Comments on: Real New York cheesecake

By: ellaella

ellaella — Mon, 09 Mar 2009 23:53:01 +0000

No sponge cake base for me, Nate. I don’t get that whole thing, beyond the possible shipping benefits. Why not try just using the gingersnap crumbs naked, as the graham cracker crumbs are here? You can see from the photos that this base does work and it’s easy-peasy.

By: Nate

Nate — Mon, 09 Mar 2009 20:10:11 +0000

I made a cheesecake with gingersnap crust that did not turn out very good (the cake came out fine, but the crust was so compacted I couldn't cut it). I was considering doing the sponge cake base. Do you prefer the graham cracker crust or the sponge base? Nate’s last blog post..Sensational Sushi at Sakae Sushi (Burlingame), Part 2

By: ellaella

ellaella — Sun, 08 Mar 2009 18:07:33 +0000

I’ll certainly look for it. I love books like that (no plot) that I can just turn to a page and start reading. I have a stack I call my insomnia books. I know some of them by heart.

By: tess

tess — Sun, 08 Mar 2009 16:42:29 +0000

You're right, it was in the North End. Amazing bakeries! The book is not so much a cookbook as a collection of essays on eating, though there are recipes in it. tess’s last blog post..Raccoon Miso Soup!

By: ellaella

ellaella — Fri, 06 Mar 2009 20:57:20 +0000

I’ll check the library. I’m always reluctant to buy cookbooks sight unseen, especially when I’m drowning in them.

I don’t know if that’s a Boston thing. In NY, my Italian-American friends had ricotta pie for Easter and lasagne for Thanksgiving with the turkey. They might have had ricotta pie too. In any case, you must have been in the North End. Wow, some of the Italian bakeries there. I’m gaining weight just thinking about them!