Kim Shook
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Posts posted by Kim Shook
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Mr. Kim picked these up at the store:
No detectable coconut flavor and there is the usual commercial baker's muddle with "caramel". They inevitably call it "caramel" when what they really mean is "fake maple". 🙄
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14 hours ago, Susanwusan said:
What is the recipe for the cookie, Kim, is it a spreader or does it keep its shape?
I am chagrined to admit that for decorated sugar cookies, I (after many years of recipe testing) use a tube of Pillsbury sugar cookies with a little flour added to "firm them up". They taste as good as any recipe I ever made and keep their shapes better. 😊
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On 3/21/2021 at 12:21 PM, blue_dolphin said:
Yesterday, on the way back from my haircut, I stopped by the fancy food shop and picked up a few necessities:
Since I was famished, I immediately opened the seaweed butter to put on some crusty bread.
Now this is my kind of CSA!
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18 minutes ago, heidih said:
What style is your go to coconut cake?
This is my usual recipe. Classic, shredded coconut covered layer cake. When I eat a coconut cake, I expect it to taste like COCONUT! I am always disappointed to find a yellow cake with fluffy white icing sprinkled with coconut. The coconut cakes I make have coconut/coconut extract in every single bit!
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It will just be the three of us this year, but tradition wins out.
Baked Ham
Sweet Potato Rolls
Watergate salad
Deviled eggs
Asparagus w/ Hollandaise
Creamy Dijon Garlic Potatoes Dauphinoise
Relish/crudité plate w/ dips
Coconut cake
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I do some sugar cookies where I roll the dough into balls and dip into the sanding sugar. Place on the baking sheet and press down slightly with the bottom of a glass to flatten. To me, that is the best way of getting even, full coverage. The sugar ends up pressed into the top of the cooky, but is not mixed into the cooky. Hope this helps.
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Welcome! I'm looking forward to your posts!
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11 hours ago, liuzhou said:
Hunan blood sausage with poached egg and flatbread.
At first glance, I read this as human blood sausage.
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17 hours ago, jetfin said:
Hi everybody!
My wife and i currently reside in a coastal Florida trailer park on a barrier island and recently received our Canadian CSO-300N1C from Amazon.
Living full time in a small travel trailer we were looking to expand our mainly patio based cooking repertoire. Mostly we use a kamado style BBQ, 2 Anova sous-vide sticks and a single induction burner.
Having taken the time to read all three parts of this post I already feel like i know some of you a little.
Aside from the pan and grate that came with it we have two things that fit inside: An Emile Henry casserole and the lid from our (also new) lodge double dutch oven (photos attached). We also have some 5 and 12 oz ramekins which I'm guessing we'll be using more often now with this little beast.
I'm looking forward to sharing our CSO experiments and experiences with y'all!
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Hi, @jetfin! We've put together a set similar to this. I really like these because you can cook and store in them. I use them a lot to steam leftover pasta/rice dishes in.
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22 hours ago, JoNorvelleWalker said:
Worse, the Panera sandwiches were not even all that good. Not up to Wawa quality.
I've always found the meats used in Panera sandwiches exceptionally dry.
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The lemoncello has begun:
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So many wonderful and elegant lunches! I've never been a three meals a day person (I tend to make up the missed third meal in snacks) and lately I've been having a late breakfast and dinner. Yesterday I had all three. Lunch was Tavern ham and Swiss with Gulden's (recently rediscovered it and both Mr. Kim and I are using it a LOT) in a whole wheat pocket:
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Last night we had leftover stir fry and some freshly stir fried vegetables. I had about 3 leftover rib bones from our rib dinner, so I steamed those and took the meat off the bones and put it in to augment the char siu:
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55 minutes ago, heidih said:
@Kim ShookHave you tried the new watermelon Mountain Dew? I saw the ads during SuperBowl and thought of you.
I haven't yet. @Shelby?
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I prefer the Crunchie to the Violet Crumble. The Cadbury chocolate is more to my taste and the sponge is more shattery in a Crunchie.
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@mgaretz – I’m so sorry for what you are going to be going through. We went through it with my mother and now are dealing with Mr. Kim’s dad. It is difficult and can be frustrating. You are in my prayers.
@Dejah – those are some of the prettiest Yorkies I’ve ever seen!
@liamsaunt – what are your shells stuffed with? Looks like something creamy.
@MaryIsobel – thank you for showing the progression of your stuffed rigatoni. Looks beautiful and delicious and a perfect rainy day project.
@Ann_T and @Dejah have me craving hamburgers, so I will be thawing ground beef and I got buns at the store last night. And some potatoes – I’m trying your CSO “fries”, @Ann_T.
@shain – interesting about the liquid smoke. We are the same way you were – all three of us have been traumatized by commercial liquid smoke at one time or another😁. Perhaps I should do a little research.
A couple of recent dinners – I did ribs in the IP:
I did them for a shorter amount of time this time and they were better than last time. Still tender, but not fall off the bone mushy:
Served with green beans, winter creamed corn (frozen corn and a little frozen creamed corn – it approximates fresh creamed corn), and fixed up Kraft:
And, of course, cornbread:
Night before last mise:
Water chestnuts, char sir from the freezer, onions, snow peas, and bean sprouts.
Char siu after steaming in the CSO:
Stir fry with char siu on fried rice (from our local Chinese restaurant):
Served with some ramen and fried soup noodles that the restaurant gave us:
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My favorite candy bar in the world:
With a Mt. Dew chaser. 😁
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This morning:
Bananas, waffle, and sausages. All drowned in maple syrup.
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This thread reminds me that among the post-vaccine things I want to do is haunt our local thrift shops/antique malls!
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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?
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Hi, @hollymil! Welcome to eGullet! I'm looking forward to your contributions. How old are your sons? I love that you cook with them.
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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!
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This morning:
Benton’s bacon, bread machine toast (with blueberry and black currant preserves) and basted eggs.
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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. 😄
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Experimenting with my Bread Machine
in Pastry & Baking
Posted
More of the same regular bread recipe and so weird – this is Jessica’s loaf:
If you Google “Egg shaped cars”, you will find this shape. 🙄
And my loaf:
Perfect for once. 🤔