24 December 2008
Crème brûlée is taking 3x as long to cook as I'd planned, cutting into the required refrigeration time. Will be great, but tired of waiting.
Likes when each translation of an owner's manual is separate, so I can throw away the non-English ones. Big owner's manuals intimidate me.
Crème brûlée only uses the yolk, so I scrambled up 18 leftover egg whites. I can hardly stomach it. It's amazing how integral the yolks are.