Kim Shook
-
Posts
8,512 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Kim Shook
-
-
9 hours ago, JoNorvelleWalker said:
It is indeed a paper bag. Nowhere in the GripStic literature that I've found does it say GripStic clips don't work with paper bags. The replacement clips that came today work with paper bags.
I feel like a paper bag would just be too bulky. The area that grips is so tiny that I even have problems getting past the seal seam on the back of some bags. When they work nothing compares, but they are useless for some things. Oh, well, everything is useless in some application. 😄
-
5
-
-
On 6/3/2023 at 5:49 PM, JoNorvelleWalker said:
I wanted to like the GripStics, I really did. Employing all my strength I couldn't get this one on any further than an inch or so.
GripStics are going back. Another brand of clips are on their way from amazon.
I think that's a paper bag. I don't think it was ever going to work on a paper bag.
-
On 6/4/2023 at 2:36 AM, SusieQ said:
What are "fold-overs"?
Exactly what @heidih said. Easier to do with a soft bread.
-
1
-
-
10 hours ago, heidih said:
But Hubs are in a whole other realm
They really are. Huge, super crunchy and great flavor. I sound like a commercial.
-
1
-
-
2 hours ago, lemniscate said:
Watching some MLB (Brewers/Reds) and drinking Left Coast Asylum tripel and snacking on awesome olives from Costco. Happy Hour.
My favorite olives!
7 minutes ago, heidih said:Give Hubs a go - my favorite other than home roasted from raw, https://www.hubspeanuts.com
They are great. I think VA peanuts are the absolute best peanuts. Even the Costco brand VA peanuts are MILES better than anything Planter's offers.
-
1
-
-
@kayb – I seem to remember you having AC problems last year, too. Am I misremembering?
Memorial Day dinner for me:
American, Havarti, and Gouda cheese sandwich, macaroni salad, and blackberries. We were supposed to get a delivery of char siu from an unemployed chef friend of Jessica’s and she was going to make a char siu, rice noodle, and vegetable dish. He and his partner had an oven failure and so we all just nibbled at what appealed to us. This was what appealed to me. Since we have everything to make the planned dish, except for the char siu, I went out and got some pork so she can make @Dejah’s char siu tomorrow.
-
9
-
-
Lunch a couple of days ago was a toss-together from some taco night leftovers:
Shells, beans, and cheese.
-
7
-
-
A couple of days ago:
Bacon on a toasted cinnamon-raisin English muffin, pear, and scrambled eggs with catsup.
This morning:
Watermelon and toast w/ butter and Tiptree’s fabulous Little Scarlet strawberry preserves.
-
5
-
-
@Tropicalsenior - I'm looking forward to trying that mandarin cake! I made the pineapple cake that you posted:
It took less than 10 minutes to mise and put together – one bowl and one spoon. And it tastes wonderful – so moist and rich:
Thank you so much for sharing the recipe!
-
6
-
3
-
-
17 hours ago, Shelby said:
This would be the best. thing. ever. I would NEVER get out of bed. I'd need two, though.....one for white wine.....maybe three....one for riesling...... NO four...another for ice wine during summer.
How about just doing two sets of bunk beds - one for Mt. Dew?
17 hours ago, Tropicalsenior said:Uh-huh, my late husband was as deaf as a post until I tried opening something like this or a potato chip bag late at night.
My great grandfather lived with my grandmother and she used to say you could shout directly in his ear and he'd never hear you, but go into the kitchen at one in the morning and open the refrigerator and he'd be looking over your shoulder in a second.
-
5
-
-
Welcome to eGullet, @tcdo! I did the same thing many years ago. I bet I lurked for a couple of years before taking the plunge and I've always been glad that I did. I'm looking forward to seeing your contributions. I have friends in your area and hope to visit some day.
-
1
-
-
2 hours ago, btbyrd said:
Made surf and turf for my dad’s birthday.
Cut the fat cap off the rib roast and rendered it down. Used that beef fat to throw an epic sear on the roast in my trusty Darto No. 27. Then into the bag with more beef fat for five hours at 135F. Then a final oven sear at 500F with convection.
