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Message
re: Favorite comfort foods that bring back memories
Posted on 8/1/16 at 9:01 am to Btrtigerfan
Posted on 8/1/16 at 9:01 am to Btrtigerfan
quote:
baked cushaw
Gotten so hard to find. I grow my own now.
Picked 4 already and cooked 2 & gave one to Mom.
Have two more one the vine ready to pick.
My grandma always smothered them down and served with roast beef, rice and gravy.
0
Posted on 8/1/16 at 9:44 am to cbtullis
tuna casserole and chicken spaghetti
Posted on 8/1/16 at 9:48 am to Kajungee
quote:
Smothered Chicken, rice and gravy.
Smothered Pork Chops, rice and gravy
Was going to post this
Posted on 8/1/16 at 9:51 am to cbtullis
Chicken Tetrazzini.
This post was edited on 8/1/16 at 9:52 am
Posted on 8/1/16 at 11:10 am to Btrtigerfan
Anything my mom cooked she was a great cook and I was blessed to have her as my mom...may she rest in peace
Posted on 8/1/16 at 11:37 am to cbtullis
My neighbor/babysitter was a first generation Mexican grandma.
She would make tamales, tortillas, salsa ect.
she would fry the excess tamale dough in patties then spread the stuffing on tops with some cheese. I could eat 100 of those things.
She would make tamales, tortillas, salsa ect.
she would fry the excess tamale dough in patties then spread the stuffing on tops with some cheese. I could eat 100 of those things.
Posted on 8/1/16 at 12:07 pm to cbtullis
My MaMas chicken and sausage gumbo
My PawPaws Beef meat spaghetti
My Nanans Squash Cake
My MawMaw Femmes Rice Dressing
My PawPaws Beef meat spaghetti
My Nanans Squash Cake
My MawMaw Femmes Rice Dressing
Posted on 8/1/16 at 12:33 pm to hungryone
quote:
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).
Crackers and butter remain among my favorite things. Always the first thing my Mom would give me after a stomach virus, but I also ate them as treats. I almost picked up a box of Old London melba toast over the weekend, but I exercised mild restraint.
My Mom's roast and gravy and fried pork chops, smothered Green Giant white corn and LeSeur petit pois are 2 of my favorite childhood meals and I still eat them. My Dad's fried fish, shrimp and oysters on Friday nights is another.
Fried canned biscuits for breakfast and leftover doughnuts from Sunday for Monday breakfast, split in half, buttered and toasted in the oven served with bacon and warmed maple syrup for dipping the bacon are among my other favorites.
Posted on 8/1/16 at 12:58 pm to cbtullis
Boudin - reminds me of when we were kids and would go to the butcher shop and watch them fill miles of casing with boudin stuffing.. It's eaten everywhere in South Louisiana from the tail gate of a pickup truck to a wedding reception. It's the most deeply engrained food in Cajun culture and it's enjoyed by the indigent to the prosperous. It's synonymous with happy times.. You can never be sad eating boudin, but ironically in Cajun lingo, if someone is pouting, the Cajuns say, "they're making boudin".
Posted on 8/1/16 at 2:05 pm to bdevill
quote:
but ironically in Cajun lingo, if someone is pouting, the Cajuns say, "they're making boudin".
Sorry, I beg to differ on this one. Have never ever heard this expression. In SE LA cajun french, to pout is to "boude" (boo-day) which is not definitely not like boudin....in sound or meaning. Google boude (or bouder) and you'll see plenty of references supporting this useage in cajun french.
Also, the verb "bouder" means to sulk in standard, contemporary french.
We can also have a whole separate discussion about whether boudin is the "most deeply engrained food in Cajun culture". I'd argue long & hard that gumbo takes that trophy. Can a food rarely made at home (boudin) really claim the mantel as "most deeply engrained"?
Posted on 8/1/16 at 2:11 pm to cbtullis
Sausage (fresh pork) rice and gravy
corn maque choux
cucumber and tomato salad
french bread
bonus - piece of cantaloupe
corn maque choux
cucumber and tomato salad
french bread
bonus - piece of cantaloupe
Posted on 8/1/16 at 2:12 pm to cbtullis
My Grandmothers rice and gravy...and fried chicken. She'd go out and kill/clean a chicken by herself and fry it in one of those cast iron frying pans and cook it just enough to where the skin would get nice and crispy. And then she'd make gravy from the grease. Best I have ever had, bar none.
Posted on 8/1/16 at 2:26 pm to cbtullis
Iced Ginger Snaps and milk
Milk Gravy over rice with fried pork chops (my bday meal every yr)
Anytime we have a fish fry
Boiled Crabs
Shrimp, Crab and Egg fricasse' the day after a boil
Milk Gravy over rice with fried pork chops (my bday meal every yr)
Anytime we have a fish fry
Boiled Crabs
Shrimp, Crab and Egg fricasse' the day after a boil
Posted on 8/1/16 at 3:02 pm to hungryone
Good lord.. I'm not going to waste time arguing about something so stupid.. Life's too short. But if you notice, cheu sec, I said "lingo". It's slang. "Making boudin" is a joke, because it sounds like bouder.
And if you think gumbo is more Cajun than boudin, then you don't know or are unaware that Gumbo is African in origin, not Cajun, cher. Jeez.
And if you think gumbo is more Cajun than boudin, then you don't know or are unaware that Gumbo is African in origin, not Cajun, cher. Jeez.
This post was edited on 8/4/16 at 10:25 am
Posted on 8/1/16 at 3:54 pm to bdevill
Roast with rice and gravy and white beans. Tater salad and french bread. Also fried fish, crawfish boils, and chicken spaghetti.
Posted on 8/3/16 at 1:06 am to PIGSKIN
Manuel's Hot Tamales on Friday nights. Paired with Miller ponies and family/friends playing UNO.
Posted on 8/3/16 at 5:30 pm to cbtullis
My mom's hot fudge sundae made from scratch.
Posted on 8/3/16 at 5:37 pm to cbtullis
hot doughnuts
MIL's fried chicken
cheese cake
MIL's fried chicken
cheese cake
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