The blog of cooking-ez.com

How to choose a good password


12,6223.6/5 for 23 ratings
Grade this page:

Last modified on: March 29th 2013

How to choose a good password

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.



Back to top of page

Lasts posts

Other pages you may also like

A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.Let's start with...
6,759 23.7/5 for 59 ratings
In praise of slow cooking
In praise of slow cooking
For a lot of dishes, whether they're cooked fast or slow, hotter or cooler, doesn't really matter. Take a cake for example, as long as it's not actually burnt, when it's done, it's done and it needs to come out of the oven otherwise it will start to dry out and harden, then burn. But for plenty...
3,3393.4/5 for 8 ratings
The art of the charlotte
The art of the charlotte
Here are some hints on making charlottes.PrincipleA charlotte mould is lined in the bottom and around the sides with syrup-soaked biscuits. This outside layer is then filled with a cream and left to set in the fridge (usually overnight).MouldOf course, it is best to use a proper...
11,4283.3/5 for 4 ratings
Foie gras without force-feeding: it can be done
Foie gras without force-feeding: it can be done
I adore foie gras...I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year....but then I begin to have doubtsOf...
7,4843.7/5 for 7 ratings
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making?This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with this: It is certainly bread, but pale and with a thick, hard crust – a long way from the golden-brown...
6,536 304.3/5 for 23 ratings

Post your comment or question

I am not a leaving thing

Follow this page

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email 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