Kim Shook
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Posts posted by Kim Shook
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I guess I could check amongst my FB friends for a handyman who could cut the glass. I will do that.
@Duvel - my butter lives on the counter (we keep our house at about 68F all year long - cooler in the winter), so I don't need to worry about headroom. What kind is that?
@chromedome - I will check with a niece who was doing a lot of pottery. I'm not sure if she is anymore, but she might take a commission from a favorite aunt!
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Tuesday:
Bacon on homemade white bread with a light smear of HP.
Wednesday was the 40th anniversary of our first date and Mr. Kim surprised me with a bagel buffet breakfast:
Today:
Toast from the gigantic loaf of bread the bread machine makes and some pretty ordinary bacon.
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@heidih – this was even MORE salty because it was the canister container that has multiple servings in it and no matter how much you shake it up, the last couple of servings always have more than their share of salt/seasoning. Stovetop is one of those rare things that I think have actually improved over the years – it is less salty than it used to be and the seasonings taste fresher. I hadn’t bought it for years, but my mom used it and when I tasted it a couple of years ago and found I liked it.
@patti– those do not look like oven fries. They look great. Will you share your method, please?
@Shelby – my MIL put a peach pie on FB yesterday and now I see your cobbler. I have two bags of really good peach wedges in my freezer. I believe I have an idea. 😁
I made a genuine lost recipe for dinner on Tuesday. My mother’s best friend, Gerry, made a summer salad that I always loved – even as a child. It was chicken, macaroni, and pineapple, of all things. When I was a young married, I got the recipe from her and made it every few weeks every summer. I got out of the habit of making it and lost track of the recipe. She passed away a few years ago and I thought I’d never have this again. Then, about 5 years ago, I saw a recipe in Taste of Home magazine that seemed familiar. I made it and, with some adjustments, it is almost exactly Gerry’s salad:
Served with Poppaw’s green beans:
And yet another story. My great grandfather, who was born about 2 weeks after his parents’ ship from Italy arrived in NY, used to “make” these beans: canned whole green beans + bottled “Italian” dressing😄. It is still one of two ways I like green beans.
Salad with Momofuko ranch and a lovely late season nectarine:
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Welcome, @Susanwusan! I always love seeing someone from my very favorite place in my known world! I've already seen one of your posts (garlic bread) and am looking forward to more! If the UK ever welcomes US visitors again, we plan on coming back for a second visit.
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Thanks, everyone! Most of the ones mentioned would still involve butter getting smeared on the butter dish. Actually, @lemniscate, that Japanese butter tub is the closest to what I want. Except not in plastic😄.
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I think that what I'm looking for doesn't exist. Remember the old sugar bowl/creamer set that was on every grandmother's kitchen/dinner table. The sugar bowl lid had a little slot cut into it so that the sugar spoon could be in there all the time. I'm looking for a similar idea except in a butter dish. This is the butter dish that I've lived with most of my life (please do not ignore the smears, they are part of the story):
The first one that we got was brought over from England by my Nanny in the 1970's. She got it at a store like Woolworth's. Walmart now carries it and when we need a new one, my Mom and I would get one there. We've always used it "upside down" because it is steadier and holds two sticks of butter. This is how it usually looks:
We usually leave the butter knife in, but because there is no place for it (like there is in the sugar bowl lid), it is unsteady, falls out (smearing butter) and causing the lid to tumble.
This is a pain in the butt. I would love it if someone sold something that could accommodate the knife. But the only ones I've found are like this or this. These don't really address my problem because you would have to clean the knife every time you put it down and if I am willing to do that, I could just clean the one up there every time I used it. Anyone know where I could find something that would work for me. I guess I could take a pottery class and make one myself, but now is not the time for such activities.
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I don't think anyone would be wrong in serving garlic bread with pasta, but you were definitely not wrong in not serving it. And for a guest to correct someone who has cooked for them is beyond the pale. Especially since she was wrong.
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9 hours ago, liuzhou said:
What's the fuss about? I used the common American term first. I merely pointed out an alternative name. I wasn't attacking anyone or suggesting anyone was wrong or asking anyone to change their vocabulary. Calm down!
I don't think anyone is really fussing. I know I wasn't. I think it's mostly interested chit-chat.
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From looks only Opie's seems to win the pastry prize - flaky with no visible goo!
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1 minute ago, liuzhou said:
I only used it as an alternative name, which some, probably a minority, in the US do know. I gave the better known term in the US, first.
Perfect. A teaching moment, then. 😁
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My last book order for a little while:
It looked fun and was only $4.
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I confess I had to look up "mange tout". I'm 61 and I've lived all in a few different regions in the US (including the Cincinnati area) and I didn't know what it meant. I'm not being condescending, but I don't know that your average Cincinnatian would know it.
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I am not much of a hot beverage fan. An occasional cup of tea or cocoa - no coffee EVER. I so looked forward to becoming a grown up in order to appreciate coffee. I loved the whole business of adding sugar (and swore I'd only use cubes) and the swirling cloud of cream. But I guess I never did grow up because I still detest the taste of coffee in any form. I do, however live with a man who must start the day with at least 3 cups of coffee and who ends each day with a cup of tea. So, I do have cups. Here are my favorites. These went on my wish list many years ago and Mr. Kim made sure that his parents knew. They gifted them to me for my birthday that year:
These I got myself at The Christmas Tree Store:
This one is very special and no one drinks out of it:
A good friend, who used to go to England every few months and knows my incurable Anglophilia, brought this back for me after the birth of HRH Prince George. It is the official commemorative china from the Royal Collection Trust and one of my sillier treasures.
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Welcome! Looking forward to your contributions!
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Not necessarily for yours, @MetsFan5 (which looked delicious, BTW), but just to add to the mix, the best Caesar I ever made was a Geoffrey Zakarian recipe. It is a fairly classic (though with anchovies and mustard, not perfectly authentic) recipe and the big difference it seems to me is the use of white anchovies. They were a bitch for me to find, but they made the salad. I'm not particularly picky when it comes to Caesar salad - I've enjoyed practically every version I've tasted, but this is a truly special one.
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@Ann_T – I just showed Mr. Kim your Tourtiere pictures and a few minutes later he said, apropos of nothing in particular, “Do you ever think what it would be like to be able to drop by some of your eG friends’ houses for dinner?” 😄
@David Ross – I showed Mr. Kim and Jessica your lamb burger and they both have requested it.
@Captain – I would give a LOT to be able to get short ribs that look like that. Wow.
@Raamo – I’ve bookmarked that rib recipe. They look beautiful.
@shain – that gallery of Focaccias is gorgeous!
@weinoo - "Screw the grill". We said that some time ago. I know you were joking, but we probably haven't used our grill for 3 years, at least. 😄
A lot had to happen for dinner to come together last night. I made some bread in the bread machine:
Then I made gravy. My roux:
Before reducing:
Finished gravy:
Dinner also involved using up some leftovers – broccoli casserole from last night:
I also had still more chicken leftover from the chicken spaghetti and the quesadillas, so:
Open-faced chicken sandwiches with gravy, Stove Top (the dregs of a cannister – SO salty. Note to self: don’t buy the cannister pack anymore), candied sweet potatoes made from a can in our “stash”. And I also found a can of cranberry sauce in the stash:
Open-faced sandwiches with gravy are a favorite of mine and I’ve been craving this for a long time. Nice to scratch that itch!
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I made a decent 1.5 lb. loaf of the "Soft Bread" from the owner's manual of my machine:
My frustration at this bread machine just grows and grows. I was in the dining room when I was using it to make the Milky Loaf on 8/28 and never heard the “beep” at the end. I think that the “keep warm” function allowed the loaf to overcook. So yesterday, I set my phone alarm for a couple of minutes before it was supposed to be done, so I could be beside it and make sure that the “beep” sounded. I checked the time left when my alarm went off by tapping the “Start/Stop/Pause” button less than a second (as the instructions seem to say). I must have paused it, though, because when I checked it again, it had the same amount of time on it. Sigh. I never heard the beep because I just took it out at that point. I really don’t know if I’m going to be able to make anything besides the basics. No matter how much I read it, I can’t seem to understand how to change it from the default settings.
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Mr. Kim and I have watched it in its entirety for the past few weeks. Jeez, he can be a real horse’s ass. I understand he’s split with David Meecham and done the obligatory Mea Culpa Tweet, but still. In the New Orleans episode, it opens with him saying how much he loves Galatoire’s and then he proceeds to disrespect it by not following their dress code and mocking them on air about having one and being staid. Dave, if you love the restaurant so much, you have to know about their dress code. And, no, being a chef does not make you special and exempt from showing the respect of dressing as the restaurant requires (also looking at you, Duff Goldman and Antonia Lofaso).
In the pizza episode he orders Domino’s pizza to be delivered to Lucali, an Italian-American pizzeria in Brooklyn where he and Meecham are interviewing the owner/chef Mark Iacono. He insists on both of the others tasting the Domino’s and excuses himself for liking it by saying it’s what he grew up with. In later episodes, he becomes visibly irritated at non-Asian-Americans cooking Asian foods.
The shows were interesting and I loved seeing all of the places all over the world. We finished Somebody Feed Phil before starting Ugly Delicious and it was great seeing some of the same places in both shows. Watching the delight that illuminates Phil’s face when he tastes something really good is such an improvement over Dave’s, “That’s so f***ing good.”
Having said all of that, there is something very engaging about Dave Chang and I loved seeing him with his parents and wife. And, of course, he's a Northern VA boy, so I have to root for him. 😁
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16 minutes ago, pastameshugana said:
So last night I was working on another sourdough (baking it often to try to improve it) and it was looking good, and in final proof, when I heard hair-raising screams outside and my youngest came through the front door yelling "dad come quick!"... So, daughter #2 fell off a little ledge, about 4 feet, into a big nasty patch of cactus, hitting it with sufficient force to drop her onto her bottom and then forward onto her arms... And of course in summer kids are never dressed appropriately to handle stuff like this.
I had to cut her clothes off and carry her back to the house, and it took 3 of us 2 hours to get the 'big' needles out. A long soak and ministrations from mom-meshugana and she's doing much better today, thankfully. Parts of her looked like she had fur they were so thick.
Needless to say, the sourdough proof was forgotten about, and it collapsed. But after the drama I rediscovered it and tossed it in the oven anyway, and it turned into a ridiculously good french toast in my wife's hands. She paired it with a spinach omelette, and blueberry syrup that the (formerly poky) daughter made a couple days ago.
Oh, NO!!!! I am so sorry that happened to your daughter. What a trooper to have to endure all of that. If it helps at all please tell her how sorry I am (or not if it would embarrass her to know others know about it) and that I think she's had to be very brave and I admire her!
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I think that @dtremit and @blue_dolphin have given you some good feedback. I very much agree with @dtremit's comment regarding finding bitter melon in stores specializing in Indian ingredients. We have stores in my town that say they specialize in Asian, Hispanic, and Indian foods and I've had good luck finding things in these stores. Duck quarters may be an issue unless they go to a specialty butcher shop or a halal market. I think all the recipes that you came up with sound interesting and doable!
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@andiesenji - If you can manage it, I'd love to see a picture of it in your hand.
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Welcome, Carol! I'm really looking forward to seeing your food. Do you do any Portuguese baking?
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23 hours ago, Hassouni said:
https://www.cocktailkingdom.com/pitchfork-ice-pick?___store=default&UseLoc=US
As someone who uses an ice pick almost daily, let me tell you that you want a multi-pronged one, such as that
Thank you, everyone. I think we're going with this one!
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Experimenting with my Bread Machine
in Pastry & Baking
Posted
Thank you so much for the link to the operating manual (I've bookmarked that) and the information and insight. I will definitely veer away from the manual recipes and try some that I had success with when I had my old machine.