Eggs in cheesecake
Several cheesecake recipes that I have provide for from 2-4 eggs. What effect does adding more eggs have in making a cheesecake?
Several cheesecake recipes that I have provide for from 2-4 eggs. What effect does adding more eggs have in making a cheesecake?
I recently made a cheesecake and left out the sour cream by mistake. How would it have tasted if I had put it in?
Will this kill the donut business?
http://news.yahoo.com/s/nm/20061205/ts_nm/restaurants_transfat_dc
Ed,
I see that Restaurant Week is being extended by some restaurants until Labor Day.
Do you have any recommendations from the Open Table list?
"open table":http://www.opentable.com/promo.aspx?pid=69&m=8&ref=412
Recently, I ordered and ate a pizza from Vicenzo's Pizzeria in Hopewell, NJ. To capture the memory of the shared experience with friends I snapped a photo of a slice on my Treo. Immediately, the photographer among us nicely dissed the photo and snapped one of her own. I post both here for opinions on the better pic. 1 or 2? More broadly, what makes a good pizza picture?
Ed,
Thanks for the Bond45 recommendation as a pre-theatre dining spot. I agree with you that the mozzarella bar and the Antipasti bar are especially delicious. The noise level is a bit high, so sitting near the front door, where the ceiling is high, is key.
Great coverage! Thanks for the Mario pic. Any recommendations for a moderately priced pre-theatre dinner near 6th Ave/W44th?
I would like to see what Mario Batali looks like tonight and if he is wearing his orange clogs...
I never eat fruitcake, unless it is the only fod around!
I couldn't consider a total pie Thanksgiving unless it included a pumpkin cheesecake. I didn't see one of these mentioned on your list. Any good sources or recipes for this?
Ditto. I found that sitting at the bar is sometimes the only way to get a table at Gary Danko in San Francisco. It is my favorite SF restaurant, and it is nice to know that occasionally, when I feel lucky, I can snag a bar stool and savor a 3-5 course meal.
Da Andrea is great, but I also love 50 Carmine in the West Village. The asparagus ravioli and the artichokes are out of this world.
1) Thin, but not too crispy
2) Wings - hot with blue cheese
3) Ruffles - do they have sour cream and onion flavor?
4) toasted - now there is a concept I could go for
5) Mounds - who could pass up an opportunity to get that close to a coconut in NY
DD
1) Haagen Dazs coffee, slightly melted. Nothing better in the world.
2) Skippy- though I don't eat enough mass PB to remember the diff
3) Bagel - since avoiding slicing my fingers always gives me a sense of power
4) regular cream cheese - especially for the richest cheese cake
5) Sauerkraut - relish always seems to sit around too long
6) recently transitioned from milk to dark with age
7) salted - especially with artichoke hearts
8) pastrami
9) thin fries and a good ketchup
10) latte- the more like coffee ice cream the better
11) crispy - chopped up in eggs or on a BLT
12) white - because it slices better for leftover sandwiches
13) hamburgers - with cheese
14) the works - that's why pizzas are flat isn't it?
DD
AUTHOR: chefdd
EMAIL: ddecordova@yahoo.com
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DATE: 06/06/2006 09:44:53
Of course Steve's is a pale shadow--it was sold many years ago, and Steve Herrell moved his operation to Northampton, MA, where he's been beloved for many years. Moving back in on Boston is only right.
I live in LA and still dream of Christina's...
Christina's all the way!
Come to the burbs, children. We have Kimballs, and Bedford Farms, Sullivans and Dairy Joy! You can work your way from one to the next on a tour that will make your eyes and your belly bulge out. But I have to say, Christina's rice pudding ice cream is one of my all time favorites. Once I can find a place to park my car.
Costco's has a remarkably tasty fruitcake available during the holidays. It is filled with pecans and cherries and other non-dayglo fruits. It reminds me of the kinds of fruitcakes I see for sale at Saks during the holidays for $50 but at Costco it is only $12.
Bouchon also has a delightful fruitcake like loaf. I think it is also seasonal. No problem with bad fruit overcoming the cake there, of course.
Regarding the cakes at the Collin St. Bakery, they make one that only has apricots and pecans. I guess it still qualifies as a fruitcake. Check it out.
http://www.collinstreet.com/pages/apricot_pecan_cake
I don't like fruitcake, even when it's homemade by a talented cook (like my mother; she made it as part of her Christmas baking binge for several years).
I know I'm not alone. I once heard the Chieftains sing something called "Miss Fogarty's Christmas Cake." You can google the lyrics easily.
It wasn't until I was grown that I figured out why I hated it so: it's mostly the day-glo fruit - which is composed principally of bitter, leathery CITRON. That, plus the fact that there is far too little cake. Oh, and the raw taste of whiskey or brandy, not calculated to appeal to a child's tastebuds.
And yet I love pannettone, which is a nice challah-type bread spangled with the same day-glo fruit. But not nearly so much, and no whiskey.
If the Corsicana Fruitcake is anything like the "quintessential fruitcake of the South" that brooke29 links to - no wonder it's a thriving business. No citron!!
There are all sorts of things called fruitcakes, and it's a little like saying you don't like cheese because you tasted one kind of cheese and didn't like it. As a former deeply picky eater, I can sympathize. I don't like the red and green candied cherries, I don't like the soggy nuts, and I don't like the fake rum flavorings. However, I make a dark, spicy cake that utilizes raisins, currants, dried apricots, mangoes (if I can find them) and pineapple, that goes by the name of fruitcake but tastes very different than the stuff one thinks of under that name.
There are also some Irish fruitcakes that are blonde, so to speak, and they're also marvelous. Don't condemn all fruitcakes.
I always thought fruitcake was some sort of holiday gag gift. I would never think of actually eating one!
I was a fruitcake hater until the day I was given one of these-
http://www.cooks.com/rec/view/0,1919,154167-236194,00.html
This is the quintessential fruitcake of the south, and is similar to the one popularized by The Colin Street Bakery in Texas. It ain't cheap to make, but if one does not skimp on quality ingredients, it is an fruitcake epiphany!
I don't eat cooked fruit, with a notable exception of Apfel Strudel (somehow, it grew on me ever since I tried it in Salzburg), so to me even the idea of a fruitcake does not sound appealing at all. However, when I saw Alton make one, I wanted to make it too. Not to eat it, mind you, but to make it...for somebody who does like a fruitcake.
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