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Chantal's New York Cheesecake

Reviewed: Mar. 14, 2012
Ah, to find the correct word is almost impossible. The magnificence of this recipe is practically inscrutable in mere words! I changed nothing! I agree with others to let the cheesecake cool down in the oven. In fact, one NEEDS to let it cool down. Perfect food requires time to spread and absorb. In the meantime, wallow in the atmosphere this cake exudes. I let it refrigerate over night with a chocolate ganache coating, and it is the greatest thing I have ever made! The taste is delicate, yet also invigorating! It's not an invasive taste; rather, I'd say, it's that sort of taste that can just stay with you for the night, as every single bite makes your heart jolt with delight! Magnifico!
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Kettle Corn

Reviewed: Mar. 14, 2012
This was terrific. I would suggest listening to everyone's suggestion about using three kernels and waiting for them to pop in the oil to know that you have reached optimal cooking temperature. As is, the recipe is terrific--though I added a bit of salt. Out of eight times, I only successfully made the popcorn twice. I only use a standard cooking pot. Each time the popcorn failed, a big mess was made with smoke everywhere and sticky, black, and rank popcorn. However, my suggestion is to use a wooden spoon directly after emptying the popcorn and sugar into the pot and keep stirring until it starts to pop. After that, shake the pot and hold the lid up a bit so that the air can enter. Popcorn won't pop without air due to the pressure within. But, with all the effort, it's very much worth it; it is absolutely delicious. I much prefer kettle corn to butter popcorn; it's just so nostalgic.
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