Kim Shook
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Posts posted by Kim Shook
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BBQ names can be amazingly micro-regional. In the central northern section of NC that I grew up spending time in, you must further specify how you want your BBQ (assumed) pork (assumed) sandwich cut - i.e. - "sliced sandwich", "chopped sandwich", or "minced sandwich".
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1 hour ago, Eatmywords said:
Agree c. partially b. but not a. If not a bbq what do you call it? A picnic? A grilling event? Nah
That would be a cookout. In the US south, we even have a hamburger/hotdog stand named that. 😁
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1 hour ago, weinoo said:
So using a flimsy, oversized pan, on a hot burner with boiling liquids, that you would then pick up to pour into a small saucepan or gravy boat, is a smart thing to do in the kitchen?
Well, at least one then has a contribution for the "I will never again..." thread.
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1 hour ago, Shelby said:
This would have gone a lot faster had I removed the pans from my oven, but instead I used the CSO and did 3 different batches.
Lucky you have that extra large CSO. 😁
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So, here's the final menu:
Relish tray with celery, pimento cheese, olives, pickles, and pickled sweet tomatoes
Butternut squash soup - Jessica
Turkey (breast and legs)
Gravy
Oyster dressing
Twice baked cheese potatoes
Sweet potatoes
Watergate Salad - Jessica
Sautéed Shredded Brussels Sprouts w/ Saba
Corn Pudding - Jessica
Cranberry sauce
Yeast rolls - Mother in law
Pecan Pie - Mother in law
Dinner is massively complicated by me being temporarily (fingers crossed) disabled. I've done what I can ahead, including the cheese potatoes that I did yesterday:
I did enough for Thanksgiving and for Xmas Eve and they are in the freezer. I did a very detailed timeline:
TIMELINE
Dinner at 6:30
Tuesday
Thaw turkey
Thaw one gravy
Thaw one oyster
Thaw 8 cheese potatoes
Thaw sweet potatoes
Thaw cranberry sauce
Thaw bread for dressing
Wednesday
Prep dressing
Thursday
3AM
Legs in SV at 148F
AM
Jess put corn pudding together
12PM
Breasts in SV at 148F
Set up relish tray
Prep sprouts
5pm
Heat up gravy and reduce/Kitchen bouquet
5:30PM
Turkey out of SV
Dressing in oven at 350F – about 45 minutes
5:45
Cheese potatoes in oven at 350F – about 40 minutes
Corn pudding in oven at 350F – about 40 minutes
6:05
Sear turkey in cast iron in ghee
Microwave sweet potatoes until hot – pan should fit in CSO
6:15
Brussels sprouts – cook and top with saba
6:20
Top sweet potatoes with marshmallows and broil in CSO
I'm hoping that it is detailed enough to give Mr. Kim and Jessica good directions without me having to be in the middle of the kitchen. I think the food will be ok. The state of my house is another matter. I can't do anything that requires standing for more than a couple of minutes. Mr. Kim is working most of his waking hours and is dealing with a disaster at his father's house. My house is a wreck and so dusty and cobwebby. I'm hoping that my MIL won't be too judgey. I will be whatever it will be at this point, though. There is literally NOTHING I can do. I am very much looking forward to seeing everyone's food. I've been bingeing Thanksgiving food shows on TV and am craving dressing and gravy!
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3 minutes ago, heidih said:
@weinoo brought up things we got rid of and regretted doing. I used to keep the roaster on the washer. Just set it on ground when needed to wash. I really enjoyed it - $5 garage sale purchase but - in a move - adios. I also garage saled my Atlas pasta roller. It could have lived in the corner of a closet on the floor. I was in divestment mode. Somebody got a deal!
I've always used a disposable roasting pan for doing a turkey or ham in the oven. Many years ago, my dad gave me a large heavy-gauge roasting pan for Christmas. I donated it almost immediately. I've since regretted that SO much.
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Hi, Amy! Welcome to eG. It's wonderful to know we have a new edition to our group of talented sweets cooks (of which I am NOT one - just a fan). Looking forward to your contributions.
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I think if I could see my stuff, instead of most of it being in the attic, I'd use them a lot more. I wish I had better access to my panini press and my Cuisinart. My waffle iron would be used MUCH more if I didn't have to wait for Mr. Kim to retrieve it. I have so little counter space - the only things that have earned permanent spots are the KA and the CSO, which I use more than my big oven. There are also things that I rarely use, but when I need them nothing else will do - my Nesco roaster, the Vitamix. All that being said, I am going to be offering my Cuisinart Rotisserie oven up for adoption. I haven't used it in years.
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On 11/15/2020 at 2:07 PM, Porthos said:
My Sweetie and I agreed to not keep these in the house. We couldn't stop munching on them.
When I saw this picture, I added them to my shopping list.
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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.
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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:
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Thank you so much, @Jason Perlow. Whoever wrote that really knew him - what a great tribute.
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@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. 😳😉
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On 11/4/2020 at 3:04 PM, heidih said:
Yes there is no "Thanksgiving" music like for Christmas. How many are you having? I am not traditional and after thinking I decided to just please myself and to indulge in actual phone calls with my besties. They are on board. So it will be, as of today, the frozen fabulous lamb shank gravy over pasta or spaetzle, creamed spinach that @Duvel inspired, and my pickled beets. There is a can of pumpkin in the pantry so maybe a pumpkin bread for sweet with coffee. Completely incongruous but I would be happy. My son is working and too potentially exposed to risk visiting.
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.
On 11/8/2020 at 2:18 PM, Shelby said:Instead of cleaning my filthy house, I'm sitting here perusing all of the EG Thanksgiving threads for inspiration. I found the turkey quarters in the freezer, already brined, so those will be had. Thinking of doing the sous vide thing. Anyone done that? If I do find a turkey at the store, I might go ahead and buy one and do just half a breast too....but I'm not sure at all that I'll find one. I have tons of corn frozen from the garden this year so a corn pudding sounds good. Tomato bisque for a starter. An Epicurious recipe that @JeanneCake loves for Brussels sprouts with roasted chestnuts (my mom just sent me two jars of chestnuts!). Deviled eggs of course. Mashed taters and gravy of course (gravy from a More Than Gourmet roasted turkey base that I've been hoarding). Oh and stuffing of course. Might make sous vide pumpkin pie or I might just splurge and order a dessert to be delivered..... I also love this green bean/mushroom/blue cheese tart that I've talked about here before, but that's a lot of food lol. But it is Thanksgiving. I'm probably very opposite of every single one of you, but I'm looking forward to just being us and at home. It's been years and years since that's happened.
I did sous vide turkey in March and it was wonderful. Here's where I posted about it.
On 11/9/2020 at 9:59 AM, Katie Meadow said:A little doohickey has been floating around my kitchen since forever and I have no idea where it came from. Flea market maybe? It is a small green plastic square with a pass-through. You load one green bean at a time I guess and pull it the through from the bottom to split it. Cute, right? Not growing up with green bean casseroles, of course I've never used it. Not sure I can find it in 2020. If I can, it's yours, @Shelby. If not maybe @andiesenjican post pix of six different types of bean splitters!. "Post pix of six splitters:" say that six times, fast.
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. 😊
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2 hours ago, kayb said:
A new adventure in mail order: Misfits Market, which takes misshapen, flawed and otherwise imperfect produce and ships it out to you, at least in the eastern half of the US and a few states west of the Mississippi River (but nothing further west than the states bordering on the river, I think).
I ordered the smaller box, which yielded me 12 different kinds of produce, in amounts they say should serve for one or two portions. Here's the haul:
for the princely sum of $22. You get to choose from, I'd guess, 40 to 50 kinds of produce they had available. I thought it was a damn fine bargain. There's also a "market" where you can add on some condiments, sauces and the like.
I've scheduled a box every other week.
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.
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1 minute ago, Jason Perlow said:
He moved out of the NOLA area a few years ago to go work at Flying Tiger Brewery in Monroe, then left after about 2 years, and moved to Natchitoches where he worked at Cane River Brewery. People in in the NOLA.com food group on FB (Where NOLA Eats) were shocked to hear of his passing, many having lost track of him.
Thank you so much, Jason. I didn't know that and was sorry if he was being "ignored".
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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!
Thanksgiving USA 2020
in Food Traditions & Culture
Posted
I've been spending a LOT of time reading/watching about Thanksgiving this year and I find myself craving mac and cheese and deviled eggs. If I were healthy, they'd be on my menu.