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Kim Shook

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Posts posted by Kim Shook

  1. This may be a dumb question.  I was wandering around over at Chowhound and someone's question gave me pause.  If I am using the IP to pressure cook and the "Keep Warm" light is on and the timer goes off, does the natural release NOT happen until the unit is turned off?  Or does "Keep Warm" and Natural Release happen simultaneously?  I never have given it the least thought and I'm not sure now if I usually pressure cook with the "Keep Warm" light on or not.  When the timer goes off, I don't touch the IP - I just wait the amount of time indicated for "natural release" and then pop the vent button to finish the release.  Am I totally screwing up?

  2. 1 hour ago, heidih said:

    @Kim Shook I love the dish in a typical all courses on the table at once meal with the a la minute crepes by the skilled host. My friend Kym makes a mean crispy greaseless one.  Her nuoc mam is my go to crave. Menus here use term Bánh xèo

    Yep - that's what I've seen on menus that offer the Vietnamese words on their menus.  I've seen them on TV a couple of times, but not all the Vietnamese places in our area have them.

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  3. @MetsFan5 - I actually like Spaghetti-O’s.  My mom used to make Campbell’s tomato soup with elbow macaroni and I think Spaghetti-O’s are more akin to that than to what it’s trying to be!


    @Shelby – great looking meals – as always, such wonderful crust on your fish!  What dressing do you use on your cucumber salad? 


    @David Ross – I’m with you 100% on cooking what you want no matter the weather.  I’ve always been fortunate enough to have AC (lived in a LOT of apartments as a kid), so if I want pot roast, I just crank the AC to 65 and get cooking.  I think it is my rebellious side – “no one is going to tell me what to cook”😄.  Of course, with my IP and CSO,  I can avoid turning on the big oven a lot.  I’ve never understood the mania for summertime outdoor cooking.  Those temperatures keep me hibernating inside. 


    Last Wednesday:


    (Can you tell I love my new salad bowls?  I've really been posting them a LOT).


    And some pasta that Jessica made with some already prepared purchased grilled chicken:


    The pasta was a lemony spaghetti with lots of pepper and Parm – very good.  I topped it with the chicken just to add a little protein and it went perfectly.


    On Thursday, Mr. Kim was busy at dinner time, so Jessica and I ended up at a local Vietnamese restaurant.  We shared an appetizer platter:


    Really fresh and good.  Not at all greasy.  Jessica had seafood pho:


    Such lovely broth. 


    I had my favorite and usual order:


    Its either called a “Yellow Pancake” or a “Vietnamese Crepe” depending on the restaurant.  Crisp and folded and filled with shrimp, roast pork, and bean sprouts.  Served with pickled carrot and daikon, fish sauce to dip and lettuce leaves to wrap up in:



    I’ve been fighting vertigo for a few days, so dinner on Monday was very simple – salad and Margarita flat bread from Kroger:





    Last night was Carolina dogs, baked beans, and corn.  Hot dog just how I like them – spiral cut, fried in oil/butter, and slathered with BBQ sauce:



    With mustard, chili, and slaw:



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  4. @Ann_T – dear Lord, Ann!  That roast dinner for breakfast.  Just completely amazing.  As is, of course, the follow-up sandwich.  Those Yorkies are just begging to be stuffed full of the beef and drenched in gravy! 


    Our close-by independent doughnut shop is no longer open 24 hours, so Jessica and I were forced to go to Wawa late last Wednesday night for the doughnuts we were craving😁.  That’s an Entenmann’s plain doughnut (I am oddly enamoured of plain doughnuts) next to bacon, an IP egg, and a sausage biscuit (I cooked the sage sausage, but the biscuit was leftover from Popeye’s the night before):





    Sweet roll that Jessica brought from the (open) doughnut shop, leftover “Italian” bread that I never used for dinner, sage sausage, and scrambles.




    Cinnamon applesauce and ham and egg on an English muffin.




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  5. Also recalled by McCormick:

    McCormick Perfect Pinch Italian Seasoning 1.31-ounce bottle

    • UPC: 052100049731
    • McCormick item number: 901582629
    • Affected date codes: MAY 26 24 K, MAY 27 24 K, JUN 04 24 K, JUN 05 24 K

    McCormick Perfect Pinch Italian Seasoning 2.25-ounce bottle

    • UPC: 052100038254
    • McCormick item number: 901455463
    • Affected date codes: JUN 30 24 H, JUL 01 24 H

    McCormick Culinary Italian Seasoning 1.75-pound bottle

    • UPC: 52100325743
    • McCormick item number: 932574
    • Affected date code: Jun 12 24 


    USA Today article

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  6. So sad to see this.  I can only imagine how hard a loss this will be for her family, especially a "joined at the hip" spouse.  She was a love of a person and will be SO very, very missed.

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  7. On 7/24/2021 at 10:11 AM, JohnT said:

    From my chef school and catering days:


    Quick Pickled Onions For Salad Topping

    Take medium sized onions, peel and cut in half. Thinly slice into half moons.

    Put into a bowl and just cover with apple cider vinegar then stir-in and dissolve a tablespoon of sugar (the sugar is to take any “bite” from the vinegar, not to sweeten the mixture). Once the sugar has dissolved, remove the onions and sprinkle over the salad.


    It’s all quick and easy and tastes good, maintaining the crispness of the onion. I sometimes use this also for sprinkling on a pizza before it goes into the oven!


    I have never tried to preserve any remaining onion (there is seldom any remaining), but presume it will store for a time in the refrigerator.

    I don't know anything about pickled onions.  I came to this thread because I saw your name and wanted to say how glad I am to see you here!!!  You've been missed, I know.  

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  8. I am a bit embarrassed to show my lunch from yesterday.  My pals in the British expat FB group would call it a Fish Finger Sarnie:


    Fish stick sandwich sounds much less interesting.  But is was those good Costco fish sticks.  😄

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  9. @Ann_T – thank you, ma’am!  I will gladly trade you a batch of biscuits and gravy in exchange for some of Moe’s breakfasts!


    This morning was the last two slices of bread in the house, a couple of pieces of low-fat cheese, and eggs:


    I need to go shopping!  After breakfast, I dug packages of bacon and sausage out of the freezer and cooked them, so we’ll have breakfast meat for the rest of the week. 😁

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  10. 29 minutes ago, rotuts said:

    Ive got Target


    more details pease ?


    pic of the packet ?


    Notice the word "Kids" on the package.  Apparently, they are sometimes in a different section because of that.  

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  11. So much great looking food, y’all!  I’m having a massage this afternoon, so I’m trying to eat light and hanging out here is making that less and less likely. 


    @Ann_T – when I see your beautiful seafood creations, I think I could almost be a pescatarian. 


    @Shelby – you are eating pretty good for having no appetite.  I’ve neglected keeping up with my menu ideas document, but I’m adding wings to it right now.  Those need to happen soon. 


    @Norm Matthews – that casserole and the egg rolls look and sound fantastic.  Crab Rangoon is a favorite Chinese-American dish for Jessica and me.  I really like the idea of the egg roll version.


    @gfweb – your entire scallop meal is divine looking.  I’ve done shrimp and grits lots of times, but it never occurred to me to do scallops!


    When our friends were here over the 4th of July holiday they talked about these frozen mini meatballs that they get at Target and how good they were.  I was a little concerned that they were going to be tough and bouncy like the ones that are in Spaghetti-O’s.  They were actually tender and pretty tasty:



    I had a bunch of stuff to use up – half boxes of pasta, frozen ground beef, a jar of Rao’s, a bag of mozzarella, so put them all together to make a casserole – two layers of sauced pasta, mini meatballs, and cheese:








    Served with salad:


    Funnily enough, doing this casserole was less about feeding us than about trying out a new dishwashing soap that promises it cleans with NO rinsing.  The commercial shows them putting a gooey, cheesy casserole dish in the dishwasher and it comes out perfectly clean.  We’ll see.

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  12. Hi, @payok!  Welcome to eGullet.  I'm happy you found us and hope you enjoy your time here.  It's a really great group!  I'm looking forward to your contributions.  Can you tell us a little about what you like to cook/eat?  



  13. @Ann_T – that gorgeous pot roast sandwich has me starving and I just finished lunch!  You know me – now I’ve got a craving for one of those open-faced and dowsed with gravy! 😁


    @blue_dolphin – those look like absolutely perfect poached eggs.  What’s your method?


    Saturday was our day to make and deliver the lunches for the homeless shelters.  It was the first time that the whole group could gather to do it together instead of just Mr. Kim and I doing it, so we got done fairly early.  It wasn’t even 11am when we finished delivering to all 3 shelters, so we had a late breakfast a favorite Richmond institution: The Dairy Bar.  Open since 1946, it was the lunch café for the workers at the Curles Neck Dairy in the attached building and was also open to the public.  Mr. Kim grew up going there for an end of year milkshake every year on the last day of school.  I had the “Tricia’s Special”:


    It tastes like the best breakfast casserole ever!  Biscuits, sausage, hash browns, scrambled eggs, cheese, and sausage gravy. 


    Mr. Kim had the French toast and bacon:


    Made with cinnamon swirl bread.




    Farmer’s market strawberries and blueberries, English muffins and OE eggs.


    This morning:


    Pretty self-explanatory.




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  14. @blue_dolphin - oh, dear Lord.  That Flintstone bone!  I am SUCH a meat and potatoes girl, and beef rib and BBQ brisket is a rarely found favorite of mine.  I love beef pretty much all the ways it is cooked, but BBQ is probably my very favorite. 


    @BonVivant – so much beautiful and delicious looking food, but what I kept coming back to were the lamb meatballs.  I adore lamb and ground lamb is a favorite.


    Stopped for lunch yesterday at Mr. Kim’s favorite downtown lunch place, Union Market.  I had the U. M. Cheesesteak: Roast beef, sautéed onion, American cheese & Duke's mayo on a Lyon Bakery baguette with a side of salad greens with Dijon vinaigrette:




    Mr. Kim had the half Italian Hoagie: Genoa salami, soppressata, capicola & provolone with tomato, shredded romaine, red onion, Duke's mayo, cherry pepper relish & vinaigrette on a Lyon baguette with Spicy Korean Pork soup:


    He said that the soup was especially good.


    Dessert was saved for home:


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  15. Today was her birthday.  Someone who was obviously a dear friend wrote this on FB:


    "One year ago today, we were talking on the phone and planning your escape from Shady Acres. You were healing and your p/t was going so well. You were excited to get to see your girlz again.
    I remember our conversations about what comes next after life here on this earth. Maybe you had a premonition of what was right around the corner for you. I remember that you weren't so sure about God, Jesus and heaven and you told me you wished you had my faith. I remember telling you that there would come a time when you stand before God and you would know without a doubt that he is real. That he is love. That you are invited to join him in paradise.
    I didn't know that would be our last conversation. But I am glad I got to talk to you about God. I'm thankful I got to tell you again how much I love you. So here we are a year later and you've been walking with God for almost all of it. I am so happy for you! I celebrate your victory. I cherish the 30 something years of having you here with me as my best friend and I look forward to the day I get to be with you again. Until my time comes, know that I love you long time. Jubits
    P.S. I hope somebody made you a chocolate cheesecake and I'm sure that Tia made you pierogis or lasagna or both! Can you get chili cheese carne asada fries there? haha Oh how I miss you ❤"
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  16. 2 hours ago, Toliver said:

    The design/pattern/colors harken back to an older, more genteel era of tableware.

    You lucked out...

    A lot of the Pioneer Woman's products are stylistically...uhm...wanting. 9_9 xD

    I agree.  I always have to giggle when I see some piece of $400+ MacKenzie-Childs tableware over her shoulder and then see some of the dreck that is apparently good enough for her Walmart shoppers! LOL

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  17. I've been wanting some new salad bowls/plates for a while now.  Everything we have is either DEEP (more suitable for soup) or way too wide (fine for when I'm doing a separate salad course, but too big to sit beside or just up from the dinner plate).  I found these 7.5-inch pasta plates online at Walmart which I think will work just fine and will go with the white everyday dishes:




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