Kim Shook

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.

They are best shared with a toddler. Then they are magic.

@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.

Were you a girl scout? Well, then. 😁

@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:

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?

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?".

@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?😳 ).

@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.

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.

This is a good one, Chris.

Isn't that what's called a Rachel?

Spicy?

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.

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.)

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!

@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.

Yes. And no one better ask where my pie shell came from. 😁🤐

@Tri2Cook and @Shelby - Here you go!!

Thanks so much. As I was looking for that book online, another book came up called Classic Home Cooking and Mary Berry's co-author was @marlena spieler (an eG'er that used to post here a lot). It's funny, but a couple of years ago, Marlena's name would have been the only one I recognized. I had never heard of Mary Berry until The Great British Baking Show. I went ahead and ordered it ($6.99). At $31, the one that you linked to will have to wait a bit! 😉

I got some ice cream:

@Dejah – I have some country style ribs in the freezer that were purchased with the intent to make your char siu. I need to get them out and get busy! @JoNorvelleWalker – my MIL was denigrating frozen fries yesterday. I told her that I used them quite often. I said that I figured “real” fries were cooked twice to get the perfect texture – blanched in oil and then fried crisp. To me, using frozen fries means that the first step has been done already and they come out of the fryer ready to eat. I don’t imagine I convinced her of anything. 😁 @Shelby– great looking pizza. I am thisclose to trying again to make my own pizza. I cannot find good pizza in this town. @liamsaunt – what great texture you got in your bread! I love the bubbles! And what a great charcuterie board you made. Looks scrumptious. @MetsFan5 & @Franci – the clams look so good. I have @weinoo's recipe and my Matiz cockles arrived today, so spaghetti with clams is in my immediate future! And @Raamo's bruschetta is going to be the first course! I had some of the miso/mustard sauce leftover from Thursday, so we got some scallops yesterday and we had a very similar dinner tonight to the one that night. So, I thought it might be fun to take y’all through the steps that folks from the southern USA traditionally use to make green beans. We went to a new-to-us produce stand yesterday (the one we had been going to has gotten really bad at masking up and told my MIL that they didn’t care if people objected). Side meat frying in my cast aluminum Dutch oven: Then I added about 6 cups of water and let it boil for 30 minutes. Beans from the produce stand, brown sugar, Benton’s bacon grease, and tons of fresh-ground black pepper: Lid on and brought to a low boil. Two hours later and lid off: One hour slow simmer uncovered. Most of the liquid gone – what’s left is like pot likker: I served them with dinner tonight, but they’ll be even better tomorrow. The produce stand that we went to was pretty well stocked – they even had some good Chesapeake Bay and Northern Neck (river area in VA) seafood. I got scallops. They were from a seafood packer in Reedville VA. The packaging didn’t indicate whether they were actually Chesapeake Bay scallops or not. But they were dry and fantastic. I got a lovely sear – didn’t use any flour this time and they didn’t stick and overcook: With the sauce, rice cooked like pasta, and the green beans: I know that method of cooking rice is supposed to be wrong, but I don’t know why. It worked better than any other method I’ve used before. An amazing heirloom tomato: This was easily the best tomato I’ve had in 40 years. I was reminded of my summers as a child in NC. Drizzled with EVOO and sprinkled with a little Maldon: Cornbread:

Very odd. I was sure that I posted this earlier today. I even remember remarking to @blue_dolphin that Pt. Reyes is one of our favorite bleu cheeses and how lovely her figs were. Oh, well. Senior moments coming fast lately. This morning: Grocery store croissants and gorgeous VA white peaches from our newly found produce stand.

I am determined to get these this year. Wawa had them and I put it off and WHAM, they just disappeared one day. I'm going to start haunting the store. Since I quit smoking, I don't go in much anymore, but I will make a point of it!

@TicTac – thank you for posting that lovely sandwich. Very inspiring. I’ve got a little bit of Cambozola in the fridge and some lovely tomatoes. I think that will be lunch tomorrow. @BonVivant – are the sous vide yolks used as a spread under your shrimp? I really think that I need to do this. I’m thinking as a spread on a BLT. @Raamo– do you know which of Mary Berry’s cookbooks that tart recipe came from? I’d really love to try that. Yesterday we were out running errands, so we got a late lunch/early dinner car meal at Pa’s Dogs & Ma’s Burgers – a tiny little joint with a six seat counter and outdoor seating. We aren’t eating inside places yet and it was 80F+, so we ate in the car. I got the Slim Jim: Ham, Swiss, lettuce, and special sauce. I hadn’t had one in years. As a kid in Northern VA, I used to get them at Hot Shoppes and Bob’s Big Boy. I didn’t know anyone made them anymore. Mr. Kim got the chili-cheese burger: We shared some fries: They even threw in a whoopie pie: Which was really nice of them. Except I detest whoopie pie filling (love the cakes) – it leaves a film on the tongue and is just sweet without much in the way of flavor and I hate when it gets hard. I much prefer something creamy or marshmallow-y. For some reason, I can't find a thread on produce stands, so I'll post our haul from yesterday here - This was our first visit to this stand. We also got dry scallops and NC shrimp. They have Rappahannock oysters, too. Hoping they are still open and have the oysters in October so that I can get some to freeze for Thanksgiving stuffing. We were really pleased with our first visit. They had a great assortment of produce and baked goods. They were really friendly and helpful. And everyone was masked. Unlike the last stand we were going to.