Kim Shook
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Posts posted by Kim Shook
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@Toliver– this was just the frozen garlic toast, but I’ve done that same skillet method in the past with both the frozen and homemade. I generally do it in the CSO. It is so small that it heats and toasts it at the same time and is really fast.
@patti – Your crab-stuff shrimp are gorgeous. What a great job you did with them. I’d love a dozen of those for lunch today!
Last night - cornbread should look like this going in the skillet:
Out of the CSO:
Ham slice that looks dry, but was not at all:
Slathered with honey-mustard.
Peaches, cornbread, ham, butterbeans, and mac and cheese:
The butterbeans were some fresh ones that I’d gotten from a produce stand in September. They were shelled, but not processed at all. I froze them and cooked them in water and a three-finger pinch of kosher salt. They tasted so salty that we found them inedible. 😟
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2 hours ago, Jeff1701 said:
Christmas Cookies.
It didn't come through for me.
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I agree with @weinoo - it's a bit of both. But the one that Jessica's been getting (a gift) has had very good produce. I know that she got to choose what she got, but I don't know if she could have gotten a smaller portion, which would be better for us. As far as whether this stuff is actually "misfit", it's a mix - the apples were very small and oddly shaped, but the red pears were huge and perfect. Hard to say. Those giant carrots:
We are still eating them. They are so sweet. Good thing we got them - poor Mr. Kim's carrots are still just orangy threads with robust foliage. It's his first garden and he's had limited success, to be kind.
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4 minutes ago, Smithy said:
That reminds me, I need to make crumpets again. Then again, I've had biscuits on the brain for weeks...
I keep thinking of ham and cheese, warm, in warm buttermilk biscuits. I have the ham. I have the cheese. I have the self-rising flour and buttermilk, but still haven't gotten to making the darned biscuits. When breakfast time comes it comes with a vengeance and I'm grabbing for the yogurt and fruit. It's a time-management dilemma.
Kim, would you adopt me?
Glad to! 😁 I, too, need to make crumpets. Those, my dear, are store bought and I haven't the slightest idea if they are good or not. They taste good to me.
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Bologna, ham, and American cheese on toast, a clementine, and apple cider vinegar chips:
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Last night:
spaghetti and meat sauce, salad, and Texas toast garlic bread
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16 minutes ago, heidih said:
@Kim Shook we like potatoes too but prefer baby ones boiled with skin left on.
I never boil when I can roast or fry. 😁
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Jessica’s last (we hope) Hungry Harvest box:
Spinach, red onions, broccoli, red pears, apples, five avocados, and a boatload of clementines.
It was a really nice gesture from her friend. And we appreciate the company's goals and all. But I have stuff to do and trying to figure out what to do with a giant box of vegetables and fruits is exhausting. 😳😊
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1 hour ago, David Ross said:
I think it's the season for cheese fondue. I bought some white asparagus at the local German market, so I think along with ham, bread and maybe a few pickles that sounds like a good fondue feast.
Sounds perfect. Another thing that is good in cheese fondue is tiny little potatoes that have been roasted. And puff pastry "bread sticks".
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@Ann_T – that short rib and polenta looks so incredibly good.
@CantCookStillTry – I don’t know why I never thought of it before, but your mini toads in the holes (that looks awkward, huh?) are so smart. I’m making them like that next time.
@Shelby – now I want meatloaf. And mashed potatoes. And brown gravy.
@mgaretz – gorgeous sprouts!
Last night - a radish and a carrot from Jessica’s vegetable delivery (paring knife for size comparison):
They are very good and the radishes are beautiful:
Salad:
CSO chicken thighs, fixed up Kraft, and broccoli:
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Y’all need to eat breakfast. Haven’t you heard about it being the most important meal of the day? Just sayin’. 😁
Crumpets, IP hard cooked egg, and the last delectable Harry & David pear.
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@CantCookStillTry – I would very much like you to pack my lunch. 🍽️
We went out at lunch today to pick up raw peanuts from one of those little neighborhood candy and nut stores that used to be in every little town, but now barely exist. I wish I’d taken my phone in because they still roast their peanuts in the store in a beautiful old Planters roaster. You can get classic candies, ice cream, and fresh popcorn, too. We had a parking lot lunch at a new BBQ place in town. It is unusual for VA in that it is pork-free (though not Kosher because they do cheeseburgers):
Mr. Kim got a very, very good sliced brisket and Brunswick soup (as opposed to stew):
The soup was very obviously house-made and really good. It was looser than a stew, which big chunks of potatoes and lots of chicken pieces.
I got a big, honking bologna burger with a tangy BBQ sauce on it and excellent mac and cheese:
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Thank you for posting this @chromedome! I love illustration art - books, ads, etc. And I grew up on Red Rose. It was the only tea available in the US that my English stepdad and stepsisters thought drinkable. By the time PG Tips became common, they had gotten used to Red Rose completely. I remember the little pottery figures, too. My stepsister's mom collected them and I'm betting they are still somewhere in her things (she's not much for clearing out 😉).
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1 hour ago, teonzo said:
Do you really think TV producers would let something like that being aired if it was not wanted? They are there to say "cut and redo" when such things happen out of script.
Teo
I watch a lot of food tv shows and I'm constantly astounded at the easily corrected mistakes and miss spoken lines that don't get fixed. I don't know if it is a lack of care or a cost-saving thing.
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As anyone who has known me for more than a year knows, we normally do our big blow-out Xmas celebration on Xmas Eve. That is, of course, out this year. So, it will be just the three of us. Which feels deeply weird. It is the first time in my life without a significant gathering on Xmas Eve – in my mom’s family this gathering goes back over 100 years. It will also be my first Xmas without my mom being in the world. I’ve already had a few weepy moments already, but that’s to be expected.
Having said that, we are still going to make things special – our tree is up and decorated. Mr. Kim has begun bringing boxes of house decorations home from our storage locker. And the three of us have decided on menus for Xmas Eve, Xmas morning, various goodies and Xmas night. Pared down to some extent.
Xmas Eve:
SV Pork Loin Roast
Gravy
Sweet Potato Latkes (Jessica)
Fruit Salad
Broccoli Gratin w/ Streusel
Garlic Mushrooms (Jessica)
Cornbread
Compound butter (Jessica)
Xmas Morning:
Quiche
Sausage rolls
A sweet roll that my MIL makes
Bagels and cream cheese
Xmas Night:
Relish Tray - pimento cheese, celery, olives, pickles, pickled green tomatoes
Turkey
Challah Dressing (Jessica)
Gravy
Cheese potatoes
Sweet Potato Souffle
Shredded sauteed Brussel sprouts
Cranberry sauce
Rolls
Xmas Goodies:
PB cookies
Sugar cookies
Pecans
Peanut Brittle
Sponge Candy & Happy Accident Candy
Lemon chess tarts
Turtle candy
Toffee
I’ve ordered the pork roast from our rock star (winner of Chopped on Food Network) lady butcher. It will be skin on so that I can get some crackling – I’ll be asking for advice on the SV thread soon. The gravy and cheese potatoes for Xmas night were made when I did them for Thanksgiving and are in the freezer.
Put this out for all the delivery drivers – I saw this being done last year and thought it was a good idea, but it seems especially right this year with all of the internet shopping we’re doing:
I made the cranberry sauce Monday. I didn’t have Grand Marnier, so I used Blue Curacao:
LOL – luckily, it blended in when the sauce was finished:
I did the mini quiche yesterday:
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On 11/14/2020 at 12:37 AM, Son Mayhaw said:
Hello eGullet,
My names Miles Hamaker, Brooks' eldest son. Dad died of a heart attack on November 1st at Cane River Brewing in Natchitoches. He hadn't been in very good health for some years, but this was unexpected and unwelcome. It's been a very sad and confusing 2 weeks for me. Though, in that time I've rediscovered his writings and his many posts on eGullet and find them to be the closest thing to hearing him without being in front of dad as he wrote the way he talked. I wish he hadn't stopped writing.
I was happy to see this thread, and to read these kind words. I'm not sure how/when we will celebrate his life with the covid situation, probably a small funeral in North Louisiana where he grew up, and then he will be buried in Abita Springs Cemetery most likely in December.
I also see ya'll found his obituary. It took some extra time cause I found it difficult to work on it, so my mom (his ex-wife) and I wrote it together when I arrived back home from Oslo (where I live) on Monday. It will be published on Saturday in the times-picayune (New Orleans), and Sunday in the News Star (Monroe, Louisiana). Please pass on info to anyone you think would want to know.If any of ya'll have questions about Brooks, funeral or anything, or have a story or know of something he wrote that you want to share (I would love to hear), you can email me at mileshamaker@gmail.com
Dad hadn't saved a very many treasures from his many life experiences, but I found one recipe I think you would appreciate from mr. cake himself:
Thank you so much for coming here and giving us this news, Miles. As you can tell, your dad was so influential and admired here at eGullet. Back when I joined Brooks, along with @Jason Perlow and Steven, WAS eGullet for me. He was one of the folks here who was obviously a real writer and someone I looked forward to hearing from. It didn't matter if what Brooks wrote was about something that I was interested in before I read his take; I was interested as soon as I read it. I am so sorry for your loss and hope that knowing how much your dad was valued and loved will comfort you all.
