Kim Shook

I'm sure it could, but I doubt I've ever done it before (I've always used Rumford baking powder in the past and it ONLY comes in a canister) and I actually liked these (the ones with double soda) better than any other chocolate chip cookies I've had before. LOL

SO, I just figured out that for awhile now (not sure exactly how long, but a fairly long time) what I've been using as and thought was baking powder is actually baking soda. All my life baking soda has come in a box and baking powder in a canister. This is a canister of baking soda. 🤪 What this means is the Jacques Torres cookies that I made so carefully and agonized about were made with NO baking powder and twice the amount of baking soda the recipe calls for. And now I don't know what to think. Why is my life like this?

If I'm using bake/steam, I pretty much go by the box suggestions for both. I keep an eye on them for the last few minutes. Once in a while, the items need a little additional outside crisping and I just toast on 1 for that.

Thank you, @rotuts and @robirdstx! Yep - these were just frozen already stuffed with meat and cheese and breaded with some kind of flavored crumbs. The directions call for either pan frying or baking and I did them on bake/steam in the CSO and they were perfect. Pretty much anything that fits in the CSO and is supposed to be baked in an over, I'm doing on bake/steam now. It gets crunchy on the outside and stays tender inside. I've never been to St. Louis, but a lot of Italian family-style restaurants have them as appetizers and I got hooked!

More eggs. Sage sausage with the obligatory (for me) maple syrup.

Crud. I have to follow @Ann_T. 😄 Sunday night was our weekly Football feast. These pitiful burnt pizza bits were actually ok considering they were made from leftover whomp pizza dough, jarred marinara, and pre-shredded Mozzarella: We just didn’t eat the edges and didn’t try to pretend they were pizza. The dough was leftover from making pigs in a blanket: The pizza dough was a nice change from puff pastry or Crescent dough. And I used hot dog sized smokies, so these were substantial. Another junky addition to the feast was toasted ravioli: These were frozen and served with the jarred marinara (see above), but the CSO did a nice job crisping them up. The brand was Louisa and they were actually very good. The company is based in St. Louis, for whatever that’s worth! The rest of the spread: Pretzel crackers, smoked salmon cream cheese, sliced baguette, sliced beef stick, and honey-mustard: Cheeses: The segregated one is a truffle cheese and the two on the board are Cabot 3 Year Cheddar and Spring Brook Farm Tarentaise. The fresh portion of our meal😊: We had dinner Monday night at a local "meat and threes" restaurant with my in laws. My chance to get fried chicken livers which no one else likes. This was on my place amongst the other items. Trying to masquerade as a liver, I guess:

All of my tried and true recipes are printed out and protected with a plastic sleeve and our above the stove microwave is clad in stainless that you can use magnets with (does that mean it isn't really stainless? Not sure). I just clip one of those magnet/clippy things to the recipe and stick it to the microwave. Perfect viewing height and out of the way at the same time. I might have one. I'm not going back 20 pages to make sure. Does anyone need to learn the trick to not getting crumbs on your butter after you butter your toast? If so, I know it. After you've put butter on your toast, but need more butter, slide the knife into the side of the slice like this: When you pull it out, it will be virtually crumb-free: Does everyone already know this?

Ok, well, I got that one because I love old movies. She bears watching.

Thank you for the idea of using different chocolate (I always have bits and pieces of it left after baking – kind of like the ends of cheese!) – I’ll definitely be doing that. And one of the recipes that I looked at actually make the cookies much smaller – I will try that next time. I really think that they are just too big for most people, but I want to make sure that the texture is the same because that was perfect. I’m really unsure why your cookies would be greasy. You seem to have addressed the usual culprits (too much butter or too little flour). Could it be the brand of butter? I used an inexpensive Irish butter that I got at Aldi. And did you let it rest at least 24 hours? I’m really just flailing around here – I’m no expert. Maybe someone else will have some advice about that. I found the Alison Roman cookies that you mentioned. They look fantastic. And shortbread cookies are probably my all-time favorite. Thank you for mentioning them. So, does anyone have ideas about why @jedovaty's cookies are greasy despite changing the amounts of butter and/or flour? I’m at a loss.

