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Friday, 21 October 2005

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tiffany

go gastronomy! you guys and your food adventures rock! how much would i love to sit down over a heapin' plate of a logan special and a glass of big red wine to catch up with you two...
you're making me salivate as if i'm rabid. the souffle recipe sounds fab, but unfortunately i have no oven, one of the many idiosyncracies of the japanese home. instead i'm going for the box of au gratin potatoes a la microwave. these are much more of a delicacy in the land of rice than one might think. they came airmail, upon request, thanks to grandma and grandpa. so, you guys headin' back to italy? are we talking vacation or the move for school that i've read about? how nice it is to have this window into your lives. i'm really glad to know what's up with you peeps. hope you're in a mental and physical good space.
love, love.
tj

Kitchen Chick

Beautiful souffle! And such a gorgeous rise it has.

Out of curiosity, do you know what over-beaten eggs look like? I haven't a clue. I whip my egg whites until my instinct says to stop, and I haven't had any trouble yet. But if a friend asked me "what does an over-beaten egg white look like?" I wouldn't know how to answer. (I supposed I could just waste some egg whites in the name of experience.)

girlie

Tiff - thanks for commenting - I'm going to write you an email! (And I hope you don't mind - I'd really like to link to your blog on here.)

Hi KitchenChick! It's great to see you here. Thanks for the compliments on the souffle - we (well, mostly husbear) had a lot of fun making it.

We did accidentally overbeat egg whites once, while making a meringue... urgh. They were kinda chunky, for want of a better word - just really tight and lumpy. Not very good, and not spreadable at all. Now you don't have to waste any egg whites experimenting!

AnferTuto

Hola faretaste
mekodinosad

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