Food of Comfort.

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Comments

  • Ruth wrote: »
    Good Lord, all this fancy cooking! Peanut butter, right out of the jar.

    I have a jar of M&S maple pecan crunchy peanut butter in the cupboard. I spread it on lotus caramelised biscuits the other night. Soooo good but I could feel all the organs groaning at the shear concentration of fat and sugar involved.
  • You can buy condensed milk ready cooked into caramel these days (but it is Nestle so I don’t buy it and boil a Waitrose tin instead). I use it for banoffee pie. But my favourite use for a tin of condensed milk is to add double cream and ground almonds to make kulfi, Indian ice cream.

    Yes, I don't buy Nestlé either. I was so glad when they sold off the Butterfinger Bar to another company. I missed them.
  • TrudyTrudy Heaven Host, 8th Day Host
    Grilled cheese sandwich is my go-to and my ultimate comfort food. I have a friend who makes very fancy gourmet ones at her food truck, and I do like those, but I'm fine with two slices of whole wheat bread and two slices of cheese in the frying pan.
  • Robertus L wrote: »

    The (preferably) stale bread is soaked in the milk for a few hours and then mixed with Demerara sugar, butter, eggs, mixed spice and dried vine fruits, topped with caster sugar and nutmeg, then baked.
    So basically Bread & Butter Pudding*, but with the bread, sugar & fruit mixed rather than layered?

    *That's to say, the everyday version of B&B pudding, not the chef-y version made with brioche and cream

  • HeavenlyannieHeavenlyannie Shipmate
    edited July 2020
    Bread pudding, I used to have it at my Lancastrian Nan’s. It’s not quite the same as bread and butter pudding as it becomes a solid but moist cake-like dish that you slice.
    I used to have lardy cake too.
  • Every time I see this thread I start singing...

    Food of comfort, cooked for me
    Let me sate myself on thee
  • LydaLyda Shipmate
    mousethief wrote: »
    Pancakes with gravy. (Not milk gravy like you serve on biscuits, but gravy gravy like you serve with a roast for dinner.)

    Pancakes - with gravy? We are divided by so much....

    Not by just the Pond. For me its the Cascade Range. I've never had savory sauced pancakes.

    mousethief:

    Every time I see this thread I start singing...

    "Food of comfort, cooked for me
    Let me sate myself on thee" :lol:

    My comfort food is chicken chilaquias, basically chicken enchiladas without the tedious rolling of individual tortillas. But late at night it's PB&J, toasted bread, creamy PB, and strawberry or blackberry jam. Ah! :yum:
  • Mashed potatoes. Cream. Butter. Salt.

    Possibly with sausages.

    If any mash is left over, fry it off for breakfast the next day

    Asher
  • Lyda wrote: »
    mousethief wrote: »
    Pancakes with gravy. (Not milk gravy like you serve on biscuits, but gravy gravy like you serve with a roast for dinner.)

    Pancakes - with gravy? We are divided by so much....

    Not by just the Pond. For me its the Cascade Range. I've never had savory sauced pancakes.

    I've had savoury pancakes in the Netherlands but they're served something like pizzas there.
  • Robertus L wrote: »

    The (preferably) stale bread is soaked in the milk for a few hours and then mixed with Demerara sugar, butter, eggs, mixed spice and dried vine fruits, topped with caster sugar and nutmeg, then baked.
    So basically Bread & Butter Pudding*, but with the bread, sugar & fruit mixed rather than layered?

    *That's to say, the everyday version of B&B pudding, not the chef-y version made with brioche and cream

    Essentially, yes - it's a bit more solid and less wobbly/custardy than bread and butter pudding. The mother of one of my friends used suet rather than butter, another put a thick layer of damson jam in the middle.

  • Thinking about it a bit further, those ingredients could make bread pudding or bread and butter pudding, depending on the proportions of the ingredients and the method of amalgamating them.
  • Loving this thread.
    I claim to have invented the ultimate sandwich filling:
    Cheddar cheese and lashings of dark rich Oxford marmalade
  • Penny SPenny S Shipmate
    Delia Smith in one of her books sent people from the recipe for bad pudding to bread and butter pudding as another version. I don't see them as alike at all, as B&B pudding is essentially a custard with slices of buttered bread and some dried fruit in it, with a sprinkle of nutmeg, and bread pudding is a solid lump, with a lot of fruit, a good quantity of spices, and fat, milk and egg to hold it together.
    So yes, according to the proportions and method. Just about.
  • Lyda wrote: »
    mousethief wrote: »
    Pancakes with gravy. (Not milk gravy like you serve on biscuits, but gravy gravy like you serve with a roast for dinner.)

