November 18, 2016 at 1:54 am
Eirikur Eiriksson (11/18/2016)
BWFC (11/18/2016)
TomThomson (11/17/2016)
BWFC (11/16/2016)
Sean Lange (11/15/2016)
Ed Wagner (11/15/2016)
Y.B. (11/15/2016)
Hey Brandie, cheddar is not better!! LOL (it's all personal preference of course)That being said I did recently try an Irish Cheddar which was excellent. I like something with a stronger flavor profile when it comes to cheeses...Asiago, Swiss, Oka. Although I did stray a little too far once and bought some Stinton. Ooooh boy that was something else...acquired taste for sure. Well for me anyway.
Like so many things, it depends on how you're going to use it. For example, a sharp cheddar would never be substituted for gruyere on French onion soup, but I don't know anyone who would use gruyere in a grilled cheese (croque monsieur or croque madame).
If you like strong cheeses (and I do) try a Gorgonzola. It's a type of blue cheese.
--Warning Food discussion starting--
One of my favorite ways to enjoy gorgonzola is to add it to a sauce pan with about the same amount of heavy cream. Then season with a bit of aunt and uncle (salt and pepper). Reduce to about half the volume. Then pour it over a soft polenta mixed with some fresh oregano. Talk about spectacular.
I love cheese, in fact my wife reckons that my sisters and I have a second stomach that no matter how much we've eaten already, we'll find room for cheese and biscuits. Fortunately for my waistline though, said wife is not good with dairy products so we rarely have cheese in the house. I wouldn't trust myself to buy a pound of good cheddar and not scoff the lot on my own in a couple of
dayshours.However, there's steak on the menu for Saturday night and I think I could be tempted to try Ed's sauce...
I reckon that sauce goes better with king-prawns than with steak. Perhaps it might be improved by adding some sliced garlic and a couple of guindillas (with the right meaning of guindilla - it's got different meanings in different places).
I wrote steak because I was so excited about the steaks that are arriving tomorrow I got carried away. I think on reflection you're right that it would probably better with something else.
What's the right meaning of guindilla? T'interweb produces lots of hits for peppers but which are the right kind of pepper?
AFAIK, Guindilla or rather Guindilla de Ibarra is a common name for variety of Basque chilli peppers.
😎
That's as far as I'd got but the 'right meaning' bit is making me wary. It might be a similar case to Bakewells in the eponymous village. In many shops, if you ask for a Bakewell, you'll get this. However, in some shops, asking for a Bakewell, will get you this, which although similar, is not the same. I'd be happy with both but I'd be reeeally happy with a Bakewell pudding, so getting the right one might be important 🙂
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
November 18, 2016 at 2:03 am
Eirikur Eiriksson (11/18/2016)
BWFC (11/18/2016)
TomThomson (11/17/2016)
BWFC (11/16/2016)
Sean Lange (11/15/2016)
Ed Wagner (11/15/2016)
Y.B. (11/15/2016)
Hey Brandie, cheddar is not better!! LOL (it's all personal preference of course)That being said I did recently try an Irish Cheddar which was excellent. I like something with a stronger flavor profile when it comes to cheeses...Asiago, Swiss, Oka. Although I did stray a little too far once and bought some Stinton. Ooooh boy that was something else...acquired taste for sure. Well for me anyway.
Like so many things, it depends on how you're going to use it. For example, a sharp cheddar would never be substituted for gruyere on French onion soup, but I don't know anyone who would use gruyere in a grilled cheese (croque monsieur or croque madame).
If you like strong cheeses (and I do) try a Gorgonzola. It's a type of blue cheese.
--Warning Food discussion starting--
One of my favorite ways to enjoy gorgonzola is to add it to a sauce pan with about the same amount of heavy cream. Then season with a bit of aunt and uncle (salt and pepper). Reduce to about half the volume. Then pour it over a soft polenta mixed with some fresh oregano. Talk about spectacular.
