On Sun, 30 Nov 2014 18:32:06 -0500, Dave Smith
> wrote:

> On 2014-11-30 6:20 PM, sf wrote:
>
> > Back in the days when I made souffle frequently, cheese was mainly an
> > accompaniment to pork, sometimes beef. If my souffles had something
> > else in them it would be a vegetable like spinach or broccoli and they
> > weren't the main dish.
>
> People seem to be intimidated by souffles. I have made lots of them over
> the years, usually faking it. Forget those complicated instructions
> and the warnings. They make things much too complicated. Just remember
> the basics. Sepatate the eggs. Make a roux and use that to make a white
> sauce that the yolks go into, along with the flavourings of your choice.
> Whip the whites. FOLD them into the flavour base and pour the works
> into the prepared dish.
>
> One of my best was a seafood souffle, totally faked. I tossed some
> shrimp and scallops into some seasoned water to cook. I then used the
> poaching liquid for the white sauce base and made individual souffles in
> ramekin dishes. They were great.
>
> My favourite dessert souffle was Gran Marnier. I used a recipe for
> that but it was the same basic deal... roux, white sauce, add yolks and
> flavouring, fold in the beaten whites.

I thought you were going to talk about *really* faking it with bread
crumbs, which I tried and was surprised by how authentically it
behaved and how good it tasted.

--

Never trust a dog to watch your food.