Food for the Soul

[99call]

Whist I do enjoy more generic Paella.  i.e.  Seafood, chorizo, maybe chicken etc.  It wasn't until I went to Valencia a couple of years ago, when I realised just how good the original dish is. 

Rabbit, Green beans, Snails, butter beans  etc   but it's all about the rice, cooked nice and thin in the pan with crispy edges. I love these moments, when you actually come face to face with the original dish

[Chibearsv]

To echo @dobbs sentiments, soul food from every culture is a winner for me.  Carnitas, Ramen, Pasta, Beans and Rice, Pierogi, Fish and Chips, Gumbo, Barbecue, Paella, on and on and on.  I'd call them all soul food.  Can't wait for Covid to end so I can get out there and try more!  Restaurants can get it right but it's got to taste like it came from grandma's kitchen no matter what it is.

I haven't had it for a while but the Bohemian in me loves roast pork and dumplings!  My grandmother taught my mother how to make it and it's our typical holiday meal when the family gets together.   Apologies for a stock photo but you get the idea.

[GolfT3]

@99call agree 100%, part of why Anthony Bourdain was so great was the emphasis he put on explaining that common thread.

For me, nothing could beat a plate of fried chicken (thighs, please), mac n cheese, collard greens, and a big bottle of Texas Pete. Just a perfect combo and no one could eat that and not be happy,

[HDGSN]

I love all of these dishes, and I consider each one “soul” food.

- Thanksgiving feast (turkey, gravy, mashed potatoes, mac n cheese, green bean casserole, rolls, pies)

- Curried goat, plantains, rice and peas

- Palak aloo

- The Full English Breakfast

- Waffle House All-Star Breakfast

- Hot fish plates (spicy fried catfish, slaw, beans, hot sauce)

- Carnitas tacos / Huevos Albanil

[BrightonCorgi]

5 hours ago, 99call said:

Whist I do enjoy more generic Paella.  i.e.  Seafood, chorizo, maybe chicken etc...

We are big on making Paella at home.  Must have 6 different paella pans.  The Mauviel copper ones are the best.  Here is a lamb paella from a few weeks ago.

 

 

[El Hoze]

On 9/30/2021 at 4:39 PM, 99call said:

Nihari (slow cooked curried mutton or beef with and interesting fennel kick).   Served with a deep stack of chapatis,  topped with fresh green chillis, coriander, ginger and lemon juice. 

Once you've had this,  all other curries just seem pathetic and pointless

 

Slow braised oxtail with suet dumplings......oooof

 

holy smokes those both look good! 

[GolfT3]

@BrightonCorgi Mauveil is fantastic stuff, especially the 2.5mm thick heritage line. Heavy as hell but by far my favorite kitchen pans and I’ve tried them all.

[patrickamory]

Sometimes it's just about a burger.

[Sir Diggamus]

Great thread idea. My recent go-to for soul food is Middle Eastern fare. We recently moved to an area where there is a very large concentration of folks from that area of the world, I fell in love with all the shawarma, fattoush, and kabobs.


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[BrightonCorgi]

6 hours ago, GolfT3 said:

@BrightonCorgi Mauveil is fantastic stuff, especially the 2.5mm thick heritage line. Heavy as hell but by far my favorite kitchen pans and I’ve tried them all.

Big time.  I have some 2.5 stuff with both copper and black handles.  I think one of our paella pans is 2.5. 

[Fuzz]

Food for the soul? My go to has to be curry mee (my favourite place is a stall in Do Re Mi restaurant/food court in Ara Damansara).

Or claypot chicken rice.

 

Never fails to boost the spirits.

[99call]

What about soul food puddings?  

'Om Ali' an Egyptian bread and butter pudding,  toasted filo, or ripped croissants pieces mixed with green sultanas, dessicated coconut, pistachios, cardamom, a light vanilla/cinnamon custard,  covered in a thick cream and sugar then baked.     One of the most simple, impressive and comforting desserts i've ever had. 

 

 

Another pudding call would be Galaktoboureko. 

It's a hard thing to say as a Brit, but the Greeks are the kings of pie making, and this is dessert is otherworldly.  I real heart melter.........../killer

 

 

The perfect dinner for a Partagas. 

Hungarian Goulash.  think about it.   Sweet roasted red peppers,  deep tannic hot paprika,  the umami beefiness, and all finishes with a big dollop of sour cream. 

Partagas on a plate.