Which Pizza is better Chicago Style or new York Style – New York

Although there is no doubt that Chicago Pizza has its merits, New York Style pizza, which is the dominant pizza seen throughout the world, is clearly best. While many people have their opinions on which style pizza is best, I firmly believe that New York pizza is better for many reasons. Look on google images for the picture of a typical pizza and you will find a pizza that more closely resembles the New York style than the Chicago style. Below, I have outlined the many areas in which New York style pizza trumps the deep dish Chicago style pizza.

1. Number of Calories

In general, the deep dish nature of Chicago pizza results in more dough, which is higher in carbohydrates. If you have ever heard the word Atkins before, you understand why this can be a problem. The thinner crust of a New York style pizza does not make it a healthy option but certainly makes it healthier than its deep dish, carb heavy counterpart.

2. Ease of eating

New York Pizza is much easier to eat than Chicago pizza. Chicago pizza is often described as a “restaurant pizza” since it needs to be eaten with a knife and fork. This transforms pizza into a more formal food item, although it is more commonly remembered for its street food roots. Conversely, New York pizza is famously folded over and eaten in a hand-held fashion, which is commonly seen on the streets of Manhattan and around the world. The versatility of being able to eat pizza standing up without the shackles of cutlery is a no doubt a plus for the New York Pizza.

3. Worldwide credibility

While Chicago pizza is a regional favorite and is well known, its credence does not come close to that which is ascribed to New York pizza, which has more of a global reputation. One could surmise that the superior pizza might gain a superior reputation and as such, we can consider this as a benefit to New York Pizza.

As I have outlined in this article, there is certainly many areas in which New York pizza is superior to Chicago style Pizza. I am a lover of both types of pizza myself but if I was forced to decide, it seems clear that the facts are in favor of New York being considered king of the American pizza universe for all of the reasons I described.


Fast Food Tips for Diabetics

The pitfalls for the diabetic who wants to go out and enjoy a fast food meal or snack are quite daunting. Not only is the focus of most fast food establishments on sweeter, fattier, more addicting type fare, but also the selection of ‘lighter-side’ options is usually geared more towards dieters than diabetics.

One of the big drawbacks that the diabetic has is that it is not simply sugar that’s the enemy when eating. It is balancing out carbohydrate intake to protein in order to upkeep the metabolism. Now, carbohydrates means bread, when you get down to fast food. Everything is served on a bun, a tortilla, in a pouch, on a crust, or breaded heavily. Breads abound in the fast food market. Your next option would be to focus maybe on Asian cuisine. Now you have rice and noodles as the base of your dishes, again a carbohydrate heavy set of selections.

Face it, modern cuisine is focused around the carbohydrate, especially in the fast food and fast casual restaurant environment. The key here then isn’t to try to avoid carbohydrates altogether. This isn’t practical or recommended anyway, as carbohydrates aren’t actually the enemy, rather it is the balance between those carbohydrates and the protein you take in.

The simplest tips for making the most of your selections at the fast food counter are as follows:

1. The glycemic index of food should be taken into account. Some carbohydrates are just simply better than others. Look for breads and pastas that are higher in fiber and lower in simple sugars. The higher the dietary fiber in a bread product, the better, and usually the lower the glycemic index is. Flat breads, whole grains, brown instead of white rice, and sweet potato instead of russet potato are all lower glycemic index carbohydrates that you can find at various places. A wrap store is better than a sub shop for a sandwich, or using the wrap/tortilla/flatbread option for the bread choice even in a chain, such as Subway or Quiznos will make your sandwich better for you.

2. Avoid the soda counter. Soda is all sugar and carbonated water, and most of your artificial sweeteners out there have some negative drawbacks associated with them. Not only that, but in general, the selection of low-sugar/carb choices in the beverage department are traditionally rather scarce at best. Choices like water, unsweetened ice tea, and coffee are generally a better direction to go than the unlimited refills of sugar you’ll receive by choosing sodas. Other good decisions that have more natural sugars involved include small size offerings of real fruit juice drinks, or milk, which are both usually available as healthier options for the kids, and can be ordered by the adults just as well. If everyone in the group is ordering milk shakes, and you don’t want to totally deprive yourself of the treat, go for the fruit smoothie, or a yogurt based drink instead. 

3. Fill up on the foliage! This means vegetables. If you fill your meal with the vegetable portion of the menu, you’ll be more full, usually take in a lot less carbohydrate filler, and many of the vegetables at fast food can also be cheaper or free additions. Places like Subway don’t charge for extras of any of their vegetable selection, while on your average fast food sandwich your not looking at more than about ten cents to add extra lettuce or onion to your meal. 

4. Avoid the fryer wherever possible. The majority of fried foods are also breaded, which adds more carbohydrates of the bad variety, without really adding any filler to your meal. Most carbohydrates at least make you feel full quicker, but breading fried in oil is like straight sugar, they are both appetite enhancers, making you crave more food sooner. Also, although fat isn’t the enemy of a diabetic as much as sugars can be, remember that fats turn into sugar first, after the carbohydrates in the body. Many people go on fad diets and try to cut out carbohydrates completely, replacing them with almost total fat/protein/ruffage diets instead, and although they often work in the short run for both weight loss and sugar control, these kinds of diets will break down the body’s natural ability to cope with carbohydrates, lowering the metabolism and eventually the body will just start immediately turning the fats taken into the body to sugar, bringing back the same problems you had before, but now with no metabolic rate to help deal with it.

5. Stay away from sauces like barbecue, ketchup and sweet glazes as they are typically all sugar, while remembering that mayonnaise and such are mostly oils. When it comes down to it, the safest condiment you can add to a food is mustard as regular table mustard is a free food and doesn’t contain either fats or sugars to any great degree.

Remember, as a diabetic, you have to be a little more conscious of the foods you are choosing, especially when the preparation of said foods are out of your immediate control, like at the fast food establishment of your choice. Take a little time to evaluate the menus at your favorite places. Ask them for their free nutritional guides and focus on carbohydrate content, and compare them to dietary fiber. A carbohydrate alone isn’t a bad thing, it is just how much of the carbohydrate content is fiber compared to sugar that really should matter to you. 


Tips for Making the Perfect Ice Cream Sundae

Imagine this. Three scoops of rich creamy vanilla ice cream, piled high in a tall crystal glass. On the top, hot oozing fudge dripping off the sides and creating a pool of rich chocolatey goodness in the bottom. Hand whipped cream dolloped on the fudge, and finished with a juicy maraschino cherry.

It sounds like euphoria topped with a cherry, doesn’t it? What could be better than a sundae?

Complete and utter perfection.

Perfection starts with the perfect ice cream. My ice cream of choice? Breyers Natural French Vanilla. Made with rich cream, sugar, and vanilla. Better yet, make your own ice cream. Whip up a divine batch of creme anglais – a single vanilla bean scraped of its inner pulp and seeped in a hot custard-like mixture of egg yolks, heavy cream, and sugar. Cool it in the fridge and let the flavors infuse overnight. On the next day, stick it in an ice cream maker and indulge in its sweet vanilla goodness.

Place three large scoops of your vanilla ice cream in a tall glass sundae cup. Take the handle of a large wooden spoon and create a hole that goes all the way through the center of the ice cream and all the way to the bottom. Over top, drizzle warm chocolate fudge, watching it drip over the edges and than pouring a generous helping of warm caramel sauce with it. See it mingle with the chocolate, melting together in a luxurious warm pattern.

Now, get your hands on some heavy cream, or if you can find it, double cream. Grab a spoonful of sugar and some natural vanilla essence, and whisk it into the cream, beating it until forming stiff peaks. Roast yourself up some crunchy peanuts, and sprinkle them over the lush chocolate and caramel, and spoon a large dollop of whipped cream on top.

To finish this decadent piece of heaven, to the top of the cream add a beautiful shiny maraschino cherry as well as a crisp golden wafer. Serve with a long silver sundae spoon, and dig into the center of the sundae. Watch as all the flavors combine in a fury of vanilla, chocolate, caramel, and nuts. From the middle of the sundae comes a surprise, a warm oozing flow of rich chocolatey fudge.

Now that, my friends, is what an ice cream sundae is supposed to be.


Cake Decorating 101

Decorating a cake is not as hard as it can appear. Even a beginner can finish with a beautifully decorated creation. You just need a few basic supplies and a creative imagination as well as some uninterrupted time.

Start with your favorite cake. You can use any shape or size. Layers as well as single cakes can come out well too. Start with whatever you are comfortable with. Know your limits and stick to what you can do with your supplies.

Make sure your cake is completely cooled. This is very important. A warm cake will make the frosting run and ruin the decorations. Layers will not stay together and decorations will fall off. If you are taking the time to make something special start with a well cooled cake.

Next make your frosting. Make a little extra to make up for mistakes. You can make your own or buy it. Butter-cream frosting that hardens works best if you are going to add frosting decorations. The frosting decorations will stick to the butter cream frosting and will hold its shape. If you are going to use sprinkles or small items your favorite frosting will do.

Frost your cake using clean utensils. Spread the frosting to the desired thickness. If you are adding frosting decorations do so now. Pipe the frosting into shapes or designs according to what your occasion is. You can buy tips and frosting tubes to make the designs you desire. They work well and are great for the beginner as well as the talented pro. Practice with the tubes of frosting on a piece of paper first. This will help you get a feel for the grip and pressure you will need to decorate your cake.

For those of us who would love to but just can’t get it there are always mini toys, flowers or cookies or candy to top our cakes with.

When the cake is completely decorated and you have let it sit for 1/2 hour you need to cover it. There are a few ways to do this. If your cake is in a pan that has a cover put it on. You need to be careful not to ruin your hard work. You can carefully put toothpicks into the top of your cake and then cover with tinfoil or handy wrap. Put the toothpicks in spots that will be covered later with candles or other decorations. Put the candles in and then cover with a covering. The toothpicks and candles will hold the covering above the frosting and will keep your beautiful cake from being damaged. Anything that is hard on your cake will hold the covering and protect your frosting decorations.

Store your cake in a cool location or the refrigerator until you are ready to show it off. Heat and humidity will make your frosting and decorations melt. Transport your cake in a flat pan or on the floor of your car. Serve your cake and eat it as soon as you arrive or have eaten your meal. The fresher the cake the better your guests will like it.


Diabetes take out take away Fast Food

Eating out is sometimes unavoidable.  Shopping chores can keep us away from home for hours.  Travel keeps us from our own kitchens too.  Therefore, some fast food tips for diabetics are essential.  Planning, choices and tricks can help one cope with one´s diabetes while eating out.

Type 2 diabetes is a bit different from type 1.  And, depending on the severity of the illness, some discretion and primary care or dietitian consultation may be advised. People who don’t have diabetes can also use the following tips.

Planning for a fast food meal out can save money and be beneficial to one’s diet.  This process involves keeping a food journal and knowing about food portion sizes and exchanges.  The glycemic index can be useful.  But, it shouldn’t replace exchanges.  Keeping a small to-go bag by the door for any trip away from the home can help manage blood sugar levels and fast food choices. lists for fast food restaurants.

A small backpack with bottled water and ready to eat snacks can be useful.  Menu’s and nutrition guides for your favorite restaurants with healthier choices marked are also a good choice.  Fast food nutrition lists.  Healthy snack choices can be things like small packages of nuts, Freeze dried fruits with no added sugar (like from Brother’s All natural), or some protein bars.

We don’t always make the best choices when we’re hungry, when our mouth is bone dry, or when fatigue breaks down our resolve and good judgment.  Planning where and what to eat ahead of time will keep one on track.  The water and snacks one takes with them (every time) can act as a physical or psychological buffer against ordering too much or the wrong things at the counter or drive-thru.

Choices one can make at a fast food restaurant go beyond just ordering salad.  Sometimes we just need something hot to warm our tummies.  Start by ordering child’s meals.  Men or athletes may require a little more.  Additional items like a snack wrap (where one doesn’t eat all of the flour tortilla) or chicken nuggets may fill the gap for those people.

Don’t drink soda or juice.  Opt for weak tea (unsweet) or water.  Ask for a large unsweet tea with ice filled to the top or ask for a half water and half tea mix.  Black tea can steal water from the intestines just like type 2 diabetes.

