Kim Shook

Thank you so much for this post, @Lindacakes! I love that it gives me an idea of what your days are really like and how you are dealing with the realities both practically and emotionally. I wish that I could gather my thoughts together to put out a similar post. You are so eloquent! Be safe! Take care.

This is really good information, considering that wipes seem to be the hardest thing to find now. We have discovered them ONCE since all of the shortages began.

You've already gotten good advice. Supposedly, they are more likely to crack and cook unevenly. But especially with smaller ones, I don't believe that would be a problem. And if you get a crack, a big dollop of whipped cream covers a multitude of sins.😁

Wow. 81??? Happy Birthday, Peggy! Lucky lady - that is one good looking cake!

Ended up, after a couple of errands and doing the collection count and deposit for church last night, at 5 Guys:

I want one of those whisks. Should I get the wooden handle one or the stainless steel handle? After Wednesday’s utter failure with bread I’ve made many times, I had a great success with my first time making @mgaretz challah recipe. I wasn’t sure I was going to, though. After the first punch down: And after the second rise: I really thought it wasn’t risen enough and gave it another half hour, which didn’t change things substantially. But after dividing and braiding and doing the final rise, it looked better. The loaf: I overcooked it slightly (210F), but the bread tastes marvelous and has a lovely crumb: Thank you so much, @mgaretz, I’m thrilled with it.

The spray or powder? Strength? @rotuts - I've got bleach. What ratio? @robirdstx - will do this from now on. Thanks, everyone!

My IP seal is stinky. I'm sure that's been addressed, but I can't remember and I'm too lazy to go back 65 pages to find out. Any solutions other than buying a new seal? Thanks!!!

It WAS!!! Here you go!

We both loved it. Mr. Kim had it for breakfast this morning. I'm thinking on crackers with a drink tonight, if I can manage my time.

However, there is a difference between cooking over an open fire and actual BBQ. Just sayin'.

Actually, it was in the first one I checked, so I didn't know that it wasn't in the others. I stated it badly.

@Norm Matthews – I can taste that brisket! @chromedome and @heidih – yes – olives and raspberries, but also Bugles!!! 😁 @JoNorvelleWalker – I just got up and checked to make sure that one of my Joy of Cooking books had the recipe for the Sour Cream Apple Souffle Cake Cockaigne. One does and I’ll be trying that. @Shelby – the radish salsa looks great. I could probably roast a jalapeno to put in it and approximate what you’ve got if you’ll divulge the ingredients. @Duvel – can you put a frying pan on your grill to get a higher cooking temp? I admit to preferring a crisp taco shell over soft. But my very favorite is a fried FLOUR taco shell. I love the way the flour tortilla bubbles up and gets crunchy but not shattery. Dinner tonight was pure comfort: Braised beef and gravy, sour cream potatoes, southern green beans, and yeast rolls.

Lunch today: Delectable deviled ham recommended by @kayb. It is from chef Ian Boden at The Shack in Staunton VA. We got a Edward's Petite country ham this past weekend. I'm going to do Ronnie's next, @Shelby!

Bought another Edward's petite ham at Wegman's: They are $10.99/lb. at Wegman's and $22-$33/lb. at Edward's website. Crazy. Cut into pieces for the suck machine and freezer: With some of it I made the deviled ham from Ian Boden at The Shack in Staunton VA that @kayb recommended:

Looks good, but it is heavy as hell. Does not bode well. I'll update later. An hour later and just as I feared: 😟

I am apparently determined to screw up my bread today. I'm trying to make an ATK Sandwich loaf which I've made 100 times. Mr. Kim found some KA bread flour. First, I accidentally mixed the yeast into the flour/salt mixture instead of the warm water/milk/butter/honey mixture. So I ended up dumping 16 oz. flour, which I may not have had to do, but I didn't want to take a chance. Then I basically cooked the dough on the first rise. This recipe calls for heating the oven to 200F and leaving it on for 10 minutes, then turning off. Meanwhile, you are preparing the dough. After getting the dough ready in the bowl for the first rise, you put it in the oven. I realized when I went to take the dough out of the oven that I'd never turned it off of 200F.😠 It is now in the CSO for it's second rising. We'll see, I guess.

I need to stop coming to this thread. I keep looking at various ones at abebooks. So far, I've resisted, but I think it is just a matter of time.

This recipe is almost identical to the one I use, but yours look so much nicer. Could it be the difference in pans (I just use a standard metal pan)?

I like mustard and mayo on my BLTs and club sandwiches. Something about that mixture is just perfect to me.

I'll play. But I am seriously embarrassed. When I watch one of those House Hunters shows, the women always thrill at the walk-in clothes closets. Those are fine, but my swooning is saved for the big walk-in pantries. Sometimes the older houses even have butler's pantries where you can store serving pieces and sterling. I store kitchen/food prep related crap all over my house, but (except for the recent emergency food stored in the guest room) the things you can actually eat are in the kitchen. What the realtor called a pantry is really some shelves over the washer and dryer in the kitchen: A little of everything. The hanging bags hold small giveaway plastic containers, marshmallows (???), and stray socks (remember this is also the "laundry room"). The BBQ tongs are to help me reach stuff high up. Behind the bags: Upper shelf is most of the baking stuff. And I think that half of the things on the lower shelf turntables are weird jams and jellies that people have given us. Why do folks do that? ON the washer and dryer: All the giant sized stuff, apparently plus laundry supplies. The bin and other containers on the right are mostly crackers, chips, etc. Top shelf of the cabinet that holds all the plates/soup and pasta bowls/etc.: Pasta, rice, ramen, noodles, and a couple of big bags of spices from Penzey's that would NOT fit next door: Seasonings, spices, flavorings, some canned stuff. (I also have a spice rack on the wall for herbs). The "take one out and the rest will follow" cabinet of oils and vinegars:

Do you think this would be a good addition to the cookie installation: This is an almost full drawer of fortunes collected by us for a number of years. I suspect that it was started when Jessica (now 36) was a little girl and objected to her fortune being tossed (child was a born collector). 😁

Not me. My palate is simply not that sensitive. With the current burning mouth syndrome I'm experiencing, it is even less than it was in the past, but I've never been able to tell the difference between a lot of things that other people can. Makes me a frugal shopper, I guess! 😁

We rarely cocktail at home (I'm hoping to remedy that), but for company snacking and gifts, I make those David Lebovitz nuts. I also do them with just cashews, which is an Ina Garten spin. And @Dorie Greenspan's Sweet and Spicy Cocktail Nuts. Thank you, @blue_dolphin for linking to the pretzel recipe! I'll be trying that one!

Here you go!