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Kim Shook

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Posts posted by Kim Shook

  1. @rotuts here is a picture of the sirloin tip roast:


    The four inch measurement is how thick it is.  I'm going with your method (probably Wednesday).  A little salt and pepper and then bag it?  130F for 6 hours.  Anything else I need to know?  I have beef stock and beef fat in the freezer and plan to make gravy tomorrow and roast potatoes, sprouts, and Yorkies to go with dinner.  

  2. Honestly, this is how I always do it.  Yes, it has to start out tempered.  And it is not perfect - you don't get that lovely mirror finish and the perfect snap.  But it does work pretty well.  I usually heat it to about 85F and then sit the bowl on a heating pad set to 100F and keep checking that it doesn't go over 90F.  

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  3. 1 minute ago, Shelby said:

    Maybe you'd like Spam more if you diced it?  Get more crispy bits that way.

    @caroled just suggested that.  I might try that since I was ok with the taste.  But, you know, bacon actually exists.  Do I really need to work that hard to eat something that I'm "ok with the taste" about? LOL

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  4. So, it was finally disclosed that it was @suzilightning who sent me the Spam:


    It smells funny.  Perhaps sniffing was not a good idea:



    I fried it crisp:


    Um... It WAS nice and crispy on the outside. And the flavor was fine. But the texture inside was NOT good. It was mushy. It was seriously like a slice of porky mush in a crispy sleeve. Not for me.


    Served with an egg, some good Italian multigrain toast, and the perennially disappointing apricot.  It looked so lovely.  And it had a decent fragrance.  But, as always, it was dry and tasteless.  I don't think I've had a good apricot in at least 50 years.  ☹️


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  5. 4 hours ago, gfweb said:

    Is this tri tip?


    If so, I've been happy with SV for 3 hours

    I don't think it is exactly the same cut.  This is almost a big cube -  8x7x4-inches.

  6. I have a 4.3 lb. sirloin tip roast.  I haven't ever cooked this cut before, so I'm looking for some advice.  If possible, I'd like it to be carve-able - not fall apart like pot roast.  I was wondering if it would be suitable for either the IP or for sous vide?  Thanks!

  7. 1 hour ago, Smithy said:

    Tonight I steam asparagus and butter in the CSO while my darling cooked brats* on the grill. It all looked lovely, and as though it would be ready for dinner at the same time.


    Then I remembered the toast.






    My darling wants toast with almost any dinner. After 21 years of marriage, I still have trouble remembering that fact.  In any case, our "toaster" was preoccupied with cooking our vegetables. I do not think it will get better with time; I think we'll get a better toaster before too long





    I find him wanting toast with every dinner so endearing.  It seems like something Winnie the Pooh would want: "Toast and honey with dinner, please".  

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  8. 2 minutes ago, JoNorvelleWalker said:

    @Kim Shook I'm not a mandolin person and I have all my toes.  But I do own a Cuisipro box grater with a fixed blade that I find works well for cucumber.  Possibly not as thin as you might like.  Then again I have several slicing blades for my Cuisinart, starting I believe as small as 1 mm.  But as I get older using the Cuisinart for slicing scares me more and more.  And invariably the Cuisinart slices are uneven.


    I'm still searching for a method of slicing Spanish chorizo that does not involve the emergency room.


    I've decided that I might be too old for my Cuisinart.  It is SO freaking heavy.  And I don't have any where to store it but the attic.  So most of the time, I just use something else.  I only use it when Mr. Kim can get it for me.  If that man leaves me, I'll never cook again - too much of my crap is inaccessible in the attic.  😉

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  9. Jessica (who is also sick) requested Quick Tomato Consommé:


    Easiest thing in the world – can of beef consommé, V8, celery, onion, and parsley.  Simmered, then strained. 


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  10. I have one similar to this.  I like it just fine and have, so far, used it safely (touch wood).  It has a nice storage case and I get it out when I've got a LOT of slicing to do or when it is imperative that I slice very finely and evenly.  What I'd love to find is something that I keep hearing I should be able to find in any Asian shop that sells kitchen supplies and haven't yet - I want a small, fixed blade slicer that would slice very, very thin slices of things about as wide as a cucumber and radish.  I slice both of them almost daily and I especially love paper thin radish slices.   

  11. 17 hours ago, CantCookStillTry said:

    First time I tried 'make ahead' hard Tacos. Usually its an assemble your self deal with a huge amount of dishes on the table for 2.5 people. Which results in a long bout of me stacking the dishwasher followed by a longer bout of my husband restacking it the right way and a lot of muttering. The slight loss of crispy was worth it in my opinion. 


    I Prestuffed with the cheese, refried beans and chicken mix and baked for 20 mins. Toppings were add your own. Pictured are Master 6s. 




    There are a few so=called  "easy" meals that are, to me, a giant PITA.  Tacos are one and hamburgers and hot dogs are the other.  Not because anything is difficult, but because of all of the go-withs.  My family is unable to eat any of these things without a gazillion condiments, toppings, etc.  

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  12. @Ann_T – thanks for adding the note about the sauce.  It just sounds perfect to me and something that we would love!


    @robirdstx – that steak and snow peas look so good!  I got a wild urge today for a beef/snow pea/bean sprout/water chestnut stir fry.  But I made 97 gallons of stew, so I guess my stir fry will have to wait. 


    Sometimes when he is judging a BBQ competition, Mr. Kim is allowed to bring home leftovers.  Today I used some of them (brisket, pulled pork, ribs, and chicken) to make Brunswick Stew:


    Perfect comfort food for sick folk. 


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  13. 3 minutes ago, demiglace said:

    The food looks great! Making lunch for the homeless is awesome and I'm sure really appreciated.  

    Our church does this once a month and there are a couple of different groups that do it.  When we drop it off, folks are always appreciative.  We make sure to tell them that we appreciate what THEY are doing and the service that they provide.  And, believe me - the irony is not lost on me:  we spend all morning making PB& J's or bologna sandwiches and end up eating some amazing, unusual lunch.  

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  14. After helping to make and delivering 100 lunches to a few homeless shelters in the city today, Mr. Kim took me to lunch at Salt and Forge, one of our favorite local restaurants.  Impeccably produced sandwiches, salads, and breakfast items - everything is either house made or locally sourced.  I started out with the BLT with Hanover tomatoes and pimento cheese:


    Which immediately became Mr. Kim's because the pimento cheese was very spicy.  I was sorry for that, because it was otherwise delicious.  Luckily, Mr. Kim was willing to share.  He'd chosen the Cubano on a brioche bun:


    It was incredibly good.  A really well balanced sandwich.  The pork was the star, though.  It came with a side of gazpacho - very, very good and not overwhelmed with bell pepper flavor.  

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  15. Oh, dear Lord, @Ann_T!  That duck, that sauce, that cabbage, those potatoes.  I am not a well woman and I nearly fainted at the sight of that deliciousness.  What an incredible way to cook duck.  I really want to do that.  Would you please steer me towards the sauce recipe?


    We are still sick (I am at that point where you start to think that this is just how you are going to feel for the rest of your life - "Oh, well - I'm 60 now, I guess this is as good as it gets" 😉), so was comfort food tonight- breakfast for dinner:


    Benton's bacon, ham, and blueberry pancakes with the berries that Mr. Kim picked on our day trip to Crozet VA a couple of weekends ago.  Also, we found these in the shed freezer:


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  16. Post-doctor appt lunch at the pharmacy (reminded me of the same kind of lunch counter lunches with my mom when I was a kid).  I had breakfast:


    nice hashbrowns, properly toasted rye, and OM eggs.  All good and it wasn't until I was full that I realized they'd forgotten my bacon.  ☹️  Mr. Kim had a lovely club:


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  17. Mr. Kim went ahead and ordered the refurb.  He thought I'd decided on that definitely.  Sigh.  Anyway - do I unpack it and try it out and then try to put it all back in the box?  I hate to tuck it away in the attic and try it out in a year and find it doesn't work.  Jeez, this is all so stressful.  I honestly had less agita buying a $600 stove!  😉

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  18. 1 hour ago, JeanneCake said:

    so what exactly is SPAM?  I've never had it and I'm not going to the grocery store in the next few days.

    Where do you find it in the grocery store?  (I once searched for a solid 10 minutes in the *refrigerated* dairy for Velveeta for that Rotel dip for a Superbowl party before admitting defeat and asking a clerk and feeling chagrined when he pointed to the endcap where it was stacked.  At room temp! 😲)



    In my stores Spam is with the canned meat - including tuna, chili, hash, etc.  


    I lost track of my mystery Spam (is that redundant?) that someone mailed to me.  I unearthed it yesterday and it will be featured in a breakfast next week (when Mr. Kim goes back to work).  

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