Conditioning – The primary corona (High Voltage Wire) adds a negative charge of around -600 volts to – 1000 volts

Writing – The laser light hits the photosensitive drum, where the light hits the drum it dissapates the negative charge to the centre of the drum which is grounded. This then leaves sections of the drum with a voltage of -100 volts

Developing – The drum rolls through a supply of negativly charged toner particles (Particles are -200 Volts to -500 Volts)

Where the drum hasnt been touched by the laser light a lower negative charge is still there, so the particles are not attracted to this section of the photosensitive drum.

Transfer – A strong positive charge is applied the the paper, the particles of toner are attracted to the paper.

Fusing – The toner that is on the paper is heated and pressurised, the toner becomes bonded to the paper.

Mnemonic to remember:

Cool Cowboys Will Drive Their Fords

via http://www.proprofs.com/forums/index.php?cmd=showentry&eid=30&blogid=1&autocom=blog

via http://en.wikipedia.org/wiki/File:Vector_Video_Standards2.svg

The official Gowalla app finally came out for the Android operating system yesterday and I’ve been waiting to write a Gowalla vs Foursquare post for a while now.  However, after using the Gowalla app for a day, I’ve decided I can’t REALLY write anything on it because it sucks so horribly bad.  I hate that too.  I’ve been rooting for the Gowalla app team for a while now and every now and then, I’ll even use the mobile site, m.gowalla.com.  Their design is a lot cleaner than Foursquare and I like the way it shows local venues.

But… The Gowalla app has COMPLETELY locked up my Droid 3 times now.  The whole thing just shuts down and I have to do a battery removal.  Also, Auto Wi-Fi use.  Why can’t it just use the GPS system like EVERY OTHER APP ON THE MARKET?  For some reason, it turns on my Wi-Fi connection in an attempt to better find my location.  This was probably my biggest irk for the Gowalla app.  I won’t write an official VS post until a newer app comes out…it’s just not a fair fight.

In the mean time…here are some Gowalla Mobile vs Foursquare pics.

Everyone keeps speculating what Cupertino’s problem with adding Adobe Flash to their iPhone and the upcoming iPad is.  Most side with Apple with the thought that Flash is just too great a resource hog to run on the phone. Of course, I don’t know if this is true or not, but I do know that my Motorola Droid runs on a processor that’s 50mHz slower and it multitasks and transitions with no hick-ups.  I really don’t think that a bogged down processor is the problem

The fact is that if Flash was allowed on the phone, Apple’s closed source, closed market would falter because at least 80% of the apps are available for free in Flash format.

Why would someone pay for Apple’s top selling apps  Bejeweled 2($2.99)  or even Tetris ($4.99!) when you can surf over to Goriya or OnlineFlashGames?  There are plenty of apps that Flash can replace for free.

….seriously? $4.99 for Tetris?…

Top iPhone app downloads via The Apple Blog

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Ingredients

• 4 cups water, divided
• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole cloves 6 bone-in, skinless chicken breasts
• 3 ancho chiles (dried poblano peppers)
• 2 large jalapenos, halved
• 1 large onion, quartered
• 2 Roma tomatoes, halved and seeded
• 2 whole garlic cloves
• 1/1 teaspoon whole cumin seeds
• 1/4 cup olive oil, divided
• 1 large bunch cilantro leaves, plus more for garnish
• corn tortillas, kept warm
• 1 limes, cut into wedges
• 1 avocados, halved,  and sliced
• 1 red onion, thinly sliced

Directions

In a medium saucepan, combine 3 cups of water, salt, sugar, bay leaf, peppercorns, and cloves.  Bring to a boil on medium heat, stirring gently.  Once the sugar and salt have dissolved, remove from heat and let it cool.  Transfer to a bowl and add the chicken and leave it covered in the fridge for 2 hours or more.

Bring the remaining cups of water to a boil.  Put the anchos into a bowl and add the boiling water.  Make sure the peppers stay fully submerged for around 20 minutes.  Once they’re soft, remove the stems.

Preheat oven to 400F and on a pan, combine the jalepenos, onion, tomatoes, garlic and cumin with 2tbsp olive oil.  Throw some salt and pepper on there and then roast them in the oven till caramelized for about 20 minutes.  Transfer the roasted vegis and the softened chilis and another 2tbsp of olive oil into some sort of food processor…we used our kitchen aid.  Add cilantro and another 2tbsp olive oil once it starts getting smooth.

Remove the chicken from the fridge and dry it off with paper towels.  Put the chicken into a pyrex baking dish and cover it with the mole sauce and bake covered for about 55 minutes.  Remove from oven and take the chicken out of the dish.  When it has cooled enough to touch it, shred it up and add it back to the sauce.  Mix.  Put on a tortilla.  Garnish.  Enjoy.

Mmmmmm mole chicken… btw, I’m pretty sure it’s pronounced Mole-ee not Mole-a.  Feel free to disprove me in the comments.

Here’s how it works:

1lb shredded mozzarella cheese
1lb assorted seafood stuff. Our came with shrimp, crab, calamari, and other fun stuff….
1 jar alfredo sauce
lasagna noodles. We used wheat noodles.

First off, boil the noodles down 3 by 3 at a time til they’re sticky and soft, but not totally cooked…There was a heated debate on how cooked they should be…so heated in fact, Holly’s mom was called…she said al dente…blah blah blah

Mix the seafood mix in with the sauce and chop up it up a bit. Lay down a layer of seafood/alfredo mix, then cheese, then soft noodle, then mix, then cheese, then noodle. We also topped it off with more cheese after the last set of noodles, but that’s because we like cheese…?

Once the noodles are done, and mind you we made this with a Chicago Lasagna Trio Pan, set the oven to 350F and put it in for 35 minutes.

Came out much better than the ones we made back in January.  Used hard tacos this time which made a huge difference.  Also yellow rice with vegis.

1lb ground 93/7 turkey

1 big ass tomato

shredded lettuce

your choice of cheese

half an onion

taco season to taste

Brown that turkey meat til there’s not pink…grey…left.  Drain when done and then add the taco mix and half a cup of water.  Let that mix around for a bit then add the diced onion.  Right about now is a good time to put those taco shells in the oven at 350F for about 5 minutes.

Make ‘em how ya like ‘em. I like meat, then cheese (so it melts), then lettuce and tomato…oh and Cholula…best hot sauce in the world.

Eat ‘em up, om nom nom.

~Ben

Used a lot of dill on the fish. Yum.