Kim Shook

...and frankly, I'm a little intimidated and wondering if now is really the time to learn how to do this. The recipe that goes with the machine only calls for AP flour and eggs, which I have. But the directions also call for semolina flour for storing the pasta sheets. No clue where I can get that. My Kroger is out of everything in the flour department except for a couple of bags of self-rising.

I did give it a bit of a squeeze before sinking it in the water and couldn't detect any air escaping. Also, the water looks clear.

Apples not peeled, I assume?

Another question related to this. When I cooked my latest steak sous vide, I noticed that the bag was not tight to the steak like when I had sucked it (family nickname for vacuum). It didn't occur to me that I shouldn't go ahead, so I did, weighting it down with a heavy bowl. Have I screwed my Anova? Did I circulate beef juice all through it?

@Ann_T's pizzas always slay me. I'd also eat @Chris Hennes' Brussels sprouts pizza (though Mr. Kim would want a meat salad on the side 😉). I truly prefer just sauce and cheese, but I live with the topping family. If Mr. Kim and Jessica choose, there are so many toppings that you can hardly see the cheese. They are kind and let me dictate one half of one pizza, but I usually get onions or some meat because I know they will be eating the majority of the leftovers. I hope to one day get to New Haven to have one of those white pizzas with clams. And I would eat a pineapple and ham combo on a white pizza, but no one seems to want that. And, nothing to do with toppings, but I always order pizza EXTRA well done. I want some char. People in Richmond VA seem to think char=burnt. Sigh.

@liamsaunt – knowing you, I suspect that your beautiful applesauce is homemade. If so, care to share your method? If not, brand? That is an incredible dinner. Breakfast for dinner is a favorite in our house. And I am decidedly NOT a cabbage person, but I would absolutely try that caramelized, delicious looking cabbage! @CantCookStillTry – as usual, I need a double emoji option with your post – a laugh and a thumbs up! Mr. Kim took pity on me. Chinese-American food is probably my favorite genre of food – I could easily eat it every week – and I hadn’t had any in forever, so we picked up a bunch of goodies from Yen Ching, our favorite local place. We’ve been going there since they opened in 1986. From 12 o’clock: hot and sour soup, rice and orange beef, chicken (lemon sauce on the side), crab Rangoon, and a egg roll. Sauces: I was a happy camper! And so was the owner – he was so grateful for the business. Mr. Kim said that he thanked him for coming in a number of times. We are trying to be smart about our finances. I am not employed, Jessica has a job, but it is a new one and Mr. Kim is a state employee and there is a lot of talk about furloughs and pay cuts. But we don’t eat out often anymore and this meal will feed us twice. And, in a small way, it helped our neighbors and a business we value.

@Anna N - I was thinking of you the other night as I was grating cheese for my spaghetti! I was eyeing my rinds to estimate when they might be ready! RE: cracker snacks. In my childhood, saltines (Premium ONLY) were an everyday snack, whereas Ritz (the GOOD cracker) was a little more special. Of course, the raison d'etre of Ritz is cream cheese and pepper jelly. But, really, cream cheese and orange marmalade or apricot jam were good, too. Not to mention fig or FROG (Fig, Raspberry, Orange, Ginger) jam, but that wasn't until I grew up. Classic snack: Premium saltines. Top two are PB, bottom two just butter.

Question: has anyone tried the Splendid Table (ATK) method of poaching eggs? It looked wonderful on the TV show, but I haven't attempted yet and was wondering if anyone had any experience with it.

That sounds similar to what I did. The website I found the method at suggested 2 1/2 minutes. At that point, I basically had a bag o' snot. I think I finally settled on 4:45 to 5. I'm wondering if anyone has tried the Splendid Table (ATK) method of making poached eggs sous vide. I think I'll ask on the sous vide thread.

