Kim Shook

Yes it is! Please post pictures!

Good God! She can write and cook. So jealous. I am enjoying this so much. These blogs are one reason why I am so glad that I found egullet. Thank you!

Has anyone seen Cindy Pawlcyn's Big Small Plates? It is being offered this month by The Good Cook book club and sounds like my kind of food (I always prefer the appetizers when I am out, plus I've had a gastric bypass and they are a better size for my appetite).

! Miss Amy, you must watch tv the same time that I do! Every day I can manage it, I sit down at 5:30 eastern to shout at Sandra and hoot with laughter and then race to the remote at 6pm to turn off Rachel before she can start the semaphore-ing ! I don't know why I find Sandra hysterically funny and Rachel nails-on-a-chalkboard irritating, but I do!

I had not tried Green & Black before, but bought a bar of "A Darker Shade of Milk Chocolate" today at the grocery store. I am an avowed milk chocolate lover who is trying to expand my palate. I have enjoyed some darker chocolates, but still love my milk the best. This bar was very good - not waxy or bitter, but not bland either (I have discovered that in expanding my palate, I am minimizing my love of some brands of milk chocolate while widening my appreciation of some darks!). Melts nicely under my tongue and I like the thickness of the bar (I don't know why this should matter, but it does).

This is what I do - haven't had a bad ear in years since I started doing this. I just make sure that the husk is tight to the ear and I actually find the smaller, thinner ears more tender.

I just heard Michael Chiarello say that he was going to "tong up some chicken" onto some crepes to serve. This is among the most ridiculous phrases I have ever heard anyone utter. I know that every discipline has it’s own jargon, but I haven't heard that one! Anyone have any other phrases that have made the hair on the back of your neck stand up?

Iron Chef competition: This is a draw, in my opinion. Sorry, Lorna, I think that you'll have to stay another week and blog for us again ! A Ling & HhLodesign playoff!

Ling, that cake was gorgeous! I would be proud to make a cake that looked like that! Most red velvet cakes I have eaten have been very dry - doesn't seem to be an issue with yours! I am loving this blog so much - let me get on the bandwagon and say I was so excited when I heard y'all were next.

This is so true. Smoked salmon made an appearance at both my daughter's (Episcopalian) Christening and Confirmation parties! And Christmas morning without bagels and cream cheese would be impossible!

I went to the library this morning and copied that recipe (the milky way tart, too!). I cannot wait to make this.

The segment with Chris is coming on right now!

sweetfreak, there in nothing wrong with pastries and fruit salad - I would definately go with that and then add to them. By the time you finish up at church and get back to the house, it will be almost brunch time, which broadens your target foods a bit. I love serving tea sandwiches, mini croissants w/ chicken or country ham salad, chocolate dipped fresh and dried fruit, these rolls, deviled eggs, ham biscuits (tiny ones) and of course a big cake and champagne.

Yep, that just went in my quotation file, duly credited to you, k8!

God, you guys are great! Well, I told her that I would charge her $2 per cupcake when I talked to her this morning. She understands that I was really talking off the top of my head and that I hadn't really priced out my costs. So anyway, I have my first 'job' and I am pretty thrilled about those 12 cupcakes that I'll be making next week! Thank you all for your input!

Yep, the real deal! But probably the middle size rather than the large ones. I am trying to start the cupcake craze in Richmond, but we are slow and southern down here and suspicious of Yankee trends ! Maybe $2 for complicated ones and $1.50 for simple ones?

I know the reputation of Mamma Zu's, but I haven't had a problem with service at Edo Squid - maybe a touch 'cooler than thou', but they are all infants, so I am indulgent and forgive. Let me add Acacia Restaurant in Carytown. We ate there just the other day and the meal was excellent. I had beautiful fried green tomatoes with a shrimp tartar sauce and the loveliest white anchovy and grilled radicchio salad. I would have gone back the next night and had the exact same thing - no small props coming from no repeat me!

Ok, so everyone agrees that we can freeze cheesecake, right ? I want to freeze this cheesecake. But I want to gild the lily a bit and enrobe the cheesecake in white chocolate ganache, add white jimmies around the sides and top with 6" long white chocolate curls. So my question is: do I do the ganache before freezing or after? I will save the curls for after no matter what. Thanks!

Someone Mr. Kim works with is going to ask me about making her some cupcakes. I am not a pro and would be doing someone a favor, but I wouldn't mind making a little money also. What range makes sense for a home cook to charge for cupcakes? I am in Richmond, VA, if that helps!

Stephen, you aren't even at your destination yet and I am already having a blast on my vicarious vacation! The pictures of PJ make me wish for egullet video - he is at my favorite stage, where every day and every experience is a big adventure and the grocery store no less one than Disneyland! Have fun! Photos of Momo, please.

Dianne - I copied that recipe and printed it out. It looks wonderful Jaymes - the book is great! As a southerner, I am not sure if it is a spoof or a documentary !

Marlene, I am sorry about your brother. The only bad part of web friendships is that we can't all come over to your house and pitch in like we can with our real life friends. I wish we could. Is anyone making arrangements for the non-pork types? What we've done with them in the past is to make a pot of shredded chicken bbq. That way, all the sides go with both main courses.

I have to second this. I made this cheesecake this week and it is amazing and so good. The only thing I did (it was gilding the lily, I admit) was to melt about 1/2 c. peanut butter in the microwave and swirl it through the cheesecake before cooking. I ended up with pure nuggets of PB throughout the cheesecake ! Abso-freakin-lutely incredible. I also make a really good Reeses Cup Fudge and if you want to go classic, I have a (thanks to egulleteers) perfected recipe for Peanut Butter Cookies that you can cook, top with a 'kiss' and then when the kiss melts, you smear it around - that way you get a taste of chocolate and PB together with each bite - not as pretty as leaving the kiss intact, but it tastes better !

Put me into the "I like all olives" camp. My only stipulation is that the canned black ones and the jarred green w/ pimento ones have to be LARGE and seriously crisp. But I like all the stinky, shriveldy, oily, salty, etal. ones, too.

Oh my, what a time to break your arm. I know the baby probably has you pretty busy, but if you have some free time, could you write me a manual on one-armed child care? Someday I'll need it! Does anyone know of any companies that sell custom-made cooking contraptions designed for people with disabilities? ← Really odd thing, JJ...I did a web search for "cooking with disabilities" to see if I could maybe find some cool equipment website for you and more than half of the links went back to egullet! Hope someone else has some info for you!