Kim Shook
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Posts posted by Kim Shook
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I get Cuisine at Home and allrecipes - both were gifts. I quite like them. Cuisine at Home is ad-free and everything I've ever cooked from it was successful. The allrecipes is a new subscription, so I haven't cooked from it yet, but it seems to be full of everyday recipes - nothing terribly exciting, but I've marked a few to try. My favorite magazine to get recipes from is Southern Living. But instead of getting the magazine (they would become unwieldy to keep), Mr. Kim gives me the recipe annual for Christmas every year. Much easier to find shelf space for.
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Welcome to eGullet, Keron! There is lots of interest in cocktails here and I'm looking forward to your contributions!
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RE: Reheating Yorkshire pudding. I don't remember if you have a CSO, @Margaret Pilgrim, but for anyone who does - reheating on bake/steam results in a pud that is almost like fresh.
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14 hours ago, Katie Meadow said:
@Kim Shookmmm! Violet Crumble! Is the honeycomb candy you made like the inside of a Violet Crumble?
Yes, but since I got the inspiration from Crunchies brought over by the UK by English relatives, we let them claim it. 😄
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@Ann_T – lobster Newburg is one of my favorite dishes ever. When I was a little girl, my habit when we were eating in a restaurant was to look at my mother with inquiry and get a subtle nod or shake of the head in return. My inquiry was, “can I order the lobster?” The man who became my stepdad, @Ted Fairhead, bought me two of the biggest lobsters I’ve ever seen. Now, of course, I know that bigger isn’t necessarily better, but it sure impressed 8-year-old me😊!
I had forgotten, but I DO remember Stouffer’s Lobster Newburg. They were the “gourmet” frozen food company. My dad ate their spinach soufflé 3 or 4 times a week!
@Shelby – those collards look so glisteny and delicious. And I am due for some scalloped potatoes! Will you tell us about “mustard sauce” please?
@Duvel – bless your little one! What a sweetie!
@gfweb – I can finally show Jessica your posts (and anyone else’s) about air frying now that we’ve given hers to her. That fish looks excellent!
Happy NEW Year to everyone! Here’s hoping for a happy and healthy 2021.
On the 30th, I was still recovering from two large meals (Xmas Eve and Xmas Night) and knew I had two more coming, so something simple was in order:
Ham and provolone with ballpark mustard on toasted white bread. This sandwich fit the bill.
NYE with just Mr. Kim and Jessica. We usually do fondue for decorate the tree night. This year we did it for NYE. Just the three of us. The table:
Pickles, curry sauce, and HP:
Sirloin, mushrooms, broccoli, shrimp (for tempura), cocktail sauce, horseradish sauce, tiny roast potatoes, steak sauce, and BBQ sauce:
Crudite, cheese platter (Roth Kase buttermilk blue, Tallegio, and Appalachian Tomme), homemade Green Goddess dip, bottled Green Goddess, bleu cheese dressing:
Bearnaise and a baguette:
Plates:
New Year’s Day lucky supper - Ham:
Brushed with honey and sprinkled with one of my BIL’s citrus/spice blend that he makes. Collards with plenty of pot liquor:
Done in the IP. These are absolutely the best we’ve ever tasted. Scalloped tomatoes turned out especially good this year:
Just Jiffy cornbread:
But it was better than that other stuff I tried Xmas eve!
Plates:
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2 hours ago, jimb0 said:
i know some use coconut oil to make a diy magic shell though.
That's what I was thinking of.
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@liuzhou - Nice looking scrambled eggs! Moist without being a sauce. I saw someone on TV making scrambled eggs “properly” the other day and when they were done they were actually pourable.
New Year’s day:
Edwards country ham and a plain unrolled omelet. And a piece of my MIL’s “Candy Cane” pastry:
Heated in the CSO on Bake/Steam. Still good a week later.
Yesterday:
Leftover ham, perfect yolks, and plenty of bread for mopping.
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32 minutes ago, MokaPot said:
Actually, I remember making chocolate-covered strawberries, etc. (back in the day). IIRC, one of the ingredients was a tablespoon of Crisco. Considering I (we) had zero chocolate experience, the dipped fruit came out decent. Also, I don't remember any "off" flavors. I think Crisco may be a shortcut for inexperienced people working with chocolate.
You're right. You'll find that trick in every "community cookbook". At least they are using real chocolate and not that horrible candy coating stuff. Today I see a lot of folks using coconut oil to harden a shell of chocolate. I'm betting a LOT of folks are adding a little of it when trying to make the bombs.
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1 minute ago, MokaPot said:
Actually looked pretty good to me. I like food from terrines, yule logs, etc.
It sounds good to me. It was just hard to tell what it was exactly. If that was a sandwich log, I was going to be suspicious!
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@blue_dolphin – those pecans are gorgeous. Mr. Kim used to work with someone who sold fantastic pecans to raise funds for the Frog Level Volunteer Fire Department (not kidding – real name of a little township near us). They aren’t doing it anymore, so, I’ve been getting by on Costco pecans for the last few years.
@Shelby – glad you got that new IP. What can it do that the older ones can’t? We got my MIL a “Duo” for her birthday and sometimes she asks questions I can’t answer since I don’t have one.
@chromedome – gifts to people who really cook from people who really don’t are often sweet, but useless. Luckily, I love Christmas-themed serving dishes and Mr. Kim has spread that around.
It’s funny how different everyone’s tastes are. I really don’t care for wooden spoons, or really anything totally rigid. I don’t mind the kind that are flat on the end (good for scraping fond), but an oval wooden spoon I find almost totally useless to me. They make one little eighth of an inch scrape in a pan and leave everything else behind to burn. Give me a silicone or nylon spoon, spatula, etc. and I’m happy.
After an agreement that Mr. Kim and I would save our Christmas pennies for a new kitchen floor when we feel safe having workers in our house and we’d only let Santa fill our stockings, I was, once again, flooded with kitchen/food gifts😄. Some was from Jessica, but my normally sized stocking couldn’t possibly hold everything else:
The set of dessert plates (sitting up at the back) are lovely and my new little mini processor is pink, but what really thrilled me was the white enamel vented bread bowl. I fell in love with the enamel pans when I kept seeing @CantCookStillTry using them. I found them online and added them to my wishlist. Apparently there is a 3 piece roasting pan on their way to me, too😁. More:
We also agreed to not so much candy this year:
😳😄Very welcome, however, are the Tiptree Little Scarlet strawberry preserves (I’ve been out for months) and the Matiz cockles (time for @weinoo's clam sauce).
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Welcome to eGullet, @Nikolay! It sounds like you have a LOT to contribute here. I'm looking forward to that. I'm also looking forward to hearing about your travels and your experiences in Norway. We like LOTS of pictures! 😄
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17 hours ago, BetD said:
OK, I’ll ask.... what IS it? A harmless cake or a frosted terrine of some sort?
It isn't labeled, but this recipe is just across from it:
So, not bad at all. Just god-awful black and white photography.
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@CaliPoutine - even though I see you on FB, I love seeing you here again! You've been missed.
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@Maison Rustique – the graphics on those pamphlets are fantastic. I would be tempted to frame some of them.
Here’s one from Duke Power, which must have belonged to my grandmother since Duke was NC and VA was VEPCO:
The back of the booklet. I love that he’s Electric Santa on the front and Electric Formal Guy on the back:
1950 GE fridge. Did mother’s really do matching mother/daughter outfits:
As unappetizing as it gets:
Front and back of this one:
I feel like we’re supposed to know who she is. And I love the snarky dedication:
LOL
I believe that there have to be a lot more of these somewhere in my house. I remember having dozens of them. But I can’t find them right now. I really hope I didn’t get firm with myself and purge them. 😨
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4 hours ago, blue_dolphin said:
I have nowhere near this amount of decorating sugars & sprinkles, but you've given me a great idea to get them out of my spice cupboard and box them up together. Thanks!
I don't have much in the way of kitchen space, so NONE gets wasted on stuff I use once or twice (sometimes for Easter) a year. These go in some otherwise unused cabinets in the family room.
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17 hours ago, AAQuesada said:
What is that on your bread? Is it smoked salmon?
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Mr. Kim gifted Jessica and I with them for Christmas:
Very pretty. I am assuming that we just put them in a cup and pour almost boiling milk over them?
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16 hours ago, heidih said:
Nice. I had 2 ancient pear trees with pretty ugly fruit but baked with butter and a touch of sugar they were special. My neighbor persuaded me to add just a hint of cardamom. Have not had such flavorful pears since. Image of one of the old trees
How I miss the pears from my grandparents farm. They were tiny, hard, and had a truly astringent quality. But they made the best pear preserves I've ever eaten in my life.
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Hello, @jamesyu, and welcome to eGullet! There are lots of your fellow Canadians here. I'm looking forward to your posts and hearing about your interests.
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Picked up lunch from a local sandwich shop. Mr. Kim got a double cheeseburger with bacon:
I got the Italian sub with ham, salami, and provolone:
We shared onion rings and their fantastic fries:
I’m not a huge fan of batter dipped onion rings – I prefer crumb coated, but these are pretty good. Those fries, though. Maybe the very best in Richmond.
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@Dante – your Bodega sandwich and corn look and sound delicious. But there seems to be something besides egg or cheese peeking out from the roll. Maybe some kind of meat? I finished dinner about an hour ago and I’d gladly wolf down that sandwich! 😁
I used the turkey carcass from Christmas dinner to make stock and added the dark meat scraps and some egg noodles to make turkey-noodle soup. The stock turned out really well:
We did a porch drop for Mr. Kim’s dad and stepmom and stepsister (who are quarantining because his dad has Covid☹️). We knew that it was unlikely they had ever seen homemade stock, so we warned them that it would look like Jello! The container that went to Mr. Kim’s mom needed no warning – she’s been making stock longer than we’ve been alive! So tonight was turkey noodle soup and a baguette with creamy Gorgonzola. This cheese is like a mix of Gorgonzola and Brie. Incredibly gooey and delicious. They haven’t had it at Wegman’s for a long time and finally, today, it was there.
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4 hours ago, heidih said:
It is just tomatoes chopped with green chile and sometimes onion garlic flavorings in a can. The brand name is Ro-Tel. and the processed cheese melted in always Velveeta or a knock 0ff. . MW usually. My group likes it with a can of refried pinto beans mixed in. If it stiffens up just pop back in MW. With decent corn tortilla chips - total party comfort food. Absorbs alcohol well as added party benefit. https://www.ro-tel.com/ https://en.wikipedia.org/wiki/Velveeta
I truly love the idea of adding refried beans and will try that next time! Instead of Rotel, I've always used salsa.
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Almost the last of the Christmas morning lox on an ET bagel.
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Gardening: (2016– )
in Food Traditions & Culture
Posted
Mr. Kim's 1st ever actual garden (aside from the odd potted tomato plant or half-assed lettuce patch) was not successful this year. Both the radishes and carrots seemed to produce only colorful roots. He got one side dish of kale and his herbs were leggy and sparse. Well, it's a learning process and he was disappointed, but not discouraged, I think and I believe that he'll do more research and try another one this year. He was sort of cleaning things up New Year's day and found this:
(Tablespoon for size comparison.) It was very crisp and sweet.
Yesterday, he went out to see if there were any more and found this:
He's very happy and proud and I've promised him some roasted carrots for dinner tonight: