Jump to content

Kim Shook

participating member
  • Content Count

  • Joined

  • Last visited

Posts posted by Kim Shook

  1. 2 minutes ago, TicTac said:

    Peeled the tomatoes!? LOL 😂


    Those fried greenies look great.  Have you ever tried doing them without batter and letting the natural sugars caramelize? 


    I am trying to limit my BLT consumption this year, not because I do not love them (I do, and I have 6 varieties of tomatoes asking to be part of one!), but simply because bacon, as darn delicious as it might be, is really bad for us and I am mindful to not eat too much of the stuff!

    Can't imagine green tomatoes without a good, crisp coating of cornmeal on it.  And we all detest fried ripe tomatoes (they were always left on our plates when we were in England).  


    I generally fry 1 lb. of bacon every couple of weeks.  When it's gone, it's gone.  Of course, the other week I cook sausage. 😉

    • Like 2
    • Haha 1
  2. I guess this meal was a late lunch/early dinner.  It was certainly the last meal of our day, so I'm putting it here.  BLT’s two ways.  With regular tomatoes:



    Or fried green tomatoes:


    Both on my home made bread.  Served with sliced tomatoes:



    Marinated cucumbers and yellow squash:



    Fruit salad:






    And the best fried green tomatoes I’ve ever made:


    I did a double dredge with all cornmeal (I usually mix it with flour) and gave them a buttermilk soak.  Really crisp.  I’ll be checking to see if the CSO reheats them well.

    • Like 20
  3. 58 minutes ago, Darienne said:

    OK.  Here's the Scottish Breakfast from Danny Bhoy.  Again a warning of unbridled profanity.  Not his best, but pretty good.

    I love Danny Bhoy, but hadn't ever seen this one!  Thanks for posting.


    • Haha 1
  4. Did a loaf of CI's American Sandwich bread in the CSO this morning.  Did my 1st rise in the regular oven by their method.  You bring the oven to 200F, leave it on for 10 minutes and then turn it off.  Did my proof in the CSO.  Worked beautifully:


    Though I never get my dough as smooth as I'd like.  I forgot that I read here about shielding the loaf with foil partway through baking, so it got a little dark - not really burned, though, so it should be ok.  Smells wonderful.  I'll post a picture when I slice it.  I wish I could find somewhere other than my attic to store my bread machine.  It would be easier to mix, knead and do the first rise in that and just transfer to a pan for the CSO.



    @Okanagancook - I have a "thank you" for the wonderful spreadsheet of CSO times and temperatures that you put together.  What a wonderful timesaver - thanks for sharing your hard work on it. 

    • Like 5
    • Thanks 1
  5. 11 hours ago, shain said:

    Muesli, oats soaked overnight in yogurt and grated apple.


    How utterly beautiful!


    This morning was sweet rolls from a favorite local bakery, Benton's bacon and some very sub-par local white peaches:



    • Like 3
  6. 45 minutes ago, suzilightning said:

    A tuna salad sandwich from a Panera sandwich box that a family friend brought yesterday.  I was thinking about making some but this was one of the best tuna salads I have ever had.  I had another for dinner.....

    I love Panera chicken salad, too.  I do find sometimes that they have used onion that is a little aged - very strong.

  7. 1 hour ago, Anna N said:

    After doing a couple of loads of laundry, packing a bit of my stuff to go home, I realized Ivwas damned hungry. So hungry I forgot a photo until I had already eaten half my lunch!  




    Found two bread heels in the freezer. I toasted them, added some cheddar and sliced timatoes and called it lunch!   

    Add a smear of mayo and that would be what I had for lunch most of my childhood summers.  I rarely find a tomato these days that holds up to my memories of NC tomatoes picked and eaten still warm from the garden.

    • Like 9
  8. 53 minutes ago, Darienne said:

    My late Mother-in-Law would 'sort of' share recipes...but never actually give me the entire recipe.  She'd hem and she'd haw.  Give me part...but no measurements.  Leave out important ingredients.  I didn't want them for me...but for my DH who has strong opinions on the cooking of certain items.  Just like Mom made.  His Mom.  Not my Mother. 


    Well, Mom died many years ago now and I have only a not too useful idea about how to cook certain dishes.  And so DH doesn't want me to make them  And so I don't.  Oh well...that's how it often goes....

    See, that's why I DO share recipes - complete ones, with all the notes and hints and changes I've made over the years.  It's why I have an online cookbook of all the recipes I've tried over the years (over 1500 and counting).  I am so honored when someone likes my cooking enough to want the recipe.  I think food evokes so many important memories and feelings.  I mourn the lost recipes of my family.  Things that people remember eating, but somehow never got the recipe for.  

    • Like 12
  9. @HungryChris – did you ever post the recipe for the Love Salad?  I seem to serve the same salad every night and that one looks like something we would love.


    Dinner last night started with a dressed salad:


    Just my usual salad, but I dressed it in the bowl with EVOO, red wine vinegar, a pinch of sugar and S&P.  This is what my mom always did.  No bottled dressing and no mixing the dressing separately.  Just tipping stuff onto the salad in the bowl and tossing and tasting until it was right.  I need to do this more often.  We rely too much on bottled dressings. 


    Chicken, broccoli and rice casserole:




     This was a Tricia Yearwood recipe that I saw her make on Food Network last week.  Gooey, cheesy comfort food.  We liked it a lot.  

    • Like 14
  10. 4 minutes ago, blue_dolphin said:


    I agree.  I've never baked a full loaf of a banana bread in 35 min.  It sounds like the timing was fairly close to what you'd expect from your experience with your recipe.  

    Did you use your recipe or the one you linked to?

    I used my recipe.  So, next time I'll go with the time on my recipe.  But should I still lower the baking temp 25 degrees?  I've always heard that when you cook with convection you should do that.  

    • Like 1
  11. 4 hours ago, Shelby said:

    Hi Kim!  


    Your bread looks great.  


    I'm confused--and take this with a pound of salt, I've been canning all day and I'm exhausted--it took a long time to get to 200F?  Did you mean 325F?

    Sorry - the bread took a long time to get to 200F.  I never trust a toothpick with things that have chips in them.  They always come out gooey and you don't know if it is batter or melted chocolate.

  12. Trying to make banana bread this morning.  Timing has been a bitch!  My original recipe called for 350F for 55-60 minutes.  This recipe which is specifically for a CSO, said 325F Convection-Steam for 35 minutes.  I did not notice the "steam" part until AFTER the thing finally finished cooking and I'm wondering how much missing that "steam" had to do with my problems.  It took forever to come up to 200F!  It probably cooked for over an hour.  I did tent it with foil halfway through and it is gorgeous, but why did it take so long to cook?  I'll post pictures later when it has cooled and I cut it.


    So, it turned out well.  Tasted very good and had a nice texture.  Still confused about why it took so long:




    I didn't have any chocolate chips, so I used peanut butter chips.  Good idea!!

    • Like 2
    • Delicious 1
  13. Mr. Kim decided that he wanted to make grilled flank steak the other night.  Started with The Salad and bread:



    The flank steak:


    Marinade was soy sauce, olive oil, honey, rosemary and garlic.  It was delicious:



    Mushrooms, corn and Parmesan noodles to go with:






    Everything but the corn was great.  It was so tough – like cow corn. 

    • Like 15
    • Delicious 1
  • Create New...