Comfort Food...

[Nematode]

Home made new england clam chowder with lots of saltines and a dash of tabasco.
Tomato sauce cooked down thick with sausage on bread.
In sweet corn season corn chowder will do nicely.
Any kind of hash with lots of brown crusties.
Garden Green beans.
Baked beans.
Apple crisp
Pumpkin pie


I like to cook and have touched up moms chowder recipe.
Baked beans, has morphed into cassoulet which you should try if you havent yet.

[GardeningCook]

Originally Posted by Nematode

Baked beans, has morphed into cassoulet which you should try if you havent yet.

I LOVE Cassoulet, & it has been our traditional New Years Day meal for many many years now. Since my husband doesn't eat any red-meat products, I developed a recipe that uses the leftovers from our also-traditional Christmas Day roast goose, boneless skinless chicken breasts, & poultry sausage (Kielbasa &/or Andouille), along with tomatoes, onions, celery, white wine, breadcrumbs, & those delicious creamy brothy white beans. Geeze - now I'm hungry for it & it's only July!

[matereater]

"Beef and noodles over mashed potatoes made from real potatoes".
PaulF

Ditto Paul, was surprised to see your post, never thought this was a popular dish. My grandmother used to make this and it was always one of my favorites. She would always make it for me whenever I went to visit and she made hers with homemade egg noodles, they were the best !!

[Worth1]

Deer steak pounded out flat flipped in four and fried.
Gravy made from the drippings to put on the meat, slices of bread and boiled potatoes.
I ate a lot of bread and gravy growing up.

Best served the day after killing a deer at around 10 in the morning so you can take a nap till one in the afternoon.
Worth

[Worth1]

My Mom had a special dish she made, she called it conglom.

Worth

[Nematode]

Originally Posted by Worth1

My Mom had a special dish she made, she called it conglom.

Worth

Conglom thats good.
We had "hash-n-trash" every week, it was potato hash with leftovers from the week.
Nothing got thrown out.

[Patihum]

Originally Posted by daylilydude

OMG... Anyone that knows me well knows I would try and eat a rock it if was wrapped in BACON... so please tell me about this bacon gravy...

I've never measured any of this so to give you an idea of how much bacon I use a 12 inch cast iron skillet.

Cook your bacon off until crispy and remove from pan.

Add enough flour to the bacon grease to absorb all of it. (This part is best done with the pan OFF of the heat.) I'm guessing I use 2-3 heaping tablespoons of flour.

Back on the heat and whisk in milk/cream. 2 cups for extra thick almost stands up on it's own gravy. 3 cups for thinner gravy. Bring the gravy up to a low boil stirring constantly. Cook for 2-3 minutes. This removes any flour taste.

Crumble the bacon up and stir into the gravy.

Best served over baking powder biscuits made from scratch or eaten straight from the pan with a spoon!

[Redbaron]

Above all else the top comfort food for me is chilli. Followed closely by homemade vegetable soup.

A few more comfort foods include homemade cheese biscuits, home fries, charcoal grilled steak, fried fish, collard greens, fresh tomatoes, cheese burgers, and pretty much everything "Thanksgiving" from the Turkey to the green beans in cream of mushroom soup with onion ring crisps on top.

As you can probably tell, most food is comfort food for me!

PS

Originally Posted by matereater

"Beef and noodles over mashed potatoes made from real potatoes".
PaulF

Ditto Paul, was surprised to see your post, never thought this was a popular dish. My grandmother used to make this and it was always one of my favorites. She would always make it for me whenever I went to visit and she made hers with homemade egg noodles, they were the best !!

ditto ditto

[daylilydude]

Originally Posted by Patihum

I've never measured any of this so to give you an idea of how much bacon I use a 12 inch cast iron skillet.

Cook your bacon off until crispy and remove from pan.

Add enough flour to the bacon grease to absorb all of it. (This part is best done with the pan OFF of the heat.) I'm guessing I use 2-3 heaping tablespoons of flour.

Back on the heat and whisk in milk/cream. 2 cups for extra thick almost stands up on it's own gravy. 3 cups for thinner gravy. Bring the gravy up to a low boil stirring constantly. Cook for 2-3 minutes. This removes any flour taste.

Crumble the bacon up and stir into the gravy.

Best served over baking powder biscuits made from scratch or eaten straight from the pan with a spoon!

Thank you for this Patihum... this looks like a weekend breakfast, as I am positive I will need to take a nap...

[coronabarb]

Conglom...hash n trash! Funny! Leftovers were never wasted at our home either.

[Redbaron]

Originally Posted by coronabarb

Conglom...hash n trash! Funny! Leftovers were never wasted at our home either.

Funny story. As a right of age passage each of us 4 kids growing up spent one full summer with our grandparents age 13. Our Grandparents then planned a special historical trip. For each of us it was different. Mine was a scenic trip up the Eastern seaboard and into Canada, visiting all the museums, landmarks, old battlefields etc.. anything of historic importance.

But back to the topic. One of my brothers on his trip was asked by my Grandmother if leftovers would be ok for dinner, since she wasn't wanting to cook.

My brothers reply was a classic that the family will never tire of telling at reunions.......

"What's a leftover?"

Truth is we never had leftovers. Mom could cook 4 chickens and not one piece would be leftover. 4 teenagers, 3 of them active boys all in one household insured we ate an insane amount of food. And if we really wanted to do it, we could double or triple that for any given meal. Combine that with the fact everyone in our family is a good cook..........

PS Don't get the wrong idea. We were thin but well fed. Our parents insured we had plenty of nutritious food and little to no snacks or junk food. Quite healthy actually. But we could seriously pack down the chow!

[Old chef]

Poor old forgetable pizza Not a mention. A shame

Old Chef

[GardeningCook]

Originally Posted by Old chef

Poor old forgetable pizza Not a mention. A shame

Old Chef

Nah - pizza will always be a "comfort food", but it has to be take-out pizza. Artisinal-style homemade pizza doesn't make it into the comfort-food list, as much as we enjoy it.

[Worth1]

Originally Posted by Old chef

Poor old forgetable pizza Not a mention. A shame

Old Chef

Pizza no, Calzone yes.

Do you serve Calzone?

Worth

[Worth1]

I'm bringing up Hungarian Goulash.
Not the hamburger meat macaroni and ketchup stuff but real Goulash.
Making some tonight.

Worth