Kim Shook

I’m very sorry to hear about this. She was a wonderful member and always so willing to help.

Mr. Kim guest cooked with a competition BBQ team this weekend. Dinner was what he brought home: Ribs, chicken, and brisket. All very good. Especially the ribs - and they ended up placing with those for the first time ever. Mr. Kim must be a good luck charm!

All of those sound great. I have no qualms about cooking with soda. I wouldn't dream of cooking a ham without a good puddle of Coke in the bottom of the pan.

I feel that way about ground turkey, but I love roasted turkey with stuffing and gravy.

I tried @ElsieD's method for CSO hard cooked eggs: A little undercooked for me, but MILES easier than dragging out the IP. I'll add a couple of minutes to the next batch. Thanks so much, @ElsieD !!!

Bet it tasted good, though. Before I read your description, I thought it was turkey and stuffing with an egg on top. That sounds kind of good, too, actually.

Welcome, Sally! I love your city! I'd give anything to come back and spend some more time in England. What kinds of things do you like to cook? Looking forward to your participation!

@chefmd - the first class lounge pictures are another post where we need a "WOW" response button! @rotuts - I remember those macadamia nuts! Growing up my parents best friends were a couple I envied so much. She was a travel agent, so got free rooms everywhere in the world and he was an executive with United. Part of his job was flying on every Washington Redskins flight. He also had seemingly unlimited mini packets of macadamia nuts. I'm not sure which I envied more! It was my first exposure to them and I was forever hooked.

I'm sitting over here in my pizza desert (good pizza desert, that is - plenty of rubbish pizza) dying. Thank you so much for sharing your trip with us. I depend on eGullet folks to show me things that surprise and delight me and you are not failing!

I had to Google that and I think it is the wildest looking plant I've ever seen! Incredible.

Just sent this recipe to Mr. Kim to print out for me. It sounds amazing! Of course, I'll have to wait until next summer to make some corn stock! A couple of questions - I'm guessing that your recipe would serve 4 people. Do you think that doubling it would be a problem? Would it need any adjustments? Also, I sometimes make my polenta in a slow cooker. Do you see any problems with doing your recipe that way?

I haven't tried those yet. Mr. Kim gets crazy when there are more than 5 cereal boxes in the pantry, so I have to eat a box or two first! 😊

Well, I can't claim to compete with all the lovely lunches lately 😁, but I am a lady and I had some lunch: Too many errands meant I arrived at Publix starving and thought I'd give their "Caesar Salad Chicken Wrap" a try. Publix, if you don't have them, is "famous" for their store-prepared meals/sandwiches (there is actually a FB page that someone has put together to honor their chicken tender sub). What I've had before has been just ok, so I don't really know why I chose this instead of soup. It was...just short of ok. For one thing it had carrots and grape tomatoes - who puts those in a Caesar? And the grape tomatoes were whole! When I would bite down, they just kept popping out of the badly wrapped end of the sandwich and landing on my dining room floor! I think trying to put fried chicken tenders in a sandwich that is going to be served cold is a mistake. The coating just gets soggy. Also, the entire sandwich was seriously over salted. And yet, oddly, no Parmesan flavor at all. I finally gave up and decided to just eat dessert. I'd bought a chocolate/chocolate chip muffin at their bakery. (No picture) It was so dry, I actually choked on it. Sigh. I am now eating an apple.

I've bought that exact brand before and, of course, cooked them in the oven and mine never turned out that well. Time to do some CSO magic!

I will definitely be trying those. I adore toasted coconut in almost any form.

I agree! Don't you wish there had been an eGullet then so that you could have blogged it for us?

Thank you so much, @Ann_T. I just checked with Mr. Kim and he says he's willing to give them a try only because it is you. 😊 He was traumatized as a child by the greasy ones made by his mom.

@Ann_T – I don’t care at all for cooked cabbage, but I always suspect I might like cabbage rolls. Something about the meat and the sauce. Yours looks like something I’d really like to try. Tonight started with the ubiquitous salad: CSO “BBQ” chicken, Leah’s baked beans, and fixed up Kraft:

Bringing this old thread forward. Not a many seem to have loved this back then, but I know some of you like it a lot. I finally found a couple today and my plan is to make steak and egg burritos with them. I thought that I'd sear the steaks in an iron skillet to very rare, then cool and cut into strips, add some kind of sauce (TBH, I was thinking A1 ) and reheat on steam or bake/steam in the CSO, top with a sunny side up egg and wrap in a warm flour tortilla. What say you???

Ok, now I"m ready to book a trip to Paris (actually I'm always ready to book a trip to Paris). This is sounding like an incredible spread. The only suggestion that I have is something like the soft boiled eggs in warm olive oil with rustic bread to spread it on that we ate at Cave a’ los a Moelle when we went to Paris. Of all the incredible food we ate, this dish is the one I think about the most.

@robirdstx - I can't tell you how utterly delicious that looks. Especially after my lazy dinner. My dinner was, as I said, extremely lazy. In my defense, I have a migraine and am off in about 2 minutes to some hydrocodone and a dark room. I had these crackers I made: And a giant tub of spinach, artichoke heart and Parm dip from Costco. Literally a giant tub plopped down on the table beside the computer. Wish I'd thought to make @robirdstx's pasta earlier!

Not using the crumb tray - just the rack on the second lowest position. This particular bread has sugar in it, but this happens with pretty much every bread I toast. And since they are almost all commercial loaves, they probably all have sugar. And I just checked the ingredients for the loaf I make most often and it has honey in it.

So, back to toast. This is what the top and the bottom of toast look like when I toast in the CSO on 3: The bottom doesn't bother me at all, but if it bothers someone else, I just flip halfway through. I never had a toaster that I didn't have to do the flip with anyway, so I figure what's the difference?

Made a double batch of @caroled's baked beans for my FIL's 80th birthday party on Saturday: As always, they were very popular. There were enough leftovers for one of my favorite dishes for lunch today - Beanie Wienie: Made with @caroled's beans and Kirkland dogs, it was exceptionally good! Also I've still got some of the crackers that I made when we had company last week. They are good, but cornbread would have been perfect.

Undercooked hard-cooked eggs (work in progress) and Benton’s bacon on toast: