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Kim Shook

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    Richmond, VA

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  1. I realized that in describing the weirdness that was our experience at my MIL's Thanksgiving, I neglected to say how nice my Thanksgiving lunch with my mom was. I ended up ordering a meal from a place we go to a lot. They specialize in Greek/Italian and the Thanksgiving meal was just ok, but my mom loved it and appreciated every bite. I lied through my teeth and told her I cooked it (I somehow knew that would be important to her). We shared turkey, ham, mashed potatoes, green beans, dressing, cranberry sauce, gravy, and fabulous yeast rolls. She was calm and stable and happy and it was a lovely time for us to have together. So it was the perfect Kim family day - a lunch time convoluted and confused conversation with my mother with dementia, a weird and uncomfortable time with my MIL and hilarious shenanigans with the whackaloon I married and the one I gave birth to. 😁❤️😄
  2. I honestly don't remember whether this was a problem with mine last year. @Shelby makes them a lot more often, so maybe she has an answer. But I'm thinking that something along the lines of brushing a little egg wash, like you would do with a pie shell or maybe a sprinkling of Parm or Romano?
  3. Kim Shook

    Breakfast 2019

    Bought some new (to me) English muffins at Wegman’s. They are nice and tall – almost 2 inches thick: They were certainly craggy – I had great hopes that they would take the place of the Wolfermans that I used to be able to get at our now defunct local grocery store, Ukrops: But they didn’t taste very interesting – just kind of stodgy and bready. Guess I’ll leave the Wolferman’s gift card on my wishlist. The above popped up when I went to post today's breakfast, so I'm guessing I never posted it anywhere. I can't find that I did. Sigh. Today was more toasted stuff with stuff: Strawberry jam on wheat and butter on sourdough.
  4. Here's my version of his recipe.
  5. @kayb - I think Chex mix is such a great thing to make. Everyone loves it, but no one ever makes it anymore. Kind of like Rice Krispy treats - the store bought just isn't as good. I am so freaking late doing everything this year. I seriously don't know if it is going to get done. My #1 priority is getting gifts and cards in the mail before it is too late. Then food. Sigh. Some things I'm doing while I deal with wrapping and addressing. @JohnT's sausage rolls (ready for the freezer) and baby quiche for Christmas breakfast: They are a little pale because I bake them just short of done since I bake them to get them hot when they are served. Lemon chess tarts:
  6. Kim Shook

    Lunch 2019

    Today - tuna salad and egg salad on toasted naan:
  7. Kim Shook

    Dinner 2019

    @shain – I’ve never had sunchokes and that gratin looks so good. How would you describe the flavor? @Anna N and @liuzhou – I am quite sure that this anglophile would quite like stovies. @JoNorvelleWalker – no canned tuna shaming from me. Mr. Kim was mooning over some tuna in the fish case at the store Saturday. I opined that my favorite tuna was the round kind😄. And I’ll top you – I like plain old Starkist chunk light packed in water. (I actually like it packed in oil, but Mr. Kim and Costco insist on water). @gfweb – jumping on the bandwagon to say how much I love your house. I’d love to see more of it. There is nothing I like better than a stone house. Our very first owned home was an almost 100 year old stone farmhouse. Very casual and country, but I loved the history. @chromedome – I believe I will have to try that duck recipe. I am one of those folks who detests poultry cooked any lower than medium well. I just can’t make myself swallow it. I’m not cooking much lately, but we did have a lovely dinner with some dear friends who came back to town for a visit. We all love Greek, so we met at one of our old favorites, Demi's. Started with flamed saganaki: Maybe my favorite food in the entire world. Also, spanakopita: Some of the best I ever remember eating. We ordered something interesting sounding: Dried apricots stuffed with ricotta cheese, Spanish almonds, and a drizzle of balsamic reduction. All five of us agreed that these were very good, but a little bland. We thought that substituting goat cheese for the ricotta would be good. I’m going to give it a try with goat cheese, marcona almonds, and saba. Our entrees - sundried tomato, capers, and artichoke hearts on linguini: Paella – Spanish chorizo, mussels, shrimp, cod and calamari and topped with fried oysters: Spanish chorizo and ham soup with white beans, tomato, onions, garlic, and peppers and the spinach, kale, & arugula salad with apricots, red onion, cucumbers, tomatoes, and walnuts in a creamy feta dressing: Chicken souvlaki: One of the specials – monkfish with crabmeat and shrimp: Desserts were baklava: Sweet cheese empanada with vanilla ice cream: And egg nog crème brulee: Everything was absolutely delicious – better than any other time we’ve been. I was especially impressed with the paella. So many places where you can go wrong and each element was cooked so well.
  8. Welcome, Paul! Hope you find everything you need/want here! I'm looking forward to your contributions!
  9. I enjoy this so much! I am not allowing myself much break time (I am so far behind, I may have to postpone Christmas to February!), but THIS is on my "allowed" list!
  10. Well, I somehow missed last year completely. I'm skipping along reading and "liking" everything and suddenly realize that it all said December 2018! So, I finished reading it all, but didn't hit the like button anymore! I am enchanted.
  11. I need some guidance re: vacuuming my meat. I tend to season and vacuum them when I get them home from the store before freezing. Therefore, when I thaw them to sous vide this is what they look like: Lots of liquid in the bags. Is this ok, or should be taking them out of the bags and drying them off before re-vacuuming them before cooking? It seems so wasteful, but if it will significantly improve the texture/flavor of my meats, I’ll do it.
  12. Kim Shook

    Dinner 2019

    A few nights ago - tuna salad sandwiches and chicken chili from the freezer: I had some rice leftover from chicken Kiev dinner and tossed that in. Good idea. Our Sunday brunch was so filling and so late and filling that this became dinner: It was good but needed something - we decided that black pepper infused honey might be right. Tuesday night was “try to finish the tree” night. Dinner was sous vide steak, cheese potatoes, some garlic shrimp, and salad with Momofuku ranch dressing (missed getting a picture): The steaks were just ok. They were ordinary grocery store steaks and they were not particularly good meat. I told Mr. Kim it proves that sous vide is a tool, not a magic wand. Crusty bread and (Knorr) bearnaise: Last night was pimento cheese, crackers, and some salami: Chef salad: And leftover pizza from TWO DIFFERENT pizza places: We are eating way too much take out lately.
  13. So, I'm thinking that I could use a combination of my infared and thermapen - infared until I'm 'close' and the Thermapen after that? And I didn't really need the candy/frying thermometer I just bought at BB&B? 😄
  14. Neither of those look like you could do that with them.
  15. The Canadians have the right idea about Thanksgiving (among other things).
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