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r_target

Folding Member
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About r_target

  • Birthday 08/11/1907

Gaming

  • Xfire
    rtarget

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    This, that, and the other.

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  1. Dude you are still alive !

  2. Did you try making a little noise at the Mushkin forums? I was nosing around over there and noticed that squeaky wheels were quickly greased up by support staff. It's worth a try. And yes, I'll be babying the daylights out of the PQI until the Crucial and the Mushkin come back.
  3. Welcome to Team #12772.
  4. You would think I gave them 3v the way they went "ballistix" on me. I never pushed them past spec (2.2) though. I shook my mouse to wake up my monitor and the screen was black. Rebooted to a C1 error. Pulled one stick and got it to boot to a BSOD. Got it to boot with both sticks, got a BSOD in 5 minutes. Reboot to a series of catastrophic BSODs. All the old favorites were there: irq-not-less-or-equal, page fault in non-paged area.....well, you know the drill. After scaling it down to stock speeds, clearing CMOS, even massively underclocking it made no difference, I fired off an email to the egg. Oh well, at least when all this gets cleared up, I'll have an abundance of soon-to-be-obsolete DDR2.
  5. Ballistix died after six days. Now I have 2GB of PQI while the Ballistix and the Mushkin are out for RMA.
  6. I had a similar problem just recently. After replacing the motherboard and trying a different video card, it was one of my sticks of Munchkin 6400 that was the problem. Of course, I didn't check (duh) for HDD activity before I ran out a bought a cheapie video card. If you can tell that it's loading Windows by HDD spinning up, then it's probably video related, either one of the cards, both of the cards, or the PCIe slot. If you aren't seeing or hearing much HDD, my guess would be RAM, mobo, CPU in that order.
  7. Done deal. Hopefully it will be here by the weekend. I'm working with 200MB files in Photoshop, and one Gig ain't cuttin' it. I can't believe how cheap RAM is now. It's crazy.
  8. I got nothing against cool lights, but it's one more thing for me to break. My rig isn't exactly a show pony these days anyway. The sides and front have been off for six months.
  9. LMAO seven million points. I've been between 50th and 60th place for almost three years.
  10. Yeah I'm still around here now and then. B:) Alright, I'm probably gonna snag the regular Ballistix.
  11. While I wait for my Munchkin XP RMA to get rolling, I thought I might grab some of these to tide me over while I wait, and just to have some DDR2 backup. I'm looking at Ballistix Tracer, and what appears to be the same stuff without the fancy-shmancy LED lights. So is it just the lights and heatspreaders that are different? These should both be Micron D9 chips, yes? Or if anyone has a better suggestion, fire away.
  12. It's been years since I worked in an Italian kitchen, but I remember it fairly well. This recipe that I googled up is pretty close to what I was taught: OSSO BUCO 1/3 c. all-purpose flour 1 tsp. salt 1/2 tsp. pepper 4-6 veal shanks (2 inches thick) 5 tbsp. olive oil 1 tsp. Italian seasoning 1/2 tsp. sage 1 med. onion, chopped 1 garlic clove, minced 2 carrots, sliced 1 celery stalk, cut in 1/2 inch slices 1 1/2 c. dry white wine 1 (10 3/4 oz.) can condensed chicken broth 2 tbsp. tomato paste Combine flour, salt and pepper, dredge meat. In a large skillet, heat the oil, brown meat on all sides. Lay the shanks flat into Dutch oven or oblong baking dish and sprinkle with Italian seasoning and sage. Combine onion, garlic, carrots, and celery. Sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 degrees for 2 hours or until fork tender. Serve immediately. This dish can be assembled several hours ahead. Plan to serve 2 shanks per person. Have shanks of similar size, so they will cook evenly. What we did differently was: A. No tomato. B. Use fresh rosemary and sage. C. After pan searing, set the shanks aside, drain most of the grease, and pour white wine into the pan. This will deglaze the pan, breaking lose the little bits of roasted meat, fat, and marrow that got stuck to the pan while searing. Don't leave alot of grease in the pan or your sauce will break later. Add the wine to your other sauce ingredients. It'll taste a lot better this way. D. We added red and green bell peppers to the recipe. They get added later than the other veggies though, maybe an hour (or less) before the meat will be ready. When the meat will be ready depends, of course, on how big the shanks are. E. You can uncover the dish for the last 15-20 minutes if you want. Did the butcher already saw the shanks for you?
  13. My 7900GT has been retired in favor of EVGA 8800GTS Superclock, so I go to Guru3D to grab some new drivers only to find there's a whole new series (I think I was using 9x.xx before). I always used Coolbits to override refresh rates, mainly because I'm too lazy to figure out how to do it with Rivatuner. So.......any problems?
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