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.
Sweet. Heat. Meat.
- ~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
- Gouda cheese
- Thoroughly mix all ingredients. Except the buns, bacon, and gouda.
- 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.
- If you have time, allow ingredients to marry up for a few hours in the fridge, but this isn’t a requirement.
- Prior to cooking, allow burgers to come to room temperature.
- Butter and grill the Hawaiian buns on medium heat.
- 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.
- With ~90 seconds to go, add gouda cheese to the burgers so that it sufficiently melts.
- Allow burgers to rest 5 minutes before putting them on the buns and eating.
- Add burger and bacon to buns. Enjoy.
…a recipe for one of the better burgers you will ever have in your life.
For the newlyweds we met last night, give me a couple of days to get back to the States and post it. It’s worth the wait.
Next generation hybrid cloud architecture for EUC: http://vmw.re/1KX78mW
It’s kind of a big deal.