Why does that even matter? I don't understand why this is an issue for people :icon14:

Are you saying he is a Dork?

Man that isn't nice to say to a friend!

Don’t worry EW I got your back all the time!!!:yum::nutswinger:

182lbs haha. Souffle needs some work. I only got hard peaks out of the egg whites. I need it to be frothier before incorporating the yolks. That way, the souffle will hold longer and not deflate as quick once pulled from the pan. I was more curious if it would hold at all in omlette form. Haha

Everythng you said went over our heads..:eekdance:

Are you a fart connoisseur by chance?

A souffle is an egg dish that results in overly light and fluffy savory food.

To stiffen peaks means you seperate the yolk from the egg whites. You then whisk the egg whites until your arm falls off. This results in the whites basically forming into a froth that will stand on its own when you lift it up.

A souffle relies on a lot of air incorporated into the egg whites to stay at a respectable height when cooked. The froth and resulting peaks you get from beating the egg whites is the result of this.

Sorta makes sense. Interesting way to make an omlette. I forgot who said it, but a famous chef said that when they're looking for a chef, they ask the chef to make an omlette

Nothing beats a proper French omlette. Nothing like what is traditionally cooked here. The inside are almost of custard quality while the outside is fluffy and light. I can make it if I really put in the effort. Haha.

I just updated my auto insurance since I technically commute 0 miles now for work. Knocked $60 off.

Yeah, but have you tried pancake batter in a rice cooker before? :icon17: :yum:
https://kirbiecravings.com/wp-conten...6b-700x571.jpg

Good move

Box!

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Isnt that how you get those massive Japanese style pancakes that jiggle?

im try'n duude.:icon14:

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