Kim Shook

The salad was the first thing I noticed! "....the HELL???". Then I noticed the other oddity in barbecue-dom - what looks like fresh cut fries! Wow! I've never had excellent pig (which it looks like that is) with anything but from-frozen fries. I love frozen fries, so that's fine. I'm still boggling at the salad, though. 😄

Thank you SO much! I just showed Mr. Kim the picture of the pork that you made in February and said, "That's what I'm hoping to have for dinner tomorrow night." He said, "I hope so, too!".

@gfweb - since you're up anyway (😊), one more question - I am basically copying your sous vide pork loin that you made 2/3/2019 for my in laws tomorrow night. You say that the sauce is 1/2 apple juice and 1/2 chix stock. Do you remember approximately how much of each? Thank you, again!!!

Thank was hilarious! Thank you so much for posting!

How incredibly kind of you!!!! Thank you so much - that is exactly how I'll do them tomorrow.

Thanks so much! I'm assuming that you are talking about doing in a pan on top of the stove. Do you think I can do them in the oven (I'm doing a lot of them)? If so, what temp? I keep seeing 400F. Does that sound right to you?

Bumping this up to get some updated info, please! I love Brussels Sprouts. I like them steamed until almost done and then quick sauteed in butter in a very hot pan. Jessica only likes them roasted - like every restaurant in the world is doing them now. I like them like that, too, but seem to have a hard time getting the right results. In trying to get a good char on them, mine usually end up too mushy. Can y'all please help me by giving me VERY precise directions for ending up with crisp/tender, charred sprouts? Thanks!!!

Dinner last night consisted of leftovers and prepared foods. Delicious (if slightly over-salty) ham and bean soup from a Mennonite market my church women's group visited last Friday: Sandwiches and fruit salad leftover from the afternoon tea-style lunch we took to my mom in the nursing home yesterday for Mother's Day: Ham and hard cooked eggs on brown bread and smoked salmon, cream cheese, dill, and Trader Joe's Everything but the Bagel seasoning on pumpernickel. Crudites and dip left over from a poker party Mr. Kim attended: It was a pretty good meal considering that nothing was really freshly made!

Welcome, Amber! Can't wait to see your contributions! Definitely check out the Dinner thread!

It seems that everything I read about the IP is about pressure cooking. Does anyone use the slow cooker function? If not, why not? And if so, do I just treat it like a regular slow cooker? I want to make these potatoes and wondered if they'd do well in the IP. It's for company, so I don't want to screw up. (Although, it is a first time recipe for me, so there is lot's of room to screw up anyway😊). Ta!

Neither do I. But it seemed perfect for Mother's Day.

Mother's Day - Jessica showed up before church with a box of doughnuts from our favorite place, Country Style: Including my favorites - peanut and toasted coconut! This morning: pumpernickel toast and Father's bacon.

Took an afternoon tea-type lunch to Momma at the nursing home yesterday for Mother's Day. Ham and hard-boiled eggs on brown bread: Cucumber on white: Smoked salmon, cream cheese, dill and Trader Joe’s “Everything but the Bagel” seasoning on pumpernickel: Fruit salad: We also took some pastries and cookies purchased from Wegman’s.

Momma's afternoon tea went very well - I'll post the pictures in the lunch thread. My SIL ended up making delicious grilled salmon, steamed shrimp, baby kale salad and fruit salad. Dessert was lemon granita made with lemon's from my BIL's tree in AZ.

Our women's group at church visited the Mennonite-owned Yoder's Market in Madison VA on Friday. They have a fantastic selection of things - mostly food and food related. Among other things, I got some sweet potato biscuits. Had a couple for breakfast this morning with Father's bacon: Outstanding.

Pre-dinner snack: Fixed up crab dip (horseradish and Old Bay) and pita chips. Dinner: Fixed up Manwich, baked beans, slaw, Mandarin oranges and Campari tomatoes: We found Kirby cucumbers at Wegman's today, so the marinated cucumbers have been started: These will be gracing lunches and dinners through the end of the summer!

We are having two celebrations. My mom is in a nursing home and we are taking tea sandwiches (cucumber, ham & hard boiled egg, and smoked salmon), fruit salad and store-bought pastries and cookies to her for lunch. Then my SIL is having dinner - something on the grill and she doesn't want me to bring anything. Not sure whether to be relieved or insulted. 😉

I don't remember it having a big orange flavor. You could easily sub some other liquid. I think apple juice/cider would be great. It doesn't surprise me that the link to the video doesn't work - it's from Cook's Country and they are notoriously stingy with their online content. I used to follow them on FB and, even though I followed them and have a sign on (though not a paid membership) on their websites, almost none of the recipes they posted were available. I complained and they gave me some BS excuse. At the end of every episode of Cook's Country or America's Test Kitchen they say the recipes from the show are available online. What is actually true is that only the current season is available. And finding those is like searching for a needle in a haystack. 🙄

@ElsieD - Pretty sure that these are the ones in the picture. I look forward to seeing your results!

I will never show Moe's breakfasts to Mr. Kim. This morning was another homemade McMuffin - except with omelet-like egg this time:

@David Ross - I'm so glad that you posted that satay recipe. I am printing it out for my "to try" file! Oddly enough we were just last night discussing satay and the fact that I haven't made it in probably 25 years! My old recipe calls for little more than peanut butter, garlic and soy sauce and I'm sure is very bland. Mr. Kim was thrilled when he heard the ingredients in yours. I'll be making my own serving beside his - mine will be minus the spicy stuff and he'll have the full strength! Thanks!

This is an incredibly smart sandwich build! I made Mr. Kim come over to my computer to look at it. We tend to put sausage (whole) in sub rolls. But they are way too bready and unwieldy. You end up getting bites of nothing but bread, or sausage or toppings. We've got some brats in the freezer and will try this method! Thanks for posting! ETA - what are the rolls and did you dig out some of the bread?

Thank you so much for finding this @Dave the Cook! I thoroughly enjoyed reading it!

I am really excited about getting into Janet Zimmerman's ( @JAZ) books. I cooked my first from "The Ultimate Instant Pot Cookbook for Two" tonight - Teriyaki Chicken and Rice and it was delicious. I told Mr. Kim that it was going to take some time for me to ‘believe’ in the IP. 😄 So far, I’ve had a hard time trusting that the food would be done in the time it is supposed to be. It really is like magic!

Dinner tonight started with a salad with a mustard vinaigrette: It was an IP dinner – Teriyaki Chicken and Rice from Janet Zimmerman’s “The Ultimate Instant Pot Cookbook for Two”: With stir fried snow peas. The chicken and rice were delicious and incredibly easy. Just a one-hour marinade with soy sauce, honey, rice vinegar, sherry, ginger and garlic. Then the rice, water, salt and the chicken is added to the IP. A four-minute pressure cook, steam release and it is done.