[Breakfast 2021]

Fresh eggs from my SIL's chickens:

 

With toast made from my bread machine bread:

 

Perfect yolks:

[Bacon Backlash?]

Bacon gimmicks jump the shark as soon as they are produced.  REAL bacon will never jump the shark.  

[Dinner 2021]

@liamsaunt – once again, you have me craving fish and chips!

 

@patti – shrimp and grits is one of my favorite dishes in the entire world and yours looks fantastic.  I’ve just added it to my menus document!

 

@weinoo – I’ve never had brandade and I need to fix that.  I love anything that is in that creamy fish realm. 

 

@liuzhou – gorgeous chips!!!

 

@Duvel – that burrata is positively alluring.  I just told Mr. Kim that when the tomatoes come in this summer, we are finding burrata and a good baguette and we’ll feast on just THAT for dinner.

 

@mgaretz – I love the dark, glossiness of the sauce on your beef stew.

 

@Shelby – I’ve gotta try that lemon posset!

 

Everyone’s corned beef looks so good!  (Not to mention the lovely Ruebens.)   I’m embarrassed to admit that I’ve never made it.   It's been so long since I've posted in the Dinner thread that I'm taking up a lot of space here.

 

Last Wednesday was just a pickup dinner as I had to start fasting at 7pm for some bloodwork on Thursday:

Locally produced and canned Brunswick stew.  It is surprisingly good – a touch of Worcestershire and BBQ sauce and it is as good as lots of homemade (not mine).

 

Thursday night was from one of our favorite Greek/Italian places:

Chicken Alfredo for me and Chef Michael’s for Mr. Kim (basically all the meats).

 

I’ve been craving cheeseburgers and fries for a few weeks.  I decided to give @Ann_T's CSO “fries” a try on Friday.  After the halfway mark turn - soaked and tossed with a little olive oil and salt before putting in the CSO:

 

Done and served with the burgers:

They were really great and no harder or more complicated than other baked “fries”.  And certainly easier to clean up from than deep fried potatoes.  My burgers were less successful.  While they tasted great, they really fell apart:

I like a really thin, crusty patty.  I press the meat together (I try not to overwork) and don’t season until they are frying in butter (or ghee) in the iron skillet.  Then, it’s just salt and pepper and Worcestershire.  I realize my pan was not hot enough, but I don’t think that is why they tend to fall apart.   This happens a lot when I make burgers.  I’m wondering about just switching over to pre-made patties.   I kinda overdid the buns:

Not burnt, though.  Very buttery and crunchy.  Served with a salad also:

With blackberry/goat cheese vinaigrette.

 

Sunday was quick and easy – prepared veal cutlets from Publix with Rao’s sauce and pasta:

 

Served with a salad and some Momma-style garlic bread:

 

That would be leftover hamburger buns, buttered and sprinkled with garlic granules.  I’m guessing growing up, we had this to accompany spaghetti more often than garlic toast made with crusty bread😉. 

 

Monday’s dinner was a bit disappointing:

Sweet potatoes, shredded sautéed Brussels sprouts, and miso glazed salmon.  The salmon was the disappointment – partly my fault and partly not.  The glaze tasted good (miso, brown sugar, sake – I also marinated a few minutes in soy sauce) but was MUCH too thick.  Instead of a glaze, it was more of a goo.  The part that I think wasn’t my fault is that it was mushy.  I don’t think that it was underdone or overdone.  Not sure what the problem is.  I’ll give Publix another chance, but no more than that.

 

Tuesday night Mr. Kim requested tuna salad sandwiches and tomato-beef consommé for dinner:

I also made some egg salad.

 

 

This soup is an incredibly easy cheat – just V8 and canned consommé with some aromatics.  It simmers for about 20 minutes.  And that’s it.  We all love it.  It makes for a great weeknight meal, but I’ve also served it to company. 

 

Last night Jessica brought dinner from one of her favorite places, Tazza Kitchen:

Spicy sausage with aged provolone, fresh mozz and a black pepper honey drizzle.

 

Prosciutto and arugula with fresh mozz and grana Padano.

 

White pizza with bechamel, Parm, fresh mozz, caramelized onions, and bacon.  All good and not too spicy for me.

 

 

 

 

[Breakfast 2021]

The first of many panettone French toast breakfasts:

[Twinkies Are Back!]

I would honestly try these different kinds of Twinkies and cupcakes if I found them in individual packets, which I almost never do.  I'm not buying a whole box of anything (except Yankee Doodles, of course 😉). 

[Lunch 2021]

We love the tang of canned sauerkraut – the cheaper, the better.  We don’t mind it heated, but often don’t bother with that. 

 

Friday:

 

Saturday was our 39^th wedding anniversary.  As I said in the Breakfast thread, we decided to have a safe celebration like we did last year.  Just an aimless drive with a few stops to pick up food or walk a little.  Lunch was at a place I’ve been frequenting since before I was born.  It is in Arlington VA and has been open since 1957.  Pizza and subs. 

 

 

 

I’ve always joked that you only liked the pizza if, like me, you had to have been inoculated by it in utero:

Mr. Kim does like it, though. 

 

I do like the pizza.  But what I’m really here for is my favorite sandwich in the entire world:

  

It is a ham, steak, and cheese sub with grilled onions, slaw, mayo, and pizza sauce.

[Breakfast 2021]

Good LORD!  I’m looking at these recent breakfasts and thinking that I need to step up my game. 

 

Some of my recent breakfasts

Bread machine bread and IP eggs.

 

I had fasting bloodwork done on Thursday morning and treated myself to a bagel:

Sausage, egg, and cheese on an ET.

 

Saturday was our 39^th wedding anniversary and with the pandemic still on and both of us only half vaccinated, we opted for a day-long drive like we did last year.  We started in Richmond with bagels.  Mine was sausage, egg, and cheese on an ET again and Mr. Kim had a sad looking, but good tasting cinnamon raisin with butter:

 

 

 

 

In January, we ordered 3 large panettone from Amazon.  I sliced them up on Sunday to dry out a little and made French toast for the freezer on Monday:

 

Many future breakfasts cooked and cooling:

 

A sample:

It was very good.

 

Breakfast that morning:

Bread machine bread and scrambled eggs.

 

We went this morning to the Cremation Society to pay for and make arrangements for our “final” stuff.  Prices are about to go up and we know what we want (the bare minimum – I will haunt anyone who tries to throw me a funeral that costs thousands of dollars).  Got breakfast at a little breakfast shop on the way home.  I got the sausage biscuit and gravy with Cheddar tots:

 

These are amazing.

 

Mr. Kim got the scrambled egg and country ham biscuit:

 

We waited until we got home to share a crème brûlée doughnut:

 

The top is a shattery disk of sugar and it’s filled with cream, but we finished it quickly when we got to that part.

[Experimenting with my Bread Machine]

16 minutes ago, rotuts said:

both tasty ?

 

toasted up in a CSO ?

 

maybe ill start again., myself.

Really good.  Wonderful in the CSO.  I'll be posting a few pictures in the breakfast thread in a little while.  

[Experimenting with my Bread Machine]

More of the same regular bread recipe and so weird – this is Jessica’s loaf:

If you Google “Egg shaped cars”, you will find this shape. 🙄

 

And my loaf:

Perfect for once. 🤔

[Oreo Cookies]

Mr. Kim picked these up at the store:

No detectable coconut flavor and there is the usual commercial baker's muddle with "caramel".  They inevitably call it "caramel" when what they really mean is "fake maple".  🙄

[How do I apply crystal sprinkles evenly on sugar cookies?]

14 hours ago, Susanwusan said:

What is the recipe for the cookie, Kim, is it a spreader or does it keep its shape?

I am chagrined to admit that for decorated sugar cookies, I (after many years of recipe testing) use a tube of Pillsbury sugar cookies with a little flour added to "firm them up".  They taste as good as any recipe I ever made and keep their shapes better.  😊

[Food in the time of a pandemic]

On 3/21/2021 at 12:21 PM, blue_dolphin said:

Yesterday, on the way back from my haircut, I stopped by the fancy food shop and picked up a few necessities:

Since I was famished, I immediately opened the seaweed butter to put on some crusty bread. 

 

 

Now this is my kind of CSA!

[Easter 2021 April 4]

18 minutes ago, heidih said:

What style is your go to coconut cake?

This is my usual recipe.  Classic, shredded coconut covered layer cake.  When I eat a  coconut cake, I expect it to taste like COCONUT!  I am always disappointed to find a yellow cake with fluffy white icing sprinkled with coconut.  The coconut cakes I make have coconut/coconut extract in every single bit! 

[Easter 2021 April 4]

It will just be the three of us this year, but tradition wins out. 

Baked Ham

Sweet Potato Rolls

Watergate salad

Deviled eggs

Asparagus w/ Hollandaise

Creamy Dijon Garlic Potatoes Dauphinoise

Relish/crudité plate w/ dips

Coconut cake

[How do I apply crystal sprinkles evenly on sugar cookies?]

I do some sugar cookies where I roll the dough into balls and dip into the sanding sugar.  Place on the baking sheet and press down slightly with the bottom of a glass to flatten.  To me, that is the best way of getting even, full coverage.  The sugar ends up pressed into the top of the cooky, but is not mixed into the cooky.  Hope this helps.

[Hello from the sunny Cali's home kitchen]

Welcome!  I'm looking forward to your posts!

[Lunch 2021]

11 hours ago, liuzhou said:

Hunan blood sausage with poached egg and flatbread.

 

At first glance, I read this as human blood sausage.  

[Cuisinart Combo Steam/Convection Oven (Part 3)]

17 hours ago, jetfin said:

Hi everybody!

 

My wife and i currently reside in a coastal Florida trailer park on a barrier island and recently received our Canadian CSO-300N1C from Amazon.

 

Living full time in a small travel trailer we were looking to expand our mainly patio based cooking repertoire. Mostly we use a kamado style BBQ, 2 Anova sous-vide sticks and a single induction burner.

 

Having taken the time to read all three parts of this post I already feel like i know some of you a little.

 

Aside from the pan and grate that came with it we have two things that fit inside: An Emile Henry casserole and the lid from our (also new) lodge double dutch oven (photos attached).  We also have some 5 and 12 oz ramekins which I'm guessing we'll be using more often now with this little beast.

 

I'm looking forward to sharing our CSO experiments and experiences with y'all!

 

 

 

 

Hi, @jetfin!  We've put together a set similar to this.  I really like these because you can cook and store in them.  I use them a lot to steam leftover pasta/rice dishes in.  

[Food in the time of a pandemic]

22 hours ago, JoNorvelleWalker said:

Worse, the Panera sandwiches were not even all that good.  Not up to Wawa quality.

 

I've always found the meats used in Panera sandwiches exceptionally dry.  

[Making Limoncello]

The lemoncello has begun:

 

 

 

[Lunch 2021]

So many wonderful and elegant lunches!  I've never been a three meals a day person (I tend to make up the missed third meal in snacks) and lately I've been having a late breakfast and dinner.  Yesterday I had all three.  Lunch was Tavern ham and Swiss with Gulden's (recently rediscovered it and both Mr. Kim and I are using it a LOT) in a whole wheat pocket:

[Dinner 2021]

Last night we had leftover stir fry and some freshly stir fried vegetables.  I had about 3 leftover rib bones from our rib dinner, so I steamed those and took the meat off the bones and put it in to augment the char siu:

[Snacking while eGulleting... (Part 3)]

55 minutes ago, heidih said:

@Kim ShookHave you tried the new watermelon Mountain Dew? I saw the ads during SuperBowl and thought of you.

I haven't yet.  @Shelby?

[Snacking while eGulleting... (Part 3)]

I prefer the Crunchie to the Violet Crumble.  The Cadbury chocolate is more to my taste and the sponge is more shattery in a Crunchie.  

[Dinner 2021]

@mgaretz – I’m so sorry for what you are going to be going through.  We went through it with my mother and now are dealing with Mr. Kim’s dad.  It is difficult and can be frustrating.  You are in my prayers. 

 

@Dejah – those are some of the prettiest Yorkies I’ve ever seen!

 

@liamsaunt – what are your shells stuffed with?  Looks like something creamy.

 

@MaryIsobel – thank you for showing the progression of your stuffed rigatoni.  Looks beautiful and delicious and a perfect rainy day project. 

 

@Ann_T and @Dejah have me craving hamburgers, so I will be thawing ground beef and I got buns at the store last night.  And some potatoes – I’m trying your CSO “fries”, @Ann_T.  

 

@shain – interesting about the liquid smoke.  We are the same way you were – all three of us have been traumatized by commercial liquid smoke at one time or another😁.  Perhaps I should do a little research. 

 

A couple of recent dinners – I did ribs in the IP:

I did them for a shorter amount of time this time and they were better than last time.  Still tender, but not fall off the bone mushy:

 

Served with green beans, winter creamed corn (frozen corn and a little frozen creamed corn – it approximates fresh creamed corn), and fixed up Kraft:

 

And, of course, cornbread:

 

Night before last mise:

Water chestnuts, char sir from the freezer, onions, snow peas, and bean sprouts.

 

Char siu after steaming in the CSO:

Stir fry with char siu on fried rice (from our local Chinese restaurant): 

 

Served with some ramen and fried soup noodles that the restaurant gave us: