Leopaul's Heaven and Hell: Normal People vs. Whovians - Souffles

Clara Oswald

Just in case why I'd use a gif of Clara Oswald typing on the computer, there's a bigger reason why we're opening up today's topic and this topic is none other than...Normal People vs. Whovians in the world of delicious souffles.

First and foremost, what's a souffle you may ask? Well, they're like cupcakes to me because of its simlarity of looks but unlike a cupcake, a souffle can be in different sizes and flavors. This was made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. Yummy.

Sadly for the few, making a souffle is a bit tricky because it requires quite a bit of culinary arts to make one and once you made one, be sure to eat it now because prolonged exposure causes the souffle to collapse. In other words, it's ruined. Despite being ruined because the air of the souffle has collapsed, it's still taste good. My first taste of souffle was on Christmas Day 2012 when I was on the urge of watching the Doctor Who 2012 Christmas Special titled The Snowmen.

I like making souffles

This is just typical, far too typical for souffles.When Miss Jenna Louise Coleman showed up on Doctor Who when Series 7 began with the Daleks, Whovians turned the whole souffle word upside down, giving this tasty dessert a whole new meaning. A TOTALLY new meaning because when she made a surprise appearance, she was the one who got turned into a Dalek. Since we're not gonna explain longer, here's the most interesting clip that makes everything up...

Clip: https://www.youtube.com/watch?v=epc-Z974eiQ

No biggie... No wonder Daleks became popular again thanks to the souffle girl who turned into a Dalek. Thanks to this episode (and probably from the idiot Sir Steven Moffat), Whovians decided to think twice about making a souffle and if there's a souffle, the only thing Whovians remember is Jenna Louise Coleman.

Yes, we do like Jenna Louise as much as the former heroines such as Rose or Martha or Donna or Amy but about that new character, Clara Oswald. What made her unique for "souffle girl"? I mean yes, as Oswin, she died after the fallout of the Dalek Asylum, and as Clara, she died after The Doctor fought against Doctor Simeon to save Victorian London from The Snowmen. For a woman who died in different periods and a totally different Clara Oswin Oswald emerged from present-day London, she deserved the title of "The Impossible Woman" - the woman twice dead. Very lovely. But it's not so lovely for me. Every time I want to look up at the pictures of some super delicious souffles on the net, the only way I got myself into panic mode is every time I see Miss Jenna Louise Coleman. (clears throat) Sir, ma'am, where are your facing at? The dessert of the young lady? The souffle or the souffle girl?

A certain lyric that goes "Because I could not stop for Death, He kindly stopped for me. The carriage held but just ourselves and immortality"...hmmm...remind you of any? Never mind about that but with all that souffle nonsense is now the Whovian's biggest mess to clean up, guess my craving for souffles has now ruined my life (or perhaps rather enhanced?) thanks to this lucky lady you've just called souffle lady.

Anyway, for normal people, souffles are fine and delicious and sweet. But for Whovians, whether if the souffle is a lie or where did they get the eggs and the milk for the souffle, and the Dalek enigma, and the souffle girl, this is just utter nonsense. Please, souffles are made to be eaten, not to having a crush over this "new girl at Doctor Who". Come on, let it drop, please. Just for once, I just wanna look at pictures of delicious souffles, not some utter nonsense about Daleks, the souffle girl, and others. That's how I'm starting to frighthen more when it keeps on happening. Well, since the mess is done, there's no way to fix this problem. It's not mine, not yours, it's everyone's problem now about the souffle.

Good day and sweet dreams...

The Avocado Souffle with Salmon Avocado Salad

JC: Question, how did Jenna Louise Coleman got that job of being The Doctor's newest companion? Coincidence? Nope. It was when the BBC interviewed souffle girl last about getting that role. Jenna Louise said the words  "I was in Marks & Spencer's holding an avocado, having the debate of what goes best in a salmon salad when I got the call from my agent,"

I was in Marks & Spencers
holding an avocado

RH: So it was the lucky avocado that made Jenna land the role of being The Doctor's new companion eh? She said that she got that role by a phone call while she was in Marks & Spencer's, holding an avocado, having a debate of what goes best in a salmon salad.

JC: Exactly, and because of Jenna Louise landed that role, we think that avocados REALLY goes best in a salmon salad so why not make a Jenna Louise Coleman appreciation meal?

