Kim Shook
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Posts posted by Kim Shook
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Jessica’s birthday was the 27th and her dessert of choice was Paula Deen’s Not Yo’ Mama’s Banana Pudding:
It was good, as always, but we agreed that it needed more bananas – maybe an extra layer. Jessica also suggested trying a Bananas Foster treatment of them.
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10 minutes ago, rotuts said:
It's just that she seems to get so much more in hers than anyone else - TWO LOAVES OF BREAD! MULTIPLE BIRDS! I like to tease her about it.
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18 hours ago, RandomCrap said:
I make popovers almost every weekend, and love them because the ratio of goodness to work is pleasantly high. I cut the recipe down to what is supposed to make 4, although in my pan it makes 5. Thus I get 3 and my wife gets the 2 she wants. One bowl to wash and the pan; easy to make when all I've had is a coffee - what's not to like?
2 large eggs
1 cup milk
3/4 teaspoon salt
1 cup AP flour2 Tb melted butter
The original recipe:
4 large eggs
1 1/2 cups milk
3/4 teaspoon salt
1 1/2 cups all purpose flour
3 tablespoons melted butterI find that I do not need to heat the pan. Preheat the oven to 450. I put a rimmed cookie tray on the lowest shelf to catch any drips, and a non-rimmed one on the highest shelf to keep them from browning too fast. The baking shelf is set low in the oven (1 up from the drip tray).
Place the eggs in a bowl and cover with straight hot water from the tap, and let them sit 10 minutes.
Coat the pan with butter. I tried oil, but it was hard to get an even coat. The pan is thin enough that it does not need preheating.
Whisk together the eggs, milk and salt until completely blended. Add the flour and whisk until frothy with no large lumps. stir the melted butter in quickly.
Fill the cups no more than 3/4 full. I like to drop a small handful of grated cheese onto the top of the batter, either Cheddar or Gruyere.
Bake for 20 minutes without opening the oven. Reduce the heat to 350 and bake for another 10-15 minutes, until golden brown. In my oven it tends towards the short end of that time.
Any chance that you could post a picture of or a link to the pan you use?
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20 hours ago, KennethT said:
For those playing the Idiot Who Burned His Feet home game, I recently got back from my 2nd appointment at the burn center where they removed the bandages and voila! Mostly healed! Sort of.... What the burn surgeon who removed my bandages said was "from a wound perspective, it's completely healed, however, you're likely to have about a week more of some pain and itching." Bandages/compression wraps no longer needed, but just tons of moisturizer slathered on. But the good news is no infections and it is completely healthy.... So for those keeping score, it is just under 2 weeks since the incident. 2 weeks of discomfort (sometimes downright painful at times), pain in the ass (definitely no cooking for the last 2 weeks - I couldn't take the chance of getting the bandages wet) and just being exhausted - this thing has really sucked the energy out of me.
So, I will reiterate... wear shoes while cooking!!!!
This is very good news, Kenneth! Pain is exhausting and depressing. Glad things are looking up for you!
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17 hours ago, jimb0 said:
had to chuckle when i saw this. i grew up on a farm and while we only raised cattle i was often called upon to help a various uncle or friend with the hogs growing up. after killing the hog and before butchering it into hams to cure, we'd dump in a giant tank of scalding hot water and vigorously scrape all of the hair off. i'll never forget the smell.
to me, it sounds like someone was a wee bit lazy - but then perhaps this is a new trend of heritage pork? :V
A couple of people have mentioned the scraping and that it looked like it hadn't been done properly. This hair was mostly under the skin. Some of it had a little tip poking out that I could barely get ahold of with tweezers. Most of it, I had to dig for. Would proper scalding/scraping have removed that layer of skin and therefore all that hair?
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5 hours ago, rotuts said:
N.B. : CSO , not known for its enormous capacity
Well, except for @Shelby's, of course.
1 hour ago, Smithy said:I wonder whether the CSO could reheat the leftovers in such a way that the tots would recrisp. We had 3 containers of leftovers in sealed containers in the refrigerator (down to 2 now) and of course the tots are soggy.
Since the CSO is somewhere between 1 and 2 kilomiles away I'll have to try it some other time. Maybe someone else can try reheating such a dish and report back?
I'd try it on Bake/Steam, with a final #1 toast. In my experience, that works the best with "mixed media" leftovers.
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1 hour ago, Smithy said:
I used dried cranberries for the dried fruit portion. Looking back at the recipe, I see that it says to add the dried fruit AFTER the baking. So that's where I went wrong! The fruit, and maybe something else, are almost toothbreakingly hard until the granola soaks in milk for a while.
I'll make it again, paying closer attention to the dried fruit question. My darling quite likes it. He uses almond milk with his breakfast fruit and cereal, so he's in no danger of needing emergency dentistry.
I couldn't count how many times I've made that mistake - just sailing along making granola (easiest thing in the world), bung in the dried fruit before baking and end up with fruit jerky.
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14 minutes ago, dcarch said:
Try this:
dcarch
That was amazing.
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5 minutes ago, robirdstx said:
Thank you! No peppers or tomatoes. I use a mix of carrot, celery, onion and garlic that is sautéed until softened and cooled before adding to a mix of ground chuck, pork sausage, an egg, Panko crumbs, Worcestershire sauce, BBQ sauce or ketchup, spices and topped with more BBQ sauce or ketchup before baking.It sounds like completely perfect in every way meatloaf!!!
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38 minutes ago, Anna N said:
I love potato chip sandwiches. I am happy with just potato chips between slices of well-buttered, white squidgy bread.
Yep! Always loved that sandwich.
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@RWood – your spanakopita is beautiful! I haven’t made it in years! I was taught how to make it by the African American chef of a fabulous Greek restaurant in Old Town Alexandria that was owned by friends. It used to be my signature potluck dish in the 1980’s. I still always order it when we get Greek/Mediterranean/etc. food.
@robirdstx – great looking meatloaf. I’m seeing tomatoes and carrot, but no peppers? If so, yay!!
@David Ross – your pie looks and sounds excellent! I’m printing that out to try!
A question, though: what size casserole dish and how many servings? Thank you!
Saturday was chili:
With salad and chips & salsa:
Mr. Kim found a NYT recipe for sheet pan sausages with caramelized apples and shallots. Apples and shallots:
After roasting the apples and shallots and adding the sausages, rosemary, and grainy mustard:
Out of the oven you add a little vinegar and serve:
Served with green beans, Duchess potatoes, and a salad:
Bizarrely, we are still eating the gigantic carrots and radishes that came with Jessica’s imperfect vegetables box that we received well over a month ago.
I ordered some more of the rye bread from Jessica’s friend and picked up some Boar’s Head pastrami and Swiss from Kroger (Richmond VA is not exactly known for great delis). Bread:
I built the sandwich and steamed it in the CSO then grilled it in butter:
This was, I think, a method (steaming, then pan grilling) I saw @David Rosengarten use many, many years ago on his FoodTV show. It mimics the steaming that delis do with this kind of sandwich. Works well with corned beef, too.
Finished sandwich:
It was delicious, but needed another layer of cheese (and more mustard).
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@Raamo – nice looking chicken “nuggets” in your salad! That is one of our favorite “Fern Bar” salads. And, of course, we aren’t getting them anymore. Were they just chunks of chicken with a panko coating? Fried in oil?
@Captain – I agree with @KennethT! Beautiful lamb!
Mr. Kim’s lunch the other day – chicken sandwich with lettuce, mayo, and crunched up potato chips and chip & dip:
Salad:
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@blue_dolphin – I printed off the scone recipes and will be trying them! Also, those are some beautiful and upscale beans on toast! Delicious looking.
Sunday:
Assorted pork products – we had a chunk of Edwards’ country ham, a slice of prosciutto, and 2 sausage patties to use up – scrambled eggs, whomp cinnamon rolls, and some tangelos that a friend dropped off. Her sister had sent one of those huge bags of Florida citrus and she kindly shared with us.
Today:
We bought another loaf of Jessica’s friend’s rye bread. It was toasted for breakfast and served with two eggs cooked in the same pan, at the same time: one was perfect the other was snotty. 😠
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@Norm Matthews - re: the pineapple upside down cake - I belong to a group on FB called "Great British Food and Drinks for Expats". I'm not an expat, but I am an Anglophile! I posted the cake on that group the other day to ask if it was a common dessert in the UK. The post just blew up! I posted it 4 days ago and already have 140 positive responses to it and 87 comments and requests for the recipe - and more coming all the time! Just wanted to let you know that your cake is a success way beyond here on eG!
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Welome to eGullet, @knownboy4u2! What kinds of foods do you like to cook/eat? And where are you (generally) in the world?
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3 hours ago, kayb said:
I will never again fail to closely read the label on the spice box when making posole, only to discover when I put the spices away I used cinnamon instead of ancho chile powder. Same style box, same size, sit in the same part of the cabinet.
After I cursed, I added the ancho chile and sent up a brief prayer to the Gods of Weird Spice Combos, and restarted the Instant Pot.
My uncle used to be a regional rep for McCormick and just about everything I had looked the same, so this happened to me a LOT. What worked for me was dividing up my stuff - herbs go on a rack on the wall, one in-cabinet turntable for savory things - garlic powder, chile powder, pepper, etc., and a different turntable for sweet stuff - cinnamon, allspice, vanilla, etc.
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There is apparently a recipe for something called "Smashed Eggs" in her cookbook Modern Comfort Food. Once you cut through all of the blathering by the goober who wrote the article, you realize that it's a recipe for soft-boiled eggs on toast. Really, Ina?
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2 hours ago, Anna N said:
I could not quite get my head around fish and bananas no matter how hard I tried. But when I plug that into Google it was quite amazing how many recipes popped up. This one from PBS for example. Apparently fish and bananas are not quite as weird as I thought.
I made Shrimp & Banana for Mr. Kim 8 years ago. I have not repeated that recipe and if he wants it again, he'll have to cook it himself. 🤢
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@heidih – I’ve always wanted to try that bread, too! I’d also like a brioche version.
@CantCookStillTry – lovely food (including the doughnut) and view! Is that where you live?
Buttered wholegrain toast with stuff to pile on top:
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I made one of @Norm Matthews' pineapple upside down Bundt cakes for Mr. Kim to take out to his dad and stepmom’s:
This one was a little odd. It was as if the brown sugar-melted butter mixture was too loose – it all seemed to melt away and leave the fruit high and dry😉. This is what the one I made back in 2017 looked like:
Much nicer looking, I think. The directions say to place the brown sugar mixture in between the pineapple slices, but this batch was actually pourable. Any ideas, @Norm Matthews?
Mr. Kim said that everyone loved it. I’m going to make another cake for us since it is such a favorite of ours.
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On 1/13/2021 at 11:00 PM, MetsFan5 said:
@Kim Shook I could have sworn in your blog you tried one of their chicken wraps? I’ll re-read it, it’s one of my favorites (your blog not the wrap)!
You are GOOD! I was searching for something and came across that reference in my blog - in 2008 I stopped on the way to another office I was working at that day and bought one for a small lunch. It is even the one that is near us! Quite a memory you have!
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@heidih – You would have been welcome. He ate half of the baked spaghetti and I ate about a third of my gyro! The tuna is to remind me to make some tuna salad as soon as my eggs have gotten “mature” enough to hard-cook. We are trying to use more of our emergency stock (my guest room looks like we are extremely generous Preppers – half cans and boxes of foods and the other half rolls of Christmas wrap and ribbons and tags😁).
@btbyrd – what a perfect burger. I love a smashburger cooked on a griddle or an iron skillet! When the food authorities started saying, “DON’T mash your burgers down!” is when I gave up on them! Those chips are perfect, too! I love how they are “chunked” like real fish and chips shop chips! Do you hand cut them?
@liuzhou – that would be a lovely addition to my local market – a roast bar with Beijing duck on it! Wow!
@rotuts – If baked spaghetti is on a menu, Mr. Kim is having it. Italians call it al Forno. I never ordered it in a restaurant before I met him, but it was basically what my mom did with leftover spaghetti and sauce. She’d mix the sauce with the pasta and put it in a casserole dish. The next day (if we hadn’t eaten it cold for breakfast), she’d put slices of mozz on top and bake it. It was never the point of a dish – it was always done with leftovers, but I liked it just as much as the originating meal. As far as the GPB goes, I didn’t see it on the menu listing and took a big bite. I didn’t taste it a bit – neither did Mr. Kim. He ordered my gyro and salad with no onions or peppers and thinks maybe they just left them off everything!
Made two big Dutch ovens full of chili yesterday:
Most went over to Mr. Kim’s dad and stepmom’s today. He is helping to clear out their basement to get ready for workers who are coming Monday to repair flood damage. This is for the clean up crew to eat tonight. I’m guessing that it’s what we’ll be having, too!
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Breakfast 2021
in Cooking
Posted
@Anna N – my mother used to say that chickens had a mind of their own and that went for their offspring, too😉. Mr. Kim (who like things to be done exactly when the recipe says they will) is utter mystified that you can have seemingly identical chickens and they will be at wild different stages of doneness when removed from the oven. I really think it wasn’t until he started smoking that he paid more attention to temperature than time.
@blue_dolphin – I do like the look of your egg “salad” dish. I am normally not a fan of onions with eggs (I always leave them out of any quiche or breakfast casserole), but I think I’d try that. I especially like those jammy yolks.
More of that good rye bread, Havarti, and a mandarin orange.