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Coming from a non Computer Science background, the sheer size of this put me off at that time.
I felt the same way. I was learning C++ from a Dummies book and then trying to get through this stuff. I remember when in 1994 someone gave me Petzold's Windows Programming book and I was so shocked that there was someone (one lone author, it seemed) who actually explained windows programming.
Yeah, I was wishing I could buy Part 5 (and maybe Part 4) separately for less $.
There are still MFC programmers out there though and in VStudio 2017 (and maybe 2019) you can still do MFC development so I wonder how those devs learn that nowadays without these resources.
Yep, many of those look familiar.
The MS-DOS Programmer's Reference makes me think one thing: Int 21h
And I don't even know what it means. I remember looking at those books and being like, hmm...I wonder what a Int 21h is.
The Winn Rosch Hardware Bible is interesting. I guess Winn Rosch was actually a robot since he had his own hardware bible.
I owned a copy of that Inside Visual C++ (by Kruglinski if memory serves right) and I never got much out of it. Lots of books I'd get 2 or 3 chapters in and then get stuck.
Ah yes.. Good old Int 0x21 - The DOS interrupt, or in clearer english - the entry point to much of the functionality offered by the OS itself. Set AH to the value of the desired function, then fill other registers as required and finally interrupt.
I seem to remember it as sport - trying to identify other Ints that would perform the same basic functionality, albeit with greater convenience. Ralf Brown's interrupt list was like a divine gift from the gods. Advanced Assembly Language by Allen Wyatt is still one of my favourite chunks of dead trees devoted to computing.
Remember writing my first memory editor and then first hex (file) editor. It was always fun to watch 0x46C and 0x46D in memory, since that was where the timer-tick count was stored - you could watch it update 18 times a second or so. Altering it was even more fun! (y2k bug - you were boring)
I've quit long before that. I (and my colon) have nothing to prove.
And that's why it all gets turned into sauce. You learn it's properties of heat (starting will less, not excess) and work your way into cooking it in with just the right heat.
The super-hots (habanaero and beyond) of the Capsicum Chinense family have a better hot taste (at least to Mrs. Wife and myself) - all else being equal. The heat comes in a bit later and they are fruity. I just use (physcially) a lot less - also, less vinigar (my preservative) when you use so little and thus food isn't affected by the sour and smell.
But - paralleling the part of your post I quoted, any idiot can make food too hot - putting in the right amount to make it taste better is the key - and that does imply that the food has a taste.
I've never (knowingly) eaten one before. I've seen them in supermarkets and more so, in fruit markets - and was tempted by their interesting look - but never got around to indulging. Assuming the insects don't get there first, I'll have my chance.
Online descriptions seem to put it like it's family - a form of cabbage - apparently sweeter than others. The seeds were the surprise "free" inclusion so not much can go wrong