Page 3 of 3
Posted: March 15th, 2008, 0:12
by spoodie
FatherJack wrote:
And here is its disk:

The top pic looks like a few DL380s, G3 or G4 I suspect, with a smattering of DL320 and DL580? I don't know those disk packs though. And what are those old things under your Compaq PCs on your desk? I recognise them.
I'll have to sort out some photos of the stuff I deal with, but it's all miles away from the office I work in. Most of it is Sun with a bit of HP.
Posted: March 15th, 2008, 0:39
by FatherJack
The disk is part of a Sun StorageTek SAN - that's a about a quarter of it, but it's used for other things besides email.
All the PCs on my desk are RMs.
Right about the DLs - they were all bought before HP went with SAS disks in G5, the 320s just save the ISA config, the 380s are front-end stuff and the 580s are the main cluster as they needed a million HPAs up their arse.
Posted: March 15th, 2008, 13:15
by Dog Pants
I work for a 'large international security firm', distributing software to workstations. I cannot provide pictures for similar reasons to Joose, but I can admit to working in a depressing open plan office. Luckily I work at the back where the naughty teams live, so we can slack off in relative peace.
Posted: March 15th, 2008, 13:32
by amblin
.
Posted: March 15th, 2008, 16:09
by Plug Full of Lead
I will have to get Grimmie to take a pic of my area, needs a wide angle lens to get all the junk in, but they all come to me when they want somthing.

Posted: March 15th, 2008, 16:10
by HereComesPete
All those children like your sweeties eh?

Posted: March 15th, 2008, 16:24
by Plug Full of Lead

ask Grimmie, a bag of jammie doughnuts and I'll do anything.

Posted: March 15th, 2008, 16:24
by Dog Pants
Plug Full of Lead wrote:I will have to get Grimmie to take a pic of my area, needs a wide angle lens to get all the junk in, but they all come to me when they want somthing.

/has been here too long
Posted: March 15th, 2008, 16:54
by Hehulk
Posted: March 15th, 2008, 17:25
by Grimmie

Plug is the keeper of all useless junk EVER.
And Jam doughnuts, good thinking.
I'll have to get some for the bash.
Posted: March 15th, 2008, 18:32
by Joose
Grimmie wrote:useless junk

Posted: March 15th, 2008, 18:52
by Mr. Johnson
Grimmie wrote:And Jam doughnuts, good thinking.
I'll have to get some for the bash.
quite like the idea of trying out all sorts of british fatmakers, we have no jam doughnuts over here.
Posted: March 15th, 2008, 19:03
by HereComesPete

WHAT! That's truly unbelievable! No shitty chemical jam doughnuts that taste amazing?! you'll have a mouthgasm when you chow down at grim bash.
Posted: March 15th, 2008, 19:11
by Mr. Johnson
HereComesPete wrote:
WHAT! That's truly unbelievable! No shitty chemical jam doughnuts that taste amazing?! you'll have a mouthgasm when you chow down at grim bash.
quite so. however, we do have doughnuts with chocolate on top, wich is offcourse, belgian chocolate. quite nice.
Posted: March 15th, 2008, 19:50
by Dog Pants
See also: doner kebabs.
Posted: March 15th, 2008, 20:26
by Mr. Johnson
Dog Pants wrote:doner kebabs.
i tried one with chicken last time, quite a nice change from the mystery meat.
Posted: March 15th, 2008, 21:02
by HereComesPete
If you ever get the chance to go to a proper kebab house then it's well worth it. My favourites are 'kuzu orman' kebab (goat forest kebab), chunks of goat with carrot, potato and pepper and 'kilic sis' kebab which is sword fish with smoked paprika and vegetables. But when I'm pissed I'll still have some of the turning meat with everything on.
Posted: March 15th, 2008, 21:06
by Dr. kitteny berk
HereComesPete wrote:But when I'm pissed I'll still have some of the turning meat with everything on.

Elephant's leg FTFW
Posted: March 15th, 2008, 21:07
by buzzmong
Kebab: Adana.
But Kofte is where it's at.
/has a proper Turkish flatmate.
Posted: March 15th, 2008, 21:10
by HereComesPete
Adana's are nice, if only more shitty 'bab houses served them up here in newcastle. I go for the kofte when I'm moderately sober but still drunk enough to fancy a kebab in a polystyrene box. I'm a big fan, so working with a turkish chef was rather win.