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Kim Shook

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Posts posted by Kim Shook

  1. 7 hours ago, David Ross said:

    We've been creating some delicious summer salads in our Cook-Off, https://forums.egullet.org/topic/157028-eg-cook-off-79-resurrecting-and-rethinking-summer-salads-summer-food’s-unpopular-kid/?page=2&tab=comments#comment-2165615.  On Friday I did a Grilled Caesar Salad, but had plenty of dressing left over so on Saturday I made my Classic Caesar.  But due to my horrible laziness, I didn't want to spend time cutting the bread into cubes to make homemade croutons.  So I just tore into the bread and voila, a new type of crouton, (at least for me), and one that has a much better texture.

    Grilled Caesar-

    Grilled Caesar Close-up.JPG


    Classic Caesar-

    Caesar Salad 1.JPGCaesar Salad 2.JPG

    I agree - torn croutons are wonderful!

    • Like 1
  2. Welcome to eGullet, Auspicious!  My parents lived in Edgewater in the late 1970's while I was in college.  They moved there to be able to sail weekends, so I've spent a lot of time on the Bay.  My mom cooked a lot on board their little 27 foot Catalina.  I love Annapolis.   Looking forward to your posts!

  3. 5 hours ago, ElsieD said:

    Sausage ragout with polenta and some slightly overcooked broccoli.


    I never think to put sauce on polenta - always automatically go to pasta.  But I need to remember to do this.  It looks so good and makes so much sense.  And my broccoli is always slightly overcooked.  I detest crunchy broccoli and don't care at all for the stalks, so I cut really close to the tops and always overestimate how long it will take to cook them.

    • Like 1
  4. Cincinnati chili and cheese dogs and baked beans:



    Chips and green onion dip (a mix that every DC area kid grew up on):



    And pickly things:


    On the left are those weird "cheater" sweet pickles made from drained kosher dills with sugar and vinegar added.  They are delicious and oddly addicting.  I hope I don't cause any trouble this time.  The last time I posted them (some years ago), someone said, "Let me get this straight...you made pickles out of pickles".  The disdain was quite evident😁.  On the right is my first batch of marinated cucumbers this summer.

    • Like 16
  5. Jessica found this for me:



    There is no publication date and I’ve found it online saying everything from 1960 to 1978.  Every recipe calls for Campbell’s Soup apparently.  There is one for liver that calls for simmering it for 30 minutes.  No wonder so many people hate liver.  Lots of nauseating recipes and those pictures that Jim Lileks would like!


    This one caught my eye:


    “au vin”, but the sherry is optional. 


    My mom actually used to make this one:


    But she used Bisto instead of soup.  I admit to liking it. 

    • Like 4
  6. @Ann_T - thank you!  It cooks forever.  I start it out fairly thin and then let it LOW simmer for a few hours.  I have an enormous cast iron Dutch oven that my MIL gave me and if I’m making a lot of gravy, I use that.  It makes the best gravy I’ve ever tasted.


    @Norm Matthews – My family and friends love those wings so much.

    • Like 4
  7. I did chicken breasts the other day:


    They turned out tender and juicy.  145F for 2 hours.  With everything going on at the Shooks (have to add that our daughter has gotten completely flooded out of her apartment by a rust out pipe in her ceiling), I haven't had time to read all the prior posts, but I have a question.  Along with the Anova, Mr. Kim got me one of those 18qt. plastic bins and that's what I've been using.  It seems so wasteful, even though I try to use the water for plants and such.  My question is, how does using something smaller work out?  And how small can I go?  I know I need to keep in mind the "minimum" marker on the Anova.  Thanks!!

    • Like 2
  8. 58 minutes ago, JoNorvelleWalker said:


    I wash a quantity of green beans, the tiny young ones, and place them on the steamer tray of my Fissler 8 quart pressure cooker, above the bare minimum of water.  I affix the lid and put the pot over high heat till full pressure and time 30 seconds.  I then run the pot under cold water a few seconds to depressurize till I can open the lid.


    Ah.  I was afraid you meant that they were steamed/boiled for 30 seconds. 

    • Like 1
  9. 18 hours ago, JoNorvelleWalker said:

    I seldom have an opportunity to enjoy a beverage after dinner, but tonight's meal was so delicious I wanted it to go on and on.  I grilled lamb chops and baked a potato on a bed of salt, and served them up with beans.  Thirty second green beans.  Lots of thirty second green beans.


    Now enjoying a Balaklava Special No. 1, Charles H. Baker Jr.  Saves having to wash the wine glass.  Remember the Maine!  Oops, no I think that must be rum and Coke.  Thin red line, and all of that.



    What are 30 second green beans?

  10. 1 minute ago, scubadoo97 said:

    Kim will you share your recipe.  I seem to never make gravy unless it's a byproduct of cooking the meal aka pan juices 

    Of course!  Here are the basics.  I use turkey necks now instead of wings.  The meat is much more tender.  I promised @racheld years ago that I would get Mr. Kim to record me and put it on Youtube, but he's never available when I start it.

    • Like 5
  11. Unearthed some of my turkey gravy from the freezer:


    This is one of the few things that I brag about.  I really do make excellent turkey gravy.  I've actually taught friends to make it and now they are the official gravy makers for their families.  No one else is allowed to make the gravy.  


    Off to the store for some Texas toast bread, deli turkey (sliced thick), and Ukrops Duchess potatoes (I've talked about them before).  Served with succotash:


    Hot turkey sandwiches (called "Manhattans" in Indiana, for some unfathomable reason) are one of my favorite things.

    • Like 19
    • Delicious 1
  12. 11 hours ago, Anna N said:

     So I stared into the refrigerator, as one does, to determine what might be for dinner this evening. I discovered a bag of green beans which are not getting any younger. I am fairly sure I know why Kerry bought them but I’m equally sure that her plans are not coming to fruition while these beans are still viable. 


    Since if I don’t use them fairly quickly they will be headed for the compost heap, I felt comfortable fooling around with them. (Don’t even go there.)


     Half of them I have blanched and I will make a salad.


    The other half I will stew with some tomatoes even though I really despise the colour of stewed green beans.  It will prevent them from being wasted and they can certainly be eaten tonight or re-heated later.  Also gives me an opportunity to use up some canned tomatoes I froze last year. 


     This at least will give me a leg up on dinner.  




    @Shelby and @caroled and me would toss those beans into some water that a ham hock had boiled in for about an hour, cook them for about 4 hours and then toss in some tiny little new potatoes that a strip of skin had been peeled off of all the way around and boil some more until the taters were tender and the beans soft, unctuous and uniformly olive green.  And you'd HAAAATE them.  LOL.

    • Like 5
    • Haha 5
  13. 7 hours ago, MetsFan5 said:

    @Kim Shook are those the Barber Foods frozen chicken Kiev? My husband and I like their chicken cordon bleu. 😌

    That's exactly the ones!  I have a hard time finding them.  We like the cordon bleu, too and they are easier to find.

    • Like 1
  14. 4 minutes ago, weinoo said:

    What's with the tin foil?  Let that thing get dirty!

    Nope.  Holding it off as long as possible.  It is currently the cleanest thing in the house.  Including myself.


    Question, please.  I want to cook frozen Chicken Kiev - the directions on the package say 375F for 25-30 minutes.  Can't find any directions for that kind of thing anywhere.  Convection bake - steam bake - ????  Thanks!

    • Like 1
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