Kim Shook

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

I make this one and love it: Royal Jelly BBQ Sauce By the way, the pies were...ok. Just. With good peaches, they would have been great, I think. But the peaches were all but tasteless, as I thought. Making them into pies didn't help at all.

Mr. Kim looked this up for me and remarked how quickly we (egulleteers) deteriorate from constructive advice to drooling food worship. He was afraid that if I reported this, he would offend someone. I told him that we have entire threads making fun of ourselves for this kind of thing. So I am going to leave it out, right? They (there are actually 2 pies - for 4 people - that's another thread) and we should eat them by Monday. We all agree that I won't be poisoning anyone! Thanks!

Dumb question. Do I need to refrigerate fruit pie? It is peach, if that matters. Thanks!

I ended up having to peel them like apples (and they were tiny little suckers, too) and cut them off the stone like a mango . They had very little flavor and were not at all juicy, so I sliced the chunks as well as I could, sugared them and let them sit in a colander over a bowl for an hour. I reduced the resulting juice on the stove (it only boiled over twice ). I ended up with enough for two pies. One I did as a two crust and flavored with brown sugar, vanilla, cinnamon, ginger and cloves. The other I flavored with cinnamon and brown sugar and topped with an oatmeal, butter and coconut crumb crust. I felt like I really needed to guild the lily (considering the lily was more like a weed ) this time! They are cooling right now and I'll report back as to taste later. We have company coming tomorrow for the weekend and the pies were supposed to be dessert/snacks for then. Thank goodness I have brownies in the freezer !

I am so glad that everyone has had good luck with this cake. It was so funny at Easter when I served this cake everyone wanted the recipe. When they saw that it was a 'from scratch', they kinda backed off. They said it looked like a lot of work. I think, especially considering the results you achieve that it is a fairly uncomplicated cake!

Thanks for the quick answer, Chris. I'll try that. An easy fix - I like that!

Thanks so much. I have been continuing the blanching - longer than usual to help remove the fuzz. I am cutting off what I can and then I think peach preserves or chutney! I am so disgusted with them, I think that I will just rough cut them and throw them in the freezer and just deal with them later !

Bumping this up for some advice. I have a Foodsaver (or a 'suck thing' as we call it at our house ) and use it a lot. A couple of problems that I have noticed: 1). We'll sometimes remove a sealed bag from the freezer to discover that the seal has obviously failed and that the bag is no longer tight around the food 2). The cannisters don't seem to hold a seal. No matter what we put in them, we need to take them out of the refrigerator ever couple of days and reseal (Mason jars, however, seem to work forever - we have jars of sealed Red Rose tea that we keep for my parents when they are here and they stay sealed between their visits no matter how long it is) Any ideas what we might be doing wrong?

I have a bushel of peaches that my in laws picked up at an orchard last week. They have been sitting in a box on my dining room table since then. I have some time today and figured they wouldn't last much longer, so I would go ahead and process them now. First I discovered that they aren't all that ripe. They taste ok, I guess, but aren't very soft or juicy. But they are starting to shrivel. Should I let them sit for a few more days? Close them up in a paper bag? The other thing is that they are impossible to peel. I tried the blanching that has always worked for me and it hasn’t made any difference at all. My knife is sharp and still the peel is really, really hard to get off. Also, I discovered that they aren’t freestones – so how in the hell do I get the stones out of these things??? I am ready to give them to the freaking birds . Does anyone have any help for me? Thanks!

I live in Richmond, so I think I can give some insight. Kuba, Kuba - Cuban, casual, really good 1 N. Belmont - French - all rave reviews, disclaimer - I am going for the first time on Sat. Edo Squid - fantastic Italian food Dogwood Grille & Spirits - one of Richmond's best restaurants Zeus Gallery Cafe - interesting menu Croaker Spot - funky place serving great fried fish Full Kee - amazing authentic Chinese Millies - upscale but casual, excellent and inventive food Have a great time and let us know where you ate!

Would be more then "great" if you posted it! ← I don't have the copycat recipe ... but. A manager at a local RL was happy to tell somebody ( ) that you could get the same thing by mixing some shredded cheddar into that Betty Crocker biscuit mix, brush with butter and sprinkle with garlic powder. ← Thats it!! Thats it!! ! You actually mix the garlic powder in with the melted butter (I think the recipe I found called for margarine, but I sprung for butter ) and then DIP the hot cheese biscuits in the garlic butter .

I have actually searched out and found and MADE the copycat recipe for those freakin' garlic cheese muffins. And Mr. Kim has confessed that when alone and unobserved he consumes vast amounts of circus peanuts.

That's fine for a couple of weeks, provided the milk wasn't close to expiry when you used it. ← I think its actually a little older than that. I tasted a little bit and it doesn't taste 'off' but it tastes much sweeter than I remember - nauseatingly so. Thanks, Sugarella - I think I'd better toss it.

I've got some ideas: Microwave Caramel Corn Mother Goose Popcorn Popcorn w/ Mexicali Butter Kettle Corn