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Kim Shook

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Posts posted by Kim Shook

  1. Umm I see the recipe says , do not refrigerate this frosting cause it gets very stiff.The fact that uses  chocolate instead of cocoa makes it stiffer ( just think of melted chocolate when it gets cold ?).

    I think next time you have to read the recipe you want and buy what you need , I found my self in that kind of situation from time to time and I understand you just wanted to do something , but sometimes it doesnt work  :huh:

    Actually that note regarding not refrigerating is something that I put on the recipe just a little bit ago - that is my webpage of recipes that I keep. I just assumed that that was the problem, but wanted to check with the people who are better at this kind of stuff than me :rolleyes: !

  2. Well, crap. I decided to do the recipe from Abby Dodge's book The Weekend Baker - went out and checked the book out of the library. Got home. I didn't have sweetened condensed milk :sad: . So I decided to do lapasterie's recipe. No shortening :angry: . What I did have was boxes of Baker's unsweetened chocolate (crap chocolate, I know, but it was on deep discount at work - we aren't going to carry it anymore - and it's what my in laws like in their crappy fudge :wink: ). Anyway, I made the recipe on their box: Baker's Chocolate Frosting. Tasted fine, spread fine.

    So I want to know what I did wrong. I decorated the cake and put it in the refrigerator. Today - even after it sat out all day, the frosting was much too stiff and dry. It had, like, solidified. Is it the recipe - or the refrigeration - or the fact that I used melted chocolate and not cocoa??? I was pissed at myself, because I was trying to convert canned frosting eaters - and I don't think that it worked.

  3. The first time I made Mr. Kim spaghetti, he asked for Parm. cheese. I said I had forgotten to buy cheese. He said, "don't you keep a can in the fridge all the time?" I said, "Oh, you mean Kraft? I have something that tastes the same as it." I went to the kitchen and got a grater and a cardboard cereal box and grated it directly over his spaghetti. He thanked me. Ate ALL of his meal and never, ever requested Kraft parm. again. :laugh:

    How could I not marry a man who put up with such a bitch as that? :wub:

  4. Funny, snarky little off topic re: Full Kee. At the store where I work, I was talking with this guy who was being very critical and snide about Richmond restaurants (with cause, I know) and mentioned that he was a former chef who just cooked all of his own foods because he couldn't get what he had been used to in San Francisco here. I mentioned Full Kee and he just rolled his eyes and said that it might be ok for Richmond, but not for someone from the Pacific NW. Yadayadayada. This guy was buying lots of 'gourmet' items and wine. Monsieur Horsesass' marsala of choice? Paul Masson :laugh::rolleyes: .

  5. QUOTE(lapasterie @ Sep 17 2006, 09:57 PM)

    I hope this is it:

    5 c 10x

    *

    Ok. I'm totally missing something here. What is this exactly? blink.gif

    10x is just "PC talk" for powdered sugar.....we tend to shorten names whenever possible.

    Sorta "baker's shorthand" if you will..... :raz:

    Wouldn't a good ganache, with good chocolate, work?

    If you've ever had frostin' outta the can, you know ganache ain't it. There's kind of a gooey

    sugary fudgy thing going on that isn't going on in ganache. When you whip ganache, it's more

    of a "moussy" texture than a ooey gooey fudgy texture.

    In the future, if you ever want to "translate" recipes, from grams to ounces, or vice versa....

    this is a good tool here.

    That is a very cool site! Thank you for the link. I have bookmarked it! Kim

  6. kim, you're on a photo posting rampage!  congrats on figuring it out.

    great cupcakes.

    i love how they are so perfectly domed and NOT overflowing like the ones i end up with  :hmmm:

    do you have a specific recipe you're working with, or is it just a cake recipe that you portion into cupcake pans?

    The recipes are:

    Ginger Cupcakes w/ Ginger Frosting

    Chocolate Bar Cupcakes

    Spiced Latte Cupcakes

    Mounds Cupcakes

    And the assorted ones are:

    Magnolia's Vanilla Cupcakes

    Lemon Cream Cupcakes w/ Coconut

    Jelly Filled Cupcakes w/ Peanut Butter Frosting

    Peanut Butter Chip Cupcakes w/ Chocolate Ganache

  7. RE: lapasterie's recipe - can anyone translate? It sounds good!

    RE: ganache - maybe if I were to chill and then whip it, it might give me the fluffy, gooey-ness I am looking for

    RE: Cooks Illustrated - I always check it out of the library. It is on my wish list, but no one has gotten it for me yet :biggrin: - I could check it out tomorrow

    Thank you! Any other ideas? Kim

  8. Ok, I want a good, old fashioned gooey, fudgy frosting (not a new fangled icing/buttercream :wink:) recipe.

    I want the look and feel of a canned frosting, I guess, only with really good chocolate flavor. I don't like the blandness that I always think cream cheese adds, but I want that thickness.

    Is this possible or am I just trying to recreate a childhood memory with adult tastebuds and doomed to disappointment? :raz: Kim

  9. Yeah.....ok, so, this is like my first contribution to this thread...can you believe it? I don't normally make dessert at home, since I do it so much at work. The family gets by on Twinkies or ice cream, and they know better than to ask me "what's for dessert?", because I will most surely give them the evil eye. :raz:

    However, since I'm on this new fancy pancy work schedule (3 days on, 4 days OFF-yeah BABY!!),

    I'm actually enjoying doing a little baking at home again. My husband, who takes Vytorin for high cholesterol, is convinced I'm trying to kill him. He calls me the Black Widow. Hey, I don't make him eat the stuff....it's just.....there.

