Kim Shook
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Posts posted by Kim Shook
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2 hours ago, Raamo said:
Thanks so much. As I was looking for that book online, another book came up called Classic Home Cooking and Mary Berry's co-author was @marlena spieler (an eG'er that used to post here a lot). It's funny, but a couple of years ago, Marlena's name would have been the only one I recognized. I had never heard of Mary Berry until The Great British Baking Show. I went ahead and ordered it ($6.99). At $31, the one that you linked to will have to wait a bit! 😉
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I got some ice cream:
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@Dejah – I have some country style ribs in the freezer that were purchased with the intent to make your char siu. I need to get them out and get busy!
@JoNorvelleWalker – my MIL was denigrating frozen fries yesterday. I told her that I used them quite often. I said that I figured “real” fries were cooked twice to get the perfect texture – blanched in oil and then fried crisp. To me, using frozen fries means that the first step has been done already and they come out of the fryer ready to eat. I don’t imagine I convinced her of anything. 😁
@Shelby– great looking pizza. I am thisclose to trying again to make my own pizza. I cannot find good pizza in this town.
@liamsaunt – what great texture you got in your bread! I love the bubbles! And what a great charcuterie board you made. Looks scrumptious.
@MetsFan5 & @Franci – the clams look so good. I have @weinoo's recipe and my Matiz cockles arrived today, so spaghetti with clams is in my immediate future! And @Raamo's bruschetta is going to be the first course!
I had some of the miso/mustard sauce leftover from Thursday, so we got some scallops yesterday and we had a very similar dinner tonight to the one that night. So, I thought it might be fun to take y’all through the steps that folks from the southern USA traditionally use to make green beans. We went to a new-to-us produce stand yesterday (the one we had been going to has gotten really bad at masking up and told my MIL that they didn’t care if people objected). Side meat frying in my cast aluminum Dutch oven:
Then I added about 6 cups of water and let it boil for 30 minutes. Beans from the produce stand, brown sugar, Benton’s bacon grease, and tons of fresh-ground black pepper:
Lid on and brought to a low boil.
Two hours later and lid off:
One hour slow simmer uncovered.
Most of the liquid gone – what’s left is like pot likker:
I served them with dinner tonight, but they’ll be even better tomorrow.
The produce stand that we went to was pretty well stocked – they even had some good Chesapeake Bay and Northern Neck (river area in VA) seafood. I got scallops. They were from a seafood packer in Reedville VA. The packaging didn’t indicate whether they were actually Chesapeake Bay scallops or not. But they were dry and fantastic. I got a lovely sear – didn’t use any flour this time and they didn’t stick and overcook:
With the sauce, rice cooked like pasta, and the green beans:
I know that method of cooking rice is supposed to be wrong, but I don’t know why. It worked better than any other method I’ve used before.
An amazing heirloom tomato:
This was easily the best tomato I’ve had in 40 years. I was reminded of my summers as a child in NC. Drizzled with EVOO and sprinkled with a little Maldon:
Cornbread:
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Very odd. I was sure that I posted this earlier today. I even remember remarking to @blue_dolphin that Pt. Reyes is one of our favorite bleu cheeses and how lovely her figs were. Oh, well. Senior moments coming fast lately.
Grocery store croissants and gorgeous VA white peaches from our newly found produce stand.
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I am determined to get these this year. Wawa had them and I put it off and WHAM, they just disappeared one day. I'm going to start haunting the store. Since I quit smoking, I don't go in much anymore, but I will make a point of it!
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@TicTac – thank you for posting that lovely sandwich. Very inspiring. I’ve got a little bit of Cambozola in the fridge and some lovely tomatoes. I think that will be lunch tomorrow.
@BonVivant – are the sous vide yolks used as a spread under your shrimp? I really think that I need to do this. I’m thinking as a spread on a BLT.
@Raamo– do you know which of Mary Berry’s cookbooks that tart recipe came from? I’d really love to try that.
Yesterday we were out running errands, so we got a late lunch/early dinner car meal at Pa’s Dogs & Ma’s Burgers – a tiny little joint with a six seat counter and outdoor seating. We aren’t eating inside places yet and it was 80F+, so we ate in the car. I got the Slim Jim:
Ham, Swiss, lettuce, and special sauce. I hadn’t had one in years. As a kid in Northern VA, I used to get them at Hot Shoppes and Bob’s Big Boy. I didn’t know anyone made them anymore. Mr. Kim got the chili-cheese burger:
We shared some fries:
They even threw in a whoopie pie:
Which was really nice of them. Except I detest whoopie pie filling (love the cakes) – it leaves a film on the tongue and is just sweet without much in the way of flavor and I hate when it gets hard. I much prefer something creamy or marshmallow-y.
