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Kim Shook

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Posts posted by Kim Shook

  1. Hi, Sarah!  Welcome to eG.  Like @Smithy says, you will find lots of help here. The folks at eG run the gamut from people who just love to eat to home cooks to professional bakers/cooks.  And you'll find most people really helpful and encouraging, I think.  I know that I have!  

  2. 14 hours ago, btbyrd said:

     Toothy.

     

    7B5DBA67-3DE5-4A10-9AEC-B381EECCE448.thumb.jpeg.18f2e414cfe046629a88d8b840a8880f.jpeg

    The "toothy" comment gave me a giggle since I always think this pasta shape looks like a pile of dentures.  🤣

     

    @gfweb– Your scallop dish is fantastic looking.  I think I can manage everything else, but can you describe/explain the confit potatoes?

     

    @Shelby – beautiful meals!  I made that broccoli salad, too.  Any amount I make gets eaten in a couple of days.  I think it’s the most popular thing I make!

     

    Sorry in advance for such a long post, but we had our first in over a year house guests over the fourth and between getting ready, hosting, and recovering I haven’t had a chance to post in ages.  Our guests arrived on the 1st, so we went out to dinner the night before to keep things clean!  Local family owned café has a good club and that’s what Mr. Kim tends to order:

    IMG_6365.jpg.a0c4fc58b270152c70a71dd97ad8b42a.jpg

     

    I took a chance on the soft shells (it is more of a meat and 3’s kind of place):

    IMG_6366.jpg.0bb324f1c6cd766ad8f9dd8d0210a108.jpg

    I was glad I did.  They were sweet and tender and the coating was very light.  Served with corn and spoonbread.

     

    Picked up our guests at the airport late on the first and took them to our favorite late-night burger place.  Started with the pickles:

    IMG_6368.thumb.jpg.7865cff932b00631e5a76cee018913ce.jpg

     

    and their fabulous onion rings:

    IMG_6461.JPG.7f464ed1b1ec8916941a6ab2c610d495.JPG

     

    We had an assortment of burgers – Belle Ringer:

    IMG_6370.jpg.afea2369919c87457694a82a1aeaadee.jpg

    Herbed Goat Cheese, Pickled Red Onion, Spring Greens, Tomato Jam, Herb Aioli

     

    Lafayette:

    IMG_6371.jpg.e29f129c18d15f77c04c60d5d6524d2f.jpg

    Brie Cheese, Cabernet Onions, Baby Arugula, Tomato, Apricot Mustard

     

    Le Benny:

    IMG_6372.thumb.jpg.656eea7de37af44b0398bfdf4a8aa548.jpg

    Runny Egg, Canadian Bacon, Baby Arugula, Tomato, Béarnaise

     

    De Leon:

    IMG_6462.thumb.JPG.b8aee37c37f170f658c3cd62c6c38ba0.JPG

    Pepper Jack Cheese, Avocado, Pickled Jalapeños, Sliced Red Onion, Tomato, Arbol Salsa, Duke’s Mayo

     

    Dinner on the 2nd was very much a Shook family collaborative effort.  Mr. Kim and/or Jessica came up with the ideas to do pulled pork nachos.  We had some of Mr. Kim’s recent smoked butt in the freezer.  Fried flour tortilla chips:

    IMG_6379.jpg.29a81db814756a998bf903cc024977a2.jpg

    (We much prefer crunchy flour tortilla chips to corn with pork).

     

    Mornay sauce and Mr. Kim’s pulled pork:

    IMG_6380.jpg.5a61365f7b81f060a571ee3a3a0fa1cc.jpg

     

    Pico, crudité, and black beans with salsa and taco seasoning:

    IMG_6381.jpg.f331595864b7e91a865abf0e264f585a.jpg

     

    Cotija, pickled jalapenos, slaw, Jessica’s pickled shallots, tomatoes:

    IMG_6382.thumb.jpg.3d48c940c73cb5180fb4b03f48d03035.jpg

     

    Jessica’s street corn:

    IMG_6383.jpg.dccb7cf7b2252d10bd630e29ca680c53.jpg

    I love this stuff.  It’s a great side dish – hot, cold, or room temperature.  It also makes a nice dip with tortilla chips.

     

    Plate:

    IMG_6385.jpg.1c3bf51752d510e01f7638defa3009f9.jpg

     

    An assortment of paletas for dessert:

    IMG_6387.jpg.e77251492b12080423532f155ad09ad9.jpg

     

    On the 3rd, we had dinner out.  A mostly delicious, but a bit uneven meal.  Starters were fried oysters and a carrot-ginger soup:

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    The oysters were of absolutely fantastic quality and cooked beautifully, but they obviously stayed in the window too long.  The coating, which was the perfect thickness and flavor, was falling off the not quite hot oysters.  The husband friend said the soup was excellent. 

     

     

    This was Jessica’s grilled sirloin with peppercorn whisky cream sauce, roasted red potatoes and grilled asparagus:

    IMG_6470.JPG.74641ac30d26a2de6f8e58182637ca0e.JPG

    Everything tasted good, but the steak was incredibly tough.  Jessica asked for a different knife, but it didn’t help.  The waitress, who was obviously run off her feet, never checked back about it, so Jessica did her best.  She said later that she really should have sent it back. 

     

    Mr. Kim had the grilled mahi-mahi with red curry paste, pineapple salsa, Carolina gold rice, and grilled asparagus:

    IMG_6472.thumb.JPG.30c4ee9f5ae5d60657b0406f48454ffc.JPG

     

    The wife friend had the shrimp and grits with smoked Gouda, applewood smoked bacon, tomato bruschetta, and scallions:

    IMG_6474.JPG.ead43745ead725ad578c56a7b12bfcff.JPG

     

    I had the fish and chips:

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    This was another problem.  For one thing, this isn’t the size or shape of potatoes when I see the word “chips”.  These skinny things are French fries.  The cod was good, but this was another dish that sat in the window too long.  The batter was a bit limp. 

     

    I was glad that our guests got good meals, but wished that Jessica had, too!

     

    Fourth of July dinner featured @mgaretz's Blasphemous ribs.  He was kind enough to answer Mr. Kim’s questions ahead of time and made things so much easier for Mr. Kim’s cook.  Coming off the smoker with just a little sauce:

    IMG_6426.jpg.60114b3c5f28de9388e9d0a1c09d893a.jpg

    We decided to use Montgomery Inn sauce from the Montgomery Inn in Cincinnati:

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    We all loved these ribs.  They were delicious and really easy to deal with.  I think Mike considers this his “go to” now.  Thank you so much, mgaretz’s! 

     

    Broccoli salad:

    IMG_6430.jpg.30e36d78d21f43a02a093dc190b58091.jpg

     

    Jessica’s devilled eggs:

    IMG_6431.jpg.08d9cd0f9cc916200acdb187ee35e060.jpg

     

    Macaroni & cheese bake:

    IMG_6427.jpg.5c6738153f57d839a550d8d4384dfc15.jpg

     

    Kettle chips and warmed BBQ sauce:

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    This is the first thing they bring you at the Montgomery Inn when you sit down.  Of course, their chips are housemade, but this was good, too. 

     

    There was also watermelon and leftover street corn and slaw from the pulled pork nachos.

      

    Corn muffins:

    IMG_6437.jpg.9e38dd6c4e7ab423b733a02c6d5147b0.jpg

     

    The 5th was the last full day our guests were here.  I made Beef Chow Fun:

    IMG_6455.jpg.810f8d6ece1d12a56618e304d1e4f10d.jpg

     

    and frozen potstickers:

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    This time, I added some extra vegetables (snow peas, water chestnuts, carrots, and onions) to the Chow Fun and it was very good. 

     

    Took them to the airport on the afternoon of the 6th and came home.  It has been so long since we entertained that we were exhausted!  But they are truly our best couple buddies (one of those rare situations where all the combinations work – all four of us love each of the other three) and we loved having them.  They’ll be back in October.  Dinner was extremely simple that night:

    527235988_IMG_6457-Copy.jpg.a1b558a2e277691e2fd102d6f874636d.jpg

     

    My 62nd birthday was the 9th.  Mr. Kim’s mom had us over on the 8th to celebrate.  We started with a lovely spinach salad with fruit and pecans and a fantastic dressing – slightly sweet with poppy seeds:

    20210708_192106.jpg.7ac6e2e09aa37dfa0ccf766fdc48a35e.jpg

     

    My MIL and Mr. Kim had borsht:

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    I had requested Chicken Kiev for dinner:

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    She also served butter beans, au gratin potatoes, and tomatoes:

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    IMG_6487.jpg.23b838fdf18cfebf5be1d772ef3072c9.jpg

     

    Dessert was chocolate cake with 7-Minute frosting (my request):

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    My birthday dinner was supposed to be at a long-time favorite place.  But when we stopped at the bakery to pick up cake for later, Jessica had a bad fall and we ended up in the ER for the evening.  Poor girl has horrible bruising on one knee and at least a sprained ankle – one injury per leg and she’s just miserable.  Mr. Kim stopped on the way home and picked up McDonald’s, so it was double cheeseburgers and fries for everyone!

     

    Last night I just reworked the leftover vegetables and rice noodles from the Beef Chow Fun I made when our friends were here and added some shrimp I had in the freezer.  Fed both Mr. Kim and me and there were STILL leftovers:

    IMG_6504.jpg.aebdf89d50c407eaa58a0b5c6e76e71d.jpg

     

     

     

    • Like 15
    • Delicious 8
  3. @BonVivant – those tahini coils look wonderful and sound like something I’d love.  I’m a big fan of tahini.

     

    We had house guests over the 4th of July weekend.  Our first ones in over a year.  On Saturday we took them into the city for lunch.  We ate at a place we end up at often – Salt & Forge.  One friend had the turkey and blackberry sandwich:

    IMG_6389.jpg.d74043e8603d9e262a7c138ed1d7c50d.jpg

    Herb-roasted turkey, blackberry-serrano jam, Brie, crispy shallots, arugula, honey whole wheat.

     

    His wife and I had the Brisket:

    IMG_6390.jpg.1a4d5f2dc0192e2f85affee73340c026.jpg

    Madiera & caramelized onion braised brisket, Gruyère fondue, crispy shallots, whole grain mustard, arugula, baguette.

     

    Mr. Kim the Posto:

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    Soppressata, capicola, mortadella, country ham, fresh mozzarella, sun-dried tomatoes, red onion, arugula, red wine vinaigrette, baguette.

     

    Jessica had the Chicken, Bacon, Ranch:

    IMG_6392.jpg.395dcd54742548674825a61b37f9658e.jpg

    Chicken breast (crispy), bacon, buttermilk ranch, pickles, lettuce, tomato, red onion, brioche.

     

    We then did a little wandering around in the Scott’s Addition neighborhood and stopped in at the Black Heath Meadery.  We shared a couple of flights and one glass:

    IMG_6464.JPG.c90e40053d27b96d0d42e7724a5338ce.JPG

    The glass was “Living Reflection” – tangerine with a hint of honey.  The flights included “Blue Angel” – pink lady apple juice and honey, “Sour Cherry” – traditional mead with Balaton and Montmorency cherries and sour tonic, “Respect the Elders” – a blend of two berry meads.  Black currant, black raspberry, blackberry, and elderberry, fermented with orange blossom and Zambian wildflower honey (this was the BEST), “Ginger” – traditional mead with baby ginger, and “Double Barrel Pecan End of the Wait” – bourbon barrel aged honey conditioned on smoked pecans then aged an additional six months in Reservoir bourbon barrels. 

     

    Mead is lovely.  So mellow and comforting – it was unseasonable cool, so it suited the day.  We were kept company by their most important employee, Otis:

    IMG_6467.JPG.6c5feb3cba41829352b879e200f367aa.JPG

     

    Then on to the Blue Bee Cidery.  Possibly we did it backwards.  Considering the fact that I’m not wild about wine, these two stops could have been designed for me.  Instead of a flight, we got individual glasses.  Blackberry Ginger cider two ways – chilled:

    IMG_6414.thumb.jpg.8c1d15c032c1f47fb15a0a4ed8ec4f19.jpg

     

    And frozen:

    IMG_6415.thumb.jpg.3476a9a6dc3b6855057c6ed5274d7ff3.jpg

     

    Friday was my birthday.  I introduced Jessica to a favorite “ladies who lunch”-type place that Mr. Kim and I eat at a lot called Lulu Belles.  Jessica had the Estelle:  Roasted turkey, fig jam, Granny Smith apples and brie, wheat with sesame noodles and street corn

    IMG_6491.jpg.60af3fbed503628e91f07f192ebf64d1.jpg

    The sandwich was MUCH better than the picture indicates, and the sesame noodles were great – not too much sesame oil.

     

    I had the ham, cheese, and apple quiche with side salad:

    IMG_6490.jpg.8eb28757a4b7c971ac723a498c81d117.jpg

    Quiche was great, but the standout was the crust – it was crisp and flaky and delicious. 

     

    Today Jessica and I ended up having lunch at a new place across the river called the Brickhouse Diner.   We shared the tots with cheese and bacon:

    IMG_6501.jpg.441e58decaa567bba757deb86b293944.jpg

     

    She had the fried shrimp and baked potato:

    IMG_6503.jpg.b0b91c1273e03329745db3dafc1ab4d5.jpg

    The shrimp were wonderful and perfectly cooked.  Can’t remember the last time I saw a foil wrapped baked potato, though.

     

    I had a very good house made gyro and very ordinary onion rings:

    IMG_6502.jpg.0c4c292feb59436a83c3624b6eb93a7c.jpg

    • Like 5
    • Delicious 3
  4. @blue_dolphin - that is some seriously gorgeous focaccia!

     

    @Ann_T – I have been craving steak for about 2 weeks now.  That picture isn’t helping! 😁

     

    We had houseguests for the first time in over a year over the 4th of July weekend.  On the first day they were here, I just picked up two of the giant pastries from our neighborhood doughnut shop.  An apple fritter and an iced strawberry filled one.  They were enormous:

    IMG_6373.jpg.e0c84587681aa7065dd1ac1bc04a1b39.jpg

    That is my 2nd largest platter.  The apple fritter was literally the size of my head.    They were also really good.  Even a couple of days later, we still had them and were picking off nibbles.  They really stayed fresh a LOT longer than doughnuts do. 

     

    On Saturday, we went for a fairly early lunch, so I set out some bagels in case anyone needed sustenance before we got to lunch:

    IMG_6388.jpg.96f5e6261cf4ccbd6b0ad6cdee4313a5.jpg

     

    Breakfast on the 4th was Croissants ala Plancha with various preserves:

    IMG_6425.thumb.jpg.d2e86db7fb78cd6467ab40fde4363ce0.jpg

    This is simply day-old croissants split and fried in butter.  You press them down as cook and they get thin and crisp and MUCH greater than the sum of their parts!  Served with Benton’s bacon and fruit:

    IMG_6424.jpg.68b4fee959190a3365aef28542f465d7.jpg

     

    IMG_6422.thumb.jpg.893724438fd10a8e50806569ca824b38.jpg

     

    Before our guests got here, I made mini quiche Lorraine and froze them.  Those and croissants and fruit were breakfast on Monday:

    IMG_6453.thumb.jpg.bdd887117f5aba4528fc552fa0a907e3.jpg

    I somehow forgot to get a picture of the quiche, but they look like this:

    IMG_4501.jpg.10a66ed4b24cf9fe1b6566cde4dd3b8b.jpg

    😄

     

    On Tuesday, I took our friends to the airport.  Breakfast before that:

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    Olive cream cheese on a pumpernickel bagel.

     

    Thursday:

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    The deviled eggs were leftovers from 4th of July.

     

    Saturday:

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    Nectarine, IP eggs, my MIL’s lovely, award-winning yeast rolls.

     

    Yesterday was an omelet:

    IMG_6497.jpg.9aeb36aa2b40910e328cf297eefee5c6.jpg

    with leftover mornay sauce and some deli ham.  Served with an ET bagel from the freezer and a nectarine:

    IMG_6499.jpg.96e482a04fd6ef56d8eaf214c40c30af.jpg

    • Like 3
    • Delicious 2
  5. @MaryIsobel – that is a gorgeous pie!  I am a big fan of juicy, gooey blueberry pies and that looks just about perfect.

     

    @blue_dolphin – lovely little grapefruit loaves.  I’m not a fan of eating grapefruit or drinking the juice, but I love most grapefruit desserts.  I have a recipe for a slow-cooker grapefruit cheesecake that is really good believe it or not and I love that.