When I pulled the roast from the bath, I upped the temp to 140F and dropped the lobster in. I butterflied the tails and tucked the meat back into the shell. Then I put all my mother's teaspoons into a Ziplock bag and sealed it up using the displacement method. I put those spoons in a chamber vacuum bag with a pound of Kerrygold butter and some lemon zest. The spoons keep the bag from floating, since butter is lighter than water. The lobster tails went in for like 45 minutes while I finished up. The mashed potatoes hung out in the bath too, keeping warm for "service." When everyone was ready, I pulled the lobster tails, untucked the meat from its shell, covered the flesh with a generous amount of cubed butter, and broiled them briefly. The texture was exquisite. I wish I'd made more.
Another bonus of cooking the lobster this way is that you end up with a bag filled with lobster-infused butter, and you can just pour the clarified butter off the top of the bag. The lemon peel does impart a nice flavor to the butter as well.
I swear I'm drooling. Two of my favorite foods in the world - lobster and rib roast!
I'm planning to finally try the SV then fry method for fried chicken tomorrow. I've got seven drumsticks that I sucked and froze last month. Got them thawed and will follow Kenji's directions to prep them. One thing - his directions indicate that you fry the chicken right after taking out of the water bath. Can you cool the chicken before frying and should you dredge it while it is hot or can you wait to do that, too? Thanks!
-
1
-
-
I just wish someone would make a waffle maker that made regular and Belgian waffles.
This morning:
Bacon on a toasted cinnamon-raisin English muffin, pear, and scrambled eggs with catsup.
-
8
-
-
@mgaretz – re: the Costco orange chicken. Sounds like something we’d like. Was it frozen or refrigerated and how spicy was it? Costco has a tendency to stock regionally, so I might not be able to find it, but I’d like to try.
@Norm Matthews – that’s too bad about your ribs. They look SO good that it must have been especially disappointing! Glad the next batch turned out well. Did you find something to do with the disappointing ones?
@Shelby – I completely get what you said about meal planning – my attitude towards cooking lately has been a lot of “what, again?” 😊.
@Ann_T – Happy Birthday to Moe! That meal looks exactly like what Mr. Kim would choose if his birthday was in Spring rather than Summer!
@Dejah – thank you for the kind words. I passed your mention of the BBQ on to Mr. Kim and he said he’d love to cook for you. We are hoping to road trip around the US and Canada if he ever retires, so you never know 😄! Also, those ribs look amazing and I’d love to try them.
Jessica made a wonderful dinner one night last week. Started with a spinach and arugula salad with a lemon/balsamic vinaigrette:
She made this excellent bagel dish with a side of hash brown patties:
This was inspired by a recipe by Hajar Larbah at her blog Moribyan. It is basically a stack of cheese, cream cheese, and bagel top with a hole cut in the middle of it and ham (coppa, in this case) and an egg dropped into the hole. Everything is baked until the egg is how done you want it (ours had firm white and jammy yolks). They are baked on parchment paper so they don’t stick. They were then topped with hollandaise, as was the hash brown patty. Dessert was paletas - this one was yogurt with fruit:
Late dinner one night after our regular telephone double date with friends in Florida was a bunch of the meats and cheeses left over from our charcuterie dinner with our friends:
…on a bolillo roll.
Mr. Kim played poker Friday night so, Jessica and I had a mommy/daughter evening with dinner at the Korean chain Bonchon and then home for Russian car crashes on Youtube (we like odd entertainment). Seasoned fries:
Bulgogi tacos:
Soy-garlic wings:
Potstickers:
Korean doughnuts:
With what we’re sure was just sweetened condensed milk. These are new and amazingly good. Close up:
We love this place and get the same things pretty much every time we go. The wings and potstickers are the best I’ve ever had.
Saturday night was Taco Night:
The taco shells were so incredibly tight that it turned into Tostada night:
We literally couldn’t fit the fillings into the shells!
Jessica made some really good Taco Bell copycat potatoes with frozen diced hash browns, enchilada sauce, cheese dip, and sour cream:
Last night:
As close as I can get to smash burgers, potato salad and macaroni salad (both purchased), fixed up baked beans, watermelon, and corn (tough, but tasted pretty good).
-
9
-
1
-
2
-
-
On 5/27/2023 at 12:57 PM, blue_dolphin said:
I binge-watched all 8 episodes yesterday and pretty much agree with the review that I linked to above. The "make a cooker from junkyard finds" episode was unfortunate and while I get that mastering fire is key, I suspect we could have seen better cooking without all of that time spent on that and some of the "trench" episodes. I found the contestants to be aninteresting mix in terms of experience and generally quite likable and the judging seemed fair, based on the edited clips we see in the show. Melissa was kinda whiney about getting a hot bite in the chili episode and seemed to think Logan was too chef-y, "Ramen is NOT barbecue!" but also offered positive feedback to contestants who were struggling, which was nice to see.
Overall, I found it quite watchable. Even more than most cooking competitions, I really wanted to taste what they made. I may have to re-watch and pull some of my ZEF-tovers out of the freezer to munch on!
I'll be curious if anyone else decides to watch and what you think.
@Kim Shook, if you and BBQ-judge Mr. Kim have Netflix, I'd especially love to hear your take.
Mr. Kim says that he binge-watched the first season a couple of years ago and didn't realize that there were more seasons. He really liked it a lot more than so many other cooking competition shows - particularly Pitmasters (with the ever irritating Myron Mixon). He found Showdown more "real" and the judges and contestants more engaging and, like you, would really have loved to taste the food. He said "thank you" for mentioning the second season since he didn't know it existed and will now watch.
-
1
-
1
-
-
On Wednesday, I CSO’d some leftovers from dinner at our local Chinese place the night before:
Mu Shu pork and crab Rangoon.
A couple of days ago:
Applesauce, half a bologna and half an egg salad sandwich.
-
8
-
2
-
-
@OlyveOyl – your strawberry and ricotta crostini looks and sounds incredibly good.
@Ann_T and @blue_dolphin – the two of you made me crave egg salad this week. Jessica made a batch and I’ve been making fold-overs and egg salad saltines all week!
Lots of bagels this week – the freezer was stocked up. A sourdough ET from one of our favorite places:
Another morning, another bagel place:
…and Minneola orange wedges. This bagel is from the European market that sells bagels flown in from NYC. Spread with chive cream cheese and only gently heated in honor of @weinoo !
-
10
-
-
Happy HAPPY Day, Anna with an 'N'! 🎂
-
1
-
-
20 hours ago, Tropicalsenior said:
I'm so sorry, it seems you had to give my old memory and nudge. I got it reformatted the other day but I forgot to post it. I'll post it later in the recipes but for now, here it is.
Simple Pineapple Cake
1 cup flour
1 egg
1/2 teaspoon vanilla
1/2 cup white sugar1/2 cups brown sugar
1 teaspoon baking soda
10 ounces crushed pineapple
1/4 cup pineapple juice1⁄2 cup chopped walnuts (optional)
Mix all the ingredients together in a large bowl. Either use a hand mixer or beat by hand until well blended. Bake in a greased and floured 8 x 8 pan at 350o for 30 to 35 minutes.
Icing: a cream cheese frosting is good but this cake needs only powdered sugar.Note: since I baked it in a glass pan, I lowered the temperature to 325° and just baked it until it tested done. That was around 35 minutes.
Thank for posting this! Just cream cheese icing? Or something else?
-
A little bedtime and eG perusal snack:
Just some cookies from Lidl. Lidl is German and their German goodies are quite good. We've just been through Italian Week and French Week and those are less so. The little cubes are German Dominos - layers of cookie dough and jam and marzipan. The adorable chocolate ones with the stars are Italian Pan di Stelle. And the other cookie is a French Palet Breton.
