Kim Shook

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!

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!

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!

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!

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 😁.

@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!

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:

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.

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!😁

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.

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!

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!

@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:

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.

@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:

I'm just stunned at the artistry here. Bravo!

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!!

I cooked the eggs like an unfolded omelet, slid it out on a plate and cut them with a biscuit cutter.

I've got your recipe for Char Siu on my refrigerator, all the ingredients handy, and country ribs thawing right now. Am starting tomorrow! @pastameshugana – congratulations on your impending status as Grandpa! What a lovely blessing to come out of such an awful year! Working ahead a bit - with some help from @Ann_T, I am making pork stock to freeze. We have decided on a SV pork roast for Christmas eve and I’ll use the stock to make a gravy/sauce – before going in the oven: Pork neck, onions, carrots, celery, pepper, rosemary, thyme, sage. After a good roasting (no picture), it went in the IP with some homemade chicken stock.

On Saturday, Mr. Kim took me to lunch to a place called &Pizza. He had gotten a free pizza from there at a Yelp event and liked it well enough to take me back. I was pleasantly surprised. This is an East coast chain, but the pizza was very good especially the tomato sauce. It is set up like a sub shop where they “build” your pizza while you’re in line. The way the line is set up is you choose your dough, then sauces and toppings; it goes into the oven and finally on to the finishing toppings. Sauces: Building my pizza: Finishing toppings: We got garlic knots to share: Mr. Kim built his own pizza with spicy tomato sauce, jalapeños, basil, pepperoni, mozzarella, onions, Italian sausage, and finished with Parmesan and arugula: I went more traditional with tomato sauce, basil, fresh mozzarella, taleggio cheese sauce, and finished with olive oil: We’ll be back. I’m looking forward to a white pizza. Today: Chicken salad on an English muffin and tots.

@liamsaunt – lovely sandwich – almost a Spanglish! @blue_dolphin – well it’s hard to tell (😉), but the combination of lemon curd and gingerbread waffle sounds perfect! Some recent breakfasts - sausage, egg, and cheese biscuits (the biscuits were frozen ones): Yesterday I had a PT appointment and stopped on the way home at our bagel place for a BEC on an ET bagel: Later in the day, I took some panettone out of the freezer and made French toast to have on hand this week: This morning Mr. Kim came back from an early doctor’s appointment with these: From our favorite doughnut place.

Midnight snack on Friday: Childhood comfort food: white bread, American cheese (deli, not plastic wrapped) and (a nod to adulthood) Dijon.

I wonder if it is anything like Louisiana pickled pork? Here's Alton Brown's recipe for pickled pork. It might be that a cottage loaf could be used the same way. Google "Instant pot pickled pork". You might find something.

Sounds like the perfect meal to me! Gorgeous bread.

I thought so, too, but just can't remember.