Kim Shook

Not feeling good about following @Ann_T's biscuit perfection. 😁 Sliced Campari tomatoes and an egg on toast and Benton’s bacon. Yolk shot:

Welcome, @Francois Royal! You will find many fellow here. Not me, but I'll be enjoying all of your efforts vicariously!

We eat enough bacon that I only save the Benton's grease. 😊 The regular stuff gets tossed to the critters outside.

PBS's "Create TV" is showing a marathon of Phil Rosenthal's "I'll Have What Phil's Having". We saw this the first time around and it is one of the best travel/food shows we've ever seen. Mr. Kim calls it the "Firefly" of PBS. Hope you get a chance to see it.

Welcome, @VTChef! I love seeing professional chefs come to eGullet. One more brain to pick! 😁

I store my bacon grease in Mason jars in the fridge. I never strain it. But I remember my grandmother having one of these on the stove at all times. It had a built in strainer. Am I doing something unhealthy by not straining the bits out of my bacon grease?

Fixed up some Rao’s spaghetti sauce and salad: Added onions, red wine, ground beef, garlic, Penzey’s Tuscan Sunset herb blend and piled it up with some Mozzarella and Parm. Wish I had some of @Shelby's homemade pasta to go with it. Which is actually a ridiculous thing to say because I have a pasta machine in my closet that I bought at least 8 years ago that has never been out of it's box and now is exactly the right time to get it out and play around with it. Sigh.

Would you maybe be interested in trading freezers? 😁😉

I gasped out loud at the picture! I'm so sorry that happened to you. Best, BEST wishes for a quick recovery!!

We should exchange pictures of our husbands. I suspect they are actually one person leading a double life.

Cornbread leftover from last night and IP eggs.

Is your dad related to @liuzhou?

When I read about the crappy things that some folks are doing during a time when we all should be doing what we can to help and protect each other, I wish for not only a “wow” emoji, but an “angry” one. 😠 @chromedome – I put that very meme on FB about 10 minutes ago. A friend sent it to me, saying her pastor put it on HER FB page today. 😃 @Shelby – I’d go with @kayb's idea for those bananas. I was going to suggest bananas Foster, but hers sounds better. @kayb - good luck with the store today. Like Shelby says, don’t breathe. And I hope the antibiotics do the job, at least until you can get in to the dentist.

Did a large rib eye tonight. Steak cooked to 120F: Seared in ghee in an iron skillet: Bite: Sorry for the crappy picture. I didn’t check it until after the steak was all gone. But even though it’s blurry, you can see the color. It was fantastic. Mr. Kim was generous and let me take the rib cap (my favorite). It was more like prime rib than a steak. Glorious!

@liamsaunt– while the meatballs and sauce look fantastic, the very idea of scallop boats has me dizzy! @Ann_T – I think that being able to get fresh halibut is a good enough reason to move to the Pacific NW. @scamhi – really love the look of your ribs – nice smoke ring and an actual BITE! Last night Jessica came over and made hot dogs. Served with slaw, tots, and salad: Dinner tonight was sous vide rib eye steak, baked potatoes, collards, and cornbread: This completely covered the business portion of a large dinner plate. Mr. Kim and I shared it. Cornbread: Dinner:

I have a MIL and a husband who are extremely literal. I've requested a T-shirt with the following text: NEVER take anything I say LITERALLY!. 😝 This morning: Raisin toast and IP eggs.

It looks gorgeous! And the fungal lumps are big enough that they are easy to avoid. 😄

Needed some serious comfort food the other day. Managed to secure the ingredients for a brisket in gravy including a brisket, dry onion soup mix, and no salt beef broth. I mashed up two recipes that I found and had some really good luck. After 70 minutes of pressure cooking and 15 of natural release, this is what I got: Fully shredded (I might try careful slicing next time – it was just a little too shredded): Incredibly tender and moist. I’m still shocked when the IP works like it is supposed to! I somehow don’t “believe” in it until it proves itself once again. I guess we’re past that pasta and red sauce incident. Plated with the lovely gravy, green beans, mashed potatoes, and some oddly good corn that Mr. Kim picked up at Publix: I also had gotten some of the soft Hawaiian rolls from FL and they mopped up that gravy perfectly. If you would like to try it, here's the recipe.

It looks like it is suspended in air.

I need to make this soon. Having done our freezer inventory, I know I have one whole chicken. I like any and all dumplings - the flat, noodle-like kind, the risen kind, even the whomp biscuit kind which is what my southern, raised on a farm in TN, from scratch daily biscuit baking grandmother confessed to me that she always did. 🥰 I made it for years before writing down a recipe, but this is what I finally came up with.

And that was just the purchased/other people stuff. Usually I have some of Mr. Kim's in there, too!

From what I saw on TV (can't remember the show), that is exactly how Cozy Corner starts theirs. Then it gets sliced thick, slathered in their incomparable sauce, griddled, and slathered again. Good Lord.

@Captain – I’m blaming you for this: Your steak picture was influencing me. 😁 As I said on the lunch thread, 3/20/2020 will be known by us as our Pandemic Anniversary. It was our 38th wedding anniversary. We had 3 sets of plans that got cancelled for one reason or another. So, we ended up taking a long, isolated, drive through Central and Tidewater Virginia. It was lovely, after all. I had left a packet of Argentinian shrimp thawing in the fridge, but on the way home we decided that, if we could procure the fixings, we were in the mood for some true comfort food: really tender, beefy pot roast-type beef with lashings of gravy! So, I looked up a couple of recipes for IP beef with gravy and we went into a Food Lion and grabbed a couple of things including a brisket, dry onion soup mix, and no salt beef broth. It turned out to be exactly what we wanted. Plated with the lovely gravy, green beans, mashed potatoes, and some oddly good corn that Mr. Kim picked up at Publix (he doesn’t pay much attention to the whole “in season” thing. If he sees it and wants it, he buys it.): I also had gotten some of the soft Hawaiian rolls from FL and they mopped up that gravy perfectly. My in laws ran out of TP on Saturday 🙄 and we were the only ones who had extra (everyone else said that they weren’t “hoarding”, so they didn’t have extra – since when is shopping at Costco hoarding?), so I put together some turkey noodle soup to take out to them using the last of the turkey: We needed to use the shrimp that I’d thawed on Friday. Served with a salad and some sourdough bread from Panera: Shrimp and noodles (I just cooked a big batch of noodles – some went in the turkey soup, some went under the shrimp, and some were going in the beef and gravy from Friday to make pot roast soup): Just cooked in ghee, garlic, and parsley. Lovely, plump, perfect shrimp. I will buy these again. Last night dinner was soup made out of the leftover brisket from Friday night: It was truly delicious. I’m so glad that I stumbled onto this. Served with green beans and dressing (it was in the fridge and needed eating): And the rest of the sourdough:

One of the most memorable meals of my life was the BBQ'd bologna at Cozy Corner in Memphis. When I have the luxury of planning the sandwich (instead of it just being a craving I have to address right away) I get it sliced really thick at the deli.