Kim Shook
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Posts posted by Kim Shook
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6 minutes ago, Anna N said:
With so few printer outlets left it’s hard to know where to look for an obituary. I know that after a recent loss in our family the obituary only appeared on the funeral home site.
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.
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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.
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@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.
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On 11/4/2020 at 10:55 AM, gfweb said:
I can't find an obit for him. Odd
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.
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I had physical therapy today. We picked up Jersey Mike’s on the way home for lunch:
Classic #13.
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19 hours ago, Toliver said:
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.
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Welcome to eG, @LeaSim! I'm looking forward to seeing your culture clash cooking!
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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.
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On 11/9/2020 at 10:18 AM, weinoo said:
"Imagine there's no heaven..." It's easy if you try...
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.
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Welcome, Chuck! I'm looking forward to your contributions.
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I love these things (obviously):
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5 hours ago, weinoo said:
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:
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On 11/5/2020 at 1:46 PM, TdeV said:
@Kim Shook, those ribs look lovely!
Did you mention how you made your hoisin sauce?
Thank you! Here'a the IP version.
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4 minutes ago, Shelby said:
Ahem, Kim, you're light years ahead of me. I don't even know if we're having turkey. 🤣
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.
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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.
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1 hour ago, Shelby said:
I went to the big city store today. I'm glad I did. I don't have a clue yet what I'm making for Thanksgiving, so I'll be going back probably the week before the week of Thanksgiving. I was sad to see the TP and paper towel isle were looking skimpy again. So was the flour. I took a picture (no one was in the isle with me).
The bags on the far left are wheat flour. The bags in the middle with the orange label are what I usually buy. They still had some, but not fully stocked for sure. And they had no whole turkeys. I think many people might be having ham for dinner ....unless they order one
. I have some turkey quarters in the freezer so those might have to do--and that's ok. The two of us definitely don't need to make a whole turkey lol. I was going to pick up some hopefully discounted Halloween candy, but nope. None to be found. They already stocked the shelves with Christmas candy!
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.
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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.
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Some chips we saw at our local Asian market the other day - we bought the first two, which were terrible. The cucumber ones were promising - they smelled and tasted like cucumbers, but were greasy, undercooked, and had none of that characteristic astringency. The spicy ones weren't spicy at all - even for me! No chili flavor.
These looked interesting - I'm guessing a hot chicken version of Wavy Lays?
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9 minutes ago, Eatmywords said:
Gluten free! Did it come w seasoning? I would go more Asian over Italian.
I don't think there was any seasoning. Just plain pasta. I'm wondering if they are all rice or if they have some wheat in them. I know some pasta labeled "rice" do have some wheat.
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I thought these were cute (but I bet I still wouldn't like them):
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@Duvel – your lasagna looks delicious! And that suckling pig shoulder is killing me!
@robirdstx – Happy Anniversary! I’m sorry that y’all didn’t get to celebrate with all of your loved ones – tossing up a prayer for the next one!
@Shelby – I’d like to sit down and have all of that food that you posted on Sunday! I’m putting ribs on my menu document! No excuse not to since they do so well in the IP. And were your FOUR fries baked or fried?
@dcarch – Mr. Kim happened to catch sight of your BLT and he agrees with @pastameshugana – that is a perfect dish.
@mgaretz – that is one gorgeous chicken. I’m going to be nagging Mr. Kim to smoke some poultry soon. I have a couple of rock Cornish hens in the freezer and some Cornell sauce in the pantry. I will wave your photo in front of his face as encouragement. 😁
@liamsaunt – just added chicken soup and popovers to my menu document. Just the perfect fall food.
@patti – what besides shrimp is on the flatbreads? Looks great!
@pastameshugana – I’m so sorry about the Covid diagnosis and I’m really glad that it seems you all are not suffering too badly.
@David Ross – I’m looking forward to you posting the sauerbraten recipe. It is one of my favorite foods in the world and I’d love to make it.
Sorry for such a long post, but the quality of the food in the last few days has been phenomenal. And I didn’t even post comments about everything I liked the look of.
Dinner on Halloween night tends to be something easy. When Jessica was little, it was always something fun – Mummy Hot Dogs, “ghost” sandwiches, etc. We did a safe trick or treat this year. I let our neighborhood know that I was going to pack bags ahead of time all gloved and masked up and they would be set out on a table in our yard in a grid so that they could grab a bag without touching any of the others. We’d be there (properly distanced) to make sure things went according to plan and asked parents to make sure that they escorted their children. It worked out really well, except for the house across the street that had a CHILDREN’S super-spreader party😳😠. Probably 20 kids along with parents – no one was masked. At the end of the party about 8 of the kids came over to our house and took all the bags off our table. When they were gone, we wiped off the table and put clean bags of candy on it, but they ended up being the last ones. We ended up with pizza and salad from a new (to us) place near us. Meatballs, pepperoni, bacon, Italian sausage: :
Well done, as requested:
Greek salads:
On Sunday, Jessica had requested a very specific dinner:
Paula Deen’s “Chinese” Salad (great salad, lousy name)
Hoisin Braised Short Ribs on Polenta cakes
@Marlene’s Crispy Smashed Potatoes
Broccoli Gratin w/ Streusel
Not Yo’ Mama’s Banana Pudding
The short ribs normally take 3+ hours in the oven, so I thought I’d give the IP a try. It worked very well. The ribs after searing:
In the IP with everything else:
After the time in the IP:
Most of the bones fell out:
😁
Started with the salad:
Polenta rounds:
Marlene’s Crispy Smashed Potatoes:
Plated with the ribs, sauce, and sides:
Served with a sourdough boule:
Dessert:
Between this meal and @Dejah’s char siu, we’ve been eating lots of leftovers. Not sure when I’ll be cooking again!
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@RWood – your macaron are fantastic. I actually prefer the bottom ones – the darker ones are really dramatic.
@shain – your ice cream is lovely and it sounds like a wonderful mix!
Jessica requested a very dowdy dessert with her dinner Sunday night – Paula Deen’s “Not Yo’ Mama’s Banana Pudding”:
Could only find Christmas Chessmen. It is dowdy and a bit ersatz with instant pudding and Cool Whip, but there’s no doubt it is good. It is certainly better than any I’ve had made with Vanilla Wafers – those cookies make this!
Serving:
Needed more bananas.
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Yesterday:
NC sage sausage, sourdough toast, and pan-basted eggs.
This morning was an English muffin and NC sage sausage:
With a ring-cooked egg:
Smooshed:
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21 minutes ago, lindag said:
My new fridge has a what looks like a metal wire mesh hose, hopefully less apt to leak. I love my ice maker and didn't want to be without it.
I did have a small leak from my fridge at the old house but caught it right away and had it repaired before there was any damage.
I don't ever want to live without an ice maker again. We opted not to get the through the door dispenser - figured that was just another thing to go bad. But I go through an entire freezer ice bucket a day, so I LOVE my ice maker.
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eG Member Brooks Hamaker (Mayhaw Man)
in Member News
Posted
Thank you so much, Jason. I didn't know that and was sorry if he was being "ignored".