Jump to content

Kim Shook

participating member
  • Posts

    7,133
  • Joined

  • Last visited

Posts posted by Kim Shook

  1. Thanks for the kind words.  (By the way, how do I reply with the 'previous quote' in a separate text box from my response). 

    Just hit the reply button under the box of the response that you want to quote. You can delete any text that you don't want to appear. Does that make sense?

    Kim

  2. Kim those key lime shooters are adorable!!!!

    Thank you! They really were tiny. To give you an idea of the size, the spoons are little sample spoons from the deli where I work - about the size of Baskin Robins sample spoons.

    Kim

  3. I think the problem of comparing different cooks is much more complex than a simple scale of levels. At the very least, there should be separate scales for different styles of cooking, or types of skills. To follow the colored belt analogy, being a third-degree black belt in karate doesn't mean you know anything about jiujitsu.

    Also, I can provide an example that doesn't quite fit into the scale. My grandmother doesn't cook, but can follow some simple directions to make, say, TV dinners. She can make drip coffee from whole beans without directions, but has so far refused to switch to the burr grinder/french press system she was given. Her ability to follow directions is limited, though, as anyone who has had her Christmas dinner knows - a precooked supermarket finish-in-the-oven dinner. Despite the clear instructions all over the package, she proceeds to turn the turkey to jerky, burn the mashed potatoes, sweet potatoes, and stuffing, and create rock hard rolls. The gravy and cranberry jelly were fortunately edible. I don't know if she falls under about a 1.5 or a 0.75, depending on how you quantify "very simple".

    Also, I think there's a huge jump between levels 4 and 5, and I think 7 should go between them. It takes a skilled and experienced cook to make any recipe. Just look at the fried chicken cook-off thread and see how much trouble we go through to manage oil temperature for pan-fried chicken.

    There have been threads on how to judge professional chefs that I think could provide some ideas for how to judge amateur cooks.

    I have a similar example. One of my grandmothers couldn't cook at all. Anything she attempted was awful. Except for once a year. Her Christmas dinners were legendary. No variance in the menu - turkey, oyster stuffing, bourbon sweet potatoes and cheese stuffed baked potatoes. Other offerings at the holiday table consisted of canned peas and an awful fruit salad made with canned fruit cocktail and, of course, the obligatory brown and serves - often burnt. The last three dishes were up to her usual standard, but the first four were fantastic - and not easy things to make, certainly. Where would she fall on this list?

    Kim

  4. What beautiful meals everyone has been cooking. I am just in awe!

    Bruce - your Banh mi is just delicious looking, I can almost taste that moist pork and crunch the vegetables!

    lucylou - I love that glistening pizza.

    little ms foodie - the salmon and asparagus are gorgeous and I don't even like asparagus! And even your freaking ice cubes are beautiful!! :raz:

    David - every time I see one of your posts, I am so glad that you joined egullet and started posting on the dinner thread. You are such a treasure!

    Chufi - as usual, your meals (even the healthy ones :wink: ) look scrumptious! The cheesecake is just exactly what cheesecake should be!

    I am almost embarrassed to post my pitiful contribution to this thread! I have not been cooking much at all lately. I am finally back to work after my carpal tunnel surgery and too exhausted with standing up all day to come home and cook. Plus, I have so much leftover food in the freezer. The party for my daughter's graduation from college was May 20th. I cooked for 70 (I am a notorious over preparer - typical Southern girl horror of having someone leave my house hungry :raz: - so probably more like 80), 70 people having RSVP'd yesses. Probably 45-50 showed up :shock: . The menu was:

    Tortilla Soup w/ fixings - Avocado chunks, Lime wedges, Mexican cheese, Fried tortilla strips, Cilantro

    Quesadilla/Tacos – Ground beef & Chicken w/ fixings

    A sample plate:

    gallery_34972_3580_1128555.jpg

    This was an almost full 18 qt. Nesco of taco meat:

    gallery_34972_3580_1068246.jpg

    Black Beans

    gallery_34972_3580_906448.jpg

    Spanish Orzo

    gallery_34972_3580_477293.jpg

    Tortilla Chips w/ 7 Layer Dip

    Cornbread Salad

    Key Lime Pie Shooters - these were my favorites - very cute and very well received!

