Article: Some packet sniffers work across various platforms, but most are written for a specific operating system. On wired networks, you can sniff packets across the network, depending on the hub or switch that's being used. Check your switch and network setup, since some switches may prevent sniffing from another network subnet. On wireless LANs, you can only monitor traffic on a specified channel. It's necessary to set the network adapter on the computer that will doing the sniffing to promiscuous mode. This will capture all types of network traffic not just traffic being sent to the machine or a group that the machine belongs to. There are several choices in packet sniffing software. They include free shareware versions like Ethereal; sniffers that are bundled with other software, like Microsoft Network Monitor, and fee-based systems like LAN watch. Make sure they have documentation, manuals, FAQs and other types of support to meet your needs.
Question: What is a summary of what this article is about?
Determine what your operating system and network structure are to narrow down choices of what kind of packet sniffer to use. Decide whether you can capture the traffic that you want to, based on your network structure. Find out whether the sniffer supports promiscuous mode. Decide how much you want to spend on a packet sniffer. Check out screenshots, product literature, and user reviews before choosing a product.
Article: Pour three or four inches of water into a wok or pot. Make sure the bamboo steamer can sit on top of the wok or pot with some airspace between the water and the bottom level of the steamer. Turn heat to high and bring the water to a boil. Here comes the fun part. What kind of flavor are you craving? You can easily season your fish with any of the recommendations below, or create your own seasoning. Don't worry about basting the fish perfectly, just glob your seasoning on! A few dashes of coconut milk, cloves, a clove of diced garlic, fresh or dried basil, cilantro, sliced chives, and lemon juice. Lemon or limejuice, sliced green onion, garlic, salt, and pepper. A pinch of ground cumin, a clove of diced garlic, sliced sweet onion, cilantro, salt, and pepper. A splash of soy sauce, a splash of sesame oil, grated ginger, a dash of rice wine, and sesame seeds. For a whole fish (scaled and cleaned), work salt, pepper and seasoning into the diagonal cuts on both sides of the fish. If you are making fillets, use one large leaf per fillet and place fish skin-side down. If you are making a whole fish, overlap the cabbage leaves to cover the entire bottom of the steamer. Drizzle one third of the sauce over the fish. . Place the bamboo basket with the fish on the top of the wok or pot filled with boiling water. Cover with a lid. Cook time will depend on the thickness of the fish, with a whole fish taking a little longer. A 1-inch thick fillet will take about 10 minutes. Take care not to overcook or the fish will be mushy. Check the fish after 10 minutes and then every couple minutes after that until its done. Fish is done when it flakes easily and is no longer translucent. The fish will continue to cook after you remove it from the heat. For fillets, you can serve the fillet on its cabbage bed. For a whole fish you can either remove the fish from the basket and place on a serving plate, or put the entire basket on a platter and serve from the basket. Drizzle fish with sauce and pass any remaining sauce at the table.
Question: What is a summary of what this article is about?
Prepare your steamer. Prepare a seasoning (optional). Line one of the bamboo steamer layers with a few cabbage leaves. Steam your fish Serve.
Article: This row will be the tallest row. Push the sticks down into the foam so that the decorations and cookies are slightly lower than the back row. Either attach the card to the container or attach the card to the stick and insert the stick into the florist's foam.
Question: What is a summary of what this article is about?
Place florist's foam into your container. Cover the foam with Easter grass, shredded paper, straw, cotton or other filler. Insert the back row of decorations or cookies by pushing the sticks into the florist's foam. Insert a middle row of cookies and decorations. Create the front row of decorations, pushing them into the foam so that the front row is the lowest row in height. Attach a card for the recipient. Cover the bouquet with cellophane, leaving plenty of room around the top of the bouquet so that the cellophane does not touch the cookies or decorations. Gather the edge of the cellophane around the top of the container. Tie a decorative ribbon to hold the cellophane in place. Finished.