"Felice" > wrote in message
...
>>> Janet Bostwick wrote:
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>
>>>>> I've got 4 chicken leg quarters simmering on the stove covered with
>>>>> water. I tossed in a couple of bay leaves and salt & pepper. Once the
>>>>> chicken is tender (about 30 minutes) I'll remove it from the pot and
>>>>> skin and debone it. I'll chill the broth and skim the fat off the
>>>>> top. Then I'll add the meat back to the pot with the broth and add a
>>>>> diced onion, celery and carrots. I'll add sage and thyme and let it
>>>>> cook down a bit.
>>>>>
>>>>> Dumplings are the typical addition in the southern U.S., but either
>>>>> one will thicken the stew. And they're both equally good What say
>>>>> you?
>>>>>
>>>>> Jill
>
>>>> What do your dumplings look like? As a Northerner, when I say
>>>> dumpling, I mean a little round piece of dough. But when I see cooking
>>>> shows with Southern cooks, the dumplings they make are sheets of dough
>>>> cut in strips. That's what I call chicken and noodles. Either sounds
>>>> good, just wondering.
>>>> Janet
>
> Dumplings are fluffy and noodles are flat.
> That is the difference, and that is that.
>
> Felice
LOL, a new sig line or an opinion or both?
Janet