Kim Shook

That sauce sounds absolutely gorgeous!

I'm sorry, I realize that this is a CSO question on an IP thread, but do you then put the cooked eggs in ice water to stop the cooking process?

Thank you to everyone. I'm going to try all of these methods/times/etc. until I get my eggs EXACTLY how I want them. Then I'll be to work on the perfect soft boiled eggs - firm whites (no <shiver> snot!!) and warm, runny yolks. Mr. Kim and Jessica are going to get so sick of eggs. 😁

Not international, but I love gluten-free being in its own area, too.

Well, what am I gonna do with my cute little egg rack then? LOL

Tried using the IP to make a dozen hard boiled eggs with my little rack: At 5 minutes, they came out a little underdone: Couldn’t have been any easier, though – just 1 cup of water, eggs on the rack, 5 minutes at highest pressure, release pressure, and put eggs in ice water. Maybe 6 or 7 minutes? The texture was excellent and not a hint of green (I tend to get a little green).

Hard boiled eggs done in the IP: 😑 I'm working on it.

Lots of good advice here. I agree with 1/2-inch being too thick and also the flour-egg-cornmeal that @Shelby suggested. It also helps to put them in the fridge for at least 30 minutes after coating, but before frying. This helps the coating stick to the tomato when its cooking. I'm not a fan of oven cooked tomatoes. But, YMMV. I've had them with a cornmeal-egg-panko coating and that was very good, too.

It may make me a racist, but I like things divided by region/ethnicity/whatever you want to call it. I like knowing where to find rice noodles, ghee, tortillas, Jelly Babies, etc. I won't die on that hill. I'm sure I'd get used to finding everything if they spread it all over the store. I'm just a 60 year old lady that hates change. 😁 One thing I used to find funny/sad was that the hometown family owned grocery store that used to be here in the capital of the Confederacy always put kosher food in the international aisle. 🤨 so, no American Jews, huh?

We usually go out somewhere for brunch after church, but Mr. Kim spent the whole day smoking 6 pork butts for aA church fundraiser, so this was what I served: A Carolina dog (mustard, chili, and slaw) and Fritos. Both the slaw and the chili were purchased, but the dogs were Kirkland, so that raised the level a bit. 😄

Thank you so much for doing this, @Shelby! It is always interesting and appetite inducing and inspiring. Now, go put your feet up and have a glass of wine! ❤️

@Margaret Pilgrim - what is "family dressing"? I definitely over-shopped for my friend’s visit earlier this week. Lots of cheese that wasn’t eaten when she was here meant a cheese and bits and pieces dinner last night. Cheeses: From 12 o’clock – Cheddar, Spring Brook Farm Tarentaise, bleu, fromage d’Affinois, Appalachian, and manchego. The plate has some kind of truffled cheese on it. I detest truffles in any form (other than chocolate😁), so I was making sure that it wouldn’t touch anything I might want to eat. Sausage and crackers: The upper right crackers are ones that I make with frozen dumplings (flat, like noodles) and the sausage is beef from Sausage Works in NC. Also: Jessica’s contribution: Rotel dip and chips. Fruit and salad: Hard deli rolls and pimento cheese sausage balls: We still have a LOT of cheese left. Now I have a little story for you. So, Mr. Kim, Jessica and I are having dinner at a favorite Chinese restaurant tonight. Jess and I share the Pupu, as always, and she orders Crispy Beef with Orange Peel as her main course. Our food comes. Jessica puts a couple of pieces on her plate and I take a piece of hers, too. I eat mine – it’s good. I plan on eating more. She decides to get up and wash her hands. While she is gone, the waitress comes by and says, “Did I give her chicken or beef?”. We look at the plate and sure enough, it is chicken. We didn’t even notice. Ok, easily fixed. Waitress says, “Did she eat it?”. Forgetting that I ate a piece, we say, “no”. So, the waitress, using a large spoon and HER FINGERS takes the two pieces of chicken off Jessica’s plate and puts them on the main plate. She puts down Jessica’s ACTUAL order (beef) and carries the chicken plate down to another table and serves it to them. Let that sink in. Mr. Kim and I sit there appalled. I am smothering a fit of giggles and Mr. Kim is so flummoxed that he knocks his entire glass of water into his lap. At this point, Jessica comes back to the table and seeing us, says, “What’s wrong?”. We explain and she says, “Well, I ate the pineapple and the cherry off the plate and I’m pretty sure there is a maraschino cherry stem on that plate”. 🤣

I think this is why the phrase "horrified fascination" was coined. Maybe if I needed bulk eggs for something? Or...no. I just don't think I could manage to touch this thing. LOL

I was actually thinking about that when I posted it for you - it does make a huge amount (though it lasts a long time - we are still eating it). I think it would work if you weighed stuff. Don't forget to toss the banana slices with lemon juice like @Toliver suggests - I need to add that to my recipe!

Here you go!

Honest to God, at first glance I thought this was a roasted chicken. I think I need an exam.

Cheesecake freezes amazingly well. If you have time, take the side off, freeze the cheesecake, then remove the bottom. I would line it with parchment no matter how you do it. But remember that cold cheesecake is easier to maneuver.

Girl, I am exhausted just reading all this and all I've done today is make a double batch of @caroled's baked beans for my FIL's BD tomorrow. You and Chum will have both earned naps at the end of the day! I'd give anything for that plate of fried fish!!

@pumpkinIT - I live in the area and would be glad to help. Please give me a little more information about what you like to eat, your budget, who you are traveling with (any kids?). Let me know and I'll try to help.

Not with the Edwards.

The chocolate ones you set out overnight to proof. The regular ones only need to be set out for 1/2 hour. I like to keep a bag of those on hand.

Those are the Pepperidge Farm ones. This is a COMPLETELY trashy version of banana pudding - Jello pudding mix, sweetened condensed milk, boughten cookies, and COOL WHIP!!! 🤣

Had a good friend visit for a couple of days. Had lunch when she arrived on Monday. We started with @David Ross' Apple, Pear & Parsnip Salad: This is such an easy and lovely salad. She loved it. Served with @Michael Ruhlman's Cheese Souffle: This is frozen before baking and baked from frozen – so good and impressive and not at all stressful. Wegman’s Cheddar bread, toasted:

I hate when people say this, but I have to say that I'm a bit embarrassed to post the dessert I'm posting based on the glorious things that y'all have been making. But, it is what I made and we loved it and are still enjoying it, so here goes. Had a friend come visit for a couple of days. I made one dessert for the two days she was here - Paula Deen’s “Not ‘Yo Momma’s Banana Pudding”: My favorite version – no yucky vanilla wafers! I always think that vanilla wafers were invented before people figured out how to make real cookies. 😄

Easy breakfast for an overnight guest – Benton’s bacon and Edward’s country ham: Trader Joe’s frozen regular and chocolate croissants: (Am I the only one that sees the sloth?)