Kim Shook
-
Posts
8,512 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Kim Shook
-
-
This morning:
Bananas, waffle, and sausages. All drowned in maple syrup.
-
4
-
1
-
-
This thread reminds me that among the post-vaccine things I want to do is haunt our local thrift shops/antique malls!
-
2
-
1
-
-
I, too, had no idea that these existed. The article was excellent. I've certainly given cookbooks intended for inexperienced cooks before, but only if I knew the person was inexperienced and interested. How do you lump all students together under one column and write a book intended for that demographic?
-
1
-
-
Hi, @hollymil! Welcome to eGullet! I'm looking forward to your contributions. How old are your sons? I love that you cook with them.
-
1 hour ago, Shelby said:
Lemon posset!
Mmmmmmm! I had to look that up. The name "posset" makes me think of Little Women or a Jane Austin book!
-
1
-
-
This morning:
Benton’s bacon, bread machine toast (with blueberry and black currant preserves) and basted eggs.
-
4
-
-
31 minutes ago, lemniscate said:
I make it with or without zest. Just omit the zest in any recipe if you don't have zest. I actually like curd better without zest. Lemon curd is still lemony without zest.
Something just occurred to me and made me laugh. In trying to use up lemons, I found a recipe that resulted in excess juice. In trying to find a recipe to use up the juice, I will use my favorite curd recipe that will result in excess egg whites. So, I'll make an angel food cake to use up the whites. LOLOLOLOL From lemons to booze to curd to cake. They will all go together beautifully. 😄
-
1
-
5
-
-
21 minutes ago, lemniscate said:
or : make lemon curd
My lemon curd recipe calls for both juice and zest. Do you have a good one that only calls for juice?
-
2 hours ago, ElsieD said:
Tried poaching an egg in the microwave just now. 60 seconds @ 80% power. Good news and bad news. The bad news is the yolk was firm (and exploded). The good news is the white was not slimey.
I'm going to try it, too. Can't resist. I, too, am snot-adverse 😁. Would it work in a custard cup? Or would that be too small?
-
1 hour ago, lindag said:
I watched an episode last evening (recorded from an earlier broadcast) in which Paul and Mary were baking ciabatta, baked Alaska and so on.
I got inspired by the ciabatta and I have the dough rising in its square container
now. So much fun to watch those two putting together such gorgeous recipes!
I hear that Mary has since left the show,; how sad, she's just so lovely to watch.
I loved Mary. Prue Leith (the new judge) is fine, but no one could really replace Mary for me.
-
4
-
-
So, my next question is what the heck do I do with the juice from a dozen lemons?
-
5 minutes ago, FauxPas said:
Oh, I see what you mean! You are quite limited in counterspace. I'll second @ElsieD and say how impressed I am with what you create in that kitchen! You must be pretty organized. In fact, your space does look pretty well organized.
Do you love lots of other things about your house? Do you think about redoing your kitchen and giving yourself a bigger workspace?
It's not something that is really in our budget. Mr. Kim retires in a couple of years and we are planning on this being our last home. The idea of moving gives me the horrors😉. And our location is really convenient for us.
-
3
-
-
1 minute ago, ElsieD said:
@Kim Shook i am amazed at all the good stuff that comes out of your kitchen with such limited counter space. By the way, that looks like a Cuisinart Grind and Brew coffee maker. Is it? We used to have one.
It is. It's our second one. I am not a coffee drinker, but Mr. Kim and Jessica are and of course during normal times we have guests who are. We do not require much of our coffee (we use commercial beans and no home roasting), but we do grind our own and I got tired of doing them separately. We discovered the two-in-one machine and have used it for years.
And thank you for the sweet compliment! Having never really had good counterspace anywhere, I've learned to adapt. I think if I ever won the lottery and got to have my dream kitchen, I'd still end up in the corner using a couple of square feet of counter space! 😁
-
3
-
-
Well, @FauxPas asked for pictures, so here is the entirety of my counter space:
This is 22-inches wide.
This is my real work space. Basically whatever I do, I do on top of those two 18-inch long cutting boards. If I'm doing a big bread/cookie rolling out project, it means removing all the pieces on the back of the countertop and putting them on the dining room table, so they aren't covered with dough/flour/batter. The last bit:
Nine inches wide and utterly useless as a workspace of any sort. Good for putting things on only. This is all somewhat mitigated by having the small island/peninsula that @Ted Fairhead made for me years ago. It normally holds a bread box and bread/snack basket, some jars of candy, a cooky cannister, and a few decorative items. For really big projects (Xmas cooky decorating, Easter egg dyeing) we clear it off. But day to day, it doesn't offer much work space beyond holding plates prior to being loaded up for dinner.
-
8
-
-
23 hours ago, Shelby said:
I am slowly trying to purge and de-clutter around here. Emphasis on slowly. I've had a box full of recipe clippings, newer cooking booklets like the ones beside the checkout counter and Taste of Home magazines (don't judge me lol). In the box was my Gallery of Regrettable Foods book--a hilarious read btw.
In flipping through the book this fell out:
I thought it had just gotten stuck in there but a bit later I was looking more closely at the Regrettable Food book and this booklet is in it! I must have known that but I had long forgotten. OMG I sat and laughed so hard.
The booklet was published in 1940.
More from the Gallery book regarding this booklet:
🤣
A recipe from inside the booklet:
I'll be skipping lol.
I love that book. I end up rereading it every couple of years. I also have a few of those Culinary Arts Institute booklets and they are hilarious.
-
1
-
-
That's incredibly disturbing when you consider the sustainability and health issues. So, how do we avoid fake fish?
-
18 minutes ago, blue_dolphin said:
I use this guidance, shared by our dearly departed Limoncello Queen, @KatieLoeb
I've used regular Eureka lemons, Meyer lemons, limes, grapefruits and oranges.
Oh, this is great, @blue_dolphin! I was SO hoping to find something from Katie! I must have not done the right search!
-
1
-
-
My BIL just sent us 7 1/2 pounds of lemons from his garden in Phoenix. I need to use them before they go bad. I'm thinking lemoncello. Do we have a tried and true, really good recipe for it somewhere. The only thing I'm seeing is one for Meyer lemons, which these are not. Thanks!
-
1
-
1
-
-
@Ann_T and @Margaret Pilgrim - I would be up for breakfast at y’all’s houses every single day of the week. Both breakfasts were truly swoon-worthy!
@AlaMoi - great pancakes and you got such good color on the banana slices!
Yesterday:
Sage sausage, IP eggs, and a leftover carry out pancake.
This morning:
Ham, scrambled eggs, a Belgian waffle, and L'Epicerie de Provence Fig syrup. The waffle was purchased - brand name was Oakrun Farm Bakery. Really good, though.
-
4
-
1
-
-
38 minutes ago, lindag said:
Spam never entered our home while growing up.
Truthfully, I have never eaten Spam. While I will try most everything at least once,
I've never been offered Spam.
I grew up the same way. We ate canned hash and corned beef, but not Vienna sausages or Spam. If you're curious, you don't have to go all in on a full can. They sell little envelopes of Spam singles for about a dollar.
-
1
-
-
suzilightning sent me some Spam when she heard I'd never tried it, bless her heart❤️. I guess 60 is just too old of a dog. I didn't mind the flavor, but I couldn't fry it hard enough to get past the mush. It seems to be in plentiful supply at my stores.
-
2
-
-
Lapping myself again! This morning:
Sage sausage, bread machine bread – one with Tiptree Little Scarlett and one buttered for the eggs to perch on. I got distracted and the eggs ended up a little omlette-y, but they tasted fine.
-
2
-
2
-
-
2 hours ago, Shelby said:
These caught my eye yesterday as a new flavor. They are limited edition. I guess the tan colored frosting is the donut flavor. Very sweet. I guess it's a little like a strawberry donut.
But they aren't very glittery 😠
I love girly stuff (witness the Gaga Oreos) and would have bought these JUST for the glitter. And been very disgruntled at the lack thereof.
-
2
-
-
9 hours ago, MommyDragonsDen said:
Soft & fluffy Milky wool roll bread & flower bread in cheesy hotdog style
No Knead No Machine No Water Roux No Butter
That is just lovely!
-
1
-
Snacking while eGulleting... (Part 3)
in Food Traditions & Culture
Posted
My favorite candy bar in the world:
With a Mt. Dew chaser. 😁