Meal choices at fast food places may involve just a sandwich and drink (tea or water).  At least half the bun can be removed from sandwiches in most cases.  If lettuce and tomato are not included, try the sandwich plain or plain with cheese.

CHICKEN:  If a chicken sandwich is desired, either opt for a grilled one or eat the breaded one without any bun or condiments at all.  Skip the dipping sauce on nuggets or strips.  On whole chicken pieces, remove the skin with all the breading.  Avoid chicken altogether if one’s blood type is AB. blood type diet.  book.

FRIES:  If the fast food place sells packaged fruit (like apples at McDonald’s), opt for those instead of fries.  If one can’t resist the fries, opt for a small size.

DRESSING:  To reduce the amount of salad dressing used, try it on the side.  Dip each fork-full into the dressing.  To use even less dressing, dip the fork tines into it first then get the salad on it.  To extend a small amount of salad dressing, add a bit of cottage cheese to it.

ASIAN: Avoid the breaded and/or deep fried chicken if possible.  If not possible, delete the rice from the plate.  Too many fast carbohydrates will turn to sugar in the blood too fast.  Fill up on a bit of salad before eating the main menu items to limit temptation. 

MEXICAN:  Allow the refried beans (especially if they don’t contain lard).  These will add a bit of protein and fiber.  Skip the rice if possible. 

PIZZA:  Order the thin crust to reduce the amount of bread.  Have a side salad with dressing on the side.

BUFFET:  American food fare buffet restaurants usually have a salad bar.  If one is lucky enough to get fresh broccoli and toasted almond slices on the salad bar, this makes for a good combination of food.  Eat a bit of both in the same mouthful.  This is great for people who don’t like fresh broccoli.  Broccoli is a super food for those who have type 2 diabetes and other health problems. 

Buffet foods that are hard to resist can be eaten in very small portions.  Try a tablespoon size on those and exercise some restraint on the number of those bad foods.

Fast food tips.


How to Make a Fast and Easy Dinner

The secret to a fast and easy dinner is not very complicated. In fact, most Food Network shows that promise a great meal in 30 minutes or less all share the same secret. Do you want to know what it is? Read on.

Most of us are busy and often the last thing we feel like doing is coming home at the end of the day and having to fuss with making dinner. Too many times we take the easy way out, order a pizza or throw a processed frozen meal in the microwave. We would love to have a healthier, tastier dinner but really, who has the time?

The kids are tired and hungry, you just want to relax and cooking a meal from scratch is not always what you want to do. You can make your family a nice dinner that is healthy and easy to prepare in not a lot of time. This is the “secret” for how to make it happen.

Preparation!

When the tools are there for the job it makes it much faster to take the stress out of preparing a fast dinner. The first step is to plan ahead before you even go grocery shopping for the week. Make up a menu of meals to prepare. Check your cabinets or pantry to make sure that you have all the ingredients you will need for the meals that you want to make.

The next step is to see how much you can do ahead of time. Mixing up a homestyle meatloaf and pre-cooking it while you are baking something else will give you a headstart on another night’s dinner. You can do side dishes like steamed vegetables very quickly by using your microwave and a steamer basket.

On the weekend when you are home catching up on laundry, cook a double batch of spaghetti sauce and then portion it into freezer containers. During the work week all you need to do is defrost it in the microwave, cook some pasta and throw a salad together. Multi-tasking by cooking in bulk and freezing food is one easy way to have a home-cooked meal without putting in a lot of time.

Another way to make a fast and easy dinner is to prepare your produce when you purchase it. For example if you bought a bunch of fresh baby spinach, before you put it in the refrigerator, wash it and put it in a storage bag or container. Pre-cut vegetables and have a ready-made or homemade dressing so all you need to do is toss it in a bowl when you want to serve it.

Pasta like vermicelli and angel hair takes no time at all to cook if time is really an issue. Tossed with some olive oil and fresh chopped garlic (kept in a jar in the refrigerator), you have a quick and easy side dish to go with leftover chicken.

Stir frys are another quick meal to make and are fast to make if you follow the rule of pre-cleaning and cutting vegetables when you buy them. Frozen mixed vegetables and diced chicken breast cook up quickly in a little bit of olive oil and make a delicious and easy dinner.

It helps when you know what you are cooking and are prepared by having some of the prep work done for you. Another tip is to have a well-stocked pantry. A can of Italian style tomatoes, chopped garlic and some basil makes a delicious 20 minute pasta sauce. An oven-stuffer roaster can feed a family of four for days if you use the leftover chicken in a stir fry or in a quesadilla.

Dinner in a hurry doesn’t need to be take-out or an unhealthy, preservative-filled processed boxed dinner. You can have a delicious, fast and easy dinner just by taking the time to plan ahead. You will be glad you did.


Seasonal Cake Decorations

The holidays may be over, but it’s still fairly early in winter. And what better to treat yourself to while being snowed in than a Snowflake themed cake?

For this recipe I’ve assumed that the cake will be made from a boxed mix. There are several varieties of cakes that taste just as good as any homemade cake, and mixes, while sometimes bland, are usually consistent. A subtle base taste is good for adding whatever sorts of frosting or decorations and candies that you fancy. Here’s one of my favorite cakes:

Snowflake Cake

Components:
1 devil’s food cake (Recommended: Betty Crocker) and vanilla frosting (recommended: Pillsbury)
Sugar Snowflake
Chocolate swirls
Spun Sugar

Ingredients:
Sugar Snowflakes: 2 cups granulated sugar, 1/2 cup light corn syrup, 1/2 cup water
Chocolate Swirls: 2 cups chocolate chips (dark chocolate works better than milk chocolate), corn syrup to add as needed
Spun Sugar: 2 cups granulated sugar, 1/2 cup light corn syrup, 1/2 cup water

Sugar Snowflakes: Mix all ingredients together in a pot (preferably copper). Place on stove, heat on medium until all sugar dissolves. Then, turn the temperature up. Let the mix sit until it hits 310 degrees, then briefly dip the bottom of the pot into ice water. Put the pot on an unused burner and allow to sit for 1 minute.

Next, move to your wax paper. You’ll want to lightly spray it with some sort of non-stick cooking spray, such as Pams. You will also need something to drip the mix with, such as a whisk with the tips cut off, or a (metal) fork. Do not use plastic utensils, they could melt. Using your utensil, drip strands of the sugar mixture onto the wax paper. Unlike spun sugar, this is meant to be thick. Your strands may be in any shape, though for a snowflake, I’d suggest trying for rounded edges.You should end up with a large, circular piece of sugar made up of overlapping strands. This will go beside your cake, to decorate it. For now, set it aside.

Chocolate swirls: Add 1 tablespoon of the light corn syrup to the chocolate chips. Then, in a microwavable bowl or over a double boiler, melt the chocolate. Drizzle onto a sheet of parchment paper. Again, the chocolate should overlap, though in this case, not so thickly. You want a lot of holes between the strands, almost like a lattice. If you want to do snowflakes and have an appropriately shaped cookie cutter, you can use that to cut shapes when finished. If not, I recommend simple spiral or swirl shapes. Whichever you do, try to keep them small. These will be pressed into the side of the cake after it is frosted. You can also add some on top if you’d like.

Spun sugar: Mix the ingredients together in a copper pot. Allow to cook on low-medium until all sugar is dissolved. Bring the mixture to a boil, and let it simmer for 2 minutes. Then, turn the heat up. When the sugar reaches 315 F, dip the bottom of the pan in ice water so that it stops cooking, then allow to sit for a minute. Take your whisk or fork, and lay strands out. You may do this over wax paper, but I prefer to set several pots on the edge of a table, and drape the strands over the pot handles. The sugar should be thin and somewhat pliable, though it will be fragile as it cools. Shape the sugar however you’d like. A thin coating could be used to cover the top of the cake, or wrapped around the sides over the frosting and chocolate swirls for a snow fall look. For those who would like something that takes a bit more effort, if you make a layer cake, you can twirl spun sugar up and around the cake in a spiral.

Once all your decorations are assembled and the cake has had time to cool, find a plate for the cake. I suggest a plain, glass plate with some extra space. Set the large sugar snowflake on the plate with the cake. You could lean it on an angle with the cake next to it, or if you want and it is large and thick enough, put it under the cake. Frost the cake, and press the chocolate shapes onto it wherever you want. The spun sugar can be wrapped around the cake, placed on top in little “snowdrift” puffs, or wrapped around the sides like snow.


Former Mcdonalds Employee Takes Video of Mouse Stuck in Bag of Burger Buns

A former McDonald’s employee has come forward with footage he’d taken last fall inside of a storage room. The video, taken by a cellphone on Nov. 14, 2011, shows a mouse poking his way around inside a bag of Big Mac buns.

Karruim Demaio, 29, said he was so disturbed by the events he had witnessed while on the job that he wanted to come forward to warn others.  

“That wasn’t the first time. That was about the sixth or seventh time. That’s what made me like, I got to get video of this,” said Demaio told Fox 29 Philadelphia.

The McDonald’s, located at Stenton Avenue at Haines, in West Oak Lane, Philadelphia, shows a small mouse foraging through the inside of a plastic bag with several buns inside.

“I was going back there to get something else and I heard some rustling, so I turned around, and I look, I seen a mouse inside the bread. Not on top of the package, but inside of the package,” he said.

Watching the video, which comes across as blurry and shaky, but you can clearly see a mouse poking in and around the buns inside the bag. At one point towards the end of the video, you can clearly see the rear end of the mouse, along with its tail, lying on the bun before the mouse scurries back down.

Demaio said it was common to find mouse droppings on buns and that his manager would instruct the workers to simply brush the droppings off prior to serving the bread.

“I was working there from October of 2010 to January of this year. There hasn’t been a time when we couldn’t go in the back and see mouse droppings on the bread,” Demaio said.

Fox 29 asked others about the presence of mice coming into contact with the buns. One former employee, who did not identify himself, concurred with Demaio about the mouse incident.

The news agency contacted the owner/operator of the Stenton Avenue McDonald’s, Ken Youngblood, who sent out a statement which said, “After viewing the video, we are going to continue to investigate this claim to make certain we have all the facts. I want my customers to know that I am taking this matter seriously and will immediately address any issues that may exist. Therefore, if necessary, we will work with the appropriate authorities to get the facts.”

Demaio told Fox 29 he has worked at three McDonald’s total, however this is the only restaurant where he saw any evidence of mice.

According to the Philadelphia Health Department,  that particular McDonald’s has had five health violations that date back over a year and currently “is not in satisfactory compliance.”

Other violations inspectors found included live flies in food preparation areas, salads and salad fixings not kept cool enough, and no hand soap near a grill area. Additionally the inspection found malfunctioning refrigeration units. According to a search done on the Health Department’s inspection page, the freezer door was propped open in order to help cool down the walk-in refrigerator.  However, health inspectors do not have any evidence of rodents listed.

The video footage taken by Demaio can be viewed at the Fox 29 website.


Tips for Making the Perfect Cheesecake

Probably one of the most luxurious of desserts, the cheesecake satisfies even the most sophisticated of pallets. A smooth, creamy, velvety texture combined with the crunchy and crumbly texture of the crust makes for the perfect combination in your mouth.

The first place that you need to start is on the crust – and that is one of the easiest parts. Two ingredients are all that you need, which makes this completely foolproof. Melted butter and crumbs pressed into a spring form pan and “blind-baked” in an oven for 8-10 minutes at 300*F. Just enough to “set” the crust.

Cheesecakes aren’t just for dessert anymore, though. Savory, rather than sweet, is delicious for breakfast and lunch. Instead of using things like Oreo or graham crumbs like you would for a sweet crust, try using plain or seasoned bread crumbs or crushed Ritz crackers. In your filling, try adding things like smoked salmon or trout, herbs, spices, and chopped sauted vegetables. Omit the sugar, bake them up, and you have a delightful pairing for a salad or soup.

It sounds crazy, but believe me – taking some smoked salmon, dill, lemon zest and capers makes for a delectable savory cheesecake. Whenever I try this, I pair it with tossed Collard greens drizzled with olive oil, fresh lemon juice, sea salt and cracked black peppercorns.

