Kim Shook

Interesting article. Eric Rivera says: In a CNBC interview, Chang described this time first and foremost as “easily the hardest couple weeks of my life.” In a Yahoo Finance interview, Tom Colicchio said he thought that it was a bad idea for restaurants to be open for takeout, considering those restaurants would only be making $5,000 a night. He followed it up with, “But the restaurants are doing this because they’re struggling, I understand the intention, I had the same desire to make sure my staff is kept whole. But it’s just not a good thing to do right now.” These statements reek of privilege.

Yes! I agree. We love pizza places that sell slices because they reheat the slice in the oven and it gets extra done.

I was planning on hot chicken sandwiches with gravy tonight for dinner. We both thought that we had a packet of turkey gravy in the freezer. Turned out to be a bag of turkey and gravy – just enough for one person. So, I used the scraps from the rotisserie chicken we bought yesterday to make some stock: It was very thick and gelatinous. Got my roux where I like it for gravy: Made about 4 cups of gravy for dinner. My bread, Publix rotisserie chicken, butter beans, fries, and applesauce sans gravy: With gravy: I was really happy with how nicely the gravy came together in only an hour today. When I make turkey gravy, it usually cooks for a whole day.

But it wasn't the KK that were a disappointment. It was the artisanal, pop-up, $5 a piece donuts that were the disappointment. The KK's were what they are - just a pretty good glazed donut. And they are not a fad in the south. They are an 83 year old tradition here. When that "Hot Doughnuts Now" sign lights up, we pull in to the parking lot in droves, even if we just ate!

@kayb – no need for shame. I’ve been craving Long John Silver’s fish and chips for 2 weeks now. If Mr. Kim could bear it, I’d be there tonight! @rotuts – that is some lovely ham. We’ve not tried Broadbent’s. Need to remedy that. @liamsaunt – I always love seeing your pizza. I love pizza bubbles. And your fresh mozzarella always looks so nice and not at all watery. Honestly, it looks like marshmallow fluff! LOL What is your secret? @chileheadmike – I sometimes crave pot roast soup so strongly that I make a pot roast JUST to have the soup. Looks wonderful. @gfweb – I have had goose precisely twice in my life: once my MIL incinerated one for Christmas dinner one year and then compounded her crime by letting it sit out for a couple of hours before carving. The other time was at least 20 years ago when a friend bought a goose and I cooked it according to Julia’s directions, which I followed slavishly. I also made roasted potatoes and red cabbage. And that is what we all remember – those incredibly potatoes and cabbage. No one really remembers much about the goose, but I do know that we weren’t sure that it was worth the effort. Seeing that lovely, moist meat that you produced makes me want to try it again. I know have access to so much more information and a SV machine! @robirdstx – I never thought to use my cotija as a coating for anything – except corn. I’ll be trying that. I always have it leftover and your fish looks great. Dinner Friday night was inspired by @chefmd in the breakfast thread - a dish with potatoes, kielbasa, and a poached egg. I had frozen fries, leftover ham, and was planning on soft cooked IP eggs. I managed to mess up the eggs by trying to cook them for 3 minutes, instead of the usual 4, hoping for a softer yolk. What I got was snot. Blah! I tried to add a minute and that didn’t work either. So, I ended up frying Mr. Kim’s: I put mine back in the IP for 2 minutes and they got overdone, of course: They were both good and now I know that 3 minutes doesn’t work for me. Last night,we felt like Italian, so Mr. Kim picked up dinner at our local Greek/Italian place. We both had baked spaghetti, salads, and their superb bread: Mine was with meat sauce and meatballs. Mr. Kim’s had meatballs, pepperoni, and Italian sausage.

