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[Panni]

I just noticed that I'm mighty close...

[Panni]

(And one for Mahler.)

[Panni]

To a certain magic number.... Which is...

[Panni]

....6000!

[Tomovoz]

6000 approaches!

[Panni]

And they said it wouldn't last!

[Tomovoz]

Too late - Don't bother it's here! (With apologies to SS). Congratulations DR Panni.

[TCB]

Thanks for the info, DR TCB!  I'm guessing this was a "customized" version done by a local group since it had references to throwing snowballs at the White House.

Sorry, Jose, of course you are right.  That local group would probably be The Fabulettes from Washington DC.  I should have just said that Stan Boreson made a local hit out of the song back in the early 60s.

[JoseSPiano]

I've always wanted to go someplaced called "The Cheesecake Factory".  I've heard many good things about it.  

Is there good cheesecake in NYC?

I believe our very own BK mentioned that he had lunch at The Cheesecake Factory just the other day.  In fact, I believe it was just yesterday.. and mentioned in today's notes.

I like TCF.  Very good "corporate" food.  And they seem to cast quite a spell wherever they set up shop since there always seems to be a wait to get a table.  And some of their fans are truly fanatical, willing to wait and hour or two(!) for a table.

Before you go, just remember the menu is full of ads and full of food choices.  They serve a little bit of everything - American, Italian, Japanese, Mexican, Chinese, etc. - and the portions are humongous.  There's now way any regular person could order an appetizer, entree and dessert and clean their plates.  I suggest checking out their website beforehand if you don't want to get overwhelmed when you first sit down.  This way you can whittle down your menu choices.

The cheesecakes are very good too.  Lots of choices.  A lot of people think they serve big slices of cheesecake.  I've never thought their slices were that generous, but I guess after a full meal, a slice of cheesecake of any size would seem big.  And maybe the average price of $6.00 per slice also makes it seem bigger than it is.  -That's your cue, DR TCB!



Is there good cheesecake in NYC?

<puff-puff> Silly girl... <puff-puff>



I'm sure our New York City denizens can contribute some other choices, but Junior's is always good for a hearty slice or full pie.  The main location is in Brooklyn, but they now have some counters set-up in the city - the one in Grand Central comes to mind.  -Oh, and Junior's uses a cake crust for most of their cheesecakes instead of a graham cracker crumb one.  -And a brownie one for their chocolate varieties!

Lindy's is supposedly known for the cheesecakes, but, unfortunately, the Times Square location has become quite the tourist trap with tremendously inflated prices.  There are also some small bakeries up and down the island that make some very good cheesecakes.

[JoseSPiano]

Sorry, Jose, of course you are right.  That local group would probably be The Fabulettes from Washington DC.  I should have just said that Stan Boreson made a local hit out of the song back in the early 60s.

Thanks again, DR TCB.  The Fabulettes - What a great name!

[TCB]

Not knowing who Mark McGrath is / was,  I decided to look him up on the internet.  I don't even know if this is the correct person, but i found this an interesting item!

Name:  Mark McGrath  
Birth Name:  Mark Sayers McGrath  
Height:  6'1"  
Sex:  M  
Nationality:  American  
Birth Date:  March 15, 1968  
Birth Place:  Hartford, Connecticut, USA  
Profession:  actress, musician  

I am not making this up.  It comes directly from http://www.celebritywonder.com/html/markmcgrath.html

[Ann]

hello everyone.  thank you all for the vibes.  still in pain and forced to be almost frozen on my left side, so typing this with one hand.  i had no real idea of how much this would incapacitate me.  at least the nausea has stopped.  more later

[TCB]

hello everyone.  thank you all for the vibes.  still in pain and forced to be almost frozen on my left side, so typing this with one hand.  i had no real idea of how much this would incapacitate me.  at least the nausea has stopped.  more later

GOOD HEALTH VIBES

AND HUGS AND KISSES

TO DEAR CYBER DAUGHTER ANN!

(And say hello to your other father -- the musical one)

[bk]

Ann is back and all is well with the world.  Hopefully the pain will subside and you'll defrost.  

