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Kim Shook

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Posts posted by Kim Shook

  1. 8 hours ago, Shelby said:

    Sausage and pepperoni pizza

     

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    There seems to be little bits of suspicious green things on that otherwise delicious looking pizza. 😉

    • Like 1
    • Haha 2
  2. 8 hours ago, HungryChris said:

    I like a cocktail sauce that has some heat to it, but from the horseradish, rather than added hot sauce, so finding the horseradish with the needed heat is the trick. In my area, I have come to rely on Kelchner's, paying close attention to the use by date. I start with about 4 heaping TBS of that, followed by the juice of half a lemon, a dash of Lea & Perrins Worcestershire and about half a cup of Heinz Chili Sauce, if I have it, and ketchup, if I don't.

    HC

    Many years ago,  I  loved skiing and bought a camp trailer that I kept up in Vermont for  that purpose. I would go up there after work on Sunday nights in the winter and ski all day on Monday, my only day off. On days when the weather was bad or it was too icy to ski I would drive around to places of local interest and one of them was the Grandville Bowl Mill. I loved their wooden bowls, but was not able to do more than just admire them. Some years later, in a bit better shape financially, I made a trip up there and happened to hear about the "cull shed, out back". It was something the locals all knew about, but they did not readily explain about it to the tourists. I was out there in a heartbeat and opened the garage style door. Inside was another whole shop of seconds, some with almost imperceptible flaws, at deep discounts. I left there with several wooden bowls and made a few trips back in the years to come.

    I am sure that is too much information, but there it is. I break them out and proudly use them at any excuse.

    HC

    Jeez. Louise!!!  Just went and looked at the website.  Out of my league for sure!  Gorgeous, though.

    • Like 1
  3. 6 hours ago, HungryChris said:

    Caesar salad and shrimp cocktail always wins Deb's approval, and got mine as well, last night. Cocktail sauce made from decently hot horseradish, U-15 gulf shrimp, steamed for 4 minutes and plunged into ice water produced some shrimp that squeaked when you bit into them. That is when I know I have done it right!

    HC

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    I love your wooden bowls!  They look old - have you had them a long time?

  4. Starting to stock the freezer for the bake sale I manage every year for our church Holiday Market.  Pineapple Upside Down Biscuits:

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    These are made with whomp biscuits - they aren't cakey, more like a sweetish roll.  Nice with baked ham.

     

    Cinnamon Sugar Pull Apart Loaves:

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    Think monkey bread.  Also made with whomp biscuits.  Hey, I'm making a TON of stuff - I gotta take shortcuts where I can.  

    • Like 10
    • Delicious 1
  5. 4 hours ago, Pete Fred said:

     

    It was ok. My woes lie entirely with the filo. Dry and papery on top, tough underneath. If I'd done a better job with the cooking I'm still not sure it would be to my taste. I'm looking for something lighter.

     

    The method involved layering multiple sheets of filo and rolling into a log. I think I might prefer it made with a single, very thin sheet of strudel dough rolled around the filling. This appears to be the traditional way as opposed to the more modern filo 'hack'. Although filo and strudel dough are similar-ish, the number of 'purists' saying filo is inferior has made me curious.

    I've sent you a PM, @Pete Fred.  Hope it helps your problems with the strudel!

  6. 20 minutes ago, boilsover said:

     

    LOL, no, of course not.  IMO, there isn't a health concern, no matter what you cook or or how long.  The concerns are taste and color, and I don't even credit those very much.  Can 80% of restaurants worldwide be wrong?

     

    Let's take a peek down the rabbithole, shall we?  Aluminum has a semi-unique property whereby it (and its alloys used in bare cookware) doesn't stay bare.  It oxidizes or "passivates" very quickly in the presence of oxygen.  How quickly?  About the time it takes for you to wash, dry and put away your pan.  What you're actually cooking on is  aluminum oxide, which is harder and less reactive than pure aluminum.  You can think of aluminum pans as being self-healing.  That's all hard anodizing is, BTW, except that HA creates a much thicker oxide layer.  Aluminum's astonishingly fast oxidation is the reason why there is virtually no metallic aluminum to be found in nature, despite the fact that it's the third most common element on Earth.   

     

    Thank you so much!  I didn't know all the science stuff, but I figured that if 3 generations of women had cooked sauce, soup and chili in that pot, we were probably safe!  😊

  7.  

    11 hours ago, JoNorvelleWalker said:

    Just two days ago I was marveling at the low prices for huge aluminum stockpots at my local supermarket.  I spent a small fortune for my 18 quart Sitram stainless steel.  Ashamed to say so far I've used it twice.  Some of those aluminum pots went much larger and cost a song.  Thing is, I don't think I'd use them once.

     

    I have a battery of Le Creuset (though nothing that looks like a stockpot??).  My biggest Le Creuset is too heavy and never gets used.  Or hasn't in some years.  However I can't imagine in my worst nightmares using either aluminum or cast iron for a stockpot.  I love my two smaller Le Creuset Dutch ovens.

     

    What are you cooking?  For boiling water for pasta* I use an old, frightfully inexpensive thin gauge Italian stainless steel pot that I've had for decades and use essentially every day for one thing or another.  On the other hand for making stock my recommendation would be to get a real stockpot with a thick aluminum or copper disc bottom.

     

     

    Disclaimer:  I don't have an attic.

     

    * as I am doing as we speak.

     

     

    I have two Dutch ovens that get a LOT of use.  One is an old Club aluminum and the other is a non-stick Calphalon.  They suit my day to day purposes just fine.  I also have a really good stockpot and a super cheap huge one that I almost never need to use.  The reason I'm thinking of buying the caldero pot is for when I need something really large for things like the gravy I made yesterday.  

    • Like 1
  8. I have a sirloin tip roast - almost 4-inches thick and 4.3 lbs.  How do I handle this?  Thanks!!!  

     

    ETA:  I should say that I did do some research and someone at amazingfoodmadeeasy.com suggested 131F for 13-48 hours (!!!!!).  As you can imagine, that timing has me stymied.

  9. Gravy is done!  Nice, jellied stock:

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    This is the color I like for my roux:

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    A little white wine, then the stock.  At a good simmer (I add LOTS of stock, then simmer it until it is the consistency and flavor I want):

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    The picked neck meat:

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    I use LOTS of this.  My mother says that my gravy is more like hash because I use so much meat.  I think she’s just jealous because the only gravy she’s ever made was Bisto! 😁 Finished:

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    It is GOOD!  Now it cools and gets packed up for the freezer.  I’ll probably have to add a little broth when I reheat it. 

    • Like 14
    • Delicious 5
  10. I am seriously thinking of trying to sell my Le Creuset pots.  They have to live in the attic and are so heavy that I have a hard time using them with my bad hands.  With them in the attic, I hardly ever even think to use them.  One of them is a HUGE stock pot (not cast iron) that I cannot lift when it is full.  I keep noticing the cast aluminum caldero pots in the Latino section of supermarkets.  They seem to come in lots of sizes and are very light and cheap.  I love my old Silverstone cast aluminum and wonder if the caldero pots are comparable to those.  Thanks!

  11. 41 minutes ago, Okanagancook said:

    Kim, that tray of necks is fantastic...but I don't see any pieces that have been nibbled on?  How can you resist.  At a Super Bowl Party awhile back I roasted some turkey necks (ones with a lot of meat on them) with a spice rub and served with some kinda creamy dip...they were unorthodox but tasty.

    I did do some nibbling as I was picking them later.  Such good meat.  Old country grandmas were known for taking the backs and necks of chickens.  Everyone thought they were sacrificing the "good" pieces to the family.  But I think they knew that the necks had the best meat and the backs had the "oysters"!

    • Like 5
    • Thanks 1
    • Delicious 1
  12. A very disappointing dinner last night.  Menu was fried oysters, ffs and slaw.  This part was fine:

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    Here is where it started to go wrong:

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    I had these in the freezer for a couple of months.  They looked great and I liked the coating very much, but the oysters were terrible.  I don’t think they had quite gone bad, but they weren’t far from it.  So, they went in the trash.  Side dishes were French fries and slaw:

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    These were fine out of the pan, but I put them in the CSO to keep warm and they came out flabby and tough.  gfweb suggests propping the door slightly open next time to prevent this. 

     

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    The slaw was just blah.  I never use a recipe for slaw and it always turns out fine, but it just didn’t seem to have much flavor this time.  So, we filled up on flabby fries and dull slaw and at 11:30, this was my protein:

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    One of those nights.

     

    This, however, turned out very well:

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    Lovely roasted necks and veg for my gravy.  Popped into the slow cookers all night.  Will be making gravy today.

    • Like 8
    • Sad 4
  13. I need some advice, please.  Should the CSO produce steam on the convection bake setting?  Mine does.  I made some french fries last night and when they were done frying, I put them in the CSO on convection at 300F to keep warm while I finished up the other stuff.  They came out a little flabby and tough.  Should I have used the "keep warm" function instead?  Thanks!

  14. Starting my turkey gravy today for Thanksgiving (and a sooner than that turkey dinner - had to take a turkey out of the freezer to make room for all the soon to be goodies I'll be making for our church Holiday Market):

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    Currently roasting turkey necks, onions, celery, carrots, tomato paste, Bell’s seasoning and sage.  When done roasting it will all go into slow cookers with chicken broth to make my stock.  We'll all wake up tomorrow morning craving a turkey dinner!

    • Like 9
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