On 2015-09-07 17:58:54 +0000, Ophelia said:

>> We're talking about the flat dumplings that are basically thick
>> noodles vs fluffy dumplings. I love fluffy dumplings and make them,
>> but only for chicken & dumplings.
>
> I can't envision flat dumplings. Could you be more specific?

Think about a perogi, or pierogi or ravioli or tortellini but one that
hasn't yet been wrapped around something. Throw it in the soup!

On Mon, 7 Sep 2015 10:52:56 -0700, gtr > wrote:

>On 2015-09-07 17:35:41 +0000, Janet B said:
>
>> On Mon, 7 Sep 2015 11:24:03 -0600, Shalako > wrote:
>>
>>> On 9/7/2015 11:07 AM, Janet B wrote:
>> snip
>>>>
>>>> I have my mother's recipe for liver dumpling soup. It is much more
>>>> liver than that. I love liver dumpling soup but don't have it often.
>>>> Janet US
>>>>
>>>
>>> Now THAT is unique!
>>>
>>> Never heard of such a soup.
>>
>> a very common German soup
>
>So, the recipe? Oh please?

This is as written by my mother for a new bride. Some explanation
from me follows:

Liver Dumpling Soup
Grind together
1 lb. beef liver
2 carrots
1 onion
1 stalk celery
1 dry roll and 1 egg
Season to taste. Add enough flour to make dumplings with 1 tsp of
baking powder. Drop into boiling beef broth. Cook 5 minutes. Beat
an egg and drop into broth in the last minute of cooking. Toast bread
and cut into one inch squares, serve with soup.

Explanation:
The beef broth came from cooking a beef bone with lots of meat.
Probably similar to beef shank. Broth is seasoned with salt and
pepper.
Liver used is raw
The dry roll would be similar to a Kaiser in size and ingredients and
would be hard-dry.
The beaten egg that is stirred into the broth in last minute of
cooking is meant to form cooked shards of egg.
The toasted bread is a form of crouton that you sprinkle on your bowl
of hot soup. I always buttered the toast before cutting into squares.
Janet US

gtr wrote in rec.food.cooking:

> On 2015-09-07 17:29:01 +0000, cshenk said:
>
>
> > > > I started making small drop dumplings from a Hungarian recipe a
> > > > couple of months ago. They are simple, tiny, tasty. There is
> > > > also have a recipe for "liver dumplings". It's pretty much the
> > > > same thing with one chicken liver chopped up fine and added to
> > > > the whole concoction. I've become a fan of the tiny dumplings.
> > >
> > > I have my mother's recipe for liver dumpling soup. It is much
> > > more liver than that.
>
> Perhaps the Hungarians were too poor for a more extravagant use of
> liver. Or... not that crazy about the taste of liver.
>
> >> I love liver dumpling soup but don't have it often.
> >
> > Ohh! Running and hiding from the evil of liver! (grin, you are
> > welcome to my share!)
>
> I find that people who are really adverse to a certain food,
> particularly loud-in-the-mouth stuff, can usually be identified as
> those who never ate them as children. And the fans; likely those
> that had them regularly. Liver seems to be a big paradigm-buster in
> that regard: I know a number of people that despised liver througout
> childhood and guess what? Still do.
>
> I'm a liver fan of almost any variety or composition.
>
> A couple of years back I made maksalaatiko from "The Finnish
> Cookbook". It's a liver-rice casserole with raisins and dark corn
> syrup. It's said to be a traditional Christmas dish. I certainly
> liked it, but it needs to be "tuned" for modern tastes: The book is
> from '64 and leverages the experience of cooks from far earlier
> times. It seemed a good springboard for a really exceptional dish,
> but I've yet to follow-up.

Smile, There are very few foods I do not like. Liver is the only meat
I do not like (though I can tolerate rumaki if I don't have to smell it
cooking). I dont want to eat eyeballs or brains either but we can let
that slide I hope.

My other dislikes are turnip or beet greens and American style mustard
greens, especially fixed 'southern style'.

