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martle
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« Reply #2625 on: 20:48:48, 06-08-2008 » |
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Marbers,  |
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Green. Always green.
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marbleflugel
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« Reply #2626 on: 20:52:50, 06-08-2008 » |
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'...A celebrity is someone who didn't get the attention they needed as an adult'
Arnold Brown
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Il Grande Inquisitor
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« Reply #2627 on: 21:06:52, 06-08-2008 » |
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What are members' comfort foods?
I suppose things which take us back to our childhood, so... Sausage and mash, followed by Lemon Dainty (light spongy top and thick, sweet lemony sauce underneath) - we always had it on Saturdays Treacle steamed pudding and custard Steak and kidney pie Egg sandwiches on a Sunday afternoon and chocolate |
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Our chief weapon is surprise...surprise and fear...fear and surprise.... Our two weapons are fear and surprise...and ruthless efficiency
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Ruth Elleson
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« Reply #2628 on: 21:11:50, 06-08-2008 » |
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Ah, interesting. What are members' comfort foods?
Custard, topped with nutmeg, on its own  |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Morticia
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« Reply #2629 on: 21:25:21, 06-08-2008 » |
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I think you're probably right, IGI. Childhood food memories come into play (not my school food memories though. Yuck!) So I think that mashed potato would probably top my list. Then golden, hot buttery toast (ah, that wonderful smell). Salmon and cucumber sandwiches (takes me straight back to Sunday evenings and Songs of Praise). Oh, and did I mention gravy? We must have gravy! My mother used to make a one pot meal of mince with a quartered onion, carrots, peas and potatoes, thickened with oats. We didn't realise that she made it because it was cheap. We thought it was wonderful! My nephew and I still make it when we want comfort food and his children often ask him to make it.
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Ron Dough
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« Reply #2630 on: 21:32:28, 06-08-2008 » |
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Almost any soup will do for me, especially if it's with good bread and butter. Anything with pasta or noodles usually hits the spot, too. Oh, let's face it, for the Dough virtually all food is comfort food: I ought to be much bigger than I really am (although that's quite big enough....)  |
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Morticia
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« Reply #2631 on: 21:36:30, 06-08-2008 » |
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Ron, you left out the CHEESE OATCAKES!  |
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martle
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« Reply #2632 on: 21:50:27, 06-08-2008 » |
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Custard, topped with nutmeg, on its own Oh poor, poor George.  |
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Green. Always green.
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Ron Dough
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« Reply #2633 on: 21:53:56, 06-08-2008 » |
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Ron, you left out the CHEESE OATCAKES! Just as well you reminded me, Mort.  |
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Eruanto
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« Reply #2634 on: 21:54:40, 06-08-2008 » |
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Comfort foods, you say...
Food round here isn't very varied, so I don't know what to put forward. I'm well and truly sick of the boiled spud, I can tell you that much.
But custard comes close for me too, I often made that myself, from when I was too small to stir it properly. Never made it traditionally, though.
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"It is not our part to master all the tides of the world, but to do what is in us for the succour of those years wherein we are set"
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Andy D
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« Reply #2635 on: 22:20:26, 06-08-2008 » |
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I suppose things which take us back to our childhood, so...
I'm the complete opposite IGI, most food which reminds me of childhood would have my stomach churning and not just because I'm veggie now. My worst memory is the boiled eggs, often undercooked, which I used to have to force down because I was late for school. I haven't touched one since. Give me a nice curry any day, that would comfort me nicely. |
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Morticia
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« Reply #2636 on: 08:33:37, 07-08-2008 » |
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Andy, I was not a fan of eggs when I was a wee one. If fried eggs were on the menu, usually if we were on holiday at a hotel, then I would only eat the white part (I was a picky child about food  ) But, for some odd reason, the last few weeks have had me craving boiled eggs. A local shop sells really good free-range ones and I have been devouring them  I'm sure I'll grow out of it soon |
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Don Basilio
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« Reply #2637 on: 08:38:05, 07-08-2008 » |
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We came back from Holland Park and had pot roasted goat. Honest. It was not tough, having been gently cooked for hours earlier in the day. It was like lamb but a bit gamier, but not nastily so.
I hated food when I was young. Mealtimes were one continual opportunity to force me to eat things I didn't want. Apart from puddings. Steamed puddings would be comfort food.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Ruth Elleson
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« Reply #2638 on: 08:41:24, 07-08-2008 » |
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Oooh, goat. Never had it. I keep meaning to try cooking proper Jamaican curry goat, the ingredients being readily available in my local shops.
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Morticia
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« Reply #2639 on: 08:44:46, 07-08-2008 » |
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Ruth, here in the Mort recipe archives I just happen to have ... Let me know if you're interested. |
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