Kim Shook

When I saw this picture, I added them to my shopping list.

Boy, I wish I could walk and maneuver around. Jessica is not going to be around for the next 10 days (she's voluntarily isolating so she can spend a little time with our new grandnephew) and the produce box came last night. Poor Mr. Kim is utterly overwhelmed with work and with caring for me (he's a manager with the state budget office and his specialty is Health and Human Services - crazy days, as you can imagine). When the box came last night, he (not having a clue how to really take care of all of it) dumped all of the stuff that needs refrigeration in the fridge - just loose and unwrapped. I will try to diplomatically speak to him about it - maybe he could bring some of it down to the family room for me to wrap/put in containers during my daily "sit up" times. I'm thinking of suggesting that things that won't save should be taken to his mom. I'll have to play it carefully so I don't piss off Jessica or insult him.

Another one from the Culinary Arts Institute: Does anyone know how publications like this were distributed. I mean, unlike the company/appliance-tied booklets, these don't seem to be tie-ins. Where they available at checkout counters? Book stores? Newsstands? Here's one from Pet Milk: I love the back cover:

Thank you so much, @Jason Perlow. Whoever wrote that really knew him - what a great tribute.

@Captain & @Okanagancook– Oh, dear Lord. That crackling. I would seriously eat it all and explain that it caught on fire and had to be cut off and discarded. @David Ross – I’ve saved your sauerbraten recipe. I love that dish and need to make it again. @Ann_T – what beautiful little roasted potatoes to go with your gorgeous duck. I can almost taste them. @Shelby – your fried shrimp look really good. Are those cornflake crumbs? I am starting to call myself Calamity Kim. Last fall I was diagnosed with “runner’s knee” in both knees. It can also affect older knees and I apparently have the old people version because I am decidedly NOT a runner. Nothing really helped a lot, though physical therapy (PT) did a little and I’ve been doing a regimen at home. I went back into PT to get some additional exercises and managed to hurt myself doing one of them. I am now basically bed/couch-ridden. They have me using a wheelchair or walker, icing my knee on and off and keeping it elevated. It happened last Tuesday, and it is not improving. I’m getting an MRI on the 17th. So, I’m just not cooking right now. At least until I can figure out how to do it on my back. Last week we finally cut into one of the huge radishes that Jessica got in her vegetable box. It was really pretty and fairly tasty. I put it with English cucumber and rice wine vinegar: Used more of the char siu that night on top of what was basically vegetable fried rice: The rest of it went into the freezer for our next family project – eggrolls. Night before last, bless his heart, Mr. Kim made spaghetti: Then last night he used the leftover sauce and some frozen cooked fried chicken cutlets to make chicken parm: He served it with a crusty roll, salad, and apricots: Pretty sure I'm getting spaghetti tonight, too. 😳😉

Thankfully (😁), just one guest - Mr. Kim's mom. And he's requested that she not socialize for two week prior to the holiday. Grocery shopping, fine. Hosting a lunch for our of town guests, NO. I did sous vide turkey in March and it was wonderful. Here's where I posted about it. So, this sent me on a quest to Amazon and I found all kinds of doohickeys! Now I'm trying to talk myself out of this (eG-friendly Amazon.com link)one. 😊

This is like the boxes that Jessica has been getting and sharing with us. Different company, though. We've been extremely happy with what we've received.

Thank you so much, Jason. I didn't know that and was sorry if he was being "ignored".

True, but I'd expect it to be "news" in NOLA. If you Google his name, it links to a lot of articles, online stuff about his activities, but nothing about his passing.

Mr. Kim had a doctor’s appointment today, so on his way home he stopped at KK: The one on the right is just caramel glazed. The one on the left is caramel glazed with caramel icing and a salty crunchy sprinkle on top. As I feared, they were a little fake maple-y. Mr. Kim and Jessica liked them better than I did. The saltiness was nicely done – not the burn of cheap iodized salt.

@Ann_T – as always, your biscuits are life goals! Also, I am generally a “breakfast food” for breakfast person, but I’d eat that meatball sandwich in a minute! @CantCookStillTry – I had a giggle at your “toast”. I detest toast that isn’t TOASTED😠. If I order toast, that’s what I want – not something indistinguishable from stale bread. One time when we were out for breakfast, I got what looked like your “toast”. I sent it back and a few minutes later received a plate of what will always be called by us “revenge toast”. It was charcoal. I looked at the server. She looked at me with such trepidation. Her eyes asked me to please not make her go back in that kitchen. I relented and ate eggs with no toast. 😄 I hurt myself last week doing PT for my knee. Not sure what I’ll be cooking/eating for the next little bit. I am basically couch/bed-ridden. Mr. Kim is being the cooking angel right now. A few days ago: On Saturday, after my doctor’s appointment, we picked up breakfast at a new favorite place, Rise. Mr. Kim got the Buffalo Chicken biscuit: The biscuit was darker than that – I had to lighten the picture up a lot due to being in the car with bad light. I got the biscuits and gravy with sausage and egg: The sausage could have used a good crust and the egg was slightly overcooked, but everything was tasty. We shared their fabulous Cheddar tots: Best tots I’ve ever tasted. And, since they also have doughnuts… Crème brûlée doughnuts with a perfectly glassy top that shatters into lovely shards when bitten into: Yesterday morning Mr. Kim made me breakfast: It was perfect: Today he stopped at Krispy Kreme after his morning doctor’s appointment for their new limited time caramel doughnuts: The one on the right is just caramel glazed. The one on the left is caramel glazed with caramel icing and a salty crunchy sprinkle on top. They were ok. Mr. Kim and Jessica liked them better than I did.

It is odd. I keep searching for it. He was a real public figure in the NOLA food/beverage scene. Can't figure out why they haven't done one.

I had physical therapy today. We picked up Jersey Mike’s on the way home for lunch: Classic #13.

I'll try it, but I find that what lots of commercial bakers call "caramel" is actually a watery butterscotch or, worse, a fake burnt-maple tasting sauce.

Welcome to eG, @LeaSim! I'm looking forward to seeing your culture clash cooking!

I adore smoked fish. I always have. Santa has left smoked oysters and clams in my stocking since I was 5 years old. I agree with @heidih - cream sauce is the way to go to tame that smokiness a bit.

I really enjoy reading this kind of thing. Some of it is funny, but some of it is unexpectedly wise: What she writes about a servantless household having informal meals for guests and the hostess not apologizing for things is spot on. And, being a stickler for table manners (my mantra is WWMMD? - What Would Miss Manners Do?), I agree completely with the importance of teaching children proper manners.

Welcome, Chuck! I'm looking forward to your contributions.

I love these things (obviously):

I’m always a bit creeped out by illustrations showing sentient animals participating in the butchering or cooking of themselves. I’ve got the French match to @weinoo's Italian book. Both from the Culinary Arts Institute: Pretty legit recipes, I thought: I’ve got another one from them for Cookies: With some weird looking gingerbread men with their own little verse: And some other cookies that I thought looked very timely: BH & G Herbs and Spices book: I love the titles they came up with in the old cookbooks - "Bell-ringer Breads". So jaunty:

Thank you! Here'a the IP version.

That was pure luck. I was planning on just doing a breast (if I could find one) in the slow cooker. (I prefer the dark meat on a chicken, but oddly, not a turkey). But my MIL, who we invited (Mr. Kim told her that she needed to isolate for 10 days beforehand - she's lonely and being a little too sociable) said that we had to have dark meat if she was going to come. We just happened to find the separate pieces on a trip to Wegman's. I was so thrilled to not have to butcher an entire turkey like I did back in March that I snatched them up immediately. I didn't even care that they were MUCH more expensive than a whole turkey.

Mr. Kim found a small container of cranberry sauce in the freezer that I made in March! Score! I noticed that I had 3 huge sweet potatoes in the bin the other day and went ahead and cooked and seasoned them and stuck them in a ziplock bag for Thanksgiving. Still so much to do. I can't seem to get motivated.

We saw lots of skimpy shelves at Kroger last week. Packaged deli meats, paper products. And empty shelves for mixes - rice, mac and cheese, Asian foods, Mexican foods. Still no Lysol spray, though there has been a constant, but not plentiful, supply of disinfectant wipes the last 3 weeks. Tons of whole, frozen turkeys. Actually, all of the meats, fresh and frozen, seem to be in good supply. Produce is OK, but I think it could be cleaned out with one good panic. Our Kroger can't decide if they want to open the salad bar or not. One week it will be open and the next it's closed and surrounded by product displays. I wouldn't get anything off a bar right now and I haven't seen anyone using it. The serve yourself bakery goods (rolls, bagels, doughnuts) are still available.

All my life I've used the grocery store versions of La Choy or Kikkoman. Kikkoman was what was on the tables of every Chinese restaurant I ever ate at - even in Chinatown, DC. It wasn't until I started reading about food in serious magazines and online that I even realized that, of course, there were differences in soy sauces, just like there are differences in the quality of all condiments. But I never did anything about it until last week when my need for going to an Asian market coincided with running out of soy sauce. So I did a little cellphone eG research standing in the sauce aisle (not as easy as it sounds) and came up with this: How did I do? And if I didn't do well, give me some advice so I can do better next time.