Kim Shook
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Posts posted by Kim Shook
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None of the fast food places that I know of sell them. Some of the Mexican restaurants do. Unfortunately the ones I've tried have been too spicy for me. I really need to learn to make my own and then I could make them mild and let Mr. Kim and Jessica add hot sauce to them.
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Yesterday we picked up lunch at Popeye’s after my PT:
Today:
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Yesterday was an ET bagel from the freezer with cream cheese and Benton’s bacon:
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All the beet talk got me giggling. I’ve always hated them and they are one of those things that people always say, “you just haven’t had them cooked properly”. That’s what Mr. Kim’s mom said. “Wait until you taste mine.” I hated them. I was polite to her and thanked her but said I still didn’t care for them, but later asked Mr. Kim if they were supposed to taste like that😄. This same woman tried to get me to eat mashed turnips by disguising them to look like mashed potatoes. Someone I once worked with used to tell a story on himself about turnips. He was eating his first meal at his girlfriend’s home. He took a big scoop of what he thought was mashed potatoes. After tasting it, he shouted out, “Don’t anybody eat the potatoes, they’ve gone bad”. He actually ended up marrying the girl. Still doesn’t eat turnips.
@liamsaunt – the haddock looks so delicious. I think it is a Boston (or maybe NE) ‘thing’? We can get haddock – would you share your recipe, please?
@Owtahear – love the look of that braciole! Does your butcher cut it for you or do you do it yourself? We have friends who lived in Philadelphia and it was just available in their local grocers in the city. They would bring us some whenever they came to Richmond. I miss that.
Monday night it was breakfast for dinner:
Benton’s bacon, biscuit (frozen), leftover cornbread, mandarin oranges, eggs, and hash brown patties.
Last night was fixed up Mrs. Fearnow’s Brunswick stew (a locally produced brand) and sandwiches with Dave’s Killer Bread (which, being juveniles, we call Criminal Bread😊😞
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@kayb - I love the idea of all those different brittles. I really need to do that sometime. I also love the look of your pecans. They look really deeply roasted.
@catdaddy– thank you for the praline recipe. I’ll be trying that one non-humid day after the holidays. I’ve always wondered how pralines got to be the de facto city candy of NOLA. It is so hard to make that kind of candy when it is humid outside and New Orleans is seriously damp most of the time.
Every year @Darienne gets a toast and a thank you from the Shooks and everyone we pack a goody bag for. She gave me her Engstrom-Style Toffee recipe a couple of years ago and we all adore it. Did this yesterday when it was sunshiny and dry:
Happy Accident candy:
This is just the shards leftover from breaking up the sponge candy mixed with melted Trader Joe’s chocolate. Makes a nice little two-bite treat.
I am doing my PB cookies today. This is the ones that I roll in demerara sugar before baking and top with a Hershey kiss when they come out:
Here are the Maldon salt topped kind:
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As I've probably mentioned before, once every few months I inexplicably crave a Beef & Cheddar. I have no idea why, but somehow that combination of salty meat, onion bun, orange cheez goo, BBQ sauce, and horseradish sauce satisfies something in me. I grew up in Northern VA and we had Roy Rogers. Real roast beef, great fried chicken, and good burgers. There was one lonely Arby's that no one went to.
I have to say, though, that their deli-type sandwiches, rotisserie chicken, and chicken salad used to be very good - I haven't had them in years.
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These cookies from Aldi are even better than the other ones:
And the picture doesn't lie - the backs of the cookies really have that many sliced almonds.
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On 12/14/2020 at 8:24 PM, Toliver said:
Well, I would have no problem heating the dressing in the microwave or on the stove.
As it was, I bought a sort of Italian-ish salad dressing and heated that to put on my spinach salad. It was a poor substitute, alas, for the real thing.
Google "hot bacon dressing brands" and choose "shopping" and see if anything that comes up is available near you. There are lots of them.
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2 hours ago, blue_dolphin said:
Those cookies are fantastic. I'm sitting here in my dining room/office (😁) looking at my own bag of the same.
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17 hours ago, heidih said:
Oh @Kim Shook what have you been reading/viewing that has you "all wood fired up" We have a raised "pit" but the only cut & split wood on site is eucalyptus. Bit smelly. Have you considered the Weber and wood chips? - fire off to side. Bird positioned vertically and turned once or twice? Not as romantic or primal but in suburbia....
LOL! I wrote this in March and my poor Pandemic battered brain can NOT remember what it was I saw that made me ask this question (it had to be a show I watched). I had completely forgotten this post until you and @Violin_guy responded to it. It sounds really good, though😄! We don't have a fireplace or firepit, so I'm thinking that Mr. Kim needs to rig up his smoker like @chileheadmike suggested. Kroger sells duck fat in jars, so the goods shouldn't be hard to come by.
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7 minutes ago, catdaddy said:
Those pecans look so good. Do you have a recipe you'd like to share? I'd be happy to trade for my Buttermilk Praline recipe.
I'm always happy to share and I'd love your praline recipe! Here you go! These are the easiest ones I've ever tried.
