In article >,
"Felice" > wrote:

> >> 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

Nice rhyme. :-)
And I agree.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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