Kim Shook

So, Jessica loves to support my addictions and brought home a packet of gummies that were supposed to be rainbows and unicorns and bears. I guess they got hot at some point, because they are all stuck together - though they taste fine when pulled apart. I call them my Chihuly gummies:

Last couple of days - Canadian bacon and egg on a toasted bun: Bacon on a toasted bun: As you can see, I've been trying to use up some hamburger buns. But I'd forgotten how good breakfast sandwiches are on squishy white buns!

Not sure where this question should go, so if it needs to be moved - thanks! I occasionally need to sear something in what the TV chefs like to call a screaming hot pan. Even opening windows and turning on the exhaust, you get a LOT of smoke. My lungs just can't take it and I cough for hours and feel breathless (long ago I was diagnosed with largely asymptomatic asthma). Our gas grill has a burner and it occurred to me that it was the answer to this dilemma. It was, but created another problem. When I went to clean my iron skillet, the bottom and outer sides were covered with a thick layer of soot. It took at least 5 washings to get it off. Is there something i can do to prevent this? I thought maybe covering the bottom with a couple of layers of heavy duty foil (like you do a springform pan in a water bath), but Mr. Kim thinks it would just burn up the foil. Any ideas?? Thanks!

Go, Dad!!!!!

Sorry you are not feeling well, @liuzhou! Hope all that spicy stuff you love helps!

Really? My cord does not look removable. It is just over 2 feet long.

This thread coming up made me think of @Fat Guy. Way back in 2009, I had a monster rib eye steak and asked somewhere (not this thread) for advice. He told me to sear it hard and then basically roast it at 400F until it reached the temp I wanted. Until I got my Anova, that is how I've cooked every thick steak for the past 10 years.

If I am understanding you properly, you are talking about selling just the seasoning (like the bottles of very fine popcorn salt or butter flavoring you can find at the store)? It sounds interesting. The problem with things like that is generating continuing sales. Sometimes things like that are impulse buys and you don't get repeat sales. I'm sure (if it were a decent price) I would buy it once, but it would have to be fantastic for me to buy it again. You also have to decide if you want to have 'soft' beginning sales - i.e. farmer's markets, etc. - which means a lot of your customers won't be there every week. Or do you want to distribute through stores? Much more complicated, as far as I can tell. Let us know what you decide and take us along for the ride if you decide to pursue the idea. Some of the best threads here have been started by people deciding to market/develop an idea. You'll find eG folks very interested and experienced.

Doing the happy dance over here in VA!!!! So glad to see you, @Panaderia Canadiense!!!!!! I love your sweet, sweet cake, but I really just love seeing you back!!! You were very much missed - I've been perusing the old food blogs lately and loved rereading yours.

I hate the ridiculously short cord on the Anova. It usually has to go on top of the stove, but we are doing lots of stove top sides tonight. So, it ended up in the living room on a folding table (one of the big stable ones). Mr. Kim had to go to the shed and dig out a heavy duty orange extension cord. 😡

I’m still sick, so with a lot of help from Mr. Kim and Jess this was dinner: Slaw dogs, corn and fixed up canned baked beans. Found these new-to-me Smash Mallows: Chocolate Graham crackers, strawberry preserves and Smash Mallows: Properly roasted Smash Mallows: Sorta S’mores:

A couple of recent breakfasts - ET bagel with cream cheese and bacon and scrambled eggs: And breakfast sausage and a fried egg on a buttered and toasted bun:

Hi, Verlene! Welcome to egullet!

I have a couple of questions about cooking steak. Planning on serving tonight - I should have asked earlier - sorry for last minute! We have 3 boneless strip steaks. I'm thinking 2 hours at 125F, then a quick sear. We like medium-rare. Should I salt before sealing? How long before? I usually cook by the "sear then roast" method and I let the salted meat sit uncovered in the fridge for a couple of hours before serving. Anything else I haven't thought of? Thanks and happy Memorial day!

I'm interested in this. I've been on a decades-long hunt for a good white cake. Can you direct me to the actual recipe you used and what adjustments it called for? Thanks so much!

Welcome, Kasio! I'm looking forward to your contributions!

We haven't made it there yet, but are looking forward to it. The VMA is an outstanding museum for a city the size of Richmond.

Tuesday night dinner started with a salad: Kroger had some of there Ukrop’s (a now-closed local grocery store revered by the Richmond VA area) prepared foods on sale the other night and we picked up a baked spaghetti intending it for a few lunches for Mr. Kim during the week. It turned out to be a fortunate thing because I was hit with what has turned out to be the worst cold I’ve ever had. So – a little while in the oven and: Quite tasty baked spaghetti: I have been in a codeine coma on the couch since then and haven't cooked a thing.

I found a recipe for “Mini Sausage Quiches” that I wanted to try out. I thought it might do for when I was hostess for coffee hour at church sometime. I had to make a lot of adjustments to the original recipe. They turned out something between a quiche, a breakfast biscuit and a breakfast casserole. They were quite good, though and reheat very well. I have no idea what is going on with the monsters in the 2nd row. I think they are overly sausage-y and not eggy enough. And they are awfully fiddly. You are supposed to cut ONE roll of Crescent rolls into 48 pieces and line 48 mini muffin cups with the dough. I found this endeavor completely impossible and ended up using almost 2 rolls of dough. Which made mine a little overly bready, I think. This is definitely a work in progress, but I think I can get them where I want them with a little more work.

Welcome! So happy you found us. I'd love to hear a little bit about you and your interests.

Oddly enough, I think I knew this somewhere in the back of my mind. I think Cooks Country made it a while back. I've even bought "Amish" noodles/dumplings. Thanks!

Here you go! You should know that I made these ahead of Christmas and these were in the freezer since November. I just thawed and heated in the CSO at 350F. I sliced them in half and added a little bit of butter, but the best way to eat them is to slide a slice of country ham into them.

The Legos ones were at Dollar Tree.

I love gummies - almost any kind of gel-type candy except for sour. Lately, I've found some really amazing and tasty ones. I found these cupcakes at Wegman's in the bulk section: That's a regular sized jelly bean for size comparison. These Legos are the same size as real Legos and fit together the same way:

One recent dinner started with salad: Mr. Kim wanted everything, I just wanted lettuce and cucumbers. I bought this frozen chicken pot pie at Yoder’s Mennonite market when our church ladies group went on an outing recently: The ingredient list looked pretty good (though the fat, calories, carbs, and sodium aren’t any different from mainstream brands). Baked: It was actually very good – nice balance of ingredients, lots of chicken and gravy and a great, crisp crust. Mother’s Day was a bit hectic – too many places to go and too much to do to have a nice “just us” time. That is important to our little 3 person family unit. So, on Sunday, after church Mr. Kim and Jessica kidnapped me. They spirited me off to Captain Billy’s Crab House in Pope’s Creek MD. I think every time we’ve ever been we’ve gotten the same things – cream of crab soup, hush puppies, steamed shrimp, and steamed crabs: We got an extra half dozen crabs that I picked so we would have leftovers. Last night’s dinner: With pineapple upside down biscuits, butter beans and corn. MMMMMMMMMMMMMMMM: