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

"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

The stew sounds truly tasty, and I think it deserves dumplings!

Felice

On Jan 2, 1:14*pm, "jmcquown" > wrote:
> 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

Sounds good. Freeze some for that day you have the inevitable cold and
clamor for something like this but are too sick to make it.

jmcquown wrote:
>
> 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

Split the difference and do spaetzel <sp?>, noodle-like dumplings.

In article >,
"jmcquown" > wrote:
> 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

Shoot or sue me, but I'd be inclined to do those dumpling-like things
that are made from Pillsbury tube biscuits, cut and plopped on top of
the simmering broth.

Actually, I'd do whichever 'felt' easiest to me at the moment.


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

jmcquown wrote:
> 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


Dumplings, of course. If you keep tempting me like this, I will end up
making them. :-P


Becca

jmcquown wrote:
> 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

I was told once to always skim boiling chicken (or any meats but
especially chicken) as there are water soluble fats that can be skimmed
away, but which, if left to sit and cool will be absorb into the water.

By skimming during the boiling one lessens the "chicken fat" taste in
the boiling liquid.

I don't know enough about the chemical composition of fats to attest to
the accuracy of this, but i thought i would pass it along.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sat, 02 Jan 2010 14:07:04 -0600, Pete C. wrote:

> jmcquown wrote:
>>
>> 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
>
> Split the difference and do spaetzel <sp?>, noodle-like dumplings.

Oooh - spaetzle sounds good.

Gotta recipe and directions that mere mortals and/or cooking heathens can
follow?

Jill wrote:

> 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?

They're both good. So is biscuit dough put on top of the stew and baked in
the oven to make a kind of pot pie. You can use the removed fat to make the
biscuits.

Bob

"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

heyjoe wrote:
>
> On Sat, 02 Jan 2010 14:07:04 -0600, Pete C. wrote:
>
> > jmcquown wrote:
> >>
> >> 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
> >
> > Split the difference and do spaetzel <sp?>, noodle-like dumplings.
>
> Oooh - spaetzle sounds good.
>
> Gotta recipe and directions that mere mortals and/or cooking heathens can
> follow?

No, but I'm sure epicurious or allrecipes does.

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


Not sure who those cooks were, but the dumplings here in the south, are
big, light and puffy. Hopefully. lol


Becca

"Becca" > 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
>
>
> Not sure who those cooks were, but the dumplings here in the south, are
> big, light and puffy. Hopefully. lol
>
> Becca

I couldn't recall the who the chefs were so I went to Wiki. . .Under
"Cuisine of the United States"
"Boiled dumplings are made from flour to form a dough. A pot of boiling
chicken or turkey broth is used to cook this dough. The thickness and the
size of the dumplings is at the cook's discretion. The size does not affect
the taste but the thickness does. It is optional to serve with the meat in
the dish or on the side.
Dumplings can be made with eggs, milk, baking powder or even yeast, or just
from flour and water. Rolled dumplings are rolled thin and cut into small
pieces for cooking, while dropped dumplings are formed into small balls.

Having gained popularity over the last few years is the concept of making
boiled dumplings from sliced or torn pieces of flour tortilla. These slices
of tortilla are then added to the boiling pot of stock to make dumplings.
Popular varieties of Southern dumplings include chicken dumplings, turkey
dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even
butter-bean dumplings.

Bite-sized, hand-torn pieces of dough are dumped into boiling chicken broth
along with a variety of vegetables. It is locally dubbed
"chicken-and-dumplins." In common with other Southern savory dumplings,
Kentuckian dumplins are not stuffed with anything. They are merely pieces of
dough. Some of the flour detaches from the dumpling surface and works as a
thickening agent, which makes the signature stew texture of
"chicken-and-dumplins" without using another thickener such as corn starch.
This is often used as part of locally popular Burgoo (stew).

In the Alleghany Mountains of central Pennsylvania, "Pot Pie" is rolled
dough made from flour and broth [usually ham], cut into squares, and boiled
with the meat in the broth, usually with potatoes."

I believe that I have seen a variety of chefs on the Food Network as well as
some on PBS roll dough and cut strips and then squares that are then dropped
into boiling broth and called dumplings.

I was just wondering if this was common throughout the South. And if
noodles that are made at home are any different in this case than the
dumplings?

Janet

In article > ,
"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.

Thin as cardboard + eggs = noodles
Thick as pie crust + no eggs = dumplings

Isaac

"Janet Bostwick" > wrote in message
m...
>
> "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?
>>
> 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
>

I make drop dumplings, not rolled dumplings. Those tend to be too doughy
for my taste

Jill

On Sat, 2 Jan 2010 16:03:53 -0700, "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.

I voted for dumplings in chat... the poofy Northern style of course,
but on second thought she's probably going to use it for lunch
(leftovers) so noodles would probably be better the better choice for
reheating.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 2, 10:14*am, "jmcquown" > wrote:
> I've got 4 chicken leg quarters simmering on the stove covered with water..

If I were to do this with chicken breast, would it work? I don't like
dark meat that much.

