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Building an HPC Cluster on Gentoo

Install Torque and OpenMPI

USE=”server” emerge torque
USE=”openpbs” emerge openmpi

Configure Torque

‘pbs_server -t create’

rocky sbin # qmgr
Max open servers: 4
Qmgr: set server operators = root@localhost;
Qmgr: create queue batch
Qmgr: set queue batch queue_type = Execution
Qmgr: set queue batch started = True
Qmgr: set queue batch enabled = True
Qmgr: set server default_queue = batch
Qmgr: set server resources_default.nodes = 1
Qmgr: set server scheduling = True
Qmgr: quit
rocky sbin #

Now kill the pbs_server
‘killall -9 pbs_server’

Add lines per machines and CPUs here (I have 8 CPUs in localhost)
echo “localhost np=8” > /var/spool/torque/server_priv/nodes

Set your machine name (Rocky for me)
echo “rocky” > /var/spool/torque/server_name

Configure each node (Localhost for me)
nano /var/spool/torque/mom_priv/config

Add this content:

##################
arch x86
opsys Gentoo
$logevent 255
##################

Now start the server
/etc/init.d/pbs_server restart
/etc/init.d/pbs_mom restart

(You might get errors regarding pbs_server or pbs_mom allready running, just kill them.)

Now onto MAUI

Add ACCEPT_KEYWORDS=”~x86″ to /etc/make.conf

Download maui-3.3.tar.gz from http://www.clusterresources.com/product/maui/ (Requires registration)

put maui-3.3.tar.gz into /usr/portage/distfiles
emerge maui

Remove ACCEPT_KEYWORDS=”~x86″ from /etc/make.conf

References:
http://www.gentoo-wiki.info/HOWTO_Torque/Maui_-_grid_scheduler_and_resource_manager#Configuration

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SSHFs

Finally a tool that will let you mount your drives from anywhere in the world, all you need is the abilty to login via SSH.

Get it here: http://fuse.sourceforge.net/sshfs.html

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Pizza Dough

Authentic Vera Pizza Napoletana Dough Recipe

Ingredients

500gr Molino Caputo Tipo 00 flour
325gr water (65% hydration)
2 tsp salt
1/2 tsp dry active yeast

We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread dough is different. Being exact counts, and nothing works better than a digital scale.

Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.

Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three 275gr equal pieces.

To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.

If you won’t need your dough for more than an hour, refrigerate it until you are ready to start.

If you won’t have an hour to let your dough rest, read our Dough in a Hurry strategy. By cutting back each phase of dough preparation by the right amount, you can make great pizza or focaccia dough in as little as an hour.

http://www.fornobravo.com/pizza/pizza_dough.html