I'm turning in my amateur etymologist card. I can't believe I missed that! LOL

We need to be able to click onto multiple responses. I honestly don't know whether to choose "laugh", "cry", or "confused"! Wow.

Thank you! I just put it on my wishlist - it is the perfect size for a stocking stuffer! I just noticed that you are in Bridgewater. Do you ever get over to the Richmond area? If you do and you'd like to get together, let me know. We've had awfully good luck meeting my eG friends in person.

I can't vouch for them, but I'm sure you'd be up to the task: GF egg noodle recipe. It doesn't look too hard. @RWood - the texture of your icing is amazing. I geeked out and opened a separate copy of the photo so that I could zoom in and really see the surface. Incredible.

I would love to know how folks get sticky, goopy (think peanut butter or hummus) stuff out of the bottom of it? My first blender had a removable bottom and you could unscrew it and get all of the blended stuff off the blades. With the VitaMix, I feel like I waste so much.

To do that, I would have to add learning how to make that amazing bread to my weekday routine! 😊

I like them very firm, but tender. I'm finding that I like 23-24 minutes at 210F steam. Not super steam. I also used to put them in ice water because that's what all the recipes call for. Someone here said not to do that because that caused them to be hard to peel, so I've stopped doing that. And they do seem easier to peel now.

@Ann_T - I haven't had a smoked pork chop in years, but after seeing that breakfast, I'm going to be on the lookout for some! Just gorgeous! I'm sure that the novelty of doing hard cooked eggs in the CSO will wear off at some point, but until it does...

Frozen egg rolls and a Sloppy Joe with an iceberg lettuce salad topped with bleu cheese dressing: It was a weird day.

Welcome, @Hector Litre! I'm not a beer drinker, but I'm still interested in hearing about your experiences and, of course, the food side of you!

Absolutely NO forgiveness necessary! I promise. I was just confused because nothing I went to seemed to have the recipe in it. It really is like the secret recipe of the internet! But no worries - someone PM'd me with the actual recipe, so I'm fine!

Ok, now I feel like you are just messing with me. LOL I really need a link to the ACTUAL recipe - not just websites where a description is found. I did try to Google it myself, but it seems to be the most secret recipe in the world.

Funny article. I use Maldon flake salt to finish - I just like the texture of the huge flakes. I like colored salts (pink, black) for one reason - I am 60 years old and so are my eyes. I honestly can't see the salt on my food at the table when I use regular white salt. 😄 I have no confidence in the ability of my palate to distinguish between different salts.

My weird lunch: I just opened every restaurant leftover container in the refrigerator and heated the contents up in the CSO. From 12 o'clock a bacon cheeseburger, fries with turkey gravy, and part of an open faced turkey sandwich. Not pictured are the tots that needed a few more minutes. 😄

Am I being dense? When I follow your link, I get to @Margaret Pilgrim's post of 9/27. When I follow her link, I get to a blog called "Emily's Culinary Adventures" where I don't see a recipe for the dressing. When I follow the link in her blog, I get to a blog called "Momofuku For 2" where I still don't see a recipe. What am I missing?

Decided to do Wimpy Bang Bang Shrimp as an appetizer last night😊: My cousin’s wife does a copycat version of the Bonefish Grill dish. I love the flavor, but can’t take the spice level. So I used her recipe but backed off the sweet chili sauce a bit and omitted the Sriracha completely. I also completely cheated and didn’t fry my own shrimp. I knew I was going to be home late from errands and just picked up a box of Sea Pak frozen butterfly shrimp. That’s what my dad does when he makes this dish for happy hour😄! Anyway, it made a nice little snack. Dinner itself was just sandwiches and fixed up Mrs. Fearnow’s Brunswick Stew (a locally made brand): Mortadella, hard salami, ham, and muenster cheese. And pickly stuff: I’m not putting dessert into the Sweets thread because I didn’t make it: At the last BBQ Contest that Mr. Kim judged, the city of Rocky Mount gave all of the judges entire cheesecakes! He left two pieces at home and took the rest to work. This was a layer of chocolate cheesecake between layers of chocolate cake. It reminded me of a couple of the recipes I’ve made from the Junior’s cookbook. I’m not a huge fan of chocolate cheesecake – I don’t think the tang of cream cheese goes with chocolate – but this was quite good. No idea where it came from.