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Kim Shook

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Posts posted by Kim Shook

  1. On 6/1/2019 at 12:30 PM, suzilightning said:

    All I can think of is The Beatles song "I am the Walrus".  Been hanging out with the Reeds waaaayyyyyy too much.

    That has two of the three things one of our guests at the Chequit Inn demanded for breakfast every morning...

    Crispy bacon

    Dark toast

    Hard eggs


    Dark toast!  Pale toast is my nemesis. I detest it when my toast comes and it resembles stale bread.  I do hesitate to send it back since the occasion awhile ago when I did and the kitchen sent back what we dubbed "revenge toast".  It was like a slice of charcoal!  😄

    • Haha 3
  2. 8 minutes ago, gfweb said:

    Thanks @Kim Shook .


    The basil cream sauce was improvised at the last minute.it was nice  I’d do it again. Here is what I recall...


    saute fine diced garlic clove in oil for a few moments...add some  “Goya powdered chicken flavored bullion”dissolved in 1/4 cup water and simmer for a few minutes...strain out garlic and return liquid to sauce pan


    add 1 tbsp basil pesto from a jar...maybe more...add 1/2 cup heavy cream and simmer a few minutes. IIRC I added more pesto....


    i whisked in grated parmesan about 1...maybe two tbsp


    the volumes of broth and cream may be high...the final product was able to coat a spoon with some thickness. 


    Apologies for the imprecision. 


    No apology needed.  Seems pretty clear to me!  Thank you for this.  


    @robirdstx - thank you for the recipe.  We'll love that, I know!

  3. I wrote on the dinner thread about going down to NC for a good, but sad visit to see my grandmother.  She is in hospice, so it is likely to be the last time to see her.  I also made all my old rounds – went by the house and took pictures, drove all over the place, went by her church.  And I ate at our two favorite spots – the BBQ place that my mom and I both grew up going to on visits with my grandparents and I had lunch at the Sanitary Café.  I’ve written about this place before.  It is just an ordinary southern meat and threes café.  But the food is made with care and reminds me of how my grandmother used to cook.  She loved this place and in recent years when she didn’t want to go out to eat any more, she would send me there to bring back her favorites. 






    Pintos, green beans, salmon cakes and creamed corn.  Everything was delicious.  The green beans are canned, but I’m almost positive that they are home-canned.  The texture is just perfect – a little firmness left.  Commercially canned beans are a little mushy when cooked long enough to get all the flavor through them.  Nowadays when I make salmon cakes, I do it from this recipe that @suzilightning sent me.  These were certainly from canned salmon, but that’s what I grew up with, so that’s fine with me.  Their wonderful squiggly hush puppies:



    • Like 9
  4. @gfweb – you are so inspirational!  I did your pork loin with apple and mustard and now I plan on doing your flat iron.  Care to share your sauce recipe? 


    @shain – those are some gorgeous bagels!  I promised myself that when I retired, I was going to learn to make bagels.  @Panaderia Canadiense even sent me precise directions, but I haven’t done it yet.  You’ve given me a push.  I need to dig out that recipe!


    @Margaret Pilgrim – your shrimp post is one of the things I’ve always loved about eG.  I love the backstories of our food and cooking experiences.  I love hearing about how friends and families and travel influence us.  Thank you for including that in your post.  It elevates my experience here.


    @robirdstx – can you tell me a little about that avocado salsa?  We are not huge avocado fans, but I love guac and Mr. Kim loves salsa. 


    @Ann_T  is that coq au vin the same one as on your blog?  I


    Last Saturday, we went to Sugar’s Crab Shack in Richmond for dinner.  It is a tiny little walk up place (we seem to remember the building was once a Rally’s) and the folks that own it also own one of our favorite fish places, the Croaker Spot.    Jessica’s soft shell sandwich with cornbread and wonderful mac and cheese:





    My fried shrimp and a side of soft shell:




    The shrimp were huge and perfectly cooked.  The soft shells were a bit small and a little too watery, but still sweet and the coating was light and brittle and perfect.  Mr. Kim got the catfish:


    Lovely.  Everything was perfectly cooked and pristine.  We’ll be back.


    The next night was my leftovers from our last three meals out:


    Fried shrimp from Sugar’s (I stripped off the breading – it doesn’t reheat well), the shrimp and andouille from a shrimp and grits brunch meal and honey shrimp from our favorite Chinese place.  I guess it isn’t hard to tell what my favorite food is!


    On Monday, I traveled down to Reidsville NC to visit my grandmother.  She had been in a rehab hospital, but really went downhill and has been transferred to hospice.  She’s stopped eating and drinking and mostly sleeps now.  It was a sad visit, but I’m glad that I was able to be with her.  She opened her eyes a few times during the two days I was there and smiled at me.  I can always talk, so I shared my memories of spending summers on their farm and telling her that she was the  inspiration for my love of cooking.  My other two grandmothers (she is actually my step grandmother) hardly cooked at all and Grandma Jean certainly did. 


    I had dinner Monday night at the BBQ place both my mother and I grew up going to – Short Sugar’s.  It is the BBQ that I judge all other’s by.  I know I’ve talked about it before.  Started with the Champagne of the South:


    Some people think CoCola is, but I beg to differ.


    Chopped sandwich w/ slaw and crinkle cut fries:




    The truly unique thing about Short Sugar’s is their sauce.  It doesn’t compare to any other sauce anywhere.  It is thin and dark like Worcestershire, slightly sweet and addictive.  It is in squeeze bottles on the table and I give each bite a shot.  I buy this a gallon at a time every few months and can it when I get it home. 

    • Like 14
    • Delicious 2
  5. A friend came back from Greece with some gifts for us - fig jam:



    Olive Oil:



    And oregano:


    My question is what to do with the oregano.  My gut feeling is to put it in a big plastic bag, beat the hell out of it and put the resulting leaves in a jar, leaving out the stems.  What say you all?

  6. 58 minutes ago, Panaderia Canadiense said:

    So, I got this weird thinger some time ago at a thrift shop here in Ambato; they had a massive box of them. It was 50¢ which I figured was a good deal.


    I know it's a plunger whisk; up until recently, though, I hadn't found a good use for it - it's insanely labour intensive to use it to foam milk or make meringue... However! It's now the only tool I'd ever consider using to muddle key lime or mora creme pie fillings.


    My English stepsisters swear by these for mixing Yorkshire pudding batter.  I've never been able to use one without flinging stuff all over the kitchen.  😊

    • Like 1
    • Haha 4
  7. 16 minutes ago, BeeZee said:

    @Kim Shook, I am inspired by your 'tater and have resolved to make extra baked potatoes and yams next time I am cooking them. I think some topped potatoes will be in future lunch plans.

    Thank you.  I can never eat a whole baked potato and I always look forward to the leftovers.

  8. @Okanagancook – I feel the exact same way about onion rings.  The batter coated onions always seem steamed inside of the crispy coating.


    @mgaretz - I adore beanie-weenie!  Were those actual hot dogs, though, or did you tart it up with sausages?  Either way, delicious looking!  No one in my family really cares for it, but I have a kielbasa/great northern bean casserole that everyone loves and scratches my beanie-weenie itch!


    @CantCookStillTry - as always, I need to be able to "like" and "laugh" with your posts!  That looks amazing.  And since I am just one Brussels sprout over the line to avoid being a true carnivore, my kind of meal! 😁


    We treated ourselves to an Edward’s Petite country ham when we were at Wegman’s last time.  They are a great deal at either Wegman’s or Publix.  We got this one for $10.99/lb.  It was much more than that at the Edward’s shop in Surry and the website has a 2-3 lb. one for $64.  This one was 2.75 lb. and we quartered it and are freezing 3 of the quarters (we’ve done this before and it freezes very well):



    We love this ham because, while it is definitely a country ham, it requires no soaking and isn’t tongue numbingly salty.  Thick slices fried in butter, Parm noodles, green beans, slaw, and yellow squash:



    And cornbread, of course:




    The cornbread came out a little weird.  I’ve made this recipe recently, but this time it was way too light – you can see in the picture how much it rose.  And it was on the edge of underdone inside, but almost burnt on top ( can’t see that in the picture - I had to put it back in the oven after cutting into it b/c it was very underdone). 

    • Like 17
  9. @blue_dolphin – I think that our next ham/bacon order will be Broadbent’s.  Mr. Kim was very impressed!


    @btbyrd – that is absolutely gorgeous!  Benton’s is our go-to bacon.  Which of their hams is that one?


    I know this thread is for mail order hams and this was purchased in a store.  This will frustrate folks who must resort to mail order.  Anyway, I thought I’d share our last experience with an Edward’s petite country ham.  We treated ourselves to one when we were at Wegman’s last time:


    They are a great deal at either Wegman’s or Publix.  We got this one for $10.99/lb.  It was much more than that at the Edward’s shop in Surry and the website has a 2-3 lb. one for $64.  This one was 2.75 lb. and we quartered it and are freezing 3 of the quarters (we’ve done this before and it freezes very well):



    We love this ham because, while it is definitely a country ham, it requires no soaking and isn’t tongue numbingly salty. 

    • Like 7
  10. Strip steaks for Memorial Day.  Salted for a couple of hours:


    Just short of 2-inches thick.


    Rinsed and dried:



    Out of the water bath:


    I did them for 2 hours at 125F.  I think 120F would have been better.  Seared in a cast iron skillet:



    Slightly overdone:


    but exceptionally tender and very tasty.  

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    • Delicious 2
  11. @btbyrd – that chicken is a thing of beauty!  I could feel the crackle of the skin!

    @chord – what is your chicken breast stuffed with?  It looks lovely.

    @Ann_T Happy birthday to Moe!  Hope he is feeling all better now!  That meal is just perfect.  I would happily dive in!


    Memorial Day dinner:


    SV strip steaks and baked potato.  (Mr. Kim and Jessica had some asparagus, too).  The onion rings were the best I’ve ever made:


    This was an Ina Garten recipe.  I subbed rice flour for AP.  I love lightly coated onions rings and do not care for batter dipped ones at all.  It is getting impossible to find anything but batter dipped in restaurants.  These were incredibly easy and delicious.  There were at least a dozen left when we all finished eating and declared ourselves full.  We sat around and talked for another half hour.  At that point there were 4 left. 😊


    There were also mushrooms, marinated cucumbers, and Hawaiian Crescent rolls:






    Love of whomp Crescent rolls is a family failing.


    Dessert was just fruit and SF Cool Whip:


    • Like 13
  12. So, Jessica loves to support my addictions and brought home a packet of gummies that were supposed to be rainbows and unicorns and bears.  I guess they got hot at some point, because they are all stuck together - though they taste fine when pulled apart.  I call them my Chihuly gummies:


    • Haha 3
  13. Last couple of days - Canadian bacon and egg on a toasted bun:



    Bacon on a toasted bun:


    As you can see, I've been trying to use up some hamburger buns.  But I'd forgotten how good breakfast sandwiches are on squishy white buns!


    • Like 9
  14. Not sure where this question should go, so if it needs to be moved - thanks!  


    I occasionally need to sear something in what the TV chefs like to call a screaming hot pan.  Even opening windows and turning on the exhaust, you get a LOT of smoke.  My lungs just can't take it and I cough for hours and feel breathless (long ago I was diagnosed with largely asymptomatic asthma).  Our gas grill has a burner and it occurred to me that it was the answer to this dilemma.  It was, but created another problem.  When I went to clean my iron skillet, the bottom and outer sides were covered with a thick layer of soot.  It took at least 5 washings to get it off.  Is there something i can do to prevent this?  I thought maybe covering the bottom with a couple of layers of heavy duty foil (like you do a springform pan in a water bath), but Mr. Kim thinks it would just burn up the foil.  Any ideas??  Thanks!

  15. 14 hours ago, FauxPas said:

    Deb @ Smitten Kitchen linked to this one today. Do you love or hate Wedge Salads? I'm occasionally on the love train, as long as they are made with great ingredients. A good one is very good, but a bad one is very, very bad. 


    The author pokes some fun at her dad's taste, not just at his love for this 'vegetal doorstop.'   🙂



    I also loved reading the dad’s reply.




    Go, Dad!!!!!

    • Like 2
    • Haha 1
  16. 4 hours ago, liuzhou said:

    I've been a little under the weather the last couple of days - stinking cold - and not had much appetite or energy to cook, but today I had a craving for a burger. I had no intention of going shopping, so made do with what I had at home; some pork. lettuce and tomato. No onion.


    Here it is uncapped. I chopped the pork finely with the two cleaver technique, salted it and added generous amounts of chilli flakes then let it sit for an hour in the fridge.


    It did the trick.



    Sorry you are not feeling well, @liuzhou!  Hope all that spicy stuff you love helps!  

    • Like 2
  17. This thread coming up made me think of @Fat Guy.  Way back in 2009,  I had a monster rib eye steak and asked somewhere (not this thread) for advice.  He told me to sear it hard and then basically roast it at 400F until it reached the temp I wanted.  Until I got my Anova, that is how I've cooked every thick steak for the past 10 years.

    • Like 6
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