Kim Shook
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Posts posted by Kim Shook
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Any more hints about how I can remove the paddle of my bread machine? I made a loaf today and soaked the pan for an hour or so and neither Mr. Kim or I could pull it out. Ta!
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It is still in it's fancy purple metallic commercial wrapping. I was supposed to cook it today for Mr. Kim to take out there tomorrow, but the snow/freezing rain has put paid to that. I'll unwrap it in a few days and check it out. Thank you all for your help!
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@rotuts!!! Here, too!
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@rotuts needs to chime in here!
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We are doing some cooking for my in laws. The last time that Mr. Kim was out there, my MIL gave him a spiral cut ham from her freezer and asked it I would cook it for them. When we looked at the tag, it was dated January 2019! I don't know for sure if it was frozen as soon as it was purchased. I'm leaning to tossing it and secretly buying them another one. Mr. Kim's sister says it should be fine. Mr. Kim is cheap, so he's leaning to his sister's point of view 😄. What say you? Mr. Kim has agreed to abide what the eG folks say. Ta!
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@Ann_T – what are your veal rolls stuffed with?
Happy Anniversary to @weinoo and @Eatmywords!
@mgaretz – the sauce on your beef and broccoli is so nice and glossy and dark!
We’re still eating Super Bowl leftovers. Last night was crab meltaways, meatballs, and deviled eggs:
Close up of the meltaways:
For those not familiar with this snack, let me educate you. Like the grape jelly/BBQ sauce meatballs this is a 1960/70s throwback. You mix crabmeat, mayo, butter, processed cheese spread, seasoned salt and garlic granules. That is spread on English muffin halves and frozen. Those are cut into quarters and frozen in a bag. When ready to serve, you put them on a baking sheet and broil until bubbly. Like the meatballs, they are ridiculous and delicious and disappear in a moment when set out at a party.
Served with a salad:
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@CantCookStillTry's husband over here in this thread inspired me to dig out my sandwich maker and make a pastrami and Swiss toastie:
Unfortunately, the deli cut the pastrami too thick this time and you could hardly bite through the sandwich. It was really difficult to eat, but tasted good.
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Picked up breakfast from Bojangle’s on my way home from physical therapy yesterday:
Potato rounds and a sausage/egg biscuit. The Valentine biscuit was a nice surprise.
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5 minutes ago, Toliver said:
Kim, have you tried Popeye's Jambalaya? It's mostly rice, with some sausage and spices (not hot) & herbs.
I haven't! I'll give it a try. Thanks!
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They are messing with their menu, apparently. They've permanently removed Cajun rice from their menu. Luckily we have a nearby Bojangle's who have Dirty Rice, which is better than Popeye's rice. I'll got to Popeye's for their superior chicken and Bo's for rice.
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Actually, everything you showed us in the last post looked good and ham and cheese made me want to haul out my sandwich maker. Not a clue where it is, though. Sigh.
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17 hours ago, Katie Meadow said:
The illustrations by Eugenie Wireman are just fantastic!
They are charming. I'm getting ready to order a book illustrated by her (sadly, NOT one of the foods ones) at abebooks.com. I'm just waiting to hear how many illustrations are in the book before I pull the trigger.
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19 hours ago, rotuts said:
These are one of the trashiest and most ridiculous of snacks, from the depths of the 1960s suburban USA. There are many variations around. My mom used to make a version with either apricot jam or orange marmalade and BBQ sauce and homemade meatballs. The very trashiest version is the one that Jessica made: a bag of frozen meatballs, a jar of grape jelly and the same amount of your favorite bottled BBQ sauce. You dump the bag of meatballs in a slow cooker, mix the jelly and BBQ sauce in a saucepan and pour it over the meatballs. Two to three hours on HIGH or about six on LOW and there you go. Everyone laughs like mad at them and then they evaporate in 15 minutes and you wish you'd made more! 😁
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@Duvel – your “clean out the fridge mash” is something that would never occur to me and looks absolutely delicious!
@blue_dolphin – lovely gnocchi. Is the color due to them being made from sweet potatoes or is it from being pan fried.
Lunch yesterday was leftovers from Super Bowl goodies:
Spinach and artichoke dip on toasts and Jessica’s grape jelly and BBQ sauce meatballs.
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@robirdstx - I need to dig out some hash brown patties from the freezer and brush up my poaching skills!
This morning:
ET bagel with salmon cream cheese, Benton’s bacon, and a couple of slightly overcooked eggs.
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4 hours ago, David Ross said:
"Out in The Kitchen," Boston, Little and Brown Company, 1927. This children's book measures 6" x 7 1/2" and is a story with color illustrations about the different characters in the kitchen. My Grandparents bought it for my Mother, who was three at the time. There aren't any recipes, but what a wonderful way to introduce children into the world of the kitchen. It must be fairly rare as I didn't find it listed on eBay. My Mother was a good cook, and maybe this was one of her earliest introductions.
Oh, my! Those illustrations! How I wish I could find that! I love vintage children's books with lovely illustrations. I don't think I'll be getting this one. It's on Amazon for $768.57!!! This one (another kitchen book for kids) is by the same author and I can't even find it for sale anywhere!
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5 hours ago, TdeV said:
Kim, could you tell me about your freezer bags please? What material are they? What size? Do you have many such dedicated bags in the freezer, and what do you keep in them?
I have been thinking that I wanted one for stale bread, so that I wouldn't keep running into ends I had stuck in the freezer at some date in the past. Of course, I don't have room for dedicated bags of anything right now, but I am planning to add a standup freezer shortly.
I have a terrible time organizing stuff in the freezer. (I know, I know -- adding another freezer is not a good way to solve the problem!)
Honestly, I just buy the store brand plastic freezer zip bags and double them. If the bag is for something that I'll be adding to (chicken scraps, cheeses, or your bread idea), I use the giant - 2 1/2 gallon - ones. When I feel like taking the time, I wrap in foil first before putting in the bag. As far as organizing, this may not be the place and I may have posted these before but this is what we do: we have 3 freezers - one in the house in the refrigerator and 2 in the shed. I have a Word document that we print out and try to keep up to date - add to when we shop and scratch through when we take something out. This doesn't always work in practice, so we end up doing an inventory every few months. Here are the latest sheets:
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Yesterday’s Super Bowl snacks/dinner – Spinach-Artichoke Dip:
Those inexplicably popular snacks made of Club crackers sprinkled with brown sugar, wrapped with bacon and slow baked for 2 hours:
At a normal party, these things evaporate.
Crudité and 3 dips – Green Goddess, Russian, and bleu cheese:
The most half-assed cheese board I’ve ever made/seen:
I set out what looks like a Pinterest parody. How I dared? When I went to put out the bits and pieces of cheese from the cheese drawer the Cheddar was GREEN, the Gouda was like an actual brick, and biggest chunk of bleu was FURRY!
Mr. Kim’s favorite beef stick:
Buffalo Chicken Dip:
Jessica’s deviled eggs:
And her BBQ sauce/Grape jelly meatballs:
We used her new airfryer to make shrimp:
Served with gentle Bang-Bang sauce. This was our first try at air frying. The first batch was overcooked – we decided that 6-7 minutes was right. And I completely cut through the shrimp so that instead of the jumbos being as thick as my thumb, the two pieces were as thick as my pinky, so the shrimp to coating ratio was off. The flour/egg/panko coating was just too thick.
It was a ridiculous amount of food for three people and I won’t have to cook for a month😄. The only thing that we didn’t get to was the Crab Meltaways, some of which we’ll have tonight.
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@Shelby – your stew looks delicious and I’m so glad you liked it! Like Ronnie, I am a big fan of lamb and I like it “gamey”. When lamb shanks used to be sold for about the same amount as bones, my mom would get them and roast them for my dad, @Ted Fairhead, and me. We felt like Henry VIII, grabbing the shanks and tearing off hunks of greasy, pungent meat. Those nights Momma just scrambled some eggs and ate in front of the television😄. Can you explain your bread? It looks like two loaves in one square pan???
@Ann_T – I love that wooden bowl. Is the notch on the rim and accident or does it serve a purpose?
Regarding peeling shrimps/prawns (I honestly don’t think I’ve ever seen anything labeled as “prawns” in either a grocery store or fish shop), I clean and deshell with sharp scissors. I hold the shrimp in my fist, back side out. A couple of snips up the back and a pinch of the legs on the other side and the shell is usually pulled off almost completely. I run my finger up the cut part where the scissors made a very slight divot and collect the “vein”. I wipe my finger on a paper towel and on to the next. It’s the fastest way I’ve found.
Getting last night’s mournful feast (😄) pictures and narrative ready later, but I’ll post these meals now.
