In one sentence, describe what the following article is about: The device you use to store your champagne doesn't have to be fancy or pretty, it simply needs enough space to hold your bottles. For many, a general-purpose shelving unit will be more than good enough. However, you can buy a professionally-built champagne storage rack if you prefer. Look for metal or redwood champagne racks at wine shops, furniture stores, and home improvement stores. When purchasing shelving units, look for models built out of metal or redwood. Make sure the shelving material is at least 2in (5.1cm) thick so it can handle the weight of your bottles. Avoid free standing shelving units. Instead, look for models you can secure to the wall using nails or screws. To create the best storage conditions possible for your champagne, place your rack in a room or closet that has enough insulation to protect it from extreme temperatures. So your drinks retain their bubbly texture, try to find a room that sits at around 50% humidity. Some houses come with wine cellars that are specially designed for drinks like champagne. Look for a room that has a hard floor and sturdy, vapor-resistant insulation that is at least 1.5in (3.8cm) thick. If you can't find a humid room to store your bottles in, or if your home's humidity fluctuates heavily throughout the year, consider purchasing a humidifier from a home improvement store. If you plan to store your champagne bottles for a long period of time, lay them out horizontally on your rack or shelf. Though you can store a champagne bottle upright for around 1 month, long-term vertical storage will dry out the bottle's cork, making it far more difficult to open. You do not need to leave any space between your bottles. To better preserve your champagne's taste and texture, keep your storage room at a constant temperature between about 50 and 59F (10 and 15C). If possible, install a thermostat or cooling unit in the room to give yourself more precise control over the temperature. Check your bottles once a week to make sure they're not too hot or too cold. Exposed windows let in sunlight that can raise the temperature of the room and change the chemical makeup of your champagne. To prevent this, cover any windows in your storage room with thick curtains that you can pin or tie together. If you'd prefer, consider tinting your windows instead. This will prevent sunlight from getting in while preserving the room's view. Unlike fine wine, champagnes have a short shelf life even when left unopened. As a general rule, non-vintage champagne lasts for 3 to 4 years from the day you purchase it while vintage champagne lasts between 5 and 10 years. Once opened, your champagne will stay fresh for 3 to 5 days. Vintage refers to any champagne made with the grapes of a single harvest year. Non-vintage refers to any champagne made with grapes from multiple harvest years. Cover opened champagne bottles with champagne sealers or hinged bubble stoppers to help them retain their texture.
Summary: Acquire a champagne storage rack or shelving unit. Place your rack in a humid, insulated room. Lay your bottles flat on the rack. Keep your bottles at about 55F (13C). Cover the room's windows to keep sunlight out. Store your champagne for up to 5 days if opened or 10 years if sealed.

In one sentence, describe what the following article is about: This line of code is making a call to "my_function." In this case we will give my_function an input of 8, and PHP will echo the returned output value. Test the script, you will get a value of 60. The magic of coding with functions is the ability to reuse and recycle the same code over and over. We are now calling my_function two more times and reusing its code. Also notice how the in the code above the call to my_function is treated like a number. Always treat calls to functions as the datatype you expect to get back (whether it is a number, string, boolean, or resource). Test the script, you will get a value of 60 followed by a value of 260.
Summary: Type the code below on a new line after the closing curly brace of the function. Now type this code on a new line.

In one sentence, describe what the following article is about: Separate the egg yolks and combine them with the salt and sugar in a bowl. With a fork or electric mixer, whisk until the mixture becomes smooth and pale yellow, and falls off the whisk in thick ribbons. Optionally, add another egg yolk for an extra-rich ice cream. Fill a large bowl partway full of ice and cold water. Place a medium bowl inside the larger bowl, nestling it in the middle of the ice. Set this aside in the refrigerator to use later. Stir the milk and vanilla extract together in a saucepan. Heat over medium heat until the first small bubbles form. This should only take a few minutes. Evaporated milk contains much less water, so your ice cream will have fewer ice crystals to break up while churning. If you use ordinary whole milk instead, you'll need to spend more time churning the ice cream as it freezes. Pour a very thin stream of milk into the bowl of eggs and sugar, whisking constantly as you pour. Adding the milk too quickly may cook the eggs, which ruins the recipe. If you are concerned about ruining the recipe, let the milk cool until it is safe to touch. This may increase the cooking time. Return the milk and egg mixture to the saucepan and turn the heat to low. Gently stir with a wooden spoon, scraping the bottom. Remove the mixture from heat once it forms a thick custard, and coats the back of the spoon when you lift it out. Take the pot off the stove right away if you notice any lumps of cooked egg. Strain these out before you continue. Pour the custard into the dry bowl in your ice bath. Leave this to chill while you continue to the next step. Whisk until the cream has doubled in volume, but not so long that it forms whipped cream. This will take a minute or two in an electric mixer, or several minutes of hand whisking. Wait until the egg mixture is cold to the touch. Fold the cream into the custard until they form a smooth mixture. Transfer the ice cream base to a freezer-safe container. If the cookie dough is ready, you can continue to the next section. Otherwise, leave the ice cream in the freezer for no more than 2 hours, while you wait for the dough. Stir the ice cream vigorously every 45 minutes to break up ice crystals as they form. Freezing for too long will make the ice cream difficult to combine with the cookie dough.
Summary:
Whisk egg yolks, salt, and sugar. Set up an ice bath. Heat the milk and vanilla. Whisk the hot milk into the egg mixture. Heat and stir. Cool the custard in the ice bath. Whisk heavy cream in a separate bowl. Combine the custard and cream. Store in the freezer.