Even if i know liver makes me feel sick to the stomach, I'd try a
nibble if i didnt have to smell it cooking. If you were cooking it
still when I got there, I am polite enough to run outside and throw up
in the grass.

Please note that liver smell aversion can be very strong. Don found
out in our earlier years about that when I helplessly barfed on the
carpet after telling him I could not even handle the stench of it
cooking.

Grin, pretty short list though since I'll eat or have eaten just about
anything else. And yes I have been known to choke down plenty of
collards or turnip greens in politeness when someone insists 'gee,
you've just never had them fixed right'. Yup, I have. I hate them.

--

On Mon, 7 Sep 2015 10:52:30 -0700, gtr > wrote:

>On 2015-09-07 17:38:25 +0000, Janet B said:
>
>> On Mon, 7 Sep 2015 10:29:44 -0700, gtr > wrote:
>>
>>> On 2015-09-07 17:16:03 +0000, Janet B said:
>>>
>>>> My husband won't eat dumplings, even to try one.
>>>
>>> Always amazing: Does he have any stated rationale? Or just give the
>>> head-shake?
>>
>> My rational is that he is from Iowa. They have/had a very severely
>> limited menu there
>
>Refusing to try stuff can certainly keep that approach in place.
>
>> Our life together has been a culinary learning experience for him.
>
>I've always felt obliged to actually try something so I could reject it
>with more authority. Then, not surprisingly, I rarely do.

He's good about a whole lot of things. For instance different
cuisines. There are just a few things that are no goes. I just work
around them.
Janet US

On 9/7/2015 12:30 PM, Janet B wrote:
> On Mon, 7 Sep 2015 10:52:56 -0700, gtr > wrote:
>
>> On 2015-09-07 17:35:41 +0000, Janet B said:
>>
>>> On Mon, 7 Sep 2015 11:24:03 -0600, Shalako > wrote:
>>>
>>>> On 9/7/2015 11:07 AM, Janet B wrote:
>>> snip
>>>>>
>>>>> I have my mother's recipe for liver dumpling soup. It is much more
>>>>> liver than that. I love liver dumpling soup but don't have it often.
>>>>> Janet US
>>>>>
>>>>
>>>> Now THAT is unique!
>>>>
>>>> Never heard of such a soup.
>>>
>>> a very common German soup
>>
>> So, the recipe? Oh please?
>
> This is as written by my mother for a new bride. Some explanation
> from me follows:
>
> Liver Dumpling Soup
> Grind together
> 1 lb. beef liver
> 2 carrots
> 1 onion
> 1 stalk celery
> 1 dry roll and 1 egg
> Season to taste. Add enough flour to make dumplings with 1 tsp of
> baking powder. Drop into boiling beef broth. Cook 5 minutes. Beat
> an egg and drop into broth in the last minute of cooking. Toast bread
> and cut into one inch squares, serve with soup.
>
> Explanation:
> The beef broth came from cooking a beef bone with lots of meat.
> Probably similar to beef shank. Broth is seasoned with salt and
> pepper.
> Liver used is raw
> The dry roll would be similar to a Kaiser in size and ingredients and
> would be hard-dry.
> The beaten egg that is stirred into the broth in last minute of
> cooking is meant to form cooked shards of egg.
> The toasted bread is a form of crouton that you sprinkle on your bowl
> of hot soup. I always buttered the toast before cutting into squares.
> Janet US
>

TY.

The addition of the egg at the end is analogous to how one makes Chinese
hot and sour soup - very appealing!

"Janet B" > wrote in message
...
> On Mon, 7 Sep 2015 10:29:44 -0700, gtr > wrote:
>
>>On 2015-09-07 17:16:03 +0000, Janet B said:
>>
>>> My husband won't eat dumplings, even to try one.
>>
>>Always amazing: Does he have any stated rationale? Or just give the
>>head-shake?
>
> My rational is that he is from Iowa. They have/had a very severely
> limited menu there Our life together has been a culinary learning
> experience for him.
> Janet US

I don't know about that, all my people are from Iowa (Sioux City) and they
made really good food.

Cheri

On 2015-09-07 18:30:57 +0000, Janet B said:

> This is as written by my mother for a new bride. Some explanation
> from me follows:
>
> Liver Dumpling Soup

Many thanks!

On Mon, 7 Sep 2015 12:11:31 -0700, "Cheri" >
wrote:

>
>"Janet B" > wrote in message
.. .
>> On Mon, 7 Sep 2015 10:29:44 -0700, gtr > wrote:
>>
>>>On 2015-09-07 17:16:03 +0000, Janet B said:
>>>
>>>> My husband won't eat dumplings, even to try one.
>>>
>>>Always amazing: Does he have any stated rationale? Or just give the
>>>head-shake?
>>
>> My rational is that he is from Iowa. They have/had a very severely
>> limited menu there Our life together has been a culinary learning
>> experience for him.
>> Janet US
>
>I don't know about that, all my people are from Iowa (Sioux City) and they
>made really good food.
>
>Cheri

Sorry for that His family still cooks with meat, potatoes, a
couple of vegetables and salt and pepper. Shrug. My mother was much
the same. Although my mother did venture into the haute cuisine of
the 50s and 60s (canned soup, Jell-o etc.) Husband's mother did Chef
Boyardee.
Janet US

Sqwertz wrote:
> No binder?

NO WOMAN STALKERS!!!

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On Monday, September 7, 2015 at 12:09:55 PM UTC-5, Janet B wrote:
>
> I've only ever seen them mentioned on TV cooking shows. Rolled dough
> cut into squares, Right?
> Janet US
>
>
Yes.

On Monday, September 7, 2015 at 1:12:38 PM UTC-5, Shalako wrote:
>
> http://bakerbettie.com/homemade-chicken-flat-dumplings/
>
> This chicken and flat dumplings recipe is true to southern fashion. None
> of those blobs of dumplings, just flat almost noodle like dumplings in a
> thick and creamy broth with shredded chicken. Veggies are not
> traditional in a chicken and dumpling dish, however they can be added if
> desired. Chicken and flat dumplings is the best "stick to your ribs"
> meal for the fall and winter!
>
> Ingredients

> For the Dumplings
> 2 cups all-purpose flour
> 3/4 tsp baking powder
> large pinch salt
> 2 TBSP unsalted butter, cut into pieces
> 3/4 cup milk
>
>
The flat dumplings I had were much smaller than those
in the picture of this site. These really do look like
noodles and they 'look' chewy to me. I did buy some
once in the frozen food section and they were terrible.
Terrible tasting and chewy, blech. I suppose I'll
never get to experience those wonderful flat dumplings
again.

On Monday, September 7, 2015 at 10:59:10 AM UTC-5, gtr wrote:
>
> On 2015-09-07 11:29:35 +0000, said:
>
> > I don't care for drop dumplings served with chicken. Too darn
> > doughy for me no matter who cooks them or how many blue ribbons
> > they've won.
>
> They bigger they are the greater potential for doughy. Which of course
> some people love from their childhood.
>
>
I don't know what they are doing wrong but they will be small,
very small dumplings when dropped into the pot and when they
come out they're he size of tennis balls. Doughy and gag invoking;
they put me in mind of what boiled biscuits would taste like.
(Doesn't that sound awful??)

In article >,
Sqwertz > wrote:

> On Sun, 06 Sep 2015 23:00:20 -0700, isw wrote:
>
> > Kate's Cornmeal Dumplings
> >
> > Ingredients:
> >
> > 2 ham hocks, cracked by butcher
> > 1 1/2-2 cups white cornmeal
> > 1 tsp. salt
> > boiling water
> > pepper, to taste
> >
> > Directions:
> >
> > Simmer ham hocks in about 2 quarts water until very tender. Remove
> > hocks, and when cool enough to handle, pull apart and shred meat;
> > reserve.
> >
> > Put cornmeal and salt in large bowl. Pour 1 cup boiling broth over meal.
> > Mix, and add more broth until meal is a stiff, mush-like mass. (Too
> > little broth makes the dumplings dry; try for something about like
> > really thick concrete).
> >
> > Wet hands in cold water and form meal into golf-ball sized dumplings.
> > drop into boiling broth, reduce heat, and simmer about 30 minutes or
> > until done ....
>
> No binder? I've dropped simple cornmeal balls like this into liquid
> (and in oil) and they just dissolve. Never do that again.

