Kim Shook

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    Richmond, VA

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  1. Lunch! What'd ya have? (Late 2016–)

    Lazy-ass fixed up grocery store "Italian" sub:
  2. Dinner 2017 (Part 2)

    @Shelby – your broccoli beef looks gorgeous! Would you share the recipe (I don’t have an IP, though)? @liamsaunt – I am NOT allergic to seafood and I’d devour and adore every single thing on that pupu platter (one of my MANY guilty pleasures).
  3. Breakfast! 2017 (Part 1)

    I admit to a secret love for those patties. I buy the mild ones when I can find them. 7-11 often has them already warmed up (blush-blush). Even the mild ones are a little spicy for me - I have to also buy an apple or banana and alternate bites!
  4. Dinner 2017 (Part 2)

    A few nights ago dinner was Brunswick stew from the freezer: Brunswick stew never photographs well! With asparagus and Dorie’s brioche buns: Valentine’s dinner. Started with spiced almonds, petit toasts, crab spread and Gorgonzola Dolce – both from Wegman’s. We’ve become addicted to this Gorgonzola – it’s like a mixture of Gorgonzola and Brie: Dinner was Cider Braised Pork Chops (a Cook’s Country recipe). Thick chops are browned and oven braised in a sauce of onions, garlic, thyme and apple butter. The chops: After the braise the sauce is strained and more apple butter and a bit of apple cider vinegar is added. The sauce: I served it with a butter lettuce salad: Honey-Balsamic Roasted Brussels Sprouts and Long Grain and Wild Rice with Cranberries and Orange (without sauce): With sauce: Absolutely delicious pork. The prep was really easy, but very elegant – I’d definitely serve this to company! Dessert was all purchased at Wegman’s – Mini Chocolate Amaretto Mousse Cake and Mini Opera cake: And a couple of strawberries that they were dipping as I walked by – I couldn’t resist them:
  5. @Kay – I found this re: chocolate and paraffin – 12 oz. chocolate to 2 oz. paraffin. I remember this method and using it years ago because I’ve always felt that truly tempering chocolate was beyond me and I can’t afford the machines. What I do now is to melt the chocolate VERY slowly in the microwave – trying to keep the temperature under 94F. I then set a heating pad to medium, put it in a bowl and put the chocolate bowl on top of it. It stays nice and ‘dip-able’ and as ‘in temper’ as I’ve ever been able to achieve! @shain – that Knafeh looks and sounds so wonderful! I did a project with a batch of @Dorie Greenspan's Bubble-Top Brioche. Though they turned out fine, I had some trouble with the brioche. It started with the kneading. The dough never would come together in a ball and pull away from the sides of the mixing bowl like it is supposed to. I didn’t have this problem when I made them before. They didn’t rise very well, either: They were flat and oozed over the sides of the baking cups: I just tucked it all back into the cups and went ahead with the baking. They turned out a little flat, but otherwise fine: The bottoms were a bit pale: This DID happen last time and I just flipped them and toasted them lightly under the broiler. The crumb and texture were great: Toasted: The project idea started with some show I saw on The Cooking Channel – Unique Sweets, I think. One of the bakeries did a bun of some sort, split and spread with lashings of whipped butter and lightly toasted. Then they were spread with sweetened condensed milk and toasted until it caramelized. Then topped with a sprinkling of sea salt. The result: These were amazing. Not overly sweet, but just exactly enough. The sea salt was perfect! I would like to know what I did wrong with the brioche, though!
  6. Breakfast! 2017 (Part 1)

    I'll try to address your question, @Kay, but I am a hit and miss soft boiled egg chef, at best! First, THIS is how I make them - it is a method from Cook's Illustrated and is the most dependable method I've ever found. Once they are done, you have two choices - you can either put them (unpeeled) in egg cups and snip off the top with a sharp knife (you first tap around the top 1/4 of the egg to break the shell) or use one of These nifty little things (I want one!). You then eat them with wee spoons and toast fingers. OR - say you want to serve them on toast - you hold them in a towel in your hand and using a teaspoon gently crack them all over and peel. I slip the tip of the spoon up between the egg and the shell and assist the peeling this way. This is all probably needlessly complicated and someone else may have a better way of explaining.
  7. Lunch! What'd ya have? (Late 2016–)

    Just wouldn't work for me. I don't like fresh tuna - rare fish gives me the shivers and tuna that is cooked through feels 'tough' to me. Plus, I hate mushrooms. I am difficult to feed. I eat almost all meats/fish known to man, every breadstuff I can think of, most fruits found in US stores - but VERY few vegetables.
  8. Breakfast! 2017 (Part 1)

    Ann, everything you make looks wonderful. But your bread is truly amazing. Whenever you post it, I just want to sit down with a plate of hot, buttered toast and eat 'til I fall over.
  9. Dinner 2017 (Part 2)

    But, but...I HATE Dr. P and raw onions! Dinner last night started with salad and pickly stuff: With a ham slice coated with orange marmalade and ginger and some fixed-up canned beans:
  10. Lunch! What'd ya have? (Late 2016–)

    Well, since we ARE discussing tuna and I have a tunafish salad sandwich probably once a week for lunch, I should also say that I utterly detest hot canned tuna. Like tuna casserole. I had never tasted it until I was an adult and in the early, poor years of our marriage I tried making it. Mr. Kim said that it tasted like every one he'd ever eaten. I was appalled that anyone could stomach it. Years ago, Mr. Kim's mom served us a lunch of curried tuna casserole (her invention). The suspiciously reddish color of the tuna reminded me of nothing more than 9 Lives. She is very frugal and frequents the kinds of stores that sell de-labled canned goods for almost nothing and to this day, I believe that we ate cat food casserole.
  11. Breakfast! 2017 (Part 1)

    rotuts - do you know I have never tried scrapple? I have no objection to it in theory, but I've never had the opportunity. I understand that the quality can vary wildly based on the brand. Down here in the South, we have livermush, which I refused to taste as a child, but would like to try now.
  12. Dinner 2017 (Part 2)

    LOL! Not to mention the fact that the catsup is NOT on the hot dog.
  13. Dinner 2017 (Part 2)

    Mr. Kim had a poker game tonight and I had to go out to my mother’s to do her meds, so it ended up being a Wawa night: I dare anyone to post a trashier meal.
  14. Lunch! What'd ya have? (Late 2016–)

    I am an oddity, I think. I love canned tuna. Oil or water. Albacore or regular. I can eat it right out of the can. And I detest fresh tuna. <blush>
  15. Breakfast! 2017 (Part 1)

    Breakfast this morning: Egg and ham on toast.