Nigella that is. I watched her cook a lovely beef stew, which she called a
beef casserole, and it looked so yummy that I have to go out right now to
buy the fixin's. She cooks hers almost the same way I do mine, except she
uses beer instead of red wine, and adds orange zest and juice. I just have
to try this.

http://tinyurl.com/yquyra

Also she piled up in bed with her children to snack on warm bread and milk
(with vanilla sugar). Gosh that reminds me of my Gran, so I must shop for
that too.

She mentioned another childhood comfort food--canned tomatoes served on
fried bread. I'll be darned if my Gran didn't make something similar to that
too. She'd fry up bits of bacon and add canned toms, to pour over chunks of
crusty bread. I think she put in a pinch of sugar.

What were your childhood comfort foods? Warm rice pudding w raisins was one
of mine.
v

On Sat, 29 Mar 2008 08:40:35 -0500, "Viva" privacy.net> wrote:

I used to love all the things that we liked but didn't get very often.
"Mince on toast" was a good one. Not like bolognaise sauce, just mince
cooked in a very thick gravy, and we used to have it on buttered bread
rather than toast. The real treat was eating boiled chestnuts for tea,
sometimes preceded by boiled eggs, and almost always accompanied by
toast made on the open fire using a varied collection of toasting
forks.

"Viva" privacy.net> wrote in message
news:656v6kF2e3774U1@mid.individual.net...

When I was about seven or eight, sometimes on a winter Thursday my Nan used
to buy a tin of "Hunter's" steak and kidney pudding and we'd eat it between
us, with boiled potatoes and greens. The suet pastry still haunts me, I can
never quite reproduce that taste/texture. I still remember the picture on
the tin of the huntsmen in their red coats (that's not a very PC image
today) ....

On Sat, 29 Mar 2008 17:14:58 +0000, snipe@spambin.fsnet.co.uk (Sn!pe)
wrote:

Yum indeed. Has anyone recently seen another of my childhood
favourites in the shops? Sago. It's the "other frogspawn". Quick to
cook (although it tends to go blue if you put water with the milk),
and IMO yummier and more frogspawny than tapioca.

"Ben newsam" gmail.com> wrote in message
news:9qctu3127vtvc6cc6gam4p4gq0rm4gur9o@4ax.com...

My mum's apple amber (wonderful sponge with sweet caramel apples underneath)
try as I might I can never make it as good as she did.

Soozle

On Sat, 29 Mar 2008 08:40:35 -0500, "Viva" privacy.net> wrote:

Campbell's Chicken Noodle soup
Grilled cheese sandwiches
Ginger Ale

Still are

In article Viva said ...

Sunday evening, after a roast beef lunchtime roast ...

... *proper* beef dripping, on hot, buttered toast. Small sprinkling of
salt. Sublime.

Doesn't seem to happen anymore when one roasts beef, no matter how good
the meat (or its source) ... I imagine they drain off certain things
these days to enrich the flavour of various god-awful "recovered" by-
products.

On Sun, 30 Mar 2008 00:43:33 -0000, Bear gmail.com>
wrote:

Absobloodylutely. I remember the dripping jar at my first school. The
dripping was poured in, and if you were lucky, instead of mere
dripping (which was nice enough with, as you say, a sprinkling of
salt), you got a layer of rich brown other stuff, which was either
jelly-like or crunchy, depending. Happy memories.

I think that beef nowadays is produced to be *much* leaner than it
used to be.

In article Ben newsam said ...

Ah now I count the brown stuff as "dripping" too ... proper dripping,
IMHO, is a combination of the beefy fatty stuff *and* the rich, even-
beefier, brown stuff. One without the other is like strawberries
without cream :)

Mmmm! I remember my mother making huge batter pudding, she'd pull it apart
give us all some and pour warm golden syrup over it. yummy!

"Viva" privacy.net> wrote in message
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