Kim Shook

Disclaimer: I love "White people tacos". 😄

They freeze amazingly well. We had a ton leftover after Xmas and put them in the freezer. We ate them for a few months. They are so thin that you can eat them straight from the freezer.

Jessica wanted an Air Fryer. Compared prices at Amazon, Walmart, and Kohls. With a 20% coupon, Kohl's was cheaper than either of the others - even with having to pay shipping. Then I realized I had a credit balance at Kohl's. I paid $14 for the air fryer. 😁

This never would have happened to us when we were younger. When you are 5, you even keep track of HALF YEARS!

I was filling out a form at a doctor’s appointment a few years ago that asked for both my date of birth and my age. The patient rep looked at my form and said, “Well, which one of these is correct? Because if your birthdate is correct your age isn’t.” I have no idea how long I’d been saying I was the wrong age. How the hell do you lose track of how old you are???? I’ve never minded telling my age. As a matter of fact, I always say that I should add a few years to my actual age. If you add years, people think you look great. If you subtract, they whisper how awful you look! Happy Birthday, @Shelby! I love that you got gyros for your birthday dinner! @SLB – not saying this is you, but I have to say that in my maternal family none of us had a sweet tooth – until middle age. And then, we started craving sweets. I hope this doesn’t scare you too badly.😁

Maybe texture is the wrong word? I feel like getting the soft cooked white off the yolk would be an issue if I did.

Amazon. PRIME!!! 😁

I just sent her a picture. She was not amused. 😁

Yesterday's late lunch, after a late breakfast and before a late dinner: Cheeses are Point Reyes Bay bleu and Murray’s Brie Fermier. The Brie was the stinkiest Brie we’ve ever eaten. It was sitting on the kitchen counter and we could smell it around the corner in the dining room. Good, though. Served with fig salami, crackers, fig jam, and some Golden Syrup. The syrup was a gift from Jessica, bless her heart. I have no idea why anyone would buy this in the cans anymore. Yes, they are beautiful. When this one is empty, I'll wash it and put it on a shelf to show off in my kitchen. And then I will only ever buy the squeeze bottle. What a freaking mess the can is to serve from. Nothing helps - you can't spoon or pour from it. And if you're going to transfer it to another dispenser, you might as well buy the squeeze bottle in the first place! Rant completed.

I think you probably mean Better than Bouillon. If so, I've used both and if you can find low/no sodium Better than Bouillon, it makes a better broth to use in large amounts (like to make soup broth) - to me what Bisto is so good for it to thicken a thin sauce, or make a little gravy and provide a good, beefy (or chickeny) punch. I wouldn't use Bisto and water to make the entire liquid base for beef stew, say. Does that answer your question properly?

When I buy chicken paws (that's what they are called on the package) for stock, I always chase Jessica around the house with one.

Smoked sausage, hash brown patties, and scrambled eggs. And CATSUP!!! 😄

Thank you, but I don't think doing that will give the right texture.

Favorite Chinese restaurant for pick up dinner for Jessica and me. This is the place where the owner announces that the "Pupu Ladies" are here when we walk in (he's known us since 36 year old Jessica was 10). We had the Pupu platter: 😊 And shared Shrimp fried rice and Orange Beef: Mr. Kim went down the block for Thai. Thai spicy Red Curry with chicken and rice: It was so overfull that it sloshed all over the place trying to get it open. I nicknamed it the Hot Mess.

A KFC has been the closest (by a lot) fast food place to us since we moved into our current house (about 25 years ago) and I have never been there. We have nearby Bojangles (biscuits and dirty rice), Popeye's (chicken and sandwiches), plus various grocery stores (surprisingly good chicken). It is about 1.5 miles away. The only time I've been to a KFC in the past 20 years is the ones that are joint KFC and Long John Silver's, which supplies my occasional greasy fish and chips craving. Having said all that, before Covid we would have potlucks at our church, which is another mile and a half past the KFC. People who forgot to bring something to the potluck would dash out and get a bucket. Those chickens were the only KFC I've tasted in probably 30 years (since grocery store chicken started being so good). And it is still so bland and dry and soggy at the same time (how do you manage that?). I might go to KFC and get potatoes and gravy and some slaw and ask for a packet of KFC sauce for my Popeye's sandwich, though. 😁

@kayb - I'm not sure about that. I know to save the juices after cooking, but not sure about before. I think I've tended to dump those, too. I'd like to hear the answers, too. Now I have another question. I'd like to give this recipe a try. It says "Place each yolk in its own small zipper lock bag. Carefully seal the bag, being careful not to break the yolk. Place the bags in the water bath and clip to the sides of the pot." How do I clip a small baggie to the sides of a pot that is big enough to hold the Anova without wasting a HUGE amount of water making the level high enough for those tiny little bags clipped to the edge? Am I being dense?

Thank you to you and to @Shelby, then!

I would LOVE to have your recipe for those. It's been years since I've tried to make egg rolls and I remember that my problem was getting them full enough or tightly wrapped enough. But I wasn't a terribly experienced cook in those days.

Hi, Roy! Welcome to eGullet. I think you'll find what you're looking for here!

I doubt they can be any worse than the plastic wrapped ones Wawa is selling now. ☹️

I understand, but will miss the old brands. They are like childhood friends when you're a little fatty. 😁

She was kind enough to send along the recipe.

Big breakfast, small lunch:

@blue_dolphin – I know! They were enormous. But the texture was spot on despite that. Enjoying the love for the Kouign Amann! We had a member with that name for years and I had no idea it was a pastry for a very long time. My first taste of one was in Paris! This morning:

@Captain – Mr. Kim was in Cologne, Germany for work many years ago. They had Schweinshaxe for dinner one night. He’s dreamed of it ever since. Now I see why. I would be happy peeling off all of that crackling and selfishly running away. @robirdstx – I really want to try that SV method for fried chicken. I feel like I’d make it more often if I did it that way. Could I SV it one day, refrigerate, and fry it the next? (I have no idea why the words above are in bold and the ones below are not - or why the spacing is so different.) Last night I SV’d some really cheap steaks I found at Kroger a couple of weeks ago. Cooked at 120F for 4 hours (they were frozen) and then seared: Seared in an old cast aluminum pan – I get as good a sear in it as in cast iron, but it is SO much easier to clean and lift. We each got our favorites – I got the ribeye and Mr. Kim got the strip. Served with salad, broccoli, and baked potato: The strip was thicker than the ribeye, so it was fine, but the ribeye was slightly overdone from the sear: