Lessons in Open Source

A few months ago, I wrote an article on Medium about my experience of starting Oh My Zsh. Thought I’d share it for the few lingering readers over here, too.

d’Oh My Zsh: How I unexpectedly built a monster of an open source project

Create Vanity nameserver with digital ocean and namecheap

September 3, 2014

A vanity nameserver is a name server that is branded to a website of your choice, instead of our public name servers. This can make your site appear more professional, by masking the fact you're using our name servers.

Setting up vanity name servers on shared hosting, would be much different than running your own custom name servers on either a VPS or dedicated server. As these run completely separate from our public name servers.

With vanity name servers you are just hiding or masking the hostname of our public name servers, but the IP addresses and the physical servers handling your website's DNS requests would still be our public name servers.

Create Vanity nameserver with digital ocean and namecheap

create droplet in digitalocean with hostname your domain

add domain to your droplet

create A records with your domain nameserver as hostname (dont forget to end the hostname with a period) and for ip address use digitalocean nameserver ip address.
For nameserver it can be ns1.yourdomain.com or a.ns.yourdomain.com. I use the ns1 one.

change your ns records with your vanity nameserver that has been made

Dns record will be look like:

The blue censored content is your droplet IP

The red censored content is your domain

create your glue records, it will depending where you buy a domain, for example I buy a domain in namecheap.

Go to “Manage Domains” and choose your domain. In the left sidebar look in to “advance options” and choose “Nameserver Registrations”

fill the ip address with digitalocean nameserver ip addresses

go to “transfer dns to webhost” in the left sidebar and fill dns server with your vanity nameserver.

Credits To : Muhammad Bayu

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Crouching Tiger, Hidden Salami

July 9, 2012

I’ve been learning how to cure meat, and I thought I should share my setup. I’m currently on my third batch of meat (second time curing salami). Curing meat requires control of the environment, external and internal to the meat. This post is about the hardware I use for controlling the environment outside the meat. Specifically:

Temperature
Humidity
Wind speed

Temperature

I’m using a wine fridge, the Vinotemp VT-27 TS:

I chose this fridge because it has a temperature range of 39ºF to 65ºF, which is an ideal range for meat curing.

Most of the curing time is spent around 60ºF, but during the fermentation stage, you must keep the temperature at 70ºF. In order to maintain the higher temperature, (until recently) I used a Freezer Temperature Controller. I was able to figure out the wiring for the temperature relay coil that controls the fridge pump, so I’m currently using a TI Launchpad and a Humidity and temperature sensor to control the fridge directly:

Controlling the fridge directly is not necessary. The freezer temperature controller works great. I just wanted to control the fridge with a micro controller because I am a huge nerd!

Humidity

For the humidity, I am using a Crane Drop humidifier. I chose this humidifier because it’s ultrasonic, so supposedly the water molecules in the air are smaller (or so I’m told). More importantly, the humid air it produces is not heated, so it will not impact the temperature of your box as much.

To get the humid air in to the cooler, I drilled a hole in the back:

Click here to see a zoomed in version of the hole. I bought some tubing and hooked the humidifier in to the hole. This is a top view, showing the tubing hooked in to the fridge:

I didn’t want to constantly monitor and adjust the humidifier, so I also bought a Dayton Humidifier Controller. The controller sits inside the fridge. I have an extension cord running in to the fridge, the sensor plugged in to that, then the humidifier plugged in to the sensor:

Wind speed

The final piece is wind speed. On my first batch, I didn’t understand the importance of wind speed until my sausage got slimy and gross. Make sure you have fans in your curing box! I have two fans plugged in to the extension cord that is used for the humidity sensor:

Miscellaneous

The wire racks I have in the box are not stainless, so it’s important not to let the salami touch the metal (otherwise you get a metallic flavor). So I use a bunch of clothespins to hold on to the string that ties off my salami.

So far, I’ve found the best place to put the fans is above the meat pointing down. I found I couldn’t get good air circulation in other places.

This fridge was not meant to operate with such high humidity! When water condenses in your fridge, it drips to a tray outside the fridge where it will evaporate. But since this box operates with 70% to 90% humidity, there is way too much condensate for the drip tray. I had to remove the regular drip tray and run a pipe down to a container to catch the water:

Recap

My hardware list is:

The fridge cost me about $200. The humidifier and controllers ran about $150 together. I estimate the total cost was about $400 when I was done. The freezer controller can perform in the correct temperature range for curing meat, so one way to save money on this project would be to buy a used fridge from craigslist or something.

Another possibility is to buy a Temperature and humidity sensor. It requires a bit more assembly, but is cheaper than buying both the freezer controller and the humidity controller.

With a microcontroller, there are even more possible solutions. It just depends on how much you’re willing to spend, and how much you want to assemble yourself.

Here is my full setup:

I hope you’ve enjoyed this post! I think my next post will be “Hacking your sausage box” (how to hack the Vinotemp wine cooler), followed by “Real Time Sausage Monitoring” (publishing and monitoring sausage info in real time).

Cat:

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