Souffle'

Call me Robert Soufflet! Just made a my first souffle, a cheese souffle. Next time, less cheese and more salt. Or perhaps just a touch of sugar. But it cooked, if I do say myself, perfectly. I should have photographed it. You don't golden brown any goldener or browner. It only took like three hours. And I whipped the egg whites by hand. Feel the burn! (Will be updating the Flickr in the next few days with what I think will be some interesting stuff.)