November 15, 2016 at 11:12 am
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.
November 15, 2016 at 11:34 am
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.
I've been slowly appreciating Blue Cheese lately so I think I'll take you up on that and give it a try next time I see it. Always love trying new things.
November 15, 2016 at 12:29 pm
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.
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November 16, 2016 at 1:26 am
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 days hours.
However, there's steak on the menu for Saturday night and I think I could be tempted to try Ed's sauce...
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
November 16, 2016 at 1:36 am
--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.
Really good with gnocchi too.
November 16, 2016 at 5:26 am
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.
I will agree to disagree with you on this point. @=)
EDIT: I'm a sharp cheddar person, though. Mild is meh.
November 16, 2016 at 5:27 am
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'm sold.
November 16, 2016 at 5:31 am
Beatrix Kiddo (11/16/2016)
--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.
Really good with gnocchi too.
I'll normally use it in different pasta dishes or as a dip. I never thought about using as a sauce for polenta, but it makes complete sense and sounds delicious.
November 16, 2016 at 5:41 am
So I did a quick google on polenta and found this interesting article.
November 16, 2016 at 6:05 am
Brandie Tarvin (11/16/2016)
So I did a quick google on polenta and found this interesting article.
I love the Serious Eats site. Good recipes, good discussions.
Gail Shaw
Microsoft Certified Master: SQL Server, MVP, M.Sc (Comp Sci)
SQL In The Wild: Discussions on DB performance with occasional diversions into recoverability
November 16, 2016 at 7:05 am
If anyone here knows the ins and outs of fn_dblog, perhaps you'd like to take a look here.
If you haven't even tried to resolve your issue, please don't expect the hard-working volunteers here to waste their time providing links to answers which you could easily have found yourself.
November 16, 2016 at 7:51 am
For everyone here, if you can, watch the keynote of https://connectevent.microsoft.com/, starting in the next few minutes. There are reasons.
Gail Shaw
Microsoft Certified Master: SQL Server, MVP, M.Sc (Comp Sci)
SQL In The Wild: Discussions on DB performance with occasional diversions into recoverability
November 16, 2016 at 7:56 am
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.
Chiming in on a flying visit - try it with a decent port as an alternative to dessert. Wonderful.
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November 16, 2016 at 8:01 am
GilaMonster (11/16/2016)
For everyone here, if you can, watch the keynote of https://connectevent.microsoft.com/, starting in the next few minutes. There are reasons.
I won't be able to watch the whole thing, but will do so as long as I can. Care to drop any hints?
November 16, 2016 at 8:12 am
Ed Wagner (11/16/2016)
Care to drop any hints?
No. Not until the announcements are made.
Check Twitter later (Grant, Tom LaRock, Kendra, etc) they should be tweeting the highlights (I'm trying to finish performance reviews)
Gail Shaw
Microsoft Certified Master: SQL Server, MVP, M.Sc (Comp Sci)
SQL In The Wild: Discussions on DB performance with occasional diversions into recoverability
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