Kim Shook

As I said in the 2023 lunch thread, I’m a goober – I posted my update at the end of the 2022 thread instead of here. @liuzhou – the buns are a favorite in our house, but very few places do really excellent ones. We are lucky enough to have Peter Chang here in my town and he used to have a noodle and dumpling shop right next to his restaurant, but he closed it. I’ve been missing those buns ever since and recently discovered that he’s serving them AND soup dumplings at his restaurant now. I have informed Mr. Kim that we need to visit SOON! @Duvel – those eggs are perfectly perfect! @Ann_T – I hope that Huey continues to improve and that the charges don’t climb too much higher. Vet bills, especially emergency ones, can be so high! All of those lovely, gooey yolks are making me wish that I had fried or poached my eggs this morning!

I had either forgotten or never seen @Soupcon's previous post re: freezing curd. But a German friend who I gave a jar to some months ago mentioned that they froze what was left of the jar before they went on a long trip. I tried it a month or so ago. I also made a fresh batch of @Tropicalsenior's Microwave Lemon Curd (which is amazing) and tested the fresh against the thawed and couldn't tell the difference. We can never finish up a batch in time, so this is a wonderful thing for us.

@Steve Irby – love the idea of Durkee’s in a remoulade! It is over 100 years old and beloved of many American home cooks. So, yeah, it counts as a “classic” even if it isn’t found in a classic remoulade. And I love that you have the recipe card in your mom’s writing! I wish I had more handwritten recipes from my family members – I really cherish the ones I’ve managed to save. I’m planning on making this. I don't have a lot of lunches to post. As I said elsewhere, the combination of Christmas and COVID has wiped out most of the cooking I normally do this time of year. Mr. Kim was on vacation from the 1st through the 9th. I had a dental appointment on the 9th, so he went with me and took me to lunch at the Westwood Pharmacy Fountain – one of our favorite places. It is an old fashioned lunch counter with an expanded menu (not hipster – just really good sandwiches, salads and house made soups). The creamy chicken noodle soup: House made. It was more like chicken and dumplings and very good. I had a really good patty melt: Why do so few places make these anymore? The onion rings were not my favorite type – not crazy about that batter coating. Mr. Kim had the club:

@billyhill – glad to hear about the quick recovery! I hope that by now you’re feeling even better! @Ann_T – a turkey and dressing sandwich is one of the blessings of this life! So long since I’ve posted and yet so few things to post. The combination of Xmas and COVID severely impacted my cooking. As of today, I STILL have cooky dough in the refrigerator to make sugar and gingerbread cookies out of. Sigh. Before Xmas, trying to get some stuff for us to have for quick breakfasts, I dug a package of thin breakfast pork chops out of the freezer and fried them up to have handy: Mr. Kim was the one who ended up eating most of them. I found they didn’t suit my tender tummy, so: Garlic bagel and ham. Christmas morning, we had our traditional breakfast: Those whomp orange Danish rolls: Usually this is in the shape of a tree. This was only one roll though, and so apparently I usually get two rolls 😁! We always laugh at this goofy remnant of Jessica’s childhood – but it always gets finished! Fruit salad from our Christmas Eve dinner: My MIL’s traditional candy cane sweet roll: Quiche: Sausage rolls: The good ones, from John T’s recipe. Bagels, Trader Joe’s Lightly Smoked Salmon, and cream cheese: My plate: I really went off breakfast for a while, but this was one last week: Mr. Kim was on vacation the first week in January and wanted to go to our favorite deli one morning. He got the “Adkins special” – 3 eggs and double bacon: SO healthy (😄). I got the big breakfast: But I only ate half the bagel, one sausage patty, half the grits, and one egg. So, who’s was healthier 😳 😄? Not a breakfast yet, but it will be. Early in December, we got a couple of panettone to cut up and freeze for future French toast: These had a good amount of fruit and were really tasty: This morning: The end of the loaf of @Shelby’s white bread and some scrambled eggs.

Welcome to eG, @multimatumc! I'm sure you'll find a lot of good info and support here!

I associate that bright green relish with Chicago dogs. It is MUCH brighter than the Mt. Olive or Heinz kind. As a matter of fact, if you Google "Chicago relish" you'll see that glow in the dark green.

I make these fairly often.

A lot of people are "stuck" in how they define "chili". I love all kinds of chili, as long as it isn't too spicy. Same for BBQ. So many Texas BBQ folks distain NC BBQ - heck, Western NC and Eastern NC folks look down their noses at each other! I would gladly try it, but I admit no-bean chili seems weird to me - like eating spaghetti sauce with no pasta 😁. Of course, those Texans are sneaky. They'll holler "NO BEANS IN MY CHILI" and then dump a spoonful of beans on the side and scootch them onto the same spoon 😄.

I like it, but never think to buy it. Mr. Kim remembers Kraft sandwich spread sandwiches (meaning a good layer of the spread on white bread and nothing else) on especially lean weeks when he was a kid.

Skyline Chili was founded by Greek immigrant Nicholas Lambrinides. Camp Washington Chili Parlor was opened by another Greek immigrant, Johnny Johnson. The oldest chili parlor in Cincinnati is Empress and it was opened by a couple of Macedonian (Greek) brothers.

????? Cincinnati chili was invented by immigrants to Ohio from Greece.

Well, it was fantastic, @Tropicalsenior! The five of us sat around the dinner table scooping it up with ham and bread and thinking up ways to use it - potato salad, deviled eggs, egg salad, cole slaw! Thank you so much for posting this!

Stella's is excellent. We've been really lucky with various Mediterranean restaurants in Richmond, but Stella's is the old standard. There's a place I grew up going to in Alexandria and when I went there on a trip a few years ago and mentioned that I'd moved to Richmond, the owner said, "I'm glad you still love us after going to Stella's - she's the best!".

Not chili (at least that I can remember), but very common with BBQ ribs in some places. Or fried chicken. I've always wondered if it connected in some way to chicken and waffles - same flavor profiles.

Cincinnati chili is ambrosia! I'm sorry that your palate can't appreciate it, but it is truly lovely. Yet another culinary gift from immigrants to our country.

Thank you so much! I hadn't seen it and we were delighted.

This is my favorite bakery in Richmond. We go as often as possible.

I just made a batch of this tonight - the microwave method. It smells wonderful. I'm going to serve it beside my ham tomorrow night.

You know, I feel like we made that. When I did this recipe, Mr. Kim and I kept saying we thought I'd made it before, except with grapes and distinctly remembered the flavor of the roasted grapes, but I couldn't find that I'd saved the recipe.

What was it that bothered you about the sandwich? The jam? I love the jam part - makes a nice counterbalance to the savoury of the sandwich. I like it made with fig jam on the inside, too!

We really liked this Italian sausage w/ shallots and apples sheet pan dinner. It was uncomplicated and tasty and we thought it would be great with bratwurst, too.

Tuna salad has been calling lately - today I answered: It was pretty good.

I'd love that recipe!!! Nevermind - found it in the Christmas Cookie topic!

That looks and sounds so good, @shain! Would you share the recipe?

@Senior Sea Kayaker - I agree about the pannetone making excellent French toast. We always buy a few loaves at Christmas and slice and freeze them for later in the year. I have breakfast ennui. Nothing is appealing - I have on hand bagels, bread, waffles, eggs, sausage, bacon, country ham - all my favorites, but nothing is calling my name. This morning I had a gingerbread man that one of Mr. Kim's staff dropped off in a CARE package yesterday. 😁