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Kim Shook

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Posts posted by Kim Shook

  1. 17 minutes ago, lindag said:

     

    Perhaps there was not enough filler for all that meat.  Also I see there's no egg in your recipe which would have helped bind it.

     

     

    There was an egg.  @Toliver suggested adding another to help bind things.   

     

     

     

     

  2. @lindag, @ElsieD, and @Toliver  – thanks so much for the questions and comments.  I used both beef and pork.  The beef was 80/20.  But, I just realized looking over the recipe that it calls for 1 1/2 lb. of meat and I used 2 lbs.  Could that be the issue?  I don’t have the meatloaf recipe you talked about, but I do have a Cook’s Country cookbook with a meatloaf recipe that looks simple enough.  I think I’ll try that on the rest of the meat I’ve got in the freezer. 

    • Like 1
  3. This almost ended up in the “I will never again…” thread because I’m not sure I’m ever making meatloaf again.  For most of my early adult life, I couldn’t make meatloaf to save my life.  It tasted fine, but fell apart – no matter what recipe I used.  Mr. Kim and I used to joke that my meatloaf made great spaghetti sauce.  Then, about ten years ago, it suddenly started working for me.  They held together and served great both hot and cold.  I haven’t made one in a long time and got a craving.  So, I used one of my usual recipes - Barbeque Meat Loaf.  I didn’t put it in a loaf pan – just patted it into shape on a sheet pan and put it in the oven.  When I went in to brush it with sauce 20 minutes later, it had begun to spread out over the pan.  Luckily, I’d put it on top of foil, so I just gathered it up with the foil and fitted it into a loaf pan and finished baking it.  It was obviously much too loose to take out of the pan, so I chilled it completely. 

    DSCN9302.JPG.fe1315da35c3405cef00f0d813a258f4.JPG

    When I took it out and sliced it, it was still very crumbly:

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    I ended up heating it in the microwave and piling it on toasted buns, topping with the sauce and an onion ring and serving it that way:

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    So frustrating.  I have no idea what I’m doing wrong considering this is a recipe I’ve used before.  Sigh.  I also served leftover pintos and collards:

    DSCN9306.thumb.JPG.578f4cbb259c63bd8711283b17e8539f.JPG

     

    • Like 12
    • Sad 2
  4. @JoNorvelleWalker – Lovely dinner on Saturday!  Do you make your slaw with Napa?  And those potatoes – Jeez Louise!!!!!

     

    @Shelby – Your bread is GORGEOUS!!!!  How do you make such lovely bread?

     

    @Ann_T– Hoping things go well with Moe!  I’ve been thinking about you two!

     

    Some recent meals – took dinner to some friends last week.  My MIL’s  Mandarin Tossed Salad:

    DSCN9248.JPG.4e9a83cbb048f147c75eef9b2685edf4.JPG

    (I forgot to put the oranges on until halfway through dinner).  Shrimp burgers:

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    (one on GF bread).  Frozen sweet potato fries:

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    We finally celebrated Jessica’s 35th BD (the actual date was 1/27) at our favorite restaurant in Charlottesville VA - Al Carbon:

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    Sides:

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    Street corn, pinto beans and plantains. 

     

    The incredible chicken:

    DSCN9275.JPG.e4229d4253e697ca025f26b1b654b408.JPG

     

    Chicken cemita:

    DSCN9276.JPG.11e153a8a89fd9b7d22e9b9fda70b53c.JPG

     

    Breaded beef cemita:

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    Churros:

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    A simple one – salad:

    DSCN9285.JPG.8852a6f2f43fac67a5e0be73b543692c.JPG

     

    And kielbasa, fixed up Kraft and green beans and potatoes:

    DSCN9286.JPG.f98e531485ab70eab808565559d8deb4.JPG

     

    Mr. Kim ordered some Father’s bacon:

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    I had some Armenian sweet bread in the freezer:

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    French toast, bacon and fruit:

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    We really liked the bacon and thought it was as good as Benton’s.  But the next morning I had some that was leftover and found it a little too smoky and salty. 

     

     

    I finally used my Instant Pot for the first time.  I did collards and pintos:

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    Also Shake ‘N Bake pork chops and fixed up Kraft.  And cornbread, of course – got the skillet good and hot – look at the sizzle:

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    I was thrilled with the flavor of the greens and the beans.  Both needed a little bit more cooking time than the recipes called for, but that is an easy adjustment. 

     

    • Like 14
    • Delicious 3
  5. 13 hours ago, chord said:

    Cornbread strata with ham, tomato, and swiss cheese

     

    P3071395.thumb.jpg.0eb343f73f0e1a2766841a5c47688df6.jpg

    I would never have thought of cornbread for strata!  What a great idea.  It looks and sounds marvelous!  Care to share the recipe?

    • Thanks 1
  6. 4 minutes ago, gfweb said:

    Where do all the tri tips go in the East?  I can find one at Wegmans and WF occasionally, but mostly they are scarce.

    Exactly.  I think I've seen one once at Wegman's.  I'm quite sure that our butcher could get them for us.  She does whole animals.  I mean it's in there somewhere.  I just don't think to ask.  

  7. I did something tonight from Jeff Mauro on Food Network called “General Tso’s Crispy Chicken Sandwich”.  Chicken thighs marinated in hoisin, rice wine vinegar, soy sauce, orange sauce, and cornstarch, then fried and bathed in a sauce made from the same marinade plus ginger and garlic.  You top it with an “Asian” slaw.  Fried thighs with and without the sauce:

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    Slaw:

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    Sandwich:

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    They were actually pretty good – a little sweet.  I left out the hot peppers and next time I make them, I’ll add some white vinegar to the marinade to add a little acid.

     

    Quick pickle of radish and cucumber:

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    Southern green beans and potatoes:

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    Didn’t go with the rest of the meal, but SO good!

    • Like 16
    • Delicious 1
  8. 17 hours ago, Matthew.Taylor said:

    The only person I really disliked was Ruby from season 2 (I think it was 2, I watch on Netflix and it calls it season 2, but I heard it was actually like 5 or something). She was just so whiny! Every time she was on it was always the same: “oh it’s just so terrible, it looks awful!” “It’s wonderful Ruby.” NEXT WEEK: “oh it’s just so awful!”

     

    I started to hope she’d get eliminated just so she’d stop whining.

    I haven't seen that season, so I don't know her at all.  But I have to confess a sneaking love of her reading her Tweets about Paul ("The Tool") Hollywood.  😂😂😂

  9. 2 minutes ago, heidih said:

     

    Interesting - most of the ones from food trucks here that I've tried have little spice heat. That comes from the condiments. 

    I am a total sissy when it comes to spice.  I have to be careful how much regular BBQ sauce I use on ribs or it will build and overpower me.  

    • Like 1
  10. 1 hour ago, Paul Bacino said:

    Made a Lamb Pastor tortilla.

     

    33345469998_f36e8e3976_b.jpg

    I'm going to have to figure out a way to cook my own al pastor and cut back on the heat.  I haven't been able to eat the ones I've tried, but love the combination of pork and pineapple and GRILL.  

    • Like 1
  11. Nice to see so many folks from my now-hometown of Richmond VA –

              Evrim Dogu and Evin Dogu, Sub Rosa Bakery

              Mama J’s

              An Bui, Mekong and The Answer Brewpub

              Sandeep “Sunny” Baweja, Lehja

    Though, I do wish they’d stop putting Richmond VA in the mid-atlantic.  They are confused.  We are the south. 😊

  12. @liuzhou – from what I can see, you got a wonderful crust on that burger.  That crust is my favorite part of a burger. 

     

    @mgaretz – that tri-tip is gorgeous.  I really need to track one down. 

     

    A couple of recent meals - finished up leftover chicken and waffles from a first time visit to a new restaurant:

    DSCN9227.JPG.1bfe34c323c8aa4967029ef9f5b2d7ea.JPG

    Chicken was heated up in the CSO on bake/steam and then I toasted it and the waffle.  Bite:

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    The waffle was malted and incredibly good. 

     

    Sunday night we had an Academy Awards watching buffet – a lot of the components were from the freezer.  My dad’s chopped salad with creamy Parmesan dressing (leftover from a church potluck on Friday night):

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    Iceberg, Swiss cheese, black olives, chickpeas, tomatoes, salami and English cucumbers.

     

    The tail end of some fruit from the fridge:

    DSCN9230.JPG.336c29cf5540eb2aee0f59452bed43fa.JPG

     

    Orange rolls and pineapple upside down biscuits from Xmas:

    DSCN9232.JPG.b2fb5e471d825d81247aaf74f89a11a1.JPG

     

    Mini quiche and country ham (the ham goes on the pineapple biscuits):

    DSCN9234.JPG.80f237914e2a37b2ec0916f01f112a78.JPG

     

    @JohnT's sausage rolls:

    DSCN9233.JPG.948a75afb675aa8640f70778fa4655f7.JPG

     

     

    • Like 11
    • Delicious 2
  13. 3 hours ago, KennethT said:

     

    Holy crap! Did Murray's open a store local to you or do they ship?  I love Murray's!

    Murray's is now in the Kroger stores in my area.  We feel very lucky!

    • Like 2
  14. 2 hours ago, rotuts said:

    @Kim Shook

     

    very interesing

     

    thanks for your response 

     

    "" fatty "" is many things

     

    do you like Sushi or Sashimi 

     

    top of the line stuff ?

     

    Uni ?  etc ?

     

    it has to be very high end :  nothing fishy going on

     

    and an Adventure  for Sure

     

    the very first time , if done well.

    Oh, no.  No raw fish for me.  Mr. Kim has tried me on everything - he even took me to Morimoto in Philly.  We've determined that I do NOT like raw fish.  The only thing I liked on the huge platter he had was eel - LOL.  Don't care for uni either.  I am very sensitive to texture.  Most things that are gooey or slimy or pasty get to me.  

    • Like 2
    • Sad 1
  15. 3 hours ago, rotuts said:

    I know we are getting a bit off-topic

     

    but I hope many of you know the technique of making a Salmon Medallion

     

    her is a pic , for review purposes :

     

    salmon-prep_2.thumb.jpg.8f9bdb33487b531d30686daaef93b898.jpg

     

    I could not find a step by step pic sequence 

     

    but what you do , is carefully bone out the bone , clear a bit of salmon off one skin flap

     

    and put it all together w some kitchen cotton twine

     

    a revelation to me , when I first learned how to do this

     

    for me , less work on the plate , means quicker in the mouth

     

    for the longest time , I can't imagine eating a perfectly ' boiled lobster '  on the plate

     

    I refer doing work in the kitchen first

     

    the gobbling at the table !

     

    again , sorry for getting a bit off topic.

     

    in the pic above  

     

    they seem to have cut off the ' flaps '  note the gaps

     

    No No No!

     

    just slide your knife into both flaps , keep that delicious meat

     

    the Medallion-ize and tie

     

    belly Salmon , close to the head please

     

    is delicous

     

    Pretty sure your method of wrapping up the steak without the bone is how I saw them do it on ATK or CC once.  Really interesting way of getting everything cooked evenly.  Thanks for all the info.  So, maybe salmon is the only thing in the world that I prefer less fatty.  😉

    • Like 1
  16. 53 minutes ago, scubadoo97 said:

     

    Dinning solo

    What to do with 4 large white shrimp while still in the burger mood. 

    Puréed one shrimp with a little wheat bread that I did a medium grind on in the food processor with a little mayo.  Turned it into a paste, then more coarsely chopped up the remaining 3 shrimp and mixed it all together and breaded it in the remaining bread crumb.   Fried in butter.  Salt to season.   

     

     

     

    0FFA1405-01E3-4D68-81E7-74E0A34EC62E.jpeg

    That is pretty much how I make my shrimp burgers.  Looks delicious!

    • Like 2
  17. 3 hours ago, Tri2Cook said:


    Glad that worked out in the end... now I'll sneak off to google and get it to help me figure out what Kishk and Hawawashy are. :D 

    Me, too.  Any luck with the Hawawashy?  All I got were pictures of motorcycles.  So Kerry didn't get the yogurt sauce, but got a motorcycle instead?  Cool.  😁

    • Haha 2
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