     

    @Darienne – I’m sorry that you are having to do such a restricted diet right now and I hope it doesn’t last beyond the 8 weeks, but thank you so much for posting those cooky sticks.  I have a niece that has to have GF and I’m thrilled to have a recommended recipe from someone I trust - anyone who gave me that toffee recipe has my complete trust. BTW – speaking of which, we found a little box of it in the freezer forgotten since Xmas.  Other than being slightly softer than fresh, it was still delicious.

     

    We had our first houseguests for 4th of July weekend.  For dessert on the 4th, I did the frozen fruit and cornmeal cobbler that @blue_dolphin made.  I used some purchased frozen blueberries and peaches that I got from the produce stand and froze:

    IMG_6439.jpg.329318cbf04ff2eaa2251adfd358655d.jpg

    I messed up with the cobbler topping and didn’t realize it until it took forever to get done in the oven. The recipe calls for a 13x9-inch pan.  I used a smaller, deeper pan.  I should have NOT used all of the topping – it was much too thick on top of the fruit.  We also thought that the cobbler topping needed more sugar.  But it was good and easy to make.  I got everything ready before dinner and added the liquid to the topping after dinner and put it in the oven.  By the time we were ready to eat, it was done and still beautifully warm:

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    • Like 8
    • Delicious 1
  6. Jessica and I went by a local Latino bakery/Paleteria just before the 4th to get some treats for when our weekend company was here and we got this pastry to share:

    IMG_6367.jpg.0ea471a9f820eb2f099d77df57e8bebd.jpg

    It was custard filled and had a great crust.  They could have been a little more generous with the custard, but it was lovely, smooth custard with an almost caramelized flavor.  It was our first time at this place and we will definitely be back.

     

    • Like 3
  7. On 7/2/2021 at 2:31 PM, Cahoot said:

    I've seen the Jacques Torres recipe come up frequently in discussions about the best chocolate chip cookie recipe. Do you find they live up to the hype? 

    I have to confess that chocolate chips cookies are not my favorites.  Weird, I know.  That said, they were very good and it's all about the chocolate, I think.  Using really good dark/bittersweet chocolate chunks is very important.  My husband and daughter LOVE them.  

    • Like 2
  8. I know Mr. Kim and Jessica were watching.  I watched the first one (I'm not a fan of competition shows) because of hometown girl Brittanny Anderson.  We love her restaurants and Jessica is a casual acquaintance of hers.  I think she lasted 3 episodes.  

  9. 49 minutes ago, David Ross said:

    This is a rare souvenir that my Mother saved from the Lipman Wolfe Tea Room Restaurant in Portland. Lipman Wolfe was one of the iconic Portland department stores for decades, ultimately being bought by the Frederick & Nelson chain. My Mother and her folks regularly traveled to Portland to visit her cousin and shop in the big downtown stores.  Mother was born in 1924, so this menu is probably dated in the early 1930's.

     

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    I love that.  Interesting what was considered "children's food" in those days.  LOL

    • Like 5
  10. Due to COVID we had postponed celebrating Jessica’s January birthday dinner until our favorite dim sum place in Wheaton MD – Hollywood East – reopened.  The restaurant itself is not available for seating, but they’ve put tables out in the mall.  You order using a QRcode and they bring it to your table all masked up.  It was the three of us and Jessica best friend.  Every single thing was delicious. 

     

    Golden Roast Pork Buns:

    IMG_6326.jpg.bdccdeee04b2381582d902186db6254c.jpg

    Inside:

    IMG_6331.jpg.329d54804af121f7d6ac9ab3f45ea24c.jpg

     

    Baked Roast Pork Croissants:

    IMG_6328.jpg.a713030e5757ac158df9349a277d124b.jpg

     

    Shrimp Rice Noodle Crepes:

    IMG_6330.jpg.e56027267a51e9c76bc5a245281c7b3e.jpg

    These look so bland and ordinary, but they were full of perfectly cooked shrimp and really fantastic.

     

    Deep Fried Shrimp & Pork Dumplings:

    IMG_6333.jpg.eb896ccf4b2811d2c9306c29ffb9b961.jpg

    I thought these were the best thing on the table.  The crust was amazing – flaky, tender, crisp. 

     

    Shrimp Toast:

    IMG_6335.jpg.dee178c93f70c6bdb83b7c12b468a562.jpg

    The best shrimp toast I’ve ever had.

     

    Steamed Chives & Shrimp Dumplings:

    IMG_6337.jpg.2e3f9f13d6cfe966dccc2ce7a2929a2c.jpg

     

    Chicken Ginger Dumplings:

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    Sticky Rice Sautéed with Chinese Sausage:

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    Bacon Rolls Stuffed with Minced Shrimp:

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    These were probably tied for the best things on the table. 

     

    Then came the dessert dim sum.  Egg Custard Tarts:

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    Baked Custard Buns:

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    These had a lovely craquelure topping that I hadn't seen before. I thought they were the best of the dessert-type dim sum we had.

     

    Deep Fried Sesame Balls with Lotus Paste:

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    Amazing texture and flavor.

     

    Steamed Red Bean Buns:

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    Mr. Kim had given up by this point and these were the only things that got a big NOPE from Jessica and me. Her friend liked it, but we didn't care for the flavor of the red bean paste at ALL.  We all wished that we had a similar restaurant in Richmond.

     

    Yesterday I was alone in the house for the first time in ages.  So, this was lunch:

    IMG_6360.jpg.956fd2fa815a549cb448f6dc9d535965.jpg

    Saltines and smoked oysters.  It looks awful – even to me – and Mr. Kim hates the smell.  But it was wonderful. 

     

     

     

    • Like 7
    • Delicious 2
  11. @mgaretz – I am a big fan of tuna/egg salad on toasted rye!  I used to always keep a covered bowl of one or the other in the fridge for lunches and for when I didn’t feel like cooking dinner.  I need to get back to that.  And your ribs were beautiful.  I have my fingers crossed for Mr. Kim’s attempt at them on the 4th.

     

     

    Dinner Saturday night:

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    Fried eggs on buttered muffins and fries & tots.  And, honestly, this was the least junkie thing we’ve done for dinner in ages.  Fern bar food, cereal, canned soup, etc.  We’re getting ready for house guests coming Thursday night, so meals are catch as catch can right now.

     

    Tonight:

     IMG_6364.jpg.33596ba44582fab52c9a0325c5597cd3.jpg

    Pork schnitzel (from Aldi) and egg noodles with a cheat pan sauce of jarred gravy, shallots, cream, Dijon, lemon juice, and butter.  Roasted beets (from precooked vacuum-packed beets) with lemon pepper.  And corn (improving, but still  not tasting like real summer corn):

    IMG_6363.jpg.091a9af320a70f31e13d80b982dcd391.jpg

    • Like 12
    • Delicious 1
  12. On 6/25/2021 at 6:51 PM, Toliver said:

    Uhm...First World  problems.

    Regarding "...You’d strike the bottom until, eventually, a huge blob would splurt out, ruining your plate."

    If a blob of ketchup ruined your plate, I'd say you have bigger issues than a "ruined" plate.

    If someone has as issue with the amount of ketchup that comes out, why put it on your plate? Lots of cuisines use dipping bowls for condiments. Squirt as much or as little that you want into the dipping bowl...what does it matter how much comes out when you squirt it then? Your plate or your food won't be "ruined".

    Someone got paid to write that faux article about a made-up problem? ¬¬ Puh-leeze.

    Personally, I actually live in the first world with all of its attendant petty problems.  I like getting a little attention now and then. 

    • Like 2
  13. @Duvel – the Turkish bread looks wonderful.  Great texture. 

     

    @Norm Matthews – great looking bakery products!  I would have a hard time staying away from those!

     

    Wednesday night dinner started with salad:

    IMG_6280.thumb.jpg.3ef81d21b53202bc6a0311c251724e83.jpg

     

    Followed by spaghetti with meat sauce:

    IMG_6281.thumb.jpg.838c1132187e3026cd4096ed3ea389e7.jpg

    This was amazingly good for being such a short cut.  It was ground beef and Rao’s sauce with dried onions (didn’t have any fresh and didn’t want to go out), garlic, and Penzey’s Tuscan Sunset herb blend simmered for about 90 minutes.  Served with garlic bread:

    IMG_6282.thumb.jpg.c62af78aeac5ae8dcee23d17e0d12285.jpg

     

    A dear HS friend turned up in Richmond driving to MD and we went to dinner at one of our favorite Greek restaurants in town.  Apricot, ricotta, goat cheese, almonds, and balsamic reduction:

    IMG_6290.jpg.7119b03f0c6a9b962e21a31530eb93a9.jpg

     

    Baked feta with spicy honey walnuts:

    IMG_6291.thumb.jpg.ced2df98dae3a1c97cf380909e4eebfe.jpg

    I’d never had this as I always want the fried kasseri, but it was excellent! 

     

    I got my first soft shell since June of 2019:

    IMG_6292.jpg.a8fe38862f288c904a4644186f83d88d.jpg

    It was on top of a nice salad with a lemon vinaigrette.  A perfect softshell with a thin, brittle crust. 

     

    Mr. Kim got the salmon puttanesca:

    IMG_6293.jpg.e568b0410d463b538089446374978c02.jpg

     

    My friend got the pork souvlaki:

    IMG_6294.jpg.148c7989621b9af512fae942eed441be.jpg

     

    Jessica got a special that was fried oysters and prosciutto-wrapped monkfish:

    IMG_6295.jpg.200406719d7120502ba44d05e811af3b.jpg

    Those are little cucumber spheres and a corn salad with Romesco sauce – a Modernist maque choux😉

    • Like 11
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    • Delicious 2
  14. Lapping myself on the breakast topic again, I see.  Most important meal of the day, folks 😁

     

    Thursday was ham, egg, and cheese on an English muffin:

    IMG_6289.thumb.jpg.1ceece19e085599f15cb2e5723da775b.jpg

     

    Yesterday – as you can see, we’re not out of English muffins yet:

    IMG_6315.thumb.jpg.632d5f5a829782b346845890ea593b1d.jpg

    Served with what is probably my penultimate spoonful of Little Scarlett strawberry preserves until the Tiptree fairy makes a visit. 

    • Like 5
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  15. 17 hours ago, FauxPas said:

    I saw a little write-up on ketchup bottles in a daily email from The Atlantic and I really agree with their conclusion! I think those generic red tabletop bottles are way better than their commercial designs! What do you folks think? 

     

    Ketchup bottles. If you’re old enough to remember glass Heinz ketchup bottles, you might also recall how frustrating they were to use. You’d strike the bottom until, eventually, a huge blob would splurt out, ruining your plate.

    Heinz’s current bottle is squeezable and it relocates the dispenser to the bottom, but its valve is so tight that a heap of ketchup still comes out with each squeeze.

    I compared the Heinz squeezable bottle with the cylindrical, fine-tipped sort that adorn many a diner and picnic table. I could get that generic bottle to output 30 times less condiment per squeeze, and in a fine line instead of a wide dollop. Today’s bottle might be good for a fry-dipping excursion, but it releases too much ketchup to dress a burger or hot dog.

    The earlier, cheaper packaging technology seems superior. So why would Heinz deploy a worse—or at least less flexible—design?

    Daniel Johnson, the chair of packaging science at Rochester Institute of Technology, assured me that big companies such as Kraft Heinz put lots of R&D behind their packaging. The ketchup bottle would have been subject to focus-group studies of usage preferences, bottle-holding habits, and more. A Heinz spokesperson told me, “We’ve found that our consumers prefer a dollop to top a burger or for dipping.”

    That would explain why the bottle works the way it does, but it can’t stop me from lamenting such a one-note use of our nation’s favorite condiment. Invest in a cheap, picnic-type bottle and dispense from the brand-name bottle into it for a more versatile squeeze.

    Exactly!

     

    • Like 1
  16. On 6/24/2021 at 11:18 AM, liamsaunt said:

     

    Yesterday I picked what might be my final order from the bakery for this trip.  Croissants.  That's a creme brûlée bread pudding in the front that I picked out for myself but will probably end up being eaten by someone else.

     

    croissants.thumb.jpg.fe1f976f8036e4888cfb56fa4ce301f1.jpg

     

     

    Blueberry danishes

     

    456105530_blueberrydanish.thumb.jpg.da7c6da64e5b221f417159548b0a53d4.jpg

     

     

     

    Dessert assortment

     

    pb.thumb.jpg.cc34479461344f0bd61bb1d566f33c83.jpg

     

     

     

    What bakery are these from?  Asking for a friend (LOL - probably first time in history that sentence was true).

    • Like 1
    • Haha 2
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