Kim Shook

I did BBQ (sauce) tenderloin tonight. One and one-half pound tenderloin. One cup water, one cup BBQ sauce. I added some seasonings. I did it for 25 minutes. Out of the IP and seared with a torch: Sliced: Mr. Kim found it very dry. I agreed that it was a bit dry, but still tasty. Does it look overdone? Any advice? Did I cook it too long? I stupidly forgot to get a temp. I'd really like to do this again - it was so easy. Or do I just give up on doing such a lean cut of meat IP and go with SV? Thanks!

Thank you so much, @Ann_T! @liamsaunt – Happy Anniversary! I love the plates! What a lovely way to celebrate. Would someone please get in touch with Jessica and tell her that would be a great idea for our 40th? 😁 That gives her 2 years! Did a BBQ pork tenderloin in the IP tonight. Served with a baked sweet potato and corn. Mr. Kim got kale, but I forgot to take a picture of the finished dish: Greater love hath no woman than to cook this stinky stuff.

Where do you find 3 lb. chubs? Also, were the slices juicy after searing? Thanks!

@Franci – the Teglia alla Romana looks delicious. I was so happy to see you post. You’ve been missed! @Steve Irby – this is the second time in the last few weeks I’ve seen a mention of transglutanminase. I am intrigued. Never thought I would be, but I’ve been thinking of trying to scratch make chicken Kiev again and that would certainly make forming them easier. I will think of this and ask advice if I decide to order some. @liuzhou – I am glad you told us about your friend that you lost and the dish that you associate with her. Food connections to our loved ones, both here and gone, are some of the strongest associations I know of. Jessica requested chicken taco salads for dinner. All the goodies: My plate:

We were out doing Costco and grocery and I thought this was going to be my breakfast/lunch: Vanilla soft serve with a strawberry swirl. They have 8 different swirl flavors. I intend to try all 8. I thought I saw root beer, which seems unlikely, but I hope I’m right! Very creamy soft serve. The swirl could have had a stronger flavor. Turned out that Mike took pity on me and stopped by McD’s to get me a Big Mac (it was supposed to be one of those 1 patty, 2 piece bun mini Macs, but they aren’t making them right now). It hit the spot: (sorry for the picture, but I didn’t think to take it until I was half-way through). This is Mr. Kim’s lunch: Guess which one of us has lost 8 lbs. in the last two weeks? 🙄

@weinoo – I was so surprised when you mentioned “Mediterranean Light”. That was one of my first “ethnic” cookbooks. And I still use her recipes for hummus and tzatziki. I can’t put my hand on it right now, but I know it is here somewhere. @robirdstx – I’ve probably said this before, but you get the best looking coating on your fried things. So even and crisp looking. @Shelby – everything looked delicious in your last post. But two things especially caught my eye – the crawfish alfredo and the mac and cheese. I need a big, giant bowl of that mac and cheese, a spoon, and a “Thin Man” marathon on TCM. @liamsaunt – lobster or scallops? What a choice! Just gorgeous! @Duvel – your pizzas are spectacular! @gfweb - I am stealing the idea of using the Momofuko dressing on a fried chicken sandwich. Perfect pairing. Dinner last night was a favorite – breakfast! Fruit: Including some chocolate covered strawberries that someone sent us, a fragrant, but sadly dry peach, and wonderful grapes from Aldi. Some sausage rolls from the freezer (Christmas morning breakfast leftover), ham (another Christmas leftover), and fried eggs on hash brown patties.

Found the Jones at Wegman's today. I'll make that soon and see what we think.

It's something about the outer texture that really gets me. I am overly fond of marshmallow, so it's not that.

I will try that method if/when I ever make crackers again. It would never have worked with this recipe. It was almost crumbly. And extremely sticky. I should say that sitting for a couple of days improved the taste and texture of these crackers. The dough was still a PITA to work with though. 😁

Yes!!! They are called "Hiding Eggs" and they are truly hideous.

I, too, think that the Bob Evans quality has gone down in the past few years. We used to buy either that or Jimmy Dean when we wanted regular breakfast sausage. A few years ago, we found the Bob Evans to be tasteless and greasy without being unctuous. We've settled on Jimmy Dean exclusively now. I've never bought the Jones tube - only the links. I'll have to see if they have them at our stores. My favorite breakfast sausage is, unfortunately, not available in stores outside of NC. It is Neeses sausage. Great product and a great story.

Thank you again to the folks who have offered their condolences. It means so much to me. Dinner was another Martha Stewart Living recipe – Twice Cooked Ham and Cheese Croissants. Mize: Croissants, baby Swiss, grated Gruyere, ham, and mayo/Dijon blend. Sandwich with baked beans and fixed up (with leftover vegetables) Campbell’s Beef Vegetable soup:

@Margaret Pilgrim – lovely looking waffles. I like them all – sweet, savory – I’ve even made stuffing waffles and topped them with leftover turkey and gravy. @kayb – I, too, love yeast raised waffles and use the CI recipe. The yeast ones have the most flavor of any I’ve tried. I’m trying NOT to eat big breakfasts and get rid of the 30-some pounds I’ve gained since Christmas, but the ham and good bread in the house were just whispering to me: This was the Pane Turano bread from Aldi and some Christmas ham we thawed. Great breakfast.

Well, I guess I am the only one making crackers. Those last ones were my only successful crackers ever. And I didn't even make them. I’ve never had much luck making crackers. They are always hard rather than crisp with a thin inner core of “tough”. The ones I tried tonight didn’t change my luck. I know that part of my problem is that I don’t roll them thin enough. But this was an odd dough – flour, butter, seeds, and cottage cheese – and it never really came together:

Bizarrely, I like all three. My mom used to have to hide the Rolaids, baby asprin and Aspergum because she was afraid I was going to poison myself. Another favorite is mentho lyptus Halls cough drops. I'm a weirdo. 😁

Welcome to eGullet. @Johnhouse! I'm looking forward to your stories and food!

This makes me happy to hear. A favorite candy in our house. We bought a whole box of the rolls when the company was sold and haven't quite run out, but were getting nervous. We have an occasional ritual of eating them one by one in bed at night watching TV. Whoever pulls two wafers out offers the other person their choice of colors/flavors. Our favorites are pink (wintergreen), white (cinnamon) and brown (chocolate).

This sandwich is the official Shook guilty pleasure. We only eat one once every 6 months or so, but we love them.

First – thank you all so much for your messages and words of caring and support. I can’t express strongly enough how helpful and important that is to me and my family. ❤️❤️❤️ @liamsaunt – please pass on my condolences to your husband. It is a strange ‘goodbye’ certainly. I want your entire meal right NOW! I’ve often done a sweet rub on salmon, but never served it with fruit and that is a great idea. And the garlic bread! So gorgeous. @Eatmywords– your fondue made me crave it! Mr. Kim grew up with beef fondue as dinner and chocolate fondue as dessert on the night his family decorated the Christmas tree and we’ve continued the tradition most years. I can’t find any evidence that we did this last year! As I said in my last post, I did indeed manage to make dinner in the midst of phone calls and emails and lovely messages from loved ones about my mother. Did a Martha Stewart Living Magazine recipe for Alsatian Flatbread – flatbread, ricotta, fontina (couldn’t find it, used raclette), caramelized onions, and ham: Out of the oven: Served with some marinated tomatoes & cukes and decent corn: And also some leftover green beans: The flatbread was good, but a little bland. I think a change to country ham or prosciutto would improve things. It was my first time tasting raclette and I was surprised at how "stinky" it was - in a good way! Is that what is is supposed to be, or did I get off cheese?

This is completely off-topic, but I wanted as many people to see it as possible. Everyone at eG has always been so kind about my mom and offered ideas and advice regarding the challenges of her living with us with dementia. You were also so supportive when I could no longer care for her at home and she went into a nursing home. And some of you even remember my dad, @Ted Fairhead, who posted here before he passed away. Well, I wanted to let you all know that she passed away last night. It was very peaceful and calm. We were not able to be there, but they did allow me to visit her Monday. I spent two hours with her and although she couldn't respond, I am sure that on some level she heard the messages of love from her family and friends. At some point, when things are safer, we’ll be having a memorial service to celebrate her life. Today has been crazy with phone calls and decisions to be made (thank goodness for Mr. Kim and Jessica), but in a little while I’m planning on making dinner for Mr. Kim and me. That should be comforting and soothing.

Welcome, @Melania! Looking forward to your posts!

@mgaretz – I truly need to put tri-tip on the shopping list. Every time you make one, I should it to Mr. Kim and he says, “Please make that”. @Captain – I gasped out loud when I saw that pork. Then both Mr. Kim and our daughter, Jessica, walked by and were caught! That pork, those cracklins! Jessica wanted to know if we got pork like that in the US! @Margaret Pilgrim – what kind of Mexican cheese fries up like that? Is it like haloumi? @CantCookStillTry – what an amazing dinner. @Tropicalsenior is right! Your name does not reflect your cooking! @Shelby– I am not a pea eater, but that creamed potatoes and peas is making me think maybe??? Now, about that pork roast. I will be trying that most definitely. What cut of pork is that exactly? It looks and sounds delicious and easy. @kayb – the potatoes under roasting chicken in the CSO sounds like a great trick! @BKEats – that’s funny, I am the exact opposite. What I find monstrous is someone mucking up sweet, chewy deep dark raisins with goopy, nasty, wet oatmeal or rice pudding (shiver). 😁 I actually have never found a dried fruit that I didn’t love and I’ve never found a hot cereal or a pudding with “bits” in it that wasn’t awful to me. @robirdstx - I love that broccoli salad – even the red onions (not normally a fan of raw ones), which I mince very, very finely. Did it have the raisins? 🤣 Made Oklahoma Fried Onion Burgers last night. Onions salted and draining: Onions on the bottom and ground beef pressed into round on top of it: Fried on the onion side and flipped: I had a hard time judging how much sliced onion I needed, so with the extra I made onion strings: Pretty much the best thing on the table. Burgers served on brioche rolls topped with muenster and sided with baked potato and green beans for me and yellow squash and green beans for Mr. Kim: These burgers are good, but I’m not sure they are THAT much better than a burger topped with caramelized onions. I think that getting the onions dark enough tends to make the burgers overcooked. Tonight Mr. Kim decided to repeat last night’s dinner: I went a little farther back with a chili-cheese dog, baked beans, strawberry-crème salad, and green beans:

@shabakeh3 - I am not the person to answer that question. If you send a message to @Smithy (see above) she will help you figure out who or where to ask that question. Good luck!

I agree. Mr. Kim, however is a grudge-holder par excellence. 😁

The meat does look good! I guess it doesn't matter that one package is much longer than the other! LOL Jessica has requested a Vietnamese seasoned short rib with coconut grits dish that she found in a Food Network magazine, so that's where those are headed.