Kim Shook

That is probably my problem, then. Just a shorter dip for breads like challah. Thanks!

That's fantastic, @kayb! I adore eggy breads like challah and brioche, but every time I've tried to make French toast with either of them, the inside is just too custardy for me. I know that that is exactly what some recipes are aiming for, but I find it very unpleasant. I feel like I'm eating underdone eggs. Maybe I just soak the slices in the custard too long - about 30 seconds.

I pick all the carrots out of my serving of pie.

The only Jamie Oliver recipe I've ever made was for crumpets made like French toast. Delicious.

I have not, but they just went on the shopping list.

I could live without them if I had crumpets. Those deep holes hold so much more butter!!!

Oh, I know! I was teasing back. But @liuzhou will be horrified. 🙂

he English muffin. Half butter and half Smucker's Strawberry Jam. I am trying to use up the jam really fast so that I can open the lovely Tiptree Little Scarlet I got for Christmas. English muffins are not safe around me. I devour them. Heaven help me if my dearest wish ever comes true: living in England, where I would have ready access to crumpets and tea cakes.

LOL. I never had corn in Shepherd's Pie before either. My mom's (under the careful tutelage of my English step dad) didn't have any veg except occasionally leftover peas, if they were available. I'm guessing that the recipe originally came from a Canadian, so don't blame me for the corn. 😁

Here is my favorite Shepherd's Pie recipe. I got it years ago from member @Marlene and I've never used any other recipe since.

This was me last night. But no puppy to blame. 😁

When they begin to stock these, Mr. Kim has standing orders to purchase boxes and boxes of them for co-workers who don't live near TJ's. We currently have at least 4 boxes in the freezer. I heard about them. But I feel like they've done these before. Can't find anything to back that up, so I guess I'm wrong. But it sounds so familiar.

So, for the eGullet picnic (we really need to have one), I nominate @HungryChris to make the sandwiches and @Ann_T to make the pizzas. @Wolf – hope we get to see a picture of the finished dish. Sounds wonderful. @robirdstx – lovely plating job. That osso bucco looks so good and the spinach is perfect! @chord – I do that all the time. I’ll put the plates on the table and Mr. Kim will say, “Ah, we’re having beige”. Sweet and Sour Pork over rice with sautéed snow peas (with a little ponzu sauce to steam them to tenderness): The pork for the sweet and sour was done sous vide. Not sure that it really made much of a difference to the final dish. Also, none of those green peppers graced my plate.

They were so much better than Jinx and Jefferson in Bon Appetit! 😊

Dinner tonight was shrimp burgers, baked sweet potatoes and CSO Brussels sprouts. Accoutrement necessary for me to ingest baked sweet potatoes: 😊 Cook’s Country Shrimp burgers: Nice little sauce for the shrimp burgers: Just chili sauce, creamy horseradish and relish. Plated:

So, when you see what I am posting, you have to keep in mind that my family basically loses their minds when it comes to Christmas. We shop starting in the summer and just keep putting things in closets. Also, there are family members who promise NOT to buy gifts and then give us something saying “it’s not really a gift, just a little something I saw that was perfect for you”. It is all very lovely, but a little embarrassing when I tote it all up! Assorted salts: Assorted candy including our favorite English stuff: More candy: More candy (and a cat): And more candy: The theatre boxes were part of a family gift that included a Red Box movie certificate, a Total Wine gift card and microwave popcorn (Movie Night). This set which weighs about 900 lbs.: Not sure how often this will get used. Just a few books this year: The Stern book was requested by me to replace this: The Sterns were really my introduction into the world of food and food culture. Way back in 1986 when this book came out, I noticed it in book store and bought it. It really opened the world of food for me. I had always loved food and eaten interesting food, but I cooked fairly ordinary stuff. These folks really opened my eyes to what food meant to people. I got two of these: One from Santa and one from my dad. The smaller one went back to Kohl’s this morning. A lovely old biscuit tin, grains of paradise, my beloved Little Scarlet strawberry jam, 2 new cups – the RTIC one (on the left), I think I first heard about on eG – and Saba, which I can’t wait to play with. A new apron: And this very cool cutting “board” and knife for baguettes:

Can I get the method for your sprouts, please? That is exactly how I'd like mine to turn out!

So, we've got two of these suckers. One is 4 lb. 6 oz., the other is 4 lb. 9 oz. I need some guidance. Actually, if someone could come over here and SHOW me how to cook them, I'd appreciate it. 😁 Seriously, I'm in need. How much meat will I actually get off this thing? Mr. Kim is looking on his smoking sites and they aren't encouraging about smoking this cut. Someone suggested jerky! Of course, I'm thinking @Shelby, but anyone who knows about this, please chime in! Thanks!!!

I am embarrassed to admit that they are just "whomp" biscuits - i.e. Pillsbury biscuits in a tube. Here's the recipe. I'm quite sure that they would be fantastic with homemade biscuits!

Lovely pot!

Happy Accident candy is the shards and crumbs from breaking up the sponge candy mixed into leftover melted chocolate from making fudge. I always saved the shards and crumbs, thinking they were too good to toss and that they could go on ice cream or something and then never used them. But one day, I was putting away the extra chocolate from fudge-making and saw the bag of crumbs and had an epiphany. Thus: Happy Accident Candy!

Christmas Eve desserts: Toffee and Happy Accident Candy: PB cookies, Nyackers gingersnaps, mocha cookies: Sugar cookies: Sponge candy, peanut brittle, turtles: Cinnamon pecans: Not pictured – lemon chess tarts, gluten free sugar cookies, chocolate fudge and Reeses Cup fudge.

I’m afraid I don’t have anything but Christmas Eve and New Year’s day dinners. Christmas night we ended up in the ER with my mother. She was admitted and has been in the hospital since then. So it’s been back and forth to there every day. She’s improving and going into rehab care again. Hoping to do some real cooking once all the leftovers are gone! Christmas Eve – Ham: Pineapple upside down biscuits: We made little sandwiches with the ham and these biscuits and they were wonderful. Salad with bleu cheese dressing and my dad’s Paprika dressing: Cheeses: There was also assorted crackers and rolls and sour cream cheddar potatoes. New Year’s dinner – cornbread: This was my great grandmother’s recipe that I’ve never tried before. She was from New Orleans and her family had a cook, so she never learned to cook very well. She was adored by her family, but everyone admits she couldn’t cook at all. But her cornbread recipe was liked and remembered. We liked it a lot. Just a classic cornbread, but with a little sugar. Ham, scalloped tomatoes, black eyed peas and turnip greens with plenty of pot likker to dunk the cornbread in: Scalloped tomatoes: Jessica’s serving: She doesn’t care for any of this, so she had enough for luck. Then she ate McDonalds. 😁

@curls – gorgeous waffles! I believe that I’m due for a new waffle machine, but I’m waiting for them to come out with one that makes both thick and thin waffles! @Ann_T – that crust on your quiche is amazing! All I can offer is our usual Christmas breakfast, which everyone has seen for years! Pillsbury orange Danish tree: Family tradition. Silly, but it gets eaten. Bagels: @JohnT's (eG) sausage rolls: My MIL’s candy cane: Mini quiche:

I don't know, but I suspect we are watching a half hour commercial.