Kim Shook

Ok, I just got a new set of springform pans. Out of the package they are assembled so that the edge is up - there is a lip. Not so that there is a tiny platform effect, if you can picture that. I always wonder when I am using a springform which direction is correct. Logically, it seems to me that when you have it in so that it forms a platform, it is easier to get the cake off. But they are packaged the other direction. Am I making any sense here? And does anyone know the correct way? And if it is lip up, why? Ta! Kim

Here is the link for the spice cooky recipe. It is an Elinor Klivans recipe - I love her stuff - never had one of her recipes be anything be delicious! Blether - yep, those are chives, which I also love dearly. The creamy sauce under the roast beef has chives and capers in it . I do not have a tripod, and I really should invest. Do they make little ones that you can use table top?

Mr. Kim is hosting a poker party tonight and I am serving: Roast beef appetizers: (isn't my picture pretty? Sorry, but I think it's my best effort since I got a digital!) Buffalo Chicken Dip w/ Chips & Texas Caviar on Crostini: Chocolate Chip and Spice/Molassas Cookies w/ Sugar Babies: Can you see the melted Sugar Babies on the edge of the Spice Cookies? And the cutest candy, ever: (sorry it's blurry) Kim

Doddie - I am loving this blog. I always enjoy the vicarious travel with outside-of-the-USA blogs and yours is no exception. I love seeing the familiar (the chocolate strawberry shortcake) and the totally unfamiliar – the incredible Korean restaurants! By the way, don’t know if you have had the time this week to read the Dinner thread, but I did make your ‘crab’ and ham salad and loved it. I described it to a lady today at work (I work in a food market) and gave credit to my ‘friend’ in Korea. Hope you don’t mind me claiming you thus! I also wanted to say how much all your ‘instruction’ is appreciated! I don’t think I remember another blog where the blogger was so responsive to requests for help and teaching! I have learned a LOT in this blog! And look what I found everybody!! Kim

Brooks, the promise of hearing more from you is the only thing that makes you stepping down at egullet bearable. Your posts are always full of fun, information and history. Can't wait to see what you write about next. And, yes, CAKE! Kim

Daniel - I'm glad to see you, too! You and your lovely meals have been missed! Judith - the trout is gorgeous! Drooling, here! Marlene - thank you for the 1 millions clarification. I read it as posts and thought my computer was broken ! (And those biscuits ) Gruzia - beautiful shrimp! I love that recipe and like the idea of adding tomatoes! Susan - I am finally convinced. I am going to make potstickers as a family project when my 'baby' comes home from college this spring! I figure the three of us can make a few billion. They are just inspiring! Also, I think I said this to someone before, but no one in my house eats liver, so I want to have dinner at your house!! Dinner tonight was Doddie's Ham and 'Crab' Salad on a croissant (and pretzels & carrots just to fill up the empty space). Thanks for the recipe, Doddie - even Mr. Kim liked it and he's not a 'Krab' fan!:

I was thinking the same thing and was going to suggest a birds and bees theme, poultry and honey, like a honey-glazed chicken. ← me too but I felt to silly to tell hehehehe ←

This looks a lot like the recipe I've used with the exception of the Sugar Babies. I add a cup of Ginger Baking Chips from The Ginger People. (Ok, sometimes I add 3/4 of a cup and 1/4 cup of teeny tiny mini-chocolate chips. Because...chocolate and ginger.) ← ooooh! Thanks for that info. I just bookmarked their website to order some of those chips. Ginger is Mr. Kim's very favorite flavor in the world and I'm always looking for ginger recipes - those sound incredible!

Marlene - I am making that ice box cake this weekend for a dinner party. Any hints to pass on to me? This should probably go on the pastry board, but since here was where you posted about it, I thought I'd post here. Kim

Susan, why don't you just PM Dorie and ask her if she has the recipe you want in her files? I'm sure she'd be glad to help! Kim

The problem is that, especially with home freezing, cooked chicken tends to get really tough and spongy. Does anyone have a solution to that?

Well, the squirrels are loving it. And, of course, I am sitting here at 1am jonesing for something sweet . I swear I would eat a Little Debbie if we had one. Guess I'll have a bowl of cereal. Guess that's another thread ! Kim

Here you go! Tried and true. And make sure to notice the Sugar Baby option ! Kim

Fantastic - I just got that from the library yesterday - I will flag that one to try! Ta!

Marlene - when I saw those gorgeous brioche, I thought this post was Ann's - until I saw the carrots ! (It is Ann who hates carrots, right?) You are really working the breads! And - OMG - I really, really would love for you to share the recipe for the cake - that is amazing and I love, love, love icebox cake! Kim

With our crazy family, it might just have been possible! Well, we had 'the talk' (no, not that one ) and she's decided on a Mexican theme. Beef/chicken tacos, turned on grill for DIY quesadillas, black beans, "Spanish Orzo" (she had a gastic bypass, too, and doesn't do rice either), 'Mexican' cocktails, Chile-Cornbread salad and all the attendant fixings. Thank you everyone for your help! FYI, it was down to Tapas, BBQ and Mexican at the end!

Doddie - so glad to see you blogging! I always love your posts, so I am really looking forward to this. By the way - I went out the other day and got the ingredients for your ham/crab salad and am making it for today's lunch! Kim

Ann, both of those are just beautiful. I am so grateful that you take the time to share your meals with us. Kim

Am I the only dork in the world who can't see the phrase 'carne asada' anymore without thinking of the lion trying to get the other lion to pronounce it properly in that commercial ? ← I don't know that one! ok, let's just called it grilled flank steak than! ← Go here. Then click on "See the Big Game Commercial" bottom left. Then click "See the Big Game Commercial" again on the right. Goofy. But I can't help laughing.

Fantastic ideas. Thanks everyone! Can't wait to present to the youngun tomorrow! I think I'd like all of these parties! Am I the only dork in the world who can't see the phrase 'carne asada' anymore without thinking of the lion trying to get the other lion to pronounce it properly in that commercial ?

Thanks, Randi, I will! Kim

I hate rotary graters - even really hard cheeses just seem to gather in the rotary part and gunk up the inside rather than falling out. I just use my microplane for small amounts and my husband for larger amounts .

Well, Randi, I think that I won't try this again, then, after reading your blog. Pity, it sure was a good looking cake. What I may try to do is to make a lemon pound cake loaf and then do the simple syrup and glaze treatment. That part was good. It was the cake that was 'meh'. Really amazing that we cooked exactly the same thing at exactly the same time. I didn't even get the recipe from her book, but got it off the tv awhile ago and just noticed it in my 'to try' file and thought I'd give it a go. I really liked your blog! I just love reading stuff like that. Kim

Pam - probably an early dinner The bbq idea is a good one - so is the antipasti. I will pitch both ideas to her tomorrow.

Well, then, I think that I will make the effort to go get some full fat yogurt and try it again. Because it was so easy and pretty!