Leave a comment Posted on NotBacon, TAM, VMware

From SSO to PSC: How to get There from Here

I’ve been mentioning for a while now the importance of considering how you want your PSC design to look in vSphere 6 to my customers. I’ve also made sure to point out that the path from an internal SSO (common in vsphere 5.x) to an external PSC (what I recommend to almost everyone in vSphere 6) is neither straightforward, nor automated.

But…it can be done. And Sean Whitney at Virtually Limitless tells you how in this post.

Advertisement
Leave a comment Posted on Bacon

Brown Sugar Burgers

Sweet. Heat. Meat.

Ingredients

  • ~1 lb ground beef. Grassfed. If you can’t find that, try to find a beef/unicorn meat blend.
  • 3TB dark brown sugar
  • 1.5t fresh rosemary, finely chopped
  • 1t salt
  • 1t pepper
  • ~6 cloves smashed/diced/pulverized fresh garlic (more or less to your garlic tolerance)
  • .5t cayenne (more or less to your heat tolerance)
  • 5-6 splashes of Worcestershire sauce
  • Hawaiian buns
  • Bacon
  • Gouda cheese

Directions

  1. Thoroughly mix all ingredients. Except the buns, bacon, and gouda.
  2. Divide into about three patties (5.50 – 6oz per patty, give or take). Be sure to depress the center of the patty slightly with your thumb to ensure that the burger doesn’t turn into a meatball on the grill.
  3. If you have time, allow ingredients to marry up for a few hours in the fridge, but this isn’t a requirement.
  4. Prior to cooking, allow burgers to come to room temperature.
  5. Butter and grill the Hawaiian buns on medium heat.
  6. Grill burgers on high heat, 3-4 minutes per side, depending on done-ness preference. If you habitually press your burgers (thus robbing them of their juiciness) or flip them constantly, please, just stop. Sell the grill and go to McDonald’s.
  7. With ~90 seconds to go, add gouda cheese to the burgers so that it sufficiently melts.
  8. Allow burgers to rest 5 minutes before putting them on the buns and eating.
  9. Add burger and bacon to buns. Enjoy.