So what do you do when Google Navigation on your android is always pointing to the north and not tracking the movement of your car?

Well The trick is that the Blue Navigation should not be on the map … So click on it.  Then click on the compus (And exactly on the compus), this should change the orientation to the driving orientation. If you miss it, it won’t change you have to be precise on this.

Reboot your computer using the Windows XP cd and go into the Recovery Console.  Then type fixboot and acknowledge the change.  And also do a fixmbr.

You should be all set, I would run an antivirus software after just in case.  But you should be good.

If this fixed your issue…. Please say thank you in the comments.

Some symptoms:

————————

Faulting application name: Skype.exe, version: 5.5.0.124, time stamp: 0x4e96a02b
Faulting module name: jscript9.dll, version: 9.0.8112.16441, time stamp: 0x4ee8124d
Exception code: 0xc0000005
Fault offset: 0x0008d152
Faulting process id: 0xbf8
Faulting application start time: 0x01ccfb2c5c545525
Faulting application path: C:\Program Files (x86)\Skype\Phone\Skype.exe
Faulting module path: C:\Windows\SysWOW64\jscript9.dll
Report Id: a00a58f1-68a6-11e1-b99b-984be18f6013.

Disclaimer:  I’m not responsible in any way to any problems you may have following these instructions.  These are simply guidelines, if you have no idea what you’re doing.  Don’t do it.

Here’s how to fix it, go to C:\Program Files (x86)\Canon\Network ScanGear     select all the .dll files and copy them to the c:\windows directory.  That’s all!

You’re welcome.   (please leave a nice note in the comments if this helped you)

P.S if you are looking for scangear scanner drivers get them here:

http://software.canon-europe.com/software/0040587.asp?model=

This will work on all the b/w copier that use scangear:

iR105
iR105-M1
iR105-M2
iR105Plus
iR105Plus-M3
iR2200
iR2200i
iR2220
iR2230
iR2270
iR2800
iR2870
iR3025
iR3035
iR3045
iR3300
iR3320
iR3530
iR3570
iR4570
iR5000
iR5000i
iR5000-L1
iR5020
iR5055
iR5055-S2
iR5065
iR5065-S2
iR5075
iR5075-S2
iR5570
iR5570-M3
iR6000
iR6000i
iR6000-L1
iR6020
iR6570
iR6570-M3
iR7086-S1
iR7086-S2
iR7095
iR7105
iR7105-S2
iR7200
iR7200-M1
iR7200-M2
iR8070
iR8070-M3
iR85
iR8500
iR8500-M1
iR8500-M2
iR85-M2
iR85Plus
iR85Plus-M3
iR9070
iR9070-M3

Here is a good recipe.

For the Dough:

• 1 1/2 tsp dry yeast
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons sugar
• 1 cup water (Warm)
• 3 cups all-purpose flour

Ingredients:

1/2 cup of boiling water
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp mustered powder
pinch of allspice
pinch of cinnamon
1/2 tsp salt
1 6oz tomato paste can  (Hunt’s works best from my testing)
1 Packet of Truvia
2.5 Tbsp White Vinegar

Directions:

Add ingredients in order making sure you whisk to dissolve and integrate each one.   Let rest for at least 12 hours.  Enjoy!

www.youtube.com/watch?v=hU9MbTiBlK8

]]> http://www.extrafudge.com/2012/01/how-to-make-sugar-free-ketchup-at-home-recipe/feed/ 0 http://www.extrafudge.com/2011/12/feta-whole-wheat-pasta-salad-recipe/ http://www.extrafudge.com/2011/12/feta-whole-wheat-pasta-salad-recipe/#comments Wed, 07 Dec 2011 05:15:44 +0000 Oren http://www.extrafudge.com/?p=1954 Before you do anything, you gotta see this, looks great ah?  (click to enlarge)

 Ingredients

1. 1/2 lb. Whole Wheat Penna Pasta, I highly recommend this.
2. 1 cup of broccoli florets.
3. 4 tsp red wine vinegar.
4. 1 tsp Dijon mustered.
5. 1 tsp honey
6. 3 Tbsp extra virgin olive oil.
7. 1/3-1/2 cup peas.
8. 1/4-1/2 tsp red crushed pepper.
9. 1/4 cup chopped mint. (optional)
10. 1/4 cup chopped parsley.
11. 1 cup of crumbled feta cheese.

Directions

Prepare the following… Read the rest

It was so great, I decided to find out if I could recreate it.  I searched all over the internet and I tweaked a few recipes to get to this result.

Ingredients

1. Enough oil (vegetable oil) to saute onions (1 Tbsp should be enough)
2. 1 lb beef for stew (beef chuck is good), cut cut to 1/2-1 inch pieces.
3. 2 Medium onions, diced
4. 5 carrots, shredded (Use the small shredding disc on a food processor is good)
5. 3-4 cloves garlic, minced
6. 1 Tbsp ground cumin (Yum, this really comes through when you eat it, YUM!)
7. 1 tsp paprika
8. 1/2 tsp salt – There shouldn’t be a need for more salt since usually beef Bullions are already salty, so are beef broths) Adjust to taste at the end of step 3.
9. 2 cups of beef broth (or 2 cups of water and 2 cubes of beef Bullion)
10. 1 cup basmati rice, rinsed. (I like getting the stuff that’s in the fabric bags, they always seemed to work for me)
11. 1/2 tsp of cardamom.

Directions

1. Brown the meat from all sides,  set aside (Searing the meat).  (Use some vegetable oil)
2. Saute the onions for about 5 minutes, add the carrots and continue to saute for another 5 minutes on medium-high heat.
3. Add the Garlic,Cumin, paprika and continue to cook for another 1 minute or so.
4. Add back the beef.
5. Add the water and wait for it to simmer then add the Bullion cubes.  Make sure they integrate.  (or use beef broth)
6. Leave to simmer covered for about an hour.
7. Now before I tell you to add the rice, I will let you know that you should not stir it, just add it.  (but if you stir it’s alright,  Traditionally they are separated)
8. Add the rice and enough water to cover the rice, about a cup.  Bring to a boil, reduce heat to simmer, cover and for 10 minutes.
9. sprinkle the cardamom on top and cook for another 10 minutes.
10. Taste rice and make sure it’s done.  If done, let cook for about 10-15minutes before serving.
11. Enjoy

Pictures (Click to enlarge)

I recently used it to make a cheesecake and it worked out great.  I highly recommend it.  To buy it follow this link:  Zenker Springform with Ceramic Base, 10-Inch

To read about the experience  using it go here.

1) You have to introduce as little as possible air to the mixure once you put in the eggs, and you put them last.

2) Use the best Vanila extract you can find.

3) A springform pan is a must, but there’s a catch, they leak. I found one that didn’t

4) Bath water is not necessary.

I don’t like the crumbs in my cheesecake, so this is a recipe for cheesecake o-natural. Just the filling

So on to the recipe:

Ingredients (all in room temperature)

1. 2.5 lbs of cream cheese  (6 packages)  (Let sit in the mixing bowl until it gets to room temperature)
2. 1.5 cups of sugar
3. pinch of salt
4. 1/3 cup of sour cream
5. 1-1.5 tsp of lemon juice
6. 2 tsp of vanilla extract
7. 2 large egg yolks
8. 6 large eggs

Directions

1. All the blending will be done on medium-low,  we want to introduce as little air as possible to the mixture.
2. Pre-heat oven to 500f  (YES THAT HIGH!)
3. Break up the cream cheese (About 1 minute)
4. Scrape or use this beater (it auto scrapes).
5. Add the sugar and pinch of salt.  Mix until integrated.
6. Scrape or use this beater (it auto scrapes).
7. Add the Vanilla, Lemon juice, and Sour Cream.  Mix low until combined.
8. Scrape or use this beater (it auto scrapes).  (there’s a pattern here ah?)
9. Add the eggs 2 at a time and combine very gently, no over mixing. Just make sure they are combined.  And….
10. Scrape between the batches of eggs or use this beater (it auto scrapes).
11. Grease the pan with butter, melt some butter and brush it  (I highly recommend you get the Zenker Springform with Ceramic Base, 10-Inch it’s superb.  Not only will it not leak, but the ceramic tray is a great way to serve and will not scratch)
12. Pour the mixture and pop in the oven (middle) for 8-10 minutes.

Now lower the temp to 200f, let most of the hot air to escape and close the door.  Bake for about 75 minutes.  The only way to really know if it’s done, is to stick an instant temperature reader and when it’s 150f, It’s done.   But 75 minutes should do it.

Once it’s ready the following is crucial:

1) Move to an open area to cool a little (a few minutes), run a thin knife between the cake and the pan to separate them,  this will ensure (or at lease help) that when the cake contracts (as it cools down) it won’t crack.

2) Let cool at room temp for about 2 hours, until semi warm to the hand.

3) Wrap with plastic wrap and on to the fridge.

4) It will be ready to eat the next day.

PICTURES

1 can of corn kernel (Drained)
2 eggs
1/2 cup of flour or Gluten Free Bread mix
1 tsp baking powder (This will make them rise and fluffy, so don’t make them too thick).
Butter for oiling the pan (if using a non stick teflon, you can leave it out, but it does add taste)
Salt and Black pepper to taste
2 Tbsp Milk

Directions:

Beat the eggs, add corn, flour, baking soda, milk and salt/pepper to your liking.

(Click on picture for enlarement)

Heat up a skillet (Medium heat).  Butter the skillet and spread some of the batter  in a thickness of about 1cm, shape it with a fork or a spoon.

I also like to cover it with a small lid which makes it cook more evenly.

When golden, flip and cook the other side.

Serve hot!

Please comment how you liked this recipe!