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Posts posted by Kim Shook
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robirdstx – lovely soup! You make me want to get out the stock pot and start some chicken soup myself. Mr. Kim would faint away, though, since I made it recently and I NEVER cook the same thing twice in 6 months !
Mark – I agree with Bruce – that salmon sounds fantastic!
Bruce – Wow. My make do meals NEVER come out so lovely! And carbonara…I need to remember to make that soon. I love it and haven’t made it in years.
Dinner tonight was salad:
just iceberg w/ bleu cheese. I actually think that bleu cheese dressing is really good on cold, crisp iceberg.
Sorta Fajitas :lol: :
I asked for advice on another board about using flat iron steak and two people suggested fajitas. Someone else suggested a sour orange marinade, so I put the two ideas together. I mixed up a fajita rub and added some Penzey’s dried orange peel. I sliced the meat and rubbed the pieces with the mixture and let it sit for a couple of hours. About an hour before cooking, I added sliced onions (I didn’t have any peppers but would have added them if I had had some) and some orange champagne vinegar. It turned out very well.
I served the “fajitas” with baked potatoes:
I also made Michael Ruhlman’s Buttermilk Cluster Rolls:
They were delicious.
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kim shook > well, the cookie itself, you would call "dry" and crumbly. However, because it's with Tapioca flour, the flour dissolves with liquid. Think uh... corn starch. It's flavoured with coconut and pandan (sorta the vanilla of Malay cuisine), which are really very aromatic and they tend to intensify when you leave the cookie to "melt" on your tongue.
It's odd if you're unprepared for it. But I love the texture and the flavour of it!
Sounds great. We do have an Asian bakery here, so maybe I'll go by and see if they might possibly have them.
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FISSION MAILURE
Cheesecake was lumpy. I think I probably overbeat the cream cheese. Would this be the result?
I will master this. Next time, cheesecake, next time!
The only time I've ended up with lumps is when some of the cream cheese from around the edges of the bowl that didn't get mixed in with the batter, makes it's way into the cake when it is poured into the pan. This will not melt into the cake but remain as a lump. Is this a possibility?
Ding, Ding, Ding!!! I never thought about it, but that's happened to me, too! That really could be the culprit!
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Bruce – I love the looks of the shrimp in the tomato cream sauce (and, of course the forbidden – to me – rice).
Shelby – ok, I’ll ‘fess up. Those pierogies are frozen. Mrs. Somebody's. I just cook them like frozen potstickers (yeah, I use them, too ) – plunk in a pan with a little water and oil, cover and cook until soft and then uncover, turn up the heat to evaporate the water and brown (sometimes I add a little butter at that point). But I did caramelize my onions for-EVER!
robirdstx – we did manage to get out of the neighborhood to go to work on Monday. I’ve lived here on and off since 1978 and I’ve never seen this much snow here. Since I am a snow freak, I am actually jealous of Washington DC !
Last Sunday, we went out for a little while to do some shopping, but didn’t stay out long. I spent the day making soup:
My mother’s vegetable soup
and beef vegetable. Most of the beef went next door to thank the neighbor who dug us out of what the plow dumped in front of our driveway (before we even got up!)
We didn’t go anywhere for game watching, so I made us a treat:
two little lobsters. I tried out two versions of lobster rolls – cold w/ mayo and celery and hot with just butter. We preferred the cold, but I’m thinking that if we’d been able to get REALLY good lobsters, we’d have liked the hot better.
Our ‘feast’:
Lobster rolls, various chips and dips and trashy old meatballs w/ BBQ sauce and apricot preserves.
Last night’s dinner was some of the vegetable soup with some Parmesan shavings:
And a lovely little bread, egg and cheese concoction called Grilled Swiss Toast (or “Šveitsi võileivad”) that Pille posted some time ago:
This is basically just bread, hard boiled eggs and cheese baked in the oven until the cheese melts. Delicious and perfect with the soup.
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Prawn – your gravlax is gorgeous! Can I have some directions, please?
ThisRedHead – oatmeal cookies are a perfect breakfast (and the only way oatmeal passes my lips).
Breakfast last Sunday:
I think that you can figure this out. The bacon is just regular bacon. There is Benton’s in the shed freezer, but no one wanted to venture out into this:
to retrieve it!
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Dakki – sorry your cheesecake wasn’t perfect, but I LIKE your attitude ! I don’t think that overmixing is your problem, either. I can’t figure what would cause lumpiness, though. Did it TASTE good? If so, you have a little problem, not a big one, after all !
jenc – your cookies are adorable! What is the texture and flavor like? I am totally ignorant of Asian sweets.
I made a chocolate/chocolate cake for a work birthday:
Sometimes just a plain old chocolate cake with chocolate frosting is really, really good!
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Shelby – Hi! I missed you! Both of those dishes look wonderful. I wish I had access to wild goose (cleaned and all, I mean).
Blether – beautiful ravioli and what an intriguing sounding filling. And the chicken pie is just fantastic looking.
robirdstx – gorgeous pizza! That would be a great meal for today, if I could get out of the house to get tomatoes and cheese!
kayb – what a great idea for the meatloaf! The topping is my favorite part, too. I’ll have to try that.
Mark – that soup is absolutely beautiful and I’m really impressed with the wontons.
Dinner last night:
Quick pickle of cukes and radishes with rice wine vinegar and Splenda
Kielbasa glazed w/ honey mustard and apricot preserves, pierogies w/ caramelized onions and sauerkraut. I made a loaf of wonderful banana bread yesterday, so that was dessert.
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Good Lord! One year later and I'm the only person to post on this thread!
This snowy day just seemed to call for this for lunch:
Brunswick stew (not homemade, but a local brand that is really good) and grilled cheese. Mr. Kim’s has American, Swiss, Dijon and pepper relish.
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Dakki – can’t wait to see the cheesecake. Cheesecakes are probably my favorite dessert, both to eat and to cook. They are so rewarding and the possibilities are endless.
In between blizzards, we finally managed to celebrate Jessica’s 26th birthday Wednesday night. She requested cupcakes – PBJ and Pink Lemonade.
The PBJ’s (yellow cake) all filled with grape jelly and ready for the PB frosting:
Finished and close up:
Inside view:
The Pink Lemonade cupcakes:
Close up:
That’s a little bit of candied lemon peel on top. I used the leftover pink lemonade concentrate to candy it, so it turned out pink instead of yellow.
Inside view:
The PBJ’s were, in one way a disappointment. The frosting is delicious and the concept is great. They are from a Tyler Florence recipe and the first time that I made them, the cupcakes were pretty good. But the last couple of times, they were horrible – very dense and heavy. Luckily, I realized it in time to run to the store and get a box of yellow cake mix. I really need to do another yellow cake recipe tests. I wasn’t happy with any of the recipes that I tried last time I did an experiment. My ideal cupcake would the exact texture of a cake mix cake, but with the flavor of a homemade cake. Oh, well – that’s for another time! Everyone liked these and they sure made a nice show:
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I love the word 'gourmet' when I read it in one of my old bound issues of Gourmet or when I read it in an old book. It's a word that, to me, is evocative of another time. But I HATE being called a gourmet by well-intentioned friends. 'Foodie' makes my skin crawl. I think that we DO need a designation, but I have no idea what that would be. I refuse to use "I'm into food". I usually just say that I am interested in cooking and food. That's a little unwieldy, but at least it doesn't sound pretentious.
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I ended up going with the Wm. Sonoma grilling book, but I will need a father's day gift in June, so I'll be ordering the Big Green Egg book, too. Thanks so much for the help, folks!
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We really liked Molyvos. The stand out thing for us was the lamb and pork sausage. Really good.
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Well here I am stuck at home with a virus, not to mention snow and getting ready for company Thursday night and Super Bowl prep. My dad's birthday is Friday and I can't get out to look for something. I was thinking a really nice grilling book. He grills a lot and has both a gas grill and an Egg and he's pretty good. So nothing too basic. BUT he's not the most adventuresome eater, so nothing too exotic, either. Can anyone recommend something that I could order and have sent? Thanks so much!
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Kim - where can I find the recipe you used for your American white bread? It looks amazing!
Thank you! It is my go-to bread when I want something simple and uncomplicated. This time I just brushed it with an egg wash and added poppy and sesame seeds. Here's the recipe.
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Richard – just gorgeous. I wish I had someone like you to make me such goodies!
Jmahl – beautiful pound cake! The texture looks great and I love the crown – mine never crown like that!
This weekend I made a lovely banana bread from a recipe that I got from a friend at another site:
This is really fantastic banana bread – moist and fragrant. Mr. Kim took it to work with him yesterday and it just vanished! Everyone loved it. I almost always have bananas and pecans in the freezer, so I’ll be making this one often.
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I do not like any flowers or flower-based extracts in my food or drink. No lavender with duck; no rosewater sorbet; no orange blossom water in ANYthing. Flowers belong in vases or perfumed soap, not in food.
I have to agree with you here, Janet. Someone once gave me a mint that had the flavor of violets - tasted like the bottom of an old lady's purse <shudder>. He was very offended at my comparison .
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Here's what my onion keeper looks like. At least it didn't set Santa back too much!
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I am a very adventuresome eater and will try almost anything - for lunch or dinner. But at breakfast, I am a total southern American - eggs, pork, potatoes and bread for me please.
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. . .
It will take its place with the avocado scoop'n slicer, the melon scooper (all three sizes) and the onion-shaped onion keeper.
. . .
OUCH! I love my onion-shaped onion keeper.
I not only have the onion-shaped onion keeper, but the lemon-shaped lemon keeper, too . I don't know that they work any better than a ziplock bag, but they are cute and immediately identifiable.
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robirdstx – beautiful bread!
Peter – love the look of the potatoes and gooey cheese. I want to do that soon.
percyn – I want all the specifics of that short rib, sweet potato soufflé, cornbread dish. That looks and sounds so amazing. We have a foot of snow, so I can’t go shopping tomorrow, but I want that very, very soon!!
This is what it looked like at my house today:
gorgeous, lovely, isolating SNOW!
We had notice that this would happen, so I went shopping on the way home yesterday. Today I cooked !
CI American white bread
Slice:
I also made Bourdain’s boeuf bourguignon:
Dinner was an iceberg wedge salad w/ bleu cheese dressing and bacon:
and the bourguignon w/ some roasted red potatoes:
A perfect warming, comforting winter meal.
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I assume that this is the correct thread for this? Good Lord. The commercial is hilarious - people just demolishing eggs all over their counters and stoves. This is something that NO ONE would buy for themselves, but that someone would buy for a cook thinking (or NOT thinking) "what a cool tool"!
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Thanks for the kind words, everyone! Lior, I didn't make the chocolate squares - they were Ghirardelli white chocoate squares. Very convenient!
ejw - gorgeous chocolate! I love the idea of including the pop rocks. I have some pop rocks that I'm planning to top some cookies with and was wondering how they will work on top of frosting. I'm guessing that if they work in chocolate, they will work on frosting.
Breakfast! The most important meal of the day (2004-2011)
in Cooking
Posted
Pilori - amazing looking breakfast. I can't imagine any place around here that we could get something like that!
Happy Valentine’s Day, everyone!
Our Valentine’s Day breakfast was French toast stuffed with sweet cream cheese and either bananas or sautéed pears, scrambled eggs, Benton’s bacon and sliced bananas w/ yoghurt and honey.
Pears:
French toast:
Plated: