Kim Shook
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Posts posted by Kim Shook
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@liamsaunt – that salmon looks great! What is it glazed with?
@Duvel – everything looks delicious, but what I keep coming back to are your absolutely perfect (for me, at least) boiled eggs. The white looks fully firm and the yolks properly gooey!
@Ann_T – I think I would love the pairing of Moe’s salad!
Friday night was our favorite neighborhood Chinese. Dumplings:
Hot and Sour soup:
Mu Shu Pork:
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Mr. Kim is up in Hagerstown MD judging his first BBQ competition in over a year. After church, I went to Wegman’s to get some groceries. Picked up their bagels and lox cream cheese for my breakfast:
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Yesterday was our day to make and take lunches to the shelters. We stopped for lunch afterwards at one of our favorite places: a local pharmacy lunch counter. They had widely spaced tables outside and no one was eating at them. So, we sat down at a table not our own for the first time in about a year! I had a Patty Melt and fries:
Mr. Kim had the club:
Everything was delicious, as always. And it was so nice not to eat on our knees in our little Hyundai.
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What would be your opinion of trying to steam this on "super steam" in the CSO? If you are in favor, would you do it for the full hour and 15?
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12 hours ago, ElsieD said:
They were such cute little things you almost didn't want to use them.
Along with the room service salt and peppers. I still have a few of those rattling around the kitchen cabinets. I imagine that the pepper is utterly tasteless by now, especially considering how long it's been since I've had room service. 😁
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I have had something similar to this (no steak knives on mine) for many years and I love it. Assumes you have a drawer to devote to knives.
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@patti – great looking soup! And I’m with your husband – pot roast is one of my favorite foods!
Made some kale for Mr. Kim. Soaking:
Kale supporting players:
Frank’s, GOOD (Benton’s) bacon grease, and whatever oniony things are in the vegetable bin – this time it was half a large shallot and a couple of tired scallions.
Done and stinkin’ up my kitchen:
😉
Dinner on Tuesday was a recipe we saw on The Kitchen by Sunny Anderson:
The kebabs and rice were her recipes. I added the stir-fried snow peas. The kebabs are pork tenderloin cubes marinated in soy, pineapple juice, brown sugar, garlic, and ginger and the rice is baked pineapple rice. The pork was great. The rice less so, but I think that was my fault. It was overly sweet and gummy. Instead of using water, as instructed, I used the leftover pineapple juice from the pork marinade. Next time, I’ll use water and see if that helps. I also think I probably cooked it too long. I did it in the CSO and sometimes the timing is different than in the regular oven. I did rinse the rice, but maybe I need to do it more than I did.
Last night Mr. Kim picked up meatball subs and slices and I made salads:
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3 hours ago, Shelby said:
You be Ann, I'll be Moe.
I'd be her son, but he's a vegetarian and I can't imagine eating Ann's cooking and NOT having her meat dishes! 😁
Yesterday:
Sage sausage and scrambled egg on toast.
Today:
Grapes, ham, and purchased waffle.
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Looks like you're a lefty like me. Luckily, we tend to be more ambidextrous than right-handers. That helps in the kitchen, I find. I just get help with "wet jobs" if my hand issues involve a bandage. But if it's pain/soreness that is the problem, I try to plan around it. I have arthritis in my wrists and fingers, so I have "coping" gadgets (the ones i used to make fun of 😉) - jar opener, mini-chopper, etc. and I'm getting ready to start researching electric can openers.
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12 minutes ago, Shelby said:
I'm trying not to look at the skins
I'm trying not to look at the skins
I'm trying not to look at the skins
😁
Yeah, I LOVE that bread bowl....I don't need any bowls...I don't need any bowls....I don't need any bowls
I KNOW! I was surreptitiously moving them aside when I encountered a "loose" one! LOLOLOLOL
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On 4/11/2021 at 9:50 PM, gfweb said:
I just saw these dishes somewhere.... @Kim Shook
?Yep! That would be me. What I said on FB: Thanks to a gift from my dear, dear friend and a legacy from my adored Grandma Jean, I am the proud possessor of a LARGE set of Franciscan Desert Rose dinnerware. I ate every meal of my life from this pattern when I was in NC at my grandparents' farm - meaning every summer from age 5 to 15 plus other holiday and weekend visits. I have always loved them and wanted to be the one to set the table with them. Grandma Jean remembered and even put them in her will for me. My friend somehow remembered all this and when he was paring down his kitchen, he set these aside for me and had them brought over. Aren't they lovely? I even have soup plates (I have an obsessive love for soup plates and use them for everything)! Nice to see someone shares my love for this pattern, @patti
@scamhi– the texture of your hanger steak looks so great.
@patti – arancini is one of my favorite things on Earth! Did you make them or order them? If made, would you share the recipe, please?
@Shelby – can’t do the wings hot, but other than that detail, I really want fries, salad, and wings tonight!
Jessica made that TikTok pasta on Sunday:
It was very good – all three of us liked it. Served with a salad.
We have a plethora of cheeses – all three of us had independently overindulged at the Murray’s cheese counter and Jessica’s Easter basket had even more in it. So, we did a cheese dinner:
Cheddar, gorgonzola dolce, fromager d Affinois, goat cheese, aged Gouda, rosemary & olive oil asiago, and balsamic Bellavitano.
Fiorucci salami, mild sopressata (which I was thrilled to find at Publix – no one ever seems to have the mild. Now, if I could just find mild capicola), crackers, and a sliced baguette:
@CantCookStillTry – do you see my enameled bread bowl? You started me on a beginning addiction. I’ve got more pieces on my Amazon wishlist!
Mixed greens and arugula salad with blueberries and candied pecans:
Jessica’s Honey-Poppyseed and Creamy Caesar dressings on the side.
Jessica set out the accompaniments:
Tres elegant 😄! I promise you she wasn't raised like that.
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@patti – sausage, potatoes, and onions seem like the perfect combination. Looks so good.
@BonVivant – I have to comment on your china. It is just exquisite.
Yesterday, the freezer provided lunch:
Crab meltaways.
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Truly lovely meals, y’all! I have to single out @Ann_T, since she made my very favorite breakfast in the world. Eggs Benedict was my mother’s favorite, too, and I was raised on a bastardized version – English muffins, ham slice, OM eggs (I don’t know that Momma ever poached an egg in her life) and packaged hollandaise. It was also our restaurant breakfast of choice when available.
I had my second vaxx shot on the 7th and really haven’t cooked much since. I’m ok, just incredibly fatigued. Sunday:
Easter ham, TJ’s cheese spiral, and my SIL’s chicken’s eggs (broke one yolk).
Today:
Purchased waffle, Benton’s bacon, sage sausage, and more SIL’s chicken’s eggs. This last batch of eggs are breaking their yolks on me. It is happening when I crack the eggs. It is as if the yolk is actually sticking to the inside of the shell on some of the eggs. Tastes fine but interferes with the gooey consistency I like.
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6 hours ago, CantCookStillTry said:
It has started. First of the season. Perfectly ripe just unsuitable colours. Imperial Mandarins the first of the years citrus, skins very soft and kid friendly. We live in a citrus, strawberry, salad & sugar region - my customers often give me piles of stuff from the "waste" off their farms. I usually hand out to the Country Womens Association because it's too much.
He also gave me an abnormal one for fun.
Big Boy. Won't be tasting.
Wow! What a great thing to get a share of.
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Well, I've been looking since January and finally found it at Publix:
I quite liked it. The ice cream had that light but creamy quality that seems to be a characteristic of ice cream novelties. Really fast melting. I'm hoping that they also make a chocolate one and that Publix will stock that, too.
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20 hours ago, patti said:
Peanut butter pretzel nuggets from Costco. They were better in my pre-purchase imagination, but they’re fine.
Mr. Kim loves PB pretzels, so we always have some on hand. The Costco ones are pretty good, but, to our taste, the Trader Joe's ones are excellent. You know how you can shake the Costco (and other brands) nuggets and hear the little PB pellet shift back and forth? The PB inside the TJ's ones are a sticky blob rather than a firm pellet. That all sounds a little repellant, I know, but PB should be sticky and blobby, I think 😄. So, if you have a TJ's near you, you might want to give them a try.
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3 hours ago, weinoo said:
Probably. Can't imagine the cook being able to spend time frying and flipping them in a pan. In a pot of oil or a commercial deep fryer, much easier.
That makes sense. I usually do them in a pan, too, @CantCookStillTry. Unless they have a large griddle, deep frying is the fastest, easiest way to get a lot done.
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I had to laugh at the eyeballs, too!
I think the schnitzel and beef ribs actually look really good. Yes on plates. Can he take/can you mail him a stack of sturdy paper ones? And that was quite a dollop of guac. I'm guessing a bag of tortilla chips would have been welcome.
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I have not made this in years and when I did, I'm pretty sure I used a mix. But Cook's Country (the ATK folks) tested it and came up with a recipe and it's available on Serious Eats. You might get some help there.
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Different day, same breakfast:
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Last night:
More Easter ham and egg. On toast with mayo/Gulden's.
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22 minutes ago, Smithy said:
Yes. I have become very fond of Campari tomatoes, even though they come in a plastic clamshell. I seek them out because they seem to be reliably tasty. At our last grocery stop in Yuma they were out of the Camparis, so I took a flyer on these Private Selection brand "Cocktail Tomatoes on the Vine". They're also quite good.
Those and tiny grape tomatoes are the only grocery store tomatoes we buy.
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11 minutes ago, patti said:
Thank you, ma'am! The magic of the mandoline.
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Cuisinart Combo Steam/Convection Oven (Part 3)
in Kitchen Consumer
Posted
So, I'll do regular steam at 210F for the full time. Thanks so much!