food Comfort Food Thread

Sometimes it takes a few trips to Costco or the market to get a slab of pork belly with enough meat to fat ratio. Most of the time at Costco its way too fatty for anything besides bacon. The really large market in our China town i can just ask the butcher for a meaty cut. They are the cheapest too but also the furthest away.
 
A friend from Taiwan got me hooked on the stuff. He owned a restaurant and would make us authentic stuff. You would just ask for "lunch box" and ended up getting whatever he cooked for the staff that day. It was more like a mystery box because it was pure pot luck. A few small portions of whatever on a bed of rice for $5.
 
Last two nights supper.
 
Garlic dip.
-Garlic, Cucumber, Drained Kefir, White Onion, Dried Tomato, Chile powder mix, Oregano, Parsley, Tahini, Dill,  Blized.
 
Onion Pizza
-Fife Flour, Cumin/Caraway, White Onions, crushed tomatoes, three cheeses. Mixed chili powder.
 
 
 
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Everyone loves bacon right?.....Well almost. So i was thinking, dont the Chinese love bacon too?...Sorta, its normally air cured during the colder months after marinating but its not cold here. I did what i could in the fridge. The brine is just soy sauce, a dash of five spice, white pepper, ginger powder, raw sugar and rice wine. I laid the pieces on a bed of onions so its not laying in the grease. Gave the skin side up a light sprinkle of salt and Korean pepper flakes.
 
I dont have the luxury of air curing or even cold smoking atm. So into the smoker it went with a little hickory and apple wood. After about an hour the wood will most likely be gone. At that point i may just add a little liquid and cover it for another hour. After that its atleast cooked and preserved longer than fresh. One of the ways ive had pork belly and maybe even char siu is steamed after its been cooked. Think of it as leftovers. You slice it and put it on a bed of Chinese pickled mustard greens in a bowl before steaming.
 
Awwwwwwww SHEEEEEYIT!!!

"Shit on a Shingle!" (aka Biscuits and Gravy)
I'd never even heard of this dish until I joined the military, but after I had it for the first time, I happily ate it (practically) every single day for the next four years, hahaha. This is right up there with Fried Chicken and Waffles for my favorite 2 comfort foods :party:

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Can't have sausage without a side of bacon too ;)
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(Once the sausage is cooked, add the flour and milk; salt and pepper to taste, and stir constantly while it thickens)

Topped with minced Cappuccino Scotch Bonnets
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So. Fa. King. Good! I don't think I could ever get sick of this meal (probably just supposed to be a side dish, lol)
 
My dear sweet pops was a 26 year USAF NCO Flight Engineer and Vietnam veteran. 
 
He flew out of Tan Son Nhut in 1969.
 
Pop loved SOS.
 
I absolutely hated it.
 
My dear sweet ma made it with milk and hamburger.
 
No garlic.
 
No spice.
 
Not even hot sauce.
 
I hate it almost as much as liver and onions.
 
 
 
 
 
texas blues said:
My dear sweet pops was a 26 year USAF NCO Flight Engineer and Vietnam veteran. 
 
He flew out of Tan Son Nhut in 1969.
 
Pop loved SOS.
 
I absolutely hated it.
 
My dear sweet ma made it with milk and hamburger.
 
No garlic.
 
No spice.
 
Not even hot sauce.
 
I hate it almost as much as liver and onions.
Click to expand...
 
Just throw some pineapple in it and wrap it with swiss in a tortilla :lol:
 
The Hot Pepper said:
 
Just throw some pineapple in it and wrap it with swiss in a tortilla :lol:
Click to expand...
 
Negative.
 
Don't copy me.
 
Do your own 'thang and post it.
 
The THP Forum Members are waiting.
 
I cheated and bought a braised chicken then added a few sides. Buttered noodles drizzled with Italian dressing, broccoli from last year, tomatoes and cukes from the garden, corn Maque choux and baby squash.
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I've been picking figs for a few days and I watched a few Youtubes for quick desert ideas. I found one that was fast but didn't have all the ingredients so I improvised.

Fresh figs simmered to a syrup in honey and water till thick then I added about a tablespoon of butter to make the sauce. I used graham crackers and added sour cream to some crackers and went plain with others, I had to taste the difference. These came out amazing and it's so simple. The honey and fig made a rich caramel sauce!! I have to make this again but plate it on sponge cake topped with french vanilla ice cream so the hot figs melt in all that goodness.
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