Kim Shook

I followed Steven and Jason over to eG from Chowhound. I’m not sure how I figured out where they were going because it seemed like things were kept kind of hush hush (I think Leff resented eG). Honestly, I think the reason I came here was that I found eG more interesting than CH. I lurked for a long time and finally joined on July 30, 2005 – almost exactly 15 years ago. I’ve had so much help over the years with questions and advice about the kitchen, food prep/serving, etc. Our trip to England and Paris in 2011 would have less delicious and fun and interesting without the flood of advice I got here. The blogs and the breakfast, lunch, and dinner threads were and are my most visited. I wish the blogs were active again (I know that I could be a part of that revival, but I lack focus these days), but I still go back and read. I’ve met a few folks including @robirdstx, @Zeemanb, @meredith h., @caroled, and the incomparable storyteller @racheld. When we met, we talked about food, of course, but also about so much more. There are so many more that I’d love to meet – folks that I’d love to sit across a kitchen table from. Some who have lives so different from mine and some who have similar lives. Some I’d like to have at my elbow teaching me how to properly make bread or pasta. There are so many folks that I miss – the ones that have just drifted away and the ones gone for good. Mr. Kim would say that the strongest impact eG has had was to our finances😄! I might have ended up with an IP without eG, but I never would have gotten the CSO and Anova without the influence of egulleteers. And I certainly wouldn’t have a spare CSO in the attic. Someone else mentioned the armchair traveling eG has enabled. I get very excited when I see that someone outside of the US has joined us. I immediately want them to tell us all about their food and homes, with photos! Mark Twain famously said, “Travel is fatal to prejudice, bigotry, and narrow-mindedness…” and I have found eG to be the same. I can “experience” a fabulous, exotic feast in China or Europe, thanks to our members in one topic and in a minute be enjoying a post about ordinary, everyday, but delicious food from the US.

The are incredible. We find them at World Market at Christmas time.

I've bookmarked this video - báhn xèo is a favorite of ours. I also bookmarked the website that the video references. Lots of good looking stuff.

I have a question for long-time Bisto users. My mother swore that she could tell the difference between the granules and the old powdered kind and she much preferred the powdered. We used to find it in a store in a town an hour or so away that we attended college football games in and we'd buy her a couple of boxes every so often. I could never tell the difference between the two and like how the granules dissolve so easily - plus they are easy to get. Do any of you long-time users notice a difference? Just curious.

Jessica treated me to breakfast from a favorite bakery downtown yesterday: Croissant: I brought this one home and heated it in the CSO and slathered it with butter. Kouign Amann: Apple tart: And two macaron: Strawberry coconut and French Toast. They were insanely large:

Yes. But your celery will be really soft. If you cook until it basically dissolves anyway, it's fine.

Glad I'm not the only one. I thought it must be from growing up in NOVA (considered "false South" by some 😁), but you are from the Deep South. Between Amazon and the Bisto Fairy, I received a surprise package of Three Different Bistos: regular, chicken, and onion ❤️❤️❤️. I've had a BBC recipe for Sage & Onion Yorkies for some time and think the onion version will be really good with that!

I don't know where you are, but if you are near a Lidl you should check around the holidays for their Windmill cookies. They are loaded with almonds (oddly, on the back of the cookies) and have a pronounced speculoos flavor.

@shain – would you possibly share the recipe for those cornmeal sour cream biscuits? They look delectable. @Shelby – sorry about that bun fail – at least it wasn’t YOUR fail. And if I am killing you with the gyros, you are retaliating with fried chicken! It looks so good and I could eat it twice a week and be happy. Dinner Thursday night was frozen Chicken Kiev and rice: This is a frozen Kiev that we like a lot. The chicken is raw when you put it in the oven, so the texture is good. Chicken Kiev used to be my go-to company meal, but I haven’t made it in years. Chicken Kiev, egg noodles (rice was too temperamental), broccoli and strawberry Napoleons for dessert. That might be a fun topic – “What was something you used to make often that you never make anymore – and Why?” It was served with gazpacho and sourdough (no picture). Last night I made @weinoo’s (eG) Spaghetti with Clams, shared with Jessica. My meez: Sautéing shaved garlic, parsley, crushed red pepper in olive oil: Finished dish: This was absolutely excellent. Jessica, who had never had it before loved it. I grew up on linguini with clam sauce made with straight Progresso white clam sauce. That’s what my friends’ moms made, too. I always liked it just fine, but this is a whole other thing. Since it calls for really concentrating the sauce and finishing the pasta in it, the flavor is so much more intense than any I’ve had before except in restaurants. Salads: Sourdough and extra virgin olive oil: Thanks so much, @weinoo!

Mr. Kim brought me lunch yesterday: #13 with lettuce, pickles (no good tomatoes in October), mayo, mustard, and “all the shakies” (oil, vinegar, oregano, salt, pepper). 😁

Liptauer is the perfect accompaniment for pretzels!

Ingredients: liquid whole eggs, sugar, water, mustard flour, vinegar, < 2% cornstarch and turmeric. It is definitely not terribly sweet. It's actually very eggy. It would be great in potato salad.

Almost the last of @Shelby’s bread, Jones sausage, and scrambled eggs with catsup.

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.

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.

Have you reinvented cement? And is the pot save-able?

That looks amazing. I could certainly imagine eating that room temp. I've always eaten Scotch eggs that way anyway. Thank you!

@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.

Do they eat iced buns in Ireland? Subway bread could be substituted for the hot dog buns (ducking). 😄

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.

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????

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.

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 😄.

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.

I kinda wanted this to be real.