Brie de Nangis
I picked up a Brie de Nangis from Rouzaire at the Milk Pail since it was in the special bin.
Sadly it is apparently overly ripe since it wreaks of ammonia.
I have been eating it still, just cutting the skin away to avoid the strong ammonia there.
I hope to get some more of this, nice and fresh to see what it is like.
It is still a brie, but a little different from the ones we usually see.
Something that would be very handy for my site would be memory caching of common MySQL accesses, and again others have already done all of the heavy lifting.
Information on an Open Source caching program can be found on Wikipedia.
This looks like just the thing for a new version of the Blu-rayStats.com web pages.
While I have been writing my own MySQL API, others have already done all of the heavy lifting.
An Open Source API called ADOdb can be found on Sourceforge.
This looks like just the thing for a new version of the Blu-rayStats.com web pages.
I have been reading a bit about Fondue lately and found some nifty fondue secrets.
On Martha Stewart they mentioned that the wine adds acid that keeps things smooth – high acid wine even lemon juice can be added for more acid.
They added garlic and nutmeg for flavour and they also added a tablespoon of corn starch.
The traditional cheese for fondue is a Gruyere and Emmentaler mix in equal proportions.
Both of these are available from a Swiss company called Emmi.
These are pretty common, at Safeway, Whole Foods and even sometimes at Costco.