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Kim Shook

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Posts posted by Kim Shook

  1. 10 hours ago, Okanagancook said:

    As good as that looks, I would have trouble eating that much food,  maybe half.  Seems to me are portion sizes in general overthelop?

    Oh, definitely.  I think BBQ places especially do huge portions.  Half of my sandwich is sitting in the fridge right now.  Mr. Kim will probably eat it for lunch.

    • Like 2
  2. 2 hours ago, jmacnaughtan said:

     

    Hi @Kim Shook,

     

    Those gougères look pretty appetising to me :)

     

    The main difference between our recipes, I think, is the cheese - yours is grated and only just mixed in, while I microplane my Parmesan and really beat it in.  I normally add a little more egg after the cheese too, because it tends to "dry" the mixture a bit (I always look for the long smooth "V" when it's hanging off the spoon).  

     

    Maybe the food processor is incorporating air, too?  For small quantities, I just do it by hand, as it's easier to judge the texture.

     

    You'll also get much more consistent results with a piping bag and a plain 1cm tip than with a spoon.  It takes a bit of practice, but it's worthwhile :D

    Thanks so much.  I've printed out your comments to put with my recipe, so I'll have them handy next time I make them.  

    • Like 1
  3. Lunch at Smoke Pit BBQ grill - a local BBQ place we like a lot.  Mr. Kim’s starter:

    20190615_135832.jpg.e2bfb6c139f9b3f014fb5ff28063e494.jpg

    Andouille and cheese stuffed jalapenos.

     

    Mr. Kim had the pulled pork, slaw, and beans:

    20190615_141157.jpg.78fdcab23b89978bba5c23f80ee38568.jpg

     

    I had the smoked chicken, slaw, and hushpuppies:

    20190615_141204.jpg.9ad15c816fd142293b5dcce3814d10f9.jpg

    The pickles are housemade.  Everything was very good.

    • Like 8
    • Delicious 1
  4. 11 minutes ago, pastrygirl said:

     

    I think you made it according to the recipe and picture ... did you have ladyfingers left over, or does cream on berries on cream without a middle layer of cake just seem unstable?

    Well, looking at the picture and the directions again, I still screwed up - just not the way I thought I had.  The second layer of ladyfingers go just UNDER the final layer of cream.  Jeez, I even screwed up TELLING about my screw up.  LOL  I did have leftover ladyfingers.  

    • Haha 5
  5. 5 hours ago, Kim Shook said:

    OK, so, back to that damn strawberry icebox cake recipe again (this better be worth it) - the directions say "In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form."  Now, normally I would beat the mascarpone, add the sugar and vanilla and then beat the cream to stiff peaks in a separate bowl and fold that into the mascarpone mixture.  Will I really get stiff peaks if I do it their way?

    Well, I screwed the damn thing up.  The layers were supposed to be ladyfingers, cream, strawberries, ladyfingers, cream, strawberries, cream.  You notice there is a middle layer of ladyfingers?  Yeah, I missed that and I'm guessing that they add some much needed stability. 🙄   We'll see tomorrow, I guess.  This could end up being Bowl Cake (that's what we call cakes that fall apart and end up being served in a giant glass bowl).  Sigh.   

    • Like 2
    • Sad 2
  6. Dinner tonight was a couple of pizzas from some friends of Jessica’s that do a once a month pop-up.  Homemade Italian sausage, red onions, and fresh mozz:

    DSCN9746.JPG.24bf7437c6e39dc1a07fc8ce183f134a.JPG

     

    White pizza with lemon zest and arugula:

    DSCN9747.JPG.9a46ee8facdafddb220fbfbdd861c7cd.JPG

     

    They were both delicious, but the crust was a little overworked, I think.  Kinda tough and not enough bubbles.  

    • Like 10
    • Delicious 1
  7. OK, so, back to that damn strawberry icebox cake recipe again (this better be worth it) - the directions say "In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form."  Now, normally I would beat the mascarpone, add the sugar and vanilla and then beat the cream to stiff peaks in a separate bowl and fold that into the mascarpone mixture.  Will I really get stiff peaks if I do it their way?

  8. 1 hour ago, ElsieD said:

    I love these and also use them a lot.  Except for goopy things that have to be scraped out - those are too much trouble.

     

    Not to make anyone feel bad (because God knows, we've replaced many, many appliances way too early over the years), but we have an almost 40 year old Montgomery Ward freezer that we got from Mr. Kim's grandparents when they went into assisted living.  We've gotten so much good use out of that little dynamo that we won't feel at all bad when it finally does go bad.  (Knock on wood)

    • Like 4
  9. @robirdstx – that broccoli salad is one of our favorites.  And pork and venison sausage sounds wonderful – is that locally made?

     

    @Ann_T– I’ve been making your corn custard for years, but I’ve never done it in individual servings.  I really like the look of that and want to try it this summer with some really good corn. 

     

    @Captain – I had to Google potato scollops and once I waded through a bunch of “scalloped potato” results, I found Australian Potato Scallops!  I gotta make those – they sound fantastic.

     

    Swiss/Cheddar omelets, Edward’s country ham and one of the best nectarines I’ve ever tasted:

    DSCN9742.JPG.2efbf78231ab200736773d19913835cf.JPG

     

    Mr. Kim’s kale:

    DSCN9741.JPG.24827634530e0e5ceac26e504a1f200d.JPG

    • Like 11
  10. 4 hours ago, Shelby said:

    Roasted chicken, mustard greens and scalloped potatoes

     

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    Those potatoes looks fantastic.  Sadly, I see you've got another fungal infection.  😁

    • Haha 7
  11. So, Mr. Kim got me a bottle of Frontier Co-op Grains of Paradise.  I just ground some up and we tasted a fingerful.  I am extremely sensitive to heat and I hardly tasted a thing.  A tiny bit of heat and bitterness.  A hint of pepperyness.  The best by date is 5/21.  Am I missing something?   Is this a sub par brand???  

  12. I am sitting here trying to figure out if I am wrong or if a recipe is written badly.  I am making a dessert on Saturday for Father's Day and one of the ingredients is listed as: "6 cups fresh strawberries, sliced".  Now, normally I would read that as: measure 6 cups of whole strawberries, then slice them.  But if you would be so kind as to look at the recipe online, you'll see it has a LOT strawberries.  So, I can't decide.  Does that look to you like 6 cups of sliced strawberries or 6 cups of whole strawberries, sliced???  Thank you so much for putting up with me.  🤔

  13. 7 hours ago, lindag said:

    My searches didn’t turn up the poster who first mentioned Michigan Beans but, fortunately, I had saved the recipe.

    i've been looking for pantry friendly and simple casserole type foods that I can manage while recovering from my recent surgery and these beans are exactly what I was lookin for.

    Still not easy to get to the store for special ingredients and can't manage too much effort yet.

    The beans are in my crockpot now and they smell wonderful.  I’m really looking forward to dinner (with a Subway salad alongside.

    Was it this recipe?  'Cuz that might have been me.

    • Like 2
  14. 4 hours ago, liuzhou said:

    "Prolonged exposure to a stranger’s kitchen otherwise happens only on holiday, where it joins a constellation of stressors, including other people, and having been drunk since lunchtime. So that’s something to look forward to this summer."  That was hilarious.  And true at the same time.  

    • Like 1
  15. 2 minutes ago, Ann_T said:

    @Kim Shook, it certainly looks good.  It is always disappointing when you make something that doesn't live up to your expectations. 

     

    I tried a few of her recipes when she first came on the scene  and found them all really basic and "underwhelming"

     

    I've had the same experience overall with her stuff.  I've had better luck with her desserts, as long as I remember to back off the sugar a bit - they are almost always way too sweet.

    • Like 4
  16. Regarding the catfish discussion – I think that catfish is one of those fish that has really benefitted from farming.  Favor-wise, I mean.  I used to detest catfish – I thought it tasted muddy and dirty and funky.  US farmed catfish is sweet and delicately flavored.  If you haven’t tried it in years or at all, give it a go. 

     

    I had most of the ingredients, so last night I tried out a recipe for a chicken cordon bleu casserole from Ree Drummond.  It was ok.  A little bland and very soupy.  We decided that it needed to be served with rice.  Layered chicken, ham and cheeses:

    DSCN9735.JPG.b52c1abc6aaca4442e123d388c04d1af.JPG

     

    Before putting in the oven - topped with buttered panko:

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    Just out of the oven:

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    The panko didn’t get very browned – even after leaving in an extra 10 minutes.  Serving:

    DSCN9739.JPG.86616f89bc1b8784526206214f910bc8.JPG

     

    It was very soupy – this is after letting it sit over 10 minutes after removing from the oven:

    DSCN9740.JPG.028baaaf48721b16e1010af27019c6bb.JPG

    Not sure why I was so underwhelmed with this.  It needs something.  I checked the other cordon bleu casserole that I’ve made in the past and noticed that it had dill, nutmeg, and dry mustard.  Also no chicken broth – only milk and light cream and Cheddar instead of Swiss and Monterey Jack.  I guess my old recipe is really just a creamy ham and chicken casserole – not so much cordon bleu!  I’m wondering if this recipe would be improved with some really good, strong ham – like country ham? 

     

    I served this with leftover Cobb pasta salad from a church pot luck on Sunday:

    DSCN9737.thumb.JPG.cac860a522bad3de791e61b47f3d9e7f.JPG

    This is pasta with an avocado/mayo/lime dressing topped with chicken, roasted corn, hard-boiled eggs, bacon, and bleu cheese.  Singularly unattractive with the greenish hue to the pasta, but it was still very good.  We added some oil and vinegar dressing to moisten and that woke up the leftovers.

    • Like 8
  17. I like all kinds of slaw.  When I eat finely shredded slaw I think it's my favorite.  Then I eat sliced slaw and decide that's the best!  I have tried the salting and decided I don't like that.  I find that it makes the cabbage less crisp.  

  18. On 5/31/2019 at 7:52 PM, gfweb said:

    SV Flat Iron Steak (130F, 3 hrs) with basil cream sauce and pepperoncini, papardelle,  and broccolini

     

    699.thumb.jpg.ef906eb774625a428b440c1b496a8132.jpg

    Hi!  Got a couple of questions about this.  I'm typing up your directions and want to make sure that I find out what I need to know before too long.  First - do you know the approximate weight of the flat iron steak?  And also, I don't usually have the powdered bouillon - do you think it would be ok to use Better Than Bouillon?  Thanks so much.  I am looking forward to making this soon!

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