Food for Comfort

[hkeunuch (imported)]

Truffle soup was as close as I ever got to wild mushroom soup. It too was served in a small cup with a tiny spoon. After that, nothing else got much taste any more. It was heavenly.

The hand-made spaghetti sounded so wonderful and mouthwatering. Wished they serve something like that here in Thailand's Italian restaurants.

Kasha sounds lovely. Got to find a way to try that when I get back to the US.

Speaking of bread with raspberry preserves, I just had that 2 nights ago before bed. Great way to get ready for bed.

Fine breads and cheese is definitely one of my favorites. I still remember the days while in San Francisco to just grab a nice big loaf of fresh sour dough, several slices of my favorite cheeses, and spend the day in wine country.

But as a Chinese American, I love sticky rice steamed with meats, shitake mushrooms, scallops all marinated in soy sauce and a few other herbs, all wrapped inside layers of lotus leaves to give it a nice delicate flavor. That's my comfort food from childhood.

Nowadays, I love a piece of fine dark chocolate over a cup of warm soy milk. Talk about sweet dreams.

What a lovely thread.

[transward (imported)]

Comfort food? A pot of black eyed peas or red beans long simmered with a big meaty ham bone and lots of onions. Southern style corn bread (none of that sweet insipid Northern stuff.) Okra dipped in flour and cornmeal and fried slowly in a big century old cast iron skillet inherited from my grandmother.

Transward

[Sweetpickle (imported)]

It would take the rest of the day for me to list my favorites. But I've become a jim dandy cook, so I get to eat many of my favorites at will. Some dishes are best done at restuarants, like that mushroom soup. I think I like dining out better in New Orleans than any other town.

<chewing

[turtle12 (imported)]

You're a bunch of ornery rascals. I just gained 19 pounds reading about all this good food and it's your fault. <grin>

[moi621 (imported)]

Restaurant Food?

Gourmet Food?

Well they can be of comfort I suppose.

BUT

For a real comfort food cook book check out

http://www.amazon.com/New-Settlement-Co ... 009&sr=1-1

It is updated and I avoid copies after 1964 edition as low cholesterol and Asian recipies start appearing and I prefer the older American Ethnics as in this cook book.

If you can't cook try,

http://www.amazon.com/gp/offer-listing/ ... dition=all It really has working recipes that don't require lots and lots of stuff. It is becoming a collectors item but, if you try, you might find one for $2.99+S&H, nothing less then GOOD condition.

I do have experience with above books and give them as gifts.

Tummy a bit off so I went with safe on the tummy and comforting Swanson's Hungry Man meatloaf TV dinner. The final bites with meat, potato and corn all mushed together. <yum>

Not regular diet but, Swanson's Hungry Man is a good fall back. Classic Fried Chicken rates as my fav fried chicken salt and all. Carved Turkey and Mexy other favs.

Moi

with a fragile GI sys.

[KimiRhoze (imported)]

This thread is making me hungry...

For me, I like a good thick chili or beef stew and lots of bread, then enough time to grab a nap after

[Riverwind (imported)]

Years ago I had to have a disk removed from my neck, the one between C6andC7 the doc told me to pack in 2 weeks of tv dinners so I would not have to cook, the thought of eating tv dinners was enough to make me gag. I cooked.

River

[rp131 (imported)]

Bread Pudding, Butter Tarts and Nanaimo Bars. Sweet tooth... who me?

http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html

[kristoff]

Bread Pudding, Butter Tarts and Nanaimo Bars. Sweet tooth... who me?

http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html

Read the recipe. Sounds like diabetes in pan! But, of course, that means it has to taste great, and some cant have!

[moi621 (imported)]

Another great comfort food is kasha, also called buckwheat groats. This is a grain. It's one of the staple foods of eastern Europe. Everyone eats it in Poland, Russia, etc., and it was a big part of my childhood. It cooks up fluffy and chewy, with a rich dark grainy flavor. Very satisfying! It's served plain, added to soup, in knishes (kasha knishes are wonderful, and just as popular as potato knishes in NYC), and as part of kasha varnishkes (a mixture of kasha, bowtie macaroni, and onions - served as a side dish). If you're eating corned beef on rye with hot mustard, you need a dish of kasha varnishkes to help it down.

The main brand is Wolff's, and it comes in fine, medium, coarse, and whole granulations. I love the whole. It has all the flavor, with a full bodied texture. Good eatin'!

Kasha on the menu for dinner.

Already cooked is "whole" and I have some pot roast with lots of yummy juices to top it off.

<yum>.

Moi

Hearty juices over a good piece of caraway rye bread also a delight. Who needs candy?