    Got my new issue of Bon Appetit (the 50th Anniversary Issue), and a recipe for a chocolate cake made with Stout beer caught my eye. Now, I love beer.....especially stouts and porters, and as you all know, I love baking. So, when you combine beer and baking, I'm all there, baby! So I made this cake, (and a had a healthy slug o'beer), and I'll be damned....it's REALLY good. If anyone has that issue of Bon Appetit and a hankerin' for a great chocolate cake.....I say try it. In fact, I just might link back to this thread from the "best chocolate cake" thread, because I think it needs to be there.

    Now of course, while I'm baking this thing, I'm thinking how I'm going to finish it. I like to have the cake finish reflect what's in the cake, and I'm going, "beer...hmmmm.....how do I reflect beer?" THAT'S IT!!!!! Chocolate bottle caps!!!! Funky? Yes. But cool. I made the bottle caps out of white modeling chocolate using a real bottle cap as a mold. Then I painted them with edible gold powder made into a paint with a bit o'vodka. Yeah, ok, a bit over the top for a family dessert, but sometimes I can't help myself. Once a PC, always a PC..................... :raz:

    gallery_16916_433_142214.jpg

    Well, good God! Just imagine that you are seeing that little emoticon that is slamming it's head against a table. Chefpeon, that is remarkably beautiful. I really want to be able to do this stuff. Everytime I see something like that I am just so in awe! Kim

  10. Going back and re-reading my posts I would like to make one clarification for the sake of semantics.  I repeatedly said "I'm not sure the Triangle is ready..." or something to that effect.  What I actually meant is "I'm not sure the Triangle is willing to accept..."

    The difference between the two is slight but also significant, I think.  Those who might have been previously offended by the former iteration of my comments can take the updated version as they will.

    Anyway, I'm cooking for some friends on Saturday.  Here's a preliminary menu.  The restriction was pseudo-kosher, ie no shellfish or dairy (since I'm serving meat).  Cooking without butter or cream is going to be hard as hell but here's what I'm thinking of.

    Amuse: Lightly pickled roasted beet, baby lettuce (from the Aerogarden), orange blossom honey.  It'll be presented cutely, don't worry.  I really want to put some cheese on this thing, but alas I can't.

    1) Heirloom tomatoes, balsamic-infused watermelon, mint

    2) Salmon mi-cuit, braised fennel, raisins, powdered soy sauce

    3) An homage to a New York steakhouse - sirloin cuit sous vide, roasted cauliflower puree, roasted mushrooms and Neuske bacon

    Pre-dessert: Baked apples, spiced apple air.

    4) Carbonated fruit salad, miso-chocolate dipping sauce

    I need more plates.  I'm trying to place a last minute order and hope that it comes through.  My sales rep is apparently on the run, or (more likely) avoiding my emails and calls, so we'll see if it'll happen.

    Bryan, that sounds wonderful. Would you post some pictures when you have a chance, I'd love to see them!

  11. I had fun with this one.  I'm always looking for new dessert plates/containers and Bodum's new stemless glasswear is great!  This is their new champagne glass.  Inside is Peach Coulis sandwiched between thick almond milk cream, topped in spun sugar fans.  This was based on a recipe in the May 06 Pastrys Best.

    cocktails2.jpg

    And here's the play shot...

    cocktail1.jpg

    Wow! That is truly impressive. Whatever the kids are saying now that means "off the hook" :wink: ! How hard were those fans to do? And how long before serving did you put them in the dessert?

  12. In just about every foodblog, there is a moment where I am personally touched by a photo or a sentence. Sometimes it is about food, sometimes not. It's just when something reaches out and grabs me. Your pictures of the petroglyphs was that moment for me this time. Thanks so much for that and for the whole blog. I am an armchair traveler and this is one great trip!

  13. You know, I still hear this - and from people who should know better! "French food is all about tons of butter and gloppy sauces". My mom thought this until she went to France and stayed w/ my uncle there in Paris and the South of France. Now she just bitches about the quality of food available here :raz:!

  14. It's the kosher stuff. We were a meat and potatoes family (my father was a butcher.) Potatoes always with dinner. Since dinner was always meat, and mashed potates have milk and butter in them, we never had mashed potatoes. We just had potates that were mashed with a fork. Not quite the same thing.  :smile: I never had the instant mashed potatoes.

    Good God! I never, ever thought about this - even after spending my teenage years eating at friends "kosher-at-home" houses (you know - the ones who eat cheeseburgers at Little Tavern, BLTs at your house and all manner of Chinese food, but at home they are strictly kosher :laugh:)! That means (following this realization to it's logical conclusion) no drippings gravy on mashed potatoes, either. No wonder my buds loved eating at our house on fried chicken and pork chop night :laugh::laugh: !

  15. For several weeks in July and August, Parmhero was on vacation at an undisclosed location in the Adirondacks.

    gallery_44755_2822_91786.jpg

    While there, he regularly enjoyed a breakfast of soft-boiled eggs and toast. Pictured below is the very first breakfast of his vacation.

    gallery_44755_2822_55897.jpg

    There’s something pristine about soft-boiled eggs. You just can’t dip your toast into the runny yolk of an omelet.

    gallery_44755_2822_6508.jpg

    This Hobie Cat can fly. In a strong wind, it's scary fast.

    gallery_44755_2822_33326.jpg

    Back home in Connecticut, he continues to enjoy soft-boiled eggs and toast as an alternative to his many omelet creations.

    gallery_44755_2822_62590.jpg

    We really, really need a drooling emoticon! How simply beautiful that breakfast is - pristine really is the right word.

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