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Kim Shook

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Posts posted by Kim Shook

  1. @Captain – your Toad In A Hole looks so much better than mine!  Do you do yours in a loaf pan?  It looks much deeper than mine - I just use an 8X12-inch pan and it comes out very flat.  Your gravy looks lovely, too!


    @Shelby – you SAY that is a pepperoni pizza.  I am not seeing any pepperoni.  I see what looks like fungus and HOT🔥.  As always, the crust/sauce/cheese parts are gorgeous!  Also, looking at your chicken quarters done in the CSO, I really think that rather than a whole chicken is the best way to go.


    @Ann_T – I love the plate that your stacked Greek salad is on.


    @SharonEM – lovely tomato pie.  Next time I hope you’ll take a picture of the inside – I would have loved to have seen that. 


    @gfweb – that cauliflower gratin is about as appetizing and delicious looking as I believe I’ve ever seen cauliflower look.  Bravo!


    @dcarch – I don’t think we can ever say enough about that incredible assortment of tomatoes or that bacon blanket.  Bacon blanket❤️


    @Dante – what am I looking at?  I think I see biscuits underneath…???  Is that beans?  Or maybe chickpeas? 


    Mr. Kim was monopolizing the kitchen a week ago Friday night prepping to do some smoking on the weekend, so we ended up at Five Guys:


    This was fine by me!


    That Saturday ended up being breakfast-for-dinner, which we love:


    NC sausage, eggs, and my most successful rendition of home fries ever.  They were tender and crisp and really, really good.


    My sister was visiting from Florida last week for a couple of days.  One dinner was a whole chicken in the CSO:


    Cut up:


    The wing tips and the ends of the legs got a little singed before I put foil on.  Gravy:


    Just drippings and chicken Bisto.  Plated with Ukrops (local prepared food company) Duchess potatoes, slaw, Sister Schubert rolls and leftover Smoky beans from Sunday:



    The other night that she was here I did Steak and Onion Pie.  My gravy was a little too thin, so I added a bit of Bisto:


    A little too much.  Topped with the pie crust (purchased):



    Out of the oven:



    Gravy was a little too thick, but it turned out delicious:



    Served with salad:



    A couple of days ago, I really needed some comfort food for dinner.  It had just been a really exhausting day.  This was supposed to be soft boiled eggs on toast:




    Night before last was almost all leftovers - Hot chicken and gravy open faced sandwiches, Duchess potatoes and Smoky Beans:


    (See, @Anna N, you can have a hot sandwich without peas.  Very good it was, too.😉)



    Old school dessert:


    Fudge ripple ice cream, Hershey syrup, and caramel sauce.  I can’t remember the last time I made myself one of these.


    Last night was Cheesy Chicken Casserole, rice, and broccoli:


    Something is conspiring against me.  The is the second time I have tried to make rice recently and had trouble with it.  Again, it was gooey and underdone.  I am currently trying to quit smoking.  I’m a bit fragile.  I’ve been on Chantix – finished the starter pack yesterday and when I went to get my next batch, the pharmacy informed me that they are out and will have it on the 19th.  It is probably a good thing that I was at the drive-thru and there was extremely thick glass between us. (If you are a FB friend of mine, please do not mention this - to most of my family and friends I have masqueraded as a non-smoker for about 20 years :blush:).   Anyway, the rice made me angry.  Everyone in the house was tip-toeing around me and that just pissed me off even more.  The “fix” I tried was to add more water, crank up the heat and treat it like pasta to get it fully cooked and then I put it off the heat, covered it with a towel, then the lid and let it steam for a couple of minutes.  It helped a little – anyone have any other fixes?


    I’m sorry in advance if I rant a little more than usual in the next few weeks. 

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  2. @kayb– we would never go out to brunch after church if we knew there was a meal like those beans, corncakes, and potato salad waiting for us at home.  I think I’ve said it before, but I’m not a big potato salad person (I think that I just flat don’t like cold potatoes – other than raw ones😁), and that yours is one of the few that I look at and am truly tempted!


    @Franci – do you know what brand of cottage cheese that was that you posted on 9/8?  I really like a drier kind and everything I’ve tried is too wet. 


    @BeeZee – I would make salmon just to have that to put on a bagel!  Looks so great.


    @Anna N – re: kimchi pancake.  I have a question about your batter.  It looks so crisp.  I wouldn’t eat kimchi, but your pancake looks very similar to a  Vietnamese Pancake, which I love and have a hard time finding since our favorite Vietnamese restaurant closed.  How do you make your batter?  I’m thinking that I could stuff one with pork, shrimp, and bean sprouts and see if it works. 


    Lunch last Sunday was a potluck at church.  Church provided hamburgers and hot dogs and we just needed to bring sides and desserts.  I made some “pastries”.  Crescent Lemon Honey Buns:



    Crispy Crescent Cinnamon Twists:


    Both made with refrigerated dough. :blush:


    Forgot to take the picture before wrapping!


    I also did Smoky Beans in the slow cooker:


    There were lots of these leftover – recipe says it serves 20, but with all the other food that was available, it could have served many more.  We have eaten these all week.  Good thing we like them so much!


    I took Jessica to lunch one day last week.  We went to Nomad’s, the place that Mr. Kim surprised me with and I posted about.  We both had the shrimp po’boy:



    Then we stopped at a nice little locally owned bakery near us:


    Tres Leches cake, guava and dulce de leche pastries, and a peanut butter with Reeses cups cooky. 

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  3. 1 hour ago, JoNorvelleWalker said:


    I wonder if those containers are Pyrex or real Pyrex?  I recently purchased a German pan with glass lid labeled Pyrex.  Hoping my lid is real Pyrex.


    Pyrex is something I've hesitated to use in the CSO.  Perhaps I'm over cautious.


    Honestly, I wouldn't know the difference.  Mine were bought at Walmart and have all the Pyrex company wrapping and paper labels.  I've never had any trouble with them in the CSO.  Isn't it made to go in the oven??

  4. Company is gone!  I finally have time to post the rest of Mr. Kim’s latest cook.  Off the smoker:



    Before pulling – nice smoke ring:





    Pile ‘o pork:


    It is extremely tasty!

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  5. 14 hours ago, ElsieD said:

    Earlier I had prepped and frozen some corn.  I made a concentrated corn broth from the cobs and used some of it tonight to make grits.  After the grits were cooked, I added fresh corn kernels.  This was plated and on top went creole shrimp, garnished with  green onions, parsley and feta cheese.


    Using the corn broth to make grits is the best idea I've heard.  Genius!  I'm never throwing a corn cob away again.

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  6. Roasting a whole chicken in the CSO tomorrow.  I plan to salt it and leave it uncovered in the fridge early in the day.  My sister from Florida is coming tomorrow for 3 days.  And possibly another sister from MD is coming with her for just tomorrow.  And then another sister from VA Beach may come on Wednesday - or 1st sister may go visit 3rd sister in VA Beach if 1st sister isn't too tired.  No one can seem to make up their minds.  😬 We need a hair pulling emoji.  I'm trying to prepare for I don't know how many sisters.  Food is an issue and everyone eats roast chicken (they are British).  Sister 3 is very picky and eats only very, very plain food and almost no veggies.  Sister 1 used to be in a cult and doesn't eat pork or shellfish.  


    Sorry for the meltdown.  As you can see, I'm driving myself crazy and left everything WAY too late.  What I need are any tips for cooking a whole chicken.  I've never done it in the CSO before and wanted to know if there's anything I should do out of the ordinary.  Thanks so much!!!!

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  7. @Anna N - my sad face was at seeing that lovely sandwich and gravy covered up by those nasty peas.  And I am very hungry, too.  We are getting ready to pull the 3rd of Mr. Kim's 6 pork butts that he smoked today and it is 8pm.  I don't think I'm ever going to get dinner tonight. 😉

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  8. 1 hour ago, Franci said:

    I just said hi on the dinner thread but also here I want to say hi again. So happy to be back! Looking forward checking what you have been cooking! 


    Today we had a yellow tail snapper. Some sauté chards, shishito peppers and Ezekiel bread (just for me). 




    So happy to see you!  Welcome back!  

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  9. 1 minute ago, kayb said:

    If I had a dollar for every one of those I've smoked...


    Does he use a basting sauce, or just a dry rub?

    No baste.  Just dry rub.  He says he's tried apple juice, but hasn't noticed any difference.  He uses a mix of apple and hickory wood for pork.  


    All rubbed and ready to be wrapped:


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  10. Just now, Smithy said:


    Oh, I'm looking forward to this! We still occasionally experiment with meat-smoking, but it's an annual thing and we could stand some pointers.


    Are those pork butts?


    (Incidentally, we used to have exactly that same countertop material. I still like the looks of it!)

    Yep, pork butts.  He's just finishing putting on the rub and I'm helping him wrap them in plastic wrap for the fridge.  He'll start them tomorrow morning at 5 or 6am.  I'll post updates and the final results!

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  11. Bringing this old thread forward to show Mr. Kim's latest project.  He's agreed to smoke some butts for a fundraiser for our church womens' group.  This is less than half of what he'll end up smoking:


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  12. @Ann_T – your blueberry cobbler just looks incredibly good.  And is the recipe for the shrimp etouffee available somewhere?  I couldn’t find it on your site.  (side note:  Matt is your son?  And a vegetarian?  With the way you cook, he manages to stay true to his vegetarianism?  He is truly dedicated!  He must just fill up on your gorgeous bread!  LOL).


     @HungryChris – I think crab is the perfect topping for fried green tomatoes!


    @scubadoo97 – lamb shanks are probably my favorite meat and those look fantastic.


    Last night was fixed up canned baked beans, “BBQ” chicken, the last of the NC tomatoes, and green beans:


    This chicken was “BBQ” in that the sauce was Bullseye BBQ sauce and honey.  When I was growing up BBQ chicken was just chicken pieces that my mom cooked in the oven and then sauced and broiled.  That was basically what I did, except I cooked mine in the CSO on bake/steam and then broiled it to finish.  Served with Hawaiian rolls and fruit:




    • Like 11
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