Because something went wrong probably and it takes unRAID literally ages to issue an update. So here’s the fix!
(until you restart the server)
SSH into unRAID and edit this file:
replace this line:
preg_match('@Docker-Content-Digest:\s*(.*)@', $reply, $matches);
preg_match('@Docker-Content-Digest:\s*(.*)@i', $reply, $matches);
Possible reason: File transfer limit in Webclient Service
- Open regedit
- Go to: HKEY_LOCAL_MACHINE \ SYSTEM \ CurrentControlSet \ Services \ WebClient \ Parameters
- Find: FileSizeLimitInBytes and open it
- Select Decimal
- Enter the following number:
- Click op OK
- Hold windowskey + R
- Enter services.msc
- Find WebClient
- Right click the service and select restart.
Note: you can also use 140 gram whole weat and 140 gram oat flour.
* 140 gram rye wheat
* 140 gram buckwheat flour
* 1 tbsp oat bran
* 8 gram vanilla sugar
* 52 gram fine sugar
* 1 tsp baking powder
* a pinch of salt
* 150 gram cold butter
* 60 ml cold water
* 1 egg
* 2 tbsp whole milk
– Paper baking sheet
* Grab kitchen machine and deploy the K hook (if you have a kenwood)
* Add all dry ingredients into the bowl and mix it with a whisk
* Shred the butter in small pieces and add it to the bowl
* Mix ingredients until you have a rough but even substance
* Deploy dough hook and resume mixing while adding the water slowly
* Keep mixing until you have a smooth dough
* Wrap ball of dough in kitchen foil and stick it in the freezer for 30 minutes
* Preheat the oven to 160 C
* Sprinkle flour on the kitchen counter and roll out the dough until it is 5 mm thick
* Cut circles in the dough with a cookie cutter or a drinking glass
* Place the cookies about a centimeter apart from each other on the bakingsheet that you already put on the baking tray
* Make a number of holes in the cookies with a fork
* Put the egg and the milk in a cup and whisk it with the fork until smooth and fully blended
* Cover with the brush the cookies with the egg/milk mix
* Put in oven and set a timer for 30 minutes
* When done, take them out of the oven and place them on a tray (preferably a mesh tray) to let them cool down.
RECIPE FOR GINGER/ALMOND COOKIES
75 gr – Generic flour
75 gr – Almond flour
1/4 tsp – Baking powder
1/8 tsp – Pinch of salt
50 gr – Dark brown sugar
50 gr – COLD butter
6 balls – Ginger on syrup
2 tbsp – Caramel syrup
2 tbsp – Ginger syrup
* Mix flour, sugar, baking powder, salt together
* Shred the ginger into little bits and add to the mix
* Add the syrup
* Shred the COLD butter into little bits and add to the mix
Mix in machine until smooth. Make balls, bake for up to 20 min.
It is very simple to look up the used passwords for wifi connections on your computer:
netsh wlan show profiles
netsh wlan show profile name=TypeOneOfTheListedSSIDsHere key=clear
◦ 2 kg Gieser Wildeman pears
◦ 500 ml red wine
◦ 250 ml water (or wine if you have enough, this is just to make things cheaper)
◦ 1 Star anise or “Illicium Verum”
◦ 1/2 tbsp cinnamon
◦ 4 tbsp dark-brown sugar that contains inverted sugar syrup. We call this “basterdsuiker.”
◦ Few drops of vanilla extract
◦ Few drops of almost extract
◦ Handful of Sultana raisins
◦ Tea egg
◦ Thick-bottomed pot
◦ Measuring spoons
◦ Measuring cup
⁃ Peel the pears as thin as possible
⁃ Quarter the pear and cut the rigid stem lines, core and butt out
⁃ Place the pears in the pot
⁃ Place the raisins in the pot
⁃ Put the anise in a tea egg and place it in the pot
⁃ Pour de wine and water in the measuring cup (or just the 750ml wine and no water)
⁃ Add the Cinnamon, vanilla- and almond extract and the brown sugar
⁃ Stir well so the sugar and cinnamon is well dissolved in the wine
⁃ Pour the wine in the pot and make sure that the amount of wine is enough to cover the pears
Bring the content of the pot to a boil and then put the lid on it and turn the heat to low. Just enough to keep it simmering.
Keep it at this heat for 90 minutes and GENTLY stir it at the 45 minute mark.
When done, let it cool down and then you can divide it into storage containers. Be careful, the pears are now soft and fragile.
This recipe is made to my personal flavour and you can always give it your own variation to it!
“Cannot connect to the network folder. Ensure the shared folder name is correct”
TL;DR: Switch SMB 1.0/CIFS support ON in Windows 10. Done.
My HP LaserJet 300 colorMFP M375nw suddenly stopped scanning to a network folder in Windows 10. After many hours of futile searching, I have found the solution.
Perhaps it is not the safest solution, but heck it needs to work. Now.
If you have not changed anything to your share folder, please proceed to step 2.
Setting up your shared folder is a drag in Windows 10, since you can basically do it in multiple ways with one showing something differently than the other.
1. R-Click the folder that you want to share
2. Click Properties
3. Click the Share tab
4. Select Everyone in the pull-down menu
5. Click Add
6. Select Read/Write on the right of the Everyone entry
7. Click the Share button
8. Click Ready or OK
9. Close the Properties window
1. Open the control panel
2. Click Programs and Features
3. Click Programs and Functions in the top right corner
4. Click Add/Remove Windows Features in the left column. (the one with the shield ,I am translating this from Dutch)
5. Search for SMB 1.0/CIFS support and check that box
6. Click OK
Thing should be working again and if not, do check if the shared folder address in your printer’s share panel is correct.
Before some proc_get_status() error occurs:
$this->processInformation = proc_get_status($this->process);
Do: Comment it out
Do: Start upgrade
- Install ProFTPd by SirG
- Create folder where the FTP user should have FULL access to
- Go to USERS tab
- Click ADD USER
- Create username
- Create password
- In the DESCRIPTION field enterftpuser [PATH WITH LEADING SLASH]
So for example:
- Click ADD
- Go to SETTINGS tab
- Click ProFTPd
- At “Enable ProFTPd:” select YES (*)
- Click APPLY
- Service should be running. If not, start service
(*) In case you already have the service running, click RESTART to activate the new user.
The server can now be accessed by SFTP and port 22.