    gallery_34972_3580_257599.jpg

    Brownies

    Poundcake

    Frozen Daiquiris, Margaritas & Cosmos

    The food was very good and appreciated by all, but there was so much leftover. I am so very, very sick of tacos and beans and taco salad and reheated crap! :wacko: We retooled the bean into bean soup and gave it to a sick friend and sent home what we could with everyone and took stuff to work, but a lot is still lurking in the freezer - haunting me.

    One good meal that I served while both sets of my parents were up for the graduation was:

    Grilled Steak Rolls - a little odd looking, but very good. Just flank steak, marinated, rolled and grilled:

    gallery_34972_3580_177386.jpg

    Chinese Salad - just one of those middle America standards - Napa cabbage with a green onion vinaigrette and a topping made of ramen noodles and almonds (a version of a Paula Deen recipe, in fact), but everyone at my house loves it.

    Roasted Cauliflower and Artichokes - how many pictures of roasted cauliflower do you suppose are on imagegullet :laugh: ? I always get converts with roasted cauliflower - this time it was my mom. And the artichokes were a great addition:

    gallery_34972_3580_49323.jpg

    Scalloped Tomatoes - Southern comfort food at it's best - this dish reminds you that 'maters are, after all, a fruit:

    gallery_34972_3580_1077605.jpg

    So, there we are. Almost the sum total of my cooking for the last 2 weeks.

    :blush: I am so ashamed. And I can't promise it is going to get much better. I swing into full time at work this week and we are going to Savannah for a wedding at the end of next week. I think I have cooking-fatigue. I want to cook. I just don't seem to find the energy to do it. Blah.

    Cook on, my friends - I'll read along and see if I can get inspired by the wonderful meals that you serve forth!

    Kim

  5. I was unpleasantly surprised, while in a regionally well-regarded restaurant several years ago, to see the chef use Jaquin's port in my duck breast with port sauce prepared tableside.  I guess that was a case of "propensity to profit" as well.

    See, I don't even know what the problem is here - I don't recognize Jaquin's - I assume that it is a low quality port and lowered the quality of the meal. I think that there are two things going on. One is truly crap food - the stuff that dividend refers to in the previous post. I can't imagine that anyone who bothers to post on egullet would not recognize it's 'crappyness' :biggrin: ! But the other issue is the sophistication level of one's palate - and even egulleteers are all over the place in that area. I know that I don't have a terribly sophisticated and educated palate. I'm not at all sure that I would have recognized the inferior quality of port that Meanderer mentions. I know that when I went to NYC awhile back, I ate at a couple of places that weren't held in high regard by NY egulleteers - and I loved them! I simply don't have the exposure to 'better' places and the discrimination to tell the difference, perhaps.

    Does anyone agree that there are two different issues here? And which one are we discussing? :laugh:

    Kim

  6. David Ross - both your onion rings and your Pommes de Terre Macaire look fantastic. I copied your directions for the potatoes and will be trying those as soon as I can! I am particularly envious of those gorgeous rings! I tried to make onion rings last week when I was staying at my grandmother's and it was a complete disaster! I did them the way I usually do, but they didn,t turn out well at all - they were limp and all the coating fell off :angry: ! And the duck was beautiful - what a gorgeous laquer he had!

    Alinka - your buns are beautiful (well that sounds odd, huh? :huh: ) - I would love to have one of those right now.

    little ms foodie - I love oysters rockefeller and those look perfect!

    Bruce - your fried rice looks so wonderful. I really miss rice so much (can't eat it since I had a gastric bypass), I do a lot with orzo as a replacement, but some things just need rice!

    Ann - what can I say. Every single thing that you posted was beautifully photographed and looked delicious! I am ready to pull up a chair.

    Well, as for us, one set of pictures will suffice for both last night and tonight as we had the exact same meal. I am so busy this week - the child is graduating from college on Saturday and Sunday we are having about 75 people for a sort-of-Mexican buffet. Southwestern Chicken Tortilla Soup with all the fixings, Chicken Quesadillas, Beef Tacos with all the fixings, Black Beans, Spanish Orzo, Seven Layer dip, Brownies and Key Lime Shooters for dessert. Plus both sets of my parents (regular and step) are arriving Friday and staying through Monday, so I have all those meals in between to prepare :wacko: ! I really have no business being on egullet tonight, but I am multi-tasking by eating and surfing at the same time :laugh: !

    Our elegant dinner tonight (and last night):

    gallery_34972_3580_458559.jpgChili dogs, bbq beans, slaw, oven fries and my daddy's fantastic Caesar salad (not pictured).

    Mr. Kim's plate:

    gallery_34972_3580_1275997.jpg

  7. Not a recipe, but a serving idea. My child is graduating from college on Saturday and we are having pseudo-Mexican for 75 on Sunday to celebrate. She requested Key Lime Pie. I am going to do Key Lime Shooters. Our local party store sells plastic shooter cups (probably double size - about 4 inches tall and as big around as a half dollar). I will layer graham cracker/butter mixture, key lime custard and whipped cream in the cups. Everyone will get a shooter and a spoon. I figure that each one holds about 1/2 a slice of pie. I am also serving brownies.

    Kim

  8. Hello and welcome to my foodblog!

    I am back home into the loving,cosy- sometimes suffocating- arms of Malaysia. I only had about 30 hours between actually buying the ticket and leaving The Netherlands (it was a bit of an emergency which is over now) so apologies to Kim Shook and Lindsay Ann for not sending the stroopwaffles (in exchange for Girl Scout Cookies) yet!

    Not to worry about the stroopwaffles! I was just glad you got your cookies before you had to leave!

    So glad to see you blogging again. I know exactly NOTHING about Malaysian food, so this will be a real treat for me. The market and Mother's day dinner photos are incredible!

    Can't wait for more!

    Kim

  9. molto e, we spend about $50. This wouldn't need to cover the whole bill - he eats out a lot and has plenty of money, but we do this to help him find new, cool places that he might not otherwise discover (he loves good food, but won't go to the trouble to seek stuff out like me). Thanks for the ideas and if you have anymore, pass them on! Kim

  10. Almost like sucking on a dirty penny.

    Oh! EW! I got the taste in my mouth just reading this!

    Not that I'd know what it tastes like to suck on a clean penny, mind you. :wink:

    I'll have you know that dirty pennies taste much the same as clean pennies! :biggrin:

    :laugh::laugh::laugh:

    I had no idea there were so many penny-suckers on this board---we'll have to start a club. We can meet at my house. I'll be hostess, and you can all stand and tell of your habit, how it has affected your life, and the steps you're taking to get clean and sober.

    I've never tasted a penny; the scent on your hands after wrapping a few hundred is enough to put you off copper for life. But I did eat an ant once. It tasted kinda halfway between a flea and a lightning bug.

    Miss Rachel, you are a constant source of delightful & funny suprises. As long as you post, I pledge never to leave egullet (and I bet I'm not alone).

    Kim

  11. It is my BIL's birthday - he lives there and we live in Richmond, VA and for the last couple of years this board has recommended some really good places to send him gift certificates to. So here we go again. What is new and hot in the area right now? He appreciates good food and eats pretty much anything, but he's not a divey-but-delicious type, likes fairly healthy food, but will splurge for a special occasion. He's in his 40's but single. Travels all around the world for both pleasure and business.

    Help, please, my southwestern friends! Thanks, Kim

  12. Marigene - thank you so much for posting the recipe! I got a one of those pans with a bunch of cute little flower shaped cupcake pans for Christmas and I think that this would be the perfect recipe for it!

    Domestic Goddess - Since Klary was so kind to pass on that recipe, would you please pass it on to me. I am fond of saying that if God made anything better than peanutbutter and chocolate, He kept it for Himself, so they look to be right up my alley!!

    Kim

  13. I tried a new recipe yesterday, Lavender Pound Cake with Lemon Glaze. Oh, were they good, very light for a pound cake. I put them in half cup aluminum jello molds; the recipe made 18. Gave half of them to a friend.  :rolleyes:

    4l80rih.jpg

    Marigene, these are beautiful. I would love the recipe, if you are willing. I love the flavor combination.

    Kim

  14. Blether & GTO - thanks for the advice. Now I will dig out my manual and look up stuff :biggrin: ! My camera is really very good for a lot of things (it was a gift from an egullet member :wub: ), but I think micro-close ups may be beyond it.

    rockdoggydog - those clams are gorgeous. The Child and I would grab a loaf of crusty bread and DIG IN!

    MobyP - that lamb looks exactly how I always want my lamb to look (not that it always does :wink:

    SeaGal - yay for you for posting - I think I lurked for longer than you! That pan sauce would have me reaching for the bread, just like rockdoggydog's clams. <drool>

    Octaveman - is Rocky an Abby??? I looooove Abby's and want one so much. Is he a 'talker'? Every Abby I've ever met has an extensive vocabulary :laugh: !

    Shaya - Happy Birthday to your son! What a cake! How I would love to know how to do all that!

    Dinner last night was a family dinner party. I had a Bell and Evans turkey that I needed to cook and figured after this week it would be too hot for cooking it. I have to apologize for the pictures. I remembered to take shots of most of the appetizers before everyone started, but had to jump up from the table after everyone was served to take the main course photos (yes, Mr. Kim's family thinks I am decidedly odd :wink: ), so the dishes are somewhat decimated!

    The menu was:

    Deep fried artichoke hearts:

    gallery_34972_3580_396423.jpg Mine weren't as crusty and brown as little ms foodie's were. I used frozen ones and deep fried in Crisco. Did I do something wrong, LMF? They were very good, though enjoyed more by me than the family :biggrin: .

    Parmesan Crisps (no picture)

    Nuts (no picture)

    Gougères:

    gallery_34972_3580_1247624.jpg So good! This was a Jaques Pepin recipe and was so easy!

    Yogurt Cheese Dip w/ vegetables:

    gallery_34972_3580_490144.jpg

    Pecan Glazed Turkey

    gallery_34972_3580_765741.jpg

    Pecan & Cornbread Stuffing:

    gallery_34972_3580_352874.jpg

    Gravy (no picture)

    Cheese Quiche - for the vegetarian young adult who never rsvp'd and didn't show up :angry: (no picture)

    Cheese noodles:

    gallery_34972_3580_592364.jpg

    Corn (no picture)

    Southern Green Beans (no picture)

    My layered salad:

    gallery_34972_3580_706815.jpg

    Rolls (no picture)

    Cherry Cheese Trifle:

    gallery_34972_3570_767788.jpg

    Blissful Glutton’s Peach-Cherry Crisp w/ Double Devon Cream :wub: :

    gallery_34972_3570_1183919.jpg

    A really successful dinner - I am still cleaning up today, after Mr. Kim stayed up until 1am washing dishes (one good result with my hand problems/surgury is that I am positively dangerous - to both myself and the dishes - with wet, soapy stuff :biggrin: )!

    Blissful Glutton - I have to say thank you again for your recipe. I have had such success with it. Normally after a heavy meal people just pick at dessert - I often wonder why I bother making it. But I have NO leftovers of the crisp. Three people had thirds of it.

    Kim

  15. Tri2Cook - thanks for the response. They sound delicious and I might try my hand at it sometime.

    LittleIsland - thanks for posting about those cookies. They look and sound like something we would like a lot!

    I made a bunch of desserts this weekend. I had to make two desserts (got paid, no really, they promised this time :biggrin: ) for a sheet cake and cupcakes for my daughter's co-ed fraternity's end of year awards banquet (pictures here) and made The Blissful Glutton's Peach/Cherry Crisp:

    gallery_34972_3570_1183919.jpg

    and a Cherry trifle:

    gallery_34972_3570_767788.jpg

    for a dinner party on Sunday.

