Comments on: Are we still allowed to talk about Thanksgiving food?

By: brandi

brandi — Mon, 01 Dec 2008 03:24:18 +0000

I saw that! I am definitely going to try it.

By: GFMorris.com » links for 2008-11-30

GFMorris.com » links for 2008-11-30 — Mon, 01 Dec 2008 02:34:55 +0000

[...] Through a Glass, Darkly » Are we still allowed to talk about Thanksgiving food? (tags: gfmorris_comment) Posted November 30th, 2008 in del.icio.us Links. [...]

By: Kari

Kari — Sun, 30 Nov 2008 20:59:13 +0000

Interesting! I wouldn’t have thought of that, but it makes sense that it was a problem. I’m glad you mentioned it, because I thought maybe I’d try it for a different kind of cheesecake, but I will stay away from the caramel in the crust.

You guys should use the Smitten Kitchen one, because it was awesome. Melissa had some, and she will totally vouch for me here.

(And Smitten Kitchen posted a chocolate tart with a gingersnap crust that I am really wanting to try now, especially since you liked the gingersnap crust so much, Brandi.)

By: Geof F. Morris

Geof F. Morris — Sun, 30 Nov 2008 20:51:36 +0000

To answer the title question, yes! You’ve made me hungry.

By: brandi

brandi — Sun, 30 Nov 2008 20:42:22 +0000

Chuck Bass! That is an excellent thing to be thankful for.

I didn’t love the PW cheesecake, either… I had the same problem with the caramel that anonymous had. It was kind of everywhere and it made the crust hard to cut. It tasted good, though. I really liked the gingersnap crust, so I will probably use that again with just a regular cheesecake filling.

By: anonymous

anonymous — Sun, 30 Nov 2008 20:36:16 +0000

I tried PW’s cheesecake, and it was a disaster. I could not possibly have followed the recipe more exactly than I did. The caramel drizzled over the crust made the crust caramelize to the point that it couldn’t be cut at all. And some of it leaked out of the bottom of the springform pan. The cheesecake itself tasted great, but the whole thing was ruined for me because of the crust. If I ever make it again, I’ll leave the caramel out completely. It made the whole thing too sweet, anyway.