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Kim Shook

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Posts posted by Kim Shook

  1. Mr. Kim, who is on vacation this week, surprised me by taking me to lunch today and yesterday at two new (to me) places.  Yesterday was Nomad’s Deli.  Fantastic place.  Mr. Kim had the Big Chick sandwich – when everyone in Richmond was losing their minds over the new Popeye’s chicken sandwich, the Richmond Times Dispatch published an article listing better than Popeye’s or Chick-fil-A chicken sandwiches – this was one of them:


    Huge, perfectly cooked breast on a garlic roll with grilled onions, peppers, mushrooms, jalapenos, provolone cheese, lettuce, tomato, and mayo.  It was fantastic!  I had the shrimp po’boy:


    This was a 12-inch sandwich.  I didn’t notice that until I got it.  It was truly delicious.  Perfectly fried jumbo shrimp, slaw, cocktail sauce, tomatoes (I requested no onion).  I figured out a trick about halfway through the first half – I knew I’d never be able to eat the other half, so I pulled all the shrimp out and stuck them in the half I ate!  I was shocked at how good this was – the slaw was really robust – cut large, very crunchy and aggressively seasoned.  We loved this place – a true family owned and run neighborhood joint.  Lots of vegetarian options, diverse clientele and they even sell steamed crabs on Friday nights.


    Today was Lulabelle’s Café – kind of a Southern Ladies Who Lunch vibe.  We both started with soup:


    Mr. Kim had the turkey and rice.  I had the NE clam chowder.  Both were very good.  My chowder was especially nice – in texture it was somewhere in between a thick, creamy NE chowder and a brothy, briny NC Outer Banks chowder.  The clams were incredibly tender.  I had the fried green tomato BLT with a side of collards:


    The sandwich was good, but the pimento cheese was a little over spiced for me.  I almost ordered deviled eggs as my side, but the waitress told me they had jalapenos in them, so I chose collards instead.  Very, very good.  One point off for only having red wine vinegar.  If you are a café in Richmond VA serving collards, you need to stock some apple cider vinegar.  We can’t remember the name of Mr. Kim’s sandwich:


    It had turkey, pimento cheese, jalapeno relish, bacon, and red onion.  He loved it – I tasted the turkey and it was fresh and properly cooked.  He said the deviled eggs were great – creamy and not too hot.  The pickles were good, too – pretty sure they were house made.




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  2. 1 hour ago, Toliver said:

    "Subway Is Officially Releasing A Brisket Sandwich For A Limited Time"

    Please take one for the team and report back with your opinion of the Brisket Sandwich.

    In the article they also mention three new sliders they are adding to the menu which may also be a limited-time-only menu thing.


    Sorry, not me.  I detest Subway's sticky, mankey meat and the unmistakable Subway stench.  I'd rather eat a dozen BK tacos.  😁

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  3. I did more chicken pieces in the CSO last night.  Cooked legs and thighs at 400F on the bake/steam function for about 20-25 minutes.  I took it out before it got to 165F and brushed with a mixture of BBQ sauce and honey, then broiled it until slightly charred.  It was SO moist.  The skin was crispy from the first cook and, of course, less so after being bathed in BBQ sauce, but not flabby or unpleasant.


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  4. 19 minutes ago, KennethT said:

    also, how does one keep the melting cheese from dripping onto the lower heating elements?  In a standard oven, I put foil on the rack positioned below the rack I'm reheating the pizza on to catch any drips.

    Honestly, I just let it drip and pull out the tray on the bottom and clean it when it is cold.  😏 


    Also, with that kind of crust, I usually use the toast function for about a "2" or "3".  Rack positioned with the U legs down so that it is a little farther from the top elements.  

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  5. 1 hour ago, Anna N said:

     Don’t know what possessed me to think I could eat a big breakfast this morning. I was haunted by the half tomato that I didn’t use last night so decided that I would have a fry up.   I managed to eat it all but one sausage and it will find its way into something in the next day or two.



    That is one perfect and gorgeous egg, my friend!

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  6. I actually remember going to the Trader Vic's in Washington DC as a kid.  I know I loved the ribs, the noodles and the chow sui.  I remember feeling very elegant and grown up eating there!

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  7. We went to Reidsville NC to sort through my late grandmother’s house this past weekend.  Just grabbed a Hardee’s biscuit on the way down, but we had a great breakfast on Sunday at the Reid’s House Restaurant:


    Biscuits and sausage gravy, grits, egg, and country ham.  Notice the menu:


    I can’t remember the last time I saw a reference to “sweet milk”.  And I love that the salads consist of (I’m SURE) canned fruit or Jello and are “seasonal”.  Also, the only “salad” thing on the salad menu is the lettuce under the cottage cheese!

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  8.  @Ann_T – that roast beef dinner from a few nights ago is something that I crave all the time.  So delicious looking!


    @ninagluck – I was so happy to see you back!  Welcome home!


    @BonVivant – those are perhaps the most perfectly cut and seared scallops I’ve ever seen.  Wow!


    Mr. Kim and I went down to Reidsville NC to start going through my late grandmother’s house.  She was just shy of 95 years old and a bit of a packrat, so it was exhausting, dusty, sad, and funny work.  Comfort food was very much needed.  Saturday night was BBQ at Short Sugar’s (open since 1949 and my standard):



    Dinner that night was at a fairly local fish place called Libby Hill.  Why a tiny little town HOURS from the ocean should have two VERY popular fish places is a mystery to me, but they’ve both been there forever and are always crowded.  Mine:


    Good fries, decent hushpuppies, ok flounder, good shrimp, and absolutely delicious and perfectly prepared oysters.  Mr. Kim had the catfish. The less said, the better, but he was very sorry a little while later.


    Dinner on Sunday was us dragging our worn out butts into the only late night place (open 'til 10! LOL) and scarfing down a cheeseburger (Mr. Kim) and grilled cheese with bacon (me) before going to the hotel to collapse!  No pictures.  


    I was too tired to cook when we got home Monday night, so it was off to Mr. Kim and Jessica’s favorite Vietnamese place.  I got the yellow pancake (also called the Vietnamese crepe):


    A little skimpy on the filling, but I liked the crispy edges.  See, @Margaret Pilgrim, I told you this is what I always get!  Yours looked much better!


    Tonight was BBQ that we brought home:


    Along with NC tomatoes, green beans, creamed corn, and tots.

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  9. I looked and couldn't find this topic - if it exists, just tag this onto the existing thread.


    I love old menus.  If I needed to start another collection, that's what I'd collect.  I do sometimes come across them, though, and keep them.  Of course, I can't find the others right now!  But Mr. Kim and I were down in Reidsville NC going through stuff at my late grandmother's house.  I found a menu from the "Pig N Whistle" in Tunica Mississippi.  This location doesn't seem to exist anymore and the Pig N Whistle in Millington TN (about an hour away from Tunica) seems to be mainly BBQ.  But there is some connection because they both claim to be named after a tradition of a tavern in England.  My mother's family is from the Mississippi Delta - Memphis, Shelby MS, Clarksdale MS, and Rosedale MS mostly.  So, I'm guessing that this was a "nice place" to go for a "nice meal" for them.  @kayb - do you know anything about this place?  The menu:












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  10. 7 hours ago, Anna N said:



    I had a small glass of the Sauvignon Blanc. Just look at that glass. Is it not amazing?



    I love that glass. Neither Jessica or I can comfortably use most stemless glasses.  Our fingers are too short and we just can't hold them stable - we end up having to use both hands, which is awkward.  

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  11. On 8/31/2019 at 11:56 PM, liuzhou said:

    I "borrowed" some tomato and onion from a sauce I was half way through making for dinner later and used them with a bunch of "ravioli" (actually they are wontons* - what's the difference?)

    I’m sure there is an official difference, but I use egg roll and wonton wrappers as “pasta” when making ravioli or cannelloni or lasagna.  Delicious and more tender than any pasta I’ve ever tried.

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  12. I don't use my bread machine a lot, but when I want it, I'm glad to have it in the attic.  For the last 2 Christmases, I've made a fruited bread as gifts.  It is wonderful to be able to just dump stuff in and with very little effort, make 2-3 loaves a day.  

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  13. Marinated cukes, vegetables, and some Maldon sea salt:



    Brats with fried onions, slaw, sweet potato, and cheater creamed corn (frozen creamed corn and frozen kernels):


    The brats were so good.  We usually have them at a friend's house and he cooks them to death.  I was very careful to simmer them to just below done and then crank the heat to brown them.  Still juicy and so tender.  Like eating a whole other sausage!


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  14. @eugenep and @Okanagancook - I'm sorry!  I meant to add that information.  I know exactly what caused the bitterness - the recipe called for one whole lemon, chopped.  All I can think is that there was a typo in the recipe and it should have called for a peeled lemon, chopped.  I really should have caught that, but never gave it a thought.  



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  15. 9 hours ago, Smithy said:


    I'm new to the CSO so I may have missed a trick or three, but I don't think it has the circulation to provide the same convective power as an air fryer. (This peeves me quite a bit, actually, for reasons relating to counter space and marital harmony.)


    In my limited tests so far, the CSO hasn't been as good as an air fryer for "tater tots" or breaded pieces of "fried chicken", much less reheated fried leftovers. It is incredibly easy to overcook, overbrown and overcrips reheated fries in an air fryer. Such a feat doesn't seem possible in the CSO.


    If someone has a good technique for making the CSO match the performance of an air fryer for, say, onion blossoms or reheated fried potatoes, I'm all ears and taste buds.  No doubt @Margaret Pilgrim is as interested.

    I can't speak to the air fryer comparison (I don't have one), but reheating crispy stuff in the CSO is, in my experience, counter-intuitive.  I actually use the Bake/Steam function NOT the convection.  I know it doesn't sound right, but that is what works for me.  I reheated some onion rings from a restaurant the other night and they were better out of the CSO than fresh out of the fryer.

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  16. Well, as far as the recipe went, it was meh (reported on the dinner thread).  BUT, as far as the CSO went, it was a huge success.  The boneless, skinless chicken breasts were salted and left, uncovered, in the fridge for an hour and then cooked at 400F on Bake/Steam.  They were incredibly moist and tender.  They would have been perfect for chicken salad.  They were better than the breasts I've done in the IP and I didn't have to get that out or clean anything since I covered the CSO pan in non-stick foil.  :wub:

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  17. @Ann_T - Happy Anniversary to you and Moe!❤️


    A rather disappointing dinner.  We saw Jeff Mauro on The Kitchen making something that looked easy and good.  It was chicken breasts stuffed with a mixture of frozen spinach and artichoke dip and Feta.  He grilled it and I decided to cook it in the CSO at 400F on Bake/Steam.  The stuffing part went just fine – it was the “cut a pocket and pipe the stuffing in” method.  And the cooking was wonderful.  Boneless, skinless chicken breast as moist and tender as any dark meat I’ve had.  And the stuffing tasted good.  It was kind of underwhelming because you got so little of it inside the chicken.  I had a lot of the stuffing left over, too.  I honestly think that you could do a casserole with the same ingredients and it would work much better.  Started with, what else, salad:



    Stuffed chicken, Jasmine rice, and green beans vinaigrette:


    So, the rice was another issue: for the first time in YEARS, I undercooked the rice.  It was just slightly past crunchy.  Sigh.  Here’s the underwhelming amount of stuffing:



    Before I made this, it occurred to me that it might need some kind of sauce, being boneless, skinless chicken breast.  So, I found an Emeril Lagasse recipe for a lemon butter sauce.  Classic butter sauce – reduce everything down, add cream and then add butter a tablespoon at a time.  I sometimes mess up butter sauces – they break or just end up tasting like solid butter, but this one came together beautifully:



    Lovely smoothness:



    And just the right consistency:


    It was so bitter as to be inedible. ☹️  I wasted a half pound of butter on this.  The best thing on the table was the crusty loaf that I added the leftover stuffing to and broiled:



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