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Kim Shook

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Posts posted by Kim Shook

  1. 1 hour ago, ElsieD said:

    I love these and also use them a lot.  Except for goopy things that have to be scraped out - those are too much trouble.

     

    Not to make anyone feel bad (because God knows, we've replaced many, many appliances way too early over the years), but we have an almost 40 year old Montgomery Ward freezer that we got from Mr. Kim's grandparents when they went into assisted living.  We've gotten so much good use out of that little dynamo that we won't feel at all bad when it finally does go bad.  (Knock on wood)

    • Like 4
  2. @robirdstx – that broccoli salad is one of our favorites.  And pork and venison sausage sounds wonderful – is that locally made?

     

    @Ann_T– I’ve been making your corn custard for years, but I’ve never done it in individual servings.  I really like the look of that and want to try it this summer with some really good corn. 

     

    @Captain – I had to Google potato scollops and once I waded through a bunch of “scalloped potato” results, I found Australian Potato Scallops!  I gotta make those – they sound fantastic.

     

    Swiss/Cheddar omelets, Edward’s country ham and one of the best nectarines I’ve ever tasted:

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    Mr. Kim’s kale:

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    • Like 11
  3. 4 hours ago, Shelby said:

    Roasted chicken, mustard greens and scalloped potatoes

     

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    Those potatoes looks fantastic.  Sadly, I see you've got another fungal infection.  😁

    • Haha 7
  4. So, Mr. Kim got me a bottle of Frontier Co-op Grains of Paradise.  I just ground some up and we tasted a fingerful.  I am extremely sensitive to heat and I hardly tasted a thing.  A tiny bit of heat and bitterness.  A hint of pepperyness.  The best by date is 5/21.  Am I missing something?   Is this a sub par brand???  

  5. I am sitting here trying to figure out if I am wrong or if a recipe is written badly.  I am making a dessert on Saturday for Father's Day and one of the ingredients is listed as: "6 cups fresh strawberries, sliced".  Now, normally I would read that as: measure 6 cups of whole strawberries, then slice them.  But if you would be so kind as to look at the recipe online, you'll see it has a LOT strawberries.  So, I can't decide.  Does that look to you like 6 cups of sliced strawberries or 6 cups of whole strawberries, sliced???  Thank you so much for putting up with me.  🤔

  6. 7 hours ago, lindag said:

    My searches didn’t turn up the poster who first mentioned Michigan Beans but, fortunately, I had saved the recipe.

    i've been looking for pantry friendly and simple casserole type foods that I can manage while recovering from my recent surgery and these beans are exactly what I was lookin for.

    Still not easy to get to the store for special ingredients and can't manage too much effort yet.

    The beans are in my crockpot now and they smell wonderful.  I’m really looking forward to dinner (with a Subway salad alongside.

    Was it this recipe?  'Cuz that might have been me.

    • Like 2
  7. 4 hours ago, liuzhou said:

    "Prolonged exposure to a stranger’s kitchen otherwise happens only on holiday, where it joins a constellation of stressors, including other people, and having been drunk since lunchtime. So that’s something to look forward to this summer."  That was hilarious.  And true at the same time.  

    • Like 1
  8. 2 minutes ago, Ann_T said:

    @Kim Shook, it certainly looks good.  It is always disappointing when you make something that doesn't live up to your expectations. 

     

    I tried a few of her recipes when she first came on the scene  and found them all really basic and "underwhelming"

     

    I've had the same experience overall with her stuff.  I've had better luck with her desserts, as long as I remember to back off the sugar a bit - they are almost always way too sweet.

    • Like 4
  9. Regarding the catfish discussion – I think that catfish is one of those fish that has really benefitted from farming.  Favor-wise, I mean.  I used to detest catfish – I thought it tasted muddy and dirty and funky.  US farmed catfish is sweet and delicately flavored.  If you haven’t tried it in years or at all, give it a go. 

     

    I had most of the ingredients, so last night I tried out a recipe for a chicken cordon bleu casserole from Ree Drummond.  It was ok.  A little bland and very soupy.  We decided that it needed to be served with rice.  Layered chicken, ham and cheeses:

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    Before putting in the oven - topped with buttered panko:

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    Just out of the oven:

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    The panko didn’t get very browned – even after leaving in an extra 10 minutes.  Serving:

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    It was very soupy – this is after letting it sit over 10 minutes after removing from the oven:

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    Not sure why I was so underwhelmed with this.  It needs something.  I checked the other cordon bleu casserole that I’ve made in the past and noticed that it had dill, nutmeg, and dry mustard.  Also no chicken broth – only milk and light cream and Cheddar instead of Swiss and Monterey Jack.  I guess my old recipe is really just a creamy ham and chicken casserole – not so much cordon bleu!  I’m wondering if this recipe would be improved with some really good, strong ham – like country ham? 

     

    I served this with leftover Cobb pasta salad from a church pot luck on Sunday:

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    This is pasta with an avocado/mayo/lime dressing topped with chicken, roasted corn, hard-boiled eggs, bacon, and bleu cheese.  Singularly unattractive with the greenish hue to the pasta, but it was still very good.  We added some oil and vinegar dressing to moisten and that woke up the leftovers.

    • Like 8
  10. I like all kinds of slaw.  When I eat finely shredded slaw I think it's my favorite.  Then I eat sliced slaw and decide that's the best!  I have tried the salting and decided I don't like that.  I find that it makes the cabbage less crisp.  

  11. On 5/31/2019 at 7:52 PM, gfweb said:

    SV Flat Iron Steak (130F, 3 hrs) with basil cream sauce and pepperoncini, papardelle,  and broccolini

     

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    Hi!  Got a couple of questions about this.  I'm typing up your directions and want to make sure that I find out what I need to know before too long.  First - do you know the approximate weight of the flat iron steak?  And also, I don't usually have the powdered bouillon - do you think it would be ok to use Better Than Bouillon?  Thanks so much.  I am looking forward to making this soon!

  12. Potluck at church today.  I made "Sunny’s Grilled Cobb Pasta Salad" from the Food Network show “The Kitchen”.  Bowtie pasta w/ sun-dried tomatoes and an avocado/mayo/lime dressing:

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    Topped with bacon, grilled corn, chicken, bleu cheese and eggs:

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    This was very good, but a little dry.  I think next time I make it, I’ll do double the dressing and have that on the side.

    • Like 3
    • Thanks 1
    • Delicious 1
  13. 6 hours ago, RWood said:

    Finally, after a few years of trying to get to it, the Death Star cake for my friend Sandie is finally done! 

    She didn't need a lot of cake, so I made the bottom with a half sphere of styrofoam, and the top is chocolate Stout cake with ganache and white chocolate buttercream.

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    I believe that I've said before that we need a "WOW" response button.  Just freaking incredible.  I am in awe.

    • Like 1
    • Thanks 1
  14. On 6/1/2019 at 12:30 PM, suzilightning said:

    All I can think of is The Beatles song "I am the Walrus".  Been hanging out with the Reeds waaaayyyyyy too much.

    That has two of the three things one of our guests at the Chequit Inn demanded for breakfast every morning...

    Crispy bacon

    Dark toast

    Hard eggs

     

    Dark toast!  Pale toast is my nemesis. I detest it when my toast comes and it resembles stale bread.  I do hesitate to send it back since the occasion awhile ago when I did and the kitchen sent back what we dubbed "revenge toast".  It was like a slice of charcoal!  😄

    • Haha 3
  15. 8 minutes ago, gfweb said:

    Thanks @Kim Shook .

     

    The basil cream sauce was improvised at the last minute.it was nice  I’d do it again. Here is what I recall...

     

    saute fine diced garlic clove in oil for a few moments...add some  “Goya powdered chicken flavored bullion”dissolved in 1/4 cup water and simmer for a few minutes...strain out garlic and return liquid to sauce pan

     

    add 1 tbsp basil pesto from a jar...maybe more...add 1/2 cup heavy cream and simmer a few minutes. IIRC I added more pesto....

     

    i whisked in grated parmesan about 1...maybe two tbsp

     

    the volumes of broth and cream may be high...the final product was able to coat a spoon with some thickness. 

     

    Apologies for the imprecision. 

     

    No apology needed.  Seems pretty clear to me!  Thank you for this.  

     

    @robirdstx - thank you for the recipe.  We'll love that, I know!

  16. I wrote on the dinner thread about going down to NC for a good, but sad visit to see my grandmother.  She is in hospice, so it is likely to be the last time to see her.  I also made all my old rounds – went by the house and took pictures, drove all over the place, went by her church.  And I ate at our two favorite spots – the BBQ place that my mom and I both grew up going to on visits with my grandparents and I had lunch at the Sanitary Café.  I’ve written about this place before.  It is just an ordinary southern meat and threes café.  But the food is made with care and reminds me of how my grandmother used to cook.  She loved this place and in recent years when she didn’t want to go out to eat any more, she would send me there to bring back her favorites. 

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    Pintos, green beans, salmon cakes and creamed corn.  Everything was delicious.  The green beans are canned, but I’m almost positive that they are home-canned.  The texture is just perfect – a little firmness left.  Commercially canned beans are a little mushy when cooked long enough to get all the flavor through them.  Nowadays when I make salmon cakes, I do it from this recipe that @suzilightning sent me.  These were certainly from canned salmon, but that’s what I grew up with, so that’s fine with me.  Their wonderful squiggly hush puppies:

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    • Like 9
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