Kim Shook
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Posts posted by Kim Shook
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It seems like they are catering to American expats. I know that if I lived in Shanghai, I would patronize this place. Even if I loved authentic Shanghai food, I'd miss my 'home' food. I think that if food is good, it is good. It may not be authentic, but there is nothing inherently wrong with "American-style" food.
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Liuzhou – lemony pancakes sound delicious! How thick were the pancakes?
Anna – beautiful potstickers! What were they filled with?
Huiray – your ramen and roasted duck soup looks so wonderful!
Snowed-in breakfast w/ Jessica and us this morning – CI’s cathead biscuits:
With sausage gravy and scrambled eggs:
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judiu - that's actually a good idea. I love those chocolate and candy covered sunflower seeds. I get Mr. Kim to check.
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Kay – too bad about the pork chops. I agree, that sauce sounds perfect!
Basquecook – the seafood/rice dish looks wonderful, but I’m with Miss K – that Caesar looks fantastic!
Blether – beautiful pie!
Robirdstx – thanks for the welcome and for the recipe. Can’t wait to try them!
Dcarch – that hangar steak is so beautiful – it looks perfectly cooked and so tender.
Ann – your bagels and smoked salmon would disappear with barely a chew in this house! So good.
Dinner last night was leftovers from dishes made for a potluck at church:
Paula Deen’s Oriental Salad – hugely popular at church – folks kept going back to it. And a casserole called Michigan Beans & Sausage:
It just looks like baked beans with kielbasa, but tastes much better than that. It is really easy to make and can even be done in the slow cooker.
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Blether – that tart looks wonderful. The custard looks almost like cheesecake.
Made these brownies for a birthday at Mr. Kim’s office:
They are just brownie mix topped with marshmallow fluff and chocolate. They are supposed to have a layer of salted peanuts between the fluff and the chocolate, but there are some folks with nut allergies, so I had to leave them off. Without the nuts they are just way too sweet.
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Like phatj, I keep reading this topic as "Show us your ladies". I keep glancing at it and having a WTF? moment before remembering.
No pictures, but I have an assortment and don't have issues with any of them. Some are 'good' ones and others are $ store ladles. Some metal and others some form of plastic. Lucky, I guess.-
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Thanks, D! I've got those molds and never thought to use them that way!
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Ann – thank you! Your cocktail glass is ravishing! I so covet that! And lamb shanks
– probably my very favorite meat. Yours look perfectly roasted and I’d love to have them soon!Mark – thank you for the recommendation for the char siu seasoning. I’ll look for that. The soup looks perfect! As does that pastrami sandwich.
Robirdstx – I really like the sound of Asiago and almond meal chicken! Would you share the recipe?
Norm – lovely, comforting brisket dish! That gravy
!Basquecook – what perfectly lovely little panna cottas! What were they made in?
Still using as many short cuts as I can, so dinner last night was Stouffer's meatloaf:
Served with 4 cheese pierogies and roasted cauliflower.
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pjm – I need to get one of those tips – I love the look of those billowy waves!
judiu – thanks for the cooky cutter tip. I’ll give that a try next time.
Diana – your macarons are lovely. And that cup/bowl that they are in??? Oh, my – I am deeply in love with that pattern!
Ruth – I’ve looked at the King Arthur website and can’t find any recipe for "holiday cutout cookies”. I found “holiday butter cookies” and “chocolate cutout cookies”, but not both ‘holiday’ and ‘cutout’. Do you think that it’s the “holiday butter cookies” since they ARE cutouts? Thanks so much and I’m sorry to be so much trouble!
Alleguede – those cakes are astonishingly gorgeous!
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Thank you all for the welcome back and good wishes! I’ve had a hard time typing, but I can sit and read just fine, so I’ve gone back and looked at the years’ past dinner threads. A thoroughly wonderful couple of days adventure. I went back to 2006 and it is amazing how some things had changed and others not at all. It was poignant to see all the folks that don’t come to eG anymore – some have passed away and others just wandered off. I miss them. It was so great seeing the advent of folks who are almost ‘old timers’ now – wonderful seeing Shelby’s, dcarch’s, etc. first Dinner posts. Even seeing children grow up – in Bruce’s early posts, he mentions making spaghetti & meatballs for his boys because they won’t eat his spicy Mexican and Asian dishes – THAT has changed! Anyway, it was great – I highly recommend it. Especially on those sleepless nights!
Mark – I love your faux char siu buns. I’ve been wanting them and I might actually be able to manage that. But…what is char siu powder?
Franci – your xiaolongbao are beautiful. I wish I could find a restaurant here that made them.
Norm – I adore creamed spinach and have only had limited success making my own. I’ll be trying your method!
David – I love the shrimp tostada – but HOW did you eat it? Didn’t it break into a million pieces on the first bite? It just looks so gorgeous and crisp!
Basquecook – beautiful, beautiful lamb chops!
Ann – hauntingly gorgeous pizzas! I want one right now and there isn’t one place in Richmond that sells one that good.
Bruce – Mrs. C’s pulled pork is gorgeous! Mr. Kim is so anxious to get to the smoker!
Dcarch – gorgeous food! I especially love the dumplings and the pork.
Super Bowl at friends’ house – I made Food Network Sweet Chili, cornbread muffins and tortilla roll ups:
I have made this chili for years – it was one of the first recipes that I ever made from Food Network.
Just a flour tortilla spread with a mixture of cream cheese, shredded cheese, salsa, black beans and taco seasoning rolled up and sliced.
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I grew up eating them on a regular basis and so did Mr. Kim (we are 54). Both of my parents did also. It was always canned salmon. Mr. Kim’s mother always served it with a sauce made from slightly thinned Campbell’s cream of celery soup (urp). I made mine with canned until suzilightning gave me her recipe for from-fresh salmon croquettes - http://www.recipecircus.com/recipes/Kimberlyn/FISHandSEAFOOD/Suzilightning39s_Salmon_Cakes.html. No looking back now – those things are fantastic! We like them with tzatziki.
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I had to laugh at the idea of "German" pasta. I've never thought of Muellers as anything but American. Growing up in an Italian-American family in Northern VA, I never saw anyone use any other brand of pasta/noodles.
Loved the kosher Ham glaze.
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Today’s most ridiculous thing seen at the grocery store:
Because its so complicated to break spaghetti in half.
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Been absent a long time – I’ve been reading along, getting hungry and inspired – but, I’ve been absent too long to comment on everything I’ve loved! As many of you know, I was sick with a kidney stone (including a hospital stay) and a back injury (fractured vertebra) from August 14th. I was much improved by Christmas time, but really trashed my right hand with all the prep. The last cortisone shot did nothing, so I ended up having surgery on January 9th. Now I’m back to not really being able to cook, clean house, type, etc. until at least the middle of February. Very frustrating, but I’m trying not to whine too much!
We’ve had lots of take out and restaurant food, but I’ve done a little cooking. No point in posting all of the Christmas food – no different from last year and those meals are over a month old, anyway. I am SO looking forward to being able to cook. Some recent meals –
Chicken stir fry and fried rice:
Breakfast for dinner with salad:
Scrambled eggs with ham & cheese, hashbrowns and sweet potatoes:
Chicken fried steak, mashed potatoes, green beans and biscuits:
With gravy:
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Ruth – I love the sharp edges on your Christmas cookies (post #391). Do you share the recipe?
Patrick – your desserts are gorgeous! How in the world did you pipe that chocolate cream pie?
Lovely work, y’all!
BBC mini eclairs/cream puffs for a friend’s tea:
Vanilla bean custard and a 10x glaze.
Inside:
These were absolutely delicious, but the eclairs were just too small to fill with custard, so I’ll make only cream puffs from now on.
Jessica’s family birthday celebration – Happy 30th!!! She requested cheesecake:
Served with caramel apple and blueberry lemon toppings.
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Ann – your biscuits are always so beautiful!
Yi – your egg toast is both elegant and delicious looking!
A recent breakfast – French toast and sausage:
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It was awhile ago, but my trip report might help: http://forums.egullet.org/topic/132663-our-nola-trip/#entry1738628
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A roll is important if you have biscuits!
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Benton's is our favorite, but Wright's is great,too and we can get it at Kroger!
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Beautiful breakfasts, everyone! I'm recovering from some hand surgery, so my breakfasts are limited to what I can manage with one hand. I can't even open bread if it's closed with one of those plastic clips
! Can't wait to make some eggs and bacon!-
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I’ve been gone so long that I don’t dare go back and comment on all of the incredible meals that you have all been sharing. But I have been keeping up and reading and WANTING so many things!
My long absence was due to technical difficulties that SEEM to have been fixed now (thanks so much to Chris!). I haven’t posted in forever, so I’ll start with Thanksgiving. We did Thanksgiving at Jessica’s. We potlucked it – I did the turkey, gravy, mashed potatoes and cranberries (the forgotten dish – it languished in the fridge until after dinner). Everyone else did side dishes and dessert.
Jessica’s delicious salad.
Sweet potato latkes with brie and arugula. These were fantastic. Jessica made them in honor of Thankshannukah. I really didn’t expect to like them since I prefer my sweet potatoes to taste like dessert, but they were fantastic.
My mother’s fruit salad.
Jessica’s challah and dried fruit dressing. Another winner – she tried 2 new things this year and both were really good.
My MIL did the baking – apple pie and pecan. Also her wonderful yeast rolls. The feast:
Some more recent meals - spaghetti with meat sauce and Italian sausage:
Breakfast for dinner:
Skyline chili dogs and baked beans:
With Skyline chili nachos:
Apparently Cincinnati chili is an acquired taste, but we loved it as soon as we tried it when we lived in southern Indiana. Luckily we have a Kroger grocery store (Cincinnati based store) that stocks frozen Skyline chili and can get a fix pretty fast!
Decorating the tree night. We decided with everything going on this fall, we’d punt the traditional fondue meal and just go with the basics:
Steak with béarnaise and Jessica’s mushrooms, Marlene’s crispy smashed potatoes and collards. We also had salad and bread (crusty rolls and cornbread) and I bought a cake that no one had room for!
I’ve got more to post, but it is mostly still in my camera!
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kayb - I’d like to know more about beer candied bacon. Does it taste strongly of beer? How is it done?
One of the best football snack that I’ve ever had are Norm Matthew’s Korean Style Chicken Wings that I made last year: http://www.recipecircus.com/recipes/Kimberlyn/APPETIZERS/Norms_Korean-Style_Chicken_Wings.html
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Beautiful bread, Norm! Challah is one of my very favorite breads. Is that for eating, dressing or both? In this house we would use one for the dressing and save the other for turkey sandwiches!
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I’ve been gone a long time. Lots of health issues, as some of you already know. I ended up with a kidney stone (that is apparently what’s been going on with me since August) and am still recovering from the back injury. I’m feeling much better – still really tired, but very little pain except for an achy back. I actually made lemon chess tarts and mini quiches to put in the freezer for Christmas yesterday. Mr. Kim is helping with the mise so that I can get things done.
Sitting in a chair has been difficult, but I’ve been checking in from time to time and vicariously enjoying all of the incredible meals that you’ve all been making. They have been inspiring and appetite stirring! Thank you all for your good wished and I particularly appreciated your prescription, lesliec!
This is the first real meal I’ve made in a LONG time! It was very simple, but I was glad to have done it finally. Salad and brats with kraut and fried onions:
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Your Daily Sweets: What are you making and baking? (2012–2014)
in Pastry & Baking
Posted
Checked with Mr. Kim and it turns out that I was mistaken. No nut allergies - the guy just thinks that salty peanuts take away from the sweetness of the brownies. Um..yeah, they sure as sh*t DO! Without the peanuts they are toothachingly sweet!