Kim Shook
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Posts posted by Kim Shook
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This morning was a ham omelet on a Hawaiian roll. Buttered and toasted roll turned out well:
This monster was 5-inches across. And I finished it. And then I needed a nap!
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Finding out about cleaning up uncooked dough with cold water was a life changing thing for me! (Egg, too!)
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1 hour ago, gfron1 said:
I've been fixating on kustavilainen saaristolaisleipä lately, and once I got all the correct ingredients I can't bake or eat enough of this stuff!
I had to look it up, too. Gorgeous loaves and the descriptions I read sounded delicious.
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@KennethT – I really like the look of your duck. It looks more like medium than rare, which I cannot bear.
@robirdstx– I always like the look of your fried rice!
@liamsaunt – the clams look so good. One of my favorite meals!
@Norm Matthews– lovely looking lasagna! I’ve been craving it for a few weeks now (of COURSE I have – it’s almost 90F outside😁).
@Shelby – your pizza looks and sounds delicious. But I’m afraid there is some fungal infection and perhaps even GANGRENE! 😝
Mr. Kim found a description for copycat Chick-Fil-A sandwiches using Aldi frozen fried boneless chicken breasts:
Served with slaw and frozen fries. It was a good sandwich – we couldn’t find any brioche rolls, so we ended up with Hawaiian rolls – good, but too big. This chicken is actually very good – real pieces of chicken breast, crisp and thin breading, and not at all greasy. And then Mr. Kim read my mind. I almost never crave ice cream. I like it just fine, but if I want dessert, it is usually candy or baked goods of some sort. But after dinner I kept thinking about a hot fudge sundae. I didn’t say ANYTHING, but about an hour after dinner Mr. Kim says, “let’s go”. I asked where. He says, “ice cream”. Wow. So, a hot fudge sundae with chocolate chocolate chunk and nutty coconut ice creams:
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Mr. Kim was working from home yesterday. His lunch:
Tuna salad on honey wheat. Mine was olive and cream cheese on pumpernickel and baked beans:
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Benton’s bacon and Wegman’s Cheddar bread w/ more butter than I should have!
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17 hours ago, Shelby said:
I don't know yet what we will have. I really want to make some type of fruit dessert but I don't know that I will get to a grocery store this week. I could go maybe before my periodontist appt that I am truly petrified of and dreading.
<<<<HUGS>>>>
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ET bagel with cream cheese and a rare treat banana (my potassium is a bit high, so I have to limit them):
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@mgaretz - thank you for the tips. I will try the celery next time. I've never done that though I've used celery seed - that's so easy to overdo.
Dinner and a movie with Jessica last night (at home). She requested a local BBQ/Seafood place. She had the She Crab Soup:
Which had an overload of some flavoring – Mr. Kim thought celery seed. If we had been eating in the restaurant, we’d have sent it back. Also an extremely overpriced and ordinary lobster roll:
But the yams were fantastic.
Mr. Kim had the Hog Dog and potato salad:
Bacon wrapped jumbo hot dog, deep fried with pulled pork, BBQ sauce and slaw.
I had the “Wings” – smoked pork shanks that are deep fried and sauced and served with bleu cheese:
I always think I’m going to try something else and end up ordering these. They are so good. My sides were corn pudding and scalloped potatoes and we shared an order of hush puppies:
All delicious.
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19 minutes ago, TdeV said:
So you ate them so you didn't have to look at them? 🤣
Mr. Kim died on that particular hill. 😁 Honestly though, there are tons of things I don't eat. I was that peculiar child who wouldn't eat cooked carrots, but adored Brussels sprouts and snails. I wish I was not as particular as I am, but I especially wish, just for convenience sake, that I liked peppers and mushrooms. It would make life so much easier. And now that it is required by law that everything has hot peppers in it 🙄I wish I was more tolerant of spicy stuff.
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@scamhi – Goat cubes!! Wow. I bet I could find those at the Halal stores in my area. That would be the perfect way to find out if we like goat or not.
@mgaretz – I like my egg salad just fine, but yours looks really good. Will you share your recipe/method.
@liamsaunt – that view, that kitchen, the ability to order pizza that looks like that, and those local desserts. This landlocked southern girl would assume I’d died and gone to heaven.
I made some dinners for the In Laws on Friday to take over yesterday. Colleyberry’s Shepherd’s Pie (a recipe I got years ago from @Marlene) - filling:
My best friend says I’m not going to hell for using frozen VegAll instead of prepping fresh vegetables. I also made them some extra gravy. One of the finished ones:
Unfortunately, no picture of the inside because we decided in the end to take both of the half-size ones to them instead of keeping one ourselves. When we got there, we discovered that they had only eaten about half of what we took last week. Sigh. I don’t know if they’d gotten someone to go get restaurant food for them or ate some of the frozen entrées they’ve got. They live out in the country and so Mr. Kim asked his stepsisters if they would check midweek from now on so I’d know how much food to prepare and take over.
Green beans:
Just canned ones, but with a big dollop of Benton’s bacon grease and a spoonful of brown sugar in it and cooked a long time.
Pork tenderloins (browned in a pan and then bake/steamed in the CSO) with BBQ sauce. I forgot to take a picture until I’d sliced them both:
Slaw:
Also baked beans (no picture).
We stopped on the way home at a Greek/Italian place and picked up dinner. Salads and cheesy garlic bread:
Mine – Khristo’s Sampler:
Souvlaki, pastichio, gyro, dolmades, spanakopita, and tiropita. The revolting horror of the bell peppers was immediately rectified when we got home and, happily, left no taint behind.
Mr. Kim’s – Chef Micheal’s
Baked spaghetti with meat sauce, meatballs, hot Italian sausage, pepperoni, & mushrooms topped with mozzarella cheese.
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@BonVivant – the breads that you feature are just remarkable. I would love to have access to them.
@kayb – those Italian green beans and tiny red skins are a favorite here. What is that at 7 o’clock?
On Friday, I made lunch to take to the In Laws yesterday – just purchased cold cuts, chips, fruit, and tuna salad:
I don’t know if anyone remembers that we were led to believe that they didn’t like anything but mayo in their tuna and when we got there we found out they were actually normal people and liked eggs and sweet pickles. That’s what they got this time.
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On Friday I made some breakfast for the In Laws to have in their refrigerator - Hash Brown Bake before going in the oven:
Pie plate lined with raw shredded potatoes that are drizzled with butter and browned in the oven and then topped with chopped ham, cheese, and a seasoned egg/milk mixture. Baked:
The closest I could get to showing the insides:
This is a favorite of ours and is actually very tasty.
Mr. Kim surprised me with breakfast on couch this morning (I fell asleep watching TV last night):
ET bagel (from the freezer), Benton’s bacon. And a perfectly cooked egg:
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44 minutes ago, KennethT said:
I'm sorry, but I don't think that any mango that you get in the NY area, no matter how good your fruit distributor is, is going to compare to a tree ripened fruit. Before going to SE Asia during mango season, I used to think that the Champagne or Ataulfo mangoes (grown in Mexico and picked green and "ripened' in a warehouse) were the best things ever - but once I had a mango in Thailand everything changed. The whole perspective changes. Don't get me wrong, I still get the ataulfo mangoes (much better than the Tommy Atkins variety, imo) but I can taste and smell the difference.
But most of us in the US aren't ever going to get that Thai mango. So, if what we can get is, to our palate, lovely and delicious and something we'd eat again and again, what's the point of hearing how it doesn't measure up? I'm truly, truly not trying to be belligerent, but I don't ever get the point of telling someone that they aren't getting the "best" when they are perfectly happy with what they are getting and are unable to get to what is supposed to be "best".
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CI sandwich loaf toasted – half butter, half strawberry preserves:
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3 hours ago, ElsieD said:
@Kim Shook I stopped baking loaves of bread in the CSO for that very same reason - the tops always burnt.
Well, that's weird. I distinctly remember "liking" this and typing a response earlier. Anyway - I think I will do the same. I love doing the rise in the CSO on steam, but I think I'll try doing the actual baking in the oven next time. Disappointing, though.
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4 hours ago, kayb said:
Take about 2/3 of a roll* of paper towels, use your sharpest knife, and cut it in half. Pull the cardboard core out of the center. Stuff it down in your empty wipes container, and douse it with a solution of bleach and water. Pull the towels out of the center as you would wipes.
That's presuming you can find paper towels, which I've been finding since the initial flurry the first few weeks of the pandemic.
* I find a full roll is too fat to fit in my wipes container.
Unfortunately, even Clorox advises that these should be made up fresh every couple of days. The efficacy of the of the bleach to disinfect just doesn't last very long.
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I myself am guilty of setting things on top of the fridge when I'm searching for something and forgetting to put them back inside. A few heavy treads across the floor and slams of the refrigerator door and down they come on someone's toes.
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43 minutes ago, robirdstx said:
LOLOLOL! The only problem is that Mr. Kim and Jessica would slap the plate away from them and get food everywhere and, since I was the prankster, I'd have clean up duty! 😄
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@robirdstx – you got me for a second! I need to get some of them to prank Mr. Kim and Jess. Also, every time I see lovely looking deviled eggs like yours I wonder why I don’t make them more often.
@Shelby – your oven baked BBQ chicken really takes me back. That was the only “BBQ” my mother ever served. I adored the sticky sweetness of it and the char. I still do, but don’t do it very often. I’m putting that on my menu list now. It will come up soon. Did you do that in the CSO or did you take all the stuff you were storing out of the regular oven and use that?😝
@shain – I love your oval platter. My daughter would lose her mind over that!
Tuesday night – salad with some lovely spring onions and tomatoes we got at a farm stand:
The tomatoes were already better than anything we had all summer long last year. These onions are so sweet that even I, a raw onion hater, can eat them raw:
Frozen schnitzel (from Aldi) with a pan sauce I devised, CSO bake/steam broccoli, and leftover sour cream potatoes. Also, some fairly good white corn:
Wednesday – breakfast for dinner. Eggs:
Edwards country ham:
Messed up strawberry pie functioning as fruit salad:
And these weird things, which were muffins masquerading as biscuits:
Pretty sure that the mix was in the goody bag that my dad and stepmom put together for us at Christmas. The bag they were in:
Which made me think that they were going to be biscuits. Until I turned the bag over and read the directions:
Which gave me pause. Muffin? Biscuit? I added some black pepper and some chives (both of which I like in cheese biscuits). We never did decide exactly what they were. They weren’t tender like a biscuit, in fact that were a little over-firm. But they TASTED somewhat biscuity. We settled on calling them Mufscuits. They were ok. Nothing special. I wouldn’t seek them out again. But God knows with the jinx that seems to be on my cooking right now, I could have just messed them up completely and properly prepared maybe they are delicious. The bag DOES say they are “World Famous”😉. No plated picture because dinner was served family style and the only thing that was plated in the kitchen was the eggs.
Last night - starting to use some of the vast store of emergency rations we have in the guest room. I have no idea if this is a good idea or not, but I’m tired of it being there. Not the salad, obviously:
Spinach-arugula mix with the same good tomatoes and onions as night before last and @Norm Matthews' China Coast dressing, which we loved. Thanks so much, Norm!
Canned salmon and leftover sour cream potato cakes with remoulade, canned corn, fixed up baked beans and those weird Mufscuits, which tasted much better warmed up the next day.
Today, being Thursday, is cook for the in-laws day. Pictures to follow.
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@Franci– I just love the texture of those pan de cristal!
My cooking mojo is still impaired. This is my regular CI sandwich loaf. The last time I made it, I messed it up by forgetting to turn off the oven that functions as a proofing drawer and basically cooked the outside of it. I was very careful this time and didn’t make any of my earlier mistakes. But the bread rose much higher in the CSO than it ever has and actually TOUCHED the heating elements:
Other than that, it was a lovely loaf and we WILL be using it:
Sigh.
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Welcome to eGullet, @xit! I would love to see your country and look forward to your posts!
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9 hours ago, jmacnaughtan said:
Those do look very appetising - I'm a big fan of cherries used well
I still don't really "get" American scones though - what are they? Are they cakes? Muffins? Sweet, savoury or both?
Growing up in the UK, I learned early on that scones are first and foremost a vehicle for butter/clotted cream and jam. Is it the same for these?
I remember following a Francisco Migoya recipe for "scones", and being a bit uneasy about what came out of the oven (but I have other issues with him too)...
I am going on the ONE time I had scones in England and also what my English dad, @Ted Fairhead said about American scones. The American ones are more cakey than British ones. And, because we tend to put the goodies IN them, we don't tend to put stuff ON them after they bake. Plus, sadly, we generally can't get good clotted cream 😞. I love them - even the store bought ones, but if I managed somehow to get some clotted cream and Tiptree Little Scarlet strawberry preserves, I wouldn't make them, I'd make British scones. Hope that helps.
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Lunch 2020
in Cooking
Posted
@robirdstx– I’ve had meat loaf on the menu list for weeks now. I believe that sandwich just pushed it up front!
@rotuts – I agree with your Triumvirate of Sandwiches, though I would add ham to the club (just isn’t a club down here in the south without TWO kinds of pig). And if you are going to make it four, that roast beef has gotta have horseradish! 😁
Lunch:
Fried egg on frozen hash brown patties. That egg was gorgeous coming out of the pan. It was @Ashen's method of doing what looks like a sunny side up egg, but without the snot. You separate the egg, cook and flip the white and then set the yolk on top of the white and cover for a minute. The white is completely done and the yolk warm, but very runny (as you can see). But my yolk didn’t adhere to the white properly and slid right off and broke when I tried to set the egg on top of the patty. 😠