I've made these before. I found they had a tendency to stick to the plastic wrap. Did that happen to you, or did the butter rub take care of that. A friend and I both had this issue and decided to spray the plastic with a little Pam next time. I don't think I've done them this way again since! 🙄Good intentions!

Mr. Kim saw this when he tried to go yesterday morning. Since all we needed was hot sauce and EVOO, he decided not to try.

What a great way to support social distancing - attract a crowd. Sheesh. Idiots.

Cinnamon toast: I also added a slice of Benton’s bacon.

Sounds so good. @David Ross gave me a similar recipe 13 years ago and it is still our favorite pasta dish. The chicken liver addition is key. I always have used egg roll wrappers as my pasta, but @Shelby says I have to get my never-used pasta machine out and play with it, so I'm thinking I have a similar dish in my future! 😁

Toast. Heavily buttered.

The best jam I've ever tasted!

I'm betting the culprit is the bell pepper. They take over and ruin everything. The bullies of the vegetable world. 😁 Dinner last night started with a salad: The other day a good friend posted some garlic toast pizzas on FB that looked good. I had almost everything already. That was our main course. Started with Pepperidge Farm frozen Texas toast garlic bread: Added some meat sauce from the freezer: Finished: Mozzarella and pepperoni. Mr. Kim had jalapenos on his, too. Tonight – oh! What a surprise! A salad: With a nice addition of supremes of blood orange. But that green dressing was a bust with both of us. I’m going to see if Jessica likes it and toss it if not. I was supposed to be a lowfat Caesar made with avocado, garlic, lemon juice, Worcestershire, Dijon, Parm, S&P, and anchovy paste. We saw someone make it on “The Kitchen” on Food Network and thought it sounded really good. It was not. It was an unpleasant flavor and consistency. Found another steak at Publix for a decent price, so I did some sous vide again today. It was a sirloin, almost a full pound for $6. We split it between the two of us. Two and a half hours at 120F, then seared in ghee: Very good. I did baked potatoes and an Ina Garten Brussels sprouts recipe to go with. The sprouts were supposed to be shredded in a food processor, but I just sliced thinly: My food processor is in the attic behind big boxes. Only Mr. Kim goes in there. He could have another family hidden there and I’d never know. The sprouts were sautéed (I used ghee) and drizzled with balsamic syrup. I used Saba: They were keepers. My roasted sprouts always end up mushy. These were caramelized and charred, but not overcooked. Plated: Some Brazilian cheese bread that needed something: Maybe a mustard sauce or a brushing of black pepper infused honey? They were a bit bland.

Can you direct me to a no-knead recipe that doesn't use a Dutch oven? I found a lot when I Googled it, but don't know which I can trust.

So, I'm thinking of trying the bread. And reading a lot about how it ruins the Dutch oven. Is it possible to line the Dutch oven with either non-stick foil or parchment paper?

Oh, that reminds me. Makes an awesome mayo for a tomato sandwich. Regular or fried green.

Good bacon fat is luscious as a cooking medium for corncakes or cornbread waffles.

This probably belongs in the dumb questions thread. Is there any way with either a gas grill or Weber vertical smoker to duplicate or at least approach what a wood fired oven does? I've become enamored of the idea of roasting a goose and duck fat rubbed chicken by wood fire.

Not sure if this was a snack or lunch. I think I invented this😝. Salt and Vinegar chicharrons and spinach and artichoke dip. Pretty good.

I store it in the smaller jars and put the date started on the jar. I'm guessing I toss them within 6 months, if they aren't used up. And I do toss sometimes. Benton's bacon grease is strong. I only use it when I want a serious punch of smokey bacon goodness. It is the sine qua non for cornbread. Its presence elevates Jiffy to Granny status.

Still Lipton in the US. I made some yesterday to have with subs we picked up. Funny though - I hadn't made it in ages and didn't need to look and see what size sour cream to buy. I think Onion Soup Dip directions are in my DNA. Kinda like cocktail sauce is.