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I'm with you - there is no way I'm really cooking for Xmas morning. Pretty much every single thing is something that can be shoved into the oven. And I've got lox on my "last minute" shopping list.
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Made cinnamon pecans a couple of days ago:
Yesterday was great day for candy making – very dry and cool. Peanut brittle:
Sponge candy:
I ended up with one perfect batch and a slightly sticky batch. I ran a little short of dark corn syrup and used a little Golden Syrup and am wondering if that is the culprit.
I also made these silly little things that everyone loves:
Pretzels, Rolos, and pecan halves.
Glad I didn’t wait until today to make the candy as it is pouring. Please pray for me – we are off to the post office to mail our packages. At LUNCHTIME 😳.
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9 minutes ago, kayb said:
Y'all may have my share of all the collards in the world, as well as the turnip greens, kale and poke "sallet." I will cook and eat enough of the obligatory greens at New Year's to satisfy the Gods of Good Luck, and they will be mustard, as that is the only kind of cooked green I can tolerate even that much of. Granted, it may need to be a larger than usual serving this year, to make up for 2020.
I feel the same way about bourbon and live under threat to have my GRITS card revoked. I assume you live under the same threat for the collard hate. 😁
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Mr. Kim went to our bagel place to get bagels for Xmas morning and brought me back a BEC ET bagel:
And a black and white cooky.
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@robirdstx – Mr. Kim is working from home most days. I showed him your brisket and sausage and he thinks that we should reciprocate for the trip you made a couple of years ago so that you can show us good brisket joints! 😄
@Shelby – I’m really impressed with your gyro. I should try to make it myself, but we are blessed with really good Greek/Middle Eastern restaurants, so I’ve never done it. You see we got some below and it was great. What I’d really love is a pile (at least 5 or 6😁) of those gorgeous fries beside mine. I wish I knew someone who made stuffed cabbage. I’ve never liked cooked cabbage (except for this non-squeeky version), but suspect I might like stuffed. Yours looks good!
@patti – I adore anything stuffed with crabmeat and grew up eating crab stuffed shrimp whenever I found them on a menu. That said, I haven’t ever made them myself. Where they really fiddly? Or did you just not find the two together as good tasting as separately?
Mr. Kim picked up dinner at a little café we love on Friday:
We shared the falafel and gyro and Mr. Kim also got a steak skewer. Delicious, as always.
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2 hours ago, JoNorvelleWalker said:
To my knowledge I have never tasted collards. I might even like them.
They are a strong green, but to me much milder than mustard or kale. I detest kale and only like mustard if it is mixed with turnip or collard greens.
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Vodka and Tonic with lots of lime is my family tradition alcoholic drink of choice, but you'll most often find me quaffing Mt. Dew. With Wheat Thins or Triscuits and Cheddar.
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Wecome to eGullet, @TabethaRules! I think you'll have lots of fun here - I know that is a topic with lots of interest here. Looking forward to your comments.
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Welcome to eGullet, @Cbear311! That is quite a project you've got going! We'd love to hear what kinds of foods/cooking that you are interested in. I'm looking forward to your contributions!
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Hi, John! Welcome to eGullet! Why don't you tell us a little about yourself. Are you a cook, a baker, just interested in food? What kinds of things are you interested in doing/learning about. Looking forward to your responses!
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Any one else following this thread only to see if any of the chocolate makers are selling them yet? 😁
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2 hours ago, Toliver said:
I watched a YouTube clip with a whole roasted duck (which I thought was unusual since, as you said, it's usually just the breast being cooked):
And here's the link for those who can't watch the embedded video:
Growing up in the 1960's, I can remember duck being on many menus. My mom was between marriages and young and pretty and she insisted on me being included in many dates. I ate duck at a very young age - I can remember getting a half duck in an order many times (a l'orange, naturally😄). My mom worked for a group of men at one point that went hunting together and would bring her a dressed bird. I have no memory of what she did to it, but I loved all her versions. I was at the office one time and someone mentioned that there was cold duck in the refrigerator (they were a bunch of former fighter pilots/journalists and it was the 60's) and I was deeply disappointed to find nothing but a bottle of WINE!
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Apples from the “misfit” produce box, IP eggs (so weird – Wednesday’s eggs had the green halo and this egg had none at all – same batch, too) and leftover cornbread from last night’s dinner. I love when there’s leftover cornbread! ❤️
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What Are You Cooking Sous Vide Today? (Part 3)
in Cooking
Posted
Mr. Kim went to Kroger for hot dog buns last night and came home with these:
They were $5.49/lb. One was 5.5 lb. and the other was 6 lb. I'm hoping that they will fit in a vacuum bag so that I can freeze them until I have time to cook them. My question is, assuming I can fit them in a bag, should I dry and season before I bag them? Or should I bag/wrap them and when I thaw, take them, let them dry out in the fridge for a few days and then vacuum and SV? Or should I not SV at all and go old school roast in the oven? I don't want to ruin these lovely things.