Kim Shook

I guess I’m kind of a half and half cracker. I crack them on the curve of my stainless sink. It almost never takes more than one whack and never gets shell inside the egg.

This is one of my favorite things I’ve ever eaten! Since I discovered it, don’t think I’ve ever ordered anything else if this was available! You did a beautiful job!

I had practically nothing to do with this dinner a couple of nights ago. Another kit salad: Frozen chicken Kiev and boxed Parmesan noodles: What can I say? Guilty pleasures all and I had dental work done that day and was still sore. Tonight: Benton bacon butty:

As much as I like the fact that there is another actual cooking show on TV (as opposed to half hour commercials and competition shows), I've never seen a dish on Milk Street that I would make. It just isn't my kind of food. ATK and Cook's Country, on the other hand, make things that I would actually cook. Having said that, while I completely understand the issues that folks have with Kimball, I find ATK and CC very flat without him. I find Julia and Bridget tiresome. Kimball's questions (when he was host) often were the same questions that I had. Just my 2 cents.

@blue_dolphin one more question re: the waffles - how many servings did you get? I can't find that she says in the recipe. Thanks so much!

Actually, this question is for @blue_dolphin. I'd like to know, too!

Excellent news!!!

That is some weird texture on that egg. Vulcan indeed. And I really don't understand tasteless eggs. I buy cheap grocery store eggs. I would like to buy the free range ones from the farmer's market, but I have to watch $$$. And my cheap eggs, while not as great as the farmer's eggs, taste like...eggs. Where the hell are they getting tasteless eggs?? And that menu??? That reminds me of some of those ersatz delis with the vast menus. The places that order everything from Sysco and just heat it up. Have fun at the food court. Can't possibly be any worse!!!

THAT is exactly what I'd like for breakfast every 2nd morning. On the other days, I'd like a runny yolked egg on top of the ham. Drooley emoji!

Vanilla bean ice cream subbed for milk. Same idea - just a little more festive!

This is so funny. My habit is to look through all new cookbooks and cooking magazines and write down recipes I'm interested in trying (otherwise I'd never find them again). I only found 4 I was interested in trying in this book. Look at what the last one was: 😂

One of those salad kits: Stir-fry with sirloin, snow peas, onions, and bean sprouts on Jasmine rice:

Sunday brunch at SB’s Love Shack (a big favorite with us) with Jessica. We shared two things. First was pineapple bread pudding done French toast style, topped with maraschino cherry whipped cream, vanilla ice cream and a drizzle of chocolate syrup: Really delicious. We ate more of this than we thought we would. The whipped cream could SO easily have been overdone and was not. Perfect with the pineapple. And a crabcake Benedict – 2 lump crabcakes, poached eggs and Old Bay hollandaise: Really nice crabcakes compromised by red bell peppers. Luckily, they were fairly mild and when I picked them out, the flavor wasn’t completely pervasive. Wished they’d done classic Eastern shore crabcakes, though.

Made a La Bete Noire for Mr. Kim to take to work today for a co-worker's birthday. It was very much appreciated. He managed to bring me home a sliver and it was as rich and delicious as always.

Couldn't resist this fun thing at our used book store: It was originally published in 1973 (you can tell by the recipes) this was a 2005 reissue.

Thanks for posting this. I don't think I've seen this brand, but I'll look for it.

I'm 60. I'm appalled at the behavior of so many men. If someone thinks their sons or husbands might act like this, they need to re-educate the men in their lives.

@andiesenji – those cinnamon rolls are lovely and look delicious! What a great texture! @lemniscate – gorgeous cakes! Thanks for posting the link – I’ve asked Mr. Kim to print that out for me. I’ll definitely be trying that!

Wow. That's intriguing to me. I've always felt that the coating was protective as much as anything. I looked at your picture and that thigh looks great. Also, now that I think about it, lots of places don't batter or even flour their wings. Hmmmmm. I'll have to try this out. Coating can be a mess and time consuming - I might find myself frying nekkid chicken fairly often! I'm glad you asked the question!

I am also someone difficult to numb - my dentist jokes that he goes to lunch after numbing me and I'm finally done when he gets back. Takes forever to wear off, too. I got lucky - when I called this morning my crown had come in and they had an opening on Wednesday. I have the crown repair on one side and a couple of fillings on the other, so my entire mouth, lips, cheeks, etc. will be numb. I hope no one needs to talk with me that entire day. 😁

Flavor and crunch enhancement. Also, any bare flesh (there's always some) would get seriously tough immersed in boiling oil. Or have I misunderstood your question?

Not, @kayb, but mine (with the whipped cream) is actually supposed to be frozen. It still tastes fine. I was a bit surprised.

Temporary crown + Storck Riesen Me: "Is there something crunchy in these Riesens?" Waiting for call back from my dentist. Sigh.🙄

What did you think about the cheese with it? It looks to me like you used a lot less than she did.

Social Teas. They are lovely, plain cookies. I try not to buy them very often - I can go through an entire box in a few short days.