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Favorite comfort foods that bring back memories
Posted on 7/31/16 at 6:54 pm
Posted on 7/31/16 at 6:54 pm
I just got done enjoying a 1/2 inch ribeye and ore Ida crinkle cut French fries with Heinz ketchup on the side
I'm normally a steak purist. Salt and pepper cooked rare to medium rare
But this brings back memories for me
This is what we would eat after a long day at the camp on the tickfaw river when I was young
What are some good comfort food memories for everyone
I'm normally a steak purist. Salt and pepper cooked rare to medium rare
But this brings back memories for me
This is what we would eat after a long day at the camp on the tickfaw river when I was young
What are some good comfort food memories for everyone
This post was edited on 7/31/16 at 7:03 pm
24
Posted on 7/31/16 at 6:56 pm to cbtullis
My aunts Mac n cheese at every holiday function. So good!
Except for the year she accidentally used sweetened condensed milk and it tasted like cotton candy. It was awful. We never let her live it down.
Except for the year she accidentally used sweetened condensed milk and it tasted like cotton candy. It was awful. We never let her live it down.
Posted on 7/31/16 at 6:58 pm to cbtullis
are you dipping the steak in ketchup?
Posted on 7/31/16 at 7:00 pm to Lester Earl
Yes I am!
Down vote all you want!
It's just something I enjoy every once in a while
90 percent of the time I'm a steak purist, but everyone once in a while I like steak frites American style!
Deal with it. They are my taste buds!
Down vote all you want!
It's just something I enjoy every once in a while
90 percent of the time I'm a steak purist, but everyone once in a while I like steak frites American style!
Deal with it. They are my taste buds!
This post was edited on 7/31/16 at 7:26 pm
Posted on 7/31/16 at 7:02 pm to cbtullis
Buttered Melba toast, either plain or the garlic kind. Old school seafood/neighborhood restaurants used to plop down an oblong basket of crackers and butter pats on the table as soon as you sat down. Buttered crackers to munch during menu review, and I associate them with the anticipation of good things to follow (like, say, a crabmeat stuffed broiled flounder or righteous stuffed crab).
This post was edited on 7/31/16 at 8:54 pm
Posted on 7/31/16 at 7:13 pm to cbtullis
enjoy your downvote 
Posted on 7/31/16 at 7:18 pm to cbtullis
Posted on 7/31/16 at 7:32 pm to cbtullis
Fried pork chop
Posted on 7/31/16 at 7:48 pm to cbtullis
My MawMaw's oyster and egg stew with french bread.
Been searching for years for a recipe that is similar to no avail.
She never wrote anything down.
Been searching for years for a recipe that is similar to no avail.
She never wrote anything down.
Posted on 7/31/16 at 7:57 pm to ruzil
My mothers beef stroganoff. Made each kid whatever they wanted on their birthday and this was mine. I make it occasionally.
White bread, slice of American cheese, slice of tomato, salt and pepper, in the oven under the broiler until it is black. Toasted cheese. We made this many afternoons after school growing up. I do these as well.
My fathers oyster stew with milk and butter. He made it every away LSU game and it reminds me of the fall. I can't make it but the closest to it is Casementos and I get it every time I'm in the area.
White bread, slice of American cheese, slice of tomato, salt and pepper, in the oven under the broiler until it is black. Toasted cheese. We made this many afternoons after school growing up. I do these as well.
My fathers oyster stew with milk and butter. He made it every away LSU game and it reminds me of the fall. I can't make it but the closest to it is Casementos and I get it every time I'm in the area.
Posted on 7/31/16 at 8:02 pm to cbtullis
Eating a whole box of Kraft Cheese and Macaroni. I used to do it after school sometimes growing up.
I'm not fat.
I'm not fat.
Posted on 7/31/16 at 8:02 pm to cbtullis
Boudin. I grew up in Lafayette. Almost every Saturday morning I'd ride with my dad to go pick up some boudin from the local spots outside the city limits.
This post was edited on 7/31/16 at 8:05 pm
Posted on 7/31/16 at 8:18 pm to Kim Jong Ir
Smothered Chicken, rice and gravy.
Smothered Pork Chops, rice and gravy
Smothered Pork Chops, rice and gravy
Posted on 7/31/16 at 8:19 pm to cbtullis
My Mom's meatloaf and mashed potatoes. Also my Grandmother's Chicken and Dumplings.
Posted on 7/31/16 at 8:47 pm to cbtullis
Potato Stew and Red Beans & Rice with Fresh Sausage
Posted on 7/31/16 at 8:51 pm to cbtullis
Growing up my mom made the McCormick chili packets to the recipe on the back, with a can of blue runner beans and put that over rice. That was always my favorite meal as a kid and still today I like to make it myself at least once a month. Such a simple recipe but it brings me back to my childhood every time I eat it.
This post was edited on 7/31/16 at 8:52 pm
Posted on 7/31/16 at 9:33 pm to cbtullis
Chicken fried steak mashed taters and cream gravy. It's been too long. They are hard to find in these parts.
Posted on 7/31/16 at 9:59 pm to cbtullis
To be honest, my mother was not the best cook in the world, but she made phenomenal chicken & dumplins. She'd always ask me when I was coming home from LSU what I wanted when I got home. My answer was always chicken & dumplins.
She was also very good at meringue pies.
She was also very good at meringue pies.
Posted on 7/31/16 at 10:22 pm to Fight4LSU
quote:
Growing up my mom made the McCormick chili packets to the recipe on the back, with a can of blue runner beans and put that over rice. That was always my favorite meal as a kid and still today I like to make it myself at least once a month. Such a simple recipe but it brings me back to my childhood every time I eat it.
My mom made this too. I still make it often, but now I add chopped Onion, Bell Pepper, Jalapeno, Anaheim, Serrano, and diced tomatoes. And sometimes I replace the blue runner with a can of black beans. Sometimes I will use different peppers. Of course I have to simmer it for a couple hours.
I also like to add shredded cheddar to the top.
This post was edited on 7/31/16 at 10:24 pm
Posted on 7/31/16 at 10:26 pm to cbtullis
Every other holiday, one of my aunts will make a baked cushaw. It was what my granny always made for Thanksgiving and Christmas. I always think of her when I have it.
To the uninformed, the best way I can describe it is a gold colored carrot soufflé.
To the uninformed, the best way I can describe it is a gold colored carrot soufflé.
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