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Kim Shook

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Posts posted by Kim Shook

  1. Bumping this up for some advice. I have a Foodsaver (or a 'suck thing' as we call it at our house :biggrin:) and use it a lot. A couple of problems that I have noticed:

    1). We'll sometimes remove a sealed bag from the freezer to discover that the seal has obviously failed and that the bag is no longer tight around the food

    2). The cannisters don't seem to hold a seal. No matter what we put in them, we need to take them out of the refrigerator ever couple of days and reseal (Mason jars, however, seem to work forever - we have jars of sealed Red Rose tea that we keep for my parents when they are here and they stay sealed between their visits no matter how long it is)

    Any ideas what we might be doing wrong?

  2. I have a bushel of peaches that my in laws picked up at an orchard last week. They have been sitting in a box on my dining room table since then. I have some time today and figured they wouldn't last much longer, so I would go ahead and process them now. First I discovered that they aren't all that ripe. They taste ok, I guess, but aren't very soft or juicy. But they are starting to shrivel. Should I let them sit for a few more days? Close them up in a paper bag?

    The other thing is that they are impossible to peel. I tried the blanching that has always worked for me and it hasn’t made any difference at all. My knife is sharp and still the peel is really, really hard to get off. Also, I discovered that they aren’t freestones :angry: – so how in the hell do I get the stones out of these things??? I am ready to give them to the freaking birds :wacko: . Does anyone have any help for me? Thanks!

  3. I live in Richmond, so I think I can give some insight.

    Kuba, Kuba - Cuban, casual, really good

    1 N. Belmont - French - all rave reviews, disclaimer - I am going for the first time on Sat.

    Edo Squid - fantastic Italian food

    Dogwood Grille & Spirits - one of Richmond's best restaurants

    Zeus Gallery Cafe - interesting menu

    Croaker Spot - funky place serving great fried fish

    Full Kee - amazing authentic Chinese

    Millies - upscale but casual, excellent and inventive food

    Have a great time and let us know where you ate!

  4. I have actually searched out and found and MADE the copycat recipe for those freakin' garlic cheese muffins.  And Mr. Kim has confessed that when alone and unobserved he consumes vast amounts of circus peanuts.

    :blink:  :raz:

    Would be more then "great" :wub: if you posted it!

    I don't have the copycat recipe ... but. A manager at a local RL was happy to tell somebody ( :wink: ) that you could get the same thing by mixing some shredded cheddar into that Betty Crocker biscuit mix, brush with butter and sprinkle with garlic powder.

    Thats it!! Thats it!! :laugh::laugh: ! You actually mix the garlic powder in with the melted butter (I think the recipe I found called for margarine, but I sprung for butter :wink: ) and then DIP the hot cheese biscuits in the garlic butter :wub::wub: .

  5. butter, 10x, milk, vanilla

    That's fine for a couple of weeks, provided the milk wasn't close to expiry when you used it.

    I think its actually a little older than that. I tasted a little bit and it doesn't taste 'off' but it tastes much sweeter than I remember - nauseatingly so. Thanks, Sugarella - I think I'd better toss it.

  6. Can anyone read about the Christmas feast at Mole's house in The Wind in the Willows and not want to belly up to the table with all the little caroling mice and Ratty and Mole??

    There is a whole genre of mystery/food books also. Unfortunately, most of the ones that I have read are not terribly well written. On the up side, I have gotten some pretty good recipes from them :wink:!

  7. Neither one of my grandmothers could cook. My paternal grandmother mostly didn’t try and had no interest. She was totally wild and told great stories about her youth, but if you wanted a cooky in her house you generally got a Metrecal cooky. Anyone remember those? Metrecal was an early version of Slimfast. Bebo’s fridge never had anything in it but gin, a pint of milk (for coffee), olives, cocktail onions and a lemon. I loved spending the night because she would tell amazing tales about Washington DC in the twenties and thirties, order out for Chinese and (even at age 70) be up for a midnight run for subs at Mario's. Bebo made one dinner a year - Christmas night and it was delicious, but anyt other time, you were served frozen, canned glop!

    My maternal grandmother cooked every day and was, if possible, worse than my other grandmother. She was a second generation Italian American and her tomato sauce was: tomato paste watered down with…water :shock:. Pot roast was a chuck roast with a few carrots and potatoes tossed in the pan plus a couple cups of water, covered with foil and baked. The only spice she had in her house EVER was a shaker of powdery pepper. Bomo used to roll her eyes at the cooking that my mom and my aunt did (both very accomplished cooks) and say that she didn’t know how they tasted the food through all the spices (it is certainly possible to over season food, they, however, do not). All meats were incinerated. No onions were ever used. She didn’t bake much and usually kept her cooky jar full of these weird store bought coconut flavored cookies that looked extruded with little grooves on the top – tasteless and dry and about $1/hundred. One time when I was visiting her, she had to go into the hospital and I was trying to cook dinner for my grandfather. The only wine I could find was Manechevitz Concord grape (we are not Jewish – she just liked the taste :laugh:). God rest their souls, they were not at home in the kitchen, but I miss them both and would give anything for a midnight run to Mario’s with Bebo or bite of Bomo’s Duncan Hines Devil’s food cake (the best thing she ever cooked) :wub::wub:.

  8. I am enjoying this so much, Lori! I love the input from Alyssa and Mr. Lori and the pictures.

    Do you still have foods that your bodies can't manage? With me its rice and steak. I can eat a hamburger and any kind of pasta, but one bite of steak is all I can manage and not even a bite of rice.

    We have something similar to BB's - across the river from us - you have inspired me, next day off, I'm off on a short trip!

  9. I had some friends over for the US / Ghana World Cup Game.

    I made Spanglish Sandwiches. Thomas Keller was the food consultant on the film and came up with this sandwich for Adam Sandler to make as  midnight snack. Its basically a BLT with melted cheese and a fried, runny egg!



    Oooooh, Henry. I am so having one of those for dinner tommorow. Today Mr. Kim got the first of the Hanover tomatoes and tonight we went a bought white bread & Nueskes Applewood smoked bacon. There is Miracle Whip in the fridge and lettuce in the crisper. That has been the plan since he found the tomatoes this am. I will show him your photo and we'll be adding the egg for sure!

  10. It says right at the top of that recipe that the person submitting it had the exact same issue.  I think it's just a quirk in the recipe - that's twice the butter called for in any of the recipes I have used (been on a pound cake blitz this month).  I would just chalk it up to wierd science, smack the crust down with the back of a spatula and cover it with a glaze  :smile:  No one will know.  If anyone says anything, just look at them with pity and say 'aw, can't you get yours right?  All the best cakes are done this way'  :laugh:

    That is actually me. I linked to my webpage where I had posted that recipe. But I think you are right. I am not going to worry about it, since everything else was great.

  11. I baked a pound cake tonight from this recipe. Perfect texture and crumb and I think the taste is wonderful (I can't be sure because I was a bit rattled and forgot to add the extracts, but that is another story :blush:). It rose up really high in the pan - just over the top. When it cooled in the pan for a few minutes, the crown fell and I ended up with a nice high crispy crust that was totally empty. Can anyone look at the recipe and see where it might be possible to go wrong? I followed the recipe exactly. Thanks!!

  12. I really don't think that one needs a holiday to give a food gift to a lucky recipient.  In fact, isn't it much nicer to receive an unexpected homemade gift in .. say... July or August?  :wink:

    Miriam, I'd love to know about the cherry liqueur too.

    Obviously, I was joking, but what you said makes a lot of sense, Pam. How great would it be to have someone turn up at your door in July and say, "I was thinking of you and made you something wonderful" ? Love in action! I might try this. HMMMM.

  13. Chicken oysters! Chicken organs!

    Broccoli, cauliflower stems

    I have no problem with overcooked veg.

    End-of-cereal dredges milk.

    Celery leaves I mix into salad.

    Can't think of anything else at the moment.


    Chicken oysters! Most people don't even know what they are, I find! So we sneak the little carcass out to the kitchen after the meal and Stink (daughter) and I have a nibble.

  14. Even good/experienced cooks do this sometimes. My dad loves my Sponge Monkey Candy and my mom called the other day to say that he had made it and it hadn't worked. Upon questioning her, I discovered that they don't have a candy thermometer, so they tried to use the drop in cold water technique (I know serious candy makers who couldn't judge by this method) and they poured it into a 1/2 sheet pan rather than the (specified) 13x9 inch pan. When you finish cooking this stuff, you get this big oozy cloud that falls/pours into the cooling pan. It's like 'The Blob' and will spread out until it is either stopped (by the 'walls' of the pan) or it cools. So they ended up with a really thin, chewy sponge. God love 'em. I told her to do it right and THEN call me. :wink:

  15. I am so confused, Foodie :huh: . I know that US/Australia weather is opposite, but are our holidays opposite, too? It's only June in America and our next holiday is Independence day. :raz::raz::raz:

    To make up for my teasing, I actually do have an idea. I make this really good and easy Sponge Candy. My (English) stepdad likes it when I dip it in melted Cadbury chocolate, because then it tastes like a Crunchie (or a Violet Crumble). I also think that a selection of fruit curds with some short pastry tart shells would be a great gift. Happy Holidays! :biggrin:

  16. The only head I've eated is tete de veau, calf head.  It was boiled, and very gelatinous.  Your baked heads look much drier.  And like others, I'm sure, I'm wondering about the eyes.  I have a hard time eating eyes, and lips, even of fish.  It just seems too personal.

    :laugh::laugh::laugh: Abra, I love "too personal" because that is just exactly my thought, but I could never have put it that well!

    Those heads are cool and scary. Around my non-food friends, I would have to be very nonchalant about them (Kim: "All animals have heads, nothing gross about that" :cool:), but here, with y'all, I admit they freak me out just a little :wink: ).

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