Kim Shook

Cheese toast with Dijon:

Ah! The mayo does look a bit heavy. Just wondering - our traditional Christmas fruit salad has mayo, but it's just regular mayo and no sugar added.

@liuzhou - What was wrong with the fruit salad?

The Salad: 😁 Italian sausage and cheese tortellini w/ marinara:

Jessica made Martha Stewart’s Thin & Crisp Chocolate Chip Cookies: If you are a fan of super thin, crisp cookies (as we are), these are the ones.

A couple of slow cooker things that I made for Mr. Kim to take to work for a breakfast gathering. Bacon, Egg & Hash Brown Casserole: Cinnamon Roll Monkey Bread:

Breakfast for dinner: Bacon, Cheddar and Mozzarella omelet and hash browns.

Well, at least everything is separate. I had this picture of everything dumped into the slow cooker for hours!

Football feast: Habanero Cheddar, Stilton w/ mango and ginger, Cheddar, dry salami, Double Gloucestershire with onion and chive and Drunken Goat. With assorted crackers. Pretzel bites (from Costco) stuffed with Blue Moose Red Pepper Artichoke Cheddar dip (don’t know if “red pepper” referred to bell pepper or cayenne, but I couldn’t taste either – YAY!) and heated in the CSO. In the bowl are Romano and sour dough cheese crisps from Aldi. My mother is coming home from rehab tomorrow so on Sunday Mr. Kim, Jess and I went to Capt. Billy’s at Pope's Creek in MD for crabs. Cream of crab soup and hushpuppies: Crabs and shrimp: Last night - The Salad: Swedish meatballs and egg noodles: Roasted Brussels sprouts: Slightly overcooked. I love the flavor of roasted sprouts, but haven’t ever had much luck with that method. My usual method of cooking Brussels sprouts (as taught to me by Collette) is to steam until not quite done, then cut in half and sauté in VERY hot butter just before serving. Since you can do the first step a good while before sautéing, this method is very forgiving, and the timing is easy.

Welcome, LWB! I'm sure you'll find lots of good information here at eGullet. Looking forward to your contributions.

I don't have a mouli. I was thinking of pressing them through a potato ricer.

I agree! I do a wonderful roasted strawberry cheesecake.

So, Mr. Kim brought home a bunch (about 20 small) plums from the farmer's market near his office. They have very little flavor. Any ideas what I can do with them to enhance their lack? Thanks!!!

Damn, I wanna move to Arkansas!

Looking at the chart, I'm thinking (like you) either top round or bottom round. If I can find them, I'll do an experiment! Thank you.

Can't speak for them all, but our GC does use real potatoes to make their mashed potatoes. And the fried chicken and pot roast are good, too.

Ok, I'm outing myself on this one, but there are two restaurants that serve a ranch dressing that I would go out of my way to have. One of them is Libby Hill Seafood - a NC chain. The food is fine - typical fried stuff - but whatever prepared or mix ranch dressing they use is fantastic. The other is GOLDEN CORRAL. Crap. I didn't want that to come out. So, we occasionally crave a whole country spread - fried chicken, meat loaf, creamed chicken, mashed potatoes, collards, butter beans, sweet potatoes, etc. Around here, the only place that has that is Golden Corral. They also have that fantastic ranch dressing. I will slink off now.

I've been hearing about this guy for awhile. How do people get away with this for so long?

Welcome, Prasham! I think you are in the right place! I am decidedly NOT a chocolate maker, but we have some real talent here at eG. I'm sure you will get any help you might need. Your work looks lovely, by the way.

I know this will sound crazy, but they serve "roast beef" once a week at the rehab center that my mom is in right now and it is amazingly tasty and tender. I'm quite sure it is NOT an expensive cut of meat. But it isn't chuck or eye of round. It is usually cooked medium-well and sliced fairly thin. It has a thin layer of fat on one side. Any ideas?

Funny how the world works. I saw a box of these in Wawa last night. First time I've ever noticed them.

Welcome, Arietta! I, too, think you will fit in really well. We are a diverse bunch of folks - no matter WHAT you like to cook/eat, you'll find fellow folk here. I'm also interested in hearing about your travels and the foods you find in other places.

Welcome to eGullet, TN! I'm looking forward to your contributions!

Tried a recipe tonight that we saw made this morning on “The Kitchen”. Apple Cider-Glazed Salmon (cider, shallots, whole grain mustard, honey and crème fraiche): With broccoli and rice. And crescent rolls:

Last night I did breakfast for dinner. Started with a salad of romaine, Gorgonzola, pecans, apple chips and Brianna Blush wine vinaigrette (someone brought this stuff to our house for a meal recently and we loved it): Cheddar and Mozzarella omelet w/ green chile salsa (Mr. Kim’s - mine had NO salsa), French fries, crescent rolls and bacon: Armenian Sweet bread, toasted (bought at a local Armenian church food festival - of all the festivals that different churches and ethnic groups have here, this is our favorite):