Kim Shook

What I mean is: can I use something other than shells to hold the oysters on a grill? I have a pint of Rappahannock oysters in the freezer. I bought two at Thanksgiving thinking I'd be using one for Thanksgiving dressing and one for Xmas. Jessica decided to make her challah dressing, so I've got that pint that I need to use. Mr. Kim is weird about oysters. He didn't eat any bivalves when we met. He will now eat scallops and mussels. Clams are OUT. Oysters are always maybe - he loves oyster dressing and adored the Rockefeller at Galatorie's in NOLA. He still doesn't like them fried or in soup. He was looking forward to the grilled ones at Acme in NOLA, but we were too full to have them the one night we could have. I was thinking of trying to recreate them. But I don't have shells. Could I put them in a muffin tin? Little soufflé cups? Maybe 2 oysters in a 6 oz. soufflé cup? Would they even survive the grill? Could I do them in the oven??? I have questions! Thanks!

Hello, neighbor! I'm also in VA - just outside of Richmond in Glen Allen. I'm looking forward to your posts! Welcome!

Santa realized that I was out of my favorite strawberry preserves: Hence, breakfast: Please ignore those awful green yolks. I forgot them in the IP and they naturally released for 17 minutes instead of 5😨. They taste fine and the texture is good.

@gfweb – not a problem about the fish! As a matter of fact, I’d still love to have your recipe for the batter. I’ve got two good-sized haddock fillets left after dinner last night and I think fish and chips sounds perfect for them – they are frozen, so no rush! @Duvel – your stew looks so dark and luscious. I would love to come in to that meal this evening. I’ve never made potato Knödel. I used to love them at a German restaurant we’ve been going to for over 30 years. I’m looking forward to going back when it is safe. That list of places is getting longer and longer. By the way, your cracklings shame me😉! @Orbit – what a beautiful, evenly browned quiche! And it hasn’t “sunk” – mine always sink. I’ve been swearing that I’m going to try the Thomas Keller one since Bouchon came out - 16 years ago. LOL @liuzhou – I really like the “loose” look of your ragu. Mine always ends up so “homogenized”, if that makes any sense. I like it, but sometimes I’d like it to be more like yours – with the separate ingredients still intact. @alwaysdrawing – that hummus and the marinade look fantastic. Just put a hold on Zahav at my library. @Dejah – that turkey meat looks gorgeous – perfectly cooked and juicy. How was it cooked? On Thursday I did some stir fried noodles with various vegetables: Onions, broccoli, snow peas, and water chestnuts. Served with honey roasted carrots and chili-glazed roasted shrimp: The carrots were from Mr. Kim’s garden and I over-cooked them a bit. But they tasted good (almost edible from my standpoint😁). I used the sweet chili sauce on the shrimp – they were tasty enough for Mr. Kim and not too spicy for me. Friday was a friend’s recipe for lentil soup. It is cooked, then pureed. Before blending: After blending: It took twice as long to cook as her recipe suggested and I think it was still slightly undercooked – there were little hard bits of what I’m sure were lentils. The flavor, however, was beautiful. Funny how it looks so much like @weinoo’s chana masala. The accoutrement: Paprika oil, cayenne, mint, and lemon. I served some cheese and a sourdough miche to go with it: And the last of that beautiful rye bread: This was so perfect with the soup. My friend suggested either sourdough or rye. They were both good with it, but the rye was by far the best. Last night was a recipe that @liamsaunt made last month and kindly responded to my request for some direction. It was an Ina Garten recipe for baked haddock. Rubbed with oil and S&P and baked, then topped with a cracker/panko crumb mixture and surrounded with some white wine and lemon juice and baked a little more. It is supposed to be done in individual dishes, but I don’t have any, so I used my large sauté pan: Served with boiled potatoes: Thank you, @liamsaunt! Also, a salad with a lemon vinaigrette and sourdough miche:

Us, too. I just got a 15x12x11 box from Walmart - inside was a calendar. The rest of the box was air pillows. 🙄 The description of what makes them imperfect is a really big plus, I think. Whatcha gonna do with all those limes?

@liamsaunt – @blue_dolphin is right, that is an absolutely perfect poached egg. @Ann_T – I’ve never had quail outside of a restaurant. Your looks better than any I’ve ever seen. And I believe that your roast beef and gravy and Yorkies would be my last request meal. Speaking of cooking in weather, somewhere I have a picture of my dad, holding an umbrella and grilling in a blizzard. The snow on his deck was at least 2 feet deep – well over any boots he had. Thursday – some of that good rye bread – toasted – a clementine, IP eggs (with a shameful ring of green), and Benton’s bacon: Friday: Eggs and rye bread, toasted Yesterday Mr. Kim picked up breakfast at our favorite deli. Sausage and egg biscuit: The best pancakes in town:

I think there are many more snacking sessions like this in the near future: 😊

You know, he's fine with all of what I'd call "specialty breads" - bread to eat with meals, bakery breakfast breads, etc. I think that the sticking point is that this would be our daily toast, sandwich, PB bedtime snack bread and he just couldn't see it. I could push it, but he's so easy with everything I spend that I just let him have his occasional irrationalities. 😁

I'll watch for it. As I said before, the closest restaurant to us is a KFC that we've never been to in the all the years we've lived here. But if it turns up there, I'll stop and get one.

I was buying Dave's until Mr. Kim when shopping alone recently and saw the price. He says no more Dave's in this house. He never does that, so I'm letting him have this one! Smithy - I have one of those choppers and for folks like me with hand issues, they are a miracle. I still use a knife for a quick job, but when I have a lot to chop (like for dressing) they really save my hands. I hadn't thought of potatoes, but will do that soon!

Good Humor is bringing Viennetta back this year. I can unironically say I'm really happy about this.

I need a little break from the awful news I’ve been glued to all afternoon. I decided to catch up on my dinner posts. @patti – I hope you are recovering well! I’ve been thinking of you since reading your post. You must have had beginner’s luck with your chicken and dumplings – it looks fantastic. I’d love to have your rice dressing recipe, if you would share it. @Dejah – please give your husband my very best wishes! I’ve been there myself and I used to work for a urologist, so I’ve seen so many folks with that. @gfweb – I showed Jessica the fish and chips that you did in the air fryer and she wondered if you would please share your batter recipe and air fryer method. I honestly am not sure where the meal we had on Sunday belongs. Basically, we had dessert for dinner. The tradition of doing beef fondue for dinner on the day we decorate the Christmas tree includes chocolate fondue for dessert. In the last few years, we’ve spread the decorating and the meal out over a few days. This year we decided that fondue would be perfect for our changed NYE. But we were too full NYE to have the chocolate. We decided to have it as an afternoon treat on Sunday. With one delay or another, it ended up being dinner. Chocolate: I am embarrassed to say that this is just microwaved Smuckers Hot Fudge Sauce. I didn’t have the energy to make a chocolate sauce. And all the dippers! Dried fruit: Pears, dates, apricots, cinnamon apples, and figs. Macaroons and almond biscotti: The tiniest little panettone and maraschino cherries: We saw this panettone somewhere for $.50 and bought two – I wish we’d gotten a dozen of them. It was very good – especially slathered with melty chocolate: Angel food cake (purchased): Marshmallow and a candle to incinerate: Plate: I found later that I needed some protein, so this was second dinner/snack: Monday: Fixed up Sloppy Joes on toasted brioche buns, leftover collards and scalloped tomatoes, and tots. Last night we picked up dinner at our favorite pizza place. It’s actually in the city and we are out in the burbs, so we don’t get there often: Steak and cheese and a cheese slice.

I'd have to order it plain - otherwise I think it would be too spicy for me - and I'm wondering if the patty itself is any better than Popeye's? Of course, it's a moot point since the nearest one to me is almost 2 hours away. Nice and normal to be thinking about driving to get a good sandwich today. What a horrible day.

Oddly enough, he requested no butter on his 😳. I, on the other hand, slathered my baguette with butter before it went in the CSO! My breakfast this morning was toast made from an incredible rye/caraway boule that a friend of Jessica's made and gifted to us:

He saw this same thing on his garden website AFTER he'd pulled them all. 😊

Mr. Kim’s breakfast yesterday: Egg and Benton’s bacon. I was too hungry to wait for bacon, so I just had toasted baguette and eggs:

Well, I did my last attempt at getting cracklings. I slowly cooked the fat cap slices to render the fat and shallow fried the skin. They tasted wonderful and were crisp (they actually reminded me of fried hog jowl that I ate as a child in NC), but I didn’t get that puffy, bubbly crackling I was after: But then I messed around with it so much – broiling and torching – that I probably ruined any chance of having it work.

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:

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.

Welcome to eGullet, Keron! There is lots of interest in cocktails here and I'm looking forward to your contributions!

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.

Yes, but since I got the inspiration from Crunchies brought over by the UK by English relatives, we let them claim it. 😄

@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:

That's what I was thinking of.

@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.