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Kim Shook

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Posts posted by Kim Shook

  1. We saw a dish on The Kitchen this weekend that I'm going to try out.  They grilled it, though, and I want to cook it in the CSO.  Basically stuffed chicken breasts.  Not rolled up - pocket cut into breast halves and then stuffed and tied.  I'm planning on 375F for 35-ish minutes.  Any ideas?  Maybe bake/steam?  What temp?  How long?  Not starting until later, so there's time for debate! 😁  Ta!

  2. 13 hours ago, Margaret Pilgrim said:

    Vietnamese crepe...banh xeo




    Fill bottom seared crepe with pork/shrimp filling



    Break off portions, stuff in lettuce leaves with cilantro and mint.    Douse with nuoc cham.




    This is one of my favorite things I’ve ever eaten!  Since I discovered it, don’t think I’ve ever ordered anything else if this was available! You did a beautiful job!

    • Like 3
    • Thanks 1
  3. I had practically nothing to do with this dinner a couple of nights ago.  Another kit salad:



    Frozen chicken Kiev and boxed Parmesan noodles:


    What can I say?  Guilty pleasures all and I had dental work done that day and was still sore.




    Benton bacon butty:


    • Like 14
  4. As much as I like the fact that there is another actual cooking show on TV (as opposed to half hour commercials and competition shows), I've never seen a dish on Milk Street that I would make.  It just isn't my kind of food.  ATK and Cook's Country, on the other hand, make things that I would actually cook.  Having said that, while I completely understand the issues that folks have with Kimball, I find ATK and CC very flat without him.  I find Julia and Bridget tiresome.  Kimball's questions (when he was host) often were the same questions that I had.  Just my 2 cents.

    • Like 4
  5. 5 hours ago, tazerowe said:

    Also, what type of grits did you use?  There is a huge range - instant to quick cooking to normal to stone-ground, that could seriously change the cooking or at least hydration time.

    Actually, this question is for @blue_dolphin.  I'd like to know, too!

  6. 2 hours ago, Anna N said:


     So we take a bite of the omelette. It  does not taste horrible. In fact it has no flavour whatsoever.   But with the hot sauce I could choke it down if I didn’t know there was something better coming.   Or could I? 





    That is some weird texture on that egg.  Vulcan indeed.  And I really don't understand tasteless eggs.  I buy cheap grocery store eggs.  I would like to buy the free range ones from the farmer's market, but I have to watch $$$.  And my cheap eggs, while not as great as the farmer's eggs, taste like...eggs.  Where the hell are they getting tasteless eggs??


    And that menu???  That reminds me of some of those ersatz delis with the vast menus.  The places that order everything from Sysco and just heat it up.  Have fun at the food court.  Can't possibly be any worse!!!

    • Like 3
  7. 5 minutes ago, blue_dolphin said:

    I baked off another one of those Cream Cheese Radish and Dill Scones from Sister Pie that I mixed up and froze unbaked a while back.  

    Here, it's split and topped with a Broadbent Country Ham biscuit slice.  


    Watermelon on the side.


    THAT is exactly what I'd like for breakfast every 2nd morning.  On the other days, I'd like a runny yolked egg on top of the ham.  Drooley emoji!

    • Like 2
    • Thanks 1
  8. 6 hours ago, Kerry Beal said:

    There’s a cheese cookie recipe in there that is fabulous. Missing clue cheese wafers - got the recipe from my neighbor 


    This is so funny.  My habit is to look through all new cookbooks and cooking magazines and write down recipes I'm interested in trying (otherwise I'd never find them again).  I only found 4 I was interested in trying in this book.  Look at what the last one was:



    • Like 2
    • Haha 5
  9. Sunday brunch at SB’s Love Shack (a big favorite with us) with Jessica.  We shared two things.  First was pineapple bread pudding done French toast style, topped with maraschino cherry whipped cream, vanilla ice cream and a drizzle of chocolate syrup:


    Really delicious.  We ate more of this than we thought we would.  The whipped cream could SO easily have been overdone and was not.  Perfect with the pineapple.


    And a crabcake Benedict – 2 lump crabcakes, poached eggs and Old Bay hollandaise:


    Really nice crabcakes compromised by red bell peppers.  Luckily, they were fairly mild and when I picked them out, the flavor wasn’t completely pervasive.  Wished they’d done classic Eastern shore crabcakes, though. 

    • Like 6
  10. 1 minute ago, JoNorvelleWalker said:


    Thanks, I don't think you misunderstood the question.  However last night I got very good results, I thought, deep frying bare naked chicken.  I may try coating some to see if I like it better.


    Wow.  That's intriguing to me.  I've always felt that the coating was protective as much as anything.  I looked at your picture and that thigh looks great.  Also, now that I think about it, lots of places don't batter or even flour their wings.  Hmmmmm.  I'll have to try this out.  Coating can be a mess and time consuming - I might find myself frying nekkid chicken fairly often!  I'm glad you asked the question!

    • Like 1
  11. 3 hours ago, BeeZee said:

    I pulled a crown off couple of months ago eating red Swedish fish. It was loose, apparently. I have prominent tori (those bony parts which stick into the recessed area under the tongue) and although my dentist is a woman with fairly small hands, I often wind up swollen and bruised (visible on the outside) after having any crown repairs. I'm also resistant to Novicaine (as is my Dad) so I get a LOT of shots, which doesn't help the bruising issue. The only thing I eat after is yogurt, anything too liquid tends to dribble out of my mouth.

    I am also someone difficult to numb - my dentist jokes that he goes to lunch after numbing me and I'm finally done when he gets back.  Takes forever to wear off, too.  I got lucky - when I called this morning my crown had come in and they had an opening on Wednesday.  I have the crown repair on one side and a couple of fillings on the other, so my entire mouth, lips, cheeks, etc. will be numb.  I hope no one needs to talk with me that entire day. 😁

    • Sad 4
  12. 53 minutes ago, JoNorvelleWalker said:

    I've been playing with fried chicken.  It seems that traditionally fried chicken involves batter or breading in some way, shape, or form.  What is the reason for this?


    Flavor and crunch enhancement.  Also, any bare flesh (there's always some) would get seriously tough immersed in boiling oil.  Or have I misunderstood your question?  

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