05 Jul 2011, Posted by admin in EAT + DRINK, 1 Comments
Really good comfort food is both nostalgic *and* tastes great. Not so great (anymore) comfort food gets points on the nostalgia side — mom’s lasagna at your first slumber party, the sweet potato casserole at grandmom’s every Thanksgiving — but falls short on the still-really-great-tasting aspect today. It should be an easy tweak here and there kind of fix, right?
If you’ve ever worked in a professional test kitchen, or simply tried to tame your great aunt’s gloppy gravy on your own, you know that getting to the tasty side of nostalgic foods can often involve a lot more than merely debating that dried vs. fresh parsley dilemma.
The easy part is excavating those comfort food recipes.
From there, it also helps to have a lot of time. You know, the sort of time folks have when they are paid to give that corn chowder recipe a fresh produce-driven flair without losing any of those hearty memories along the way. An expense account for ingredients sure wouldn’t hurt, either.