I love cheese, in fact my wife reckons that my sisters and I have a second stomach that no matter how much we've eaten already, we'll find room for cheese and biscuits. Fortunately for my waistline though, said wife is not good with dairy products so we rarely have cheese in the house. I wouldn't trust myself to buy a pound of good cheddar and not scoff the lot on my own in a couple of
dayshours.However, there's steak on the menu for Saturday night and I think I could be tempted to try Ed's sauce...
I reckon that sauce goes better with king-prawns than with steak. Perhaps it might be improved by adding some sliced garlic and a couple of guindillas (with the right meaning of guindilla - it's got different meanings in different places).
I wrote steak because I was so excited about the steaks that are arriving tomorrow I got carried away. I think on reflection you're right that it would probably better with something else.
What's the right meaning of guindilla? T'interweb produces lots of hits for peppers but which are the right kind of pepper?
AFAIK, Guindilla or rather Guindilla de Ibarra is a common name for variety of Basque chilli peppers.
😎
I always thought Spain's tradition of chillies extended to pimenton and padron peppers, and that's about it. Prompted by this thread I took a peek at pimento on Gling and found this - which is just the beginning. How wrong I was.
Reckon some experimentation might be in order this weekend, and it might well feature Ed's cheeky sauce.
For fast, accurate and documented assistance in answering your questions, please read this article.
Understanding and using APPLY, (I) and (II) Paul White
Hidden RBAR: Triangular Joins / The "Numbers" or "Tally" Table: What it is and how it replaces a loop Jeff Moden
November 18, 2016 at 2:20 am
ChrisM@Work (11/18/2016)
Eirikur Eiriksson (11/18/2016)
BWFC (11/18/2016)
TomThomson (11/17/2016)
BWFC (11/16/2016)
Sean Lange (11/15/2016)
Ed Wagner (11/15/2016)
Y.B. (11/15/2016)
Hey Brandie, cheddar is not better!! LOL (it's all personal preference of course)That being said I did recently try an Irish Cheddar which was excellent. I like something with a stronger flavor profile when it comes to cheeses...Asiago, Swiss, Oka. Although I did stray a little too far once and bought some Stinton. Ooooh boy that was something else...acquired taste for sure. Well for me anyway.
Like so many things, it depends on how you're going to use it. For example, a sharp cheddar would never be substituted for gruyere on French onion soup, but I don't know anyone who would use gruyere in a grilled cheese (croque monsieur or croque madame).
If you like strong cheeses (and I do) try a Gorgonzola. It's a type of blue cheese.
--Warning Food discussion starting--
One of my favorite ways to enjoy gorgonzola is to add it to a sauce pan with about the same amount of heavy cream. Then season with a bit of aunt and uncle (salt and pepper). Reduce to about half the volume. Then pour it over a soft polenta mixed with some fresh oregano. Talk about spectacular.
I love cheese, in fact my wife reckons that my sisters and I have a second stomach that no matter how much we've eaten already, we'll find room for cheese and biscuits. Fortunately for my waistline though, said wife is not good with dairy products so we rarely have cheese in the house. I wouldn't trust myself to buy a pound of good cheddar and not scoff the lot on my own in a couple of
dayshours.However, there's steak on the menu for Saturday night and I think I could be tempted to try Ed's sauce...
I reckon that sauce goes better with king-prawns than with steak. Perhaps it might be improved by adding some sliced garlic and a couple of guindillas (with the right meaning of guindilla - it's got different meanings in different places).
I wrote steak because I was so excited about the steaks that are arriving tomorrow I got carried away. I think on reflection you're right that it would probably better with something else.
What's the right meaning of guindilla? T'interweb produces lots of hits for peppers but which are the right kind of pepper?
AFAIK, Guindilla or rather Guindilla de Ibarra is a common name for variety of Basque chilli peppers.
😎
I always thought Spain's tradition of chillies extended to pimenton and padron peppers, and that's about it. Prompted by this thread I took a peek at pimento on Gling and found this - which is just the beginning. How wrong I was.
Reckon some experimentation might be in order this weekend, and it might well feature Ed's cheeky sauce.
We use their products in almost industrial quantities, to the point where we've got a 500g tin of the sweet powder in the cupboard.
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
November 18, 2016 at 2:26 am
BWFC (11/18/2016)
ChrisM@Work (11/18/2016)
Eirikur Eiriksson (11/18/2016)
BWFC (11/18/2016)
TomThomson (11/17/2016)
BWFC (11/16/2016)
Sean Lange (11/15/2016)
Ed Wagner (11/15/2016)
Y.B. (11/15/2016)
Hey Brandie, cheddar is not better!! LOL (it's all personal preference of course)That being said I did recently try an Irish Cheddar which was excellent. I like something with a stronger flavor profile when it comes to cheeses...Asiago, Swiss, Oka. Although I did stray a little too far once and bought some Stinton. Ooooh boy that was something else...acquired taste for sure. Well for me anyway.
Like so many things, it depends on how you're going to use it. For example, a sharp cheddar would never be substituted for gruyere on French onion soup, but I don't know anyone who would use gruyere in a grilled cheese (croque monsieur or croque madame).
If you like strong cheeses (and I do) try a Gorgonzola. It's a type of blue cheese.
--Warning Food discussion starting--
One of my favorite ways to enjoy gorgonzola is to add it to a sauce pan with about the same amount of heavy cream. Then season with a bit of aunt and uncle (salt and pepper). Reduce to about half the volume. Then pour it over a soft polenta mixed with some fresh oregano. Talk about spectacular.
I love cheese, in fact my wife reckons that my sisters and I have a second stomach that no matter how much we've eaten already, we'll find room for cheese and biscuits. Fortunately for my waistline though, said wife is not good with dairy products so we rarely have cheese in the house. I wouldn't trust myself to buy a pound of good cheddar and not scoff the lot on my own in a couple of
dayshours.However, there's steak on the menu for Saturday night and I think I could be tempted to try Ed's sauce...
I reckon that sauce goes better with king-prawns than with steak. Perhaps it might be improved by adding some sliced garlic and a couple of guindillas (with the right meaning of guindilla - it's got different meanings in different places).
I wrote steak because I was so excited about the steaks that are arriving tomorrow I got carried away. I think on reflection you're right that it would probably better with something else.
What's the right meaning of guindilla? T'interweb produces lots of hits for peppers but which are the right kind of pepper?
AFAIK, Guindilla or rather Guindilla de Ibarra is a common name for variety of Basque chilli peppers.
😎
I always thought Spain's tradition of chillies extended to pimenton and padron peppers, and that's about it. Prompted by this thread I took a peek at pimento on Gling and found this - which is just the beginning. How wrong I was.
Reckon some experimentation might be in order this weekend, and it might well feature Ed's cheeky sauce.
We use their products in almost industrial quantities, to the point where we've got a 500g tin of the sweet powder in the cupboard.
Gosh, that's dedication. Are you making your own chorizo? If you aren't already, I've heard it's worth doing.
For fast, accurate and documented assistance in answering your questions, please read this article.
Understanding and using APPLY, (I) and (II) Paul White
Hidden RBAR: Triangular Joins / The "Numbers" or "Tally" Table: What it is and how it replaces a loop Jeff Moden
November 18, 2016 at 2:35 am
I've not tried it yet but it's definitely on the agenda. The next thing on the curing list is a ham. Hopefully I've not left it too late to be ready for Christmas.
My dedication to my stomach is why I have to run so much 😀
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
November 18, 2016 at 5:41 am
BWFC (11/18/2016)
I've not tried it yet but it's definitely on the agenda. The next thing on the curing list is a ham. Hopefully I've not left it too late to be ready for Christmas.My dedication to my stomach is why I have to run so much 😀
If you haven't tried making your own sausage yet, it's a really neat experience. Just make sure to use enough fat unless you want a dried out, shriveled excuse for sausage. I also found I had to include more spice than is really intuitive. With practice, you can create almost any flavor profile you want.
I've only done fresh sausage and haven't ventured into the realm of cured sausage. For now, I decided to leave that to the professionals.
November 18, 2016 at 6:42 am
BWFC (11/18/2016)
I've not tried it yet but it's definitely on the agenda. The next thing on the curing list is a ham. Hopefully I've not left it too late to be ready for Christmas.My dedication to my stomach is why I have to run so much 😀
I'd love to try a ham too - maybe next year 'cos this year is fully loaded both at work and at home. It's a very welcome change to the usual Fatmas fare so we'll have one, just not home-cured. You must post up how you get on with it.
For fast, accurate and documented assistance in answering your questions, please read this article.
Understanding and using APPLY, (I) and (II) Paul White
Hidden RBAR: Triangular Joins / The "Numbers" or "Tally" Table: What it is and how it replaces a loop Jeff Moden
November 18, 2016 at 7:18 am
So someone dug in to how MS has SQL2016 working on Linux[/url], only to find that *horrors* they're using essentially a containerization type solution. Just enough Windows kernel for SQL to be happy and connect into the Linux OS...
I'd say when I went through the comments section, a good portion were wailing and knashing teeth about it not being a "native" Linux ap, or how the virtualization will horribly hamper the performance...
Frankly, it's a decent solution to the problem. Either re-write SQL from nearly the ground up to be a native Linux app, or leverage existing technology and get it going now.
Using Oracle as an example, if you want it on Windows, it's running on top of some JAVA...
How is that very much different?
November 18, 2016 at 7:22 am
jasona.work (11/18/2016)
So someone dug in to how MS has SQL2016 working on Linux[/url], only to find that *horrors* they're using essentially a containerization type solution. Just enough Windows kernel for SQL to be happy and connect into the Linux OS...I'd say when I went through the comments section, a good portion were wailing and knashing teeth about it not being a "native" Linux ap, or how the virtualization will horribly hamper the performance...
Frankly, it's a decent solution to the problem. Either re-write SQL from nearly the ground up to be a native Linux app, or leverage existing technology and get it going now.
Using Oracle as an example, if you want it on Windows, it's running on top of some JAVA...
How is that very much different?
It's not. People wanted to find a negative to this release, so they have one. The fact of the matter is, it's a new world out there and it's a new Microsoft addressing it. I'm pretty excited to be involved with the Data Platform stack at this point.
"The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood"
- Theodore Roosevelt
Author of:
SQL Server Execution Plans
SQL Server Query Performance Tuning
November 18, 2016 at 7:33 am
Brandie Tarvin (11/17/2016)
Grant Fritchey (11/16/2016)
Announcements include:SP1 for 2016 (which also has CREATE OR ALTER).
A single development surface. This means all functionality in Enterprise is also in Standard and Web (WHOOOP!).
vNext community preview available (you can start testing on Linux).
What is CREATE OR ALTER?
Trouble. Didn't like it in Orrable PL/SQL, don't like that it's in T-SQL
I'm a DBA.
I'm not paid to solve problems. I'm paid to prevent them.
November 18, 2016 at 7:38 am
Ed Wagner (11/18/2016)
BWFC (11/18/2016)
I've not tried it yet but it's definitely on the agenda. The next thing on the curing list is a ham. Hopefully I've not left it too late to be ready for Christmas.My dedication to my stomach is why I have to run so much 😀
If you haven't tried making your own sausage yet, it's a really neat experience. Just make sure to use enough fat unless you want a dried out, shriveled excuse for sausage. I also found I had to include more spice than is really intuitive. With practice, you can create almost any flavor profile you want.
I've only done fresh sausage and haven't ventured into the realm of cured sausage. For now, I decided to leave that to the professionals.
I've done my own sausage a few times now and you're right about needing more of everything than you think you need (Apart from nutmeg, be very very sparing with the nutmeg.). The old saying is fat equals flavour and it's certainly true about sausage. I used to sneer at the addition of breadcrumbs too but they help to keep all that lovely fat where it should be. I think a Jack Daniels flavoured version is likely.
Chris, I'll definitely let you know how I get on with the ham. We've got a big family trip coming up and it'll be a good opportunity to make things at a larger scale than usual.
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
November 18, 2016 at 7:48 am
andrew gothard (11/18/2016)
Brandie Tarvin (11/17/2016)
Grant Fritchey (11/16/2016)
Announcements include:SP1 for 2016 (which also has CREATE OR ALTER).
A single development surface. This means all functionality in Enterprise is also in Standard and Web (WHOOOP!).
vNext community preview available (you can start testing on Linux).
What is CREATE OR ALTER?
Trouble. Didn't like it in Orrable PL/SQL, don't like that it's in T-SQL
Why?
November 18, 2016 at 8:02 am
TomThomson (11/17/2016)
Sean Lange (11/16/2016)
Brandie Tarvin (11/16/2016)
So I did a quick google on polenta and found this interesting article.That's interesting. I have never heard most of those "rules" about polenta.
I looked at it, and found it interesting because I'm used to making porridge with oatmeal rather than cornmeal. But the "real" rules seem to be pretty much the same: soak for a few hours in advance to get coking sooner; stirr enough to prevent binding to th epan bottom, no more; if you haven't soaked your grain in advance (whether corn or oat) don't start with boiling water unless you are going to be watching over it carefully ealy on; don't trust anything that tells you more than 20% grain by volume, and don't even go to 20% if you start with very hot water and haen't done advance soaking; if you see a skin forming, beat it out (and follow the rules more carefully next time). So do the mythical rules, like the rule that you must waste your time stirring continuously.
But polenta (or cooked porridge generally) doesn't appeal to me much; I prefer dramach - oatmeal with water, soaked cold for a long time, no hot cooking; with broilleagan or bananas or blackcurrants or blackberries mixed into it if I want it a bit sweeter, and on occasion a drop of decent whiskey - and/or a bit of salt and a bit more of pepper - mixed in to add flavour).
I never thought about soaking oatmeal in advance... Same 20% rule? My oatmeal always ends up too thin when I cook it with the recommended amount of water.
November 18, 2016 at 8:04 am
Luis Cazares (11/18/2016)
andrew gothard (11/18/2016)
Brandie Tarvin (11/17/2016)
Grant Fritchey (11/16/2016)
Announcements include:SP1 for 2016 (which also has CREATE OR ALTER).
A single development surface. This means all functionality in Enterprise is also in Standard and Web (WHOOOP!).
vNext community preview available (you can start testing on Linux).
What is CREATE OR ALTER?
Trouble. Didn't like it in Orrable PL/SQL, don't like that it's in T-SQL
Why?
Ditto. I'd like more information on the bad.
November 18, 2016 at 8:13 am
Grant Fritchey (11/18/2016)
jasona.work (11/18/2016)
So someone dug in to how MS has SQL2016 working on Linux[/url], only to find that *horrors* they're using essentially a containerization type solution. Just enough Windows kernel for SQL to be happy and connect into the Linux OS...I'd say when I went through the comments section, a good portion were wailing and knashing teeth about it not being a "native" Linux ap, or how the virtualization will horribly hamper the performance...
Frankly, it's a decent solution to the problem. Either re-write SQL from nearly the ground up to be a native Linux app, or leverage existing technology and get it going now.
Using Oracle as an example, if you want it on Windows, it's running on top of some JAVA...
How is that very much different?
It's not. People wanted to find a negative to this release, so they have one. The fact of the matter is, it's a new world out there and it's a new Microsoft addressing it. I'm pretty excited to be involved with the Data Platform stack at this point.
Bear in mind, the commenters in some cases were still referring to M$...
Myself, I'd be just as happy with Linux on the back end as Windows, maybe even more than I am right now (mostly because I could pawn off the OS patching on someone else, seeing as certifications are mandatory around here to work on things. No Linux cert? No working on the OS for you!)
Time to stand up a Linux VM this weekend!
So, suggestions for a Linux newbie for a host for SQL2016? I'm leaning towards an Ubuntu VM, mostly because I've loaded that up once or twice several years ago.
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