C++Talk.NET

Mark · Guest

I am using gnu g++ version 3.3.2,
trying a simple test to read in and then
write out a large (100,000 line) text file

##########################################
CSTDIO VERSION TO READ/WRITE TEXT FILE:

#include <cstdlib>
#include <cstdio>
using namespace std;

main(int argc, void** argv) {

FILE* in;
if ((in = fopen("zinput","r")) == NULL) { exit(1); }

FILE* out;
if ((out = fopen("zoutput","w")) == NULL) { exit(1); }

char string[200];

while (fgets(string,199,in) != NULL) {
fprintf(out, "%s", string);
}

}

##########################################
EQUIVALENT IOSTREAM VERSION TO READ/WRITE TEXT FILE:

#include <cstdlib>
#include <iostream>
#include <fstream>
using namespace std;

main(int argc, void** argv) {

ifstream input("zinput");;
if ( !input.good() ) { exit(-1); }

ofstream output("zoutput");
if ( !output.good() ) { exit(-1); }

char string[200];

while ( !input.getline(string, 199).eof() ) {
output << string << endl;
}

}

##########################################

The problem is, the CSTDIO version runs
10 TIMES FASTER thant the IOSTREAM version!
Here are results from running the program with
the time command:

CSTDIO VERSION:
real 0.2
user 0.1
sys 0.0

IOSTREAM VERSION:
real 2.6
user 1.0
sys 1.4

Does anyone know why the IOSTREAM version of this
simple program is so much slower than the CSTDIO version?

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kanze@gabi-soft.fr · Guest

Mark wrote:

Thomas Maeder · Guest

"Mark" <goldman (AT) usgs (DOT) gov> writes:

kanze@gabi-soft.fr · Guest

just enough water for a smooth consistency, then mix again.
Form the sausage mixture into patties or stuff into natural casings.

Stillborn Stew

By definition, this meat cannot be had altogether fresh,
but have the lifeless unfortunate available immediately after delivery,
or use high quality beef or pork roasts (it is cheaper and better to
cut up a whole roast than to buy stew meat).

1 stillbirth, de-boned and cubed
¼ cup vegetable oil
2 large onions
bell pepper
celery
garlic
½ cup red wine
3 Irish potatoes
2 large carrots

This is a simple classic stew that makes natural gravy,
thus it does not have to be thickened.
Brown the meat quickly in very hot oil, remove and set aside.
Brown the onions, celery, pepper and garlic.
De-glaze with wine, return meat to the pan and season well.
Stew on low fire adding small amounts of water and
seasoning as necessary.
After at least half an hour, add the carrots and potatoes,
and simmer till root vegetables break with a fork.

Thomas Maeder · Guest

2 human baby rib racks
3 cups barbecue sauce or honey glaze (see index)
Salt
black pepper
white pepper
paprika

Remove the silverskin by loosening from the edges,
then stripping off.
Season generously, rubbing the mixture into the baby?s flesh.
Place 1 quart water in a baking pan, the meat on a wire rack.
Bake uncovered in 250° oven for 1½ hours.
When browned, remove and glaze,
return to oven and bake 20 minutes more to form a glaze.
Cut ribs into individual pieces and serve with extra sauce.

Fresh Sausage

If it becomes necessary to hide the fact that you are eating
human babies, this is the perfect solution.
But if you are still paranoid, you can substitute pork butt.

5 lb. lean chuck roast
3 lb. prime baby butt
2 tablespoons each:
salt
black, white and cayenne peppers
celery salt
garlic powder
parsley flakes
brown sugar
1 teaspoon sage
2 onions
6 cloves garlic
bunch green onions, chopped

Cut the children?s butts and the beef roast into pieces
that will fit in the grinder.
Run the meat through using a 3/16 grinding plate.
Add garlic, onions and seasoning then mix well.
Add just enough water for a smooth consistency, then mix again.
Form the sausage mixture into patties or stuff into natural casings.

