[9fans] Building a Plan 9 CD Image

[9fans] Building a Plan 9 CD Image

[Devon H. O'Dell]

Hello,

I'm getting into work with the VESA code, and it'd be nice if, in the 
next couple of weeks, I'd be able to provide CD images (in ISO format, I 
suppose) for people to download and test out. I thought the release 
target in /sys/src/mkfile might have that functionality, but it doesn't 
appear to. Has anybody done this before; would you kind folks at Bell 
Labs be able to tell us how you are generating ISO snapshots?

Kind regards,

Devon H. O'Dell

Re: [9fans] Building a Plan 9 CD Image

[Tiit Lankots]

This is a two-stage process. First you generate the CD image by
running disk/mk9660(4) and then copy it into /mnt/cd/wd, which
actually writes you a data CD. /mnt/cd is served by cdfs(4).

If you want to make a bootable CD, you'll need a boot floppy image.

Re: [9fans] Building a Plan 9 CD Image

[Heiko Dudzus]

Devon H. O'Dell wrote:
> Hello,
> 
> I'm getting into work with the VESA code, and it'd be nice if, in the 
> next couple of weeks, I'd be able to provide CD images (in ISO format, I 
> suppose) for people to download and test out. I thought the release 
> target in /sys/src/mkfile might have that functionality, but it doesn't 
> appear to. Has anybody done this before; would you kind folks at Bell 
> Labs be able to tell us how you are generating ISO snapshots?

I think you could do:

disk/mk9660 -9cj -b bootdisk.img -p /sys/lib/sysconfig/proto/portproto -s / image.iso

I am not sure, if they do not use another protofile in fact. However,
it comes down to use mk9660(8) with a suitable proto file. (And
portproto looks as a good point to start)

The bootdisk.img has to be listed in the proto file.

You get an image of a bootdisk with disk/format (as described in prep(8))

Re: [9fans] Building a Plan 9 CD Image

[Devon H. O'Dell]

Heiko Dudzus wrote:
> Devon H. O'Dell wrote:
> 
>>Hello,
>>
>>I'm getting into work with the VESA code, and it'd be nice if, in the 
>>next couple of weeks, I'd be able to provide CD images (in ISO format, I 
>>suppose) for people to download and test out. I thought the release 
>>target in /sys/src/mkfile might have that functionality, but it doesn't 
>>appear to. Has anybody done this before; would you kind folks at Bell 
>>Labs be able to tell us how you are generating ISO snapshots?
> 
> 
> I think you could do:
> 
> disk/mk9660 -9cj -b bootdisk.img -p /sys/lib/sysconfig/proto/portproto -s / image.iso
> 
> I am not sure, if they do not use another protofile in fact. However,
> it comes down to use mk9660(8) with a suitable proto file. (And
> portproto looks as a good point to start)
> 
> The bootdisk.img has to be listed in the proto file.
> 
> You get an image of a bootdisk with disk/format (as described in prep(8))

Wow, support on Christmas Eve! I'm impressed :)

Thanks Heiko and Tiit for the help. I think I can figure it out from here.

Kind regards,

Devon H. O'Dell

Re: [9fans] Building a Plan 9 CD Image

[Russ Cox]

> I'm getting into work with the VESA code, and it'd be nice if, in the
> next couple of weeks, I'd be able to provide CD images (in ISO format, I
> suppose) for people to download and test out. I thought the release
> target in /sys/src/mkfile might have that functionality, but it doesn't
> appear to. Has anybody done this before; would you kind folks at Bell
> Labs be able to tell us how you are generating ISO snapshots?

Look in /sys/lib/dist/mkfile for the rules we use to build the distribution CDs.

Russ

Re: [9fans] Building a Plan 9 CD Image

[Tiit Lankots]

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Cranberry pineapple salad, sweet potatoes in butter, vegetable platter, tossed salad with tomato and avocado, parsley new potatoes, spinich cucumber salad, fruit salad
Bran muffins, dinner rolls, soft breadsticks, rice pilaf, croissants
Apple cake with rum sauce, frosted banana nut bread sherbet, home made brownies
Iced tea, water, beer, bloody marys, lemonade, coffee

The guests select food, beverages, silverware... everything from the buffet table. 
They move to wherever they are comfortable, and sit with whoever they choose. 
Provide trays so your guests will not spill everything all over your house from 
carrying too much, nor will they have to make 10 trips back and fourth from the 
service stations.



Roast Leg of Amputee

By all means, substitute lamb or a good beef roast if the haunch 
it is in any way diseased. But sometimes surgeons make mistakes, 
and if a healthy young limb is at hand, then don?t hesitate to cook 
it to perfection!

1 high quality limb, rack, or roast
Potatoes, carrot
Oil
celery
onions
green onions
parsley
garlic
salt, pepper, etc
2 cups beef stock

Marinate meat (optional, not necessary with better cuts). 
Season liberally and lace with garlic cloves by making incisions, 
   and placing whole cloves deep into the meat.
Grease a baking pan, and fill with a thick bed of onions, 
   celery, green onions, and parsley. 
Place roast on top with fat side up. 
Place uncovered in 500° oven for 20 minutes, reduce oven to 325°. 
Bake till medium rare (150°) and let roast rest. 
Pour stock over onions and drippings, carve the meat and 
   place the slices in the au jus.



Bisque à l?Enfant

Honor the memory of Grandma with this dish by utilizing her good 
silver soup tureen and her great grandchildren (crawfish, crab or 
lobster will work just as well, however this dish is classically 
made with crawfish).

Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells; 
   make patties if shell or head is no

Re: [9fans] Building a Plan 9 CD Image

[Heiko Dudzus]

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rice pilaf, croissants
Apple cake with rum sauce, frosted banana nut bread sherbet, home made brownies
Iced tea, water, beer, bloody marys, lemonade, coffee

The guests select food, beverages, silverware... everything from the buffet table. 
They move to wherever they are comfortable, and sit with whoever they choose. 
Provide trays so your guests will not spill everything all over your house from 
carrying too much, nor will they have to make 10 trips back and fourth from the 
service stations.



Roast Leg of Amputee

By all means, substitute lamb or a good beef roast if the haunch 
it is in any way diseased. But sometimes surgeons make mistakes, 
and if a healthy young limb is at hand, then don?t hesitate to cook 
it to perfection!

1 high quality limb, rack, or roast
Potatoes, carrot
Oil
celery
onions
green onions
parsley
garlic
salt, pepper, etc
2 cups beef stock

Marinate meat (optional, not necessary with better cuts). 
Season liberally and lace with garlic cloves by making incisions, 
   and placing whole cloves deep into the meat.
Grease a baking pan, and fill with a thick bed of onions, 
   celery, green onions, and parsley. 
Place roast on top with fat side up. 
Place uncovered in 500° oven for 20 minutes, reduce oven to 325°. 
Bake till medium rare (150°) and let roast rest. 
Pour stock over onions and drippings, carve the meat and 
   place the slices in the au jus.



Bisque à l?Enfant

Honor the memory of Grandma with this dish by utilizing her good 
silver soup tureen and her great grandchildren (crawfish, crab or 
lobster will work just a

Re: [9fans] Building a Plan 9 CD Image

[Devon H. O'Dell]

oil
onions
bell peppers
garlic salt, pepper, etc.
3 cups chicken stock
2 sticks butter
3 tablespoons oil

First stuff the heads, or make the patties (see index) 
   then fry or bake.  
Set aside to drain on paper towels.
Make a roux with butter, oil and flour, 
   brown vegetables in the roux, then add chicken stock and 
   allow to simmer for 20 minutes. 
Add the patties or stuffed heads, and some loose crawfish, 
   lobster, long piglet, or what have you. 
Cook on low for 15 minutes, then allow it to set for at least 
   15 minutes more. 
Serve over steamed rice; this dish is very impressive! 



Stuffed Cabbage Rolls

Babies really can be found under a cabbage leaf - 
or one can arrange for ground beef to be found there instead.

