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Kim Shook

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Everything posted by Kim Shook

  1. Kim Shook

    Dinner 2020

    @gfweb – nice texture on your pulled pork. And pretty slick work on that flat iron and potato picture! @TdeV – those beans and potatoes looks SO good! Do you do them separately and put them together to serve or cook them together. If together, when do you add the potatoes? @shain – beautiful, beautiful pizzas. The bottom of the crust is just perfection. @pastameshugana – I’m glad you waited to take a picture because I love your plates. Those were the dishes that my paternal grandmother had and I love seeing them. @robirdstx – that is one gorgeous steak! I daren’t let Mr. Kim see that picture! @Duvel – here’s hoping that we get to go to Germany once in our lives. I will be eating EVERYTHING! Friday night dinner was all the goodies I brought home from a trip to Wegman’s set out on the counter: This is one of our very favorite cheeses: It is like a marriage of bleu and Brie. My plate: Saturday dinner started again with Ruhlman’s Lemon Drops: Tried a recipe I found for Melting Potatoes. After the first turn: Done: They look a bit burnt, but truly are NOT. They were lovely. You basically roast them in butter for 30 minutes, then add chicken stock and garlic and roast for another 15 minutes. They absorb the stock and garlic and get very tender and tasty. They don’t stay as crisp as they are before you add the stock, but still taste fantastic. I might try them sometime without the stock. Salad with “Greek” dressing: Plate: Monkfish with miso/mustard sauce, Melting Potatoes, marinated cucumbers, and Hanover tomatoes. I had never cooked monkfish before. I used my recipe for Scallops with the same sauce and just subbed monkfish for the scallops. It was amazing. Much better than it looks like in the picture. And, with the monkfish being under $7 for two large pieces, incredibly affordable. Last night we stopped on the way home from my MIL’s and picked up dinner from one of our favorite Greek restaurants. It is actually owned by a Lebanese family. I was told once by the Lebanese owner of a café in a building that I used to work in that all the best Greek restaurants in Richmond were Lebanese owned. And, with one exception, he seems to be right. Their incomparable bread and salads – a Caesar and a Greek: Appetizer platter: Tomatoes, cukes, kalamata olives, feta, tiropita, spanakopita, pita wedges, dolmades, hummus, and tzatziki. Mr. Kim had the Chef Micheal (stet): Basically, baked spaghetti with all the meats. Possibly the best, most tender and flavorful meatballs I’ve ever had. I had chicken fettuccini Alfredo: I’ve been craving this for a couple of weeks. Mr. Kim’s been laughing at me because I’ve never, ever ordered this at a restaurant and never made it from scratch at home. But suddenly, I was dying for it. Very, very good!
  2. Kim Shook

    Lunch 2020

    @BonVivant – I know that I would hugely overserve myself with that crate of figs next to me. @Chris Hennes – that sandwich has Mr. Kim and I regretting that we have no access to such gorgeous meat and bread! Well done! @chefmd – Love the bologna and mayo on white bread. It is sometimes the perfect treat! I agree with rotuts that mortadella is lovely (I even like the pistachios), but I love bologna for what it is, too. Saturday lunch was some Wegman’s goodies I’d gotten on my shopping trip: Fruit salad, baguette, a hybrid bleu/Brie cheese, and local honey.
  3. I neglected to say, "Thank you SO much, @JoNorvelleWalker!!!!" I also neglected to say that doing this: was SO much easier than I thought it would be.
  4. Kim Shook

    Breakfast 2020!

    @blue_dolphin – I would love that pizza combination for any meal, any time! @liuzhou - thank you for that gorgeous egg! What a color! @Shelby – that reminds me – I need to add hash brown patties to my shopping list. I’m satisfying my crumpet cravings these last couple of days – yesterday: Buttery, buttery crumpets and IP eggs. This morning was my international breakfast: NC sausage and British crumpets. 😄
  5. Delicious looking bakes, y’all! @jedovaty– your blueberry “pie” is lovely. I made the Joy of Cooking Sour Cream Apple Cake Souffle Cockaigne that JoNorvelleWalker introduced us to: Thank God that Jo was available by PM because I have the 1975 edition and some of the directions were odd. It called for “shredded almonds” and for baking in a 12x17-inch baking pan. I have no idea what a shredded almond is and neither does Google. And the only pan I have that size is a baking sheet with a less than one-inch rim. Jo had a newer edition and set me straight. I have to say that I really hate the format of Joy of Cooking and never use it unless I’m looking for a specific method/recipe that I can’t find anywhere else. It has great information and background, but the format of interspersing ingredients throughout the directions, rather than at the beginning, drives me crazy and I’m always afraid I’m going to miss an ingredient. All that said, this was a delicious and unusual dessert. I really appreciated the fact that it is actually BETTER when very cold because it can be cooked ahead, and leftovers taste great. I served it with Cool Whip (because I had it in the freezer): On Sunday we took a pie over to my MIL for her birthday. She’s been craving this pie for months and the restaurant that used to serve it has closed for good: This is the Surrey House Peanut and Raisin Pie. I was deeply suspicious of all those raisins. I love raisins but wasn’t at all sure about them in a pie with peanuts. I needn’t have worried. It was a delicious pie. Very rich, but hard to stop nibbling. Slice:
  6. I'm betting you have a big boy blender. Why not give this a try and report back? 😁
  7. @Anna N - it just looks gummy to me. I recently had a store-bought quiche that was the same way. That got tossed, too.
  8. I've wanted to taste a date shake since reading about them in one of the Sterns books!
  9. Welcome to eG, @Marvinator! Congratulations on your retirement! I'm looking forward to your contributions. What kinds of foods do you like to cook/eat?
  10. Funny thing. We got a big box of these at Costco awhile back. We've been eating them and noting that they were a little bland and not terribly figgy and that Fig Newtons are actually better...blah, blah, blah. Just realized last week that they are filled with DATES. Not figs. Duh.
  11. I may have been watching too much British Baking Show, but that pastry looks raw to me.
  12. Rob, this is amazing and truly thinking outside of the box. A good friend of my daughters has a FB page for sharing information about local restaurants that my daughter is helping him to administrate. They get posts from the public and from the owners/chefs also. As far as I know, no one is doing what you are doing. We've avoided some restaurants because we are not ready to dine in, but feel like the food wouldn't travel well to get home. And eating in the car has always meant getting things in take out containers, which can be awkward to deal with. Your solution seems so perfect. I hope that you have great success with this to carry you through until things are safer. Would you mind if I shared your story and perhaps links to your videos with the folks in the FB group I mentioned?
  13. Mr. Kim ordered two bags of nuts last night.
  14. I agree with JeanneCake. Send the picture to Replacements. I sent pictures of my great aunt's obscure pattern - front and back of each piece and they identified the pattern. I'd never even heard of the manufacturer.
  15. As far as I know, all southern pepper jelly has bell peppers in it. Sometimes hot peppers are also added, but this kind (Braswell) and the one that I make has bell peppers.
  16. Yep. That's what I said: "It’s funny that I like pepper jelly...".
  17. Today's afternoon snack: Typical southern treat of cream cheese, pepper jelly, and crackers. I don’t have any Ritz, so Keebler Wheat crackers are subbing. It’s funny that I like pepper jelly since I have an aversion to all things bell pepper. I like pimento cheese, too. But the only other pepper thing that I’ve liked in my entire life is an amuse brought to the table at Mon Oncle in Paris – baguette slices, mascarpone, and chopped candied/pickled red bell pepper (sounds like the French version of my snack, huh?).
  18. Kim Shook

    Breakfast 2020!

    English muffins (extra toasty) and IP hard cooked eggs.
  19. Kim Shook

    Dinner 2020

    Instituted pre-dinner cocktails last night: @Michael Ruhlman's Lemon Drops with a touch of St. Germaine. Lovely. We won’t do it every night – maybe weekly. I also made the world’s easiest soup – Camille Glenn’s Tomato Consommé. It is one of those greater than the sum of its parts things. This is V8, canned beef consommé, sweet onion, celery, and bay leaves. I sometimes add cheese tortellini after this simmers for 20 minutes: The ridiculously easy and delicious result with tortellini and some parm: We also had the first BLT of the season. I make them similar to how they do the “toasted” sandwiches at the BBQ place I grew up on - Short Sugar’s in Reidsville NC. SS’s breakfast sandwiches are actually grilled so that you end up with the outside of the bread toasted and crunchy and the inside (next to the fillings) soft. I didn’t grill these, I just toasted them on one side in the CSO: Sandwich:
  20. I can vouch for this one.
  21. Kim Shook

    Dinner 2020

    @gfweb – thanks for the mac n cheese link. That sounds like just exactly what I like. @heidih – I actually don’t mind Kraft – as long as it is the kind with the Cheez Whiz-ish stuff. Can’t stand the powdered cheese one. I tart it up with mustard powder and more cheese and hot sauce. @CantCookStillTry – the BBQ looks fantastic! What an amazing assortment! And re: your “use it up” pizza. What happened to all that BBQ???? 😄 @liamsaunt – I really like the sound of miso glazed monkfish. @mgaretz – Hooray for non-mushy dinners!! @ambra – So good to see your posts! You have NOTHING to be shy about! Those are beautiful meals. Last night dinner was this: Tomato sandwich for lunch and the same for dinner except this was toasted with ham and cheese. Served with Campbell’s chicken noodle soup (total comfort food) and excellent watermelon with Maldon salt:
  22. Kim Shook

    Lunch 2020

    @liuzhou – the pork burger and chips look like a perfect lunch. Does the burger get season or brushed with anything? Yesterday the parade of tomatoes and bread began in earnest. Lunch was a classic tomato sandwich: Peeled tomatoes, white bread, Duke’s, and S&P.
  23. Well, I would answer Green Goddess, but I would honestly be comparing inferior dressings (bottled and not homemade). I've only made Green Goddess a few times and preferred it to bottled or homemade (?) Hidden Valley. But, then, of COURSE I would. I'm printing out your recipe for Ranch, @weinoo - it looks amazing. I can't promise that I won't add some grated pecorino to some of it and compare the flavor of regular Ranch and Cheese Ranch.
  24. Kim Shook

    Breakfast 2020!

    @blue_dolphin – glad to see you got your shrimp and grits. Those are some serious grits. They look outstanding! @CantCookStillTry – are square crumpets a thing in Australia? I can only get them at one grocery chain that I know of and they are always round. Even with the vegemite, they look so good that I just went and added them to my grocery list. 😄 This morning: Fried egg on a heavily buttered English muffin.
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