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Another leftover pancake from the deli, gussied up with bananas and served with sage sausage:
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47 minutes ago, Eatmywords said:
Well now that I know it has offal in it......
"McDonald's claims that the sandwich is composed primarily of shoulder meat. As it turns out, the truth is much less appetizing. Chicago Magazine broke the story that the ingredients actually consist of restructured meat products like heart, tripe, and scalded stomach. The McHeart, McTripe, and McScaldedStomach just don't have the same ring, do they? Unfortunately, all three of those names would be more accurate than "the McRib."
(I don't know or care if any of this is true but how great would it be to witness public reaction to a McHeart on the menu.....lol? - https://delishably.com/dining-out/five-disturbing-facts-about-the-mcrib)
LOLOLOL! To be honest, like many Americans, I wouldn't eat heart, tripe or stomach. If they can be manipulated into something I actually enjoy eating - fine by me! 😁
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2 hours ago, Toliver said:
Has anyone tried the new Opal apples?
Their exterior skin is a very bright yellow, almost luminescent (like the jewel they are named after).
I despise Golden Delicious apples because they're usually soft and/or mealy.
These Opals are not. They are crisp and sweet and here's the very weird thing...they don't oxidize. That's where my photo doesn't do them justice. What looks like browning on the apple isn't. This apple has been cut and sitting out at room temperature for 15 minutes. Most apples would have turned brown in that time. Not the Opal.
Funny, but on Rachael Ray's syndicated show last week, she used some Opals in whatever dish she was cooking and said hers had been cut an hour before and they were still picture perfect sitting in her mise en place bowl.
Would love to hear if anyone else has tried them...
I didn't know that about the oxidation, but I have tried them and liked them very much. I use apples in my fruit salad for Xmas dinner - I'll add "Opal" to the shopping listing for apples.
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4 minutes ago, Eatmywords said:
Let me just say the McRib is always back : ) I have one childhood memory of a highly manipulated spam like product joined by congealed bands of fat. Something I wished never to experience again. Is it still like that?
No. It's just a ground pork patty. Not the greatest product - no better or worse than a McD's burger. Not at all mushy like Spam - very firm actually. No bands of fat - like a burger, the fat is incorporated in the meat.
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Went out in search of frozen mini tart shells and this time...we remembered!!!!!
😄
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Breakfast this morning was a leftover pancake from our favorite deli:
With some IP hard cooked eggs that peeled so beautifully that I nerded out and took a picture:
These were aged IP eggs. Got my mojo back this time, @Shelby! Try again! 😁
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@Shelby – I love that you served your chili over pasta! Mr. Kim objects, but I grew up with elbow macaroni in my chili. I’m guessing back then it was an economy, but I still love it. I love your cornbread, too – so nice and craggy.
@robirdstx – love the pot pie! I’ve got your recipe and need to make one soon!
@liamsaunt – love the Chinese food! I made some char siu by @Dejah's recipe and am planning on a family egg roll-making session. Hope mine look nearly as nice as yours!
I made some Creamy Chicken and Wild Rice soup last night:
Topped with a little paprika oil. Served with mayo/mustard slaw and crusty bread:
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We FORGOT! We even stopped by McD's drive thru and grabbed a couple of cheeseburgers and fries to share. We were starving and about to stop at Aldi's and Mr. Kim just pulled into the McD's next door. We were sitting in the parking lot eating our burgers when I suddenly remembered. I said, "Sh*t! We forgot to get McRibs!" LOLOLOLOL
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Christmas Eve/Christmas, New Year's Eve/Day 2020/21
in Food Traditions & Culture
Posted
Sausage rolls for Christmas morning went in the freezer yesterday:
I am such a goober. When I wrote the recipe I put one of the most important notes at the end of the directions instead of in the notes at the beginning of the recipe. I didn't read the whole thing before putting the sausage mix together and therefore missed this statement: "I halved this recipe and ended up with probably 35 little sausage rolls." 😳 I did NOT halve the recipe. I have a billion little sausage rolls! 😄