And you thought PDF was a 'safe' format to download text in... You shouldn't just download PDF files assuming that they are safe to view. A researcher has identified a major flaw in all versions of Adobe's Acrobat PDF Reader according to Computerworld.
The hacker who discovered a recently patched QuickTime flaw affecting the Firefox browser says he has found an equally serious flaw in Adobe Systems's PDF file format.
"Adobe Acrobat/Reader PDF documents can be used to compromise your Windows box. Completely!!! Invisibly and unwillingly!!!," wrote Petko Petkov, in a breathless Thursday blog posting. "All it takes is to open a PDF document or stumble across a page which embeds one."
Petkov said he had confirmed the issue on Adobe Reader 8.1 on Windows XP and that other versions may be affected.
Read the complete article.
Monday, September 24. 2007
Hacker bears bad news about PDF
Friday, September 21. 2007
Another great spell on the water
Had an hour or so out in Evan's BAy today just meandering around getting the feel of Hookey. The wind varied from almost nothing to about 12 knots in gusts. I went out with a reef in and still managed to hit 4.7 knots on the GPS both reaching and downwind without really trying.
Here she is waiting to go back on the trailer..
Here she is waiting to go back on the trailer..
Hookey waiting for her trailer.
Monday, September 17. 2007
Another cheese
I started a Cheshire cheese last Saturday. First thing I emptied the local supermarkets's shelves of organic whole milk and got into into. Cheshire is very similar to cheddar cheese but the curds are not 'cheddared' but kep separate and small to drain for some hours before being salted and pressed. I'm hoping that the result is a Cheshire-like crumbly cheese although it won't have the salty Cheshire characteristics since the milk came from NZ farms rather than upcountry England....
The resulting cheese curds are much yellower than my last cheddar attempt (which I would rate as a reasonable success) and the smell is.. well.. cheesier. It's now sitting in the press for 48 hours and then at least 2 months of sitting. Made ricotta from the whey and left it cooking far too long. Seems OK though and is not as rubbery as last time when I think I over pressed it.
More later as it ripens. Photo here ...
The box shelves are adjustable to fit up to 4 cheeses at a time, 3 the size of this one.
The resulting cheese curds are much yellower than my last cheddar attempt (which I would rate as a reasonable success) and the smell is.. well.. cheesier. It's now sitting in the press for 48 hours and then at least 2 months of sitting. Made ricotta from the whey and left it cooking far too long. Seems OK though and is not as rubbery as last time when I think I over pressed it.
More later as it ripens. Photo here ...
Cheshire cheese in Kauri box
The box shelves are adjustable to fit up to 4 cheeses at a time, 3 the size of this one.
