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Kim Shook

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Posts posted by Kim Shook

  1. Tried using the IP to make a dozen hard boiled eggs with my little rack:

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    At 5 minutes, they came out a little underdone:

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    Couldn’t have been any easier, though – just 1 cup of water, eggs on the rack, 5 minutes at highest pressure, release pressure, and put eggs in ice water.  Maybe 6 or 7 minutes?  The texture was excellent and not a hint of green (I tend to get a little green).  

    • Like 2
  2. 6 hours ago, Smithy said:

     

    I made my first attempt at fried green tomatoes last night. We had friends come for dinner, and I warned them in advance that dinner would be a series of experimental dishes. (These are truly good friends!) I sliced the tomatoes about 1/2" thick. I dipped roughly half of the tomato slices in an egg/milk wash then dredged them in corn meal. The other slices I simply fried, with no coating. At the table we had choices of a remoulade sauce and a buttermilk ranch dressing.

     

    It was interesting to see how some of the tomato slices fell apart, I suppose because I let them get too soft. @TicTac, thanks for the idea for trying some uncoated! We all liked the uncoated slices with that caramelization. I have to admit however that we preferred the coated tomatoes for the contrast in texture. The coating fell off of some, and we spent some time discussing ways to make it adhere better. The accidentally-uncoated tomatoes weren't as good as the deliberately-naked TicTac tomatoes.

     

    In poking around these forums and reviewing this earlier topic on Fried Green Tomatoes I found a link to this great-looking recipe from The Spruce Eats for Oven-Fried Green Tomatoes. I want to try this recipe, too: I really hate pan-frying in the house because of the cleanup.

     

    I have a lot more green tomatoes with which to experiment. I had asked the farmer for a dozen, if he could spare them, and by the time picking rolled around he couldn't remember, so he brought me a box!

    Lots of good advice here.  I agree with 1/2-inch being too thick and also the flour-egg-cornmeal that @Shelby suggested.  It also helps to put them in the fridge for at least 30 minutes after coating, but before frying. This helps the coating stick to the tomato when its cooking.  I'm not a fan of oven cooked tomatoes.  But, YMMV.  I've had them with a cornmeal-egg-panko coating and that was very good, too. 

    • Like 2
  3. It may make me a racist, but I like things divided by region/ethnicity/whatever you want to call it.  I like knowing where to find rice noodles, ghee, tortillas, Jelly Babies, etc.  I won't die on that hill.  I'm sure I'd get used to finding everything if they spread it all over the store.  I'm just a 60 year old lady that hates change.  😁

     

    One thing I used to find funny/sad was that the hometown family owned grocery store that used to be here in the capital of the Confederacy always put kosher food in the international aisle.  🤨 so, no American Jews, huh?

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  4. We usually go out somewhere for brunch after church, but Mr. Kim spent the whole day smoking 6 pork butts for aA  church fundraiser, so this was what I served:

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    A Carolina dog (mustard, chili, and slaw) and Fritos.  Both the slaw and the chili were purchased, but the dogs were Kirkland, so that raised the level a bit. 😄  

    • Like 5
  5. @Margaret Pilgrim - what is "family dressing"?  

     

     

    I definitely over-shopped for my friend’s visit earlier this week.  Lots of cheese that wasn’t eaten when she was here meant a cheese and bits and pieces dinner last night.  Cheeses:

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    From 12 o’clock – Cheddar, Spring Brook Farm Tarentaise, bleu, fromage d’Affinois, Appalachian, and manchego.  The plate has some kind of truffled cheese on it.  I detest truffles in any form (other than chocolate😁), so I was making sure that it wouldn’t touch anything I might want to eat. 

     

    Sausage and crackers:

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    The upper right crackers are ones that I make with frozen dumplings (flat, like noodles) and the sausage is beef from Sausage Works in NC.  Also:

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    Jessica’s contribution:

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    Rotel dip and chips.

     

    Fruit and salad:

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    Hard deli rolls and pimento cheese sausage balls:

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    We still have a LOT of cheese left.

     

    Now I have a little story for you.  So, Mr. Kim, Jessica and I are having dinner at a favorite Chinese restaurant tonight.  Jess and I share the Pupu, as always, and she orders Crispy Beef with Orange Peel as her main course.  Our food comes.  Jessica puts a couple of pieces on her plate and I take a piece of hers, too.  I eat mine – it’s good.  I plan on eating more.  She decides to get up and wash her hands.  While she is gone, the waitress comes by and says, “Did I give her chicken or beef?”.  We look at the plate and sure enough, it is chicken.  We didn’t even notice.  Ok, easily fixed.  Waitress says, “Did she eat it?”.  Forgetting that I ate a piece, we say, “no”.  So, the waitress, using a large spoon and HER FINGERS takes the two pieces of chicken off Jessica’s plate and puts them on the main plate.  She puts down Jessica’s ACTUAL order (beef) and carries the chicken plate down to another table and serves it to them.  Let that sink in.  Mr. Kim and I sit there appalled.  I am smothering a fit of giggles and Mr. Kim is so flummoxed that he knocks his entire glass of water into his lap.  At this point, Jessica comes back to the table and seeing us, says, “What’s wrong?”.  We explain and she says, “Well, I ate the pineapple and the cherry off the plate and I’m pretty sure there is a maraschino cherry stem on that plate”. 🤣

    • Like 4
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    • Haha 8
  6. 1 minute ago, rotuts said:

    if only I could make smaller portions !

     

    say 1/4 of an Rx.

     

    I do have a scale to weigh out the dry ingredients .....

    I was actually thinking about that when I posted it for you - it does make a huge amount (though it lasts a long time - we are still eating it).  I think it would work if you weighed stuff.  Don't forget to toss the banana slices with lemon juice like @Toliver suggests - I need to add that to my recipe!  

    • Like 1
  7. Cheesecake freezes amazingly well.  If you have time, take the side off, freeze the cheesecake, then remove the bottom.  I would line it with parchment no matter how you do it.  But remember that cold cheesecake is easier to maneuver. 

    • Like 2
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  8. 4 hours ago, Shelby said:

     

     

    Thank you, Kay! I'd LOVE to have your recipe when you get time :)   Also, any tips on the confit would be appreciated  :) So sorry about your tooth woes.  I feel your pain both in your mouth and your wallet.  

     

    Chum appreciates the kind words @Toliver and @kayb.  She had quite a day yesterday and did phenomenal at finding birds.

     

    First, the sunrise

     

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    Chum waiting for a shot to be fired

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    Searching for a bird

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    Found it!

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    Doves and I think a teal is in there too

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    Tired girl

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    I'm feeling more myself today, which is good because I have a million and one things to get done.  Need to can tomatoes or make spaghetti sauce, make bierocks, pick the garden, get some cherry tomatoes in the oven for @ElainaA's slow roasted sauce, bake some bread (last night the guys said they wanted BLT's tonight--I want homemade pasta and sauce.....wonder who will win?)figure out an appetizer (thinking about making @Kim Shook's pimento cheese sausage rolls, but need something to go with)....phew oh and somewhere in there, I need a shower lol.  I better get busy.

     

    On to last nights dinner:

     

    Snacks

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    Fried bass and catfish

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    with green beans from the garden, @Jaymes's squash, truffle cheese mac using the melty cheese calculator :) and tomatoes

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    Girl, I am exhausted just reading all this and all I've done today is make a double batch of @caroled's baked beans for my FIL's BD tomorrow.    You and Chum will have both earned naps at the end of the day!  I'd give anything for that plate of fried fish!!

    • Like 3
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  9. 5 hours ago, pumpkinIT said:

    Hello! I will be spending a few days in Richmond in October. Any updates? We come from Italy, so we do not want Italian food 😁. We eat everything, provided it's good! Thanks in advance

    @pumpkinIT - I live in the area and would be glad to help.  Please give me a little more information about what you like to eat, your budget, who you are traveling with (any kids?).  Let me know and I'll try to help.  

  10. 3 hours ago, kayb said:

    @Kim Shook -- Do you soak your country ham slices to get rid of some of the salt before you cook them?

     

    @Shelby -- I think I remember you talking about cooking country ham slices in the IP.  Do you cook directly in water? Soak first, or not?

    Not with the Edwards.

  11. 39 minutes ago, rotuts said:

    @!Kim Shook

     

    are those TJ's Fz items the sort you proof at home then bake ?

    The chocolate ones you set out overnight to proof.  The regular ones only need to be set out for 1/2 hour.  I like to keep a bag of those on hand.  

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  12. Had a good friend visit for a couple of days.  Had lunch when she arrived on Monday.  We started with @David Ross'  Apple, Pear & Parsnip Salad:

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    This is such an easy and lovely salad.  She loved it.

     

    Served with @Michael Ruhlman's Cheese Souffle:

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    This is frozen before baking and baked from frozen – so good and impressive and not at all stressful.  Wegman’s Cheddar bread, toasted:

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    • Like 8
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  13. I hate when people say this, but I have to say that I'm a bit embarrassed to post the dessert I'm posting based on the glorious things that y'all have been making.  But, it is what I made and we loved it and are still enjoying it, so here goes.  Had a friend come visit for a couple of days.  I made one dessert for the two days she was here - Paula Deen’s “Not ‘Yo Momma’s Banana Pudding”:

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    My favorite version – no yucky vanilla wafers!  I always think that vanilla wafers were invented before people figured out how to make real cookies.  😄

    • Like 8
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  14. Easy breakfast for an overnight guest – Benton’s bacon and Edward’s country ham:

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    Trader Joe’s frozen regular and chocolate croissants:

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    (Am I the only one that sees the sloth?)

     

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    • Haha 6
  15. 57 minutes ago, JoNorvelleWalker said:

     

    What makes it 5-Way?

     

    I know, I know!!!  🙋‍♀️ (Used to live near Cincinnati) 

    Chili

    Pasta

    Beans

    Onions

    Cheese

     

    Is anyone else as ridiculous as I am when debating hitting the “like” button or not?  I consider whether I could avoid the things I dislike – ie: could I eat around the mushrooms or skim off the topping of raw onions?  If so, I “like” it.  I can’t get rid of spice, so those don’t get a “like”.  Etc.  As if anyone truly cares whether they get a “like” from Kim Shook or not.  LOL

     

    @Ann_T – I would adore either of your Khachapuri (bread and cheese are life to me), but the escargot one makes me positively swoon!  Genius. 

     

    Had an old, dear friend from high school come for a quick visit on her way back to Boston from NC.  She is a joy to cook for – loves to eat and loves all kinds of food.  Dinner was shrimp burgers:

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     IP collard greens:

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    9 minute perfection.

     

    Jessica’s “Street Corn”:

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    Plated:

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  16. I don't know if there are more gimmicks, or I just have less tolerance.  I'm finding him a little tiresome these days, no matter the show.

     

    Who was the genius at Food Network that decided to put him on opposite Sunday Night Football?  He has so many male fans, I'd think they would choose some other night.  As for us, we've been choosing football.

    • Like 2
  17.  I’m so glad to see you blogging, shelby and so sorry to hear about the dental problems. I share your fear of dentists. And my sister-in-law is our dental hygienist so I cannot even neglect going to the dentist when I’d like to. I’m looking forward to everything you do this week. Feel better and have fun.

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  18. 9 hours ago, lindag said:

     

    Mine doesn’t toast evenly either (although it did in the beginning) it is always blotchy on the bottom side...sometimes I'll flip the bread over and re-toast for another minute or so.

    However, I don’t have the space for a toaster in addition and the toast is still more than just acceptable.

     

    Mine doesn't toast completely evenly either, but I'm fine with that.  I flip for people who care about that.  

    • Like 1
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  19. You know, I really should sit down at my computer and peruse the dinner thread when I’m making my shopping list for the week.  I get home with my groceries, come here and am dissatisfied with everything I’ve bought and don’t want the meals I’ve planned.  I’m looking now and find that I want @Ann_T's Shepherd’s Pie, @HungryChris' skewered shrimp and salad, @scubadoo97's smoked trout and grilled shrimp, @Shelby's roast, @Margaret Pilgrim's Swedish meatballs, @liamsaunt's gorgeous black cod…etc.  Sigh.  Well, back in reality land - We were at Wegman’s yesterday and got an Edward’s petite country ham and these interesting looking potatoes:

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    Tomatoes:

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    Ham:

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    With scrambled eggs:

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    The potatoes were surprisingly good.  They also had a version with sweet potatoes.  I’ll be buying these again.  Served with a lovely freezer gift:

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    Sweet potato biscuits from Yoder’s (an Amish/Mennonite market near Charlottesville VA) and cinnamon biscuits from Callie’s Biscuits in Charleston SC. 

     

    It was all very good.  But looking at what y’all have made lately, I have ambitions. 😁

    • Like 11
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