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Kim Shook

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Posts posted by Kim Shook

  1. I just finished a test batch of gingerbread cupcakes with lemon frosting. I used a mix and canned frosting - I do this a lot when I am just testing combinations, it goes together quickly and even if it isn't what I want to end up with exactly, it does give me an idea of if it will work or not.

    Anyway - I really like the combination of the gingerbread and the lemon buttercream. I don't really have a wonderful go-to recipe for gingerbread and would like to know your recommendations. I like the Cooks Illustrated baking book for many things - had anyone tried their gingerbread? Also - I have made basic buttercream - how do I make it a lemon buttercream.

    I am planning on topping with a little X made of candied ginger and candied lemon peel (I do know how to do that :raz:)

  2. Blackberry brown sugar cake, from September's Gourmet.

    gallery_26775_1623_66198.jpg

    Blackberries and blackberry jam up top, orange/brown sugar cake layers, and brown sugar buttercream.  Super-tasty!

    Note to self: Go get Sept. Gourmet! That cake is gorgeous, Meg! I want to make that!

    Thanks, everyone for the kind words. Shaloop's cheesecake was truly amazing - tasted fantastic, easy to make (and to make pretty :wink:) and it cut beautifully!

    Ann_T, that pie is lovely - makes me want to go pick apples (will have to wait a few weeks for the good stuff).

  3. On commercially baked goods, I often see what seems to be just sugared strawberries decorating the cake/cheesecake etc. I especially noticed this in Lorna and Henry's blog on a cheesecake that they showed from Macrina Bakery. Here is that one:

    gallery_34972_3570_24310.jpg

    As opposed to the weepy, gooey one of mine that oozed down the sides of my cheesecake:

    gallery_34972_3570_297617.jpg

    It's hard to see in my picture, but believe me - it gooed and oozed :rolleyes:! How can I avoid this and get that nice crisp looking strawberry half on my cake?

  4. As I said on the dinner thread, I have JUST figured out how to post pictures and having only a regular (not digital yet) camera, I will have to post desserts that I have gotten the pictures back from! Not too far in the past are:

    Strawberries-and-Cream Cheesecake:

    gallery_34972_3570_297617.jpg

    shaloop's Peanut Butter Cup Cheesecake:

    gallery_34972_3570_489627.jpg

    Chocolate Bar Cake:

    gallery_34972_3570_302064.jpg

    gallery_34972_3570_299660.jpg

    And finally, this really, really pretty, I-am-so-proud-of-my-bourgeoning-decorating-skills, but totally tasteless from mix cake:

    gallery_34972_3570_104488.jpg

    http://forums.egullet.org/uploads/11579268...3570_217736.jpg

  5. That Def Lepard thing is too funny - I hope Dan sees that!  How did you get that prerry pattern on the top of your loaf, Kim?  Actually, on closer examination, the shaping of the sides has a pattern too.  Can you tell us how you formed your loaf?

    Beautiful garlic bread, McDuff.

    Abra - this loaf is one that you roll up before putting in the pan to rise and the lines along the side are from incomplete pinching, I think :wink: - I always get them, more or less, when I make this loaf. The top is just criss cross slashing that I do with my paring knife. I just hone it right before slashing and spray the knife w/ cooking spray.

  6. Here are some BBA bagels. My dough wasn't stiff enough so they flattened a bit during boiling but were still tasty.

    bagels.jpg

    For really beautiful looking bagels, look through Ann_T's posts, I think she uses the BBA recipe too.

    I was going to say the exact same thing re: Ann_T. She certainly belongs at this thread with her bagel and bread!

    Grub - don't apologize for that bread. I'd eat it and that sandwich looks delicious.

    I have to confess my ignorance. I was puzzled at first by the many references to Def Lepard - my misreading of Dan Lepard - I couldn't figure out what in the world some 70's hair band had to do with bread making :laugh: !

  7. I am in awe of the photos in this thread! I am going to try to post a couple of pictures of my latest effort. It is a loaf of American sandwich loaf from Cooks Illustrated baking book. It is my first loaf of bread in a very long time!

    The loaf:

    gallery_34972_3570_156431.jpg

    sliced:

    gallery_34972_3570_370473.jpg

    I really hope that I can post these photos. I haven't been able to before.

  8. Hmmmm....

    Cross MST3K and "$40 a Day with Rachel Ray"...

    Mutant food-travel spawn of the demon seed?

    Maybe.  It'd definitely be funnier than s**t.

