Kim Shook

I looked it up, too, but only got people named that and an asteroid. So what is it? Looks intriguing!

Had to giggle at this. I have a plastic grocery bag with assorted marshmallows hanging in my pantry at all times! When I am in need of something simple and sweet, I'll grab a couple of the big ones.

@ElainaA – I have a half a container of ricotta in my fridge right now. No idea what I will do with it. Probably nothing! @Thanks for the Crepes – I always cook steaks in an iron skillet. I love the crust I get. Glad you liked the experiment! The other day I found what was supposed to be a local tomato and had to have one of these: It was ok. Really too early for good local tomatoes, I guess. Sigh. Mr. Kim’s Father’s Day gift was an Edwards petite country ham: Sliced: It is fabulous. This little guy is going to last us awhile. I could make an entire meal of it with nothing more than a sharp knife. Called for breakfast for dinner: Two biscuits – one with the addition of a friend’s fig preserves, tots, scrambled eggs and another go at that tomato from the night before: Helped by a big clop of Duke’s, but still not great. Tonight was salad, chicken Kiev (frozen – a guilty pleasure) and the bits and pieces from the fried rice that I made the other night – more like snow pea and bean sprout stir-fry with rice:

Pop a large marshmallow in the container of brown sugar. Never had a problem since I started doing this.

I wanted to let everyone know that Rebecca Salame, who posted on eGullet as Rebecca263 has passed away. She hasn’t been active here in over a year, but I’m sure that I’m not the only one who remembers her sweet and generous contributions here and I know that I’m not the only eG’er who has kept in touch with her. Rebecca battled Cutaneous Lymphoma for a long time. Her sister posted this on Facebook: “Rebecca has passed away and is finally free from pain. She was surrounded by family and close friends. We were greatful for the outpouring of love from everyone, it made this difficult time bearable. Rebecca's father is in poor health and has not been told of her passing, we appreciate anyone who may visit or speak with him not to mention it. Thank you all for your compassion and love during her life, it truly meant the world to her.”

Meat and bread. I think maybe I was Russian in a former life. Hope the trip goes well, Chef!

@chefmd – so sorry for your dad’s health issues. Will be thinking of you! @rarerollingobject – oh, how horrible! That happened to us (BIL, also) and there is just nothing anyone can say or do to fix things. So time and some good liquor are not bad ideas! Love and light right back! Company for dinner last night. I did @Norm Matthews' Korean Chicken as thighs instead of wings: These were just delicious. I brined them for one day and they were very, very moist. The crunch of the coating is amazing and the sauce is sweet, tangy and just barely spicy with ginger, soy, brown sugar, vinegar, and a little hot sauce. Thanks so much, @Norm Matthews! I served it with a slightly too starchy, but still good tasting fried rice: With eggs, snow peas, onions, bean sprouts and Wegman’s Peking Pork. A Napa and hearts of palm salad with Benihana (ginger) dressing: Soy, teriyaki and ginger marinated grilled pineapple: Garlic naan:

So sorry to hear this, Liuhou! Hope you are better and home soon! I think that the under seasoned food you mentioned is endemic to hospital food the world over. The whole "sick people need bland food" mindset seems to cover all cultures!

Tonight’s dinner was assorted leftovers and refrigerator clean out stuff: Fresh corn, baked beans (NOT black beans – they just got incredibly dark), Fig & Pig Pizza (fig preserves, prosciutto and gorgonzola) from last night’s dinner out, the rest of the Shrimp and Prosciutto pizza sans shrimp, bread from last night.

Welcome! I think you've found the right place! Questions are always welcome, I think, and many of the folks here are incredibly knowledgeable.

Yep - Taste of Inspirations. FL used to be where I shopped for non-fresh things - canned, packaged, etc. But they are our nearest store and I started experimenting with different things. I have found that they are on par with other stores here and superior in lots of ways: the deli is fantastic - their store brand ham (the Off the Bone one) is the best deli ham I can find. For the past few years they have had the best stone fruit of any of our local stores. And I can almost always find really good short ribs. And they sell chicken 'paws' and beef rib bones for my stocks. Doesn't hurt that the people in my particular store are all friendly and recognize me. We now have a HUGE Kroger and an Aldi within sight of this FL and they are still going strong and my go-to store. Publix is coming, though, so we'll see.

