Kim Shook
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Posts posted by Kim Shook
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I've been MIA for a number of reasons lately, but I jumped on a few days ago and saw this terrible news. I was so saddened and shocked that I just backed off and haven't come back until today. I guess I've been processing. it. I knew that she hadn't been in the best of health and that she hadn't been participating in discussions for a while. But, somehow it was still a shock. Anna was such a strong personality that I somehow always expected her to be there. I remember how welcoming she was when I joined eG. Back when I joined this place seemed to me to be a bit of a boy's club. I quickly realized with people like Anna and so many other ladies, that it was much more egalitarian than I first thought. I will always remember and be grateful for her advice and kindnesses. Thank you to my fellow eGulleteers who have been so much more eloquent than me.
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I guess I like dreck. Oh, well. I'm ok with that. 🙄
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1 hour ago, Kerry Beal said:
Nabisco isn't the only company that makes Social Teas - Peek Frean does - lots of no name versions too.
Thank you!! I will have to search out some of the brands that Amazon suggests. The Peek Freans are a bit pricey - $12/box.
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3 hours ago, AlaMoi said:
I am given to understand Social Tea cookies are discontinued . . . local supermarket "aisle specialist" said they have disappeared from the order sheets . . .
Lorna Doone is a good second choic - the recipe from my great-aunt for "shortbread cookies" is the utter top of the line . . . but you can't buy them in stores.
Yes, sadly my beloved Social Teas are gone. I like Lorna Doones, but I can make a better shortbread cookie than a Lorna Doone. I cannot even imagine how to make the Social Teas. And, so far, I haven't found a good substitute.
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All three of us still eat them. Not sure why. They aren't really good, but somehow they satisfy a particular craving. I prefer unfrosted (not a fan of royal icing - which is what it is basically. Mr. Kim and Jessica love trying the "out there" flavors, but I prefer the standards - strawberry, blueberry, brown sugar.
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We love it. Fresh, we tear off hunks and eat it with butter. A few days old, we slice it, toast it and slather it with butter. After Xmas - when they go on sale - we buy a couple to slice and freeze and make into French toast. This last may be my favorite way to enjoy it. I'm not a fan of fruitcake, but candied fruit in an enriched dough? Yes, please.
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@Smithy - I didn't put the plastic wrap on, but I think that @FauxPas is right that it is to prevent that rubbery top, which never seems to happen to me anyway.
The foamy layer tasted just the same as the regular curd. Funny thing - I belong to a British food group on FB and one lady showed off her batch of lemon curd that she's famous for and hers had that same foamy layer. I've asked her about it.
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On 10/7/2023 at 12:19 AM, MetsFan5 said:
I think @Kim Shook ‘s daughter has a popular recipe for a pineapple side dish. Not sure if it’s savory.
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On 10/5/2023 at 1:04 PM, Katie Meadow said:
@Kim ShookWhat brand ceramic knife is it? I have used Kyocera paring knives for years and I've never had a handle go gooey on me. The handles are not rubbery in any way, so maybe Kyocera are made of different material than some other types. And when I say knives I mean several replacement knives of the same size. Even though I don't use the ceramic knife for most tasks, over time they do chip and they do get dull. They can be sharpened, but that costs more than the price of one small knife.
They are "Silvermark" brand. I can find them on Amazon, but they are currently unavailable. Mr. Kim bought those for me many years ago. And, except for the stickiness, they are holding up amazingly well, for a cheap knife.
On 10/6/2023 at 8:48 AM, Maison Rustique said:It happened to my Ray Bans and I was told it breaks down over time and you just need to toss them. They were probably 30 years old, so I guess I can't complain.
Yeah. I think you and the others who said this are probably right.
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16 minutes ago, heidih said:
I think you are not a heat lover but they are beautiul.
They are gorgeous. I'd love to draw them. But not eat them. I'm not interested in losing any more taste buds. 😁
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1 hour ago, Tropicalsenior said:
Do either of you put vinegar in your water?
I don't. I couldn't ever see the difference whether I did it or not. Maybe @Ann_T has a different experience?
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@Ann_T - thank you. That's exactly how I do it, too, but mine are never as pretty as yours.
This morning:
Omelet-style egg on buttered rye toast.
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@liuzhou – I am so sorry for that pitiful fish you were given. The chips just looked ordinary and undercooked, but that fish!
@Ann_T – those oxtails look incredibly scrumptious! Can you believe I’ve never had them? In my area, you generally only find them at Jamaican places, which I know will be too spicy.
Dinner out last night at one of our favorite local Mexican places. Jessica had their new Birria tacos:
They were good, but didn’t approach the quality of the other place we go to. I had shrimp tacos with mango sauce:
They have the best rice.
Mr. Kim had their giant chicken/beans/rice burrito:
We’re almost never very impressed with the quality of the chicken at your average Mexican restaurant, but this was really good. Tender, juicy and really flavorful. And not chopped too fine.
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Jessica has been doing a long stint of overnight pet sitting and the people told her to please take the ripe peppers from their backyard so they wouldn’t go to waste. This is the second bowlful that she’s brought home:
That’s a large bowl – big enough to hold salad for six. Mr. Kim held back a couple to eat fresh and taken the rest to work to share with crazy people 😜.
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36 minutes ago, MaryIsobel said:
I wonder if the egg whites cause the foam? I have never used a recipe that called for whole eggs in addition to yolks.
Sorry, I put it badly. This recipe is only egg yolks. @Tropicalsenior's calls for whole eggs.
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@FauxPas – pears and bleu cheese is a favorite combination around our house!
Today:
A lemon curd and lady finger sandwich and some blueberries drizzled with more curd. Perfect combination.
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@Dejah – I loved seeing your pile of char siu! It reminds me that I’m all out and I need to stock the freezer!
@Duvel – just in case @Dejah’s link doesn’t work for you, I use her recipe and have it on my webpage.
Only one dinner to show. I’m still battling the queasiness, so lots of what we call “pick up meals” – canned soup, fold-over sandwiches, cheese and crackers. Poor Mr. Kim has ended up fending for himself many nights (Jessica is doing a long stint of overnight pet sitting). Just some of TJ’s orange chicken (with Mambo sauce instead of their chicken sauce which we found underwhelming), buttered rice, and salad:
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Just now, MaryIsobel said:
I'll be interested to hear people's opinions. My recipe that I've used for my last few batches and the one that I will use for one of the fillings for my daughter's wedding cake is Tropical Senior's microwave version. Absolutely foolproof. (And delicious.)
I agree 100%. That recipe is the best. But I only had yolks this time and that calls for whole eggs. It's nice to have the AB recipe in my pocket when I have tons of yolks for some reason.
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After making the angel food cake recently, I had 10 egg yolks leftover, so I made two batches of Alton Brown’s lemon curd:
It is delicious and I had enough to give some to some friends who love it. But I don’t know what that separated white foamy stuff is all about. Any ideas?
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I slept late one day and woke up wanting this in spite of lingering queasiness (the bane of my recent existence). Fried bologna and cheese toasted sandwich:
It was fantastic. It took almost 2 hours to finish, but I managed it and felt ok.
Saturday was Mr. Kim’s departmental potluck picnic. My contribution was Texas Caviar. As always, I got Mr. Kim to char the jalapenos in the grill so I could clean them:
To me, this is the best compromise. You get the flavor of the peppers (practically the only pepper I like the taste of) without the heat. Finished dish:
It seemed to be popular.
Sunday was our first restaurant meal since September! Post church lunch at Westwood Fountain – our favorite local pharmacy lunch counter-type place. I had the creamy chicken soup – which was a little odd this time, but delicious:
There was almost no liquid. It wasn’t dry – it was as if the noodles had soaked up all the liquid. It was more like chicken and dumplings. I ate every bit of it, though – it was SO good. I also had a half an egg salad sandwich on toasted rye with local tomatoes and we shared some onion rings:
Mr. Kim got a waffle and bacon:
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@blue_dolphin – thanks so much for your directions for the sandwich. I hope to try it soon.
@Ann_T – your tuna salad looks so good. No to mention that gorgeous little roll it is sitting on!!! I’m also envious of your perfect poached eggs. Do you just use the drop in simmering water method?
We have company coming next week and I wanted to do a little experiment and see if I needed to get croissants from our local bakery the morning I wanted to serve them, or if I could do it the day before. Two croissants and a Kouign-amann:
The kouign-amann:
It was lovely. I started it in the car and barely managed to save half for Mr. Kim! When I got home, I tried the croissant. I also did a goofy little experiment. I don’t usually indulge in expensive bakery pastries on an everyday basis. I usually get Lidl croissants a couple of times a week. They are very good, so I decided to do a head-to-head comparison:
The bakery – Whisk - on the left and Lidl on the right. Whisk:
Lidl:
I mean, I KNEW that Whisk’s would be much better, and it was. Look at the insides – Lidl’s are much more the texture of an enriched yeast bread than a laminated croissant like Whisk’s. But the Lidl one is really good – no weird non-butter flavor like so many grocery store bakery croissants. I’ll continue to buy my weekday croissants from Lidl and splurge with their across the street neighbor, Whisk.
Breakfast the next morning was the other – now day old - Whisk croissant I got the day before to see if they could be bought the day before:
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It was great, but I think I’ll go ahead and get them the morning that I want to serve them.
Yesterday:
Ham and egg on toast.
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I have a couple of these ceramic knives:
...that large one and a small paring size one. I don't use them a lot, but for certain applications they are great - green onions, for instance, which I hate to slice if I'm not using the ceramic knife. Anyway, over the years, the handle (which started out with a sort of rubbery - but not flexible - feeling) developed a kind of gummy residue that makes holding it unpleasant. Kind of a stickiness in places on the handle. I've tried everything I can think of including all kinds of detergents, alcohol, applying oil, a baking soda paste, etc. Does anyone have any ideas? I actually tossed an umbrella awhile back that had a similar handle that I couldn't get cleaned. I'd like to keep my knife. Thanks!
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On 9/24/2023 at 9:53 PM, IndyRob said:
You've just posted pictures of two different types of Walmart panko crumbs.
I don't see how that has anything to do with so called shake n' bake products.
The one on the left in the picture is Walmart's version of Shake & Bake and the one on the right is their panko. That's EXACTLY what @FeChefwas showing.
As far as it goes, I actually like Shake & Bake - the original and all the knock-offs that I've tried including a brand sold by Aldi. I didn't grow up with it and neither did Mr. Kim, but I remember years ago @Marlene confessed that she liked it and used it often. I respected her taste so much that I gave it a try and found we quite liked it. My only complaint is that I wish it got crispier.
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Those Wagon Wheel things will be reminding every person from the Southern US of Moon Pies. Which, now that I think of it, is quite appropriate.
My daughter objects heartily to the term "nut juice". LOLOLOLOL
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Favorite Cookie That's Not Homemade?
in Ready to Eat
Posted
I bought a box of the Goya Maria cookies - suggested by Google as an alternative to my beloved Social Teas. After my first taste I thought, "no way". But they are growing on me. They are less dense than the Social Teas, but have a similar bland, low sugar, plainness that I love 😄.