Kim Shook

Welcome to eGullet! I am in the US and love hearing from folks who live outside of my area! Looking forward to your posts!

Mr. Kim is on the Governor's task force for this and we decided to err on the side of caution. We loaded up on food supplies and water a couple of weeks ago. Just the regular stuff - canned meats, veg, fruit, milk. If we don't end up needing them, what we don't regularly use will go to the food pantry. As I said to a relative that was borderline dismissing the dangers, the downside of being wrong for her is really bad. If I'm wrong for imitating a "prepper", we've got some extra food. Store supplies seem to be ok, but Purell is nowhere to be found.

Thank you! Sounds good. What about the leg quarters?

Welcome! I agree with @kayb re: Ruhlman and Polycyn's book. We have a series of threads dating back to 2005 that you might like to cruise through.

I am no purist. That sounds delicious! Love mustardy slaw with BBQ, never thought to do it with hot dogs - perfect!

You beat me to it!!! Where the heck is @rotuts? 😂

Went down to VA Beach to see my sister the other day. Got breakfast on the way: I finally got my hands on a breakfast crunchwrap. I’ve been wanting to try this for a long time. The Crunchwrap Supreme is my favorite thing at Taco Bell, so I was sure I’d love this. And I would have loved it except for a distinct “taco seasoning” flavor that I found really off-putting in a breakfast item. Looking online, I think that it might just be their “taco sauce or jalapeno sauce” that they apparently add. It was in no way too spicy for me, just a flavor that I didn’t enjoy with breakfast. I also missed the fried tortilla crunch that is in the Supreme. I might try it again if I can request “no sauce”. The eggs were fluffy, the sausage was juicy and tasty and I love the addition of hash browns.

Hot dog lunch: kraut and mustard, Utz Special extra dark pretzels. Some really good pears we’ve been getting: Sunday! Considered “little Easter”! We gave up eating at restaurants for Lent, but we can eat at restaurants on Sunday. Mr. Kim was being driven insane by the Arby’s commercials, so we went and got fish sandwiches: Very good. MUCH better than McD’s (and I actually quite like the McD sandwich). On the rare days when we are in the mood for a fast food fish sandwich, we’ll most likely end up at Arby’s.

@robirdstx – you reminded me we need to have toasted ravioli soon. That marinara looks fantastic. And the later dinner of the skewered shrimp looked wonderful, too. I love the charred edges on the onions. @CantCookStillTry – lovely looking corned beef @Ann_T – beautiful dumplings! I just finished a grilled cheese snack, but I believe I could manage a half dozen of those! @Margaret Pilgrim – nice looking tartar sauce. I see dill, but what else is in it please? Hot dog night - Mr. Kim’s. Chili and cheese, kraut and mustard, beans, and asparagus. Mine: Chili and mustard, beans, kraut and leftover “German” green beans. Went down to VA Beach to spend the day with my sister who is having some issues. I can’t do much for her, but I can be there when my mom can bear for me to be away. My sister is doing some weird stuff regarding food. She’s convinced that she has eaten her way out of some of her medications. Turns out, she basically lives on protein bars and British canned baked beans. I offered to take her to lunch, but she doesn’t “trust” restaurant food anymore. So, on the way home, STARVING, I decided to finally stop at Doumar’s in Norfolk – a place I’ve been hearing about for years. A really good, basic griddle burger and fries: Their claim to fame is that they still make all their ice cream cones with this machine: So, of course, I had to wait until I was not full and could handle a cone: Good ice cream – great cone. The day after that I ended up having lots of Mom issues and needed comfort for dinner. Ham, American cheese, lettuce, tomato, and mayo on white bread: And Campbell’s alphabet soup: We’ve been getting some really great citrus lately – much better quality and variety than I remember being able to get in the last couple of years. This is a Gold Nugget mandarin: Very intensely flavored and juicy. Last night – salad: Chicken Kiev (purchased), squash and onions for Mr. Kim, and long grain and wild rice: Tonight was Sunday, which is considered a “little Easter”. Means we can indulge in what we’ve given up for Lent. We gave up eating in restaurants (Doumar’s above was an aberration brought on my extreme need). Everyone was craving spoonbread, so it was off to our favorite meat n’ threes. Fried chicken, fried jumbo shimp, chicken fried steak, curly kale, French fries and gravy, butter beans, yeast rolls, and SPOONBREAD!

Jessica bought the caramel coconut ones and hated them. I took one sniff and passed. Mr. Kim ate one and said it tasted like a cheap candle. Hope the squirrels enjoy them.

Recent Hot Dog Varieties in the Shook house: Ballpark mustard and kraut (we like it as sour as possible - only the cheapest, canned product with do for us), chili and cheese. Ballpark mustard and chili.

Yes. That makes sense. Thank you!

The only thing is is that the turkey is frozen. Can I successfully refreeze the half turkey once I thaw it. And how hard will it be to cut a raw, 11 lb. turkey in half? I have extremely weak, arthritic hands.

I agree with @kayb. I gave up shaming myself for frozen biscuits a long time ago. I know that many people (including one of my grandmothers) can whip together a pan full of biscuits in one bowl in 5 minutes. It takes me forever, I end up with flour from one end of the kitchen to the other and they are never as fluffy and flaky and tender as the damn frozen ones. A little advice. I've done some research on old posts and I think I've decided to do something. I'm making our Christmas dinner on Saturday (don't ask 🙄). Because I like to get as much done ahead of time as possible, I plan on roasting and carving the turkey on Friday. I'll put portions in vacuum bags and sous vide enough for four of us on Saturday to serve. So here are my questions: 1. Does this make sense or should I reheat another way? 2. Should I put all the turkey that I think we'll eat on Saturday (probably half - a leg, a thigh, and half the breast, sliced) in one bag or should I break it up? 3. What temperature and how long? Thanks in advance!

Foil-wrapped baked potatoes! Most midwest thing ever! I haven't seen those since we left Indiana. Bringing back good memories!

I know @Zeemanb is very experienced in roasting his own beans. Not sure that he comes to eG anymore.

Welcome! You are in good company - we have lots of expert candymakers (not me) and lots of new members interested in candymaking!

Welcome, Josh! I'm sure you already know that you are in a great place for information and help (though not from me 😉). I'm looking forward to your contributions, too.

I like dark toast and use the CSO. It takes around 3 minutes on “toast”. I don’t understand the directions to cook at 350F.

Welcome to eGullet, @Zirael! We have a very diverse group here, so you should find a lot of support and ideas!

Mr. Kim made chili last night:

Are beef ribs the same things as short ribs?

Had my MIL over to dinner the other night. Table set: Sous vide pork roast: Absolutely perfect. It was so moist that it positively glistened when I carved it. MIL was really impressed. Cranberry sauce for the pork: Braised red cabbage and “German” green beans: This was my usual red cabbage except that someone in one of the threads mentioned adding Dijon mustard to theirs. I tried it and it was a wonderful improvement to the recipe. The beans are from a recipe that a girl friend that I worked with when we got married in 1982 gave me. I worked at a bridal shop and my co-workers gave me a recipe/ingredient shower and she brought these. They have vinegar and bacon and frenched green beans. Not sure why they were called “German”, but I’ve made them for years. Cheese noodles: Cornbread waffles: Plated: Dessert was the cheating-est Victoria Sponge EVER: Cake mix, canned frosting, and a jar of Kirkland strawberry preserves. I wouldn't DARE put it in the sweets thread, but it was delicious: 😊

Glad to see this, Mark! I've bookmarked it and sent the link to Mr. Kim. He'll be very interested in the ribs.