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Kim Shook

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    Richmond, VA

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  1. Yes, steam/bake. I'd start at 325 for 15 minutes and then temp. I wouldn't go over 325, but I'd check to make sure the cheese wasn't getting overly done.
  2. Lovely story. I remember reading this some time ago and I know I shared on FB - don't know why I neglected to share it here! Thank you for doing so, @chromedome!!
  3. I am so surprised to hear of one of the Edward's Petite hams being sub par. Our local grocery store carries them and we always have one on hand. We've never been unsatisfied with them. We cut them fairly thick and never soak them and they are never tasteless, over-salty or dry. You definitely should contact the Edward's folks, if you haven't already.
  4. Welcome! Looking forward to your posts. You should start looking at this thread. It starts a five-part discussion about charcuterie. Very informative and interesting.
  5. Kim Shook

    Breakfast 2020!

    My favorite ones!
  6. Kim Shook

    Breakfast 2020!

    ET bagel and sage sausage:
  7. Kim Shook

    Dinner 2020

    @Shelby - I meant to ask - re: the corned beef sandwich kit. How was the cole slaw? I can't get my head around a mail order salad. Did it come dressed? Or did you do that part? Inquiring minds.
  8. Apple & Cranberry Galette for a birthday on Mr. Kim's staff: It was very well received! I do have a question. The apples aren't brushed with anything - the crumble topping is just scattered on. I'd prefer the apples to be not quite so starkly white. Would a glaze of apple jelly color them a little?
  9. Kim Shook

    Lunch 2020

    Had a string of days this past week of just plain feeling lousy. I needed some comfort food and went for the most trailer parky, embarrassing to admit foods. Campbell’s Alphabet soup and deviled ham and mayo on white bread:
  10. Kim Shook

    Breakfast 2020!

    Bacon, CSO steamed eggs, and toasted sourdough:
  11. Kim Shook

    Dinner 2020

    @Shelby - I'm so sorry you've been sick! I'm glad you feel like the worst may be over. You are a trooper. I’ve had a craving for tomato soup and grilled cheese for a few days. So, I made Quick Tomato Consommé and grilled Cheddar and Provolone on sourdough: Another night, I did the Butter Poached Shrimp and Orzo that @Anna N introduced us to. Got a nice emulsification of my water and butter: Salad with greens, homemade croutons, Craisins, and my Daddy’s paprika dressing: Finished shrimp, spinach, and orzo: This was very, very rich. It tasted good, but I felt like the balance was off between shrimp and orzo. Another half dozen shrimp and this would have served 4 people, I think. As it was, the two of us finished all the shrimp (1/2 lb.) and had a LOT of orzo and spinach left over. Someone somewhere here mentioned the possibility of doing this with olive oil instead of butter. I cannot even begin to imagine the over-unctuousness that would result in doing so. Last night was a Carolina dog (slaw and chili), kraut, baked beans and mashed potatoes:
  12. Hi, Fred! Welcome to eG! Manchester, England??? Looking forward to hearing more from you!
  13. I'm sure that @chileheadmike is right. WOW! That beats Julia Robert's "slippery suckers" all to hell! Glad you had your glasses on!
  14. One of my favorite versions of onion soup. And I'm ashamed to say that it's been so long since I've made it that I can't find a picture! I need to make this soon. It is dead easy and incredibly good.
  15. Hello, Martha, and welcome! I'm looking forward to your posts! I always love when someone outside of the US joins.
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