    Pancakes - with gravy? We are divided by so much....

    Not by just the Pond. For me its the Cascade Range. I've never had savory sauced pancakes.

    I've had savoury pancakes in the Netherlands but they're served something like pizzas there.

    I had pancakes at Pancakes Amsterdam (if you get there late there are lines around the block) with cream cheese and lox.
  • At this time of year, water melon is the perfect comfort food here. Wishing to shock some American friends last week-end I tried it with a little Marmite on it and it was surprisingly good. The friends just looked confused and disgusted. They didn't try it when I offered it.
  • LydaLyda Shipmate
    At this time of year, water melon is the perfect comfort food here. Wishing to shock some American friends last week-end I tried it with a little Marmite on it and it was surprisingly good. The friends just looked confused and disgusted. They didn't try it when I offered it.

    Well, quite a few people salt their watermelon, and marmite, I believe, is salty. It's not a big leap. I don't salt my watermelon so I wouldn't chance messing up perfectly innocent, juicy red fruit. :wink:
  • jedijudyjedijudy Heaven Host, 8th Day Host
    Partly because of this thread, yesterday I made a big pot of black bean soup. Yum, yum! Comfort food. Of course I had to negate some of the health benefits by dressing the bowl of soup with cilantro, chopped onion and a big dollop of sour cream!

  • Lots of YayLots of Yay Shipmate Posts: 45
    Mood is an important contributor to overall health, so I’d argue that the sour cream did not negate the health benefits but enhanced them!
  • LeafLeaf Shipmate
    mousethief wrote: »
    Every time I see this thread I start singing...

    Food of comfort, cooked for me
    Let me sate myself on thee

    I have a slightly different tune from the title:

    "Food of comfort, food of comfort,
    Feed me now and evermore! Feed me now and evermore."

    Guess what carby favourite would be my comfort food? :wink:
  • LeafLeaf Shipmate
    Mood is an important contributor to overall health, so I’d argue that the sour cream did not negate the health benefits but enhanced them!

    This is probably the most dangerous thing I've ever read on the Ship.
  • jedijudyjedijudy Heaven Host, 8th Day Host
    @Lots of Yay , I like how you think!!
  • DormouseDormouse Shipmate
    Lardy cake...mmmm. I haven't had that for years but I remember how much I loved it. Warm, spicy, sugary and greasy. Oh yum.
  • Hearty, homemade soup accompanied by toast with lashings of butter, especially on a day like today when it is blowy, cold and rainy.
  • mousethief wrote: »
    Pancakes with gravy. (Not milk gravy like you serve on biscuits, but gravy gravy like you serve with a roast for dinner.)

    Pancakes - with gravy? We are divided by so much....

    Yep. I have just understood "Biscuits and Gravy" as not meaning anything like the same in UK English. But this is proper gravy. On Pancakes? Wow.
  • Yep. I have just understood "Biscuits and Gravy" as not meaning anything like the same in UK English. But this is proper gravy. On Pancakes? Wow.

    I suspect Mousethief means a US pancake, rather than a UK one. A normal US pancake is quite similar to what in the UK would be called a Scotch pancake. So perhaps Mousethief's concoction isn't too far away in concept from eating Yorkshire pudding with gravy, if someone had unaccountably made a sweet Yorkshire pudding.
  • Pancakes do not require sugar.
  • mousethief wrote: »
    Pancakes do not require sugar.

    No they don't, but I think every US pancake I have had has been sweet - either made with buttermilk, or sweetened butter, or something. I'm glad to hear that when you make them to eat with gravy, you don't make them sweet.
  • We are eating a Burek, spinach and cheese in pastry right now. Lots of bakeries in the western suburbs of Melbourne make them. They seem to me to be good candidates for comfort food if you come from the Balkans.
  • Gee DGee D Shipmate
    Lyda wrote: »
    mousethief wrote: »
    Pancakes with gravy. (Not milk gravy like you serve on biscuits, but gravy gravy like you serve with a roast for dinner.)

    Pancakes - with gravy? We are divided by so much....

    Not by just the Pond. For me its the Cascade Range. I've never had savory sauced pancakes.

    I've had savoury pancakes in the Netherlands but they're served something like pizzas there.

    Never had savoury crepes? They were on the menu of every restaurant at one stage, probably 25 years ago. Still pretty common to see ham and cheese crepes, and crepes with a sort of bolognese sauce.
  • Simon Toad wrote: »
    We are eating a Burek, spinach and cheese in pastry right now. Lots of bakeries in the western suburbs of Melbourne make them. They seem to me to be good candidates for comfort food if you come from the Balkans.
    One of my favourite things, first had as Brik in Tunisia. I might buy filo pastry today.
  • Now that I've thoroughly jettisoned the Keto diet (health concerns with all that fat consumption!), I like to indulge in a homemade pudding pie. From a boxed pudding mix. I sometimes use half and half or whipping cream instead of milk and a graham cracker crust is mandatory. Some whipped cream from a spray can is also lovely.

    If I'm feeling too lazy to prepare that, there's my second favorite thing which is Diet Mountain Dew poured over a very generous amount of sherbet. Lime, mango, strawberry, lemon, orange sherbet...all of them are great. When the soda hits the sherbet, icy bits are created. Mmmmmm. Yes, diet soda is gross. Yet, since getting Type 2 diabetes in 2005, I can't have, nor do I desire regular soda. I don't even notice an aftertaste with Diet Mountain Dew anymore. YMMV.
  • Type 2 here too. I used to love the old soft drinks, which is probably one of the big reasons for the diagnosis. Anything from Creamy Soda, Root Beer, Ginger Beer, Sarsaparilla, all the exotics. My mileage definitely varies on the diet stuff though - water all the way for this little black duck.
  • Penny SPenny S Shipmate
    I think I need some divided by same language help above. Homemade pudding pie from a box? Sherbert? Our UK sherbert is a fizzy sweet powder, either to be eaten via a licorice tube, on a boiled sweet lollipop, or inside a boiled sweet. Or inside a wafer flying saucer. Could yours be what we call a sorbet, a frozen fruit juice thing?
  • Yes I think US sherbert is UK sorbet. And US Graham crackers are UK digestive biscuits (I think). And US pudding is some sort of mousse type dessert so the 'from a box' type could be something a bit like Angel Delight. 'Half and half' is maybe low fat milk or cream. Does that help?
  • Jello Pudding & Pie Mix has the same preparation instructions as Angel Delight. Ingredients - roughly the same chemicals involved, but Angel Delight has sugar on their list.
    So, I reckon they are roughly interchangeable.


  • KarlLBKarlLB Shipmate
    Jello Pudding & Pie Mix has the same preparation instructions as Angel Delight. Ingredients - roughly the same chemicals involved, but Angel Delight has sugar on their list.
    So, I reckon they are roughly interchangeable.


    Where's the pie then?
  • Penny SPenny S Shipmate
    Thank you. Greens, once of Brighton, do mixes for cheesecake and tiramisu which work rather like Angel Delight, but with better ingredients (for a particular definition of "better"). The cheesecake requires a biscuit base - provided. The tiramisu I add sponge fingers and coffee to. https://www.greenscakes.co.uk/product-category/desserts/

    Originally they did lemon meringue pie mix, and Carmelle, which is a sort of caramel custard, but they've expanded and taken people over. Because my family used those two quite a lot, they come under comfort food, but for less comfort demanding situations.

    They are currently not in my good books because they have done the thing of taking over another company and dumping something I liked. In this case, raspberry blancmange - they used to do four flavours in a box, which cost less than four packets of the current flavours. If they dumped the lemon meringue and the Carmelle, they could join Dr Oetker on the naughty step. (angelica, Symingtons maple walnut table cream spring to mind immediately.)

    I used to fantasise that I was followed round by mystery shoppers who identified what I would go out of my way to buy, and then advise it be discontinued. Those tended not to be the long standing products, though. Except Callard and Bowser nougat. That was a company takeover and dump job. There's a recipe on line for recreating it, so I wasn't the only one.
  • I have some Greens lemon pie filling in my cupboard, I should have bought some digestives this morning!
  • Yep. I have just understood "Biscuits and Gravy" as not meaning anything like the same in UK English. But this is proper gravy. On Pancakes? Wow.

