On Thu 27 Oct 2005 07:49:42a, Andy wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> On Thu 27 Oct 2005 07:07:18a, Michael "Dog3" Lonergan wrote in
>> rec.food.cooking:
>>
>>> Wayne Boatwright > looking for trouble wrote in
>>> :
>>>
>>>> On Thu 27 Oct 2005 06:46:43a, Andy wrote in rec.food.cooking:
>>>>
>>>>> Someone put the bright idea of a Trader Joe's "New York Style
>>>>> Cheesecake" in my head. Yesterday I bought one. 3.5 lbs.!
>>>>>
>>>>> That's a LOT of cheesecake!!! What WAS I thinking?!!!
>>>>>
>>>>> Now that it's thawed in the fridge can I slice it and refreeze
>>>>> slices?
>>>>>
>>>>> Andy
>>>>> I think I'm gonna be fat
>>>>>
>>>>
>>>> Andy, there is no such thing as too much cheesecake. Wherever did
>>>> you get such an idea? :-)
>>>>
>>>> Yes, you can refreeze it, but the texture may suffer slightly. It
>>>> should still be good. The other alternative, of course, is to send
>>>> all excess to me immediately, by courier.
>>>>
>>>
>>> I got dibs on at least 1/4 of the cheesecake.
>>>
>>> Michael <- IS getting fat. Gained weight again this month
>>>
>>
>> If you're getting fat, you don't need it. I, OTOH, am already fat and
>> require cheesecake to maintain my weight. :-))
>
>
> ROFLMAO!
>
>
> For the life of me, I don't know why I thought that New York cheesecake
> was "light and fluffy."
>
> There's NO air in NY cheesecake!

You betcha. NY cheesecake is made predominantly of cream cheese colored
lead. :-)

> Andy
> Keeps wanting to type cheesesteak
>

Now there's a thought! A good Philly cheesteak followed by a NY
cheesecake. :-)

--
Wayne Boatwright *¿*
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