Kim Shook

Hello, Baudouin and welcome to eGullet. I always look forward to hearing from members outside of the US!

Hi, Devin and welcome. My husband, daughter and I lived in Batesville IN for a couple of years in the late 80's/early 90's. I, too, miss tenderloin sandwiches. Also the pie tables at community meals. And sublime fried chicken. A friend who is originally from Alabama but now lives in Indianapolis calls Indiana the northern most southern state in the US!

Hi, Dan! Welcome to eGullet. I'm looking forward to your contributions.

Welcome, Liz! It's so nice to have a new,enthusiastic member. We are a very friendly, helpful bunch here at eGullet. I hope you'll dive right in.

huiray – gorgeous morels! Mitch – I love both of those clam dishes, but the steamed ones really got my attention. Norm – I ended up seeing the cooked picture of your chicken first and wondered what the hell kind of bird you had cooked ! Great looking skin on that! Bruce - Growing up going to the eastern shore in the summer, you could count on almost any seafood restaurant having hot crab dip, but it isn't to be found here in Richmond, so I had to make my own. That green rice looks delicious! I was at church most of the day today prepping for our big meeting that I mentioned on the sweets thread, so dinner tonight was easy: Kielbasa w/ fried onions, fusilli w/ cheese sauce (package mix that Mr. Kim likes), Brussels sprouts and leftover cauliflower and corn.

Welcome, Daniel! I am not a maker of confections (I lack the talent, not the desire), but there are lots of them here and I know that I'll enjoy your contributions!

Hi, Steve! Welcome to eGullet. We'll love hear about your experiences, too. I love caterer's 'tricks' and entertain large groups fairly often, so you may get some questions from me!

Andie – I’ll be trying that recipe. I’ve only ever made the recipe with the sweetened condensed milk. I love using Whip-it, but can’t always find it, so I’ve started using plain gelatin. Nina – thank you so much for the recipe – I’ll try those soon. 300 Cookies for the Episcopal Church Women’s Board Meeting at our church on Thursday: German shortbread (stamped): Sprinkled: Emma’s Chocolate Snaps: Whew! Now all I have to do is organize serving them breakfast, cooky snack, box lunches, sending them off with cooky bags and cleaning it all up (with a LOT of help – even Mr. Kim is over at the church tonight setting up tables with some other fellows).

Andie – I love key lime pie and haven’t made one in ages. I need to rectify that – the perfect summer dessert! Ryuuk – thank you so much! Nina – my daughter (a pumpkin seed fiend) flipped out when she saw your crisps. Any chance that you would share the recipe?

Soba – thanks, I’ve never made them that big before – always thin little shreds – and was thrilled with the pure pink grapefruit taste. Still haven’t ever had ramps! Nina – mmmmm, spätzle! I’ve never made it myself, but I really love it. Especially with Sauerbraten gravy poured over! Unpopular Poet – gorgeous looking and sounding pizza! Tonight’s pre-dinner snack: Hot crab dip and baguette slices. I’ve been craving this for a week and finally succumbed today. Bite: Dinner was chicken w/ a creamy caper sauce, roasted cauliflower and corn: Oddly enough, the chicken recipe is from Sandra Lee. I watch her for fun. I love her particular brand of crazy. So the other day she makes chicken breasts with a sauce made of shallot, garlic, capers, white wine, Dijon, parsley and sour cream. The only hint of Sandra-ish crap is a sprinkling of lemon pepper on the chicken. I actually like that stuff. And I had everything that the recipe called for. So…it was good. Not fabulous, but very good and very easy. I don’t tend to repeat recipes, unless asked. So if Mr. Kim asks, I’ll be happy to make this again.

Welome from me, too, Lee! You live in one of my favorite places in the universe. I grew up with a stepdad who was born and raised in London and he and my stepsisters nurtured a love of England in me. My husband and I finally got a chance to visit a couple of years ago. We spent some time in London and then went on a driving tour west and south. From the first moment, Britain felt like home. Can't wait to hear more from you. If you have any interest at all in regional American foods, this is a fantastic resource: http://www.southernfoodways.org/

Great! I've never seen fresh in Richmond. Thank you!

We last went in 2010, so my information is a little out of date, but here's my trip report: http://forums.egullet.org/topic/132663-our-nola-trip/#entry1738628 Have a wonderful time and don't forget to take pictures and notes and give us a report when you return!

Welcome, Nucoffe! I spent most of my life going to OC during the summer. I still love it. Do you go to Thrasher's for fries? Feel free to jump in anywhere. eGullet folks are very friendly.

Welcome from me,too, Ryuuk! Just dive in anywhere - you'll find that the folks here are very knowledgeable and always ready to help. Please join us on the Daily Sweets thread: http://forums.egullet.org/topic/147429-your-daily-sweets-what-are-you-making-and-baking-2014%E2%80%93/page-5

Thanks for the compliments on my burger and rings. I just love griddle cooked thin burgers with crusty edges. And those rings are like magic – so easy and delicious. Huiray – your tamarind prawns sound so good. I love the color of the sauce. btbyrd – shrimp and pistachio pesto is a great combination. It really looks delicious! Patrick – those baked beans are incredible looking. Exactly what baked beans aspire to be! David – your chicken pie looks and sounds fantastic. I’ve copied your directions and am going to give it a try. Too good to resist. Soba – I don’t have the book, so I just put a hold on it at the library. Sardine rillettes sound interesting. Fresh sardines? Shelby – taco salad. Mmmmmm. Now I have a craving. Ashen – It’s been way too long since my last lamb burger. So good. dcarch – thanks! Actually THESE onion rings ARE easy. Just slice, salt and sit. Then when they are ‘watery’ just toss with flour/cornmeal and deep fry. I love your broccoli stems! My MIL (the biggest enemy of waste in the south) would love them! Anna – oddly enough, it has never occurred to me to make a sandwich spread out of canned salmon. What a great idea! I’ll be trying that this summer. Mother’s Day dinner was at our house. We were joined by Mr. Kim’s mom and his sister and her family. My mom was sick, unfortunately. I did pressed sandwiches with tapenade, goat cheese, marinated artichoke hearts, ham, sopressata, arugula and vinaigrette: Shrimp salad and croissants: Tomato/beef consommé (no picture) and green salad w/ mango and a lime vinaigrette: Dessert was PB Cookies and AF cake with coconut whipped cream, grapefruit syrup and candied grapefruit: Tuesday was salad and spaghetti Bolognese: Day before yesterday, I got some Kahlua pork out of the freezer and did sandwiches, fries, slaw and baked beans: Last night was breakfast for dinner: Sausage, egg and cheese on a bun, slaw, tomatoes and fried apples.

Taking a little break from rolling out cooky dough. The ones I’m making now are the German shortbread – rolled, cut and stamped. The dough is lovely, so the rolling and cutting is easy, but I don’t have the hang of stamping just yet. I mess up every 3rd or 4th cooky. Grrrr . rotuts – there are other ladies making cookies, too. Thank goodness! Andie – your sweet rolls are hardly mundane. I’d give a lot to have a couple of them for breakfast right now! Franci – I loved the look of the Galettes bretonnes, too! Thank you for posting the recipe link. Mother’s Day dessert was PB Cookies and AF cake with coconut whipped cream, grapefruit syrup and candied grapefruit: I used Michael Ruhlman’s recipe for the AF cake and for the candied peel. I was really pleased with how it turned out:

Make some cornbread and have a bowl of heaven: http://www.roadfood.com/Recipes/494/pot-likker

Hi, Leo! Welcome. You live in one of my favorite places on the planet! Hope to hear a lot from you!

Our church is hosting a board meeting of our diocese's Episcopal Church Women. We are serving breakfast, box lunch and sending them home with cooky bags. I'm in charge of the food and am baking the cookies. Maybe 100 ladies, so I'm thinking 300 cookies! Yikes. Getting started as soon as I get done with Mother's day. I'm making your chocolate snaps and the stamped German shortbread cookies that I posted awhile back.

Anna – thank you – I’ll be trying those once life settles down a bit. And I agree with Patrick. That is a perfect dinner. Steve – gorgeous boil. I’ve only had the real deal one time – at a wedding rehearsal dinner years ago and I made a pig of myself! Last night was smashed flat griddle burgers: With the easiest and some of the best onion rings I’ve ever made: These are simply sliced and salted and left to sit for a few minutes, then tossed with whatever you like – I used half cornmeal half flour. Deep fried until crisp. Perfect and not a huge production. Fixin’s: The label-less catsup bottle is full of some (probably ersatz) Aaron Franklin sauce that Mr. Kim found a recipe for. Pretty good, though. What yesterday’s warm temperatures called for:

Bruce – please tell Mrs. C. that her turkey is gorgeous. I have two breasts in the freezer that Mr. Kim is going to smoke soon, but there is nothing like a whole turkey. Anna – lovely wontons. What all is in the shrimp mixture? I’ve never made them with shrimp, but I know I’d love them. Some friends of ours who winter in TX are back in VA and were up in Richmond yesterday for our botanical garden’s plant sale. So we had them and my mother over for lunch. While lunch was cooking, we snacked on tzatziki, hummus and toasted pita wedges: One of our guests had sent me a link to a crab pie recipe months ago and I’d told her that I would love to make it for them when they came home. Crab pie: Slice: This is a bit like a quiche, but not quite as custardy. It was very good, but called for too much cheese and would have been improved with a touch of dry mustard and a little hot sauce. I served it with my old standard layered salad: Tossed: Layered salad is old school without being hip. I always hesitate to serve it, but when I do everyone has seconds and even thirds and the bowl gets positively scraped! It really is good and I improved it this time by adding some chopped hard boiled eggs. Dessert was Cocoa Banana Muffins:

Anna – I think that these muffins (below) would be good for your project! Here’s the link to the recipe, if you’d like to try them: http://www.recipecircus.com/recipes/Kimberlyn/PASTRIES/CIs_Vodka_Pie_Crust.html Beth – bless you, my dear! Our friends who have all of the fig trees were here for lunch yesterday and said they would call us to come down when they were loaded. I’ll be making one for us and one for them as soon as I candy the figs! emmalish – thanks – I saved the recipe for the cut outs and will try them once my 300 cooky baking project is done (I really need to start that soon since the event is the 22nd of this month ). Rotuts is right about the vodka and that article explained it better than I could! It really is a wonderful crust. I used it again yesterday to make a savory pie and just omitted the sugar. It came out wonderfully. We had friends over for lunch yesterday. Dessert was a new recipe from BH&G for Cocoa Banana Muffins: These were really good. Just a cocoa muffin with a slice of banana stuck in the middle. With just a third of a cup of brown sugar and a little drizzle of honey they weren’t overly sweet, but just enough.

I’ve probably told this story somewhere. Not the worst meal I’ve ever had at someone’s house, but the place where most of our worst meals have been encountered. I actually brought the meal. And it started out really, really good. I brought a whole platter of banh mi. Gorgeous pork that I roasted, all the right vegetable components – I even got the bread at a Vietnamese bakery. The only thing that I left off was the pate. These are NOT pate people. While I was out of the room, the wife of the couple slipped slices of American cheese into the sandwiches and then MICROWAVED them. She even teased me about ‘forgetting’ the cheese.

Scubadoo – you mentioned the pecans that you make after I posted the glazed ones. I know the kind that you mean and they don’t last long, do they? These are worse because the recipe only makes 1 cup, which is hardly enough for a medium sized nibble session ! Mark – you know, I’ve never seen a tri-tip in a VA grocery store. Yours looks so good that I think I need to get my butcher to get one for me. And then direct Mr. Kim to the smoker. Lovely. Norm – your Easter dinner was classic and beautiful and so delicious looking. I would have loved every bite. And the pineapple upside down cake? WHY haven’t I made one of those in years? So good. Basquecook – lamb shanks really are the best cut of meat in the entire world, aren’t they? (Followed closely by short ribs.) And the livers looked wonderful. Wish someone in my house shared my love of them. Ann – Caesar salad in a crouton crust. Just genius. And, I’m sorry – IS there any reason to cook a turkey breast other than to make open faced sandwiches with gravy ? Dcarch – good God, you made gefilte fish look appetizing! Bruce – congrats on the new job. Once you get used to the commute, I’m sure the pictures will come fast and furious again . Robirdstx – beautiful ‘Cabo’ salad. Mr. Kim would promise me anything if I set that down in front of him! Finally – Soba – are you TRYING to kill me with those incomparable radishes? mm – the Maquereaux au vin blanc – I don’t know when I’ve seen anything lovelier. With one thing and another, I haven’t posted a thing since before Easter. The salad that I took to Mr. Kim’s dad and stepmom’s Easter lunch: Baby greens, Bibb, orange segments, strawberries, glazed pecans, Monterey Jack cheese, fried rice noodles with a cranberry vinaigrette. This was fantastic. I chose the vinaigrette from a Taste of Home Apple/Walnut tossed salad and then just cobbled together the salad ingredients. This weekend one of my oldest friends (41 year friendship – since 9th grade) visited us. Lunch on Saturday was Ina Garten’s shrimp salad: On croissants: With fruit salad and potato chips: Jessica and my mother joined us Sunday for an early dinner. I served Michael Ruhlman’s Cheddar soufflés: My ‘Easter salad’ and crusty bread: Dessert included Nick Malgieri’s Heart of Dixie pecan pie Some macarons that Pquinene gifted me with. I made the filling: And my friend supplied the final dessert – his grandmother’s sour cream poundcake: Mr. Kim’s post-yoga chef salad last night: Tonight we had my mother and Jess over for dinner. I did salad, corn and a new CI recipe for Cornish hens: The hens were really exceptional. They were rubbed with a salt-oil-baking powder mixture and air-dried in the refrigerator for 4-24 hours. Then, to get that gorgeous crust you heated up a baking sheet on the lowest rack in the oven at 500 degrees. The quartered hens were placed skin side down and cooked for 10 minutes. Then you flipped them and broiled them on an upper rack for 5-10 minutes. They end up extremely moist and tender and have a great crusty skin.