Kim Shook

This is the recipe that I use. It was given to me by a good friend and I've used it for years. Oddly enough, I've had success making pate with leftover fried chicken livers. I'm the only one in my house that likes liver, but Mr. Kim will eat pate. So when I just HAVE to have chicken livers, I order them at a local restaurant, take home the leftovers (there are always LOTS of them - folks are very generous with chicken livers, I find), scrape off the breading and proceed with the recipe.

This is the best fish and chips I've had in my life and nary a scrap of newsprint: (And malt vinegar is the nectar of the gods). Master's Super Fish - London. Forever grateful to @Harters for the recommendation.

Genius. I make a LOT of PB cookies (especially at Christmas) and this will come in handy. Any issue with the cookies sticking to the bottom of the rack? I sugar half of mine and put sea salt on the other half.

It is possible you got a dud. This is what a slice of the petite should look like: Not overly fatty. If you think you got a dud, call Edwards - they have great customer service. That price is killer though. We saw the petite hams yesterday at the grocery store for about $27 - half of what a mail order costs. As far as what to do with the ham - pretty much anything you can do with sliced deli ham, you can do with the Edwards - just slice it paper thin. And I don't find that it needs soaking like some country hams. Slip slivers into Shrimp & Grits. This is a wonderful small plate that uses crab, country ham, corn and butter beans. And remember that the ham is completely freezable. Cut it into y'all-sized chunks and freeze them wrapped separately. A little goes a long way. We eat country ham as a snack around our house and even the petite was too big not to freeze!

Sounds like they need a new judge. I know that I would not care for this dish due to the chilies and a HUGE aversion to soft poultry skin, but I'm not a culinary judge and would never try to pretend to be.

With an excess of grapes, you might like this. I think y'all are right. Love Potion (isn't that the dumbest name?) it is, I think. I might pass a bowl of the bleu cheese separately, though. Mr. Kim's family is picky. One more to put in the mix: Fig and Arugula. I have some TJ's frozen figs and wonder if they wouldn't work for this recipe. What say?

With all of the crazy ladies in my life (mother in the beginnings of dementia, 93 year old grandmother who should be in assisted living, but refuses and lives 4 hours away, a daughter out of work for the 3rd time in 2 years and a sister who is using me as a psychologist) and having a cold that just won't let go of me, there was no way that I was going to host Easter dinner this year. So I just kept my mouth shut until my SIL finally offered. Yay. She requested some kind of salad. She is serving ham, broccoli, potatoes and rolls. I will either do this one or this one. Any opinions?

One quarter turn and it looks like you made a scary face for the littles. LOL

Welcome Raimond! I'm always happy to meet new members, but especially those from outside the US! I'm looking forward to your contributions. And feel free to put a link to your blog under your signature. A lot of us do it and no one feels that it is out of place!

So glad that you enjoyed your visits! That biscuit at L'Opossum is amazing. And the attitude at Edo Squid was NOT unusual. Good thing that their food is so wonderful!

That doesn't help at ALL.

Oh, those things are addictive. I never buy them, but sometimes when I was working drug reps would bring them in. I could eat a dozen over a couple of hours.

I have had saba on my refrigerator shopping list since January 2017. We had it on butternut squash agnolotti and I was entranced. No idea where to get it where I live, but I'm determined to find some. I was thinking perhaps a Mediterranean store?

This is one of the best "hacks" I ever tried. I've never made my own pasta (ashamed to admit it, since I've owned a pasta roller for about 5 years - it is still pristine), but I use wonton and eggroll wrappers as substitutes all the time. For ravioli, lasagna and cannelloni. About 10 years ago (wow!!!) @David Ross gave me a recipe for Meat Filled Cannelloni that used the wrappers for pasta and I was hooked. BTW, David - I still use that recipe and we love it. Using the wrappers and the small amount of chicken livers in the filling were revelatory!

Are you really coming to Richmond???? We have tons of good places. Including THREE Peter Chang locations. If you have time (and the inclination), we'd love to meet!

Today is Mr. Kim's and my 36th wedding anniversary. Lunch was at Can Can, a local French brasserie. Mr. Kim started with the tomato-lobster bisque: This was fantastic. I thought that the lobster flavor would get lost in the tomato, but it didn’t at all. You got the roasty tomato flavor and the fresh, clean lobster, too. I opted to go old school – onion soup and a Croque Madam: Lovely. Mr. Kim had the Sole Meunière with spinach, potatoes and lemon brown butter sauce: Beautiful fish and perfectly cooked spinach.

Last night was Slow Cooker Cranberry Pork Roast, red cabbage and green beans. The flavor and ease of the pork was great. It was also VERY tender. But it was a little dry, as slow cooker meats sometimes are. I’m thinking that it is because of the low-fat nature of a pork loin. The sauce helped the dryness, though. Corn muffins would have been nice with this. Served with red cabbage and green beans.

Those are adorable. I'm impressed and can't wait to see more of your artistry!!!

I am impressed and amazed with how y'all's brains work in the morning. If I am hungry at all the only thing that runs through my head is a refrain of "eggs, bread, pig" over and over.

So, I finally found time to redecorate the fridge after the painters left. This is the "business" side - stuff I need while cooking. This is the goofy side - Oz magnets, travel magnets and stuff only I find hilariously funny. Overflow - gift coupons (from Jessica - for things like movie night at her house and winery tours), freezer list, recycling and leaf collection schedules. Upper left is a thank you photo to Mr. Kim from our most recent Governor.

They are my favorties, too! Santa usually leaves a jar in my stocking!

I have a sinus infection. Dinner last night called for comfort food and a guilty pleasure: Hamburger Helper. Broccoli and salad, to make it slightly more healthy!

Due to my current sinus infection, lunch yesterday was carb heavy comfort food: Dressing, gravy and toast.

Well, it is better than McCormick's (or Frenches', or whatever it's called now). But it isn't miraculous. I mostly use it to augment or thicken gravies/sauces. My beef stew and pot roast just don't 'work' without a little Bisto and Kitchen Bouquet. All by itself, I find it a little...gelatinous. But then I tend to dislike cornstarch thickened sauces. So, YMMV.

One of my favorite guilty pleasures is what my mother always called "Tamale Pie" - tamales in a casserole, topped with canned chili (with beans) and shredded Cheddar - baked until gooey. We had this when my meat, potatoes and veg dad would go out of town.