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Kim Shook

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    Richmond, VA

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  1. Kim Shook

    Hello All

    Hi, imperonester! Welcome to eGullet!
  2. Welcome, Verlene! I'm looking forward to hearing more about you!
  3. Kim Shook

    Good seafood.

    Not an answer (I'm in VA and don't know your area), but I wanted you to know that if you don't get much response, it is not because folks are ignoring you. For some reason, the regional boards just aren't terribly active these days. Hope you have good luck, but I didn't want you to think you were being ignored!
  4. Kim Shook

    Hello everyone.

    Welcome, @wcjpipewrench! I'm looking forward to your contributions! You will certainly find plenty of variety here at eG!
  5. Kim Shook

    Breakfast 2019

    Mandarin oranges, Josef’s Black Forest ham, and a toasted sourdough baguette:
  6. Back in February @gfweb made a beautiful looking sous vide pork loin and Brussels sprouts meal (only the pork was SV). A few of us fangirled it for some days and Shelby beat me to making it 😁. We had company Wednesday and I decided to make the pork. Thank GOD @gfweb was up on on eG at 11:30 the night before and was kind enough to give me some guidance. I rubbed the loin with a little salt, pepper, thyme, sugar and garlic powder and sealed it and let sit in the fridge overnight. I SV'd it at 144F (MIL would not have eaten it with any hint of pink) for about 3 hours. Then I seared it at high temperature on top of the stove: Sliced and topped with braised apples and onions: and served with the truly amazing sauce of chicken stock and apple juice, this was incredibly moist and tender and everyone just loved it. My FIL had three servings. Thank you so much, @gfweb for the inspiration, the guidance and for staying up late with me!!
  7. Kim Shook

    Dinner 2019

    We had Mr. Kim's stepmom and dad over for a belated Mother’s Day celebration Wednesday night. Back in February @gfweb had made a delicious looking sous vide pork loin that I’ve been wanting to try. I know they like pork, so this seemed like perfect timing. I got some late-night advice from @gfweb on proportions and Brussels sprouts, thank goodness! Pork loin cooked and seared in a pan: Sliced for serving with apples and onions: The picture of the sliced pork doesn’t do justice to how tender and juicy it was. I set it for 144F because I know that my MIL wouldn’t eat it pink and it was absolutely perfect. I have problems with my hands, so peeling apples, potatoes, etc. can be a problem. Mr. Kim got me this toy for Christmas: It made quick work of the apples that I needed: But I don’t have a lot of confidence in the longevity of the peeler. It feels extremely flimsy. Here’s the unappetizing-looking, but gorgeous-tasting sauce of apple juice, chicken stock, Dijon, and a touch of lemon juice (because I had a lemon half sitting around): Served with slow cooker lemon red potatoes: This is something nice to have in my recipes – they go in the slow cooker about 3 hours in advance of serving and the only thing you do is mix up the sauce and toss it with the potatoes while they keep warm in the cooker. @gfweb also gave me some pointers on Brussels sprouts, but mine were not a complete success: They tasted great, but cooked very unevenly. I think I need to get ahold of a good oven thermometer. They just didn’t get as charred as I wanted them too. @gfweb originally suggested doing them in a pan stove-top, but I was doing so many that I needed to do them in the oven. I also did my weird Lettuce in Cream salad: It is an odd recipe that I picked up somewhere at least 20 years ago. The only ingredients are iceberg, light cream, sugar and white vinegar. It is really one of those “greater than the sum of its parts” dishes. Marinated cucumbers: Also yeast rolls from the store: I also did sugar-free lava cakes for dessert (in deference to the diabetics in the family): Incredibly rich and very good.
  8. We had Mr. Kim's stepmom and dad over for a belated Mother's Day celebration dinner Wednesday night. Since there were 3 diabetics at the meal, I made a sugar-free dessert. A couple of years ago, my niece made SF lava cakes and they we so good, I've made them a few times since. Just packaged SF brownie mix, tweaked a bit, SF dark chocolate and SF Cool Whip: You don't really get the full lava effect with these, but there is still a nice gooey chocolate filling:
  9. Kim Shook

    Lunch 2019

    The salad was the first thing I noticed! "....the HELL???". Then I noticed the other oddity in barbecue-dom - what looks like fresh cut fries! Wow! I've never had excellent pig (which it looks like that is) with anything but from-frozen fries. I love frozen fries, so that's fine. I'm still boggling at the salad, though. 😄
  10. Kim Shook

    Tricks with brussel sprouts

    Thank you SO much! I just showed Mr. Kim the picture of the pork that you made in February and said, "That's what I'm hoping to have for dinner tomorrow night." He said, "I hope so, too!".
  11. Kim Shook

    Tricks with brussel sprouts

    @gfweb - since you're up anyway (😊), one more question - I am basically copying your sous vide pork loin that you made 2/3/2019 for my in laws tomorrow night. You say that the sauce is 1/2 apple juice and 1/2 chix stock. Do you remember approximately how much of each? Thank you, again!!!
  12. Kim Shook

    Food funnies

    Thank was hilarious! Thank you so much for posting!
  13. Kim Shook

    Tricks with brussel sprouts

    How incredibly kind of you!!!! Thank you so much - that is exactly how I'll do them tomorrow.
  14. Kim Shook

    Tricks with brussel sprouts

    Thanks so much! I'm assuming that you are talking about doing in a pan on top of the stove. Do you think I can do them in the oven (I'm doing a lot of them)? If so, what temp? I keep seeing 400F. Does that sound right to you?
  15. Kim Shook

    Tricks with brussel sprouts

    Bumping this up to get some updated info, please! I love Brussels Sprouts. I like them steamed until almost done and then quick sauteed in butter in a very hot pan. Jessica only likes them roasted - like every restaurant in the world is doing them now. I like them like that, too, but seem to have a hard time getting the right results. In trying to get a good char on them, mine usually end up too mushy. Can y'all please help me by giving me VERY precise directions for ending up with crisp/tender, charred sprouts? Thanks!!!