Kim Shook

mm – your food is as lovely as ever, but for some reason all I can concentrate on are those incredibly beautiful dishes! Egg dyeing night, so most years that means pizza. I made French bread pizza tonight: Sub rolls, jarred marinara, mozzarella and Chinese sausage: Served with crudité and a mini cheesecake from the freezer (sent to us as a gift at Christmas): Pretty, but bland. And the eggs:

BKE – oh, that croissant. I do anything to be able to find a croissant like that where I live. Breakfast this morning was creamed chipped beef on toast: Possibly my favorite breakfast of all (or lunch, or dinner).

That lemon cake wasn't made with lemon pudding, but it does have lemon gelatin in it. Here's the recipe if anyone is interested: http://www.recipecircus.com/recipes/Kimberlyn/CAKESandPIES/Aunt_Eulas_Lemonade_Cake.html Other than the gelatin, it is a scratch cake and two days later is still tasting fresh and moist. I confess to using the canned frostings from time to time. I don't mind them at all. I am not a fan of regular buttercream and when I don't feel like making a meringue-type frosting, I'll use the canned. I also use them to make a combination frosting that I came up with - it is half fudgy-gooey frosting and half buttercream. The fudgy frosting was too loose, so I started making the half and half. I often sub in the canned frosting for the buttercream and I like it a lot. It pipes well and tastes great.

CatPoet – I never bother peeling nuts. I even like the papery skins of peanuts in my hot fudge sundaes! I tried out a new recipe for dessert last night. It was a glazed lemonade cake: Very good, with a nice texture and crumb:

Norm – I love the look and sound of those fatties! And pineapple and brat sounds incredible. dcarch – the texture of that corned beef is perfect! Tried out a new recipe for BBQ shrimp from Cooks Country last night. I have another BBQ shrimp recipe that I’ve used for years, but saw this one on TV and it looked good. It was delicious, but I can’t say whether it was any better than my old recipe because it’s been so long since I’ve made that one. The shrimp: Served with dirty rice (straight from Bojangles) and a big salad with a bleu cheese vinaigrette: And plenty of crusty bread to soak up that lovely sauce: Dessert was lemonade cake:

For various reasons (travel, colds, etc.) this is the closest I’ve come to cooking in a LONG while: That would be frozen Skyline chili (Cincinnati chili) – a bean 4-way: spaghetti, chili, beans and cheese. I DID make the slaw.

So funny! We did that when we got our laser thermometer! I tested everything living or inert in the whole house.

Crap. I miss ONE day checking eG and I miss the sale I've been watching for for months. And green is my second favorite color.

Let me know how this works for you. I've been begging for a stable cut out dough for years and never found one that worked terribly well.

huiray – your wontons are just beautiful, like porcine origami! And the crispy pork looks so delicious, too. I don’t think I’ve ever eaten venison before and I KNOW I’ve never cooked it. Mr. Kim’s co-worker gave some to us awhile back and it’s been sitting in the freezer while I got up my courage to cook it. The first batch I decided to thaw was labeled “cube” and I got some advice from Shelby. She suggested that I just make chicken fried steak since the meat was already tenderized. I did the Roadfood method for chicken fried steak, green beans, whipped potatoes and freezer biscuits – without gravy: And with: This was delicious. It had great texture and was stronger than beef, but in a flavorful (not gamey) way. Good thing I liked it – we have enough leftovers for 2-3 more meals!

Welcome, Martin! And congratulations on becoming a dad! Looking forward to your input here!

Kay – I love that corn casserole! Tonight was steak w/ sautéed mixed mushrooms, long grain and wild rice and Brussels sprouts: The sprouts were the best we’ve had in ages – really tiny and tender. Got the steak a bit overdone, but it was still really juicy:

Too bad. They sound like a great 2am post-party food. Of course, I'm much too old for that, but I can remember!

Welcome, Alain! I'm looking forward to your contributions. The Dinner thread is a great place to start sharing!

Patrick – I’d heard that about the salt, so I tasted it before I bought it and we love it. liuzhou – So sorry about your camera! Lowlife, indeed. Those would have been some awesome pictures, I’m sure. Kay – ooooohh! I love sweet pickles on pimento cheese. Sometimes I even drizzle a little of the juice into the cheese when I make it! I am thoroughly enjoying the last of the cold weather and snow, but got the taste for a summer dish last night: Tuna noodle salad.

Your new favorite food magazine: http://www.eater.com/2015/3/5/8155773/heres-your-new-favorite-food-magazine-gout I would pay money to get a new cover every month!

Tonight we started off with some raw veggies and black salt: And then a very similar dinner to last night’s: With hot dogs instead of brats. Well, we had leftover buns and those never get used if you don’t have hot dogs!

I can't speak for Paul, but since I didn't like biting into onions (or thought I didn't), my mother would put a whole peeled onion into her long cooked sauce. I doubt it imparted much flavor into the sauce, but the sauce did the onion beautifully! Last night was brats with fried onions, sauerkraut and fried potatoes: Mr. Kim prefers the raw brats, but I like the ones that come already cooked – I like the smoother texture. Last night was my turn to choose!

I just heard about this and was so saddened. I hope that Tina knows how much a part of what is good about eG she has been and how much she was appreciated by us.

Yes, Darienne - sugar free. Sorry - I use the abbreviation SF and GF (gluten free) in my own notes all the time and sometimes forget to change them! Thanks, Shelby! emmalish - you are very welcome. Did I happen to mention how good some chocolate chips or (sweet Jesus) peanut butter chips are in this bread? Swoony, really!

Anna – your bits and bobs dinner looked perfect to me. My favorite meal out is 2 or 3 different ‘small bites’, so your meal would have suited me. dcarch – everything looks gorgeous, as always, but that shrimp on dirty rice was whispering to me. I’ve got a new recipe for BBQ shrimp that I want to try and I think that dirty rice is just the perfect side dish! Paul – my mother used to do onion bobbers, too, since I didn’t like biting into them. Then she’d pull it apart and drape it over some garlic bread and eat it rolling her eyes and moaning. Too much for me – I finally tried it and it became a favorite treat! Thanks for bringing back that memory! This supposed-to-be-a-snack turned into dinner the other night: We ate so much, we just never got hungry again! I went a little trashy tonight. We’ve been craving something that I used to make all the time when we were young and broke – Tamale Casserole: canned tamales, canned chili and shredded cheese. I hardly make it anymore, but when I do we devour it: The side dish was something called Corn Puppy Casserole: This recipe was from a book called The Black Family Reunion Cookbook. It was published in 1991 by the National Council of Negro Women and has an introduction by Dorothy I. Height. I’ve had it on my wishlist forever and Mr. Kim gave it to me for Christmas this year. It’s a wonderful read. I didn’t actually find many recipes that I wanted to make, but the stories and history make it special. I think that this recipe is the ancestor of that ubiquitous pot luck dish with canned corn, canned creamed corn, Jiffy corn muffin mix, sour cream and butter. And to be perfectly honest, I think that the descendant beats the oldster. This was stodgy and bland and not at all ‘corny’ enough. There is an odd thing about the cookbook. It doesn’t specify brands except for one – Crisco. Every single time that oil or shortening is called for they specify Crisco. There is no mention of it, but I can’t help but believe that Crisco sponsored the book in some way. Plated: I also served another one of those slaw/salad kits: This was the first one we didn’t care for. It was supposed to be bleu cheese and bacon, but the bleu cheese could have been ranch for all the flavor it had and the bacon was nothing but smoke.

Sorry to take so long to get back to you – I was tracking her down. It turns out that she is a food professional. Her name is Brooke Parkhurst and her website is: http://www.brookeparkhurst.com/ Her husband is James Biscione (a chef/instructor at the Institute of Culinary Education and a Chopped winner). They just published a cookbook together and are all over the place – news shows, magazines, etc. Duh. I thought she was just my friend’s friend. Anyway, she was happy to have you do the recipe on your blog. She’s a sweetie pie. Dessert tonight was a sugar-free recipe that a friend wanted me to try out. This happens to me fairly often. Someone will see a recipe and ask me to make it. Does this happen to other people? I think it is flattering, but a little odd. It is one of those dessert ‘salads’ made with Jello products. This one was called Dreamsicle Salad: Jello, pudding mix, SF Cool Whip and canned mandarin oranges. Perfect dessert to go with my trashy main course: It was actually not bad, for a SF dessert. Sometimes it’s nice to have something sweet when you aren’t really supposed to. I did make one really good thing today. The recipe was something that I wanted to try from the Black Family Reunion Cookbook - Benne Seed Wafers: A brown sugar cooky chockfull of sesame seeds. These were super thin and incredibly crisp: Sesame is one of my favorite flavors in the world (except for an inexplicable hatred of sesame oil) and I’ve had savory benne wafers, but I love halvah, so I wanted to give these a try. I’m so glad I did. They are a keeper recipe that I’ll be making again and again.

My question is do how much do they taste like kale? I don't care at all for kale, but I adore sprouts. Teagal?

I wouldn't mind it at all! I share everything! Don't know who to credit, though. My friend, Skip (internet buddy) my know who to credit since I got it from him. Would you like me to ask him? Here's the link to the recipe on my webpage: http://www.recipecircus.com/recipes/Kimberlyn/QuickBreads/Brookes_Banana_Bread.html

Dinner last night was a much better version of the previous night’s debacle. Salad: And just plain old eggs, ham and fried potatoes: