On Mar 13, 9:55*am, Lou Decruss > wrote:
> Thanks to all who helped me with my cheesecake project!!!
>
> The results were good, but not perfect. *As I feared the pastry
> filling mostly sunk. *I added 2/3's of the batter, then drizzled the
> filling over through a plastic bag, then added the remaining batter.
> Then gently swirled a bit with a toothpick. *The flavor was wonderful
> and the cake didn't crack. *Next time I'll put the filling on the top
> and lightly swirl.
>
> Here's 2 pictures. *My camera isn't very good and I'm not much better
> <g> so they're not great pictures. *Sorry. *This was not my most
> successful project, but eating the results were just fine.
>
> Uncut:
>
> http://i29.tinypic.com/15kscz.jpg
>
> Slice:
>
> http://i27.tinypic.com/11gm16u.jpg
>
> Thanks again,
>
> Lou * * * *

Your plan for your next attempt sounds right. Nice color on your cake
tho, and I'm sure it was delish- looks aren't everything!

Thanks to all who helped me with my cheesecake project!!!

The results were good, but not perfect. As I feared the pastry
filling mostly sunk. I added 2/3's of the batter, then drizzled the
filling over through a plastic bag, then added the remaining batter.
Then gently swirled a bit with a toothpick. The flavor was wonderful
and the cake didn't crack. Next time I'll put the filling on the top
and lightly swirl.

Here's 2 pictures. My camera isn't very good and I'm not much better
<g> so they're not great pictures. Sorry. This was not my most
successful project, but eating the results were just fine.

Uncut:

http://i29.tinypic.com/15kscz.jpg

Slice:

http://i27.tinypic.com/11gm16u.jpg

Thanks again,

Lou

On Mar 13, 11:27*am, Lou Decruss > wrote:
> On Thu, 13 Mar 2008 09:20:13 -0700 (PDT), merryb >
> wrote:
>
>
>
>
>
> >On Mar 13, 9:55*am, Lou Decruss > wrote:
> >> Thanks to all who helped me with my cheesecake project!!!
>
> >> The results were good, but not perfect. *As I feared the pastry
> >> filling mostly sunk. *I added 2/3's of the batter, then drizzled the
> >> filling over through a plastic bag, then added the remaining batter.
> >> Then gently swirled a bit with a toothpick. *The flavor was wonderful
> >> and the cake didn't crack. *Next time I'll put the filling on the top
> >> and lightly swirl.
>
> >> Here's 2 pictures. *My camera isn't very good and I'm not much better
> >> <g> so they're not great pictures. *Sorry. *This was not my most
> >> successful project, but eating the results were just fine.
>
> >> Uncut:
>
> >>http://i29.tinypic.com/15kscz.jpg
>
> >> Slice:
>
> >>http://i27.tinypic.com/11gm16u.jpg
>
> >> Thanks again,
>
> >> Lou * * * *
>
> >Your plan for your next attempt sounds right. Nice color on your cake
> >tho, and I'm sure it was delish- looks aren't everything!
>
> Thanks merry. *It was good, but I've got to work on the presentation.
>
> Lou- Hide quoted text -
>
> - Show quoted text -

When I did the same thing in pastry school, we basically put "blobs"
on top and then drew a knife thru- I guess you would call it
marbeling. We also put jam in a piping bag and piped a spiral,
starting in the middle. You could either leave it or draw lines thru
it from center to outside- like you were scoring pieces. Does that
make any sense?? It's a very pretty effect.

On Thu, 13 Mar 2008 09:20:13 -0700 (PDT), merryb >
wrote:

>On Mar 13, 9:55*am, Lou Decruss > wrote:
>> Thanks to all who helped me with my cheesecake project!!!
>>
>> The results were good, but not perfect. *As I feared the pastry
>> filling mostly sunk. *I added 2/3's of the batter, then drizzled the
>> filling over through a plastic bag, then added the remaining batter.
>> Then gently swirled a bit with a toothpick. *The flavor was wonderful
>> and the cake didn't crack. *Next time I'll put the filling on the top
>> and lightly swirl.
>>
>> Here's 2 pictures. *My camera isn't very good and I'm not much better
>> <g> so they're not great pictures. *Sorry. *This was not my most
>> successful project, but eating the results were just fine.
>>
>> Uncut:
>>
>> http://i29.tinypic.com/15kscz.jpg
>>
>> Slice:
>>
>> http://i27.tinypic.com/11gm16u.jpg
>>
>> Thanks again,
>>
>> Lou * * * *
>
>Your plan for your next attempt sounds right. Nice color on your cake
>tho, and I'm sure it was delish- looks aren't everything!

Thanks merry. It was good, but I've got to work on the presentation.

Lou

One time on Usenet, Lou Decruss > said:
>
> Thanks to all who helped me with my cheesecake project!!!
>
> The results were good, but not perfect. As I feared the pastry
> filling mostly sunk. I added 2/3's of the batter, then drizzled the
> filling over through a plastic bag, then added the remaining batter.
> Then gently swirled a bit with a toothpick. The flavor was wonderful
> and the cake didn't crack. Next time I'll put the filling on the top
> and lightly swirl.
>
> Here's 2 pictures. My camera isn't very good and I'm not much better
> <g> so they're not great pictures. Sorry. This was not my most
> successful project, but eating the results were just fine.
>
> Uncut:
>
> http://i29.tinypic.com/15kscz.jpg
>
> Slice:
>
>
> http://i27.tinypic.com/11gm16u.jpg
>
> Thanks again,

Oh sure, you *say* thanks, but did I find a piece of that cake in my
mailbox? Nope. Ungrateful wretch... ;-)

PS - Looks good, Lou!

--
Jani in WA

On Thu, 13 Mar 2008 10:55:17 -0600, Lou Decruss >
wrote:

>
>Thanks to all who helped me with my cheesecake project!!!
>
>The results were good, but not perfect. As I feared the pastry
>filling mostly sunk. I added 2/3's of the batter, then drizzled the
>filling over through a plastic bag, then added the remaining batter.
>Then gently swirled a bit with a toothpick. The flavor was wonderful
>and the cake didn't crack. Next time I'll put the filling on the top
>and lightly swirl.
>
>Here's 2 pictures. My camera isn't very good and I'm not much better
><g> so they're not great pictures. Sorry. This was not my most
>successful project, but eating the results were just fine.
>
snippage

I'll be more than happy to take your next "not successful project" off
your hands.

It looks delicious and the photo of the slice is great.

koko
---
http://www.kokoscorner.typepad.com
updated 2/24
"There is no love more sincere than the love of food"
George Bernard Shaw

On Mar 14, 9:15*am, Lou Decruss > wrote:
> On Thu, 13 Mar 2008 10:55:44 -0700 (PDT), merryb >
> wrote:
>
>
>
>
>
>
>
> >> >Your plan for your next attempt sounds right. Nice color on your cake
> >> >tho, and I'm sure it was delish- looks aren't everything!
>
> >> Thanks merry. *It was good, but I've got to work on the presentation.
>
> >> Lou- Hide quoted text -
>
> >> - Show quoted text -
>
> >When I did the same thing in pastry school, we basically put "blobs"
> >on top and then drew a knife thru- I guess you would call it
> >marbeling. We also put jam in a piping bag and piped a spiral,
> >starting in the middle. You could either leave it or draw lines thru
> >it from center to outside- like you were scoring pieces. Does that
> >make any sense?? It's a very pretty effect.
>
> Yes it makes sense merryb. *I'll try that next time. *Cream cheese is
> on sale for 58 cents this week so I'll stock up. *Thanks for your
> help!
>
> Lou- Hide quoted text -
>
> - Show quoted text -

Anytime!

Lou Decruss wrote:

>
> Yes it makes sense merryb. I'll try that next time. Cream cheese is
> on sale for 58 cents this week so I'll stock up. Thanks for your
> help!
>
> Lou

58 cents!? For how much? The standard 8 ounce Philly brick? Cream cheese
around here (Boston area) is rarely less than 99 cents lately - and
that's for the store brand.

I'd make cheesecake a lot more often if the cream cheese around here was
that cheap.

