Kim Shook

A few years ago, Jessica requested a Turtle Cake for her birthday. I put together chocolate layers, dulce de leche filling and topping, and candied pecans. I put it out on the dining room table and went back to the kitchen to wash dishes. When I went back into the dining room, the top layer had slid almost entirely off of the bottom layer. And broken in half. I was mortified. I chopped it up and put it in a bowl for her to taste and see that I really did try and raced off to Fresh Market and bought two very elegant (and expensive) cakes. At her party that night the elegant cakes were all but ignored, and the "Bowl Cake", as we now call it, was completely devoured.

BRAVA, @Kerry Beal!!! 👏🍪

They have Pringles machines in pubs in England:

Yep!

Lunch was chicken sandwiches made with “red bag” chicken (frozen cooked and breaded boneless chicken breasts from Aldi), chips & dip and a really awful plum: (Oh, @kayb!!! 😝)

Four minute eggs today: I think this is perfect for us.

@blue_dolphin - those eggs look perfect to me, too! @ddelima - I am not normally fond of eggs with onions, but that looks so lovely that I really believe I'd like it. Four minute IP eggs for breakfast, along with ATK sandwich bread toast:

Incredible. But I have an argument with the author's title. I'd hardly call those cakes "boring"!

I think that idea is genius! How about sharing that recipe when you finalize things? 🙂 Of course our Easter, like everyone's is different this year. Just the three of us and we decided to try to do as much as we can from our freezers/pantry so as to lower the amount of time spent in stores looking for scarce goods. The menu is: Ham biscuits w/ sweet potato butter - we have a nice chunk of Edward's Ham in the freezer and I have a can of sweet potatoes and some applesauce for the "butter" Broccoli gratin w/ streusel – all we needed was fresh broccoli and in our area, at least, fresh produce is really plentiful Spiced peaches - a jar of these was a Christmas gift from a friend Corn - I have a tube of creamed corn and a bag of sweet corn in the freezer and will make winter creamed corn Deviled eggs - two weeks ago we couldn't find eggs anywhere, now they are plentiful Almond Joy Cake - All pantry/freezer stuff. I have a bunch of cake mixes I got on sale for $.50/box. Happy Easter to everyone!

I've had them once. Many years ago. All I remember is that we spent a large part of our first night there trying to figure out how we could manage to get more.

Not me, but I hope someone responds. That sounds really interesting!

I have a concern that I’m hoping someone can help me with. For years I have put my “keeper” recipes at the Recipe Circus. I love it because I can post my tried and true recipes. I can also edit them if I need to update or correct something. Another thing is that I can direct people to either the title page or a specific recipe. I also use it to store old family recipes that I might not have tried yet, but don’t want to lose. I know that there are folks here that consult it. And my friends and family visit often to find a recipe or get some inspiration. It has really become a family resource. Just lately, I’m getting worried about it. It was introduced years ago by a lady who loved to cook and also managed an associated site like eG, but much smaller, called Mimi’s Cyber Kitchen. Her husband was the “webmaster”. She passed away a few years ago and the boards are gone, but her husband and daughter have kept the Recipe Circus running. I have experienced a few glitches over the years, but when I recently contacted him about not being able to post one specific recipe (though I can post others), his response was very nice, but basically, “I’m old, the website is old. I’m afraid to do too much to it because I’m afraid I’ll just lose everything”. I have over 1600 recipes there now – and put more in every week. I am at heart a Luddite, so I also have all of the recipes printed out in binders. So, I’ve been blabbing away explaining the why. But the what is: does anyone know of any similar websites that I could transfer to? I really want it to be accessible to my friends and family. Thank you so much.

Will Mt. Dew do? (I said doo-doo).

I have the eggs, but I'm putting the other stuff on my shopping list for tomorrow.

For the first time ever, Doubletree Hotels is sharing the recipe for their sublime cookies!

I remember eating these sandwiches years and years ago. My Syrian aunt's mother (that sounds like a sentence from a foreign language lesson: "the sister of my uncle's wife"😁 ) would get these giant sheets of lavash from somewhere and stuff them full of cold cuts and cheeses and vegetables, sprinkle with a lemon and oil dressing and roll them up in a towel. They'd sit in the fridge for a couple of hours and then she'd slice them and load up a platter. Mine was sadly not that stellar, but it was pretty dern good.

Lavash with ham, provolone, and salami:

@RWood - that is the most beautiful wafer paper I've ever seen!

I think of him very often. And that's something to say about someone you never met. His passion for food issues and devotion to eGullet were a constant. He could discuss the big issues and then answer a silly beginner question with kindness and humor. Thank you for posting this, @David Ross.

@liamsaunt - I have never in my life seen a bagel like that! How big is it? How do you eat it? So many questions. I am enamoured of sesame seeds, so the abundance of them looks so wonderful to me!! @blue_dolphin – between you here and @chileheadmike on another thread, I am inspired to make quiche. Just took out my recipe from the “egg” section in my recipe binder and looked at my freezer list and it looks like I have everything except enough eggs. I should be able to get those one way or another. Breakfast this morning: IP soft cooked eggs and my ATK sandwich bread with more butter than advised by the WHO.

Since I had such good luck using the IP for hard cooked eggs, I thought I'd give it a try for soft cooked ones. It is probably my favorite way to have eggs and, to me, the hardest to do well. I can poach an egg better than I can soft cook one. I was really happy with the results: This was a cup of cool water, 5 minutes LOW pressure, fast release. Then 30 seconds cold water bath, 5 seconds under cold running water and back into the water bath for 3 minutes. Not sure that back and forth between the water bath and running water is necessary, but - like I said before - why argue with success? I think I'll try 4 minutes next time.

That is a great idea. It reminds me of some individual quiches I made one time that had crepes as the crust. It was an Alton Brown method. VERY good and much easier than making your own pie crust.

Sometimes being a speed reader is not helpful. I read that as "Kitty Litter" Scottish-Style Amber Ale.

Oh, wow! I'd love to try some of those. I am off of bananas for the time being (overload of potassium in my system), but love them and can't wait to get the go ahead. Thanks for posting these lovely things.

@Steve Irby – that is the best way to make onion rings, I think. I’m not a fan of batter dipped rings and it seems that’s all restaurants have nowadays. I’m guessing they come that way frozen and to make ones like yours they’d have to do it from scratch and they aren’t willing to do that. @liamsaunt – how about mushing them up, adding some more salmon and horseradish and using it as a chilled spread on crackers? Or ET bagels. @scamhi – Happy Passover! I love that you still managed to have a seder with your loved ones. I won't offend anyone with pictures of last night's dinner😉. I had been making/tasting/smelling the cannelloni for 3 days and couldn't face leftovers last night and Mr. Kim didn't get home until 9pm. So we dug around in the freezer and unearthed a Tombstone pizza. That and a cut up pear satisfied us. Leftovers of the cannelloni tonight!