Too Many Chefs

Wow, Barrett, that sounds wonderful. I like the spice mixture in particular. By the way, I've read that having a greased paper collar on the dish can make all the difference in the rising of the finished product. Not that it needs in necessarily, but (as I understand it) that's the way to really wow your guests!

Oh and another note: au bout means "at the end of" or "at the limit of"...not a boxing match. And souffle and soufflé both have their origins in the infinitive souffler, to blow or breathe.

Nice idea, though, probably would have made it an interesting film...!

I knew it wasn't the actual translation, but I liked the idea of fighting a souffle.

I had to do forty individual souffles on my second day of culinary school. With a wisk.

It was fun.

Barrett, I grew up in West Virginia, and when I was little, I had never really heard French spoken, except when I saw Julia Child now and again on television.

So, the first time I saw the word, souffle, I thought it was pronounced "soofl." (I read about the dish in a Nancy Drew book.) When I went to ask my Dad if he had ever tasted a soofl, I thought he was going to die laughing.

Later, considering the atrocious hick-accented French I learned in junior high school, it is a wonder I can tolerably pronounce anything having to do with that language.

Your misreading of "bout" just happened to remind me of all of that....

BTW--that soofl looks awfully good.

i love the variety & scope of recipes that each IMBB event brings; although i have less time to dive into them nowadays & dream about when i'll have time to try them all. i am definitely going to try your soofl, promise. such a great seasonal recipe.

I do remember Nancy Drew and those souffles! I love the flavours plus the spices of your souffle - perfect for autumn.

This looks good! The addition of the greens along with this seems a perfect light supper. Mmmm.

Uh oh--I seem to have infected someone with my ignorant hick manner of saying "souffle." ;-)

I am at least comforted by the fact that I have had several French chefs tell me that my accent when speaking French is not as bad as most Americans. ;-)

Yeah, Boo--she was always eating those things--I wonder how Nancy stayed so slender with all those eggs and cheese?

Wow, a bout indeed, and you seem to be the victor, enjoying your spoils. Kudos! Its sounds delectable!

I adore garam masala and I'm really intrigued by combination of Indian spices with squash and apple cider. It sounds wonderful! And I agree with Rachael -- you won your bout with souffles.

It would be nice to know what size squash in pounds or cutup cups and also how many people this dish is supposed to feed.