-Tracy

On Mar 14, 9:48*am, Lou Decruss > wrote:
> On Fri, 14 Mar 2008 11:26:40 -0400, Tracy > wrote:
>
> >Lou Decruss wrote:
>
> >> Yes it makes sense merryb. *I'll try that next time. *Cream cheese is
> >> on sale for 58 cents this week so I'll stock up. *Thanks for your
> >> help!
>
> >> Lou
>
> >58 cents!? For how much? The standard 8 ounce Philly brick? Cream cheese
> >around here (Boston area) is rarely less than 99 cents lately - and
> >that's for the store brand.
>
> Here's the current ad.
>
> http://www.ultra-foods.com/printads.cfm?storeID=735
>
> It's a limit of two so we just make 2 purchases, and shop more than
> once which we do anyway. I never have to pay more than a buck. *A few
> weeks ago we got a free brick with a 10 dollar purchase. *
>
> >I'd make cheesecake a lot more often if the cream cheese around here was
> >that cheap.
>
> That's what I was thinking. <g>
>
> Lou

So, how is the quality? I've not had the best of luck with anything
besides Philadelphia Brand...

Lou Decruss wrote:
>
>>
>> Lou Decruss wrote:
>>
>>> Yes it makes sense merryb. I'll try that next time. Cream cheese is
>>> on sale for 58 cents this week so I'll stock up. Thanks for your
>>> help!
>>>
>>> Lou

Then Tracy remarked:

>> 58 cents!? For how much? The standard 8 ounce Philly brick? Cream cheese
>> around here (Boston area) is rarely less than 99 cents lately - and
>> that's for the store brand.
>

Then Lou again:

> Here's the current ad.
>
> http://www.ultra-foods.com/printads.cfm?storeID=735
>
> It's a limit of two so we just make 2 purchases, and shop more than
> once which we do anyway. I never have to pay more than a buck. A few
> weeks ago we got a free brick with a 10 dollar purchase.
>

>
> Lou

That's what I would do - go back a few times. Sugar is a deal too - but
I thought it came in 5lb bags. Is that another case of "our customers
really prefer this smaller size for the same price mumbo jumbo?

Tracy

On Thu, 13 Mar 2008 10:55:44 -0700 (PDT), merryb >
wrote:

>>
>> >Your plan for your next attempt sounds right. Nice color on your cake
>> >tho, and I'm sure it was delish- looks aren't everything!
>>
>> Thanks merry. *It was good, but I've got to work on the presentation.
>>
>> Lou- Hide quoted text -
>>
>> - Show quoted text -
>
>When I did the same thing in pastry school, we basically put "blobs"
>on top and then drew a knife thru- I guess you would call it
>marbeling. We also put jam in a piping bag and piped a spiral,
>starting in the middle. You could either leave it or draw lines thru
>it from center to outside- like you were scoring pieces. Does that
>make any sense?? It's a very pretty effect.

Yes it makes sense merryb. I'll try that next time. Cream cheese is
on sale for 58 cents this week so I'll stock up. Thanks for your
help!

Lou

On Thu, 13 Mar 2008 22:51:20 GMT, (Little
Malice) wrote:

>One time on Usenet, Lou Decruss > said:
>>
>> Thanks to all who helped me with my cheesecake project!!!
>>
>> The results were good, but not perfect. As I feared the pastry
>> filling mostly sunk. I added 2/3's of the batter, then drizzled the
>> filling over through a plastic bag, then added the remaining batter.
>> Then gently swirled a bit with a toothpick. The flavor was wonderful
>> and the cake didn't crack. Next time I'll put the filling on the top
>> and lightly swirl.
>>
>> Here's 2 pictures. My camera isn't very good and I'm not much better
>> <g> so they're not great pictures. Sorry. This was not my most
>> successful project, but eating the results were just fine.
>>
>> Uncut:
>>
>> http://i29.tinypic.com/15kscz.jpg
>>
>> Slice:
>>
>>
>> http://i27.tinypic.com/11gm16u.jpg
>>
>> Thanks again,
>
>Oh sure, you *say* thanks, but did I find a piece of that cake in my
>mailbox? Nope. Ungrateful wretch... ;-)
>
>PS - Looks good, Lou!

LOL. I just sent you a piece. Hope you like it.

Lou

On Thu, 13 Mar 2008 17:55:30 -0700, wrote:

>On Thu, 13 Mar 2008 10:55:17 -0600, Lou Decruss >
>wrote:
>
>>
>>Thanks to all who helped me with my cheesecake project!!!
>>
>>The results were good, but not perfect. As I feared the pastry
>>filling mostly sunk. I added 2/3's of the batter, then drizzled the
>>filling over through a plastic bag, then added the remaining batter.
>>Then gently swirled a bit with a toothpick. The flavor was wonderful
>>and the cake didn't crack. Next time I'll put the filling on the top
>>and lightly swirl.
>>
>>Here's 2 pictures. My camera isn't very good and I'm not much better
>><g> so they're not great pictures. Sorry. This was not my most
>>successful project, but eating the results were just fine.
>>
>snippage
>
>I'll be more than happy to take your next "not successful project" off
>your hands.
>
>It looks delicious and the photo of the slice is great.
>
>koko

Thanks koko. The next one will be better. I'll share with everyone.

Lou

On Fri, 14 Mar 2008 11:26:40 -0400, Tracy > wrote:

>
>
>Lou Decruss wrote:
>
>>
>> Yes it makes sense merryb. I'll try that next time. Cream cheese is
>> on sale for 58 cents this week so I'll stock up. Thanks for your
>> help!
>>
>> Lou
>
>58 cents!? For how much? The standard 8 ounce Philly brick? Cream cheese
>around here (Boston area) is rarely less than 99 cents lately - and
>that's for the store brand.

Here's the current ad.

http://www.ultra-foods.com/printads.cfm?storeID=735

It's a limit of two so we just make 2 purchases, and shop more than
once which we do anyway. I never have to pay more than a buck. A few
weeks ago we got a free brick with a 10 dollar purchase.

>I'd make cheesecake a lot more often if the cream cheese around here was
>that cheap.

That's what I was thinking. <g>

Lou

One time on Usenet, Lou Decruss > said:
> On Thu, 13 Mar 2008 22:51:20 GMT, (Little
> Malice) wrote:
>
> >One time on Usenet, Lou Decruss > said:

<snip>

> >> Here's 2 pictures. My camera isn't very good and I'm not much better
> >> <g> so they're not great pictures. Sorry. This was not my most
> >> successful project, but eating the results were just fine.
> >>
> >> Uncut:
> >>
> >> http://i29.tinypic.com/15kscz.jpg
> >>
> >> Slice:
> >>
> >>
> >> http://i27.tinypic.com/11gm16u.jpg
> >>
> >> Thanks again,
> >
> >Oh sure, you *say* thanks, but did I find a piece of that cake in my
> >mailbox? Nope. Ungrateful wretch... ;-)
> >
> >PS - Looks good, Lou!
>
> LOL. I just sent you a piece. Hope you like it.

Excellent! Now if I can just beat my 10-year-old to the mailbox...

--
Jani in WA

On Fri, 14 Mar 2008 08:57:17 -0700 (PDT), merryb >
wrote:

>So, how is the quality? I've not had the best of luck with anything
>besides Philadelphia Brand...

I started a thread about this not that long ago. Seems a few of us
here can tell the difference, but most can't. I sure can't. As much
as we go through the cheaper stuff is a big savings.

Lou

On Fri, 14 Mar 2008 11:58:34 -0400, Tracy > wrote:

>Lou Decruss wrote:

>> Here's the current ad.
>>
>> http://www.ultra-foods.com/printads.cfm?storeID=735
>>
>> It's a limit of two so we just make 2 purchases, and shop more than
>> once which we do anyway. I never have to pay more than a buck. A few
>> weeks ago we got a free brick with a 10 dollar purchase.

>> Lou

>That's what I would do - go back a few times.

We just got back and got 4 bars. We'll go back over the weekend and
get 4 more and use the coupon we have for a free gallon of milk and a
free loaf of bread. I'll get some beer or something that costs 10
bucks and everything else will be free. Pretty hard to beat that
deal!! They even have Philadelphia brand for 99 cents this week.

>Sugar is a deal too - but
>I thought it came in 5lb bags. Is that another case of "our customers
>really prefer this smaller size for the same price mumbo jumbo?

I dunno. I always see 4 pound packages here. We used the coupon and
got that too. They have great coupons. Last week we got a dozen free
eggs.

Lou

On Fri, 14 Mar 2008 19:26:32 GMT, (Little
Malice) wrote:

>> >
>> >Oh sure, you *say* thanks, but did I find a piece of that cake in my
>> >mailbox? Nope. Ungrateful wretch... ;-)
>> >
>> >PS - Looks good, Lou!
>>
>> LOL. I just sent you a piece. Hope you like it.
>
>Excellent! Now if I can just beat my 10-year-old to the mailbox...

It's a big piece. You can share.

Lou