Kim Shook

@Ann_T – thanks for adding the note about the sauce. It just sounds perfect to me and something that we would love! @robirdstx – that steak and snow peas look so good! I got a wild urge today for a beef/snow pea/bean sprout/water chestnut stir fry. But I made 97 gallons of stew, so I guess my stir fry will have to wait. Sometimes when he is judging a BBQ competition, Mr. Kim is allowed to bring home leftovers. Today I used some of them (brisket, pulled pork, ribs, and chicken) to make Brunswick Stew: Perfect comfort food for sick folk.

Our church does this once a month and there are a couple of different groups that do it. When we drop it off, folks are always appreciative. We make sure to tell them that we appreciate what THEY are doing and the service that they provide. And, believe me - the irony is not lost on me: we spend all morning making PB& J's or bologna sandwiches and end up eating some amazing, unusual lunch.

After helping to make and delivering 100 lunches to a few homeless shelters in the city today, Mr. Kim took me to lunch at Salt and Forge, one of our favorite local restaurants. Impeccably produced sandwiches, salads, and breakfast items - everything is either house made or locally sourced. I started out with the BLT with Hanover tomatoes and pimento cheese: Which immediately became Mr. Kim's because the pimento cheese was very spicy. I was sorry for that, because it was otherwise delicious. Luckily, Mr. Kim was willing to share. He'd chosen the Cubano on a brioche bun: It was incredibly good. A really well balanced sandwich. The pork was the star, though. It came with a side of gazpacho - very, very good and not overwhelmed with bell pepper flavor.

They were. Lots of folded ones (the crispiest and best).

Oh, dear Lord, @Ann_T! That duck, that sauce, that cabbage, those potatoes. I am not a well woman and I nearly fainted at the sight of that deliciousness. What an incredible way to cook duck. I really want to do that. Would you please steer me towards the sauce recipe? We are still sick (I am at that point where you start to think that this is just how you are going to feel for the rest of your life - "Oh, well - I'm 60 now, I guess this is as good as it gets" 😉), so was comfort food tonight- breakfast for dinner: Benton's bacon, ham, and blueberry pancakes with the berries that Mr. Kim picked on our day trip to Crozet VA a couple of weekends ago. Also, we found these in the shed freezer:

Post-doctor appt lunch at the pharmacy (reminded me of the same kind of lunch counter lunches with my mom when I was a kid). I had breakfast: nice hashbrowns, properly toasted rye, and OM eggs. All good and it wasn't until I was full that I realized they'd forgotten my bacon. ☹️ Mr. Kim had a lovely club:

Mr. Kim went ahead and ordered the refurb. He thought I'd decided on that definitely. Sigh. Anyway - do I unpack it and try it out and then try to put it all back in the box? I hate to tuck it away in the attic and try it out in a year and find it doesn't work. Jeez, this is all so stressful. I honestly had less agita buying a $600 stove! 😉

Welcome, @jonuk vietal! I'm looking forward to your contributions. I am not a coffee drinker, but I'm interested in your process.

A perfect club: 😁

In my stores Spam is with the canned meat - including tuna, chili, hash, etc. I lost track of my mystery Spam (is that redundant?) that someone mailed to me. I unearthed it yesterday and it will be featured in a breakfast next week (when Mr. Kim goes back to work).

I just realized that I haven't ever decalcified (???) mine. I remember @Shelby explained the whole process awhile back and I meant to do it then and it just didn't happen.

This?

"Some sources say it was created by Fraser Scrutton at the exclusive Union Club of New York City, which contained an early recipe to a Union Club sandwich, made up of “two toasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm.” Of course, that culinary tweak carries to this day; a club sandwich doesn’t necessarily have to have chicken as the primary ingredient."

So, is the consensus that the CSO is going to be discontinued? If so, Mr. Kim says we should buy another one. Do y'all really think it is ok to buy refurbished? @KennethT - where are you finding a refurbished one for $125?

In Richmond VA a sandwich like that (Reuben-like with turkey) is called a "Rachel". Don't know where that comes from or where else it is used, but everyone here knows what it means and I never saw it anywhere else before I moved to Richmond for college (1978).

It is not at all unusual in the southern US to find really good food. I've heard reports of really excellent tamales in Mississippi and I've eaten great fried chicken, cheeseburgers and BBQ myself. And on our trip to England, we had some surprisingly good sandwiches at a gas station (see here).

Here you go!

As reported in the Dinner thread, I have been sick with some kind of mystery respiratory ailment for about a month now. I would give a lot if someone would bring this exact thing to my house every day. 😁 Not eating much, but yesterday was craving a fried egg - with some toasted black Russian bread: and a lovely eat over the sink plum. Today was a white bread and PB foldover. Hey, you do what you can do, right? 😉

@Shelby– I keep meaning to tell you that I also have this dish! Was it your grandma’s? Mine was. @liamsaunt – everything you cook looks delicious and lovely, but that Persian rice is simply incredible! So, I’ve been sick with some mystery ailment for about a month. Three different medications, chest xrays, breathing treatments, etc. Basically I am coughing my head off, running a low grade fever, and have no energy. Not cooking much. Not really even eating much. A few recent lazy meals - rotisserie chicken: With salad bar salad and corn (the only thing I cooked – and that in the microwave): Mr. Kim was out one evening at a poker game, so I boiled some pasta and dumped cold sauce from the fridge on it: And toasted some of that frozen garlic bread he got the other night! Mr. Kim took shrimp to his poker game – leftovers for my dinner the next night: Last night was @maggiethecat's Shrimp & Corn w/ Basil: This is one of the few dishes that I make over and over again. It is our official summer meal. Salad and marinated cucumbers: Black Russian bread:

Omnivores have the best sense of humor.

You are probably right. I don't ever remember US brands being longer, but when I buy imported pasta, it is often folded in half. Honestly, that stuff is always going to be broken in my house. One twirl of that is enough to fill an entire fork! 😉

This sounds like a lovely and delicious chicken BLT. For those who like avocado, that might be a nice addition, too. But it isn't a club sandwich in my world.

...because it is so difficult to break spaghetti in half. LOL

Ok, here we go. Deli American cheese (not the plastic wrapped stuff) is a necessity on a club, as is ham and turkey. Sigh.

Welcome! I'm looking forward to Croatian food!