>>>>>>>>Sometimes we just make more mashed potatos than needed, so if they aren't eaten by dinner, they become "[unprintable]" - the "carne de yesterday" which then gets a new life this way. And, ahem, replicate("mmmm....", 20).
>>>>>>>
>>>>>>>
>>>>>>>basic food is a universal language dragan.
>>>>>>>
>>>>>>>Yorkshire pudding ?
>>>>>>
>>>>>>Had to look it up. Sounds fattening and fulfilling :).
>>>>>
>>>>>Much better: http://allrecipes.com/Recipe/Bread-Pudding-II/Detail.aspx
>>>>>
>>>>>Here is a more common Southern version (you see it alot in country restaurants and on kitchen tables in the south):
>>>>>http://jdyflygrl2.blogspot.com/2008/08/southern-bread-pudding-with-bourbon.html
>>>>
>>>>I don't see how mixing up a French dynasty helps... :)
>>>>
>>>>My only contribution to the culinary lore is what I did with popara. Popara means "a steam-up", and was traditionally made with moistened stale bread, with more or less young white cheese, just roasted on a platter in the oven. It was a way to recycle stale bread, at least the way my grandmother used to do.
>>>>
>>>>When we got our first microwave in 1980, I remembered that and started with hot sandwiches first, but then went on to replicate popara in a glass pot, with pieces of bread and various kinds of cheese thrown in. As it went, I started adding other stuff - slices of sausage (the more southern version of kielbasa, aka kolbasz (Hungarian) aka kobasica (Serbian), which just has more paprika), pieces of bacon, ham, generally anything of dry meats. Also started adding sour cream, or mustard, or eggs (just cover the yolk with cheese so it doesn't cook before the white - we actually love the white well done and yolk a bit raw). Started sprinkling oregano on top, or adding ketchup or... generally, it's a potluck which just begins with stale bread, cheese and any dry meat product you throw in, just chop it to half-bite sized cubes. At some point it became quite rich, and I had to use a larger vessel (traditionally, one of the glass ones for the microwave) because there'd be three of us fighting with forks - this doesn't get poured into any plates, we eat straight out of the pot, and help each other tear something that cheese has stuck into too large a chunk.
>>>>
>>>>I guess after this thread we'll all come back on Monday with an extra pound or two.
>>>
>>>Now I know what I'm fixing for lunch tomorrow... :o) No sense doing just a plain old grilled cheese sandwich when I can have a breadcheesemedleymess instead! It sounds delicious ... :o)
>>
>>The Tribune's food section did a roundup not long ago on different takes on the humble grilled cheese sandwich in Chicago area restaurants. Some of them weren't so humble, doing different things with the bread and using exotic cheeses in place of the traditional Kraft Singles. Comfort food taken to a slightly higher level. Slightly <g>.
>>
>>I have noticed my heightened affinity for comfort food lately. Maybe it's been the winter months, which seem to spur a natural craving for such foods. I haven't been resisting it very hard (although eating reasonably well enough the rest of the time that I am neither gaining nor losing weight). I'm not working, I'm fighting off the alcohol demon, and if I want a double cheeseburger and fries, damn it, I'm going to have it! LOL
>
>Definitely go for the double cheeseburger and fries if it helps! (Lesser of two evils and when it comes to evils, there's no comparison) :o)

True.