Kim Shook

There was an egg. @Toliver suggested adding another to help bind things.

@lindag, @ElsieD, and @Toliver – thanks so much for the questions and comments. I used both beef and pork. The beef was 80/20. But, I just realized looking over the recipe that it calls for 1 1/2 lb. of meat and I used 2 lbs. Could that be the issue? I don’t have the meatloaf recipe you talked about, but I do have a Cook’s Country cookbook with a meatloaf recipe that looks simple enough. I think I’ll try that on the rest of the meat I’ve got in the freezer.

This almost ended up in the “I will never again…” thread because I’m not sure I’m ever making meatloaf again. For most of my early adult life, I couldn’t make meatloaf to save my life. It tasted fine, but fell apart – no matter what recipe I used. Mr. Kim and I used to joke that my meatloaf made great spaghetti sauce. Then, about ten years ago, it suddenly started working for me. They held together and served great both hot and cold. I haven’t made one in a long time and got a craving. So, I used one of my usual recipes - Barbeque Meat Loaf. I didn’t put it in a loaf pan – just patted it into shape on a sheet pan and put it in the oven. When I went in to brush it with sauce 20 minutes later, it had begun to spread out over the pan. Luckily, I’d put it on top of foil, so I just gathered it up with the foil and fitted it into a loaf pan and finished baking it. It was obviously much too loose to take out of the pan, so I chilled it completely. When I took it out and sliced it, it was still very crumbly: I ended up heating it in the microwave and piling it on toasted buns, topping with the sauce and an onion ring and serving it that way: So frustrating. I have no idea what I’m doing wrong considering this is a recipe I’ve used before. Sigh. I also served leftover pintos and collards:

@JoNorvelleWalker – Lovely dinner on Saturday! Do you make your slaw with Napa? And those potatoes – Jeez Louise!!!!! @Shelby – Your bread is GORGEOUS!!!! How do you make such lovely bread? @Ann_T– Hoping things go well with Moe! I’ve been thinking about you two! Some recent meals – took dinner to some friends last week. My MIL’s Mandarin Tossed Salad: (I forgot to put the oranges on until halfway through dinner). Shrimp burgers: (one on GF bread). Frozen sweet potato fries: We finally celebrated Jessica’s 35th BD (the actual date was 1/27) at our favorite restaurant in Charlottesville VA - Al Carbon: Sides: Street corn, pinto beans and plantains. The incredible chicken: Chicken cemita: Breaded beef cemita: Churros: A simple one – salad: And kielbasa, fixed up Kraft and green beans and potatoes: Mr. Kim ordered some Father’s bacon: I had some Armenian sweet bread in the freezer: French toast, bacon and fruit: We really liked the bacon and thought it was as good as Benton’s. But the next morning I had some that was leftover and found it a little too smoky and salty. I finally used my Instant Pot for the first time. I did collards and pintos: Also Shake ‘N Bake pork chops and fixed up Kraft. And cornbread, of course – got the skillet good and hot – look at the sizzle: I was thrilled with the flavor of the greens and the beans. Both needed a little bit more cooking time than the recipes called for, but that is an easy adjustment.

@chord - thank you so much. I think I have some leftover cornbread in the freezer and it would be perfect for this! Father’s bacon and egg on a potato roll:

I would never have thought of cornbread for strata! What a great idea. It looks and sounds marvelous! Care to share the recipe?

The youth group at our church hosted a fund raiser pancake supper last night. Pancakes, sausage and applesauce. Does that count?

Digging through the freezer for shrimp, I found some sausage balls…LUNCH!

Exactly. I think I've seen one once at Wegman's. I'm quite sure that our butcher could get them for us. She does whole animals. I mean it's in there somewhere. I just don't think to ask.

I actually found a chuck-eye steak! I shopped at Publix yesterday and was looking for the equally mythical (at least in my area) tri-tip and there they were!!!

I did something tonight from Jeff Mauro on Food Network called “General Tso’s Crispy Chicken Sandwich”. Chicken thighs marinated in hoisin, rice wine vinegar, soy sauce, orange sauce, and cornstarch, then fried and bathed in a sauce made from the same marinade plus ginger and garlic. You top it with an “Asian” slaw. Fried thighs with and without the sauce: Slaw: Sandwich: They were actually pretty good – a little sweet. I left out the hot peppers and next time I make them, I’ll add some white vinegar to the marinade to add a little acid. Quick pickle of radish and cucumber: Southern green beans and potatoes: Didn’t go with the rest of the meal, but SO good!

I haven't seen that season, so I don't know her at all. But I have to confess a sneaking love of her reading her Tweets about Paul ("The Tool") Hollywood. 😂😂😂

I am a total sissy when it comes to spice. I have to be careful how much regular BBQ sauce I use on ribs or it will build and overpower me.

I'm going to have to figure out a way to cook my own al pastor and cut back on the heat. I haven't been able to eat the ones I've tried, but love the combination of pork and pineapple and GRILL.

Nice to see so many folks from my now-hometown of Richmond VA – Evrim Dogu and Evin Dogu, Sub Rosa Bakery Mama J’s An Bui, Mekong and The Answer Brewpub Sandeep “Sunny” Baweja, Lehja Though, I do wish they’d stop putting Richmond VA in the mid-atlantic. They are confused. We are the south. 😊

@liuzhou – from what I can see, you got a wonderful crust on that burger. That crust is my favorite part of a burger. @mgaretz – that tri-tip is gorgeous. I really need to track one down. A couple of recent meals - finished up leftover chicken and waffles from a first time visit to a new restaurant: Chicken was heated up in the CSO on bake/steam and then I toasted it and the waffle. Bite: The waffle was malted and incredibly good. Sunday night we had an Academy Awards watching buffet – a lot of the components were from the freezer. My dad’s chopped salad with creamy Parmesan dressing (leftover from a church potluck on Friday night): Iceberg, Swiss cheese, black olives, chickpeas, tomatoes, salami and English cucumbers. The tail end of some fruit from the fridge: Orange rolls and pineapple upside down biscuits from Xmas: Mini quiche and country ham (the ham goes on the pineapple biscuits): @JohnT's sausage rolls:

Got a craving the other day: White bread, American cheese, Campari tomatoes and Duke's. Mmmmm.

OMG - those eggs are perfection.

Murray's is now in the Kroger stores in my area. We feel very lucky!

Oh, no. No raw fish for me. Mr. Kim has tried me on everything - he even took me to Morimoto in Philly. We've determined that I do NOT like raw fish. The only thing I liked on the huge platter he had was eel - LOL. Don't care for uni either. I am very sensitive to texture. Most things that are gooey or slimy or pasty get to me.

Pretty sure your method of wrapping up the steak without the bone is how I saw them do it on ATK or CC once. Really interesting way of getting everything cooked evenly. Thanks for all the info. So, maybe salmon is the only thing in the world that I prefer less fatty. 😉

I share a salmon weirdness, but I am even odder - I love lox, canned salmon and fresh salmon fillet, but don't like salmon steaks at all. 🙄

That is pretty much how I make my shrimp burgers. Looks delicious!

Me, too. Any luck with the Hawawashy? All I got were pictures of motorcycles. So Kerry didn't get the yogurt sauce, but got a motorcycle instead? Cool. 😁