Kim Shook

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.

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.

Ham and eggs on English muffin.

On a melted cheese binge apparently:

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.

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?

One of my very favorite shows ever!

@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.

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.

@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.

My granddaddy was Cary Easterwood. He was born and raised in Memphis.

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: Brisket Pot Roast (Chuck) 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.

That is fabulous news!!! Babies are the best news in the world.

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:

How cool! It must have been a special place to them because they kept the menu all those years. I wonder if my grandfather knew yours? Thanks for the link to the article.

Only raw. I even pick them out of canned soup.

Ann – I need some guidance re: pork gravy. I’m planning on some sort of SV pork roast for Xmas Eve (my butcher says let her get past Thanksgiving and she’ll fix me up), but I’d love to have the gravy wrapped up and in the freezer soon. I found a good amount of meaty pork neck. Do you have a recipe for pork gravy that you can direct me to? Also, any pointers/advice would be very welcome. Tuesday: Frozen waffles and bacon. I confess to stocking waffles in the freezer. On good days, they are ones I’ve actually made and frozen myself. On other days, the store provides. I find that waffles are something that I have to plan to make. I don’t just wake up one morning and think: “Waffles!!”.

@liamsaunt – Cape Cod Reubens sound and look fantastic! Care to elaborate? @CantCookStillTry – thank you for the stuffing ball info. A couple of questions, though – you say, “Roll into balls and cook for 20 mins in a little stock.” Stove top? Oven? Temp? I can’t wait to make these! Also, I love beans on toast and so does my daughter. We’re Americans but I was raised by an English stepdad. Converted me to that and sprouts! @Shelby – that’s a good looking pizza, my friend! @robirdstx – I love the crust that you get on your burgers. Is that a grill? Iron skillet? @patti– I think your calzones look great. No apologies. We had frozen fried fish the other night and are eating Chinese leftovers tonight. I’d love to have that calzone (pssst- what kind of biscuits?😁). @Norm Matthews – I detest crunchy green beans! We took a casserole I made out to Mr. Kim’s dad and stepmom on the weekend and I kept some back to make a small one for us – it was a chicken, rice, and green bean one from my great aunt’s church cookbook. Baked without topping: With Durkee onions: Serving: Just a creamy, comforting, country casserole (such alliteration!), but really good. Served with a salad: See those skinny reddish things? Those are radishes out of Mr. Kim’s garden☹️. His carrots look even worse☹️☹️. We are hoping for better results from the fall planting of radishes.

This is one of the saddest and bravest pictures I've ever seen. Many, many blessings in the new year, @scubadoo97! ❤️

Saturday was another 100-lunch pack and deliver day. We got lunch for ourselves at a Richmond bit of dining history. The Dairy Bar opened in 1946 as the cafeteria for a local dairy plant. It began serving the public in 1988. Mr. Kim used to take off work every last day of school for Jessica and take her there for a milkshake. Mr. Kim got the grilled ham and cheese: I got ham, Swiss, and boiled egg: Ignore the pitiful tomato slices. You know, it should be easy. If you can’t get good tomatoes, then don’t put tomatoes on your plate. But the sandwiches (minus the tomato) were really good. I ate sliced hard-boiled eggs on ham sandwiches in England for the first time and fell in love with that combination back then. On Sunday we took some food out to my in laws (who are not doing well – Mr. Kim’s stepmom has had some TIA’s and is still shaky and feeling weird) and then, on the way home to watch football, stopped and stocked up on traditional Shook football watching food: Cocktail sauce, Mr. Kim’s mom’s pickled green tomatoes, kalamata olives, dill pickles, horseradish Cheddar, Black Creek Cheddar, beef stick, fig “salami”. Crackers and fig jam: And the crowning glory: Frozen fried delicacies – pork egg rolls, Pizza Rolls, and pigs in blankets. LOL. We watched afternoon football, pigged out, and hard-napped through dinner time. I managed to think ahead for once and got some thick-sliced bacon at the deli. So it was a bologna sandwich for lunch yesterday. Fried in butter with some Sam Jones BBQ sauce slathered on: With some American cheese, a little more BBQ sauce, and mustard: That’s a messy sandwich:

@Duvel – the bread coating on your schnitzel is incredible. Such perfection. From all the posts I commend for excellent breading/coating skills, I’m starting to think I have a bit of an obsession with it. And re: that rotisserie – do you think you could do gyro meat on that? Sorry, different thread. 😄 @CantCookStillTry – much to discuss – your entire meal (mostly – I’m not a pea fan) is fabulous, but that roast is incredible. The broccoli/cauliflower mix takes me back to my childhood. All of my English relatives made that vegetable mix for every festive/holiday meal I ever ate with them (occasionally adding sprouts), I need sage and onion stuffing balls in my life (recipe, please?), and lastly – do those enamel pans nest? Because if they do, I need to order a bunch of them. Wow! On Friday, we had breakfast sandwiches for dinner – hash brown patties on bottom bun: American cheese: An egg and a smear of Sriracha (for Mr. Kim): Breakfast sausage: Sandwich: Served with some lovely late plums and early tangelos: The British expat food group that I belong to on FB has had good things to say about this brand of frozen fried cod: So, Saturday night was fish and chips and broccoli salad: Along with malt vinegar and tartar sauce: All pretty good. I did twice fried chips this time. Mr. Kim preferred @patti’s oven fries from the other night – they were crispier. So are frozen fries when cooked in oil. I feel the need to try making fresh potato French fries every so often, and they are never as crisp as we like. I have no pictures of it, but I am blaming tonight’s dinner on @Shelby. Her gyro craving had us turning up at Arby’s for a big roast beef (Mr. Kim) and a Jie-row (me – sigh). I was quizzed on whether I wanted chicken, beef, or “Greek meat”. We said “Greek meat” to one another so many times tonight that it became both unreal and hilarious. It was about what you’d expect and deserve.

That looks great! And, yes, I'd love to see a picture after you cut it! Thank you!