Why doesn't DCC help against image spam?

[Glenn Steen]

On 26/12/06, Scott Silva <ssilva at sgvwater.com> wrote:
> Scott Silva spake the following on 12/26/2006 10:27 AM:
> > Ken A spake the following on 12/26/2006 9:50 AM:
> >>
> >> Scott Silva wrote:
> >>> Glenn Steen spake the following on 12/26/2006 8:58 AM:
> >>>> On 26/12/06, Scott Silva <ssilva at sgvwater.com> wrote:
> >>>>> Remco Barendse spake the following on 12/24/2006 7:43 AM:
> >>>>>> Now that ORDB is down my mailscanner is not filtering any spam
> >>>>>> anymore,
> >>>>>> i might as well disable it.
> >>>>>>
> >>>>>> But out of curiosity, why doesn't DCC work for the image spam?
> >>>>>>
> >>>>>> A checksum should be reasonably effective against the image spam i
> >>>>>> think? Assuming that they are not dynamically building each picture a
> >>>>>> bit differently for each e-mail that is sent?
> >>>>> But that could be what they are doing. Spammers are like cockroaches.
> >>>>> They
> >>>>> adapt very quickly, and after they mass-fire their crap, they change
> >>>>> up a bit,
> >>>>> and reload for the next salvo.
> >>>>>
> >>>>> It's war, and we are always on the defense.
> >>>> Depressing but true... I think I'll have another Julsnaps... To
> >>>> enliven my defenses... (If the snaps fails to do that.... well, at
> >>>> least I'll be having more fun...:-)
> >>>>
> >>>> Seriously though, I think the only real effective defenses (on my
> >>>> sysytems at least) against image-based spam has been a combination of
> >>>> the digests (yes, they do take _some_ of it), RFC "strictness" checks
> >>>> (in PF) and ImageInfo (and some TVD rules picked up by an sa-update).
> >>>> When these fail I'll be going for FuzzyOcr (have just tested this so
> >>>> far, but ... it really needs muscle that the production boxes lack).
> >>>> Or someone really clever will have found another method:-).
> >>>>
> >>>> Ceers
> >>> Since I have to work, have a Julsnaps for me!
> >>>
> >> "What's in a Julsnaps?", said the curious fellow in California?
> >> I can't have one unless I know how to make it!
> >> :-)
> >> Ken A
> >> Pacific.Net
> > Glenn could answer this better, but it is an herbal liquor found in the Nordic
> > regions of europe. It is usually served as close to frozen as you can get any
> > form of alcohol. It has a distinct kind of nutty-fruity taste, and seems to
> > have a fairly high alcohol content. I haven't had it for more than 20 years,
> > but I still remember it. And I have not had anything like it since.
> >
> > So since you can't "make" it, you might be able to find some in a place like
> > Bevmo in California. Some variations are called akvavit, but if I remember
> > correctly, Julesnaps is a variety served around the christmas holidays.
> >
> Sorry -- meant to send that off-list.
Well, off-topic, but basically correct.... Not that bad a performance Scott;-).

Actually, you can very well make your own... Get some basically
flavourless alcohol (vodka style ... Absolut, if you can't get Renat
or Brännvin Special or somesuch), put in the herbs/flavourings you
like, steep for a few weeks (time depends on the herbs), strain it (my
"cooking english" is even worse than my usual... "Remove all solid
parts from the fluid"), coll it to about 4 degrees celsius (you _can_
serve it warmer... but 4-8 degrees is best), serve in small vessels
... about 4-8 centiliters. Down them whole, or in quarter increments,
preferably to pickeled herring(!), but should go well as a side drink
to any food.
Fennel and anis are common flavourings, but... you can experiment:-D.

If you're looking for the treat Scott is talking about it's probably
Aalborgs Juleakvavit (made in Denmark), a very richly flavoured
akvavit. One of my personal favourites... Then again, I like most of
them (whether made in Denmark, Norway or Sweden:-).

Cheers
-- 
-- Glenn
email: glenn < dot > steen < at > gmail < dot > com
work: glenn < dot > steen < at > ap1 < dot > se