Kim Shook

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??

I don't think it is exactly the same cut. This is almost a big cube - 8x7x4-inches.

I have a 4.3 lb. sirloin tip roast. I haven't ever cooked this cut before, so I'm looking for some advice. If possible, I'd like it to be carve-able - not fall apart like pot roast. I was wondering if it would be suitable for either the IP or for sous vide? Thanks!

I find him wanting toast with every dinner so endearing. It seems like something Winnie the Pooh would want: "Toast and honey with dinner, please".

I've decided that I might be too old for my Cuisinart. It is SO freaking heavy. And I don't have any where to store it but the attic. So most of the time, I just use something else. I only use it when Mr. Kim can get it for me. If that man leaves me, I'll never cook again - too much of my crap is inaccessible in the attic. 😉

Jessica (who is also sick) requested Quick Tomato Consommé: Easiest thing in the world – can of beef consommé, V8, celery, onion, and parsley. Simmered, then strained.

I had completely forgotten about Food Sticks! They were so incredibly weird. For some reason, I decided that is exactly what soft dog treats must have tasted like.

I have one similar to this. I like it just fine and have, so far, used it safely (touch wood). It has a nice storage case and I get it out when I've got a LOT of slicing to do or when it is imperative that I slice very finely and evenly. What I'd love to find is something that I keep hearing I should be able to find in any Asian shop that sells kitchen supplies and haven't yet - I want a small, fixed blade slicer that would slice very, very thin slices of things about as wide as a cucumber and radish. I slice both of them almost daily and I especially love paper thin radish slices.

Breakfast this morning was ditto: I really need to make pancakes more often. They reheat so well.

There are a few so=called "easy" meals that are, to me, a giant PITA. Tacos are one and hamburgers and hot dogs are the other. Not because anything is difficult, but because of all of the go-withs. My family is unable to eat any of these things without a gazillion condiments, toppings, etc.

@Ann_T – thanks for adding the note about the sauce. It just sounds perfect to me and something that we would love! @robirdstx – that steak and snow peas look so good! I got a wild urge today for a beef/snow pea/bean sprout/water chestnut stir fry. But I made 97 gallons of stew, so I guess my stir fry will have to wait. Sometimes when he is judging a BBQ competition, Mr. Kim is allowed to bring home leftovers. Today I used some of them (brisket, pulled pork, ribs, and chicken) to make Brunswick Stew: Perfect comfort food for sick folk.

Our church does this once a month and there are a couple of different groups that do it. When we drop it off, folks are always appreciative. We make sure to tell them that we appreciate what THEY are doing and the service that they provide. And, believe me - the irony is not lost on me: we spend all morning making PB& J's or bologna sandwiches and end up eating some amazing, unusual lunch.

After helping to make and delivering 100 lunches to a few homeless shelters in the city today, Mr. Kim took me to lunch at Salt and Forge, one of our favorite local restaurants. Impeccably produced sandwiches, salads, and breakfast items - everything is either house made or locally sourced. I started out with the BLT with Hanover tomatoes and pimento cheese: Which immediately became Mr. Kim's because the pimento cheese was very spicy. I was sorry for that, because it was otherwise delicious. Luckily, Mr. Kim was willing to share. He'd chosen the Cubano on a brioche bun: It was incredibly good. A really well balanced sandwich. The pork was the star, though. It came with a side of gazpacho - very, very good and not overwhelmed with bell pepper flavor.

They were. Lots of folded ones (the crispiest and best).

Oh, dear Lord, @Ann_T! That duck, that sauce, that cabbage, those potatoes. I am not a well woman and I nearly fainted at the sight of that deliciousness. What an incredible way to cook duck. I really want to do that. Would you please steer me towards the sauce recipe? We are still sick (I am at that point where you start to think that this is just how you are going to feel for the rest of your life - "Oh, well - I'm 60 now, I guess this is as good as it gets" 😉), so was comfort food tonight- breakfast for dinner: Benton's bacon, ham, and blueberry pancakes with the berries that Mr. Kim picked on our day trip to Crozet VA a couple of weekends ago. Also, we found these in the shed freezer:

Post-doctor appt lunch at the pharmacy (reminded me of the same kind of lunch counter lunches with my mom when I was a kid). I had breakfast: nice hashbrowns, properly toasted rye, and OM eggs. All good and it wasn't until I was full that I realized they'd forgotten my bacon. ☹️ Mr. Kim had a lovely club:

Mr. Kim went ahead and ordered the refurb. He thought I'd decided on that definitely. Sigh. Anyway - do I unpack it and try it out and then try to put it all back in the box? I hate to tuck it away in the attic and try it out in a year and find it doesn't work. Jeez, this is all so stressful. I honestly had less agita buying a $600 stove! 😉

Welcome, @jonuk vietal! I'm looking forward to your contributions. I am not a coffee drinker, but I'm interested in your process.

A perfect club: 😁

In my stores Spam is with the canned meat - including tuna, chili, hash, etc. I lost track of my mystery Spam (is that redundant?) that someone mailed to me. I unearthed it yesterday and it will be featured in a breakfast next week (when Mr. Kim goes back to work).

I just realized that I haven't ever decalcified (???) mine. I remember @Shelby explained the whole process awhile back and I meant to do it then and it just didn't happen.

This?