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Kim Shook

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Posts posted by Kim Shook

  1. Had an out of town friend here for the weekend.  Dinner Saturday night was Cook's Illustrated BBQ shrimp:



    Salad with my dad’s Paprika dressing:



    Dirty Rice:


    (from Bojangles😉)


    and light rye from our favorite bakery, Sub Rosa:



    Served with this:



     Sunday night after our company left, we had the shrimp leftover from the night before and croissant from the same bakery:


    • Like 22
  2. 9 hours ago, rotuts said:

    @Kim Shook


    SMS  Id like to have right now !


    Im pleased you did not peel the potatoes 


    I don't  for RedBlis nor Bussests


    lots of flavor in the skins I thing


    and more time for a taste of M.R. !


    would your share the Rx ?



    Always happy to share!  Here you go!

    • Like 1
  3. @Anna N - a question about all of your lovely wrapped up things that you are doing lately.  Do they stay hot in the time it takes to wrap them? (You are perhaps more deft than I, but I know it would take a few minutes for me).  Or do you heat them after wrapping?


    We had out of town company for the weekend.  Breakfast on Saturday was Sunday Morning Casserole:


    Egg, bread, sausage, cheese and sliced red skinned potatoes.  I love something I can put together the night before.  This one is especially nice with the potatoes.

    • Like 8
    • Delicious 2
  4. 3 hours ago, CantCookStillTry said:

    Steak and Cauli Broc Cheese. 

    The steak was underdone for the Hub but he was starving and wouldn't let me rectify. Kept saying "I can do it" - I don't want you to tolerate it I want you to enjoy it!

    Perfect for me though. 🤣


    Was 380g of Rib reverse sear, cooked to 118f (which according to serious eats should have got me a medium rare) then seared for 1 minute each side. 30 secs edges, only my second try of this method so will try again. 


    Okay photo. 



    Cat Puke and Meat 


    I wanted to "like" and "laugh".  The meat looks absolutely gorgeous!!!

    • Like 2
    • Thanks 1
  5. 54 minutes ago, rotuts said:

    I only had 1/2 of a loaf today.


    Im trying to cut back.


    its the kind of thing that is so good


    at some point soon will have had enough and wont want any more.

    I did that with Korean BBQ flavor pork jerky from Costco.  In about 3 weeks I ate almost 4 Costco sized bags of the stuff.  The last unfinished bag has been sitting in my pantry for about 4 months.  

    • Thanks 1
    • Haha 5
  6. 2 hours ago, kayb said:

    I'm sort of horrified by the notion of a carrot cake oreo. A carrot cake ought not be crunchy. 

    Jessica tried them (she did a live video on FB).  She was underwhelmed.  She said that the cooky part tasted a bit like Biscoff cookies and the creamy part was just sweet and a tiny bit tangy.  She's bringing me some to taste.  I'll report if she remembers.


    • Like 1
  7. 10 minutes ago, Norm Matthews said:

    @Kim Shook This is in the sauce:


    • 1/2 cup mayonnaise
    • 1/2 cup Greek yogurt
    • 1 tablespoon sugar
    • 2 tablespoons white vinegar
    • 1 teaspoon lemon juice
    • 1/4 cup chopped fresh parsley
    • Kosher salt and freshly ground black pepper


    Saving that!  Thank you!

    • Like 1
  8. @shain – those bialys are gorgeous! 


    @Norm Matthews - You made me giggle - after going to all that trouble!  But it looks good and I'm sure Charlie enjoyed it.  I know I would have.  What is in the sauce?  


    Dinner tonight – grilled ham and cheese on my bread:



    And Campbell’s vegetable soup:


    What can I say?  I grew up on Campbell's.  I actually like it.  I like home made soup, too.  No hard and fast rules with me.  I love all kinds of BBQ.  Never understood folks who insist on only ONE kind of BBQ.  My mom insists that the ONLY way to eat crab is steamed or cake.  Seems like you miss a lot of good things when you insist on such narrow parameters.  Getting awful philosophical over a can of soup, aren't I?  😁

    • Like 18
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    • Haha 5
  9. @suzilightning – glad the hear that you seem to be on the mend!


    @scubadoo97 – those lamb shanks look fantastic.  One of my favorite things in the world to eat.


    @Shelby – my BD is 7/9 – I’d like the same meal, please.  I could eat fried chicken once a week, easy. 


    @Ann_T – As Mr. Kim was rushing out to work this morning, I made him stop and look at your photos.  Big mistake, he’s requested chicken and gravy soon and says he might be ready to try clams again. 


    Breakfast for dinner last night.  Despite having home made bread in the house, Mr. Kim decided that medium eggs, bacon and good tomatoes cried out for squishy white, so:


    That new (to us, at least) Sara Lee Artesano white bread has become our house bread.  Mr. Kim doesn’t eat much bread and I, being a philistine, love white bread.  It has much better flavor and texture than the other white breads I’ve tried.  It actually reminds me of the supermarket white we had in England.  I went with my own baked bread, toasted, with eggs and bacon:


    • Like 19
    • Delicious 2
  10. 12 hours ago, ElsieD said:

    Must have been a bread baking day.  I made an English Muffin Loaf and raisin bread.  The muffin bread was made in the normal fashion, the other in the bread machine.  When I heard the beep beep beep go off I added my raisins and dried cranberries.  ,then later I found out the beeping came from my fridge telling me a door had been left ajar.  Meanwhile, the bread machine is kneading away and when it beeped for real, my raisins were already shards.  Tastes okay though, especially toasted.


    I can't count how many times I've done something similar.  Now, I just get Alexa to give me 19 minutes and put in my add-ins then.  The bread machine beep is so freaking quiet that I was always missing it.

    • Like 3
  11. snow day – I always seem to want to bake bread.  Even though we bought a loaf of bread from the store on Friday in anticipation of the storm.  CI American Sandwich Loaf – my go-to simple loaf of bread.  Did the initial proof in the oven, the second (in the baking pan) in the CSO and baked in the CSO.  Got a little overdone:


    I should have checked it earlier – got a little dark on top and temped at 210F.  But, it was fine – flavor, texture and crumb were all great:


    • Like 11
  12. 7 hours ago, weinoo said:

    I realize this a very old topic, but since i just read it, let me comment on the above (as if anyone cares).


    Bern's has one of the great wine lists, if not in the United States, then in the world.  It is NOT overpriced by any stretch of the imagination, and if a diner knows anything at all about wine, said diner will certainly find wines that are insanely low priced for a restaurant.


    And the steaks I've had cooked at Bern's are just fine.

    I gave a Bern's gift certificate to my dad and stepmother one Christmas.  He was amazed at the wine selection and loved the steaks.  I think he's pretty knowledgeable about both.

    • Like 1
    • Thanks 1
  13. Good article.  I admit to skimming through the more philosophical bits!  I never knew about the FEMA Waffle House Index!  


    Side story - Mr. Kim and I ended up having Christmas dinner at Waffle House this year.  We were supposed to be at his sister's for dinner, but my mother got sick that afternoon.  We had to take her to the ER.  By the time they checked her out and decided to admit her, it was too late to join the family and neither of us felt like preparing anything.  We ended up at Waffle House with a lot of other disheveled travelers and sleepy children.  And you know what?  It was warm, they made us feel welcome, the food was hot and good and we didn't have to cook it or wash dishes.  I think Mr. Kim tipped about 100%.   

    • Like 4
  14. UVA basketball lunch was nachos.  Chips:



    Sonic chili and beans:


     Our Sonic has just started selling their chili in bowls instead of just topping hot dogs and such.  I love it on things, but probably it is a little too homogeneous to eat a whole bowl.  





    I doubled the layers – out of the oven:



    With lettuce, tomatoes and scallions:



    Celery and carrots to dip and various add-ons:


    Everything tasted great, but got soggy very quickly.  I realized that usually when I make nachos, I use some ground beef with taco seasoning, which is fairly dry.  The chili was very wet.  So, I’m thinking that next time we do it with chili, I should just heat the chili, beans and cheese and use it like a dip, adding the fresh stuff as we eat it. 

    • Like 5
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  15. The last mandarin  from Christmas, 3 year Cheddar from Costco and lavishly buttered toast:


    Cold and dreary night and we are trying to get Christmas put away quickly because of unexpected company coming in Friday.  A quick meal was necessary!

    • Like 9
  16. 1 minute ago, kayb said:

    I don't soak nearly that long. Dip, flip, dip, and onto the griddle.


    That is probably my problem, then.  Just a shorter dip for breads like challah.  Thanks!

  17. That's fantastic, @kayb!   I adore eggy breads like challah and brioche, but every time I've tried to make French toast with either of them, the inside is just too custardy for me.  I know that that is exactly what some recipes are aiming for, but I find it very unpleasant.  I feel like I'm eating underdone eggs.  Maybe I just soak the slices in the custard too long - about 30 seconds.

    • Like 1
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