    There was not one iota left of the crisp - three people had thirds!!! The trifle was just pure white trash goodness. Cream cheese, Cool Whip, sweetened condensed milk, angel food cake and cherry pie filling :raz:. I jazzed it up a little, by actually toasting my sliced almonds to garnish with :laugh: !

    Kim

  16. onetoughcookie - I wasn't able to do it that way (I had to have the cake by Saturday and so I didn't see your post in time), but you've given me courage. I am going to do a tiered cake sometime.

    I ended up doing a two layer 13x9 and there was leftover cake. I also did a batch of chocolate cupcakes for those who must have chocolate. I had to take a shortcut - I had it in my head that the cakes were needed Sunday night. They were actually needed Saturday afternoon:shock: . I realized my mistake Saturday morning. So I used canned frosting that I added 10x to to make it stiffer and easier to decorate with.

    I was pretty satisfied with the results, considering that I am a complete 'amachur' :wink: , and the kids thought it was amazing :laugh: :

    gallery_34972_3570_874194.jpg

    And the cupcakes:

    gallery_34972_3570_773469.jpg

    Kim

  17. I am so glad to see you blogging again. I thoroughly enjoyed your other blogs and I'm always glad to see your contributions to the dinner thread!

    Your fridge is just so beautiful. I would need a week to clean mine out before I would dare show it to anyone :laugh: !

    Yuki & Dozo are adorable. I would love to have rats, but Mr. Kim is funny about scrabbly little animals :sad: .

    Amsterdam looks so beautiful. It is on the top of my list of places to visit if I ever get to travel!

    I am so looking forward to this week. Thanks so much for letting us 'spy' on your life!

    Kim

  18. I made this for a friend years ago and she remembered it and wants me to do it for a smallish (26 people) dinner I'm catering next friday. I'm not thrilled about doing it but she really wants it so she's getting it. I threw one together last night just to be sure it's really what she wants so it's on an ugly plate that was handy at the time. I'm feeling unworthy posting this among all the awesome desserts I've seen in this thread but I wanted to join the fun.

    dessert.jpg

    I think that looks really good! What exactly is it? I know chocolate, of course. But what precisely?

    Kim

  19. And to comment on something that was posted far up the thread, I'm at the point when I'm filled with fear whenever someone says they're making their "specialty" for a dinner or potluck I'm attending. Based on past experience, that usually means something terrifying is going to be dished up.

    Like the recipes here: The Company Cookbook

    OK, I'm gonna out myself. I would probably eat and enjoy a LOT of the things on that hilarious website, in a totally white-trash way, of course. :blush:

    Kim

  20. Bruce, I love the bacon story. Pork has the power to transform!! :biggrin:

    Tonight was easy, as I am getting ready for a big dinner party on Sunday. I just got back from a week in Florida, my house is a wreck, I am planning my daughter's graduation bash (May 20) and I am not 100% sure that I am completely unpacked :wacko:. Dinner was:

    My dad's version of Caesar salad with my homemade garlic croutons. Mr. Kim and I will take turns knocking each other out of bed tonight with garlic breath :biggrin: :

    gallery_34972_3580_84233.jpg

    And grilled ham slice, glazed with apricot preserves and Japanese steak sauce, roasted cauliflower and store bought sourdough rolls:

    gallery_34972_3580_412010.jpg

    I am a completely ignorant photographer. Can someone tell me why my close ups are all so blurry. I hold the camera completely still and they are still blurry.

    Kim

  21. We have a pretty large Latino population here in VA and lots of bodegas and even good selection in the big grocery stores, so I think I'll try the crema! Thanks everyone!

    Kim

  22. Everyone's food looks so wonderful. As always, I am inspired and hungry! A couple of nights ago we had:

    BBQ Sandwiches (we purchased some at a restaurant we stopped at in SC on our way back from Florida on Friday), homemade mustard slaw, Florida corn and tomatoes (pretty good) and a green salad w/ mango and cukes and lime vinaigrette:

    gallery_34972_3580_153561.jpg

    Kim

×
×
  • Create New...