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Kim Shook

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Posts posted by Kim Shook

  1. 1 hour ago, Anna N said:

    "Some sources say it was created by Fraser Scrutton at the exclusive Union Club of New York City, which contained an early recipe to a Union Club sandwich, made up of “two toasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm.” Of course, that culinary tweak carries to this day; a club sandwich doesn’t necessarily have to have chicken as the primary ingredient."

  2. 3 hours ago, gfweb said:

    All of this club quibbling is related to a major peeve of mine. Dishes with established names...eg a Reuben...should be made according to spec. Don’t call a turkey sandwich on whole wheat with cole slaw and Swiss a Reuben of any sort.  Don’t make veal saltimbocca with a brown sauce. Etc. 

    In Richmond VA a sandwich like that (Reuben-like with turkey) is called a "Rachel".  Don't know where that comes from or where else it is used, but everyone here knows what it means and I never saw it anywhere else before I moved to Richmond for college (1978).

    • Like 2
  3. It is not at all unusual in the southern US to find really good food.  I've heard reports of really excellent tamales in Mississippi and I've eaten great fried chicken, cheeseburgers and BBQ myself.  And on our trip to England, we had some surprisingly good sandwiches at a gas station (see here).

    • Like 3
  4. 31 minutes ago, TdeV said:


    This looks lovely! Recipe? (eGullet search did not help).


    Earlier this year I was really really sick with "flu" which lasted for 45 days (during which time it morphed from "flu" to something in my lungs). Drugs didn't help much. Eventually it went away. As it turns out, even one of my doctors got it!


    Here you go!

    • Thanks 2
  5. 1 hour ago, robirdstx said:



    Yogurt topped with fruit (on the patio)


    As reported in the Dinner thread, I have been sick with some kind of mystery respiratory ailment for about a month now.  I would give a lot if someone would bring this exact thing to my house every day.  😁


    Not eating much, but yesterday was craving a fried egg - with some toasted black Russian bread:


    and a lovely eat over the sink plum.  


    Today was a white bread and PB foldover.  Hey, you do what you can do, right? 😉

    • Like 5
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  6. On 7/16/2019 at 8:54 AM, Shelby said:




    @Shelby– I keep meaning to tell you that I also have this dish!  Was it your grandma’s?  Mine was. 


    @liamsaunt – everything you cook looks delicious and lovely, but that Persian rice is simply incredible!


    So, I’ve been sick with some mystery ailment for about a month.  Three different medications, chest xrays, breathing treatments, etc.  Basically I am coughing my head off, running a low grade fever, and have no energy.  Not cooking much.  Not really even eating much.  A few recent lazy meals - rotisserie chicken:



    With salad bar salad and corn (the only thing I cooked – and that in the microwave):





    Mr. Kim was out one evening at a poker game, so I boiled some pasta and dumped cold sauce from the fridge on it:


    And toasted some of that frozen garlic bread he got the other night! 


    Mr. Kim took shrimp to his poker game – leftovers for my dinner the next night:



    Last night was @maggiethecat's Shrimp & Corn w/ Basil:


    This is one of the few dishes that I make over and over again.  It is our official summer meal.


    Salad and marinated cucumbers:





    Black Russian bread:





    • Like 14
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  7. 11 hours ago, JoNorvelleWalker said:


    I thought typical grocery store pasta in the US was already cut in half.  I remember grocery store spaghetti being much longer than it is now, sold folded in half.  Quite seriously.


    You are probably right.  I don't ever remember US brands being longer, but when I buy imported pasta, it is often folded in half.  Honestly, that stuff is always going to be broken in my house.  One twirl of that is enough to fill an entire fork!  😉

    • Like 4
  8. 6 hours ago, weinoo said:

    I offer that it contains neither, but sliced chicken (or turkey, if you must), bacon, lettuce, tomato, mayo, on toasted, good quality white bread.


    This sounds like a lovely and delicious chicken BLT.  For those who like avocado, that might be a nice addition, too.  But it isn't a club sandwich in my world.  

    • Like 1
    • Haha 1
  9. I vote for toast in the CSO also.  Here at eG, we've been bitching about toasters for many years.  I don't think I've ever had a really good one.  But I do like the toast that my CSO makes.  I like toast that is super toasted on the outside and still a little soft inside.  YYMV.


    I've discovered the joys of leftover rice and pasta on Super Steam.  I've never been satisfied with the microwave for either one.  Happy now.

    • Like 2
  10. On 7/14/2019 at 3:50 PM, Anna N said:







     she ordered the toasted club which was quite satisfactory except for the inclusion of American cheese.  Since when does cheese belong on a club sandwich?





    Oh, dear Lord, let's not get into the Club sandwich controversy again.  I am still bruised from the last time.  LOL 😉

    • Haha 5
  11. 3 hours ago, Anna N said:

      But the store-bought, no name brand sauerkraut was insipid.   I am sure I have had raw cabbage that has more of a bite to it and more flavour than this.



    This is really odd.  Mr. Kim and I love really sour sauerkraut and find that the most intense is the canned store brands.  The fancy name brand kinds are always too bland for us.  

    • Like 1
  12. Last night was Parm noodles, smothered cube steak & onions, and an underwhelming cucumber and tomato salad.  I found the recipe for the salad online on some blog.  It was one of those “my mom makes the most awesome --- , it doesn’t sound like much, but, believe me, it is truly amazing!!!!”.  I should have known better: 


    Leftover biscuits – split, buttered, and toasted:



    Tonight was breakfast for dinner – ET Crescent rolls:



    Eggs, Edward’s country ham, hash browns:


    • Like 10
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