Comfort foods around the world

[struggle4progress]

[cayugafalls]

1. Ha! It was at the top of my YouTube feed this morning! Funny!

Guess, I have been watching lots of food videos and baking videos.

There is some yummy stuff there!

[brokephibroke]

2. Pretty cool

Surprised no one mentioned White Castle cheeseburgers.

[marble falls]

6. Your mom made you White Castle cheeseburgers? Lucky you!

[Worried senior]

7. I absolutely loved White Castle burgers

Lived in Chicago where they were plentiful, here in WI there is only one place close to IL.

I want to get there one more time.

[marble falls]

8. Wisconsin does have Culvers! Not the same as White Castle, but still pretty damn good!

[Worried senior]

11. Yes we do and they are good

but White Castle are totally different.

[Maraya1969]

3. Caraway soup. From Eastern European countries

My mom would make this for us when we were sick and I love it!

You boil caraway seeds in water to make a strong caraway tea and then throw most of the seeds away, (or use them for something else). Then you make dumplings with flour, egg, water and salt and cut little dumplings into the simmering caraway water.

Then you thicken it by browning some flour and butter and adding it back to the soup.

And you have to add a lot of salt!

Then you have your dumplings in caraway soup and you eat it and everything is OK again.



btw - Caraway is really good for your stomach so it helps a tummy ache.

[IronLionZion]

4. Love stuff like this

it's cool seeing what sort of comfort foods people are cooking and eating to get through quarantine.

[marble falls]

5. The common denominator seems to be that food is a time machine able to take us back to ...

simpler happier times.

My time machine is called pagac. Smelling it on Saturday mornings was heaven. Eating it was even better.

I haven't made in years. My wife's is mac and cheese with crawfish finished up under the broiler with bread crumbs.

I'm making both tomorrow.

[BlancheSplanchnik]

9. What's pagac? Please tell!

I love different ethnic foods!

[marble falls]

10. You take bread dough and push it down on a sheet and punch it with a fork to keep it ...

from rising to much. Have about 6" of dough over the sides. Put mash potato/sauerkraut mix thinly over it and chopped bacon over that, fold the edges over, punch thru with the fork, and bake. This is done the night before.

The next morning you reheat by slicing and reheating in a skillet with some bacon grease.

Heaven in a chilled Pennsylvania farm kitchen in the coal mining mountains around Johnstown, let me tell you!

We also ate pirogi. My mother, grandmother, aunt and Mrs Wagner used to get together and make hundreds of them. (there were six kids in our home and six more in my aunt Dorothy's) 95% potato/cheese, the rest prune. I used to make them myself but since have been using MrsT's and they're PDG. Onions simmered in butter until almost melted for a topping with a good shake of salt and pepper - recently started adding a good pinch of cheddar on top. Almost makes me want to find some polka music on youtube.

The left overs for breakfast fried in leftover onion butter!

The bright spot of the Trumpvirus has been the eats and how much more money we have by not eating out.