I am watching an old Episode of Good Eats, mainly because something is weird
with my cable and I can't find the Create Channel listed. It's possible
that they moved it to some other number. I got an automated phone message
telling me that they would be adding something and moving something but it
was a bad recording. It was breaking up and I couldn't understand the
particulars. Anyway...

Alton is showing us Springform pans. He said they aren't really pans but
that they are good for cheesecake. Then he lifts one up and said that it is
good for savory cheesecake. Then lifts up another and says that it is good
for sweet cheesecake. But at that point my mind just shut down and I
couldn't pay attention to why he said they were different because I was
thinking... What in the heck is a savory cheesecake? I don't think I have
ever heard of those.

On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
> wrote:


>What in the heck is a savory cheesecake? I don't think I have
>ever heard of those.

It's a cheesecake that isn't sweet. They can be eaten as part of an
appetizer, and the cheese part might be spread on crackers.

An example might be a cheesecake made with blue cheese. I've also
heard of cheesecake made with very hot peppers.

Doris

On Friday, December 13, 2013 8:37:34 PM UTC-6, Julie Bove wrote:
> I am watching an old Episode of Good Eats, mainly because something is weird
>
> with my cable and I can't find the Create Channel listed. It's possible
>
> that they moved it to some other number. I got an automated phone message
>
> telling me that they would be adding something and moving something but it
>
> was a bad recording. It was breaking up and I couldn't understand the
>
> particulars. Anyway...

Gee you have such a tough time, don'tcha. Good Lord.

"Doris Night" > wrote in message
...
> On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
> > wrote:
>
>
>>What in the heck is a savory cheesecake? I don't think I have
>>ever heard of those.
>
> It's a cheesecake that isn't sweet. They can be eaten as part of an
> appetizer, and the cheese part might be spread on crackers.

Uh... What's the point of making a cake if you are going to spread it on
crackers?
>
> An example might be a cheesecake made with blue cheese. I've also
> heard of cheesecake made with very hot peppers.

Hmmm... I haven't heard of them. But thanks!

"Julie Bove" > wrote in message
...
>
> "Doris Night" > wrote in message
> ...
>> On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
>> > wrote:
>>
>>
>>>What in the heck is a savory cheesecake? I don't think I have
>>>ever heard of those.
>>
>> It's a cheesecake that isn't sweet. They can be eaten as part of an
>> appetizer, and the cheese part might be spread on crackers.
>
> Uh... What's the point of making a cake if you are going to spread it on
> crackers?

Think of it more as a cheeseball tasting type of thing.

Cheri
>>
>> An example might be a cheesecake made with blue cheese. I've also
>> heard of cheesecake made with very hot peppers.
>
> Hmmm... I haven't heard of them. But thanks!

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Doris Night" > wrote in message
>> ...
>>> On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>
>>>>What in the heck is a savory cheesecake? I don't think I have
>>>>ever heard of those.
>>>
>>> It's a cheesecake that isn't sweet. They can be eaten as part of an
>>> appetizer, and the cheese part might be spread on crackers.
>>
>> Uh... What's the point of making a cake if you are going to spread it on
>> crackers?
>
> Think of it more as a cheeseball tasting type of thing.

Yes but it would seem that if it were in a crust...and I did look up some
recipes and there is a crust, you wouldn't want crackers with. Then again,
I have never been a cracker lover and most likely wouldn't have them with a
cheeseball. I'd have celery.

"Julie Bove" > wrote in message
...
>
> "Cheri" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Doris Night" > wrote in message
>>> ...
>>>> On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>
>>>>>What in the heck is a savory cheesecake? I don't think I have
>>>>>ever heard of those.
>>>>
>>>> It's a cheesecake that isn't sweet. They can be eaten as part of an
>>>> appetizer, and the cheese part might be spread on crackers.
>>>
>>> Uh... What's the point of making a cake if you are going to spread it
>>> on crackers?
>>
>> Think of it more as a cheeseball tasting type of thing.
>
> Yes but it would seem that if it were in a crust...and I did look up some
> recipes and there is a crust, you wouldn't want crackers with. Then
> again, I have never been a cracker lover and most likely wouldn't have
> them with a cheeseball. I'd have celery.

The crust in those I've tasted are finely crushed walnuts or other kinds of
nuts that are finely crushed.

Cheri

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Doris Night" > wrote in message
>>>> ...
>>>>> On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>
>>>>>>What in the heck is a savory cheesecake? I don't think I have
>>>>>>ever heard of those.
>>>>>
>>>>> It's a cheesecake that isn't sweet. They can be eaten as part of an
>>>>> appetizer, and the cheese part might be spread on crackers.
>>>>
>>>> Uh... What's the point of making a cake if you are going to spread it
>>>> on crackers?
>>>
>>> Think of it more as a cheeseball tasting type of thing.
>>
>> Yes but it would seem that if it were in a crust...and I did look up some
>> recipes and there is a crust, you wouldn't want crackers with. Then
>> again, I have never been a cracker lover and most likely wouldn't have
>> them with a cheeseball. I'd have celery.
>
> The crust in those I've tasted are finely crushed walnuts or other kinds
> of nuts that are finely crushed.

Not the ones I saw. Alton's used crushed bagel chips. I have seen crushed
crackers and also panko. But I only looked up about 4 or 5 recipes.

Have have seen recipes for savory bread pudding. Bound to work similar with cheesecake. Now the difference in the pans I dont have a clue. Savory Cheesecake Recipe : Alton Brown : Recipes : Food Network

On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
> wrote:

>What in the heck is a savory cheesecake?
Another name for "quiche"?

--
Bob
www.kanyak.com

"Opinicus" > wrote in message
news
> On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
> > wrote:
>
>>What in the heck is a savory cheesecake?
> Another name for "quiche"?

No. Quiche is egg.

On Sat, 14 Dec 2013 01:02:40 -0800, "Julie Bove"
> wrote:

>>>What in the heck is a savory cheesecake?
>> Another name for "quiche"?

>No. Quiche is egg.
There are no eggs in cheesecake?

--
Bob
www.kanyak.com

Wow its mouth watering.... when sound cheeeeeese cakes.....!!!!

"Opinicus" > wrote in message
...
> On Sat, 14 Dec 2013 01:02:40 -0800, "Julie Bove"
> > wrote:
>
>>>>What in the heck is a savory cheesecake?
>>> Another name for "quiche"?
>
>>No. Quiche is egg.
> There are no eggs in cheesecake?

There are but it is more eggs than cheese. There does not need to be cheese
in a quiche but it is mostly eggs.

Think of it as a quiche.

N.

On Sat, 14 Dec 2013 02:41:56 -0800, "Julie Bove"
> wrote:

>>>>>What in the heck is a savory cheesecake?
>>>> Another name for "quiche"?
>>
>>>No. Quiche is egg.
>> There are no eggs in cheesecake?
>
>There are but it is more eggs than cheese. There does not need to be cheese
>in a quiche but it is mostly eggs.
Ah so. Well then a "savory cheesecake" would be "quiche au fromage" I
guess.

--
Bob
www.kanyak.com

Julie Bove > wrote:

> What in the heck is a savory cheesecake?

Well, there are numerous versions of the Georgian khachapuri and also
the Russian savoury vatrushki (which are rare, most being sweet).

Victor

On Friday, December 13, 2013 8:37:34 PM UTC-6, Julie Bove wrote:
> I am watching an old Episode of Good Eats, mainly because something is weird
>
> with my cable and I can't find the Create Channel listed. It's possible
>
> that they moved it to some other number. I got an automated phone message
>
> telling me that they would be adding something and moving something but it
>
> was a bad recording. It was breaking up and I couldn't understand the
>
> particulars. Anyway...
>
>
>
> Alton is showing us Springform pans. He said they aren't really pans but
>
> that they are good for cheesecake. Then he lifts one up and said that it is
>
> good for savory cheesecake. Then lifts up another and says that it is good
>
> for sweet cheesecake. But at that point my mind just shut down and I
>
> couldn't pay attention to why he said they were different because I was
>
> thinking... What in the heck is a savory cheesecake? I don't think I have
>
> ever heard of those.

I make a crab cheesecake , served with Ritz crackers , it is a great appetizer.

On Saturday, December 14, 2013 1:34:05 AM UTC-5, Julie Bove wrote:
>
> I have never been a cracker lover


Well, somehow I just KNEW another dislike would be made known to the world.

How you've survived this long is astounding. Someday post us a list of the stuff you do like or can eat and we can be done with it at last.

"Kalmia" > wrote in message
...
> On Saturday, December 14, 2013 1:34:05 AM UTC-5, Julie Bove wrote:
>>
>> I have never been a cracker lover
>
>
> Well, somehow I just KNEW another dislike would be made known to the
> world.
>
> How you've survived this long is astounding. Someday post us a list of
> the stuff you do like or can eat and we can be done with it at last.

