Kim Shook

It does sound strange. But your crust is proof! It made enough for a complete top crust? I want to try this!

Looked like it was going to start singing "Take me to the river".

@chefmd - I find that most people over salt salmon patties. Don't know why this is, but I've found it consistent whether the cook is a professional or a home cook and whether they are using fresh or canned fish (though I've found it more often with canned). It's an odd thing. Not sure what to call this. It looks like a snack, but was eaten at lunchtime😁: Corn nuts (a surprise from Mr. Kim), salami, Cheddar, and onion crackers.

I am in the minority, I usually find. I LOVE my radiant heat stove. I enjoy the ease of cleaning it. I like that I can put cloths over it and have another surface to use. You do have to use a little care that you don't drop things on it and be careful that you don't drag things (especially cast iron) across it. Mine is at least 10 years old, so the surface isn't perfect. But I can tell you I'll never buy another kind again. YMMV, of course.

@Shelby - Brava!!!!! That looks absolutely perfect! 👏 (those are supposed to be clapping hands. Kind of strange looking, huh?) What method/recipe did you use?

@weinoo - so, it was PITA dough? Sorry, I couldn't resist. Some no-knead bread that I baked yesterday. It was in the refrigerator for 3 days: I was a little concerned because it didn’t seem to rise as high as the last batch, but the texture was good: Can’t seem to get rid of the “rips” along the sides. Anyone? (I hate this picture. It looks like a freaking anaconda).

Where's that dern "WOW" emoji???? That is a work of art and obviously it is also perfectly practical. A keeper, indeed.

@scubadoo97 – lovely French toast. I have at least 3 different breads in the freezer destined for French toast. I need to do that soon! @robirdstx – Everything looks delicious, but I noticed especially that your honey can sure fry an egg! This morning: Regular bacon, IP eggs, and no-knead baguette.

Finished up the wonton soup from our Mother's Day takeaway dinner: and buttered toast because I apparently can't go to bed anymore without buttered toast beforehand:

@rotuts – re: the takeaway pizza. You are right – it was kind of inexplicable. I could explain away the tasteless meats by thinking that maybe they couldn’t get their regular meats and were “making do”. But the flat crust and bland sauce can’t be explained away really. @CantCookStillTry - I thought this might be helpful. @gfweb – I told Mr. Kim that the same friend who gave me the directions for our favorite SV pork loin and flat iron steak had made a wonderful looking dinner of stuffed pork and sprouts and showed him your dinner and he want the recipes, please! Pork and sprouts & onions (cipollini?), both! @Duvel – your pizza crust is absolutely perfect! I adore bubbles. It looks especially good after that flat, blah pizza we suffered this past week (the leftovers of which are still languishing in the fridge). And I love the topping. What a great brunch pizza that would make. @Steve Irby – lovely crab cake dinner! We keep hearing that different restaurants have soft shells and when we call them, they are sold out. So, I’ve been thinking about crab a LOT! @Eatmywords – I had a lovely Mother’s Day dinner. I chose the restaurant and the menu. It was delicious. I would have traded it out in a minute for the one you made. My favorite foods in all the world – shellfish, corn, bread! Mother’s Day dinner from our favorite local American-Chinese place: Wonton soup: Shrimp toast, egg roll, crab Rangoon, orange beef, rice, and lemon chicken. Moo Shu Pork: Rolled up: Third time ordering from them in 2 weeks. We are doing our part to support this place! When Mr. Kim came out from picking it up, the owner came out with him to wave at Jessica and me and say, “thank you”. 🥰

I've tried the CSO and the IP, but not SV for soft cooked eggs. Like, @MokaPot I want my whites to be completely cooked (but not hard) and my yolks flowing. My mom, an average cook, was able to do this in a pot on the stove with enviable ease. I never have. The IP works the best for me. The methods for trying to get them done SV just seem too fiddly to me. But then, I'm not the kind of cook who likes to experiment and compare. I want to know the right way to do something and to do it! LOL

She must be British. That toast has to be stone cold by the time she's finished. LOL

