Kim Shook

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. 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.

I thought those were gorgeous, but couldn't see spending half again the price of them for shipping.

Based on @MokaPot's post, I'm thinking you should try selling it on ebay.

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!

Lots of us have vertical roasters (it's in your attic😁), I wonder if one of those could be jerry-rigged for gyro?

What a beautiful, perfect swirl! Congratulations.

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.

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.

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!!!

@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:

Made @Shelby's white bread in the CSO on Wednesday. Toast for breakfast yesterday: She said it made good toast and she was right!

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.

😳

I'm confused about this. How did a Berkshire roast get involved here?

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.

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. 😟

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!

A few weeks ago, a co-worker of Mr. Kim's made a quick loaf and left it in the freezer for the people still working on his floor. No one else would touch it, so he brought it home. When she heard how much I loved it, she sent us the recipe and made us another loaf – Crumb-Topped Cocoa Banana Bread:

This morning: \ Toasted rye and the perfect fried egg. I know that the toast is underdone, but I wanted it soft enough to mop up that gooey yolk.

I quite like a sweet bagel sometimes. But not with ham and mayo. I peel my tomatoes. 😁

Took a “safe” road trip on Sunday and it is amazing how tired sitting in a car all day can make you. Mr. Kim had to be on the computer for work, but I spent most of the day on the couch in front of the TV on Monday! Dinner was tuna salad sandwiches on rye toast and canned tomato soup. With some fresh asparagus for Mr. Kim (done in the CSO): Last night I made @patti's oven fries for dinner last night. They were excellent – the best I’ve ever had. The two of us at this entire pan all by ourselves: Thank you, @patti! We also had salad with Momofuku dressing: And fixed up Sloppy Joes:

Breakfast on Monday was my disappointing eggs (not hard-cooked, not soft-cooked – IP fail for me) and some toasted semolina bread:

Welcome, Rob! There are all kinds of folks here. You'll have a chance to get support and give it, too! Looking forward to your contributions!

All this talk about "moving paddles" reminds me of a question. I can certainly swing the paddle back and forth, but I cannot pull them higher or push them lower on the post and can not remove them at all. I've used three different bread machines over the years - my dad's and two of mine and I've never, ever been able to remove them once they have been put on before the first bake. Are people really able to remove the paddles?

Miss Manners would not approve of mopping sauce in a restaurant. And since my life motto is WWMMD? (What Would Miss Manners Do?), I would never mop in a restaurant. But I'm sure that she would give me a pass in my own home surrounded by family 😁.