Kim Shook

Hi, imperonester! Welcome to eGullet!

Not an answer (I'm in VA and don't know your area), but I wanted you to know that if you don't get much response, it is not because folks are ignoring you. For some reason, the regional boards just aren't terribly active these days. Hope you have good luck, but I didn't want you to think you were being ignored!

Welcome, @wcjpipewrench! I'm looking forward to your contributions! You will certainly find plenty of variety here at eG!

Mandarin oranges, Josef’s Black Forest ham, and a toasted sourdough baguette:

Back in February @gfweb made a beautiful looking sous vide pork loin and Brussels sprouts meal (only the pork was SV). A few of us fangirled it for some days and Shelby beat me to making it 😁. We had company Wednesday and I decided to make the pork. Thank GOD @gfweb was up on on eG at 11:30 the night before and was kind enough to give me some guidance. I rubbed the loin with a little salt, pepper, thyme, sugar and garlic powder and sealed it and let sit in the fridge overnight. I SV'd it at 144F (MIL would not have eaten it with any hint of pink) for about 3 hours. Then I seared it at high temperature on top of the stove: Sliced and topped with braised apples and onions: and served with the truly amazing sauce of chicken stock and apple juice, this was incredibly moist and tender and everyone just loved it. My FIL had three servings. Thank you so much, @gfweb for the inspiration, the guidance and for staying up late with me!!

We had Mr. Kim's stepmom and dad over for a belated Mother’s Day celebration Wednesday night. Back in February @gfweb had made a delicious looking sous vide pork loin that I’ve been wanting to try. I know they like pork, so this seemed like perfect timing. I got some late-night advice from @gfweb on proportions and Brussels sprouts, thank goodness! Pork loin cooked and seared in a pan: Sliced for serving with apples and onions: The picture of the sliced pork doesn’t do justice to how tender and juicy it was. I set it for 144F because I know that my MIL wouldn’t eat it pink and it was absolutely perfect. I have problems with my hands, so peeling apples, potatoes, etc. can be a problem. Mr. Kim got me this toy for Christmas: It made quick work of the apples that I needed: But I don’t have a lot of confidence in the longevity of the peeler. It feels extremely flimsy. Here’s the unappetizing-looking, but gorgeous-tasting sauce of apple juice, chicken stock, Dijon, and a touch of lemon juice (because I had a lemon half sitting around): Served with slow cooker lemon red potatoes: This is something nice to have in my recipes – they go in the slow cooker about 3 hours in advance of serving and the only thing you do is mix up the sauce and toss it with the potatoes while they keep warm in the cooker. @gfweb also gave me some pointers on Brussels sprouts, but mine were not a complete success: They tasted great, but cooked very unevenly. I think I need to get ahold of a good oven thermometer. They just didn’t get as charred as I wanted them too. @gfweb originally suggested doing them in a pan stove-top, but I was doing so many that I needed to do them in the oven. I also did my weird Lettuce in Cream salad: It is an odd recipe that I picked up somewhere at least 20 years ago. The only ingredients are iceberg, light cream, sugar and white vinegar. It is really one of those “greater than the sum of its parts” dishes. Marinated cucumbers: Also yeast rolls from the store: I also did sugar-free lava cakes for dessert (in deference to the diabetics in the family): Incredibly rich and very good.

We had Mr. Kim's stepmom and dad over for a belated Mother's Day celebration dinner Wednesday night. Since there were 3 diabetics at the meal, I made a sugar-free dessert. A couple of years ago, my niece made SF lava cakes and they we so good, I've made them a few times since. Just packaged SF brownie mix, tweaked a bit, SF dark chocolate and SF Cool Whip: You don't really get the full lava effect with these, but there is still a nice gooey chocolate filling:

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. 🙄