[Accommodating/combating housekeeping differences in the kitchen]

4 hours ago, Margaret Pilgrim said:

Husband is big on instigating purges of "communal" areas, like "the kitchen drawer", the one next to the sink that has everything in it, like corkscrews and vegetable peelers and can openers and oyster knives and...     When he comes upon something he doesn't understand, he asks when was the last time I used it.    Then accumulates a group of totally unrelated specialty tools, boxes them up, labels them "ODD KITCHEN TOOLS" and puts them in the basement.    Which may as well be in Tahiti when you reach for a singular item.  

This one gets a frowny face:

😠

Having spent the last year + with him working from home, I suspect when Mr. Kim retires he is going to start trying to micro-manage my kitchen and cooking.  So far, I've been kind, understanding that when you are a manager it is hard to NOT manage.  But when it becomes full time, I will have to retaliate.  Maybe I'll get deeply involved in his smoking.  😄

[Need help with eclairs, please]

Thank you all SO much!  

 

So, regarding the pastry cream.  What do we think of this from Serious Eats:

"But you don't always need to temper when making pastry cream. It's only necessary if the milk needs to be heated first. For example, if you want to flavor the pastry cream by infusing the milk with something like the vanilla bean in this recipe, or the lemon zest in my lemon pastry cream, then tempering is necessary because the milk will have been heated during the infusion step.

However, if there’s no reason to preheat the milk, it’s perfectly okay to simply combine all of the pastry cream's ingredients while cold and heat them up together."

 

If I choose to do it the way I describe at the beginning - adding the extract at the end of the process - do you think it's ok to do the no-tempering method?

[Chicken Salad - Shredded or Sliced, Diced, Cubed?]

5 minutes ago, gfweb said:

 

A bit of mayo. Not too much. salt. a splash of jalapeno vinegar (don't go crazy).

 

Turkey is cold smoked and cooked sous vide.

 

Use way more grapes than seems necessary. You need one or two per forkful

Thank you!  You know I won't be going crazy with the jalapeno vinegar.  😄

[Chicken Salad - Shredded or Sliced, Diced, Cubed?]

15 hours ago, gfweb said:

I make a smoked turkey salad with slivered red grapes that is excellent. Crumbled candied bacon on top and pickled onions

That sounds lovely.  I need to get Mr. Kim doing some turkey soon!  What is it dressed with?

 

22 hours ago, weinoo said:

 

Are you two from California? What next, slivered almonds??? (Oh shit,I see you said that!)

From VA/NC - the South is the spiritual home of church lady chicken salad - often mixed with fruit and nuts.

[What is your favorite dessert to make?]

I think this Coconut Layer Cake is probably my favorite dessert I make. 

[What Are You Cooking Sous Vide Today? (Part 3)]

Thanks to everyone!  I’ll try to address all the questions.  Bottom line is I ended up ruining them anyway.  I got distracted while they were in the CSO and they were exceedingly well done. 

 

I did not check the water temperature.  I should have, of course, but in the heat of the moment (or lack thereof), I just didn’t think of it.  I’ve never had this problem before with anything else.

 

The steaks were only about 1 1/2-inches thick.  They were both in the same bag – side by side.  And completely thawed:

 

They were vacuum sealed right before putting in the water and the seal seems to have held just fine.  

 

The package from the store had 4 steaks in it, so I've got 2 more sealed in the freezer and I'll try this again next week some time.  I'll be monitoring the temperature of the water.  

[What Are You Cooking Sous Vide Today? (Part 3)]

Sitting here pissed at Kenji.  I sous vide, per his instructions, a couple of beef tenderloin steaks for 2 1/2 hours at 129F.  I take them out and they are 117F.  I seared and they still weren't 129F, so they are roasting in the CSO (faster than the oven to get to temp).  My rice is overcooked and my béarnaise is cold. 😠

[Need help with eclairs, please]

I would like to make eclairs for Mother's Day to take to my MIL.  I've made them before, but with limited success.  What I want to make is regular sized eclairs with the classic choux pastry.  I want to fill them with a pastry cream flavored with the Fiori di Sicilia that I just got.  I was thinking of using a poured fondant icing to ice them.  I've got a couple of issues:

 

1.  I'd love a recommendation for a really great choux pastry.  I haven't made them in a few years, but I've got pictures and they don't wow me.  

 

2.  I've got a couple of recipes for the pastry cream that I'm looking at:

          Serious Eats

          King Arthur

     Neither one is exactly what I want to do, but the Serious Eats one indicates that if I'm not infusing the milk, I don't need to I don't need to heat the milk before adding to the mixture, therefore no need to temper.  I figure that I can add the Fiori di Sicilia to taste at the end.  

 

So, does anyone have a good, dependable choux recipe for me and does anyone have any advice about my pastry cream idea?  Thank you so much!!!

 

[Chicken Salad - Shredded or Sliced, Diced, Cubed?]

48 minutes ago, lindag said:

I've been adding plumped Craisins to my chicken salad, it really adds a lot.

Also, as my friend said she made hers with Miracle Whip  I switched to that and it is delicious.  I've never really cared for MW but it does have its uses, I have found.

Love Craisins in chicken salad - especially with toasted walnuts or almonds.  And I share your MW love - I grew up with it.  I don't use it for everything like my mother did, but there are some things I love it with - Waldorf salad, fruit salad, some chicken salads and ham salad. 

[Chicken Salad - Shredded or Sliced, Diced, Cubed?]

I like the consistency of chicken salad that is made with a couple of different "cuts" - especially if its going to be on a sandwich where a big dice would result in losing a bunch of it every time the sandwich was picked up.  I do a really fine dice - really a mince - with probably 1/4 to 1/3 of it and a 1-inch dice that I then "smush" a bit with my fingers.  The bigger pieces end up being a mix between a chunk and a shred, but not long shreds.  This all gets mixed together with what ever ingredients and dressing I am using.  Great.  Now I want some chicken salad.  😁

[A room, and a tailgate, for one.]

Just freaking gobsmacked.  Poached egg.  Wow!

[Camping, Princess Style]

I'll add my thanks for taking us along.  What you are doing was my retirement dream for years.  MY darling wasn't enthusiastic, though.  So the vicarious travel through you is wonderful!  

[Dinner 2021]

@Shelby - I’ve always wondered something about ceviche.  How do you “deactivate” it?  I mean, once the fish or whatever has reached the perfect stage, do you have to gobble it all up right away?  I assume you can’t rinse it because that would rinse away the flavor of the sauce.  But if the sauce continues to work on the protein, doesn’t it get mushy (fish) or rubbery (squid)? 

 

@patti – those onion rings are absolutely perfect!  Just exactly how I like them. 

 

@MaryIsobel – what a good guy you have! 

 

Dinner last night was shortcut veal Parm:

Fixed up sauce, angel hair, and frozen veal patties.  Served with garlic bread made from the last of the sourdough and a salad:

 

After this meal and what I’m serving tonight, I think someone from eG may show up to rip off my epaulets.

 

Dessert was frozen custard and a girl’s night out drive with Jessica:

[Gotten any fun stuff lately?]

I've been wanting one of these for a long time:

Victorinox flexible 6-inch boning knife

[Breakfast 2021]

From the freezer:

Sausage rolls originally made for Christmas breakfast with HP on the side. 

[Eating for 14 Days in a Korean Quarantine Facility]

Thank you for posting this.  Utterly fascinating and truly touching.  The funny thing is that almost none of the food appealed to me, yet I was riveted by his story and so happy at the end when he got to give his mom the "biggest hug".  Universal feelings about food and family and the appreciation of what one has.  

[Lunch 2021]

Mr. Kim's Dagwood:

Hard salami, American cheese, ham, mild sopressata, bologna, turkey, arugula, and sandwich pickles with spicy brown mustard. 

[Breakfast 2021]

Corn cakes (purchased) and one gigantic egg:

(wince)

[Aldi]

I think the quality of individual Aldi's varies wildly.  I belong to an Aldi FB group and the things that people find in their local Aldi regularly astound me.  Our stores are good, basic small grocery stores.  They actually remind me of a local chain that I grew up with (Magruder's in the Washington DC area, if anyone is familiar with them) - small personal, but complete as far as products go.  You could do all your shopping there, but whether you would or not would depend on your ability to travel.  

[Introduction]

Hi, @ximena!  Welcome to eGullet.  Look around at all the different areas and you'll be sure to find places to ask the questions you have.  We're a pretty friendly bunch!

[The Crusty Chronicles. Savories from Bakeries.]

@blue_dolphin - I may not be the best person to judge saltiness.  I've got something called Burning Tongue Syndrome that has impaired my ability to taste to a certain extent.  But Mr. Kim didn't find it overly salty.  

 

@Anna N - I'm guessing that you mean that one would expect pies with hot water crust pasty to have more of a layered and precise filling rather than a super thick mixed filling (rather like beef stew actually).  I think that the fact that that type of pie would normally be served room temperature/cold and this was intended to be served hot (American audience?) might explain that.  Though, I have to say that every hand raised pie I've ever had in the past (made by my English dad or his English/Irish mum) was more casual like this.  

[The Crusty Chronicles. Savories from Bakeries.]

Trader Joe's Steak and Stout pies for dinner last night:

 

[Greetings From the Falls]

Welcome to eG!  I think you will have a good time here and am looking forward to your contributions!

[Dinner 2021]

@CantCookStillTry – I had to laugh at your words, but that quiche really looks good.  When you use leeks in your quiche, how do you prepare them? 

 

@Shelby – that squid looks very good.  What is their texture like?  If they are really marinated to the point that they have a “cooked” texture, I’d be happy with them. 

 

Night before last was burgers.  Since I’ve been having so much trouble with my burgers, I bought some already formed Angus burger patties.  I was curious to see if I did a better job on pre-formed ones than on the ones I packed by hand.  These turned out much more cohesive, though thicker than I like.  Sautéed onions for the burgers:

 

Mine with American cheese, onions, mayo, & BBQ sauce.  Also, frozen French fries, and fixed up baked beans:

I don’t know if this is the right place for this comment, but I have noticed (not so much here as in media mentions) that folks seem to have trouble differentiating between the two main types of American cheese.  One is the sticky type, individually wrapped in plastic (because otherwise it would meld into one large chunk) that Kraft calls “pasteurized processed cheese product”.  The second is similar, but not the same taste or texture.  It is “pasteurized processed cheese” (no “product”) which Kraft calls “Deli Deluxe”.  If you get American cheese sliced for you from the deli, this is the product you get.  To my mind, it is a much better product with actual flavor.  American cheese lecture over. 

 

Mr. Kim chose gorgonzola dolce, onions, and steak sauce on his burger:

 

And some pretty-good-for-April corn:

 

Last night was Trader Joe’s Steak & Stout pies:

With a little Bisto and my first try at oven-cooked potato wedges, which we liked a lot.  Inside view:

With gravy:

We liked them quite a lot.  The filling was tasty and had plenty of pieces of beef. The crust was a little soft on the sides, but not unpleasant.  It wasn’t really dry, but we were glad of the Bisto.  They are calorie/carb/sodium bombs, so a once-in-a-while indulgence, but I only ate half of one.  And it’s nice to know that I can just pick these up nearby when I have the urge – our good pie shop is still not open regular hours and I know I’ll never make a hand raised pie.  Served with sliced tomatoes and salted radishes (for me) and an arugula and tomato salad (for Mr. Kim) and some of Jessica’s friend’s good sourdough:

 

[Breakfast 2021]

On 4/27/2021 at 11:30 AM, Katie Meadow said:

I don't know where you got that idea about toasting bagels. I grew up toasting them, and I always do it still. Untoasted bagels are good for teething kids, or kids who need distraction. Lightly toasted, open face everything or onion bagel with good cream cheese and lox is my comfort food. 

Well, I'm glad to know I am misremembering!  I always thought that New Yorkers scorned toasting bagels.  I know that there is a bagel place in Charlottesville VA that says they are "NYC Style" and they refuse to toast.  Because it "changes" the bagel🙄.  Well, so does putting cream cheese on it and they do that.  I think they just don't want to take the time.  Anyway, I used up the last of the lox cream cheese on a toasted poppyseed this morning: