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07-01-2008, 04:28 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2007 Location: Austin, Texas
Posts: 280
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ice cream. 
__________________ Cooking is too an art. Your sculpture versus my 4-course dinner. We'll see whose art gets more votes. ~Gummy-Bear~
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07-01-2008, 05:38 PM
|  | Riffraff party rep Culinary Experience: Other | | Join Date: Jun 2007 Location: Central Oregon
Posts: 1,024
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Spaghetti and meatballs, or tomato soup (Campbell's will do) with cubes of cheese melted in it.
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no chile left behind |
07-01-2008, 06:02 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Nov 2007 Location: Salt Lake City
Posts: 523
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Interesting. A 'comfort food' thread from 2002 is competing, so to speak, with one from 2004. It could be from 1974, or 1952, or whenever. You'll always have your basic, timeless classics to fuel the belly and form the smile.
mjb. |
07-01-2008, 06:57 PM
|  | Registered User Culinary Experience: Other | | Join Date: Mar 2008 Location: SW MN
Posts: 416
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Roast beef, potatoes and carrots roasted in the pan with the meat juices, gravy made from all the pan juices (so its loaded with fat  ).
Campbell's tomato soup and grilled cheese.
Chocolate,
chocolate,
chocolate.  |
07-01-2008, 07:42 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2008
Posts: 75
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hmmm,,, depending on my mood:
A potato, ham, and cheese casserole...at least the one I make anyway
Pepperoni Pizza with extra sauce and cheese...mmmmmmmm
Po' Man Enchiladys,..... a family recipe involving lotsa ground beef, lotsa red onions as part of a thick marinara sauce, lotsa cheese and (secret ingredient) the saltine crackers that are formed in 4 to a square to make and separate layers of sauce and cheese. this usually is in the old 9x13 pan, well 2 of them...3 at most
p.s. i don't wanna hear that the crackers will get soggy, they do and they don't, meaning they work great if ya do it right. 
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Cook for greenhouserestaurant.com |
07-01-2008, 08:33 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Nov 2007 Location: Salt Lake City
Posts: 523
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A new favorite for the day. I was fixing my wife a BLT sandwich - so make bacon my favorite comfort food. For now, at any rate.
mjb. |
07-04-2008, 02:33 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2007 Location: Auckland New Zealand
Posts: 580
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Quote:
Originally Posted by shroomgirl  Markets opened this week and a couple of the farmers brought in Eng. or shell peas....NOT sugar snaps.....YUUUUUUMMMMMMMMMMM.....must have gone through a couple #'s sharing, shelling......my mom used to give us a block of frozen baby peas instead of popsicles when we were little, nothing like them! Sugar sweet with no additives. Really funny how many people asked how I would fix the peas......um, what do you mean?!~ they never make it home. Why would I cook um? The carrots were exceptional also. | ohh yeah shroom your speaking my language honey im the same with fresh peas and also fresh green beans, i used to pop frozen peas in my mouth too and suck them like a popsicle
mmmm let me think potatoes potatoes potatoes, gravy, cheese, chocolate,
french toast, pancakes, bacon butties ohh and did i mention potatoes potatoes potatoes  |
07-05-2008, 12:05 AM
| | Registered User Culinary Experience: Home Chef | | Join Date: Dec 2000 Location: Burr Ridge, IL
Posts: 779
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On further reflection, I neglected to mention what my folks knew and loved as "Greasy Old Spaghetti." It may have been a Missouri thing.
Back in the day when choice, garbage-fed pigs had some real fat on them, she'd put some almost-cooked spaghetti in a pan, and a pork roast on a rack above, and roast it so the copious drippings would land in the spaghetti.
With a little salt and a LOT of black pepper, it was sensational. We try to duplicate it with olive oil nowadays, but it just isn't the same.
I guess I gotta find me an heirloom hog. 
Mike
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travelling gourmand |
07-05-2008, 09:46 PM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: Apr 2006 Location: Northern, NJ
Posts: 293
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I like a nice hamburger. Nice a juicy with a nice roll and a nice peice of cheese with lettuce and tomato on the top. 1 squirt of katchup and its ready to go.
with nice crunchy fries.
YUMM
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"Some of us Cook. Some of us Grow. All of us Eat." |
07-06-2008, 11:45 AM
|  | Registered User Culinary Experience: Sous Chef | | Join Date: Jun 2008 Location: Vermont
Posts: 11
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Quote:
Originally Posted by Quinn01 I like a nice hamburger. Nice a juicy with a nice roll and a nice peice of cheese with lettuce and tomato on the top. 1 squirt of katchup and its ready to go.
with nice crunchy fries.
YUMM |
sounds.......nice. |
07-07-2008, 04:28 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2008 Location: Fort Worth Texas
Posts: 5
| |  comfort food
Slow roasted prime rib ... the comfort comes from smelling it cook all afternoon! |
07-07-2008, 04:35 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2007 Location: Auckland New Zealand
Posts: 580
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Quote:
Originally Posted by luke1049 Slow roasted prime rib ... the comfort comes from smelling it cook all afternoon! | mmmmm yummo its super cold here that would warm me up nicely , what time is lunch  |
07-07-2008, 06:45 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,119
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As of yesterday it's gotta be an Oyster 'Po Boy. |
07-07-2008, 07:07 PM
|  | ChefTalk Supporter Culinary Experience: Former Chef | | Join Date: Jun 2006 Location: Commonwealth of Virginia
Posts: 959
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Home-made italian sausage and fried peppers all scrambled together with eggs on a fresh toasted ciabatta roll or French bread. | | |
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