It must be at least a few days since you have bitched) How on earth have
you survived so long?


--
http://www.helpforheroes.org.uk/shop/

In article >, says...
>
> "Opinicus" > wrote in message
> news
> > On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
> > > wrote:
> >
> >>What in the heck is a savory cheesecake?
> > Another name for "quiche"?
>
> No. Quiche is egg.

Lots of cheesecakes contain eggs.

Janet UK

On 12/14/2013 10:21 AM, Ophelia wrote:
>
>
> "Kalmia" > wrote in message
> ...
>> On Saturday, December 14, 2013 1:34:05 AM UTC-5, Julie Bove wrote:
>>>
>>> I have never been a cracker lover
>>
>>
>> Well, somehow I just KNEW another dislike would be made known to the
>> world.
>>
>> How you've survived this long is astounding. Someday post us a list
>> of the stuff you do like or can eat and we can be done with it at last.
>
> It must be at least a few days since you have bitched) How on earth
> have you survived so long?
>
>
Feeding off the gruel of your spite?

> wrote in message
...
> On Sat, 14 Dec 2013 17:21:20 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Kalmia" > wrote in message
...
>>> On Saturday, December 14, 2013 1:34:05 AM UTC-5, Julie Bove wrote:
>>>>
>>>> I have never been a cracker lover
>>>
>>>
>>> Well, somehow I just KNEW another dislike would be made known to the
>>> world.
>>>
>>> How you've survived this long is astounding. Someday post us a list of
>>> the stuff you do like or can eat and we can be done with it at last.
>>
>>It must be at least a few days since you have bitched) How on earth have
>>you survived so long?
>
> Must have been on a fast

Must have been really hard eh!

--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" wrote:
>
>Alton is showing us Springform pans.
>What in the heck is a savory cheesecake? I don't think I have
>ever heard of those.

One of my favorites:
http://allrecipes.com/recipe/hogs-head-cheese/
http://allrecipes.com/recipe/head-cheese/

"Julie Bove" wrote:
>
>What in the **** is a savory cheesecake?

http://www.clabbergirl.com/consumer/...pe&recipe=1806

On Friday, December 13, 2013 8:37:34 PM UTC-6, Julie Bove wrote:
> I am watching an old Episode of Good Eats, mainly because something is weird
>
> with my cable and I can't find the Create Channel listed. It's possible
>
> that they moved it to some other number. I got an automated phone message
>
> telling me that they would be adding something and moving something but it
>
> was a bad recording. It was breaking up and I couldn't understand the
>
> particulars. Anyway...
>
>
>
> Alton is showing us Springform pans. He said they aren't really pans but
>
> that they are good for cheesecake. Then he lifts one up and said that it is
>
> good for savory cheesecake. Then lifts up another and says that it is good
>
> for sweet cheesecake. But at that point my mind just shut down and I
>
> couldn't pay attention to why he said they were different because I was
>
> thinking... What in the heck is a savory cheesecake? I don't think I have
>
> ever heard of those.

Crab CheeseCake
1 cup well crushd ritz crackers
3 Tablespoons melted buter
Mix tgether and put in the bottom of a cheesecake pan to make a crust
Bake 10 minutes at 350 set aside to cool.

Beat in mixer till fluffy
16 ounces regular cream cheese
2 Tablspoon grated onion
3 mediumm eggs
1/4 cup sour cream
Then add
2 teaspoons fresh lemon juice
1/2 teaspoon Old Bay seasoning
Tabasco to taste ground pepper

Gntly stir in 1 cup picked over crab meat. I like the fresh crab not the canned.

Mix all together.Pour into crust Bake until set 45 minuts to an hour at 325.

Remove from over, run knife around he edge and let cool, top with more sour cream.

Enjoy with crackers, or if you prefer, something else
Rosie

On Sat, 14 Dec 2013 11:27:51 -0800 (PST), rosie >
wrote:

>On Friday, December 13, 2013 8:37:34 PM UTC-6, Julie Bove wrote:
>> I am watching an old Episode of Good Eats, mainly because something is weird
>>
>> with my cable and I can't find the Create Channel listed. It's possible
>>
>> that they moved it to some other number. I got an automated phone message
>>
>> telling me that they would be adding something and moving something but it
>>
>> was a bad recording. It was breaking up and I couldn't understand the
>>
>> particulars. Anyway...
>>
>>
>>
>> Alton is showing us Springform pans. He said they aren't really pans but
>>
>> that they are good for cheesecake. Then he lifts one up and said that it is
>>
>> good for savory cheesecake. Then lifts up another and says that it is good
>>
>> for sweet cheesecake. But at that point my mind just shut down and I
>>
>> couldn't pay attention to why he said they were different because I was
>>
>> thinking... What in the heck is a savory cheesecake? I don't think I have
>>
>> ever heard of those.
>
>Crab CheeseCake
>1 cup well crushd ritz crackers
>3 Tablespoons melted buter
>Mix tgether and put in the bottom of a cheesecake pan to make a crust
>Bake 10 minutes at 350 set aside to cool.
>
>Beat in mixer till fluffy
>16 ounces regular cream cheese
>2 Tablspoon grated onion
>3 mediumm eggs
>1/4 cup sour cream
>Then add
>2 teaspoons fresh lemon juice
>1/2 teaspoon Old Bay seasoning
>Tabasco to taste ground pepper
>
>Gntly stir in 1 cup picked over crab meat. I like the fresh crab not the canned.
>
>Mix all together.Pour into crust Bake until set 45 minuts to an hour at 325.
>
>Remove from over, run knife around he edge and let cool, top with more sour cream.
>
>Enjoy with crackers, or if you prefer, something else
>Rosie

that sounds wonderful. thanks for posting
Janet US

"Ophelia" wrote:
><lucretiaborgia wrote:
>>"Ophelia" wrote:
>>>"Kalmia" wrote:
>>>>Julie Bove wrote:
>>>>>
>>>>> I have never been a cracker lover
>>>>
>>>> Well, somehow I just KNEW another dislike would be made known to the
>>>> world.
>>>>
>>>> How you've survived this long is astounding. Someday post us a list of
>>>> the stuff you do like or can eat and we can be done with it at last.
>>>
>>>It must be at least a few days since you have bitched) How on earth have
>>>you survived so long?
>>
>> Must have been on a fast
>
>Must have been really hard eh!

I figured Ophelia would like fast and hard!

Brooklyn1 > Wrote in message:

> "Julie Bove" wrote:
>>
>>What in the **** is a savory cheesecake?
>
> http://www.clabbergirl.com/consumer/...pe&recipe=1806

That looks delicious. Could probably sub ritz crackers for the bagel chips and ricotta for thr cottage cheese. I have everythingto make this but would have to also have to use something other than salmon. thanks!
--




----Android NewsGroup Reader----
http://www.piaohong.tk/newsgroup

On Saturday, December 14, 2013 3:22:43 PM UTC-6, wrote:
> On Sat, 14 Dec 2013 11:27:51 -0800 (PST), rosie >
>
> wrote:
>
>
>
> >On Friday, December 13, 2013 8:37:34 PM UTC-6, Julie Bove wrote:
>
> >> I am watching an old Episode of Good Eats, mainly because something is weird
>
> >>
>
> >> with my cable and I can't find the Create Channel listed. It's possible
>
> >>
>
> >> that they moved it to some other number. I got an automated phone message
>
> >>
>
> >> telling me that they would be adding something and moving something but it
>
> >>
>
> >> was a bad recording. It was breaking up and I couldn't understand the
>
> >>
>
> >> particulars. Anyway...
>
> >>
>
> >>
>
> >>
>
> >> Alton is showing us Springform pans. He said they aren't really pans but
>
> >>
>
> >> that they are good for cheesecake. Then he lifts one up and said that it is
>
> >>
>
> >> good for savory cheesecake. Then lifts up another and says that it is good
>
> >>
>
> >> for sweet cheesecake. But at that point my mind just shut down and I
>
> >>
>
> >> couldn't pay attention to why he said they were different because I was
>
> >>
>
> >> thinking... What in the heck is a savory cheesecake? I don't think I have
>
> >>
>
> >> ever heard of those.
>
> >
>
> >Crab CheeseCake
>
> >1 cup well crushd ritz crackers
>
> >3 Tablespoons melted buter
>
> >Mix tgether and put in the bottom of a cheesecake pan to make a crust
>
> >Bake 10 minutes at 350 set aside to cool.
>
> >
>
> >Beat in mixer till fluffy
>
> >16 ounces regular cream cheese
>
> >2 Tablspoon grated onion
>
> >3 mediumm eggs
>
> >1/4 cup sour cream
>
> >Then add
>
> >2 teaspoons fresh lemon juice
>
> >1/2 teaspoon Old Bay seasoning
>
> >Tabasco to taste ground pepper
>
> >
>
> >Gntly stir in 1 cup picked over crab meat. I like the fresh crab not the canned.
>
> >
>
> >Mix all together.Pour into crust Bake until set 45 minuts to an hour at 325.
>
> >
>
> >Remove from over, run knife around he edge and let cool, top with more sour cream.
>
> >Lobster would be wonderful, I always put a lot more crab in the cheesecake than is called for. Also I like it spicy so I put in more tabasco. This will serve a lot, I am making it for a party Tue Night !
>
>
>
> >Rosie
>
>
>
> Thank you so much - that's on my Xmas menu and I think I could also
>
> sub lobster meat quite handily. Like the idea of the ritz cracker
>
> crust too.

