Raspberry Pi getting started.

Finally got my Raspberry Pi today. Installation went surprisingly well, only issue was my complete lack of experience with Linux.

I wanted to try out a few different things with the RPi, the first of which was its feasibility as a thin client. After some quick googling I discovered rdesktop, a program to connect into windows remote desktop sessions.

Here was my first stumbling block, it seem that I needed root privileges to install things, and I had no idea what the password was. Turns out that’s because there was no password, and I needed to set it using:

“sudo passwd root”


So I installed rdesktop, ran it, and fairly painlessly logged into my windows remote desktop.
The next issue was the program resolution, which I discovered can quite easily be changed by either specifying a percentage (“-g 90%”) or using fullscreen (“-f”) tags after the server location.

The raspberry pi itself, however, was not using the full resolution of the screen.

After yet more searching, I discovered that the correct mode can be found by typing

“/opt/vc/bin/tvservice –m DMT”

And finding the one that matches your resolution.
This mode can then be added to /boot/config.txt (create it if it isn’t there) as:


Changing 58 to your relevant mode found from the above list.

This, unfortunately, didn’t solve anything, and I still had large black borders around my screen.
After some desperation, I finally added “disable_overscan = 1” to the config file, and low and behold, despite having no other overscan parameters defined, it worked!
Turns out either rdesktop or the RPi is quite laggy, so I’ll be testing a few other programs next.


Basil Infused Oil

I was in Tesco the other day and they had some free oil tasters to try. I’m worryingly addicted to basil, and the basil oil taster was so nice I decided to try and make my own.

I do like blending, so I figured just blending basil with oil would work pretty well: it really didnt. It smelled and tasted mostly of plant.

After googling around a bit, it turns out the best way to do it is to heat the oil and then pour that oil onto the basil and leave to cool. Turned out great, especially when layered above balsamic vinegar.

Lesson learned

Homemade Mayo

Attempted a bit of home made mayo on Tuesday. Failed fairly miserably the first time round, as I did with an Aioli dip a while back. Both of them were far to runny, but eventually I cracked it. A lot of recipes I was reading for a blender say to blender the egg for about 15 seconds, and then introduce the oil slowly with the blender on a low speed. Maybe I just have a slow blender, but what eventually worked was just dropping the eggs in, putting the blender on max, and then dribbling the oil in slowly. Counter-intuitively, adding a little more oil actually seems to thicken the mixture. 

Base ingredients:
2 Eggs
1-1 and a half cups oil (I’ve tried both extra virgin olive and groundnut oil and both are fine)
4 tsp Either white wine vinegar or lemon juice

1/2 tsp Dijon Mustard
1/4 tsp Cayenne Pepper
1/2 tsp Salt

How to make:

Drop everything except the oil into your blender
Turn the blender on full, then after about 10 seconds drizzle the oil very slowly into the blender, as slowly as you possibly can at first. Increase the speed you pour as you go. If it doesn’t seem to be thickening up, just leave it a bit longer.
Add to a container and refrigerate, it’ll thicken up in the fridge.

Dog dog!

Tried and failed 3 times to get an uninterrupted 25 mins for this one, so this is an hour and a half minus a lot of distractions.