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Kim Shook

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Posts posted by Kim Shook

  1. Our ladies group at church had an afternoon tea last Sunday.  The food was a mix of purchased and homemade.  Cucumber sandwiches on pumpernickel:



    Jessica’s Liptauer cheese on cocktail rye:



    Fruit & dip:





    Mini lemon cakes and petit fours (purchased):



    Chocolate dipped macaroons and American scones (purchased):



    Another lady’s Cheese Ribbon Sandwiches:


    No idea what kind of cheese spreads these are, but I do know she made them.  Very good.  Palmiers (purchased):



    Mini Jamaican meat patties:


    These were purchased, but made by a local Jamaican restaurant and really delicious.  Chicken salad on mini croissants:



    Cheese gougères:


    We had way too much of some things and this time I made copious notes for next time.  



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  2. Jessica made dinner the other night.  Salad:


    What isn’t shown is the incredibly good salad dressing she made with olive oil, lemon juice and Saba.  Also pasta:


    Olive oil, lemon zest and juice, Parm and basil.  Delicious.


    Another night was breakfast for dinner.  I tried one of those goopy, cheesy frozen hashbrown casseroles again:


    I guess I just don’t like them.  But I can’t figure out why.  I love goopy, cheesy casseroles.  And I adore potatoes.  But I’ve never found one of these that I care for. 


    Scrambled eggs, those potatoes, asparagus for Mr. Kim and Father’s bacon,  Served with the last of the Callie’s cheese and country ham biscuits from my Charleston SC trip:


    Hope the Fresh Market has this variety. 

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  3. 9 hours ago, Shelby said:

    I swear I don't count my fries 🤣 I must have a loading capacity of 6 fry hands.

    You need to get Ronnie to portion out the fries - larger hands=more fries.

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  4. Not sure where to put this, but it will be lunch on Sunday.  We are having a tea for the ladies of the church and I'm providing some of the goodies.  Gougères:


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  5. I am watching "Barefoot Contessa" and she just suggested using mascarpone as a substitute for clotted cream.  I Googled it and found lots of suggestions for mascarpone plus whipping cream and some suggesting a little sugar.  Has anyone tried this?  I fell in love with clotted cream in England and would love to find something here that I could use.

  6. A piece of quiche Lorraine from Kroger:


    I've spoken before about Ukrops - a former Richmond VA grocery chain that closed years ago.  They still make certain bakery and prepared foods and provide them to area stores.  This quiche is one of those items.  It is actually quite good.  Especially the texture - very creamy and fluffy.  The crust is good, too - nice and flaky.  The only thing that I don't care for is the inclusion of onions.  This is my own taste - I just don't care for onion in eggs.  

    • Like 9
  7. 14 minutes ago, BetD said:


    That F R O G jam certainly sent me to Google in a hurry  😲

    LOL!  It is one of our favorites!  For anyone who is curious - Figs, Raspberries, Orange peel, and Ginger

    • Like 5
  8. A few recent dinners – Mr. Kim was in Urbanna VA last Saturday and Sunday judging a BBQ competition and brought home some of his tastings.  He made delicious soup with them:



    I took the leftover smoke chicken from our trip last week and shredded it to make “pulled chicken” bbq:


    So good.


    Another night was salad and pizza:




    I made the salad.  A local joint made the pizza.  It was fine.  I’ve given up on finding really good pizza in Richmond. 


    Last night was taco night.  Chippy dip:



    Jessica’s amazing street corn (off the cob):






    My plate:


    Beans, taco, Jessica’s corn and Mexican rice (Rice a Roni).  My traditional end of taco meal salad, complete with Kraft Zesty Italian:


    I’ve done this since college.  My roommate taught be about this delightful thing.  You just take everything that fell apart from your tacos, add more of what you are short of.  It must be served with Kraft Zesty Italian – very important.  It was the first time I’d ever had anything like this and we didn’t call it a taco salad. 

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  9. A couple of recent breakfasts –


    Eggs, hash browns and Father’s country ham:



    Biscuits and jams & honey:





    Another one was more of that Father’s ham on sweet potato biscuits and a cinnamon roll.  The biscuit and roll were from bakeries in Smithfield VA that we went to on our recent trip.




    Sorry for the crappy pictures.  Mr. Kim went to work with my camera in his car and all I had was my extremely crappy cell phone!

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  10. I love aprons and wear them all the time I am in the kitchen.  The one that I wear most often is actually 100% polyester, but feels exactly like cotton.  It is a classic plain white with extra long ties (so that it ties in front and I can drape a towel through the ties).  It was a freebie from a cooking class I took years ago with Roberto Donna.  I have them for almost every holiday and wear those when entertaining.  My other favorite is one made for us by @maggiethecat  It is two-sided.  My side is flowered and Mr. Kim’s side is camo.  It is one of my most treasured gifts.




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  11. 4 hours ago, Athena61 said:

    Hi there  from St Louis, MO. I’ve recently posted on a few topics and realized I’d never properly introduced myself. I’ve been cooking meals for my family for over 35 years. I love to cook and bake, and experiment in the kitchen. I’m having a lot of fun reading the different forums. 



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  12. Mr. Kim and I were discussing Reese's cups just the other day.  Unlike other candies, which we prefer in the "fun size", we like the proportions of the regular Reese's cup better than the little ones.  And we both agreed that the Reese's egg was the best.  


    The real question is: How do you pronounce Reese's?  "Reesus" (like the monkey) or "Reecie"?  That's the Mason-Dixon line of candy!

    • Like 1
  13. I, too, like cottage cheese.  Straight is fine with me.  I can't find my favorite anymore, though - dry, large curd.  I used to eat it a lot as a kid.  I saw America's Test Kitchen do a tomato and cheese lasagna where they swapped ricotta out in favor of cottage cheese - swore it had more flavor.  

  14. 2 hours ago, CantCookStillTry said:

    Apologies. Slow Cooker, six hours on low, no liquid. Meat was premarinated and the instructions I recieved were from he who raised the Moo and prepped its meat. My own googling leads me to believe not long enough for the collagen to break down / maybe needed liquid? 

    My take is it needed LOTS more time - 8-10 hours on low and liquid.  Honestly, as much as I love my slow cooker for many things, braising red meat is not one of them.  Slow cookers are supposed to cook at 200F on low, but I doubt it.  I have multiples of them and I think they all cook higher than that on low.  I prefer to braise my short ribs covered, in the oven at 300F for five hours.  Like this.  I also do them on top of the stove like this.

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  15. On 3/23/2019 at 10:18 AM, Shelby said:

    Sous vide and then fried chicken.


    Brined the chicken in some salt water overnight.  Or maybe it was more like 2 days. 


    All ready to go in the water bath at 147F for a couple of hours.




    After--some nice broth in there to make gravy out of




    Resting in some buttermilk with a beaten egg


    Then plopped in a bag full of flour seasoned with a bit of garlic, Lawry's salt and lots of black pepper and fried :)





    That looks great, @Shelby!  I want to try that technique!

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  16. 4 hours ago, gfweb said:


    Go figure.

    A big lunch and I'm done for in the afternoon.

    That's me.  I have this odd reaction to eating.  After eating almost anything, I grow incredibly sleepy.  To the point that if I eat out when alone, I sometimes feel unsafe driving home and have to either eat close to our house or wait out the sleepys in the restaurant.  None of my doctors has any clue what this could be.  So, if I need to get something done, I tend not to eat anything but a small snack until dinner time.

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