Kim Shook

I agree, Steven! I always ask for my pizza well done and, in restaurants I often tear out the smooshy middle and just butter the crust and eat it! Kim

I agree with Dave and will go even further. To me, the fat that is rendered is the only reason to cook a goose. The yield is very small. We didn't find the meat all that great. But that fat. Swoony! If you decide to do one - roast potatoes and sweet and sour red cabbage are the best side dishes! Make sure to report!! Kim

And it doesn't matter that they cut the head's off, poultry has a mind of it's own - I have cooked 12 lb. turkeys that were done sooner than some 6 lb. chickens ! Kim

On my way out the door for all of this: I am making the cannelloni that David Ross posted in the dinner thread. Kim

Thanks so much for the help. I think I will do a little of everything. I'm making 2 loaves of banana bread this weekend and I will also store some in the freezer. And I just did one of those 'gee-I-could-have-had-a-V-8' slaps on my head, alanamoana - I should have checked the website ! Thanks again! Kim

I always have at least 2 kinds of flour - White Lily for biscuits and AP for most everything else. I just got a huge bag of White Lily in a gift basket and will never make enough biscuits to use it up before it goes bad (or stale or buggy orwhatever flour does). Here's the dumb part: can I use it for regular baking? Cakes, cookies, quick bread? See a make a LOT more of those than I do biscuits - especially since I discovered Mary B's . Ta! Kim

This is a wonderful use of country ham: Crab, Country Ham & Limas w/ Jalapeno Cream Kim

Magus - I've just read this entire thread in one sitting (very quiet day at work) and I have to tell you that 4 people walked up behind me when I had the picture of your hamburger up and wanted one! They thought it was available somewhere nearby! So I guess you should add Richmond, VA to your list of future sites! I think we are all going to 5 Guys tonight for dinner, inspired by No. 9 (a pale imitation, unfortunately) ! I have thoroughly enjoyed your journey and will keep up with this thread! Thanks so much for sharing with us! Kim

Bryan - just saw the Today show spot! Fantastic! I am at work and was very proud to say I 'knew' you! Congratulations - your food looked glorious! Kim

Oh, I have way too many magazines, going back years. My process is to go through them and read what I want, then go through again and write down the name and page # of recipes that I want to make. Then I tape the piece of paper on the front page of the magazine. The idea is that I will go back to them and make them sometime. I do it often, but I have so many that I won't ever finish them. I also use the same process with cookbooks. Kim

Susan - I, too, love the combination of beef and orange. Our very favorite pot roast, Ronald Johnson's Italian Pot Roast has orange peel in it and it just isn't the same if I don't have that orange flavor!

Susan - thanks for the recommendation! I was wishing for it in the 'what do you want for the holidays' thread and was going to PM you for your brand. I just put it on my amazon wishlist! Ce'nedra - If you are really interested in Cincinnati chili, I have a very authentic recipe: Clickety! I don't know if you will have any trouble finding all of the ingredients, but reading the blogs from other countries, you might be able to substitute what you can't find. Jamie Lee - I'd love to come and hug you and cook with you and eat your food! Everything you make looks and sounds wonderful. I hope you are feeling hungry soon! I think of you a lot! Bella SF - so funny you should mention those green beans, because I just recently made roasted green beans with shallots and hazelnuts - featuring lemon zest. It was a Bobby Flay recipe that Mr. Kim saw and requested and they were so good! Klary - what a lovely compliment! That I inspired you! It is usually the other way around! I am honored ! Your soup and biscuits look wonderful. Your roasted cauliflower always looks more roasted than mine. Do you parboil or blanch it at all, or do you roast from raw? Last night's (and most likely tonight's since it is 6:30 and no one seems to be rattling those pots and pans in there) dinner was meatloaf, corn and MIL's (really good) Curried pumpkin soup with cool toppings (Fruit Chips, pumpkin seeds, cashews and toasted cocoanut): The meatloaf had a technique I hadn't seen before. You pressed a layer of brown sugar on the bottom of the loaf pan then spread a layer of catsup on top of that and put the mixed meatloaf on that. When cooked and flipped over to serve there is this sweet/savory slightly caramelized top. MMMMMM. Kim

I want whatever panini press Susan in FL was flaunting in the Dinner thread the other day! I also have a ridiculously long list at amazon - books, chocolate temperer, pressure cooker, etc. Kim

Some beautiful meals, y'all! Monavano - You have inspired me - I need to make some onion soup soon. I make a really good one that you bake instead of cooking on top of the stove and it included roasted garlic and an egg. MMMMM. And it's also time for some Cincy chili! Nakji - I loved that you used the garlic scapes. I discovered them for the first time this summer and loved the pesto I made with them. I would like to use them like you did, too! Susan - like everyone else, I am drooling over your panino. I always use just two heated cast iron skillet and it works fine, but I just love the thinness and crispness of yours! I may just have to add a press to my wishlist for Christmas! Prawncrackers - you can protest all you want, but that picture obviously made all of us ready for egg on pasta! I am starting a new job, while still working on night a week at the old one, so I haven't been cooking a lot, but the other night I did manage this: This was a new recipe that I tried for a Swiss cheese, ham and brocolli soup w/ biscuits. It was very good - the Swiss was different and went really well with the ham and brocolli. Kim

Yeah, or 'gloppy'. And yet I love 'gooey'! Supper will depend on your geographic location, I guess. To me (living in VA and growing up summers in NC) supper just means the evening meal. Dinner was the meal that my Yankee friends called 'lunch'. I keep a food/kitchen/entertaining journal and I know I overuse 'delicious', 'really good' and 'tasty'! Kim

Lord, I love Rachel. Kim

Jamie Lee - love your soup - I really need to make that ! Susan - I am so glad to see your 'pretty' food and great photos again! Please stay and keep posting - I have missed you! Marlene - the lasagne is gorgeous - I love that browned, cheesy crust! Pasta for me tonight again! Tagliatelle & Meatballs, salad and garlic rolls: Kim

We pretty much just wait for someone to invite us and offer to bring flowers and make a pie . So far no one has offered this year - Mr. Kim, the child and I might just be on our own. Kim ← Kim Now you know that's not gonna happen! I am already working on our list... Flowers Mince meat for pies Oysters for dressing Turkey Gravy mixings Cranberries (Twice baked potatoes to be made by Kim and wine from Mr Kim) Gas up car on Tuesday for Wed drive. Pack on Tues night for early start ← Yay! See my PM! I will definitely make the twice baked potatoes! New list: Potatoes Cheese Cream cheese butter Fresh Chives Vacuum Bedroom ( )

I want a cornball. (I could never imagine, prior to eGullet, ever making that statement ). Lunch today was a Sunday football feast. Boring and frustrating games (Redskin fan, 'nuff said ). Pot stickers and egg rolls and what our house calls 'chippydip' (say it out loud ) and some fun Asian goodies I found at the Asian market this morning while I was looking for Potsticker sauce. Meltykiss from Japan - these were little cubes of melt-in-your-mouth chocolate that were covered in cocoa. Pretty good - kind of like an 'Ice Cube' when it began to melt (for those of you who know what an 'Ice Cube' is). The other is Barquiron (w/ cashew nuts) from the Philippines. Little tube shaped things with a crispy, wafery outer shell. Inside is almost powdery and crumbles in a second. Odd thing was that the first one that we opened was crushed and the second one whole and they tasted different from one another. Hmmm. I tried to take a picture of each one of the goodies, but just got a boxy shaped brown blur and a tube shaped tan blur ! Kim

I haven't made cupcakes in a bit. Thought I'd add the Halloween cupcakes made for nieces and nephews: Cupcakes are orange. The little bits on top are bone, pumpkin and skull shaped candies. Hard to see, but on top of the icing 'webbing' is a little plastic spider. Crappy pictures. Kim

We pretty much just wait for someone to invite us and offer to bring flowers and make a pie . So far no one has offered this year - Mr. Kim, the child and I might just be on our own. Kim

From your avatar I assume Otis woke you up by giving you indigestion? ← Believe me, at 5 am, we do threaten to fricassee him! David - the cannelloni is beautiful. I have meatballs and sauce in the pot right now and I'd trade it in a minute for those! Do you make your own pasta sheets? I can't imagine that I would do that, but we do have a pasta store nearby and they might sell the sheets. Would you possibly be willing to PM me the recipe? I have made cannelloni before, but am intrigued by the chicken liver addition. doctortim - I am so envious of your pasta making abilities! They are all gorgeous. And delicious looking. Lots of pasta making lately. Cool weather, I guess! Kim

My English step sister used to butter a piece of white bread and then spread it with Hershey's syrup. I thought at the time that this was gross (I was four years younger than her). This was before I had tried pan du chocolat ! I'll give fairy bread a try (as an inveterate Anglophile and Fairyphile, I am obligated), but I am kind of a mind with Dianabanana. Somehow the idea of the sprinkles with the soft bread against my teeth gives me the heebeejeebees. I love them on cookies, but even as a kid didn't sneak handfuls of them while decorating Xmas cookies. Kim

Another early bird, huh? I couldn't get back to sleep this morning (thanks to my pug, Otis ) so I jumped on here! I froze the egg rolls before cooking them and then I shallow fry them while still frozen. By the time they are brown and crispy, the insides are done. The texture suffers a bit from being frozen, but it's nice not to have to make a run to our favorite Chinese restaurant when we need a little Asian greasy/crunchy fix ! Kim

Steven, thanks so much for posting this! What a thoughtful, affectionate, but also honest essay! I would never have thought to try Tavern on the Green. I just figured any place so famous couldn't be good (dumb me, huh?). I don't get to NYC very often, but when I do one of the things that I want is at least one 'event'. I don't know why it never occurred to me that this could be my 'event'. I am printing out your post and putting it in my NYC file. Thanks again! Kim