Kim Shook

So glad to see you here, Jonas! I'm always excited to see folks from outside of the US and am looking forward to your posts.

I do a version of that with just a flavored ground beef mixture under the cornbread. I don't know why it hasn't ever occurred to me to make that layer chili, but I've just added that idea to my menu document.

I am firmly in the chili mac camp (chili with elbow macaroni), so I don't know why I find rice with chili odd. In the US, I would guess that the most common carb "go with" is macaroni (and, of course, spaghetti in Cincinnati).

I should have read @rotuts Crispy Chicken sandwich post closer. I was on my way somewhere at dinner time and grabbed one to eat on the road. I got a few miles down the road before realizing that there is NOTHING but a couple of slices of pickle on the sandwich. No mayo, no sauce, no condiment at ALL. It was dry going. I also think they must have run out of the brioche buns, because mine seemed like the one you get with a Quarter Pounder and didn't have the slash across the top.

I feel like the tippy toes are on purpose now. 😄😄😄 I find the skin on pumpkin strange, too. I wouldn't expect rice with chili, but maybe that's just me.

Benton's bacon butty:

Mr. Kim's BBQ and some purchased mac n cheese that Jessica brought: I believe that he doesn't like the fact that I chop his pulled pork, but I grew up on NC chopped BBQs, not pulled pork and that's how I like it. 😁 It was really good.

@BonVivant – thank you for the interesting link re: the china. Now, of course, I’m on the hunt for a reasonably priced jug. 🙄😄 @patti– I really like the looks of your creamy pasta salad. I would even ignore the peas in order to have some! 😁 Mr. Kim smoked 4 pork butts and yesterday we spent half the day delivering some to his staff that has really been so wonderful this past year. We got lunch at our favorite hamburger stand, Roy’s Big Burger. It’s been around over 50 years and is still fantastic: Man, I love a griddled burger and they have the best fries in town!

Is this actually the inside of the pie? So really just creamy chicken? Oh, wow! This is my dream pie - meat and gravy and crust. I'd eat a salad on the side and just go to town!

SIL's chicken's eggs and bread machine "sour dough".

This is the potato masher that I use. Except mine has the classic wooden handle. I have the whole set - spoon, slotted spoon, potato masher, ladle, spatula, and carving fork. They were a wedding present to my parents in 1956. I love them and use them every day. The potato masher is the best I've ever used for getting smooth potatoes.

It was - 200 ml water, 1 T. oil, 3/4 t. salt, 1 T. sugar, 1 T. powdered milk, 350 g bread flour, 1/3 t. (ridiculous measurement) yeast. That's for a 1.5 lb. loaf. The mode was called "natural sourdough" and took over 6 hours to complete.

I figured. What I think I might do next time, since I loved the reverse sear so much, is buy a jar of beef tallow at the grocery store and use that for my Yorkies. I have this memory of how good they tasted cooked in beef fat and want to get that result. @Ann_T – I have beautiful rib roast leftovers in my fridge and I still want a slice of that tenderloin! Mr. Kim is on vacation this week. So, he got busy yesterday: Pork butts with rub going into the fridge overnight. He spent today smoking 36 lbs. of pork butt: Which turned into 15 lb. 5 oz. of this:

I made so-called sourdough bread from the bread machine. It calls for a very long rise. The regular bread takes a little over 3 hours start to finish and this took over 6 hours. It ended up with a huge divot in the loaf: I figured it was ruined. I was completely surprised when I cut into it and found it was fine: Weird divot, but the texture, crumb, and flavor were fine (though I couldn’t detect any sourdough flavor). It toasted up just fine:

@Shelby– I think what we need to do is borrow @Smithy’s RV and go on the road having meals with all different eG folks. This morning: Stouffer’s creamed chipped beef on bread machine bread. Mr. Kim also brought home doughnuts: Toasted coconut – my favorite.

@blue_dolphin – I really, really love the idea of those crisp little potato straws mixed with gooey eggs and ham! We just found that Wegman’s had restocked Edward’s Petit Country Hams, we have some of Mr. Kim’s mom’s homemade chow-chow, and Aldi has great brioche buns. I’m thinking that would be my version. How did you cut the potatoes? And did you fry them in advance at all, or do they need to go on hot? This morning: Scrambled eggs (from my SIL’s chickens), black grapes, and a poppy seed bagel with lox cream cheese.

@Shelby– your Suzi story made me smile. She did the same thing for me – mailed me something she knew I was curious about. When you run out of the Rice A Roni mix, let me know – our stores are full of the stuff. I could do worse than follow in those footsteps ❤️. @weinoo – I have to agree about the stemless glasses. Neither Jessica nor I can use them. We can’t get a good hold on them at all. Neither of us has weirdly tiny hands, but we never feel like we’re holding them securely. It’s too bad, too, because someone gave us a lovely set that are beautifully thin and have an “S” etched on the side. Last night was a classic Sunday roast dinner. Five and a half pound rib roast: Thank God for @Shelby, who responded to my timing questions so that I could get this done properly. I was already using her favorite method (Kenji’s reverse sear), but needed some specific guidance. I got a perfect medium-rare: Thank you, Shelby! Sliced with roast potatoes: Horseradish sauce and gravy: Sauteed Brussels sprouts with saba: Yorkies: Plate before the gravy: All served on my new (to me) Desert Rose dishes! Edited to add this question: When I was a kid, I remember my mom getting a LOT of melted fat under her roast which she then used to make her Yorkies. I got nothing. Is that because it was cooked at such a low temperature for most of the time? Because there was a really good fat cap that went nowhere.

So, I'll do regular steam at 210F for the full time. Thanks so much!

@liamsaunt – that salmon looks great! What is it glazed with? @Duvel – everything looks delicious, but what I keep coming back to are your absolutely perfect (for me, at least) boiled eggs. The white looks fully firm and the yolks properly gooey! @Ann_T – I think I would love the pairing of Moe’s salad! Friday night was our favorite neighborhood Chinese. Dumplings: Hot and Sour soup: Mu Shu Pork:

Mr. Kim is up in Hagerstown MD judging his first BBQ competition in over a year. After church, I went to Wegman’s to get some groceries. Picked up their bagels and lox cream cheese for my breakfast:

Yesterday was our day to make and take lunches to the shelters. We stopped for lunch afterwards at one of our favorite places: a local pharmacy lunch counter. They had widely spaced tables outside and no one was eating at them. So, we sat down at a table not our own for the first time in about a year! I had a Patty Melt and fries: Mr. Kim had the club: Everything was delicious, as always. And it was so nice not to eat on our knees in our little Hyundai.

@ElsieD - I could only find the salt one: 😁

What would be your opinion of trying to steam this on "super steam" in the CSO? If you are in favor, would you do it for the full hour and 15?

Along with the room service salt and peppers. I still have a few of those rattling around the kitchen cabinets. I imagine that the pepper is utterly tasteless by now, especially considering how long it's been since I've had room service. 😁

I have had something similar to this (no steak knives on mine) for many years and I love it. Assumes you have a drawer to devote to knives.