Kim Shook

Neither @Smithy or I could find/think of a topic on the subject of showing off minor kitchen/cooking stuff that we'd gotten. Not major purchases - just stuff you've treated yourself with or someone else has treated you with. I'll start. Mr. Kim ordered me a set of little Oxo tongs the other day. I was complaining that the ones I had were unwieldy and possibly dangerous due to super flexible silicone tips: In another thread @heidih recommended this book: I found it for less than $6 at abebooks.com and got it. It looks really interesting and has a decent section on Soul food for it's time (1971). I'm very much enjoying reading it. Thanks, @heidih. On yet another thread, I mentioned that I'd stumble across a book by Mary Berry and our @marlena spieler. I got it at abebooks for just over $6: We'll see how much it gets used. I'm not a fan of this style of layout: Multiple recipes per page and not much chit-chat about foods and recipes. I'm a fan of chit-chat. Hope you all will jump in.

Sorry. I guess I misunderstood what you wanted. I don't think you're likely to find a store, especially one that specializes in Asian food in the US that will list their items for sale. Even the larger ones (we have a large Asian chain store here and their website doesn't list items for sale). But even the smaller stores in my city (smaller than Cincinnati) sell the items you mention.

No need for me to suppress laughter about Krab. I was taught to use it proudly by Doddie, otherwise known as @Domestic Goddess. She was a Filipina, married to an American living in South Korea. She gave me a recipe for a Krab and ham salad that I've been using for over 10 years. She said that it was very popular in Asia and thought it was funny that Americans and Europeans disdained it.

@dtremit - probably a dumb question on my part, but have you asked if the owners/management have an inventory of kitchen equipment? I would be very surprised if they don't because they have to check it to make sure nothing is missing. I'm sure that they could send you a copy of that and then you'll know exactly what you will and will not have to work with and what you absolutely must bring. My extended family did an Airbnb in Charleston WV last year. We were planning to cook most of our breakfasts and dinners and the owners sent my sister a list of what they had. Made planning a lot easier. Of course, you may have already thought of this.

I have. They are great on green salads and one time (many, many years ago) I even used them as a coating on oven "fried" chicken. That was not a good idea. Those things are crunchy enough with being baked for an additional 30 minutes😂. But they are nice in quick breads, muffins, etc. I found that if you are going to apply heat, they need to be encased in something moist.

Oh, I wasn't lamenting the treatment - just the PP! I'd happily eat a Marie's!! But what I really love is your pot pie!!!

After looking at everyone’s beautiful food, there is no way in hell that leftovers from last night’s dinner and today’s lunch are going to satisfy me tonight. Sigh. Dinner last night was Fried Green Tomato BLT’s and Mr. Kim’s gazpacho (made with both ripe and green tomatoes – the green ones were left over from Jessica’s Green Tomato Pickle class with Mr. Kim’s mom): Fried Green Tomatoes – green tomatoes; Sliced and salted for an hour: Rinsed and soaked in buttermilk and a little bit of hot sauce for 1/2 hour: This SHOULD be cornmeal with paprika, pepper, and Penzey’s new Justice seasoning: Instead it is semolina flour. Mr. Kim was supposed to go out to the shed and dig the cornmeal out of the chest freezer but forgot and by the time I was ready for it, he was on a Zoom meeting. I don’t mess with that freezer, so I went with the semolina. I’m sure the cornmeal would have been a little bit better, but not much. There was also panko. Semolina, back into the buttermilk, and panko’d. It sat like this for 30 minutes: Cooking in a combination of Benton’s bacon grease and shortening: All done: Building the sandwich: Finished:

I adore real bananas. Fake banana flavor??? Nauseating. Happily yellow Neccos are lemon flavored!

Yesterday: Egg on toast and banana with honey and Grape-Nuts. Today was too many doughnuts. We are taking care of this little girl for the next couple of days: and her mommies brought us a box of doughnuts from our favorite place. No pictures. We seem to have misplaced the doughnuts.

That is the way Mr. Kim always eats his Banquet PP's. (Sadly, I haven't been able to convince him to up his game at all).

Crazy people. Banana bread is one of the only things from the Hippie Era that actually TASTES GOOD. Raisins, chocolate chips/chunks, cocoa, nuts. All wonderful.

I agree with ONE thing that @chileheadmike said (😁): Jungle Jim's is an amazing market. I haven't lived in the area for many years, but I'd be shocked to find a dearth of Asian markets. We lived in a tiny little town 30 minutes away in Indiana and went to Cincinnati for all of our "exotic" goods. I never had any problem finding what I needed.

Welcome! Jump right in. I think you'll find us a sharing bunch. Like @Smithy I'd love to know what kinds of foods you are interested in.

Yesterday: Tuna salad and cheese sandwich.

I really should learn to make my own. The ones at the Mexican restaurants I've tried them at are spicy and not to my taste. I could customize them.

@David Ross – I think those ribs sound and look delicious! Saving your recipe to try. Last night dinner was corn, SV ginormous pork chop with a caramelized onion/BBQ sauce/Pork jus sauce and fixed up Kraft mac and cheese and a salad (not pictured): Went all Red River Rib Co. and served sweet rolls with the pork: The Red River Rib Co. in Richmond VA (now defunct) served good ribs and steaks and salads in the 1970’s and when you sat down they brought a little bucket of sweet rolls. They kept them coming throughout the whole meal. The combination of sweet rolls and ribs was perfect and something we do every so often.

Mr. Kim unearthed a pepperoni roll from the freezer for his lunch yesterday: Jessica has some friends that make these. Bake/Steam in the CSO and it was perfect. He's having the last one today. They are spicy, so I had tuna salad.

@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:

...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.

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.

I am seeing "Heat at 350F for 30-45 minutes" right under "Tourte au Steak avec Legumes". Um...is that not a cooking instruction? 😉

I can actually do this. I can also tie a cherry stem into a knot with my tongue. <Buffing my fingernails on my vest> 😁

I honestly don't do any better at all that way. Worse, really.

@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.

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.