Most Happy Fella Foods

[topaz]

I don't know what my six most happy foods would be, but I can post six of my most happy foods:

• creme brulee
• strawberries and whipped cream
• big awful cheeseburgers with bacon and onions and lettuce and tomato but absolutely no mayonnaise
• hot strong coffee
• rum cake
• baked brie

As noted elsewhere, foods that involve cream and/or cheese tend to rise pretty high on this list.

After I made this list I was surprised to note that it does not involve any garlic at all. Garlic is a food that I love but apparently it is not something that necessarily makes happy food for me. Very interesting.

Comments

[psongster.livejournal.com]

rum cake

Hmmm... Sometime I'm going to have to make Edna's rum cake recipe for an event you're going to be at ... it's one of my favorite desserts, but I don't make it all that often because I find the leftovers dangerously irresistable :-).

[qwrrty.livejournal.com]

For years I had it only in the summers when I was at my grandmother's house in Maine. I was convinced that it was a special old family recipe that no one else knew how to make.

My universe was turned on its ear only last year when, after her death, I discovered that it was a plain old Duncan Hines yellow cake with a rum sauce poured over it.

I mean, on the one hand, yay! Knowing how to make it means that we never have to go without again! On the other hand.... Duncan Hines? One of the great joys of my childhood was a Duncan Hines cake?

I think this weekend I should make a proper butter cake (http://www.thecakebible.com/) and apply a rum sauce to it.

[moominmolly.livejournal.com]

Mmm, rum cake.

I had the same unfortunate revelation this winter, only it was wine cake. Duncan Hines yellow cake, extra egg, and cheap sherry. On the other hand, that sounds kind of good.

[psongster.livejournal.com]

Edna's recipe starts with a boxed yellow cake but adds some things to it. So not much better from an imagination-aesthetic point of view, but some!

And it sounds like the rum sauce is really the crux of the issue :-).

[qwrrty.livejournal.com]

I should probably not disparage the boxed cakes. My mother picked up a Cake Doctor book (I think that's what it's called) that's all essentially about souping-up boxed cakes by adding a few premium ingredients here and there. The results can be irresistible.

But still. When I discovered that the famous family dessert of my youth was a mass-produced mix, I felt so used.