Kim Shook

Funny article. I use Maldon flake salt to finish - I just like the texture of the huge flakes. I like colored salts (pink, black) for one reason - I am 60 years old and so are my eyes. I honestly can't see the salt on my food at the table when I use regular white salt. 😄 I have no confidence in the ability of my palate to distinguish between different salts.

My weird lunch: I just opened every restaurant leftover container in the refrigerator and heated the contents up in the CSO. From 12 o'clock a bacon cheeseburger, fries with turkey gravy, and part of an open faced turkey sandwich. Not pictured are the tots that needed a few more minutes. 😄

Am I being dense? When I follow your link, I get to @Margaret Pilgrim's post of 9/27. When I follow her link, I get to a blog called "Emily's Culinary Adventures" where I don't see a recipe for the dressing. When I follow the link in her blog, I get to a blog called "Momofuku For 2" where I still don't see a recipe. What am I missing?

Decided to do Wimpy Bang Bang Shrimp as an appetizer last night😊: My cousin’s wife does a copycat version of the Bonefish Grill dish. I love the flavor, but can’t take the spice level. So I used her recipe but backed off the sweet chili sauce a bit and omitted the Sriracha completely. I also completely cheated and didn’t fry my own shrimp. I knew I was going to be home late from errands and just picked up a box of Sea Pak frozen butterfly shrimp. That’s what my dad does when he makes this dish for happy hour😄! Anyway, it made a nice little snack. Dinner itself was just sandwiches and fixed up Mrs. Fearnow’s Brunswick Stew (a locally made brand): Mortadella, hard salami, ham, and muenster cheese. And pickly stuff: I’m not putting dessert into the Sweets thread because I didn’t make it: At the last BBQ Contest that Mr. Kim judged, the city of Rocky Mount gave all of the judges entire cheesecakes! He left two pieces at home and took the rest to work. This was a layer of chocolate cheesecake between layers of chocolate cake. It reminded me of a couple of the recipes I’ve made from the Junior’s cookbook. I’m not a huge fan of chocolate cheesecake – I don’t think the tang of cream cheese goes with chocolate – but this was quite good. No idea where it came from.

Toasted cheese bread and hard cooked eggs (loving doing them in the CSO!):

Mortadella sandwich and taco flavored Doritos (the best!):

That is just all-over gorgeous! The cake texture - the chocolate finish - this thickness of the coating. Wow!

No problem at all, @pumpkinIT! I am happy to help. Richmond is craft beer rich. You shouldn’t have any trouble finding good beer. Richmond Beer Trail. Of all the previous recommendations, I’d still say the following are worth a visit (some have closed, some are Italian and some we just haven’t been to in years) and a few more. I've noted which are only open for dinner (and maybe brunch on the weekends) and I've linked their websites to each of the restaurant names. You should check the websites for hours, closed days and to see if they have reservations available: Kuba Kuba – Cuban, casual – open 9am-ish Lemaire at the Jefferson Hotel – very special occasion place, upscale Southern US food – dinner only Peter Chang –outstanding food – there are two locations in Richmond – one in the city and one suburban – some Seriously HOT food - Acacia – read @Steve R.'s report on this thread dated 7/7/2017 - One of our favorites to take out of town guests to - dinner only Nota Bene - dinner only SB’s Lakeside Loveshack for breakfast—which they serve all day – or lunch Whisk for dainty snacks and sweets WPA Bakery – two locations Proper Pie – sweet and savory pies Pik Nik – dinner only on weekdays Salt and Forge for breakfast or lunch Shaved Duck – dinner only on weekdays Metzger’s dinner only Mon-Sat, Sunday brunch The Jasper for cocktails Red Cap Patisserie for good baked goods L’opposum – see @Steve R.'s report on this thread 3/26/2018 – just ate there in July and it still may be my favorite restaurant in Richmond – dinner only Garnett’s Café - wonderful place and people, delicious sandwiches - One of my favorite lunch spots in Richmond This is only a drop in the bucket. Richmond is full of really good restaurants. If you get another recommendation from someone here and want to check with me or just want more information, just PM me. I hope you have a wonderful trip and will report back on your trip when you have the time.

I figured the others out, but what is the base of this? I believe that I’m going to have to give crab legs another try. I’ve always kind of scoffed at Snow crab legs. But I see folks here, that I respect, eating them at home and loving them. I was thinking about it the other day and I realized that I’ve probably never had them except in a buffet situation, which is not a fair judgement of any kind of food. So, I think I’m going to get some at Costco (the king crab legs we got at Costco were very good) and steam them up. @Ann_T – you should look at my lunch from yesterday that I just posted. I think we were on the same wavelength – though I took the lazy way out!’ @JoNorvelleWalker – I love that you allowed “Sleeping You” to satisfy her craving. @Shelby – your pizza is confusing me. Is it a round pizza and cut oddly, or is it a rectangular one? Friday night we had dinner with a friend from out of town and another friend of hers who lives here at Comfort in downtown Richmond. We shared some very good pimento cheese and Ritz crackers: And also some unusual fried green tomatoes with house made buttermilk ranch: These were very, very thin and when we first saw them, we were a little concerned. But they were delicious! Thin and crackly crisp on the outside, but still with that yielding tart green tomato on the inside. I can’t imagine being able to get the timing right on these. We could have eaten a whole basket of these things – like fried pickles. My main was the country ham, grilled bread, apple mustard, dill pickle, and watercress small plate: This was so perfect and it was wonderful to see a chef using watercress instead of the ubiquitous arugula. Our friend really loved it – being originally from a little WV holler, she remembers wading in streams to gather it with her grandmother. I also got the Southern Style Caesar with hard boiled egg and cornbread croutons: It was also supposed to have radicchio, but I didn’t see any of that. A little odd, but very good. I loved the croutons. The other person had the meatloaf with red wine mushroom gravy, mac n cheese, and mashed potatoes (double carbs – a girl after my own heart): She said it was all delicious. Our friend loved her roasted chicken and fried okra (no picture). Mr. Kim had the surprise of the night. We noticed on the specials the “Pasture” burger – named after the recently closed and deeply missed other restaurant from the owners of Comfort. The description: “one all-beef patty, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun”. Mr. Kim decided at the last minute to get it: We were both very glad that he did. It was just fantastic. Good enough that I said we’d call to find out when it was going to be on the menu again, just to go for that! Last night: Sloppy Joes (just fixed-up Manwich), tots, and peaches.

@BonVivant– Mr. Kim and I are dying daily over the jamon. Thank you for sharing your trip with all of us! @shain – your burekas are beautiful – the filling looks perfect and the browning on your filo is really nice. For lunch on Saturday, Jessica made her deviled eggs (hers are SO good) and we heated up some leftover ham and cheese biscuits: After church lunch at a local favorite - Satterwhite’s: Open-faced turkey sandwich with fries and green beans. Barely visible in the back is Mr. Kim’s grilled ham and cheese sub with jalapenos and fries. This is one of the few places left that I know of that serves open-faced roast beef, turkey, or meatloaf sandwiches. Lunch today was a couple of favorites off Wegman’s food bar: Capellini, tomato, and mozzarella salad and arancini.

We eat so much Costco chicken that I have a dedicated freezer bag for Costco chicken carcasses. When it gets full, I make stock.

We saw Mac n Cheese chips in the store yesterday and were a bit perplexed. In a chip wouldn't macaroni and potato taste basically the same? So they really are cheese chips?

You know what? I had to go ahead and try before I saw your answer and I ended up doing them on bake/steam at the recommended temp on the package and they were PERFECT. I find convection sometimes dry things out even if I back off the temp a bit. I've been experimenting with bake/steam a lot lately.

Everything looks fantastic and good for y'all for getting some alone time. I have to single out that print of the cut ends of logs as the thing that grabbed my attention! Amazing.

Quick question: Do y'all cook tots on bake/steam at the recommended temperature or on convection at 25degrees less? Thanks!

Wendy's does a decent job - I'll probably give breakfast a try. When we lived in Charlottesville VA our Wendy's served breakfast and it was very good. Actual breakfast sandwiches - on real bread. I was sorry when the stopped. I'm guessing that their "croissants" won't be as good.

I love how everybody wanted my FROG jam to be some hillbilly atrocity. 🤣 @Norm Matthews – I’m joining the Scotch Egg lovefest! I am still full from a lovely dinner out, but I’d eat a LOT of that! @suzilightning – why don’t you want Joe? I never don’t want Sloppy Joes.

Leftover baguette (a little tough, but it toasted up just fine) and my 25 minute CSO steamed eggs!

Nice to see you here, @Harters! I was recently looking at my England trip report and was thinking about you and your recommendation of Super Fish fish and chips shop in London! Many years later, we still talk about how good that place was!

Gorgeous! I would love to taste one of each! Those cherries are so lustrous and dark that for a second I thought I was looking at black olives!

Thank you! I did the eggs on bake steam at 350F. It has been so long since I've made them that it was before I got the CSO and I used to mostly do them in my toaster oven, but I've been doing everything in the CSO on bake steam lately and thought I'd try them. They were a little overdone (I was waiting on those biscuits), but very tender.

We really do it a lot. It's easy, fast, delicious, and, to be honest, I almost never want a breakfast like this at breakfast "time".

Mr. Kim mentioned baked eggs the other day, which I’d kind of forgotten about and I saw Sunny Anderson make some good looking ham and cheese biscuits on The Kitchen this week, so tonight was breakfast for dinner. Baked eggs before going in the CSO: Biscuits and accoutrement: Honey Dijon Butter (part of the biscuit recipe), fig syrup, and FROG jam. The biscuits look a little dark on top because they were forever getting browned. They were done, but pale, so I just cranked the broiler for a minute. They were very good, especially with the butter. Plate: Biscuit, baked egg, fried potatoes and onions, and ham. I caved and cooked the onions and potatoes separately and put them together at the end. 😏

That is exactly what I use for my Christmas candymaking and baking. I thought I was cheaping out! Thanks, @Kerry Beal That is good to know. I'll put that in the recipe when I enter it into my webpage. Thank you.

I can also understand it and, in many ways, I like it. While I love making small changes to traditional meals, I also love that I make basically the same menu for Christmas dinner (except since our schedule has had to change in recent years, sometimes our "Christmas" dinner comes in January) that my family has sat down to for near 100 years. Turkey, oyster stuffing, cheese stuffed potatoes, fruit salad. I've certainly made some changes, but it is a continuation and remembrance of family and folks who I didn't even know except by name. That's why I love when people give me recipes with names like "Aunt Minnie's Peanut Brittle" and "Aunt San's Cornbread Dressing".