Kim Shook
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Posts posted by Kim Shook
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@Ann_T - Every time I see one of your posts, I get a new craving.
@CantCookStillTry – The vegetable mix is sold here as “Veg-All” in the US. Here you can also get it in cans. I have to say that yours looks like better quality vegetables than the bags I’ve purchased in the past. It’s not a bad start to a quick soup.
Hot dogs for dinner with fixed up canned baked beans and fruit:
And corn (it’s August):
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@blue_dolphin – loved reading about Fettuccine Alfredo vs Pasta all'Alfredo. I realized after seeing the video that while I may not have eaten much Fettuccini Alfredo in the past (see dinner thread), I have been eating Pasta all’Alfredo all my life. In my family, Pasta all’Alfredo is what you give to babies who aren’t ready for tomato sauce yet and to sick people and to yourself when you need a little comforting. It’s funny to sometimes find very Italian things still happening in my extremely assimilated Washington DC via Mississippi Delta via Genoa Italy family. Like the fact that they ALL put cabbage, white beans, and pasta in their "vegetable" soup.
@Ann_T - gorgeous blueberries. We love picking them in the summer and stocking the freezer with local ones. On the Great British Baking Show whenever someone tries to bake with blueberries, one of the judges always says, “Blueberries don’t really have any flavor, do they?”. Lead me to wonder where in the world they are sourcing tasteless blueberries! 😄
My breakfasts are all looking same-same, I know. But the truth is that I am just not adventurous by nature and especially not in the morning. If I eat at all, I want crunchy, buttery bread, eggs, and pork. Potatoes if they are very easy or if someone else is making them. Yesterday:
English muffins, NC sausage, IP eggs.
Today:
IP eggs, crumpets, and some of a ham slice that was languishing in the deli drawer.
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I really wish these sauce mixes were better than they are. I'd really love to be able to use them to make a gravy or sauce without a lot of fuss. But, I find, like you did, that they tend to taste like chemicals. One of my sisters fairly brags about her turkey gravy - she makes no secret that it is just made by the book McCormick powdered mix. I do like the Knorr mixes better than the others I've tasted. I confess to using the Knorr hollandaise and Bearnaise when i want a quick sauce. And I do use some of the powdered mixes to either begin a sauce/gravy or augment it when I want gravy in a hurry. The Heinz Homestyle Roasted Brown gravy mix is the start for a truly delicious IP braised beef recipe I developed. My uncle was a regional manager for McCormick for his entire working life. He (and therefore WE) got free McCormick products all the time. So, I grew up with them. But none of us used the gravy mixes straight - they were always "fixed up" in some way.
I love having homemade stocks in the freezer, but life doesn't always give me the freedom to make sure that happens. When I want gravy and haven't planned for it, I will use the mixes, but I will play with them - using boxed stock or "Better than Bouillon" rather than water, wine, herbs, and often a little Gravy Master to food the eye!
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15 hours ago, ElsieD said:
And ElsieD
And Kim.
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25 minutes ago, jedovaty said:
Gesundheit? That is one long name for a dessert.
How did you peel the almonds? I've only tried once when I made some marzipan, I remember it was even more difficult than hazelnuts. Those I blanch about a pound with some baking soda then take about 20 minutes to "pop" individual nuts. Very tedious.
It is a long name. Mr. Kim was calling it "Le Cockaigne", but I just said apple souffle! 😁
Peeling the almonds was a bit tedious, but incredibly easy. You just cover them with boiling water for one minute, then rinse in cold water to cool them off. Then all you do is "pinch" them and they pop right out (sometimes across the kitchen!). I got to a point where I would kind of twirl each individual almond between my fingers and thumb and they would just slip right out. I wouldn't want to do it as a job, but I won't avoid recipes that call for them anymore. 🙂
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Another date use that is SO good.
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Some lemons, limes, Valencia oranges, potatoes:
Possible Listeria contamination.
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@Shelby – How do you do your broccoli beef? The beef looks so tender and the sauce looks the perfect consistency.
@liamsaunt – it is only 10:30am and I want that fish sandwich right now. I like that you serve it with slaw. If I ever get around to making it for us, I’ll remember that slaw.
Found some massive pork chops the other day. Rubbed with Penzey’s Ozark seasoning and sous vide, then seared in an iron skillet in ghee:
I also did green beans and those Melting Potatoes again, except without the chicken stock. Mr. Kim suggested doing some caramelized onions to go with the pork chops – that evolved into adding some of the pork juices from the SV bag and some Sam Jones NC BBQ sauce that he’d gotten at a BBQ competition he judged awhile back. The chops and sauce were wonderful. Also corn and rolls leftover from our Italian/Greek meal:
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Found some massive pork chops for a great deal at Food Lion the other day. These were $4.99 for almost 2 lbs.:
I rubbed them with Penzey’s Ozark seasoning and sous vide them at 144F for 4 hours, then seared in an iron skillet in ghee:
They were very good and tender and had a lot of flavor for a supermarket pork. We wished we'd bought more - I'm going back today to see if they have any left!
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@gfweb – nice texture on your pulled pork. And pretty slick work on that flat iron and potato picture!
@TdeV – those beans and potatoes looks SO good! Do you do them separately and put them together to serve or cook them together. If together, when do you add the potatoes?
@shain – beautiful, beautiful pizzas. The bottom of the crust is just perfection.
@pastameshugana – I’m glad you waited to take a picture because I love your plates. Those were the dishes that my paternal grandmother had and I love seeing them.
@robirdstx – that is one gorgeous steak! I daren’t let Mr. Kim see that picture!
@Duvel – here’s hoping that we get to go to Germany once in our lives. I will be eating EVERYTHING!
Friday night dinner was all the goodies I brought home from a trip to Wegman’s set out on the counter:
This is one of our very favorite cheeses:
It is like a marriage of bleu and Brie.
My plate:
Saturday dinner started again with Ruhlman’s Lemon Drops:
Tried a recipe I found for Melting Potatoes. After the first turn:
Done:
They look a bit burnt, but truly are NOT. They were lovely. You basically roast them in butter for 30 minutes, then add chicken stock and garlic and roast for another 15 minutes. They absorb the stock and garlic and get very tender and tasty. They don’t stay as crisp as they are before you add the stock, but still taste fantastic. I might try them sometime without the stock.
Salad with “Greek” dressing:
Plate:
Monkfish with miso/mustard sauce, Melting Potatoes, marinated cucumbers, and Hanover tomatoes. I had never cooked monkfish before. I used my recipe for Scallops with the same sauce and just subbed monkfish for the scallops. It was amazing. Much better than it looks like in the picture. And, with the monkfish being under $7 for two large pieces, incredibly affordable.
Last night we stopped on the way home from my MIL’s and picked up dinner from one of our favorite Greek restaurants. It is actually owned by a Lebanese family. I was told once by the Lebanese owner of a café in a building that I used to work in that all the best Greek restaurants in Richmond were Lebanese owned. And, with one exception, he seems to be right. Their incomparable bread and salads – a Caesar and a Greek:
Appetizer platter:
Tomatoes, cukes, kalamata olives, feta, tiropita, spanakopita, pita wedges, dolmades, hummus, and tzatziki. Mr. Kim had the Chef Micheal (stet):
Basically, baked spaghetti with all the meats. Possibly the best, most tender and flavorful meatballs I’ve ever had. I had chicken fettuccini Alfredo:
I’ve been craving this for a couple of weeks. Mr. Kim’s been laughing at me because I’ve never, ever ordered this at a restaurant and never made it from scratch at home. But suddenly, I was dying for it. Very, very good!
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@BonVivant – I know that I would hugely overserve myself with that crate of figs next to me.
@Chris Hennes – that sandwich has Mr. Kim and I regretting that we have no access to such gorgeous meat and bread! Well done!
@chefmd – Love the bologna and mayo on white bread. It is sometimes the perfect treat! I agree with rotuts that mortadella is lovely (I even like the pistachios), but I love bologna for what it is, too.
Saturday lunch was some Wegman’s goodies I’d gotten on my shopping trip:
Fruit salad, baguette, a hybrid bleu/Brie cheese, and local honey.
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I neglected to say, "Thank you SO much, @JoNorvelleWalker!!!!"
I also neglected to say that doing this:
was SO much easier than I thought it would be.
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@blue_dolphin – I would love that pizza combination for any meal, any time!
@liuzhou - thank you for that gorgeous egg! What a color!
@Shelby – that reminds me – I need to add hash brown patties to my shopping list.
I’m satisfying my crumpet cravings these last couple of days – yesterday:
Buttery, buttery crumpets and IP eggs.
This morning was my international breakfast:
NC sausage and British crumpets. 😄
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Delicious looking bakes, y’all!
@jedovaty– your blueberry “pie” is lovely.
I made the Joy of Cooking Sour Cream Apple Cake Souffle Cockaigne that JoNorvelleWalker introduced us to:
Thank God that Jo was available by PM because I have the 1975 edition and some of the directions were odd. It called for “shredded almonds” and for baking in a 12x17-inch baking pan. I have no idea what a shredded almond is and neither does Google. And the only pan I have that size is a baking sheet with a less than one-inch rim. Jo had a newer edition and set me straight. I have to say that I really hate the format of Joy of Cooking and never use it unless I’m looking for a specific method/recipe that I can’t find anywhere else. It has great information and background, but the format of interspersing ingredients throughout the directions, rather than at the beginning, drives me crazy and I’m always afraid I’m going to miss an ingredient. All that said, this was a delicious and unusual dessert. I really appreciated the fact that it is actually BETTER when very cold because it can be cooked ahead, and leftovers taste great. I served it with Cool Whip (because I had it in the freezer):
On Sunday we took a pie over to my MIL for her birthday. She’s been craving this pie for months and the restaurant that used to serve it has closed for good:
This is the Surrey House Peanut and Raisin Pie. I was deeply suspicious of all those raisins. I love raisins but wasn’t at all sure about them in a pie with peanuts. I needn’t have worried. It was a delicious pie. Very rich, but hard to stop nibbling. Slice:
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3 minutes ago, Shelby said:
I've wanted to taste one too- @Smithy posted a while back about going to that place that sells dates . I forget where it is, but I always drooled over her purchases and she always gets a date shake
I'm betting you have a big boy blender. Why not give this a try and report back? 😁
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@Anna N - it just looks gummy to me. I recently had a store-bought quiche that was the same way. That got tossed, too.
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4 hours ago, heidih said:
Dates don't have the seedy edge that figs do but if they are good ones - flavorful for sure. Kinda famous for them in our desert area https://www.seriouseats.com/2008/05/best-date-shakes-in-southern-california.html
I've wanted to taste a date shake since reading about them in one of the Sterns books!
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Lovely article! Thank you for posting.
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Welcome to eG, @Marvinator! Congratulations on your retirement! I'm looking forward to your contributions. What kinds of foods do you like to cook/eat?
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On 8/7/2020 at 10:58 AM, BeeZee said:
Went to the office today, got a bag of tomatoes from co-worker (large, grape, and tiny cherry types), he also gave me these cookies which his wife has been enjoying with tea.
Funny thing. We got a big box of these at Costco awhile back. We've been eating them and noting that they were a little bland and not terribly figgy and that Fig Newtons are actually better...blah, blah, blah. Just realized last week that they are filled with DATES. Not figs. Duh.
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11 minutes ago, Anna N said:
So I was able to soundly smack
@Kerry Beal around the head and ears with a wet noodle in order to extract further information about her thoughts on the beef and mushy pea pie.
These are the Crusty Chronicles so it’s important that we know something about the crust. Kerry described the crust as somewhere between puff pastry and short crust pastry. She felt it would definitely have been better with short crust. She also was disturbed by the addition of the cheddar cheese. So all in all I suspect she will not be rushing back to buy another one of these.
Sometime yesterday between lunch and dinner I decided to try one of the sausage rolls. I reheated it in the Breville smart oven at 350° for 10 minutes.
I may have been watching too much British Baking Show, but that pastry looks raw to me.
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Rob, this is amazing and truly thinking outside of the box. A good friend of my daughters has a FB page for sharing information about local restaurants that my daughter is helping him to administrate. They get posts from the public and from the owners/chefs also. As far as I know, no one is doing what you are doing. We've avoided some restaurants because we are not ready to dine in, but feel like the food wouldn't travel well to get home. And eating in the car has always meant getting things in take out containers, which can be awkward to deal with. Your solution seems so perfect. I hope that you have great success with this to carry you through until things are safer. Would you mind if I shared your story and perhaps links to your videos with the folks in the FB group I mentioned?
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Mr. Kim ordered two bags of nuts last night.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
in Pastry & Baking
Posted
The VA Diner peanut pie is just exactly that. And it is incredibly good. Just make sure to use REAL VA peanuts. They are the absolute best.