Michael "Dog3" Lonergan wrote:
> I really didn't like the sounds of the meal I was going to make tonight. I
> went out to epicurious.com and found this. This is what I'll be making
> tonight. My variation us in parenthesis.
>
> BEEF STEW WITH HERBED DUMPLINGS
>
> For stew
> 4 pounds boneless beef chuck, cut into 1-inch cubes (I'll be using bottom
> round roast cut into cubes)
> 2 tablespoons peanut oil
> 4 thick-sliced bacon strips, chopped
> 3 cups finely chopped onions
> 3 garlic cloves, finely chopped
> 1 teaspoon dried thyme
> 1 bay leaf
> 5 1/2 cups canned beef broth (I have just enough beef stock thawing right
> now)
> 1 14 1/2-ounce can crushed tomatoes with added purée
>
> 6 medium carrots, peeled, cut diagonally into 1-inch pieces
> 3 medium rutabagas, peeled, cut into 3/4-inch pieces
>
> For dumplings
> 2/3 cup whole milk
> 2 large eggs
> 3 tablespoons minced chives
> 2 tablespoons minced fresh Italian parsley
> 1 1/2 cups unbleached all purpose flour
> 4 teaspoons baking powder
> § teaspoon salt
> 3 tablespoons cornstarch
>
> Serves 6.

That gargantuan amount of food is for 6 people? How ****in' big is
each serving, a gallon?

Something is askew here.