Kim Shook
-
Posts
8,543 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Kim Shook
-
-
At Southside 815 in Alexandria VA, I had what they called a Low Country Shortcake - Chicken, Oysters, Succotash, mashed potatoes on Cornbread covered with gravy. It was excellent
. But it wasn't KFC 
. -
I am tossing the American Heritage Dictionary. It lists 'ex-presso' as an alternative pronunciation of es-presso, 'kul-linary' as an alternative to 'kyoo-linary' and (my own personal biggest pet peeve) 'kar-mel' as an alternative to 'ka-ra-mel'.
! OK. So maybe it's only me that gets all flipped out over this stuff 
. Does anyone else out there get steamed over what you consider (because, of course, I could be totally wrong 
) to be mispronunciation of words? It doesn't bother me at all when it is my mom or someone I am serving at work, but when it is a so-called professional on TV, I get sooooo pissed. I may need help here 
. -
I tried making Giada De Laurentiis' Strawberry Bruschetta today. I watched her do this on tv the other day and, as far as I can tell, I duplicated it exactly today. I am having no luck caramelizing the sugar
. It's as if the juice from the strawberries is making the sugar wet and therefore it won't caramelize. I tried to 'pile up' the sugar a bit and use the torch really quickly after putting on the sugar, but can't get a caramelization. Is there something that I could do to avoid this, because it looks so good and we are just starting to get strawberries here! Thanks! -
Oh, wow, oh, wow, petite tête de chou! That custard recipe was awsome! Mr. Kim and I both just loved it! I used your idea of doing half butter half olive oil and since Mr. Kim doesn't like smoked cheeses, I used an aged Gouda that I had on hand. It feels very cool to make something that 'upscale' from what are basically leftovers and 'on hand' items. Thank you so much!
-
Go to http://www.foodandwine.com/recipes/lamb-chops-garlic-custard. Looks good to me and it's a web exclusive--not in their book.Based on dish Cindy Wolf serves at Charleston in Baltimore.
Bill, that looks truly wonderful. Thanks so much for the link. I copied and will definitely be making that soon!!!
-
I just checked my recipes and I do both! With our very, very favorite Shelly's Fried Chicken, I single dip. With Tyler Florence's Cold Fried Chicken, I double dip. That actually makes sense to me - because of what I like from each kind. With hot fried chicken I love the thin crackly fried skin mostly, whereas with cold fried chicken I like the fried coating. Does that make any sense at all
? -
I thought that we had discussed this before, but couldn't find the thread. It is a 'magazine' that you can subscribe to for free and it's put out by Kraft foods. Essentially one long advert. Which is fine - it's free, after all. But it is very, very snark-worthy. One of the recipes offered is for grilled pizza. I was reminded of the most recent blog. The recipe calls for one ingredient: 1 DiGiorno Thin Crispy Cust Supreme Pizza. You put it on a grill. You heat it up. You take it off. Serves 5.
! I love this. I am going to subscribe. I can read this while watching Sandra Lee. -
I use this for my Wusthof http://www.wusthof.com/en/database3.asp?id=2808 . While the inside is not shown, it has foam slots for the knives to be stored vertically and has room for a steel. -Dick
very cool, dick! do you feel like a secret agent when you carry it?
When I carry this, I feel like a Secret Agent: http://www.sigarms.com/Products/ShowCatalo...=8&productid=63
-Dick
-
Does anyone have any opinions on the so-called Knife Safe? I use it for drawer storage and I'm going to be travelling with it for the first time this weekend. Thoughts?
I have seen those at Sur la Table and thought that they were great. The only thing is, is that the knives will still roll around in whatever they are packed in. That was the only reason that I didn't get them. Plus - I could never remember what size knives I had when I was at the store and I could never remember to measure the knives when I was home
! -
As to chocolate, I can recommend the York peppermint patty sugar-free. They are amazingly good actually. You can hardly tell the difference and that is the only sugar free candy that I have EVER said that about.
-
A garlic custard would be fabulous!!
OK, Bill. Garlic custard is one of my favorite things. Do you have a tried and true recipe? I had it at a restaurant one time with lobster meat and a butter sauce and it was amazing.
-
Here you go. Savory Custard With Caramelized Onions and Smoked Cheese
Substitute the three large eggs for four (or more) of your yolks. Personally, I like to caramelize the onions with half butter (unsalted) and half extra-virgin olive oil. And while smoked cheese is super tasty a soft, tangy goats cheese also works well.
If you have access to fresh herbs (such as chervil, chives or summer savory), by all means use them, too!
Thank you so much. That sounds fantastic. I have to work 12 pm to 10 pm tomorrow through Sunday. Do you think that I can make this in the am and reheat when I get home?
-
A savory custard with, say, caramelized onions (or onion confit!) and your favorite cheese would be good. It'd be pretty rich using only egg yolks so make a big salad to go with it.
OOOOHHH!! Can you refer me to a recipe? That sounds wonderful!
-
I have 6 leftover egg yolks from making a white cake and am wondering what to do with them. Any ideas? We have plenty of sweets in the house already, so I am hoping for something savoury. Thanks!
-
I am a diet controlled diabetic. I was on orals until I lost 100 lbs. I start to get the shakes at anything below 80. I had a nurse tell me once to handle the low sugar with a double method - 1st something very sweet (oj, sugar candy, etc.) and then to have a bit of protein (a cube of cheese, a bit of chicken, etc.) - is this still good advice?
-
I use this for my Wusthof http://www.wusthof.com/en/database3.asp?id=2808 . While the inside is not shown, it has foam slots for the knives to be stored vertically and has room for a steel. -Dick
very cool, dick! do you feel like a secret agent when you carry it?
-
Thank you all so much for blogging. I alway enjoy the peek into everyone's lives! I am once again amazed at the generosity and friendliness found at egullet!
-
I'm a big fan of most frozen potato products. I cannot be trusted with turning raw potatoes into anything but a huge mess so I'm all about them. I can bake 'em, boil 'em, or mash 'em but I can't fry 'em to save my life. Frozen tater tots are my passion. My first love. I'm also a huge fan of the little potato cubes... hash browns, maybe?
I also keep a bag of Rhodes frozen bread dough in my freezer. For shame.
I have to agree with this. I have always loved frozen french fries (Giant used to have the best ones - out of the area now, so I don't know). I fry them, no baking. I suspect in my little, tiny, non-scientific brain that frozen fries are the basically the same as oil blanched fries - just frozen and that, in frying them at home, I am doing the same thing as I do when I double fry them at 325 then at 375. When I cook frozen fries, I get a crisp crust and a fluffy, potato-y interior - just exactly how the 'perfect' fries are described in recipes, but how they never are - even in good restaurants.
Something that this thread has brought out it a thing that always astounds and perplexes me (and is probably another thread - if so, I am sorry and feel free to delete me here!): why would you (I mean this generally, not any one person specifically) care what I eat??? I have never gotten that. I see people on line who are truly appalled that I love Yankee Doodles and Tater Tots and people in my real life that are stunned (and seem to take it personally - like by doing that I am criticizing them for not doing that) that I would cook Thomas Keller's stocks from scratch and enjoy it. Why in the world do either of those groups care???
-
Just a beautiful, fascinating article, Shaun! Thank you so much for sharing all of this with us. I am a white woman who spent a lot of meals at black families tables as a child. This was during the sixties in the country in NC. Soul food was a phrase I heard during the school year at home in the Washington, DC suburbs, but not at all during the summers spent on my grandparents farm in NC. This little town seemed to be (an in some ways remains) stuck in the past. Most of the food that I was given at the black folks tables was not much different from the food at my grandmother's table. More 'cheap' pork cuts, maybe (I don't think that I got my love of fried fatback or hog jowls from my grandmother
). I never have thought of this food as white Southern or soul food, but as country food because it was so different from the 'city' food my mom served in VA. A little off topic: Is there any other region of the country that people spend as much time talking about, making observations about, microscopically examining? I really don't think so and I find that interesting, beautiful and deeply sad (because of what I think are the reasons for the constant interest - the hunger for repairing the harm caused to the South by slavery).
-
When I do special occasion steaks, I usually like to offer a sauce on the side. I have done peach steak sauce and, of course, béarnaise. But I would like a new idea for my Father’s Day steaks. I’ll probably be serving:
Baked goat cheese w/ caramelized onion, garlic and mission figs & slice baguettes
Texas Caviar & Tortilla chips
Grilled rib eye steaks w/ ________sauce
Some kind of potatoes
Some kind of big salad – maybe with beets
Bread
Peanut butter cheesecake
Some kind of cupcakes
I am looking at the chimichurri thread, but I’d like some other ideas, too. TIA!
-
As much as I love and respect southerners, being one myself, I gotta disagree. Cukes in vinegar and hot bacon salad dressing are considered to be Pennsylvania Dutch recipes around here and I think they have a case for it -- both sound very Germanic to me.
Sounds good to me, Lori! I am not protective about 'Southern Stuff' at all, I was just told that it was very Southern and it surprised me! Nice to know I am not completely ignorant
! -
Here's another one. You know that bowl of slice cukes, onions, vinegar, sugar, salt and pepper that you keep going all summer long??? Thats apparently Southern, too. Why would that be?? Everyone has fresh cukes in summer, right??
-
I don't have a case, but I always take my chef's knife with me if there's the remotest possibility that I'll be cooking. No one I go to visit has a good knife (except my daughter, and I bought the one she has for her) and I just can't deal with wimpy, lightweight knives. I sort of felt silly at first, but my family has gotten used to me now. If they want me to cook, and they always do, they'll just have to put up with my little habits.
I'm off in search of a knife case.......
Dana - You are right - they (and I) will get used to it - just like they have gotten used to pictures of meals before we are allowed to eat
! As far as cases, here you go: Knife Cases on Amazon -
My husband knows me so well! For mother's day, he gave me a Henckels Professional Knife Case! I have wanted one for a long time. I hate using other people's knives - most people who's kitchens I cook in don't have decent knives. So now I can pull a 'Top Chef' - pack up my knives and GO
! The only thing is, I wonder if I'm going to feel a little silly unpacking this thing?? Kind of like a diner cook in a toque?
KFC Famous Bowls
in Ready to Eat
Posted
OMG, Badiane!!! I have said this very thing for years. I love fried chicken, but the very best part of any fried chicken is the skin. I have always wished that you could order a plate of fried or roasted chicken skin (of course, I couldn't eat it anymore - gastric bypass
- but it is my favorite!).