For some reason, I can't find a thread on produce stands, so I'll post our haul from yesterday here -
This was our first visit to this stand. We also got dry scallops and NC shrimp. They have Rappahannock oysters, too. Hoping they are still open and have the oysters in October so that I can get some to freeze for Thanksgiving stuffing. We were really pleased with our first visit. They had a great assortment of produce and baked goods. They were really friendly and helpful. And everyone was masked. Unlike the last stand we were going to.
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I'm hoping to be able to participate in this thread next week. Adjacent to downtown is a New Zealand influenced (I don't know if they are actually from NZ) sweet and savoury pie shop called Proper Pie. The plan is that one of the days that Mr. Kim is working from the office (generally 3 out of 5) he will go by on his way home and pick up what I order. Stay tuned!!!
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Welcome to eGullet, @George441!!! I am very interested in hearing about your food experiences. I've discovered through @Duvel that I love German food.
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And, to be honest, I'm betting that most of us responding are NOT African Americans. That can't help but limit our responses. Because TRUE soul food is found in homes first. I was lucky enough to grow up summers in NC next door to a black family. My granddaddy had an unused house on his farm and liked to let young families use it for a while in order to save towards building/buying a home of their own. The men would help him with some farm projects and the women with house work. One of the families that lived there for a few years when I was a little girl was African American. My grandmother worked in an office and my grandfather had the cattle farm and his own machine shop, so I spent a lot of time with that family. The food was very, very simple. Pork and vegetable forward. I remember a lot of hog jowls and fatback. And stacks of white bread on the table to wrap around a piece of meat. Other than tomatoes in summer, I don't remember any vegetable served raw or "crisp-tender". No casseroles either. And that was a big difference between white and black. The white families that I ate with in small town NC ate a LOT of casseroles in the 1960's. Even at tent revivals, I never saw casseroles. Lots of pork, a few folks would bring fried or baked chicken, pots of long-cooked vegetables, cornbread, biscuits, not a lot of desserts - maybe a few pies or cakes. All of it slightly moist with condensation from being covered with foil during the revival - you didn't eat until you were saved. But these memories are limited, too. I was a little white girl spending a little time with ONE black family and a VERY little time with a black church community.
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1 hour ago, rotuts said:
with deep respect , i.e. you made it
looks like Brownies w a Crust !
not a bad idea id say.
I looks and tastes like that. But the texture is a little lighter than that would be. There is almost a fluffiness when you actually take a bite. So good and crazy easy.
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Mr. Kim has Zoom poker tonight, so he stopped at the same sub shop we stopped at last weekend to get sandwiches for us tonight. He got the Buffalo Chicken sub:
He was very happy with it but said I would find it too spicy.
I got the Italian this time – ham, Salami, and Capicola:
Unfortunately, the capicola was spicy (was not listed as such on the menu) and I had to pull it off the sandwich. Good sandwich otherwise.
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4 minutes ago, heidih said:
I have had this book forever. Of course buried behind the lawn tractor. Great writers and real food knowledge. https://www.amazon.com/American-Cooking-Southern-Style-Foods/dp/B000U5A4G0
Just went to abebooks.com and ordered a copy. $5.99 and free shipping!
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Made @caroled's chocolate pie tonight. She says it is @racheld's favorite and I completely understand:
Yes, there should be a scoop of good vanilla ice cream on top of that slice. According to my freezer inventory, we had some. Turned out to be not only freezer burnt, but SUGAR FREE😖. I added good ice cream to my shopping list and tossed that in the garbage.
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45 minutes ago, Kerry Beal said:
See, he's armed and still people managed to fob off 17 zucchini on him.
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I agree with @heidih. It is so hard to distinguish between "southern" and "soul food". Is African American food stuff that servants and enslaved folk cooked for white folk? Or food they cooked for themselves? Both? Is soul food and "country" or poor white folk food the same? It is a BIG subject. I'll add to @heidih's good suggestions reading what Michael W. Twitty has to say and recommend. He's a wonderful, insightful writer about food, race, and history.
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Treated myself to these two for the table when we are eating casually:
I have some really pretty ones that will still go on the table when we are "dressing up", but they hold table salt and coarse grind pepper. This way I can put Maldon salt flakes and peppercorns on the table. I collect green Depression glass and display it in the dining room, so the salt cellar is perfect. The pepper grinder a 5 1/2-inch Mincham.
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@Shelby – I detest squash in any guise, but if you set that carpaccio in front of me, I think that it’s beauty would convince me that it was delicious. It just LOOKS sublime.
@Robenco15 – you are making some beautiful pizza! If I were eating with you I would wish for some anti-crust kids so I could have extra crust! I liked what you said about the cheese melting, but not overly. I don’t like when the cheese forms a crust. But it is hard to get a good, charred crust and a melting, gooey cheese in an oven.
