I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

Sounds more like baking.

 

 

I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

Try something that isn't likely to fail. And souflee? Ewwwwwwwww.

I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

 

Don't forget to tell us how the date went.

I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

Mail me some.

 

I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

Mail me some.

 

 

Mail.

 

A souffle?

My first thought is - have you been watching MasterChef?

 

I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

 

I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

 

Don't forget to tell us how the date went.

 

 

Well, obviously this is for a woman. But i think you chaps overestimate how hard a souffle is. Modern ovens, and thick glassware make them a doddle. And they are a very good way to deliver a taste kick.

 

You know, in my opinion.

 

What  I really need is a system for also dusting some salt-caramel across the top. But i don't thnk that'sppossible without some sort of industrial process and liquid nitrogen.

Mail.

 

A souffle?

Kryptonite cooler boxes sent via SSTPS (Solar Slingshot Timewarp Package Service) works fairly well, I hear.

 

Mail.

 

A souffle?

Kryptonite cooler boxes sent via SSTPS (Solar Slingshot Timewarp Package Service) works fairly well, I hear

 

Neither snow nor rain nor heat nor causality stays the SSTPS.

Cooking workshop, you say, eh?

 

Well then, use only the finest baby frogs, dew-picked and flown from Iraq, cleansed in the finest quality spring water, lightly killed, and sealed in a succulent, Swiss, quintuple-smooth, treble-milk chocolate envelope, and lovingly frosted with glucose.

 

 

I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

 

Don't forget to tell us how the date went.

 

 

Well, obviously this is for a woman. But i think you chaps overestimate how hard a souffle is. Modern ovens, and thick glassware make them a doddle. And they are a very good way to deliver a taste kick.

 

I don't really have an opinion on the difficulty, a souffle thread just sort of sticks out here.

 

Personally, I go for nachos. Sets the initial expectations suitably low. Also, helps fetter out the ones who don't eat from the ones who exercise like crazy

Perhaps if I made, like the most amazing nachos?

Hm, depending on exactly how you want to go..    sliced up bananas, build a layer, sprinkle dark sugar, cinnamon, maybe a dash of nutmeg, sultanas, splash of cream and rum (or brandy or..well, whatever you feel like), repeat layers like that until all the bananas are gone. Cook until the banana slices are juuust started to lose their shape and the sugars almost caramalising..  serve.

Tastey, sweet, and ever so slightly alcoholic (depending on your chosen recipe levels..)

I'd go with Nep's suggestion of nachos or a nice cake. Done well, you get the same end result as a soufflé without the high chance of ****ing up.

Can't bake cake. Whatever I bake cakewise turns into something from the 19th century Royal Navy.

 

EDIT: Not sodomy.

Edited August 16, 201312 yr by Walsingham

Can't bake cake. Whatever I bake cakewise turns into something from the 19th century Royal Navy.

 

EDIT: Not sodomy.

But wouldn't sodomy be a rather favourable outcome to a date?

Edited August 16, 201312 yr by Nepenthe

Walsingham: Then, it'll be a smashing cake, coz you have made yourself a Naval Boarding Ax, you know, like a Minecraft recipe:

http://www.google.se/imgres?imgurl=http://www.polyvore.com/cgi/img-thing%3F.out%3Djpg%26size%3Dl%26tid%3D55851123&imgrefurl=http://www.polyvore.com/antique_19th_century_british_naval/thing?id%3D55851123&h=300&w=300&sz=5&tbnid=N_NJCUWTnoqk4M:&tbnh=93&tbnw=93&prev=/search%3Fq%3D19th%2Bcentury%2Broyal%2Bnavy%2Bimages%26tbm%3Disch%26tbo%3Du&zoom=1&q=19th+century+royal+navy+images&usg=__a6WxDFdxnq6DdCwrXEfUQoXrflg=&docid=E8SZ06b6ur2XUM&sa=X&ei=g1AOUpmJMYrf4QSHoICIDg&ved=0CF8Q9QEwDw&dur=820#imgdii=_

 

Can't bake cake. Whatever I bake cakewise turns into something from the 19th century Royal Navy.

 

EDIT: Not sodomy.

But wouldn't sodomy be a rather favourable outcome to a date?

 

 

I'm too chivalrous to dish it out, and too old fashioned to receive it gracefully. I'm afraid.

Perhaps if I made, like the most amazing nachos?

Thinly slice some beef and brown it in some taco seasoning. Top them off with that, some sliced or chopped jalapenos, black olives, chopped tomatoes and onions and of course cheese, bake it until the cheese melts and serve with salsa, sour cream, and guacamole. End it with some mint ice cream to tone down the onion breath and voila.

Here you go. 

 

 

 

http://www.seductionmeals.com/index.html

 

http://www.seductionmeals.com/recipes.html

 

http://www.seductionmeals.com/recipes-favorite-seduction-mea/sweet-temptations/

 

 

I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

 

Don't forget to tell us how the date went.

 

 

Well, obviously this is for a woman. But i think you chaps overestimate how hard a souffle is. Modern ovens, and thick glassware make them a doddle. And they are a very good way to deliver a taste kick.

 

You know, in my opinion.

 

What  I really need is a system for also dusting some salt-caramel across the top. But i don't thnk that'sppossible without some sort of industrial process and liquid nitrogen.

 

I've never made a souffle in my life. I tend not to make things that a lot of time. Except enchilada's. I'll do that.

 

Perhaps if I made, like the most amazing nachos?

Thinly slice some beef and brown it in some taco seasoning. Top them off with that, some sliced or chopped jalapenos, black olives, chopped tomatoes and onions and of course cheese, bake it until the cheese melts and serve with salsa, sour cream, and guacamole. End it with some mint ice cream to tone down the onion breath and voila.

 

We do ours pretty much the same way. Add a bit of black beans too though.

 

 

 

 

I'm pondering trying to make a white chocolate souffle, using almond flour, and dusting it with fine ground caraway seed.

 

Thoughts? Ideas?

Don't forget to tell us how the date went.

Well, obviously this is for a woman. But i think you chaps overestimate how hard a souffle is. Modern ovens, and thick glassware make them a doddle. And they are a very good way to deliver a taste kick.

 

You know, in my opinion.

 

What I really need is a system for also dusting some salt-caramel across the top. But i don't thnk that'sppossible without some sort of industrial process and liquid nitrogen.

I don't know about dusting, but you could make some salted caramel, then drizzle it on some wax paper and put it in the freezer. When servig pull it out and either break or chop the drizzle and sprinkle it on top