How to choose a good password


21 K 4.1/5 (35 reviews)
Grade this page:
Last modified on: March 29th 2013
For this postComments Lasts posts Follow
For this post: Comment Follow Ask me a question Send to a friend

password

These days more and more websites ask you to create a user account, so that you can be identified before being allowed to access some service or other.

To create an account you need to choose a user identity. This is simple, as your email address is used in most cases (ann.other@gmail.com, for example). Then you will need a password.

Ah! The password: the access key to so many things in your life: your computer, tablet (maybe), inbox, profile on Facebook or other social media, all the websites – commercial or otherwise – where you have a user account (oh yes, cuisine-ez.com is one of them).

The problem with this password is that it needs to be difficult for a hacker to find when attacking one of your access points, but simple enough for you to remember easily.

You should be aware that one of the so-called "brute force" methods hackers use consists of using another computer to try thousands, even millions of words based on dictionaries (all the words in many different languages, all first names, all possible numbers, etc.). So obviously, you should forget any password which is a word or name, like “Jeremy” , or “11021990” . They will only take a couple of minutes to crack.

While we're on the subject, here are the top 10 worst passwords of 2012:

password



Let's look at what makes a good password:
  1. Meaningless when read, not a recognisable word or number
  2. Made up of lower and upper case letters along with numbers and, if possible, unusual characters (*, !, ?, etc.)
  3. At least 5 characters long, but 8 is better
  4. Known to you alone: a password is like a toothbrush – not for lending to others


So, how do we find this rare beast? Well, you can come up with a string of random characters, such as
1dH2$6up – very effective, but very hard to remember!

There is a much better solution: you will need to think of a phase, a fairly long one, that means something to you (the title of a film, book, poem, proverb, saying, etc.). Whatever it is, it needs to be familiar enough to come back to you quite naturally.

Let's use as an example the film "Star Wars Episode Five: The Empire Strikes Back". To create your password, use the first letter of each word, which will give you "sweftesb". This is difficult to guess and you can recite the title to yourself in your head as you type each letter.

That's really not bad at all, but we can improve it by adding in a few refinements: replace the "s" of "star" with "*" and replace the "f" of "five" with "5", which gives you "*we5tesb".

And Bob's your uncle! This system provides you with a password that is very difficult for a hacker to find, but which you can have at your fingertips in a matter of seconds.

Of course, you should never, ever, write it down anywhere afterwards, that negates the whole point…

password


If you need a reminder, just write down "empire strikes back" somewhere. That should be enough to jog your memory.



Lasts posts
Serving Temperature for Wine
When it comes to serving wine, you may (like me) have a fairly simple rule of thumb: red wine at room temperature, and white, rosé, and yellow wines in the fridge until it’s time to serve them. It’s very easy to remember, but it’s a bit simplistic, and you’ll see that there’s a much...
September 23th 20268155
Hot Emulsified Sauces
In French cuisine, sauces are a very important part of a recipe—not just a side dish. In fact, they’re so important that, especially since the time of Auguste Escoffier, they’ve been classified into categories. And among these categories are “hot emulsified sauces,” or lukewarm ones. ...
September 9th 20261,2335
Hot Dishes and Cold Dishes
When plating or serving a dish—whether hot or cold—on a plate, it’s very important to make sure they’re both the right temperature; in other words: if the dish is hot, the plate should be hot, and conversely, if the dish is cold, the plate should be cold. Is this really important? Let’s...
September 2nd 20269713
In baking, cold is your friend
When you bake at home—especially when making pie crusts—you’ve probably noticed that it’s quite difficult to work with the dough when it’s hot. It gets soft, is hard to roll out, and breaks or crumples very easily. And this doesn’t just happen when it’s hot—even in a comfortable...
August 26th 20269995
With vinegar?
When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?
July 15th 20261,9544.8
Other articles you might also like
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
April 19th 201131 K4.4
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.
September 25th 201222 K4.4

August 10th 201514 K4.8 Sponsored article
When should you salt?
In the kitchen, we salt very frequently, almost all the time, and we must be careful because this salt can influence the texture of what you are cooking. I'm not going to talk about the amount of salt here, that's for another time, but rather about : When do you salt?
August 13th 201918 K4.5
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
November 27th 202115 K5
Post a comment or question
Posted by
I am not a leaving thing
Follow this page

Receive an e-mail as soon as this page is modified or receives a new comment.

I am not a leaving thing
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page