Poutine. The one from shawarmaz in peel and the one from poulet portuguais at rachel street in the plateau.
What is your favorite comfort food?
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I had a friend in Toronto who was convinced his kids were now half Vietnamese because they had pho twice a week for all the years they lived at home
Lol. Ahahaha…..
Just very comforting ya know especially during the winter and/or you just had a tough day/work out or whatever.
If you like Buffalo style chicken wings Tyson makes a very good frozen chicken wing. They also have boneless Buffalo nuggets, which are also very good.
Je fais ca avec du Poulet PFK... Apres je me souviens pourquoi j'en mange seulement 1 foois par annee...lol
i really like the presidents choice product line and their wings
www.presidentschoice.ca
PC Medium Buffalo-Style Chicken Wings
If you're into 'naked' wings, these unbreaded Buffalo-style wings are the answer. They're coated in a rich, smoky sauce with medium heat and hin
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Yo
This turned out to be an insightful read for me. I would have never considered poutine or chicken wings could be seen as comfort food.
Serious question for the brothers who named those dishes: did you eat them often growing up or does their sentimental appeal come from somewhere else?
Anyway, to me, comfort food needs to carry two essential qualities in order to efficaciously alleviate stress:
1) Home-cooked
2) Calorie-dense
Food of choice when i need an emotional boost is usually Red-braised Pork aka Hong Shao Rou (红烧肉).
I typically cook the Hunanese variation of the dish, paying particular attention to the following steps when preparing it:
1) Start with a caramel made from rock sugar heated in a wok with a touch of rapeseed oil as a base for colouring. This results in a much brighter red than dark soy sauce and a complexity that can't be achieved by simply adding sugar later in the cooking process.
2) Blanch pork belly in cold water, gradually bringing it up to a boil over medium heat. This step is critical to achieve good texture, dumping meat straight from the fridge in a pot of boiling water fucks the texture so bad its not even worth eating anymore IMO.
3) Use beer in lieu of water to make the sauce. Acidity from the beer help neutralize fat and results in a much more balanced overall flavour. Most people use lagers for this, but i find ales to be preferable because of their lower ph and richer taste. The cardinal rule of french cuisine applies here: never cook with something you wouldn't drink. Always take a swig straight from the bottle before pouring it in the pot as a precautionary measure to avoid ruining your meal if the beer is bad. Pouring another glass to drink while the dish simmers away is, obviously, another essential step of the journey to comfort.
Pic for reference:
This turned out to be an insightful read for me. I would have never considered poutine or chicken wings could be seen as comfort food.
Serious question for the brothers who named those dishes: did you eat them often growing up or does their sentimental appeal come from somewhere else?
Anyway, to me, comfort food needs to carry two essential qualities in order to efficaciously alleviate stress:
1) Home-cooked
2) Calorie-dense
Food of choice when i need an emotional boost is usually Red-braised Pork aka Hong Shao Rou (红烧肉).
I typically cook the Hunanese variation of the dish, paying particular attention to the following steps when preparing it:
1) Start with a caramel made from rock sugar heated in a wok with a touch of rapeseed oil as a base for colouring. This results in a much brighter red than dark soy sauce and a complexity that can't be achieved by simply adding sugar later in the cooking process.
2) Blanch pork belly in cold water, gradually bringing it up to a boil over medium heat. This step is critical to achieve good texture, dumping meat straight from the fridge in a pot of boiling water fucks the texture so bad its not even worth eating anymore IMO.
3) Use beer in lieu of water to make the sauce. Acidity from the beer help neutralize fat and results in a much more balanced overall flavour. Most people use lagers for this, but i find ales to be preferable because of their lower ph and richer taste. The cardinal rule of french cuisine applies here: never cook with something you wouldn't drink. Always take a swig straight from the bottle before pouring it in the pot as a precautionary measure to avoid ruining your meal if the beer is bad. Pouring another glass to drink while the dish simmers away is, obviously, another essential step of the journey to comfort.
Pic for reference:
Objection mr.Tao to your definition of comfort food
Comfort= emotional comfort as well as physical comfort
we human love calorie dense food or we would all been dead many ice ages ago. We cannot fight deep rooted gene. This is simply Darwinism. I agree to #2 from another perspective
home cooked? XD one important but not crucial enjoyment from comfort food is how fast it can be obtained. Cooking takes forever, from material prep to finishing cooking and cleaning up after. Deliveries are much faster.
For me, coffee and cigaret
I do love your menu tho. I’m secretly glad I don’t live near you or I will get so fat.
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Anything from corner bar in Negril, Jamaica or and ice-cream sandwich with caramel
Beef bourguignon or American style beef stew. A classic plate of poutine, not all the different variations. Comfort food makes me feel nostalgic. It reminds me of a particular time or person. After eating a favorite comfort food I have a feeling of contentment.
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Went to my fave asian market, asked one of the girl working there where can I find rapeseed, she called the cops!
Sorry Tao, I know its a typo, I just couldn,'t resist.
She might have dialed 911 but don't be so quick in jumping to conclusions.
My take on it is that she was calling the fire department, probably because she found it so hot to finally run into a white uncle who knows his oils. The poor lady was simply afraid that she wouldn't be able to contain herself if you asked her to dinner.
Alas, you ran away so we'll never know for sure if that story would have ended with you in jail or with her in your bed.
Anyways, here is a bit of historical context for folks wondering:
Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of "Can" from Canada and "OLA " meaning "Oil, low acid".
I didn't make this up, its straight from the wikipedia.
Where i grew up, people call it rapeseed oil.
The process of cooking can be soothing to many people but i see your point on how the required time investment could be detrimental to someone in dire need of instant gratification.
Perhaps i should have said home-style cooking as it encompasses both home-cooked meals and similar professionally made dishes.
Well, with that in mind, i now feel the urge to supersede my previous submission.
My habitual indulgence, outside of fine dining, when im short on time and feel the urge for something homely and rich in energy would be Deep-fried Garlic Spareribs (蒜香排骨).
While I love cooking, this is one of the few home-style dishes for which i find the investment required both in terms of time and skill, simply does not justify making it at home.
Thinking about it, that dish also carries sentimental appeal because of the person i used to eat it with.
What would you guys give for a chance to fix some of your prior mistakes?
Tell you what, if the devil approached me right now to make a pact that would allow me to take back some of the things i‘ve said and done, he'd get himself a new servant.
Allright, if anyone is looking for me i'll be eating ribs.
Bye now.
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Low-hanging fruit, but I enjoy the comfort of dining upon the exotic dish more commonly referred to as Punani
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