Bellerophon symbol, variation 7 jonath.co.uk
Saturday 26th Jul 2008 23:16:04
 2816MB
I feel I ought to uselessly vent my frustration somewhere . . . why not here? I have a motherboard (an ASRock 939Dual-VSTA) that claims to support 4GB of memory, under certain circumstances (that are far too dull to go into here, but suffice to say these circumstances have been met). So I put 4GB of RAM into the thing and, lo-and-behold, it can only 'see' 2816MB. BIOS is aware of the 4GB but, when I leave BIOS, I quickly see the figure 2816 flashed up, long before any kind of boot sequence begins (and, therefore, operating system independent). Is the motherboard faulty (well, the first ASRock 939Dual-VSTA they supplied had to be returned as it was definitely faulty, but this was, like, nearly two years ago)? Do I need a BIOS upgrade? Erm . . . do I care? Does anyone care? Is it worth the hassle? Blah, blah, blah. And, far more importantly, why did my honeycomb mixture not set in the fridge? Did I not boil it long enough? Do I need a sugar thermometer? I left the stuff in the freezer to teach it a lesson. Grrrrr.

Comments received:

  • Name: Robert
  • IP address: 91.105.137.58
  • URL: www.tpau.org
  • Date/time: Sunday 27th July 2008 14:25:14
  • Comment: I also tried making honeycomb recently. It was delicious. I think I too failed to boil it for long enough, so it was part toffee, part crunchie. Yummy. As it is jolly hard to eat, due to the main hard stickiness, it has been used sparingly and stored in the fridge for a number of weeks. What's left is now quite deliciously gooey and the crunchie bits are fewer in number as they melt into toffee. Most excitingly, the sodium bicarbonate fizzes on the tongue when this mixture is combined with fruit and yoghurt or cream. Mmm. :-) In conclusion I would suggest that you don't need a sugar thermometer, just practice. Even the failures will be delicious. Don't lick the spoon!
  • Name: jonath
  • IP address: 192.168.0.50
  • Date/time: Tuesday 29th July 2008 18:08:41
  • Comment: Okey dokey. I shall practice some more, yes. I might need to reduce my quantities, so as not to waste too much. I was also thinking of increasing the amount of bicarb, just for a laugh - maybe it'll rise more. But maybe I stirred the bicarb into the mixture for too long . . . although I only stirred for about 30 seconds. Christ, what a mess. What a palaver.
  • Name: Jonathan's Mum
  • IP address: 84.13.99.159
  • Date/time: Thursday 31st July 2008 12:02:26
  • Comment: No - don't put in more bi-carb next time, it'll come up over the top of the pan and be dangerous! Just boil it for longer - did you test a bit in a saucer of cold water? It should form a soft ball.
  • Name: jonath
  • IP address: 192.168.0.50
  • Date/time: Thursday 31st July 2008 23:52:37
  • Comment: I thought the 'soft ball' stage thing was for fudge, isn't it? Does it also apply to honeycomb toffee? This is all getting a bit confusing. Maybe I'll make fudge instead.
  • Name: Jonathan's mum again
  • IP address: 84.13.99.159
  • Date/time: Friday 1st August 2008 11:35:36
  • Comment: You're right - it's not a soft ball you want, you're looking for something different. See http://uktv.co.uk/food/recipe/aid/514558

    Why not stick to fudge - your fudge used to be lovely?
  • Name: Jonathan's Dad
  • IP address: 84.13.99.159
  • Date/time: Friday 1st August 2008 11:41:03
  • Comment: You are all bloody mad. Get a life!

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