Gummy bearrrsss!! Haribo brand. The quality varies from bag to bag, so I like the fresh softer ones. I eat this every night.
Publix Birthday Cake ice cream.
Ben n Jerry's Cheesecake ice cream.
Arroz con picadillo - Cuban meal of ground beef stewed in a tomato sauce. It's kind of like a dry ground beef spaghetti sauce. Mix and eat with rice. Fun fact! When I was a child, I had to eat this meal every week on Tuesdays. Btw, I'm autistic.
Crinkle cut French fries, air fried
Cover it in smoked shredded chicken
Cover that in cheese sauce
Throw on a nice, light shredded cheese blend
Cover it in bacon
Slather BBQ sauce all over it
Die of a heart attack at 25.
Kettle corn! I learned how to make it myself in my stovetop popcorn spinner pot. Super easy, helps mitigate migraines (salt and sugar help raise my chronic low blood pressure), and has a very unique texture that I love.
Beef maruchan ramen. Basically almost entirely what I survived on until I was 25.
I used to do chicken + mushroom flavour when I was very small but they discontinued it.
Spinach feta quiche or Käsespätzle (a special kind of pasta, fried with onions and cheese). Some days I need a chicken nugget burger from Burger King. There's just something about that soft burger bun with just slightly crispy chicken nuggets that I crave sometimes.
Comfort food is a lot more about texture than taste to me.
Hutspot. It is also super easy to make and not exactly expensive, which is a big plus both for the days I have no energy left for cooking something else, and/or the budget is a bit tight.
Chicken tendies. I finally figured out to make them efficiently and in-bulk from scratch, so I just make as many as I can at a time and freeze the rest for later. They're great in sandwiches too.
The tendies last for like a week until I finish them. My understanding is that they're good in a freezer for about a month, but I always recommend checking food safety facts for yourself.
On the day I'm actually cooking them, I'll set aside one breast, butterfly it, and cook the entire piece as one massive slab of chicken. The one I just did took up the whole plate!
The largest chicken "tendie" I ever did was back before I went to engineering school and I had time to do sous vide. I used sous vide to cook the largest chicken breast I could find all the way through, then fried the outside and breading to golden brown. It was like a chicken steak, like a full inch thick slab of comfort. It was obscenely good.