Kim Shook
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Posts posted by Kim Shook
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On 8/27/2023 at 6:13 AM, liuzhou said:
It always amazes me when restaurants can't get crisp batter right. It's not rocket science. What was wrong with the chips. They don't look so bad to me., but I know looks ain't everything.
They really weren't bad. Just not the chunky chips that I was hoping for. And if the batter isn't rocket science, proper chips certainly aren't. It's really just a matter of cutting them right. And double frying is a nice extra, though not absolutely necessary.
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I'm in Virginia, but I'm still finding plenty of it - usually near the meat section in a display with all kinds of shrink wrapped smoked/salted pork products - country ham slices, salt pork, ham bones, bits and pieces for beans/soup. Not refrigerated. I saw that it was available on Instacart, if you have that available. If you have any European markets near you, you might check with them.
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59 minutes ago, heidih said:
@Kim Shook That sweet potato looks nicely roasted - Is Mr Kim a skin eater or would it have been tough? Never heard of onion petral+s or had a "bloomin onion". I am so off track.
It was extremely papery, so no, he didn't eat the skin. He's not much on the skin of potatoes - not even a nice, crispy, buttery russet skin.
The petals are just onions pieces cut long ways and battered and fried. Outback's Bloomin' Onion is trashy, greasy GOODNESS and the only reason we ever go there.
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Mr. Kim has been owed his dinners out for Father’s Day and his birthday since June. We were all sick for Father’s Day and he got a temporary crown in just before his birthday. He’s had the permanent crown in for a few days, so he decided on his BD steak last night. We went to Longhorn (which we like as a mid-range steak house). Started with onion petals:
Nowhere NEAR as good as a Blooming Onion, but we don’t care for Outback steaks. He got his favorite – NY strip and a sweet potato:
I got the small ribeye and the roasted corn:
The corn had crema and toasted parmesan on it – it was good, but cotija would have been better than the parm.
Jessica got a filet and baked potato and Brussels sprouts:
Everything was good – not fabulous, but it tasted good and the steaks were decent quality. It occurs to me looking at these plates – at what point did so many restaurants stop worrying about nice plating? A little garnish or sauce swoop on a plate and a swipe of the grease off the edge of a plate used to be standard in all kitchens except the very greasiest of the greasy spoons. Now, I get messy plates all the time. It’s not a huge thing, but a bit of a turn off. Makes you know that no one in the kitchen really cares about the food.
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Yesterday we were out running errands and stopped at an old favorite for lunch. They are under new ownership and some things seem unchanged and others not quite. The meatloaf and sweet potato tots were still great:
This was Mr. Kim’s meal. Mine was not so successful. I tried yet again to satisfy my craving for fish and chips:
The fish (cod) itself was good. The coating was mushy and not crisp at all. The “chips’, like the last place, were fries. And not terribly good ones either. Sigh. I know that it sounds insane but I’m still trying to find someone in my area that makes better fish and chips and one particular Long John Silver’s in our area.
Today was tuna-noodle salad and rye toast at home:
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A good BEC ET bagel from our closest bagel place:
It wasn’t the one I wanted, but sometimes you gotta love the one you’re with 😉.
This morning:
A Lidl croissant with butter and nearly the last of my beloved Little Scarlet strawberry preserves ☹️!
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1 hour ago, Dave the Cook said:
Did no one else reading that story follow up on the trove of bad ideas listed? Fellow eGers, I give you: the Velveeta Martini, Mayo-nog, Oreo wine, Curly-fry vodka, and last, but not least, mustard Skittles.
Sounds like an episode of emmymade. Which I LOVE.
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RE: the smell of smoking. I adore it. Both Mr. Kim and our next door neighbor are smoking guys and on some mornings I wake up and one of the other of them has been smoking for a couple of hours already and I wake up HUNGRY and love how my house (and neighborhood) smell all day.
I got the plate and, to me, I think it's a good match. There is a chip in the old, broken one and I can't remember if that was already there or if it was the result of it breaking. Anyway, I will tuck it away and hope my MIL never asks to see it again. I will NOT be hanging it up on the wall again.
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1 minute ago, Tropicalsenior said:
When I saw that combination I immediately thought Ukrainian borscht. It would make great base for that.
It really would. And Mr. Kim would love it. Thank you for the suggestion.
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@CantCookStillTry – I keep seeing your posts and meaning to tell you how glad I am to see you again! As always, picking an emoji for your posts is always a debate with myself: laugh or like? Seriously – I’m awfully happy to see you here again! BTW – the burger kebabs and the “toppings”? Genius.
@Ann_T – I truly don’t have the words to say how much I want that roast beef and apple pie dinner. (All except the peas – I’d have to sub in some Brussels sprouts – I’m just not a pea girl 😁.)
I thawed some BBQ Soup for dinner last nigh. This is a beef stock-based vegetable soup that I make with the various BBQ meats that Mr. Kim brings home from competitions he judges. We can’t possibly finish it all, so I freeze it and periodically pull an assortment out to make this soup. It includes pork, rib meat, chicken, and brisket:
It's different every time, but always slightly sweet, tangy, and smoky. Served with corn, tomatoes, and cornbread:
And some pickly stuff:
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@OlyveOyl – that ham with mustard sauce has me thinking about the Costco Master Carve ham I’ve got in the freezer and making a batch of @Tropicalsenior's Gourmet Mustard!
A friend gave me these some lovely egg coddlers awhile back and I finally got around to trying them. I really need to work on my timing, but the texture was so great – very tender. Much better than when I’ve baked them in ramekins in the past. With toast and a plum:
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@heidih – I don’t always have already cooked sausage or bacon and don’t want to make it in the morning, but I almost always have deli ham. Frying it up in a little butter produces a great breakfast meat, I find.
This morning was a gingerbread waffle from the freezer:
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47 minutes ago, Katie Meadow said:
Real bananas are bad enough. When my daughter was little she was prescribed Augmentin. I used to gag just opening the bottle. That was like fake fake banana flavor.
I adore bananas and miss them a LOT being on a low potassium diet, but banana flavoring is horrid to me. It's like fake rose fragrance. I'll never forget a family member who used a "rose" scented air freshener years ago. I used to try to hold my breath the entire time I had to be in her bathroom!
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36 minutes ago, heidih said:
Not my thing. Has anyone tried lighting them? My ex loved a fresh bag, but he also loved Circus Peanuts! On the corn - I do see the possible appeal with the noted peanuts.
Fake banana flavoring is my nemesis. I cannot stomach anything with it.
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2 hours ago, lindag said:
I know...lt's just me, but you couldn't pay me enough to eat candy corn! It tastes like candle wax.
Lots of people don't like it, but we love it. Especially a truly fresh bag. And a handful of candy corn mixed with roasted peanuts is amazing.
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Jeez, I go from not posting for weeks to following directly after my own post! 😉
I was in the mood for a soft egg sandwich this morning. One egg, omelet-style with American cheese:
Topped with some butter-frizzled deli ham:
On buttered soft, white bread. With a potato cake on the side:
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@OlyveOyl – that lemon pesto just went on my TJ’s list! I think it would be fantastic on Brussels sprouts. Also on @mgaretz‘s artichoke which just happed to post right after your post with the jar of the pesto 😁.
Yesterday I made some tuna-macaroni salad:
This is usually a staple in our refrigerator during the summer, but with my health issues this hasn’t been a normal summer. I was glad to finally have some. Dinner:
Corn, macaroni salad, pickly stuff, tomatoes, and sauteed yellow squash for Mr. Kim. Also, salad and whomp-biscuit cornbread rolls:
Night before last Jessica made a fantastic salad dressing – a little sweet, very tangy. Just threw it together from what we had. Last night I had her make it again and I took notes! She’s not a cold pasta salad fan, so she made her own dinner:
Salmon and snow peas with an Asian-inspired sauce – soy, hoisin, sesame oil, oyster sauce. SO good. Both the fish and veg were cooked to the perfect doneness. She has really developed into a really good cook with great instincts ❤️.
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Rushing the season, I know, but I couldn't resist:
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@Pete Fred - thanks for posting those cookies. I went straight to the link and am printing out the recipes for the Tara O'Brady chocolate chip ones. Tney look amazing. My current go-to is the Jacques Torres chocolate chip cookies. They are "aged" and the Tara O'Brady ones sound a little simpler.
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I love SO many crackers that it would be hard to list them. I'm NOT a fan of herby crackers - especially ones with a heavy rosemary presence. Since I am having to limit whole wheat/grain due to my potassium issue, I've rediscovered the pleasures of water biscuits, saltines, and Ritz.
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@Norm Matthews – what is the topping on your corn pudding?
@OlyveOyl – your quiche is absolutely gorgeous. I really need to make one soon!
@Shelby – your tomato panini are making me SO hungry. I am NOT at all interested in what I was planning for dinner tonight.
@Dejah – your clam chowder looks amazing. Would you share the recipe?
@Tropicalsenior – your bao are lovely. So perfect!
@lindag – those kebabs sound great. I’ve copied the recipe and will try it as soon as I can!
A recent freezer dinner:
Chicken and chive mandu and pork bao.
Night before last Mr. Kim came home from a BBQ judging craving Mexican. We went to a local favorite. Mr. Kim’s steak burrito grande:
I had the pastor tacos:
Jessica’s shrimp and mushroom quesadilla:
Everything was delicious, as always.
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On 8/17/2023 at 4:12 PM, Smithy said:
@Kim Shook, I'm trying and failing to remember the last time I saw, much less ate, at a lunch counter! Nice that you can still find such a place!
We really are lucky! One of the places makes soups so good that I have gone by and picked up a large order to have with dinner.
We had a post church brunch on Sunday at a local place – a VA restaurant with a few locations. We’d never been before. I’ve been craving fish and chips for weeks and had heard good things about theirs. The menu is really interesting with lots of things I was looking forward to trying in the future. We started out with their pretzel sticks with cheese dip and Guinness mustard:
The cheese sauce was fine, but the mustard was delicious – though unfortunately too hot for anyone at the table but Mr. Kim. Sadly, this was the best part of the meal. Mr. Kim had the steakhouse salad:
The salad itself was fine (though those pallid tomatoes are a crime in August in the Commonwealth of Virginia!!!), but the steak was awful. It had something running through the entire piece that make it impossible to cut through. The kitchen had given up and sent it out only partially sliced through. Mr. Kim’s effort trying to cut it up enough to eat sent part of the salad sailing to the floor. It was, however, cooked to medium-rare, as requested.
Jessica and I both had the fish and chips. The fish was haddock – not my first choice, but fine – and looked gorgeous:
The “chips” are not chips, but steak fries and frozen ones at that. They tasted good – I have no quibble with frozen fries. Had I been served those beside a burger, I would have been perfectly happy. But don’t call something “chips” and give me steak fries. The fish itself was very nice – tender and flakey and it tasted great. The breading was the problem. It was crispy on the edges and the very outer layer, but the inside was oddly spongy. I said that if you set a piece of this fish and a piece of Long John Silver’s fish in front of me, I’d be picking up the LJS’s every time. Both of my brunch partners agreed with me.
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This morning:
Because sometimes all you want is an egg with a runny yolk and heavily buttered toast to sop it up with.
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Welcome! I'm in the US, but love seeing folks from other countries joining us. My husband and I dream of a post retirement trek through Canada! Looking forward to your contributions!
Breakfast 2023
in Cooking
Posted
This morning:
Produce stand VA peaches, a Lidl croissant, and some Neuske’s bacon from a Christmas package we got my cousin and his family. Really good bacon. Those peaches would have been perfection with some Greek yogurt, but we still very good.