On Friday, December 23, 2016 at 7:01:46 PM UTC-5, Jill McQuown wrote:
> On 12/21/2016 7:20 AM, wrote:
> > On Tue, 20 Dec 2016 21:09:10 -0500, jmcquown >
> > wrote:
> >
> >> On 12/20/2016 7:36 PM, ImStillMags wrote:
> >>> On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
> >>>> Items with a "lowcountry" flair:
> >>>>
> >>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
> >>>>
> >>>> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
> >>>> vermouth in chicken & dumplings? For that matter, who calls the gravy
> >>>> in chicken & dumplings "poultry jus"? LOLOL
> >>>>
> >>>> Happy Holidays, everyone!
> >>>>
> >>>> Jill
> >>>
> >>> that menu doesn't look half bad. I like chicken livers, and brunswick stew, and grouper and pork and flounder......not a fan of dumplings so I agree with you there.
> >>>
> >>>
> >> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
> >> chicken & dumplings made with vermouth. That's just stupid.
> >>
> >> Jill
> >>
> > You should try it, Vermouth used in cooking is smoother than using
> > regular white wine.
> >
> I don't put wine in chicken & dumplings, either. It's definitely not a
> "lowcountry" tradition.

Who cares about tradition? If it produces a tastier result, I'm all
for it. Some flavors are soluble in water, some flavors are soluble
in fat, some flavors are soluble in alcohol. Why not put in a little
alcohol and get the full flavor profile?

It's just good science.

Cindy Hamlton