Kim Shook

Mark – that tri-tip is cooked perfectly. I’d like a pile of that meat and some crusty rolls for dinner. I wouldn’t need another thing. Anna – your ‘clean out the fridge’ meals are better than my planned meals! Norm – the chicken looks so good. And date shakes are the best. I haven’t had one in years. I have a giant Costco container of them, though. Care to share your recipe? dcarch – every single thing looks delicious! What are your wings stuffed with? Patrick – your fried tomatoes are just gorgeous! The March issue of Bon Appetite had a fantastic looking and sounding short rib pot pie on the cover and I saved the recipe knowing we’d love it. I love braised meat of any kind and the recipe sounded uncomplicated. I was lucky to find some bone in ribs on sale at Kroger. The recipe calls for boneless – something I haven’t seen in a long while – but Chris H. was nice enough to ‘translate’ for me, so I had the right amount of meat. The braise: This is just the ribs, garlic, tomato paste, red wine, rosemary and thyme. Finished pie: Served with green salad w/ pears and bleu cheese, corn, green beans and marinated cucumbers: Pie, as served: It was as delicious as I had hoped and since we’re in the middle of a ‘cool spell’ (in the 80’s ) not too terribly heavy.

Soba – I think my jaw hit my keyboard when I saw and then read the description of your French toast. It is one of my weaknesses and I’m always searching for the best and yours looks incredible! Influenced by Liuzhou, it was a bacon butty for breakfast this morning:

The teaspoon technique is what I use now. I agree with dcarch - all the tricks work and none of them work. Eggs have a mind of their own. Sometimes they are generous, other times not. By and large the best way I've found is the teaspoon. Here is a demonstration: https://www.youtube.com/watch?v=FV9ytMg_fi4 . I do it over a sink so that I can add a little running water to the process.

Ann – thanks for the advice re: boiled/steamed eggs. Seems to me that I recently saw the steaming method in a Cook’s Illustrated magazine. Now that I’ve seen yours, I will definitely try it (I trust you more than CI ). And your scones are absolutely lovely. I don’t know if I’ve ever seen currants in the stores here. CatPoet – your Scottish pancakes look great – any chance you’d share the recipe. I’m always on the lookout for the perfect pancake! liuzhou – you got that right. Bacon butties are the best ! Breakfast this morning: ET bagel with olive cream cheese and Benton’s bacon. Also some of the lovely peaches that we are getting right now. I am eating 1-2 stone fruit a day right now.

Thanks so much! Cleaning did the trick! Of course, now I feel like a slob.

Thanks, Chris!

I've got a recipe that calls for 3 lb. of boneless short ribs. I can only find bone-in. How much should I use of the bone-in to equal 3 lb. of boneless? Ta!

Welcome, Riki! I agree with dcarch - you don't have to cook to enjoy the conversations here at eGullet.

Welcome from me, too, Linh! I think you'll find lots of interesting folks and topics here! By the way, your website is gorgeous!

I may be in the market soon for a new scale (after just having spent $8 on new batteries that still don't make my old one come on ). Are you still liking this scale, Shel? And can you zero it out after putting a bowl or container on it? I use that function a lot when baking. Thanks!

A new problem with the same scale 5 years later (not too bad, I guess). I was unable to get it to turn on at all. So I just put in new (and newly purchased batteries). Still nothing. No readout at all. Any ideas before I email Salter? It's only under warranty for 10 years and I have NO idea when I bought it.

Welcome, Lisa! We lived in Batesville for a few years in the early 1990's. We loved the area and miss it a lot! You will find lots of good advice here if you decide to go the pro route in cooking. We have lots of folks who earn their living in the food business. But there are lots of regular folks who just love to cook, so either way you've found a good place!

gfweb & catpoet – I confess to being one of those Southerners who love ambrosia and marshmallow-topped sweet potatoes (which otherwise taste like….sweet potatoes <shiver> ), but I have NEVER even heard of marshmallows being served on/with an actual bird. Neither has Google. Lots of turkey-shaped cookies/chocolates with marshmallow decorations. I’m wondering if something was lost in the translation ? Scuba – I agree – corn and scallops are a classic and wonderful combination. Nice browning on those scallops! Shelby – I think that you make the best chef salads I’ve ever seen. I don’t dare show them to Mr. Kim or he’d not be satisfied with mine! Mark – incredibly gorgeous BBQ! We’ve eaten all of ours and your picture makes me wish there was more in the fridge! David – just found some short ribs at the store on sale yesterday. I haven’t decided what to do with them yet, but I love how yours look. Soba – castelvetrano are our very favorite olives and the next time that I make green olive tapenade that is what I’m going to use! Norm – fantastic Italian feast! I'm embarrassed to post this meal after all of the lovely things that everyone has posted, but the other night it was Cincinnati chili for dinner. Spaghetti and beans: Chili on top: A blanket of cheese and oyster crackers on the side: Bite: I can’t take credit for the chili – we are lucky enough to have a Kroger in Richmond and they sell Skyline Chili, so I don’t make it myself very often. We always forget how good this meal is.

rotuts – a roast beef sandwich on an onion roll sounds like the perfect breakfast! jvalentino – that frittata is gorgeous! I’ve never made one, but just saw it in a new magazine and wanted to try it. I’ll definitely do it now, having seen yours! Ann – how long were the eggs in your next to last post cooked? They look perfect to me. Father’s Day b’fast: Eggs, sausage and some good nectarines!

Welcome, TIEI! You say you are currently in Japan. Have you lived in other places?

Oh, yes! I'd love to see that. If you are able, post it on the dessert thread here: http://forums.egullet.org/topic/147429-your-daily-sweets-what-are-you-making-and-baking-2014%E2%80%93/page-8

I agree with Andie. Drop biscuits are just biscuit dough that you don't feel like rolling out . They are perfect for having beside eggs and for ladling gravy over, but I find them a little 'unstructured' for sausage biscuits. I have a CI subscription, but can't view the page - are they similar to this ATK recipe: http://www.recipecircus.com/recipes/Kimberlyn/QuickBreads/Cat_Head_Biscuits.html

Gorgeous stuff, Jack!

I don't do the horizontal cut either. I honestly don't need that kind of precision. The layers of onion and the vertical cuts do the job just fine for me.

Welcome, Sal! Sounds like a perfect day - my husband would be in heaven! Can't wait to see your contributions.

Hello, Stuart and welcome to eGullet! I love your part of the world. My husband and I spent a few days in Gloucestershire a couple of years ago and could hardly bear to leave. I look forward to seeing your contributions here!

Jeez, chezcherie! I did that last September and I'm still not in the best shape! Take care of yourself and do your therapy! So sorry this happened to you! We saw it tonight and liked it a lot. It was a private screening - a food bank fund raiser - with lots of area restaurant/food/media types and it got lots of laughs and drooly sounds at all the right moments.

Anna – I do scallops with a miso sauce, but never thought to use it with salmon. I’ll be trying that. We love it and I can afford salmon much more often than scallops! Scamhi – your salmon was lovely, too! I love tzatziki with salmon. Elise – so good to see you here! Lovely meals – all of them, but the short ribs and quiche were my favorites! I learned about those potatoes from Marlene and they are fantastic. One of the best things about them is that you can prepare them ahead to the point of adding the oil and roasting and then roast them at the last minute. Tonight's pre-dinner nibble: Buttermilk bleu and poppy/pepper water biscuits. Dinner: TJ’s Korean ribs, marinated cucumbers, peas, Jasmine rice and corn. Someone here at eG recommended the ribs and they were pretty good. Our grill is out of commission right now (plenty of gas and won’t light), so I broiled them. They were a bit greasy, but I’m sure that on the grill that wouldn’t happen.

Welcome, Jon! Great to have you here and I'm looking forward to seeing your food. I do the majority of our cooking, but my husband smokes, so I'll let him know when you've posted something about that!

arifgph - Welcome! Wow, Bangladesh! I'm not sure we have any members in Bangladesh! Can't wait to hear about your food and cooking. I know that lots of folks here will be interested!