Kim Shook

Egg and bacon on brioche roll:

I agree - torn croutons are wonderful!

Welcome to eGullet, Auspicious! My parents lived in Edgewater in the late 1970's while I was in college. They moved there to be able to sail weekends, so I've spent a lot of time on the Bay. My mom cooked a lot on board their little 27 foot Catalina. I love Annapolis. Looking forward to your posts!

I never think to put sauce on polenta - always automatically go to pasta. But I need to remember to do this. It looks so good and makes so much sense. And my broccoli is always slightly overcooked. I detest crunchy broccoli and don't care at all for the stalks, so I cut really close to the tops and always overestimate how long it will take to cook them.

Cincinnati chili and cheese dogs and baked beans: Chips and green onion dip (a mix that every DC area kid grew up on): And pickly things: On the left are those weird "cheater" sweet pickles made from drained kosher dills with sugar and vinegar added. They are delicious and oddly addicting. I hope I don't cause any trouble this time. The last time I posted them (some years ago), someone said, "Let me get this straight...you made pickles out of pickles". The disdain was quite evident😁. On the right is my first batch of marinated cucumbers this summer.

Dinner last night was country ham, simmered in Co-cola, and (frozen) biscuits: Served with broccoli, noodles and marinated cucumbers:

Chicken salad from the breasts I did the other day: with mayo, apples, celery, and pecans.

Jessica found this for me: There is no publication date and I’ve found it online saying everything from 1960 to 1978. Every recipe calls for Campbell’s Soup apparently. There is one for liver that calls for simmering it for 30 minutes. No wonder so many people hate liver. Lots of nauseating recipes and those pictures that Jim Lileks would like! This one caught my eye: “au vin”, but the sherry is optional. My mom actually used to make this one: But she used Bisto instead of soup. I admit to liking it.

@Ann_T - thank you! It cooks forever. I start it out fairly thin and then let it LOW simmer for a few hours. I have an enormous cast iron Dutch oven that my MIL gave me and if I’m making a lot of gravy, I use that. It makes the best gravy I’ve ever tasted. @Norm Matthews – My family and friends love those wings so much.

Sous vide chicken breast: Very tender and moist. Served with leftover turkey gravy, succotash and rice:

I did chicken breasts the other day: They turned out tender and juicy. 145F for 2 hours. With everything going on at the Shooks (have to add that our daughter has gotten completely flooded out of her apartment by a rust out pipe in her ceiling), I haven't had time to read all the prior posts, but I have a question. Along with the Anova, Mr. Kim got me one of those 18qt. plastic bins and that's what I've been using. It seems so wasteful, even though I try to use the water for plants and such. My question is, how does using something smaller work out? And how small can I go? I know I need to keep in mind the "minimum" marker on the Anova. Thanks!!

If you can get them, Pepperidge Farm Chessmen make a great crust to go with banana anything.

When I first looked, I thought the tuna was raw bacon. 😊

Ah. I was afraid you meant that they were steamed/boiled for 30 seconds.

What are 30 second green beans?

Sounds similar to the pickled pork that they use in NOLA for red beans.

Of course! Here are the basics. I use turkey necks now instead of wings. The meat is much more tender. I promised @racheld years ago that I would get Mr. Kim to record me and put it on Youtube, but he's never available when I start it.

Unearthed some of my turkey gravy from the freezer: This is one of the few things that I brag about. I really do make excellent turkey gravy. I've actually taught friends to make it and now they are the official gravy makers for their families. No one else is allowed to make the gravy. Off to the store for some Texas toast bread, deli turkey (sliced thick), and Ukrops Duchess potatoes (I've talked about them before). Served with succotash: Hot turkey sandwiches (called "Manhattans" in Indiana, for some unfathomable reason) are one of my favorite things.

@Shelby and @caroled and me would toss those beans into some water that a ham hock had boiled in for about an hour, cook them for about 4 hours and then toss in some tiny little new potatoes that a strip of skin had been peeled off of all the way around and boil some more until the taters were tender and the beans soft, unctuous and uniformly olive green. And you'd HAAAATE them. LOL.

I swear to God, @Shelby and I were separated at birth.

Welcome, Kate! I'm really looking forward to seeing your input! I was actually born in the District - a true native - and grew up in NOVA. I'm down in the Richmond area now, but I always love seeing someone from the region join!

That's exactly the ones! I have a hard time finding them. We like the cordon bleu, too and they are easier to find.

I did it convection at 350F for about 25 minutes. It worked fine. Except Mr. Kim's butter was so well sealed and got so hot that it FOUNTAINED out of the Kiev when he cut into it. Luckily, it blew away from him, but it spewed at least 3 feet down the table. 😲

The Salad: Chicken Kiev (frozen) with rice and corn:

Nope. Holding it off as long as possible. It is currently the cleanest thing in the house. Including myself. Question, please. I want to cook frozen Chicken Kiev - the directions on the package say 375F for 25-30 minutes. Can't find any directions for that kind of thing anywhere. Convection bake - steam bake - ???? Thanks!