DebugDiag 1.2 available on Microsoft Download Center

Finally after a long beta phase the final version of DebugDiag 1.2 has been released.

The Debug Diagnostic Tool (DebugDiag) is designed to assist in troubleshooting issues such as hangs, slow performance, memory leaks or fragmentation, and crashes in any user-mode process. The tool includes additional debugging scripts focused on Internet Information Services (IIS) applications, SharePoint, web data access components, COM+ and related Microsoft technologies.


Here are some highlights of the new version:


  • .Net 2.0 and higher analysis integrated to the Crash Hang analysis.
  • SharePoint Analysis Script (based on my debugger extension).
  • Performance Analysis Script.
  • .NET memory analysis script (beta).
  • Native heap analysis for all supported operating systems


  • Generate series of Userdumps.
  • Performance Rule.
  • IIS ETW hang detection.
  • .NET CLR 4.0 support.
  • Managed Breakpoint Support.
  • Report Userdump generation to the Event log.


  • Import/Export of rules and configuration, including ‘Direct Push’ to remote servers.
  • Enterprise deployment support using XCopy and Register.bat.

Non-supported items

  • x64 userdump analysis on x86 systems.
  • Installing x86 DebugDiag on x64 systems.
  • Installing 1.2 and 1.1 DebugDiag on the same system.
  • 1.2 Memory leak analysis of 1.1 leaktrack.
  • Analysis of x86 Userdumps generated by x64 debugger.

DebugDiag 1.2 does not allow side-by-side installation with DebugDiag 1.1. You have to uninstall DebugDiag 1.1 before installing version 1.2

Cooking With A Pressure Cooker

Recently we purchased a pressure cooker.  I was actually against it at first, after all we have enough pots and pans without adding more.  Since our purchase I’ve learned a couple things and now love our little pressure cooker.  Here’s some safety tips for those of you who have also just joined the pressure cooker family.

Pressure Cooker Safety Tips

  • Before and after cooking, check your equipment.
    • Always check the rubber gasket (the ring of rubber that lines the lid of the cooker) to make sure it isn’t dried out or cracked. Some manufacturers recommend replacing the gasket annually, depending on how often you use your cooker. You might want to order an extra to keep on hand in case you discover yours is ripped just as you’re starting a recipe. Also check to make sure that there is no dried food on the rim of the pot, which could break the seal.
    • Check the lid for cracks, and make sure the vent is open and clean. Check the handles: A loose handle screw could spell disaster when moving a hot pressure cooker. Even new pressure cookers can have problems, so don’t make assumptions based on its age.
    • Clean the cooker properly. Remove the gasket and wash it separately, along with the lid and the pot. Clean the valve with a wooden toothpick, making sure it moves freely and isn’t stuck. Store the cooker with the lid upside down on the pot, rather than locked in place.
  • Don’t buy a pressure cooker at a flea market or auction.
    • Bargain pressure cookers or older models might have cracked lids or gaskets that don’t fit properly.
  • Follow the instruction manual.
    • Read the instructions several times before diving into a recipe.
  • Measure liquids precisely.
    • This is critical to increase the cooker’s pressure. Follow a recipe to make sure the amount of liquid is correct.
    • Don’t overfill the pressure cooker.
    • Careful measuring is a must.  For most foods, don’t fill the pressure cooker more than two-thirds full, to avoid the potential of food blocking the vents. Foods like beans and grains, which tend to swell as they cook, should only fill about half of the cooker.
    • Frothy foods can block the steam valves and the pressure-release vents on your pressure cooker. Foods that froth include pasta, rhubarb, split peas, oatmeal, applesauce and cranberries. When cooking these foods, follow a trusted recipe and make sure the quantity in the pot is well below the recommended maximum-fill line.
  • Release the pressure safely.
    • You can release pressure either by just removing the cooker from the heat and letting it sit until the pressure goes down (natural release), running cold water over the lid of the closed pan (cold water release) or using the pot’s steam release valve to expel the steam (quick release). Make sure to protect your hands with pot holders as you’re handing the cooker, and if you’re using the quick release method, be sure that your face, hands and body are away from the steam vent. When you open the cooker after the steam has been released, hot steam will still escape from the pan, so as you open the pan, tip the lid away from you and hold it over the pan so that the hot condensation doesn’t drip onto you. Each pressure cooker operates differently, so consult your instruction manual.
    • When you open the pressure cooker, plenty of steam will escape. Have dry pot holders on hand—if the holder is wet, you may burn your hand. Open the pan with the lid facing away from you. Don’t let condensation drip on you.
  • Use enough liquid.
    • A pressure cooker needs liquid to create the steam that cooks the food. A good recipe will take this into account, but if you’re creating your own, you’ll need at least 1/2 cup of water or other liquid. If the steam doesn’t seem to be building with this amount, open the cooker (releasing any steam first) and add a little more until you reach pressure.
  • Don’t pressure fry.
    • Yes, the "Colonel" did it, but you shouldn’t. Using more than a tiny amount of oil in your pressure cooker can be very dangerous and could melt the gasket and other parts.

Are There Toxins in Your Compost?

Well, this is a bit scary when you consider the compost is going into organic gardens…

As thousands of cities have begun composting yard waste and hundreds more begin collecting food scraps on a large scale, new questions are emerging about what kinds of things make their way into compost and whether any of them pose a threat to humans and the environment. Federal laws do not require compost to be screened for contaminants, of which plastic and glass are only the most visible. Random tests of compost used in organic agriculture have occasionally turned up elevated levels of lead and traces of pesticides. Last month, the US Composting Council, the industry’s trade group, warned its members to watch out for grass clippings laced with Imprelis, a new weed killer from DuPont that does not easily break down in compost piles.

Composting and Other Ways to Reducing Food Waste

How much food do you think your family throws away each year?

According to the US Environmental Protection Agency (EPA), Americans threw away more than 34 million tons of food in 2010. That is absolutely appalling. Food waste is the largest component of municipal solid waste. FOOD! Not paper (that was second) or plastic (disposable water bottles drive me crazy!), but food. You know, the stuff we pay to eat and then complain about how expensive it is.  At the very least we can put it into the compost barrels.

Want to know how you can reduce the amount of food you toss? Here are some helpful suggestions:

  1. Buy less. This is hard for me, especially at the farmer’s market, but I’m getting a lot better. I’ve found that I really didn’t understand how many carrots or tomatoes or heads of lettuce we REALLY needed in a week. Putting our family on a budget along with buying more organic produce makes me very conscious of how much we really eat. Also supporting a local CSA helps because you get a set share every week and it helps introduce you to new and interesting vegetables.  And of course, never
  2. Compost your kitchen scraps. We have two compost systems in our back yard and we probably need another rotating bin. If you have just a bit of space, you can turn your produce scraps, coffee grounds, egg shells, corn husks and even some paper into rich garden compost. We have been amazed at how empty our garbage bin is when we take it to the curb each week.
  3. Eat your leftovers. I know, I know. Leftovers can be boring. But, with a little planning what’s made tonight can become tomorrow’s take to work lunch (Which saves more!).  And sometimes the leftovers from one meal can be rolled into the next.  Think spaghetti one night with a little extra pasta and fried spaghetti the next night, or beans one night and bean soup the next.
  4. Freeze extra produce. Did you know you can freeze most produce whole? If you freeze tomatoes and peaches whole, they are easy to peel once they thaw. Beats blanching any day in my book. 
  5. Donate. Have a bunch of extra tomatoes or squash or cucumbers? Share with your neighbors! Not only will you make them extremely happy, but you’ll reduce the amount of food you’re wasting.  When tomato season comes around there’s always bags of the stuff to give away!

Ok, so with this knowledge I am re-committing our family to reduce our food waste. What about you? Do you have suggestions? Share!