Kim Shook

Welcome! Looking forward to your contributions! Aren't Galloways sometimes belted? How many head do you run?

Welcome! I think you'll get a lot of help here at eG.

I love Valentine’s Day and usually make a big deal out of it - cooking a special meal. I even decorate most years. But I’ve been so sick this year that I don’t even have our house undecorated from Christmas yet. I had a nice meal planned with scallops with miso mustard sauce and some nice things to go with it, but I don’t think that’s gonna happen. Not sure exactly what we’re gonna do, depends so much on any given day. I do not have a serious illness, don’t wanna worry anybody! It’s just been a series of aggravating things first a virus, then an infection, and now it turns out that I’m anemic. 🙄

Thanks for the link. Fun to read and I miss those folks, too. We are hot dog lovers in this family. I grew up loving them. None of my English step siblings nor my stepdad, @Ted Fairhead liked them at ALL, so Momma and I would sneak off on a Saturday and devour some dogs for lunch. I love everything from a boiled dog with nothing but mustard to "Beanie Wienie" to a fully dressed Carolina dog (mustard, chili and slaw). No peppers of any kind or raw onions. I try to keep a package of Kirkland's dogs in the freezer at all times, but the dogs I really like are the ones with casing.

I did the same thing months ago when we started speculating here. Never got a reply.

Wow! Following your links I discovered that See's has a tiny little store near me that is only open on weekends and during the holiday season. It sounds like everything is pre-packaged. Do you think it is worth it to give the candy a try? I remember reading about Marie Callender's actual restaurants when the frozen food came out. I'm pretty sure that we went to one of them during the short time we lived in Southern California when I was a little girl. It is exactly the kind of place we would have eaten. The first thing I ever bought in the store was the - sadly discontinued - cornbread. I love all cornbread - sweet or savoury and it was sweet and tender and delicious.

Keep in mind that I grew up with an English stepdad and stepsisters. I'd have to say PG Tips.

Richmond VA is lucky enough to have the Proper Pie shop. Owned by NZ natives. Sweet and savoury offerings. They do an amazing Lamington. I cannot imagine it translating to a potato chip.

Welcome, @sarita020! I hope you like it here and I'm looking forward to your posts!

I adore coconut in all it's forms. It is genetic, I think - my dad (81 years old in a week) still tells the story of getting a spanking after being found (tattled on by his twin, actually) standing over a giant bowl of freshly grated coconut with both hands and his mouth full of the lovely stuff! I like the sweetened for eating by itself or for coconut cake. I really do not like the sweetened on shrimp. But, honestly, there's not much I find wrong with coconut in any form.

I'm so sorry, @TdeV! I saw you post this the other day and almost immediately fell ill. I've been on the couch in a bit of a coma since then with a hell of a virus (not flu, thank goodness). Managed to make it to a second dr. visit today where they discovered I also have an infection, so they added an antibiotic to my slew of meds. Anyway, before I lapse into my evening coma I will link to my recipe for collards in the IP. @Shelby gave you a great explanation and an answer to the WHY? Here's the recipe. Make sure to read my notes.

Going here will take you to all of the IP recipes I've made. I have two of @JAZ's books and am enjoying planning on making lots of those.

Welcome, @Cahoot! Looking forward to hearing about your progress!

Yes, steam/bake. I'd start at 325 for 15 minutes and then temp. I wouldn't go over 325, but I'd check to make sure the cheese wasn't getting overly done.

Lovely story. I remember reading this some time ago and I know I shared on FB - don't know why I neglected to share it here! Thank you for doing so, @chromedome!!

I am so surprised to hear of one of the Edward's Petite hams being sub par. Our local grocery store carries them and we always have one on hand. We've never been unsatisfied with them. We cut them fairly thick and never soak them and they are never tasteless, over-salty or dry. You definitely should contact the Edward's folks, if you haven't already.

Welcome! Looking forward to your posts. You should start looking at this thread. It starts a five-part discussion about charcuterie. Very informative and interesting.

My favorite ones!

ET bagel and sage sausage:

@Shelby - I meant to ask - re: the corned beef sandwich kit. How was the cole slaw? I can't get my head around a mail order salad. Did it come dressed? Or did you do that part? Inquiring minds.

Apple & Cranberry Galette for a birthday on Mr. Kim's staff: It was very well received! I do have a question. The apples aren't brushed with anything - the crumble topping is just scattered on. I'd prefer the apples to be not quite so starkly white. Would a glaze of apple jelly color them a little?

Had a string of days this past week of just plain feeling lousy. I needed some comfort food and went for the most trailer parky, embarrassing to admit foods. Campbell’s Alphabet soup and deviled ham and mayo on white bread:

Bacon, CSO steamed eggs, and toasted sourdough:

@Shelby - I'm so sorry you've been sick! I'm glad you feel like the worst may be over. You are a trooper. I’ve had a craving for tomato soup and grilled cheese for a few days. So, I made Quick Tomato Consommé and grilled Cheddar and Provolone on sourdough: Another night, I did the Butter Poached Shrimp and Orzo that @Anna N introduced us to. Got a nice emulsification of my water and butter: Salad with greens, homemade croutons, Craisins, and my Daddy’s paprika dressing: Finished shrimp, spinach, and orzo: This was very, very rich. It tasted good, but I felt like the balance was off between shrimp and orzo. Another half dozen shrimp and this would have served 4 people, I think. As it was, the two of us finished all the shrimp (1/2 lb.) and had a LOT of orzo and spinach left over. Someone somewhere here mentioned the possibility of doing this with olive oil instead of butter. I cannot even begin to imagine the over-unctuousness that would result in doing so. Last night was a Carolina dog (slaw and chili), kraut, baked beans and mashed potatoes:

Hi, Fred! Welcome to eG! Manchester, England??? Looking forward to hearing more from you!