Kim Shook

How would you reheat this behemoth of a popover/Yorkie? Not sure what they called it - Jessica brought it home from Salem MA. It is sitting on a half paper towel.

One of the men that Mr. Kim plays poker with once a month had a birthday last Friday. They decided to make poker into a dinner and poker celebration with everyone bringing something. We provided a baked potato bar. I used chuck-eye steak for the steak and cheese topping: Salted and ready for the refrigerator: They stayed in the fridge overnight and were rinsed and dried on Friday. I seared them in a cast iron skillet set on HIGH: They got a nice crust: but were basically raw: Cut up and steamed on 210F in the CSO until as done as I wanted: Inside each of those little cubes, the meat is medium-rare to medium. I’m so thrilled I found this method. I made cheese sauce based on a James Briscione recipe: Steak and cheese potato: I also used the cheese sauce to do a broccoli sauce: We also provided sour cream, butter, bacon, and chives. Mr. Kim said they loved it all and the birthday boy was very happy about the menu. Dinner Sunday night started with salad with Momofuku ranch dressing: And leftover baked potatoes with steak and cheese sauce. Dinner tonight started with tomatoes, carrots, and radishes with Momofuku ranch: Cornbread: Pinto bean soup with ham: This is from the IP pintos I made last week. I saved the extra cooking liquid and put them together tonight. So good.

Went for one last visit to my grandparent's house before it goes up for auction in December. Lot's of good memories and a bit of sadness, too. One last Short Sugar’s BBQ for a long time: Sunday brunch at Mr. Kim's favorite Greek/Italian place. Their great bread: Why do Greek restaurants always have such great bread. Even when the restaurants aren't all that great, the bread usually is! Salad: Baked spaghetti w/ meatballs: Mr. Kim got the same baked spaghetti, except with all the meats. I ate about a third. Had another third for lunch today. I'll probably finish tomorrow. 😁

Resurrecting yet another thread to show some stuff I found at my grandmother's house. I didn't keep them. They are all brand new - never used. My Grandma Jean couldn’t any more go to a direct sales party hosted by one of her friends and not buy something than she could have gone to church in her nightgown. So, we found a few weird, unused pieces. A canned ham holder: It was HUGE. For those really big canned hams: LOL. I don’t remember her ever serving a canned ham. An absolutely useless looking shredding/slicing/grating/storing piece: The top flipped over to offer other options. I can’t imagine that it would have stayed sharp very long. The last was a container to make/store a fancy looking congealed salad in: She never used anything but a Pyrex baking dish to make her congealed salads in.

Resurrecting this thread to show something I noticed when I cleaned my large cast iron skillet the other day. This is the cooking surface. It almost looks like something you could scrub off, but you can't. It's fairly smooth, too.

Began work on a dessert I'm doing for a dinner party this weekend. It is a green apple sorbet. I got the recipe from @Lisa2k at least 10 years ago. The last time that I made it, we had to get the giant whole fruit juicer out of the attic. This time, I just used the Vitamix. Granny Smith juice: Added lemon juice, sugar syrup, and a couple of glugs of this:

I believe that omelet spent some time in a bag.

It's a very common recipe in the American south. If you Google "sweet potatoes with..." the first thing that comes up is "bourbon". Or maybe that's just south of the Mason-Dixon Line 😄.

This could be me. I don't like any of the dark liquors. I've always felt that I don't really fully qualify as a Southern girl because I don't drink bourbon. I always thought I didn't like sweet potatoes until I became an adult and tasted someone's other than my family's. It turns out everyone in my family puts bourbon in their sweet potatoes. I love sweet potatoes - I just don't like bourbon! 😄

Except for the whole beer thing, I believe I have a German soul. Just freaking amazing.

Oh, dear! I'm so sorry and I sympathize completely. I hate all things dental. I'd honestly rather have another gastric bypass or hysterectomy than dental/periodontal surgery. Let Ronnie spoil you and eat what you can. Hugs! When I'm recovering from something and can't eat, I always make grandiose plans of what I plan to cook when I'm recovered. Maybe that will help.

How come you can't eat? ☹️

Dinner out at a favorite neighborhood joint the other night was chili dogs and club sandwiches. I can never finish a club sandwich, so I bring it home and re-purpose it into a salad or another sandwich. Today was sandwich. If you are offended for some bizarre reason by the combination of house roasted turkey and lovely house carved ham, please avoid looking😁:

Not one little bit. 😄

Dinner last night started with some lovely pears and cheese: We are getting gorgeous pears right now. I can’t buy more than two because they are so ripe. The cheese was just the tail end of some Spring Brook Farm Tarentaise that was rattling around the cheese drawer. Great combination. They were offering tastes of White Bean Chicken Chili at Costco the other day. I’ve never much cared for it, but this was very good. Served with leftover green beans & potatoes and sweet corn cake:

I've done something similar. It's a terrifying thing to do to an expensive cut of meat. As a matter of fact, I named the recipe "Scary Prime Rib" on my recipe webpage😄. The directions on my recipe say: Make sure that your stove is fairly clean. Preheat oven to 500 degrees. Turn on your fan and open all your windows. Put the prime rib into an uncovered roasting pan on a rack. Put it in the oven. Cook for 4 minutes per pound for rare, 5 minutes per pound for medium rare and 6 minutes per pound for medium. Then TURN OFF THE OVEN & DO NOT OPEN for 2 hours. My notes say, "It was perfect. Juicy, perfectly cooked and delicious!" No idea if it would work for leg of lamb. It would be worth a try, though.

I loved the article. It was too short, though. That's just the kind of thing I love to read - family, food, memories. Reminds me of things written by @racheld. I miss her words here at eG. Thank you for sharing yours!

I agree with you completely. I will never understand why parents do that. I have a friend who used to tell her kids that they wouldn't like anything she found distasteful - which was almost anything that wasn't meat and potatoes (she's worse than me). This was the person who put my bahn mi sandwiches in the microwave when I was out of the room and then chided me for bringing cold sandwiches to a party. We used to take the girls to ethnic restaurants whenever we had them and they were surprisingly open to trying new things.

I completely get it, but have you ever had ranch dressing? There is a definite 'tang'. And I would certainly never actually drink buttermilk <shiver>. But as an ingredient in baking and some salad dressings/remoulade, I don't think I really taste IT.

Why does buttermilk as an ingredient put you off?

I used these. The ingredients don't list anything sweet.

I didn't find pickled ramps. I used the cocktail onions and the greens of spring onions.

I just got this text from Jessica: "Mom, you need to make more of this dressing (Momofuku ranch). I snagged some out of the fridge this morning to go on my lunch salad. It is my new favorite thing." 😂 Another convert.

We've made one trip to England and fell in love. That trip was London, Cotswolds and a little south and west. Our next planned trip (which was cancelled due to my mother's ill health) was to be to points north - York, the Dales, Hadrian's wall, the Lake District - as much as we could fit in to 2 weeks. We still hope to make the trip and I am looking forward to your posts more than I already was. Any surroundings that you can sneak into the edges of your food pictures would be welcomed by me! And once you are comfortable, a food blog would make me a happy girl!

Well, I guess you can't have everything.