Kim Shook

Can I SV in this wrapper from the store:

Ham, salami, and American cheese sandwich, pretzels, and honey mustard:

Thank you so much! I'll be keeping this info with my recipe for my next try!

Roasted shrimp last night on bake/steam. Tossed in olive oil, salt, and pepper. They were perfect in about 5 minutes:

Stolen for FB, and I don't even have little kids! I laughed so hard at this that Mr. Kim had to mute his teleconference.

Midnight snack last night: buttered toast and pork jerky. Is it obvious that buttered toast is my comfort food?

Dinner last night - salad: Romaine, arugula, apples, cucumbers, warmed Brie, and candied pecans. CSO Roasted shrimp: Alton Brown’s savory crepes, lobster stock sauce, and the shrimp: Not sure I can ever duplicate this sauce again. Roux, lobster stock from the freezer, evaporated milk, lemon juice, Worcestershire, sherry, garlic powder, onion powder, and dry mustard. All pretty much to taste. Crepes and angel hair pasta w/ herb butter sauce (full disclosure – the pasta is a boxed mix – Pasta Roni😊😞

@blue_dolphin - thank you! How about it, @jedovaty? Want to chime in? I'd love it if you would. @Shelby - yep - very similar to the one my friend sent me. I really am more and more sure it is the damn cassava flour! 😊

No leavening. And I'm sure of that because she sent me a copy of the actual page in the cookbook. So, it seems that even though the internet promised I could sub the cassava flour for the tapioca flour, it lied. 😄 So, I'm going to see if Amazon can get me some tapioca since I can't seem to find any in the stores. I'm hoping that will work. Thank you all so much!

I don't know how to tell for sure, but mine is audible.

Toast. Hot, buttered toast. If I didn’t have a modicum of self control, I could eat a loaf a day.

Brazilian Cheese Bread Rolls A good friend, who is also an awesome cook, gave me the recipe that she uses for these. She is a serious home cook who belongs here with us. Add to that that the recipe is an America’s Test Kitchen recipe and, say what you will about them, I’ve always found their recipes dependable. My problems began with making the batter. They call it a batter and my friend says hers is a pourable batter. Mine was more like dough – almost like cooky dough – I could actually pick up a bit and make a ball in my hand. I was able to scoop up the dough with one of those ice cream scoop-type things instead of “pouring”: Baked and out of the pan: The inside texture: I should say upfront that I used Cassava flour, not tapioca flour. The recipe calls for the tapioca flour. I could not find the tapioca and the research I did said that I could sub the cassava for tapioca. My friend says that they should be crunchy on the outside with a puffy/chewy center – which agrees with what ATK says in their notes. I would SO appreciate it if y’all would take a look at the recipe for me and see where you think I might have gone wrong, based on the results I got. I’ve put the ingredients as they are published but used my own words for the directions. I think that is what is allowed: 8 oz. tapioca starch – I subbed in cassava flour, as I said above. 4 oz. extra-sharp Cheddar, shredded 2 oz. Parm, grated 2/3 c. whole milk 1/3 c. olive oil 2 large eggs 1 t. salt Spray a 24 cup mini muffin pan with cooking spray. Dump everything into a blender (mine is a Vitamix – so is my friend’s) and blend until smooth for about a minute. Pour into the muffin cups. Bake at 375 for 17-20 minutes until puffed and golden. Cool 3 minutes and then turn out of pan. Thank you SO much!

Ham, mortadella, and cheese toast with Dijon and Havarti (I thought of fig jam a little too late).

Last night: Brats and fried onions, green beans, kraut, and my MIL’s pickled green tomatoes.

I actually had dinner for breakfast this morning! Leftovers from night before last's breakfast for dinner! @Captain's pikelets: and one of the Alton Brown crepe quiche Lorraines: cut open so you can see how nice and light it got. Leftovers make me so happy for my CSO!

Dinner last night started a couple of days ago. We had Alton Brown’s Crepe Quiche Lorraine, which necessitated making his Savory Crepes. Crepe batter having set for 48 hours: Cooking side #one – nice little lacy edges starting: Flipped: Done: Maybe a little overdone? Stack of crepes: Ready to make quiche! Crepes in large muffin tin: Doesn’t look like its gonna work, does it? Bacon and cheese: Eggs, milk, hot sauce, etc.: Out of the oven: Plated with sausage and @Captain's Pikelets and fruit:

@Shelby, get Ronnie on this please.

@kayb – thanks so much for the link. It’s funny that its from The Shack. We have had that on our “must go” list for a while now and have a new nephew-in-law that is from Staunton who would LOVE to go with us. And Staunton is only about an hour and a half from us! @Shelby – thank you, too! Completely different to the one that Kay posted, but sounds delicious. Question, though – what is the reason for simmering the ham? Is it because of saltiness? Because Edwards (what we buy) isn’t terribly salty. I’ve never had to de-salt it. Just curious.

@kayb & @Shelby - I need both of those recipes, please. I believe I have a little chunk of Edward's in the freezer outside. And we have crackers still from Christmas Eve!

He did. He correctly interpreted that is was not, in fact, a still, but a bird.

Mr. Kim had to solve the rebus. I got to the thing after the "U" and got stuck because I thought it was a still. I was like: "You booze tent?", "You liquor camp?"...Completely lost.

It was delicious. Popeye's is really good stuff. Super crisp and juicy. And it saves very well. You could never describe Popeye's as flabby. We have a wonderful number of choices for fried chicken including some very good grocery stores and, believe it or not, convenience stores. Being in the south of the US, that is expected, I guess. But I confess I haven't bought KFC chicken in years. I've found it just as you described, though, when I've had it at potlucks and such. I don't know if you have any Popeye's close to you, but if so, that's what I recommend.

Ooops. I was doing eggs in the CSO, but these were done in the IP. I'm sorry! Too many dern letters - CSO, SV, IP!

This morning: Four-minute CSO eggs and Aldi bread.

I mentioned a couple of days ago that we were craving fried chicken or Chinese and Chinese won out. Well, we fixed the fried chicken cravings tonight: