Kim Shook

Getting ready for the decorate-the-tree fondue feast on Sunday. We have done this for years, using NY Strips or whatever lean steaks were available. What is the best cut to use for fondue? Oh, and should I marinate? Ta! Kim

Rachel, I wish I was one of the children who is going to get your book. I can’t imagine anything dearer. They will treasure that the rest of their lives. Congratulations for getting it done – especially this time of year! Fantastic stories. I am laughing like a manic. Pebs, I loved the picture of Daisy carrying her bowl to the basement! And the Massengil story had me howling! suzilightning, we used to have a cat who did the corncob thing with salted watermelon rind! I love the bread eating cats, too. Why do they do that? When I was a kid, we had one that would just chew through the plastic bag! And the butter lickers – only other cat people understand why the butter plate has plastic wrap over it when they come for dinner. I can think of three stories, off hand. The first was my first ever entirely self cooked Thanksgiving dinner. I was in college and my mom, step dad (Ted Fairhead, here at eGullet), his mum and my dad came down for the dinner. That morning, I had set the turkey on the counter in its roasting pan to get ready to stuff. Got called away for some reason. I heard this incredible metallic thud/boom in the kitchen. On the way back into the kitchen, I was passed by our two cats zooming out. The turkey was on the floor. There were little tooth marks down both breasts . It wasn’t really a disaster because I washed that sucker and cooked it. WHAT? It was Thanksgiving, every grocery store was closed. What was I supposed to serve, 7-11 burritos? I had a guest all the way from England, for Pete’s sake! Erm. I did tell you that story already, right, Ted? I washed it really, really well. And probably overcooked it, too. The second story really was a disaster and involves my dearly departed ET, the cat who wandered in to our lives from planet Nutjob. ET could open any refrigerator that wasn’t a side-by-side with his mighty paw. We learned to keep something in front of the fridge or keep a bungee cord on it (seriously, we did this – for years, he lived a long time). He would pop open the fridge, then presumably jump up inside and knock out anything that looked interesting. Then he and the other two cats would feast. I have hilarious pictures of one memorable occasion when my then one year old baby got involved while I went for a private bathroom break for (I swear) like 5 minutes. The disaster story took place when we lived in Indiana. Daughter and I came back to VA for a visit, leaving Mr. Kim to work, cat sit and do his shift on the volunteer rescue squad. I had given him precise directions on preparing a clay cooker roasted chicken, which he did. This large chicken, in various forms was going to be his meals for the week. Just as he was taking the aromatic pot out of the oven, his alarm went off. No dummy he, he put the pot in the fridge. Being in a huge rush to get to the fire station, he, however, forgot the bungee cord. He came home to find the pot on the floor, NO chicken and two very blissed out fatcats. He also found chicken bones strewn about the house for the next week. He ate a lot of canned soup that week. ET would eat anything, as a matter of fact he would eat all of anything and then yak it up. One time he knocked a pyrex dish of brownies off the counter and cut and broke his leg. While we were racing hysterically around getting ready to take him to the vet ER, Otis the Pug (a sweet, but not smart breed, the pug) ate up all the brownies, including some glass. That was our first time taking two animals to the vet ER at the same time. Kim

I watch a lot of cooking shows and read a lot of food magazines and sometimes the 'hints' that they give are just dumb or don't make sense. The one that I notice all the time is when they are using a food processor and suggest putting your finger in the bottom to hold in the blade when emptying the bowl. This is just dumb. Its fine if what you have processed is liquid and will actually pour out, but anything any thicker makes no sense. The blade is still in the way, if you use a silicone spatula you'll cut it up. And you can't get everything out! Any other dumb chef tricks to add? Kim

I have a couple of different systems, too. Recipes that I want to try go in one of two different places. If I want to try them soon, they go in a pocket file on a shelf in the kitchen with my cookbook collection. These are not arranged any special way, because there aren't that many of them. If they are something I just want to try sometime, they go in files in my file cabinet, arranged by type (fish, poultry, veg, etc.). For recipes I have cooked and want to keep (sometimes because I liked them, sometimes because I think I could work on them and make something of them) I use this site. I'm sure that there are lots of sites like this, but this was the first one I found, it's free and I like it. I have printed out each recipe and keep them in page protectors in binders. I also keep a kitchen/restaurant/entertaining journal with menus of meals that we served and what worked and what didn't. The recipe keeping is all business, the journal is a labor of love. Kim

As a matter of fact, I have the kitchen reserved tonight for making the turkey gravy to put in the freezer for Christmas. I roasted the wings and made the stock on Sunday and Mr. Kim hauled the giant cast iron stock pot down from the attic last night. It should take about 4 hours. I will play a Mitford book on tape and wrap presents in between stirrings while it cooks on low, low, low! I have to buy a tree and box up gifts for the post office, so I'll be up late! But my house will smell so good. Kim

I have hand 'issues' - weakness, numbness, pain, etc. and I know that some fellow eGulleteers do also. Opening jars is really hard for me. I have one of these, and it works really well, but only on jars that thin 'lips'. Things with fatter or deeper lids don't work at all. Question is do any of the other ones work? The motorized one seems like a lot of counter space to give to something like that. I was hoping to find that one of the handhelds work as well. I really have a hard time with the jars - sometimes I just have to give up and not cook what I was planning on when I am home alone. Ta, Kim

I am only talking poultry gravy here. I still look with longing and envy at Marlene's beef gravy . That said, I learned to make gravy before I left for college - don't remember exactly when. I learned how to make GOOD gravy after I got married about 25 years ago - from my MIL. I had the whole equal parts fat and flour + stock down, but somehow it never worked for me. She taught me to use an iron skillet and to take my time and suddenly, I was making good gravy. Then about 15 years ago, after I started getting really serious about cooking, I taught myself (with lots of recipe reading influence) how to make very, very good gravy. Most people who taste it say that it is the best gravy they ever tasted:blush: . I am very humble about my abilities - when I see what others accomplish, I realize that I am a pretty good home cook, nothing spectacular. But I make seriously fabulous gravy . I don't trust it, though. I am convinced everytime that it won't 'work' this time. Does anyone else have this issue? Kim

Thanks so much, everyone! I'll be making these tonight for the Christmas freezer! Kim

Say I want to make a regular cooky chocolate. Can I just add some cocoa to the flour mixture? I was thinking it might add an interesting layer of flavor to chocolate chip cookies, but didn't want to go all the way to full fledged chocolate chocolate chip with melted chocolate. If I can do this, do I need to make any adjustments to the amount of other stuff. And how much should I add to a cooky made with, say, 2 c. flour? Ta! Kim

I haven't had time to post for awhile, so I have a jabillion observations and questions! Tracey - I your stove! Peter - loved the salmon. I have a bunch of cryovaced (much nicer word for it than we use - we call it sucked) salmon that in laws brought back from their Alaska cruise that I will be cooking after the holidays. I will remember the teriyaki idea! The smelt looked perfect. I haven't ever found good smelt here in Richmond - I love it and used to Marlene - oh. that. cake. And, as always, the queen of roast and gravy! Your Yorkshire pud looks perfect - did you have directions/recipe posted anywhere here - I thought I remembered that you did? Also, just so you know, the gravy shot of that prime rib meal made my head hit my desk - I swooned! One more thing, "bacon, carmelized onion and gruyere tart?" is there a recipe somewhere? David - I received the book and it is great. Lots of interesting stuff to read, plus recipes I want to try - thanks for recommending it! And the frisee salad was lovely. I made a note of your description and am going to try that! Bruce - the crust on your Pollo con oregano is beautiful! I will have to try that method: simmer, rub, grill! Klary - wild boar! I don't even know where to start to look for that, but it sure looks good! Even the cabbage looks wonderful...but, but I don't like cabbage ! monavano - ok, your cabbage looked good to me, too. Maybe I need to try cabbage again, huh? Pille - I have always wanted to try making Arancini - how hard is it? I have a number of meals to post, since I have been neglecting it, but these might be the last for awhile - my camera refuses to open suddenly and needs to go to the ER this weekend . Halloumi cheese, pita, hummous, salad: My mom and dad (Ted Fairhead from these boards) came up to celebrate Thanksgiving with us. They arrived on Wednesday and I made ribs, winter corn, cheesy noodles, brocolli slaw & corn bread: Dessert was Gingerbread cupcakes w/ orange cream cheese frosting: Next up was Thanksgiving dinner. Ted made the fantastic meal. I contributed the cheese plate that we munched on while everything was cooking. The cheeses included L’explorateur, Layered Cheddar and Stilton, Boursin, Carr Valley 6 yr.cheddar & Manchego & Mebrillo: Dinner was Roast Beef w. port wine sauce: Roast potatoes: Roasted Brussels spouts with Dijon, walnuts and crisp crumbs: Momma's wonderful Yorkshire pudding (she sometimes has difficulties with them and they were great this time): Pecan Chocolate Tart: Just a fantastic meal: Ted also worked all day Saturday making us dinner while we were in Charlottesville yelling our lungs out (go 'Hoos) and ultimately being disappointed and defeated . It was lovely to come home from a sad day in a cold stadium to this: A warm, comforting and delicious Steak pudding. and this: Spotted Dick. With Golden Syrup. MMMMM Sunday night was Baby Bleu salad, Italian pot roast, wide egg noodles, Southern green beans and yeast rolls: I'm sorry for the massive post, y'all! I probably won't be posting pictures for awhile, so I guess this could be considered 'banking' them ! Kim

Just gorgeous, everyone! I am sitting here at work, sans breakfast and starving! Utter torture! Viva & apronstrings - I am stunned by your menus! Viva, how did it all come off and did you take any pictures? apronstrings, your desserts looked fantastic! Was the 7th photo the dutch almond cookies? Would you be willing to part with the recipe? dystopiandreamgirl - your desserts were just beautiful. I can make a pretty good tasting dessert, but beautiful is just beyond my reach. I especially loved the little mince tarts! My mom and dad (Ted Fairhead here at eGullet) came up for the holiday and Ted made a gorgeous and delicious Pecan Chocolate Tart: Kim

Don't just out and out diss teen palates. My high school group was positively gourmet (we preferred Greek and French ) and we cooked often. One girl had a grandmother who was Slovak and would come down to visit and cook these ethnic feasts. We were all over that - and this was in the soulless '70's! My daughter's HS group contained some very adventuresome eaters, too. One who wavered between the foreign service and the CIA when it came time for college. I lean towards not making assumptions, like fiftydollars said - just because that's what they feed themselves doesn't mean they won't appreciate the good stuff. Of course, if you know already that they can't taste the difference do Busboy's nachos - but if you aren't entertaining vegetarians, add a 1/2 lb. each of cooked hamburger and sausage - trashily fabulous (my non-foodie friends actually request this from me all the time ). Kim

Randi, it is beautiful. I am so envious, but very happy for you and Robin! I just love those stainless appliances - they look professional even when they are for everyday home use. Congratulations! Kim

Sunny, thank you so much. I am going to make both of these really soon! You are in Powhatan and I am sitting in my office on Monument. Nice to think of an egullet buddy being so nearby ! You can go here to the Breakfast section of my webpage to find some good recipes. They are all tried and true. Kim

Ok, Sunny - no fair! You get me all hungry and drooly and give me enough details to excite me, but I need more info !! How long do you cook the Breakfast Platter Muffins? And how many of them does it make? And at what temperature? And regarding the Hash Brown Casserole - well, I'd just like an actual recipe for that one please - I am always looking for breakfast recipes!!

Is anyone else's brain having a hard time with Nina's interrupted blog - i.e. confusing it with Stephanie's? I keep looking at Nina's food and saying "Pasta, why is she eating pasta? What's that bread doing beside the eggs? Oh, wait, it's Stephanie who is doing low carb." I am so enjoying the restart! The pies are gorgeous! You probably have tried this, but to prevent shrinkage when blind baking, I put an empty pie tin on top of the dough and press down firmly. I then put in my specially saved dried beans and bake. Your family book is just a treasure . I have just a few recipes written by hand by family and I have them saved in my printed out recipes from my webpage in page protectors. I love kitchen 'ephemira'! I love those glistening pork slices! And I need to make red cabbage soon - it's one of our favorites! Kim

Love your house! I am really looking forward, because I always enjoy your meals vicariously in the dinner thread ! Don't forget kitty/puppy pictures! Kim

Sif - One year??? One year???????? I am banging my head against the keyboard as I type! Beautiful. I am so very, very impressed and jealous! Mark - gorgeous pie and great photograghy! If eGullet had a brick and mortar institute, we would have the best photography school anywhere! I made Randi's brownies: We were blown away by these! The flavor was deep and rich and fantastic. I saw Randi's post yesterday morning at the crack of dawn and decided that I was making them. The only store in Richmond that I know of that sells Callebaut is closed on Sunday, so I used Valrhona. They were more a fudge cake than brownie, to me. They took about 50 minutes instead of 30 for me and when I saw them puff up on top, I thought I'd done something wrong, but looking closely at Randi's picture, I think hers do the same thing. I can wholeheartedly recommend this recipe. It was truly amazing! Kim

Those three things just went on my shopping list !

Is there anything better in the world than something creamy, cheesy, crabby ???? Proportions, please, please, please??? Kim

Hi, Nina! I vote you continue! I loved the beginning of the blog and always want to see more NYC stuff! Glad you are all fixed up now and so sorry that happened. We got 'fried' three times in the last year and I hated it!\ Kim

I can't find it on the package (at least in English ), but what do I do with membrilla after I've opened it? Does it need to be refrigerated or what? Thanks! Kim

That is so funny, YWalker, that recipe was just exactly the one I was going to recommend when I saw the title of this thread! I second the Bon Appetit recipe. It is my favorite. My father, a confirmed non-dessert eater, but coconut lover, loves this one! Kim

Fibilou - the nougat is beautiful. I really want to try to do that someday! Kerry - forgive my ignorance, but what is a cocomel? Do I dare to hope its a coconut/caramel candy??? If so, I need one. Tammy - I loved the marshmallows - those are something else that I am determined to try sometime! Ron - I make that seafoam, too. It is so easy and good. I dip it in chocolate. It reminds my dad (Ted Fairhead who post here, too) of a Cadbury Crunchie bar (an English candy). So good! Simonne - your candies are beautiful. I loved the green ones especially! So many gorgeous sweets! I can hardly bear to post my stuff here, but I love looking at everyone's efforts, so I'll contribute! This past weekend I got a start on my candy making for Christmas. I made - Aunt San's fudge - just a really simple, super creamy, never fail milk chocolate fudge that my great aunt made forever: She always used Hershey bars, but I use Cadbury milk bars - I much prefer the flavor. Reese's Cup fudge - peanut butter layer topped with a layer of Aunt San's Fudge: And a new one this year - Dark Chocolate Fudge w/ Dried Cranberries & Almonds: Mr. Kim said it might have been the best thing that he had ever eaten. I love feeding folks! Kim

Just thought I'd drop in (and momentarily out of my crazy life) to pass on some comments and post a few recent meals. Bruce - I'd love the recipe for the Lime-Cilantro dressing - it sounds perfect for jicima! Stephanie & Marlene - those steaks were gorgeous, I will be showing those to Mr. Kim who is very much in touch with his inner caveman. And Stephanie - nice to see yet another eGullet convert to roasted cauliflower! Kobi - the cheesesteaks looked perfect - did the store shave your beef or did you? Dr. J - your 'after' picture was hilarious and that plate is beautiful! Jamie Lee & Prawncrackers - fried rice ! Oh, how I miss fried rice (as I might have mentioned before rice is one of the few foods I haven't been able to manage since I had a gastric bypass). Fantastic! kellytree - I am impressed with your daughter - what an amazing meal, anyone would be proud to serve that! Ted - your steak pudding looks gorgeous and delicious! You aren't mad at me for slightly freaking out over kidneys, are you ? 'Cuz I think I'd love a STEAK pudding. Remember, I work in a Urologist's office now - so I'm particularly sensitive ! Here's some of our recent dinners: Creamy Swiss Chicken & Noodles - just good old comfort food: The fantastic cannelloni that David Ross posted awhile back. It was fantastic and delicious - my pictures are not as pretty as David's. I was so happy with the dish that I ordered the cookbook off abebooks.com: And, inspired by Magus' gorgeous hamburgers in his Burger Helper thread last night was Cheeseburgers on onion rolls w/ all the fixings including grilled onions, creamed butterbeans and salad: Kim