DevourHour

I don't mean to be cocky but I think the cheesecake I make is the best TASTING cheesecake I have ever had. I didn't invent the recipe and making the stuff is extremely easy and difficult to botch. The recipe comes from my girl Ina Garten of Barefoot Contessa. It's basically 90% cream cheese with a little sour cream to lighten things up (plus all the rest of the standards) with a raspberry topping. Being from NY, I have had all types of cheesecake from the most well known of bakery's (been in the closet S&S calls their headquarters), and in terms of taste nothing beats Ina's creation. Now on the topic of S&S: you can't beat their texture, I can't figure out how they do it. Kind of like of feels like a keylime pie going down, velvety smooth throughout. Does anyone know how they accomplish this? What do you guys count among the best cheesecakes around? I am obsessed with the stuff, and gained 7 pounds the week I made 2 of them.

Eating establishments, especially ones that have garnered a certain reputation for quality rarely like to adjust their offerings. Even if a bagel tastes better toasted, or the ingredients (cream cheese) on the bagel function better in a toasty environment these restaurants like to think that their "originally intended" offering is supreme. And they have the power to tell YOU the customer that you are wrong for your preference, and should just trust them as the "experts". I am all about personal preference, and the best bagel in the world to me tasted much better toasted.

I always enjoy hearing "are you still enjoying your meal/food/dish" always puts a smile on my face and is usually followed by a good combacker off my tongue. Something along the lines of, "I was until you interrupted me midbite with your question?" or "towards the beginning the steak was great, but it got increasingly rare as time went by". Customers will generally volunteer suggestions/criticism, no need to ask.