[Sca-cooks] OT/OOP: and in honor of the mid-Pennsic "silly season"...

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Aug 8 11:24:40 PDT 2007

On Aug 8, 2007, at 1:51 PM, Susan Fox wrote:

> made, in the mid-50's.  Juniors is on the West Side [Westwood and  
> Pico,
> if memory serves] but it did not take long after our relocation in  
> 1966
> for my Brooklynite father to decide it was unworthy of the name and  
> has
> sneered at it ever since.  I snuck in there during college and didn't
> find it as bad as all that, but when you are trying to match a  
> homesick
> memory, what can possibly live up to that?

Agreed. I've been to Junior's on Flatbush Avenue (and Myrtle?)  
several times, and it's always been good, including the cheesecake,  
but it just never seemed to justify the rhapsodic partisanship I  
often encounter. Of course, Junior's is still alive and kicking and  
Lindy's is gone (and had gone corporate for the last few years of  
their tenure, opening satellite branches and generally suffering  
somewhat in quality, but the cheesecake was still pretty darned  

> Many thanks for the Magnificent Cheesecake Recipe.  I am having some
> difficulty envisioning the crust structure with the strips on the
> bottom.  Aren't they obscured by the cheesy goodness?

If I understand your question, the strips aren't a woven lattice  
crust, so much as used to form the sides of the crust. You lay down a  
flat layer for the bottom in one piece, then line half of the  
vertical inside of the pan with one strip, the other half with the  
other, sealing the overlaps with finger pressure. The dough is too  
delicate to pick up in a strip large enough to line the sides in one  
strip, if ya folla.

Does that help?

> Yours in turophilia,
> Selene

Cheese Louise! ;-)


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