I watched her, and my grandma, make those many times. They don't fall
apart, but they do tend to shed enough cornmeal to thicken the liquid in
the pot a bit. I think the secret is to use *boiling* water. That's the
same procedure they used to make scalded cornbread:

1 1/2-2 cups white cornmeal
1 tsp. salt
water, boiling
2-3 Tbsp. fat, for cooking

Pour water into meal and salt until stiff enough to form into cakes with
hands. Turn on the cold water tap; run hands under water to prevent
scalding yourself, and to prevent the meal from sticking. Form
hand-sized cakes 1/2" to 3/4" thick.

Put into medium-hot fat, and cook until they begin to brown; turn and
cook other side. They won't brown uniformly; don't worry. Cooking time
would be around 10 minutes a side; you want to get the middle cooked.

--

Very solid things, those are, but good sliced through the middle and
slathered with butter.

Isaac

In article >,
"cshenk" > wrote:

> isw wrote in rec.food.cooking:
>
> > In article >,
> > " > wrote:
> >
> > > On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown wrote:
> > > >
> > > > I'm tired of waiting for it to be officially Fall. It's still in
> > > > the 90 degree (F) range most days around here. Dammit, I don't
> > > > care. It's September. I want to make stew. With dumplings.
> > > > Sunday seems to be a good chicken stew with dumplings day.
> > > >
> > > > Jill
> > > >
> > > >
> > > My mother used to cook a pork roast and then make
> > > cornmeal dumplings out of the pot liquor. I don't
> > > have a clue how she did it though. She originally
> > > got the recipe from her sister-in-law in Amarillo.
> >
> > Here's my aunt's recipe. I've never made them (due to the narrow
> > minds of those I have to feed), but I've had them and they're really
> > good:
> >
> > Kate's Cornmeal Dumplings
> >
> > Ingredients:
> >
> > 2 ham hocks, cracked by butcher
> > 1 1/2-2 cups white cornmeal
> > 1 tsp. salt
> > boiling water
> > pepper, to taste
> >
> > Directions:
> >
> > Simmer ham hocks in about 2 quarts water until very tender. Remove
> > hocks, and when cool enough to handle, pull apart and shred meat;
> > reserve.
> >
> > Put cornmeal and salt in large bowl. Pour 1 cup boiling broth over
> > meal. Mix, and add more broth until meal is a stiff, mush-like mass.
> > (Too little broth makes the dumplings dry; try for something about
> > like really thick concrete).
> >
> > Wet hands in cold water and form meal into golf-ball sized dumplings.
> > drop into boiling broth, reduce heat, and simmer about 30 minutes or
> > until done (cut into one to test doneness). Add "loose" cornmeal to
> > broth to thicken, cook another 10 to 15 minutes, add reserved ham
> > (plus more, if desired), season with pepper (and possibly salt) to
> > taste, and serve with broth.
> >
> > Goes well with sliced tomatoes, green onions and pinto beans.
>
> Now that is a facinating recipe and totally new to me! I gather later
> they are added to a chicken stew sometimes?

My family always made them with ham hocks, and served them with various
country ham dishes (this was in Arkansas). They were a stand-alone side
dish, not part of a stew.

Isaac

In article >,
" > wrote:

> On Monday, September 7, 2015 at 12:09:55 PM UTC-5, Janet B wrote:
> >
> > I've only ever seen them mentioned on TV cooking shows. Rolled dough
> > cut into squares, Right?
> > Janet US
> >
> >
> Yes.

Here's my family's recipe:

Nannie's Dumplings
-------------------------------------------------------------------------

Ingredients:

1 lb. bone-in skin-on chicken breasts and thighs
1 qt. prepared chicken stock
2 cups flour
1 tsp. salt
1/2 tsp. white pepper
1 1/2 Tbsp. vegetable shortening such as Crisco
1/2 cup buttermilk, about

Directions:

Place the chicken stock and an equal amount of water in a large pot.
Rinse chicken parts, place in pot, and bring to simmer over low to
medium heat (try not to boil). simmer at about 180-190 F for 45 minutes
to an hour. Remove chicken to a plate to cool. Add another quart of
water, and strengthen flavor with a bit of chicken base, if desired.

Prepare dumplings:
In a large bowl, mix flour, pepper, and salt (see note on ingredient
list for salt). Use a pastry cutter or fingers to work shortening into
flour. Add buttermilk and hot broth alternately to form a stiff dough
(should take about one cup of liquid *total*). Divide dough in half.
Roll out one half on floured surface to pie-crust thickness (about
1/8"). Cut into one-inch-wide strips, and picking up a few strips at the
time, stretch and tear off inch-long pieces and drop them into the
*boiling* broth, stirring from time to time to prevent sticking (if
broth is not boiling, dumplings may fuse into one large mass). Repeat
with other half of dough. After all dumplings have been added, reduce
heat and simmer, stirring occasionally, for about fifteen minutes, or
until "raw flour" taste is gone from dumplings.

Meanwhile, remove meat from cooled chicken pieces, and discard bones,
gristle, and skin. Cut meat into spoon-sized pieces or shred, as
desired, and add to simmering pot when dumplings are almost done.

Serve in bowls as a thick soup.

Leftovers (if any) can be refrigerated for a few days, and "revived" in
a microwave just fine, although a bit of water might be needed to make
up for what the dumplings will have absorbed.

Beef stock and boiled beef would work, too, and Nannie used to make it
that way about as often as with chicken.

--

I believe these may be called "slick runners" in Kentucky and nearby
places.

Isaac

On 2015-09-08 01:40:43 +0000, said:

> On Monday, September 7, 2015 at 10:59:10 AM UTC-5, gtr wrote:
>>
>> On 2015-09-07 11:29:35 +0000, said:
>>
>>> I don't care for drop dumplings served with chicken. Too darn
>>> doughy for me no matter who cooks them or how many blue ribbons
>>> they've won.
>>
>> They bigger they are the greater potential for doughy. Which of course
>> some people love from their childhood.
>>
>>
> I don't know what they are doing wrong but they will be small,
> very small dumplings when dropped into the pot and when they
> come out they're he size of tennis balls. Doughy and gag invoking;
> they put me in mind of what boiled biscuits would taste like.
> (Doesn't that sound awful??)

Yeah. Yeah it does.

isw > wrote in news:isw-E3D614.21312507092015@news-
roam.garlic.com:

> In article >,
> " > wrote:
<snip>
> Here's my family's recipe:
>
> Nannie's Dumplings
> -------------------------------------------------------------------------
>
> Ingredients:
>
<snip>

To paraphrase Crocodile Dundee, those aren't dumplings. These are
dumplings:

2 c. flour
1/2 tsp. salt
3/4 c. sweet milk
4 tsp. baking powder
2 tsp. butter

Mix and drop from spoon in hot broth. Cook 15 minutes without raising lid.

On Tuesday, September 8, 2015 at 3:52:56 AM UTC-4, Alan Holbrook wrote:
> isw > wrote in news:isw-E3D614.21312507092015@news-
> roam.garlic.com:
>
> > In article >,
> > " > wrote:
> <snip>
> > Here's my family's recipe:
> >
> > Nannie's Dumplings
> > -------------------------------------------------------------------------
> >
> > Ingredients:
> >
> <snip>
>
> To paraphrase Crocodile Dundee, those aren't dumplings. These are
> dumplings:
>
> 2 c. flour
> 1/2 tsp. salt
> 3/4 c. sweet milk
> 4 tsp. baking powder
> 2 tsp. butter
>
> Mix and drop from spoon in hot broth. Cook 15 minutes without raising lid.

