Kim Shook

Chris, what does wild boar taste like? Can you describe it? I kept thinking that it might be like pork before they put it on a diet and made it the 'other white meat'. There wasn't one dish in that battle that didn't look 'awesome' - can't always say that, but I would have given a LOT to trade places with one of you! Kim

Loved the Atlanta show, too! I was interested in what you had to say about strip mall ethnic places. I agree, you can find some wonderful meals in a truly nondescript strip mall. I was drooling over Mary Mac's - I have wanted to go there since I read the description in one of the Stern's books. And I loved the fact that I was watching an Atlanta show without yet another tour of the freaking Coca-Cola museum! Can't wait for Washington - I am an actual native and was raised in Alexandria, VA.

Chris, We really enjoyed the Philly show. Now another reason to travel up. Is the gelato place the same place that all the Philly egulleteers have talked about on here? Mr. Kim made the Joe Pesci connection immeadiately ! I said he was scaring me a little. Kim

A second generation egulleteer. I am so proud ! Hi, my Baby Bear! Ok, ok, enough embarassing stuff. I think the idea of deconstructed stuff is cool. Tacos - flour tortilla rolls spread with a sour cream/shredded cheese mix with mini taco flavored meatballs inside. Remember that all of this food is VERY labor intensive (especially the little ones), so make sure you have enough help to do it! (Sorry, more mom stuff). Momma

We will be on our way to NC to visit my folks Tuesday night (Philly night), I've already told them that we want to watch the show (our first night there). They are ok with it! Kim

I'm inspired! I thawed some Irish Bangers and Pepperridge Farm puff pastry today and I have two big piggies waiting in the fridge to be photographed, baked, photographed again and posted about in the dinner thread !

OK, I put the Duo on my wish list. Ta, Kim!

Oven mitts and ov glove hang on my fridge right next to the stove - I use the glove more than the mitts. White towels folded next to the stove on the counter - I use them a lot. Everyone who cooks in my kitchen knows the rule - white towels do NOT get wet, colored towels are for drying wet things. Keeps things straight and cool! I use whatever works best for the job. Most of the time you need more than one tool .

Yep, I was on that other board and was offended at the meanness. It made me think, though. I wondered if my being offended had something to do with 'knowing' you from here. I am not sure if I've ever made a personal attack (as opposed to a real criticism) on line, but I have laughed at and enjoyed snarkiness at other's expense. But the targets weren't people I 'knew' and considered 'real', if you know what I mean. Hmmm. I have to do some soul searching, I think.

Boo! I have to work on Saturday (I work at the Fresh Market - if you ever come in, please say hi!). But let me know about future signings and I will try to arrange it! I have taken a class at Sur la Table - from Martin Gravely - it was wonderful - I wish I had the time to volunteer to help at classes. I have even been thinking lately of finding out if they have any full time openings at the store just as a sales clerk - not thrilled with the current situation lately. Anyway - let me know about future signings, please! Kim

I, too, have heard it is great. Not run by Havava 59 owner, but his brother Chris. Let us know if you like, haven't been there yet. DH not into the French food experience, so I'm not sure we'll ever go there. ← Sondra, does he like steak and french fries? Look at this sample menu. I can't imagine anyone not being able to find something they like. We went with my in laws for our daughter's birthday and they are the most unadventuresome people I know and they loved it. It has a fairly relaxed atmosphere and the staff is friendly, I have found. Kim

So what would be the difference between this one and this one?

Congratulations on a great debut. The segment with the Vegas cops was a lot of fun to watch. Was the Chinese place really good - it looked wonderful. I just knew that someone was going to give you shit about your shirts !

Kendra! The book sounds fantastic - I just added it to my wish list - highest priority to receive! We actually are neighbors! I am in Glen Allen - it warms my heart to know a fellow egulleteer is so close! Where do you teach cooking classes - I would love to put one of those on my wish list, too! Kim

Lan4Dawg - your tailgates sound like ones I would like to attend! Mr. Kim went to Virginia, so we have season tickets. We love to tailgate and always get there a few hours early, tailgate and then take dessert to some folks we know who have a space right in the Scott stadium lot. We love them dearly, but don't eat with them - they pick up KFC chicken or Bill's BBQ (don't ask), so we do our own thing for our meal. Last Saturday's debacle against the Terps was the first game I have been able to attend this season, thanks to working retail now . Our menu was grilled shrimp - served cold, which I did by a new Cooks Illustrated method that promised charred outside, moist inside grilled shrimp - worked pretty well, too - even cold they were moist. We also had Morbier and cheddar cheeses, good crackers and lavash, fresh fruit with this amazing Argentinian caramel sauce that I found, crudites and Orange/Gingerbread loaf with Orange/Cream cheese frosting. I have one more game that I am going to be able to attend this season and I will probably do chili, unless Mr. Kim decides on that for another game that he goes to with someone else.

My dad has made this recipe for creme caramel a couple of times and keeps getting a too-solid caramel layer. Instead of being thickly liquidy, it comes out almost like caramel candy - chewy. He asked me (I'm honored that he thinks I might know) what would cause it and how to fix it. I made sure that he was cooking in a water bath - he is - and suggested maybe using a tiny bit let sugar in that layer, but I don't have any other ideas. Can someone else chime in, 'cause I am finished with all of my expertise ! Ta, Kim.

I actually really like frozen french fries. I can make my own from scratch and do, but I find frozen fries a good substitute - if you actually fry them! Good brands are super crisp on the outside and fluffy on the inside w/ real potato-y taste - just what I am going for when I do my own. Tots, of course. And I have found a pretty good frozen pizza - Eddie's New York City pizza. It's just that - big, plain cheese slices. Better than Domino's, the Hut or Papa John's certainly.

oli, that was amccomb's cake, not mine. I was admiring it and wishing to duplicate it, too! Kim

Well, I got my pictures back, so here's my version of La Bete Noir: and a slice: Not as pretty as Jmahl's, but, wow!

Do you use a heavy duty stand mixer? After I got my kitchenaid I started having that problem. I had to learn to mix my pound cakes differently. I beat my butter on med speed till soft, then add my sugar and cream till light and then add my eggs and mix, still on med, just till they blend in. Usually by the last egg or so it starts to look a little curdled. I stop the mixer and scrape down then bowl. Then I turn my mixer to speed 1, STIR, the lowest it can go. I add 1/3 of my flour and mix just till incorporated, 1/2 my liquid, 1/3 flour and 1/2 liquid. Stop, scrape down again. Back to speed 1 and last 1/3 of flour. As soon as that's in I turn it off. I scrape bowl again and make sure all ingredients are mixed in well, if not, I fold with my scraper (rubber spatula.). I think I was beating in too much air with the adding of the dry and wet ingredients and since I've changed my method it comes out beautifully. ← Thanks so much - I have decided to have a go at pound cakes (regular and chocolate) before starting my holiday baking - I want to try to perfect a poundcake cupcake, if possible and I really loved the flavor and texture of that one! Kim

I agree. But I do use a springform pan. I chill it in the cooler so that I can remove the outer ring, then freeze it. Lined with parchment, the bottom comes right off. ← Also adding my agreement for lining pan and freezing. If I used a one piece 3" pan I lined with parchment circle and after cooling I freeze only for a couple of hours and then remove from pan and finish chilling overnight before cutting. If using a springform pan, I wrap the bottom in foil and spray with nonstick spray and after cooling, freeze for a couple of hours and then remove outside and firm cheesecake will lift right off the foil. And of course chill overnight before cutting. This way, I can reuse my pans for the next batch (was doing 2 batches of 4 each in just my home oven and had to reuse the pans.) The cheesecakes were placed on cardboard circles after removing from the pans and put into 10X4 cake boxes and either further refrigerated or frozen before cutting. Cheesecakes slice well when partly frozen or very, very chilled. I would run my tap water hot and have a clean towel ready and between each slice rinse the knife (long, thin, very sharp straight blade) and dry and make the next cut. ← shaloop, that is exactly how I sliced your gorgeous and crazy good Peanut Butter Cup Cheesecake and the slices were beautiful. I took (and posted) a picture of the whole cake, but forgot to get a picture of a slice !

Indian River OJ is very good. Tom Leonard's (same family as Stew - just in Richmond, VA) OJ and tangerine (when you can get it) is wonderful.

Thanks, everyone! Freezing + parchment sounds like the way to go. So all that's left is my question of how to tell when it is really done !

After looking at you recipe in Recipegullet I realize that I just made your pound cake last week. It's the same one in my Southern Living All-time favorite recipes magazine. I reduced the milk to 1/2 cup and added 1 tsp baking powder and 1 tsp salt. I know, It's not your recipe anymore, but close. I felt it was wonderful except it could use a bit more moisture. I'm sure the extra 1/4 cup milk yours called for would have made the difference. I've been playing around with pound cakes to find the "perfect" one and one from which I could make variations based on a perfect base recipe. (hence the addition of baking powder which should help ensure rise even after adding additions such as sweet potato puree or banana, etc.) Anyway, your recipe was in my opinion, almost perfect! ← I make the Million Dollar pound cake, too. I love the texture and flavor, but have a hard time with the crown - it rises up beautifully, but it is empty and then crumbles down.

I want to be able to make cheesecakes and give them as gifts (also I may soon be selling them *insert a little happy dance*. What is the best way to do this without also giving them my pan. I know that I can line the bottom with parchment so that it won't stick to the bottom of my springform, but I am terrified that moving it will cause the cake to break. Any hints??? Also - is there any really reliable way to tell that a cheesecake is cooked completely. The last time I took a cheesecake to a party, it was undercooked. Still tasted good, but it was a bit loose and gooey - the cut pieces looked like crap. Thanks, Kim