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Kim Shook

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Posts posted by Kim Shook

  1. 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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  2. 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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  3. @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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  4. 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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  5. 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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  6. 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?  



  7. @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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  8. @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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  9. 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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  10. 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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  11. 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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  12. Had friends over last night for a birthday celebration – early for her, late for me. 


    For dessert, I decided to do a NC Lemon Pie that I’d seen on Cook’s Country.  It is apparently a traditional pie served at restaurants at NC beaches.  I’m thinking that they mean the farther south beaches because I don’t ever remember seeing it on a menu on the OBX.  It has a crust made from saltines rather than a sweet cooky, which was good.  Not sure it was better than graham cracker.  Baked and refrigerated:


    That is just a little section that came off with the plastic wrap.  I completely failed on the topping.  The recipe called for whipped cream, but I hated wasting the egg whites that resulted from using 4 yolks in the filling.  I’m not a fan of meringue, so I made 7-Minute Frosting.  Which just broke down and oozed all over the place:


    Next time I will go with whipped cream.  The pie was very good:


    No idea why it looks so yellow in this shot.   It was taken by Mr. Kim with his Android rather than by me with my Iphone.  Would there be that much difference?  The crust seems a little too thick to me. 


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  13. For dinner on Tuesday we just did cheese, bread, and tomato soup.  The soup was Campbell’s:


    Pretty ordinary, but the cheeses and the bread were special.  The bread was Billy bread:




    One of our favorites.  We are so lucky that it is made in Richmond.  The cheeses were (mostly) ones we got at Truckle Cheesemongers at Blue Bee Cidery when our friends were here over the fourth:


    At the top is a tub of herb/garlic spreadable cheese, then from 11pm clockwise: ? (I have messaged the cheese shop to ask), Gruyere, taleggio, and Appalachian.


    Served with these:



    Last night we had a couple over to celebrate one of their upcoming birthdays.  She requested a Low Country Boil.  We started with the same salad that my MIL made for my birthday dinner – Spinach and Fresh Fruit salad:


    Went to the Wednesday farmer’s market and got some gorgeous strawberries and blueberries. 


    I did a mash up of a couple of different recipes for the Boil.  A couple of us cannot tolerate much spice, so I went more towards an Old Bay based recipe than a Crab Boil or Cajun Seasoning based recipe.  I compared recipes and ended up adding oregano, chives, bay leaves, lemon, and peppercorns to Old Bay.  There was Old Bay hot sauce on the table for the others, but the heat level was fine for the two of us and overall the flavor was strong enough for everyone.  The amount of food was WAY off, though.  One of the recipes called for 4 pounds EACH of shrimp and crab legs – to serve 6-8 people!!!  I just used shrimp, but we still had two gallon-bags of leftovers!  It was really good, though.  We just sat and talked and laughed and peeled shrimp and drizzled olive oil and butter on everything. I’ve sure missed these occasions.  And I hope they are back for good.  Building the Boil – potatoes:






    Sweet white corn:



    Wild-caught Key West shrimp:



    Low Country Boil:


    I see now that I should have drizzled it with some olive oil as it looks a little dry.  There was EVOO and lemon butter sauce on the table.  Served with Billy bread (a local favorite) and a baguette from TJ’s:


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  14. Tuesday’s breakfast was just an English muffin and a couple of OM eggs and some watermelon:


    That’s the last scrapings of the jar of my Little Scarlett strawberry jam.  Sure hope Santa comes early this year.



    We’ve had extraordinarily good bread in the house for the last couple of days, so my most recent two breakfasts have been toast and butter! 

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  15. 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!  

  16. 14 hours ago, btbyrd said:




    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:



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


    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:



    and their fabulous onion rings:



    We had an assortment of burgers – Belle Ringer:


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




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


    Le Benny:


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


    De Leon:


    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:


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


    Mornay sauce and Mr. Kim’s pulled pork:



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



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



    Jessica’s street corn:


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





    An assortment of paletas for dessert:



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




    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:


    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:



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



    I had the fish and chips:


    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:


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




    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:



    Jessica’s devilled eggs:



    Macaroni & cheese bake:



    Kettle chips and warmed BBQ sauce:


    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:



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



    and frozen potstickers:


    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:



    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:



    My MIL and Mr. Kim had borsht:



    I had requested Chicken Kiev for dinner:



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







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





    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:





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