Kim Shook

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.

Here you go.

@JeanneCake's sounds perfect. But, if you have trouble with getting heavy cream to whip (which I know can be a problem in Mexico), can you get Dream Whip?

This is currently our favorite commercial. Wait until the end for the payoff. I will try one, I actually like fish sandwiches.

Mr. Kim and I are doing the same thing we did last year - giving up restaurant meals. At Easter we figure out what we didn't spend and give that amount to the Food Bank. We figure we're doing good for everyone.

It does. And I did. Looks a little like a snout actually!

@robirdstx– that breakfast is just classic! Love the looks of the hashbrowns especially. A few recent breakfasts: Eggs, sausages, and lemon filled paczki. The sausages were a little disappointing. I grew up eating Jones Little Pork Sausages. They came raw, frozen, and cased. When cooked, they had a very smooth surface and were really flavorful and peppery. They still make them, but are only stocked by stores on the other side of the river. In other words, our Wegmans and Publix don’t stock them, but southside Wegmans and Publix do. Sigh. I guess I’ve become a real Richmonder, because the idea of crossing the river just to buy sausage seems crazy to me. So when I found Simple Truth house brand raw sausages at Kroger, I got interested. Not the same, though. No casing and the flavor wasn’t the same. At least, as far as I could taste it wasn’t. Another: I have seemingly lost my hard cooked egg shelling mojo. The last half dozen I’ve peeled have ended up all torn up. The spoon trick has failed me repeatedly. And they were fairly elderly eggs, too😟. Today: A regular and mini chocolate croissant from Lidl. Pretty good for a commercial bakery.

NOT MINE! But I have to show off the cake that my BIL made for our niece's birthday on Sunday. He is an architect and a hobby cook/baker. And, on top of everything, the cake was delicious and tender and moist!

We have a new place called the Lebanese Bakery. I haven’t been, but Jessica brought some leftovers by the other day. Mini pizzas: I pulled the peppers off after the picture. So simple, but very good. Some pastries: Obviously, we got to them before I took the picture. There were six of them and they were fantastic. Drove downtown to pick up Mr. Kim so that he could get his car from the mechanic’s and he treated me to lunch at Roy’s. Roy’s is a walk up burger joint that has been open since 1961. Classic burgers – wide, soft buns and squished burgers. I had the bologna burger with mustard and cheese: Best bologna burger outside of Cozy Corner in Memphis! A Bama Stinger for him: Nacho cheese sauce, pickled jalapenos, mustard and grilled onions. We shared their fabulous fries:

@CantCookStillTry – you’ve gotten some good info for others so I’ll only say: if you can get it in Australia, a few drops of Gravy Master or Kitchen Bouquet will add a lovely darkness to your sauces, gravies, stews, etc. without adding a lot of flavoring you don’t want. And while it is absolutely true that the darker the roux, the less thickening it will supply, for sauce/gravy I doubt you will ever want to go darker than a caramel or white bread crust. I’ve never found that roux brought to that point was ineffective as a thickener. @Shelby - madly jealous of your ravioli skills over here! We still had some of the shellfish goodies that my cousin had sent for Christmas, so – king crab legs and shrimp: Served with spoonbread and salad: After THAT meal, there was STILL shrimp leftover, so I did shrimp quesadillas with the last of them. Chips and salsa and cheese dip: Raw veg and dips: Quesadillas cooking and some toppings: Folded with roasted asparagus: Corn on the cob with creama, chili powder and cotija: A fairly dull dinner from Sunday: Ham from the freezer, leftover asparagus, and tiny little potatoes that I thought would taste better than they did. Dinner last night at Sushi King, which we enjoyed and will go back to. For $16.99 you get all you can eat, but it really isn’t a buffet. Everything you order is made fresh. They do have a cold bar to augment things, but that is very limited. I got this at the cold bar: Not at all sure what the stuff on the left was – it was firm, like squid, but not tough and very tasty. The middle is surimi with a thick mayonnaise and then edamame. Crab Rangoon and beef gyoza for me: Excellent. Even Mr. Kim liked the gyoza and he is not a dumpling fan. This was supposed to be tilapia, salmon, tuna and yellowtail. Don’t know how the shrimp got in there. Mr. Kim said that the fish was very fresh tasting and nice, but not cut very well. Jessica’s salmon: Jessica’s Christmas Roll: Salmon, tilapia, and avocado with tri-color tobiko. Shrimp “tempura”: I think someone mixed up “tempura” and “panko”. They were very good, but I’d have been really disappointed if I’d ordered a plateful of tempura for my meal and they all turned out to be panko coated instead. My steak teriyaki and fried rice: The rice was blah – no flavor and a little gummy, but the steak was outstanding. It came medium rare, as ordered, and was incredibly tender and juicy. The sauce was not at all overpowering. Mr. Kim’s Orchard roll: Spicy tuna and crunchy flakes of panko topped with more tuna, spicy mayo and wasabi sauce. All in all, we felt like we got good value and a good meal. The only raw food I eat are vegetables 😝 and Mr. Kim and Jessica love the fish, so it is a nice compromise for us.

Lunch with Jessica with Jessica at Zorba’s, a favorite Greek place. Greek salad: We both had the gyro: When I sent the pictures to Mr. Kim, who sadly had to work, he said, “you realize you’ve had that same kind of sandwich three times in the last 10 days”. No apologies – it is my very favorite sandwich.

TENNESSEE!!!! 😮 Hey. Folks in Tennessee can bake. Hell, that's where I learned to make cathead biscuits. 😉 Half my family is from Memphis, so I know Tennessee has awesome bakers. I just was surprised to find Polish bakers. 😂

Welcome, Steve! Nice to have you here! I, too, wish I could make it to Brooklyn and meet you and sample your pie!

Our Kroger has them every year and they are surprisingly good. They are made by a company called Bake Crafters that supplies "Value-priced baked goods for schools, healthcare, sandwich makers, in-store bakeries and restaurants." They are out of TENNESSEE!!!! 😮

See! Even when I make a joke, I am in such august company that I end up learning something. So, this "VI transformation" is why some years my chocolate candy looks good for a couple of days and then starts looking a little dusty after that? Good to know. Thanks, ma'am!

@Kerry Beal, I know you are busy and all, but Kerry, I think I might have a lead for you😉. Please observe this candy I bought a couple of days ago. It is called Butter Krak and is a special candy only available around Easter. It is very good – dark chocolate, regular and toasted coconut and butter cream. But, please look at that chocolate. That is the worst temper I’ve ever seen on a commercial product. It is truly worse than mine. And that can’t actually be fingerprints visible on the surface?

No, not a whole sleeve and a whole stick. Just that a sleeve of crackers, a knife and a butter dish on a table makes a fairly complete snack for me that goes back as far as I can remember.

I nearly fainted when I saw this thread pop up! I thought it meant THIS WEEK and that I'd lost an entire week. My in laws are coming to dinner on Ash Wednesday and I still don't have all of our Christmas decorations put away yet. Tuesday we are going to the pancake supper at church. The youth put it on every year as a fund raiser.

This is good stuff. I really like the low sodium BTB beef and chicken, too. I use them to 'bolster' things or to take shortcuts. I really prefer to make my own stock, but - like the name says -BTB is miles better than old fashioned bouillon!

I was wondering something the other day as I was perusing eG and noshing. Is there anywhere else in the world besides the Southern US that a sleeve of saltines and a stick of butter constitutes a reasonable snack? This and @racheld's "things in dishes" are the items that come out when house guests arrive in the wee hours or when card games go on and on. @caroled?

This was very good, but preaching to the choir a bit. The folks who should see this probably would never watch it - especially with it being on MSNBC.😟

I agree! I’d love to see a report on your Wednesday dinners!