Kim Shook

That is one perfect and gorgeous egg, my friend!

Thick enough to actually PILE up and eat with a fork!

I actually remember going to the Trader Vic's in Washington DC as a kid. I know I loved the ribs, the noodles and the chow sui. I remember feeling very elegant and grown up eating there!

We went to Reidsville NC to sort through my late grandmother’s house this past weekend. Just grabbed a Hardee’s biscuit on the way down, but we had a great breakfast on Sunday at the Reid’s House Restaurant: Biscuits and sausage gravy, grits, egg, and country ham. Notice the menu: I can’t remember the last time I saw a reference to “sweet milk”. And I love that the salads consist of (I’m SURE) canned fruit or Jello and are “seasonal”. Also, the only “salad” thing on the salad menu is the lettuce under the cottage cheese!

@Ann_T – that roast beef dinner from a few nights ago is something that I crave all the time. So delicious looking! @ninagluck – I was so happy to see you back! Welcome home! @BonVivant – those are perhaps the most perfectly cut and seared scallops I’ve ever seen. Wow! Mr. Kim and I went down to Reidsville NC to start going through my late grandmother’s house. She was just shy of 95 years old and a bit of a packrat, so it was exhausting, dusty, sad, and funny work. Comfort food was very much needed. Saturday night was BBQ at Short Sugar’s (open since 1949 and my standard): Dinner that night was at a fairly local fish place called Libby Hill. Why a tiny little town HOURS from the ocean should have two VERY popular fish places is a mystery to me, but they’ve both been there forever and are always crowded. Mine: Good fries, decent hushpuppies, ok flounder, good shrimp, and absolutely delicious and perfectly prepared oysters. Mr. Kim had the catfish. The less said, the better, but he was very sorry a little while later. Dinner on Sunday was us dragging our worn out butts into the only late night place (open 'til 10! LOL) and scarfing down a cheeseburger (Mr. Kim) and grilled cheese with bacon (me) before going to the hotel to collapse! No pictures. I was too tired to cook when we got home Monday night, so it was off to Mr. Kim and Jessica’s favorite Vietnamese place. I got the yellow pancake (also called the Vietnamese crepe): A little skimpy on the filling, but I liked the crispy edges. See, @Margaret Pilgrim, I told you this is what I always get! Yours looked much better! Tonight was BBQ that we brought home: Along with NC tomatoes, green beans, creamed corn, and tots.

I looked and couldn't find this topic - if it exists, just tag this onto the existing thread. I love old menus. If I needed to start another collection, that's what I'd collect. I do sometimes come across them, though, and keep them. Of course, I can't find the others right now! But Mr. Kim and I were down in Reidsville NC going through stuff at my late grandmother's house. I found a menu from the "Pig N Whistle" in Tunica Mississippi. This location doesn't seem to exist anymore and the Pig N Whistle in Millington TN (about an hour away from Tunica) seems to be mainly BBQ. But there is some connection because they both claim to be named after a tradition of a tavern in England. My mother's family is from the Mississippi Delta - Memphis, Shelby MS, Clarksdale MS, and Rosedale MS mostly. So, I'm guessing that this was a "nice place" to go for a "nice meal" for them. @kayb - do you know anything about this place? The menu:

Unintentionally funny. Sign in a grocery store in tiny southern town - South Boston VA: My reactions were: "Um...what??? NO!!"

I love that glass. Neither Jessica or I can comfortably use most stemless glasses. Our fingers are too short and we just can't hold them stable - we end up having to use both hands, which is awkward.

They are, for me - I just double them.

I’m sure there is an official difference, but I use egg roll and wonton wrappers as “pasta” when making ravioli or cannelloni or lasagna. Delicious and more tender than any pasta I’ve ever tried.

I must confess to actually liking McD’s. Not my favorite by any means- but I’m just fine with their sandwiches and fries. NOT their breakfast, though- I draw the line there! 😄

I love watching him and love his calm manner. I also share his attitude about angry, loud, rude, vulgar chefs. I've never, ever understood why people think talent and power give them the right to run roughshod over other people.

I don't use my bread machine a lot, but when I want it, I'm glad to have it in the attic. For the last 2 Christmases, I've made a fruited bread as gifts. It is wonderful to be able to just dump stuff in and with very little effort, make 2-3 loaves a day.

Glad it doesn't include the Crunchwrap Supreme!

Toast with my favorite preserves:

Marinated cukes, vegetables, and some Maldon sea salt: Brats with fried onions, slaw, sweet potato, and cheater creamed corn (frozen creamed corn and frozen kernels): The brats were so good. We usually have them at a friend's house and he cooks them to death. I was very careful to simmer them to just below done and then crank the heat to brown them. Still juicy and so tender. Like eating a whole other sausage!

@eugenep and @Okanagancook - I'm sorry! I meant to add that information. I know exactly what caused the bitterness - the recipe called for one whole lemon, chopped. All I can think is that there was a typo in the recipe and it should have called for a peeled lemon, chopped. I really should have caught that, but never gave it a thought.

I can't speak to the air fryer comparison (I don't have one), but reheating crispy stuff in the CSO is, in my experience, counter-intuitive. I actually use the Bake/Steam function NOT the convection. I know it doesn't sound right, but that is what works for me. I reheated some onion rings from a restaurant the other night and they were better out of the CSO than fresh out of the fryer.

Well, as far as the recipe went, it was meh (reported on the dinner thread). BUT, as far as the CSO went, it was a huge success. The boneless, skinless chicken breasts were salted and left, uncovered, in the fridge for an hour and then cooked at 400F on Bake/Steam. They were incredibly moist and tender. They would have been perfect for chicken salad. They were better than the breasts I've done in the IP and I didn't have to get that out or clean anything since I covered the CSO pan in non-stick foil.

@Ann_T - Happy Anniversary to you and Moe!❤️ A rather disappointing dinner. We saw Jeff Mauro on The Kitchen making something that looked easy and good. It was chicken breasts stuffed with a mixture of frozen spinach and artichoke dip and Feta. He grilled it and I decided to cook it in the CSO at 400F on Bake/Steam. The stuffing part went just fine – it was the “cut a pocket and pipe the stuffing in” method. And the cooking was wonderful. Boneless, skinless chicken breast as moist and tender as any dark meat I’ve had. And the stuffing tasted good. It was kind of underwhelming because you got so little of it inside the chicken. I had a lot of the stuffing left over, too. I honestly think that you could do a casserole with the same ingredients and it would work much better. Started with, what else, salad: Stuffed chicken, Jasmine rice, and green beans vinaigrette: So, the rice was another issue: for the first time in YEARS, I undercooked the rice. It was just slightly past crunchy. Sigh. Here’s the underwhelming amount of stuffing: Before I made this, it occurred to me that it might need some kind of sauce, being boneless, skinless chicken breast. So, I found an Emeril Lagasse recipe for a lemon butter sauce. Classic butter sauce – reduce everything down, add cream and then add butter a tablespoon at a time. I sometimes mess up butter sauces – they break or just end up tasting like solid butter, but this one came together beautifully: Lovely smoothness: And just the right consistency: It was so bitter as to be inedible. ☹️ I wasted a half pound of butter on this. The best thing on the table was the crusty loaf that I added the leftover stuffing to and broiled: Delicious!

@Anna N - I am loving seeing you back posting the breakfasts you love! A recent Benton's bacon butty:

I think the CSO is my favorite one. For all the reasons @Okanagancook mentioned plus proofing bread dough. recrisping leftovers, steaming leftover rice and pasta dishes - too many to remember. I use it every day. And I have a back up in the attic.

I have to agree with everything @Dave the Cook said. Also, I thought that the tomato sauce looked way too thick for my taste and how impossible would it be to serve the one that he made on the sheet pan? And when will he and Giada get over the inexplicable love of those awful breadcrumbs?

We saw a dish on The Kitchen this weekend that I'm going to try out. They grilled it, though, and I want to cook it in the CSO. Basically stuffed chicken breasts. Not rolled up - pocket cut into breast halves and then stuffed and tied. I'm planning on 375F for 35-ish minutes. Any ideas? Maybe bake/steam? What temp? How long? Not starting until later, so there's time for debate! 😁 Ta!

Hi, @Jayycl! Welcome to eGullet. Looking forward to your posts!