New Comfort Foods
There's been a few discussions of comfort foods lately, and it's something I've been thinking about for a while. I started writing an article on the subject and was wondering about something.
Comfort foods are "in" these days. They appear on the menus of many celebrity chef's restaurants, on the pages of every food magazine and in the titles of hundreds of cookbooks. But almost all of these sites want to update the recipes and gussy them up. Things like macaroni and cheese with lobster, or using bleu and gouda cheeses, things like that.
My question to you is: are these still "comfort foods"? I started out thinking one way as the basis for my article, but the more I wrote, and the more I researched, I began to question my assumption. So I need to know from other people how you feel about this trend.
What do you think? And can you give me some demographics, in case there are vast differences in opinions. Age, sex, location.
Thanks for your input!!