Jump to content

Kim Shook

participating member
  • Content Count

    6,439
  • Joined

  • Last visited

Posts posted by Kim Shook

  1. @Okanagancook – oh, dear lord.  That piggy.  That bubbly skin.  I believe I lost consciousness for a bit.

     

    @Nicolai – what a perfect meal.  Not to mention the wonderful after dinner entertainment.

     

    Tonight:

    DSCN8435.JPG.4b448c042ef7f0365498efbf85304339.JPG

    Leftover pork, green beans and new potatoes, Noodle Roni, stove top pork stuffing w/ jarred pork gravy.  Just letting it all out here.  Momma was happy!  It was pretty good.  

    • Like 11
  2. 13 minutes ago, JoNorvelleWalker said:

     

    Hard to tell how thick the roast was from the pictures.  But from Baldwin's tables, if it was 2 inches or more thick, three hours was not enough cooking time to heat it through.

     

    http://www.douglasbaldwin.com/sous-vide.html#Table_2.2

     

     

    Oh, God!  Just looking at tables like that gives me hives.  And it's in METRIC!!!!!  😲  But it was probably 4 inches or more.  It was a pork loin, after all.  I've never seen a 2 inch pork loin.  Thank you for the link.  I'll try to look at it later when I'm feeling a bit smarter.  😉

    • Like 1
  3. 26 minutes ago, rotuts said:

    @Kim Shook

     

    Congratulations !

     

    what do you think made this less of a mighty fine success ?

     

    Time in SV will get you tenderness , and temp will get you done-ness

     

    Id only suggest  

     

    if you like rare-med rare beef

     

    try the lower temps and think of it as ' beef '

     

    if you like  140  

     

    Fine !  I don't care for lower temps for CkBr's nor turkeyBr's

     

    so to each their own

     

    I do love tender pork @ 130.1 though

    The only thing was that it was set at 135.5F and after 3 hours it was only 130F. by my Thermapen.  But it was an inexpensive piece of pork from Kroger and not some rockstar pork from the butcher and it was so GOOD and juicy - that part was a huge success!

    • Like 2
    • Delicious 1
  4. So last night I did the pork loin.  It was not an unqualified success. I set it for 135.5F – and when I took it out after 3 hours, the meat temped at 130F. I ended up roasting it in the oven for a while.  Rubbed and ready to dry brine:

    DSCN8419.JPG.628cc3d4510695820094e1be9d4d2b40.JPG

     

    “Sucked” and ready to hit the pool:

    DSCN8420.JPG.a2019ebfe02827341525bdd3efb65565.JPG

     

    Cooking:

    DSCN8425.thumb.JPG.e59e2b60ce3fd95a1cc515303a46c640.JPG

     

    I decided to use the broiler to sear it.  It looks like it got too dark, but that’s just the picture – those little bits were delicious:

    DSCN8426.thumb.JPG.50f946954df6c5ec2329032c4fbdab1f.JPG

     

    Sliced:

    DSCN8427.JPG.69f9e9acdc24165a29b931a316d2082a.JPG

    It was really good.  Incredibly moist and porky.  I changed the rub recipe slightly.  The recipe called for something called Smoky Salt Seasoning.  We love smoked stuff, but we don’t care for smoke seasoning.  I omitted that and added some garlic and onion powders and some Penzey’s Mural of Flavor (my go-to substitute for seasoning salt).  The garlic and onion were fine, but I think I overdid the Mural of flavor.  We ended up deciding that we are actually medium-well pork people, so I think that just short of 140F. will work best for us.  Thanks for all the advice.  We are thinking steaks next. 

    • Like 6
  5. 2 hours ago, liuzhou said:

     

    Wow, you are too kind.

    You do.  Also the battered crust on your fish is perfect.  Hope the fish was good enough for it's garment!

     

    @HungryChris – I am also NOT tired of your linguine with clam sauce!  I grew up on this – alas, the Progresso version.  With extra clams it isn’t bad, but doesn’t compare to what I’ve had in restaurants made with fresh clams.  Yours looks gorgeous – those fat clams and that wonderful looking sauce.  I made an interesting discovery the last time I had it.  One of the problems with the dish is the very thin sauce.  I’ve resorted to alternating spoon and fork and also just ending up eating as much bread as pasta.  I can’t eat an entire restaurant portion, so I took half home with me.  The next day, I discovered that the pasta had soaked up the sauce.  It was amazing.  Just soft, slippery CLAMMY noodles and whole clams.  I’ve decided that I need to do this by design – order the dish one night and eat it for dinner the next. 😋

     

    @CantCookStillTry – your katsu looks delicious!  The crust is perfect.

     

    @Norm Matthews – Happy Birthday!

     

    @robirdstx – that broccoli salad is one of my favorites.  How does it taste as good as it does???  One of those greater than the sum of it’s parts things, I guess.

     

    @Shelby – I nominate you and hungrychris for best looking sandwiches on eG.

     

    Dinner last night was my first attempt at sous vide.  I decided to try a boneless pork loin.  It was not an unqualified success. I set it for 135.5F and when I took it out after 3 hours, the meat temped at 130F. I ended up roasting it in the oven for a while:

    DSCN8426.thumb.JPG.721a688824f7afea38e7c27be63adc86.JPG

     

    Sliced:

    DSCN8427.JPG.3d9c66db5f5845422521d1aa53f4ee95.JPG

    It was really good.  Incredibly moist and porky. 

     

    Still searching for a sauce for this. I used a cream/Marsala/Dijon sauce that I found on the internet and didn’t care for it at all:

    DSCN8429.JPG.08972a46509d28576386ee1bce6dc5bc.JPG

     

    Served with lemon/butter broccoli:

    DSCN8428.JPG.97f97600757924e70986ac0031161be3.JPG

     

    And Ukrops’ Duchess potatoes:

    DSCN8430.JPG.06f62ad07fad02de4456ddcbccec0546.JPG

    Impossibly smooth and rich.  All they need is a little butter.  This is the brand that Richmond VA wouldn’t let die.  Ukrops was a very successful local grocery store chain that was open from 1937 to 2010.  They had wonderful bakeries and prepared foods sections.  They never sold alcohol and were closed on Sundays – the older stores had murals on the back walls with pictures of a Dick and Jane family going into a church with the words, “See you in church on Sunday”.  When the family decided to close, they sold to Martin’s, but smartly kept their off-site kitchens open and Martin’s continued to sell Ukrops’ bakery and prepared food items.  Recently Martin’s closed in this area and we are slowly getting Publix replacements.  The rest of the major stores in the area (Kroger, Food Lion, Publix and Walmart) have now started carrying items from the Ukrops kitchens.  And old and new line Richmonders couldn’t be happier. 

     

    Also put out some gougères from the freezer:

    DSCN8431.JPG.95a20013a1463a4322175c28733bd734.JPG

     

    Dessert was strawberry cupcakes from Ukrops bakery, naturally.  No photo – they got scarfed up too quick.  They are one of the best cupcakes in town and cheap as they come.

     

    • Like 13
    • Thanks 1
    • Delicious 3
  6. Our niece is moving to Florida and came over yesterday for a good-bye lunch.  Just sandwiches – egg salad, tunafish salad and white and rye bread:

    DSCN8424.JPG.495fb5442521a3d7001679ca12451b0a.JPG

     

    “Chippy dip” (the name a tiny Jessica gave chips and dip – it stuck and now is one of those family names):

    DSCN8423.JPG.6f5648f1d9ccdd8df6cef456a4498e7e.JPG

     

    Fruit and sliced tomatoes:

    DSCN8422.JPG.b8cfecc17eee20ed238912f476bcc52e.JPG

    • Like 10
  7. 9 minutes ago, Shelby said:

    That's for if you were doing a big 'ole pork shoulder and you want it like pulled pork.

     

     

    Thank you, ma'am.  I believe that Mr. Kim would leave me if I tried to make pulled pork.  He is much too proud of his newly acquired status of smoker guy to put up with that! 

    • Haha 1
  8. 2 minutes ago, suzilightning said:

    No, sweetie......you aren't.

    I have a McDonald's and Wendy's within 2 miles and never eat there since it's so near to home I know I can make better food so close

     

     

     

    But we LOVE Taco Bell.

  9. 4 hours ago, Jamal12 said:

    Hi Kim, 

    I am a Londoner, I joined  an IT job 16 years ago and have been since.  Apart from the intense heat that keeps melting my chocolates it is good here people love 🍫 and they can afford it too.  I also have diploma in cooking so not yet a chef but love cooking.  Want to open a chocolate business here because World Cup Doha 2022 is coming and that would be massive.  If I can get my self skilled and certified  in chocolate making by then  I could do well because the world is going to be here.  So they can taste my chocolates.

    whereabouts are you from in the UK?

    Take care

    Jamal

    Actually, I'm not from the UK.  I live in the US.  But, I had a British stepdad who fostered my lifelong love of all things British and I finally got a chance to visit in 2011.  I've never been anywhere that felt more like home to me and I hope that we can make it back someday.  If you'd be interested here is my trip report.  The chocolate business sounds perfect - also the timing.  Keep up posted!

  10. 13 hours ago, JoNorvelleWalker said:

     

    I haven't found myself south of the Mason Dixon line in decades* but in southern restaurants for breakfast I was most fond of grits.  Quite exotic.  Coarse yellow cornmeal, biscuits, ham, gravy, more gravy...

     

    But when you say "polenta" I reach for the finest, whitest cornmeal.

     

     

    *except in New Jersey (look at a map).

     

    Oh.  The polenta that I buy is fairly coarse.  I've never thought to use fine cornmeal for it.  I need to try that - I have a feeling that polenta made with fine meal would be much less likely to pop at me when I fry it up as cakes.  Thanks!

    • Like 1
  11. 10 hours ago, MetsFan5 said:

    @Kim Shook would any of the Wegmans “ready to eat” items appeal to your mom? I started a thread in the Kitchen Consumer topic and their items. Their gazpacho is prettt good, same with the beef on weck. 

      That grilled cheese looks delicious! I buy Wegman’s pre-cooked ham slices and throw them in salads and potatoes au gratin. I don’t really cook that much since my husband is so busy at work I feel like it’s interupting him to ask what he may want for dinner (and I never know what he had for lunch or if he had it) and he comes home so late that frequently he doesn’t want a full meal. So having certain pre-prepped things, like Wegman’s bacon wrapped scallops and Caesar salad are super handy. 

     

    That is a great idea!  Thank you.  I'll look next time I go.  I've taken her there in the past and she loved the stuff on the hot bar.  It never occurred to me!

  12. On 7/12/2018 at 8:53 PM, robirdstx said:

    I know it’s Summer, but sometimes you just get a craving for Stew!

     

    CBEED0D7-369D-4083-9A0F-1794DB4D92B4.thumb.jpeg.7a7d07e8b316743cb06ac1d491b77466.jpeg

     

    Pork Tenderloin and Vegetable Stew made with Patak’s Vindaloo Hot & Spicy Simmer Sauce in my Instant Pot and served with Garlic Naan (heated from frozen in my CSO on Bake Steam for 6 minutes)

     

    I do this, too.  I was really having to resist the urge to bake bread yesterday.  I don't have time to bake bread!  But it took a lot of willpower!  

     

    The Salad:

    DSCN8415.JPG.30042dbc7e506f8eed6e8cba5d39af9b.JPG

     

    Spanish Rice & Hamburger stove-top casserole and fresh butter beans:

    DSCN8416.JPG.bf2b456d4f6cea6b8a703500e3650950.JPG

    Admitting right now that the rice dish is just hamburger and a Knorr Spanish rice packet with hamburger and cheese.  I've been making variations of this dish for the past 35 years.  We like it a lot.  Started when we were first married and broke and for less than $2, I could feed both of us dinner and lunch.  

    • Like 11
  13. Lunch for my mother - grilled cheese and ham:

    DSCN8413.JPG.739195ddc23fe017ada61b174d81349a.JPG

     

    Slaw and baked beans:

    DSCN8414.JPG.e32aec0e134805f50f87a65d116ecfe0.JPG

     

    So what's the deal with old people and this wanting to eat 3 times a day????  I am spending my whole day preparing meals and washing dishes.  😉

    • Like 6
    • Haha 1
  14. Ok, I am thinking of getting started finally using the Anova that I got for Xmas.  I took a 2 1/2 lb. pork loin roast out of the freezer this morning.  I am thinking of using this recipe.  I have a Foodsaver, so I can vacuum it.  But I don't have a smart phone, so using the App is not something I can do.  And, unfortunately, there doesn't seem to be an old fashioned instruction manual.  I am NOT smart, ok?  I went to the website and have poked around a bit here and I'm finding lots of the charts perplexing.  From what I can tell from the recipe, I rub it with the salt and seasonings and let sit in the fridge for 5+ hours.  Vacuum pack the pork.   I bring the temperature of the water to 137F, put the vacuum packed pork in the water and let it set for 2 1/2 hours.  I'm assuming that I need to temp it.  Do I just stick the thermometer in the pork through the bag and immerse it again if it isn't up to temp?  Then I sear it.

     

    PLEASE tell me if you think I need another set of directions or if you have any ideas for me.  I'm sure I'll be asking a LOT!  Thanks!

  15. 24 minutes ago, chromedome said:

    Fryers in the 2 1/2 to 3lb range are pretty standard up here. Bigger birds are actually quite difficult to find in supermarkets; if you want a large roasting chicken they often have to come from the farmer's market or equivalent.

    I have a terrible time finding fryers that small.  My best bet was a store that used to have a small kosher section.  They have closed that section and now I'm at a loss. I love the little ones for frying.

  16. On 7/9/2018 at 6:08 PM, Shelby said:

    While putting up some sweet corn from the garden I was toying with using the cobs for something.  @rotuts and @ElsieD both suggested a broth--rotuts reminded me of Vivian's Corn Stock located on pg. 232 of the cookbook.

     

    Using some of the inner husks would have never occurred to me.  I didn't use any salt or anything to season it--I'll do that when I thaw it out and use it.  It's very corny and good though :)

     

    IMG_4876.jpg.522ae30f1da15a6eceafe8bbcdebb100.jpg

    IMG_4884.JPG.18dc67a326b4a4530ba719d0b2957ec6.JPG

     

    That's a great idea!  I've never made corn stock, but I use the denuded cobs to flavor the liquid in my corn chowder.  It is amazing how much flavor that adds.  I would freeze all our leftover cobs all summer, but they are gnawed on and I don't think anyone would appreciate gnawed cob stock.

    • Haha 1
×
×
  • Create New...