This article describes various easter eggs that are present in IRIX. Easter eggs are unexpected features or jokes that are hidden in software by its programmers.
The manual page for
audiopanel contains a funny section on "nutrition facts" and a note about using
audiopanel on airplanes.
audiopanel(1) NAME audiopanel - control panel for Audio Hardware: input and output levels, rates, sources and syncs [...] NUTRITION FACTS for All-New, Low-Sodium, Diet audiopanel Not a significant source of Vitamin A, Vitamin C, Calcium or Iron. Ingredients: Months, sweat, Motif, ViewKit, TLC (a preservative), Audio Library 2.0, caffeine, Xt, fried DEF (a preservative), Xlib, cooked funky niblets (a preservative), math, red dye #5 (an artificial coloring), grace (a preservative), partially hydrogenated chupacabra oil. [...] NOTES [...] Tampering with audiopanel in airplane lavatories is prohibited by US Federal Aviation Administration guidelines. Perpetrators are subject to really really big fines and ejection from the plane. [...]
Apart from this,
audiopanel can be run as
audiopanel -spinaltap, which will make all volume scales go to eleven.
The release notes for the
dmedia_eoe package contain recipes for Kung Pao Chicken and Tiramisu. You can view them by running
relnotes dmedia_eoe 29.
29. Recipes This chapter lists some tasty recipes for you to enjoy. 29.1 Kung_Pao_Chicken This classic Chinese dish is a zesty blend of chicken, peanuts and vegetables in a spicy sauce. 29.1.1 Ingredients 1 Chicken, about 2 1bs (1 kg) or 1 lb (450 g) Chicken Breasts 8 pieces Dry Hot Red Pepper, 1 piece about 3" (7.5 cm) long 1/2 cup (120 ml) Unsalted Peanuts (optional) 1 tsp Ginger, chopped 1 Green Pepper, chopped into 1 inch (2.5 cm) squares 1/2 White Onion, chopped into 1 inch (2.5 cm) squares Marinade: 1 1/2 tablespoons Cornstarch 1 1/2 tablespoons Cold Water 1 tablespoon Soy Sauce For Cooking: 5 cups (1200 ml) Peanut Oil Seasoning Sauce: 2 tablespoons Soy Sauce 1 tablespoon Chinese Rice Wine 1 tablespoon Sugar 1 teaspoon Cornstarch 1/2 tablespoon Chinese Black Bean Sauce 1 teaspoon Sesame Oil 29.1.2 Procedure 1. Remove all bones from chicken, cut into 1 inch (2.5 cm) cubes, add water, cornstarch and soy sauce. Stir evenly in one direction and soak for one half hour. 2. Chop green pepper and onion, set aside. Chop ginger, set aside. Wipe clean, remove tips and seeds of dry red pepper, cut into 1 inch (2.5 cm) long pieces, set aside. Mix ingredients for seasoning sauce, set aside. 3. Heat oil in wok. Fry peanuts until golden. Remove and let cool. 4. Fry chicken in boiling oil for a half minute. Remove chicken and drain off oil from wok. 5. Return 2 tablespoons oil to wok. Heat until very hot, then add ginger and red pepper. Fry until red pepper turns black (watch out for pepper fumes), then add onions and green pepper. Stir fry for one minute. 6. Return chicken to wok, stir quickly, then add seasoning sauce. Stir until thickened and heated thoroughly, then turn off heat. (Be careful not to heat sauce too thoroughly, as it can caramelize). Add the peanuts (deep fried or roasted). Mix well and serve immediately with steamed rice. 29.2 Tiramisu This famous Italian dessert delicately layers cookies, chocolate and coffee with a rich blend of cream and Italian Mascarpone cheese. It is sure to wow the guests at your next dinner party. This recipe was contributed by Sean Yamamoto (firstname.lastname@example.org). 29.2.1 Ingredients 100 g Mascarpone cheese 1 Egg, separated 1 tablespoon Sugar 0.25 liter Heavy Cream Espresso (1 espresso cup per 5 people), cold Lady's fingers cookies Bittersweet chocolate and cocoa, grated (powder) Vanilla extract Optional: Liqueur (brandy, cognac or rum) Layers of chocolate or cocoa (with the two other layers). 29.2.2 Procedure 1. In mixing bowl combine the mascarpone, the sugar and the egg yolks. Mix well. 2. In another bowl whip the heavy cream with the vanilla. 3. Whip the egg whites into soft peaks (separately). 4. Fold together the mascarpone mixture, whipped cream, and egg whites. 5. Pour the coffee (no sugar) in a bowl and steep the lady's fingers. 6. In the serving dish make a layer of cookies, then a layer of the cream. 7. Repeat until there are 3 or 4 layers (until the cream is finished). 8. At the end, sprinkle some chocolate or cocoa. 9. Put in the refrigerator (minimum 4 hours).