Comfort Food

I'm afraid mine depends on the time of year, what I'm feeling at the time and the degree of comfort I need.

D

Updated On: 1/25/04 at 06:36 PM

I have comfort snacks: Rice Krispies and CHEWY granola bars.

For comfort food: chicken alfredo

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KFC Meal
Quarter Pounder With Fries
Nathan's Hot Dog With Fries
Glass of Milk & Chips Ahoy
Soda & Ritz/Cheese Whiz Sandwich Crackers
Glass of Milk & Devil Dogs or Hostess Cupcakes


Past Comfort Foods No Longer Available

Horn & Hardart Macaroni & Cheese - The best ever
Horn & Hardart Creamed Spinach - Ditto
To those of you who never had the pleasure of the above two items, all I can say is I remember the taste to this day & would give anything to have it again. It is reported that a restaurant called "Shellys" on 57 th St & Manhattan ( between 6 & 7 Ave ) have H & H Mac & Cheese using their recipe. I will try it out & report back.


In The Movies

Coke & Butter Popcorn

That about covers all contingencies

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Updated On: 1/25/04 at 06:52 PM

My favorite comfort food in this type of weather: My cheap, American version of pasta d'Amatriciana, easy and fast:

2 cloves of garlic, minced, a small onion, all sauted in olive oil. Add 6-8 slices (or more) of thick-sliced bacon, cut in chunks, until just cooked--not crisp. Then diced canned tomatoes, juice and all, fresh snipped basil (dried will do if you haved no fresh), and as much hot red pepper (flakes) as you can stand. You can add more at the end, but the red pepper makes it. Cook it down till it thickens, dump it on your favorite al dente pasta, and smother each bowl with fresh grated parm. cheese, thick. Stick individual plates/bowls in the oven or microwave until the parm is melted. The combo of melted cheese, noodle, bacon, and onion/garlic, with the "heat" of red pepper, all swimming in basil-tomatoes is so satisfying. The American bacon transforms itself, once blended with onion/garlic, and approximates pancetta. I've had it in many places in Rome, where it comes from, and this version gives yo the sense of it. Plus, you can do it 30 minutes.

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Updated On: 1/25/04 at 06:58 PM

Campbell's Chicken Noodle Soup!

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Here's one of mine which I haven't had in many a year.

Guava jelly and cream cheese on a Ritz cracker.

Bulldog

Follow-up: What's great about d'amatriciana: You don't have to worry about the amounts of ANYTHING. I use two-3 cans of Muir Glen organic diced. But any old canned tomatoes will do, just not the kind with other adds.

What I love: you almost always have most of this stuff in the house. It actually works for guests, too. People think it tastes special -- because most italiano food has beef/oregano in it. The bacon/onion/basil combo, with the peppper, takes it away from the usual Carmines Siciliana taste. This is a Romana first course pasta, but here, a great, cheese-ladden main dish!

The ratios are so not important. It can be chunky with more tomatoes, and less juice, or "runny" with lots of juice. Still tastes great. Honest. Use as much bacon as you want, and double the onions, reduce the garlic if you prefer. I've done it with more onion, no garlic, and it's just as good. You can't go wrong. And you can make it, like two hours earlier, or a day before, and just heat it up and dump it on the pasta. When made a day before, it's damned good. The whole combo blends even better.

Somebody here -- Ifitfloat, mynameinlights -- make it and tell me how it goes. Add bread and salad, and you'll love it. I swear by little in life, but this dish is a pleaser.

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Chocolate Chip Cookie Dough AND Reeses Pieces.

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Bulldog, I'm there. Tomorrow night. Thank YOU. Comfort is about carbos and fat. There's simply no getting around it.

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Well, what the hell... Here's the favored sauce in my household. It's known as JK's Pasta at a local restaurant...this is as close as I've been able to come to re-creating it at home. It is simmering in my kitchen at this very moment.

olive oil
1 tsp or more chopped garlic
sliced leek, 2 or 3
1 lb fresh tuna
1 lb fresh salmon
large can peeled tomatoes
white cooking wine, 1/2 bottle or more
sliced scallions
oregano, basil, and parsley
hot pepper sauce, a couple of shakes
Spike seasoning
ground pepper

Saute garlic and leeks in olive oil. Add fish, removing the skin from the salmon after it has cooked. Whir the tomatoes in a food processor and add to the frying pan along with the rest of the ingredients. Simmer for a while. Best the next day. Serve over the pasta of your choice with grated parmesan.

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DOLLY I LOVE YOU!

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Moses & I never hung out together

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