Kim Shook
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Posts posted by Kim Shook
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@Chris Hennes – the layers on your little cinnamon rolls are beautiful!
@Cahoot – I am positively lusting after your lovely lemon meringue tart. Every single component looks perfect. I believe that I recognize the tip that you used to get that gorgeous meringue. Someone here used that years ago and I bought the tip and haven’t ever used it. I need to dig it out and search out a video on how to get those beautiful tips!
@blue_dolphin – I’d love to have one of your macaroons! I love coconut in every form but haven’t ever had a shaved coconut macaroon. I know I’d love them.
@trisme11 – mango pastry cream, coconut ganache and that gorgeous pastry. What a perfect combination.
@Jonathan – the chocolate oozing out of that cooky GOT me! Now I want that!
So much beautiful stuff lately. I’ve been falling asleep to past seasons of the Great British Baking Show and waking up craving CAKE and cookies!
So, I made @Norm Matthews’ Pineapple Upside Down Bundt Cake again:
I made it last month for Mr. Kim to take to his dad’s. This one was for us. Like the last time I made this, I felt like the pineapple and cherries were “overexposed”. The time that I made it in 2017, it wasn’t like that. But the texture and the flavor are great:
I also made Valentine’s sugar cookies:
This dough was from a roll of purchased stuff that I didn’t use at Christmas. I tried every sugar cooky recipe I came across for years and never found something that held its shape or tasted much better than this stuff. I can’t count the number of times that folks recommended a recipe promising that the cookies would bake without losing the sharpness of the edges and they spread into blobs – no matter how thin or thick I rolled them. So, I don’t even try anymore. These stay in shape and taste good.
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23 hours ago, Ann_T said:
Moe's breakfast.
Toasted bacon and tomato sandwich on a split baguette.
That is gorgeous, @Ann_T. I had a toasted baguette for breakfast, but it wasn't like that! Mr. Kim has virtually run off to live with @Shelby and Ronnie many times over the years. Just lately he's been noticing your posts and I think he's run off from @Shelby to come live with you and Moe!
Yesterday’s breakfast was just some toast from the loaf of bread machine bread that I made:
Today:
Toast from last night’s baguette and the last of the lovely red pears from Jessica’s final produce box.
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Picked these up:
They are basically glammed up Golden Oreos. I like Golden Oreos and my favorite color combination is pink and green. They are just a gimmick and NOT a new flavor.
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Some pictures of the corner cabinet I was mentioning. The cabinet I'm talking about is on the left:
Please excuse the chipped finish. And the unswept floor. This is my "cooking corner" and the only usable bit of counter in my kitchen. Mr. Kim and I are forgoing further Xmas and anniversary gifts and putting all monies into a new floor and painted/refurbished cabinets in the next couple of years! Anyway - as you can see, the cabinet butts up to the ONLY set of drawers in the entire kitchen. This picture is straight into the cabinet:
And this is when you "turn the corner":
That is almost 2 1/2 feet back to the end of the cabinet. In order to get things out, I need first to use a flashlight because it is so dark. Then I have to remove most of the stack of saute/saucepans. Then the entire top half of my body has to enter the cabinet. We've been in this house for about 25 years. I used to be able to do that. I can't anymore. So Mr. Kim has to. 🙄 Basically, a useless space.
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Well, it turns out that I have one of those famous red pads:
I use it for both SV and IP:
I just flip it - one side is SV and the other is IP. Just like those 2-in-1 magazines and books. It lives in the kitchen and is where I keep track of my notes when I'm trying out recipe or trying to create/recreate something. It's great to have it all in one place instead of scraps of paper floating here and there. When I've got things where I want them, I make an entry on my recipe webpage for permanent storage.
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This was a recent success. It looks long, but you probably have most of the ingredients in your pantry. And it really couldn't be easier to cook.
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We are having a simple American pancake and sausage supper. We are picking it up at church where they are basically doing a drive-thru. Normally it is a fund raiser for/by the youth group and a chance for the entire church (8am and 10am attendees) to get together and visit. That won't happen this year, of course, but I'm glad that we are keeping things up anyway.
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8 hours ago, Toliver said:
From the FDA & CDC:
and, because they're not afraid to name the types of cheeses not mentioned above:
"The FDA Is Investigating A Listeria Outbreak That May Be Linked To Cheeses Like Queso Fresco"
The font bolding is mine.
Thank you. I'm in VA and I've put it on FB to inform my friends!
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I feel like I'm learning a lot about Australia and what is considered food fuel for hard physical work (I fear that, as an American, my idea of working-man food is heavily influenced by the cook wagons in western movies 😄) and being entertained by eG's funniest poster: "I see you toe...I see you". LOLOLOL
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1 hour ago, weinoo said:
Calling Mr. Kim!
I often have my wife come and spot me if I'm going to be digging around up on the step ladder. Better to be safe...
I thank God often that Mr. Kim is 6 feet tall! He has various personas: 'Finding Guy', 'Tall Guy' and I simply call on who is needed. 😁
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54 minutes ago, weinoo said:
I happen to like my over-the-fridge cabinet. It's big (33" wide and full 24" depth). I store a lot of stuff in there. Some that's rarely used way in the back, RG bean surplus, back up flours,. I simply pull out the step ladder located right next to the fridge...
Unfortunately, mine is much less deep than the refrigerator and I can't reach what is in it - even with the step ladder.
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15 minutes ago, ElsieD said:
Does it need more salt? I've found adding a bit more salt than the recipe calls for helps.
Thanks, @ElsieD! I'll note that on the recipe and try it next time.
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@Shelby – I always love your big sandwiches!
On Thursday I finished up the meat sauce:
Served with a salad and some cheese bread out of the freezer that I toasted and added garlic and butter to.
Dinner last night was IP pot roast and noodles with CSO broccoli done on the “Bake/Steam” setting:
Served with bread machine “French bread” and applesauce. I had some elderly apples that weren’t good for anything but applesauce:
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Yesterday I had an ET bagel w/ smoked salmon cream cheese and the last of those dreadful looking eggs:
😠 Those were the worst in the batch.
Made some of the bacon and Parm drop scones that @blue_dolphin made and recommended:
They were really good.
This morning, I topped them with my best-ever poached eggs and served with Benton’s bacon:
I really was proud of these eggs:
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Made what was called “French bread” in the bread machine:
Funny little loaf, but the perfect size for us. Nice crumb and great crunchy crust, but a little flat as far as flavor goes:
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14 minutes ago, chromedome said:
"personal origami"
Stealing that.
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The most frustrating thing for me is when Other People put things away with no thought to where they actually belong. 😄
Seriously, though, I detest cabinets that have whole sections that are literally inaccessible. I have one that goes about a yard deep from the right of the door. I would have to actually climb into the cabinet to retrieve things (I am a fat, 61 year old woman - that is NOT happening). And how useless are the over the refrigerator cabinets - the bottom of the ones in my kitchen are 5'10" off the floor. I think they have the tea cups and saucers from my china in them. 🙄
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Any more hints about how I can remove the paddle of my bread machine? I made a loaf today and soaked the pan for an hour or so and neither Mr. Kim or I could pull it out. Ta!
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It is still in it's fancy purple metallic commercial wrapping. I was supposed to cook it today for Mr. Kim to take out there tomorrow, but the snow/freezing rain has put paid to that. I'll unwrap it in a few days and check it out. Thank you all for your help!
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@rotuts!!! Here, too!
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@rotuts needs to chime in here!
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We are doing some cooking for my in laws. The last time that Mr. Kim was out there, my MIL gave him a spiral cut ham from her freezer and asked it I would cook it for them. When we looked at the tag, it was dated January 2019! I don't know for sure if it was frozen as soon as it was purchased. I'm leaning to tossing it and secretly buying them another one. Mr. Kim's sister says it should be fine. Mr. Kim is cheap, so he's leaning to his sister's point of view 😄. What say you? Mr. Kim has agreed to abide what the eG folks say. Ta!
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@Ann_T – what are your veal rolls stuffed with?
Happy Anniversary to @weinoo and @Eatmywords!
@mgaretz – the sauce on your beef and broccoli is so nice and glossy and dark!
We’re still eating Super Bowl leftovers. Last night was crab meltaways, meatballs, and deviled eggs:
Close up of the meltaways:
For those not familiar with this snack, let me educate you. Like the grape jelly/BBQ sauce meatballs this is a 1960/70s throwback. You mix crabmeat, mayo, butter, processed cheese spread, seasoned salt and garlic granules. That is spread on English muffin halves and frozen. Those are cut into quarters and frozen in a bag. When ready to serve, you put them on a baking sheet and broil until bubbly. Like the meatballs, they are ridiculous and delicious and disappear in a moment when set out at a party.
Served with a salad:
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@CantCookStillTry's husband over here in this thread inspired me to dig out my sandwich maker and make a pastrami and Swiss toastie:
Unfortunately, the deli cut the pastrami too thick this time and you could hardly bite through the sandwich. It was really difficult to eat, but tasted good.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
in Pastry & Baking
Posted
Usually Pillsbury, but I've used the Kroger store brand when I couldn't find the Pillsbury (they are sometimes low on them just before Xmas). And in order to roll them out and cut them, you have to add 1/4 cup of flour to the 16.5 oz. roll of dough. I just use my KA.