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Kim Shook

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    Richmond, VA

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  1. Kim Shook

    Dinner 2020

    @liamsaunt – your sliders sound wonderful. What a great combination. I’ve made myself a note on my “Menus” Word doc to do that sometime. We opted for an easy dinner Thursday night – Mexican. The pictures are kind of sad looking because they package all the topping separately for takeout. Jessica’s beef chimichangas with rice: My taquitos: Mr. Kim’s enchiladas looked a little better: Everything tasted good, though. On Thursday, I continued with the char siu prep. This is out of the oven after the first 15 minutes an
  2. Jessica received a surprise box of vegetables from Hungary Harvest (the “imperfect fruit and veg delivery company that we got the last batch from) – she had thought that the other box was the whole order. I didn’t take a picture, but she got broccoli, zucchini, cantaloupes, yellow tomatoes, avocados, and celery. I used the broccoli to make MORE broccoli salad to have on hand: Cooked some collards from the LAST box: And cut up the cantaloupes:
  3. Thank you, ma'am. I should say that I couldn't find boneless ribs, so mine are bone-in. I checked a couple of recipes for bone-in and, interestingly, the time given is pretty much the same as yours for boneless, @ElsieD.
  4. Hoping to get an answer today (I'm sorry to be so late, it didn't occur to me that I should try this until this morning). Would y'all please look at this recipe and see if you think that I could successfully do it in the IP? If so, do you think that I need to make any changes? And how long would you do it? Low or High pressure? I generally make this a day ahead, refrigerate and skim off the fat the next day before heating (which I'll do in the CSO). I'm serving it tomorrow. Our whole dinner is a special request from Jessica. @JAZ - Lady of the IP, I'd love your advice here
  5. Welcome to eG, @Tactical_Pickle! How did you get into freeze drying meal prep? I'd love to know what kinds of things that you like to cook.
  6. Welcome to eG! I agree with @Smithy - this is a great place for the science-minded. I think you'll find a lot of folks to talk things over with here. I love the German food that I've had, so I look forward especially to your "everyday" food!
  7. Welcome to eGullet, Dakender! I share your bread machine frustration. Mine is due not to measurements, but to a really badly translated manual. So, I feel your pain. There are some truly excellent bakers here - scientist/artist hybrids and I know that you will get lots of help!
  8. Kim Shook

    Dinner 2020

    @Shelby – I definitely have you fooled😁! I am SO not organized. I impose it on myself. I grew up with a mom that was so naturally organized that she DIDN’T MAKE LISTS. Maybe a shopping list for a major party or holiday, but pretty much no shopping or To-Do lists. My life is chaotic enough – if I didn’t have a billion lists, it would be just wandering around in hip-deep crap chewing on raw/frozen food. We would basically be cave men. @Franci– sorry you are having such bad luck with food in Sarasota. My dad and stepmom live there and they say basically the same thing. Ther
  9. Kim Shook

    Pasta shapes

    I'm not a fan of really al dente pasta, so I don't care for any of the shapes that are a lot thicker in the center. Bowties, tortellini, rotini, fusilli. I just never seem to be able to get them cooked right - soft and slippy, but not gooey.
  10. Kim Shook

    Breakfast 2020!

    @Ann_T – tell Moe I will trade him all of my breakfasts for a week’s worth of your bread! That is some lovely ham. Had some of the panettone French toast with bacon this morning:
  11. Welcome to eGullet, Jodi! I'd love to know what foods you enjoy cooking and eating. And a vague idea of where you are located. Looking forward to your contributions - and culinary school stories!!
  12. Kim Shook

    Breakfast 2020!

    I cooked the eggs like an unfolded omelet, slid it out on a plate and cut them with a biscuit cutter.
  13. Kim Shook

    Dinner 2020

    I've got your recipe for Char Siu on my refrigerator, all the ingredients handy, and country ribs thawing right now. Am starting tomorrow! @pastameshugana – congratulations on your impending status as Grandpa! What a lovely blessing to come out of such an awful year! Working ahead a bit - with some help from @Ann_T, I am making pork stock to freeze. We have decided on a SV pork roast for Christmas eve and I’ll use the stock to make a gravy/sauce – before going in the oven: Pork neck, onions, carrots, celery, pepper, rosemary, thyme, sage. After a good
  14. Kim Shook

    Lunch 2020

    On Saturday, Mr. Kim took me to lunch to a place called &Pizza. He had gotten a free pizza from there at a Yelp event and liked it well enough to take me back. I was pleasantly surprised. This is an East coast chain, but the pizza was very good especially the tomato sauce. It is set up like a sub shop where they “build” your pizza while you’re in line. The way the line is set up is you choose your dough, then sauces and toppings; it goes into the oven and finally on to the finishing toppings. Sauces: Building my pizza: Finishing toppings
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