I think I answered you on the other thread but I agree I no longer use AdAware or Spybot, superantispyware and malwarebytes are far superior now so I use and recommend them. Secunia tool is a good thing to use routinely to scan your pc to make sure everything is up to date there is an online scanner version so you can use it if you do not want to add a program to your pc. I also use WOT and like it on both my browsers, I only use firefox on a daily basis. Yes as Zep said stay away from Hijackthis unless you are being assisted in a support forum or by someone who can read the logs, it can be dangerous in the wrong hands, something could be deleted that is needed. You asked how we know what is the newest and greatest, for myself I am on quite a few forums that help people and the tools used there are always the best, some are not for the general population to use however. one other thing I tell people is to on occasion, maybe once every month or 2 go do an online virus scan just to make sure you current AV program is getting everything, one I use is FREE Online Virus Scan Free Internet Security WOT Web of Trust

There are lots of ways for Windows to become "corrupted" that have absolutely nothing to do with a virus or other malware. That's not to say that you didn't a some kind of infection and it's important to use software to protect your system. You also need to realize that tech support's solution to almost everything is to reinstall the operating system. Level 1 techs don't have the time or possibly the skill to diagnose every problem. So the pat answer is a fresh install. That's why it is so important to make regular backups of critical data. Invest in an external hard drive or use one of the online services like Mozy or Carbonite. If you are going to use an external device don't forget about multiple backups and offsite storage. All the backups in the world won't do you a bit of good if they are sitting next to the computer when the house burns down or a tornado strikes.

There's a line between prudence and paranoia and I think some folks tend towards the latter. Everything that goes wrong with a computer, isn't the result of malware and viruses. There's a healthy dose of old fashioned user error in the mix and quite frankly some of these "help" programs cause more problems than they solve. It was a month or so back where we had a user, with one of these "help" programs who got a little overzealous editing the registry with predictably disastrous results. I don't know that Linux is the answer for the average user. It, unfortunately, seems to add a layer of complexity without a good technical support structure. There are also a fair number of users who use their computers for work and their employers require or support only certain applications and even operating systems. If the boss wants your spreadsheet in Excel, Linux isn't much help. Oh sure, you can run a Windows virtual machine inside of Linux but now you need two operating systems. I played with Linux back in my anti-Microsoft days but once I discovered NT, most of my problems went away.

My mom was a great cook. She cooked mainly Greek style peasant food because that's what my dad insisted on. Stuffed grape leaves were her hallmark dish! She made the best, and our family could never get enough of them. My husband especially loved them, so they became his standing birthday, Christmas, and Fathers Day present from her. Eventually, she was unable to cook them any longer, and I took over the responsibility. Here's her recipe: Yaprakia/Dolmathes (Stuffed Grape Leaves) Filling: 1½ pounds lean ground beef or lamb 1 large onion, finely chopped 2-4 cloves garlic, finely minced 2 tablespoons olive oil 1 cup long grain white rice 1 can tomato sauce (8 ounce) 1 tablespoon mint 1 tablespoon dill weed 1 tablespoon oregano ½ cup chopped, fresh parsley (optional) 1 teaspoon salt ½ teaspoon pepper 16 ounce jar grape leaves (approximately 50 leaves) Juice of one lemon Beef broth, chicken broth, or vegetable broth Remove rolls of grape leaves from jar and unroll. Rinse under cold water and drain well in a colander. Set aside badly torn leaves for use later. Cut stems off grape leaves. Sauté onion and garlic in olive oil until translucent; cool. Mix rice, onion and garlic mixture, tomato sauce, mint, dill weed, oregano, parsley (if using), salt and pepper in large bowl; mix well. Add ground beef or lamb to filling ingredients and mix thoroughly. Lay a leaf, vein side up, in your hand or on work surface, with stem pointing toward you. Place tablespoon of filling (depending on size of leaf) on the part of leaf where stem begins (near center). The filling should form a narrow cylinder; do not over fill or the rolls will burst during cooking. Tuck in side edges to secure filling. Roll from you toward the tip or point of the leaf, forming a small cylinder approximately 2½ inches long and ¾ inches wide. Do not wrap too loosely or the roll will come undone during cooking. Stove Top Method: Line bottom of 5 quart Dutch oven with a single layer of the reserved torn grape leaves. Place rolls seam side down in bottom of pot, tightly together in concentric circles, layer upon layer. You want a tight fit so that rolls don't unravel when cooking. Continue until all rolls are in pot. Any leftover filling may be rolled in cabbage leaves or lettuce leaves or made into tiny meatballs and placed on top of rolled grape leaves in pot. (Optional: Cover top with another single layer of the reserved torn grape leaves.) Cover rolls completely with broth and lemon juice. Place a heavy plate that fits inside the pot upside down, over rolls as a weight to keep leaves from unrolling. For good measure, place a clean rock or stone on top of the plate to secure the plate and the rolls. Cover pot and bring to slow simmer. Simmer gently about 75-90 minutes or until rice is tender. Remove from heat when done. Let stand covered for 15-20 minutes before serving. Baked Method: Line bottom of 13 x 9 baking dish with a single layer of the reserved torn grape leaves. Place rolls seam side down in rows in baking dish, layer upon layer. You want a tight fit so that rolls don't unravel when cooking. Continue until all rolls are in baking dish. Cover top with another single layer of the reserved torn grape leaves. Cover rolls completely with broth and lemon juice. Cover pan with aluminum foil that has been greased on inside. Bake at 350° for 75-90 minutes until both meat and rice are done. Let stand covered for 15-20 minutes before serving. Note: My mom always made the dolmathes in her pressure cooker, so that's how I make them too. It only takes 35 mins. Yaprakia/Dolmathes may be served hot, warm, or cold. If hot or warm, serve with avgolemono sauce prepared from the broth or with plain, unflavored yogurt. If cold, serve with plain, unflavored yogurt.