tag:blogger.com,1999:blog-3737225357005616059.post4072645100179485206..comments2023-10-19T18:16:49.816+08:00Comments on nodesserts: Souffle, Demystified.Anonymoushttp://www.blogger.com/profile/14039817523713216938noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3737225357005616059.post-84043393918747476972010-10-27T08:34:12.183+08:002010-10-27T08:34:12.183+08:00You should try double baking them... it makes a wh...You should try double baking them... it makes a whole ot of difference. <br /><br />Oh yes, Dachshund is right. My spelling isn't unfortunately :)Anonymoushttps://www.blogger.com/profile/14039817523713216938noreply@blogger.comtag:blogger.com,1999:blog-3737225357005616059.post-4152085771516341622010-10-27T02:51:43.538+08:002010-10-27T02:51:43.538+08:00Whoa! First time I see you write "my husband ...Whoa! First time I see you write "my husband R ..." *smile, smile* My own version of R tells me it's Dachshund, by the way (roof dog, which harks back to the days when such doggies were used as ratters or something dangerous like that, haha. Sorry for being so pedantic).<br /><br />I too am not fond of the texture of souffle. Think I only made it once - in a Rohani Jelani class, if I remember correctly. Give me an eclaire or custard puff any day ... soon, please.Argus Louhttps://www.blogger.com/profile/01775884960931383435noreply@blogger.com