Kim Shook
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Posts posted by Kim Shook
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Ann – I need some guidance re: pork gravy. I’m planning on some sort of SV pork roast for Xmas Eve (my butcher says let her get past Thanksgiving and she’ll fix me up), but I’d love to have the gravy wrapped up and in the freezer soon. I found a good amount of meaty pork neck. Do you have a recipe for pork gravy that you can direct me to? Also, any pointers/advice would be very welcome.
Tuesday:
Frozen waffles and bacon. I confess to stocking waffles in the freezer. On good days, they are ones I’ve actually made and frozen myself. On other days, the store provides. I find that waffles are something that I have to plan to make. I don’t just wake up one morning and think: “Waffles!!”.
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@liamsaunt – Cape Cod Reubens sound and look fantastic! Care to elaborate?
@CantCookStillTry – thank you for the stuffing ball info. A couple of questions, though – you say, “Roll into balls and cook for 20 mins in a little stock.” Stove top? Oven? Temp? I can’t wait to make these! Also, I love beans on toast and so does my daughter. We’re Americans but I was raised by an English stepdad. Converted me to that and sprouts!
@Shelby – that’s a good looking pizza, my friend!
@robirdstx – I love the crust that you get on your burgers. Is that a grill? Iron skillet?
@patti– I think your calzones look great. No apologies. We had frozen fried fish the other night and are eating Chinese leftovers tonight. I’d love to have that calzone (pssst- what kind of biscuits?😁).
@Norm Matthews – I detest crunchy green beans!
We took a casserole I made out to Mr. Kim’s dad and stepmom on the weekend and I kept some back to make a small one for us – it was a chicken, rice, and green bean one from my great aunt’s church cookbook. Baked without topping:
With Durkee onions:
Serving:
Just a creamy, comforting, country casserole (such alliteration!), but really good. Served with a salad:
See those skinny reddish things? Those are radishes out of Mr. Kim’s garden☹️. His carrots look even worse☹️☹️. We are hoping for better results from the fall planting of radishes.
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On 9/21/2020 at 6:58 AM, scubadoo97 said:
A lonely Rosh Hashanah Seder. Was hoping to have my son and his gf over but she developed a cough and so they backed out. BIL had to much work to do. Did a zoom Seder with my extended family in Tampa and elsewhere. Had all the traditional dishes that go along with the Seder
I roasted a 5.5 lb chicken with roasted root vegetables.
This is one of the saddest and bravest pictures I've ever seen. Many, many blessings in the new year, @scubadoo97! ❤️
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Saturday was another 100-lunch pack and deliver day. We got lunch for ourselves at a Richmond bit of dining history. The Dairy Bar opened in 1946 as the cafeteria for a local dairy plant. It began serving the public in 1988. Mr. Kim used to take off work every last day of school for Jessica and take her there for a milkshake.
Mr. Kim got the grilled ham and cheese:
I got ham, Swiss, and boiled egg:
Ignore the pitiful tomato slices. You know, it should be easy. If you can’t get good tomatoes, then don’t put tomatoes on your plate. But the sandwiches (minus the tomato) were really good. I ate sliced hard-boiled eggs on ham sandwiches in England for the first time and fell in love with that combination back then.
On Sunday we took some food out to my in laws (who are not doing well – Mr. Kim’s stepmom has had some TIA’s and is still shaky and feeling weird) and then, on the way home to watch football, stopped and stocked up on traditional Shook football watching food:
Cocktail sauce, Mr. Kim’s mom’s pickled green tomatoes, kalamata olives, dill pickles, horseradish Cheddar, Black Creek Cheddar, beef stick, fig “salami”.
Crackers and fig jam:
And the crowning glory:
Frozen fried delicacies – pork egg rolls, Pizza Rolls, and pigs in blankets. LOL. We watched afternoon football, pigged out, and hard-napped through dinner time.
I managed to think ahead for once and got some thick-sliced bacon at the deli. So it was a bologna sandwich for lunch yesterday. Fried in butter with some Sam Jones BBQ sauce slathered on:
With some American cheese, a little more BBQ sauce, and mustard:
That’s a messy sandwich:
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@Duvel – the bread coating on your schnitzel is incredible. Such perfection. From all the posts I commend for excellent breading/coating skills, I’m starting to think I have a bit of an obsession with it. And re: that rotisserie – do you think you could do gyro meat on that? Sorry, different thread. 😄
@CantCookStillTry – much to discuss – your entire meal (mostly – I’m not a pea fan) is fabulous, but that roast is incredible. The broccoli/cauliflower mix takes me back to my childhood. All of my English relatives made that vegetable mix for every festive/holiday meal I ever ate with them (occasionally adding sprouts), I need sage and onion stuffing balls in my life (recipe, please?), and lastly – do those enamel pans nest? Because if they do, I need to order a bunch of them. Wow!
On Friday, we had breakfast sandwiches for dinner – hash brown patties on bottom bun:
American cheese:
An egg and a smear of Sriracha (for Mr. Kim):
Breakfast sausage:
Sandwich:
Served with some lovely late plums and early tangelos:
The British expat food group that I belong to on FB has had good things to say about this brand of frozen fried cod:
So, Saturday night was fish and chips and broccoli salad:
Along with malt vinegar and tartar sauce:
All pretty good. I did twice fried chips this time. Mr. Kim preferred @patti’s oven fries from the other night – they were crispier. So are frozen fries when cooked in oil. I feel the need to try making fresh potato French fries every so often, and they are never as crisp as we like.
I have no pictures of it, but I am blaming tonight’s dinner on @Shelby. Her gyro craving had us turning up at Arby’s for a big roast beef (Mr. Kim) and a Jie-row (me – sigh). I was quizzed on whether I wanted chicken, beef, or “Greek meat”. We said “Greek meat” to one another so many times tonight that it became both unreal and hilarious. It was about what you’d expect and deserve.
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4 hours ago, ElsieD said:
I made @Shelby's bread recipe today. i made 1/2 the recipe and made the dough in the bread machine. I used instant yeast. The three pictures are of the dough when first placed in the pan, the second after proofing in the CSO and finally, after baking. I used the same size pan you did. I haven't cut into it yet and likely won't until tomorrow. If you'd like to see a picture of the crumb I'll post it, otherwise I won't bother.
That looks great! And, yes, I'd love to see a picture after you cut it! Thank you!
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3 hours ago, Toliver said:
Found at the grocery store this weekend...Lay's Kettle Cooked Beer Cheese flavor potato chips (can't even locate them on the Lay's web site).
Meh.
When I first started eating them, I kept waiting to taste the beer flavor...it never asserted itself. Overall, the chip didn't taste bad, it just didn't taste like beer cheese.
My daughter said the exact same thing. Neither of us is fans of beer, but we love the beer/cheese taste combination and she said there was no beer flavor at all.
1 hour ago, Eatmywords said:I tried the Nashville and Philly and let me tell you they're really reaching with these names. The Nashville was like a subtle bbq w an overlay of old bay and a burnt aftertaste. The Philly had a sour cream & onion profile finished w a cheese-doodle like dusting. Both pretty bad w too many ingredients. Neither addictive.
It's been a while since I had them and I don't know if they even make them anymore but these were the last chips that I truly fell in love with:
Mr. Kim tried the Nashville hot. He found the "heat" not well mixed at all. Some had almost no powder and some had an overwhelming amount. And he said the exact same thing about it tasting mostly of Old Bay.
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2 hours ago, paulraphael said:
Good stuff at Cocktail Kingdom.
https://www.cocktailkingdom.com/all-barware/ice-accessories/anvil-ice-pick
I thought those were gorgeous, but couldn't see spending half again the price of them for shipping.
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21 minutes ago, Shelby said:
I have one of these!
Based on @MokaPot's post, I'm thinking you should try selling it on ebay.
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On 9/11/2020 at 3:02 PM, MokaPot said:
For those who like the Carr's lemon ginger cookies. I want to alert you to a very sad situation. The formula has changed for the worse. It looks different, cookie part seems drier. Less ginger flavor. I'm not even sure I will finish eating these. Might even be smaller.
Who asked them to change? It was a delicious, perfect cooky. Damn.
On a positive note, my Wawa finally has these:
They are great. All three of us love them. The one box I bought 3 days ago is almost gone!
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Lots of us have vertical roasters (it's in your attic😁), I wonder if one of those could be jerry-rigged for gyro?
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On 9/18/2020 at 11:28 PM, dscheidt said:
What a beautiful, perfect swirl! Congratulations.
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5 hours ago, Shelby said:
BOTH lol.
Thanks for the link. I will delve in tomorrow and look.
Most of you will find this weird...but I've had gyro one time in my life and I'm pretty sure it wasn't even a good one, but I loved it. I'm CRAVING one now because I saw you could order from Goldbelly. It's not as hot now and the place is in Houston so not too too far from Kansas. I really want to order. It's crazy expensive, but we don't go anywhere--even before Covid. I haven't bought anything for myself fun for ever it seems like. I dunno. I just wonder how it would ship.....
Gyro and falafel are two of my favorite foods in the entire world. I was lucky enough to grow up going to my uncle's wife's parent house. There would be a bunch of Syrian ladies in the kitchen and I'd wander among their skirts until someone fed me a strip of gyro meat or a falafel patty. I'm fortunate that that kind of food is easy to find here in my area. You know, you could always try making it. This recipe doesn't look too difficult and the ingredients look right.
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2 hours ago, ElsieD said:
@Kim Shook did @Shelby post the recipe anywhere? I'd like to try it. Did you make the dough in your bread machine?
I don't think she did, and I haven't yet, but I'll send it to you. I didn't make the dough in my bread machine. I still haven't figured out the timing for that.
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Made a couple of loaves of @Shelby’s recipe for white bread. Going into the CSO:
I was a little nervous at this point because they didn’t seem like they’d risen as much as hers does. I have two 8x4-inch loaf pans on my wishlist, but until I get them, I bought some heavy-duty disposable pans at Kroger. They were 8.5x4.5-inches and we ( @Shelby and I) thought that this was probably the reason for the lack of rise. Out of the CSO:
I can’t seem to avoid that mummy-effect on the top of the loaves. Out of the pans:
It smelled good (a little over-yeasty) and wasn’t too heavy. Slice:
I’ve since had a sandwich and some toast with this bread and I’m really happy with it. The texture was good – not quite as soft as I’d like, but improvements will come with practice, I think (and smaller pans). @Shelby said that it toasted well and she’s right:
Thank you, ma'am!!!
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@Captain – that is one gorgeous Yorkie! It looks like the fricken Hollywood Bowl!
Those ribs that @Norm Matthews made inspired me to look up a recipe for Daeji Kalbi. It sounds fantastic except for the gochujang. I know for sure that that would make the sauce too hot for me (I have issues with BBQ potato chips to give you an idea of my heat level tolerance). Does anyone have an idea of a substitute that I could use for gochujang (keeping in mind that for me, “mild” is too hot)?
@Shelby – are those subs on onion rolls? My favorite sandwich roll for me whole life!
A couple of nights ago, I did a recipe that Mr. Kim found on Delish.com for French Onion Chicken – it’s all done stove top. Caramelized onion, garlic, thyme, S&P, chicken breast, flour, and beef broth:
Topped with Gruyere and parsley:
It was…ok. With all those ingredients I had high hopes. It may be my impaired palate because Mr. Kim seemed to like it. I just found it dull. Interestingly, we had the leftovers for dinner last night and it tasted much better to both of us. Served with salad, @Marlene’s Crispy Smashed Potatoes, butterbeans, and some of @Shelby’s bread to mop up the sauce:
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Made @Shelby's white bread in the CSO on Wednesday. Toast for breakfast yesterday:
She said it made good toast and she was right!
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Chocolate Cadbury Egg Cookies:
Actually not eggs - the Cadbury autumn mix (they don't really have a name for the autumn and Christmas ones). Really good cookies. It was hard for me to get a pretty half "egg". I tried chopping and nearly lost a finger tip, then I tried smashing with a meat mallet thingy and as you can see, they are a bit of a mess. I let these sit in the fridge for a couple of days like Jacques Torres suggests. Not sure if it really makes a difference, but if he says so, I'll do it.
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5 hours ago, Beebs said:
My DH eats bananas like a crazy person & really, really wrong. Instead of peeling or cutting it like normal people, he breaks it in half. With his bare hands. It never squishes either, it just breaks cleanly across.
😳
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3 hours ago, JoNorvelleWalker said:
However I have never seen a Berkshire roast.
I'm confused about this. How did a Berkshire roast get involved here?
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1 hour ago, JoNorvelleWalker said:
For pork I'd skip the sous vide and the roast. Get three thick Berkshire rib chops and grill them. I'd be more apt to do beef sous vide myself.
I've loved the SV pork that I've done before. I think the chops will require more last minute attention than I want. I guess I could just buy a Costco rotisserie chicken or some big shrimp if a SV pork roast isn't feasible.
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We have a grandnephew and 2 grandnieces. I'm thinking I might see if their parents want to bring them over to "Trick or Treat" at our house. We'd still mask up and distance since they aren't in our "circle", but they are in each other's circle and spend time together and the parents would know that we'd be a safe place to come. Not sure. So much is up in the air! Depressing - we love any and all holidays. Decorating the house and having mini monsters and robots to exclaim over is so fun. We even play music and open the windows so you can hear it on the street. 😟
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I would like some advice, please. We will almost certainly NOT be doing our regular Christmas Eve extravaganza this year. The idea of having 10 people in our little house horrifies me, not to mention our usual 30-40. This is going to be a hard holiday - Covid, no Xmas Eve party (as far as I know this is a tradition in my family going back at LEAST 80 years) and, worst of all, my first Christmas without my mom. So, hard and weird - no way around that. But I'd still like it to be special. I'm still doing all of my "goody" making and we plan on spending the day of Xmas Eve with the three of us packing tins with goodies, blasting classic Xmas music, and delivering the tins. After all of that excess verbiage, I come to my point. I'd like to have a main dish that I don't have to babysit and sides that I can make ahead. This is the menu that Jessica and I have come up with:
Pork Roast
Gravy
Sweet Potato Latkes (Jessica)
Fruit Salad
Broccoli Gratin w/ Streusel
Garlic Mushrooms (Jessica)
Cornbread
The gravy, latkes, fruit salad, broccoli, and cornbread can all be made ahead or at least prepped ahead. I'd really love to SV the pork roast. There will only be 3 of us (I wouldn't mind having some leftovers). I have access to a great butcher. What cut of meat should I get so that I can SV and sear at the end? Do I ask for a good fat cap? Help, please. Thank you all so much!
Old Menus
in Restaurant Life
Posted
How cool! It must have been a special place to them because they kept the menu all those years. I wonder if my grandfather knew yours? Thanks for the link to the article.