Jump to content

Kim Shook

participating member
  • Content Count

  • Joined

  • Last visited

Everything posted by Kim Shook

  1. Kim Shook

    Adorable Gummies

    I love gummies - almost any kind of gel-type candy except for sour. Lately, I've found some really amazing and tasty ones. I found these cupcakes at Wegman's in the bulk section: That's a regular sized jelly bean for size comparison. These Legos are the same size as real Legos and fit together the same way:
  2. Kim Shook


    Welcome! So happy you found us. I'd love to hear a little bit about you and your interests.
  3. Kim Shook

    Dinner 2019

    Oddly enough, I think I knew this somewhere in the back of my mind. I think Cooks Country made it a while back. I've even bought "Amish" noodles/dumplings. Thanks!
  4. Kim Shook

    Dinner 2019

    Here you go! You should know that I made these ahead of Christmas and these were in the freezer since November. I just thawed and heated in the CSO at 350F. I sliced them in half and added a little bit of butter, but the best way to eat them is to slide a slice of country ham into them.
  5. Kim Shook

    Adorable Gummies

    The Legos ones were at Dollar Tree.
  6. Kim Shook

    Dinner 2019

    One recent dinner started with salad: Mr. Kim wanted everything, I just wanted lettuce and cucumbers. I bought this frozen chicken pot pie at Yoder’s Mennonite market when our church ladies group went on an outing recently: The ingredient list looked pretty good (though the fat, calories, carbs, and sodium aren’t any different from mainstream brands). Baked: It was actually very good – nice balance of ingredients, lots of chicken and gravy and a great, crisp crust. Mother’s Day was a bit hectic – too many places to go and too much to do to have a nice “just us” time. That is important to our little 3 person family unit. So, on Sunday, after church Mr. Kim and Jessica kidnapped me. They spirited me off to Captain Billy’s Crab House in Pope’s Creek MD. I think every time we’ve ever been we’ve gotten the same things – cream of crab soup, hush puppies, steamed shrimp, and steamed crabs: We got an extra half dozen crabs that I picked so we would have leftovers. Last night’s dinner: With pineapple upside down biscuits, butter beans and corn. MMMMMMMMMMMMMMMM:
  7. Kim Shook

    Hello All

    Hi, imperonester! Welcome to eGullet!
  8. Welcome, Verlene! I'm looking forward to hearing more about you!
  9. 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!
  10. Kim Shook

    Hello everyone.

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

    Breakfast 2019

    Mandarin oranges, Josef’s Black Forest ham, and a toasted sourdough baguette:
  12. 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!!
  13. 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.
  14. 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:
  15. 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. 😄
  16. Host's note: this topic has grown too large for our servers to handle efficiently, so it's been split up. Click here for the previous segment. Well, this was lunch with my husband, but there were lots of ladies there! We stopped for lunch after delivering 100 packed lunches to three local homeless shelters at the Starlite Lounge in Richmond. Mr. Kim had a cheeseburger and fries: I had the Country Bennie with sausage in place of country ham and hash browns: Country ham just didn’t seem to go with sausage gravy. It was all really good.
  17. 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!".
  18. 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!!!
  19. Kim Shook

    Food funnies

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

    Tricks with brussel sprouts

    How incredibly kind of you!!!! Thank you so much - that is exactly how I'll do them tomorrow.
  21. 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?
  22. 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!!!
  23. Kim Shook

    Dinner 2019

    Dinner last night consisted of leftovers and prepared foods. Delicious (if slightly over-salty) ham and bean soup from a Mennonite market my church women's group visited last Friday: Sandwiches and fruit salad leftover from the afternoon tea-style lunch we took to my mom in the nursing home yesterday for Mother's Day: Ham and hard cooked eggs on brown bread and smoked salmon, cream cheese, dill, and Trader Joe's Everything but the Bagel seasoning on pumpernickel. Crudites and dip left over from a poker party Mr. Kim attended: It was a pretty good meal considering that nothing was really freshly made!
  24. Kim Shook


    Welcome, Amber! Can't wait to see your contributions! Definitely check out the Dinner thread!
  25. It seems that everything I read about the IP is about pressure cooking. Does anyone use the slow cooker function? If not, why not? And if so, do I just treat it like a regular slow cooker? I want to make these potatoes and wondered if they'd do well in the IP. It's for company, so I don't want to screw up. (Although, it is a first time recipe for me, so there is lot's of room to screw up anyway😊). Ta!