Kim Shook

My first experience with it, but we had some with dinner tonight and it was fine. How do you mean, weird?

Thank you and not a bit wrong. I have had many summer meals over the years of platters of corn and tomatoes and nothing else!

@BKEats - All of your meals look wonderful. I am not normally much for tomato and fish, but the sauce you made with the snow crab looks lovely and light and I think I’d love it. I’m from Washington DC and grew up going to the Eastern Shore and oddly enough, I’ve never tasted shad roe. I think I find the idea a little scary and I’m not willing to order a whole serving of it. I’d taste it if someone else would order it, though. Especially if it looked like yours! One question: your steak and eggs. What are the eggs? It looks like soft cooked yolks only? How is that done? @liamsaunt – your salmon looks delectable. I love miso with fish and seafood. I have a scallop dish that uses miso and it changed a fish hater into a scallop lover in one meal. @nakji shared it with me in 2008! @gfweb – lovely meal. I love that perfect stack of potato slices, but the cauliflower is gorgeous and so perfectly charred. What is your secret? It doesn’t even LOOK like the cauliflower I buy. What I find is so tightly packed that I can’t get that even roast. Tried a new thing in the IP for dinner tonight – cooking from frozen. Looking a little gnarly right out of the IP: Sauce – soy, peach syrup, ginger, garlic, and a cornstarch slurry: After a session in the CSO under the broiler with some of the sauce on top: Looking a bit better! Served with long grain and wild rice mix and some surprisingly good corn from Kroger: Dessert:

@Smithy - it sounds like he is really talking about the color of the crust, not how dark the inside would get upon toasting. I wonder if anyone has even written about that. BRB - Googling! Well, whataya know! Apparently, I'm not the only one with this problem. Someone asked thekitchn.com why her wonderful no-knead bread wouldn't color when toasting. They really didn't know, but suggested it was either not enough salt or that the sugars weren't being given enough time to develop. They suggested a longer proofing time - I guess they mean the refrigerator time????? Well, I'll try adding a little honey/Golden syrup next time and letting it go for the full three days that my recipe suggests. We are almost out of regular bread. Mr. Kim bought 3 loaves at the store a couple of weeks ago and put them straight in the freezer. No extra wrapping or anything. 🙄 I just found this out when we did our inventory last weekend. So, I'm pretty sure that they will only be good for toast or dressing. Sigh. Anyway, I made a loaf of ATK American Sandwich bread today. It is just a basic, tasty, firm loaf of white bread. Good for eating as is or toasting. Got a nice bubble on the first rise: But I was afraid it wasn’t rising enough during the second rise in the CSO – it didn’t get as high as the last time I made it: It looked nice after the bake (CSO), but was suspicious until I cut it open: Perfect. And it tastes good, too!

Of all the functions I've tried, the only one I find less than useful is broil. It seems to take forever to do anything. And yet that same element will burn the top of my bread in a minute! Made the ATK American Sandwich Bread today doing the 2nd rise and baking in the CSO. I remembered to cover the bread after it browned this time, so I got a really nice looking loaf:

They look very much like what I've seen labeled as "spring onions". Nice and mild. If they are similar, I wouldn't cook with them.

They sound like what we get as "spring onions" which are extremely mild. I do not care for raw onions at all and I can eat these in a salad. Are they mild?

Thank you! I did not know that and sure enough no sugar. Would it hurt the loaf to add some sweetener? Would it help the browning? And if it would, how much?

CSO.

Jessica requested Chocolate Chip Banana Nut Bread:

Quite possibly. It might be a good idea to mix the regular with the high-test, though. That Benton's grease is powerful stuff! 😉

You're welcome! I am ashamed to say that I've owned that pan for probably 10 years and this was the first time I've used it. Considering how loose the dough is, I thought it was the perfect tool. Made toast with it this morning: The two on the left were buttered after toasting and the two on the right before. I think I like before better. I wish I could get them a bit darker. The problem is the edges of the crust darken and burn way before the surface of the bread gets dark enough to qualify as toast!

Very similar. Here's the recipe I use. You can customize to how hot you like it with hot sauce.

I was thinking the same thing. I consider that very thing when deciding whether or not to use bacon grease. Right now, I'm only saving Benton's, but I really should reconsider and save (separately and labeled) regular bacon grease, too.

Lots of lovely looking pizzas, but that fig one... I think I fainted a little! Wow!

Happy Birthday, @chefmd! I love meal reports that come with stories! Dinner last night needs no photo. Leftover Chinese and I made not spicy Bang-Bang shrimp to fill it out. This seemed to cause a 3 person pile up on the family room couch. We napped.

<Blush> I have that much in my fridge right now. <Blush>

New at the no-knead thing. I didn't want to risk my Le Crueset pots (I'm putting them up for sale soon), so I Googled no-knead/no pot methods. Found one the looked do-able for making baguettes. Started some Tuesday morning. Today, it came out of the fridge like this: I formed the baguettes and put them in this French bread pan that was sprayed with Pam and dusted with cornmeal to rise for 45 minutes while the oven heated to 475F: I snipped them and put boiling water in a pan on the bottom rack of the oven. The last few minutes, I took them off the pan and put them on a pizza stone. Out of the oven: Nice color and good thump, but what’s that: This ugly split happened on both loaves. Good texture and crumb, I think: Went well with butter: 😁 BTW - I'm planning to freeze one loaf. What the the best way to store the other?

I've probably said this before, but the Bake/Steam setting is one of the best tools for leftovers. I put a pancake in at 275F for 5 minutes and it was perfect - like I'd just flipped it off the griddle. We are having leftover Chinese tonight and I'll use the same thing on the rice. I know from experience that it will be just right.

Leftovers from last night's breakfast for dinner. For lunch.

Well, damn. I completely missed that. Sigh.

Here it is. Sometimes ATK recipes appear on The Splendid Table website or on the PBS affiliate websites.

Breakfast for dinner tonight: Apple sauce (not yours yet, @liamsaunt - gotta find some Cortlands before I can make them), pancakes, scrambled eggs with cheese, Smithfield ham, and slab bacon. Amazingly fluffy and delicious pancakes: These were the fluffiest pancakes I’ve ever made, and it was purely due to having to wing it. I used my regular pancake recipe, but we were out of buttermilk. I substituted some crema and a small carton of Light and Fit Greek toasted marshmallow yogurt. They were really great.

Another saltine snack in our family was a plate of American cheese (deli, not plastic wrapped) and all beef bologna cut in quarters, saltines (yes, only Zesta or Premium) and HOT cocktail sauce. I've never met another person who did this, but in my family cheese is always served with cocktail sauce.

I'm hoping to make some sheets to make @David Ross's Meat Filled Cannelloni. IF I can get all of the other ingredients. If not, I'll figure something else out.