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Kim Shook

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Posts posted by Kim Shook

  1. 8 hours ago, rotuts said:

    its odd that ' real ' British or Irish Bangers are so hard to find.


    Ive never found them in my area.  I love them.

    I sometimes see them at Fresh Market or Wegman's.  I've never tried them because I don't care for the real ones.  My English grandmother used to smuggle bacon and sausage to us when she visited.  I'm not a fan of fiber in my sausage.  Years ago, we went to Bermuda for a week.  The first morning I requested all bacon, no sausage on my "Full English".  When asked why, I explained that I'd had it and just didn't care for it.  The waiters were a cheeky bunch and every morning for the rest of our trip, my bacon came with a flourish - on it's own platter with a silver cover.  😊

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  2. Just wanted to report my very good result using the steam function (210F) on chuck eye steak tonight.  I seared it in a cast iron skillet, then cut it into chunks when it was cooled:





    I steamed it in a sauce that I made and it turned out very, very tender:


    What you can't see is that inside each of those little chunks, the meat is medium-rare.  I'll probably try using sous-vide next time I want to eat these as a steak, but I was thrilled that this ended up almost as tender as pot roast in just over 15 minutes!



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  3. Last night we had brats:


    Mr. Kim likes the ones that you buy raw, I prefer the already cooked ones.  It was my turn.  Served with kraut, fixed up Kraft, and baked beans:




    I’ve been noticing some folks here using chuck eye steak, but I’d never seen it.  I found some at Walmart the other day and had an idea of how to use it.  I decided to do a kinda-sorta burrito thingy tonight.  I started by getting a good sear on the steaks in an iron skillet, then chilling them:



    When they were cold, I cut them into fairly small chunks:


    I made a sauce of Bisto, Worcestershire, and A1 and put some on the meat.  I cooked it in the CSO on steam at 210F until it was hot, then put it on a flour tortilla with more of the sauce on top:



    Then topped with sunny side up eggs:



    Served with a salad and fried potatoes and onions:




    I’ve always had trouble making these and my issue is timing.  I start with cold, boiled potatoes and chopped onions.  If I try to make the onions and potatoes in the same pan, I end up with more or less burnt onions.  I start with the onions and let them get a little soft (if I start with the potatoes, I end up with undercooked onions), then dump in the potatoes and stir and stir.  The only way that I end up with perfectly cooked onions AND potatoes is if I cook the onions completely first, take them out of the pan, THEN cook the potatoes and add the onions back in at the last minute to warm up.  Not THAT much trouble, but I wish I could figure out the timing to do it together. 


    My egg got a tad overdone:


    It all tasted really good, but we decided that since this was really a fork and knife sandwich, next time I’ll just serve it on some garlic bread or something.  It doesn’t really work well as a burrito or a wrap. 


    What was remarkable to me was the chuck eye.  Lots of flavor and incredibly tender.  I’m guessing that is due to the fact that I steam cooked it. 

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  4. @liuzhou -  So odd how things happen.  This popped up New Content today and apparently I’d somehow missed the entire thread because it took me to your first post.  I’m reading along fascinated and salivating and come upon your post about Bánh Xèo, which is one of my favorite things that I’ve ever tasted.  There were only 2 restaurants that we could find that serve them in our town and the one that had the best closed.  This morning, I was determined to clean out all the stuff I’ve saved and bookmarked on my computer and came across a blog post/recipe for… Bánh Xèo!  It is by some Australian fellow who fell in love with it somewhere and couldn’t ever find it, so he did some research and experiments and promises it will be earth shaking.  We’ll see.  But the point is that after the giant clean out, I came to eG, opened this thread and there it was!  Thank you for doing this report back then.  I’m glad I stumbled upon it!

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  5. Mr. Kim guest cooked with a competition BBQ team this weekend.  Dinner was what he brought home:


    Ribs, chicken, and brisket.  All very good.  Especially the ribs - and they ended up placing with those for the first time ever.  Mr. Kim must be a good luck charm!

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  6. 2 hours ago, Anna N said:

    If you ever read of me cooking or eating turkey you will know I have finally flipped my lid. I consider it the tofu of the animal world. 

    I feel that way about ground turkey, but I love roasted turkey with stuffing and gravy.  

    • Like 2
  7. 1 hour ago, Anna N said:


    I think this will end up being brunch.

    inspired by @blue_dolphin, Martha Stewart (Rose’s baked artichokes) And Nik Sharma (baked eggs with artichoke hearts). Frozen artichoke bottoms, cheddar and Parmesan cheeses, bread cubes, Italian seasoning, olive oil and lemon juice and a separately fried egg. 


    On more than one occasion, @Kerry Beal and I served the Martha Stewart dish at Eggfests and it went over very well. 

    This mashup of more than one recipe did not work out quite as well as it might have. I found it a bit on the dry side and it could certainly have used more cheese. 

    Bet it tasted good, though.  Before I read your description, I thought it was turkey and stuffing with an egg on top.  That sounds kind of good, too, actually.  

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  8. Welcome, Sally!  I love your city!  I'd give anything to come back and spend some more time in England.  What kinds of things do you like to cook?  Looking forward to your participation!

  9. @chefmd - the first class lounge pictures are another post where we need a "WOW" response button!  


    @rotuts - I remember those macadamia nuts!  Growing up my parents best friends were a couple I envied so much.  She was a travel agent, so got free rooms everywhere in the world and he was an executive with United.  Part of his job was flying on every Washington Redskins flight.  He also had seemingly unlimited mini packets of macadamia nuts.  I'm not sure which I envied more!  It was my first exposure to them and I was forever hooked. 

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  10. 10 hours ago, liuzhou said:

    Found this morning. One of a range of new snack products.






    You will be thrilled to know that this one comes in two versions. Red chilli or yellow chilli flavoured. This is the red one.


    It was edible but I won't be rushing back for more.


    P.S. The Chinese name, 素毛肚 (sù máo dù) literally translates as "vegetable tripe'.



    I had to Google that and I think it is the wildest looking plant I've ever seen!  Incredible.

  11. 4 minutes ago, David Ross said:

    Well after taking far too long to get this recipe finished, I finally did today.  Luckily for me I had made enough corn stock a few weeks back that I have plenty in the freezer.  Likewise, I froze plenty of fresh sweet corn when it was in season and used it in this dish.


    My thought was to showcase the corn stock in a basic dish of polenta.  I wanted to see if it added to the corn taste, and what I thought about adding corn kernels to the polenta and also as a garnish.  The sage is a favorite fall herb for me and while I don't eat much bacon, it sure was good on top of polenta.  I suppose the only "cheat" was that I added some grated parmesan to make it extra creamy.  I had some polenta left in the saucepot so I quickly spooned that into a brownie dish and will let it cool overnight to be fried-up tommorrow morning for breakfast.  And this will be a new side dish for the Thanksgiving turkey.


    Sweet Corn Polenta with Bacon and Sage-

    Sweet Corn Polenta.JPG


    1/2 cup ground cornmeal

    1/3 cup sweet yellow corn kernels

    2 cups corn stock

    2 tsp. chopped fresh sage

    1/3 cup grated parmesan cheese

    salt and black pepper to taste

    2 tbsp. crumbled bacon

    sage leaves for garnish


    1. Pour 1 1/2 cups corn stock into a saucepan and bring to the boil.

    2. Place the cornmeal in a small bowl and add the remaining 1/2 cup corn meal and stir to make a thick paste.

    3. Whisk the cornmeal mixture into the boiling stock, whisking constantly to combine. Turn the heat down to medium and continue to stir the polenta. It will bubble and thicken while it cooks.

    4. After about 6-8 minutes, the polenta will be cooked through and thick. Add additional corn stock if it's too thick. Stir in the corn kernels, sage and parmesan. Season the polenta with salt and pepper to taste.

    5. Quickly spoon the hot polenta onto servings plates and garnish with corn kernels, crumbled bacon and fresh sage leaves.


    Just sent this recipe to Mr. Kim to print out for me.  It sounds amazing!  Of course, I'll have to wait until next summer to make some corn stock!  A couple of questions - I'm guessing that your recipe would serve 4 people.  Do you think that doubling it would be a problem?  Would it need any adjustments?  Also, I sometimes make my polenta in a slow cooker.  Do you see any problems with doing your recipe that way?

    • Like 1
  12. 1 minute ago, suzilightning said:

    you can have mine....


    we eat blueberry cherrios as a snack around here


    I haven't tried those yet.  Mr. Kim gets crazy when there are more than 5 cereal boxes in the pantry, so I have to eat a box or two first! 😊

  13. Well, I can't claim to compete with all the lovely lunches lately 😁, but I am a lady and I had some lunch:


    Too many errands meant I arrived at Publix starving and thought I'd give their "Caesar Salad Chicken Wrap" a try.  Publix, if you don't have them, is "famous" for their store-prepared meals/sandwiches (there is actually a FB page that someone has put together to honor their chicken tender sub).  What I've had before has been just ok, so I don't really know why I chose this instead of soup.  It was...just short of ok.  For one thing it had carrots and grape tomatoes - who puts those in a Caesar?  And the grape tomatoes were whole!  When I would bite down, they just kept popping out of the badly wrapped end of the sandwich and landing on my dining room floor!  I think trying to put fried chicken tenders in a sandwich that is going to be served cold is a mistake.  The coating just gets soggy.  Also, the entire sandwich was seriously over salted.  And yet, oddly, no Parmesan flavor at all.  


    I finally gave up and decided to just eat dessert.  I'd bought a chocolate/chocolate chip muffin at their bakery.  (No picture)   It was so dry, I actually choked on it.  Sigh.   I am now eating an apple.  

    • Sad 8
  14. 1 hour ago, robirdstx said:



    Pagoda brand Pork Egg Rolls (From Frozen - 20 minutes on Bake Steam at 425F in my CSO)


    I've bought that exact brand before and, of course, cooked them in the oven and mine never turned out that well.  Time to do some CSO magic!

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  15. @Ann_T – I don’t care at all for cooked cabbage, but I always suspect I might like cabbage rolls.  Something about the meat and the sauce.  Yours looks like something I’d really like to try.


    Tonight started with the ubiquitous salad:



    CSO “BBQ” chicken, Leah’s baked beans, and fixed up Kraft:


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