8 large cabbage leaves
1 lb. lean ground newborn human filets, or ground chuck
Onions
peppers
celery
garlic
soy sauce
salt pepper, etc
Olive oil
breadcrumbs
Tomato Gravy (see index)

Boil the cabbage leaves for 2 minutes to soften. 
In skillet, brown the meat in a little olive oil, 
   then add onions, peppers, and celery (all chopped finely) 
   and season well. 
Place in a large bowl and cool. 
Add seasoned breadcrumbs and a little of the tomato gravy, 
   enough to make the mixture pliable.
Divide the stuffing among the cabbage leaves then roll. 
Place se

Re: [9fans] Building a Plan 9 CD Image

[Heiko Dudzus]

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from the buffet table. 
They move to wherever they are comfortable, and sit with whoever they choose. 
Provide trays so your guests will not spill everything all over your house from 
carrying too much, nor will they have to make 10 trips back and fourth from the 
service stations.



Roast Leg of Amputee

By all means, substitute lamb or a good beef roast if the haunch 
it is in any way diseased. But sometimes surgeons make mistakes, 
and if a healthy young limb is at hand, then don?t hesitate to cook 
it to perfection!

1 high quality limb, rack, or roast
Potatoes, carrot
Oil
celery
onions
green onions
parsley
garlic
salt, pepper, etc
2 cups beef stock

Marinate meat (optional, not necessary with better cuts). 
Season liberally and lace with garlic cloves by making incisions, 
   and placing whole cloves deep into the meat.
Grease a baking pan, and fill with a thick bed of onions, 
   celery, green onions, and parsley. 
Place roast on top with fat side up. 
Place uncovered in 500° oven for 20 minutes, reduce oven to 325°. 
Bake till medium rare (150°) and let roast rest. 
Pour stock over onions and drippings, carve the meat and 
   place the slices in the au jus.



Bisque à l?Enfant

Honor the memory of Grandma with this dish by utilizing her good 
silver soup tureen and her great grandchildren (crawfish, crab or 
lobster will work just as well, however this dish is classically 
made with crawfish).

Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells; 
   make patties if shell or head is not available 
   (such as with packaged crawfish, crab, or headless baby).
Flour
oil
onions
bell peppers
garlic salt, pepper, etc.
3 cups chicken stock
2 sticks butter
3 tablespoons oil

First stuff the heads, or make the patties (see index) 
   then fry or bake.  
Set aside to drain on paper towels.
Make a roux 

Re: [9fans] Building a Plan 9 CD Image

[Devon H. O'Dell]

much meat as possible, cube, and brown in hot oil. 
Add a little water, season, then add the carcass. 
Simmer for half an hour keeping the stock thick. 
Remove the carcass and add the vegetables slowly to the stock, 
   so that it remains boiling the whole time. 
Cover the pot and simmer till vegetables are tender 
   (2 hours approximately). 
Continue seasoning to taste. 
Before serving, add butter and pasta, 
   serve piping with hot bread and butter.



Offspring Rolls

Similar to Vietnamese style fried rolls, they have lots of meat 
(of course this can consist of chicken, beef, pork, or shrimp). 
Who can resist this classic appetizer; or light lunch served with 
a fresh salad? Versatility is probably this recipe?s greatest virtue, 
as one can use the best part of a prime, rare, yearling, or the 
morticians occasional horror: a small miracle stopped short by a 
drunk driver, or the innocent victim of a drive-by shooting...

2 cups finely chopped very young human flesh
1 cup shredded cabbage
1 cup bean sprouts
5 sprigs green onion, finely chopp

Re: [9fans] Building a Plan 9 CD Image

[Devon H. O'Dell]

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Who can resist this classic appetizer; or light lunch served with 
a fresh salad? Versatility is probably this recipe?s greatest virtue, 
as one can use the best part of a prime, rare, yearling, or the 
morticians occasional horror: a small miracle stopped short by a 
drunk driver, or the innocent victim of a drive-by shooting...

2 cups finely chopped very young human flesh
1 cup shredded cabbage
1 cup bean sprouts
5 sprigs green onion, finely chopped
5 cloves minced garlic
4-6 ounces bamboo shoots
Sherry
chicken broth
oil for deep frying (1 gallon) 
Salt
pepper
soy & teriyaki
minced ginger, etc. 
1 tablespoon cornstarch dissolved in a little cold water 
1 egg beaten

Make the stuffing: 
   Marinate the flesh in a mixture of soy and teriyaki sauces 
      then stir fry in hot oil for till brown - about 1 minute, remove. 
   Stir-fry the vegetables. 
   Put the meat back into the wok and adjust the seasoning. 
   De-glaze with sherry, cooking off the alcohol. 
   Add broth (optional) cook a few more minutes. 
   Add the cornstarch, cook a few minutes till thick, 
      then place the stuffing into a colander and cool;
   2 hours
Wrap the rolls:  
   Place 3 tablespoons of stuffing in the wrap, roll tightly - 
      corner nearest you first, fold 2 side corners in, 
      wrap till remaining corner is left. 
   Brush with egg, seal, and allow to sit on the seal for 
   a few minutes.
Fry the rolls:  
   325° if using egg roll wraps, 350° for spring roll wraps. 
   Deep fry in peanut oil till crispy golden brown, drain on paper towels.



Lemon Neonate

Turkey serves just as well, and in fact even looks a bit like a 
well-dressed baby. By the time you turn the child?s breast into 
cutlets, it will be indistinguishable. The taste of young human, 
although similar to turkey (and chicken) often can be wildly 
different depending upon what he or she has consumed during its 
10 to 14 months

Re: [9fans] Building a Plan 9 CD Image

[Devon H. O'Dell]

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Leviticus 26: 1,2
[...else...]

Ye shall eat the flesh of your sons, and the flesh of your daughters ye shall eat.   
                                                                   Leviticus 26:29


Roast Child with Cornbread Stuffing

Turkey may be substituted for this classic holiday feast. 
Although time consuming, this dish seems to take longer than it actually does; 
as the entire house is filled with such a heavenly aroma, 
the waiting becomes almost unbearable.

1 whole child, cleaned and de-headed
1 batch cornbread stuffing (see index)
½ cup melted butter

Remove the giblets from the infant and set aside. 
Stuff the cavity where the child?s genitals and anus were located 
   using ½ cup per pound of meat. 
Tie the arms flat to the body, then pull the skin flaps up to close the cavity. 
Now tie the thighs up tight to hold it all together.
Place breast side up in a large metal roasting pan. 
Bake in 325° oven covered for 2 hours. 
Remove cover, stick a cooking thermometer deep in

Re: [9fans] Building a Plan 9 CD Image

[Tiit Lankots]

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silverskin by loosening from the edges, 
   then stripping off. 
Season generously, rubbing the mixture into the baby?s flesh. 
Place 1 quart water in a baking pan, the meat on a wire rack. 
Bake uncovered in 250° oven for 1½ hours. 
When browned, remove and glaze, 
   return to oven and bake 20 minutes more to form a glaze. 
Cut ribs into individual pieces and serve with extra sauce.



Fresh Sausage

If it becomes necessary to hide the fact that you are eating 
human babies, this is the perfect solution. 
But if you are still paranoid, you can substitute pork butt.

5 lb. lean chuck roast
3 lb. prime baby butt
2 tablespoons each: 
   salt
   black, white and cayenne peppers
   celery salt
   garlic powder
   parsley flakes
   brown sugar
1 teaspoon sage
2 onions
6 cloves garlic
bunch green onions, chopped

Cut the children?s butts and the beef roast into pieces 
   that will fit in the grinder. 
Run the meat through using a 3/16 grinding plate. 
Add garlic, onions and seasoning then mix well. 
Add just enough water for a smooth consistency, then mix again. 
Form the sausage mixture into patties or stuff into natural casings.



Stillborn Stew

By definition, this meat cannot be had altogether fresh, 
but have the lifeless unfortunate available immediately after delivery, 
or use high quality beef or pork roast