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Kim Shook

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    Richmond, VA

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  1. Kim Shook

    FoodLion

    Better than you might expect. FL got a lot of bad press some years ago about their meat/poultry. Some of the stores, at least, were changing expiration dates and selling bad meat. I think that the exposure about that really caused them to make changes. At the stores I shop at, I find the quality very good and very clean. I even find some cuts there that I can't always find everywhere else.
  2. Hi! I've got a friend who is going to visit and wants 3 things... Your favorite Montreal restaurant (trying to get more details from him here) Your favorite poutine Your favorite smoked meat sandwich. Thanks so much!
  3. Kim Shook

    FoodLion

    Personally, I like Food Lion a lot. They are usually smaller than the other chains and I get truly personal service at mine. I have gotten to the point that I buy all of my day-to-day deli items there. They always have Fiorucci hard salami (Mr. Kim's favorite) in stock and I really love their store brand Off the Bone ham. I find their produce better than either Kroger or Publix most of the time. I find the prices competitive and, even though they are small, I can do the majority of my shopping there. They do not have the spectacular deli/cheese/bakery items that you find at Wegman's and very few specialty items. It totally depends on how you cook, of course and stores may vary by area (when I am in NC, I find things there that I can't find here).
  4. I've already printed out the information that you gave me re: your recent one. That is definitely happening! Did you see where I called out @Shelby for beating me to it? 😁
  5. Kim Shook

    Breakfast 2019

    It was just a quiche Lorraine. Very simple, but creamy - the way I make mine. I've never tried Wegman's quiche, but based on their other stuff, I'd imagine it is very good.
  6. Kim Shook

    Dinner 2019

    It is a chocolate dipped strawberry with tiny little chocolate curls! It was good, but the piece at 12o'clock was outstanding!
  7. Kim Shook

    Valentine's Day Dinner

    So...um...do you know for a fact that the chain saw wasn't used on the then-hubby?
  8. Gorgeous texture on that sponge, @shain! A delicious plain yellow/vanilla cake is my holy grail!!!
  9. Kim Shook

    Dinner 2019

    Our Valentine's dinner included a couple of experiments. I did a sous vide steak for the first time and also King crab legs: The steak was perfectly cooked: Texture, temperature and doneness better than any steak I've ever cooked before. Neither of us had ever had the crab legs before and they were delicious. We are not big fans of snow crab legs (mainly vehicles for melted butter) and thought these might be the same only bigger. They were not that at all. Full of flavor! I used ghee instead of clarifying butter and the flavor of the crab really came through. The crab legs were cooked by Alton Brown’s microwave method. You wrap the legs in damp paper towels and then in plastic wrap and cook on full power for 2 minutes. You can add herbs (though I didn’t). We also had a green salad, Brussels sprouts roasted in bacon grease with bacon and goat cheese and a baguette with some leftover olive oil/zaatar/sesame seed dipping sauce from our favorite Lebanese restaurant: Dessert was some lovely little pastries/sweets and a chocolate strawberry from Wegman’s:
  10. Kim Shook

    Breakfast 2019

    This morning - quiche and bacon: The quiche is from a local producer that used to be a grocery chain. They were a beloved tradition in Richmond and natives lost their minds when they decided to sell out. They smartly kept up their production of prepared foods and bakery items that sold through the store that replaced them. Now that that store has been replaced by Publix, almost all of the stores in this area sell the stuff - including Walmart and Wegmans. Stores that cater to the local market are thinking ahead! Anyway, the quiche is very good. Light and creamy. We often buy one when they go on sale in the evenings and portion it out for breakfast for the week. I heated it in the CSO on convection/steam at 325F for 12 minutes.
  11. I did my first steak. And I can say that if the only thing I ever did in the future sous vide was steak, it would be worth the purchase. We were both thrilled. The steak was just a regular rib eye from Kroger – 2 inches thick and nicely marbled, but nothing spectacular: I sous vide it at 127 for 2 hours and then seared it in ghee in a cast iron skillet. It turned out incredibly good: The steak was much pinker than the picture indicates and was that way all the way through, except for the sear on the edges.
  12. Kim Shook

    Is this decent ghee?

    Well, since no one else seemed to be any more informed about ghee brands as I did (😁), I went ahead with the Dellah. It was great. I used it to dip the crab into and also to sear a sous vide steak. Nice feeling to stump eG once in a while. LOL
  13. Like @scott123, my first thought was Detroit-style pizza, which I had never heard of until fairly recently, but am intrigued by. (I guess Food Network is good for something, after all.) I think steel is the way to go.
  14. Kim Shook

    Dinner 2019

    I love those things, but I have to search out the "mild" and even then they are a tiny bit too spicy for me.
  15. I have no idea of the answer to your question, but find it intriguing! I'm hoping someone responds with an answer!
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