FOOD FOR THOUGHT
Mark R. Vogel
The other day I was at the office of a well known shipping
company furious at their failure to locate my package. Finally my patience had
reached its end and I stormed out empty handed. Angry and hungry, I made my way
to a nearby all-you-can-eat Chinese buffet where I proceeded to eat them out of
house and home. Remember all those people starving in China that your mother
reminded you about when you wouldn’t finish your dinner? Well don’t worry. I ate
enough for everyone in Shanghai to loosen their belt. Midway through my
gluttonous escapade I realized that my agitation had faded. I had stumbled upon
the essence of “comfort food.”
I suspect the average person doesn’t think of Asian fare when
they ponder the concept of comfort food. But as my indulgent example
demonstrates, any food can be a comfort depending on the individual’s personal
taste. Thus, comfort food is food that makes you feel good, right? Hmmmmm. Well
that depends on your definition of “feel good.” If you have a boneless,
skinless, (and probably tasteless), chicken breast with a salad for dinner, and
you feel good because you haven’t added to your waistline, that is NOT comfort
food. Your comfort is not coming from the food you ate. It’s coming from the
food you didn’t eat. If you’re a dieter, comfort food is the kind of food you’re
endeavoring to avoid.
Classic comfort food is hearty, stick-to-your-ribs,
fat-laden, grub that fills your soul as much as your belly. With the exception
of some sweets, it is almost always hot and usually moist. It is NEVER lo-cal,
lo-carb, “lite,” or anything that would show up on a Weight Watchers’ menu.
Comfort food often means meat. Good ole fashioned red meat: roasts, steaks,
ribs, meatloaf, burgers, stews and braised dishes. There’s usually a sauce, or
better yet, a gravy and white bread or biscuits for dipping. If there are
vegetables they are never green. Mashed or fried potatoes, corn on the cob with
ample butter, pork and beans, or roasted root vegetables. Creamed soups,
macaroni & cheese, hot apple pie, chili, French toast, pizza, pasta, (with a
meat or cream based sauce), and of course ice cream, are classic comfort foods.
Comfort food knows no bounds. They can be for breakfast:
pancakes with a side of bacon or sausage, lunch: hot open roast beef sandwich
with lots of gravy and potatoes, and most certainly dinner: braised lamb shanks
with root vegetables and a crusty bread. Every culture has their own version of
comfort food. The French have cassoulet, a hearty stew of beans and various
meats. Braised brisket, matzo ball soup and latke, (potato pancakes), are Jewish
favorites. New Orleans has their jambalaya and gumbo. There’s Italian osso buco,
Irish lamb stew, and English Yorkshire pudding, (which isn’t a pudding but a
popover made from the drippings of a beef roast). The other day I was in a
little hole-in-the-wall Cuban restaurant and had a wonderful comfort food lunch:
braised and shredded flank steak with black bean soup and a hefty side of yellow
rice. And while many of these dishes seem more apropos for the colder months,
the summer’s no stranger to comfort food: grilled steaks, barbequed ribs, pulled
pork sandwiches, potato salad, bean dishes, and of course, ice cream.
Lately there has been a renewed interest in comfort foods. A
number of comfort food cookbooks have arisen in recent years. Maybe it’s a
backlash to the interminable fat-phobia that has plagued this nation to epidemic
proportions. Like many forms of fanaticism, there’s a kernel of truth shrouded
by layers of misinformation and disproportional fear. But even more
disconcerting is the self-righteousness of the anti-fat crusade in particular,
and the pro-health movement in general. There’s a blatant sentiment that because
something is bad for your health, that it is morally bad. If I hear one more TV
chef apologize for adding butter or cream to a dish, I’m gonna gorge myself on
lard until I induce a massive coronary. I’ll die a martyr and become the patron
saint of comfort food.
Healthy eating is not the road to virtuousness or perdition.
The whole issue boils down to quality vs. quantity of life and there is no right
or wrong answer because it is a matter of personal choice. First of all, none of
us know whether avoiding fat and worshiping the treadmill will buy us more time.
Any of us could get hit by that proverbial bus or perish from a non-diet related
disease. But for the sake of argument, let’s assume a restrictive diet will
stall your fatal heart attack for a number of years. People still have a right
to choose whether it’s worth the cost. Moreover, there’s no eternal yardstick
for measuring that. The “right” choice is the one consonant with your beliefs
and values. Each of us has to decide how much comfort we are willing to
sacrifice for our waistline and our arteries.
I assume most of us reconcile the quandary with moderation;
that elusive balance whereby we endeavor to serve two masters. So get your butt
to the gym and make a hearty beef stew for dinner.