I absolutely hate mac and cheese without burger and tomato sauce. “Naked ,” it smells and tastes putrid to me. I think it’s the whole '50s-'60s Catholic school cafeteria on Friday thing; that the smell of mac and cheese without meat and tomato evokes Sister Mary Discipline who took her man-hate out on small boys.
Microwaveable Hormel Chilli with beans.
I eat it hot with melted cheese, sour cream and doritos. Or tortillas if there’s no doritos.
I have been known to eat it cold.
Grilled cheese and Campbells tomato soup. Yummy!
Also, Campbells Chicken Noodle soup and a peanut butter and jelly on toasted bread. The bread must be buttered (margarined?) and the PB must be chunky. Dip that sucker in the hot soup and mix of sweet and salty is pure heaven. One of my favorite comfort foods.
page 3 of the thread and no mention of donner kebab? Mmmmmm donner kebab with chilli sauce…
I had to Google it to see what you were talking about. Here in 'Merka, we’d call that a Gyro and I don’t know of anyone that would call it “low end” (not that it’s perceived as “high end”). The chili sauce intrigues me. Here, it just about always comes with a cucumber yogurt dressing.
Pork Pie, it’s the jelly, I love it. Unfortunately it’s not good for me.
I’ve not eaten a donner kebab in years. The last time I had one was on the way home from the pub after a particularly good session. When I woke up the next morning I had a coating of white fat on the sleave of my coat and I’ve never touched one since.
Definitely low end in the UK. Traditionally they are only consumed once you are the worse for drink, purchased from a roadside vendor when staggering home. You can get them with a yoghurt dressing, but the true afficionado goes with the chilli sauce.
It’s actually closer to shawarma, which you’ll find in your Arabic/Middle Eastern neighborhoods. But they’re all variations on the same theme.
I’d consider gyros/shawarma/doner kebab fairly low end in the US, too. At least in the same general category as hot dogs, Polish sausages, Italian beefs, beefs-on-weck, etc. I suppose it depends at how low you’re aiming in this thread.
In Canada you get Donair rather than doner kebab or Gyro. It’s beef with lots of garlic, tomatoes, onions, and a sweet sauce which I’ve never had outside of Canada. I miss them and eat at least one every time I head home.
One of my comfort foods is boiled macaroni pasta with canned tomatoes. Gonna make some today.
That’s what he said.
What - no Kraft Dinner? 
I always think of these when I hear “kebab.” Now I’m wondering how many meal discussions I’ve completely misunderstood. doh!
I’m in the same boat. I didn’t know there was any other kind of kebab.
After reading this thread at work yesterday, I went home and had tomato sandwiches for dinner. It was wunnerful.
RR
Shish kebab. Doner kebab. Seekh kebab. Iskander kebab. Kofte kebab. Chelow kebab. Those are just the more common ones. There’s a whole giant world of kebab out there to explore.
You’ll also see variations of the word in some dishes, like Balkan chevapi/cevapi/cevapcici/chevapchichi.
Well I wasn’t talking about the ingredients, but rather the presentation. The wikipedia entry on the word “kebab” reads like this:
(bolding mine)
Well a doner kebab is broiled lamb on a skewer. It is just then carved off the big elephant’s leg type block on the skewer into shavings, which are placed in a pita. And then eaten. After 15 pints of lager.
Interesting. I disagree with that general definition, and I wasn’t talking about ingredients, either. “Kebab” itself means something like “grilled meat.” It’s the “shish” part that means “skewered.” I’ve had plenty of kebabs that perhaps were at one point grilled on skewers, but are served off the skewer (like tas kebap, which is a stew.
Crap, I made a mess of editing that last post. The “served off the skewer” should be the adana kebap. And a tas kebap is one example of something named kebap that has nothing to do with skewers of any sort.
