Kim Shook
-
Posts
8,512 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Kim Shook
-
-
@Shelby – thank you, ma’am! It is such a great way to do fried chicken. Another big plus is that it doesn’t burn in the skillet the way it does when I cook it from raw. The pieces rest on the bottom and always get a little too-dark spot. Have you ever added some rice flour to the flour mixture? I thought about trying that next time. I tried mixing in some of the egg wash into the flour mixture after the initial dredge and dipping the pieces in to get some “scraggly” pieces, but thought they were a little too bready. I’m wondering if the rice flour might prevent that? All of your meals look so good – I could eat that broccoli salad every week – but what I kept going back to and looking at was that panini!!!
@rotuts – your ragu and egg noodles looks so delicious and comfort food-ish! How I’d love to dig into a big bowl of that. I love using egg noodles with marinara or meat sauces – they are so tender and “slippy”.
@Ann_T – those are absolutely GORGEOUS pizzas! Margherita pizzas are my favorite, but I think I’d love the one that Matt put together, too!
Night before last was salad and take and bake pizza from Aldi:
Pizza tasted good – but the crust was a little “crackery”.
Last night Mr. Kim did some Hot and Fast Chicken on the smoker:
They looked gorgeous and the taste was perfect:
The rub flavor is where he wants it, and the smoke level was exactly right. He’s doing some research because we felt like the skin was still a little flabby (a common problem with smoked chicken) and it was a bit undercooked even though the temperature was right (170F for the breast and 185F for the leg quarter). But the flavor was lovely!
Served with stir fried snow peas and bean sprouts, Stove Top (with a little Bisto), smashed potatoes, and some leftover asparagus for Mr. Kim:
And a salad:
-
10
-
4
-
-
@Senior Sea Kayaker – your eggs are so pretty! More than 10 years ago @Ashen recommended that method of making “sunny side up” eggs, but I’d never thought to incorporate anything into the whites! Great idea.
@blue_dolphin - your beans and tots look so good. Mr. Kim was going through the refrigerator last night and tossed some elderly and questionable baked beans. He asked why we always had leftover baked beans lately. It’s because I’m having to eat low potassium and can’t have beans on toast for breakfast anymore. I make the beans for Jessica and Mr. Kim. He doesn’t like beans on toast and Jessica doesn’t eat breakfast! So, I’m enjoying yours vicariously! 😄
Yesterday:
Pimento cheese sausage balls, fried egg
-
3
-
1
-
-
7 hours ago, liuzhou said:
You are welcome. What is awesome is watching them being made fresh. A skilled chef holds a great lump of dough in their left hand/arm and with their right shaves off bits of dough which fly through the air and land in a large pan of boiling water. These are skimmed out seconds later and served. Cabaret with lunch! There are videos on YouTube (which I can't reach at the moment). Use the translation or the Chinese to search.
I watched one of the videos. Amazing!
-
2
-
-
16 hours ago, heidih said:
I gave myself permission to get some chips when I went to market today if semi reasonable price. Ended up with this Lay's Cuban. Very odd but oddly addictive. The chemicals they used to mimic pickle and ham???? bit jarring at first. Won't buy again but an adventure.
I found a small bag of these yesterday at CVS and grabbed them. Friends of ours tried them recently and had mixed feelings. They agreed with you that they most likely wouldn't ever bother to buy them again. We'll have a family tasting soon.
-
2
-
-
Jessica and I went up to northern VA last week to do a few things we’d missed when we went up in April for her belated birthday celebration trip. We ended up going the day when the air quality was so bad due to the awful fires that the Canadians were experiencing. Since staying inside was our goal for the day, we dropped into every thrift store we could find with close parking. Found some fun things and a mystery. This tea pot and sugar/creamer set (creamer may or may not be missing a lid) caught my eye:
I love the design and it has “S” engraved on the side of each piece:
The whole set was $24. I love “silver” and with the initial, I had to have it. The mystery is what it is. At first, I assumed hotel silver because it is so heavy and substantial. But it shows no sign of tarnish or having been polished (it has enough rough spots that I can’t believe I wouldn’t find SOME tarnish in a thrift shop piece). It REALLY doesn’t feel like silverplate either. But I think it must be plated silver after all. Here’s the hallmark:
…which, if I’m deciphering it correctly says, “Rogers & Bro Triple plate”. Interestingly, something has obviously been obliterated just above that and “C 7634” scratched in by hand. Triple plate is, according to Martha Stewart, “means that three layers of silver plating were applied to a base metal during manufacturing”. So, I’m guessing that someone lovingly (and nearly professionally) polished this set before donating it to the thrift store. It has some lovely little details:
I’m very happy with this purchase and I’m actually looking forward to seeing if it begins to tarnish! LOL
-
10
-
-
14 minutes ago, mmlstarr said:
@Kim Shook Did you ever this issue with your towels? Did you ever need to increase baking times or anything?
No - they worked perfectly for years. I just put the strips on my wish list because the toweling started to ravel. LOL
-
1 hour ago, mmlstarr said:
Has anyone had any issues using Wilton Baking Strips? I used them for the first time last Friday and they certainly produced a cake with a flat top, but the sides of the cake were an odd texture. The top of the cake almost had a very fine crust while the sides were rather underdone appearing and a little ragged.
Thoughts? Thanks!
Michael
I have a new set that I haven't used yet (I fashioned some out of cotton toweling that I used for years and finally received a set for Christmas). The next time I make a cake I'll make sure to use them and report back.
-
@MaryIsobel – I literally gasped out loud at the end of your dinner party story! How disappointing! Glad you had something to recover with! And bravo on the rib recovery!
The other night I was alone and dug some leftover Alfredo sauce out of the freezer. It was SO blah:
The sauce was just some purchased stuff and I made myself an iceberg lettuce salad to go with it. Mr. Kim and Jessica were out for a Yelp cider tasting function and stopped at a new taqueria – Lalo’s Pinches Tacos. We’d been meaning to go to the food truck for months when it was parked near us and then it disappeared, and we just discovered that they’d opened a brick and mortar nearby. My family rescued me from culinary boredom by bringing home some wonderful leftovers – a birria taco, a chorizo one, chips, and maybe the best guacamole I’ve ever tasted. I can’t wait to go back and have it all hot and fresh!
On Thursday Jessica and I did a day trip up to northern VA to do a few things we’d missed when we ran out of time on her birthday celebration trip a few weeks back. This trip was truncated for other reasons – the awful air quality due to the fires that the Canadians are having to endure. We mostly stayed inside or masked. We stopped at our favorite H Mart – the one on Fairfax Boulevard with the food court. Some of the places:
We got stuff from Goldmiss and Paris Baguette (which I missed getting a picture of). Our Paris Baguette goodies – croissant:
Pineapple brûlée:
Sticky milk buns:
These were very good when we tasted them in the food court. But when I got home, I steam-baked the remaining buns in the CSO and they were amazing. I'll be buying more of them next time.
Crab croquette:
Bite:
Ham and cheese croissant:
Bite:
Hotteok:
a pastry disc with cinnamon and sugar and little tunnels of honey.
Jessica’s drink:
A mango/yogurt drink with popping boba. I’m not a fan of boba, but the drink was fantastic – it had an orangesicle vibe to it.
From Goldmiss we got a Cheddar and Potato hot dog:
This was HUGE:
Bite:
Black sesame mochi bubble donut:
This was so subtle – perfect amount of sesame.
Churro bubble donut:
Every single thing that we had was delicious. Looking forward to our next trip up already!
Last night I redid the recipe for @Shelby’s seafood enchiladas. When I first tried these, they didn’t work for me at all. Much too gloppy – and the recipe made 6 extra enchiladas. No idea what I did wrong. I put the extras in the freezer and got them out to try again yesterday. I made a half batch of the sauce and just lightly sauced them:
Jessica had no interest in trying them again, but Mr. Kim was willing. I found them really good and thought the recipe was a keeper. Mr. Kim said he liked them, but wouldn’t seek them out again. He did think, however, that he might prefer them if I made them with all shrimp or shrimp and REAL crabmeat. While I quite like surimi, he’s NEVER been a fan. Served with Poppaw’s green beans (just canned beans heated and topped with bottled Italian dressing – it was the way my Italian great-grandfather made them and the only way I’d eat them for yours) and rice:
-
10
-
1
-
2
-
-
On 6/10/2023 at 6:25 PM, blue_dolphin said:
@Kim Shook, is this the stuff you get? I don't think I've seen it but there are many things I don't see in the grocery store unless I make a point to look!
Yes! That's exactly it. I've also found Cope's brand boxed and in a boil-in-bag. This one is the best and the hardest to find. They may not even be making it anymore. But I know that the McKenzie's is still available because I just bought some.
Friday:
A leftover fried boneless chicken breast from our dinner at Cracker Barrel the night before on the way home from Northern VA.
-
3
-
1
-
-
On Thursday Jessica and I went up to NOVA to do a few of the things we’d missed out on when we went up for her birthday celebration. We ran out of time then and this time, we missed out on some things because of the horrible air quality due to all the fires in Canada. Instead of wandering around outside, we stayed inside and masked up when we had to be out. We ate a lot and stopped at every thrift store we could find! Brunch was at Tyson’s Bagel Market – a funny little place that, like so much of the DC area, is awash with diversity. Kosher meats, non-kosher deli sandwiches, bulgogi, salsa cream cheese, not to mention TEN KINDS of bottled water. We stumbled upon it when we were staying nearby one time and what a lucky find. The bagels are beautiful and the cream cheeses (the ones we’ve tried so far) are so good. This time we shared a couple – ET with scallion cream cheese:
And this incredible thing:
Bulgogi on an ET bagel with lettuce, tomato, onion, and an incredibly sharp/sweet drippy dressing! We agreed that, as much as we want to try other things, we’d probably always order one of these when we come.
A beautiful croissant from our trip up north:
It was delicious:
On Saturday I made some pimento cheese sausage balls to take to the church ladies breakfast meeting:
-
4
-
3
-
-
While up in northern VA on Thursday, Jessica and I stopped at the H Mart on Fairfax Blvd. The store is so much larger than the Asian markets we have here and the selection is amazing. I don’t purchase fresh meat or fish at our markets because of the bad odor in both areas of the stores. But H Mart is pristine – no smell in the fish section:
and everything looks great and so clean in the meat department. They have an entire kimchi/fermented row, a large selection of refrigerated fresh noodles, beautiful produce, etc. We managed to find the ssamjang that Duvel (eG) suggested trying instead of gochujang. We got Mr. Kim some spicy instant noodles. We got some of those cute little mushroom cookies. We did not buy duck heads:
or fishballs:
👀
This made me smile:
How I wish we had an H Mart in our area!
-
5
-
-
Saturday night Jessica and I did chocolate dipped strawberries for a graduation reception at church on Sunday:
She has lost interest in even attempting any tempering of the chocolate. They were very good and very much appreciated, though. We use the Trader Joe's Pound Plus chocolate and it's always so good.
-
3
-
3
-
-
3 hours ago, Anna N said:
Always a welcome gift!
I was literally in my current year of life when I discovered that Bourbon biscuits do not, after all, contain bourbon. 🙄😂
-
1
-
3
-
-
2 hours ago, MaryIsobel said:
"a tube of frozen creamed corn" has me curious. I have never seen creamed corn except in a can. Not a great memory for me.
Yep! The can is awful. The tube, on the other hand is a whole other thing. It is full of corn flavor and creamy rather than watery. It's still a little too liquidy and sweet (to my taste) - which is why I mix it with at least twice as much regular frozen corn. It truly approaches from scratch creamed corn. When I met Mr. Kim, he hated creamed corn. But he'd only had the canned stuff. After he tasted my from scratch and this cheater recipe, he changed his mind.
-
2
-
-
@Tropicalsenior – I’d love a link to that redneck party food thread – I’ve searched and can’t find it.
I tried doing SV then fried chicken for the first time one night last week:
It was very good, and I loved the convenience of it time-wise. Served with rice (Jessica had a baked potato and Mr. Kim had a sweet potato), green beans, and sweet rolls:
The sweet rolls were just whomp biscuits:
I cannot for the life of me remember where I first had the combination of fried chicken and sweet rolls, but I’ve been eating them together for years – also ribs and sweet rolls. A ribs and chicken restaurant that we used to go to put a little bucket of sweet rolls on the table as soon as you sat down and kept it filled throughout your meal. I’ve always thought it made a perfect pairing.
A dinner of leftovers one night:
Watermelon, wings, and toast.
One night Jessica and I collaborated. I made some of @Dejah's char siu for Jessica to serve with her dinner:
Pork and vegetable mandu:
Cut up char siu to go with Jessica’s stir fry:
Rice noodles, snow peas, and bean sprouts:
Plated:
It was all so good.
Sunday night dinner was leftovers from our church Sunday school cookout/potluck. Hot dogs, some corn and green beans and a little bit of BBQ pork from Mr. Kim’s judging gig on Saturday:
Monday:
Leftover cheeseburger from church potluck and salad.
Tuesday was breakfast for dinner – biscuits:
(frozen). Sausage gravy, creamed corn, and nectarines:
-
9
-
1
-
2
-
-
@Kerala – afternoon tea is my absolute favorite meal in the world! I have not had the opportunity to indulge as often as I liked, but when I do it’s heaven. Yours looks lovely!
Last week:
Leftover salad and open face tacos with just meat and cheese.
More leftovers – rice, pork tenderloin, and an apple:
Went to lunch with a friend and got an Indiana-sized tenderloin. That is a normal sized hamburger bun and the meat is what was left after I had eaten all I could at lunch!
Went on a an estate sale and thrifting run a ways out of town and stopped at one of my favorite burger joints:
Last Sunday, we had a Sunday School potluck/cook out at church. Jessica made the sweet version of those bacon wrapped crackers:
I made my mother’s lifetime best friend’s Strawberry Shortcake Dessert (no picture – bur just a big bowl of cake and creamy goodness topped with strawberries and glaze) and cheater creamed corn (a tube of frozen creamed corn, 2 big bags of Hanover Silver Queen corn, butter, and pepper).
A couple of days ago:
Bologna and Havarti sandwich, tortilla chips, and corn dip.
-
8
-
2
-
-
A few days ago I did my favorite method for a breakfast sandwich – a grilled bacon, egg, and cheese. Cheese and bacon:
Egg:
All nicely grilled w/ watermelon:
A few days ago:
Another one:
That was a perfect egg. I wish I’d had a soft roll to mop up all the yolk with.
-
9
-
1
-
-
@blue_dolphin - Mr. Kim watched the whole second season and found it enjoyable, if a bit contrived. He says based on the appearance of the whole hogs in the finale, he's convinced they picked the wrong winner.
-
1
-
-
On 6/5/2023 at 2:28 PM, Pete Fred said:
I found another jar of cherries lurking at the back of the cupboard so took a run at the Cherry Coconut Almond Cake from Snacking Cakes by Yossy Arefi....
It was ok. The coconut didn't really come through. I've just tasted a spoonful and it could just be second-rate coconut, so maybe that's it. More annoying was that the cherries sank. I knew immediately they would as the batter clearly wasn't thick enough. Buttermilk isn't available in France so I used lait fermenté (fermented milk) instead. (I would ordinarily use kefir as a substitute but that's also rare as hens-teeth.) From what I understand, cartons of buttermilk in the US are just fermented milk, but perhaps it's different enough to account for the sinkage. I've also made the doughnut cake from this book and I like the texture of the cake itself, but until I manage to solve this I won't be adding anything that weighs more than a feather.
Regarding the buttermilk: I am in the southern US and even I have trouble finding it sometimes. When I do, I just use yogurt. It acts the same way and is much thicker and solves the sinking fruit problem. You shouldn't have any trouble sourcing yogurt in France.
-
On 6/8/2023 at 8:19 AM, Smithy said:
By the way: what is "Grated and cubed cheese" in the Refrigerated section? Is it intended as a specific course, or simply an advance preparation of an ingredient?
That section has ideas of things to keep "on hand" to make meal prep easier.
-
1
-
1
-
-
Saturday was a good second hand shopping day for me. There is a local company that does estate sales and she posts tons of pictures on Facebook of each home she's got coming up. You can ask price/size questions and purchase them before the sale itself and then pick the items up on the sales days. I love looking, but don't buy much. Recently, though, I was charmed by this little covered china side dish:
It looks like a cheese dish, of course, but it is so tiny - it would just about fit a half stick of butter! I don't know what I'll use it for, but I fell in love with it.
From there I went to a Goodwill and found this almost complete set of dishes:
Eight dinner plates, eight side plates, eight soup plates, a gravy boat, a platter, and 3 cereal bowls (not pictured). Hard to see, but the rim and the snowflake in the center are metallic silver. It is just a set from Target and very heavy for porcelain, but it's pretty and I could use it all winter (not just Christmas). It was $44 and while I was debating this lady walked by and complimented it. Then she mentioned that since it was 50% all blue tag purchases it would only be $22! So, of course, I bought it.
-
10
-
4
-
-
38 minutes ago, AlaMoi said:
well, did a second dinner on the left-over ham hock & beans - and now there's not really enough meat for anything other than a 1/2 sandwich . . .
@Kim - that does look to be a tasty recipe - curious add with the cream cheese . . .
RE: the cream cheese. My theory is that ham salad can get a bit gelatinous and the cream cheese combats that. It's not enough to interfere with the hamminess. It just smooths things out a bit.
-
1
-
2
-
-
Dropped into a Goodwill yesterday to try to find something to read during a solo lunch and came up with this little treasure:
Published in 1958, it has the expected goofy photos:
But what I found fascinating were the wonderful, quirky illustrations:
They actually prompted me to do a little research on the illustrator. His name was Charles Harper and his work is still selling for a good bit of money. Lots of interesting, imaginative stuff in his online gallery.
The recipes are about what you'd expect for the time - cans of beef broth rendered Japanese by the addition of a raw mushroom or spinach leaf, creamed everything-you-can-think-of, etc. The illustrations really are the stand-outs here.
-
7
-
4
-
-
I guess I'm a bit late to the game, but some time ago @kayb recommended this recipe for deviled ham. It's from The Shack - a well-regarded restaurant in Staunton VA. It is a wonderful recipe that I've served for dinner parties and church pot lucks and, if you can get people to taste it (if you didn't grow up with good ham salad, you tend to be suspicious), they love it.
-
3
-
2
-
Breakfast 2023
in Cooking
Posted
Here you go. They are incredibly easy. The recipe makes a lot, but I just store the excess in a bag in the freezer and take out what I need. Ten minutes in the CSO and they are toasty!