Kim Shook

When I make Super Sized Ginger Chewies with Sugar Babies, the Babies on the edge tend to melt and form a lacy caramel edge. I trim these off to make the cookies look neater. And, of course, eat all the trimmings.

I sometimes see them at Fresh Market or Wegman's. I've never tried them because I don't care for the real ones. My English grandmother used to smuggle bacon and sausage to us when she visited. I'm not a fan of fiber in my sausage. Years ago, we went to Bermuda for a week. The first morning I requested all bacon, no sausage on my "Full English". When asked why, I explained that I'd had it and just didn't care for it. The waiters were a cheeky bunch and every morning for the rest of our trip, my bacon came with a flourish - on it's own platter with a silver cover. 😊

Just wanted to report my very good result using the steam function (210F) on chuck eye steak tonight. I seared it in a cast iron skillet, then cut it into chunks when it was cooled: I steamed it in a sauce that I made and it turned out very, very tender: What you can't see is that inside each of those little chunks, the meat is medium-rare. I'll probably try using sous-vide next time I want to eat these as a steak, but I was thrilled that this ended up almost as tender as pot roast in just over 15 minutes!

Last night we had brats: Mr. Kim likes the ones that you buy raw, I prefer the already cooked ones. It was my turn. Served with kraut, fixed up Kraft, and baked beans: s I’ve been noticing some folks here using chuck eye steak, but I’d never seen it. I found some at Walmart the other day and had an idea of how to use it. I decided to do a kinda-sorta burrito thingy tonight. I started by getting a good sear on the steaks in an iron skillet, then chilling them: When they were cold, I cut them into fairly small chunks: I made a sauce of Bisto, Worcestershire, and A1 and put some on the meat. I cooked it in the CSO on steam at 210F until it was hot, then put it on a flour tortilla with more of the sauce on top: Then topped with sunny side up eggs: Served with a salad and fried potatoes and onions: I’ve always had trouble making these and my issue is timing. I start with cold, boiled potatoes and chopped onions. If I try to make the onions and potatoes in the same pan, I end up with more or less burnt onions. I start with the onions and let them get a little soft (if I start with the potatoes, I end up with undercooked onions), then dump in the potatoes and stir and stir. The only way that I end up with perfectly cooked onions AND potatoes is if I cook the onions completely first, take them out of the pan, THEN cook the potatoes and add the onions back in at the last minute to warm up. Not THAT much trouble, but I wish I could figure out the timing to do it together. My egg got a tad overdone: It all tasted really good, but we decided that since this was really a fork and knife sandwich, next time I’ll just serve it on some garlic bread or something. It doesn’t really work well as a burrito or a wrap. What was remarkable to me was the chuck eye. Lots of flavor and incredibly tender. I’m guessing that is due to the fact that I steam cooked it.

This morning: (a Edward's country ham and (almost) hard cooked eggs on a toasted sub roll. (Wish I'd had one of @Ann_T's biscuits to put it on!).

@liuzhou - So odd how things happen. This popped up New Content today and apparently I’d somehow missed the entire thread because it took me to your first post. I’m reading along fascinated and salivating and come upon your post about Bánh Xèo, which is one of my favorite things that I’ve ever tasted. There were only 2 restaurants that we could find that serve them in our town and the one that had the best closed. This morning, I was determined to clean out all the stuff I’ve saved and bookmarked on my computer and came across a blog post/recipe for… Bánh Xèo! It is by some Australian fellow who fell in love with it somewhere and couldn’t ever find it, so he did some research and experiments and promises it will be earth shaking. We’ll see. But the point is that after the giant clean out, I came to eG, opened this thread and there it was! Thank you for doing this report back then. I’m glad I stumbled upon it!

Thank YOU! I've been sharing these posts with Mr. Kim and you have whetted our appetites in more ways than one. If there is any possible way, I think we may someday try to follow in your footsteps.

@Anna N - what is “timer pepper”? I googled but only got Szechuan pepper.

I’m very sorry to hear about this. She was a wonderful member and always so willing to help.

Mr. Kim guest cooked with a competition BBQ team this weekend. Dinner was what he brought home: Ribs, chicken, and brisket. All very good. Especially the ribs - and they ended up placing with those for the first time ever. Mr. Kim must be a good luck charm!

All of those sound great. I have no qualms about cooking with soda. I wouldn't dream of cooking a ham without a good puddle of Coke in the bottom of the pan.

I feel that way about ground turkey, but I love roasted turkey with stuffing and gravy.

I tried @ElsieD's method for CSO hard cooked eggs: A little undercooked for me, but MILES easier than dragging out the IP. I'll add a couple of minutes to the next batch. Thanks so much, @ElsieD !!!

Bet it tasted good, though. Before I read your description, I thought it was turkey and stuffing with an egg on top. That sounds kind of good, too, actually.

Welcome, Sally! I love your city! I'd give anything to come back and spend some more time in England. What kinds of things do you like to cook? Looking forward to your participation!

@chefmd - the first class lounge pictures are another post where we need a "WOW" response button! @rotuts - I remember those macadamia nuts! Growing up my parents best friends were a couple I envied so much. She was a travel agent, so got free rooms everywhere in the world and he was an executive with United. Part of his job was flying on every Washington Redskins flight. He also had seemingly unlimited mini packets of macadamia nuts. I'm not sure which I envied more! It was my first exposure to them and I was forever hooked.

I'm sitting over here in my pizza desert (good pizza desert, that is - plenty of rubbish pizza) dying. Thank you so much for sharing your trip with us. I depend on eGullet folks to show me things that surprise and delight me and you are not failing!

I had to Google that and I think it is the wildest looking plant I've ever seen! Incredible.

Just sent this recipe to Mr. Kim to print out for me. It sounds amazing! Of course, I'll have to wait until next summer to make some corn stock! A couple of questions - I'm guessing that your recipe would serve 4 people. Do you think that doubling it would be a problem? Would it need any adjustments? Also, I sometimes make my polenta in a slow cooker. Do you see any problems with doing your recipe that way?

I haven't tried those yet. Mr. Kim gets crazy when there are more than 5 cereal boxes in the pantry, so I have to eat a box or two first! 😊

Well, I can't claim to compete with all the lovely lunches lately 😁, but I am a lady and I had some lunch: Too many errands meant I arrived at Publix starving and thought I'd give their "Caesar Salad Chicken Wrap" a try. Publix, if you don't have them, is "famous" for their store-prepared meals/sandwiches (there is actually a FB page that someone has put together to honor their chicken tender sub). What I've had before has been just ok, so I don't really know why I chose this instead of soup. It was...just short of ok. For one thing it had carrots and grape tomatoes - who puts those in a Caesar? And the grape tomatoes were whole! When I would bite down, they just kept popping out of the badly wrapped end of the sandwich and landing on my dining room floor! I think trying to put fried chicken tenders in a sandwich that is going to be served cold is a mistake. The coating just gets soggy. Also, the entire sandwich was seriously over salted. And yet, oddly, no Parmesan flavor at all. I finally gave up and decided to just eat dessert. I'd bought a chocolate/chocolate chip muffin at their bakery. (No picture) It was so dry, I actually choked on it. Sigh. I am now eating an apple.

I've bought that exact brand before and, of course, cooked them in the oven and mine never turned out that well. Time to do some CSO magic!

I will definitely be trying those. I adore toasted coconut in almost any form.

I agree! Don't you wish there had been an eGullet then so that you could have blogged it for us?

Thank you so much, @Ann_T. I just checked with Mr. Kim and he says he's willing to give them a try only because it is you. 😊 He was traumatized as a child by the greasy ones made by his mom.