Kim Shook
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Posts posted by Kim Shook
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Just think of what they could do if they were backed up by all of the people like me (and believe me, there are many) whose sentiments are similar, but who would not be willing to work with PETA. I would love to see higher standards set up for the treatment of all food animals (and others), and I would love to see some sort of symbol that could be placed on packaging, that would give me confidence that the animal lived and was killed in a humane manner. But the beef, pork, and poultry industries are extremely powerful, and it's going to be extremely difficult to get that type of legislation passed. The answer? The backing of large numbers of people, and PETA will not have that anytime soon --and not at all, if they don't change their tactics. That's why I say that animals are suffering because of them. There is more, much more, to be done. If PETA has to do it alone, it'll take a lot longer to get it done than if there were a more moderate (and well-behaved) organization that moderates like me could support.
I agree with this so much, jgm. What pisses me off is that PETA (and other similar organizations) and their tactics make ALL people who are concerned about animal issues seem like not to be taken seriously crackpots. They encourage a black and white mentality about the issues. Do I eat animals? Yep. Do I hate cruelty against animals? Yep. Those aren't mutually exclusive, but PETA assumes they are. I, too, would love some kind of recognizable, dependable 'brand' that would assure me of humane treatment - I would even pay a premium for that.
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Is gravy/sauce/cheese gender specific?? Cause, I swear I would eat ROCKS with enough gravy on them. I consider au gratin to be a food group. Mr. Kim, though, not so much. He will actually PASS UP gravy and eat things nekkid
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Thanks so much, Shugga. I have emailed the info to my mom. I know that she and my dad will be thrilled.
You will love Lowes, I think. My grandmother has one in the little town she lives in in NC (Reidsville) and I find stuff there that I can't find in Richmond!
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I am doing a boneless lamb roast for Easter and I want gravy. Really rich, good gravy. I have some leftover red wine jus (from Keller's Bouchon cookbook) in the freezer. I would love some help in making a delicious sauce - the kind of thing you end up sopping up with bread rather than waste. I want it to be thick and very, very rich. Thanks so much!
I had to read Shalmanese's post again (too many words)
to realize his procedure is may be a little more involved but not that complicated.Considering you cook from Keller's books he may have assumed you wanted a very special gravy, as he put it:"If you want to make the ultimate richest sauce ever...".
Is anything Keller do "practical..simple.."?
Point taken, Chef
! The reason I have that red wine jus left over is that I made the Bouchon skirt steak w/ caramelized shallots for Valentine's Day dinner. I think that kind of involved, intricate cooking is fun, but not something I can really indulge in all that often. I just thought that since I DID have some left over, I might be able to shortcut a good lamb gravy with it. Thanks for the imput everyone. Off to find some lamb bones! -
OK - stop it! Stop the culinary arguments amongst yourselves and HELP me!
! Since even Shalmanese says he's only done that one time, could someone give me a practical idea that I might actually use 
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I am doing a boneless lamb roast for Easter and I want gravy. Really rich, good gravy. I have some leftover red wine jus (from Keller's Bouchon cookbook) in the freezer. I would love some help in making a delicious sauce - the kind of thing you end up sopping up with bread rather than waste. I want it to be thick and very, very rich. Thanks so much!
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is this what you are looking for?
There is also a link to Mapquest here as well.
Thanks, Melissa - I think probably that is what shugga was talking about, but I don't see anything on their website about being able to purchase their products. Maybe Shugga meant at the market in New Bern. Thanks, again!
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My parents are living in New Bern now after living all over the place and are having some frustrations with restaurants and groceries! She is up in VA this week visiting me and I gave her the info you posted in your New Bern thread. She is wondering where Rainbow Meadow Farm is. The good pork and lamb sounds intriguing to her. Thanks for your info. By the way, she says try again with Nicola - it is one of their favorites!
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Any updates on this, Chef?? Also - have you tried the Alabama Ribs & BBQ place in Goochland yet??
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Just wanted to let anyone who remembers my search for chewy peanut butter cookies that I took the last bag of cookies (made and frozen mid November) for Super Bowl Sunday and they were fantastic. Still chewy and had lots of peanut butter flavor. I was really thrilled. I have found my peanut butter cooky!!!
What recipe did you finally use?
Beanie, here's the recipe: Almost the Best Peanut Butter Cooky. An important note is that you have to use a name brand peanut butter chip - the store brands taste butterscotchy, not peanut buttery.
