Kim Shook

Well, thank you everyone. But Mr. Kim didn't get excited about many of the dishes that everyone here and at another website researched for me, so our menu will be: Buffalo Chicken Dip Wontons Chicken Nut Puffs Seafood Bread Dip Hot Dogs, Knockwurst & Brats w/ chili, sauerkraut & cheese Spicy Shortbread Bites w/ Chutney Quick Spiced Party Nuts Pistachios Crudités & Dips Beef Stick & Cheese Tray Goat Cheese w/ Honey Crackers Kettle Corn Peanut Butter Cookies Fruit Salsa & Cinnamon Chips Brownies I can't seem to finalize any menus lately without major change from the family (see this thread:Daughter's Birthday Thread). But at least I get to do some experimenting! Thank you all!!

OK, I just printed this one off. Along with your modifications. That would be a great SuperBowl day breakfast while we are running around getting everything else ready. Thank you!

Current smoker, getting ready to quit because I know I SHOULD. Don't have any desire to, but am tired of being nagged by family (and trying to set a good example for my mom who really needs to quit). I am always amazed at how many chefs/cooks smoke (also -and off topic- dancers). It truly doesn't seem to impair their taste at all. Speaking as an on-and-off smoker in the past, I think that AGE has more to do with that than smoking.

Thank you, all! I think on the menu they called it tuille. What would be the difference between tuille and jaconde, though?

What is the term for the really, really thin cake that is sometimes colored or textured by spreading out on a sheet of something (showing my vast ignorance here) and when baked, cut up to make a casing for things like mousse, etc.?? I cannot think of it and am trying to update my restaurant journal. Thank you.

Here are a few really easy ones - nothing 'gourmet', but good. Eggs Benedict Casserole Farmer's Casserole Holiday Sausage Squares

Ice cream requires sterling. To me, ice cream tastes 'funny' on stainless.

Thank you all so much! Now, if only my butcher comes through with a calf's foot and skirt steak, I am in business!

Could you elaborate on that dip? With a recipe if possible....I too will be rooting for Pittsburgh (they've been my team for years and years) and will be hosting a get together. Anything that is "like crack" ought to be a good addition! ← Jake, here's my take on that dip: Buffalo Chicken Dip. You can add additional hot sauce, if you like it very hot.

Yep, that's the dip. It is amazing. I thought I would make it a little less soupy and try to fill wonton skins with it and fry them - kind of a take on crab rangoon. I thought about those sandwiches - I've seen them on tv, I think. Would that just be like a pastrami & cheese on rye with ff's? Or hard rolls, or what? Thanks!

In another thread I mentioned that I am going to attempt the Keller skirt steak from the Bouchon book. It involves (operative word - involved ) making a veal stock and a red wine jus. The veal stock is veal bones, a calf's foot, tomato paste, carrots, leeks, onions, garlic, herbs and tomatoes. The wine jus is wine, onions, carrots, leeks, shallots, mushrooms, herbs, garlic and some of the veal stock. Can I freeze either one of these finished sauces. It would make my life so much easier if I could. If not, how much in advance could I make and then refrigerate? Thank you!

For Super Bowl parties, we try to serve some things that represent the teams playing (i.e. - did BBQ for Carolina last time) so I have been racking my brain trying to come up with some Pittsburgh eats (we will have a pot of coffee on hand to represent Seattle - we are rooting for the Steelers ). Help, please! I have no menu at all yet (except that I am going to try to make some Buffalo Wing Wontons with this creamy buffalo dip I make) so any help is welcome!! Thanks!

Just baked a batch of these: Lemon Cream Cupcakes Very, very good!!

Thanks, everyone. You know, we have a fairly large Hispanic population here, I think I will try one of the Latino Markets!!! The Bouchon thread is here: Bouchon Thread

Ok, the Bouchon thread has inspired me and I want to make the skirt steak. I am planning on making it for Valentine's Day. Mr. Kim loves steak (I can only eat a bite or two - gastric bypass surgery). I have asked the butcher at my grocery store if he can get me skirt steak, a calves foot and veal bones. They have veal bones all the time and he thinks that he can probably get me a foot, but they only special order skirt steaks in 40 lb. amounts ! We told him that we could take up to 10 lb. and what he is going to try to do is pair us up with some other people who want it too. (We live in Richmond, VA and the store is Ukrops - they have amazing customer service). My question is: if they simply cannot get me the skirt steak, is there another (more available) cut that would work the same way??? Thank you so much!

Welcome, Shaya - this is a great place. I am fairly new to posting myself (I lurked for at least 2 years, I think). But this is a great place to be. I have made a bit of a pest of myself asking for help, and everyone has been so kind and accomodating!

I actually wasn't referring to their 'antics'! I am sure that they were encouraged to act like that - all the different personalities draw in an audience - especially ones who wouldn't necessarily be interested in cakes. I understand that. My problem with Duff is that he just doesn't seem to bring much more than his antics to the competitions. I am sure that his cakes are wonderful - IN HIS SHOP. But his creations for the shows have been substandard. I don't think it shows much respect for what he's been asked to do or to his fellow contestants. I would NEVER EVER want to compete against Collette (I WOULD, however, love to watch her forever )!! I wouldn't want to compete against a monkey with a pastry bag ! I am the egulleteer who is always freaking out when I end up with holes in my cupcakes or runny frosting and comes here to beg help! I have enormous respect for the pros and for the incredibly gifted folks who have posted recipes and photos here for us to drool over. I aspire to be an amateur !

Or you could frost them and no one will be the wiser. ← Bingo! That's exactly what I am going to do!

I am making brownie cupcakes. They have a filling of peanut butter chips (a little batter, 1 T. of chips, more batter, bake at 350 degrees for 20 minutes). They came out of the oven all high domed, crackley topped and beautiful. I go back in 20 minutes later and there is this freaking SINK HOLE in the middle of each brownie - as big as a tablespoon!! Any ideas what has caused this? The cat and dog assure me that they are innocent . They taste wonderful, but look a little odd and they are supposed to be for a party this weekend. I guess I could fill the craters with M&Ms. Sigh.

Utz 'Special Dark' pretzels. I don't know what I am going to do if they ever quit making these. We used to gorge on the extra salty splits that the in laws would bring us back from semi-annual trips to Penn. Dutch-land and the last bag they brought is still on a shelf in the pantry. They taste positively insipid after the Special Darks.

I just ordered this. Baker's Edge Pan. I think it is pretty impressive that it made the King Arthur catalog. I will report back as soon as I get it and try it out.

I was really looking forward to this episode, but was disappointed - I thought it was boring and the only really 'wow' cake was the matador. I enjoyed hearing the judges talk together during the judging - I think that was new. I agree that a longer planning time would have been better - I think this show could actually be a couple of hours long - or even a 'mini series' kind of thing. The cakes on the shows where the theme is not a mystery have been MUCH better cakes. I am really tired of the former welder guy from Baltimore (Charm City Bakery, I think). I think the last time he was the one who 'boasted' that he doesn't plan ahead - he just goes for it. I think it shows.

JUST got finished putting all my cookbooks back on shelves after Christmas (I am one of those looney Martha wanabes who has so many Christmas decorations that I have to actually pack up my regular stuff so I can put it all out for the holidays ). They are all over the freakin' place. I have a totally cool island in my kitchen that my step-dad built for me - the base is made up of 3 bookshelves with adjustable shelves. That is completely full. The bookshelf in the living room has 2 shelves devoted to food and there are more in the tv cabinet in our bedroom (these are ones I haven't read yet). I have 182 cookbooks, 31 books about food, wine, cooking, etc. and 3 FEET of magazines. In putting them back and reacquainting myself with the books, I have realized some deficiencies - no Elizabeth David, no second edition of Mastering the Art of French cooking - so I put those on my wishlist. I am especially proud of my complete 16 volume set of 'Family Circle Illustrated Library of Cooking' - which I discovered (to my delight) is the source of many of the photos from the Gallery of Regretable Food. MIL was tossing them and I managed to rescue them .

Yup. They all think I'm crazy. And I don't go to nearly the lengths that others here at egullet do. Some of y'all make me feel a little inadequate . I don’t think I am even terribly particular. I love to eat and cook. I don’t mind a few shortcuts. When I am cooking for ‘just us’, I don’t really go all out and I have a shameful affection for buffets and congealed salads . But when I entertain, I tend to make most everything from scratch or seek out really good quality products (i.e. – bread). Most of our friends and family (except for my two dads (regular & step) and Mr. Kim’s mom) are the kind who, if they are cooking for a large group, buy ready made stuff at Costco or those supermarket ‘trays’. At restaurants, they are always surprised when I order something that I haven’t ever had before – they can’t imagine ordering something that I might not like. I figure, what’s the worst that can happen? If I don’t like it, I won’t eat it; if I do, I have discovered something new! Sometimes their attitude makes me laugh, but I confess, sometimes it really pisses me off!

I saw an ad on tv for this thing: Pasta Cooker Ya think it really works?? If so, I think it would be a pretty great product. If all I had to do was add boiling water from a tea kettle, I would probably make pasta more often. Apparently the lid functions as a drain - so no big ass pot or colander to wash. The website says that it will be available soon - but I saw an ad for one available now. Has anyone tried this thing??