Kim Shook

I want to try to steal an idea from a snack mix that we tried at Costco. It was glazed pecan halves, dried cranberries, candied orange peel and black pepper ! It was so incredibly good! I need to go to get one of those peel thingies that strips off large strips of citrus peel. I was also thinking of a box of assorted candied peels. But then what do I do with all the fruit I don't use for the candies??? Any ideas?

There exists an expression, in several languages that goes something like this: "Hunger is the best cook." I've never gotten around to figuring out if this is true, but I heard that in French, there is an expression that goes something like this: "A sauce is the best cook." Does anyone know if this is true or not? ← I found this, Grub.

I am having such fun reading this thread. I am not doing much cooking lately and reading this thread and the others like it, drooling over all the wonderful pictures and descriptions is such a great vicarious pleasure. Thank you all so much! Kim

Thanks, shaloop! I will try this method soon. But it is really, really delicious as is! Question: do you still want me to use AP flour? or back to cake flour? Kim

Well, as regards the cream cheese pound cake from shaloop, I sliced off the ugly top, flipped it over, and now have the best pound cake I have yet to make ever. (Albeit, in three pieces ). Thanks, again, shaloop! Kim

Here is one of the recipes that is featured today. Am I crazy or is something missing from the ingredients? All I can see are the ingredients for the raspberry filling - I can't see the ingredients for the cake or the frosting - am I blind or what?

Chris, Mr. Kim (Mike) wants to know something about the filming of the show. We've noticed there is an audience at the judging phase of the show, but he says that he hasn't seen them during the cooking phase. Are they always there during the entire filming? Thanks, Kim.

I was very interested in this at first. Even changed it to my homepage. But I haven't found it very useful. The search function bites.

shaloop - Well, that could have been my problem, but I doubt it. I am so freaking aggravated with myself ! I seem to be able to make pretty, but not tasty or ugly, but tasty pound cakes - but not pretty and tasty. I had the same problem with your pound cake that I did with the million dollar pound cake. It rose up with a gorgeous, perfectly cracked golden crown. When it cooled, the crown was empty and just came off in big crunchy, yummy pieces . I also managed to break the entire f-ing thing into 3 pieces taking it out of the pan. The pan is one of those tube pans where the bottom of the pan and the center part comes out of the outside, like this: tube pan. I did fine taking it out of the outer part of the pan and broke it when I tried to remove it from the bottom/core. This has nothing to do with the recipe, just my clumsiness. On a positive note, my vanilla cupcakes and my coconut cupcakes (daughter's service club is purchasing for a Mad Hatter Tea Party) turned out great.

Well, I tried the recipe for Old Dominion Pound Cake and was not impressed. The texture was pretty good, but 5 different people all said that the flavor was very bland. I didn't forget to put in the vanilla or lemon juice, so that wasn't it. Today I am going to make Cream Cheese Pound Cake. It's shaloop's recipe, so that bodes well! I want a really tight, tight crumb - like a Sara Lee or grocery store cake, but with good, rich, homemade flavor. I still would like some info on how to make my recipe (when I finally find the one) into a chocolate pound cake and also if I can make it into layers and cupcakes. Anyone with any experience with that?

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.