Do you know how long it took me to remember "defrost"?  I am truly becoming senile.  I couldn't remember the stupid word.  I kept typing unfreeze and thinking "there a WORD that means unfreeze".

[JoseSPiano]

DR Danise:



The Cheesecake Factory



Junior's Cheesecake

[JoseSPiano]

Oops.. Let me find some smaller graphics...

[JoseSPiano]

..Much, much better

[Jane]

Danise your car is beautiful and I wish you many years of pleasant driving with it.
I don’t think I have heard the fish song since I was very young-cute.

I had to chuckle over your embarrassment needing instructions on your new car.  You might have needed them anyway from one car to another.  When I rent a car I have learned to check how everything works before I pull, just in case I need a few instructions.  On my first trip to L.A. when my father was in the hospital I couldn’t get the lights to turn on.  Fortunately that visit was in the summer & I only drove once in the dark.  It turned out they didn’t work properly but I kept wondering what I was doing wrong.

[TCB]

Danise -- Lindy's still has great cheesecake, but as Jose pointed out, you need to take out a bank loan to buy one of the smallest pieces of cheesecake you will ever want to see.

[JoseSPiano]

And courtesy of "Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant"

Part 1

Ingredients for One 9-inch Sponge Cake Layer

1/2 cup sifted cake flour
1 tsp baking powder
Pinch of salt
3 extra-large eggs separated
1/2 cup plus 2 Tb sugar
1 tsp pure vanilla extract
3 drops pure lemon extract
3 Tb unsalted butter, melted
1/4 tsp cream of tartar

Directions for the Thin Sponge Cake Layer for Cheesecake

1. Preheat the oven to 350º F and generously butter a 9-inch spring-form pan.  Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside.

2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).

5. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).

6. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

[JoseSPiano]

Part 2

Ingredients for Cream Cheese Filling

4, 8-ounce packages cream cheese (regular variety not light Neufchatel cream cheese), at room temperature
1-2/3 cups sugar
1/4 cup cornstarch
1 Tb pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream

Directions for the Cream Cheese Filling

1. Preheat the oven to 350 F and generously butter a 9-inch spring-form pan.  Make the batter for the sponge cake as the recipe directs.  Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).

2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of
cream cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to over-mix the batter.

4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan.

6. Slide the cake off of the bottom of the pan onto a serving plate.  Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High

[Jane]

Danise NY is known for cheesecake.  Often restaurants across the states say “New York style cheesecake”.  I didn’t have any while I was there and now I’m sorry.  Surprisingly I didn’t have much junk food at all while I was in NY.  I indulged in all the ethnic food, Indian, Thai and Deli.  I did treat myself to a soft ice cream cone at my beloved Carvel’s.

The last few times we ate at The Cheesecake Factory we were a bit disappointed in the meal-the shared cheesecake was still yummy.

[Jane]

Panni the bracelet is elegant in its simplicity.

What restaurant and where in Brentwood?  If it’s good I hope it is walking distance from the brother’s place.

[Jed]

FISH ON THE ROCKS

Ain't no surprise

[Jed]

Mmmm, Lindy's cheesecake...  Horrendously pricey, but quite tasty.

[Jane]

Jose next time I make a cheesecake I shall have to freeze a piece-if there is any to spare.  There are Kosher marshmallows and I’m guessing the same “gelatin” is used for those as the Kosher cheesecake you are talking about.

I do not care for tiramisu and it is because I dislike mascarpone.

I have read to prevent a cheesecake from cracking when baking it, place a small pan of water in the oven.  I think it works but I just live with the occasional crack in the topping.  Does anyone use the water trick?

[Jed]

Lacking any Lindy's cheesecake here at the moment, I'm making do with Little Debbie's Nutty Bars.  So very good... and you can buy at least 5 boxes for the price of one freakin' slice of cheesecake!

[Jane]

I set TIVO to record the new series, NUMBER3S, beginning tomorrow night.  Anyone else planning to watch it?  Since it begins after football I set the following two shows to also record.  The show stars Rob Morrow, David Krumholtz (I have no idea who he is) and Judd Hirsch.

[Jane]

Jed- .  I don't think that would do it for me.

[bk]

Whatever shall I eat for supper?  That is the question.