Kim Shook

Welcome, Earlene! Looking forward to getting to 'know' you. You'll find a LOT of great ideas and information here - no matter what your specialty is!

Welcome, MyMommasHands (I love your screen name - hands are a bit of an obsession with me)! Looking forward to hearing more from you!

Welcome, Vencislav! Can't wait to see what you have to show us!

I use one very similar to the Serious Eats one that boudin noir posted. Marlene gave it to me and I use it a lot. It is very, very good. It's quick and easy and you don't need any unusual ingredients. I can't tell the difference between that and the one at our favorite Japanese place.

huiray & Liuzhou – thank you for the help with the mushroom ID – now, if I can find more – Mr. Kim loved it! caroled – Mr. Kim should have noticed that – he’s the family Trekkie ! Shelby – too bad we don’t live closer. We’d take that Wensleydale off your hands. We love it - especially the ginger with pears. And, oh dear – BLT’s. Nothing on earth beats one. dcarch – ah! That explains a LOT . Those stuffed wings look and sound so good. Nina – that belly looks really meaty and gorgeously crisp! Steve – that tarte looks so incredibly gorgeous and browned. Do you use just regular old bucket lard or leaf lard? CatPoet – those crusty potatoes look perfect and the Permafrost meat sound really interesting. I’d love to try it – what is the texture like? Mark – If I could produce something that looked as good as your tri tip, I’d repeat myself every week! William – gorgeous pizza. Now I want pizza for lunch! A couple of nights ago - just salad and spaghetti: Then another salad: With fried flounder, creamed corn and marinated cucumbers: Didn’t have the energy for hush puppies, I’m afraid. Night before last was Relay Foods rib eyes and kale: Just a tad over medium-rare: They were good, but I’m not sure that they were $24/lb. good. Mr. Kim’s ‘overflow’ plate with squash and creamed corn:

Thank you, ma'am! I'll do just that in the morning.

I've made a batch of granola and it will make delicious cereal or yogurt, but I wanted to give it to my sister for on-the-road snack. Is there anything I can do at this point that will make it clump up a bit more? Thanks!

I saw what you did there, Pam.

cyalexa - Actually those pepperoni rolls are store bought. Just a nice, buttery dough stuffed with pepperoni slices and Cheddar with more cheese scattered on top before they baked them. I’m quite sure they could be made better at home, but probably not by me ! Shelby – thanks for the link. Mr. Kim would love those – he’s trying to cut carbs. We got some mushrooms from Relay Foods: Shitakes on the upper right and maybe oyster on the lower left. Is the yellow one a lone chanterelle? And what the heck it is this fuzzy fellow: Here they are all sautéed and ready to go into an omelet: Mr. Kim nibbled the yellow one before I could take a picture. The omelet with some fairly good (early) Hanover tomatoes: Served with kale: Don’t blame me for those stems. Mr. Kim cooked the kale when I was out and forgot to de-stem them. He was in heaven with this meal. I don't care for kale or mushrooms, so I had more pepperoni rolls and tomatoes!

Shelby – it looks like everyone gave you good advice re: the angel food cake. It looks great and if it tasted good, that’s all that matters. Now that you’ve made it, do you think you will do it again? If you have time, would you mind looking at the recipe again and letting me know if there is anything unclear about it? Other than the cooling/inverting thing – which never occurred to me and thank you for mentioning it. I don’t ever get feedback on the recipes and I really want it! BTW – a regular wine bottle works great for ‘inverting’ over. Your entire meal looked delicious. (And am I the only one who thinks it’s slightly odd that this little country girl from Arkansas considers herself “baking challenged”, but knows about and uses tobikko on her deviled eggs? I had to Google that, girl .) menuinprogress – your ribs look perfect. nickrey – so, how do US wines measure up in Australia? Do you like ours as much as we like yours ? Mark – you made beautiful ribs, too. We didn’t decide until the last minute (well, lunchtime) that we wanted ribs and Mr. Kim hasn’t smoked them yet, so we did the baked, then grilled route. But I’m determined to get some smoked ones out of him soon. Yours look perfect – just sticky enough without being gloppy! We had cherry cola ribs, creamed corn and baked beans for our Independence Day dinner: and cornbread, of course:

Smithy – the marinade makes the surface of the meat a little mushy. Just slightly and we put up with it because of the flavor! scamhi – that flat chicken is a thing of beauty. I LOVE the crust and would have ended up eating it all and serving naked chicken. Shelby – what’s in the pork lettuce wraps. (And I don’t mind your Coors at all – I drink diet Mt. Dew with every meal I eat .) And…what the heck is that on top of your eggs Benedict? Caviar? Poppy Seeds? mm – all of your lobster dishes are giving me IDEAS. robirdstx – oh….that lobster tail. I’m swooning. Steve – oh, dear. That entire meal has me hungry at bedtime! We decided mid-day that we’d have ribs for our Independence Day dinner. I did Matthew K.’s cherry cola ribs. Delicious as always – thanks again for posting them, Matthew. We started with a salad with some greens we got from Relay Foods, a company that provides organic and local food. You don’t have to get something on a regular basis (we are always overwhelmed whenever we join a CSA), you can just place an order and then you pick it up. The salad greens were lovely and very fresh: Inspired by Steve Irby on the Creamed Corn thread, I also made creamed corn (thanks, Steve): Gorgeous! When I met Mr. Kim, he THOUGHT he didn’t like creamed corn. He’d never had anything but canned, so of COURSE he didn’t like it. I fixed him up, though and now he knows that really good homemade creamed corn showcases the flavor of good corn and enhances the flavor of ordinary corn! And since pork requires cornbread, I made a pan of that: Plated: The ribs turned out wonderfully! I find that baked then grilled ribs can be problematical. They are so easy to overcook. You can end up with that holy grail of TV chefs – “fall off the bone” meat that is SO wrong. These were perfect – tender, but you had to use your teeth! The sauce was, as always, delicious. The recipe includes horseradish and mustard which counters the sweetness of the cola. Last night’s dinner was just an easy toss together meal – basically cheese, bread and salad. The cheeses: Starting at 12 o’clock: Sartori Bellavitano Black Pepper (nutty and creamy at the same time – our favorite this time), Wensleydale w/ apricots, Fontina Val D’Aosta Mitica, Five Counties and – in the middle - Lemon Baked Bufala Riccota (lovely spread on a pear slice). The bread portion was this: Yummy cheesy pepperoni rolls.

Good, GOD! That cookbook store . I would never get out! And I have no problem with those braised green beans. I detest crunchy beans. What a great trip. Thank you so much for including us. If I ever get to SF, I will be using this thread as a resource!

Breakfast this morning: Benton’s bacon, nectarines and French toast made with Superfruit bread from the Fresh Market. The bread has dried cranberries, cherries and blueberries and made fantastic French toast.

Welcome, Mauricio! Can't wait to see what you have to show us. I'm always thrilled to see new folks - especially those from outside of the US.

I've never had this recipe fail. Hope it works for you! It can't help but taste good, so if it breaks up getting out of the pan, just have 'trifle' . We have no idea what we are eating tonight. No plans whatsoever. I guess we'd better decide soon in case we need to go to the store! We'll watch TV fireworks. I find that the older I get the more averse I am to crowds and heat!

CatPoet – your macaroni me kima looks fantastic. I love Greek sauce. What kind of cheese is that on top? Franci – great looking meal. The kids would have had to share those little pizzas with me ! Last year someone here at eG recommended the NOH brand of char sui marinade and I tried it last night: I’m sorry that I can’t remember who recommended it, because I’d like to say thank you. We liked it a lot and will be using that brand again. Was it as good as our favorite Chinese restaurant? Not quite, but certainly cheaper and we have lots of leftovers! (Bruce – I’m still determined to try the from scratch recipe that you were so kind to send me.) Served with snow peas and kinda/sorta fried rice: It’s kind of amazing to me how little of that florescent red penetrated the pork! Do Chinese restaurants actually smoke the meat, so that it gets that ring? Tonight I marinated and grilled a London broil: It’s an old favorite recipe from a local grocery chain (now defunct) – marinade ingredients include oil, Dijon, soy sauce, lemon juice, onions, garlic, pepper and Worcestershire. The marinade is really good, but it does do a little bit of a number on the texture of the meat. We still like it, though. I also grilled some corn: Got it a little overdone – it’s a bit shriveled. Served with marinated cucumbers and slaw:

I am loving this Soba! I have never been to SF and it is on my list. Everyone I’ve ever known who visited want to move there and many have. They really have apricots that taste like something? That would be amazing. I haven’t had a good apricot in at least 30 years.

Franci – I’m not a fan of turkey meatballs or burgers, either. I don’t mind it in a sauce – spaghetti or lasagna, but a big chunk of it is unpleasant, I agree. mm – gorgeous, gorgeous paella! I could dive right in. CatPoet – lovely Yorkies! Dinner last night - started with a little relish plate: And: Chili dogs, beans and slaw.

Ann – I would honestly eat Moe’s breakfast for up to 2 meals a day very, very often. Egg soaked crusty bread is my idea of heaven. Today’s breakfast was Benton bacon, some fabulous nectarines and some eggs given to us by a co-worker of Mr. Kim’s as a thank you for all the treats I send to the office: The eggs are cooked “Ashen-style”.

Yes, yes, yes! Kathy Hoshijo. She was so calm. So very calm. zzzzzzzzzzzzzzzzzzzzzzz

Welcome, Bernoulli! Looking forward to your contributions. I, too, tend to cook everyday food, so I'll be a compatriot!

I've been making these cocktail shrimp and olives for over 10 years. They evaporate at gatherings: http://www.recipecircus.com/recipes/Kimberlyn/APPETIZERS/Cocktail_Shrimp_and_Olives.html

Soba – yes, the pie crust for the short rib pot pie was from scratch. A very easy food processor method. Norm – thanks for the date shake method. I need to try making one before we scarf up all our dates! Your mussel and shrimp dinner was a perfect summer meal – wish I had something like that lined up for tonight! Ann – though I am a big fan of pork and seafood, the dishes you made for your son look wonderful. How I wish I could get such a great crust on my roast chicken! huiray – that liver and noodle plate looked and sounded delicious! Shelby – I’ve arranged with my BIL to get some venison if he gets a deer this fall, so I may be asking for some advice. Also – how do you make your brown gravy? It looks perfect. scamhi – beautiful, beautiful halibut! I love how the pure, white fish contrasts with the vegetal panko! One of Mr. Kim’s co-workers sent these to me as a thank you for all the treats that I send in: So I sautéed some cremini mushrooms: And made a mushroom and Swiss cheese omelet for Mr. Kim’s dinner last night:

I know that I posted the food report here some time ago, but I've actually gotten off my duff (actually, I sat for hours yesterday on my duff) and posted another day of the trip to my person blog. I know that some folks were interested in hearing about the trip and there is some food stuff, too. Here's the link: http://ohgodwhatfreshhellisthis.blogspot.com/2014/06/day-10-englandparis-trip-monday-5232011.html

Welcome! Hope you enjoy your time at eGullet. There are lots of folks here who will be happy to help you.