You will need several tools in order to connect your DVD drive to your computer so that it can be flashed:  USB Connector tool (Xecuter X360USB, X360USBPro) DVD Power-to-Molex adapter (Xecuter CK3 Lite). This isn't required if you are using the Xecuter X360USB tool, as it is already built in. If you are using the X360USBPro tool, you will need this adapter. Probe (TX CK3 PROBE 3, TX SPUTNIK360 UNLOCK PROBE, MAXIMUS 360 SCORPION TOOL V2). This is only required for the Lite-On drive. No other DVD drive requires this tool. Molex-to-outlet power connector (Molex to USB works as well) If you are flashing a Lite-On DVD drive, you will need to remove the protective panel on the DVD drive in order to access the circuitry. Flip the drive over and remove the four screws holding the panel in place. Remove the panel to expose the circuitry. You only need to do this for Lite-On drives. If you are using any other drive, you can skip this step. If you are using the Xecuter X360USB tool, connect the Molex cable to the Molex adapter on the USB tool, and then connect the other end to the Molex-to-outlet adapter. Connect the USB tool to the DVD drive using the standard power cable (unless you are flashing a Lite-On, in which case refer to the next step). If you are using the X360USBPro, connect the CK3 Lite to the DVD drive using the power cable, and then connect the CK3 Lite to the outlet using the Molex-to-outlet adapter. Connect the probe cable to both the USB connector and the drive. Plug the end of the cable with the push button to the power connector on the DVD drive. Plug the other end of the cable into the USB connector. Attach the probe piece to the small wire coming out of the probe cable. The probe should light up. This will allow data to be passed from your computer to the DVD drive. Plug the connector into an open USB port on your computer. Avoid using a USB hub, as it will not provide enough power. You can use an extension cable if you can't reach a port. More lights should appear on the USB connector when plugged into the computer.
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One-sentence summary -- Gather your materials. Disassemble your Lite-On DVD drive. Power the USB connector tool. Connect the probe (Lite-On only). Connect the SATA cable from the USB connector to the DVD drive. Plug the USB connector into your computer.


Preparing boiled quail eggs is similar to making hard-boiled eggs. First, lay out all the eggs you’re boiling in a pot. Then pour in cold water until the eggs are just covered. Since quail eggs are so small, using a pan instead of a pot will make the water boil faster. Just make sure the water covers the eggs entirely. Dip a slotted spoon into the water and fish out each egg. Place it in a bowl of water filled with ice to cool it off enough to handle. Leave the eggs in the bath for 1 minute and then check if they’re cool enough. Wait longer if they’re still hot.  Don’t reach into the boiling water or you will burn yourself. The ice bath also makes the shells come off easier when you peel the eggs. Once you’ve peeled the eggs, there are many ways to serve them. Pop them in your mouth whole for a quick snack. For a classic breakfast, put the eggs on a piece of toast with salt and pepper. Sliced up quail eggs also work as a great salad topping.  Use a very thin knife to slice the eggs. If you don’t have a thin knife, try using a strip of dental floss to slice them. If you like spice, add some powdered cayenne pepper. Boiled eggs can last up to a week in the refrigerator. You can also pickle the eggs by soaking them in vinegar.
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One-sentence summary -- Place the quail eggs into a pot of cold water. Transfer the eggs to an ice bath with a slotted spoon. Serve the eggs plain, on toast, or in a salad.


Latik is made from coconut curds, which separate from the fat. You can use coconut milk, but the recipe is faster and makes more latik if you use the thicker, fattier coconut cream skimmed from the top of the can. You can also make coconut milk from fresh or shredded coconut. To make coconut cream, follow the same recipe, but use 4 parts coconut meat to one part water. Pour the coconut cream (or coconut milk) into a non-stick pan. Heat over medium heat until the mixture starts to simmer, then reduce to medium-low heat. Let it simmer, stirring occasionally, until it thickens. This takes about an hour. Once most of the liquid has evaporated, the coconut cream will separate into two parts: oil and curds. Keep heating it as this happens, stirring frequently to prevent burning. Leave the curds and oil in the pan and reduce the heat to low. Stop stirring until the oil begins to fry the curds, turning them golden-brown. Once they start to change color, stir occasionally so they cook evenly. The latik will continue to cook for a few minutes, turning a deep brown color. Pour the mixture through a mesh to separate the solid latik from the coconut oil. You can use the oil instead of butter in the ube halaya, or brush it on top once the halaya is finished. Sprinkle the latik on top of the ube halaya before serving  Store latik in an airtight container in the refrigerator for up to one month.  Store coconut oil in an airtight container away from light and heat. It should last for at least a few months either in or out of the refrigerator, but homemade coconut oil may have traces of curds that cause it to spoil faster.
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One-sentence summary --
Start with coconut cream or milk. Simmer the coconut cream until it thickens. Keep heating until the curds and oil separate. Let the curds fry at low heat. Turn off the heat. Drain the coconut oil out. Serve on top of ube halaya.