，不过也挺对！想我菲帅冰雪聪明，这题岂能难得到我！想必这老三就是奥尼尔你了！”
　　“不！”奥尼尔叫道“老三叫赵本山！”

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April 29

史上最强盗版明星脸

http://club.chinaren.com/club/88/66/3296688.html

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April 05

如何用PHOTOSHOP局部调整亮度

很多时候，在调整反差很大的照片时，我们希望把暗的地方调亮一点，但又不想亮的地方过暴。本文介绍就是如何用PHOTOSHOP实现局部亮度调整。如果你还没有阅读过"如何用PHOTOSHOP进行基本的后期处理" ，建议你先阅读那篇文章。这里，还是以这个照片为例：我觉得照片的下部分太暗了，但我不希望把整张照片调亮，因为天空再亮一点就过暴了。在工具栏点击Quick Mask.或按‘Ｑ’键然后选择Gradient工具确认你选择了Linear Gradient：这里要注意：请确定现在的背景色是黑色，前景色是白色。如果不是，请改变背景色为黑，前景色为白。确认颜色后，拖放鼠标，从照片的最底部往上画一跟直线：放开鼠表后，你会看到照片的下部被浅红色覆盖了。如果你的照片被由黑到白的颜色覆盖了，那你还不是在Quick Mask模式。请返回本文开始，重新开始过：）

现在退出Quick Mask模式，或按一下‘Ｑ’键回到正常模式退出后，你会看到，照片的上部分被选择了：

这里简单说一下Quick Mask的原理：在正常模式，如果我们用PHOTOSHOP里的工具在照片上作画，是在在画面面‘实在的’象素，例如：你画一条线，画面上就是一条线（？！那当然了@_@）但如果在Quick Mask模式，在画面上画一条直线，退出Quick Mask模式后，这条直线的范围变成了‘选择’。
在上面的例子，我们用Gradient工具在Quick Mask模式作图，因为Gradient是均匀过度的，退出Quick Mask模式后，选择是均匀过度的。所以，我们下面调整亮度后的照片的过度是很自然了，不会有边缘的。
如果这段文字使你头晕，还是往下看吧。^o^ 因为我们选择了照片的上部分，但我们要调整下部分的亮度，所以我们要选择菜单：　Select - Inverse 然后我们就可以调整亮度了：
菜单：　Image - Adjustments - Levels 如图：调整LEVELS：

结果是这样的：

我们对比一下处理前后：

可以看出：照片下部分的亮一点了，但天空的亮度没有变化 —— 也就是达到了我们的目的了。说明一点，我们只用了一种Gradient类型——线性Gradient，用不同的Gradient类型，就可以选择不同的形状：比如一个角等。如对本文有任何疑问或意见，请在这里讨论。

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