Kim Shook
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Posts posted by Kim Shook
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@shain – that gooey toasted sandwich is perfection!
Yesterday was an ET bagel w/ smoked salmon cream cheese and hash brown patties topped with basted eggs:
Today:
A pancake leftover from a carry-out breakfast on Monday (an order is 3 pancakes and feeds me for 3 days) and a couple of IP eggs.
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4 hours ago, Toliver said:
Everything old is new again:
"Taco Bell is bringing back the Quesalupa"
It will only be around for a limited time.
Pretty sure I remember that. I'll try to remember to try it this time.
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@chromedome - I have a house. And, in spite of my kitchen being 10.5'x13', I bet that I have less cabinet and counter top space than you do. It is truly the most ridiculous and space wasted kitchen I've ever worked in.
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19 hours ago, gfron1 said:
As usual, so much has happened since my last post. A while back I found an old pamphlet showing cemeteries down near my family cabin. It included a "slave cemetery." That cemetery is now on the campus of Crown Vineyard, which used to be the John Coffman farm. While digging around I found a WPA era interview of free slaves HERE. Searching through I found three slaves who were enslaved on John Coffman's farm. My history interns spent most of the past year doing genealogical research, and two weeks ago finished the family trees for each of them.
I'm not sure where this will lead to, but I want keep things rolling to find out. A few days ago I reached out to the great, great, grand daughter of Mariah Douthit, and tonight she responded!
I know none of this makes sense for a restaurant, but I also can't imagine not following these leads.
I, for one, find it fascinating and am anxious to hear more!
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On 3/6/2021 at 2:12 PM, Smithy said:
It's also more convenient than that style, because it's only slightly larger but sits on the counter and contains the juice. I think someone with hand problems (I'm thinking of you, @Kim Shook) would find it easier to use because it takes less hand strength.
I'd love to have that! It actually looks like it gets a lot more juice out than the regular squeezy-types. With those, I find that the cut edges curl down into the pulp and prevent all of the pulp from being juiced. It looks like that one really reams the lemon.
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2 hours ago, David Ross said:
Another one of my former employees sent me this little booklet and it's very rare indeed. "Oysters and Fish by Thomas J. Murrey, 1888." Hardcover and only measuring 4" x 6" it's in remarkable condition for its age. The book is dedicated to "The Inventor of the "Sheldon Close-Top Gas-Stove...Who spend the best part of his life solving the perplexed problem of Economy in Fuel and Labor for our homes, and to those gentlemen connected with gas companies, who assisted and encourage him, this little work is most respectfully dedicated by the Author."
Mr. Thomas was also the author of Fifty Soups, Fifty Salads, Breakfast Dainties, Puddings and Dainty Desserts, The Book of Entrees, Cookery for Invalids (also in my collection), Practical Carving, Luncheon and Valuable Cooking Recipes." American home cooks were quite busy in the kitchen in 1888.
These are the categories in the booklet-
Oysters
Cooked Oysters, including a recipe for "Trip with Oysters"
Clams
Scallops
Mussels
Lobster
Oysters and Crabs
Shrimps
Prawns
Crayfish
Salmon, including recipes for Salmon in Jelly, Salmon German Style and Salmon a la-Italienne
Codfish
Brook Trout
Miscellaneous, including recipes for Fricassed Eels, Pan Bass with Anchovy Butter and Broiled Sheeps Head
The only illustrations are on the cover, the recipes and information inside the booklet just plain text. There are a few pencil scribbles on a couple of pages as if a child drew on the book, but what a treasure this one is. This is what Mr. Murrey says about Oysters-"A Barrel of Oysters-Persons living away from the city are advisted to purchase oysters by the barrel. If kept with the deep shell down, and in a cool place, they will live a long time. The novice is likely to bruise fingers in vain attempts to open them; but, like carving, the opening of oysters should be part of a man's education. Then there is the charm of roasting the oysters in the old-fashioned fire place. Here the novice may burn a finger or two, but then it's fun for the youngsters."
Wow! $89 at abebooks.com!!!
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On 3/6/2021 at 2:18 PM, Anna N said:
Of course. This is just a lighthearted take on the food and how we choose to eat it. The writing is extraordinarily good and the food knowledge is deep. I am enjoying every single column and do wish they had been assembled into a book!
Here for those who are interested.
“How to eat
How to Eat is our attempt to settle on the ideal form of classic dishes. The aim is not to establish rules, but to identify an informal code of good gastronomic conduct and have some fun while we're doing it.”
Oh, I love them. Great essays.
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17 hours ago, Anna N said:
“The toast needs to be spread liberally with butter, but the jam should be a 1-2mm screed across the top. No pools, no lumps, no hillocks. If you overdo it, the jam will create an overbearingly sweet mouthful. The flavour should be butter, underpinned by toast, the jam a restrained spritz of fruity sweetness up top.“
I think @Kim Shookmight get a chuckle from this.
What about preserves? Any preserve worth the spread is going to have lumps and hillocks! Case in point (those are tiny whole strawberries):
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The last of the batch of blueberry drop scones and scrambled eggs.
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44 minutes ago, Anna N said:
Absolutely. It is a tool just like any other tool. Some jobs it does really well. Some jobs should be executed using a completely different tool.
I do find, though, that I use it much less often now that I have a CSO.
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@MaryIsobel – not lame at all! Apt, I’d say. I’ve always believed that appliances are inherently evil and know when they are especially needed. I’ve had stoves, dishwashers, refrigerators, etc. fail right before Christmas when we give our big party. The one year that we did Thanksgiving instead, I thought I’d tricked them all😄. Then a heavy can fell out of the cabinet above our glass topped stove and shattered it on the Tuesday before the holiday. 😖
@Ann_T – your Yorkies are great looking.
@Margaret Pilgrim – we are craving some red meat. That lamb would fit us up perfectly!
We have had it with chicken and noodle dishes. So, last night became take out from our favorite Chinese restaurant. Hot and Sour soup:
Pork dumplings, egg roll, moo shu pork (sans fungus), and rice:
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Stouffer’s classic – Welsh Rarebit on bread machine toast with bacon:
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I think that all Burger King has left is gimmicks. They've given up trying to get their franchises to maintain clean, well-stocked and maintained restaurants. Even before the pandemic, things were bad. Every so often, I crave a Whopper specifically. I've walked into stores with employees asleep in booths (lying down in the seat), sitting up on the counters, music blasting.
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15 minutes ago, MokaPot said:
@Smithy, I'm sure you've made schnitzel a lot. I love panko as a breading, but maybe it has too much body for something that's pounded out thin. Wonder if you can crush down the panko just a little bit. Just a thought.
I agree with this. Some of my recipes that call for panko suggest whizzing it around in a mini processor before coating with them. I think I've heard that on ATK, too.
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@chileheadmike – I love your rib meal. I just added them to my menu list of things to make soon!
@Dejah – fish and chips might be my favorite meal. Yours looks great. I don’t know that I’ve ever seen pickerel.
@Shelby– as always, gorgeous fries! And Ronnie’s chicken has me in full yearning mode. I really wish that Mr. Kim’s schedule allowed for some smoking being done. I love smoked poultry so much.
@MommyDragonsDen – my family (Mr. Kim and 37-year-old Jessica) join me in praising your prawn lanterns. Completely charming.
@gfweb – lovely blanket of cheese on your cannelloni! Shredded or sliced?
My dad and his wife are moving back to Virginia from Florida after 20-some years. Sunday, on the drive up, they stopped for a safely distanced visit.
Since retiring, Daddy can’t live without Happy Hour:
Smokehouse almonds, cheese straws, PB pretzel nuggets, kalamata olives, and bleu cheese stuffed olives.
Dinner started with a salad of napa and romaine dressed with the Momofuku dressing and topped with fried rice noodles:
Creamy Swiss, Chicken, & Noodles:
This is a casserole-type all in one meal that’s made in a large sauté pan. It was too thick and needed some chicken stock at the end. Jessica suggested that some toasted slivered almonds would be good, and it needs more broccoli. All that being said, it tasted great and is really the perfect comfort food for a cold night. Lucky to find some Billy Bread (a locally produced sourdough bread) at Kroger that morning:
I had planned a breakfast in case they had time for it Monday morning. They ended up needing to get away really early, so we had breakfast for dinner. We had Ham & Cheese Croissant Strata. Croissant bottoms and Swiss slices:
With ham:
Topped:
With the custard and the cheese (Gruyere) topping:
Out of the oven:
Served with mango/pear/blackberry with lime fruit salad:
And, BTW, that internet mango peeling hack WORKS:
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6 minutes ago, heidih said:
Love the classic fork marks
They are apparently NOT universal. One of our friends is German and I knew she didn't care for anything with PB. I had provided the snacks one Sunday after church and saw her reaching for one. I had to explain what the cross-hatch meant. 😁
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We (safely) hosted my dad and his wife for dinner Sunday night on their way up from Florida to Northern Virginia. For dessert I made my peanut butter cookies:
Our family has some kind of inherited peanut butter passion, so I hoped my dessert-averse father would like them. He liked them a lot and took some up to NOVA to share with his twin who (according to my stepmom) promptly confiscated them for his own use, saying Daddy was too fat to have them. I guess they were a success. 😁
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22 hours ago, heidih said:
@Kim Shook That Billy Bread w/ the toast dope is calling. As to your egg situation - time for angel intervention https://www.target.com/p/jar-candle-angel-de-la-guardia-white-continental-candle/-
LOLOLOL. I actually have that print on a plaque in my attic somewhere! Some relative of Mr. Kim's gave it to Jessica when she was Christened to go over her bed. I should dig it up and hang it in the ktchen. 😄
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17 hours ago, MokaPot said:
Costco strikes again. They no longer sell the feta cheese that I like. What they do have now is Kirkland brand (of course) goat cheese, which I've never tasted. Also got some of these Boursin cheese spreads, which I haven't had since I was little.
I got a recipe years ago from a friend on Marlene's food site that uses Boursin and is fantastic: Dana's Boursin Potatoes.
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The white bread is becoming our regular weekly white bread for daily use. A recent loaf:
Still oddly uneven. I tested the machine before starting it and it was level. I wasn’t able to redistribute the dough before it began baking because we were out of the house while it went through its paces.
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Just realized I never reported back. It smelled and looked fine when I unwrapped it. It smelled and tasted great after baking. No one has died so far. 😁
Thanks for the help and advice!
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@liuzhou – I love pineapple and shrimp fried rice and have had a work-in-progress version of it for over 10 years. I can’t quite get it where I want it. Luckily, there is a nearby Thai restaurant that makes a good one. That one that you showed looks especially nice.
My dad and his wife are moving back to Virginia from Florida after 20-some years. On the drive up, they stopped for a safely distanced visit. I wasn’t sure what time they’d arrive, so I made sure to have lunch in care they were early enough. I did a pressed sandwich and made tapenade for it:
It is the Alton Brown recipe. Really good – green and black olives, capers, lemon juice, olive oil, and anchovies. So, I miscalculated their trip time a bit. They were not here in time for lunch, so we have sandwiches for the rest of the week:
Tapenade, goat cheese, marinated artichoke hearts, sweet sopressata, ham, and vinaigrette dressed arugula.
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A couple of recent breakfasts:
Scrambled eggs, sausage (which were not burnt at ALL, they just look it), Billy Bread (locally produced sourdough bread) with toast dope – which was kind of legendary meets legendary.
This morning:
Basted eggs, bacon, toasted bread machine white bread – one slice of which has some of my beloved Tiptree Little Scarlet preserves on it. My eggs were so weird – the two yolks were literally one inch apart and SO different: one was flowy and perfect, the other was jammy and set all the way through. Both were good, but it was odd.
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Hi, Chris! Welcome to eG. I'm looking forward to your posts! When traveling is safe, we are looking forward to coming back to Philadelphia. We've only been on one flying trip many years ago and want to do a more lengthy food tour! We have a friend who is from there and his mom occasionally sends us a Stocks pound cake, which is the best I've ever tasted. Can't wait to see your pasta!
Dinner 2021
in Cooking
Posted
@Shelby – I would 100% eat a Burger Bomb. Sounds like a beef hand pie or kolache to me. And if you left off the jalapenos and siracha I’d eat that pizza, too.
@Ann_T – beautiful fish and chips. Another reason I wish I lived in Britain – I’d have a local Chippy. Sigh.
@Captain – great looking fried rice.
@kayb – one of my favorite meals. Whenever @Ann_T makes the real thing, I go to Costco and get a rotisserie chicken for that meal you made and then hot chicken sandwiches the next day😁.
@patti – I think smoked sausage fried rice sounds great!
One dinner last week was pulled together from the bread box and the deli drawer:
And because I had a “test” on Monday this was basically B, L, & D on Sunday:
😉
Last night:
Fixed up Kraft mac n cheese, IP collards, and pan fried canned corned beef. I know that this is just gross to some people, but I grew up on it – canned corned beef was a common breakfast meat in our house. And I don’t think it is any worse than Spam. Also, a salad with blackberry/chèvre vinaigrette and whomp cornmeal rolls: