Kim Shook

I do the same thing with potatoes. Also white sauce and cheese sauce. But I confess that I never measure nutmeg. I just grate until I figure I'm done and say, "that'll do" and stop. I'm embarrassed to admit that. But y'all know I eat canned spaghetti, so...

I didn't. I actually meant to use something tougher than a soft loaf and actually had a sourdough loaf I could have used, but forgot to do it. I meant to post a link to the recipe so folks could look at it.

Here's the link to the recipe. It is more a method than a recipe. A tiny bit of mayo - less than you think it needs. I sometimes add sweet pickle relish or chopped sweet pickles. That was relish.

@chefmd – Russian black bread! Oh, man, I miss that stuff. When I was a kid in Alexandria, my mom used to get it at Giant and we’d spread it with cream cheese and pile smoked salmon on top and FEAST! I’ve never found it in Richmond. Yesterday: The last of the sausage balls from the freezer. 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.” For them for lunches, I made what I call “Not Wet Egg Salad”. Mashing my eggs the way someone advised over 15 years ago on Chowhound. That was before I had much of a presence here. I’ve done it this way ever since. Perfectly “chopped”: Egg salad:

I would definitely cook the shrimp first - if I were making these for Mr. Kim, I'd probably roast both the jalapenos and the shrimp and put them in the batter. I think it is so funny that what all the old ladies in my family did and passed down to all the cooks in my family seemingly has no point or need! I'll try to remember to NOT rest next time I make cornbread and see if I notice any difference. It reminds me of that old story of the three generations of women in a family, all of whom cut off the end piece of a ham before baking. When asked why, they all answered because that was the way my mother did it. When the great-grandmother was questioned, she said because he roasting pan was too small for the hams she got. 😄

@blue_dolphin – I like the look and sound of that grilled cheese and egg sandwich! I bookmarked the recipe and will be trying that! I especially like that the eggs can be done ahead of time. @Ann_T – can you direct me to your potato pancake recipe, please? The only one I’m finding is the one with shredded potatoes. They looks amazing! Thanks. A couple of days ago: Last of the Aldi bread toasted and my best scrambled eggs in a LONG time. 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. And I can usually cook at a fairly competent level. Having said that, I had a complete failure. I made a breakfast casserole that I’ve made for years, Sunday Morning Casserole. It is a fairly typical overnight egg dish – bread, sausage, eggs, milk, potatoes, and cheese. Before going in the fridge: Looks fine to me. Out of the oven, looking a little damp around the edges. I let it cool completely and then refrigerated it so that I could take it out to them for them to eat all week. When I started to transfer it to plastic ware to take over to them, I discovered this: That is just pure liquid. I put it back in the oven for a bit. In all, I’m guessing that I cooked this almost twice as long as it is supposed to go. This was the best I could get it: So, I tossed it. I hard cooked a dozen eggs to take out there and bought some already cooked sausage links on the way over there on Saturday. I would love some help on this as it is a favorite. I used whole milk, whole milk pre-shredded cheese, and new potatoes steamed in the CSO. Any ideas why this failed so spectacularly?

I would eat all three, but I especially want a coconut!

Ahhh! Must be sleepy. I totally missed that!

I'm sure that you could. I've frozen the large one. I usually try to make cheesecakes far enough ahead of time so that I can freeze them. I prefer to cut when slightly frozen.

It wasn't purchased at Costco - I wasn't clear. It was purchased at a convenience strore while running errands that included a Costco run. It is odd that you see the photo as crossed out. I am seeing it just fine. Is anyone else having the same issue as ElsieD seeing the photo?

I do a roasted strawberry cheesecake that is fantastic. Roasting does amazing things to less than perfect berries.

I think a lot of no-knead recipe are the same. I know that the other recipes I've used before (successfully) don't require any folds in between the first rise and the second. Can anyone else speak about their experiences with other no-knead recipes? I also felt like this was wrong from the very start - like I said more like a batter than a dough. It was so soft after the first rise that picking it up, it was seeping between my fingers.

@RWood I am gobsmacked. Where is that damn WOW button? 😁

😠 This is me pouting. I had a complete no knead bread fail yesterday. I’ve been hoping to find a no knead LOAF bread, but this one doesn’t seem to be it. The dough seemed a lot more like batter than dough. It was almost impossible to get in the pan. By this time it is too late to add in more flour. In the pan before the 2nd rise and after the 4-hour first rise: Out of the pan and temped at 195F: This end even drooped over the edge: The sunken top: Slice and the bottom edge: I tore it up for Mr. Kim’s little furry buddies and it was so wet and dense that I had to clean out wet dough from underneath my fingernails. So disappointing.

Yesterday, this was my “just got back from errands and I’m so hungry that I can’t wait longer than it takes for a piece of bread to toast to eat” lunch: Toast, mortadella, string cheese, and mandarin oranges.

@Captain– I showed Mr. Kim your spaghetti and meatballs and it is giving us ideas! @robirdstx– I will abstain from entering into criticizing your husband regarding the catsup because about once every three years I crave a boiled hot dog placed catty corner on a piece of white bread covered with American cheese and topped with catsup. @Eatmywords – I am actually a fan of college-kid ramen. Fixed up or according to the packet. I even like the flavor packets. My favorite is what they used to call “Oriental” and now call “Soy Sauce”, though the packet kindly reminds you that it is “the same Oriental flavor”. I do a salad that uses the noodles (baked with sesame seeds and almonds) as croutons and the seasoning packet in the dressing. I also do a quick-fry noodles on the side of fish or shrimp sometimes – noodles, onions, snow peas. @Duvel – so glad you mentioned “Somebody Feed Phil”. We had somehow missed the very existence of this show! We loved “I’ll Have What Phil’s Having” and are really happy to know he’s back. I really love his attitude and joy and gratitude. @weinoo – fried polenta and grits are a giant PITA. It is like trying to dodge a freaking firecracker tossed at your feet. I know it can be done because I’ve had fried cakes at restaurants, and they are delicious. I wish someone would tell the secret! @Franci– the texture you are getting in your pizza crust is remarkable! @Ann_T– do you make gravy/sauce fresh for every meal or do you keep packets of it in your freezer? Night before last, we took some stuff out to the country to Mr. Kim’s dad and stepmom (health issues and we’ll be joining the family in trying to help them), so no time to make dinner. Mr. Kim jumped at Chinese food over fast food. Stopped at our favorite place and gave them some support: Egg rolls, crab Rangoon, shrimp fried rice, and orange beef. There was also wonton soup. Last night dinner was a redo of the night before. I took our leftovers (shrimp fried rice and orange beef) and added canned water chestnuts and bamboo shoots and steamed it in the CSO, then fried it hot and fast in oil on top of the stove. I looked for some vegetables to add at the store, but they had nothing appropriate (I realized AFTER dinner that I had some peas in the freezer, and they would have been good to add). It turned out very well, though. I’ll do this again with our Yen Ching leftovers! Leftover soup and crab Rangoon on the side:

Funny. I can't find the specific direction in any of my recipes, but I remember my grandmother and great-aunt both waited to put it in the hot skillet and so I always do - even when making the little boxes! 😁 It might be an old southern lady thing.

Host's note: this post, and the ensuing discussion, were written in response to Chris Hennes' instructional video in the eG Bake-Off XX: Holiday Quickbreads topic. That was excellent, Chris. Now, I have a question. You emphasize that you need to put it in the oven as soon as you mix it - but most recipes for cornbread (which also has baking soda and powder) call for letting the batter rest for 15-20 minutes to achieve maximum rise. Why the difference? Thanks!!

Welcome, @itsuung! There are lots of excellent bakers here and also some science-minded folks, as well. I think you will fit right in and I'm looking forward to your contributions!

Yay! You did it! Wasn't it good? Don't you wonder how you went so many years without thinking of that? 😁

I'd like to know this, too. I've never used my slicing blade very much and I'd like to.

Maybe. Some people. But not me. If it is no easier and, more importantly, no better than another method, I won't be using it. That was my reasoning in asking the question. 'Did I do something wrong?" If I didn't and that is just the nature of the beast, so be it.

The inspiration for dinner started with finding green tomatoes at Wegmans. Sliced: (Some of these pictures give an example of the light in which I have to prep dinner at this time of the year). Dredging station – flour, egg wash, and cornmeal/panko mix: Coated: I didn’t realize until I had this step done that I was using some GF panko that I happened to have. It looked a little funny (like Rice Krispies, in fact), but the taste and texture were fine. Doing their thing: Done: Next step – roasted shrimp: Perched on the tomatoes: On the side were these adorable potatoes and some beautiful asparagus: So pretty – I wish I liked it. Plated with some delicious remoulade: Got lucky and found the remoulade recipe online. Also served some sausage balls we had in the freezer:

Turns out I needed more than the croissant for lunch yesterday. My blood sugar took a dive and I needed some protein: Classic roast chicken sandwich – on white bread with mayo, S&P, and lettuce.

I really think that I agree with you. My favorite way of doing them is to sear them in a cast iron skillet and then roast in the oven for a few minutes. I was really just hoping that using the IP would infuse the BBQ sauce into the meat.