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Kim Shook

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Posts posted by Kim Shook

  1. I love a plain old cold turkey, mayo, S&P, lettuce on white bread sandwich, but this was my dinner last night and is my favorite sandwich in the world:


    Hot turkey, dressing, and gravy on white bread.  My gravy was a little thin this year, but tasted great.

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  2. 5 hours ago, Shelby said:

    Kim, this sounds wonderful!  How are you feeling?  Been thinking about you a lot (((hugs)))

    Thanks so much for asking. Unfortunately pretty much the same. Maybe a little worse since my other knee is starting to react to being depended on so much more. I go to the doctor on Wednesday, though, so I’ve got my fingers crossed that he will have a plan !

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  3. I don't have any really good pictures, but our turkey was the best we've ever cooked.  I got two bone-in breast halves and 4 drumsticks at Wegmans.  I sealed each of the breast halves and 2 each of the drumsticks in bags with butter, black pepper, and Bell's seasoning (poultry seasoning).  Dinner was at 6:30.  I put the drumsticks in at 3am at 148F.  The breasts were put in at noon.  It all came out at 5:30pm.  It was all supposed to be seared in ghee in an iron skillet at high heat.  This was one of the few slip ups of the meal.  Mr. Kim is just not a natural cook - he will follow directions to a T, but he has no experience or instinct.  He'll read that something should take X minutes to cook.  At exactly X minutes, he stops cooking and serves it without finding out if is it even hot.  I've been served a lot of cold food since I've been out of commission.  LOL.  I was out of the kitchen when he put the drumsticks in the skillet.  When I went in, the drumsticks were merrily boiling away in all of the juices from the bag.  I'd forgotten to tell him to pour off the liquid before searing😖.  It turned out fine.  The skin was flabby, but the meat was delectable.  

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  4. @Margaret Pilgrim - mmmm, onion soup.  My very favorite soup!  Looks so good.


    @patti– I’m so glad to hear that your knees were nothing serious! 


    @Shelby – I’d give a LOT to have one of your big sandwiches sitting in front of me right now. 


    Last night, I mixed the miso sauce (white miso, sake, sugar, Dijon) to brush on the salmon and advised on timing and Mr. Kim did the actual cooking:


    Broccoli with lemon pepper, buttered noodles, and the salmon.  It was very, very good.  And very satisfying. 


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  5. 46 minutes ago, curls said:

    Trader Joe’s has sous vide egg bites in the refrigerated section that may help. They can be reheated in the microwave or the oven. I picked some up this week and had them for breakfast with an English muffin — heated them in the CSO. Quite tasty. Same issue with them that I have with other egg bites, they are sticky, had issues removing them from portions of the ceramic ovenware that I used to warm them in the CSO. 

    Thank you so much, @curls.  I've added that to my shopping list.  

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  6. 16 minutes ago, mgaretz said:


    Cheddar is naturally white.  It's only orange because it's had coloring added (usually annatto).  Orange tastes the same as the white.

    Yep.  I still tell the story about trying to convince my four year old honorary niece this fact when we were eating in a Mexican restaurant once and she was refusing to eat their tacos.  She had only had her mom's before and was extremely suspicious of that white stuff.  She is now a HS teacher and completely understands the frustration of dealing with intransigent children.  This is the same child that accused me of eating COWS while I was eating a burger.  When I said that the hot dogs she was currently eating were also COW, she looked at me pityingly and informed me that they were the udders that fell off when the cows didn't need them anymore.  She is still the smartest and funniest young person I know.  

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    @patti – you are surely in my thoughts right now.  I hope you are feeling better soon. 


    Such gorgeous food, y’all!  I want it all.  I want @Shelby's big sandwiches, @robirdstx's smothered pork, all those damn pizza’s and crusty breads, @Dejah's and @Shelby's pot pies, lovely rare steaks, LASAGNA, shit I can’t even identify!, scallops, @CantCookStillTry's charcuterie tray and pork, @patti's short ribs, etc., etc.  In my head I’m singing, “Don’t care how, I want it NOW!” from Willy Wonka and the Chocolate Factory! 


    Bless his heart.  Mr. Kim is doing his very best.  He’s working all the hours sent by God, trying to prep what he needs to for Thanksgiving, trying to help our daughter get her apartment really cleaned and tidied for an inspection by the complex management (she’s a complete slob – her living quarters and car look like they are owned by a hoarder, but she’s just a slob), his dad and stepmom’s basement started to flood in the heavy rains last week and THEY WENT ON VACATION, blithe in the knowledge that SOMEONE would handle things (I may end up killing these people).  So, most of the time he wasn’t working this week was spent at their house carting things out to a storage container.  The thing is I’m kinda starving and I can’t say a thing.  Not actually “hungry” you understand, it’s just that what I’m being given is not satisfying me.  I feel evil for saying that and would never, ever even hint at such a feeling.  So, I’m just venting to folks who will understand and will know that I’m actually being well taken care of (though he did speak of baked chicken with instant rice and cream of mushroom sauce the other night😳).  Here’s a few things that we’ve had:


    Grilled cheese and Mrs. Fearnow’s Brunswick stew:




    This is a locally produced, canned product and quite good. 




    He made us lo mein noodles, snow peas, and shrimp.  This was pretty good.  Needed a little sauce is all.   


    Frozen fish and chips and shredded sautéed Brussels sprouts (not pictured but very good):


    The sprouts will appear again on Thanksgiving day, so this counted as practice.


    Self explanatory:



    Dinner picked up from a local favorite Greek place.  Tiropita:



    That amazing Greek bread:



    I got a sampler of Greek stuff:


    Pastichio, dolmades, souvlaki, spanakopita, gyros, and tzatziki.  Mr. Kim got the baked spaghetti with meatballs:



    Fingers crossed for tonight please – I got some salmon out of the freezer and am hoping I can stay upright in the kitchen long enough to supervise miso glazed salmon. 


    Please excuse the crappy photos.  I’m eating in the family room now and the lighting is awful. 



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  8. @CantCookStillTry – those bacon sammies look outstanding.  When I was a little girl my English grandmother would smuggle pounds of it over on her trips to see us.  I loved them with HP, but also with orange marmalade. 


    @chromedome– that waffle breakfast has me wishing that Mr. Kim was a better cook😊!  Yeasted waffles are the very best and the pineapple looks perfect.


    I find myself craving a hot breakfast lately.  I’ve looked for some frozen prepared things that might be a good breakfast for when I’m alone here – stuff that I can microwave quickly (if I sit down, I’m down for a long time without a boost), but I’m guessing that that is the kind of thing that folks are stocking up on because no one seems to have them.  How I’d love to have a freezer full of @Ann_T's biscuits!  But, between stuff that I’ve made and frozen and restaurants, I’m doing pretty well on breakfasts in the last little bit.  I’m eating these later in the day, so they become brunch. 



    Fried eggs, Benton’s bacon, and ET bagels w/ cream cheese.


    My breakfast from a local favorite deli:


    They have the best pancakes.  Plus, you get 3 to an order – I can only eat one which means I get two more breakfasts out of it.  Pancakes heat up perfectly in the CSO on bake/steam. 


    I stood up long enough the other day to make French toast out of the last of the panettone from the freezer.  Mr. Kim had to work from the office the next day, so I toasted some for breakfast:


    Just the best.


    This morning was more Benton's and ET bagels from the freezer:



    Please excuse the crappy pictures.  I take them in the family room, where I'm being fed, instead of in the kitchen.  Much better lighting there.

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  9. 20 hours ago, Katie Meadow said:

    I can't imagine using a disposable pan for roasting a turkey. Making gravy after the bird gets to sit on a plate isn't a fast process, and involves, at least in my experience, a series of slow processes: deglazing with stock, cooking away excess liquid, adding some type of brown sauce or roux to taste depending on whether you like a thick or thin gravy. When my husband's family was all together, we cooked a turkey big enough to be in a pan that could be simmered on two burners at the same time to make the gravy. 


    Also if you are going to baste the bird every so often, wouldn't that be a not fun chore to pull out a flimsy pan with a big heavy turkey? 

    Well, I put it on top of a baking sheet.  But, to be honest, I cannot remember the last time I roasted a whole turkey in the oven.  I've used my Nesco for at least the last 20 years.  Turkeys are good and all, but the real culinary point of the day to me are the side dishes and whole turkeys take up to much oven real estate!  😁

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  10. So, here's the final menu:


    Relish tray with celery, pimento cheese, olives, pickles, and pickled sweet tomatoes

    Butternut squash soup - Jessica

    Turkey (breast and legs)


    Oyster dressing

    Twice baked cheese potatoes

    Sweet potatoes 

    Watergate Salad - Jessica

    Sautéed Shredded Brussels Sprouts w/ Saba

    Corn Pudding - Jessica

    Cranberry sauce

    Yeast rolls - Mother in law

    Pecan Pie - Mother in law


    Dinner is massively complicated by me being temporarily (fingers crossed) disabled.  I've done what I can ahead, including the cheese potatoes that I did yesterday:


    I did enough for Thanksgiving and for Xmas Eve and they are in the freezer.  I did a very detailed timeline:



    Dinner at 6:30



              Thaw turkey

              Thaw one gravy

              Thaw one oyster

              Thaw 8 cheese potatoes

              Thaw sweet potatoes

              Thaw cranberry sauce

              Thaw bread for dressing


              Prep dressing



                       Legs in SV at 148F


                       Jess put corn pudding together


                       Breasts in SV at 148F

                       Set up relish tray

                       Prep sprouts


                       Heat up gravy and reduce/Kitchen bouquet



                       Turkey out of SV

                       Dressing in oven at 350F – about 45 minutes


                       Cheese potatoes in oven at 350F – about 40 minutes

                       Corn pudding in oven at 350F – about 40 minutes


                       Sear turkey in cast iron in ghee

                       Microwave sweet potatoes until hot – pan should fit in CSO


                       Brussels sprouts – cook and top with saba


                       Top sweet potatoes with marshmallows and broil in CSO


    I'm hoping that it is detailed enough to give Mr. Kim and Jessica good directions without me having to be in the middle of the kitchen.  I think the food will be ok.  The state of my house is another matter.  I can't do anything that requires standing for more than a couple of minutes.  Mr. Kim is working most of his waking hours and is dealing with a disaster at his father's house.  My house is a wreck and so dusty and cobwebby.  I'm hoping that my MIL won't be too judgey.  I will be whatever it will be at this point, though.  There is literally NOTHING I can do.   I am very much looking forward to seeing everyone's food.  I've been bingeing Thanksgiving food shows on TV and am craving dressing and gravy!

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  11. 3 minutes ago, heidih said:


    @weinoo brought up things we got rid of and regretted doing. I used to keep the roaster on the washer. Just set it on ground when needed to wash. I really enjoyed it - $5 garage sale purchase but - in a move - adios. I also garage saled my Atlas pasta roller. It could have lived in the corner of a closet on the floor. I was in divestment mode. Somebody got a deal!

    I've always used a disposable roasting pan for doing a turkey or ham in the oven.  Many years ago, my dad gave me a large heavy-gauge roasting pan for Christmas.  I donated it almost immediately.  I've since regretted that SO much.

  12. I think if I could see my stuff, instead of most of it being in the attic, I'd use them a lot more.  I wish I had better access to my panini press and my Cuisinart.  My waffle iron would be used MUCH more if I didn't have to wait for Mr. Kim to retrieve it.  I have so little counter space - the only things that have earned permanent spots are the KA and the CSO, which I use more than my big oven.  There are also things that I rarely use, but when I need them nothing else will do - my Nesco roaster, the Vitamix.  All that being said, I am going to be offering my Cuisinart Rotisserie oven up for adoption.  I haven't used it in years.  

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