How To Add Complete Hard Drive To Proxmox Virtual Machine – Tutorial Guide

How To Add Whole Hard Drive To Proxmox Vm

How To Add Complete Hard Drive To Proxmox Virtual Machine - Tutorial Guide

Proxmox Virtual Environment (VE) is an open-source virtualization platform that allows you to create and manage virtual machines (VMs) and containers. One of the many benefits of using Proxmox VE is the ability to add a whole hard drive to a VM. This can be useful for a variety of reasons, such as:

  • Adding an additional storage space to the VM.
  • Providing a dedicated storage space for a specific application or workload.
  • Creating a backup of the VM’s data.

To add a whole hard drive to Proxmox VE, you will need to:

  1. Create a new storage repository.
  2. Add the new hard drive to the storage repository.
  3. Attach the hard drive to the VM.

1. Create a new storage repository

A storage repository is a fundamental element in the process of adding a whole hard drive to a Proxmox VE VM. Without a storage repository, there would be no place to store the hard drive or the data that it contains. Storage repositories provide a way to organize and manage storage devices, and they also provide a layer of abstraction between the VM and the underlying hardware. This makes it easier to add, remove, and replace storage devices without having to reconfigure the VM.

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From Farm to Table: Mastering the Art of Trimming Whole Hanger Steak

How To Trim Whole Hanger Steak

From Farm to Table: Mastering the Art of Trimming Whole Hanger Steak

Trimming a whole hanger steak is a relatively simple process that can help you achieve a more tender and flavorful steak. Hanger steak is a long, thin cut of beef that is located on the underside of the diaphragm. It is a flavorful cut of meat, but it can be tough if it is not trimmed properly.

To trim a whole hanger steak, you will need a sharp knife and a cutting board. First, remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. This will help the meat to relax and make it easier to cut.

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