tag:blogger.com,1999:blog-4094516574389497457.post7535290001885552619..comments2023-09-11T05:46:09.643-07:00Comments on tang & bolster: Roy Yamaguchi's Classic Melting Hot Chocolate Soufflé (2/24)tang & bolsterhttp://www.blogger.com/profile/05004383550824863173noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4094516574389497457.post-30860998480408409252014-11-14T02:30:04.837-08:002014-11-14T02:30:04.837-08:00Full Melt chocolates are organic fair trade premie...Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.Full Melt offers a variety of fun and delicious flavors to choose from including both plain milk and dark chocolate bars for those who want to experience the true flavor of cannabis.julie rawathttp://www.fullmeltchocolate.com/noreply@blogger.comtag:blogger.com,1999:blog-4094516574389497457.post-863878496534219592012-05-04T17:49:31.715-07:002012-05-04T17:49:31.715-07:00You are awesome, haha. I hope to one day souffle ...You are awesome, haha. I hope to one day souffle your heart in person with either this or an even more delicious souffle.tang & bolsterhttps://www.blogger.com/profile/05004383550824863173noreply@blogger.comtag:blogger.com,1999:blog-4094516574389497457.post-9856628933744995722012-05-04T17:48:41.360-07:002012-05-04T17:48:41.360-07:00Yea, I agree. They're definitely very played ...Yea, I agree. They're definitely very played out, but I'd also say that as long as it tastes delicious, I don't mind. Even the simplest and most basic/uncomplicated souffle can make me swoon.<br /><br />In other news, you're right, Steph. I need to hurry up!tang & bolsterhttps://www.blogger.com/profile/05004383550824863173noreply@blogger.comtag:blogger.com,1999:blog-4094516574389497457.post-69994709041200800782012-05-03T17:36:46.750-07:002012-05-03T17:36:46.750-07:00I like the 24 project because it explores one tech...I like the 24 project because it explores one technique/type of cooking and provides a lot of variations on that one theme. Part of the point is that Mike hasn't really done souffles before, so it seems like it would be remiss to skip over the basic recipes. Cheese and chocolate are the ones everyone knows, and I'd argue that they're important to cover because of that status. In fact, if there are any other "cliche" souffles, I think Mike should totally do them before branching out in the later months (though hurry up Mike, it's May already!).Stephaniehttps://www.blogger.com/profile/08055311107035679436noreply@blogger.comtag:blogger.com,1999:blog-4094516574389497457.post-74645997845521303722012-05-03T17:29:12.210-07:002012-05-03T17:29:12.210-07:00Okay, so, Mike, you know chocolate desserts do not...Okay, so, Mike, you know chocolate desserts do not souffle my heart, but this, this, I melt. Also, I googled "holy butter i'm on a roll" and you appear to have invented this wonderful phrase. Hats off, chef.Stephaniehttps://www.blogger.com/profile/08055311107035679436noreply@blogger.comtag:blogger.com,1999:blog-4094516574389497457.post-4932049296729761052012-05-03T00:26:33.532-07:002012-05-03T00:26:33.532-07:00I think we saw the same recipe online for the coul...I think we saw the same recipe online for the coulant! I'm not so sure that Bras' original version incorporated all those other ingredients. That's not really the point though. The point is that the "molten chocolate cake" and its variations are SO played out. It's almost a culinary cliché at this point, and I dread seeing the cakes on menus all over the place. :pkevinEatshttps://www.blogger.com/profile/13874030588556187843noreply@blogger.comtag:blogger.com,1999:blog-4094516574389497457.post-16797235969138555792012-05-02T00:37:52.083-07:002012-05-02T00:37:52.083-07:00I wouldn't consider this recipe uniquely Roy&#...I wouldn't consider this recipe uniquely Roy's, but I would say that most people would suggest ordering this at his restaurant. I've never had the privilege of eating Michel Bras' food, but I'm guessing the main difference in recipes is that Roy provides a basic, dark chocolate recipe, while Michel's recipe (online at least) emphasizes the incorporation of coffee et al. I could be completely off though. What do you think? Your comments mean a ton!tang & bolsterhttps://www.blogger.com/profile/05004383550824863173noreply@blogger.comtag:blogger.com,1999:blog-4094516574389497457.post-22242326523215249342012-05-02T00:23:27.677-07:002012-05-02T00:23:27.677-07:00In the end, isn't this just a version of Miche...In the end, isn't this just a version of Michel Bras' famous chocolate coulant? It doesn't seem very uniquely Roy's.kevinEatshttps://www.blogger.com/profile/13874030588556187843noreply@blogger.com