On Thu, 02 Feb 2006 23:33:13 -0500
"Bob (this one)" > wrote:
>
> I guarantee you that this last one will be more dense, richer and more
> satisfying than any of the others.


The density may be a cultural preference thing.

I have the extreme good fortune of living a couple miles from an actual
french bakery that has inexplicably been transported to the mountain west.

Two married couples of professional bakers - one from france and one
french tahitian - for reasons i am unaware and dare not question - bought
an entire bakery's worth of equipment - in france - and imported it to Utah
to set up shop.

The mind boggles. I've been known to spend as much as $50 there in a
single week. They have this queer power over my mind where i have no qualms
at all about paying $1.60 for a single croissant.

Their cheesecake is extremely rich, very satisfying, and significantly
less dense than most american cheesecakes - but still with essentially
cheesecake texture rather than something more like a chiffon or flan.


> Exactly. Using "substitute" ingredients makes it complicated.


I object to substitutions for philosophical reasons.

If i can't have something i want, having something that's almost but not
quite like it is just a depressing mockery - I'd rather have something
completely different.

I'd also much rather have 1/3rd slice of real cheesecake than settle for
a whole slice of fakey low-everything cheesecake-like food substitute.