Kim Shook

Oh, wow, oh, wow, petite tête de chou! That custard recipe was awsome! Mr. Kim and I both just loved it! I used your idea of doing half butter half olive oil and since Mr. Kim doesn't like smoked cheeses, I used an aged Gouda that I had on hand. It feels very cool to make something that 'upscale' from what are basically leftovers and 'on hand' items. Thank you so much!

OK, Bill. Garlic custard is one of my favorite things. Do you have a tried and true recipe? I had it at a restaurant one time with lobster meat and a butter sauce and it was amazing. ← Go to http://www.foodandwine.com/recipes/lamb-chops-garlic-custard. Looks good to me and it's a web exclusive--not in their book.Based on dish Cindy Wolf serves at Charleston in Baltimore. ← Bill, that looks truly wonderful. Thanks so much for the link. I copied and will definitely be making that soon!!!

I just checked my recipes and I do both! With our very, very favorite Shelly's Fried Chicken, I single dip. With Tyler Florence's Cold Fried Chicken, I double dip. That actually makes sense to me - because of what I like from each kind. With hot fried chicken I love the thin crackly fried skin mostly, whereas with cold fried chicken I like the fried coating. Does that make any sense at all ?

I thought that we had discussed this before, but couldn't find the thread. It is a 'magazine' that you can subscribe to for free and it's put out by Kraft foods. Essentially one long advert. Which is fine - it's free, after all. But it is very, very snark-worthy. One of the recipes offered is for grilled pizza. I was reminded of the most recent blog. The recipe calls for one ingredient: 1 DiGiorno Thin Crispy Cust Supreme Pizza. You put it on a grill. You heat it up. You take it off. Serves 5. ! I love this. I am going to subscribe. I can read this while watching Sandra Lee.

very cool, dick! do you feel like a secret agent when you carry it? ← When I carry this, I feel like a Secret Agent: http://www.sigarms.com/Products/ShowCatalo...=8&productid=63 -Dick ←

I have seen those at Sur la Table and thought that they were great. The only thing is, is that the knives will still roll around in whatever they are packed in. That was the only reason that I didn't get them. Plus - I could never remember what size knives I had when I was at the store and I could never remember to measure the knives when I was home !

As to chocolate, I can recommend the York peppermint patty sugar-free. They are amazingly good actually. You can hardly tell the difference and that is the only sugar free candy that I have EVER said that about.

OK, Bill. Garlic custard is one of my favorite things. Do you have a tried and true recipe? I had it at a restaurant one time with lobster meat and a butter sauce and it was amazing.

Thank you so much. That sounds fantastic. I have to work 12 pm to 10 pm tomorrow through Sunday. Do you think that I can make this in the am and reheat when I get home?

OOOOHHH!! Can you refer me to a recipe? That sounds wonderful!

I have 6 leftover egg yolks from making a white cake and am wondering what to do with them. Any ideas? We have plenty of sweets in the house already, so I am hoping for something savoury. Thanks!

I am a diet controlled diabetic. I was on orals until I lost 100 lbs. I start to get the shakes at anything below 80. I had a nurse tell me once to handle the low sugar with a double method - 1st something very sweet (oj, sugar candy, etc.) and then to have a bit of protein (a cube of cheese, a bit of chicken, etc.) - is this still good advice?

very cool, dick! do you feel like a secret agent when you carry it?

Thank you all so much for blogging. I alway enjoy the peek into everyone's lives! I am once again amazed at the generosity and friendliness found at egullet!

I have to agree with this. I have always loved frozen french fries (Giant used to have the best ones - out of the area now, so I don't know). I fry them, no baking. I suspect in my little, tiny, non-scientific brain that frozen fries are the basically the same as oil blanched fries - just frozen and that, in frying them at home, I am doing the same thing as I do when I double fry them at 325 then at 375. When I cook frozen fries, I get a crisp crust and a fluffy, potato-y interior - just exactly how the 'perfect' fries are described in recipes, but how they never are - even in good restaurants. Something that this thread has brought out it a thing that always astounds and perplexes me (and is probably another thread - if so, I am sorry and feel free to delete me here!): why would you (I mean this generally, not any one person specifically) care what I eat??? I have never gotten that. I see people on line who are truly appalled that I love Yankee Doodles and Tater Tots and people in my real life that are stunned (and seem to take it personally - like by doing that I am criticizing them for not doing that) that I would cook Thomas Keller's stocks from scratch and enjoy it. Why in the world do either of those groups care???

Just a beautiful, fascinating article, Shaun! Thank you so much for sharing all of this with us. I am a white woman who spent a lot of meals at black families tables as a child. This was during the sixties in the country in NC. Soul food was a phrase I heard during the school year at home in the Washington, DC suburbs, but not at all during the summers spent on my grandparents farm in NC. This little town seemed to be (an in some ways remains) stuck in the past. Most of the food that I was given at the black folks tables was not much different from the food at my grandmother's table. More 'cheap' pork cuts, maybe (I don't think that I got my love of fried fatback or hog jowls from my grandmother ). I never have thought of this food as white Southern or soul food, but as country food because it was so different from the 'city' food my mom served in VA. A little off topic: Is there any other region of the country that people spend as much time talking about, making observations about, microscopically examining? I really don't think so and I find that interesting, beautiful and deeply sad (because of what I think are the reasons for the constant interest - the hunger for repairing the harm caused to the South by slavery).

When I do special occasion steaks, I usually like to offer a sauce on the side. I have done peach steak sauce and, of course, béarnaise. But I would like a new idea for my Father’s Day steaks. I’ll probably be serving: Baked goat cheese w/ caramelized onion, garlic and mission figs & slice baguettes Texas Caviar & Tortilla chips Grilled rib eye steaks w/ ________sauce Some kind of potatoes Some kind of big salad – maybe with beets Bread Peanut butter cheesecake Some kind of cupcakes I am looking at the chimichurri thread, but I’d like some other ideas, too. TIA!

Sounds good to me, Lori! I am not protective about 'Southern Stuff' at all, I was just told that it was very Southern and it surprised me! Nice to know I am not completely ignorant !

Here's another one. You know that bowl of slice cukes, onions, vinegar, sugar, salt and pepper that you keep going all summer long??? Thats apparently Southern, too. Why would that be?? Everyone has fresh cukes in summer, right??

Dana - You are right - they (and I) will get used to it - just like they have gotten used to pictures of meals before we are allowed to eat ! As far as cases, here you go: Knife Cases on Amazon

My husband knows me so well! For mother's day, he gave me a Henckels Professional Knife Case! I have wanted one for a long time. I hate using other people's knives - most people who's kitchens I cook in don't have decent knives. So now I can pull a 'Top Chef' - pack up my knives and GO ! The only thing is, I wonder if I'm going to feel a little silly unpacking this thing?? Kind of like a diner cook in a toque?

Mike, we (Mr. Kim & I) are in awe of your butt. However, we are deeply disapproving of and frankly disturbed by the butt cheese ! That is just WRONG, dude!!

OOOOOOOhhh, Andi. I have eaten and enjoyed rabbit before. I totally agree with those who say that we should realize that 'meat' means animal and that it doesn't magically appear nicely wrapped up in plastic wrap in the grocery store. Having said all that (and meant it), that bunny gives me the shivers a bit . I think that Banshee (my little girl kitty) would look just like that all 'undressed'. But I'll bet it was good.

That is actually very cool, Rachel! I might try that sometime. I have made a gingerbread bowl in a similar way to give cookies in for Xmas. No one is going to eat it, probably, so I have just used the tube gingerbread dough. You roll out the dough fairly thick and mold it around the bowl and bake. Then you make cut out cookies and 'glue' the around the top with frosting. Cute.