review: Gruyere Souffle
On Friday night, I got this incredibly ambitious idea to cook a souffle. It's something I would never attempt on my own, but both Dan and I like to cook, I ran the idea by him and we decided to give it a try.
It tasted like a cheesy breadcrumb pie. It didn't rise fluffily as good souffles ought to have. It WAS edible enough, although later in the evening we ordered pizza.
Conclusion: Failure.
:spork:spork/5