Kim Shook

suzilightning! That Ruby Chicken brought back some memories. I have been making that dish for years! It was from an old Family Circle magazine special recipe issue - I think that it was originally my mom's book! It is one of those recipes that makes a double portion and you can freeze it and cook it from frozen, so I make it for welcome to the neighborhood and welcome new baby meals to this day. It was so cool to see someone else making it! Do you remember where you got the recipe? Kim

I am thrilled! Three of my favorites, as Rachel noted. Sandy's posts are always among the most interesting and educational (in a good way!) on eGullet, I love Randi's feeding the multitudes thread (I vacilate between wanting to come up and cook with you and gasping in horror at the lack of appreciation you get from some of those folks) and I always want to join MizD on her exotic (to me) restaurant visits so she can show another white girl how to eat like that ! The weight loss issue is one I will be watching, too! I had a gastric bypass and lost about 100 lbs. and need to lose an additional 30 and it won't budge. I'm hoping for some inspiration! Looking forward to this week, y'all! Kim

We have a hodge-podge of a trip to DC coming up the weekend of February 9th. Friday night we are hoping to meet up with friends from the area (I am a native, living in Richmond now). These friends are very food friendly and will most likely be working that day. These are old high school friends that we haven't seen in awhile, so talk (and consequently hearing one another) is important. I'd love your opinions. My ideas (after scouring the boards) are: Zaytinya (leaning towards this) Jaleo Zola Cashions Eat Place Montsouris Lunch on Saturday is going to be at Mario's in Arlington - no decisions there ! We are going to a concert (Manilow - Mr. Kim's choice ) at the Verizon center at 8pm Saturday night with friends who are driving up that day to meet us. They are different from the other friends. She eats lots of things, he only eats very plain food, but is happy if there is a plain steak on the menu. They don't like to pay a lot, but as long as mains aren't in the $30 range, we should be ok. The only place nearby that seemed good was Matchbox - other ideas are welcome! AND - if the concert is at 8, what time should I make dinner reservations for? I'd also like to find a place nearby - or on the way back to Crystal City via Metro for fun after concert drinks/snacks. I was thinking of Trio's for breakfast Sunday if they are open and then a wander around the Dupont Circle Farmer's market (or maybe Eastern Market) before we have to head back to Richmond. Lunch may be in Old Town - is there a good fish and chips place anymore (that also serves other stuff - unfishy stuff )? Or maybe Southside 815 - we liked that pretty well and our friends would like it a lot. I know this is a mishmash, but having the second set of friends to consider is putting a monkey wrench in the works. This is also a sort of anniversary celebration for Mr. Kim & me (Manilow is for him and the food is for me ) so I don't want to just do the chains that the second set of friends would be satisfied with. Enough of my novel...thanks, y'all! Kim

kbjesq - thanks so much for directing me there. That sounds and looks wonderful! I'll be trying that soon. BTW, is that the craziest recipe writing method ever? It will take longer to decipher the recipe than to cook it ! Thanks again, Kim

I completely understand why mac and cheese is #1. You can serve it at any dinner except the most fancy (it is a traditional holiday side for many Southern and African American families) and I have yet to find exactly the recipe that I want. I try new ones all the time and have for 30 years and still don't get what I really want. Nothing fancy - funky, interesting cheeses are fantastic, but NOT what I want in my mac and cheese. Creamy, moist, deeply cheesy. I have actually tried the Paula Deen recipe and that's not it, either ! It is an interesting list - many of the dishes are what I actually make and sometimes hesitate to post about on eGullet ! Kim

Yep, Bugles are bad for us. We love them. This happens so much to me ! This is why I love snack sized bags. Crap. It's raining here and I am about to get up and go out in search of one. Thanks a lot, everyone ! Kim

Eeek, mizducky! I think I've just found another contribution to the thread about words/phrases that should never be used regarding food! Kim

This is the recipe I was given by a friend years ago when I was doing a really severe low fat diet. They are called 'Feather Pancakes' and turn out very light, high and sweet. They are still my 'go to' pancake because when you add a teaspoon of vanilla, they taste like an airy white cake, which is just what I like in pancakes: 1 c. flour 2 T. baking powder 2 T. sugar 1/2 t. salt 2 eggs, beaten 1 c. milk 1 T. vegetable oil you mix the dry then the wet, then put them together. I really like using an electric griddle, which I either wipe with an oiled paper towel or use an oil spray. When I eat pancakes I only use syrup (real maple, if possible - but if not available, I don't turn my nose up at Mrs. Butterworth's or Karo) - no butter. I think that butter is wasted when you use it with syrup and just adds untasted calories. This sounds like a perfect post-holiday easy dinner. Dinner in pajamas in front of an old movie. At about 5:30 with bedtime by 9. MMMMM. Just what I need! Kim

I love it when you post addendum to the blogs, Sandy. Its always interesting and new information and it really adds a lot to my enjoyment of them! Verjuice - this is just so much fun - I can't believe you are blogging over Christmas. I can not imaging being able to do that! You are my hero. I, too, would vote for some recipes, food and photos of 'home'! Also, what is "off the grid"? Thanks, Kim

I was up until 4am baking decorated sugar cookies (and back up to go to work at 7) . They were the most boring ones I have ever made! I just scattered the sugar around. I think that Santa was red and Frosty was white, but I can't make any promises ! If the freakin' USPS would bring my new camera , I could show you how crazy they are! zzzzzzzzzKim

I feel dumb. When I read the thread title I didn't think "shooter/gun", I thought "shooter/drink" like Jello shooters. . Actually, I find myself a bit disappointed ! Kim

