Having successfully completed our first turkey brining, we're going to take a whack at the intimidating souffle this coming weekend. Emile's Restaurant in San Jose used to have the absolutely greatest Grand Marnier souffle, so I'm going to try that one. Audeo is apparently going to go a similar route, and mudbug is undecided at present. I've started sniffing around my cookbooks and will be getting souffle basics from Cooking for Dummies and the specific recipe from How to Cook Everything. I've done a few souffles in the past, and they weren't total disasters, but they also weren't quite what I wanted. Additional participants and/or advisors are urged to hop in.