@mgaretz – I love true cheeseburgers – American cheese, on a bun, mustard, mayo, lettuce. But when I see one of your gorgeous burgers, I want exactly that - no “stuff”, just that incredible charred beef! @Shelby – love the fish fillets. The coating looks so perfect. @rotuts – good way to use those ham bits and pieces! @weinoo – I always get the wings. Kitchen snack. Honestly, the way I “carve”, they aren’t much: I try to leave as much meat as possible on the breast, so it’s really just skin and a little nibble. @liamsaunt – I have never heard of malfatti, but they sound and look delicious. It’s Friday. We wanted something good. Friday nights before the virus were often date nights. We tried a new to us pizza place. The Caesar salad: That is feta…and cucumbers…and tomatoes…and a pepperoncini. It was not a Caesar. It was a Greek salad. With green olives. And packaged Italian dressing. Sigh. When ordering from a new pizza place we almost always order the same things – one with cheese and one with just pepperoni and sausage. The cheese: I wondered if albino pizza was a thing now. And the meats: Meats were tasteless. Extremely ordinary. I really don’t understand why no one in Richmond can make a GOOD pizza. I hear reviews and opinions – “best pizza ever”, “we’re from NY and this is GREAT pizza”. And you go and it’s…fine. A little better than the big three. Very disappointing.

I am with you all the way. Okra, I will not eat. Mr. Kim's grandfather was one of the best country cooks I've ever known and I did eat his sliced, fried okra. It was nothing but crisp. If I found someone who cooked it that way, I'd eat it. Otherwise, no thanks. And eggplant I will eat to be polite. It is one of those things that folks say, "It doesn't really have a lot of it's own flavor - it takes on the flavor of what you put with it." Like tofu. My thinking is, if it doesn't have it's own flavor, then put something GOOD in there instead. 😁 With eggplant, my largest objection is the texture. But you have fried that so nicely that it might not be a problem for me. And yes, sausage improves most things.

Don't look @Shelby!!!! Criminetly! I don't even LIKE eggplant and that looks good to me!

Leftover creamed shrimp and noodles. Plus, the ripest pear I’ve ever eaten. JUST shy of gone – it literally melted on my tongue. Delectable:

How much longer are you stuck there if it is worth building a kitchen? Anyway, welcome! I know we'd all love to see pictures in another section (the admins will close this 'Welcome' thread soon)! And I, too, envy that fresh mozz!!

@MetsFan5 - you've got me stumped. What is a turkey London broil? SV flat iron steak. After searing: Served with Michael Ruhlman’s Cognac Cream Sauce that ended up being Sherry Evaporated Milk sauce because that’s what I had😁, baked potato, salad, and ATK bread: The sauce was good, but not as good as when I have cognac and cream!

I didn't (leave it in the store bag). It turned out grand. I used the temp/time that @gfweb recommended back in May of last year - 130F for 3 hours. You made it with a Basil Cream Sauce. I didn't make the sauce this time b/c I didn't have any pesto or fresh basil and I substitute a lot, but I couldn't face trying to make dried basil into pesto! Anyway, I'll try that another time. My gorgeous, tender, juicy Flat Iron steak after the sear:

@Okanagancook - blessings upon you! I use your CSO spreadsheets a lot and they always help and I don't think I've ever thanked you! Well, thank you! And especially tonight because I made the best baked potatoes of my life! Bake/Steam 400F for 1 hour and 10 minutes (mine took a touch longer because they were mammoth!). Your contribution really is appreciated!

@JoNorvelleWalker - do you have a small decorative basket? One that would cover the switchplate? Put a small nail above the switchplate and hang the basket on it. My mom did that with a weirdly placed outlet in her kitchen once. To use it, she simply lifted off the basket.

I actually need to avoid these - my potassium is too high. 😟 I miss bananas.

Wow! The low potassium and fiber in tapioca flour is good for me. My potassium was so high the last time I had a blood test, they sent me to the ER in an ambulance! (I'm ok - ER doctor said it wasn't quite as high as the lab at my primary's office got). Now, I just need to figure out how to use it in more than these bread rolls! Thanks for the information.

Lovely breakfasts, everyone. Mine required much less effort: But I'm still not tired of it!

@Ann_T - I would love to have someone offer such bread to me! Made a loaf of the ATK sandwich bread: I was worried about it because the dough was wetter and stickier than it has ever been. I usually end up adding an additional 1/2 cup of flour while it is being kneaded (the recipe says up to 1/4 cup), but I’ll bet I added almost a full cup not to mention what was on the board for the final slap-together before the first rising. Plus it didn’t have any crown at all – it was as flat as if it had had a lid on it! But the texture ended up being fine: The holes are slightly larger than usual, but it tastes fine and isn’t tough at all. A very forgiving dough!