Kim Shook
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Posts posted by Kim Shook
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@robirdstx and @liamsaunt and @Norm Matthews – thanks to you three, I’ll be putting Katsu on the menu list for next week! 😁
@Ann_T – your spaghetti and meatballs look so good! I think that you’ve inspired me! I hope that Moe is feeling better soon!
Stopped at a favorite Greek/Italian restaurant to pick up dinner. We shared the tiropita and spanakopita:
I had the gyro:
Mr. Kim had the special baked spaghetti with pepperoni, meatballs, peppers, mushrooms, and Italian sausage:
We both got salads w/ the house dressing:
It was all so good, and the place is so close that I think it’s going to become our go-to Greek/Italian place. I can always do Greek and Mr. Kim is a baked spaghetti addict.
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One of Jessica’s friends tested out some chocolate/chocolate chip/dried cherry bread on us:
It looks burnt and it was slightly overdone, but that’s mostly the cocoa. Sliced open:
Done for a few minutes at 300F Bake/Steam in the CSO with butter:
She wanted feedback. My comments: “Well, I had a piece last night at midnight and am having another for breakfast, so I obviously like this a LOT! I had it right out of the bag last night and this morning warmed up slices in my convection/steam oven. It is incredibly rich, and the dried cherries are perfect. Just a couple of notes (since you said you wanted to know what I thought) – the loaf was on the edge of being overcooked. The crust was extremely hard to cut through. Using cocoa makes it hard to judge doneness, so maybe depend more on loaf temp? I am not a coffee drinker, so when I was eating it, I was trying to tell if I was tasting the espresso or if it was just the cocoa. I decided that I was actually slightly tasting the espresso and that was ok with me. One other thing – I’d make sure that all of the cherries were definitely pushed into the dough before baking. I had a couple that had popped out and they were carbonized! LOL Anyway, bottom line is that this was a great loaf that needed (in my opinion) a couple of minor tweaks."
I am going to do French toast with the remaining bread.
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@Ann_T - poor Moe. But that sandwich is a glorious send-off!
This morning I had some of the panettone French toast and sage sausage:
A lot of brown, but so good. I'm glad I got some this morning - it's almost gone! Mr. Kim seems to be a big fan. Just ordered a couple from Amazon.
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The real reason that I bought that rotisserie chicken at Sam’s:
Everything but the bread and the chicken was homemade. Exactly what I wanted.
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They were on sale, so I got the strawberry/cream one, too! The cream layer is sweetened sour cream:
Revered across the South. 😁
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I'm with everyone else - I'm finding this really interesting, @CantCookStillTry! It is like a food blog once removed. And bless his heart for indulging you and, therefore, us! I confess to being such a picky eater (no spicy, no Indian) that I'd probably be going for those tragic looking sandwiches and picking out the peppers and such from the salads. The lamb and sweet potato thing sounds good, though. I hope he continues to indulge us!
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9 minutes ago, heidih said:
That "salad" had me wondering. Somehow I find the word Jello more appealing than congealed. How the mind influences our tastes
I don't even think about it. Growing up spending all my summers in small town NC, "congealed" is what I've always heard. 😄
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Monday night we started with some Crab Delights (mini crab cakes) leftover from a takeout lunch on Saturday:
Rotisserie chicken, green beans & potatoes, yellow squash, dressing, and gravy:
It was a Sam’s chicken, bought expressly for the purpose of having hot open-faced chicken sandwiches with gravy like Ann_T did. We had the legs Monday and will have the sandwiches tonight. I did the squash a little differently this time. I was watching some cooking show, and someone mentioned that they scoop out the seeds in summer squash to stop them from being watery when they are cooked. It seemed to work – Mr. Kim liked these a lot. I did a smart thing with the dressing, I think. I made too much of the base dressing mix at Thanksgiving and instead of just going ahead and cooking the extra and then throwing it out a few days later, I froze it. The base was bread, sauteed onions and celery, and seasonings. So, all I had to do was thaw it, add a little stock and butter and bake it. It was SO much better than StoveTop. Perhaps worth a little project – making up packets of the base and freezing them.
Last night was white people taco night:
Crunchy shells, ground beef, rice, and beans. And all the white people accompaniments including iceberg lettuce and mild salsa:
😁😁
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Lunch yesterday:
Bologna rolls, chips, and a mandarin orange congealed salad from a local store.
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We bought a pannetone before Christmas. This week, I made some French toast with it:
I sliced it and set it out overnight:
Instead of my usual cinnamon sugar, I used some of the sweet spice mix that my BIL made with his own citrus zest:
Sunday:
The last of the egg “muffins” I made and a freezer gift: sausage rolls from Christmas breakfast.
This morning:
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2 hours ago, Cahoot said:
I've had some frozen cherries lying around in my freezer for a while so wanted to use them up.
Wow! I confess at first glance, I thought this was a woven straw mat:
LOL
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@weinoo – that is honestly the first sheet pan meal that has appealed to me.
@Shelby – I forgot to say – Happy Birthday to Ronnie!
@Paul Bacino – braciole is a favorite of ours, but I’ve never prepped the meat like you have. We used to get it brought to us from a Philly butcher shop once in a while. Not lately, though. You make it look fairly simple. I should give it a try.
Friday dinner was IP brisket and gravy. Browned brisket:
Finished:
Served with IP green beans & potatoes, noodles, and toasted sourdough:
Saturday night I took the leftover brisket, gravy, and noodles from the night before and made soup with the addition of some peas and beef stock. Shredded brisket:
With some thinned gravy:
Served with some toasted sourdough bread from the freezer:
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@robirdstx – Your nachos remind me of @Shelby’s French fries – not enough. 😄
Sunday lunch after making and delivering lunches to some city homeless shelters was at a fairly new soul food place that we’ve eaten at one other time called Ms. Girliees Kitchen. I forgot I’d gotten the Crab Delights before and got them again:
They are delicious, but I wish I’d remembered because I really want to try their shrimp stuffed hushpuppies!
They were out of meatloaf last time, so I got it this time:
It was delicious, and like Frank (the owner) promised me – no peppers or mushrooms! Served with wonderful mac and cheese, cornbread, and yams:
I didn’t even eat half of this on Sunday and heated up the rest on Bake/Steam in the CSO today for lunch it was excellent. Good soul/country food should always make good leftovers.
Mr. Kim got the steak and cheese with house made mayo, grilled onions, and their special sauce:
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@Ann_T – I showed Mr. Kim the picture of your bacon baguette that you posted on FB. I believe he should be in North Dakota by now. 😁
Breakfast yesterday:
The last of the egg “muffins” I made and a freezer gift: sausage rolls from Christmas breakfast.
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1 hour ago, rotuts said:
chop them up and add them to your A.M. mumsli .
that will really start your day.
Now, there's an idea!
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I confess to not being the best housekeeper. My surfaces are cleaned, but floors? Not so much. I used to joke that I knew it was time to mop the floor when the animals started to get stuck to it. 😄 Not that bad, but all my hard floors tend to be a little gritty a LOT of the time. Consequently, I wear shoes ALL the time. I have been accused of being like the princess and the pea and if I step on something gritty barefoot, I have to sit down and make sure every speck is brushed off. That would truly interfere with my life, so shoes it is. Also, I'm diabetic and have some numbness - I don't notice small cuts/abrasions.
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13 hours ago, curls said:
When I have frozen spanakopita, I have frozen them pre-cook and that worked out very well. But I make mine with phyllo dough... not sure how well it would work to freeze puff pastry spanakopita pre-cook. They look yummy!
Refreezing puff pastry works very well. I've done it for years with my sausage rolls. I thaw it to make the rolls and refreeze before baking. I take them out of the freezer and thaw and bake. I think it would work perfectly for this.
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@Shelby – lasagna!!! I have seriously been craving it for over a year. Am I lazy, or what?
@liamsaunt – thank you for the batter recipe. I’ll be making that soon. Your chicken parm looks fantastic. Between your pasta and @Shelby’s I’m really in the mood for Italian.
Last night we picked up dinner at Mezeh, a Mid-Atlantic (mostly VA and MD) chain of Mediterranean restaurants. Mr. Kim had a free bowl from Yelp:
Arugula, brown basmati rice, chicken shawarma, cilantro hummus, Lebanese tabbouli, crumbled feta and tzatziki. The flavor of this was very good. I didn’t care for how tiny the chicken was chopped – I missed the feel of having an actual piece of chicken. Mr. Kim liked it a lot. It came with some fairly ordinary pita.
I got a falafel wrap:
Mixed greens, falafel, crumbled feta, and tzatziki. This was excellent. We will definitely go back sometime. What we had was very, very good. They have an odd practice that may send us to another favorite Mediterranean grill more often than this place. They have this long list of delicious sounding toppings and sauces: Turkish salad, different kinds of hummus and salads, yogurt sauces, tahini, etc. But they don’t sell any of these ala carte – as dips or side dishes. Mr. Kim asked and she said no. That’s really too bad – the other place sells everything both ala carte and as combinations.
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@blue_dolphin - I just love the look of your drop scones! Thanks for that link – I’m hoping to try both the sweet and the savoury.
Yesterday:
Eggs on hashbrown patties and Edwards country ham.
Today:
Same as Wednesday.
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On 1/14/2021 at 2:50 PM, Dejah said:
A couple of lunches as I am still nursing my sore jaw.
Moroccan Spiced Butternut Squash Soup. Have some left over and found it works great as a dip for al dente steamed vegetables (cauliflower and broccoli)
Boston Clam Chowder: would love oyster crackers with the chowder but available only via amazon.ca, and it's $33.70 for 9 ounces! Saltines it is!
That is utterly insane. In the US Amazon has TWELVE 9-oz. bags for $29.82!
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I wasn't really clear on the concept. I've seen a couple and found them a little low energy. I don't need Emeril-size or Guy Fieri-size energy, but the ladies I saw were a little sleepy. I do like a strong personality.
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Is anyone familiar with One Note or Copy Me That? Any opinions? Thanks!
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@liamsaunt – Your fish and chips are gorgeous! Would you please share your recipe for the batter for your fish?
@Shelby – I always love your big sandwiches. That one is making me hungry in the middle of the night.
@Captain and other pork belly aficionados – I’ve only ever eaten pork belly as bacon or pancetta. When I see thick chunks of pork belly in pictures, there often seems to be a thick layer of fat on the top. Do you eat this layer of fat or is it there for flavor and it is cut off when you eat it? I don’t think I could get it down if you are supposed to eat it.
@patti – the dogs wouldn’t care for me. I’ve never NOT been hungry for the meat. And that meat and gravy look fantastic.
Sunday dinner was fairly good pizza from a nearby place. Sunday dinner😳🙄. Pathetic. I am definitely losing my GRITS card. Some vegetables:
All the meats:
It’s good. But this is what you get when you ask for extra well done:
I guess it’s just that their ovens don’t get hot enough.
Monday was SV extra thick pork chops, butterbeans, potatoes, and peaches:
The pork was rubbed with Penzey’s BBQ seasoning before being vacuumed and the sauce was caramelized onions, commercial BBQ sauce, and cooking juices from the bag. The peaches were picked this summer by my in laws and frozen by me. Served with cornbread:
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2 hours ago, 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)!
Thank you! I might have. Were they small? I often can't manage big sandwiches, so I try smaller ones (like the small Big Mac or slider-types) when available.
Imperfect, Misfit, Etc. (The Food Delivery Services)
in Kitchen Consumer
Posted
Just so. That's what makes pears such a great fruit to keep. In the fridge, they "hold" really well - basically static. When you take them out, they start to ripen. Some sweet friend of Jessica's sent her a box with nine of the Royal Riviera pears from Harry and David. They are huge pears - sliced up, one served all three of us. Using the method I described above, we were able to keep them perfectly until the last one.