    I suspect Mousethief means a US pancake, rather than a UK one. A normal US pancake is quite similar to what in the UK would be called a Scotch pancake. So perhaps Mousethief's concoction isn't too far away in concept from eating Yorkshire pudding with gravy, if someone had unaccountably made a sweet Yorkshire pudding.

    Ahem. In England. In Scotland they're just called pancakes.
    Gee D wrote: »
    Lyda wrote: »
    mousethief wrote: »
    Pancakes with gravy. (Not milk gravy like you serve on biscuits, but gravy gravy like you serve with a roast for dinner.)

    Pancakes - with gravy? We are divided by so much....

    Not by just the Pond. For me its the Cascade Range. I've never had savory sauced pancakes.

    I've had savoury pancakes in the Netherlands but they're served something like pizzas there.

    Never had savoury crepes? They were on the menu of every restaurant at one stage, probably 25 years ago. Still pretty common to see ham and cheese crepes, and crepes with a sort of bolognese sauce.

    For shrove Tuesday I often have savoury (large) pancakes with cheese and chorizo, but I've never seen them in a restaurant.
  • CathscatsCathscats Shipmate
    There was a chain (small chain I think) in the ‘80s called The Panckake Place. They served both stuffed savoury and sweet pancakes.
  • For shrove Tuesday I often have savoury (large) pancakes with cheese and chorizo, but I've never seen them in a restaurant.
    We used to have leeks rolled in pancakes and covered in cheese sauce.
    Quite often followed by pancakes in the traditional lemon juice and sugar style.

    That was until I rebelled at continuous pancake making while the family indulged in continuous pancake eating.

  • Yes I think US sherbert is UK sorbet.

    Almost. Sherbet has cream in it, sorbet doesn't. But they're quite similar.
  • Ahem. In England. In Scotland they're just called pancakes.

    My Scottish relatives have always called them "Scotch pancakes" but that could have been because they were in mixed company.
    And US Graham crackers are UK digestive biscuits (I think).
    They're not quite the same, but this is the closest approximation. In the US, I use graham crackers for things I'd use UK digestives for (biscuit base for cheesecake etc.)
    'Half and half' is maybe low fat milk or cream. Does that help?

    "Half and half" is a thin cream (often used in coffee etc.) The nomenclature comes from half cream, half milk. Heavier than half-and-half is single/light cream; heavier still is whipping cream, and heavier still is heavy whipping cream. Nothing lighter than whipping cream will whip successfully. No generally-marketed US cream is as thick as UK double cream.
  • Anyone else have cheese and Marmite pancakes for comfort?
  • Okay if you have Marmite on pancakes no one must ever mock gravy and pancakes again.
  • mousethief wrote: »
    Okay if you have Marmite on pancakes no one must ever mock gravy and pancakes again.

    Sounds fair.
  • The battle lines in our house are drawn in relationship to the viscosity of gravy...... An uneasy peace has been found with what we call 'the chef rules'.

    To be clear, gravy should not pour. A spoon should be needed.
  • FirenzeFirenze Shipmate, Host Emeritus
    asher wrote: »

    To be clear, gravy should not pour. A spoon should be needed.

    Shades of the immortal Hancock -

    'It's just like your mother made'.

    'Her gravy moved about a bit'.
  • MooMoo Kerygmania Host

    ... but I think every US pancake I have had has been sweet - either made with buttermilk, or sweetened butter, or something.

    Buttermilk is not sweet. It's quite acid.

  • Penny S wrote: »
    I think I need some divided by same language help above. Homemade pudding pie from a box? Sherbert? Our UK sherbert is a fizzy sweet powder, either to be eaten via a licorice tube, on a boiled sweet lollipop, or inside a boiled sweet. Or inside a wafer flying saucer. Could yours be what we call a sorbet, a frozen fruit juice thing?


    In America, it's sherBET. Although many, many people in the U.S.A. pronounce it wrong (sherbert) and it makes me want to scream (I suffer from general anxiety disorder. Surprise!). Our sherbet is like ice cream, but not as sweet and lacking something ice cream has...at this moment I can't tell you what that something is. Pudding mix in a box started with the Jello brand, I think. You dump the pudding in a bowl, add your cow's milk or whipping cream and whisk it until it's thicker and hard to whisk. Then you put the pudding into containers and refrigerate for about an hour until the pudding sets.
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