Kim Shook
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Posts posted by Kim Shook
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Cheese toast w/ Texas toast, Dijon, American and Swiss cheese:
Done in the CSO. Served with local blackberries.
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Lunch today was cheese toast:
with Texas toast, Dijon, American and Cheddar. Served with blackberries:
Best cheese toast I've ever made!
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5 hours ago, gfweb said:
I do two kinds of lists.
For shopping, the S-note feature on my Samsung phone is perfect.
For big meals with a bunch of people coming over, I use a paper list of the dishes listed in chronological order of their preparation with annotations on prep (eg "salt at the end").
For big meals, I do a timeline in Word - like this:
Thursday, 12/22
Thaw stew
Set table
Frost Ann’s cake
Friday, 12/23
Cook & slice turkey breasts
Cook & slice ham
Pickles & olives in shed
Make Daddy’s salad dressing
Thaw croutons
Set up bar
Saturday, 12/24
AM slice lettuce
Make fruit salad – w/out bananas
Check candy bowls
Thaw lemon tarts
Cook potatoes for stew
Put out butter
Cut up ham
NOON stew in slow cooker w/ potatoes
Put out goodies & cover (not fudge)
Goody Bags
3:30 rest of stew on stovetop w/ potatoes
4:30 put out breads/rolls & cover
Put out crackers & cover
Put out turkey, ham, cheeses & cover
Pickles & olives
Add bananas to fruit salad
Put out fudge and tarts
4:45 11` q 1q`
I have NO clue what I was supposed to do at 4:45 on Saturday. 🙄
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3 minutes ago, kayb said:
I will eat Chick-Fil-A food only when (a) starvng, and (b) the grandchildren insist on going. Nasty stuff.
Lemonade's good, though.
I think I am just naturally trashy. I adore Taco Bell and Chick-Fil-A. Jessica got a BOGO chicken sandwich deal and brought me one the other day. It was not hot anymore, but I piled on the Dukes and it disappeared (I guess I could have CSO'd it, huh?).
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15 minutes ago, Anna N said:
4 to 4 1/2 pound chickens? Small? Up here we called those ostriches.
I've bemoaned the paucity of 3 1/2 to 4 lb. chickens here at eG before. I was looking for a small chicken last night to do my first CSO meal and the smallest one I could find was over 5lb. I ended up with half pound thighs and a giant Dolly Parton breast. I don't know how anyone makes fried chicken anymore. Those giant pieces are not good for that.
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You know, I know a lot of people don't eat at Chick-fil-A because of the corporate culture and not wanting their money to go to causes that they find repugnant. I absolutely believe that money talks and try to spend my money where I can support the causes that I believe in. But here's my issue - the owner/manager (not sure which) of our local store is gay and all my gay friends and children (Jessica's crew) adore Chick-Fil-A and eat there all the time. What's a liberal to do????
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3 hours ago, Porthos said:
I live and die by lists. If I'm making a packing list for going away for the weekend I don't list "clothes", it's "t-shirts, shorts, socks, underwear" and such.
I word-process my grocery lists also:
I do this...when we have a working printer. It's nice to just write everything down according to recipes I'm going to make and the list that lives on the fridge and then cut and paste to get it in the order of whatever stores I'm going to..
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Creamed chipped beef (Stouffer's) on Texas toast:
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Made Texas toast in the CSO this morning. I believe that I'm putting the toaster away for good if I can just get past Mr. Kim's fear of the CSO. Anyone else experience this - family members deciding that it is too complicated to use? I've assured him that if I can use it, anyone can, but he's suspicious!
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3 hours ago, Tri2Cook said:
My wife used to brown the sausages, dump a little maple syrup and a little water in the pan, then cook it and toss them around until a maple glaze coated them. The first time she did it, I questioned why she would do that to some perfectly good sausage but it was actually pretty tasty. Not something I often do myself but it's nice now and then.Oh, I am definitely trying that. Sounds like the sausage version of candied bacon!
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Fantastic chicken. Nothing on it but salt and pepper:
Out of the oven:
The best, most crisp and delicious skin I’ve ever made. Really good chicken. Very moist and tender. I did thighs for us and a breast for Momma and even the breast was great. And I overcooked it! I got all wrapped up in getting the rest of the stuff done. The breast was registering 175F and the thighs 195F!! But they were still wonderful.
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Dinner tonight was my first try at cooking with my CSO (Cuisinart Steam Oven):
Incredibly moist, tender chicken thighs with the best, crispiest skin. Served with yellow squash and onions, dressing and boiled potatoes. And gravy:
Dessert was blackberries, strawberries and cherries - all from the farmer's market:
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9 hours ago, suzilightning said:
I adore sage flavored breakfast sausage. My pop(grandfather) used to take commericial breakfast sausage and 'doctor' it with sage until he was happy with it. I would just eat his sausage with maple syrup and be a happy camper.....
I'm a sage sausage and maple syrup girl, too. I can't tell you how many LOOKS I've gotten when folks see me dipping my sausage into syrup!
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The chicken was a great success. I'll post pictures later (rough night w/ my mom), but I need to ask a quick question. How dry does the water reservoir need to be. I dumped it out (and also the internal tank), but there's still some drops in there. Is that ok?
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1 hour ago, gfweb said:
That doesn't overcook the breast? Do you put it in later?
This.
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3 hours ago, JoNorvelleWalker said:
If you cook a breast and thighs together I recommend 450F steam bake, not the lower temperature. For crisp skin don't treat the chicken with anything but salt. I like to salt an hour or two ahead.
From memory I think the CSO is rated up to a 4 1/2 pound chicken. I really would consider cutting a whole chicken in half and steam baking skin side up.
Ok, there are 3 thighs and one breast salted and sitting in the fridge now. According to the directions, you cook chicken pieces 12 minutes per pound at 450F. I have a 1 lb. breast (ridiculous) and 4 7oz. thighs. So, how long do I cook it for? 36 minutes and start checking temp at 30? Thank you!!
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1 minute ago, JoNorvelleWalker said:
Indeed, after a chicken your CSO won't be a virgin. My preferred method is to get a Cornish game hen and cut in half, steam bake at 450F -- but a whole chicken works as long as the chicken is not too big. If you like thighs, try 300F steam bake for an hour...makes less mess of the oven!
Oooh! We love thighs! Can I do a breast at the same time as the thighs? My mom isn't a fan of dark meat. Also game hens. But those are usually frozen and I'd like to do this tonight. I'll try the thighs if I can't find a small chicken. Thank you!
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Just now, JoNorvelleWalker said:
I forget if you're a bread baker? How about chicken 450F steam bake. That would be my suggestion.
I love to bake bread, but I'm just not up to that right now. So, a chicken? You mean a whole roast one? You mean a chicken that would spatter chicken grease all over my lovely shiny CSO???? LOL - just kidding. But, a whole chicken - I could do that. Pop over to the store and have a chicken to start the week out. Good idea, thanks!!!
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My first CSO try – toast:
And the stripey side:
Great toast! Toast is kind of a PITA in my house. Since I keep my toaster on a shelf under the island (anyone who has read my blog knows that I have about 2 feet of counter space), I have to get it out every time I want to toast. And with my mother living here now, that is every morning. In my other toaster oven you had to cook it so long to get it dark enough that it ended up being crunchy all the way through. This was perfectly dark on the outside, but tender inside.
So, I'm trying to try out different things quickly to make sure everything works and get rid of the box. What is something easy and quick to use the one of the steam functions? And is there any other function I should try since I know the bottom and top work? Thanks!!!
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57 minutes ago, chromedome said:
Nah. That's what happens when people who have no idea about tartar sauce start making it for the tourists.
Seriously, when I was a kid I knew NOBODY who ate tartar sauce. Fish 'n' chips came with vinegar or ketchup, and that was pretty much it.
That's what my English stepdad said about tartar sauce in Britain. He left in the 1960's. But when we went in 2011, all our fish came with it. He was surprised.
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I'd like to find a good recipe, too. I love it, but often find it too spicy for me and sometimes the bell pepper is too forward. If I had a recipe, I could adjust the seasonings to my taste.
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So, I've got my CSO all set up where the old toaster oven was. It clears the upper cabinet by 8-inches and you can get the water thing out without moving the CSO. But, I'm never using it! It is so amazingly clean and shiny! I'm really going to hate getting it dirty the first time. But I have to try it out soon so that we can get the box out of the living room!
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Welcome, deewelch! Tell us a little bit about you and your food interests.
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Ham and cheese on toast, Mandarin Orange "Salad" and chips and salsa.
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Manitoulin — change is in the air.
in Food Traditions & Culture
Posted
Just the opposite, actually. My mom was an incredible hostess and the most organized person I know. I am NOT. That's exactly why I need such a detailed timeline. Momma would have never needed such a thing. When she went grocery shopping, she'd write down things she was out of and then just get 5 different meats and vegetables to go with them for the week. She was awesome.