Kim Shook
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Posts posted by Kim Shook
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The best pretzel (soft or hard) dipping mustard I've ever had. It has slowly and completely disappeared from grocery stores in the last couple of years, but Amazon still has it and Mr. Kim Primed it for me.
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1 hour ago, JoNorvelleWalker said:
I shall never again neglect to stir steel cut oats.
Have you reinvented cement? And is the pot save-able?
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11 hours ago, liuzhou said:
@Anna N@Kim Shook
Don't forget Gala Pie. Basically a scotch egg reimagined as a pork pie. Also eaten at room temperature or on picnicsThat looks amazing. I could certainly imagine eating that room temp. I've always eaten Scotch eggs that way anyway. Thank you!
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2 hours ago, Anna N said:
Until I posted here I have never eaten or heard of a hot pork pie. In my opinion it is much more of a terrine than anything else — terrine in a pastry crust. Terrines are served cold. I would love to get @liuzhou’s take on it. I would expect a slice of pork pie to be served on a plate with an assortment of pickles, perhaps a little mustard.
Looky what we have here Click@Anna NThank you and @liuzhou for the information. I think I could deal with room temperature and it does help to think "terrine". But, I must say, that photo of Adam's looks awful to me.
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37 minutes ago, btbyrd said:
Subways do have a stench about them. It's like walking by a Bath & Body Works, except even more yeasty and even less pleasant.
I found the rationale for this decision somewhat interesting:
"The clincher was the act’s strict provision that the amount of sugar in bread 'shall not exceed 2% of the weight of flour included in the dough'. Subway’s bread, however, contains five times as much sugar. Or, as the supreme court put it: “In this case, there is no dispute that the bread supplied by Subway in its heated sandwiches has a sugar content of 10% of the weight of the flour included in the dough.”
Not being a fan of sugar in bread, I must concur. It's not bread... it's bread-like cake: America's favorite bread substitute!
Do they eat iced buns in Ireland? Subway bread could be substituted for the hot dog buns (ducking). 😄
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I have a question about savoury pies. When served at our house when I was growing up, they were served hot, with gravy. But I've seen that pork pies are served cold or room temperature. Is that ONLY pork pies - or other pies also. Would it be ok to eat them hot? Or not. I'm toying with trying to make a traditional hot water pastry pork pie, but I don't think I'd care for cold pork pie.
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37 minutes ago, shain said:
IDK about subway (never been to) but I hate the smell of bread in our local supermarkets. It's not all of their breads, but particularly the plain cheaper ones - like the "baguette" (which is like a large breadstick) and plain buns. A sort of chemical scent that reminds me of cardboard. I wonder what additive is its source.
I wonder, too. It is especially puzzling when you consider that the most ordinary bread - Wonderbread - smells lovely when you drive by a bakery making it. How the hell do you make baking bread smell bad????
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Hi, @Hannah G! Welcome to eG. I'm looking forward to seeing your input. Something that I have loved about eG is the quality of the writing - I hope you give us a sample of yours. Take a look at past Food Blogs. There is some fantastic writing there.
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I was starting to worry about you a bit! Nice to see what's been taking up your time. Good luck and keep us posted. Really good looking food and shop. Between @kayb's GF breakfast the other day and this vegan show, I'll have to be letting go of some food prejudices 😄.
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1 hour ago, rotuts said:
I really wanted to try Bsto. w free prime , I dont have to by 25 $ etc
so Ive been indulging in things ...
from Amazon :
no idea on the salt content , but I noticed this is ' Suitable for vegetarians "
i know about hydrolyzed onions etc , but I decided to hold on a trial No Cows harmed it seems
there is a Chicken on on Amazon , again , no chickens were in harmed
I did track down NaCL ; 50 ml as made by directions : 180 mg of NaCl
these are not criticisms , just point of information.
I was raised on Bisto (Beef-flavored) from the age of 9 and recently discovered the chicken version. My mom used to serve pure Bisto gravy with roasts (beef and chicken), savoury pies, and as a base for stews. I'm not a fan of nothin' but Bisto. However, I've discovered that a judicious combination of Bisto, canned gravy (oddly, the canned is better than the jarred, I've found), wine, and herbs can make a damn fine gravy. I discovered this over 10 years ago when the Eye of Round roast became a THING (I need to do this again, it really was pretty good) and it needed some gravy, but made NO drippings.
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55 minutes ago, Alex said:
I kinda wanted this to be real.
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1 hour ago, liuzhou said:
I am happy to say I have never eaten Subway "food" in my life.
I remember walking past one in Hong Kong a few years ago and thinking it stank.
Sometimes known as the Subway Stench. I detest Subway and their slimy, sticky meats. We are lucky enough to have not only small, family owned sub shops in our area, but also Jersey Mike's, which is a chain, but with excellent meats that they cut when you order your sandwich.
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Ham and eggs on English muffin.
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On a melted cheese binge apparently:
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1 hour ago, JAZ said:
It depends on how you define "done." For chuck roast, if you want sliceable meat with a bit of chew (like for a pot roast), then 25-35 minutes at high pressure with natural release is about right. But if you want to be able to shred the meat (as for sandwiches), then you'll want 45 to 50 minutes. Some people believe that meat should be "falling apart"; I disagree, as I think that means it's so overcooked as to be basically disintegrating. All of these times are for a piece of chuck about 2 inches thick. Small pieces will take less time, and larger chunks will take longer. The tradeoff with the cook time is that the longer it cooks, the better tasting the sauce is, since more of the flavor from the meat will dissolve into the sauce.
Here's an experiment from a web site focusing on Instant Pot recipes. I don't always agree with the authors, but in this case I think they're about right.
https://www.pressurecookrecipes.com/best-pot-roast-cooking-time-in-pressure-cooker/
I don't know why I didn't think to tag you! Thanks for that. I suspected, once I did a little research on the question, that my times on both of the recipes I posted were a little long. I'll pause at 50 minutes next time I do them and see how I like them. Thank you, ma'am!
We gave my MIL an IP for her birthday in August and she sent me a picture of her first real meal that she made in it tonight - kielbasa, cabbage, and potatoes and she really liked it.
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3 hours ago, TdeV said:
@Kim Shook, does the size of the piece(s) of meat make any difference to the length of time needed for IP high pressure cooking? I.e. cubed chuck or brisket vs. a multi-pound slab?
🙂
I honestly don't know the answer to that. It seems like small pieces would cook quicker, but I don't know that that is so. Anyone else know?
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6 hours ago, rotuts said:
funny
the actress in the ad was in
https://www.imdb.com/title/tt0108981/
now im going to look that up
it had its moments
One of my very favorite shows ever!
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@Shelby – gorgeous fries (and you had FOUR😳😄).
@Margaret Pilgrim – every single item in that pork tenderloin/potato/sprout meal looks wonderful, but especially those sprouts!
@liuzhou – thank you so much for sharing that meal and ceremony with us.
@Duvel – love the gyros! I really wish I could find that bread here. Restaurants have it, but I never see it in stores – they just have pita pockets or lavash.
Friday - The start of a delicious weekend thanks to Mr. Kim:
He was so busy trimming and rubbing and wrapping that we decided to do pick up. After all of the talk of gyros here this past week, I requested gyros and falafel. From the very good, casual and reasonable Zara Mediterranean Charcoal Grill. My plate:
Gyros, falafel, hummus (from Aldi), and tzatziki. Mr. Kim had the steak kabob sandwich:
I love how they make a little “salad” out of chopped up tomatoes and lettuce – makes a better “bite” than the leaves of lettuce and slices of tomatoes that some other places do.
Mr. Kim smoked 3 pork butts on Saturday:
We took some to his mom and his dad and stepmom on Sunday. Finally, last night it was our turn for BBQ. The meat was so good – really moist with a really balanced smokiness. BBQ:
Steamed in the CSO – best way of reheating that we’ve found. Served with some of my Brunswick Stew from the freezer:
And slaw and fries:
And various go-withs:
One of our very favorite meals.
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Well I finally got to the pie shop I’ve been wanting to go to for ages. We’ve been before with houseguests to get some of their sweet items, but I hadn’t had any of their savouries yet. It is called Proper Pie Co. The owner/chef is a New Zealand native and they make NZ-inspired pies – sweet and savory. Mr. Kim and I ate the same things and we should have shared. We each ate exactly half what we ordered. They aren’t making their full menu right now, but Mr. Kim and I got sausage rolls and beef and vegetable pies:
The sausage roll:
The crust and sausage are so magnificent that I forgive that little layer of underbaked crust next to the meat. The pie:
Jessica got the pork and peach BBQ pie:
We also shared a couple of pieces of sweet pie. Sour cream and plum streusel:
These were some of the best plums I’ve ever tasted in my life. Their suppliers are super!
Chocolate mousse:
Every single thing was absolutely delicious, and I can’t wait to try their other savory pies. They haven’t had Lamington pie for a while, and I hope they do soon. It is a favorite of mine.
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@KennethT – you are quite the gardener. Mr. Kim would be very envious.
@BonVivant – that fruit is just astonishingly lovely.
Today:
Bacon-cheese toast made with @Shelby's bread.
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On 9/25/2020 at 10:32 PM, Cross said:
Herbert Hood
My granddaddy was Cary Easterwood. He was born and raised in Memphis.
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13 hours ago, TdeV said:
@rotuts, ha ha. 😃 When I ate the stew, I was most interested in the sauce which was nice and fruity. I heard about BF's DH's remark much later. 🙂
I'd rather buy a roast than buy stew meat. My reading on eG seemed that chuck was the right cut. What is the right cut?
I agree with @rotuts - chuck is a great choice. So is brisket. Here are two recipes I use - just so you can get an idea of timing and what the meat should be like going into the IP:
I'd like to hear from others, because I am NOT an IP expert by any means, but 22 minutes just doesn't seem long enough for braised beef.
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4 hours ago, scubadoo97 said:
Don’t be sad. Just found out I’m going to be a Grand Pa
That is fabulous news!!! Babies are the best news in the world.
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Had these breakfast sandwiches for dinner last week. Had them for lunch today:
Hash brown patty, egg, American cheese, breakfast sausage patty on a sesame seed bun. Served with a white nectarine and tangelo:
It was a glorious mess:
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Gotten any fun stuff lately?
in Kitchen Consumer
Posted
That's really interesting. I'm all in for butter, too. Most places we went to (pre-Covid) had started doing pretzels and beer cheese. I like that, too.