Kim Shook
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Posts posted by Kim Shook
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...when, twice in one week, you distinctly remember writing a response post and even referencing other people's posts and when you go back to follow up you discover that you never did any such a thing. For someone with dementia in their family, this is a bit worrisome.
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7 hours ago, rotuts said:
has ( had ? ) a reproducible IP low pressure Rx for soft boiled eggs
from the refrigerator ,
Ive used it in the past . but Ive lost my Red engineered lined notebook
so cant recall the times. I used to do 1 - 1.5 doz a time , then chill in cold tap water
until @ tab water temp then re-refrigerate. Id return w hot tap water while making coffee
etc and etc , and always came out fine. the re-therm was my idea of course.
I even re-thermed in hot tap water in the micro for 30 seconds , the eggs being completely submerged.
on the next really slow day , ill have to re-read the entire IP and CSO threads
and take some notes from my own work.
there are a lot of really slow days , these days.
I expect more to come until Vaccination day shows up on the calendar
too bad Bezos and Musk are so keen on their " equipment '
and want to go to the Moon.
a subscribe-and-save vaccination program would do a lot more good for
the world that that nonsense
Thank you. Weird thing - I checked with @Shelby and it turns out that her recipe (the one that you referenced) and mine are the same recipe. Sigh.
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32 minutes ago, Anna N said:
Again no cooking instructions were included.
I am seeing "Heat at 350F for 30-45 minutes" right under "Tourte au Steak avec Legumes". Um...is that not a cooking instruction? 😉
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2 hours ago, kayb said:
I can to this day recall my grandfather holding a match in his fingers and flicking it with his thumbnail to light it. I was fascinated. Not a trick I ever mastered.
I can actually do this. I can also tie a cherry stem into a knot with my tongue. <Buffing my fingernails on my vest> 😁
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15 minutes ago, Okanagancook said:
I would have lost interest by now...water in a pot on the stove....sorry..must be the wine talking 🤪
I honestly don't do any better at all that way. Worse, really.
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@ElsieD and @shain - between the two of you, I believe I’ve been convinced to make pancakes sometime this week!
Honestly, I feel like giving up on soft boiled eggs. I’ve tried pretty much every method and thought I’d found the answer with the IP. I’ve had multiple successes making them at Low Pressure for 4 minutes, ice water soak for 30 seconds, cold water rinse for 5 seconds, then a 3-minute ice water soak. As I said when I wrote up the recipe, I don’t know if this whole dance is necessary, but since it was working so well, I did it. This time was a disaster:
So MUCH snot. Ick🤢. They were also impossible to peel. I ended up cracking them open into a pan, scraping them out with a spoon and cooking them in some butter:
Very, very disappointing. I'll try this again at 5 minutes, I guess. Served with sausage links, hash brown patties, and milky bread toasted.
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47 minutes ago, DesertTinker said:
Is this the same recipe (but smaller loaf size) that you used last time? The previous one looked lovely!
It is! The last one (1 1/2 lb. loaf) was so nice - fluffy and soft. Just what I was expecting Milk Bread to be. It was good enough white bread that I used it for tomato sandwiches.
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Milky bread from the bread machine owner’s manual:
It is fine. Not a ton of flavor. And I didn't like the uneven top. I think that making a 1 1/2 lb. loaf works better in the machine. I never heard the end of baking beeper go off and ended up with a very well done, almost hard, crust. It makes decent toast, but not a great sandwich bread. If this is supposed to be like Milk Bread, it is way off. It is in no way fluffy and soft.
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1 hour ago, Margaret Pilgrim said:
You didn't miss much. You have to be away from home and pining for sweets before they seem like a good idea. Messy, to boot.
They are best shared with a toddler. Then they are magic.
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@chefmd – nice looking breakfast. I love the crust you got on your potatoes! As far as the corned beef goes – did you buy already corned beef in the packet and sous vide it as is, or did you “corn” it yourself?
@Ann_T – I, too, would want only toast if I had access to bread like that!
This morning:
The last of the figs. I’ll have to see if anyone has any tomorrow.
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1 hour ago, chromedome said:
I'm a tail-end Boomer, and to the best of my recollection I'd never seen nor heard of them until sometime this century.
Were you a girl scout? Well, then. 😁
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@Shelby – thank you, ma’am. We are doing it again tomorrow. There is always one month a year that each church has to do it twice and this is our month. It truly doesn’t feel like a chore. Mr. Kim and I get to spend a morning together (NOT doing house projects), the people are SO welcoming and happy to see us, and he always takes me to get a good lunch. Everyone wins. Will you share your bread recipe with me, please? Mine is a really simple white bread from ATK, but the top ALWAYS scorches.
@Norm Matthews – what a perfect summer meal! I don’t know why it doesn’t occur to me to make deviled eggs more often. Thanks to my IP I always have hard cooked eggs now and it would take just a moment to put them together.
@BKEats – did your polenta cakes pop all over the place when they were frying? I love fried polenta and grits cakes, but if I shallow fry, they act like popcorn cooked in a pan without a lid. I have to fry them in fairly deep oil to get them to behave. And if they didn’t do that, what’s your secret?
Last night - CSO chicken thighs, rice, and green beans:
The skin on the chicken took forever to crisp up. I finally resorted to broiling it to get it crisp. Served with tomatoes, cornbread, and gravy:
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When I was first married (early 1980's), my go-to company dessert was rounds of puff pastry (Pepperidge Farm in those days - now I'd use Trader Joe's all butter) with a strawberry/whipped cream mixture in between the layers. These were made individually to cut down on mess. I haven't made them in at least 30 years, but this discussion has me thinking of trying again. I'd probably go with creme pat now. Or a mixture of that and whipped cream? What say you?
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11 minutes ago, heidih said:
Not when you are in a virtual classroom with grad students who do not "get" references to JFK, MLK, RFK, etc. Or who do not know what a s'more is in reality as opposed to a coffee house or cereal flavor.
Reminds me of when Mr. Kim was working a job many years ago with a bunch of kids (fast food manager - 2nd job when Jessica was a baby and we were POOR). He mentioned Paul McCartney and some bright lad said, "Oh, yeah. He used to be with Wings, didn't he?".
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@Ann_T – Happy Anniversary! Looks like you all celebrated doing what you love – you cooking and Moe eating your cooking!😁
@CantCookStillTry – gorgeous looking cheese bread. Like heidih, I grew up with Momma making the cheap, supermarket “Italian” loaf version, but it was quite good when used for sopping up her delicious sauce.
@Shelby – great looking turkey and tomato sandwiches. Also, nice when you show your magically roomy CSO that doesn’t burn the top of bread loaves like everyone else’s does😄. Seriously, I have to say that your tomatoes are spectacular looking.
On Tuesday, I made Trisha Yearwood’s Old-Fashioned Potato-Beef Casserole for someone at church who had a bad fall. It is similar to an upside-down Cottage Pie. Potato layer:
Beef with sauce on top of the potatoes:
Ground beef, onions, red wine, garlic, Penzey’s Tuscan Sunset, Beef Better than Bouillon, a roux, hot sauce, and Cheddar cheese. With Durkee onions on top:
German-style green beans on the side:
Just bacon, onions, apple cider vinegar, and CANNED green beans. When we got married 38 years ago, my co-workers had a recipe shower for me. They made dinner – each person making a different thing – and brought me the ingredients and the recipes. This was one of the side dishes and I’ve been making it ever since. I was working at a Bridal Shop at the time (how perfect is that?) and some of my co-workers were seamstresses from Syria. They brought some amazing goodies. I used to eat my lunch with them as often as I could because they always brought extra and loved to feed this little white Episcopalian girl!
I also made Ghirardelli brownies and sent some grocery store croissants along. Excuse the pictures – I put the food together after my eye doctor appointment and was still dilated. I had a bit leftover and made Mr. Kim a little right-side-up Cottage Pie which he had for dinner. No picture – he upended it onto a plate before I could get one. I was feeling a little off (tummy troubles all that night and the next day), so this was my dinner:
Local produce stand peaches, so no recall worries (right?😳 ).
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@spaghetttti - So nice to see you! That French bread looks perfect. Will you share how it's done?
@ElsieD – I love pikelets. I saw them for the first time in February (I think) when @Captain made them. They are now one of our favorites. Yours are much nicer than mine – mine come out a bit too dark.
Breakfast yesterday. I was feeling a little off (fine today) and this is one of my lifelong I-don’t-feel-good breakfasts:
Really good tomatoes on toasted white bread (the only kind of sandwich bread that will be in the house during tomato season) and Duke’s.
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On 8/26/2020 at 7:34 AM, rotuts said:
It seems to be all over the place now, but when I came to Richmond VA to go to college from the Washington DC area (1978), I noticed it on menus for the first time. My friends and i pratically lived at a deli in Alexandria and they certainly didn't have it.
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This is a good one, Chris.
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1 hour ago, gfweb said:
Me too.
A turkey sandwich with coleslaw on rye is no kind of Reuben
Isn't that what's called a Rachel?
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1 hour ago, Anna N said:
Today @Kerry Beal picked up lunch from Charred and brought it to my place. She also served it up! This was the piri Piri whole chicken dinner with three sides. We both decided of the sides we would prefer a double order of the potatoes rather than the other options.
Described as creamy chipotle coleslaw I wore out my taste buds trying to detect even hint of chipotle.
The chicken which was beautifully cooked and very juicy.
But the star of the show is the potatoes. They are cooked beneath the chicken so they pick up all the flavour.
Two plates served up in the kitchen.
A close-up of my plate. (The chicken looks overcooked but it certainly wasn’t). The bonus: lots of leftovers.
Spicy?
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I wonder what on Earth was going on in my life that I completely missed this thread. It is fascinating and something I certainly would have contributed to if I'd known about it. I'll post on the newer one.
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2 hours ago, Shelby said:
Found a beef tongue that we had corned in the freezer. Decided to go 48 hours at 158F. Perfect. Very tender.
I've never had tongue. It kinda gives me the shivers, but I'd try it and I bet I'd like it if I could get past the idea of it. (It looks much better sliced than whole.)
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6 minutes ago, Jim D. said:
As promised, it looks easy--and delicious. Are the eggs beaten or broken up or anything before being added?
I did beat them up before I added them. I also let the chocolate mixture cool a bit before adding the eggs. I need to add that to the recipe. Thank you!
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@Shelby – those last couple of meals you posted look fantastic – I would eat every bite (except the peppers😁).
I finally used my corn cob stock. Fresh corn chowder with bacon, shrimp, and paprika oil:
CSO roasted shrimp:
Paprika oil:
Also garlic rubbed toasts with stuff to go on, including the tomato bruschetta that Raamo referenced:
Everything was thoroughly enjoyed.
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Dinner 2020
in Cooking
Posted
@shain – your manakeesh looks delicious. I’m seriously beginning to crave that kind of food. We’ve got a great Lebanese restaurant that served a Zatar one and I think it’s time to have some delivered!
@Norm Matthews – it is hard to get chicken fried steak “right” at home. I’ve tried! But I think I would really enjoy your versions.
@KennethT – that is gorgeous skin on your chicken, but what I really want to single out is that beautiful green bowl that is just above your dipping sauce ramekin. Absolutely lovely.
@IowaDee – some full service butchers will “shave” rib eye for you. This makes a superior cheesesteak.
@Paul Bacino – that eggplant with the gooey cheese and great coating looks good enough that I bet I’d eat it. I’m with @rotuts on the stuffed peppers, though. You’re on your own there😄
I seriously could have sworn that I already put this meal in this thread. I even thought I remembered people responding to it. But apparently not. Dinner on Saturday:
Roast chicken thigh, sausages, green beans, gravy, milky bread from the bread maker, and deviled eggs. I was inspired by @Norm Matthews to make the deviled eggs:
Last night - the freezer gifted us with a carton of Mr.Kim’s chili:
We scrounged up some fixings:
The “croutons” are actually stale leftover cornbread cooked until crisp. We decided that we liked them every bit as much as fresh cornbread on the side. Fixed up:
Served with tuna salad sandwiches and a salad: