Kim Shook

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.

Just went to abebooks.com and ordered a copy. $5.99 and free shipping!

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.

So, this doesn't get cooked in sauce (like braciole does)?

See, he's armed and still people managed to fob off 17 zucchini on him.

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.

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.

@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:

@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

BBC reports that a fishmonger in Kuwait was putting googly eyes on his fish to make them look "fresher".

@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:

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.

Yeah. My MIL promised me this about turnips and beets when I met her. 🤢

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. 😳

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.

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.

and the bagels?

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.

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!

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.

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.

@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.

@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:

@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.

@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.