Kim Shook

Not sure what this means. It's all browned. Plus - this one is chocolate.

I think this is a new question. And, boy, is it stupid. Which is the correct way up on an angel food cake or pound cake made in a tube pan? I mean to serve it. Is the part that was at the bottom of the pan the top or the part that is on the top of the pan? Does my question even make sense?

The green pepper on subs thing might very well be regional. I don't think I've ever been in a sub shop in VA that didn't offer them on subs. And on places that are actually restaurants that serve subs (rather than making them in front of you while you tell them what you want), you have to make sure to check or they will almost certainly be included.

BRUCE!!!!! So thrilled to see you! Still cooking some of the most interesting food on the planet! I've been MIA a lot lately, too, but it was so nice you see your blue crab avatar!

My husband got these from his dad for Christmas. Our daughter made him promise that he would wait so she could record him for a live tasting on FB. She loves to stop at the Asian or Middle Eastern market and get something completely unknown and put her 1st taste on FB.

My simple (STILL packing up Christmas decorations - and trying to get ready to host a BD party for our daughter on Saturday) breakfast this morning: Freezer biscuits and a friend's homemade blueberry preserves.

I have no problem with other folks who love any kind or color of peppers. But I detest all Bell peppers (I find their flavor is so invasive - even a small amount) and hate the heat of the others. It has gotten to the point where I have to go all old lady at restaurants and quiz them about the ingredients and the heat level of dishes. Sometimes it seems like every dish has to have hot chilies in it. And don't get me started on all the chipotle infused condiments!

I make this with canned tamales and canned chili much more often that I care to admit. I also prefer milder ones. I had one when we were in Memphis and it was a little too hot. But I was thrilled to have it after listening to my relatives who were raised in MS rave about them!

Lovely breakfasts, everyone. I’ve noticed that while I’ve been gone toasties have taken over. Wonderful things! I think that Cook’s Illustrated has finally solved my soft-boiled egg problem. I gag at the sight of egg snot – the slightest bit of undercooked white puts me right off. So I want whites done, but my yolks yielding. I’ve tried every method and nothing consistently gives me what I want. Until now. You just put ½-inch of water in a saucepan and bring it to a boil over med-high heat. You then put 1-6 eggs in the water and cover. Cook for 6 ½ - 7 minutes and rinse to cool slightly. Here’s my result with 7 minutes: I think I can risk 6 ¾ minutes. I’ve gotten this state of yolk every time I’ve done them and they could be slightly softer. Served with good seeded rye toast. The only problem with rye toast is that it is VERY crisp and hard to use to sop up the runny yolk!

I have been away for some time dealing with family health issues, but I’ve spent the past few days catching up on my favorite threads Breakfast, Lunch and Dinner! As always, I’m impressed and inspired by the food here at eG. I’ve been cooking very little the last few months and not cataloging or photographing what I DO cook, so I don’t have much to contribute yet! Before Christmas I bought myself an electric skillet. I’ve wanted one for a while now. I love to make fried things, but have a problem maintaining temperature in a frying pan. It was on sale and very cheap, so I jumped at it. My first experiment was dinner the other night. Fried chicken – by my regular recipe: 24 hour buttermilk soak, drained then rubbed with a spice rub that includes Sazon, Accent, pepper and unsweetened lemonade powder (!!!): Also liver (cook’s treat – no one else here likes it), whipped potatoes w/ gravy and butter beans. I really like using the skillet a lot – looking forward to trying fish and chips! And it was nice to be cooking again.

I really love this show and her. Ben is a grump, but I like him, too.

I gotta go with Kay - that black bean and corn stuff is fantastic. Yep, I'm BAAAAACK!!!

Just so long as you didn't eat the nasty things.

I bought this issue and I can't agree with you more, Anna. Almost every article advises you to radically change the way you've been cooking. I might try a couple of the ideas, but there was really nothing in the magazine that made me want to get in the kitchen.

Now I know this will sound heretical to some, but hear me out. I got extremely tired of trying to cook a turkey last minute, so I was looking for ways to do it ahead. I don't have a lot of fancy set ups - no sous vide, no combi oven, etc. But I do have one of those old fashioned roaster ovens. And a couple of slow cookers. I use the roaster oven to cook the turkey the day before. I find that, with brining, it makes an incredibly moist and fuss-free turkey. (I have always cooked it whole, but now that I think about it, it might be better to separate the breast and the leg quarters). When it's done, I carve the turkey as I would to serve it. Then it all goes in freezer bags with a good amount of really good homemade stock. I refrigerate it and reheat it the next day in a slow cooker WITH the stock. Since I've started doing this everyone says it is the best turkey I've ever made. And the leftovers make tender, moist meat for sandwiches. I really don't care for roasting already cooked poultry - I always find it gives it a funny texture and flavor, no matter how well it is wrapped.

OC MD is home of Thrasher's French fries, Fisher's caramel corn and Trimper's rides. Doesn't get much REALER than that!

I always steam my eggs now. I saw it on America's Test Kitchen and it works for both soft- and hard-cooked. Easier to peel, too, it seems to me.

I agree completely with less mayo for egg salad. When I was looking for help to make perfect egg salad, folks here advised me to use much less mayo than I thought would be necessary and taste. I probably use a third of what I used to!

Just my 2 cents - a cold Italian sub is the food of the gods and NJ is the place to get one.

Thank you! I'm so glad that you liked the cake! It is a favorite here. Nice to be missed, too!

Hello, everyone! I know I've been gone for a long time, but not by choice. I've been dealing with my mother's health issues and hospitalization. I'm now living with her temporarily and not doing any interesting cooking. I've had some free time in the last couple of days and have been trying to catch up. Really loving all the posts in the dinner, breakfast and sweets threads! Please know that I miss everyone here and I miss being involved! Thanks to those who have missed me and I'm hoping that I'll be able to contribute starting in September.

rotuts – re: the celery – that’s why it’s on the side like that. I actually like celery a lot – just to crunch a stick of it with salt or PB, but I don’t care for it in salads, but Mr. Kim does, so I serve it on the side. Suzi – I LOVE your white trash dinner! I would enjoy that tonight in place of my leftovers (I really don’t care for leftovers for dinner – though I can eat the same sandwich for lunch every day for a week!) kayb – that corn looks great! What’s your secret? Norm – I like the look of your gravy. How do you make it? Shelby – oh, my DEAR! Chicken liver – FRIED! I adore them, but no one else does, so I never make them. Yours look so perfect! Last night I tried a new recipe from Cooking Light magazine for Honey-Lime Drumsticks w/ snow peas and brown rice: The sauce for the drumsticks included soy sauce, honey, oil, ginger, lime juice and garlic and was incredibly flavorful. I will certainly be making this one again. We decided that it would be good with pork tenderloin, too. The rice mixture had some of the lime rind in it, but was still a little bland. I added some ponzu sauce and that helped a lot. The snow peas were the fresh steam-in-the-bag type and the steaming worked just fine, but every single snow pea had a hard string and had to be ‘de-strung’ on the plate. Extremely irritating.

Shelby – thanks for the bean information. I’ll be trying that! Dinner last night started with a salad, of course: Very bland looking plate: But it tasted great. Oven fried pork chop, whipped potatoes, Dana’s broccoli and cauliflower (mostly cauliflower) au gratin and rolls. That gratin is wonderful – one of our favorite side dishes:

rotuts - Never, ever green peppers! No celery, either, if Momma makes it. I don't mind a little celery, chopped fine and sauteed. I detest big crunchy hunks of it in soup. This soup is just potatoes, carrots, peas, corn, green beans and cabbage. Simmered long with canned tomatoes and some pasta added towards the end. I sometimes grate some Parm over the top before serving. Or I'll toss in a rind if I have it.

Anna – gorgeous sandwich! Makes me wish I had a chicken! Lunch a couple of days ago was my mother’s vegetable soup: And a fried egg sandwich: