- Stiffly beaten egg whites are beautiful in the mixing bowl and make for a lovely presentation at first in the oven, but...
- fall after 30-minutes
- fall further after an additional 30-minutes
- Those folks that tell you, "turn the baked cake, in its pan, over a narrow necked bottle - don't worry, it won't fall out," are lying. Not only did my cake fall out, it glued itself to the counter top pretty solidly. Well, to be honest, I've never had one fall out before, so I'm chalking this one up to the over beaten eggs, also.
- Oh, and then it falls even more and is soggy, soggy, soggy. (6-1/2 inches to 1-1/2 inches in just under 90 minutes!)
Well, after long thought (OK, 17 seconds) I've decided the Hinkelgruber family menu should be brought to the web. A couple of things for you to remember: no substitutions (Charlie's not a short-order cook, after all), and change is inevitable - Charlie may not feel like cooking kim chee on a Tuesday! Oh, and there is one request: if you're joining us for dinner, please either call or text the Scary Lady (you know the number - if you don't, you're really not invited).