I always eat lots of my homemade
cheesecake warm out of the oven.

The next day or so,
after it has been sitting in the refrigerator,
you know, the spices are intermingling
with each other,
just talking and having a good time, I guess,
I don't really like it as much.
Although, it is homemade, and it's still ok.

Even though I make alot of cheesecake,
maybe I'm just not a connoseuer[!?]

Is your food ever less tasty the next day[or so]?

marc

On Mar 5, 9:34*am, marco > wrote:
> I always eat lots of my homemade
> cheesecake warm out of the oven.
>
> The next day or so,
> after it has been sitting in the refrigerator,
> you know, the spices are intermingling
> with each other,
> just talking and having a good time, I guess,
> I don't really like it as much.
> Although, it is homemade, and it's still ok.
>
> Even though I make alot of cheesecake,
> maybe I'm just not a connoseuer[!?]
>
> Is your food ever less tasty the next day[or so]?
>
> marc

I love cold cheesecake.

On 3/5/2012 10:34 AM, marco wrote:
> I always eat lots of my homemade
> cheesecake warm out of the oven.

How do you slice "warm out of the oven" cheesecake without making a
gooey mess of it? Cheesecake is a custard that needs to set up before it
can be cut.



> The next day or so,
> after it has been sitting in the refrigerator,
> you know, the spices are intermingling
> with each other,
> just talking and having a good time, I guess,
> I don't really like it as much.

What spices are you talking about?




> Although, it is homemade, and it's still ok.

A good cheesecake will still taste good right up until it's too dried
out to be dealt with, and I haven't seen many cheesecakes last long
enough to get too dried out to be dealt with.



> Even though I make alot of cheesecake,
> maybe I'm just not a connoseuer[!?]

You're on the Internet. It's not hard to look up the spelling of a word
you're not sure about.



> Is your food ever less tasty the next day[or so]?

No. Lots of things like soups and stews are better the next day. I did a
pot roast yesterday that was good then and heaven now. I've never had
something that tasted good the day it was made become less tasty by the
next day, as long as it was properly warmed for eating.

On Mar 5, 9:34*am, marco > wrote:
> I always eat lots of my homemade
> cheesecake warm out of the oven.

Do you make it with Philly-style cream cheese, or with ricotta or
other lowfat cheese?

>
> The next day or so,
> after it has been sitting in the refrigerator,
> you know, the spices are intermingling
> with each other,
> just talking and having a good time, I guess,
> I don't really like it as much.
> Although, it is homemade, and it's still ok.
>
> Even though I make alot of cheesecake,
> maybe I'm just not a connoseuer[!?]
>
> Is your food ever less tasty the next day[or so]?

Coldness masks food flavors. I would let the cheesecake come up to
room temperature. If room temp cheesecake tastes good to you, then the
next time you make it, try adding spices to boost the flavor at low
temperatures.

On Mar 5, 11:51*am, spamtrap1888 > wrote:
> On Mar 5, 9:34*am, marco > wrote:
>
> > I always eat lots of my homemade
> > cheesecake warm out of the oven.
>
> Do you make it with Philly-style cream cheese, or with ricotta or
> other lowfat cheese?
>
>
>
> > The next day or so,
> > after it has been sitting in the refrigerator,
> > you know, the spices are intermingling
> > with each other,
> > just talking and having a good time, I guess,
> > I don't really like it as much.
> > Although, it is homemade, and it's still ok.
>
> > Even though I make alot of cheesecake,
> > maybe I'm just not a connoseuer[!?]
>
> > Is your food ever less tasty the next day[or so]?
>
> Coldness masks food flavors. I would let the cheesecake come up to
> room temperature. If room temp cheesecake tastes good to you, then the
> next time you make it, try adding spices to boost the flavor at low
> temperatures.

I suppose you let your ice cream come up to room temp?

On Mar 5, 11:55*am, Chemo the Clown > wrote:
> On Mar 5, 11:51*am, spamtrap1888 > wrote:
>
>
>
>
>
>
>
>
>
> > On Mar 5, 9:34*am, marco > wrote:
>
> > > I always eat lots of my homemade
> > > cheesecake warm out of the oven.
>
> > Do you make it with Philly-style cream cheese, or with ricotta or
> > other lowfat cheese?
>
> > > The next day or so,
> > > after it has been sitting in the refrigerator,
> > > you know, the spices are intermingling
> > > with each other,
> > > just talking and having a good time, I guess,
> > > I don't really like it as much.
> > > Although, it is homemade, and it's still ok.
>
> > > Even though I make alot of cheesecake,
> > > maybe I'm just not a connoseuer[!?]
>
> > > Is your food ever less tasty the next day[or so]?
>
> > Coldness masks food flavors. I would let the cheesecake come up to
> > room temperature. If room temp cheesecake tastes good to you, then the
> > next time you make it, try adding spices to boost the flavor at low
> > temperatures.
>
> I suppose you let your ice cream come up to room temp?

