Kim Shook

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?

Ann, those escargot had me banging my head on my computer table. It is not even 11 am, I just finished my egg, am stuffed and I want those so much!! I, too, would love to know what goes into that incredible looking gorgonzola sauce! Your sandwich, bread and salad looked amazing at lunch, too! I was interested in the bread that you had for breakfast. I have achieved white sandwich bread (thanks to Cooks Illustrated) and am getting the urge to branch out and I have that Julia Child recipe in my collection - I guess I made it sometime and have forgotten. You've inspired me - a little cooler weather comes along and I think its time to give it a try! I am loving this blog!

← Grub, thanks so much for posting this link! My first laugh of the morning, thanks to you! I loved when he wondered why they didn't just put an apple pie on tops and pour coca cola over it all and be done with it! And, totally off topic, I guess, but what is the deal with KFC's slaw? Has anyone else noticed that it has changed? It used to be the one thing that I thought was really good (not just "I'm in the mood for greasy good junk - good, but actually well made and tasty). It was actually perfect BBQ slaw. Not overly mayonnaise-y and chopped really fine. Now it is just everyone's slaw - longer shreds and gloppy. I am really ticked - it used to be my go to slaw when I had some bbq in the freezer and thawed it on the spur of the moment and didn't feel like making slaw.

Ann, I am SO glad that you are blogging. I love your photos and meals in the dinner thread and I would love to visit British Columbia! I am really looking forward to this thread!

Wow - I love this thread. Looking at all those beautiful breakfasts is inspiring! I wish I had a digital so that I could post pictures, too! I actually made breakfast two days in a row this week (I ended up having the weekend off from work and my parents were visiting). Saturday was Gingerbread waffles with wildflower honey, Neuske's bacon, Irish bangers (my English step dad was in heaven - he ate some for b'fast and more for lunch with HP sauce) and perfectly fried eggs. Sunday was my birthday, so I went selfish and made what I wanted. Fried eggs (they looked ALMOST as good as Percy's ), Smithfield ham, brioche and tater tots!

Honestly, sweet tea is just not that complicated. To make 1/2 gallon of tea: Boil 1 qt. water. When it boils remove from heat and add 1 c. sugar (I am a diabetic and have had a gastric bypass, so I use Splenda here - not as good, but better than nothing ) and 2 family size bags of Luzianne. When it has cooled, remove the bags (squeezing to get out all that tea juice ), dump it in a pitcher and add 1 qt. cold water. Serve with lemon wedges over serious amounts of crushed (shaved is even better) ice. You can tart it up however you like - sun tea, mint sprigs, other tea leaves, etc. But if you want delicious perfect tea to go with bbq or meat and 3's, you want it strong, sweet and icy cold. Some people don't like sweet tea. This is fine, but you shouldn't take sweet tea advice from them .

This is so me! I thought that the project was amazing, but I can't imagine doing it and working and actually having a life. I have a perverse streak in me that makes me want to do this except with a book that I know won't be very good. As a goof, Mr. Kim gave me a Sandra Lee cookbook for my birthday. I find myself wanting to cook from it just to see how bad it could really be and still be published by a major firm. Does anyone understand this at all?

Happy Birthday! Can't wait to see everything! I'll bet you get comments about cooking on your birthday. I sure did. I cooked my breakfast (fried eggs, tater tots , country ham and brioche) because I had the day off and it was a treat to be able to cook and everyone acted like I was crazy! I am also a July baby (not 21, though - 47 ).

Bryan, your pictures of NYC and NYC restaurants make me miss it so much and remind me that on my next trip, I am going to tell NO ONE that I'm there so that I can go where I want to!! Thank you so much for those lovely pictures and descriptions.

See what I posted re: 1 N. Belmont on the other thread where you first posted your question. I would definitely choose Can Can over 1 N. Belmont any time.

Another one from me ! I have an update. We ate at 1 N. Belmont last night and were, to be honest, underwhelmed. The food was only ok to good. Not what the atmosphere and prices would lead you to expect. Also, the service was not very polished. We had dinner plates on the table for 45 minutes after everyone had finished eating. Sorry!

I love this topic and everyone's responses. Klary, your husband's response made me laugh and get a little teary at the same time. I hope that I leave behind a lot of intangibles - memories of meals at my house and holidays spent feasting. I am the family 'food' person and everyone has come to expect to spend most holidays at our house. They know that every Christmas dinner will be exactly the same and that other occasions mean anything goes! My nieces now eat oyster stuffing. My daughter's favorite thing growing up was ordering calamari at restaurants and tricking her friends into eating squid. Those things have to do with my influence. I love that. And there is this: my cookbook