Dan Blumenfeld

Investigations of VNC

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General Information

Underlying protocol is Remote Frame Buffer (RFB).

2011 RFB Protocol (IETF): good summary of the state of RFB, based on actual implementation as of 2011.

Lifecycle

Stage one: handshaking, to define protocol version and type of security

ProtocolVersion message: server tells client what is the hiest RFB protocol it supports

ProtocolVersion message: client tells server what version to use

Security: server lists supported security types

Security: client specifies what security type to use

Security: based on type, do further security handshaking

SecurityResult message: server sends info re: success or failure

*NOTE: this stage is the only area of variation between versions 3.3, 3.7, and 3.8

Stage two: initialization, exchange ClientInit and ServerInit messages

ClientInit message: client tells server if it wants a shared or exclusive desktop

ServerInit message: server tells client about size of framebuffer, pixel format, and name of desktop

Stage three: normal protocol interaction

Client-to-server messages: SetPixelFormat, SetEncodings, FramebufferUpdateRequest, KeyEvent, PointerEvent, ClientCutText

*NOTE: SetEncodings is also used to check for support for extended features (pseudo-encodings)

Server-to-client messages: FramebufferUpdate, SetColorMapEntries, Bell, ServerCutText

*NOTE: FramebufferUpdate may contain a pseudo-encoding. which contains arbitrary data rather than pixel information

Open-source Implementations

TigerVNC, source on Github

LibVNC, source on Github

 

 

 

Cinnamon Raisin Bread

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From Deena’s friend  Laura McCarthy <lauraamccarthy@yahoo.com>

Cinnamon Raisin Bread
 
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Author:
Serves: 3 loaves
Ingredients
  • very large bowl with lid
  • 3 medium loaf pans
  • 4 and ¾ cups whole wheat flour
  • 4 and ½ cups unbleached all purpose flour
  • 1.5 tbsp granulated yeast
  • 1 tbsp salt
  • ¼ cup vital wheat gluten
  • 1 tbsp cinnamon
  • 2 cups milk (cows milk or almond milk work fine)
  • 2 cups warm water
  • 2 large eggs
  • ⅓ cup honey
  • 1 cup raisins
  • sugar for sprinkling on top (optional)
Instructions
  1. Put dry ingredients (including raisins) in the bowl and whisk together until well blended.
  2. Add water, milk, eggs and honey and stir until all flour is incorporated and there are no dry patches (add a little more water if needed)
  3. Loosely cover the bowl and let the dough rise for 2 hours. (Overnight rise is also effective; unused dough can be stored in the refrigerator for up to 10 days.)
  4. Heat the oven to 375.
  5. Prepare your loaf pan(s) with cooking spray, then place dough inside handling as little as possible.
  6. Loosely cover with plastic wrap then let rest (40 minutes for fresh dough, 90 minutes for refrigerated dough.
  7. When resting is complete sprinkle with sugar if desired.
  8. Bake for 40-50 minutes.
Notes
This bread makes excellent french toast. 🙂

 

White Sandwich Bread

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Made this for the first time on 02/01/2015. I didn’t really punch down the dough after the first rise; just shaped it into a log and transferred to the loaf pan, then let it rise a second time for 35 minutes. Came out pretty well; a bit crumbly, so I think I’d like to try it with bread flour rather than all-purpose flour next time.

3 from 1 reviews
White Sandwich Bread
 
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White sandwich bread - soft and fluffy, with a yellowish crumb and a chewy crust, this bread it perfect for Pb&J or any deli sandwiches and even for making French toast.
Author:
Serves: 1 loaf
Ingredients
  • ½ cup lukewarm water
  • 2 tsp active Red Star dry yeast
  • 1 tsp sugar
  • 3 cups (360 grams) all purpose flour
  • 1 egg
  • 1 tsp salt
  • 1½ tbsp sugar
  • ¼ cup (56 grams) melted butter
  • ¼ cup milk
  • ¼ - ⅓ cup (30 - 40 grams) all purpose flour
Instructions
  1. In a bowl add the water, yeast and teaspoon of sugar. Stir to combine and leave at room temperature for about 5-10 minutes until doubled in volume.
  2. In a mixing bowl sift the 3 cups of flour and make a well in the middle.
  3. Pour the yeast mixture, add the egg, sugar, salt and melted butter.
  4. With the dough hook on start mixing adding the milk and slowly adding the remaining flour until the dough forms a soft and elastic ball.
  5. Place the dough in a greased bowl, cover with plastic wrap and leave at room temperature for about 1 hour or until doubled in volume.
  6. When the dough has risen, punch it down and shape it into a log. Place it into a 9X5 greased baking pan, cover and let rest again at room temperature for another 30 minutes.
  7. In the meantime, heat the oven to 375F.
  8. Bake the bread for about 30 minutes until golden brown and the smell of fresh bread takes over your kitchen.
  9. Leave to cool slightly in the pan before removing it and completely before slicing it.
Notes
When using cooking spray on a metal pan, a slightly bitter aftertaste was imparted to the crust. Might be better to use a greased and floured pan next time.