On 12/13/2013 11:15 PM, Doris Night wrote:
> On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
> > wrote:
>
>
>> What in the heck is a savory cheesecake? I don't think I have
>> ever heard of those.
>
> It's a cheesecake that isn't sweet. They can be eaten as part of an
> appetizer, and the cheese part might be spread on crackers.
>
> An example might be a cheesecake made with blue cheese. I've also
> heard of cheesecake made with very hot peppers.
>
> Doris
>
A simple search'll do ya. I found this bacon cheesecake right off
the bat and gee, it's Alton Brown's recipe:

http://www.foodnetwork.com/recipes/a...ipe/index.html

Then I found this, which I'd hardly call cheesecake except for the base.
The toppings are fresh raw vegetables. Still...

http://www.tasteofhome.com/recipes/s...blt-cheesecake

There are many more that aren't sweet. Seems like this time Google
could have been Julie's friend. As some posts go, it was at least an
interesting question.

Jill

On 12/14/2013 9:14 AM, Victor Sack wrote:
> Julie Bove > wrote:
>
>> What in the heck is a savory cheesecake?
>
> Well, there are numerous versions of the Georgian khachapuri and also
> the Russian savoury vatrushki (which are rare, most being sweet).
>
> Victor
>
Julie won't be bothered looking those up, Victor. I did. Savoury,
yes. But not what I think of as a cheesecake. Cheese bread, certainly.
Some sound wonderful. I read a bit about those dishes due to your
post.

Jill

"jmcquown" > wrote in message
...
> On 12/14/2013 9:14 AM, Victor Sack wrote:
>> Julie Bove > wrote:
>>
>>> What in the heck is a savory cheesecake?
>>
>> Well, there are numerous versions of the Georgian khachapuri and also
>> the Russian savoury vatrushki (which are rare, most being sweet).
>>
>> Victor
>>
> Julie won't be bothered looking those up, Victor. I did. Savoury,
> yes. But not what I think of as a cheesecake. Cheese bread, certainly.
> Some sound wonderful. I read a bit about those dishes due to your post.
>

Oh? Then how would I know that it is a cheese filled bread then?

http://en.wikipedia.org/wiki/Khachapuri

"Kalmia" > wrote in message
...
> On Saturday, December 14, 2013 1:34:05 AM UTC-5, Julie Bove wrote:
>>
>> I have never been a cracker lover
>
>
> Well, somehow I just KNEW another dislike would be made known to the
> world.
>
> How you've survived this long is astounding. Someday post us a list of
> the stuff you do like or can eat and we can be done with it at last.

I have done that before. I won't post it all. My favorite food ever is
beans. Any and all kinds of beans except for fava. And those are fine
mixed into stuff but pretty boring on their own. And those cattle beans
that I got from Whole Foods. Perhaps I didn't prepare them right but they
had little flavor. I love popcorn, corn chips, chia seeds, nuts, and many
kinds of vegetables. Those are my favorite things. But I do eat many other
things.

Today? I had a bean tostada but due to a misunderstanding with the waiter,
he had them put whole beans on it. I wanted some whole beans on the side.
And no, whole beans are not so good on a tostada. Also had pico de gallo.

Dinner was a taco salad minus the avocado, sour cream and cheese. I did not
eat the shell nor most of the salad. Mostly just the meat and salsa. Also
a side of fries because this restaurant has the BEST fries! They are steak
fries which I normally do not like but they get them crisp. And no I did
not have the whole order of fries. We got one order to split and there were
about half left after the three of us finished eating. We all love fries
but know it is best to have just a few.

Later I will re-try the lemon popcorn.