-
8
-
-
@kayb – Good Lord your potluck meal sounds delicious! And I’m so glad you made your own Shoney’s pie – I know it was so much better than theirs! And I love all the deviled eggs in the middle of the table that you posted. Though I have to say that all the purchased bread makes me a little sad. I can remember southern reunions and homecomings with skillets full of biscuits and cornbread and loaves of yeast bread and float-off-the-plate tender dinner rolls. (I know you said that your folks didn't do yeast breads, but they did in VA and NC when I was a kid.) The subdued competition among the ladies for the lightest biscuits and the watching out of the corner of their eyes for people pinching up the last crisp cornbread crumbs. Sigh. I completely understand the why of it, but I miss it a lot.
@liuzhou – Happy Birthday! So glad you were able to enjoy that lovely meal at HOME!!
@liuzhou and @Dejah – thank you so much for the information on Chow Mein. I told Mr. Kim all about it over our Chinese dinner tonight. I read what you all had said and showed him your photo, Dejah. He grew up with his mom making the awful La Choy canned stuff, so he didn’t know anything else existed until I told him tonight. We both wonder now if any of our local Chinese restaurants serves proper Chow Mein and we just don’t know because we wouldn’t have ever ordered it – assuming, as we would, that it would be that crappy version. We know that his mom still sometimes orders it because she’s mentioned that one place or another does a good or a bad job. I’m going to ask her what she gets when she orders. We’re willing to give it a try if it is as you two described it!
@Senior Sea Kayaker – I believe that scallop sausage would make me completely lose my mind. I can’t imagine just how good that has to be.
Thursday night dinner was leftover onion rings from our lunch at Shoney’s (I told about that in the Lunch thread) and the classic sandwich I brought home to have for dinner:
The “Slim Jim”. One of my old teen years favorites. Ham, Swiss cheese, lettuce, tomato, and 1000 Island dressing on a sub roll. Growing up, I actually frequented a Big Boy restaurant rather than a Shoney’s so the bread was slightly different, but this was as close as I could get. And it was good.
Friday was pizza night – this time from a different place than last time (which was pretty ordinary). I made a salad:
And set out some of Jessica’s never ending pasta salad leftover from our Mother’s Day picnic:
Mr. Kim got cheesy bread and sausage and onion pizza:
And…it was pretty good. Not great. Better than the last place at least. I would never say that growing up in the Washington DC area, I grew up with great pizza. But it was SO much better than anything I’ve tasted in the Richmond area. Between the suburban Italian restaurants in Alexandria, the slice joints in the District and summer time pizza at Ocean City MD and Rehoboth Beach, I find myself being a bit of a snob about southern pizza.
Mr. Kim did his best-ever smoked butts this past week. Some coming together of the perfect cut of pork, the perfect time and temperature, and maybe magic. In our experience usually when you “pull” the pork you get a lot of well-cooked meat that is easily pulled and a decent amount of pork that you squeeze and it just melts out of your grasp – not mushy, just perfectly tender. Then there’s always a little bit of meat that is stringy and hard to pull – you really have to work at it and you hope for as little of it as possible. These four butts were probably 80% melting and 20% easily pull-able. No stringy stuff at all. Just amazing. So that was dinner Saturday, along with some canned (and local) Brunswick stew. The BBQ:
And this is what I do with it:
Which I believe grieves Mr. Kim 🤣. But growing up eating central NC and VA BBQ, I can’t help it. I never heard of “pulled pork” until I was in my 30s probably. It was either sliced (which NO ONE got), chopped (my family’s choice), or minced. My sandwich with slaw and stew:
Dinner last night was a charcuterie-style spread with some dear friends at their house. We brought the meats and cheeses and they had the crackers, fruits, veggies, pickles and dessert. The spread:
From upper left whiskey and pear preserves, Gouda, mustard, leberkase, kabanos meat sticks, Havarti, salami, coppa, prosciutto, ham, and Cheddar.
A couple of plates:
There were also pita chips, goat cheese, brandy/cherry jam, Brie, and some dessert bars (lemon, chocolate, and 7-Layer) and paletas.
Jessica is out overnight tonight pet sitting, so we had an impromptu date night. Mr. Kim suggested dinner at Yen Ching and I am incapable of turning down Chinese food. Soups:
Wonton.
…and hot and sour.
Mr. Kim got an egg roll and I got crab Rangoon:
Which was probably a mistake. We both only ate half of these, but we were too full to each much of our meals. We ended up bringing a lot home.
I got one of my standards – Mu Shu Pork without mushrooms:
I have no idea why the sweet and sour sauce and the hoisin look like they have Sterno fires burning in them.
And Mr. Kim got the barbequed duck:
In all the years we’ve been coming here we’ve never tasted this. It was very good.
-
14
-
3
-
1
-
-
Last Thursday, Jessica and I went to Shoney’s for what could be our last meal there. For those that don’t know Shoney’s, it was a big chain restaurant similar to Howard Johnsons or Hot Shoppes; a family place with table service, basic, solid filling food. Across the river from us on the other side of the city is the last one open in Richmond and more are closing all the time. They aren’t great, but they are part of my culinary history and so a trek was in order. I got something to take home and the buffet (they have surprisingly good fried chicken and collards):
Looking at what I ate, this was certainly a “cheat day” – two kinds of potatoes and collards. We shared onion rings:
Jessica had the chicken fried steak and a baked potato:
And then the REAL reason we drove all the way across the river:
Their hot fudge ice cream cake is a family tradition. My grandmother and my mother loved it. As a little girl Jessica would request it deconstructed – she liked to add the hot fudge herself little bit by little bit. And I love it. When Momma was living with us. she and I would go for “lunch” to the Shoney’s that was near us. In order to eat the enormous (they’ve started making them smaller) hot fudge cakes, we’d get a large order of onion rings and dessert and that would be lunch.
Friday:
Some of Mr. Kim’s chili from the freezer and slaw.
Saturday I pulled the last of the mini ET bagels from the freezer. One got smoked salmon cream cheese and the other just got toasted and buttered:
-
10
-
1
-
-
@Ann_T – and I, on the other hand, would give a lot for those potato pancakes of yours 😁!
@Anna N – I saw that you got that Penzey’s Mural of Flavor. I like and use that often. I tend to use it instead of seasoning salt.
Friday:
Lidl croissant and some deviled eggs.
Saturday:
Lidl chocolate hazelnut croissant. I very much like this croissant, but I wonder why there is such a large cavern for such a small amount of chocolate?
Monday I stopped at Europa Market, my favorite new discovery, for some meats for a pot luck charcuterie spread we were doing with some friends that night. They have breads, deli, grocery items, candy, local meats, etc. etc. I got their ham, egg, and cheese ET bagel:
The bagel is flown in from NYC, the eggs are local, the cheese is Cheddar, and the ham is freshly sliced imported Polish ham. It was the best bagel sandwich I’ve ever tasted.
This morning:
I woke up wanting an over-medium egg. Silly me. Apparently, what I really wanted was scrambled 🙄. Plus, sage sausage and cinnamon raisin English muffins with extra cinnamon sugar.
-
7
-
1
-
-
Thank you so much for this topic. I grew up with a grandfather who raised beef cattle, but who managed to be off the farm on one errand or another when the man came to collect them for their destiny. He loved his creatures. He wasn't sentimental about them, but he just couldn't watch them taken away. They were all born on his farm and he used to say that that was the first time they would have been frightened in their lives. But when the meat came back in neat little packages we all ate it and didn't really think strongly about the animal we had known. And I love that the animals we consumed had a good life and a quick death. Not a lifetime of misery and a terrifying death. I wish I could afford to exclusively eat responsibly raised meat.
-
2
-
Unexpected Food Gifts
in Food Traditions & Culture
Posted
Mr. Kim surprised me with these a couple of days ago:
After a discussion about these products on the sweets thread with @Darienne, I put them on my Amazon wishlist. We were discussing the idea of using one or both of these to bump up the sesame/tahini flavor of Tahini & Almond Cookies. I'll be experimenting with the cookies, but I'm trying to figure out what else I can add them to.