Tough Talk,
I make a saffron soufle which is often the hit of my dinner parties. I’d like to try a variation on this and serve it with a wider fork. The problem is that it may not appear as tight and crisp as I would like it to be. Of course, I’m concerned that it may not go over too well. Is this a good idea TT? (Allenhurst, Pennsylvania)
Allentown,
I wouldn’t waste my time with this type of nonsense. Find the finest discount grocery store and buy hostess products and little Debbie treats. If you tell your friends that these are special recipes which took hours to make, they won’t know the difference or care. Don’t kid yourself. They’re just blowing smoke up your ass because you’re stupid enough to make dinner for them to begin with.
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Tough Talk 