Father’s Day desserts - Brown Sugar Peach Pie w/ ice cream and bourbon caramel sauce & Kiwi-Lime Pie: I missed getting a picture of the whole peach pie. It was fantastic, but had NO structural integrity. The Kiwi-Lime was a new recipe. You bake a lime zest/juice, egg yolk and sweetened condensed milk layer on a graham cracker crust, chill and add sliced kiwi: Then a layer of sweetened whipped dream and decorate with more sliced kiwi: Very pretty, refreshing and really good. A perfect summer dessert.

Lunch today: Peppered turkey and provolone. I never used to like deli turkey until I tasted this one, from Food Lion, oddly enough!

@Thanks for the Crepes – I ADORE those layered salads. They seem to make SO much, though – I’ll be using your serving trick next time! Father’s Day Dinner – Mr. Kim chose the menu - Grilled Spare Ribs w/ cherry cola glaze: A crappy picture of the fantastically rich sauce - cherry cola, cherry preserves, Dijon, horseradish, soy sauce, hot sauce and malt vinegar: This was a recipe that Matthew on CK gave me a few years ago – I’ve made it a few times and we just love it. These were devoured! Corn on the cob: My Baked Beans w/ Benton’s Bacon: These were truly delicious and much darker mahogany than the picture shows. While they TASTED wonderful, the texture was not perfect. There were some beans that were not as tender as they should have been. Because of timing issues, I tried to do them in the slow cooker and they would just not get tender. I found a recipe that didn’t require the one hour boil and I’m sure that was the problem. I tried to save them by simmering on the stove after I took them out of the slow cooker and, mostly, I did. But trying to balance between simmering them at a high enough temperature to soften the beans and low enough to not burn the thick sauce took an almost all night babysitting job! Tomato Salad : This was a really good quick marinated salad with spring onions, parsley, balsamic, olive oil, garlic and jarred pesto. Marinated cucumbers: Cornbread muffins: Dessert was Brown Sugar Peach Pie w/ ice cream and bourbon caramel sauce & Kiwi-Lime Pie:

Well, I've come to the conclusion after watching most all of this season that the show is just boring now. I don't have a problem with the recipes - and I know that is what it should be about, but the people are just relentlessly perky and sweet and all the fake laughing at each other's lame jokes just gets on my nerves. It just isn't interesting.

@BonVivant – your photos are just breathtakingly lovely! That cured salmon is especially gorgeous – positively jewel-like! We had some of Mr. Kim’s BBQ a couple of nights ago. w/ yellow squash and slaw. My sandwich – chopped w/ slaw: Tonight was raw veggies: And Country Shrimp Pizza: This recipe is so old! I remember that I saw someone make it on the Regis and Kathie Lee show! And I had to send in a self-addressed stamped envelope to get the recipe! Remember THAT? I also remember that Boboli pizza crusts had just come out and that’s what I used to use. I’ve decided to make it for one of our dinners when our friends visit us in July, so I tried it today since I haven’t made it in forever. I reworked it a bit. It is basically a ricotta and horseradish sauce on crust topped with bacon, cooked shrimp and mozzarella. This time, I used garlic naan instead of a Boboli, prosciutto instead of bacon, BARELY cooked shrimp and fresh mozzarella. This was really, really good and easy and I will be happy to serve it to guests. MUCH better than the last pizza I tried to make (my total fail breakfast pizza that I posted about on another thread).

This is a great idea, Lisa! Croissant dough (along with bagels) is a project that I promised myself I'd try when I retired. It has been a few years now and I have made NO progress. I want to do that, but I don't think I have time for it before our friends arrive. I'll be asking for advice when I get to it, though!

Yesterday’s breakfast: Cherries, rye toast, sausage and egg. You know, I love sausage with a natural casing – except for these little breakfast links. You can’t get them off before cooking and they draw up and burst and shred and if you don’t pull them off (a PITA), they make the sausages sticky and have an unpleasant texture.

@mgaretz - We agree with you - we really love a maple glaze on salmon! @Shelby – the four of us could have a happy meal together – you and Mr. Kim could enjoy beets and Ronnie and I could sneer at you all’s dirt eatin’ ways! The other day my sister stopped for the night on her way to Florida. My daughter, niece and mom came over for dinner. Mr. Kim was smoking a couple of pork butts for a poker party and he did two chickens for us for dinner. Just gorgeous: To go with it, I just did a simple pilaf, salad, marinated cucumbers and Aldi ‘croissants’: This was a kinda-sorta pilaf. Since I was serving the chicken plain (I did offer BBQ sauce if anyone wanted it), I wanted to ‘fancy up’ the rice a bit. I sautéed some onion until it was browned and set it aside. To the water, I added one of those Knorr Vegetable Stock Concentrate tubs and cooked the rice as usual. At the end, I tossed in the onion. It was surprisingly tasty. I get these a lot. They are really cheap and less like croissant than classic crescent rolls I remember my grandmother making from scratch. Mr. Kim’s pork: It was glorious!

Thank you all for your advice and help. I tried again this morning and I may come back to this at some point, but I think I've given up on it for now. I think that it is too fiddly and the results too undependable to serve to guests for breakfast. This morning, I tried it with purchased pizza dough (on a bright note, I managed to press/pull out a decent pizza crust!). Either the cheese is too done and the egg disgustingly underdone, or EVERYTHING is overdone. I really wanted to showcase bacon jam - these folks have heard us talk about it, but never had it and they will definitely appreciate it. I make something that I call ET bacon crescents. It is just 'Whomp' crescent rolls filled with cream cheese and bacon and rolled up. You sprinkle them with everything bagel seasoning mix and bake. I was thinking that I'd make them, subbing bacon jam for the plain bacon and serve them with eggs on the side!

Cold - white bread, catsup. Hot - grilled, open faced on grilled garlic Texas toast, BBQ sauce, slaw, ONION RINGS!

Well, THAT didn't go too well. This is what my pizza looked like: It was WAY overdone. You can't see it, but it was incredibly salty. Mr. Kim was trying to be polite, but he obviously didn't like it. You couldn't even cut it with a knife - you had to pick it up and break it with your hands. Sigh. OK - here's what I did - oven was at 475F. Layered in this way - Naan, brushed edges w/ olive oil, spread cream cheese, sprinkled with Montreal Steak Seasoning, spread with bacon jam, sprinkled with mozzarella, Asiago, parsley and the the egg. Baked for 13 minutes - obviously too long, but at 10 minutes everything BUT the egg looked too browned – the egg white was VERY liquid <shiver>. I would really like to succeed at this. I'm thinking that the crust overcooking could be solved by NOT using cooked naan, but raw pizza dough. I detest the thought of trying to roll out pizza dough early in the morning (rolling out pizza dough is one of my bugaboos - no matter how long I let it rest, it still springs back to the size of a drink coaster), but I'd give it a try (probably with store-bought dough). That still doesn't solve the problem of all the cheesy stuff getting overdone, though, does it? Sigh. To lessen the saltiness, I thought that instead of using the steak seasoning, I would make my own "Everything" seasoning mix and leave out the salt - just sesame and poppy seeds, dried minced onion and garlic. So - any ideas? Should I just give up and serve fried eggs and Pillsbury frozen biscuits (I don't make good biscuits, either). I made this kick ass Benton bacon jam that I have to use! Thank you all so much for putting up with this nonsense!

Cheese toast w/ a friend's black fig preserves and cherries:

Oh, boy, we LOVE these things. So far, we've only found them in the larger bags, which we have discovered is dangerous.

@HungryChris – thank you for the instructions. I keep noticing them in the store and online and that usually means that I’ll be buying them soon! @Norm Matthews – I must NOT let Mr. Kim see your steak dinner. I’m not planning on steak anytime soon! Your stuffed potatoes look great! What do you do with them? @JoNorvelleWalker – Ooooh! I’m sorry about your burns…and your floor…and your fish! Take care! @Thanks for the Crepes – I ADORE Club Aluminum. I have a whole extra set in the attic in case of something happening to the ones in use. I can’t imagine what that would take – those things seem to be indestructible. I could never make good, Southern green beans like my grandmother’s until she gave me one of her old Club Aluminum Dutch ovens. Dinner a couple of nights ago – salad with Caesar dressing & homemade croutons: Pork tenderloin w/ a fig, mustard and sherry vinegar sauce, fixed up Kraft mac & cheese and toasted baguette: I love doing tenderloins this way. I just roast them in the oven at 425F until the reach temperature (usually long enough to make a salad and simple side), tent them with foil and use the pan to make a sauce out of things dug out of the fridge – hoisin, jam, leftover sautéed apples, etc. I almost always add mustard and some kind of vinegar. It takes longer to get the silverskin off than it does to pull the dish together. And one tenderloin is enough for the two of us to eat plus one meal for Mr. Kim to take to work!