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Favorite comfort food . . .

Smithy

Smithy

I'll Lock Up
Messages
5,139
Location
Norway
Curry, any roast dinner, fish finger sandwich or my mother-in-law's kjøttsuppe (literally meat soup).
 
vintage.vendeuse

vintage.vendeuse

A-List Customer
Messages
355
sheeplady said:
Bigos (Hunter's Stew) and meat pierogi.

Good loaf of bread and chicken noddle soup with wide noodles (or rice).

Buttered and salted spiral pasta.

Berries (blueberries in particular) and milk.
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Oooooh, yes, ditto on the bigos and I'll add kopytka to the list... with lots of butter-breadcrumb sauce.
 
LizzieMaine

LizzieMaine

Bartender
Messages
33,055
Location
Where The Tourists Meet The Sea
Finnan Haddie -- which, among the Scotch-Irish New England working class, is smoked, salted haddock poached in milk. Just the thing for supper when November is in the air. We always used Uneeda Biscuit or broken Crown Pilot crackers to sop up the milk, but you can't get those any more. The closest thing you can find now is those "Goya" round crackers from the Mexican section of the grocery store. Not ethnically correct, but who cares?
 
H

Harp

I'll Lock Up
Messages
8,508
Location
Chicago, IL US
nick123 said:
Anything squid related...or lobster. Not comfortable dealing with the shell though. Jumbo prawns come in at a close third...
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For the past couple of weeks on rainy nights I have been dropping in at an Italian dive near the Board of Trade for shrimp and spaghetti.
Italian style pub grub suits me fine. :)
 
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SGT Rocket

SGT Rocket

Practically Family
Messages
600
Location
Twin Cities, Minn
Meat loaf, mashed potatoes, and green peas. To me this is just the basic comfort food meal. Nothing fancy and everything just seems to be grounded in the earth. It's like a meal I can count on. It was served to people before me and it will be served to people after me.
 
Stanley Doble

Stanley Doble

Call Me a Cab
Messages
2,808
Location
Cobourg
LizzieMaine said:
Finnan Haddie -- which, among the Scotch-Irish New England working class, is smoked, salted haddock poached in milk. Just the thing for supper when November is in the air. We always used Uneeda Biscuit or broken Crown Pilot crackers to sop up the milk, but you can't get those any more. The closest thing you can find now is those "Goya" round crackers from the Mexican section of the grocery store. Not ethnically correct, but who cares?
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If you mean what I think you mean, you can still get various types of hard biscuit, pilot biscuit etc from Purity in Newfoundland. They have been supplying the maritime provinces for 90 years.

http://www.purity.nf.ca/products/
 
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T

tropicalbob

My Mail is Forwarded Here
Messages
3,954
Location
miami, fl
Take four chicken thighs, skin them and put a healthy drop of Pickapeppa sauce on them. Roast for 35 mins. at 350 degrees. Meanwhile, make one package of Mahatma long grain and wild rice. Also, thin slice one onion and saute until caramelized. When the thighs are done, cut the meat off the bones and pull them apart. Combine everything and add green peas.
 
T

tropicalbob

My Mail is Forwarded Here
Messages
3,954
Location
miami, fl
Serve the above with fried plantains and hot sauce and don't tell anybody how easy it is. People go nuts over it, espeicially kids. The Pickapeppa isn't hot but tangy, and you can probably find it in your supermarket.
 
nick123

nick123

I'll Lock Up
Messages
6,365
Location
California
tropicalbob said:
Serve the above with fried plantains and hot sauce and don't tell anybody how easy it is. People go nuts over it, espeicially kids. The Pickapeppa isn't hot but tangy, and you can probably find it in your supermarket.
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TBob, I've tried responding to your PMs, but I think you might either have a full box or the star gods don't want us to communicate. :)
 
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