> 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

"sf" > wrote in message
...
> On Sat, 2 Jan 2010 16:03:53 -0700, "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?
>>>
>
>>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.
>
> I voted for dumplings in chat... the poofy Northern style of course,
> but on second thought she's probably going to use it for lunch
> (leftovers) so noodles would probably be better the better choice for
> reheating.
>
My dumplings are always the "poofy northern style" LOL But I went with the
noodles simply because I didn't feel like making dumplings And yes, I
made a big batch so I've got leftovers in the freezer to take for lunch.

Tomorrow I'm making chuck roast with roasted potatoes & carrots. And maybe
a batch of chili with cornbread. Hmmmm.

Jill

On Sun, 3 Jan 2010 02:10:10 -0500, "jmcquown" >
wrote:

>My dumplings are always the "poofy northern style" LOL But I went with the
>noodles simply because I didn't feel like making dumplings

You know what's funny/odd? I think it's easier to make the dumplings
than noodles!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 02 Jan 2010 19:06:24 -0600, Pete C. wrote:

> heyjoe wrote:
>>
>> On Sat, 02 Jan 2010 14:07:04 -0600, Pete C. wrote:
>>
>>> jmcquown wrote:
>>>>
>>>> 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
>>>
>>> Split the difference and do spaetzel <sp?>, noodle-like dumplings.
>>
>> Oooh - spaetzle sounds good.
>>
>> Gotta recipe and directions that mere mortals and/or cooking heathens can
>> follow?
>
> No, but I'm sure epicurious or allrecipes does.


Did a quick Google for spaetzle and while the ingredients don't look
difficult or unusual, don't have one of the special gadgets to make/form
the spaetzle for dropping in the boiling water. Does forcing the dough
through a collander or slotted spoon really work and if yes, how big a mess
does it make?

--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

On 1/3/2010 08:37, heyjoe wrote:
> On Sat, 02 Jan 2010 19:06:24 -0600, Pete C. wrote:
>
>> heyjoe wrote:
>>>
>>> On Sat, 02 Jan 2010 14:07:04 -0600, Pete C. wrote:
>>>
>>>> jmcquown wrote:
>>>>>
>>>>> 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
>>>>
>>>> Split the difference and do spaetzel<sp?>, noodle-like dumplings.
>>>
>>> Oooh - spaetzle sounds good.
>>>
>>> Gotta recipe and directions that mere mortals and/or cooking heathens can
>>> follow?
>>
>> No, but I'm sure epicurious or allrecipes does.
>
>
> Did a quick Google for spaetzle and while the ingredients don't look
> difficult or unusual, don't have one of the special gadgets to make/form
> the spaetzle for dropping in the boiling water. Does forcing the dough
> through a collander or slotted spoon really work and if yes, how big a mess
> does it make?
>

Depends on how messy you are..

More tedious then messy really. If you are only making a small quantity
on rare occasions like me it works fine. I use a big slotted spoon and a
spatula.

"isw" > wrote in message
]...
snip

> Thin as cardboard + eggs = noodles
> Thick as pie crust + no eggs = dumplings
>
> Isaac
O.k., I'll go with that ;o}
Thanks, Janet

"jmcquown" > wrote in message
...
> "Janet Bostwick" > wrote in message
> m...
>>
>> "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?
>>>
>> 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
>>
>
> I make drop dumplings, not rolled dumplings. Those tend to be too doughy
> for my taste
>
> Jill
O.k., thanks. That answers another question that I had. I had wondered
about the taste.
Janet

On Sat, 02 Jan 2010 15:07:04 -0600, Melba's Jammin' wrote:

> In article >,
> "jmcquown" > wrote:
>> 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
>
> Shoot or sue me, but I'd be inclined to do those dumpling-like things
> that are made from Pillsbury tube biscuits, cut and plopped on top of
> the simmering broth.
>
> Actually, I'd do whichever 'felt' easiest to me at the moment.

wanton hussy.

your pal,
blake

"sf" > wrote in message
...
> On Sun, 3 Jan 2010 02:10:10 -0500, "jmcquown" >
> wrote:
>
>>My dumplings are always the "poofy northern style" LOL But I went with
>>the
>>noodles simply because I didn't feel like making dumplings
>
> You know what's funny/odd? I think it's easier to make the dumplings
> than noodles!
>


Ah, but I didn't make the noodles. I used dried egg noodles

Jill

"Janet Bostwick" > wrote in message
m...
>
> "jmcquown" > wrote in message
> ...
>> "Janet Bostwick" > wrote in message
>> m...
>>>
>>> "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?
>>>>
>>> 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
>>>
>>
>> I make drop dumplings, not rolled dumplings. Those tend to be too doughy
>> for my taste
>>
> O.k., thanks. That answers another question that I had. I had wondered
> about the taste.
> Janet
They taste fine but the texture is chewy. I prefer fluffy dumplings

Jill

Janet Bostwick wrote:

snip.....
> I believe that I have seen a variety of chefs on the Food Network as well as some on PBS roll dough and cut strips and then squares that are then dropped into boiling broth and called dumplings.
>
> I was just wondering if this was common throughout the South. And if
> noodles that are made at home are any different in this case than the
> dumplings?
>
> Janet

I've never made dumplings out of strips of dough, but I would like to
try it. Mine are drop dumplings, they are big and puffy, light in
texture. Just reading your message made me hungry.


Becca

Becca > wrote in :

> Janet Bostwick wrote:
>
> snip.....
>> I believe that I have seen a variety of chefs on the Food Network as
>> well as some on PBS roll dough and cut strips and then squares that
>> are then dropped into boiling broth and called dumplings.
>>
>> I was just wondering if this was common throughout the South. And if
>> noodles that are made at home are any different in this case than the
>> dumplings?
>>
>> Janet
>
> I've never made dumplings out of strips of dough, but I would like to
> try it. Mine are drop dumplings, they are big and puffy, light in
> texture. Just reading your message made me hungry.
>
>
> Becca
>

The result in my case was some browned chicken wings, onions and garlic
in the crock pot since 9 AM for supper. I think I'll make dumplings.


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

>> 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

"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

On Sun, 3 Jan 2010 11:24:19 -0500, "jmcquown" >
wrote:

>Ah, but I didn't make the noodles. I used dried egg noodles

Mystery solved.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 3 Jan 2010 13:35:40 -0500, "Felice" >
wrote:

>Dumplings are fluffy and noodles are flat.
>That is the difference, and that is that.

She's a poet and don't know it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 03 Jan 2010 12:14:57 -0800, sf > wrote:

>On Sun, 3 Jan 2010 13:35:40 -0500, "Felice" >
>wrote:
>
>>Dumplings are fluffy and noodles are flat.
>>That is the difference, and that is that.
>
>She's a poet and don't know it.

But her feet show, it they're longfellows.

hardeharhar

Sorry couldn't resist.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

In article >,
"jmcquown" > wrote:

> "sf" > wrote in message
> ...
> > On Sun, 3 Jan 2010 02:10:10 -0500, "jmcquown" >
> > wrote:
> >
> >>My dumplings are always the "poofy northern style" LOL But I went with
> >>the
> >>noodles simply because I didn't feel like making dumplings
> >
> > You know what's funny/odd? I think it's easier to make the dumplings
> > than noodles!
> >
>
>
> Ah, but I didn't make the noodles. I used dried egg noodles

Never found any that I liked the taste and texture of. When I want egg
noodles, I use a good brand of imported tagliatelle.

Isaac

In article >,
heyjoe > wrote:

> On Sat, 02 Jan 2010 19:06:24 -0600, Pete C. wrote:
>
> > heyjoe wrote:
> >>
> >> On Sat, 02 Jan 2010 14:07:04 -0600, Pete C. wrote:
> >>
> >>> jmcquown wrote:
> >>>>
> >>>> 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
> >>>
> >>> Split the difference and do spaetzel <sp?>, noodle-like dumplings.
> >>
> >> Oooh - spaetzle sounds good.
> >>
> >> Gotta recipe and directions that mere mortals and/or cooking heathens can
> >> follow?
> >
> > No, but I'm sure epicurious or allrecipes does.
>
>
> Did a quick Google for spaetzle and while the ingredients don't look
> difficult or unusual, don't have one of the special gadgets to make/form
> the spaetzle for dropping in the boiling water. Does forcing the dough
> through a collander or slotted spoon really work and if yes, how big a mess
> does it make?

i've been making them for years with a flat large-hole grater (smooth
side up) and a rubber spatula. You can mix the dough to be thick enough
so you can spoon it onto the grater in a pile and not have it run off
the edges before you can smoosh it through the holes.

Isaac

On Sun, 03 Jan 2010 21:49:17 -0800, isw > wrote:

>i've been making them for years with a flat large-hole grater (smooth
>side up) and a rubber spatula. You can mix the dough to be thick enough
>so you can spoon it onto the grater in a pile and not have it run off
>the edges before you can smoosh it through the holes.

Hey, thanks. I've heard a grater works, but had no idea how to use
it.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"jmcquown" > wrote:

> "sf" > wrote in message
> ...
> > On Sat, 2 Jan 2010 16:03:53 -0700, "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?
> >>>
> >
> >>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.
> >
> > I voted for dumplings in chat... the poofy Northern style of course,
> > but on second thought she's probably going to use it for lunch
> > (leftovers) so noodles would probably be better the better choice for
> > reheating.
> >
> My dumplings are always the "poofy northern style" LOL But I went with the
> noodles simply because I didn't feel like making dumplings And yes, I
> made a big batch so I've got leftovers in the freezer to take for lunch.
>
> Tomorrow I'm making chuck roast with roasted potatoes & carrots. And maybe
> a batch of chili with cornbread. Hmmmm.
>
> Jill

Some people cheat with the dumplings and just use lumps of biscuit
dough, either home made or from the can.
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sat, 2 Jan 2010 13:14:52 -0500, "jmcquown" >
wrote:

>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


At what point would you add the dumpling dough? I'm thinking that if
you put them in after the stew is done, you'll overcook the meat-
Mike

On Jan 2, 1:14*pm, "jmcquown" > wrote:
> 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

Biscuits. We like the slightly crisp exterior with the soft chicken
stew.
We thicken the stew with a little roux.

Cindy Hamilton