Stillborn Stew

By definition, this meat cannot be had altogether

Thomas Maeder · Guest

breasts)
4 thin slices of smoked ham, and Gruyere cheese
Flour
eggwash (milk and eggs)
seasoned bread crumbs
1 onion
minced
salt
pepper
butter
olive oil

Pound the breasts flat (parboil first if using umbilical
cords so they won?t be tough).
Place a slice of ham and cheese on each, along with some minced onion
then fold in half, trimming neatly.
Dredge in flour, eggwash, then seasoned breadcrumbs;
allow to sit for a few minutes.
Sauté in butter and olive oil until golden brown,
about 6 minutes on each side.

Shish Kababes

As old as the hills, this technique has employed seafood, beef, pork, lamb,
poultry, and vegetables; just about anything can be grilled, and young humans
are no exception!

High quality marinade (Teriyaki and garlic perhaps)
1 inch cubes of tender meat, preferably from the nursery
Onions
bell peppers
Wooden or metal skewers

Marinate the meat overnight.
Get the grill good and hot while placing meat, vegetables, and
fruit such as pineapples or cherries on the skewers.
Don?t be afraid to use a variety of meats.
Grill to medium rare,
serve with garlic cous-cous and sautéed asparagus.
Coffee and sherbet for desert then walnuts, cheese, and port.
Cigars for the gentlemen (and ladies if they so desire)!

Crock-Pot Crack Baby

When the quivering, hopelessly addicted crack baby succumbs to death,
get him immediately butchered and into the crock-pot, so that any
remaining toxins will not be fatal. But don?t cook it too long,
because like Blowfish, there is a perfect medium between the poisonous
and the stimulating. Though it may not h

kanze@gabi-soft.fr · Guest

Mix milk, eggs, hot sauce in a bowl, add chopped onion and garlic.
Season the meat liberally, and marinate for several hours.
Place seasoned flour in a paper or plastic shopping bag,
drop pieces in a few a time, shake to coat thoroughly,
then deep fry in hot oil (350°) for about 15 minutes.
Drain and place on paper towels.

Miscarriage with Mustard Greens

Why waste it? Otherwise, and in general, use ham or salt pork to season greens.
The technique of smothering greens can be used with many vegetables;
green beans work especially well. Meat is not necessary every day, don?t
be afraid to alter any dish to vegetarian tastes.

1 premature baby, born dead
Large bunch of mustard greens
2 white onions, 1 cup chopped celery
Vegetable oil (or hog fat)
Salt, pepper, garlic, etc.

Lightly brown onions, celery, garlic and meat in large heavy pot.
Add a little water and the greens (which should be thoroughly cleaned and washed).
Smother slowly for at least 2 hours, adding small amounts of water
when it starts to stick.
Stir frequently.
When ready - serve with rice, grilled smoked sausage, green salad, and iced tea.
Coffee and apple pie then brandy.

Maternity Ward Pot Luck Dinner

If you can?t get anything fresh from the hospital, nursery, or morgue;
you can at least get rid of all the leftovers in your refrigerator.

1 - 2 lbs. cubed meat (human flesh, chicken, turkey, beef...)
1 -2 lbs. coarsely chopped vegetables
(carrots, potatoes, turnips, cauliflower, cabbage...)
Bell pepper
o

Seungbeom Kim · Guest

Thomas Maeder wrote:

kanze@gabi-soft.fr · Guest

Seungbeom Kim wrote:

kanze@gabi-soft.fr · Guest

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Alberto Barbati · Guest

Thomas Maeder wrote:

Thomas Maeder · Guest

Alberto Barbati <AlbertoBarbati (AT) libero (DOT) it> writes:

Seungbeom Kim · Guest

Alberto Barbati wrote:

Alex Vinokur · Guest

"Alberto Barbati" <AlbertoBarbati (AT) libero (DOT) it> wrote

Alberto Barbati · Guest

Alex Vinokur wrote: