Kim Shook

Us, too. I just got a 15x12x11 box from Walmart - inside was a calendar. The rest of the box was air pillows. 🙄 The description of what makes them imperfect is a really big plus, I think. Whatcha gonna do with all those limes?

@liamsaunt – @blue_dolphin is right, that is an absolutely perfect poached egg. @Ann_T – I’ve never had quail outside of a restaurant. Your looks better than any I’ve ever seen. And I believe that your roast beef and gravy and Yorkies would be my last request meal. Speaking of cooking in weather, somewhere I have a picture of my dad, holding an umbrella and grilling in a blizzard. The snow on his deck was at least 2 feet deep – well over any boots he had. Thursday – some of that good rye bread – toasted – a clementine, IP eggs (with a shameful ring of green), and Benton’s bacon: Friday: Eggs and rye bread, toasted Yesterday Mr. Kim picked up breakfast at our favorite deli. Sausage and egg biscuit: The best pancakes in town:

I think there are many more snacking sessions like this in the near future: 😊

You know, he's fine with all of what I'd call "specialty breads" - bread to eat with meals, bakery breakfast breads, etc. I think that the sticking point is that this would be our daily toast, sandwich, PB bedtime snack bread and he just couldn't see it. I could push it, but he's so easy with everything I spend that I just let him have his occasional irrationalities. 😁

I'll watch for it. As I said before, the closest restaurant to us is a KFC that we've never been to in the all the years we've lived here. But if it turns up there, I'll stop and get one.

I was buying Dave's until Mr. Kim when shopping alone recently and saw the price. He says no more Dave's in this house. He never does that, so I'm letting him have this one! Smithy - I have one of those choppers and for folks like me with hand issues, they are a miracle. I still use a knife for a quick job, but when I have a lot to chop (like for dressing) they really save my hands. I hadn't thought of potatoes, but will do that soon!

Good Humor is bringing Viennetta back this year. I can unironically say I'm really happy about this.

I need a little break from the awful news I’ve been glued to all afternoon. I decided to catch up on my dinner posts. @patti – I hope you are recovering well! I’ve been thinking of you since reading your post. You must have had beginner’s luck with your chicken and dumplings – it looks fantastic. I’d love to have your rice dressing recipe, if you would share it. @Dejah – please give your husband my very best wishes! I’ve been there myself and I used to work for a urologist, so I’ve seen so many folks with that. @gfweb – I showed Jessica the fish and chips that you did in the air fryer and she wondered if you would please share your batter recipe and air fryer method. I honestly am not sure where the meal we had on Sunday belongs. Basically, we had dessert for dinner. The tradition of doing beef fondue for dinner on the day we decorate the Christmas tree includes chocolate fondue for dessert. In the last few years, we’ve spread the decorating and the meal out over a few days. This year we decided that fondue would be perfect for our changed NYE. But we were too full NYE to have the chocolate. We decided to have it as an afternoon treat on Sunday. With one delay or another, it ended up being dinner. Chocolate: I am embarrassed to say that this is just microwaved Smuckers Hot Fudge Sauce. I didn’t have the energy to make a chocolate sauce. And all the dippers! Dried fruit: Pears, dates, apricots, cinnamon apples, and figs. Macaroons and almond biscotti: The tiniest little panettone and maraschino cherries: We saw this panettone somewhere for $.50 and bought two – I wish we’d gotten a dozen of them. It was very good – especially slathered with melty chocolate: Angel food cake (purchased): Marshmallow and a candle to incinerate: Plate: I found later that I needed some protein, so this was second dinner/snack: Monday: Fixed up Sloppy Joes on toasted brioche buns, leftover collards and scalloped tomatoes, and tots. Last night we picked up dinner at our favorite pizza place. It’s actually in the city and we are out in the burbs, so we don’t get there often: Steak and cheese and a cheese slice.

I'd have to order it plain - otherwise I think it would be too spicy for me - and I'm wondering if the patty itself is any better than Popeye's? Of course, it's a moot point since the nearest one to me is almost 2 hours away. Nice and normal to be thinking about driving to get a good sandwich today. What a horrible day.

Oddly enough, he requested no butter on his 😳. I, on the other hand, slathered my baguette with butter before it went in the CSO! My breakfast this morning was toast made from an incredible rye/caraway boule that a friend of Jessica's made and gifted to us:

He saw this same thing on his garden website AFTER he'd pulled them all. 😊

Mr. Kim’s breakfast yesterday: Egg and Benton’s bacon. I was too hungry to wait for bacon, so I just had toasted baguette and eggs:

Well, I did my last attempt at getting cracklings. I slowly cooked the fat cap slices to render the fat and shallow fried the skin. They tasted wonderful and were crisp (they actually reminded me of fried hog jowl that I ate as a child in NC), but I didn’t get that puffy, bubbly crackling I was after: But then I messed around with it so much – broiling and torching – that I probably ruined any chance of having it work.

Mr. Kim's 1st ever actual garden (aside from the odd potted tomato plant or half-assed lettuce patch) was not successful this year. Both the radishes and carrots seemed to produce only colorful roots. He got one side dish of kale and his herbs were leggy and sparse. Well, it's a learning process and he was disappointed, but not discouraged, I think and I believe that he'll do more research and try another one this year. He was sort of cleaning things up New Year's day and found this: (Tablespoon for size comparison.) It was very crisp and sweet. Yesterday, he went out to see if there were any more and found this: He's very happy and proud and I've promised him some roasted carrots for dinner tonight:

I get Cuisine at Home and allrecipes - both were gifts. I quite like them. Cuisine at Home is ad-free and everything I've ever cooked from it was successful. The allrecipes is a new subscription, so I haven't cooked from it yet, but it seems to be full of everyday recipes - nothing terribly exciting, but I've marked a few to try. My favorite magazine to get recipes from is Southern Living. But instead of getting the magazine (they would become unwieldy to keep), Mr. Kim gives me the recipe annual for Christmas every year. Much easier to find shelf space for.

Welcome to eGullet, Keron! There is lots of interest in cocktails here and I'm looking forward to your contributions!

RE: Reheating Yorkshire pudding. I don't remember if you have a CSO, @Margaret Pilgrim, but for anyone who does - reheating on bake/steam results in a pud that is almost like fresh.

Yes, but since I got the inspiration from Crunchies brought over by the UK by English relatives, we let them claim it. 😄

@Ann_T – lobster Newburg is one of my favorite dishes ever. When I was a little girl, my habit when we were eating in a restaurant was to look at my mother with inquiry and get a subtle nod or shake of the head in return. My inquiry was, “can I order the lobster?” The man who became my stepdad, @Ted Fairhead, bought me two of the biggest lobsters I’ve ever seen. Now, of course, I know that bigger isn’t necessarily better, but it sure impressed 8-year-old me😊! I had forgotten, but I DO remember Stouffer’s Lobster Newburg. They were the “gourmet” frozen food company. My dad ate their spinach soufflé 3 or 4 times a week! @Shelby – those collards look so glisteny and delicious. And I am due for some scalloped potatoes! Will you tell us about “mustard sauce” please? @Duvel – bless your little one! What a sweetie! @gfweb – I can finally show Jessica your posts (and anyone else’s) about air frying now that we’ve given hers to her. That fish looks excellent! Happy NEW Year to everyone! Here’s hoping for a happy and healthy 2021. On the 30th, I was still recovering from two large meals (Xmas Eve and Xmas Night) and knew I had two more coming, so something simple was in order: Ham and provolone with ballpark mustard on toasted white bread. This sandwich fit the bill. NYE with just Mr. Kim and Jessica. We usually do fondue for decorate the tree night. This year we did it for NYE. Just the three of us. The table: Pickles, curry sauce, and HP: Sirloin, mushrooms, broccoli, shrimp (for tempura), cocktail sauce, horseradish sauce, tiny roast potatoes, steak sauce, and BBQ sauce: Crudite, cheese platter (Roth Kase buttermilk blue, Tallegio, and Appalachian Tomme), homemade Green Goddess dip, bottled Green Goddess, bleu cheese dressing: Bearnaise and a baguette: Plates: New Year’s Day lucky supper - Ham: Brushed with honey and sprinkled with one of my BIL’s citrus/spice blend that he makes. Collards with plenty of pot liquor: Done in the IP. These are absolutely the best we’ve ever tasted. Scalloped tomatoes turned out especially good this year: Just Jiffy cornbread: But it was better than that other stuff I tried Xmas eve! Plates:

That's what I was thinking of.

@liuzhou - Nice looking scrambled eggs! Moist without being a sauce. I saw someone on TV making scrambled eggs “properly” the other day and when they were done they were actually pourable. New Year’s day: Edwards country ham and a plain unrolled omelet. And a piece of my MIL’s “Candy Cane” pastry: Heated in the CSO on Bake/Steam. Still good a week later. Yesterday: Leftover ham, perfect yolks, and plenty of bread for mopping.

You're right. You'll find that trick in every "community cookbook". At least they are using real chocolate and not that horrible candy coating stuff. Today I see a lot of folks using coconut oil to harden a shell of chocolate. I'm betting a LOT of folks are adding a little of it when trying to make the bombs.

It sounds good to me. It was just hard to tell what it was exactly. If that was a sandwich log, I was going to be suspicious!

@blue_dolphin – those pecans are gorgeous. Mr. Kim used to work with someone who sold fantastic pecans to raise funds for the Frog Level Volunteer Fire Department (not kidding – real name of a little township near us). They aren’t doing it anymore, so, I’ve been getting by on Costco pecans for the last few years. @Shelby – glad you got that new IP. What can it do that the older ones can’t? We got my MIL a “Duo” for her birthday and sometimes she asks questions I can’t answer since I don’t have one. @chromedome – gifts to people who really cook from people who really don’t are often sweet, but useless. Luckily, I love Christmas-themed serving dishes and Mr. Kim has spread that around. It’s funny how different everyone’s tastes are. I really don’t care for wooden spoons, or really anything totally rigid. I don’t mind the kind that are flat on the end (good for scraping fond), but an oval wooden spoon I find almost totally useless to me. They make one little eighth of an inch scrape in a pan and leave everything else behind to burn. Give me a silicone or nylon spoon, spatula, etc. and I’m happy. After an agreement that Mr. Kim and I would save our Christmas pennies for a new kitchen floor when we feel safe having workers in our house and we’d only let Santa fill our stockings, I was, once again, flooded with kitchen/food gifts😄. Some was from Jessica, but my normally sized stocking couldn’t possibly hold everything else: The set of dessert plates (sitting up at the back) are lovely and my new little mini processor is pink, but what really thrilled me was the white enamel vented bread bowl. I fell in love with the enamel pans when I kept seeing @CantCookStillTry using them. I found them online and added them to my wishlist. Apparently there is a 3 piece roasting pan on their way to me, too😁. More: We also agreed to not so much candy this year: 😳😄Very welcome, however, are the Tiptree Little Scarlet strawberry preserves (I’ve been out for months) and the Matiz cockles (time for @weinoo's clam sauce).

Welcome to eGullet, @Nikolay! It sounds like you have a LOT to contribute here. I'm looking forward to that. I'm also looking forward to hearing about your travels and your experiences in Norway. We like LOTS of pictures! 😄