Kim Shook

I'd love it! Thank you so much.

Made some stuff to take out to Mr. Kim’s dad and stepmom on Saturday. According to her two daughters and grown granddaughter, THIS is how they like their tuna salad: Tuna and mayo. Nothing else. Mr. Kim and I started calling it “tunnaise”. Well, upon checking with his stepmom, they actually like it with relish and maybe an egg. I chopped up some sweet pickle and they liked it just fine. LOL

I made these for Mr. Kim’s dad and stepmom. They are something called “Breakfast Platter Muffins”. It’s a recipe given to me by @Sunny Simmons Steincamp who used to post here years ago. Eggs, cheese, sausage, onions, S&P. That’s it. You can dress them up with vegetables, different meats, etc. They are very good and reheat well. To be honest, they are excellent on top of a large biscuit and smothered in sausage gravy😊: My breakfast today: Sausage, and fried egg on toast (one of my favorite ways to have any kind of egg). I must have been truly hungry because I ate every bite!

All of this middle eastern food is making me crazy! @mgaretz – gorgeous challah. The very first bread I ever made was a challah loaf. I was 19 and it was wildly successful – better bread than I’ve made in the ensuing 40 years. One of my friends was Jewish and insisted on taking some to his mom, who asked me to make it for her every so often from then until I moved away for good. No idea what the recipe was, but yours looks so good, I think I need to try again! @Franci – love the corn fritters. Perfect summer dish! @liamsaunt – those are perhaps the most beautifully grilled steaks I’ve ever seen! Made some dinners to take over to Mr. Kim’s dad and stepmom. I made enough that we’ll also be eating them this week. I realized that made more sense and cut down on the mountain of cooking I’ve been dreading. I love to cook, but you can have too much of a good thing. IP braised beef and gravy: Sour cream potatoes: Green beans: Pardon the solidified bacon grease – I forgot to take a picture while they were hot. The next meal was Apricot BBQ Chicken: Mr. Kim and I thought it would be better with thighs, but I am "shopping" in their crammed freezer, trying to not let all that food go to waste and they only eat boneless, skinless. Broccoli casserole: This was really good – it calls for using FRESH broccoli, which is unusual in a broccoli casserole. And I took a microwavable rice pouch – easy enough that his dad should be able to do it with his stepmom supervising. Dinner for us Friday night was roast chicken done in the CSO: Salad: Jessica requested roasted broccoli and @Marlene's Smashed Potatoes: Yeast rolls and gravy (freezer surprise): Not a great job on defatting! Plated – without: and with: Dinner tonight started with a salad: And some of the Apricot BBQ chicken we took to Mr. Kim’s parents, cheater creamed corn (a bag of frozen corn + a can of creamed corn), roast broccoli, yeast roll, and chicken rice a roni:

Well, damn. Not two hours after dinner and I had to go get a snack: Jif on toast. And, @kayb, you and my momma are the only people I've ever known who put Welch's on their sausage biscuits! Thurday night/Friday morning I could NOT sleep, so at 2:30AM I came downstairs and started roasting a bunch of chicken/turkey bones I’d had in the fridge to make stock in the CSO: Ended up with 6 quarts in the freezer: Dinner on Friday was roast chicken in the CSO. It was lovely, even though I missed one entire step and slightly overcooked it! I was using @Shelby's method and completely forgot that it was supposed to be brined for two days. So, in the morning, it went straight to the sitting out uncovered in the fridge. I salted it to enhance the drying and loosened the skin and rubbed butter under it. Bake/steam at 450F for about 40 minutes and I ended up with this: Breast temp was 175F, but it was still incredibly juicy: Usual CSO pale sides and I am deficient at wing tucking, so I just put foil on the tips.

😮 WOW! Love seeing you posting, @Anna N! ❤️

Always check with abebooks.com before buying a used book. The international one is $3.82 and the Food with the Gourmet Touch one is $4.66 - free shipping for both.

That is exactly what I'd be afraid of!

That's kind of hilarious. I do like the idea of wheaty Triscuits with the sardines, but won't be buckling my cans anytime soon. Trying to bend a slippery, oily can full of stinky fish sounds like an "I will never again..." comment in the making!

This is a genius idea! I'm stealing it. Thank you, @dtremit!

I would think so, too. Except just about everywhere I've ever ordered breakfast (and this is mostly in the American south) has had rye bread available. Including the little cafe in my grandparents little town in NC. I wouldn't think enough people ordered it to make it worth their while. I know they don't keep it in the freezer, because when I've ordered a sandwich, the bread is soft and fresh tasting.

We have a few of those seafood places where the food is all put in bags with seasonings and sauces and steamed. They bring the bag to the table and you pull it open and dig in. And they all serve some form of cornbread. It is very good, but not for sopping, as you said. I've threatened to bring my own baguette next time we go. But now that we aren't eating IN restaurants for the foreseeable future, I guess I can do that at home with no sneaking. 😁

I couldn't resist adding this one: 1972 "sprigged with ham rolls". LOLOL I was terrifically relieved to find that those are hominy and not, as I feared, marshmallows!

Welcome, @Wagner Aguiar! Great to see folks from outside of the US join! I'm looking forward to your food and know you'll find like minded people here!

Picked up dinner from an old favorite tonight after shopping. Mr. Kim's chili dogs: and my club:

I'm honestly thinking a "corndog" with a shrimp sausage and a thin layer of cornmeal batter. I would eat the hell out of that.

@kayb – I’m making a double batch of braised beef with gravy tomorrow. I’ll leave some here and take the rest to Mr. Kim’s parents. Like you said, it’s not seasonal, but I can do it in the IP! @Ann_T – I feel the same way you do re: pineapple on pizza, but seeing that crust, I’d put aside my feelings and dive in! @liuzhou – lovely chips! @liamsaunt – that chicken in sour cream jogged my memory. I have a recipe that my MIL used to cook all the time that was similar. We all loved it. I need to dig that out. I bet it’s been 15 years since I made it. @rotuts– your ground beef looks delicious! I never, ever thought to cut it instead of trying to form with my hands. I’m guessing it is really tender and moist that way since it isn’t “packed” at all! Dinner last night started with a salad: I had a flatbread leftover that I wanted to use. I cut it up and tossed with olive oil and some seasonings and baked a bit in the oven. I was hoping for a Panzanella-style salad with some so-called Chicago-Style Creamy Garlic dressing that I made: It looked good: But the bread bits just felt like stale, overly chewy bread. The dressing was good, though. Plate: Leftover fried green tomatoes with remoulade, corn, fried shrimp with sweet chili sauce, yellow squash, and cornbread. The shrimp was frozen, bought to make a Bang-Bang-style snack, but I got tired of it blocking the freezer door.

Lunch very basic for the last couple of days - yesterday was sardines in mustard sauce and saltines: and today was olive and cream cheese on pumpernickel:

Breakfast yesterday:

Made cornbread last night (just a box of Jiffy) and did not rest. I bunged it into the screaming hot iron skillet as soon as I mixed it. It might be a tad higher than when I rest it, but not a lot:

Look what Mr. Kim found at Kroger yesterday:

Well, what do you know? A little more research shows the recipe that I made (and have been making) under the name "Sunday Morning Casserole" at various websites. It is apparently the one in her "Southern Cooking Bible". It's the same one on Food.com, too. Not only does the one that you found have 4 slices of bread, but it uses half and half. That is also the one on HER website. Thank you so much! I'm going to make some notes based on this and @blue_dolphin's comments for next time I try this. Heftier bread, four slices, look at fridge temp, half and half. TA!!!

It was whole milk, which is what I've used in the past. The cheese was shredded in the packet, which I know can create melting problems, though I've used it lots in the past - I'll add a note to my recipe to try tossing with a little cornstarch/Wondra. I'm completely sure that the sausage was cool. As far as the custard - I'm not sure how to answer that. When I tried to take it out of the dish there was a LOT of liquid, as you can see in the picture, but there was some coagulated custard, too. Not sure if that answers your question. Thanks so much!

I'm glad you did the egg sandwich! I'll be trying that - it looks great. Even though I have done it before the exact same way and had it do fine, the bread/milk ratio is the thing that makes the most sense.

Lord have mercy, I seem to have messages for a LOT of folks. @kayb – thanks for the advice re: frying polenta/grits. I’ve never done the flour thing. @TicTac – I really, really, really want some soft shells before they are gone! @Norm Matthews – great looking ribs. They don’t look over tender, just perfect! @Captain – lovely looking Toad in the Hole. Time for me to make some. I’ve even got some bangers in the freezer. How do you do your gravy? Mine is just onions, butter, and beef stock – though I sometimes add some Bisto to thicken it up. @gfweb – I need to try that fried chicken method. @Ann_T – I was telling Mr. Kim the other night that I was craving an open faced chicken sandwich with fries and gravy. You picture is divine. @Raamo – Happy Birthday! Lovely celebration! 🤡🎈🎂 @BKEats – having had the luck of growing up in the Washington DC area and being introduced to a wide range of world cuisines, I tasted Ethiopian food many years ago. And currently, our church loans our building to an Ethiopian Christian congregation on Saturdays. They have cooked “thank you” lunches for us after our Sunday services occasionally. Spectacular meals that I’m assured are delicious. Unfortunately, I am unable to appreciate spicy foods, so I enjoyed the plainer things and the bread (not the injera – a raised bread with some kind of perfumed seasoning). @CantCookStillTry – dammit. Once again I need to click both the “like” and the “laugh” buttons! That dish of spaghetti looks delicious. I am in the mood Mr. Kim smoked 3 pork butts on Sunday. Some pictures: I was raised on chopped BBQ rather than pulled pork. So, here with the sauce I was raised on (Short Sugar’s in Reidsville NC) some of my portion: Dinner w/ pickley stuff and some locally produced Brunswick stew: As I said in the Breakfast thread: “I am going to be doing a lot of cooking for Mr. Kim’s dad and stepmom for some time now. His dad has dementia and his stepmom fell down the stairs last week and broke her foot and is in bed for a while. She seems to be having some memory issues also; before her accident she was apparently buying tons of food, but cooking nothing and his sisters have discovered food in the pantry and freezers that expired years ago. Not sure how it will all work out in the long run, but for right now we are all going to provide what help we can.” I took over some Navy Bean Soup w/ kielbasa: I love kielbasa – from store brands to artisanal brands. As long as it is all beef or pork or a combination, I love it (no poultry in my kielbasa!). The soup: And some slaw and cornbread (no picture) to go with the soup: I also made them a Chicken and Green Bean Casserole but forgot to take a picture.