    I smell a possible new topic: "FN Shows Most Amenable to MST3K Treatment." (The challenge, of course, will be to keep it relevant to food and eGullet, as opposed to totally spinning off on quirks of the host, etc.). I personally don't have the bandwidth to start such a topic, but I'm not above inciting someone else ... :laugh:

    I do it every day I can with Sandra Lee!

  9. I heart Fresser. Where is he lately, by the way?? I haven't 'run into him' lately here.

    What Racheld said about the knives. Not that I necessarily want to use them, but I want to have them.

    I thought it said buttocks, too.

    Fabby, I want to live next door to you. I want to cook with you, meet your cool boys, share a bottle with you and your funny husband and my pug, Otis, wants to chill with the incomparable Jean-Luc! I also love the freezer - mine looks just like that (minus the fish cubes). I also have little bags of butt ends of french bread that I am going to make into bread crumbs one day :laugh:! I am enjoying your blog so much!

  10. My dad asked me a question that I had never thought about before and I realized that I really didn't know the answer. Regarding baking a crusty loaf of bread, he asked: "If you're using a stone does it help to also put a pan of water in the bottom of the stove, to develop more crust? That seems to defeat the idea of the stone." I have always used both the water in a pan and the stone, but is he right? Should I just use one or the other?

    Thanks in advance!

  11. YUM-O!

    Tablescape!

    :laugh::laugh::laugh: ! Miss Amy, you must watch tv the same time that I do! Every day I can manage it, I sit down at 5:30 eastern to shout at Sandra and hoot with laughter and then race to the remote at 6pm to turn off Rachel before she can start the semaphore-ing :laugh: ! I don't know why I find Sandra hysterically funny and Rachel nails-on-a-chalkboard irritating, but I do!

  12. I had not tried Green & Black before, but bought a bar of "A Darker Shade of Milk Chocolate" today at the grocery store. I am an avowed milk chocolate lover who is trying to expand my palate. I have enjoyed some darker chocolates, but still love my milk the best. This bar was very good - not waxy or bitter, but not bland either (I have discovered that in expanding my palate, I am minimizing my love of some brands of milk chocolate while widening my appreciation of some darks!). Melts nicely under my tongue and I like the thickness of the bar (I don't know why this should matter, but it does).

  13. My wife, who grew up on a farm that grew corn for the Jolly Green Giant, says that there's no need to peel back the husk.  Just feel gently at the tip.  She says you should feel a few undeveloped kernels at the very tip (only a row or two), to make sure that it isn't over-ripe, and everything else should be filled out.

    It's OK if there are dark areas at the tips of the very outside husk leaves, but the rest should be green, the silk should be gold and un-wilted, and the bottom, where the ear was broken from the stalk, shouldn't be dark or dried out.

    We reliably get good corn from the NYC Union Square farmer's market using this method.

    Worms are in fact a sign that the corn is healthy.  It's a bit disgusting to peel back the leaves and see a worm on the tip of the cob, but just cut off an inch or so, and that cob is always an exceptional one.

    This is what I do - haven't had a bad ear in years since I started doing this. I just make sure that the husk is tight to the ear and I actually find the smaller, thinner ears more tender.

  14. I just heard Michael Chiarello say that he was going to "tong up some chicken" onto some crepes to serve. This is among the most ridiculous phrases I have ever heard anyone utter. I know that every discipline has it’s own jargon, but I haven't heard that one!

    Anyone have any other phrases that have made the hair on the back of your neck stand up?

  15. I'd put in a plug for bagels, smoked salmon, cream cheese, mimosas.  Nothing to make if you have a good source.  Simple cheese blintz casserole.  Kugel.  Funny how beloved Jewish fare seems perfect for a baptism!!

    :laugh: This is so true. Smoked salmon made an appearance at both my daughter's (Episcopalian) Christening and Confirmation parties! And Christmas morning without bagels and cream cheese would be impossible!

  16. For dessert I tried out the cover recipe from the September 06 Bon Appetit. Its a Bete Noire (Black Beast) attributed to Chef Jason Aronen, at the Wilde Roast Cafe, Minn.

    gallery_38003_3498_268533.jpg

    I used Guirardelli 60% Cocao Bittersweet Chocolete, and instead of using a saucepan for melting as called for in the recipe I used the microwave.  I find it gives better control.  Also I use a pinch of salt in many of my desserts even if not called for. 

    gallery_38003_3498_823688.jpg

    For the whipped cream I used my miniwhip igi© and flavored the cream with two tablespoons of Creme de Cassis. 

    gallery_38003_3498_512503.jpg

    What do you think?

    Regards,

    Jmahl

    I went to the library this morning and copied that recipe (the milky way tart, too!). I cannot wait to make this.

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