(no subject)
Dec. 11th, 2014 03:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
the_rckFavorite "comfort food? (for silverr)
I don't get it very often, but I think for me it's fresh bread, particularly fresh potato bread. It's much better when made by hand, following my mother's recipe, but we never do that. We have a bread machine and occasionally make potato bread in that. It's just not the same.
The bread is best warm when I eat it, warm enough to melt the butter (margarine is acceptable. The fact that it melts and soaks in is the key). Once the loaf has cooled it doesn't have quite the same effect. It's still a comfort food, but it's not the same.
I can get something of the sort with a really good loaf of bread from a top notch bakery (we've got one in town).
Bread that's more than a day old just doesn't work for me. It always seems drier and harder. Even toasting it and slathering on butter doesn't recapture the goodness of when it was fresh. I'm always astonished that Scott can keep eating a loaf all week, until it's gone, not even toasting it.
In terms of things I can actually get regularly, adding cheese to most things turns them into comfort food. Cheese on its own doesn't do it, but when it's melted on something else, it really works for me. I like French onion soup mainly because I can melt a lot of cheese in it. I'm all over toasted cheese sandwiches. Mac 'n' cheese only works for me if it's really, really cheesy. Most version are simply meh. My mother used to make scalloped potatoes (I've never figured out how to duplicate the dish), and I loved those.
Cheesecake and baklava are both sort of comfort foods. At any rate, they're what Scott turns to when I'm moody or down and know I want something without being able to specify what. The period of time when I was avoiding all nuts (as opposed to just peanuts and walnuts) was really hard because baklava was completely off the table.
silverr)I don't get it very often, but I think for me it's fresh bread, particularly fresh potato bread. It's much better when made by hand, following my mother's recipe, but we never do that. We have a bread machine and occasionally make potato bread in that. It's just not the same.
The bread is best warm when I eat it, warm enough to melt the butter (margarine is acceptable. The fact that it melts and soaks in is the key). Once the loaf has cooled it doesn't have quite the same effect. It's still a comfort food, but it's not the same.
I can get something of the sort with a really good loaf of bread from a top notch bakery (we've got one in town).
Bread that's more than a day old just doesn't work for me. It always seems drier and harder. Even toasting it and slathering on butter doesn't recapture the goodness of when it was fresh. I'm always astonished that Scott can keep eating a loaf all week, until it's gone, not even toasting it.
In terms of things I can actually get regularly, adding cheese to most things turns them into comfort food. Cheese on its own doesn't do it, but when it's melted on something else, it really works for me. I like French onion soup mainly because I can melt a lot of cheese in it. I'm all over toasted cheese sandwiches. Mac 'n' cheese only works for me if it's really, really cheesy. Most version are simply meh. My mother used to make scalloped potatoes (I've never figured out how to duplicate the dish), and I loved those.
Cheesecake and baklava are both sort of comfort foods. At any rate, they're what Scott turns to when I'm moody or down and know I want something without being able to specify what. The period of time when I was avoiding all nuts (as opposed to just peanuts and walnuts) was really hard because baklava was completely off the table.
no subject
Date: 2014-12-12 01:45 am (UTC)