Dinner on Thursday was corned beef and Swiss with slaw and Russian dressing:
Served with Mrs. Fearnow’s (a locally made Brunswick stew):
Dinner last night turned out to be a chicken pie with vegetables. It was a story, but pictures first. The filling:
Before going in the oven:
Out of the oven:
Served with Ukrops’ (once a local grocery store – now a food emporium) spoonbread and corn pudding:
The story starts, as so many of my food journeys do, with an eG post. @Captain posted a picture of his dinner with a piece of chicken pie. It inspired me. I figured that there was no way of getting the recipe from him in time to make it for dinner. So, I Googled “Australian chicken pie” and picked a likely looking one that matched what I had on hand. I had some moments during the prep where I wondered about the directions. I thought that it called for too much herbage. I thought that the roux/liquid ratio was off. And that the chicken pieces were too large. The timing was off, too. So, it turns out that I was right about everything. The finished dish was overly herby. The gravy was so thin that I had to add chicken Bisto to it. The chicken pieces were wrong for my tastes. The recipe called for 1-inch cubes. I should have realized that I wouldn’t care for that. I don’t like cubed chicken – I should have done large shreds. It tasted good and I will use that method (with some changes) again, but I did so many things differently that I don’t think it counted as an Australian pie anymore! So, @Captain, I would love to have your recipe, if you would share.
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I somehow missed posting a couple of breakfasts from the past week:
On Friday I went to pick up bagels for the freezer and treated myself to breakfast:
BEC on an ET. Excellent.
This morning – Mr. Kim’s:
Benton’s bacon, IP egg, and rye toast.
Thinking of Suzilightning, I made Johnnybird’s Toast Dope:
And used it to make Dope Toast:
Served with a damn green egg. My egg was from the same batch as Mr. Kim’s. His was hardly green at all and mine was almost half green!!!
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Frozen biscuits with Edwards ham and seedless blackberry jam, a lovely red pear that I’ve been “holding” in the fridge for a month and set out a couple of days ago and an IP egg:
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22 hours ago, David Ross said:
And I remembered another one of my favorite, Grilled Tri-Tip Sandwiches with Chimichurri.
For the Chimichurri Sauce-
2 cups Italian parsley leaves
1/2 cup fresh oregano leaves
1/2 cup fresh mint
4 cloves fresh garlic, minced
3 tbsp. red wine vinegar
1 tbsp. olive oil
salt and black pepper to taste
For the Grilled Tri-Tip-
3-4 lb. beef tri-tip roast
2 tbsp. olive oil
salt and black pepper
2 Loaves of French Baguette bread
1 cup mayonnaise
1 head fresh romaine or butter lettuce
For the Chimichurri Sauce-
Place the parsley, oregano, mint, garlic, red wine vinegar and jalapeno into a small blender and mince. You want the herbs and garlic to be finely minced, but not a paste. Season with salt and pepper.
Spoon the mixture into a bowl, then stir in the olive oil. The sauce should be thick and suspended in the oil. (It’s best to stir in the olive oil rather than pour it in the blender as it will make the sauce too thick).
Grill the Tri-Tip and Make the Sandwiches-
Rub the tri-tip with the olive oil and season with salt and pepper.
Heat a grill pan on the stove-top over medium-high heat and sear the tri-tip for 4-5 minutes per side until well-browned. Place the grill pan in a 400 oven and roast for an additional 15 minutes until the meat registers 135 on a meat thermometer for medium-rare. Let the meat rest 7-8 minutes before carving.
Cut each baguette into 3 sub-style long sandwich rolls, then cut each roll down the center but not fully through to create a pocket for the sandwich.
Spread some of the mayonnaise on each sandwich. Top the mayonnaise with some of the fresh lettuce. Place slices of the tri-tip on the lettuce and garnish with some of the chimichurri sauce.
I love chimichurri so much! It is one of the few sauces that I've found in that is loaded with flavor and not spicy.
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A childhood favorite – tomatoes on toast w/ Dukes – though the Dukes would have been Miracle Whip. And my green haloed eggs. Sigh.
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@Ann_T – your blue plate special looks delightful! One of my all-time favorite meals.
@Margaret Pilgrim– the red cooked pork looks delicious and sent me off looking for recipes. Did you use pork belly?
Turned the leftover spaghetti and meatballs into baked spaghetti:
I’ve learned that in Italy this is known as Pasta al Forno. I didn’t grow up calling it that. Except for my great grandfather (who mostly cursed😁), my Italian immigrant family didn’t speak any Italian.
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What frustrates you when you try to organize your kitchen cupboards/pantry?
in Kitchen Consumer
Posted
The most frustrating thing for me is when Other People put things away with no thought to where they actually belong. 😄
Seriously, though, I detest cabinets that have whole sections that are literally inaccessible. I have one that goes about a yard deep from the right of the door. I would have to actually climb into the cabinet to retrieve things (I am a fat, 61 year old woman - that is NOT happening). And how useless are the over the refrigerator cabinets - the bottom of the ones in my kitchen are 5'10" off the floor. I think they have the tea cups and saucers from my china in them. 🙄