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Comfort Food Thread

Searched and found one 7 years ago and instead of activating a necro thread with dead photobucket links I thought might start a new one. Winter here so probably gona do some sweet stuff :D
 
Had a craving for eggs lately. Rye bread/tomato with a slab of Havarti, Golden berry hot sauce and harissa sauce.
 
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It all started with toast. 
 
Till I added salad, S&P and a little pepper salt.
 
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Add Bacon
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Added smoked chicken breast from last night and mustard
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Flip it and cover with Ranch
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More veggies, S&P and more Ranch
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Left over ham from Thanksgiving I had frozen and the best Mayo in the world===Blue Plate
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Bacon makes everything better--> check it on Wiki
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More salad and Ranch
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Top Hat
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Legend status
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Split shot
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and another cuz it's badass
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Can ya dig it?
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Like a good IPA==Juicy
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Down to the last bite
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Ranch.
 
The truth.
 
Is out there.
 
I've been saying that for years.
 
Nobody 'bleed me.
 
RG gets it.
 
Because ranch.
 
He baconized it.
 
And turned it into a culinary weapon.
 
A f**king weapon!!!
 
That will kill vegetarians.
 
Hippies.
 
Vegans.
 
And some other people.
 
That hang out at snack bars.
 
Just for looking at it.
 
Aloha!
 
 
Step to the beat of my heart.
 
 
 
 
 
Tex-Mex American style.
 
Goulash casserole.
 
Boil some mac.
 
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Brown some 80/20 ground chuck.
 
With onions and garlic.
 
Dump rockett.
 
With heaps of hot hungarian paprika.
 
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Throw down and mix in.
 
Some tomato soup.
 
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Now cheese it.
 
Jalapeno it.
 
Torture it in an oven.
 
At 3 fitty.
 
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Eat it.
 
Serve it to your wife.
 
Because.
 
Its so good.
 
You'll end up.
 
Sleeping in the wet spot.
 
It ain't real hungarian.
 
But it's Tex-Mex.
 
Sorta' kine.
 
So baby listen.
 
 
 
 
 
 

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I made sausage a few weeks ago and also made seasoned meatballs Cajun style . That means spicy but not too hot for normal people. 
 
My sausage making game is getting strong, as good or better than most stores here and we are the capital of awesome Cajun sausage. I'm not bragging, I'm impressed with the difference in measuring spices by the percentage of meat compared to just using a tsp or tbs. I'm gonna use that same  method when I made BBQ rubs.
I made a fricassee/roux based stew with potatoes. 
The meatballs were browned then removed and I added roux from a jar(Pookie) and cooked it down. 
Meatballs back in and simmered for 30-45 minutes before I added small cut up potatoes and simmered again till tender. I did have to add water along the way to thin it out as it cooked down, broth would've been better but not necessary with all this flavor and browning the meat.
 
Field peas, smothered greens, salad of toms, cukes, broccoli & cauliflower. AND Ranch!!
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Rajun Gardener said:
I made sausage a few weeks ago and also made seasoned meatballs Cajun style . That means spicy but not too hot for normal people. 
 
My sausage making game is getting strong, as good or better than most stores here and we are the capital of awesome Cajun sausage. I'm not bragging, I'm impressed with the difference in measuring spices by the percentage of meat compared to just using a tsp or tbs. I'm gonna use that same  method when I made BBQ rubs.
I made a fricassee/roux based stew with potatoes. 
The meatballs were browned then removed and I added roux from a jar(Pookie) and cooked it down. 
Meatballs back in and simmered for 30-45 minutes before I added small cut up potatoes and simmered again till tender. I did have to add water along the way to thin it out as it cooked down, broth would've been better but not necessary with all this flavor and browning the meat.
 
Field peas, smothered greens, salad of toms, cukes, broccoli & cauliflower. AND Ranch!!
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Praise be to God.
 
You just sent.
 
Anorexia.
 
To Hell!!!!
 
 
You don't happen to have.
 
Another plate of that lyin' around do you?
 
And a bigass side of ranch?
 
You know.
 
For dipping.
 
And shoveling.
 
dragonsfire said:
Home made Onion bread with melted Cheddar, VooDoo hot sauce and leftover Butternut Squash soup as Dip.
 
 
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That cheesey bread.
 
And the leftover dip.
 
Cheesus.
 
Thats a crazy redhead.
 
On date night.
 
I'd eat the living shit out of it.
 
And then.
 
Text Warrantman.
 
On finding a good bail bondsmen.
 
Because.
 
After she kicks my ass.
 
She's gonna' need it.
 
I made a smoked version of Char Siu yesterday afternoon, it was finally done about 11. At that point I was buzzed and hungry so I made a dish I saw Ming make.
 
Marinated in soy, sweet soy, hoisin, mushroom soy, hot sesame seed oil, oyster sauce, garlic powder and vac sealed for 3 hours.
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On the smoker for 4 hours using cherry and misquite wood till IT was 197.
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Yesterday on Simply Ming he made some sorta egg noodle pie dish and I had to try it.
 
Scallions, diced toms and grilled onions in the pan to soften.
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Noodles cooked and cooled with 5 eggs, cilantro and more fresh scallions.
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Mix it all and into a skillet
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Fry and flip
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Served with the Char Siu and the basting sauce of sweet soy, oyster sauce, hot sesame seed oil and hoisin.
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Leftovers for breakfast.
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