Kim Shook
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Posts posted by Kim Shook
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51 minutes ago, ElsieD said:
For how long did you end up cooking them?
Sorry, I meant to say that! They were bone-in and I ended up doing 45 minutes on HIGH pressure and let them naturally release for 15. I figured that I could do a few more minutes if they needed it.
Here's a picture:
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@ElsieD, @mgaretz, and @JAZ - thank you so much for your help with the short ribs. They turned out perfectly. And, @mgaretz - I really appreciate you suggesting less liquid. In reading over the recipe again, I decided that 26oz. was probably a typo and should have been 16 oz. Twenty-six ounces doesn't make any sense.
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@gfweb - thanks for posting that recipe - it sounds like something we would love.
We were so sad to discover that Wegman's no longer seems to carry the Edward's petite country ham that we used to buy there. We've checked twice and they haven't had it and didn't know if they would. Wegman's price was about $30 - half what Amazon is charging now. And buying direct from Edward's it is $70. We are really hoping that this is temporary.
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I'm so sorry to hear this. He's one of the folks that I've missed for a few years now. I always loved his point of view and his writing. Thank you for letting us know @Jason Perlow.
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3 hours ago, blue_dolphin said:
I know you said the How to Make Jelly Out of Almost Anything posts are vague but that one at least gives fairly specific quantities to jump off from.
Salt level is going to be a potential issue with many dill pickle brines. A savory note is nice but it doesn't sound like you want a completely non-sweet aspic-sort of thing. Or maybe that IS the goal?
She saw that one, but there are basically no directions and step one and two are identical. And I think she's not going to be able to get away without a little sweetening.
4 hours ago, Maison Rustique said:When I heard pickle juice jelly, I was thinking dill pickles. The link that Anna provided is for watermelon rind pickle juice. I've never had watermelon rind pickles--are they sweet or ???
She's more into trying dill rather than sweet.
Thanks, all!
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Dern. But thank you!
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Making @Marlene's Crispy Smashed Potatoes tonight and I am pre-heating the CSO on Convection to 425F. It started making a screechy noise. I went in and cancelled and started it back up again and, so far, no more noise. Does anyone know what is up with it?
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Has anyone had any experience making jelly (the US version - a spread, not gelatin) out of pickle brine. For some reason (that I cannot fathom), Jessica has it in her head that she want to make it. If you haven't ever made it but are an experienced jelly/jam maker and can just suggest proportions, she's happy to experiment. We searched and found nothing on Google (which I don't think bodes well) and the "make jelly out of anything" posts are really vague. Thanks so much!
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I dug up a bunch, but won't risk boring you all with all of them at once. Here's one from the Imperial Sugar Company in Sugar Land TX:
And one from Good Housekeeping - not sure of the date, but the price tag says 39¢:
I feel like James Lileks needs to see this book. Is that not a perfect match for "The Tingler"?
And a couple of other dubious looking items:
I have a linear yard of more recent little cookbooks that I call "Check out line books". They don't publish as many as they used to, and I almost never cook out of them, but I can't seem to resist them!
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4 minutes ago, Smithy said:
One root system, two bulbs or lobes. Typical for a shallot. My question is: is this one shallot or two?
Not that it matters, it's all I have today, but I just realized I don't know the answer. I'll never forget the time when I used 3 heads of garlic in a sauce when the recipe called for 3 cloves of garlic!
I've come a long way since then, but clearly I don't know everything. 
I have no clue and that's exactly why I detest recipes that call for: 1 apple, sliced or the juice of one lemon. GIVE ME THE AMOUNT. I don't even care if it is in US or Metric - anything is better than one of something that can be almost any size!
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14 hours ago, gfweb said:
Bucatini is a PITA.
Hard to fork
Splashes sauce.
I agree. I thought I was going to love it when I started seeing it on cooking shows and when I finally found some I was underwhelmed. Messiest damn pasta I ever ate. I felt like a toddler eating their first bowl of spaghetti!
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15 hours ago, weinoo said:
Ummmm, is that broccoli raw? Or blanched?
It can be either. I taste it first and if it seems ok (not tough or super strong tasting), I just use it raw. It sits in the dressing long enough that if it is really fresh broccoli, I really can't tell the difference. If it has a little age on it, I'll blanch and ice-water the hell out of it 😁.
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@liamsaunt – your sliders sound wonderful. What a great combination. I’ve made myself a note on my “Menus” Word doc to do that sometime.
We opted for an easy dinner Thursday night – Mexican. The pictures are kind of sad looking because they package all the topping separately for takeout. Jessica’s beef chimichangas with rice:
My taquitos:
Mr. Kim’s enchiladas looked a little better:
Everything tasted good, though.
On Thursday, I continued with the char siu prep. This is out of the oven after the first 15 minutes and brushed with marinade:
Finished:
I added a sprinkle of salt at the end. Mr. Kim and Jessica felt it needed some heat, so I may add a touch of something next time. It was very good and wonderfully tender.
Last night we finally had the char siu. I stir fried some vegetables:
Heated the pork in the CSO:
Seriously over-cooked some Jasmine rice 😠, and served with the pork on top:
It was truly delicious. Thank you so much for sharing the recipe, @Dejah! Also, regarding the fat – it didn’t seem like it was a problem at all after it cooked. I also served some truly awful frozen eggrolls:
I really need to get busy and make @Shelby's recipe for these!
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Jessica received a surprise box of vegetables from Hungary Harvest (the “imperfect fruit and veg delivery company that we got the last batch from) – she had thought that the other box was the whole order. I didn’t take a picture, but she got broccoli, zucchini, cantaloupes, yellow tomatoes, avocados, and celery. I used the broccoli to make MORE broccoli salad to have on hand:
Cooked some collards from the LAST box:
And cut up the cantaloupes:
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Thank you, ma'am. I should say that I couldn't find boneless ribs, so mine are bone-in. I checked a couple of recipes for bone-in and, interestingly, the time given is pretty much the same as yours for boneless, @ElsieD.
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Hoping to get an answer today (I'm sorry to be so late, it didn't occur to me that I should try this until this morning). Would y'all please look at this recipe and see if you think that I could successfully do it in the IP? If so, do you think that I need to make any changes? And how long would you do it? Low or High pressure? I generally make this a day ahead, refrigerate and skim off the fat the next day before heating (which I'll do in the CSO). I'm serving it tomorrow. Our whole dinner is a special request from Jessica.
@JAZ - Lady of the IP, I'd love your advice here, if you have the time!😁
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Welcome to eG, @Tactical_Pickle! How did you get into freeze drying meal prep? I'd love to know what kinds of things that you like to cook.
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Welcome to eG! I agree with @Smithy - this is a great place for the science-minded. I think you'll find a lot of folks to talk things over with here. I love the German food that I've had, so I look forward especially to your "everyday" food!
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Welcome to eGullet, Dakender! I share your bread machine frustration. Mine is due not to measurements, but to a really badly translated manual. So, I feel your pain. There are some truly excellent bakers here - scientist/artist hybrids and I know that you will get lots of help!
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@Shelby – I definitely have you fooled😁! I am SO not organized. I impose it on myself. I grew up with a mom that was so naturally organized that she DIDN’T MAKE LISTS. Maybe a shopping list for a major party or holiday, but pretty much no shopping or To-Do lists. My life is chaotic enough – if I didn’t have a billion lists, it would be just wandering around in hip-deep crap chewing on raw/frozen food. We would basically be cave men.
@Franci– sorry you are having such bad luck with food in Sarasota. My dad and stepmom live there and they say basically the same thing. There are some fun German places and an “international” mini-mall on Gulf Gate Dr. near Gulf Gate Mall. They say that the best food is at the Amish places, but that is really just American family-style food – not really your thing, I think. If you’d like to try Columbia, there’s one in Sarasota, too – on St. Armand’s Circle. We’ve been to the one in St. Augustine and liked it very much. That opinion could be influenced by the fact that we were there on a scorching day and had a few too many pitchers of their delicious white sangria!
@patti – I’d love that liver. But neither Mr. Kim nor Jessica will touch it. And we aren’t entertaining. I do have some frozen livers done in small amounts – maybe I can scale things down and do it just for me!
@CantCookStillTry – Happy Birthday! 🍰🎁
@Norm Matthews – your pork and potatoes look perfectly cooked. When I want a really quick sauce for some breaded pork chops, I either do a pan sauce with a little Dijon and cream (evaporated milk works just fine) and shallots, if I have them or @Marlene's Easy Tonkatsu sauce.
@pastameshugana – Wow! Congrats to the son! Quite the successful young man!
@scamhi – I am not a fan of cooked cabbage, but that cabbage looks like something I’d eat (without the peppers). Beautiful.
Twelve cups of pork stock headed for the freezer:
I started marinating country ribs for the char siu according to @Dejah's recipe. These were some of the ribs after slicing:
I know that country ribs are fatty, but I’m wondering if these are too fatty. Into the fridge:
Dinner last night – appetizer:
Fixed up store-bought crab dip and baguette slices.
Chicken Kiev (frozen), long grain and wild rice, and broccoli salad:
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I'm not a fan of really al dente pasta, so I don't care for any of the shapes that are a lot thicker in the center. Bowties, tortellini, rotini, fusilli. I just never seem to be able to get them cooked right - soft and slippy, but not gooey.
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@Ann_T – tell Moe I will trade him all of my breakfasts for a week’s worth of your bread! That is some lovely ham.
Had some of the panettone French toast with bacon this morning:
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18 hours ago, RWood said:
A couple things for Halloween. Decorated Halloween cookies, and the Corpse Bride. I wanted to make her for a few years, so I finally got around to it. I don't make many figures, so I can see things I would like to do better on, but I think she's cute for a first attempt.
I'm just stunned at the artistry here. Bravo!
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Welcome to eGullet, Jodi! I'd love to know what foods you enjoy cooking and eating. And a vague idea of where you are located. Looking forward to your contributions - and culinary school stories!!
Instant Pot. Multi-function cooker (Part 5)
in Kitchen Consumer
Posted
I did. After browning: