Kim Shook

Stouffer’s classic – Welsh Rarebit on bread machine toast with bacon:

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.

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.

@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:

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. 😁

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. 😁

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. 😄

I got a recipe years ago from a friend on Marlene's food site that uses Boursin and is fantastic: Dana's Boursin Potatoes.

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.

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!

@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.

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.

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!

Welcome to eG, @43bakes! I'm interested to see your pies!

@Objective Foodie – gorgeous short ribs and potatoes. I love the idea of doing short ribs à la bourguignone. Wednesday night – tuna salad on brioche buns: With some of Mr. Kim’s soup: Probably won’t be back until Monday. My dad and his wife are moving back to VA from FL and are stopping by our house for a (hopefully) safely distanced visit tomorrow through Monday afternoon.

@Ann_T – your poached eggs on toast breakfast is just perfect simplicity. Perfect toast and perfect eggs. Yesterday: Blueberry drop scones and bacon.

I've owned three machines and neither Mr. Kim nor I have ever been able to remove the paddles once they are put on.

Welcome to eGullet, @Anthony C! Like everyone else, I'm looking forward to being introduced to you and your home!

Good Googa Mooga, girl! Your story reminds me of a trip from IN to VA that we made probably 30+ years ago. We lived in IN and were coming home to VA for a visit. We stopped in Wheeling WV for dinner at a Wendy's (to keep this food oriented). This is, of course, in the days prior to the internet, cell phones, or even GPS and we basically depended on road side signs for places to eat. We found the Wendy's in a downtown area - an island of light and busy in a sea of dark, closed businesses. Jessica was little and antsy with all the sitting and being cooped up, so after eating, we wandered down the block a bit to stretch our legs. We started noticing a line of these little holes about head level in the plate glass windows we were passing (keep in mind that we both grew up in the suburbs). Suddenly, Mr. Kim swoops down and picks up Jessica and says, "let's go" and begins to speed walk back to the car. We both realized at the same time that those were bullet holes, likely from drive-by shootings. I'm sure the kids at Wendy's thought we were complete idiots taking an evening stroll. 🙄😄

Thank you so much for posting this, Kerry! What a wonderful memorial for Suzy. Whoever wrote that obviously knew and loved her well.

Actually, they reminded me of your pikelets that I made!

@rotuts – your breakfast reminds me of some lasagna soup I make and reminds me that I want to have it again soon! You’ve also reminded me that I need to transfer a bit of my new bottle of EVOO into a squeeze bottle and refrigerate the rest. @AlaMoi – I’m madly in love with Nicco. I would share all my breakfasts with him. I made a batch of the fruit drop scones that @blue_dolphin introduced: Thank you, ma'am! I used blueberries. I’d love to try them with black currants, but they are impossible to find here even though they are technically not banned anymore. They would also be perfect with the tiny little wild blueberries. I need to get a jar of clotted cream for next time. Served with maple syrup and sausage:

@Eatmywords – lovely looking almond cookies! @Shelby – my left shoulder is damp from Mr. Kim leaning over me and drooling at your muffuletta! When we went to NOLA, that was the one place that he requested we go. He’d been there for a business trip and fallen in love with them. Dinner last night – salads to start: Aldi Red Bag Chicken fillets on brioche buns with long grain and wild rice and applesauce: These are frozen fully cooked boneless breast cutlets. They are decent for when we want a chicken sandwich without going out or making a mess.

I seriously thought these were oatmeal cookies. I am appalled at the quiche. No toes, though. So there's that. 😁

I've had the same issue a lot (this is why there is a blue bag full of things in my freezer that do NOT belong in the home of a GRITS). The best ones I've made are the ones where I patted out the dough (by hand) and folded it over itself. This morning: Toasted bread machine bread and IP egg.