On Wed, 01 Dec 2004 23:41:47 GMT, Wayne Boatwright >
wrote:

>Kate Connally > wrote in :
>
>> Wayne Boatwright wrote:
>
>>> I have never actually made a souffle. I'd like to learn!
>>
>> Are you talking savory or sweet?
>> I haven't had a souffle in many, many years, but when
>> I was a kid my mother made cheese souffles on a regular
>> basis. I also made them as a teen and young adult.
>
>I have never made anything, sweet or savory, that actually had the word
>souffle in the name. I have made spinach and corn dishes that included
>eggs which end up with a puffy texture. Souffles were something that my
>mother never made.

The souffle that sparked this souffle-making get-together we are
planning for in January, is a savory one. I was telling sf on the rfc
chat channel about one that I made years ago, from a recipe in the
Time-Life Foods of the World series. It is a clam and corn souffle,
from the volume on the Northwest US. I remember it as being really
good. sf had never heard of this combination in a souffle, and this
sparked the idea that maybe we could get together and make it while I
am in the bay area. Plus maybe some other souffles: I have my eyes
on some other recipes as well...

I think I made a spinach souffle many years ago, which didn't puff all
that much, but I am not sure if it was technique, or if it was
supposed to be like that.

Christine