Kim Shook
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Posts posted by Kim Shook
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When I was 4, my parents convinced me to eat peas by showing me that the can had "English" on the label and said that that meant they were the ones that the Beatles ate. I choked them down for a couple of years until I wised up.
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God, where do I begin? ANY kind of squash. Eggplant. ANY kind of pepper. Are peas and asparagus summer or just spring? Chard. Kale. I'll stop there.
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3 hours ago, heidih said:
Isn't that exactly what they say about the pizza
and the bagels?
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2 minutes ago, blue_dolphin said:
Yum! When I get perfect fresh figs, all I want is a crusty baguette, gorgonzola, a handful of walnuts and a great bottle of wine!
Yep! Us, too. That's why we're going to slip back up to Wegman's today and get some more of that gorgeous creamy cheese. We have more of everything else.
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To put in my two cents on the broccoli, cauliflower, Brussel sprouts issue – I am that weird person who dislikes SO many vegetables but loves all three of those and always has!
I ended up with an embarrassment of riches last night:
I bought a carton of figs (the white ones) at Wegman’s when I was there on Friday. Then when Mr. Kim went by his mom’s after work last night, she gave him the others. I made a pre-dinner snack that ended up as dinner. Naan, our favorite creamy dolce Gorgonzola, sliced figs, and toasted almonds:
425F for a few minutes and drizzled with local honey:
And topped with some dressed arugula:
Just amazingly good.
I said to Mr. Kim that I need to go through all my recipes (Ha!) and pull out all the ones that call for fresh figs and file them all together. Fig season is SO short and when you buy them you only have a couple of days to use them. It always seems to sneak up on me and I have a pile of figs to deal with and I’m not at all prepared. I end up candying them all. That’s delicious, but I’d love to do more actual cooking with them!
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5 hours ago, blue_dolphin said:
Oh my, that meal would keep me happy all day long!
Zucchini, ricotta & pecorino fritters from Diana Henry's How to Eat a Peach:
Sour cream and salmon roe on the side. These were lovely, light fritters. I failed to stop at the three on my plate and ate several more than I should have!
I would love to have this recipe. The zucchini inundation hasn't yet begun, but I know it will and fritters are the only way we can bear it.
This morning:
Store-bought ciabatta and scrambled eggs.
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You say that it came with no box. Came from where? Did you buy it at a store or a yard sale or what? And where did you get it (geographically)? My everyday stainless is Gorham - I have no idea of the pattern, but I know I got it at Costco. I would guess that it was made for Costco to sell and I wouldn't expect it to be available anywhere except maybe ebay.
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@blue_dolphin – that black cod is gorgeous. I love the taste and texture of it. Hard to get here.
@BKEats – that looks like an absolutely perfect BLT.
@pastameshugana – lovely looking bread. Can we have a peek inside when you cut the next one?
@Dejah – I’d say that you truly needed that virtual hug from your mother. I’m sending one, too! Your “Tornado Cake” looks delicious.
@mgaretz – I know your marsala was mushroom-free by accident, but it looks so wonderful to me! I detest both the flavor and texture of mushrooms (except, oddly enough, enoki) and when I make something that really requires mushrooms, I just cut them very large so that I can eat around them. But it would have been lovely to not have to eat around them in your marsala!
So, Mr. Kim’s birthday was Friday, but he wanted the dinner on Saturday. He also wanted fried chicken (great minds think alike, huh @robirdstx and @liamsaunt , huh?). I got the chef’s treat while frying:
Mr. Kim and Jess don’t eat liver anyway. According to the two of them, this was the best fried chicken I’ve ever made:
It is basically the recipe I always use, but I made some changes so I’m going to be rewriting the recipe. I added some semolina flour to the coating. I doubled up the seasoning and dusted the brined chicken with it while it air-dried in the fridge AND added some to the flour coating mixture. I also did a buttermilk dunk before dredging in the flour mixture. Sliced tomatoes, butter beans, and whipped potatoes (with obscene amounts of butter – 5 russets and 1 1/2 sticks of butter):
Gravy – which was excellent. Having bags of homemade stock in the freezer is just the best thing:
Cat head biscuits:
My MIL’s green tomato sweet pickles and kosher dills:
Plates:
Jessica brought dessert from a local favorite restaurant:
Salted Chocolate Caramel cake, Bourbon Pecan Cake, and Chocolate PB Pie. All very good. Extremely rich - LOTS leftover.
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@pastameshugana – that ham looks almost like a Pittsburgh chipped ham sandwich! So good.
On Saturday we did the preparing and delivering lunches to the homeless shelters. Got burgers at a local burger place. Not my favorite burger in Richmond. I think they aren’t properly balanced as far as the build goes and I find the burgers a little overcooked and dry. My classic cheeseburger:
Mr. Kim’s with jalapenos. We shared an order of fries:
Good fries. I will have to remember to say “no seasoned salt” next time. I really wish places would tell you upfront that they are going to wreck your delicious fries season salt or with anything but salt.
On Sunday we went out to visit with Mr. Kim’s dad and stepmom and picked up lunch on the way home at a local sub shop. We’d noticed it a couple of weeks ago and wanted to try it. Mr. Kim got the pepperoni steak and cheese:
He liked this a LOT. The pepperoni was very spicy, so I didn’t try it. I had a sandwich that was SO good that it caused me to be disappointed that they missed a chance to make it perfect. It was the Thanksgiving sub – roasted turkey, stuffing, and cranberry sauce:
Actual roasted, carved turkey, REAL stuffing (not instant), and cranberry sauce. Where they missed a chance was that the sub was barely warm and should have been HOT and there was no gravy. I just assumed that a sub with turkey and stuffing would have gravy. Luckily, I had some in the fridge leftover from dinner last night. I would honestly say to someone to only order it if they have access to good chicken/turkey gravy. That’s a real shame. My gravy saving the day:
Wonderful fries:
Unfortunately, another place that sprinkles season salt on unannounced. Nonetheless, these were almost finished in the car on the way home! So good.
