What is your favorite comfort food?

been there done that

My husband’s home made mac and cheese or sausage gravy with pancakes and eggs. Yummy!

Supergirl – I’m not surprised that your hubby likes American comfort food, it isn’t that different from Aussie comfort food. See, great minds think alike! ;)

Give me a bowl of chili during Winter, and I’m your girl!!

Depends. On the time of year. On my mood. This past weekend, it was a variation on the Velveeta dip recipe on the back of the Rotel can. Used Pepper Jack Veleveeta. Fritos are the only way to go. So good. So bad for you—definitely best in moderation.

Sorry for the duplicate question, when I searched “comfort food” no results surfaced…

My comfort food is a bowl of my grandma’s chicken and noodles. It consists of homemade noodles in a chicken broth with nice, meaty pieces of chicken, and seasoned with a bit of allspice. Grandma’s been gone for 20 years, but luckily she taught my mother and I how to make it. It’s been our family’s comfort food for 4 generations.

Baked Mac & Cheese…yum!

Baked sweet potatoes with cinnamon honey butter.

Real french fries, potato chips, mashed potatoes…..notice the tuberous theme?

Also, open-faced hot turkey or hot roast beef sandwich with lots of gravy.

@ supergirl, that’s weird it didn’t show up for you when you searched. I tried it just now & it came up right away. See here.

Having said that, favorite comfort food is a honey bun with a soft squishy center.

I have many: coke cola, chocolate, Mexican food, Italian food.

mashed potatoes, no gravy, lots o’ butter. And pastina, with butter and some parmesan cheese.

pasta. But I can gain 2 lbs in one meal :-(

Gnocchi with pesto and melted mozzarella cheese on top!

@cdwccrn: “coke cola?” Are you from the South by chance?

Things that go with cornbread. For me that does not mean sweet yankee cornbread. Beans, turnip greens, fried okra, fried squash, hominy, sweet taters, sliced tomatoes and some good ham pair well with cornbread. Save a piece of that cornbread to get all the soppins off the plate.

I think that most of my comfort “foods” are actually liquids: examples include hot chocolate, decaf coffee, soup, smoothies.

@dave. No. I’m from Indiana. But I like to differentiate between the soda and cocaine.

Soda and cocaine, mmm.

Actually, for me it’s…ramen!

Feelin’ the deja vu.

for me, it is popcorn. I can eat it while reading a book- that is real comfort to me!

Is this what you had in mind?

Well…at least that wasn’t weird, scamp…

Didn’t it just give you a case of the warm fuzzies??

Yes. And no. But i can’t stop giggling

Ok, then how about this? ha ha!!

…with a baseball bat! There are youngsters here that want me to keep playing that over and over now. help!

Ok… this will make them stop asking for it!!

Turkey Pot Pie (homemade with biscuits on top)

@bythebay: Mmmm…Pastina is a CLOSE second.

Mac and cheese made with really good, sharp cheddar (and maybe a couple other cheeses, too). Made some tonight. The kids love it. So do the adults. But somehow it seems even better if eaten on a Sunday afternoon, preferably rainy.

Mac and Cheese!!! love it! But it has to be homemade, no box stuff!

Yes yes mac&cheese made with partly GORGONZOLA and baked in the oven on a rainy weekend day….... till the top is brown and almost crunchy…... maybe with a coke cola chaser…... kill us real fast but worth it.

french fries with ranch dressing, cheese, and buttered popcorn….mmmmm. I’m happy now! ;o)

Grilled tuna fish w/ fine herbs and salad, a little bit of rice sometimes… I always have tuna fish available :)

Buster, you’re making me hungry! And what do you mean, “Yankee cornbread.” I’m a Yankee, and I don’t make my cornbread sweet. Yuck! Ham and beans topped with sliced green onions, turnip greens and sliced tomatoes all sound good. And wilted lettuce salad. Yeah!

Knoephla, saurkruat and spareribs! You have to be German to know what knoephla is. Basically it’s a German noodle.

@buster and Skaggfacemutt Don’t forget to put some cracklin in the cornbread!! And buster is right… gotta save some to sop up the pot liquor. I like mustard greens better than turnips. I think they have a milder flavor.

Well, Scamp, I know what cracklin is (the crispy fat around a pork or ham roast), but put it in the cornbread? You mean bake it in there? I have had mustard greens, and they are good. I like Swiss chard, too, but like all greens with butter, salt and vinegar, like the English. My father’s family were originally from Kentucky, hence the taste for southern food, but I apparently still need to be educated in the fine points.

Yep, bake it into the cornbread. I learned that from an elderly friend in Florida. I’m a lot like you. I was raised in Ohio, but with southern traditons. My grandparents were from Florida, and were transfered to Ohio for his job.

I seemed to fit right in when I moved to the country in Florida because of the way I was raised. I loved sitting on the porch swing with my elderly friend while he told me about the old ways.

He loved to cook and told me about some really tasty foods. He cut up rutabagas and cooked them with cabbage and bacon, and served it with cornbread made from scratch and cracklin. MMMMM, it was so simple, but very tasty.

depends on the day: but probably mac and cheese- having that tonight! Or grilled cheese sandwiches, mashed potatoes, chicken pot pie, and of course, hot chocolate!

@Skaggfacemutt. Actually, cracklins are the bits left in the bottom of the kettle after you render lard. But your “edges of the pork roast” will work nearly as well. Not many people render lard any more—maybe I am the last of them!

Some of mine are:
– Ice cream, usually some kind of mint and chocolate
– Mashed potatoes mixed with cheese and peas
– My grandma’s homemade tortillas
– Grilled cheese done the right way
– Waffles (and if they’re available some strawberries on top)
– Ants on a log (celery, peanut butter, and raisins)
– Trail mix from the produce store off the freeway. It’s like no other trail mix I’ve had.

Strawberry shakes from Country Style Ice Cream, homemade apple pie, grilled grouper or talapia, deep fried button mushrooms, pretty much anything with jalapenos in it, and of course, oven roasted snapping turtle with baby potatoes.

@evelyn: Of course snapping turtle? Where in the hell do you live?

Greylady, thanks for clarifying that for me. I would have no idea how to properly add cracklin to cornbread batter. I think I would have to see it done once. Is it kind of like adding crumbled bacon? Or more like adding bacon drippings? I just can’t visualize it. I also make Yorkshire pudding, which is supposed to be baked under a beef roast, with the drippings falling into the pudding. I can’t figure out how that would work, unless you roast the beef right on the over rack and not in a pan (??)

Yes, you would add them like bacon crumbles. If you have cut off the fat from the roast, gently fry the fat in a skillet until there are browned pieces that look like bacon bits, and the “grease” is liquid and cooked out of it. Strain the browned pieces out and drain on a paper towel. Add them to the cornbread just before you pour the batter into the pan or muffin tins. If there aren’t many cracklins, only put them in half the batter- that way you can try out which you like better.
(Use the liquid fat you have left in the pan to make a roux for gravy.)
– this is worth trying, but keep in mind that some people don’t care for it. If you don’t like it, you don’t have to do it again!

I have not made Yorkshire pudding, but don’t you have it in a bag of some kind to cook? I always assumed a person would put the bag in the bottom of the roaster and lay the roast on top of it. I hope someone else knows-

You make Yorkshire pudding in a baking pan with the drippings from the roast after the meat has come out of the oven. The drippings are used in place of oil. Conversely, you can make it in a pan at the same time as you are cooking the roast if you use oil instead of the drippings.

No, other British puddings are steamed in cheesecloth over a pot of boiling water, but Yorkshire pudding is different. It is more like a flour version of cornbread. I have only had it baked plain, but I have heard that the correct way is to bake it with the dripping from the roast beef falling into it as it cooks. Again, I could never quite picture how that would work. I think I will abandon this thread and start a new one on Yorkshire pudding!

Yorkshire pudding is more like a popover than a pudding, by the way. The best way to eat it is with the meat and covered with gravy. It was originally made to stretch out the more expensive meat in poorer households, but my son once asked if the purpose of the meat was to stretch out the pudding!

Well, it all sounds like something I want to try. Thanks, Skaggfacemutt, and janbb!

augustlan, I live along the Mississippi River in the Midwest, next to, but not in Chicago. Well, technically 177 miles west of Chicago, but you get the picture. Stop by sometime, I’ll cook you a batch of Snapping Turtle. Give me fair warning, it takes about 14 hours to do it right. Someone requested I cook up some turtle for my annual summer party. I aim to please.

If I’m ever in the area, I’ll stop by and say “hi”, though I think I’ll pass on the snapping turtle : )

I’m a Hawaiian, Spam and rice!

ice cream 4eva~
haha

Red Beans and Rice!!! I love it!!

And I don’t blame your husband for liking American foods..

As an American living in Australia, I miss soooo much you wouldn’t believe!! (And it’s just food haha)

True Blue Aussie food isn’t that great..

What ever you do.. Don’t try Damper.. shudders

Mine would be noodles!

peanut butter and jelly sandwiches, chocolate milk, and Mother’s iced raisin cookies.
Yes, it’s childish. That’s where I find comfort.

Chicken Pot Pie, Brownie Pudding, Sticky Buns.mmmmmmmmmmmm…
and if I were British and not American I think Sticky Toffee Pudding would be my favorite! If you have never had it you don’t know what you’re missing!