Tomorrow? I will have my usual honey whole wheat toast for breakfast and
probably some hazelnuts on the side. Then I'll make a pot of vegetable soup
for dinner, with beans in it and perhaps a bit of pasta. And either a loaf
of par baked sourdough or some crescent rolls on the side. Whatever Angela
picks. Might even put a little ground beef in the soup if I find some
unseasoned, cooked in the freezer. There is some in there but I may have
put taco seasoning in it.

I realize that a lot of people are big carb lovers. My favorite carbs are
beans, potatoes and popcorn. I do like corn chips but am just as happy to
eat chunks of bell pepper with my dip. I just don't always have bell
peppers in the house. And chips are easy to keep around. I do eat bread but
it's not something I crave. If there is a bread basket on the table, I may
or may not take a roll or a piece, depending on what it is, but you won't
see me going back for more. I do know people who can't restrain themselves.

Perhaps one reason that I don't care for crackers, broth or Jell-O much is
that those are the foods my mom gave me when I was sick. We also had
crackers at holiday times but they were always her favorites which were
Triscuits and Wheat Thins. I just don't like those very much and would much
rather have a fresh Saltine or a Ritz but we weren't allowed to have those
other than when sick because they are not whole grain.

I do like pasta but just kind of burned myself out on the stuff because we
ate so much of it when Angela had to eat gluten free. And because it is
cheap and shelf stable. And quick to fix. Growing up, my mom made pancakes
if we were low on funds or she needed a quick meal. I make pasta or a rice
based dish. I do like rice. Just have to be careful with it because of the
carb count. I am diabetic.

"Ophelia" > wrote in message
...
>
>
> "Kalmia" > wrote in message
> ...
>> On Saturday, December 14, 2013 1:34:05 AM UTC-5, Julie Bove wrote:
>>>
>>> I have never been a cracker lover
>>
>>
>> Well, somehow I just KNEW another dislike would be made known to the
>> world.
>>
>> How you've survived this long is astounding. Someday post us a list of
>> the stuff you do like or can eat and we can be done with it at last.
>
> It must be at least a few days since you have bitched) How on earth have
> you survived so long?

I was wondering that too. If I bitched that much, I think I would be
miserable. Some things just don't bother me. I have better things to do
than sit around letting little things bother me. Like some food that
somebody else doesn't like.

"Janet" > wrote in message
t...
> In article >, says...
>>
>> "Opinicus" > wrote in message
>> news
>> > On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
>> > > wrote:
>> >
>> >>What in the heck is a savory cheesecake?
>> > Another name for "quiche"?
>>
>> No. Quiche is egg.
>
> Lots of cheesecakes contain eggs.

Um, yeah. But quiche is not even remotely close to cheesecake. I have made
and eaten both.

"jmcquown" > wrote in message
...
> On 12/13/2013 11:15 PM, Doris Night wrote:
>> On Fri, 13 Dec 2013 18:37:34 -0800, "Julie Bove"
>> > wrote:
>>
>>
>>> What in the heck is a savory cheesecake? I don't think I have
>>> ever heard of those.
>>
>> It's a cheesecake that isn't sweet. They can be eaten as part of an
>> appetizer, and the cheese part might be spread on crackers.
>>
>> An example might be a cheesecake made with blue cheese. I've also
>> heard of cheesecake made with very hot peppers.
>>
>> Doris
>>
> A simple search'll do ya. I found this bacon cheesecake right off the
> bat and gee, it's Alton Brown's recipe:
>
> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> Then I found this, which I'd hardly call cheesecake except for the base.
> The toppings are fresh raw vegetables. Still...
>
> http://www.tasteofhome.com/recipes/s...blt-cheesecake
>
> There are many more that aren't sweet. Seems like this time Google could
> have been Julie's friend. As some posts go, it was at least an
> interesting question.

I did look it up. I saw those recipes. Just found it odd that I had never
seen any in a restaurant or for sale anywhere.

I wouldn't want to have quiche without cheese. The classic Quiche Loraine has cheese, FFS.

N.

"Nancy2" > wrote in message
...
> I wouldn't want to have quiche without cheese. The classic Quiche Loraine
> has cheese, FFS.

Amen!

--
http://www.helpforheroes.org.uk/shop/

On Sun, 15 Dec 2013 07:11:06 -0800 (PST), Nancy2
> wrote:

> I wouldn't want to have quiche without cheese. The classic Quiche Loraine has cheese, FFS.
>
Agree. The thought of a savory cheesecake does not appeal and why go
to all that trouble when it turns into a spread or make such an
ungodly amount when most people think 20 guests is a crowd?


--
Food is an important part of a balanced diet.