Kim Shook
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Posts posted by Kim Shook
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10 hours ago, MetsFan5 said:
@Kim Shook I’d get rid of the “toastie” maker in favor of a panini press. You can make great grilled sandwiches and you can also grill hotdogs and burgers on it in a pinch.
That brisket looks like heaven.
I do have a panini press and I love it. This was just a little cheap ($14?) gadget that I thought might be fun. I'll get back to you on that. 😉
Lunch today ( @Shelby, you'll appreciate this😁😞
Couldn't make up my mind on the bread, so I did both.
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It drives me bonkers. The craziest ones are when they are very precise about the weight of an ingredient and then say "half an onion".
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Made @Darienne’s Margarita Pie to take to a friend for her birthday. Well, sort of. I made the crust (GF so her wife could share) – pretzels, sugar, and butter:
The pie:
Except I forgot to add the booze. The phone rang as I was walking over to get the bottles and I didn’t think of it again until we were on the way to their house. She said it was delicious anyway, but I couldn’t believe I did that. 🙄😖
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I made a loaf of what the directions call “Soft Bread” in my new bread machine:
7/16/2020
Bread machine slice toasted for breakfast:
I am happy with how this loaf turned out, but there are a couple of issues so far with the machine/directions. For one thing, the display light doesn’t stay on for the full time that the machine is running. In order to find out how much time you have, you have to QUICKLY push the “start/stop/pause” button. If you push it for 2 seconds, it pauses. If you push it for 3 seconds, it stops. And you are screwed, I guess. It has an automatic fruit/nut dispenser, but I’m doubting that it is big enough for the way I would want to use it. At Xmas I make about a dozen loaves of fruited bread with about a cup of mixed candied fruit and nuts added to the dough. My dear, departed machine had a beep at the time that you were supposed to do the add-ins. I’ve read the directions multiple times and can’t see that this beep happens in my new machine. But, like Mr. Kim says, by and large a bread machine is a bread machine is a bread machine. I used my old directions to determine the temperatures of various ingredients and it turned out well. I guess I’ll use it to time add-ins, too. Really glad I kept those. The directions continue to be somewhat impenetrable. Reading them is an exercise in frustration. They make me feel stupid. I feel like I should be able to figure them out!
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On Friday, my lunch was a leftover crab cake, cold from the fridge, slapped on a bun, and slathered with my Old Bay cocktail sauce:
Delicious!
Carolina dog with mustard, chili, and slaw:
On a whim, I bought one of those electric toastie makers at Lidl. Did a recommended trial first run with just bread slices:
Not too sure about this. It took twice as long as the recommended cook time to get them that toasty looking and they seemed awfully hard when I got them out. We’ll see.
Yesterday we picked up lunch from a local place that has been getting national attention - ZZQ, and which we had never tried before:
We got the pulled pork and the brisket and made sandwiches with them when we got home. The pulled pork and sauce:
So good. Really tender and not the slightest bit mushy. The brisket packet:
The brisket:
It was, without a doubt, the best brisket that either of us has ever tasted. We brought all of it home and made this weird looking sandwich with the brisket:
And this more normal looking one with the pork:
The meal was one of those where you keep telling each other how good it is.
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@kayb - I think that I missed wishing you a HAPPY BIRTHDAY!
@RWood – thank you for the link for the potatoes. I will be making those. I would love to have them with @Duvel's roulade!
@shain – the khachapuri looks insanely good. I know that I’ve had one somewhere, but can’t imagine where.
@Norm Matthews – Happy Birthday! (We seem to have LOTS of July birthdays at eG)
Leftover meatloaf means sandwiches. Toasted cheese bread, BBQ sauce, Cheddar, and Durkee onions:
Along with yellow squash, broccoli salad, and the last of Mr. Kim’s gazpacho:
@Duvelshowed a picture of some really good looking spaghetti and meat sauce the other day in the lunch thread, I think. I was swooning over it and Mr. Kim said he’d make some today:
It was so good and exactly what I wanted. Salad and garlic bread made with cheese bread:
And Jessica brought over some home made ice cream that she bought from someone she knows:
On the left is peaches and cream and on the right is smoked bourbon and peaches. The peaches came from a friend who was driving up from Georgia. The flavors were divine, but there was a bit of iciness like there almost always is in the homemade stuff.
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1 hour ago, Keri AH said:
How long does it take to preheat to 450-degrees (for steam baking bread)? (I have a combo microwave/convection - not Cuisinart - that takes over an hour to reach 450.)
Someone correct me if I'm wrong, but I don't think that you really do preheat on the bread setting. The direction manual says to go ahead and put the food in the oven while it preheats because the time is so minimal.
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5 hours ago, lindag said:
My friend bought some sausages labeled 'bangers' at Costco around St. Patrick's Day earlier this year. Apparently they are a seasonal item there. In checking the Johnsonville website I saw that there is one grocery chain here that (supposedly) stocks them, Albertson's. I don't shop there but I will make it a point to stop in next time I'm near one in town and check for the Irish O'Garlic sausages.
Those Costco ones were probably the same ones that I bought there earlier in the year. If you remember when I did the Toad in the Hole dish, those were the ones I used. No idea if they are any where NEAR authentic (I suspect they are all meat), but they were certainly tasty.
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Welcome to eG! My husband is a smoker, too, so I have some familiarity with that, but I'm truly fascinated with the idea of hearing about Russian food!
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@liamsaunt – all of your food is beautifully prepared, plated, and photographed. But the scallop rolls that you make just make me crave scallops.
@weinoo – a lamb, rice, and Caesar dinner just sounds so perfect. I make many brown plates – Mr. Kim always notices and announces them.
@scamhi – Happy Birthday. I think an assortment of King crab legs is the perfect celebratory meal!
@Dejah – HI! So glad to see you.
@Shelby – those loaves of bread! That BLT! Those fries! Wow.
@RWood– do you possibly have a link that is NOT CI website recipe for those potato cakes? They look outstanding. If not, could you give us the actual name of the recipe? Thanks so much.
@Katie Meadow- <<hugs>> this is a bitch of a year. Last week was my first birthday without my mom in the world. I was doing ok, but suddenly I’m feeling everything that has been missing from our lives in the past few months. Thanks so much for expressing what you did.
@Ann_T– escargot!!! I do not eat mushrooms, but when that is the only way the escargot comes, I go ahead and order and eat the snails. Mr. Kim and Jessica are always ready to relieve me of the fungus! Along with various seafood, escargot are among my top five. Should I feel guilty that ALL of my favorite foods are living creatures?
@robirdstx – that salad is right up my alley! Visibly crunchy lettuce, tomatoes, carrots, shredded cheese, and creamy dressing! Perfection.
July 9th was my birthday. Mr. Kim brought dinner home from a place called Hobnob. Pimento cheese with housemade chips (I cut up the bread so Jessica could eat it – she had dental surgery the day before):
The pimento cheese tasted good, but was a little dry. It needed more mayo. Crab hush puppies with remoulade:
These were kind of a fail. The crabmeat was a very small part of the hush puppies and the puppies themselves weren’t really good hush puppies.
Mr. Kim got the Fried Chicken Cobb Salad:
Fried chicken breast, mixed greens, avocado, sweet corn, tomato, applewood smoked bacon, sliced egg, bleu cheese crumbles, buttermilk ranch dressing. These was very good. Made us want to try the family fried chicken sometime.
Jessica and I got the crabcakes for two:
With potato salad (too much dill) and slaw (too much celery seed). The crabcakes were perfect. Bite:
That morning, my MIL brought over what is pretty much my favorite cake – chocolate with 7-minute frosting:
It was delicious!
I have a sketchy history with meatloaf. I couldn’t make them for years. Then, suddenly, I started having success. That lasted a few years. Then in 2019, I made one using a tried and true recipe and it was back to failure. The loaf basically spread all over the pan and fell apart. So, I tried this recipe with some trepidation. I baked it shaped into a loaf on a baking sheet as instructed (I don’t care for loafs that cook soaking in the grease that results) and it did spread some. But after a 15-minute rest it cut fine and tasted great. Going in the oven:
Out of the oven:
I don’t know if you can see how much it has spread. A lot of the stuff at the edges is that inedible (at least to me) beef goo that leaches out of a burger sometimes. I don’t know what it is, but it has the texture of pudding and feel icky. Slice after sitting for 15 minutes:
Plate:
Meatloaf with broccoli salad, mac and cheese, and extra sauce. Also corn:
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24 minutes ago, TdeV said:
I did eventually find some, but when I'm ready for more I'll get some of this. I've bookmarked it. Thank you so much.
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@weinoo – that was an awfully nice looking egg sitting on top of the rice. Was it basted?
@liamsaunt – the egg croissant sandwich made me commit the sin of envy! Just gorgeous. And the BLT on the soft white is also delightful looking.
@Shelby– oh, MY. That lovely, lovely tomato sandwich. Confession time: sometimes when we have really good tomatoes I’ve been known to make 2 halves of a tomato sandwich – one with toast and one with soft bread. It’s so hard to decide between the two.
Re: the dyed hair. I’ve never done an unconventional color. Unless you count the time in college that I was playing a Mexican lady. I am a glow-in-the dark white girl with reddish/light brown/blondish hair. I accidentally dyed my hair with permanent dye instead of washout and chose “midnight black”. 😳 Anyway, Jessica DID dye her hair blue in HS. She was an acolyte at church and when some of the more staid members of our congregation expressed disapproval to the priest he said, “I’ve got a teenager who shows up every week, excited to serve her church and her faith. I’m not saying a word to her and neither should you.” 🥰
Some recent breakfasts:
Toast, some lovely peaches from Charlottesville VA area orchards and scrambled eggs.
My birthday was the 9th and Mr. Kim went out early for bagels:
Egg and bacon ET bagel.
Yesterday:
Good tomatoes on toast for breakfast brings back my childhood. Except back then it was Miracle Whip instead of Dukes. Momma never liked mayonnaise. And that GREEN RINGED egg looks awful, but it tasted good. Too much natural release in the IP.
Today:
A hot crusty roll filled with too much butter is another childhood favorite. This was from Wegman’s bakery, but Momma used to get the Pepperidge Farm ones in the bread aisle. They still make them, but now they are called Artisan French rolls and are frozen. Not the same to me.
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I know that everyone knows about the wonderful tomato-peeling properties of the CSO, but have you tried peaches? I did the other day when I needed to prep about 8 for freezing before they went south. Worked perfectly. I carved a little "X" in the bottom of each peach, put them in the pan "X" up, and super steamed them at 400F. for a few minutes (I think it ended up being 7). What a joy not to have to deal with the pot of boiling water and pull the peaches out only to find that they haven't been in long enough.
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Happy Belated Birthday, @kayb!
The garden “gifts” have begun – zucchini from my SIL:
10 cups total.
Another SIL brought us some Charlottesville VA peaches – prepared for freezing:
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For my birthday, Mr. Kim got me a bread machine. He told me ages ago that he was going to, but I completely forgot:
A KBS MBF-010 Bread machine. It seems to have a lot more functions than my old one and is intimidating me a little. The directions are obviously translated and are a little odd:
For instance, I have NO clue what this all means:
😳😳😳
I thought it would be a good idea to make one of the recipes that come with the machine before setting out to experiment with my old recipes. Almost all of the recipes call for powdered milk and it took us 4 grocery stores to find some in stock. Apparently powdered milk is the new TP. I am planning to make a simple loaf this afternoon. I’ll update later.
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Very quick question. I'm making @Darienne's Margarita Pie and the recipe calls for gold tequila. I only have silver. We are not big tequila drinkers, so would it be alright to use the silver? Thanks!
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4 hours ago, rotuts said:
since food migrates from here to there so readily this days
Im surprised British Banger have not come to my area
I love them. its the mild taste , the finely ground filling , and that Cardboard
je ne sais pas.
🤣🤣🤣As I used to say to my English stepdad when he offered me some of the sausages that his mum smuggled over to the US, "No, thank you. I prefer my toast on the side, not IN the sausage". 😉
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Welcome to eGullet, Louis! If you were intrigued by Modernist Cuisine, you should find a lot here to interest you. We will also love to hear about your daily food and what you are learning.
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58 minutes ago, kayb said:
Truth be told, I am thinking of using some frozen hash browns, letting them thaw and perhaps mixing in an egg to help them bind. Latke waffles, if you will.
I have an el cheapo Belgian waffle iron I bought for 10 bucks at a Big Lots discount store 10 years ago. It makes one serving-sized waffle at a time, so it's not a quick and easy effort for a crowd, but I take them up onto a rack in the oven turned to warm. It's done yeoman's service. I make yeasted waffles when I have a horde of family staying over, and I will forever be grateful to @Kim Shook for the idea of making cornbread in a waffle iron, which is a wonderful thing.
I also have a quesadilla maker, which I scored for something like $15 at Aldi a year or so back. I'm contemplating whether one could scatter a thin layer of hash browns, add the ham, then the cheese, then a bit more ham, and a final layer of hash browns, and cook it that way. May have to experiment.
I will keep an eye out at Big Lots, Aldi, Lidl, etc. for a Belgian waffle maker.
I have tried the hashbrowns on my regular waffle maker. I did it back in 2016 and these were my thoughts: "Not sure I’m enthralled like everyone else seems to be. They got too dark no matter what I did. It doesn’t come out in a nice, one piece ‘waffle’ really – much looser than that. And in the end, you have a hard-to-clean waffle iron to wash instead of a simple-to-clean sauté pan." I only tried it once, though - YMMV.
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This is the first time I've seen @Toliver's old post about the waffle iron tot thingy. I only have a regular waffle iron. Looks like I my need a Belgian waffle iron. They ought to make an iron that does both!
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Oh, man, we really need a "Wow" button!
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Welcome, @Ronald N. Tan! Lots of folks here who love Indian food, so you should be in good company.
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I just wish that they would come out with one that disassembles, so that I could blend gooey things in it and get them out. I've given up using it for anything sticky and thick.
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@liamsaunt – what an incredible fried meal! That is my favorite shore meal! I’ve only ever had whole belly clams twice – both times in a restaurant in Jacksonville FL. We went two times in the week we were there, and they were so good that they were the only thing I ordered both nights! And those onion rings look absolutely perfect. It’s hard to get anything but batter dipped rings anymore, but much prefer the crumb coated.
Dinner last night included the wonderful gazpacho that Mr. Kim made from a lot of our produce stand haul:
Rice flour/beer batter fried shrimp, beets (for Mr. Kim), naan, and cocktail sauce flavored with this stuff:
Mr. Kim was able to order two bottles of this limited edition of hot sauce. It is perfect with seafood. Also tomatoes and corn:
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Stock choice - Am I wrong?
in Cooking
Posted
Every recipe I see for French onion soup calls for chicken stock. I have always used beef stock (or at least half beef stock) - sometimes homemade and sometimes from a carton. What am I missing in not using (all) chicken stock?