I have found that commercial ice cream tastes just as good the day
after it was made.

On Monday, March 5, 2012 11:51:43 AM UTC-8, spamtrap1888 wrote:
> On Mar 5, 9:34*am, marco > wrote:
> > I always eat lots of my homemade
> > cheesecake warm out of the oven.
>
> Do you make it with Philly-style cream cheese, or with ricotta or
> other lowfat cheese?
>
> >
> > The next day or so,
> > after it has been sitting in the refrigerator,
> > you know, the spices are intermingling
> > with each other,
> > just talking and having a good time, I guess,
> > I don't really like it as much.
> > Although, it is homemade, and it's still ok.
> >
> > Even though I make alot of cheesecake,
> > maybe I'm just not a connoseuer[!?]
> >
> > Is your food ever less tasty the next day[or so]?
>
> Coldness masks food flavors. I would let the cheesecake come up to
> room temperature. If room temp cheesecake tastes good to you, then the
> next time you make it, try adding spices to boost the flavor at low
> temperatures.

I use cream cheese, usually nonfat,
but I've been wanting to try Ricotta.

Room temperature is ok, if need be,
better than cold out of the frig [for me],
but I still prefer warm out of the oven.
Bread, the same.

marc

Chemo the Clown wrote:

>> Coldness masks food flavors. I would let the cheesecake come up to
>> room temperature. If room temp cheesecake tastes good to you, then the
>> next time you make it, try adding spices to boost the flavor at low
>> temperatures.
>
>I suppose you let your ice cream come up to room temp?

Only a childish troll would post that.

Marc wrote:

>I use cream cheese, usually nonfat,
>but I've been wanting to try Ricotta.

>Room temperature is ok, if need be,
>better than cold out of the frig [for me],
> but I still prefer warm out of the oven.
> Bread, the same.

I've never heard of eating warm cheesecake, as every recipe I've ever
seen, suggests making it and letting it chill for several hours, or
overnight before cutting, and I always have made it the day before and
refrigerated. Never used spice in mine, unless maybe when I made a
pumpkin cheesecake?

I alway use cream cheese in mine.

Judy

On Monday, March 5, 2012 1:02:37 PM UTC-8, Judy Haffner wrote:
> Marc wrote:
>
> >I use cream cheese, usually nonfat,
> >but I've been wanting to try Ricotta.
>
> >Room temperature is ok, if need be,
> >better than cold out of the frig [for me],
> > but I still prefer warm out of the oven.
> > Bread, the same.
>
> I've never heard of eating warm cheesecake, as every recipe I've ever
> seen, suggests making it and letting it chill for several hours, or
> overnight before cutting, and I always have made it the day before and
> refrigerated. Never used spice in mine, unless maybe when I made a
> pumpkin cheesecake?
>
> I alway use cream cheese in mine.
>
> Judy


I can't wait till the next day,
for freshly cooked anything.
It smells pretty good out of the oven.

And I'm probably a bit of a scientist,
in the kitchen.

marc

On Mar 5, 1:32*pm, marco > wrote:
> On Monday, March 5, 2012 1:02:37 PM UTC-8, Judy Haffner wrote:
> > Marc wrote:
>
> > >I use cream cheese, usually nonfat,
> > >but I've been wanting to try Ricotta.
>
> > >Room temperature is ok, if need be,
> > >better than cold out of the frig [for me],
> > > but I still prefer warm out of the oven.
> > > Bread, the same.
>
> > I've never heard of eating warm cheesecake, as every recipe I've ever
> > seen, suggests making it and letting it chill for several hours, or
> > overnight before cutting, and I always have made it the day before and
> > refrigerated. Never used spice in mine, unless maybe when I made a
> > pumpkin cheesecake?
>
> > I alway use cream cheese in mine.
>
> > Judy
>
> I can't wait till the next day,
> for freshly cooked anything.
> It smells pretty good out of the oven.
>
> And I'm probably a bit of a scientist,
> in the kitchen.
>
> marc

I agree about warm bread, but it does taste better when it has cooled.
I just can't imagine eating warm cheesecake, even a savory one.

On Mar 5, 12:34*pm, marco > wrote:
> I always eat lots of my homemade
> cheesecake warm out of the oven.
>
> The next day or so,
> after it has been sitting in the refrigerator,
> you know, the spices are intermingling
> with each other,
> just talking and having a good time, I guess,
> I don't really like it as much.
> Although, it is homemade, and it's still ok.
>
> Even though I make alot of cheesecake,
> maybe I'm just not a connoseuer[!?]
>
> Is your food ever less tasty the next day[or so]?
>
> marc

I don't think I've ever eaten warm cheesecake. I can't even get it
out of the spring-form til it's cool.

I don't indulge much in the stuff - very calorie dense, albeit
delicious.


(It's connoisseur)

Judy Haffner wrote:
> Marc wrote:
>
>>I use cream cheese, usually nonfat,
>>but I've been wanting to try Ricotta.
>
>>Room temperature is ok, if need be,
>>better than cold out of the frig [for me],
>> but I still prefer warm out of the oven.
>> Bread, the same.
>
> I've never heard of eating warm cheesecake, as every recipe I've ever
> seen, suggests making it and letting it chill for several hours, or
> overnight before cutting, and I always have made it the day before and
> refrigerated.

I would expect warm cheesecake to be runny. Cut out a piece and the
rest would flow into the gap making a mess.

> Never used spice in mine, unless maybe when I made a
> pumpkin cheesecake?

I've put finely ground allspice in cheescake. A good improvement.

> I alway use cream cheese in mine.

I have made cheesecake with ricota. That recipe was more work without
the resulting cheesecake being any better. Fun as a cooking experience
but not something I'll bother doing again.

On Mar 5, 12:28*pm, George M. Middius > wrote:
> Chemo the Clown wrote:
> >> Coldness masks food flavors. I would let the cheesecake come up to
> >> room temperature. If room temp cheesecake tastes good to you, then the
> >> next time you make it, try adding spices to boost the flavor at low
> >> temperatures.
>
> >I suppose you let your ice cream come up to room temp?
>
> Only a childish troll would post that.

And only you would respond to my post...Loser!

"Pennyaline" > wrote in message
...
> On 3/5/2012 10:34 AM, marco wrote:
>>
>> Is your food ever less tasty the next day[or so]?
>
> No. Lots of things like soups and stews are better the next day. I did a
> pot roast yesterday that was good then and heaven now.
>

Sorry to piggyback but I k/f'd "marc" after the first two or three posts
trying to get us to agree no food is better the next day. Lots of food is
better the next day, but this idiot won't let go of the idea that it can't
be. (I suspect this is a classroom assignment.)

Jill

Kookoo Klownie wrote:

>> >I suppose you let your ice cream come up to room temp?
>>
>> Only a childish troll would post that.
>
>And only you would respond to my post...Loser!

<snicker>

How many people have you killfiled, KK?

On Mar 5, 2:58*pm, George M. Middius > wrote:
> Kookoo Klownie wrote:
> >> >I suppose you let your ice cream come up to room temp?
>
> >> Only a childish troll would post that.
>
> >And only you would respond to my post...Loser!
>
> <snicker>
>
> How many people have you killfiled, KK?

You are now #5789

I'm a switch hitter, here. Love 'em both. Not a big fan of that Jello cheesecrap, though. No texture.

On Mon, 5 Mar 2012 23:46:10 +0000, Gorio
> wrote:

>
>'George M. Middius[_2_ Wrote:
>> ;1720422']Chemo the Clown wrote:
>> --
>> Coldness masks food flavors. I would let the cheesecake come up to
>> room temperature. If room temp cheesecake tastes good to you, then the
>> next time you make it, try adding spices to boost the flavor at low
>> temperatures.-
>>
>> I suppose you let your ice cream come up to room temp?-
>>
>> Only a childish troll would post that.
>
>I'm a switch hitter, here. Love 'em both. Not a big fan of that Jello
>cheesecrap, though. No texture.

Agree. I like the cheesecake cool, not cold. Real cheese, of course.

As for the ice cream comment, I like it to get a little on the soft
side, not hard frozen that you have to bit it.

merryb wrote:

>I agree about warm bread, but it does
> taste better when it has cooled. I just
> can't imagine eating warm cheesecake,
> even a savory one.

Warm bread is a different matter, as it is especially wonderful sliced
while still warm and slathered in butter! However, when it comes to
fruit breads, such as banana bread, I think it is better eaten after it
is completely cold, and even to wait until the next day, as just doesn't
have the same flavor if a person rushes to cut it.

I would never eat pumpkin pie or lemon meringue pie warm either, but are
so many other things that taste better while still warm..apple pie with
ice cream on it, gingerbread, and Monkey Bread for example.

But I highly agree with you about cheesecake, and to eat that warm is a
turn-off for me. The texture would be so soft and almost mushy like. How
would a person even go about slicing it, so it looks presentable?

Judy

On 5 Mar, 18:34, marco > wrote:
> I always eat lots of my homemade
> cheesecake warm out of the oven.
>
> The next day or so,
> after it has been sitting in the refrigerator,
> you know, the spices are intermingling
> with each other,
> just talking and having a good time, I guess,
> I don't really like it as much.
> Although, it is homemade, and it's still ok.
>
> Even though I make alot of cheesecake,
> maybe I'm just not a connoseuer[!?]
>
> Is your food ever less tasty the next day[or so]?
>
> marc

I think it is less tasty becouse you have eaten a lot of it the day
before DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD
cheers
Pandora

On Mon, 5 Mar 2012 09:34:36 -0800 (PST), marco >
wrote:

> I always eat lots of my homemade
> cheesecake warm out of the oven.
>
> The next day or so,
> after it has been sitting in the refrigerator,
> you know, the spices are intermingling
> with each other,
> just talking and having a good time, I guess,
> I don't really like it as much.
> Although, it is homemade, and it's still ok.
>
> Even though I make alot of cheesecake,
> maybe I'm just not a connoseuer[!?]
>
> Is your food ever less tasty the next day[or so]?
>

Sitting around until the day has nothing to do with it. I prefer some
foods refrigerator cold. Cheesecake and pumpkin pie spring to mind.

--
Food is an important part of a balanced diet.

On 3/6/2012 2:31 AM, Judy Haffner wrote:

> Warm bread is a different matter, as it is especially wonderful sliced
> while still warm and slathered in butter! However, when it comes to
> fruit breads, such as banana bread, I think it is better eaten after it
> is completely cold, and even to wait until the next day, as just doesn't
> have the same flavor if a person rushes to cut it.

Agree with you about the fruit breads cooled, but as much as I like warm
bread, I don't like it so warm that the butter melts completely and
drips off.

On 06/03/2012 2:31 AM, Judy Haffner wrote:

> Warm bread is a different matter, as it is especially wonderful sliced
> while still warm and slathered in butter! However, when it comes to
> fruit breads, such as banana bread, I think it is better eaten after it
> is completely cold, and even to wait until the next day, as just doesn't
> have the same flavor if a person rushes to cut it.

Warm bread? I would suggest barely warm. I grew up on home made bread
and often came home from school to freshly baked bread. It does not cut
nicely when too warm. Slight warm..... it is wonderful.

On Mar 5, 4:29*pm, Doug Freyburger > wrote:
> Judy Haffner wrote:
> > Marc wrote:
>
> >>I use cream cheese, usually nonfat,
> >>but I've been wanting to try Ricotta.
>
> >>Room temperature is ok, if need be,
> >>better than cold out of the frig [for me],
> >> but I still prefer warm out of the oven.
> >> Bread, the same.
>
> > I've never heard of eating warm cheesecake, as every recipe I've ever
> > seen, suggests making it and letting it chill for several hours, or
> > overnight before cutting, and I always have made it the day before and
> > refrigerated.
>
> I would expect warm cheesecake to be runny. *Cut out a piece and the
> rest would flow into the gap making a mess.
>
> > Never used spice in mine, unless maybe when I made a
> > pumpkin cheesecake?
>
> I've put finely ground allspice in cheescake. *A good improvement.
>
> > I alway use cream cheese in mine.
>
> I have made cheesecake with ricota. *That recipe was more work without
> the resulting cheesecake being any better. *Fun as a cooking experience
> but not something I'll bother doing again.

My nephew uses erythritol as a sugar sub in things like flan and
cheesecake. He says that it works kind of like sugar for consistency,
and to compensate for the sweetness, you can add sucralose. I prefer
the texture of the cream cheese cheesecakes to the ricotta ones, but
baking is not something I'm particularly good at.

--Bryan