Kim Shook

I am trying out a new (to me) cake & frosting mix. It is called Mam Papaul's and was pretty expensive. The company is a Louisiana company. I wanted to see if it was truly any better than other cake mixes. I am planning on making this tomorrow. When I read the directions tonight, I noticed that it called for 1 c. milk, 1 1/2 sticks margarine and 1/2 c. shortening. I'd really rather not. The directions call for cooking the milk and frosting mix, cooling it and then adding the margarine and shortening and whipping for 10 minutes. Do you think that I can just use all butter. I don't own any margarine and the idea of putting shortening in a frosting just skeeves me out.

Shal, Happy Birthday. Let me join everyone else and say how astounded I am at your accomplishment! The food looks wonderful! Congratulations.

Teresa, try this recipe. It sounds like just what you described and I can personally vouch for it - it was the most popular dessert at Thanksgiving, elbowing out pumpkin cheesecake and pecan pie! I truly tastes like coconut, rather than just being a cream pie with some coconut on top! Let us know the results!

My husband gave me a Sandra Lee cookbook for my birthday as a goof. I love the man. The book is spectacularly awful. I am having a ball reading it late at night in bed - poor Mr. Kim, I sock him awake and read him some new atrocity every 5 minutes. He is an angel.

When I use the words that people seem to object to, it is usually just laziness or bad writing skills. I use 'cukes' to avoid spelling out 'cucumbers' (plus, it is easier to type) - I never use it when I am actually talking. Also - I am not a very good or inventive writer. On my webpage, I try to write a description of every recipe that I put on. So I tend to repeat myself - or use words like: yummy (but never yummo - I do have some standards ), amazing, incredible. As far as "foodie" goes, I am torn. I never know what word to use. "Gourmet" is goofy. "Foodie" sounds frivolous. "Chowhound" is taken and a bit butch for me . "Serious about food and cooking" is pretentious and a bit long winded. I usually tell people when it comes up that I am really 'into' food . I think that I usually sound self depricating and slightly ashamed and I know I shouldn't - I wouldn't sound like that if my hobby was golf or quilting or gardening - so why food? I know people who take European tours to view gardens or architecture, why do I feel foolish because I want to tour to go to restaurants or markets? Oops , different topic, I guess. Sorry - I got carried away!

So that's where I got it!! I have always spelled individual ones "cooky" and many of them "cookies". I am pretty sure I had that book as a child - hard to tell exactly as I accidentally set a fire (I was having a dinner party for my stuffed animals and needed candlelight ) and burned up every single toy, book, game and piece of clothing I owned at age 8 . I love old children's books and have begun a new offshoot of recipe books. Maggie - wonderful, evocative writing - as always!

Grub, I have a special Word document called 'quotations' - just funny/interesting stuff that I come across during my day. You figure prominently in that file!

This is fantastic. You know my fellow egulleteers are an accomplished bunch. I go to a lot of different food boards, but when I refer someone that I know is serious about food or when I have an important question, egullet is my destination. Let us know what you decide and keep us up to date on developments!

So sorry about the trouble - and glad none of you got in the middle of it! Good luck and enjoy everything. The menu looks incredible!!! Can't wait to hear the breakdown and see the photos!

Thanks, Melissa! I really thought that that would be the answer. I love those freakin' cookies. I am an utter snob about 'store boughten' cookies, but those things are crack to me. I almost never buy them unless we are having overnight guests (you have to have something a little nibbly for guests, right ) - those and the Pepperridge Farm gingerbread men were our everyday cookies when I was growing up and I've never recovered !

I made this cheesecake recipe (sorry if it takes a long time to load - it was slow today, the screen said 'done' on the bottom left, but it still took a minute to pop up). It is everything that my note says it is. Wonderful, rich, intensely strawberry-y ! But I would like to improve the crust. It was overly moist and soft almost cake-like. I would like something crisper. Is that possible with such a moist cheesecake? Would it help to use shortbread cooky crumbs instead?

I wonder about that with the so called heirloom tomatoes that I see in the gourmet markets. They are beautiful and shapely and interestingly colored, but I honestly don't taste a difference between those and the others that are available at the same time of year.

The review of CEC was hilarious. I'll be sharing that with Mr. Kim tonight!

Shal, as far as cocktails go, I would just provide the raw ingredients and let 'em rip. In any large group there is always a would-be bartender who loves to mix things up for everyone else - and besides most people know what they want to drink and how they like it made. Don't forget Vermouth for the martini lovers (plus olives and cocktail onions) and perhaps one dark liquor - scotch, bourbon?? And maybe a nice sherry?

I got this, too and was really glad to see both things. I can't get enough of food writing and what I've read seems very good. I also love all things Stern and their essay was vintage!

Thanks for letting me know about this, Teresa! I have had more than one person suggest IMBC and I think that the next time I make this, I will try both that and the custard filling! Sounds wonderful and even more coconutty - which, of course, appeals to me!

Kris, is there any better eating than a black raspberry donut? Drool! I am already really enjoying the blog and all I've seen are some fabulous donuts, gorgeous kids and a big hunky dog !

Yay! I have been wondering where to post my confession and this thread seems to be that proper place. That foam stuff? I cannot help it, but when I see it all I can think is that it looks like cat yak. I'm sure that it is infused with incredible flavor. I know it is silly and juvenile of me, but that's what it looks like to me, especially if there is anything green visible.

Yep, I second this! Love the idea of a duck quesadilla. Or you could borrow this recipe and make it with duck. Shal, I read your shopping list. What is 'speck'? And if you keep track, I'd love to see a total at the end of this project. Don't forget to have fun!!!

Shoot I love those..always have. I was that weird kid that WANTED them, I love Peanut Butter and those were one of my fav's...along with Mary Janes...on the plus side I got all of my neighbors (Erin) that I was childhood friends with (since age 7 when I moved into her neighborhood)...and this October I am in her wedding...oh wow we are all grown up now!!! ← Me, too! But we're not weird - it's the haters that are ! How can you not like peanut butter taffy ? It's sweet, chewy, peanut buttery...all good!

Hormel has an incredibly good food glossary. I just stumbled upon it and was amazed. I like to bookmark places like this for my duh moments .

Shal, I am drooling! Do not forget to chronicle this in photos - including the prep. We food dweebs like prep shots ! edited because cronicle is actually spelled: chronicle

Thank you for responding, Ann! I am sure that you are extra busy this week. Thanks, also, for the pictorial. I saved it as a favorite and will refer to it often, I am sure! I am also going to be making those snails!

Klary, that is just so gorgeous! I don't even know if I like redcurrant jelly and I want that !

Actually, they stole this idea from my mom. But at our house it was called a midnight snack. Was I a fat kid? Why do you ask?