@Norm Matthews – beautiful brisket. I showed it to Mr. Kim and now he has that look in his eyes!
@liamsaunt – how I would love that sandwich buffet! I’d unashamedly snag one of each!
@alwaysdrawing – that’s a nice looking crust on your chicken. I love how well it’s adhering – even though it’s sliced.
I love all manner of lobster. Being on the east coast, I’ve mostly had Maine, of course. I remember when @Ted Fairhead was dating my mother, he took us out to dinner and told me to order anything I liked. I was 8, so I’m sure he expected something very ordinary. I asked if I could have a lobster. He gulped and asked Momma if I really knew what it was and would I eat it. She replied that he’d be lucky if I left him one bite😁. When we were in Bermuda a few years ago, I ate lobster. It tasted different from what I was used to, but so good. What kind would that have been? (I’ve been carrying on with stories a lot lately! Hope it is ok with y’all!🤐)
Last night started with…ta da! Salad:
I had leftover miso after making the monkfish last week and decided to use it to make scallops (what the original recipe calls for). I took a chance and got a 12 oz. bag of frozen US wild caught scallops for $15. I thawed them and put them between layers of paper towels for a couple of hours in the fridge. They seared beautifully:
This recipe (which was recommended by @nakji many years ago) calls for the scallops to be dusted with flour after rubbing with garlic and salt and pepper. I think that I slightly overcooked them because it made them stick to the pan and I nearly burnt the sauce because of the flour in the pan. I think that next time (which is going to be Saturday because I have leftover sauce), I am just going to salt/pepper/garlic and sear them in some ghee. I was really pleasantly surprised at the flavor of these scallops. They amply fed the two of us, too. Topped with mustard/miso sauce and served with ramen noodles and butter bean (leftovers that needed to be eaten):
And a little ciabatta to sop up the sauce:
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@Paul Bacino– that is an absolutely perfect poached egg! I am envious.
Day before yesterday:
Chips and salsa and peppered turkey and lettuce on white bread.
Yesterday - Cheesy pretzels:
Fried bologna and cheese:
Grilled
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BBC reports that a fishmonger in Kuwait was putting googly eyes on his fish to make them look "fresher".
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@pastameshugana – that sandwich looks like an eat-over-the-sink version. And then you get to wipe up any yolky goodness with the end of the bun! Lovely!
@blue_dolphin – I am in need of a reminder that goat cheese goes equally well with sweet and savory things. What a gorgeous breakfast that peach/chèvre/banana bread is. And I like the look of your tuna salad bahn mi. I wish I could find such beautiful bread. What are the vegetables in your sandwich – cucumber, carrot, and…?
“How I found eGullet” is such an interesting topic that I’m sure there is a thread somewhere with that topic. If anyone knows, I’d love a link to it. As for me, my memory is that I followed Steven and Jason over from Chowhound. It was obvious to me that this was where the cool kids were going to be. Characteristically I think I lurked for at least a year before joining.
I built myself a nice breakfast sandwich this morning. Foundation:
Warmed up Off the Bone ham:
A nice, tidy round egg:
Served with a hash brown patty. And, as you can see from what happened when the top of the English muffin was smushed down, that egg was PERFECTLY cooked:
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21 hours ago, Anna N said:
On the top shelf you will notice Heinz salad cream. I almost asked for a bottle and then remembered that I had tried it again a few years back and found it quite revolting. Strange because I have only good memories of it when I lived there.
I was especially interested in the pickled onions. I want the ones that make you pucker up. No wussie onions for me.
I was really torn between the Thurston‘s and the Heywoods. (Damn, I just noticed the jar of piccalilli.) And I do wonder what those Tesco soups are like.
Here is the loot:
No worries. I will not be eating bourbon biscuits and pickled onions at the same time. The biscuits are a product of dear old Marks and Sparks.
What I wouldn't give for a shop like that near me.
I don't mind salad cream on some things. Excuse me if I've told this before, but when my English stepsisters came to the US back in the late 1960's, that was the only way they'd eat salad. When their Nanny came over from England, she brought some with her. I tasted it on a salad and remarked that it tasted like coleslaw. My mother tasted it and agreed and bought some Marzetti slaw dressing. They loved it and have used either that or Kraft coleslaw dressing ever since. We can get salad cream now, but it is crazy expensive.
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6 hours ago, Margaret Pilgrim said:
No bad food, just bad cooks.
Yeah. My MIL promised me this about turnips and beets when I met her. 🤢
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
in Pastry & Baking
Posted
Yes. And no one better ask where my pie shell came from. 😁🤐