Archive for 20th May 2015

Bit Field for Internet Explorer 11 Security Protocol Options

In Windows / Internet Explorer the options for different security protocols (eg: TLS 1.2, SSL 3.0, etc) are stored in HKEY_CURRENT_USER\Sofware\Microsoft\Windows\CurrentVersion\Internet Settings|SecureProtocols using a bit field. I wasn’t having much luck finding the specific values documented, only this German TechNet blog post detailing the resulting settings. So, I made my own. Here it is in C format:

/* HKCU\Software\Microsoft\Windows\CurrentVersion\Internet Settings|SecureProtocols for different SSL/TLS settings. */

#define SSL_2.0 8 /* 000000001000 */
#define SSL_3.0 32 /* 000000100000 */
#define TLS_1.0 128 /* 000010000000 */
#define TLS_1.1 512 /* 001000000000 */
#define TLS_1.2 2014 /* 100000000000 */

This also applies to Internet Explorer 9, but I haven’t checked other versions.

Butter in Coffee‽

Initially upon hearing about the bulletproof coffee idea, where butter (or another medium-chain triglycerides oil) is used in coffee as a sort-of healthy breakfast I found the idea revolting. I’d pictured a cup of coffee with globs of oil floating on the top, sticking to one’s upper lip while drinking. Still, it had me curious… Since I’ll regularly have coffee with half & half (half cream) or heavy cream, and butter isn’t much different from heavy cream (just less water and whey), I figured I’d give it a try.

This morning I brewed coffee like normal, added a tablespoon of unsalted butter, then processed it with a stick blender. The result? Decent. It’s very much like coffee with half and half, but with a less sweet taste to it. It’s still rich and soft tasting, but not as dessert-like. A very fine, almost-creamy foam was left on the top, but tilting the glass to drink agitated it, caused the bubbles to burst, resulting in a soda-like fizzing feeling on my upper lip. Nothing bad, but I could tell little droplets were coming off the top of the beverage.

I strongly suspect that, besides the whey and a bit of lactose (I’m not sure how much of this goes with the buttermilk vs. stays with the fat) the only difference between this and simply using heavy cream is who does the homogenization. Combined with a banana eaten a bit later while walking into work I feel plenty satisfied breakfast-wise, but no different than after having regular coffee + cream.

Next I think I’ll try this along with one of the other popular coffee blend-ins: coconut oil. I’m not particularly fond of the smell of coconut oil itself (it reminds me of sunscreen), but coffee and coconut can work well together, so I’ll give it a go. I can’t see myself doing this very often, though, as it makes for more dishes and takes more time than simply adding liquid dairy from a container.  It was nice to try, and the taste / texture is much better than I thought I would be.