Douglas Chilson

Douglas Chilson's comments

"Today was my first time to follow the recipe exactly, and it does taste much better making your own stock, rather than using anchovy bullion (ground dried anchovies). Every time before today I used chicken stock or anchovy bullion, and while it still tastes good, making your own stock is superior."
in Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi and pork belly — Jul/22

"I improvised and made Nakchi bokum. It came out delicious. It was a little too spicy for me to finish, but my Korean wife finished it. We added a little tashida and it brought out the flavor even more. Yours looked so delicious, but we usually improvise recipes to our tastes. I have made several of your recipes now, but my son dropped the digital camera, so I can't take pictures. Hopefully we will have it replaced before too long."
in Spicy stir fried squid (Ojingeo-bokkeum) — Jun/10

"I wish I could get my wife into video games. I'm not a big gamer, but I think that they are more fun for anyone these days. I would have thought you were in your early thirties. My Korean wife is 39 and looks young too, but you both look about the similar age. Maybe Korean food is the fountain of youth! If that is true I mustn't eat enough, so I am going gray at 30. I hope that your popularity brings a widespread appreciation for Korean foods. Keep it going!"
in What’s happening to Maangchi these days? — Jan/10