The one that I grew up with is "tuna fish", as in, would you like extra Miracle Whip on your Tuna Fish sandwhich?" There are no know beasts such as Tuna Fowl, or Tuna Moose, (there is a bad pun in there though) or Tuna Mammal. It's a tuna, full stop. Now on the other hand I can see calling canned tuna "tuna fish" and a beautiful rare hunk of ruby fish "Tuna". ← That's exactly how I use 'tuna fish'. I only ever call the canned stuff 'tuna fish'. The whole stuff is 'tuna'. Shorthand, I guess. Plus, that's what I grew up calling it. Maybe it's regional? Anyone know? Kim

David, that looks wonderful. I love seeing all kinds of food - fancy and 'un'! Makes this place decidedly less intimidating for us totally unfancy cooks when a cook of your caliber makes comfort food! I sure wish I had that waiting at home for me tonight! I haven't cooked a real meal since our tree trimming fondue meal on Sunday and I probably won't cook another one until the weekend before Christmas! Kim

Speaking of potato salad, I have a wonderful recipe for Potato and Green Bean Salad from Cuisine at Home magazine that was wonderful. Kim

Lots of us here have had very good luck with Tony Bourdain's Gratin Dauphinois. and Jacques Pepin's Gnocchi Parisienne. Kim

We need a happy dance smiley!! I am doing it right here in my chair in Richmond, VA wishing I was in France!!! This is like a novel you wish would never, ever end! Thank you so much, ladies for your generosity! Kim

Conor - I don't know a lot about NY, but took a great trip there this spring with a lot of help from eGulleteers. Here is my report. We truly loved Degustation. Have a great trip and don't forget to report back, please. I could use a vicarious vacation ! Kim

I don't care for Nonesuch, but Robertsons is very good. Kim

Ellen, thank you so much for sharing your dad with us. I think I can see him! Here I am at my desk at 8am, quietly dabbing away the tears and hoping that no one notices because how can I explain that I'm crying over a story on a food site ? Your story touched me, as it obviously did others. I have realized for a long time that food is so much more than sustinance, but your wonderful words brought that home again in a very powerful way. Thank you, again! Kim

Are we talking about frozen fries that you bake or fry in oil, because, to me those are two different subjects. Baked fries are generally very nasty, I think. Off flavors, textures, very dry, etc. The Alexia fries are the only baked ones that I've ever tasted that I'd make and eat again. On the other hand, I actually quite like the frozen fries that I pan fry. I don't want anything fancy on them - no seasoning and certainly no coating. I usually by just the standard ones - not steak fries or shoestrings, but something in between (of course every so often, I succumb to the siren song of the trashy crinkle cut ) - Giant grocery stores used to sell a house brand basic and cheap frozen fry that was wonderful - don't know if they still do. Lots of salt and some vinegar or ketchup from a squirty bottle and I am happy. Kim

Last night was our annual fondue/tree decorating dinner. We started with beef fondue (tenderloin) with bearnaise, horseradish cream, curry sauce, Bobby Flay's sherry vinegar steak sauce & crudites and dip (Seven Seas Green Goddess - very traditional for this meal in Mr. Kim's family ) and crusty rolls. Dessert was chocolate fondue (I experimented this year and did Tolblerone - amazingly good!) with pound cake, angel food cake, macaroons, bananas, maraschino cherries, dried fruit and blackened marshmallows . Kim

This is just the best idea ever! Thank you so much for doing this. Early Christmas, indeed. How I wish that blogs were available verbally somehow. I listen to books on tape while I do my cooking, decorating, etc. This would be a great narrative for those chores! Kim

I have barely cooked meals this month (too busy cooking for the Christmas freezer ), but evidently I am the only one! Y'all have been cooking up a storm. I am going to start serving Mr. Kim his take out in front of this thread - maybe it will fool him ! Miz Ducky - those short ribs inspired me! They are just perfect for Dec/Jan meals! Bruce - that cabbage looked lucious. Funny, I really don't like cooked cabbage - but last week Klary made some that I drooled over, too. Guess I'll have to try it again! AlexNoir - I gotta try that 'Kit Kat' - gorgeous Marlene - that gravy shot was for me, too! I could eat gravy like soup! And I want that souffle! Prawncrackers - that 'Spanish' meal was really wonderful. I wanted to pull up a chair! No pictures, the camera is definitely dead and the company that I ordered my new one from may be giving me the run around , but tonight's dinner was a pretty good, if a bit of a cheat casserole. I marinated and grilled some boneless chicken breasts (I know, I know, but they were quick and I came home from the store at 7:30), topped them with some frozen artichoke and spinach dip and cheese and baked for a few minutes. Served with orzo, a salad and some heat-and-serve la brea bread. The family raved . Kim

Reading over all of these hilarious posts, I think that everyone just needs to assume that if there are animals are in a house you are eating at, animal mouths have touched what you are eating. I know that I have consumed to-numerous-to-count cat/dog hairs and cooties! Kim

Thank you, ladies! I think filet it is - we'll see whats available at Costco this morning! This is a really great tradition started by my MIL to make decorating the tree even more fun. We start with beef fondue with a bunch of different sauces (this year I'm doing curry, horseradish, bearnaise, steak sauce, & chimichuri), crudites and dips and good, crusty bread. Dessert is chocolate fondue with lots of dippers - macaroons, pound cake, dried fruit, etc. I'm doing Toblerone fondue for the first time tomorrow. Ta, again! Kim