They're both dumplings, just from two different "schools". German vs
eastern England, if memory serves.

Cindy Hamilton

On Tue, 8 Sep 2015 03:27:33 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, September 8, 2015 at 3:52:56 AM UTC-4, Alan Holbrook wrote:
>> isw > wrote in news:isw-E3D614.21312507092015@news-
>> roam.garlic.com:
>>
>> > In article >,
>> > " > wrote:
>> <snip>
>> > Here's my family's recipe:
>> >
>> > Nannie's Dumplings
>> > -------------------------------------------------------------------------
>> >
>> > Ingredients:
>> >
>> <snip>
>>
>> To paraphrase Crocodile Dundee, those aren't dumplings. These are
>> dumplings:
>>
>> 2 c. flour
>> 1/2 tsp. salt
>> 3/4 c. sweet milk
>> 4 tsp. baking powder
>> 2 tsp. butter
>>
>> Mix and drop from spoon in hot broth. Cook 15 minutes without raising lid.
>
>They're both dumplings, just from two different "schools". German vs
>eastern England, if memory serves.
>
>Cindy Hamilton

I've eaten all kinds of dumplings, the only ones I like are called
matzo ball or zeppole.

On 9/8/2015 5:52 PM, Alan Holbrook wrote:
> isw > wrote in news:isw-E3D614.21312507092015@news-
> roam.garlic.com:
>
>> In article >,
>> " > wrote:
> <snip>
>> Here's my family's recipe:
>>
>> Nannie's Dumplings
>> -------------------------------------------------------------------------
>>
>> Ingredients:
>>
> <snip>
>
> To paraphrase Crocodile Dundee, those aren't dumplings. These are
> dumplings:
>
> 2 c. flour
> 1/2 tsp. salt
> 3/4 c. sweet milk
> 4 tsp. baking powder
> 2 tsp. butter
>
> Mix and drop from spoon in hot broth. Cook 15 minutes without raising lid.
>
Mmmm hmmm...

Ayup...

On 9/8/2015 2:26 PM, isw wrote:
> In article >,
> "cshenk" > wrote:
>
>> isw wrote in rec.food.cooking:
>>
>>> In article >,
>>> " > wrote:
>>>
>>>> On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown wrote:
>>>>>
>>>>> I'm tired of waiting for it to be officially Fall. It's still in
>>>>> the 90 degree (F) range most days around here. Dammit, I don't
>>>>> care. It's September. I want to make stew. With dumplings.
>>>>> Sunday seems to be a good chicken stew with dumplings day.
>>>>>
>>>>> Jill
>>>>>
>>>>>
>>>> My mother used to cook a pork roast and then make
>>>> cornmeal dumplings out of the pot liquor. I don't
>>>> have a clue how she did it though. She originally
>>>> got the recipe from her sister-in-law in Amarillo.
>>>
>>> Here's my aunt's recipe. I've never made them (due to the narrow
>>> minds of those I have to feed), but I've had them and they're really
>>> good:
>>>
>>> Kate's Cornmeal Dumplings
>>>
>>> Ingredients:
>>>
>>> 2 ham hocks, cracked by butcher
>>> 1 1/2-2 cups white cornmeal
>>> 1 tsp. salt
>>> boiling water
>>> pepper, to taste
>>>
>>> Directions:
>>>
>>> Simmer ham hocks in about 2 quarts water until very tender. Remove
>>> hocks, and when cool enough to handle, pull apart and shred meat;
>>> reserve.
>>>
>>> Put cornmeal and salt in large bowl. Pour 1 cup boiling broth over
>>> meal. Mix, and add more broth until meal is a stiff, mush-like mass.
>>> (Too little broth makes the dumplings dry; try for something about
>>> like really thick concrete).
>>>
>>> Wet hands in cold water and form meal into golf-ball sized dumplings.
>>> drop into boiling broth, reduce heat, and simmer about 30 minutes or
>>> until done (cut into one to test doneness). Add "loose" cornmeal to
>>> broth to thicken, cook another 10 to 15 minutes, add reserved ham
>>> (plus more, if desired), season with pepper (and possibly salt) to
>>> taste, and serve with broth.
>>>
>>> Goes well with sliced tomatoes, green onions and pinto beans.
>>
>> Now that is a facinating recipe and totally new to me! I gather later
>> they are added to a chicken stew sometimes?
>
> My family always made them with ham hocks, and served them with various
> country ham dishes (this was in Arkansas). They were a stand-alone side
> dish, not part of a stew.
>
> Isaac
>
Mmmm hmmm...

