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This being the weekend, something in a lighter vein:
Pizza is essentially the perfect food. Well, so long as you aren't lactose intolerant or have problems with gluten. NPR spotted a study of why different cheeses diverge in looks and taste when baked. Seriously. In a paper called "Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality," researchers found that, among other things, the reason why mozzarella is so unique of a topping has to do with the way it's prepared. The cheese bubbles and browns because of its inherent elasticity due to stretching. In contrast, cheddar isn't as ideal because it isn't very elastic, thus it doesn't bubble as well. The same apparently goes for Edam and Gruyere, too.
http://www.engadget.com/2014/08/30/mozzarella-pizza-cheese/
[Abstract]: http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12540/abstract
(Score: 2) by tynin on Sunday August 31 2014, @07:08PM
And not just mozzarella, but buffalo milk mozzarella. Noticeably better on pizza than cow milk mozzarella.
(Score: 3, Funny) by HiThere on Sunday August 31 2014, @07:37PM
But have you ever tried to milk a buffalo?
Javascript is what you use to allow unknown third parties to run software you have no idea about on your computer.
(Score: 4, Funny) by tynin on Sunday August 31 2014, @07:50PM
Only after treating them by taking them out to buy something nice, followed by a wonderful dinner. Anything less would be rude!