Comfort Food
Oct. 5th, 2008 02:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jaceyI realised when I posted my bit about the vegan food at Milford that I'm such a typical product of my post-war Yorkshire upbringing that my comfort-zone, food-wise is fairly limited, however lest you think meals chez-Jacey consist of nothing by meat and two veg a typical autumn/winter week at our house might include (but not exclusively) any of the following:
1) roast dinner - i.e. chicken or roast gammon ham (sometimes roast beef but not as often) with roast potatoes, carrots, cauliflower or broccoli, Yorkshire pudding (because Best Beloved loves it) and gravy
2) stir fry chicken - heavy on the chinese veg and light on the chicken - with a chow mein (or similar) sauce
3) fish and chips (home made) or oven baked fish (maybe salmon or sea bass or, if I'm feeling rich, arctic ice fish)
4) Thai green curry (mild) or mild Indian curry made with potato and cauliflower; sometimes with chicken sometimes just veggie
5) slow braised pork steak with gravy
6) casserole with beef or chicken and lots of vegetables with tomato, garlic and red wine (a one-pot meal)
7) sausage (made by local butcher) and mash
8) lamb mince stew with leeks, potatoes, carrots, and anything else that's in the fridge
9) Italian style meat and tomato sauce served with pasta of some sort - maybe as a lasagne or a spag. bol.
10) liver and onions in gravy
11) tuna and rice bake
12) cabbage and leek casserole.with pork chop or chicken thighs slow baked on top (another one-pot meal)
13) cauliflower cheese with bacon
14) omelette (I meak great omelette - very light. Plain or with a variety of fillings - most often cheese)
15) stuffed chicken breasts wrapped in bacon and oven cooked in 'parcels'
Veggies include: mashed potato and swede (together or separate), boiled potato, baby new potatoes, (and very occasionally frozen oven chips), carrot, cabbage, cauliflower, broccoli, onion, leek., green beans, peas beetroot (roasted, yum), sprouts (in season) and sometimes sweet potato. I will put courgettes and tomato and occasionally very small amounts of squash in some specific dishes, but not often and I tolerate the squash barely. I won't ever use aubergines or peppers of any description. And I always cook with salt. I especially can't eat potato cooked without salt - adding it afterwards is not the same.
Plus I make my own bread and I make a wide variety of soups, both veggie and meaty, chunky and blended.
1) roast dinner - i.e. chicken or roast gammon ham (sometimes roast beef but not as often) with roast potatoes, carrots, cauliflower or broccoli, Yorkshire pudding (because Best Beloved loves it) and gravy
2) stir fry chicken - heavy on the chinese veg and light on the chicken - with a chow mein (or similar) sauce
3) fish and chips (home made) or oven baked fish (maybe salmon or sea bass or, if I'm feeling rich, arctic ice fish)
4) Thai green curry (mild) or mild Indian curry made with potato and cauliflower; sometimes with chicken sometimes just veggie
5) slow braised pork steak with gravy
6) casserole with beef or chicken and lots of vegetables with tomato, garlic and red wine (a one-pot meal)
7) sausage (made by local butcher) and mash
8) lamb mince stew with leeks, potatoes, carrots, and anything else that's in the fridge
9) Italian style meat and tomato sauce served with pasta of some sort - maybe as a lasagne or a spag. bol.
10) liver and onions in gravy
11) tuna and rice bake
12) cabbage and leek casserole.with pork chop or chicken thighs slow baked on top (another one-pot meal)
13) cauliflower cheese with bacon
14) omelette (I meak great omelette - very light. Plain or with a variety of fillings - most often cheese)
15) stuffed chicken breasts wrapped in bacon and oven cooked in 'parcels'
Veggies include: mashed potato and swede (together or separate), boiled potato, baby new potatoes, (and very occasionally frozen oven chips), carrot, cabbage, cauliflower, broccoli, onion, leek., green beans, peas beetroot (roasted, yum), sprouts (in season) and sometimes sweet potato. I will put courgettes and tomato and occasionally very small amounts of squash in some specific dishes, but not often and I tolerate the squash barely. I won't ever use aubergines or peppers of any description. And I always cook with salt. I especially can't eat potato cooked without salt - adding it afterwards is not the same.
Plus I make my own bread and I make a wide variety of soups, both veggie and meaty, chunky and blended.
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no subject
Date: Oct. 5th, 2008 02:22 pm (UTC)Hmmph. There may technically be enough nutrition on a plate, but where there is no pleasure in your dinner, there you have not dined.
Can you take a picnic hamper with you, next time?
no subject
Date: Oct. 5th, 2008 04:50 pm (UTC):-)
And I'm fine with the lunches because I'm a soupaholic, so soup whether veggie, or vegan is fine for me. There was a goregous stilton and broccoli soup one day and also a very nice carrot and kale one and a beetroot one.
I could always take a few of those little ready-to-cook meat-done-fancy things that supermarkets have these days in the little oven-ready foil trays - but I wouldn't want to tread on the chef's toes. It's a question of being helpful while not insulting his cooking. Also since I don't know the layout of his kitchen I'm not sure whether he'd want to put on a huge oven for a single portion or put something meaty in an oven in which vegan/veggie food was cooked on a regular basis.
He doesn't seem to have anything as lowbrow as a microwave.
The daft thing is that one of my favourite quick meals is ready-made Quorn cottage pie in a packet. (Suitable for vggies and probably suitable for vegans as well.)
There's nowt as strange as folk!
On the 'salt is bad for you' thing. I'm diabetic and I though I could live without sugar if I really had to (thank goodness I'm balanced enough to bend the rules without hurtling up into the 'red' though) I could never give up salt. I tend to cook with it rather than adding it at the table because the flavour is completely different.
no subject
Date: Oct. 5th, 2008 05:12 pm (UTC)Oh, me too. Both parts of that. Add it at table and it unbalances the dish, besides - as you say - tasting different; use it during the cooking process and it's a part of the colour-palate, a necessary part.
Also, yay soup! Love soup...
no subject
Date: Oct. 6th, 2008 10:52 am (UTC)I once learned my lesson the hard way when as a child I was given a hunk of bread my grandma had baked to which she had somehow forgotten to add the salt. I have never tasted anything so vile in all my life. I make bread now. It only takes a teaspoon and a half of salt for a large loaf, but without it (apart from the yeast chemistry not being right) the thing tastes like baked wallpaper paste. My granny - ever practical decided that we could still eat the bread if we sprinkled salt on it.
Er... no.
And what was the quote from King Lear (probably mangled)? 'I love three as fresh meat loves salt.' That Shakespeare kiddie knew a thing or two about cooking too, obviously.
no subject
Date: Oct. 6th, 2008 11:14 am (UTC)And yes, bread without salt is horrid. Besides, as you say, upsetting the chemistry.
I think the as-meat-loves-salt quotation is a variant; there are a lot of Lear-like stories out there, and I don't remember the line from Lear itself. Which is not to say that it isn't there, of course - but I studied the play at school and acted in it too, and pretty much knew it by heart at one time.
no subject
Date: Oct. 6th, 2008 11:30 am (UTC)As for the Lear thing - it wouldn't surprise me if I'd mangled the quote and transferred it into the wrong mouth completely. Lear is not one of the plays I know well. My school Shakespeare experiences included Othello, The Tempest and Julius Caesar (sadly I can still quote most of the funeral speech) and I've seen a few decent productions of the popular plays such as Hamlet (most recently with David Tennant and Patrick Stewart). Oh, yes, and I once played a short run at the Swan Theatre in Stratford, but not Skakespeare and for a theatre company other than the RSC. It hardly qualifies me to be a scholar.
no subject
Date: Oct. 6th, 2008 11:46 am (UTC)no subject
Date: Oct. 6th, 2008 02:45 pm (UTC)That also just shows how my brain works. I attribute the Cap O' Rushes folk tale (and others) to Lear, but of course there are similarities with the three daughters and 'How much do you love me?'
The Bard was never one to turn down a good meme and the three-sisters + how-much-do-you-love-me? are always great plot bunnies.