U wot-opia

El Dorado is a mythical city of gold that was dreamt up by the Spanish conquistadors in the 1500s. Tales of the city’s wealth inspired countless expeditions in search of this city of gold, but of course it was never found. This is the reason Tom, Teva, Cashel, Nash and I decided to use it as the title for our Utopia.

In class we read 1984 to get an idea of a dystopia, or an anti-utopia, we then discussed the use of utopias in music, poetry, and literature.  My personal favourite being by Sir Elton John:

Our task for this unit was to create our own society with the rules and policies that we thought a utopia would have, and though I don’t believe my group had the best project I think I know why we earned enough votes to win. As we were writing the charter of rights for our society we realized that it was nearly impossible to satisfy the beliefs and values of everyone in our classroom, let alone an entire nation of people. Our solution was to create a society that was incredibly vague instead of diving deep into what we believe in, and how we plan on solving the problems we are passionate about. A lot of other groups did this and while they did it incredibly well there was always room to argue either side of their issues. In a sense we tried to focus on building a bulletproof pitch (not saying it ended up that way), instead of a bulletproof society. We tried to create statements that no one could argue with, even if that meant giving them little to no information. (I mean look at the type of meaningless filler we added in to distract people)

our national flag ft. our national animal:

The mistake many other groups made was trying to plan out every little detail of their society. When one group proposed their solution to solve gun violence it became the main target when it came to attempting to dismantle their whole society, and because we associate conflict with dystopia I think the class wrote it off as being imperfect and “not a utopia”, despite being a minute detail of their pitch. When it came to our presentation there was little conflict during the question period because of how we didn’t choose a stance on any issue, I think this lack of conflict then falsely translated into most people thinking our society would also be free of conflict. When in reality we only “achieved peace” by not bringing up the issues with society in the first place. Which I think I is an interesting concept in itself, in relation to how governments run their countries.

Other groups created a society that like every other society, was flawed in some way or another, and of course ours would’ve been too if we went into anymore detail. Much like El Dorado, utopias are only to exist in our minds, no matter how much we search for them they cannot exist outside of our own ideas. The reason “El Dorado” recieved the most votes was not because we created a utopia, but because by not mentioning any real aspects of society we managed to not create a dystopia.

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  1. it's Ya boi at |

    Souffles have a reputation for being temperamental, but they’re actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a dessert that’s guaranteed to impress at a dinner party yet easy enough for a casual supper. Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
    Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
    Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
    Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

    Cooks’note:
    •Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.
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    Reviews

    I have made this recipe twice and it had turned out great both times. I don’t know the exact dish size that I used but it worked with the recipe both times. For me, my soufflé turned out best after being cooked 30 minutes.
    drhaggans /
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    First time making a souffle and it turned out beautifully. Light, airy and did not fall. I made 3 large ramekins (had a bit of batter left over) and cooked for just over 20 min. I added a splash of Kaluha to the mix and it was very nice. Served with whip cream and icing sugar sprinkled on top. Great presentation since I had no cracks. I will be definitely making this again and again. Did not notice until I prepared it but this is gluten-free so it will be my fall-back dessert when that is required! We all loved the crunchy sugary outside crust.
    archana_ca from London, ON /
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    First time making a souffle and it turned out beautifully. Light, airy and did not fall. I made 3 large ramekins (had a bit of batter left over) and cooked for just over 20 min. I added a splash of Kaluha to the mix and it was very nice. Served with whip cream and icing sugar sprinkled on top. Great presentation since I had no cracks. I will be definitely making this again and again. Did not notice until I prepared it but this is gluten-free so it will be my fall-back dessert when that is required! We all loved the crunchy sugary outside crust.
    archana_ca from London, ON /
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    Very easy and forgiving. I prepared too far ahead but once in the oven there were no issues. Used Ghiradelli Bitterweet and it was the perfect balance between sweet and bitter. Served with fresh raspberries. Yum.
    SEIDLC01 from Brookhaven, GA /
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    It was amazing. My grandma and I made it!! We were deciding between this one and the cooking channel. We made a great decision making this one. The egg whites make it much fluffier. I would recommend this to anyone!! I thought it would be hard but it was easy. It was my New Years resolution for 2015 and I’m doing it 4 days left in the year.
    itidland from Stillwater, OK /
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    Leftover batter worked 24 hours later! My 8 year-old granddaughter wanted to make chocolate soufflé as one of our summer projects. I’d never attempted a soufflé and decided to start with the easiest recipe…this one. I used 4-6 oz ramekins and was amazed with the result. The next day I whipped up the refrigerated leftover batter and baked. Just as good as the day before. Amazing!!
    lynnincolorado from Denver, CO /
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    This recipe is EXTREMELY forgiving. I melted the chocolate but forgot to put in the yolks. I continued and did everything else. I then realized that I had forgotten the yolks but just mixed them in with the rest of the stuff and it worked out fine. Btw this is such a delicious recipe! I made it for my family and they loved it!
    Garretthutch from Dallas, TX /
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    Very tasty, not to mention forgiving, recipe. Four forks, when adjusted for my error. I mistakenly added some vanilla extract to the melted chocolate, which made it seize (stiffen up) immediately – learned that one the hard way. I had to beat in some of the eggwhites, rather than fold them in, to work out the stiff lumps. After beating in even more egg whites and working out all of the lumps, was only then able to fold in the remaining egg whites. It still turned out fabulous – albeit probably not as fluffy as it should have been. Even next day leftovers were quite good, gently warmed in the microwave (we had leftovers because it was just the two of us). Next time I will add any vanilla to the egg whites instead of the chocolate.
    JoanneWright from Sacramento, CA /
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    Well the word Souffle’ always scared me but now that I am raising my own chickens I have a TON of eggs. So last night I figured what the heck, lets give it a shot. Well this was Delicious and so easy. I highly recommend it. I made it for myself, now I will make if for company! Love it!
    starchld from Vermont /
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    Delicious! Made in 6 smaller ramekins & baked 25 min. Kids requested some kind of soufflé after watching Masterchef – these were perfect! We all loved them!
    champ27 from Vancouver, BC /
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    Baker’s Bittersweet chocolate is the original suggested chocolate, and I agree. It holds up, is both strong enough and has the perfect edge for the chocolate flavor to come through. Fancier, more expensive chocolate is a waste in this recipe. I have made this in individual souffle dishes for parties (catering them)and in a regular sized one for family dinners. Both turn out perfectly every time. Whipping up an orange liqueur flavored creme anglaise with the extra egg yolks is my preferred accompaniment. Perfection. Raspberries are good too.
    laldis1 from Houston /
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    This was my first souffle and it turned out excellent! I did add 2 TBSP Kahlua and 1 tsp vanilla extract with the egg yolks – some previous reviews said the flavor was bland or bitter. These additions boosted the flavor & sweetened it just a tad so it wasn’t bitter. I used Ghirardelli bittersweet 60% Cacoa Premium Baking Bars chopped finely with a serrated knife and it melted quickly and smoothly. Baked 26 minutes. Rose well. It was very light and fluffy inside and crusty on outside edges. The first few bites seemed to melt in our mouths. Perfect size for 4 people. Will definitely make again.
    muffinsmom from Raleigh, NC /
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    I have made this twice now, have NEVER made a chocolate souffle of any type previously. The first time I used the exact amount of bittersweet chocolate and we found it to lack that chocolate punch we like. So the second time I used more like 7-8 ounces of bittersweet chocolate. It didn’t raise as far as it did the first time but it still puffed up nicely. But we got the rich chocolate flavor we were wishing for! Nom Nom. I like the ease of this recipe. The second time I also sprinkled a little bit of Raw Sugar on the bottom after the regular white sugar. I separate the eggs and put them back in the refrig. I get out the metal bowls and sugar and mixer and line the ramekins so that I am all ready to mix and pour and bake after dinner. The trick is to remember to get those egg YOLKS out a little early so they get to room temperature. I baked it for 25 mins. We really love this treat!
    scoobydanks from San Francisco, CA /
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    We made this with supermarket milk chocolate because the teens cooking find dark chocolate too harsh. We had surprisingly good results, even at the hands of first-timers!
    Chef_Horton /
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    Made this exactly as directed except using six one cup individual ramekins. It was perfect, light, chocolatey and not too sweet. Rose perfectly and was a hit with everyone. Will definitely make again, a quick and easy yet visually impressive dessert, perfect for dinner parties!
    Dewdropdeb from Ireland /
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    This was easy & tasty, even though I used some marginal chocolate. Served with dark rum-spiked whipped cream. When I brought it to the table from the oven, there were many ooos & ahhs! The only thing I would change for next time is the sugar on the inside of the pan… I wasn’t a fan (probably would prefer the cocoa recommended by another), but my mom loved the crunchies. I will definitely make again!
    tarynro from Mercer Island, WA /
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    I doubled the recipe (because I had to feed 9)and made it in a straight sided oval dish, and it came out perfect. This is not hard. To make it so it will be ready for dessert, I put the chocolate in the top of a double boiler while we are eating, have the eggs already separated and in the bowl for beating, and the oven preheated. Then I just take a 3 minutes in the middle of dinner to put it all together and pop in the oven. Lots of homemade whip cream rounds out a real show stopper. BTW – the better the chocolate, the better the result.
    margotsaunders from Charleston, WV /
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    I’m 14 and I made this for my dad’s birthday and it turned out just how I thought a Souffle would! All I did was follow the instructions exactly and kept it in the oven for 24 minutes. Also I don’t know if this helped or not, but make sure the bowl you whisk the eggs in VERY clean. And the eggs shouldn’t move at all when you jiggle them… All in all, great and easy recipe that everyone LOVED!
    dextab from Austin, TX /
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    Excellent, and very simple to follow. I made one change – I used milk chocolate chips instead of bittersweet chocolate, and sprinkled the ramekins with chocolate powder instead of sugar. For those of you who have never made a souffle before, the mixture after folding is going to be a little watery, but it is ok. Also, keep in oven 23-25 min, and DO NOT OPEN IT!!! This is essential!! Bon appetit!
    monche007 from Florida /
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    One day I wanted to make a chocolate souffle at home. Its a favorite I can’t mess up. I’ve never had a souffle fall flat, I can bake this at friends houses, the ingredients list is so small I don’t have to pull this page for instructions anymore.
    sueji /
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    Eh, it was definitely only “okay.” The recipe was light and airy and rose well, though it sunk faster than most souffles (within 10 seconds of being removed from the oven). It was almost flavorless. I would not make again.
    CelticCail /
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    I MADE THIS 2 NIGHTS AGO AND WOW SOOOO GOOD!!!!! I LOVE COOKING BECAUSE IT RELAXES ME AFTER A HARD DAY OF WORKING A STRESSFUL JOB. SO I WANTED TO MAKE A SOUFFLE THAT REQUIRED THE LEAST AMOUNT OF INGREDIENTS AND WAS NOT HARD TO MAKE. I USED SEMI-SWEET CHOCOLATE INSTEAD OF BITTERSWEET. MY MOTHER AND BROTHER WERE MY GUINEA PIGS AND THEY LOVED IT. MY MOTHER HAD TWO. THE SOUFFLE WAS VERY LIGHT AND NOT TOO SWEET. THIS RECIPE IS SO SIMPLE. I MUST SAY, I SURPRISED MYSELF WITH THIS ONE. I SAVED SOME OF THE MIXTURE FOR THE NEXT DAY AND MY BROTHER SAID THERE WAS NO CHANGE IN TASTE OR TEXTURE. I ALSO MADE MY OWN BLACKBERRY SAUCE. I WILL BE MAKING THIS FOR A LONG TIME. THANKS EPICURIOUS. ONE THING THOUGH, CAN ANYONE TELL ME HOW TO MAKE THE CHOCOLATE SPILL OUT THE CENTER OF SOUFFLE AND SHOULD I BE USING DARK CHOCOLATE TO GET THAT REALLY DARK CHOCOLATE COLOR?
    shan2680l from NY /
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    Let me preface this with saying that this was the first Soufflé’ recipe I’ve ever attempted.. I picked this particular recipe because of the minimal ingredient list and I used Ghirardelli semi-sweet chocolate bits for the recipe.. Having a stand mixer is pretty much a given and the end result is really incredible.. Instead of the lightly sweetened whipped cream however, while the souffle was baking, I melted down some bakers white chocolate, added some heavy whipping cream, a touch of good vanilla and some bourbon whiskey to make a white chocolate cream sauce.. the yield is closer to 4 people than 2 and trust me when I say we ate a “LOT” of this with 3 people and still couldn’t finish it all.. 10 thumbs up for simplicity and taste..
    cgiucf1 from Fort Lauderdale, FL /
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    Just awful. It came out tasting like bitter eggs. It didn’t poof up enough which could be the size pan I used but there was no information on what size would work. The instructions were vague and there are so many better recipes on this site I would never settle again for this one.
    A Cook /
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    It turned out a bit bitter for my taste, so I would recommend adding a bit of cream or sugar or using sweeter chocolate. Otherwise, it had a good texture, was not difficult to prepare, and though it didn’t puff up quite as much as I expected (I used a wide, rather shallow dish- maybe that’s why?) it looked great in the souffle dish.
    Tranquilled from New York, NY /
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