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Kim Shook

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About Kim Shook

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    Richmond, VA

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  1. Welcome, Captain! Like Kay says, JUMP IN! I always especially look forward to hearing from folks outside of the US!
  2. Dinner 2017 (Part 6)

    We had friends up from Florida for a few days. One dinner was proceeded by cocktails – IRS Blues Martini: Citrus flavored vodka, blue curacao and lemonade. The Union Stimulus Package: Muddled strawberries, agave and vodka. And The Money Maker: Pear flavored vodka, Midori and lemon juice. Silly names, but all tasty. I had planned on making shrimp pizza for dinner, but we were so full from lunch that we didn’t get hungry until late, so I just sautéed the shrimp and served it with my HOT cocktail sauce (the only spicy thing I like): Served with corn chowder w/ paprika oil: And garlic naan: This was the night’s tragedy: Dinner the night before was at the fabulous L’opposum in Richmond. I had one entire crab cake and half of the other left over (they were enormous) and our friend, Gary, had most of one left. I thought they’d be wonderful with the shrimp and I put them in the microwave to slightly warm…and discovered them still there the next morning. I had completely forgotten them! I don’t think Gary has forgiven me yet. And I’m still grieving. Another guest dinner started with a visit to the Belmont Butchery. Our friends got to meet and talk with Tanya Cauthen – the owner and our local culinary celebrity. She competed and WON a recent Chopped episode. She was delightful and happy to answer their questions and tell about her experience. We got some charcuterie to go with dinner that night. We also stopped at Wegman’s to show it to our friends and to buy some stuff to augment dinner. We spent an embarrassing amount of time tasting every cheese the fellow at the cheese counter offered us and bought a few. Our friends had ordered some cheeses from Beehive Cheeses to be sent here and I planned dinner around that. The dinner table: The meats: Mortadella, Fromani Soppressata, Framani Toscano, Creminelli Fennel Salame, Creminielli Calabrese Salame, and Edwards country ham. Cheeses: Top row are from Beehive Cheese: Barely Buzzed (espresso and lavender hand-rubbed) , Apple Walnut (cold smoked), Big John’s Cajun, Fully Loaded (with double-Rye whiskey), and Tea Hive (black tea and bergamot). Bottom row: St. Augur Bleu (France), Cave Ripened 1916 (VT/NY), Pie d’Angloys (France) and Cypress Grove Midnight Moon (Netherlands) Pickly stuff: Pickled grape tomatoes and assorted olives. Bread and crackers: Sliced apples: Bacon wrapped dates stuffed w/ Manchego: These were a partial fail. When I tested the recipe, I decided that a whole piece of bacon was too much – you didn’t taste anything but bacon and they were awkward to eat. So I decided on just one half a slice per date. These are fried in oil and the whole slice of bacon stayed on just fine. It didn’t occur to me that the half slice wouldn’t have as good a ‘hold’. So most of the bacon came off in the fryer. No matter – I can fix that next time with toothpicks and these were simply addicting. These get drizzled with a honey-balsamic glaze. I confess to coming down before I went to sleep and microwaving a couple more to nibble. Fantastic things. Puff pastry pockets stuffed with bleu cheese and drizzled with black pepper infused honey: We were food intoxicated by the end of this day. Another friend came for a visit on his way home from NC. Served @Maggie the Cat's Shrimp w/ Corn & Basil: Napa salad w/ radishes, carrots, toasted sliced almonds & fried noodles w/ Copycat Oriental dressing: Billy Bread: All the house guests were gone – back to normal! One dinner started with, what else, salad: BLTs: And pickly stuff: Another dinner - breakfast. I couldn’t bear wasting the leftover Billy bread from the other night, so I made French toast: With applesauce and Edward’s Country ham. Cook’s Country Pan Fried Pork Chops, fixed up Kraft, Poppaw’s green beans (whole canned with bottled Italian dressing – this was how my great grandfather ate green beans and is still the only way I like them other than long cooked southern-style) and corn: @Marlene's Ground Round with red wine sauce, broccoli and mac and cheese: Mr. Kim’s Spaghetti Sauce on Wegman’s Barilotti pasta: Raw vegetables (lettuce had died on me) and garlic naan with Fontina:
  3. Breakfast! 2017 (Part 2)

    Thank you so much! Here you go: ET Rolls and Bacon Jam.
  4. I flew a lot as a kid – trips to see my grandparents. This would be in the 1960’s. I don’t remember specific meals, but I DO remember feeling very cosmopolitan – traveling alone, having my meal on those cunning little trays. As an adult, I’ve had the usual dismal hot foods and fairly good cold sandwiches. There were a few years where I didn’t fly anywhere and then had an emergency flight because my mother had to have surgery. Flew from Richmond VA to Sarasota FL on an extremely early morning flight. I’d heard about all the food cutbacks and therefore didn’t expect a breakfast. I hadn’t eaten and knew that I wouldn’t have time before having to be at the hospital before my mom went into the OR. I resigned myself to starve until I could get to a vending machine. So, I was thrilled when the flight attendants began passing around what I thought were little wet-nap packets. I was thinking that the breakfast must be substantial if we would need wet-naps. This was the “wet-nap” and it was the only thing they gave us to eat: http://www.shopbiscoff.com/biscoff-cookie-two-pack Imagine my disappointment. Food: Fact or Fiction on Cooking Channel did a segment on airplane food some time ago and why it used to be better than it is now. They concluded that it had to do with altitude, I think.
  5. How nice! Thank you! I cannot tell you how glad I am that I saw your post about this. It was such a hit with everyone who tasted it. I will be making this again and again!
  6. Lunch! What'd ya have? (2017)

    Met some Florida friends who we coming to visit us in Charlottesville VA for some wine tasting. We were planning to take them to our favorite restaurant in Charlottesville – a South American rotisserie chicken (and MORE) place. When we drove up, they were closed and moving to a bigger place next door. So, we had lunch at another nearby favorite - Crozet Pizza. This place opened in 1977 and we discovered it when Mr. Kim was in grad school at UVA. It has remained one of our favorite pizzas, even though we live in Richmond. We started with house-made hummus: Excellent! They still do great pizza: Another lunch with our visitors - The Black Sheep in Richmond. This place specializes in ENORMOUS 2 foot long (you can order 1/2) subs – named after Civil War battleships. Two of us shared the USS Lafayette - Spiced shrimp loaded into a French baguette with marinated artichoke hearts, tomatoes, green olive tapenade, chopped romaine, pickled red onion, & sherry vinaigrette: I adore this sandwich, but I think that next time, I’ll have it as a salad with the baguette on the side. It is just overwhelming! Mr. Kim and our friend had these – USS Brooklyn - Spicy jerk chicken loaded into a French baguette, with shredded cabbage, roasted banana ketchup & peach chutney: USS Congress - Chipotle roasted pork shoulder loaded into a French baguette with tomatillo barbecue sauce, grilled pineapple, & Mexi slaw: We all shared an order of the amazing Brussels sprouts - Shredded & quick sauteed with fennel, orange, tamarind & honey glaze: Lunch at home one day was Mr. Kim’s brisket. It turned out a little dry, so we had it as burnt ends: I made some sides and ‘go withs’. Slaw: Fried pickles: These are fantastic with BBQ. @caroled's Baked Beans: Sandwich with fixings: One day, we went BACK to Charlottesville to take our friends to Al Carbon – the place that had been closed. We ordered LOTS of things. Incomparable chicken: Chicken cemita w/ avocado, fresh Oaxaca cheese, and a slice of ham: Steak cemita w/ the same toppings + red onion: Same sandwich with the addition of their spicy sauce: Tacos – not sure of the fillings: Plantains: Street corn – with mayo, cotija cheese, chili powder and lime zest: Sweet corn seasoned with fresh epazote and jalapenos topped with mayo or sour cream, cotija cheese, lime, and chile powder: Nopalitos – roasted cactus: Sweet potato - baked over charcoal and topped with sweet cream: Green poblano rice & pinto beans with chorizo, bacon, cilantro and roma tomatoes: Just amazing food, as always. The fact that we were not just willing, but anxious, to drive over an hour for lunch says it all.
  7. Plastic wrap

    @ElsieD - that is the Stretch-Tite brand now. Available at Costco and on Amazon.
  8. Breakfast! 2017 (Part 2)

    @robirdstx – your scrambled eggs look different and interesting. Almost like chopped up soft boiled eggs. How are they done? We had friends come and stay with us for a few days. A couple of breakfasts – ET Breakfast Crescents w/ Bacon Jam & scrambled eggs: Normally, I stuff these with cream cheese and crumbled bacon. This time I used bacon jam. Our friends had never tasted it before and I wanted them to try it. These rolls are really good, but bacon jam just puts them to a whole new level! And everyone had a slice of @Norm Matthews Pineapple Upside Down Bundt Cake: Another day I did Leige Waffles w/ all kinds of toppings: These are fantastic. I’ve made them twice now – both ways: refrigerator rise first/room temperature rise second and vice versa. Either way works wonderfully. I’ve discovered that while they save just fine – even freezing – the big pebbles of pearl sugar dissolve. I love the crunch of the sugar so for company, at least, I’ll be making them fresh every time. After our friends were gone: Leftover Leige waffle with strawberries and whipped cream. A weekend breakfast for the two of us – bagels, fruit and Neese’s (Greensboro NC) sausage: Mr. Kim’s – salt bagel w/ chive cream cheese. Mine – pumpernickel bagel with lox cream cheese (and maple syrup for my sausage ). I have despaired of finding good lox cream cheese and pumpernickel bagels in my city - they were common in the deli I grew up going to in Northern VA and lo and behold, I found them at Wegman's. Pretty dern good versions of both!
  9. We had company for a few days and I made @Norm Matthews Pineapple Upside Down Cake: It was really delicious! Everyone loved this and it served as dessert, snacks and also a breakfast sweet the whole time they were here! Thanks for the recipe, Norm! An old HS friend came for dinner on his way through town. I did a Kentucky Brown Sugar Poundcake w/ peaches and plums: We have been getting wonderful stone fruit. Except for apricots. I haven’t had a good apricot since I was a little girl. Cinnamon Toast Cupcakes for a birthday celebration at Mr. Kim’s office: They turned out just ok. They sunk down a bit in the cups. And I tried a new butter/marshmallow crème frosting that wasn’t what I hoped for. I was kind of expecting an easy 7 Minute frosting-type. Too much butter for me.
  10. Welcome! I am really interested in your passion! I adore old cookbooks and the pamphlets that used to be handed out with appliances - a little before mid-century, but it is all fascinating to me. Can't wait to see your posts!!
  11. RIP Holly Moore

    So sad to hear this. I've loved reading his writing for years - back to the Chowhound days, I think. He made huge contributions to my travel eating!
  12. Plastic wrap

    Another Stretch-tite lover here. I especially like the optional slide cutter - I have poor tearing-off-the-plastic-wrap skills.
  13. Breakfast! 2017 (Part 2)

    Too funny! I had the same thing plus bourbon dulce de leche and toasted almond the other morning!!!
  14. Saturday lunch with Mr. Kim at Metro Diner. My lunch: Eggs Benedict and wonderful hash browns with cheese and onions. Mr. Kim had a chicken salad sandwich w/ tomato bisque:
  15. Solidified Brown Sugar

    Ahhhhhhh! Of course! And thank you, @Anna N! I was a bit foggy last night.
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