I think I'm trying to push the season. It's still danged hot here, up
into the 90's, and I'm getting hungry for fall and winter food. Last
Sunday I just had to have some chicken and dumplings.

This is all on my blah, blah, blog if you don't want to click through
photos.

I had most of what I needed to make it.
I thought I had a whole chicken but all I had was some chicken legs so
I used those. Heck, chicken's chicken right?

Put the chicken legs in the pot and add just enough water to cover.
Add a chopped up onion and carrot. I didn't have any celery but I
added celery seed later. Dang it, I should have added a bay leaf like
I usually do. I know you will when you make it.
http://i35.tinypic.com/16ih5qc.jpg

Once the chicken is cooked, take it out of the pot and set it aside to
cool a little. Then separate the meat from the bones and the skin. If
I were making chicken broth, this is where I would add the bones and
skin back into the pot to simmer for a couple of hours.
http://i36.tinypic.com/fmp1dg.jpg

Add the chicken back into the broth. Here is where I added some celery
seed and about half a tablespoon of thyme. Bring the broth up to a
boil.
http://i38.tinypic.com/10gbsz9.jpg

While the broth is coming to a boil, mix up your dumpling dough. I was
raised on fluffy Bisquick dumplings. Just Bisquick and milk and it's
good to go.
http://i38.tinypic.com/jzy92o.jpg

Adding the dough to the boiling broth.
http://i33.tinypic.com/152jq6u.jpg

Now, here's where my new Gorillapod http://tinyurl.com/4358vm has come
in handy. I wanted to get a shot of the dumplings dropping off the
spoon into the broth. Fortunately my camera has a timer on it,
unfortunately my timing sucks and this is the best I could get. Here's
what I did with the Gorillapod to get the shot.
http://i35.tinypic.com/x5tbbq.jpg

Dang, I'm so clever ;-) but I have to admit I was a little nervous
having my precious camera so precariously perched.

O.K. back to cooking.
Dumplings simmering away. I did add too many to the pot and some of
them were a little on the doughy side. I know you'll not do that.
http://i38.tinypic.com/8xu8pi.jpg

But most were nice and fluffy.
http://i37.tinypic.com/2l8c1tg.jpg

A little grinding of some fresh black pepper and I'm ready for fall.
http://i36.tinypic.com/12152fk.jpg

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/26

koko said...

> http://i36.tinypic.com/12152fk.jpg


koko,

OH... make it look delicious why don't ya!!!

Best,

Andy

koko wrote:
> But most were nice and fluffy.
> http://i37.tinypic.com/2l8c1tg.jpg
>
> A little grinding of some fresh black pepper and I'm ready for fall.
> http://i36.tinypic.com/12152fk.jpg
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 9/26
>

Those are excellent looking dumplings, I give you an A+! My husband is
accustomed to dumplings that look like noodles. Those are fine, but I
told him, that is not how we do it in the south, Darlin'!

Becca

On Fri, 26 Sep 2008 13:53:30 -0500, Andy <q> wrote:

>koko said...
>
>> http://i36.tinypic.com/12152fk.jpg
>
>
>koko,
>
>OH... make it look delicious why don't ya!!!
>
>Best,
>
>Andy

Thanks Andy.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/26

On Fri 26 Sep 2008 12:02:22p, Becca told us...

> koko wrote:
>> But most were nice and fluffy.
>> http://i37.tinypic.com/2l8c1tg.jpg
>>
>> A little grinding of some fresh black pepper and I'm ready for fall.
>> http://i36.tinypic.com/12152fk.jpg
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 9/26
>>
>
> Those are excellent looking dumplings, I give you an A+! My husband is
> accustomed to dumplings that look like noodles. Those are fine, but I
> told him, that is not how we do it in the south, Darlin'!
>
> Becca
>

Yes, these are lovely dumplings. What part of the South are you referring
to? My family is from Missisippi and I've never seen anything but rolled
dumplings in the area where they live. I like both.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/26(XXVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 3dys 11hrs 41mins
*******************************************
It's okay, the confusion is all in
your mind.
*******************************************

koko said...

> On Fri, 26 Sep 2008 13:53:30 -0500, Andy <q> wrote:
>
>>koko said...
>>
>>> http://i36.tinypic.com/12152fk.jpg
>>
>>
>>koko,
>>
>>OH... make it look delicious why don't ya!!!
>>
>>Best,
>>
>>Andy
>
> Thanks Andy.
>
> koko


Welcome!

On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
wrote:

>koko wrote:
>> But most were nice and fluffy.
>> http://i37.tinypic.com/2l8c1tg.jpg
>>
>> A little grinding of some fresh black pepper and I'm ready for fall.
>> http://i36.tinypic.com/12152fk.jpg
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 9/26
>>
>
>Those are excellent looking dumplings, I give you an A+!

Thank you very much <humble bow>

>My husband is accustomed to dumplings that look like noodles. Those are fine, but I
>told him, that is not how we do it in the south, Darlin'!
>
>Becca

I've had the ones that look like noodles but I'm with you, I prefer
the fluffy ones also. Guess it's all in what we were raised with.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/26

Becca wrote:
> koko wrote:
>> But most were nice and fluffy. http://i37.tinypic.com/2l8c1tg.jpg
>>
>> A little grinding of some fresh black pepper and I'm ready for fall.
>> http://i36.tinypic.com/12152fk.jpg
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 9/26
>>
>
> Those are excellent looking dumplings, I give you an A+! My husband is
> accustomed to dumplings that look like noodles. Those are fine, but I
> told him, that is not how we do it in the south, Darlin'!
> Becca
Only dumplings I've ever eaten in the South are flat dumplings. I assume
that's what you're calling ones that look like noodles? DW grew up on
Chesapeake Bay and her momma made them old drop dumplings. Some of those
are good if made small enough I guess. YMMV

On Fri 26 Sep 2008 01:17:25p, George Shirley told us...

> Becca wrote:
>> koko wrote:
>>> But most were nice and fluffy. http://i37.tinypic.com/2l8c1tg.jpg
>>>
>>> A little grinding of some fresh black pepper and I'm ready for fall.
>>> http://i36.tinypic.com/12152fk.jpg
>>>
>>> koko
>>> There is no love more sincere than the love of food
>>> George Bernard Shaw
>>> www.kokoscorner.typepad.com
>>> updated 9/26
>>>
>>
>> Those are excellent looking dumplings, I give you an A+! My husband is
>> accustomed to dumplings that look like noodles. Those are fine, but I
>> told him, that is not how we do it in the south, Darlin'!
>> Becca
> Only dumplings I've ever eaten in the South are flat dumplings. I assume
> that's what you're calling ones that look like noodles? DW grew up on
> Chesapeake Bay and her momma made them old drop dumplings. Some of those
> are good if made small enough I guess. YMMV
>

Same here, George. We always had rolled dumplings. I have made both and
like both of well prepared, though I think rolled dumplings have a slight
edge.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/26(XXVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 3dys 9hrs 57mins
*******************************************
Oh, Aunty Em, it's so good to be home!
*******************************************

Wayne Boatwright wrote:
> On Fri 26 Sep 2008 01:17:25p, George Shirley told us...
>
>> Becca wrote:
>>> koko wrote:
>>>> But most were nice and fluffy. http://i37.tinypic.com/2l8c1tg.jpg
>>>>
>>>> A little grinding of some fresh black pepper and I'm ready for
>>>> fall. http://i36.tinypic.com/12152fk.jpg
>>>>
>>>
>>> Those are excellent looking dumplings, I give you an A+! My
>>> husband is accustomed to dumplings that look like noodles. Those
>>> are fine, but I told him, that is not how we do it in the south,
>>> Darlin'!
>>> Becca
>> Only dumplings I've ever eaten in the South are flat dumplings. I
>> assume that's what you're calling ones that look like noodles? DW
>> grew up on Chesapeake Bay and her momma made them old drop
>> dumplings. Some of those are good if made small enough I guess. YMMV
>>
>
> Same here, George. We always had rolled dumplings. I have made both
> and like both of well prepared, though I think rolled dumplings have
> a slight edge.


I grew up with great big huge fluffy drop dumplings! My grandmother put
them in beef or lamb stew. The first time I encountered rolled dumplings
was in chicken & dumplings, probably in SC the first time around, in 1972.
I thought they were weird and doughy but I got used to them. I make drop
dumplings but I make them very small so they do get kind of doughy

Jill

"koko" > wrote in message
...
>
> I think I'm trying to push the season. It's still danged hot here, up
> into the 90's, and I'm getting hungry for fall and winter food. Last
> Sunday I just had to have some chicken and dumplings.
>
> This is all on my blah, blah, blog if you don't want to click through
> photos.
>
> I had most of what I needed to make it.
> I thought I had a whole chicken but all I had was some chicken legs so
> I used those. Heck, chicken's chicken right?
>
> Put the chicken legs in the pot and add just enough water to cover.
> Add a chopped up onion and carrot. I didn't have any celery but I
> added celery seed later. Dang it, I should have added a bay leaf like
> I usually do. I know you will when you make it.
> http://i35.tinypic.com/16ih5qc.jpg
>
> Once the chicken is cooked, take it out of the pot and set it aside to
> cool a little. Then separate the meat from the bones and the skin. If
> I were making chicken broth, this is where I would add the bones and
> skin back into the pot to simmer for a couple of hours.
> http://i36.tinypic.com/fmp1dg.jpg
>
> Add the chicken back into the broth. Here is where I added some celery
> seed and about half a tablespoon of thyme. Bring the broth up to a
> boil.
> http://i38.tinypic.com/10gbsz9.jpg
>
> While the broth is coming to a boil, mix up your dumpling dough. I was
> raised on fluffy Bisquick dumplings. Just Bisquick and milk and it's
> good to go.
> http://i38.tinypic.com/jzy92o.jpg
>
> Adding the dough to the boiling broth.
> http://i33.tinypic.com/152jq6u.jpg
>
> Now, here's where my new Gorillapod http://tinyurl.com/4358vm has come
> in handy. I wanted to get a shot of the dumplings dropping off the
> spoon into the broth. Fortunately my camera has a timer on it,
> unfortunately my timing sucks and this is the best I could get. Here's
> what I did with the Gorillapod to get the shot.
> http://i35.tinypic.com/x5tbbq.jpg
>
> Dang, I'm so clever ;-) but I have to admit I was a little nervous
> having my precious camera so precariously perched.
>
> O.K. back to cooking.
> Dumplings simmering away. I did add too many to the pot and some of
> them were a little on the doughy side. I know you'll not do that.
> http://i38.tinypic.com/8xu8pi.jpg
>
> But most were nice and fluffy.
> http://i37.tinypic.com/2l8c1tg.jpg
>
> A little grinding of some fresh black pepper and I'm ready for fall.
> http://i36.tinypic.com/12152fk.jpg
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 9/26

I love the Gorillapod.

Dimitri

On Fri 26 Sep 2008 02:12:41p, jmcquown told us...

> Wayne Boatwright wrote:
>> On Fri 26 Sep 2008 01:17:25p, George Shirley told us...
>>
>>> Becca wrote:
>>>> koko wrote:
>>>>> But most were nice and fluffy. http://i37.tinypic.com/2l8c1tg.jpg
>>>>>
>>>>> A little grinding of some fresh black pepper and I'm ready for
>>>>> fall. http://i36.tinypic.com/12152fk.jpg
>>>>>
>>>>
>>>> Those are excellent looking dumplings, I give you an A+! My
>>>> husband is accustomed to dumplings that look like noodles. Those
>>>> are fine, but I told him, that is not how we do it in the south,
>>>> Darlin'!
>>>> Becca
>>> Only dumplings I've ever eaten in the South are flat dumplings. I
>>> assume that's what you're calling ones that look like noodles? DW
>>> grew up on Chesapeake Bay and her momma made them old drop
>>> dumplings. Some of those are good if made small enough I guess. YMMV
>>>
>>
>> Same here, George. We always had rolled dumplings. I have made both
>> and like both of well prepared, though I think rolled dumplings have
>> a slight edge.
>
>
> I grew up with great big huge fluffy drop dumplings! My grandmother put
> them in beef or lamb stew. The first time I encountered rolled dumplings
> was in chicken & dumplings, probably in SC the first time around, in
1972.
> I thought they were weird and doughy but I got used to them. I make drop
> dumplings but I make them very small so they do get kind of doughy
>
> Jill

I generally only make rolled dumplings when I make chicken and dumplings.
I roll them quite thin, and don't think the texture is doughy. Thicker
ones often are. I like drop dumplings on beef stew. Both my grandmothers
and mother made rolled dumplings, always for chicken and dumplings. I
don't recall either of my grandmothers ever making stew. My mother always
said if you have potatoes in stew, you don't need dumplings. :-) Her stew
never had dumplings.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/26(XXVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 3dys 9hrs 46mins
*******************************************
Whatever happened to Rodney Allen
Rippy? Check your Jumbo Jack.
*******************************************

In article >,
koko > wrote:

> I think I'm trying to push the season. It's still danged hot here, up
> into the 90's, and I'm getting hungry for fall and winter food. Last
> Sunday I just had to have some chicken and dumplings.

We make chicken and dumplings exactly the same in method and nearly the
same in ingredients. Doesn't Bisquick make a grand fluffy dumpling? I
loved the Gorillapod too.

leo

koko wrote:
> I think I'm trying to push the season. It's still danged hot here, up
> into the 90's, and I'm getting hungry for fall and winter food. Last
> Sunday I just had to have some chicken and dumplings.

<snipped wonderful recipe which I'll try soon>

This week saw 15-bean soup for me, with leftover cured and fresh ham
dropped in during cooking for flavor and oomph.

Meanwhile, I've got some thick lamb shoulder cuts that I snapped up
ultracheap from a local supermarket, and lamb stew is next on the agenda.

<I'll get you ya, dumplings. Sit tight!>

On Sep 26, 2:42�pm, koko > wrote:
> I think I'm trying to push the season. It's still danged hot here, up
> into the 90's, and I'm getting hungry for fall and winter food. Last
> Sunday I just had to have some chicken and dumplings.


I could eat chicken and dumplings anytime of the year. I make the
Bisquick or Jiffy Mix dumplings too. I put an extra pinch of baking
powder in mine to make them extra fluffy.

Oh my... I'd love chicken and dumplings right now! The weather has
just turned cool here and that would be perfect!

Are they really that easy to make? I mean, i'm from atlantic canada,
and that dish is unheard of here. But when i travel to the US i always
make a point of having it. I might just have to try it out this
weekend *wipes the drool from her chin* Yum!

tint

On Fri, 26 Sep 2008 11:42:15 -0700, koko > wrote:

>
>I think I'm trying to push the season. It's still danged hot here, up
>into the 90's, and I'm getting hungry for fall and winter food. Last
>Sunday I just had to have some chicken and dumplings.
>
>This is all on my blah, blah, blog if you don't want to click through
>photos.
>
>I had most of what I needed to make it.
>I thought I had a whole chicken but all I had was some chicken legs so
>I used those. Heck, chicken's chicken right?
>
>Put the chicken legs in the pot and add just enough water to cover.
>Add a chopped up onion and carrot. I didn't have any celery but I
>added celery seed later. Dang it, I should have added a bay leaf like
>I usually do. I know you will when you make it.
>http://i35.tinypic.com/16ih5qc.jpg

If you add too much bay, it tastes like medicine. If you add the
right amount, you don't know it's there.... but if you forget to add
it, you definitely know when it's *not* there.
>
>Once the chicken is cooked, take it out of the pot and set it aside to
>cool a little. Then separate the meat from the bones and the skin. If
>I were making chicken broth, this is where I would add the bones and
>skin back into the pot to simmer for a couple of hours.
>http://i36.tinypic.com/fmp1dg.jpg

I've only made whole chicken pieces.
>
>Add the chicken back into the broth. Here is where I added some celery
>seed and about half a tablespoon of thyme. Bring the broth up to a
>boil.
>http://i38.tinypic.com/10gbsz9.jpg
>
>While the broth is coming to a boil, mix up your dumpling dough. I was
>raised on fluffy Bisquick dumplings. Just Bisquick and milk and it's
>good to go.
>http://i38.tinypic.com/jzy92o.jpg
>
>Adding the dough to the boiling broth.
>http://i33.tinypic.com/152jq6u.jpg
>
>Now, here's where my new Gorillapod http://tinyurl.com/4358vm has come
>in handy. I wanted to get a shot of the dumplings dropping off the
>spoon into the broth. Fortunately my camera has a timer on it,
>unfortunately my timing sucks and this is the best I could get. Here's
>what I did with the Gorillapod to get the shot.
>http://i35.tinypic.com/x5tbbq.jpg

That's way cool. Thanks for the insight about how an armature can
take professional shots. How did you learn this?
>
>Dang, I'm so clever ;-) but I have to admit I was a little nervous
>having my precious camera so precariously perched.
>
>O.K. back to cooking.
>Dumplings simmering away. I did add too many to the pot and some of
>them were a little on the doughy side. I know you'll not do that.
>http://i38.tinypic.com/8xu8pi.jpg

I've read you're supposed to plop them on a chicken part and go from
there. It makes light dumplings.
>
>But most were nice and fluffy.
>http://i37.tinypic.com/2l8c1tg.jpg

Yes, they do look good!
>
>A little grinding of some fresh black pepper and I'm ready for fall.
>http://i36.tinypic.com/12152fk.jpg
>
I've never made chicken and dumplings that looked like soup. However,
I didn't grow up eating it and I've never eaten chicken & dumplings
other than those I've made - so I have no real frame of reference.
Mine taste fine to me, but it's more like chicken, dumplings and gravy
(rather than swimming in soup).


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
wrote:

>Those are excellent looking dumplings, I give you an A+! My husband is
>accustomed to dumplings that look like noodles. Those are fine, but I
>told him, that is not how we do it in the south, Darlin'!

I thought "rolled" dumplings were southern.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Blech

"itsjoannotjoann" > wrote in message
...
> Blech

A wonderful contribution. Thank you.

On Sep 26, 11:49*pm, "cybercat" > wrote:
> "itsjoannotjoann" > wrote in message
>
> ...
>
> > Blech
>
> A wonderful contribution. Thank you.

>
>
You're quite welcome. Got anything else you want me to comment on?
Bring it on.

"itsjoannotjoann" > wrote in message
...
On Sep 26, 11:49 pm, "cybercat" > wrote:
> "itsjoannotjoann" > wrote in message
>
> ...
>
> > Blech
>
> A wonderful contribution. Thank you.

>
>
>You're quite welcome. Got anything else you want me to comment on?

Oh, sure, hold on, I have a list right here, I'll be right with you.

On Fri 26 Sep 2008 09:27:22p, told us...

> On Fri, 26 Sep 2008 11:42:15 -0700, koko > wrote:
>
>>
>>I think I'm trying to push the season. It's still danged hot here, up
>>into the 90's, and I'm getting hungry for fall and winter food. Last
>>Sunday I just had to have some chicken and dumplings.
>>
>>This is all on my blah, blah, blog if you don't want to click through
>>photos.
>>
>>I had most of what I needed to make it.
>>I thought I had a whole chicken but all I had was some chicken legs so
>>I used those. Heck, chicken's chicken right?
>>
>>Put the chicken legs in the pot and add just enough water to cover.
>>Add a chopped up onion and carrot. I didn't have any celery but I
>>added celery seed later. Dang it, I should have added a bay leaf like
>>I usually do. I know you will when you make it.
>>http://i35.tinypic.com/16ih5qc.jpg
>
> If you add too much bay, it tastes like medicine. If you add the
> right amount, you don't know it's there.... but if you forget to add
> it, you definitely know when it's *not* there.
>>
>>Once the chicken is cooked, take it out of the pot and set it aside to
>>cool a little. Then separate the meat from the bones and the skin. If
>>I were making chicken broth, this is where I would add the bones and
>>skin back into the pot to simmer for a couple of hours.
>>http://i36.tinypic.com/fmp1dg.jpg
>
> I've only made whole chicken pieces.
>>
>>Add the chicken back into the broth. Here is where I added some celery
>>seed and about half a tablespoon of thyme. Bring the broth up to a
>>boil.
>>http://i38.tinypic.com/10gbsz9.jpg
>>
>>While the broth is coming to a boil, mix up your dumpling dough. I was
>>raised on fluffy Bisquick dumplings. Just Bisquick and milk and it's
>>good to go.
>>http://i38.tinypic.com/jzy92o.jpg
>>
>>Adding the dough to the boiling broth.
>>http://i33.tinypic.com/152jq6u.jpg
>>
>>Now, here's where my new Gorillapod http://tinyurl.com/4358vm has come
>>in handy. I wanted to get a shot of the dumplings dropping off the
>>spoon into the broth. Fortunately my camera has a timer on it,
>>unfortunately my timing sucks and this is the best I could get. Here's
>>what I did with the Gorillapod to get the shot.
>>http://i35.tinypic.com/x5tbbq.jpg
>
> That's way cool. Thanks for the insight about how an armature can
> take professional shots. How did you learn this?
>>
>>Dang, I'm so clever ;-) but I have to admit I was a little nervous
>>having my precious camera so precariously perched.
>>
>>O.K. back to cooking.
>>Dumplings simmering away. I did add too many to the pot and some of
>>them were a little on the doughy side. I know you'll not do that.
>>http://i38.tinypic.com/8xu8pi.jpg
>
> I've read you're supposed to plop them on a chicken part and go from
> there. It makes light dumplings.
>>
>>But most were nice and fluffy.
>>http://i37.tinypic.com/2l8c1tg.jpg
>
> Yes, they do look good!
>>
>>A little grinding of some fresh black pepper and I'm ready for fall.
>>http://i36.tinypic.com/12152fk.jpg
>>
> I've never made chicken and dumplings that looked like soup. However,
> I didn't grow up eating it and I've never eaten chicken & dumplings
> other than those I've made - so I have no real frame of reference.
> Mine taste fine to me, but it's more like chicken, dumplings and gravy
> (rather than swimming in soup).

In the pot mine looks pretty much like Koko's in the bowl. However, when I
plate it, I serve up pieces of chicken, dumplings, and just enough of the
"gravy" to nicely coat it.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/26(XXVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 3dys 2hrs 2mins
*******************************************
Don't count your chickens before they
cross the road.
*******************************************

On Fri 26 Sep 2008 09:28:23p, told us...

> On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
> wrote:
>
>>Those are excellent looking dumplings, I give you an A+! My husband is
>>accustomed to dumplings that look like noodles. Those are fine, but I
>>told him, that is not how we do it in the south, Darlin'!
>
> I thought "rolled" dumplings were southern.

They most definitely are. Perhaps there are some regional differences.

I could make a meal on just the rolled dumplings, sans chicken, and
sometimes I do. I cook the dumplings in a good homemade chicken stock,
then add a bit of cream to the stock and very lightly thicken with a cooked
(but not browned) roux. A great comfort food! :-)

Until I was an adult, I had never seen or eaten a drop dumpling. In fact,
the first non-rolled dumplings I ever ate were actually styles popular in
various European countries. Each has its own appeal.

One of my favorites is fluffy dumplings with fresh dill covering a veal
stew.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/26(XXVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 3dys 2hrs
*******************************************
'To find fault is easy; to do better
may be difficult.' - Plutarch
*******************************************

On Sep 26, 11:58*pm, "cybercat" > wrote:
> "itsjoannotjoann" > wrote in message
>
> ...
> On Sep 26, 11:49 pm, "cybercat" > wrote:
>
> > "itsjoannotjoann" > wrote in message
>
> ...
>
> > > Blech
>
> > A wonderful contribution. Thank you.
>
> >You're quite welcome. *Got anything else you want me to comment on?
>
> Oh, sure, hold on, I have a list right here, I'll be right with you.

>
>
I'm waitting. What's taking you so long?

On Fri, 26 Sep 2008 19:34:47 -0700 (PDT), tintalle >
wrote:

>Oh my... I'd love chicken and dumplings right now! The weather has
>just turned cool here and that would be perfect!
>
>Are they really that easy to make? I mean, i'm from atlantic canada,
>and that dish is unheard of here.

Yes, it's as easy as it looks. I didn't leave out one step or
ingredient. I'm not sure if you have Bisquick brand biscuit mix
available but any good biscuit mix would do. If not there are any
number of drop dumpling recipes available on the net.

>But when i travel to the US i always >make a point of having it.
>I might just have to try it out this weekend *wipes the drool from her chin* Yum!
>
>tint

I hope you do try it out and let us know how you did. Just remember,
don't do what I have a tendency to do and overcrowd the dumplings in
the pot, they some of them will be gooey. They need room to cook.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/26

On Fri 26 Sep 2008 10:09:53p, koko told us...

> On Fri, 26 Sep 2008 19:34:47 -0700 (PDT), tintalle >
> wrote:
>
>>Oh my... I'd love chicken and dumplings right now! The weather has
>>just turned cool here and that would be perfect!
>>
>>Are they really that easy to make? I mean, i'm from atlantic canada,
>>and that dish is unheard of here.
>
> Yes, it's as easy as it looks. I didn't leave out one step or
> ingredient. I'm not sure if you have Bisquick brand biscuit mix
> available but any good biscuit mix would do. If not there are any
> number of drop dumpling recipes available on the net.
>
>>But when i travel to the US i always >make a point of having it.
>>I might just have to try it out this weekend *wipes the drool from her
>>chin* Yum!
>>
>>tint
>
> I hope you do try it out and let us know how you did. Just remember,
> don't do what I have a tendency to do and overcrowd the dumplings in
> the pot, they some of them will be gooey. They need room to cook.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 9/26
>

Since drop dumplings bsically sit on top of everything else, I always use a
rather wide pot when I make them. More room for more dumplings. Yum!

When I make rolled dumplings it doesn't matter as much as they tend to go
below the surface and I can literally make a pot full. In that case I
remove the chicken pieces to a warm dish, cover and keep warm in a very
slow oven until the dumplings are done. Then I add back the chicken.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/26(XXVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 3dys 1hrs 45mins
*******************************************
Don't mind me -- I'll just lie here
and bleed.
*******************************************

On Fri, 26 Sep 2008 21:18:03 GMT, Wayne Boatwright
> wrote:

> My mother always
>said if you have potatoes in stew, you don't need dumplings. :-) Her stew
>never had dumplings.

I agree with your mom. If you have potatoes, you don't need (or want)
dumplings.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri, 26 Sep 2008 18:59:01 -0700 (PDT), "
> wrote:

>On Sep 26, 2:42?pm, koko > wrote:
>> I think I'm trying to push the season. It's still danged hot here, up
>> into the 90's, and I'm getting hungry for fall and winter food. Last
>> Sunday I just had to have some chicken and dumplings.
>
>
>I could eat chicken and dumplings anytime of the year. I make the
>Bisquick or Jiffy Mix dumplings too. I put an extra pinch of baking
>powder in mine to make them extra fluffy.

That's a good idea. I've wanted to use a mix because it's easier, but
hated the results the one time I tried it. So, I'll add a bit of
baking powder next time. First, I need to buy a box of mix....


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sep 27, 12:28�am, sf wrote:
> On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
> wrote:
>
> >Those are excellent looking dumplings, I give you an A+! �My husband is
> >accustomed to dumplings that look like noodles. �Those are fine, but I
> >told him, that is not how we do it in the south, Darlin'!
>
> I thought "rolled" dumplings were southern.
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West

I'm from the South and I've always eaten the fluffy drop dumplings. I
think rolled dumplings may be more popular in the South but it's not
ubiquitous. It's like putting spaghetti in chili. It's hard trying
to figure out exactly which region of the country puts spaghetti in
chili. I do by the way.

wrote:
> On Sep 27, 12:28�am, sf wrote:
>> On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
>> wrote:
>>
>>> Those are excellent looking dumplings, I give you an A+! �My husband is
>>> accustomed to dumplings that look like noodles. �Those are fine, but I
>>> told him, that is not how we do it in the south, Darlin'!
>> I thought "rolled" dumplings were southern.
>>
>> --
>> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>>
>> Mae West
>
> I'm from the South and I've always eaten the fluffy drop dumplings. I
> think rolled dumplings may be more popular in the South but it's not
> ubiquitous. It's like putting spaghetti in chili. It's hard trying
> to figure out exactly which region of the country puts spaghetti in
> chili. I do by the way.
Cincinnati, OH is famous for their chili (and I use that word loosely
for this dish) on spaghetti.

On Sat, 27 Sep 2008 10:35:10 -0700 (PDT), "
> wrote:

>I'm from the South and I've always eaten the fluffy drop dumplings. I
>think rolled dumplings may be more popular in the South but it's not
>ubiquitous.

To make matters worse, rfc is the only place I've heard of rolled
dumplings and I had the idea they were top dog dumpling in the south.
LOL

>It's like putting spaghetti in chili. It's hard trying
>to figure out exactly which region of the country puts spaghetti in
>chili. I do by the way.

Spaghetti in chili is another thing I've only heard of here. Have you
ever tried serving it on a bed of rice? It's a nice change.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sat 27 Sep 2008 10:35:10a, told us...

> On Sep 27, 12:28�am, sf wrote:
>> On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
>> wrote:
>>
>> >Those are excellent looking dumplings, I give you an A+! �My hus
> band is
>> >accustomed to dumplings that look like noodles. �Those are fine,
> but I
>> >told him, that is not how we do it in the south, Darlin'!
>>
>> I thought "rolled" dumplings were southern.
>>
>> --
>> I never worry about diets. The only carrots that interest me are the numb
> er of carats in a diamond.
>>
>> Mae West
>
> I'm from the South and I've always eaten the fluffy drop dumplings. I
> think rolled dumplings may be more popular in the South but it's not
> ubiquitous. It's like putting spaghetti in chili. It's hard trying
> to figure out exactly which region of the country puts spaghetti in
> chili. I do by the way.

Were fluffy drop dumplings the common throughout the area where you live?
Was it common practice to add spaghetti to chili in that area?

The South is a big place, generally considered to include the states of
Florida, Georgia, North Carolina, South Carolina, Virginia, West Virginia,
Maryland, Washington, D.C., Delaware, Alabama, Kentucky, Mississippi,
Tennessee, Arkansas, Louisiana, Oklahoma, and Texas. some would argue that
some of these states are not part of the South at all.

These states are variously grouped as belonging to the South Atlantic States,
the East South Central States, the West South Central States, the Old South,
the New South, the Solid South, Southern-Appalachia, Southeastern United
States, the Deep South, the Gulf South, the Upper South, Dixie, the Mid-
South, or the Border South. There is considerable overlap of which state(s)
is part of which group.

I sometimes think that many people who are not from any part of the South
view it a somewhat small region having rather nebulous borders. Even some
people in the South have trouble defining the component states.

Given that "The South" encompasses a rather large area, there's no doubt that
food preferences and preparation vary considerably from one region to
another.

I could not and would not say that rolled dumplings are ubiquitous throughout
the entire South, but that's not to say that they are not ubiquitous in
certain regions, just as dropped dumplings may be ubiquitous in other
regions. There is no resemblance to food commonly found in Louisiana and
Texas to that found in southern states on the east coast.

When one says "dumplings" in the area where both my parents' families are
from, it would definitely imply rolled dumplings.

As to putting spaghetti in chili, I doubt that has any direct retionship to
the South at all. Neither spaghetti nor chili are part of Southern heritage
cooking, regardless of region. Chili clearly arrived through Texas, and in
its purest form was derived from Mexican cooking. Its popularity spread in
various guises, not only throughout the South, but throughout the entire
country. Variations abound, and seem to be influenced most by region.

Considering the vast georgraphy of the United States, one cannot generalize
with any degree of accuracy.

--
Wayne Boatwright

*******************************************
Date: Saturday, 09(IX)/27(XXVII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 2dys 10hrs 14mins
*******************************************
Anything which does not kill me had
best do enough damage to keep me from
firing back!

sf wrote:
> On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
> wrote:
>
>
>> Those are excellent looking dumplings, I give you an A+! My husband is
>> accustomed to dumplings that look like noodles. Those are fine, but I
>> told him, that is not how we do it in the south, Darlin'!
>>
>
> I thought "rolled" dumplings were southern.
>
>
>
Rolled dumplings or noodle-type dumplings? My family has always made
dumplings that look just like Koko's. They can be rolled or dropped, but
they do not look or taste like noodles. I have only had them in Texas
and Louisiana, so maybe they make them different in other states.

Becca

On Sat 27 Sep 2008 03:00:14p, Becca told us...

> sf wrote:
>> On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
>> wrote:
>>
>>
>>> Those are excellent looking dumplings, I give you an A+! My husband is
>>> accustomed to dumplings that look like noodles. Those are fine, but I
>>> told him, that is not how we do it in the south, Darlin'!
>>>
>>
>> I thought "rolled" dumplings were southern.
>>
>>
>>
> Rolled dumplings or noodle-type dumplings? My family has always made
> dumplings that look just like Koko's. They can be rolled or dropped, but
> they do not look or taste like noodles. I have only had them in Texas
> and Louisiana, so maybe they make them different in other states.
>
> Becca
>

Rolled dumplings don't really look or taste like noodles either. They
generally contain no egg and are definitely thicker and larger than
noodles. David's family from Ohio make homemade noodles. They are
delicious, but bear no resemblance to rolled dumplings.

--
Wayne Boatwright

*******************************************
Date: Saturday, 09(IX)/27(XXVII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 2dys 8hrs 58mins
*******************************************
Pi R squared. Nooo! Pie R round,
cornbread R square!
*******************************************

"Becca" > wrote
>>
>> I thought "rolled" dumplings were southern.
>>
>>
>>
> Rolled dumplings or noodle-type dumplings?

Exactly. This is why TFM's comment about dumplings was asinine. Because some
southerners call the broad, homemade noodles served in the dish they call
"chicken and pastry" dumplings. (Some people call this dish "chicken slick.)


>My family has always made dumplings that look just like Koko's. They can be
>rolled or dropped, but they do not look or taste like noodles. I have only
>had them in Texas and Louisiana, so maybe they make them different in other
>states.

They serve them here in North Carolina, too, and call them dumplings. It's a
heavy, bland, horrendous dish.

Becca wrote:
> sf wrote:
>> On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
>> wrote:
>>
>>
>>> Those are excellent looking dumplings, I give you an A+! My husband
>>> is accustomed to dumplings that look like noodles. Those are fine,
>>> but I told him, that is not how we do it in the south, Darlin'!
>>
>> I thought "rolled" dumplings were southern.
>>
>>
>>
> Rolled dumplings or noodle-type dumplings? My family has always made
> dumplings that look just like Koko's. They can be rolled or dropped, but
> they do not look or taste like noodles. I have only had them in Texas
> and Louisiana, so maybe they make them different in other states.
>
> Becca
The flat dumplings I was taught to make by my Grandmother are simple:

Two cups flour
1/2 cup shortening
1/2 cup ice water

mix well, then flour lightly, flour the countertop lightly, flatten the
dough ball, then use the rolling pin to flatten it out until you can
read the newspaper through or close to that. Use a sharp knife to cut
into strips, cut strips into 2 or 3 inch strips, drop individually into
boiling chicken broth. Season to taste.

We generally ate them over mashed potatoes or just by themselves. The
broth was made by simmering a fat hen until done, let cool, debone and
deskin the chicken, cut into small pieces, season to taste, then proceed
to the point where dumplings are added. Still tastes good to me and I
make them about every six months. Even my Yankee wife learned to like them.

