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Kim Shook

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Posts posted by Kim Shook

  1. My sister, niece and 8 month old grand nephew were up from Florida for a couple of days visit.  Their first day, I did a sandwich platter with ham, roast beef, cheeses and turkey.  I also did this good corn dip with corn chips and tortilla chips:


    It's just corn, Rotel tomatoes, sour cream and Fiesta Ranch dip mix.  Very good.  A church friend brings it to our pot lucks and it always is a favorite.

    • Like 4
  2. On 9/10/2018 at 5:27 AM, CantCookStillTry said:

    Boring but pretty desk salad. 

    I have never been friends with Salad, probably because I don't like Cucumber or Tomato, but I'm trying. 

    Would probably have been a lot better if I remembered most salads have some kind of dressing! 


    Edit: I know there will be a specific post somewhere in the last 9000 years of egullet that I should ask this question but if someone wants to send me an idea for a dressing to suit this salad - that would be great 😋😆



    You might do a scaled down version of this.  Meaning - layer your ingredients and top with the mayo and sugar.  You could (and should) do it the night before and toss just before serving.  Very simple, but very good.

    • Thanks 1
  3. On 9/8/2018 at 2:51 PM, FrogPrincesse said:

    No matter what happens in the kitchen, never apologize - Julia Child

    This is one I need to remember.  No one enjoys a meal that begins with the cook explaining how it could have been better if only I'd...

    • Like 9
  4. On 9/8/2018 at 6:48 AM, CantCookStillTry said:

    Sausage and Egg MumMuffin 😅

    The cheese was branded 'American Burger Cheese' at Aldi - I think they did the USA a disservice. The way it looked made me riffle through my bin to confirm I did infact take the plastic off!



    This is something that I've always wondered about.  I find a huge difference between the "American" cheese that is wrapped in plastic and the kind that is not - either from the deli or what Kraft calls "Deli Deluxe".  I detest the first and find everyone's condemnation warranted.  But I like the latter and use it a lot.  Anyone else want to chime in on this?

    • Like 1
  5. I am utterly determined to one day have this inscribed on my kitchen walls:


    "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate and wine in one hand, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" 

    • Like 8
    • Haha 3
  6. 12 hours ago, Darienne said:

    Dare I laugh?  No meanness meant...but time will lend it a certain humor.  ...I hope...

    Please do.  Alas, I cannot - at least out loud as it was Mr. Kim's effort.  He brought the recipe home from a friend at work who loves to cook.  He smokes, so he knows how to use the thermometer, too, but I wish I'd checked.  Of course, in trying to help him figure out why the hell the chops wouldn't cook, I ended up overcooking the cauliflower and burning the snow peas.  Sheesh.  We ended up eating at Waffle House at 10pm.  

    • Like 1
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  7. On 9/1/2018 at 5:59 AM, BonVivant said:

    My kind of date.




    Funny coincidence - I'd never heard of or seen these before this picture and then last night when we stopped by our local Asian market for snow peas, there they were.  

    • Like 3
  8. Some advice, please.  Mr. Kim is making pork chops tonight.  We bought a big package of them from Costco.  Boneless loin 1 1/2 to 2-inches thick.  When he has taken his out, there will be 6 left.  I'd like to go ahead and "suck" them 2 at a time.  I don't know what I'll be doing with them, but most likely sous vide no matter what.  Should I just bung them in the bags as is?  Or should I preseason in some way that will work for lots of different preparations?  I hate the thought of sucking them now and again later if I need to season.  Seems wasteful.  Thanks!!!

  9. 26 minutes ago, Ann_T said:


    Moe's Breakfast.


    Biscuits with sausage gravy.

    Those are some gorgeous biscuits.  I know some southerners not 1 foot away from me who couldn't come near those!

    • Like 3
  10. Tomatoes are still pretty good, so last night we had them two ways – white bread and Dukes for the ripe ones:



    And fried for the green ones:



    Along with Mrs. Fearnow’s (local product - canned Brunswick stew - surprisingly good):



    Pickly stuff:



    And farmer’s market nectarines:


    • Like 13
  11. Breakfast for dinner the other night - fruit from the farmer's market:



    Corned beef hash (canned – an childhood favorite), fries (frozen) and ham and egg on an English muffin:


    • Like 13
  12. If I put weird things on pizza, I call it "flatbread", so that solves that problem😁.  Honestly, my favorite pizza is crust (with giant charred bubbles), a little sauce and a little cheese.  More than that and it starts to make me feel too full and that I've eaten a casserole.  

    • Like 2
  13. 7 hours ago, Pete Fred said:

    I made Chelsea Buns, which I suppose are kind of a UK version of cinnamon rolls or sticky buns. It's an enriched dough filled with brown sugar, spice and currants. I used individual 10 cm (4 inch) rings rather than baking them in the traditional stuck-together way. Here they are before proofing and after baking.




    That pool of liquid is a sticky glaze (simple syrup) that's poured over the buns for the last two minutes of baking. As it cooled and thickened a little, I scooped it up and poured it back on top and down the sides of the buns. The original recipe - by Justin Gellatly in the Bread Ahead Cookbook - flavours the syrup with Cassis, but I had none. I wish I'd have used some other flavouring to lift it because it was just too one-dimensional sweet. Vanilla or citrus would have helped. The currants are traditional, but they're pretty tasteless so I think raisins would be better next time.





    I agree with @rotuts.  I think you should try plumping them up in some kind of liquid.  But I am mesmerized by how perfectly spaced they are!!!

    • Like 7
  14. On 8/25/2018 at 1:31 AM, Thanks for the Crepes said:

    I was feeling frisky the other day and made my first ever cheese souffle. It was okay, but not worth the faffing around and dirty dishes. I used Betty Crocker's recipe, but I'm not going to quit until I try maybe "Joy of Cooking" recipe for the spinach version, since @JoNorvelleWalkersaid she has had good results with JoC for souffles.


    I could not believe how danged thick the bechamel and melted cheese combination was before adding the yolks which loosened it up a little and then the whipped egg whites, which loosened it up more. I was fantasizing about ethereal, but got nowhere near that. I think I will try a spinach version, but if that falls flat too, I might be done with souffles, unless I rope myself into a chocolate version.


    I served my less than fantastic cheese souffle with steamed asparagus, which was fantastic with a lemon wedge.


    Ice cream bar for dessert. It's just the Food Lion brand of vanilla ice cream dipped in dark chocolate. You get twelve of these for 3 bucks. So these suckers cost a quarter, and are so danged good! 140 calories each and you get calcium and protein too.

    If you are looking for a souffle recipe, look no farther than here.  This is a wonderful and easy Michael Ruhlman recipe that I've used for years.  One of the best things about it is that they freeze beautifully.  And you cook them from frozen.  I can't recommend it enough.  


    • Like 10
    • Thanks 1
  15. @Shelby – thanks for the good wishes.  She is being transferred to a rehab center today.  I am actually on the way to meet her there in a little bit.


    Dinner last night:


    Ham slice w/ marmalade, ginger and Dijon, fixed up Kraft and cornbread.  I had made a layered salad for a church lunch on Sunday and carefully dug out and tossed only half then.  That meant that we had leftovers:




    Iceberg, cauliflower, hard-cooked eggs, bacon, red onions, mayo, sugar and cheese.


    Also some pickly stuff:


    My MIL’s pickled green tomatoes, marinated cucumbers and cheater sweet Kosher dills.


    A pic of that good cornbread:


    • Like 12
  16. 2 hours ago, jer_vic said:


    You can also buy dedicated egg poking devices.



    "Dedicated egg poking devices".  I love this.  I have a little no-name egg slicer that has a "poking device" in the middle of it.  I always poke my eggs before steaming for soft or hard cooked.  Wondered if the same held true for steaming in the CSO. 


    Made some very, very good cornbread last night in the CSO.  Benton's bacon grease in the pan and in the bread.  Deep, smoky taste and the iron skillet gave me a great crust.  Conv/steam at 400F for about 20 minutes, after heating the pan and grease for about 15 minutes.  See all that nice bubbling grease:




    • Like 11
  17. On 8/15/2018 at 2:16 PM, ElsieD said:


    Well, not to take away from your use of the IP for doing eggs, but this is a total non-brainer


    Take egg from fridge and place on oven rack. 

    Close door. 

    Set time to steam, temp 210, time 10.

    Close door.

    Cone back 10 minutes later

    Peel and eat egg


    No pot to clean, either.🙂

    Did you poke a hole in the egg?

  18. 12 hours ago, JoNorvelleWalker said:


    I have a solution!  More information later.  But really I will be using the big oven for pizza not the CSO.  The CSO does not get hot enough.


    Bread however is a different story.


    I've never used non-stick foil.  I wonder how heat stable whatever it is that makes it non stick.


    This stuff is magic.  You can use it on the grill, so I think it is as sturdy as regular foil.


    Not much cooking lately.  My mom is back in the hospital after another fall.  Lots of back and forth.  Only thing I've actually cooked lately:



    Salad and marinated cucumbers.


    Penne with Bolognese:



    Cheese and pepperoni rolls:


    • Like 13
  19. On 8/16/2018 at 3:21 PM, JoNorvelleWalker said:


    Thanks.  When I was making pizza in the CSO I tried using parchment.  The parchment certainly helped get the pizza off the peel.  The problem was bits of paper in the pizza.  I gave up on the CSO for pizza because I couldn't get the steel hot enough.


    Last night the oven was over "615F - 630F" and I don't know how well parchment would last at those temperatures.  Not to mention things happen really quick.


    How about non-stick foil?

  20. On 8/16/2018 at 3:43 AM, MetsFan5 said:


      Have you tried the honey BBQ twists? They can be addictive. 

       Fritos in small amounts and not frequently are great. Too many of them make me ill. 

    I like them just fine.  Mr. Kim doesn't care for them.  He is a bit of a purist.

  21. I've never thought that Fritos work well alone.  They need dip - bean, onion, etc.  BBQ Fritos were great - but, alas, they are no more.  Mr. Kim has haunted every grocery store in town, to no avail.  He even emailed Frito-Lay, who basically told him to get a life.  😁

    • Like 1
    • Haha 3
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