Breakfast for the three of us yesterday: With fruit: Jessica brought these: We are three. There is no way that we can eat two dozen donuts before they get stale. This was an accident. Jessica had ordered some donuts from a pop-up that is supposed to be excellent. She went to the restaurant that they were vending them from in the morning and got in line. When she got to the front of the line it turned out that the donuts are going to be deliverered TODAY. She was waiting in line to pick up carry-out from the restaurant! So, she went over to KK and waited in line at the drive up window. I’m not really sure why she ordered a dozen since we were going to be getting more donuts today. She said that you could hear people being very impatient and pretty rude to the lady taking orders and when it was her turn, she tried to be really nice and appreciative to the woman and told her that she appreciated them being open. When she got to the window, the lady handed her another dozen donuts and thanked her for being so nice. I guess I’ll be making some Donut Bread Pudding. I’m going to freeze them and use when I know someone will eat the bread pudding. Today we got the pop-ups donuts that we thought we were getting yesterday: …and they were a little disappointing, to be honest. The toppings were excellent - really exceptional. At the top was browned butter buttercream, the one on the right is butter pecan, and the left one is Southwest – a lime glaze with kettle corn. But the donuts themselves were just not good. They were cake, which is strike one in my book – yeast donuts will always be the best donut to me. But these were also badly cooked – oil temp too low, I think. They were greasy and very tough. I cut them in 3rds so that we could each taste the 3 different types. I used a sharp knife and struggled to get through the donuts.

I still get them at Christmas in goody baskets that folks make. Some folks use really good chocolate and toasted nuts and they are actually good. But some folks use that weird almond bark or candy melts and then they are horrible.

I think if you start thinking of frozen pizza as "flatbread" rather than "pizza", you might be happier. I don't know where you are, but if you have access to Kroger grocery stores, their house brand "Private Selection" is quite good. So is California Pizza Kitchen pizza. But you have to think of them as flatbreads. If you expect them to be pizza, you will be disappointed. That was how I started to (kinda) like deep dish pizza when my parents lived in Chicago. It was obviously not pizza, so I decided to think of is as pizza bread - a delicacy that my mother and I would have the day after a spaghetti dinner - leftover garlic bread, meat sauce, and a slice of provolone broiled in the oven. I was ok with deep dish after that. Point of view.

Good advice from everyone. If you need someone to point you in the right direction, you need to tell us what kinds of foods you are interested in cooking, what things you have available to you - describe yourself and we can probably be more helpful. Welcome!!

I am a big fan of Chinese-American food. I am not a big fan of badly cooked food of any kind. I think that sometime people criticize ethnic-American foods on a basis of "authenticity" and sometimes they just get crappy food. We have a few "Chinese" buffets in town and the food is horrible. It is owned and staffed by Asian people. The times that we've been in (it was a good place to take my mother who has dementia - menus were incredibly hard to get through for her, but I could walk around a buffet with her and she could get a little of everything she liked the look of), many of the customers were also Asian. I can't explain that because the food is awful and not at all fresh. But the Chinese-American restaurant that we have been going to for 25 years is nothing like that. Fresh, hot and carefully prepared. I grew up in the Washington DC area and we spent a lot of time in DC's Chinatown. My mom was very picky about the quality and there were ones that we frequented and ones that we never went to more than once. As far as chow mein noodles go, there are a few different variaties available. These are about the width of fettuccine and "bubbly", these are about the size of a thick spaghetti noodle, and these are tiny and labeled "rice noodles", but have wheat flour in them, too. They are extremely thin and crisp and I actually use them on my salads in place of croutons sometimes. These are a different thing altogether - they are never found in stores, even Asian stores, in my experience. They are made of egg roll wrappers and come with soup in Chinese-American restaurants.

Went to Publix today to get just a few things - some fresh produce and a rotisserie chicken. They had plenty of produce. Canned goods, bakery items, bread, and frozen things were all a little picked over, but you could certainly find what you needed if you were willing to substitute. Meat/fish items were in decent shape, but the butcher case was empty. Didn't need paper supplies, so I didn't check. The elusive disinfectant wipes are still MIA. Plenty of bleach now.

I'm very excited. I got both of the last two rebuses and I am normally terrible at such things. Thank you to @chromedome for the hint about the "tube"!

That is definitely a country ham slice, I think. I would slice off a tiny sliver and test the saltiness. If it is ok, I'd just cook it low and slow with a little glaze or brown sugar on it - covered or it will dry out. If it is very salty, I'd simmer in water for a few minutes, then continue with frying.

These are "city" ham slices, so not a ton of salt or smoke. But, yes, very juicy. That's exactly why it is sitting on a paper towel - the pan that I broiled it in was about 1/2 inch deep in juices. I had some sauce in the freezer that was left over from the last time I made ham - equal amounts of brown sugar, maple syrup, and pineapple juice. I just brushed it with that and broiled it on the top rack until it bubbled and glistened.

No bell peppers <shiver>, but cooked onion and maybe some shredded cheese would be great!

Today was a lavash roll with mayo, mustard, Italian dressing, lettuce, Lebanon bologna, and mortadella: That green stuff is this, which I didn’t like at ALL: Extremely bitter and didn’t taste a bit of guacamole. I know that my sense of taste is compromised, but I can taste a bit and it was not good.

Thank you! You've inspired me. I've decided to make something similar for dinner tonight - frozen fries, chunks of ham, and the egg.

@kayb – now I want chicken spaghetti. But, like Child A, no peas and carrots. Actually the only vegetables allowed will be mild Rotel tomatoes, mirepoix, and garlic. And maybe some Durkees on top! 😁 @Margaret Pilgrim – that pizza looks and sounds delicious. I love white pizza. @BKEats – I mostly agree with you about sweet potato fries. I find, oddly enough, that they are one of those few foods that are better processed than fresh. I never ate them until a friend served them and I ate them to be polite. I was shocked that I actually quite liked them. It turned out that they were Alexia brand frozen ones. Not saying you’ll feel the same, but it’s a funny thing. @robirdstx – those egg rolls look perfect. You and @Shelby and your gorgeous egg rolls. The last time I tried to make them it was a disaster. I rolled them too loose and they were terrible. It was years ago and I’d probably do a better job now. The two of you have inspired me. @Shelby – I love all kinds of food, but that plate of ribs, mac n’ cheese, and collards is, to me, the most perfect plate of food ever! Dinner last night – broiled ham slice: Served with a brioche bun, sweet potato souffle, slaw, green beans, and applesauce: I had two sad apples and applesauce is truly lemonade from lemons when it comes to past their prime apples. I am the proud possessor of about a gallon of slaw. I had the remains of a head of cabbage on the edge of the abyss and thought I’d make slaw to use it up. I am notoriously bad at judging amounts of stuff – especially when you are converting it in some way (head of cabbage shredded). I got out the Vitamix and went to town. I ended up almost filling the largest of my stainless steel bowls with the damn stuff. And no one will take any from me. So, I am predicting some tummy aches in the next week. 🙄

I was inferring that from the chipotle peppers. Honestly ONE would make me check out, I can't imagine an entire can of them. Maybe the apple salad or a creamy carrot-raisin salad. I don't know - I tend to go traditional with BBQ. Honestly, I grew up partially in NC and I'd most likely serve a congealed salad with it! 😁

Maybe a little dark, but still a gorgeous crust. And the crumb looks perfect to me.

How about something acidic? A non-mayo slaw of some sort. Or something cooling since it sounds like the sauce is pretty spicy - an apple salad with Greek yogurt dressing. An assortment of pickles.

I haven't put it on my webpage yet, but it was this one.

That is so beautiful! It reminds me of my Limoges, but is obviously much older and lovelier. My cups and saucers are all packed away but here is the creamer from my pattern: Breakfast was a sage sausage and fried egg sandwich on a brioche bun that I made yesterday:

Oops! Thanks, @Toliver and sorry @Shelby! This should be correct! @Shelby – that bologna looks scrumptious! You gonna fry some of it??? And slather with BBQ sauce? And slap it on some soft white bread? Can you tell I’m due for a visit to Memphis? 😁 I made brioche sandwich rolls for the first time ever yesterday. They turned out very well. Really good rolls, ok brioche, if that makes sense. I had some leftover London broil, which I heated up in some simmering broth. Jessica made some excellent horseradish sauce. So beef sandwiches: Served with green beans and fries.

Mr. Kim (math guy - he does it for a living) and Alexa agree that you are correct. 1 qt. + 1T and 1t. is the correct solution.