The Molecular Secrets of Cream Cheese
Roland Piquepaille writes "The June issue of Wired Magazine carries a story about one of the two university labs in the U.S. dedicated to cream cheese research. This one is -- where else? -- in Madison, Wisconsin, where researchers are exploring the molecular mysteries of cream cheese. You may not know, but this cheese is tricky to produce because the acid-secreting bacteria used to coagulate the milk need to be killed at the right time. The researchers are now writing a guidebook about the secrets of cream cheese, a book which will be available to anyone, in a process similar to the open source movement for software. For more information, please read the entertaining article of Wired magazine, 'Schmear Campaign' or this summary to discover little-known facts about cream cheese."
Strangely, there are not many academical papers about cream cheese.
Yeah. Truly bizarre.
Perhaps they will investigate the phenomena whereby cream cheese is the exact opposite of expresso. I once tried an expresso, about ten years ago, at Barnes & Noble. Immediately, I set out on a mission to locate some cream cheese. Tragically, I went cream-cheese-less...but I really could have eaten a whole package of it, and it would have made my mouth feel much better.
Procrastination -- because good things come to those who wait.
We have Open Source Cream Cheese now? Oh sweet lord of mercy! All we need is Open Source Bagel and Open Source Toaster. Oh wait, we already have NetBSD.
"Don't let fools fool you. They are the clever ones."
Obviously they either need to cut funding for this project, or balance it by adding funding for a project to investigate the molecular secrets of lox.
We cannot have a cream cheese/lox molecular secrets gap at taxpayer expense.
KFG
Surely the government would not fund such a caper.
and the other one is in -- let me guess -- Philadelphia?
I'm think I'm in love.
Qualitas edurus commercium, nullus penitus net rimor, nullus deus beneficium