Kim Shook

And while we're at it...why is sammie awful and sarnie ok? I hate 'em both, but not everybody does - so what makes the difference? Kim

No additional sugar? It has always been my understanding that it is the sugar in the buttercream that allows it to be room-temperature-stable for days on end, though I guess the egg whites get pasteurized in the process, so maybe this isn't the case. ← Sorry, I was unclear. What I should have said was that the ingredients included those things. The frosting also has 10X in it. So I need to make it tomorrow morning, huh? Crap. Oh, not you guys! Thank you a lot - I really didn't want to make anyone sick, I was just trying to cut a corner. I am the ultimate make ahead girl. I don't ever want to do anything last minute. Kim

But if, as bleudauvergne notes in her above comment, gastro in French is short for gastroenteritis - then just what in hell is a gastronaut !? Kim

I have a similar question and I'll post it here first to see if I get any answers. I am making a frosting with butter, peanut butter, cream cheese and 1 T milk. Can I make this tonight, leave it out in a cool kitchen and then use it tomorrow afternoon without poisoning my guests? Or should I just play it safe and make it tomorrow morning? Ta, Kim

Nancy - if you want to serve cold fried chicken, here is a good recipe and some tips. I did a huge fried chicken dinner for July 4th one year and I found a recipe specifically for cold fried chicken and did it in a turkey fryer. Worked great and no last minute mess! Kim

I do this, too. I don't really mind foodie, but I hate food enthusiast. I'd rather be an -ie than an -ist, I guess ! Besides, it reminds me of this odd, emaciated looking guy who shops at the store and calls himself a raw foodist <shiver>. Kim

Randi - we love ramen salad. We gourmet it all up and use Napa cabbage , but our favorite part is the crunchy ramen noodles. I actually like the looks of that eclair cake - could you give us basic amounts (scaled down for home use )? And what an awesome slicing job. Perfect cuts! Kim

Rachel and I are on the same wavelength - I was going to suggest Frogmore Stew and slaw ! Something that has worked well for me in the past for brunches is to do a "french toast station". You just set up a few fondue pots, with bread cubes, a bowl of eggs and cream and all the toppings. People just do their own. Everyone loves this for some reason! And I love serving quiche for breakfast, because it doesn't have to be piping hot. Kim

Nancy - welcome, welcome, welcome! I did the same as you - lurked for years until I felt like I knew these folks and finally got up the courage to dive in! When is this shindig? Time of year is important. (And don't tell me next week, because I will faint ). Mark's ideas sound good to me, too! Kim

Toast, with butter. I am trying to concentrate on protein for b'fast, so I don't have it a lot, but it sure is good when I do! Kim

Ann T - thanks! It was good. Bruce - thanks for pointing me in the right direction - I'll be trying that before the weather changes! That salad is one of the simplest things I've ever done and very good - the fennel is raw - you just toss fennel, pears, salt, pepper, bleu cheese, champagne vinegar and EVOO together. I let it sit a few minutes and then topped with additional bleu cheese. So easy! Graphix - that is one beautiful beef stew! Exactly what I want for dinner tonight. Unfortunately, I have a fridge full of meatballs and chicken ! Andi Pena - lovely meal and beautiful photos! You won't be getting any pictures tonight, folks - leftovers . I hate leftovers. So why do I cook such large quantities? Kim

Renka - I am just astounded. I just assumed that you were a pastry chef! Please never stop posting your photos! I can't eat a lot of sweet stuff, so I get my 'fix' here and your sweets are gorgeous. I made La Bête Noire, too and was so pleased with the results! I'll be trying those brownies - brownies are my favorite dessert! Those hazelnut studded chocolate cupcakes really caught my eye! gfron - no apologies for your cake! It is beautiful! I'd certainly be proud to be able to do that! jumanggy - it really was very much like pound cake - that's really why I thought I'd like it more - poundcake is probably my favorite cake. Well, I'll try a little tonight again - a test ! Kim

David - that pork is incredible! I really have to try this - I found the recipe on line and will make it with your adjustments! Shelby - onion soup. MMMMM. Time to make that before the weather changes! Ann T - I second Bruce's comment about your pizza and baguette! So beautiful! Bruce - that BBQ meal looks amazing! The color of the ribs is particularly impressive. There is some conspiracy at eGullet regarding me and cabbage. Look folks, I don't like cabbage, ok? So posting all these pictures of delicious looking cabbage is not going to make me try it. Really. Honest. Not going to happen. Um...Bruce, could you maybe PM me the recipe? Seriously, its wierd - I swear I haven't noticed lots and lots of cabbage postings over the last few years and yet this year they are just jumping out at me! Tonight we had a Fennel, Pear and Bleu Cheese salad with EVOO and champagne vinegar: And a rerun of that Chicken w/ balsamic vinaigrette, brussels sprouts in browned butter, orzo and store bought brioche: Kim

Renka - once again, I am in awe! Those shortbread cookies are amazing looking. I can just taste them. And like jumanggy, I don't know what Mayan Chocolate cookies are, but I really want them! Jumanggy - that Ebéniste is incredible. I am so impressed! I made two things today. Neither one of them was particularly impressive to me. White chocolate cranberry bread: See that dark corner? I tried this in my new toy - an Oster digital toaster oven with convection. It cooked so hot that the outside got very crusty and done looking with 20 minutes left to cook, while the inside was still raw (I didn't use the convection). I fiddled with the temperature and put foil over the top and it came out ok, but I guess I'll have to do some experimenting with it. As far as the flavor goes, it just seems a bit blah to me. Mr. Kim liked it a lot, so maybe its just me. I also made Pistachio Cranberry Biscotti: Also, blah to my taste and tasty to Mr. Kim, so maybe my meds are just messing up my tastebuds. But I liked dinner ! Kim

Thanks so much for posting! Since I can't read the writing, I'm wondering if this girl did these or if she just found them somewhere and posted them. Anyone know? I'd love to see more! Kim

What don't you like about it? I don't have any myself, but have used them in the kitchen where I teach and like them fine. I have the baby one (2 oz.), which I use for cocktails, and wouldn't be without it. Actually I have 5. I love them. ← I wanna know, too! I have this one and love it. It pours well (doesn't dribble like my glass Corning ones always did), I love the top view measuring lines and like the big separate handle - I can grasp it easily, even on my 'bad hand' days. What issues did you have with the design. Not arguing, just curious ! Kim

Pierogi - Congratulations on posting your first photo. I remember how nervous I was when I posted my first picture! And how relieved I was when I finally figured out how to do it ! And the meal looks great! I love, love, love Steak Milanese and need to do that soon! Yours looks perfectly crisp! I am taking it very easy and made something last night that we can reheat without a lot of flavor loss. With the meatballs that I made Friday, we should be set for the week. I did a Giada recipe, Chicken w/ Balsamic Vinaigrette - you are supposed to cut up a whole chicken, but I had a Costco bag-o-boobs in the freezer, so I used them. This is not the frozen breasts that come all in one big bag, but something they have in the regular meat section - it has a couple pieces of chicken in each of 6-8 cryovacced section - you just tear off what you need and they are really good. We also had store bought brioche and a cream of cauliflower & cheddar soup that Mr. Kim and I found pretty uninspiring and blah. I thought I might try it one more time with roasted cauliflower instead of steamed and a Gruyere or Swiss. Kim

Randi, most of the papers were from Wilton, but the two in the front of the picture - the brown ones and white ones with the gold design. Those, I think came from Kitchen Krafts, I have had them on my Amazon wish list forever. They are gorgeous. So pretty, in fact, that I'm afraid I'll be so concerned about using them for just the right cupcake and occasion that I'll never actually use them ! I'm like that! I never thought about doing that with the 'cutting board' but what a good idea. Now, I'm on the look out for more of them! Drakes cakes are my downfall. Thankfully, you can't get them around here. I think that Santa must have gone by Philly to pick them up before he came to Richmond ! Best, Kim

Ted - all looks lovely! How were the endive? Were they whole or just leaves? Doddie - I had to google Oyakudon. Sounds good and comforting. How did you make yours? I am sick (not quite, but almost pnemonia Dr. says) and too tired to do much so we had a salad, sourdough rolls, orzo and cheater meatballs. I made the sauce for this, but used frozen Swedish meatballs. I might try for something a little more ambitious tonight ! Meatballs in Plum Sauce Kim

I think that we might go with Vermillion. We are going to Beck for dinner on Saturday and with the market closing at 1pm, there won't be much to do in that area after brunch. If we eat in Old Town there is lots to do for a couple more hours. Thanks, all! Kim

Wow - I am really outing myself here, but that's how my grandmother always made her fruit salad. Actually I am the one who does it with cut up fresh fruit, miracle whip and walnuts. We all love it ! She made it with canned fruit salad and miracle whip. Not as good, but we all scarfed it down every Christmas. Kim

Well, I don't use this exact recipe, but I make a doughnut bread pudding that everyone who tastes it adores and requests again and again ! Different strokes ! Kim

Mifi - love the idea of beef bourg. w/ spatzle! I've been serving my meaty/gravy stuff lately with polenta and I really like the idea of trying spatzle - thanks for the idea!! doctortim - thanks for posting the mac n cheese photo. That recipe has been recommended to me and I am going to try it soon. My folks are not wild about it either, but I'm going to make it anyway. They can eat it or not. Wish we could share ! demiglace - re: the potatoes - the stuffed potatoes are just baked, scooped out and smooshed up with shredded cheese, a little sour cream, a little cream cheese, butter, salt, pepper and chives. Shove it all back in the skins, top with additional cheese and bake until crusty. The basic recipe for the crock pot ones is here. It's actually from Taste of Home magazine . I added a lot of really good cheddar and froze it. I put it in a crock pot to keep warm for Xmas eve dinner and checked it about an hour before everyone was to arrive. I will come out here and admit that they were like soup ! I had Mr. Kim run to the store for some potato flakes and dumped them in until it all thickened up. This did not happen when I made them the first time - I think that it was a combo of freezing and crock pot. Anyway - they were the one thing that EVERY single person loved Christmas Eve ! Kim

Renka - your goodies are just gorgeous! I love the cupcake assortment, especially! And those scones are just perfect. I assume that you used fresh blueberries? I am so impressed with your work! And I realized that I forgot to say that the Chocolate Chocolate Chip Cookies that I posted about were from a recipe given to me by CanadianBakin'. They were so good that I doubt I'll ever bother making regular chocolate chips again! Kim

Well, I now have positive proof that Sandra Lee is insane. I have her dessert cookbook (a gift from Mr. Kim who knows I love to hate her - I pray she never goes off the air - I want to watch and laugh forever) and her directions for popcorn balls call for you to make the caramel (melt Kraft and add 'melk') and then dip each popcorn kernel into the caramel and attach it to the next kernel ! Unfortunately, the recipe on her website is normal or I'd link to it, but if you check in the book at a library or bookstore you'll see it!