vernie

i recently got an asus a3fc

1.66ghz, core duo processer

15" xga screen

512 mb ram (upgradeable)

60g hdd (upgradeable, but which i don't really need cuz i have a 120g

2.5 hdd in an enclosure...)

dvd-rw (dvd-ram)

4-in-1 card reader

2 YEAR INTERNATIONAL WARRANTY

for me, the warranty was the deciding factor. i own an old ibm celeron and everything started going downhill 1 week after the 1-year warranty. the shop i bought it from said i could bring it to them or to the asus shp itself anytime in the next 2 years (both shops are practically across each other in hte same mall).

so far, the a3fc has been very zippy. i can multi-task such as running 2 videos (from my external hdd) and surfing the net at the same time. it only seems to need all the laptop's resources when its burning a dvd.

battery is excellent. the shop where i bought it said it is guaranteed to give me 3.5 to 4 hrs. which it does.

lastly, it was on 0% interest for 12 mos. which was just what i needed because i didn't want to put that much cash out. i even got it even cheaper after convincing the shop personnel to knock off the price of the bundled printer which i idon't really need.

excellent laptop! highly recommended.

How does it set w/o gelatin?

 

<{POST_SNAPBACK}>

hi everyone!

i'm a newbie, but i'll contribute my $0.02 as i have some experience with cheescakes.

as far as i know, cheesecakes that use gelatin are made primarily of CREAM (little bit of cream cheese to call it "cheesecake"); hence, they require require refrigeration to set.

cheesecakes that are made primarily of CREAM CHEESE don't require gelatin because it has some egg in it and sets after it is baked.

by "primarily", i mean its the ingredient that comprises the greatest part of the cake batter, in proportion to the other ingredients. obviously, cream-based cheesecakes are cheaper because they require cheaper ingredients and don't require oven time.

personally, i prefer the baked cheesecake. it tastes more...decadent. fyi, as far as i recall, all the cookbooks i've read by better-known gourmets don't use gelatin in their recipes.

the recipe that i've developed over the years is based on the cheesecake recipes of a female better known for her cookie franchise. and yes, i don't use gelatin in it.

the next time i bake cheesecake, i'll try to upload some shots.