(no subject)

[oyceter]

I think both my current mainlining of kdramas and actual, home-cooked Chinese food for Thanksgiving and Christmas have gotten me into an Asian comfort food kick.

Prior to that, I was on an American comfort food kick and craving mac and cheese, pie, casseroles, more pie, burgers, chocolate cream pie, corn dogs, and even more pie.

Currently, I have been eating a lot of ramen (my favorite is butter corn, sometimes sans butter); Chinese bentos with their wonderful sides of stir-fried cabbage, tea eggs, seaweed, and dofugan; zhajiangmien; garlicky pea shoots; chicken and salty fish fried rice; dumplings (pot stickers and boiled); and jook. I think if it weren't winter, I would also be craving pearl milk tea. Aaand now that I mention it, I want hot pearl milk tea and hot grass jelly, though all the places with hot grass jelly here aren't so great.

I also want but have not yet eaten: zhajiangmien, jjajangmyeon, Korean spicy tofu stew, bibimbap, onigiri and/or yaki onigiri, Japanese-style curry, my mom's spicy eggplant, beef noodle soup, onion pancakes, pa jun, okonomiyaki, tuna and corn crepes, pretty much any donburimono, and I wouldn't turn down pie either.

I keep meaning to write something about class and comfort food and race, but my brain is dead today. So instead, tell me what comfort food you have been craving lately!

Comments

Re: Remembrance of Ono Grindz Past

[rachelmanija.livejournal.com]

Thanks, I will try that and report back!

Mmm, brown crunchy fried bits...

Re: Remembrance of Ono Grindz Past

[smillaraaq.livejournal.com]

Some folks use a little bit of sugar in the dough, and I've seen some recipes using self-rising flour; there are also variations that add in some egg, or a bit of shortening so it really is almost just like biscuit dough. (I've used Bisquick in a pinch when I was short on plain flour, and it works well enough!) I've even heard of some yeast-risen versions -- although I can speak from experience here that if you're out of everything but higher-gluten bread flour and try making fry bread with it anyway, the results are...noticeably chewier. But the plain baking-powder versions seem to be the most common type. Really, it's one of those things where if you ask how to make it, everybody in the room will probably have a slightly different answer depending on how mom/grandma/etc. always did it. (This is *my* grandma's way so it is of course the Right Answer, but the others are still sure to be tasty because I simply do not believe in the possibility of Bad Fry Bread existing.)

If you want to get the really big thin puffy kind most of the pow-wow vendors sell, the kind that makes the best base for Indian tacos, you just need to start with a lump of dough that's even a little smaller than biscuit-sized, and then flatten-and-stretch it out really really thin, until it's about tortilla-sized and not all that much thicker, like this (http://www.youtube.com/watch?v=DB-t0eChjoc). Mmmm, frybread videos...hungry yet?