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Kim Shook

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    Richmond, VA

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  1. Welcome, @Ronald N. Tan! Lots of folks here who love Indian food, so you should be in good company.
  2. I just wish that they would come out with one that disassembles, so that I could blend gooey things in it and get them out. I've given up using it for anything sticky and thick.
  3. Kim Shook

    Dinner 2020

    @liamsaunt – what an incredible fried meal! That is my favorite shore meal! I’ve only ever had whole belly clams twice – both times in a restaurant in Jacksonville FL. We went two times in the week we were there, and they were so good that they were the only thing I ordered both nights! And those onion rings look absolutely perfect. It’s hard to get anything but batter dipped rings anymore, but much prefer the crumb coated. Dinner last night included the wonderful gazpacho that Mr. Kim made from a lot of our produce stand haul: Rice flour/beer batter fried shrimp, beets (for Mr. Kim), naan, and cocktail sauce flavored with this stuff: Mr. Kim was able to order two bottles of this limited edition of hot sauce. It is perfect with seafood. Also tomatoes and corn:
  4. Kim Shook

    Lunch 2020

    The great thing about REAL Tres Leches is that it isn't overly sweet. The whipped cream on top was barely sweetened at all.
  5. I hadn't thought about that. Maybe we can toss candies out of the second floor windows - like a stationary parade. 😟
  6. @MokaPot - sorry! I do them every year and forgot that some folks might not have seen them yet. Just pickling cucumbers, onions, apple cider vinegar, LOTS of pepper, and sugar (I use Splenda as we are diabetics). The liquid is ALL vinegar at this point. They will sit in the refrigerator all summer - I'll be adding more cukes, onions, seasonings, and vinegar as needed. They do lose a lot of liquid as time goes by, so I have to keep topping up with vinegar. @heidih - yep! Those are the ones. I couldn't find that thread! Thank you!
  7. Did a couple of things in the CSO today and yesterday with mixed results: Beets – There are multiple directions for beets. I tried 40 minutes at 400F super steam – still crunchy. Another 10 minutes – still crunchy. Tried 450F bake/steam for 15 minutes – finally done. I’m thinking that the fault was in the beets and not the CSO. I’m guessing that beets in July are somewhat elderly vegetables. They all had the greens cut off and my MIL says that indicates they are older. Sorry for the lousy picture! Between the blur and the glare I think I've triggered a migraine 😉 ! Skinning tomatoes – there are two different directions for skinning tomatoes in the CSO PDF – one says steam at 210F for 5+ minutes. I tried that and got up to 10 minutes with no looseness at all. The other says super steam at 400F for 9 minutes. I did this for 5 minutes and it was perfect. I have a suggestion, though. The directions that call for super steam are at the beginning of the vegetable section instead of down with the tomato directions. I just happened to catch sight of the word “tomato”. Could someone move this down to the other tomato directions?
  8. Cucumbers started: (I'm not at all sure that this is where these belong. If not, I apologize!)
  9. Kim Shook

    2020 Farmers Markets

    Our produce stand haul from this weekend: Mr. Kim has plans for gazpacho later today. The corn is from Florida, but was incredibly crunchy and fresh tasting. I always check the stem ends and they were very damp. This corn was shipped properly.
  10. Kim Shook

    Lunch 2020

    @BonVivant - I don't know whether to thank you or curse you for those fabulous bread pictures! 😁 Tried a new place for lunch on Sunday - Bocata Arepa Bar. Jessica had a carne asada arepa with cheese, and coleslaw: And a cheese Capacha: A corn cake stuffed with and topped with 2 kinds of cheese. Mr. Kim had the Pepito – a sub with steak, avocado, tomatoes, guasacaca cheese, something called Pink Sauce (ketchup and mayo), potato sticks and ham: It was a monster – that’s a very large dinner plate. I had a shredded beef empanada and a chicken and cheese arepa: We shared a very large order of fries: Sauces – hot sauce and garlic sauce and one single packet of ketchup 😂: It was fine – we had plenty of ketchup at home, but we had to laugh. For dessert the three of us shared a slice of tres leches: Everything was so fresh tasting and delicious. Even better than the place that Mr. Kim and I ate at on Saturday and it is just around the corner from us instead of 20 minutes away across the river. And an actual home made lunch from today: Aldi Pane Torano bread, toasted with Dukes and tomatoes.
  11. Kim Shook

    Breakfast 2020!

    No excuse for that. Such an easy thing - really good sausage (they don't even have to house make it) and decent all butter pastry (again, they could purchase it). Breakfast this morning: Fried egg on a buttered and toasted Hawaiian roll and a mandarin orange cup.
  12. Kim Shook

    Dinner 2020

    @Miriravan – your baguette and cheese memories are quite like mine from college. Back then, my cheese would have been a couple of Laughing Cow wedges – cheap and filling and not bad tasting at all! @gfweb– I really, really like the idea of an apricot upside down cake! @robirdstx – LOVE that broccoli salad! I just put it on my menu list to go with some meatloaf soon. Cross your fingers for me - Meatloaf and I have a very checkered past. 😁 Pre-dinner snacks for the 4th: I did ribs in the IP for dinner (talk about “Blasphemy Ribs”). I usually do St. Louis ribs but chose baby backs in case the IP wouldn’t hold the larger ribs: The little pile on the upper right is the ENTIRE membrane on the back of the rack which I pulled of IN ONE PIECE. I am inordinately proud of that. I rubbed them with Penzey’s BBQ 3000 rub overnight. Out of the IP: As you can see from all the visible bone, they were slightly overcooked. It was 23 minutes and I think 20 would have been better. They were not mushy, just a little too soft. We do not aim for that “fall off the bone” nonsense. Brushed with BBQ sauce and broiled: Salad: Just an ordinary salad, but with @Norm Matthews China Coast dressing which everyone loved. Plate: IP Ribs, fixed up canned baked beans, fixed up boxed mac and cheese, and Jiffy cornbread. 😂😂😂 Dinner last night was dinner was a mishmash of all the leftovers in our refrigerator plus some beets done in the CSO for Mr. Kim: And the dessert I had planned for the 4th: Stocks pound cake from Philadelphia (the best I’ve ever tasted), strawberry ice cream, and chocolate sauce.
  13. Kim Shook

    Breakfast 2020!

    Oh, MY! That is gorgeous. I've done gingerbread waffles before, but not the broiled fruit. Just lovely looking.
  14. So weird. They’d go out and buy them in a store or have them delivered by a complete stranger, but wouldn’t take them from someone they know? People are odd.
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