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Kim Shook

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Posts posted by Kim Shook

  1. 2 hours ago, Margaret Pilgrim said:

     

    I've never had this, but you're convinced me to give it a go.    It can't get much simpler.    Thanks!

    Thank you!  I just brined them for a couple of hours and soaked them in Bullseye for a few minutes and Mr. Kim grilled them on high until a little charred and done.  I brushed with a little more BBQ sauce before serving.  

    • Like 1
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  2. We went to Chile's Orchard market in Crozet, VA this weekend.  Came home with these:

    DSCN9795.JPG.32a89f727b5a6e909005e38de8be56fb.JPG 

    We picked the blueberries - which I've frozen, peaches (delectible), corn, and peach cider doughnuts (we got 6 - this is what was left last night).  There are also some plums that didn't make it into the photo.

     

     

     

    • Like 8
  3. Dinner last night started with English cucumbers topped with Jessica’s pickled shallots:

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    Grilled chicken thighs with Bullseye sauce:

    DSCN9797.JPG.90449f5291485609c3f75ba55befb3bb.JPG

     Even though I was introduced to real BBQ at a young age by visiting my grandparents in NC, this is what was meant by BBQ chicken in our house.  My mom never grilled it either.  It was oven baked (usually bone in and skin on pieces of chicken) and slathered in Kraft BBQ sauce, then broiled for a few minutes to give it a little char.  I loved that chicken and still do.  

     

    Corn from a peach orchard in Crozet, VA that we visited over the weekend:

    DSCN9798.JPG.db3d4dc5820cf2e486498fb161ced151.JPG

     

    Served with Parmesan noodles (a mix) and broccoli:

    DSCN9799.JPG.bef88eb68b66c13017448e71cf2672bf.JPG

     

    • Like 11
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  4. Jessica just requested hot dogs (and fixin's), corn on the cob, tomatoes, cucumbers, and a short drive north to King's Dominion to watch their fireworks.  Not sure about dessert.  

    • Like 6
  5. 4 hours ago, andiesenji said:

    But I have watched a real French chef - I took a cooking class from Chef Gregoire - turn a chateaubriand several times until each side had reached the perfect color and had the perfect "give" that he wanted.  Different steaks were treated differently, depending on the amount of marbling in the meat because some surfaces shrink at different rates and achieving an even heat transfer requires turning more often so the the steak won't bow and then not be in even contact with the surface of the skillet or grill. He instructed us to turn as soon as the steak or chop "released" and after the first two turns repeat so the heat penetrates evenly.    

     

    I think this makes perfect sense.  Fish is, of course, different.  I think it really benefits from leaving it alone - especially if you want a nice crust on it.  If you turn it too often you risk it breaking apart and every time you turn it the 'cool' side has to heat up again.  That's my theory anyway.

    • Like 3
  6. @chefmd – I’m sorry about your beans, but those scallops are calling to me.  I need to have some soon!

     

    The other night - Hanover tomatoes and cucumbers:

    DSCN9790.JPG.f47c946225f262af76ebe01f3577cac0.JPG

     

    Spaghetti Bolognese:

    DSCN9791.JPG.06485b3c9d2c7895eac2b64078baaba8.JPG

     

    Garlic bread:

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    I told Mr. Kim that I didn’t have bread for garlic bread.  If he wanted some with dinner, he needed to stop on his way home from work and pick it up.  He came home with frozen garlic bread.  Bless his heart. 🙂

    • Like 13
    • Haha 3
  7. 10 hours ago, HungryChris said:

    We were always throwing away bananas that had just gotten too ripe, but banana bread has become a solution that we both enjoy. As soon as I have three that are over the hill they either go into the freezer or come out of the freezer and end up here.

    HC

    IMG_0383.thumb.JPG.590ef85e9c9c98148fe32e6591dd9126.JPG

     

    I do the same thing.  I joke that I know it is time to make some banana bread when I open the freezer and frozen bananas fall out.  What is the frosting?  Looks good.

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  8. There are many, many rules in cooking.  Some make sense, others are just wrong and a scientific research into them disproves them - the ban of washing mushrooms comes to mind.  There are also shibboleths that may or may not have a foundation, but are accepted as law.  I'd love to see a discussion of this.  I'll start:

     

    I hear everywhere that it is just wrong to break spaghetti in half before cooking it.  Why?  Sometimes I do it because I'm cooking it in a saucepan rather than a large stockpot or Dutch oven.  As far as I can tell, it doesn't change the flavor or texture.  But I hear it all the time: "Never, ever break your spaghetti in half!".  Like only a rube or barbarian would do that.  So, why?  

    • Like 2
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  9. Some folks I know use gift certificates from these services to give to new parents and folks just out of the hospital.  At our church, we have a casserole group that fills the same need, but it is homemade.  I find that much more personal, but some people don't cook and still want to contribute.  I've also known people to do it for a loved one who lives far away from them.  I guess it means that the people being gifted at least get to pick out what they want to eat.  So that's one reasonable use, I think.

     

    We've never used one of these services.  The only thing we ever get delivered is pizza.  Crap pizza - Domino's, Pizza Hut, Papa John's.  But since we've found 2 very local places that make good pizza, I've convinced Mr. Kim that it is worth going a mile or so to get that!

     

    I've always had a guilty love of delivered food, though.  In the 60's, I used to sometimes spend the night with my father's mother.  Her house was fascinating.  She and my grandfather knew everyone in politics in Washington DC and she had pictures and dance programs and invitations to embassies, grand hotel ballrooms and even the White House.  Her refrigerator was not so fascinating (at least to a 6-7 year old).  She cooked one night a year (Christmas) and that was it.   The freezer had bottles of gin and vodka and as many ice cube trays as would fit.  The fridge section had bottles of olives, cocktail onions, milk (for her morning coffee) and Metrical shakes (like SlimFast).  When I'd get hungry, she'd had me a sheaf of menus and say, "Pick what you want and The Man will bring it".  To this day, I have no idea who "The Man" was.  I don't know if she had contacts at all the restaurants who would deliver to her or if this was someone on retainer who delivered meals for her or what.  But she'd make a phone call and in a bit we'd be sitting down to chicken or Chinese (our favorite) or spaghetti.  

    • Like 7
  10. @CantCookStillTry – cheese toast is one of my very favorite things in the world.  I grew up eating it as a snack or with soup, but no one else I knew did.  Mr. Kim hadn’t ever had it until I served it to him.  Then a couple of years ago, I served it with soup to a British friend.  He said “oh, good – cheese toast.  I haven’t had this for years!”.  My stepdad (some will remember Ted) was British and I’m wondering if it is a British thing?

     

    @Shelby – what did you do to your potatoes?  They look great.

     

    Well, I made the trashiest thing in my repertoire last night – “Tamale Pie”.  I’ve made this for years.  I honestly thought I’d invented it when Mr. Kim and I were newly married and broke, but I’ve seen it in community cookbooks and on “downhome” websites, so I guess not😊. 

     

    Canned tamales:

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    Cheese (pre-shedded):

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    Canned chili:

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    More cheese on top and baked:

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    Served with tortilla chips and slaw:

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    The slaw itself was in a bag, but I did make the sauce.  

     

     

     

    • Like 12
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  11. @BeeZee – I really love the look of that shrimp salad.  I’ve never thought to put all of that into shrimp and it sounds absolutely wonderful!

     

    Night before last was breakfast-for-dinner:

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    Sausage rolls, orange segments, nectarine, and scrambled eggs with cheese.

     

    Last night:

    DSCN9782.JPG.3d93e3f838291de88b0bef24e59fbe5b.JPG

    French dip w/ provolone and fried onions, fries and broccoli.

    • Like 11
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