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Just wanted to let anyone who remembers my search for chewy peanut butter cookies that I took the last bag of cookies (made and frozen mid November) for Super Bowl Sunday and they were fantastic. Still chewy and had lots of peanut butter flavor. I was really thrilled. I have found my peanut butter cooky!!!
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I used to make this jazzed up chicken casserole with Uncle Ben's long grain and wild rice - I REMEMBER this being gooey, comforting and rich and REALLY flavorful. I've made it twice in the past year and it was...ok - a little bland and boring. Also what my mom used to call 'Beef Birds' - its that one where you smear a bread dressing on thinly pounded beef filets, roll them up, brown in fat and then braise until done - I think it was based on an old Julia Child recipe. I grew up on this and always requested it and when I made it recently, it was also somewhat lacking
. But on an up note, my Italian Pot Roast (from 'Simple Fare' by Ronald Johnson) is ALWAYS good and has been for years! Don't be sad - see this as an opportunity to explore new recipes ! -
This actually happens to me a lot. I am religious about keeping recipes that I have made and enjoyed, with notes, if possible and now I have them all on a website. Sometimes I will make something that I KNOW I loved a few years ago, that I remember eating and enjoying and serving to guests and I just don't like it anymore. I think that my palate has changed over the years as I have exposed myself to different things. At age 46, I suddenly discover that I actually like raw onions - which I never did before.
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Don't know what part of the country you are from, but even yankees are amazed and appreciative of this recipe for sausage cheese grits casserole:
http://www.marthawhite.com/recipes/recipeD...?recipeid=17444
Get up a little early, pop it in the oven, and let it go. I can't keep people out of it. Call it a polenta casserole if you like, and even use cooked polenta if you must be honest. No matter.
Modifications? I add about an eighth of a teaspoon of dried mustard, and do so on a regular basis. Something about dried mustard and cheddar does an amazing thing. Ham or bacon could be substituded for the sausage, if you like. Some diced green pepper, onion and mushroom have all been used in my household to keep things interesting. Heck, you could even toss a handfull of spinach in there if you are feeling frisky, or maybe garlic. Garlic/cheddar/onion make a very good seasoning mix, to my taste.
Other than that, I would think a quiche. Deep dish, in a springform, tall and full of lovely things. You have to mess around with the pastry though, and it would be a bit trickier than the dump and bake casserole. All depends upon your taste, and what you like.
Good luck.
I made this for breakfast Super Bowl Sunday. We both really, really liked it. I did add some dry mustard and will definately make again and try some other variations. I am having the last bit tonight for dinner with a fried egg and some toast. Thanks so much for posting!Country Grits Casserole
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We have a kind of 'wild' area across from our house that is frequented by bird, squirrels, etc. Mr. Kim just totes it over there in the pan once it has cooled down and dumps it there. I guess this is environmentally sound. We don't fry too often.
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Just got a new Baker's Catalogue from King Arthur and they are selling the Baker's Edge pan. Unfortunately their website is having technical problems so I can't find it online, but it's item number 5751, priced at #36.95. I won't be trying it since I don't prefer edge pieces, but it's an excellent idea for those who do.
I just ordered this. Baker's Edge Pan. I think it is pretty impressive that it made the King Arthur catalog. I will report back as soon as I get it and try it out.
Made the brownies for todays Super Bowl party. They were incredible. No middle pieces at all. Every brownie has at least two edges, some have THREE.
I am in love with this pan. -
By the way, I just finished trying out the Buffalo Dip Wontons and they turned out great! Here's the directions:Buffalo Dip Wontons
What a great idea, Kim. They sound fantastic !
Checking in post party - they were the single most popular thing that I served. 8 people ate 60 of them!!
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By the way, I just finished trying out the Buffalo Dip Wontons and they turned out great! Here's the directions:Buffalo Dip Wontons
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I just threw out a giant bottle of seasoned salt because I keep forgetting that I hate, hate, hate the stuff and using it when a recipe calls for it. It makes everything taste chemical, dusty and oddly dry to me. But when a recipe DOES call for it, I can't just leave it out. I know that it contains salt, sugar, turmeric, paprika in about that order. If I do leave it out, what should I replace it with? Does anyone else have this problem??
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Wanted to let everyone who was so nice to offer help know that the party was a great success. Everyone loved everything and daughter was thrilled and took most of the leftovers back to her dorm to share! The dips that I tried out (Caesar, Bleu Cheese and Caramelized Shallot and Asian-Style) were all really good - and a nice change from the purchased kind like I usually end up doing. But everyone was wowed by my cupcakes. I made 6 different kinds and did a pretty display of them on the sideboard - they weren't as pretty as they will be when I get some more instruction/practice, but very, very good! And yes, even with sliders and Costco mini tacos, I did get 'how fancy' comments. Someone who is having a party soon even warned me not to expect all this at her party. I am guessing that, being not as exceptional as store bought mini tacos, we are having 7-11 burritos
! Thank you all for your comments! -
Well, thank you everyone. But Mr. Kim didn't get excited about many of the dishes that everyone here and at another website researched for me, so our menu will be:
Buffalo Chicken Dip Wontons
Chicken Nut Puffs
Seafood Bread Dip
Hot Dogs, Knockwurst & Brats w/ chili, sauerkraut & cheese
Spicy Shortbread Bites w/ Chutney
Quick Spiced Party Nuts
Pistachios
Crudités & Dips
Beef Stick & Cheese Tray
Goat Cheese w/ Honey
Crackers
Kettle Corn
Peanut Butter Cookies
Fruit Salsa & Cinnamon Chips
Brownies
I can't seem to finalize any menus lately without major change from the family (see this thread:Daughter's Birthday Thread). But at least I get to do some experimenting! Thank you all!!
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Don't know what part of the country you are from, but even yankees are amazed and appreciative of this recipe for sausage cheese grits casserole:
http://www.marthawhite.com/recipes/recipeD...?recipeid=17444
Get up a little early, pop it in the oven, and let it go. I can't keep people out of it. Call it a polenta casserole if you like, and even use cooked polenta if you must be honest. No matter.
Modifications? I add about an eighth of a teaspoon of dried mustard, and do so on a regular basis. Something about dried mustard and cheddar does an amazing thing. Ham or bacon could be substituded for the sausage, if you like. Some diced green pepper, onion and mushroom have all been used in my household to keep things interesting. Heck, you could even toss a handfull of spinach in there if you are feeling frisky, or maybe garlic. Garlic/cheddar/onion make a very good seasoning mix, to my taste.
Other than that, I would think a quiche. Deep dish, in a springform, tall and full of lovely things. You have to mess around with the pastry though, and it would be a bit trickier than the dump and bake casserole. All depends upon your taste, and what you like.
Good luck.
OK, I just printed this one off. Along with your modifications. That would be a great SuperBowl day breakfast while we are running around getting everything else ready. Thank you!
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Current smoker, getting ready to quit because I know I SHOULD. Don't have any desire to, but am tired of being nagged by family (and trying to set a good example for my mom who really needs to quit). I am always amazed at how many chefs/cooks smoke (also -and off topic- dancers). It truly doesn't seem to impair their taste at all. Speaking as an on-and-off smoker in the past, I think that AGE has more to do with that than smoking.
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Thank you, all! I think on the menu they called it tuille. What would be the difference between tuille and jaconde, though?
Easter Menus
in Cooking
Posted
I am recovering from some surgery and unable to stand for very long or use my arms to do much (no lifting or pressing or pulling yet) so I am suffering from severe cooking withdrawal. I am not making it any better by spending my time at egullet or watching FoodTV. So with all of this obsessing about food {sidebar: this is totally off topic but when I was drugged in the hospital I did some inadvertent eavesdropping and heard my mother say that she was really disturbed by my 'obsession' with food and that it was obviously a 'cover up' for something that was missing in my life
. Well. That is an interesting take on what I had always thought of as my full, interesting pretty great life 
.} Anyway, back to topic. With all this ‘obsessing’, I have already come up with my Easter menu:
Lamb w/ mint sauce & gravy
Ham
Deviled Eggs
Gouda Potatoes Au Gratin
Scalloped Tomatoes
My fruit salad
Lettuce & Cauliflower Salad w/ Parmesan
Green Beans
Asparagus
Yeast rolls
Coconut Layer Cake w/ Cream Cheese Frosting
Carrot Cake Bars
Three Berry Pie w/ whipped cream
Anyone else in the planning stages yet? Any input here? I realize that it may seem like a bit of overkill, but Mr. Kim and I REQUIRE lamb for Easter, but many of our guests have that weird lamb horror and so we must serve ham, too. The fact that we are serving lamb AND ham explains the various vegetable thingies, too.