Whichever cheesecake you plan on making, the filling is the most important – it makes up the majority of the dessert. There are two main things that you need to remember when making a cheesecake filling, and that is smooth texture and slow baking.

SMOOTH TEXTURE

Cheesecakes vary in ingredients, so there really is no universal way to tell you how to mix the ingredients. However, there are two ingredients that are in 99.9% of all cheesecakes, and that is cream cheese and eggs.

First things first – the cream cheese. Blend it until it is SMOOTH. This is key for that velvety texture that you are looking for. After a bit of blending, stop the machine and scrape down the bowl to get all of cream cheese in the bottom. It will take a couple stop-and-go’s to complete the process, and to get the cream cheese totally smooth. At this point, your recipe will tell you to add the other ingredients as well. Blend these in until totally smooth.

When it comes to the point where you have to add the eggs, reduce your speed and pour the eggs, already beaten, into your cheesecake SLOWLY. A little at a time maximizes the emulsification of the eggs into the mix, thus creating a more smooth texture. It also keeps your eggs from splashing all over the place.

After you have added the eggs, this is the point where you can add any extras. Fold them in, carefully.

SLOW BAKING

Baking the cheesecake at a lower temperature and slower pace makes for a better product. Try taking your favorite cheesecake recipe and baking it at 275*F for 1 hour. When baking it, put a bigger pan full of boiling water on the rack beneath the cheesecake. This will regulate the temperature in the oven, will help the cake from cooking too quickly, keep things moist, and will stop the top from cracking. Do NOT touch the oven until the hour is over.

When the hour is up, turn off your oven but leave the cheesecake in. Give it another hour. The heat left in the oven and from the water will continue to cook it at a slow rate. When it’s done, it may look as if it isn’t set, but I assure you that it is. Let it cool and cut into it with a thin-bladed hot knife.

If you thought your cheesecake was great before – try following these tips. Your cheesecake will be more spectacular than ever, and everybody will want to know just how the heck you did it!


Unhealthiest Fast Food Burgers

Who does not love a fast food burger? Most people love anything they do not have to cook themselves or the convenience of just going to the drive up window and picking up their breakfast, lunch or dinner. But what are the real consequences of eating those fast food burgers? Clogged arteries and your waistline expanding? What are some of the places you should avoid, who has the most unhealthy fast food burgers? You are about to find out, brace yourself.

These are in no particular order and all the information can be had at the restaurants own websites. Since there are so many to choose from this list is only going to include the top four of the fast food world, McDonald’s, Burger King, Taco Bell and Wendy’s.

Wendy’s burgers to avoid at all costs:

Baconator Triple Burger 1,330 calories and 86 grams of fat Bacon Deluxe Triple Burger 1,140 calories and 71 grams of fat Triple Cheeseburger 1,030 calories and 62 grams of fat

Burger King burger’s you really should bypass if you do not want to have to have a bypass:

Texas Triple Whopper Sandwich 1,310 calories and 88 grams of fat Triple Whopper Sandwich with cheese 1,250 calories and 84 grams of fat BK Quad Stacker 930 calories and 65 grams of fat

 McDonald’s surprisingly does better than both Wendy’s and Burger King in that their burgers usually only have around 40 grams of fat:

Double Quarter Pounder with Cheese 740 calories and 42 grams of fat The Angus Mushroom & Swiss Burger 770 calories and 40 grams of fat

Just a head’s up avoid the large Deluxe Breakfast at McDonald’s it contains 1,150 calories and 60 grams of fat.

 Taco Bell, ok they are not offering burgers, but even their seemingly “healthy” foods are loaded with calories and fat.

Volcano Nachos 1,000 calories and 62 grams of fat Chipotle Steak Taco Salad 900 calories and 57 grams of fat Chicken Ranch Taco Salad 910 calories and 54 grams of fat

 How depressing is that?  Never fear, there are many other options and remember what makes these items so unhealthy and loaded with fat is most often the double and triple part of the burgers along with the many condiments and other topping choices offered to please the public and curb all those nasty hunger pains. The best options for “fast food” is to grab a piece of fruit to hold off the hunger beast until you can eat a more appropriate meal, plus the added bonus of less fast food in your life is extra cash in your pocket.