Kim Shook

Ham and cheese on toast, Mandarin Orange "Salad" and chips and salsa.

I have had wonderful luck with this Slow Cooker Polenta. I imagine it would work for grits, too. Nice to not have to babysit them.

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

Two smallish iron skillets, a nice-sized gravy boat with plate and ladle, a pretty green casserole with high sides (perfect for lasagna - I hate being limited to the height of a Pyrex dish when I make lasagna), a lovely small Royal Worcestershire covered dish like this, my grandmother's silverplate - 1847 Rogers and, of course nearly-vintage spice tins still full of odorless, tasteless powder! LOL

Sounds like upscale Funyuns. So, yes, addicting.

Well, I don't discriminate. I detest all peppers. Though, for some reason, I like pepper jelly and if I roast jalapenos I find it tames the heat and I quite like the flavor in some dishes.

Breakfast for Momma this morning: Tomatoes on toast and Benton's bacon.

Spanish Rice-A-Roni is the one that I put a lb. of ground beef in to make it a main course. (As you can see, I've deleted the horrible pepper pictures 😉)

That's why you got the shout-out (do they even say that anymore?). No worries. I'm going to bed in a few. I got a delicious 45 minutes in the grocery store all alone when Mr. Kim got home to be with Momma. Heaven amongst the produce!

They do. But as far as I can see, they no longer sell the sets like I have and no longer offer the wooden handles. There are plenty of them on ebay, though.

Dinner at 10:55pm: Egg salad, nectarine and Funyuns (and a Mt. Dew - @Shelby!!!).

Maybe make what amounts to a crust - a little melted butter added and pressed into a dish and baked until solid. Then crumbled. Might hold up better.

2 1/2-inches.

Unearthed this CutCo set while cleaning out my mom's apartment: Since most of her stuff is non-stick, they probably haven't been used in years. I remember them from childhood - being reminded to never put them in the dishwasher. The handles were a little dull, but I gave them a mineral oil rub and they look gorgeous.

I will measure it when I take it out to serve it again tonight. heehee

Just sage sausage with fig syrup this morning:

Ok, I've watched this exchange. My question is, if it is dangerous to cook this roast for only 2 1/2 hours, why is that recipe on the Anova site?

@Okanagancook – oh, dear lord. That piggy. That bubbly skin. I believe I lost consciousness for a bit. @Nicolai – what a perfect meal. Not to mention the wonderful after dinner entertainment. Tonight: Leftover pork, green beans and new potatoes, Noodle Roni, stove top pork stuffing w/ jarred pork gravy. Just letting it all out here. Momma was happy! It was pretty good.

So is it easy to clean? (Please tell me it's a PITA).

Oh, God! Just looking at tables like that gives me hives. And it's in METRIC!!!!! 😲 But it was probably 4 inches or more. It was a pork loin, after all. I've never seen a 2 inch pork loin. Thank you for the link. I'll try to look at it later when I'm feeling a bit smarter. 😉

The only thing was that it was set at 135.5F and after 3 hours it was only 130F. by my Thermapen. But it was an inexpensive piece of pork from Kroger and not some rockstar pork from the butcher and it was so GOOD and juicy - that part was a huge success!

So last night I did the pork loin. It was not an unqualified success. I set it for 135.5F – and when I took it out after 3 hours, the meat temped at 130F. I ended up roasting it in the oven for a while. Rubbed and ready to dry brine: “Sucked” and ready to hit the pool: Cooking: I decided to use the broiler to sear it. It looks like it got too dark, but that’s just the picture – those little bits were delicious: Sliced: It was really good. Incredibly moist and porky. I changed the rub recipe slightly. The recipe called for something called Smoky Salt Seasoning. We love smoked stuff, but we don’t care for smoke seasoning. I omitted that and added some garlic and onion powders and some Penzey’s Mural of Flavor (my go-to substitute for seasoning salt). The garlic and onion were fine, but I think I overdid the Mural of flavor. We ended up deciding that we are actually medium-well pork people, so I think that just short of 140F. will work best for us. Thanks for all the advice. We are thinking steaks next.

You do. Also the battered crust on your fish is perfect. Hope the fish was good enough for it's garment! @HungryChris – I am also NOT tired of your linguine with clam sauce! I grew up on this – alas, the Progresso version. With extra clams it isn’t bad, but doesn’t compare to what I’ve had in restaurants made with fresh clams. Yours looks gorgeous – those fat clams and that wonderful looking sauce. I made an interesting discovery the last time I had it. One of the problems with the dish is the very thin sauce. I’ve resorted to alternating spoon and fork and also just ending up eating as much bread as pasta. I can’t eat an entire restaurant portion, so I took half home with me. The next day, I discovered that the pasta had soaked up the sauce. It was amazing. Just soft, slippery CLAMMY noodles and whole clams. I’ve decided that I need to do this by design – order the dish one night and eat it for dinner the next. 😋 @CantCookStillTry – your katsu looks delicious! The crust is perfect. @Norm Matthews – Happy Birthday! @robirdstx – that broccoli salad is one of my favorites. How does it taste as good as it does??? One of those greater than the sum of it’s parts things, I guess. @Shelby – I nominate you and hungrychris for best looking sandwiches on eG. Dinner last night was my first attempt at sous vide. I decided to try a boneless pork loin. It was not an unqualified success. I set it for 135.5F and when I took it out after 3 hours, the meat temped at 130F. I ended up roasting it in the oven for a while: Sliced: It was really good. Incredibly moist and porky. Still searching for a sauce for this. I used a cream/Marsala/Dijon sauce that I found on the internet and didn’t care for it at all: Served with lemon/butter broccoli: And Ukrops’ Duchess potatoes: Impossibly smooth and rich. All they need is a little butter. This is the brand that Richmond VA wouldn’t let die. Ukrops was a very successful local grocery store chain that was open from 1937 to 2010. They had wonderful bakeries and prepared foods sections. They never sold alcohol and were closed on Sundays – the older stores had murals on the back walls with pictures of a Dick and Jane family going into a church with the words, “See you in church on Sunday”. When the family decided to close, they sold to Martin’s, but smartly kept their off-site kitchens open and Martin’s continued to sell Ukrops’ bakery and prepared food items. Recently Martin’s closed in this area and we are slowly getting Publix replacements. The rest of the major stores in the area (Kroger, Food Lion, Publix and Walmart) have now started carrying items from the Ukrops kitchens. And old and new line Richmonders couldn’t be happier. Also put out some gougères from the freezer: Dessert was strawberry cupcakes from Ukrops bakery, naturally. No photo – they got scarfed up too quick. They are one of the best cupcakes in town and cheap as they come.

Made La Bête Noir for a work birthday at Mr. Kim’s office: Hoping for good reviews and a slice picture later today. They all loved it and Mr. Kim managed to save me a slice:

Our niece is moving to Florida and came over yesterday for a good-bye lunch. Just sandwiches – egg salad, tunafish salad and white and rye bread: “Chippy dip” (the name a tiny Jessica gave chips and dip – it stuck and now is one of those family names): Fruit and sliced tomatoes: