Food Juggernaut Rumbles to Life

December 16th, 2009

Desserts

Busy morning today.

I have to finish the strawberry cheesecake I started making yesterday. The danged thing cracked on top, as always. I have no idea why that happens. I cooled it slowly, and I was careful not to overmix it. Doesn’t really matter; after one bite, no one cares what it looks like. They want to marry it.

I have to make two flans and some brownies. I may do two trays of brownies. That would be pretty easy.

Let’s see. Twenty-eight servings of flan and cheesecake. Forty-eight servings of brownies. That makes 76. There will be 125 guests. So 39 people (at least) will get nothing. More, if the women charge the table and grab multiple servings.

Oh well. We need a loaves-and-fishes moment, and supplying those is above my pay grade. Perhaps someone can pray to Obama and he can redistribute someone else’s desserts to us.

I think I may make lasagne for Monday. It’s easy and good. Not the best thing I make, but still, beyond reproach. It’s hard to make bad lasagne.

Calculating ingredient amounts will be hard. Okay, it will be impossible. I can probably come close, however.

Posted in Food and Cooking, God | 7 Comments »

7 Responses to “Food Juggernaut Rumbles to Life”

  1. ErikZ Says:
    December 16th, 2009 at 12:00 PM

    It’s best to leave them wanting more. And to reward to the go-getters.

  2. Big Hal Says:
    December 16th, 2009 at 1:53 PM

    I’ve used this successfully when it becomes necessary to feed large numbers of people. http://www.alpharesources.org/stores/1/Alpha_Cookbook_P523C50.cfm

  3. blindshooter Says:
    December 16th, 2009 at 3:03 PM

    Here is some help on ingredient amounts,
    .
    http://www.ellenskitchen.com/bigpots/plan/quan100.html?

  4. Darren Meer Says:
    December 16th, 2009 at 3:26 PM

    I bake my cheesecake in a water bath and allow to cool to room temperature in the water bath – have never had one crack. Might be worth a try if you don’t do it that way already.

  5. Sharon Says:
    December 16th, 2009 at 3:46 PM

    according to cooks illustrated, cheesecake cracks when it is overdone.Use a insant read themometer to test the doneness.Take out of the oven when it reaches 150 degrees in the center to prevent cracking.

  6. JeffW Says:
    December 16th, 2009 at 4:41 PM

    Doesn’t really matter; after one bite, no one cares what it looks like. They want to marry it.
    .
    This is why I’ll be making cheesecakes for the next week; your recipe is so good I get requests from friends…even the Starbucks Lady (you have to keep the people who supply you coffee happy!)
    .
    On the cracking: I have been doing pretty good (no cracks on the last two). I had to switch back to Philly Cheese (the grocery was out of Lucerne), and still no cracking. The only difference is that at the end of the baking cycle, I now use a small utensil to prop the oven door open about an inch and I let it cool overnight.
    .
    These guys think a large bowl covering the cheesecake pan might do it:
    .
    http://www.cookingforengineers.com/recipe/89/Cheesecake-Plain-New-York-Style
    .
    Or maybe it was all just luck. 😉

  7. Steve H. Says:
    December 16th, 2009 at 5:34 PM

    If Cook’s Illustrated says to use an infrared thermometer, I’m sold. Thanks.
    .
    I appreciate the suggestions on cooking large amounts, but I have to use my own recipes. If I don’t, there isn’t much point in having me cook.