RH: Wait a minute, don't you think about putting something on your V8 blender, eh, Sir Chef?

(audience laughing)

JM: So, what goes first for Jenna Louise's lucky avocado?

JC: I was gonna plan making an avocado souffle because it matches Jenna Louise's personality of being souffle girl...

(audience laughing)

JC: ...or an Salmon Avocado Salad because for Whovians who are now massive JLC fans think that avocadoes will be the best fit for a salmon salad.

JM: So, what do you want to cook first? The souffle or the salad?

JC: Simple! Eeny Meenie Miney Mo, catch the sailor by their doe. If he hollers, let him go. My mother told me to pick the very best one and YOU ARE IT.

(audience laughing)

JC: Souffle it is then...Best to start with the Avocado souffle recipe, fit for the souffle girl who got her luck while she was in M&S, holding an avocado. Let's begin...

INGREDIENTS FOR AVOCADO SOUFFLE:

• 5 tablespoons butter
• 6 tablespoons flour
• 2 cups milk
• 1 teaspoon sea salt
• 1 tablespoon fine cognac
• Freshly ground pepper
• grated nutmeg
• 2 medium avocados
• 5 egg yolks
• 6 egg whites ( room temperature )
• 1/3 cup crab meat, lobster meat or smoked salmon, diced
• 1/2 cup grated swiss cheese

INSTRUCTIONS:

• Place butter in large glass container and microwave on high until melted.

• Stir in the flour and salt. Blend in the milk.

• Microwave on high stirring every 1 1/2 minutes until thickened, which will take about 3 and a half minutes.

• Remove and beat with a wire whip, adding pepper, dash of grated nutmeg and cognac. Keeping beating until until it cools a little.

• Peel, and seed the avocados. Place in a blender and spin until pureed.

• Mix in the egg yolks and blend for a few more minutes.

• Pour into a bowl and add the fish and swiss cheese, stirring to mix.

• Preheat the oven to 375 degrees and boil a pot of water.

• Whip the egg whites until they stand in stiff peaks. (Make sure your utensils are absolutely clean and free of grease or the whites will not whip.)

• Add a fourth of the egg whites to the avocado mixture and fold. Then pour in the remaining egg white and fold until mixed turning the bowl as you fold in the whites. Do not over fold which will deflate the egg white.

• Butter and flour a souffle dish. Pour in the mixture into the dish.

• Place the boiling water in a pan in the oven and place the souffle dish in the pan.

• Bake for about an hour. When the top is browned, the souffle is ready. 

Source: http://www.crinellawinery.com/family_cookbook/avocado_souffle.shtml

SEVERAL HOURS LATER...

JC: Mmmmm!!!! Avocado souffle for the lovely Jenna Louise is complete. Now, let's do the salmon salad which made Jenna debating if avocado's the best on this salad.

INGREDIENTS FOR SALMON AVOCADO SALAD:

• 2 (6 ounce) fillets salmon

•  1/4 cup butter, melted and divided

•  salt and pepper to taste

•  4 ounces fresh mushrooms, sliced

•  12 grape tomatoes, halved

•  2 tablespoons olive oil, divided

•  8 ounces leaf lettuce, torn into bite-size pieces

•  1 avocado - peeled, pitted, and cubed

•  5 sprigs fresh cilantro, chopped

•  1 fresh jalapeno pepper, chopped

•  2 tablespoons distilled white vinegar

•  1 ounce feta cheese, crumbled 

INSTRUCTIONS:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

• In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

• Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Source: http://allrecipes.com/recipe/salmon-avocado-salad/

MANY MINUTES LATER...

JC: And, voila! One avocado souffle and one salmon avocado salad for the lovely woman who said she was in Marks and Spencers holding an avocado and landed the role of Clara...

(audience laughing, then cheers and applause)

RH: Yeah, good job there, old man. Seems that you really made yourself a souffle. Does that means you are officially a....

(audience laughing)

JC: Nah, probably just for once but this is only because for Jenna Louise Coleman.

JM: Yeah but...aren't we suppose to make it next week in time for the return of Doctor Who Series 7?

(audience laughing)

JC: Oh... Well, anyway, let's eat. Besides, Jenna Louise won't mind about her lucky avocado...