Oh Em Gee! Your cheese cake looks absolutely delicious! Love how tall and thick it is. I never had glycine. I'm not sure I would like the pork rind crust though, so would probably make it crustless.
Mine was pretty good! I felt bad that Corey and Laurie didn't like theirs much. Laurie said she should've softened the cream cheese to room temp and I think a food processor for the pork rinds is a must too. My crust needed more butter, cinnamon, and glycine. I definitely want to try this again in the future with those edits to see how it comes out!
Yeah, it could shatter. It could cool on the counter first, then go to the refrigerator. Next time I make this, I'm going to do mini cupcake sized ones. In that case, I have metal pans.
I love your pink pyrex bowl!
Thanks! It was my grandmothers. I love cooking with it!
Oh Em Gee! Your cheese cake looks absolutely delicious! Love how tall and thick it is. I never had glycine. I'm not sure I would like the pork rind crust though, so would probably make it crustless.
Mine was pretty good! I felt bad that Corey and Laurie didn't like theirs much. Laurie said she should've softened the cream cheese to room temp and I think a food processor for the pork rinds is a must too. My crust needed more butter, cinnamon, and glycine. I definitely want to try this again in the future with those edits to see how it comes out!
Cool Show!!! Thank You!!!❤❤❤
Thanks for watching! We love cooking on the fly.
Dang. Looks good
Thanks David! Mine turned out good, Laurie's not so much LOLOL. She needed room temp cream cheese and a finer grind on her pork rinds.
Glycine is an essential amino and one of the components of the extracellular matrix which literally holds our bodies together
I bought the glycine just for this recipe. I need to make this again, maybe for my next birthday.
@@MeatingWellnessdoes the pork panko give it a savory tone?
I want to see how you do Picana!!!
th-cam.com/video/TH1Cc0qxUfw/w-d-xo.html
There you go!
Don't put a hot glass pan in the fridge!
Yeah, it could shatter. It could cool on the counter first, then go to the refrigerator. Next time I make this, I'm going to do mini cupcake sized ones. In that case, I have metal pans.