When we were first married I kept telling her I was hungry for chicken
and dumplings. One day I came home from work, opened the door, and a
delicious aroma, recognized as chicken and dumplings wafted across my
taste buds. Saw a big stock pot on the stove, walked over and popped the
lid off and saw, "My Gawd, it was the dumpling that ate Cleveland."
Remember the old horror movies from the fifties? There was a dumpling as
big as my head and it had swallowed all the broth and meat. Poor wife
was crying about it so I tossed it out for the dawgs and hawgs and we
ate out that night. Since then I have been the dumpling master here.
Drop dumplings are what her Mom served at their home and, I guess, she
thought she could make one giant dumpling and save several steps in the
process. She got over it and so did I but it was a terrible shock for an
old southern boy to see a dumpling that big.

"George Shirley" > wrote
> The flat dumplings I was taught to make by my Grandmother are simple:
>
> Two cups flour
> 1/2 cup shortening
> 1/2 cup ice water
>
> mix well, then flour lightly, flour the countertop lightly, flatten the
> dough ball, then use the rolling pin to flatten it out until you can read
> the newspaper through or close to that. Use a sharp knife to cut into
> strips, cut strips into 2 or 3 inch strips, drop individually into boiling
> chicken broth. Season to taste.
>
> We generally ate them over mashed potatoes or just by themselves. The
> broth was made by simmering a fat hen until done, let cool, debone and
> deskin the chicken, cut into small pieces, season to taste, then proceed
> to the point where dumplings are added. Still tastes good to me and I make
> them about every six months. Even my Yankee wife learned to like them.
>
>

Yep, this is indeed "chicken slick."

On Sat 27 Sep 2008 04:47:56p, George Shirley told us...

> Becca wrote:
>> sf wrote:
>>> On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
>>> wrote:
>>>
>>>
>>>> Those are excellent looking dumplings, I give you an A+! My husband
>>>> is accustomed to dumplings that look like noodles. Those are fine,
>>>> but I told him, that is not how we do it in the south, Darlin'!
>>>
>>> I thought "rolled" dumplings were southern.
>>>
>>>
>>>
>> Rolled dumplings or noodle-type dumplings? My family has always made
>> dumplings that look just like Koko's. They can be rolled or dropped, but
>> they do not look or taste like noodles. I have only had them in Texas
>> and Louisiana, so maybe they make them different in other states.
>>
>> Becca
> The flat dumplings I was taught to make by my Grandmother are simple:
>
> Two cups flour
> 1/2 cup shortening
> 1/2 cup ice water
>
> mix well, then flour lightly, flour the countertop lightly, flatten the
> dough ball, then use the rolling pin to flatten it out until you can
> read the newspaper through or close to that. Use a sharp knife to cut
> into strips, cut strips into 2 or 3 inch strips, drop individually into
> boiling chicken broth. Season to taste.

Did we have the same grandmother? That's exactly how I was taught,
although I add about 1/2 teaspoon of salt to the mix.

> We generally ate them over mashed potatoes or just by themselves. The
> broth was made by simmering a fat hen until done, let cool, debone and
> deskin the chicken, cut into small pieces, season to taste, then proceed
> to the point where dumplings are added. Still tastes good to me and I
> make them about every six months. Even my Yankee wife learned to like
them.

We never ate them with/over mashed potatoes, but usually had turnip or
mustard greens along with them. Also, a side of cornbread.

> When we were first married I kept telling her I was hungry for chicken
> and dumplings. One day I came home from work, opened the door, and a
> delicious aroma, recognized as chicken and dumplings wafted across my
> taste buds. Saw a big stock pot on the stove, walked over and popped the
> lid off and saw, "My Gawd, it was the dumpling that ate Cleveland."
> Remember the old horror movies from the fifties? There was a dumpling as
> big as my head and it had swallowed all the broth and meat. Poor wife
> was crying about it so I tossed it out for the dawgs and hawgs and we
> ate out that night. Since then I have been the dumpling master here.
> Drop dumplings are what her Mom served at their home and, I guess, she
> thought she could make one giant dumpling and save several steps in the
> process. She got over it and so did I but it was a terrible shock for an
> old southern boy to see a dumpling that big.
>

Cute story! :-)

--
Wayne Boatwright

*******************************************
Date: Saturday, 09(IX)/27(XXVII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
6wks 2dys 6hrs 44mins
*******************************************
Hey! Who took the cork off my lunch??!
*******************************************

"Wayne Boatwright" > wrote in message
5.247...
> On Sat 27 Sep 2008 03:00:14p, Becca told us...
>
>> sf wrote:
>>> On Fri, 26 Sep 2008 14:02:22 -0500, Becca >
>>> wrote:
>>>
>>>
>>>> Those are excellent looking dumplings, I give you an A+! My husband is
>>>> accustomed to dumplings that look like noodles. Those are fine, but I
>>>> told him, that is not how we do it in the south, Darlin'!
>>>>
>>>
>>> I thought "rolled" dumplings were southern.
>>>
>>>
>>>
>> Rolled dumplings or noodle-type dumplings? My family has always made
>> dumplings that look just like Koko's. They can be rolled or dropped, but
>> they do not look or taste like noodles. I have only had them in Texas
>> and Louisiana, so maybe they make them different in other states.
>>
>> Becca
>>
>
> Rolled dumplings don't really look or taste like noodles either. They
> generally contain no egg and are definitely thicker and larger than
> noodles. David's family from Ohio make homemade noodles. They are
> delicious, but bear no resemblance to rolled dumplings.
>
> --
> Wayne Boatwright
Here in Ontario I've heard them called "sliders"....Sharon