Mr. Kim is working from home today. I had some leftover biscuits:
So, I made sausage gravy and hash browns (frozen😟) for lunch:
Served with watermelon:
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@pastrygirl – I really like the sound of strawberry Swiss meringue buttercream. Would you share the recipe?
Mr. Kim’s birthday was Friday. His mom and our daughter, Jessica, came over for dessert (he decided that he’d rather have his birthday dinner on Saturday). He picked Frosted Daquiri Pie:
Slice:
He loves this pie. I’ve been eating it since high school. One of my mother’s friends gave her the recipe and it was a common “company” dessert. Honestly, it’s not my favorite. I’m just not crazy about gelatin-based “creamy pies” – I prefer them to be heavy cream- or cream cheese-based.
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@blue_dolphin – I believe that I may have lost consciousness a bit looking at those gorgeous plums and pancakes. Just lovely.
@shain – that Kubaneh bread is incredible looking and sounds so interesting.
Friday was Mr. Kim’s birthday and he took the day off. He requested Bobby Flay’s Cheddar-Black Pepper Waffles with Sausage & Apples and Maple/Apple Cider Vinegar Agrodolce for his birthday breakfast. Waffles:
The apples and onions:
And the sausage:
Which looks exactly like dog kibble😄.
All together:
The dressed waffle - drizzled with the maple/apple cider vinegar agrodolce:
He loved this. I am not much on apples and onions together, but the waffle with the agrodolce was good.
His staff had doughnuts from a Rise Biscuits in our area sent to the house for his BD:
Raspberry jelly filled, cookies and cream, classic glazed, chocolate iced, maple bacon, crème brûlée. I taste a bit of each one and they were very good. Here’s the
crème brûlée:
It was rather lovely.
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Afternoon snack board:
Tillamook Cheddar and Fig “Salami” with orange zest and Aleppo pepper.
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On 8/11/2020 at 10:21 AM, dcarch said:
Salt.
Overused, under appreciated.
dcarch
Completely agree. LOTS of otherwise good chefs oversalt.
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2 hours ago, nonblonde007 said:
@Kim Shook How do I make this? It looks Amazing!
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2 hours ago, Maison Rustique said:
You choose utensils based on comfort in your arthritic hands and buy every new electric gadget out there that will mean you don't have to peel, cut, slice, dice manually.
This. I'm ready to start researching electric/battery can openers and pepper grinders. What's really bothering me is how hard it is to use my knives and to grate cheese. I bought one of those chopper things, but hate digging it out. I can foresee lots of changes to get used to. I can remember being really snotty and arrogant about gadgets (not quite as bad as that twit Alton Brown), but now that I am older and have hand issues, I am much more understanding about many of them.
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6 hours ago, Kerry Beal said:
Here’s what 20 minutes at 350F does to improve the sausage roll above. Pastry much flakier indeed but still not a fabulous sausage roll.
It's weirdly pale.
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I cook bacon in the oven on baking sheets covered with the large heavy duty foil. No mess, no trouble. I never cook less that the entire package. It will get eaten in a week.
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What about those things that you ordered, @Shelby?
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14 hours ago, MetsFan5 said:
Would good old Polly O String cheese work?
Pretty sure it would. I think the point is that it shouldn't be the really low-fat stuff - just doesn't melt right.
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@Franci – in all the crab and pasta talk, your fried cod got lost! It looks so good.
@Anna N – so how did you make your nice looking gravy😄?
@robirdstx – I love smashed burgers best of all!
Not sure where this belongs. I remember a discussion of this somewhere. Almost 2 qts. of corn cob stock:
Now I’ve got to figure out what I’m going to do with them.
Appetizer tonight:
@robirdstx's Pan-Fried String Cheese. So good and surprisingly filling. I only ate one and had to wait awhile to have the rest of my dinner!
Salad:
And penne rigate with meat sauce:
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Biscuits (US kind)? What temp and what setting, please. Thank you!
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1 hour ago, Toliver said:
Sorry to ressurect such an ancient topic, but I just viewed this mini-documentary on YouTube. Now I am sooo hungry!
@Kim Shook, have you ever had the box lunch from Sally Bell's?
The URL for those who can't watch the embedded video:
I've been many times. The original store was directly behind my college dorm and every time we could afford it, my boyfriend and I would skip the dining hall and go get a box lunch. I've never had anything that wasn't delicious. As a matter of fact, Mr. Kim and I celebrated our quarantine wedding anniversary back in March with Sally Bell box lunches - as chronicled here. It's a wonderful tradition that I hope carries on as long as I do! Thanks so much for posting that wonderful video.
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I hesitate to post this here. All I did was bake biscuits from frozen, macerate some berries, and activate some aerosol coconut whipped cream:
It was really good, though.
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1 hour ago, Smithy said:
I love the looks of those crumpets, @Kim Shook. Did you make them? It may be about time for me to do that again.
I did not. I found them at Wegman's. I need to get some rings and make my own and English muffins, too.
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Food in the time of a pandemic
in Food Traditions & Culture
Posted
I will never get over my disappointment of visiting a friend who actually lived in Chelsea and waking up in the morning to Lender's bagels from the freezer for breakfast. 😳