Foodie Thread

[Angry Floof]

I've made many a souffle in my time and never had it fall quite like this! I must have plopped a pot down on the stove top or something at just the right moment while they were in the oven. Plus I used a syrup sweetener instead of the granular as called for, so that might have factored in.

Anyway, it was still delicious. Peanut Butter Doughnut Soufflé!

 

[TV and credit cards]

Speaking of egg yolks, BBC website has this awesome looking Bundt cake complete with recipe at the bottom. I loved Bundt cake when I was a kid. Much more than regular cake. There was something about the orderliness of the Bundt ring that attracted me. I found it far superior to the chaos of the regular cake. You didn't know what the hell was going to happen when you sunk a knife into a regular cake. They were unstable. But a Bundt, a Bundt always held firm and you could slice as thin as you wanted. No problem. I liked that. It was dependable.

The centuries-old baba recipe made with 96 egg yolks

The baba is often served at Easter in Poland, with the most extraordinary version – the muslin baba – made from a rich dough of flour, yeast, butter and quite a lot of egg yolks.

www.bbc.com

You don't have to go 96 yolks. I'd never make it that far.