Kim Shook

One of my favorite memes is that one where the friend mistakes someone's sonogram of her baby for a lasagna. 😂

Leftovers tonight along with some Hanover tomatoes: PS - Thank you, @Shelby, for your hint about how to peel a tomato more easily. I scraped it with the back of my knife and it came right off!!! Open faced Yorkie/beef/gravy sandwiches, potatoes, Brussels sprouts, and corn: Having a CSO makes leftovers SO much better. The potatoes, the Yorkies and the sprouts were all done in it.

Toasted Italian multigrain bread, ham, and scrambled egg with cheese.

I found a sirloin tip roast on sale and was unsure how to cook it. Got some good advice on another thread and went with sous vide. Out of the water bath: Seared: I had home made beef stock and some beef fat in the freezer, so I was able to make very good gravy, Yorkies, and roast potatoes. Without gravy and with: Completely unseasonable, but really good and really satisfying.

I agree. This happens a lot with all kinds of reviews. I detest "reality TV" and never, ever watch it. It wouldn't be fair for me to review one that is for folks who do like it. I've seen reviews where the reviewer admits that they don't care for something and they will often include what their dining companions say about it.

Afternoon tea is my favorite meal in all the world. And if cream tea is included, well, then. Thanks so much for sharing with us.

This link keeps sending me back to this thread.

I bought an attractive and inexpensive graduated cannister set - the kind meant to store flour, sugar, coffee, and tea. I like the graduated sizes for different utensils. Make them easier to find.

I like the looks of that cheesecake (?) - lots of graham cracker crust and what looks like canned cherry pie filling. A trashy treasure!

It worked great! I pulled it at 7 hours and temped it through the bag. Took a chance that it was tender enough. It tasted good and wasn't overly chewy at all! Thanks, @rotuts Out of the water bath: Seared: Carved:

I am the repository of family silver, since I am the only one that loves it enough to polish it. I have mine, my mother's, my grandmother's and a great aunt's. Not a ton of serving pieces, mostly utensils. I love the feel and look of it. I also love eating off it.

Found a box of one of my guilty pleasures at Publix – frozen Chicken Kiev. Served with Charleston rice, broccoli, some wonderful corn, and Sister Schubert rolls:

One of Jessica's co-workers was getting rid of a bunch of cookbooks. I was tempted by many of them (almost all were good ones - not one celebrity book 😁). I picked Flour and Mr. Kim got Charcuterie: $7 a piece.

It is actually still pretty well "sucked" (sorry - that's how we refer to it - we also call it "the suck machine"). It's just that a lot of juice has collected. It is still perfectly sealed.

Didn’t really go with dinner, but needed to be cooked, so I did some mushroom and yellow squash for Mr. Kim: Salad with some croutons I made with the black Russian bread from WF: Topped with French dressing which I’ve inexplicably had cravings for recently. Brunswick stew and Sister Schubert rolls:

I'm cooking this tomorrow, but I put it in the vacuum bag yesterday: Do I need to open it and drain it before cooking? Thanks!

This. My mom was a single mom from the time I was 5 until she married my stepdad ( @Ted Fairhead) when I was 10. We lived in a one bedroom apartment (she figured it was more important to live in a nice place than for us to have our own bedrooms). We ate a LOT of hot dogs and spaghetti and fish sticks. But butter was the spread she used.

Well, I took one for the team. I tried a BK taco today. Now, I am not a big fan of BK anyway. Once every couple of years I crave a Whopper (my SIL calls Whoppers "the burger that keeps on giving" since you end up tasting it for the rest of the day) and its fake smoke flavor. I'm sure I would like their fries if I EVER had one that was hot. And Mr. Kim and I have a shameful love for their original chicken sandwich and indulge every couple of months. I am not ashamed of liking fast food, but BK just doesn't appeal to me. Be that as it may this thing was horrible: See that oil slick? It was just a grease bomb. And the edge that wasn't greasy was NOT crispy - it was just hard. Another nauseating view: It was greasy, it tasted bad. It was seriously too bad to be drunk food. Keep in mind that I love Taco Bell tacos. These were nothing like Taco Bell. Horrible. You're welcome.

And there's Himself's toast!

@rotuts - I can certainly do 8 hours. @gfweb - how do I get a hot roast back in a vacuum bag if I need to cook it more?

@rotuts here is a picture of the sirloin tip roast: The four inch measurement is how thick it is. I'm going with your method (probably Wednesday). A little salt and pepper and then bag it? 130F for 6 hours. Anything else I need to know? I have beef stock and beef fat in the freezer and plan to make gravy tomorrow and roast potatoes, sprouts, and Yorkies to go with dinner.

Honestly, this is how I always do it. Yes, it has to start out tempered. And it is not perfect - you don't get that lovely mirror finish and the perfect snap. But it does work pretty well. I usually heat it to about 85F and then sit the bowl on a heating pad set to 100F and keep checking that it doesn't go over 90F.

@caroled just suggested that. I might try that since I was ok with the taste. But, you know, bacon actually exists. Do I really need to work that hard to eat something that I'm "ok with the taste" about? LOL

So, it was finally disclosed that it was @suzilightning who sent me the Spam: It smells funny. Perhaps sniffing was not a good idea: I fried it crisp: Um... It WAS nice and crispy on the outside. And the flavor was fine. But the texture inside was NOT good. It was mushy. It was seriously like a slice of porky mush in a crispy sleeve. Not for me. Served with an egg, some good Italian multigrain toast, and the perennially disappointing apricot. It looked so lovely. And it had a decent fragrance. But, as always, it was dry and tasteless. I don't think I've had a good apricot in at least 50 years. ☹️

Thank you! Temp??