Kim Shook

Mr. Kim smoked a whole brisket for a work party this week. (Nibbles while I sliced it were enough for a 2nd dinner, so I guess this is where this belongs) Out of the smoker: It was as tender as can be and had great flavor, but wasn’t as moist as it should have been: He was very disappointed and is going to have to do some research. But the taste was fantastic.

Dinner tonight was salad: Ho-hum. Homemade white bread in the background. Frozen chicken Kiev and roasted smashed potatoes: Mr. Kim had riced cauliflower instead of potatoes (I'm not a fan).

I tested out bread machine Holiday Bread for possible gift giving a few days ago. Froze it then and thawed today. We really like it a lot – even Jess. This will be added to my Xmas goody baskets this year. Loaf (1 lb.): Slice:

Funny coincidence - I just posted a picture of this very bowl in another thread. My stepdad's mum brought it for my mother from England many years ago - a "welcome to the family, even though you are a Yank" kind of gift. Along with pudding basins that she taught Momma how to use. We adore the bowl, but neither one of us can use it because of hand issues. It is just to heavy. But lovely nonetheless.

I appreciate all the advice and have bookmarked the sites recommended and reserved some books at the library. I intend to tackle that Apricot Spice bread that @Isabelle Prescott recommended after the holidays when I have more time. I tried out a recipe that a friend recommended called Holiday Bread. It is very simple, with candied fruit and walnuts. I made it a few days ago and froze it. Thawed this morning and it came out great. It is wonderful toasted and I'm sure would make great French toast. I'm making one-pound loaves. Loaf: Slice:

I love my metal bowls and never use anything glass unless I have to microwave in it. I have one very large glass measuring bowl with a lid and spout that I do large amounts of chocolate melting in. I hate the weight, but don't use it very often. I don't like the rounded edges of glass baking dishes. I do have a couple of glass and ceramic that I use for casseroles. I have hand and wrist issues and big, heavy bowls - no matter how lovely - just don't work for me. My English grandmother brought my mother something similar to this years ago. It even had a little slanted part on one side so you could easily tilt the bowl. Neither one of us has been able to use it for a long time. I actually like Melamine and have something similar to this set. It is light, seemingly impossible to damage and dishwasher safe. Melamine isn't microwave-safe, though, so that limits their usefulness.

@HungryChris – I also find fish and chips a major PITA. Prep, clean up, getting everything crispy and hot at the same time. But, at least where I live, if I want really good fish and chips, I have to do it myself. And when you eat it, the PITA kinds of fades away. Kinda like having a baby. Breakfast for dinner tonight: Scrambled eggs with ham and cheese and homemade white bread.

Jeez, @Shelby - for someone who doesn't like to bake cookies, you did an incredible job!! They all look delicious! And not one apology for Ghirardelli brownies. They are what I use, too. I cannot make a better brownie, so I don't bother trying. I'll use my efforts on something that I can improve. Doesn't mean I don't fix them up and play with "add ins"!

They work just fine. I've done both the ones that are just rolled on the edges and also the ones the are balls and rolled completely in the sugar.

My best cooky hint is: if you don't already have some, get some cooky dishers. For drop cookies, you wouldn't believe how easy they make it. I use them for everything - so often that I actually keep them on the counter with my other oft-used utensils. Probably you already know this.

Man, I wish we could get sub rolls like that down here. It seems such a simple thing, but impossible to find. They are either too dense or like fluff.

Yep. I sometimes place the bags in cheap cardboard boxes (like shirt boxes from $Tree) to protect the more delicate ones. Mark the outside with a Sharpie and it makes them easier to store and FIND!

Hi, tralfaz! Welcome. I, too, lurked for ages before joining. You already know that you will find lots of good friends and help here. Our chocolate folks are amazing - and very generous with advice. Looking forward to your input.

Gorgeous eggs, ma'am!

I love these cookies and have been perfecting them over the last 40-some years (I'm 58). But I admit that they aren't quite THERE yet. I'd like them to be chewier - I take them out when the "shoulders" are just slightly firm and maybe that is too soon. I'd love to know how yours turn out!

You probably don't need to have this advice, but I always use the Reese's PB chips. I've tried other brands in the past and they just didn't have that true PB flavor.

I'm so glad that you like those cookies. I've made them since I was a little girl - the recipe is from one of those series that you used to be able to buy at the grocery store. A new volume every week or so and depending on how much you spent on groceries, you could get the books for about $1. Women's Day, I think. They are our favorite cooky and can stand up to alot of messing with (adding nuts, cinnamon, etc.) and are delectable perfectly plain. @TeakettleSlim & @Porthos – wow! Y'all are my heroes. Incredible lists. Talk about something for everyone. Hope you’ll share pictures when they are done! @cakewalk – I always freeze baked cookies. One the kitchen is a mess from mixing the dough, I’d rather just go ahead and bake them then. And I’ve never had a cooky that didn’t freeze well. I do so many different “goodies” for Christmas (2 different kinds of fudge, Sponge candy, peanut brittle, Turtle candy, lemon chess tarts), that only 3 kinds of cookies will grace the table. One doesn’t really count – I do easy GF cookies from a cake mix for a niece and a friend. They love them, but I think they are gacky. I will be doing my PB cookies and some decorated sugar cookies.

Thank you! Can I just use bread flour? I have a big bag that I want to use.

Yup. Southern convenience store store food can be a hidden treasure. Some of the best fried chicken I've had has been in some wide place in the road with 4 visible houses, 9 Baptist churches and one tiny little store with one gas pump. Oddly enough, the only other place that I've found excellent convenience store food was in England!

Actually, where I've lived in the US (mostly the South), "kielbasa" and "Polish sausage" are interchangable. And delicious! My dad always grills them and slices them into chunks to be eaten with toothpicks for parties.

The recipes that @Isabelle Prescott sent me specify machines - DAK, Hitachi, Welbilt and Zojirushi. The directions are basically the same. I have a Toastmaster - does anyone see any issue with this? Also - all of the recipes call for 1 or 2 teaspoons of "gluten" as an ingredient. I have no idea what this means.

Wow! That is a treasure trove, Andie! I've bookmarked it to look through. Thank you!

Would it be possible to share the recipe forthe Alsatian Apricot Spice Bread recipe with me. I don't have that book and neither does my library!

I am thinking of making loaves of bread for Christmas gifts this year. I'm interested in recipes using bread flour, dried fruits, warm spices (cinnamon, cloves, etc.) - that kind of thing. I'd like it to freeze well. And I want to make 1 pound loaves. If anyone has a recipe to recommend, I'd appreciate it. Thanks so much!!!

The other night I did a salad with bits and pieces from the fridge: Greens with ham, cheese, mushrooms, turkey. I found a bag of King Arthur bread flour in the freezer and made a few loaves of their breadmaker white bread: This was a very good, simple loaf. Nice texture. Saturday was Decorating the tree day. We had our traditional fondue feast. Meat and sauces: Béarnaise, curry, A-1, BBQ, pizza and horseradish. Pickly stuff – including my MIL's divine green tomato pickles: Roasted shrimp, cocktail sauce and steamed potatoes: Veggies, including mushrooms and blanched broccoli. I made a tempura batter for dipping the mushrooms and broccoli into: Decent sourdough from Panera: Dessert was chocolate fondue, of course. Dried fruit, marshmallows, angel food cake and macaroons: Last night’s dinner: I used the leftover sourdough to make a ham and Swiss cheese grilled cheese w/ Dijon and topped it with a fried egg.