Kim Shook

No, I think you are probably right. I beat mine as thin as I could, but I don't have a good "pounder". Off to add one to my Amazon wishlist!

My problem, too. I used to buy those huge shrimp and loved them, but I won't anymore.

Hi, Jennifer! Welcome. Looking forward to your posts and off to read the Mauviel thread!

I think that the cake would be fine without them, but it would not be as good without the lemon syrup and if you are going to make the syrup, you might as well do the lemon slices.

But keep the 6 eggs? Thank you, @Kerry Beal!

I'd love a little help with the lemon cakes posted above, please! They are so pretty and the flavor is wonderful. But, as I noted, they are a little tough. I've done some research and something that I found suggested substituting some of the eggs with milk to increase tenderness. Does this make sense to you? Anyway - here's the recipe. It would be so great if someone more experienced than me would look at it and see if you could offer some advice! Thank you!

Posted on the eG Cook-Off thread, too. Martha Stewart's Tonkatsu. It was good – nothing terribly new about it, except for serving a lightly dressed Napa salad beside it. Too lightly in my opinion. It is only supposed to be dressed with salt, pepper, and rice vinegar. I found it too sharp and drizzled in a tiny bit of oil. In looking at pictures online, I’ve discovered that the cabbage salad is almost always served with the tonkatsu. Other cabbage salad recipes that I’ve found DO include some kind of oil and lots of other seasonings, too. I also found the sauce a little wanting – just catsup, Worcestershire sauce and brown sugar. I added some soy sauce and allspice. Pork: With Napa, sauce and rice (topped with leftover sauce from the short rib dinner – too good to waste):

Finally participating. I didn't even realize that I was until halfway through dinner prep last night. I'm kinda/sorta cooking through some of the mountain of food magazines I have. When I get a magazine, I look through and mark the recipes that I want to make. Typically, they go into a pile and are never opened again . But since they all got moved during the recent painting, I sorted through them and got rid of ones that I knew I wouldn't ever cook. I still have a mountain, but at least there are fewer. Anyway, this was from an old Martha Stewart “Everyday Food” magazine recipe. This is her version of Tonkatsu. It was good – nothing terribly new about it, except for serving a lightly dressed Napa salad beside it. Too lightly in my opinion. It is only supposed to be dressed with salt, pepper, and rice vinegar. I found it too sharp and drizzled in a tiny bit of oil. In looking at pictures online, I’ve discovered that the cabbage salad is almost always served with the tonkatsu. Other cabbage salad recipes that I’ve found DO include some kind of oil and lots of other seasonings, too. I also found the sauce a little wanting – just catsup, Worcestershire sauce and brown sugar. I added some soy sauce and allspice. Pork: With Napa, sauce and rice (topped with leftover sauce from the short rib dinner – too good to waste):

Some people (Mr. Kim) think the syrup is odd, but it comes from pancake and sausage breakfasts. I even like a little syrup on my bacon!

This morning: ET bagel, sausage links and maple syrup.

Made Martha Stewart’s Lemon Pound Cakes with Candied Lemon Slices: Slice: Martha is hilarious - so incredibly out of touch. This recipe came from an old issue of her “Everyday Food” magazine. Supposedly less complicated and time consuming. A lot of “workday” meals and some shortcuts. This recipe calls for 3 separate preparations – cakes from scratch, making a glaze and making candied lemon slices and lemon syrup. Admittedly, none of these steps are difficult. But it does get a little fiddly at times. This is certainly not a difficult cake to make, but calling it "Everyday" is a bit much. The cakes were very, very tasty – lots of real lemon flavor. But the texture was a bit tough.

Tonight’s dinner was all requested by Jessica. Started with nibbles – crab meltaways: She wanted my Hoisin Braised Short Ribs. Browned ribs: Sauce ingredients (plus beef stock – not in the picture): Caramelized onions and garlic: Simmering sauce: Then it all gets tossed into the slow cooker. And served on polenta cakes: Polenta topped with short ribs: Sauced: Bite: Served with “Chinese Salad” (someone please tell me – is it safe to eat Romaine yet???): And @Marlene's Crispy Smashed Potatoes: Dessert was a Clark bar. Mmmmmm.

I can vouch for this!!!! I use @kayb's recipe and it is fantastic!

Welcome! Looking forward to your contributions!

Mr. Kim came home for a recipe for a pasta puttanesca that a co-worker recommended. He had brought some in for lunch and Mr. Kim thought it smelled amazing. It packs a punch. We liked it a lot, but it isn’t something I’d make for someone before knowing their fish/olive/saltiness limits! It packs a punch. Served with a baguette and simple salad: Served with slices of goat cheese. The goat cheese was new to me, but made a nice foil for the big flavors with it’s tangy smoothness.

Quite the bonanza! Mr. Kim has converted his co-workers to Benton's bacon, so when we order we get a BIG box. And if the carrier leaves it outside the front door, you can smell it before you open the door.

Thank you so much for this! I love living someone else's life for a bit!

Some house guests brought a selection of Beehive cheeses for their visit and we really enjoyed them all. Mr. Kim loved the spicy ones.

I love Kirkland Champagne. It can sometimes be hard to find in our area Costco. Supposedly Costco has very 'hands on' people who choose their wines. We've been pleased with everything we've tried. To be clear, though, we are NOT oenophiles. YMMV.

I have never understood folks who do all of their cooking outside in hot weather. The last thing that I want to do when it it 90+ degrees is step one foot outdoors, much less stand over a grill. I just crank the AC and try to do things that won't require long oven cooking - stovetop, slow cooker and large toaster oven food.

Welcome! Can't wait to see your contributions! Lots of good home cooks here.

I will never forget Laura Calder (a Canadian cook that appeared on the Cooking Channel) who specializes in French food had an episode where she went somewhere in France and (I think) fished with a man and cooked with his wife. The wife basically made Rice-A-Roni. From scratch, but it was still Rice-A-Roni. Laura was so obviously perplexed.

Toast w/ butter and F.R.O.G. jam (figs, raspberries, orange peel and ginger) and a yogurt smoothie:

Fried shrimp, oysters (leftover from a recent dinner out), Rice A Roni (what can I say, we like it), and green beans: More restaurant dinner leftovers – pita w/ saganaki: Shrimp sauce, pita, hummus, octopus, and tzatziki:

We froze some in manageable chunks. The rest we just wrapped and refrigerated and sliced off what we needed. The petite ham does not need any boiling to get rid of excess salt. It is ready to eat as is. You don't even need to heat it. We did biscuits with paper thin slices, omelets with little chunks that were sauteed first, added it (unheated) to a charcuterie board, and sliced it fairly thick (almost 1/2") and fried in a iron skillet. You won't be sorry.