Timmah!

Happy Birthday!

@Jeroen v.2 (no offense @Timmah!, the meat looks amazing). Thanks for recognizing my meat. =) I'm truly flattered.

There was enough batter to fill that 9" casserole dish to the top; but having laid only 1 strip of aluminum foil in the dish & not a 2nd crosswise, the sides weren't completely lined & the batter would've run underneath, so I filled a loaf pan 3/4 full with the rest; that was gone in the first 24; the casserole lasted until today. It makes a LOT, even with using only 3/4 of the batter in the casserole it was nearly 3" tall & substantial. So I guess make a 'decoy' to take the hit to give the main one time to develop flavor.

Yessir, another easy recipe with a high reward to effort ratio; seriously haven't tasted anything better from any store or even the Cheesecake Factory. Key is to let it sit in the fridge for 2 days for the flavor to develop. Tasted pretty good after 24 hours, but was excellent by the end of the 2nd day. =D

Looks like a Battlefield clone of sorts to me.

Someone's tender ego that they threw on the internet is triggered. Another case of talk some shit but don't wanna take it. Original. Tell people your life story of how you're better than others & they're scrubs, insulting people, then are surprised when you get a big helping of Fuck you Cordon Bleu. =D

If you follow that recipe, it will be as good as anything you can buy in a store or restaurant. Total cost ~$4.00 for what would be a $12.00 - $15.00 cheesecake. =)

Happy Birthday!

You can use a 9 inch springform pan, but I use a 9 inch glass casserole dish; being glass you want to reduce the temperature by 25 degrees to 325F. I prefer to line the dish with foil for easier extraction. If you want to prevent it from cracking, there's a few things you can do: 1. Use a water bath; also makes it creamier 2. Don't over-mix the ingredients, just enough to incorporate them 3. Don't bake at too-high a temperature; If you're baking BUY AN OVEN THERMOMETER to check the accuracy of your oven's settings. 4. Grease the inside of the dish so it can pull away as it cools & shrinks. 5. Don't cool too quickly. After the 1 hour of baking, just turn off the oven, leave the door closed & let it sit in there for an hour, then bring it out & set it on a rack to cool for another hour at room temperature; afterwards, place it in the refrigerator to cool overnight so it can properly set. It will have the best flavor and consistency after having at least 24 hours to set and develop; preferably 2 days. A cheesecake in the fridge is good for about 5-7 days. 15 graham crackers (crushed), 4 eggs, 2 tablespoons butter, melted, 1 cup sour cream, 4 packages cream cheese, 1 tablespoon vanilla, 1/4 cup flour, 1 1/2 cups white sugar, 3/4 cup milk. You want your eggs, cream cheese & sour cream at room temperature; leave it sit out about a 1/2 hour to accomplish this. I microwave the milk for ~20 seconds to warm it up too. That way your ingredients don't seize up as you're incorporating them. Preheat oven to 350F or 325 if using glass; mix crumbs and melted butter, press into bottom of baking vessel. In a bowl, mix cream cheese with sugar, mix in milk, then eggs one at a time. Then mix in flour, vanilla, & sour cream. Bake for an hour, turn off oven, leave door closed & let it cool in closed oven for at least an hour. Then remove from oven and set on rack at room temp for another hour, then place in fridge to set overnight. You can leave it in the oven after done baking for 5 hours if you like to be extra sure it won't crack, then place directly into fridge.

And it seems the wind's always blowing, to let you know how desolate the server is.

Without anyone asking, you gave us an impromptu autobiography in, as you confirmed, a condescending manner; can't expect anything but a FUCK YOU...& maybe a button. You thinking you're putting someone in their place over food preparation; how do you cook with your head so far up your ass? .

Right, I was noting the irony of a mule complaining about being kicked.

Yes, because the only way to learn good cooking is in a restaurant! People cooking for themselves & family can't hold a candle to it! =D When I was a kid, many years ago, my friend's grandmother, an old black woman would invite me into her home for some eats that would equal or beat anything served in any Michelin restaurant. She was her own Saucier, too. The Fannie Farmer Cookbook, 30 years ago & my own personal predilections are equal to any overpriced restaurant fare, because I like it that way.

A mule gets kicked...

Classic Hip Hop:

Lol, Cordon Bleu means Blue Ribbon; as in high quality.

That would be a Pigsauer?

Click it, I dare you: https://www.youtube.com/watch?v=IHVK-mwY6yI

Happy Birthday!

part 2 below

Gonna set up a stand to take in the whole screen & use a higher resolution for a more tolerable image. =)

You're only seeing the bottom 2/3's of the screen & the central 2/3's, at best...gonna get a stand to be able to take in the whole screen....You can fast-forward to the 10-minute mark to see more of the screen; I adjust the camera up some at that point.

Lol...I have the camera sitting on my desk in front of me; 2 feet from the screen; it's a 30-something inch screen, so I can't get the whole thing in frame; guess I can get or make a simple stand to sit to my side.

I have recording software, bro. I used an external camera because I've heard that the use of cheats can be hidden while using recording software; so I used an external camera. The game comes with a recording feature; just open the console and type 'record'; you can even bind it to a key. I have FRAPS, Gamecam & OBS studio. Thanks for the helpful spirit. =)

Recording my screen with external camera...