Ayup...

On 9/8/2015 2:24 PM, isw wrote:
> In article >,
> Sqwertz > wrote:
>
>> On Sun, 06 Sep 2015 23:00:20 -0700, isw wrote:
>>
>>> Kate's Cornmeal Dumplings
>>>
>>> Ingredients:
>>>
>>> 2 ham hocks, cracked by butcher
>>> 1 1/2-2 cups white cornmeal
>>> 1 tsp. salt
>>> boiling water
>>> pepperdon't worry. Cooking time
> would be around 10 minutes a side; you want to get the middle cooked.
>
> --
>
> Very solid things, those are, but good sliced through the middle and
> slathered with butter.
>
> Isaac
>
Mmmm hmmm...

Ayup...

On 9/8/2015 11:22 AM, wrote:
> On Monday, September 7, 2015 at 12:09:55 PM UTC-5, Janet B wrote:
>>
>> I've only ever seen them mentioned on TV cooking shows. Rolled dough
>> cut into squares, Right?
>> Janet US
>>
>>
> Yes.
>
Mmmm hmmm...

Ayup...

On Tuesday, September 8, 2015 at 5:27:37 AM UTC-5, Cindy Hamilton wrote:
>
> On Tuesday, September 8, 2015 at 3:52:56 AM UTC-4, Alan Holbrook wrote:
>
> > To paraphrase Crocodile Dundee, those aren't dumplings.
>
> They're both dumplings, just from two different "schools". German vs
> eastern England, if memory serves.
>
> Cindy Hamilton
>
>
I don't know where they originated from, but yes, they
are _both_ dumplings.

On 9/6/2015 8:53 PM, Julie Bove wrote:
>
> "taxed and spent" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 9/6/2015 7:27 AM, Julie Bove wrote:
>>>>
>>>> "jmcquown" > wrote in message
>>>> ...
>>>>> I'm tired of waiting for it to be officially Fall. It's still in the
>>>>> 90 degree (F) range most days around here. Dammit, I don't care.
>>>>> It's September. I want to make stew. With dumplings. Sunday seems
>>>>> to be a good chicken stew with dumplings day.
>>>>>
>>>>> Yes, I know how to make chicken & dumplings. I've been doing it for
>>>>> years. But just for fun I looked up some recipes.
>>>>>
>>>>> This one made me laugh and I'll tell you why:
>>>>>
>>>>> https://search.yahoo.com/yhs/search?...&hsimp=yhs-003
>>>>>
>>>>>
>>>>> He says it serves three people. How big are those people?
>>>>>
>>>>> Jill
>>>>
>>>> That just brings up a bunch of links.
>>>
>>> Sorry, don't know what's up with that. It's the link for Old
>>> Fashioned Chicken with Dumplings. I add a little cornmeal to the
>>> flour for dumplings and make drop dumplings.
>>>
>>> Jill
>>>
>>>
>>
>> I guess we will just take your word for it.
>
> Yeah. I didn't see it on the first page.

It's there. The link I copied was while the video was running. When I
looked at it again after your comment, it was just the original list of
links and yes, it was on that first page.

The guy claimed it serves three. He used 10 large drumsticks. Okaaay,
that might work but it would still be lot of meat for a pot of chicken
& dumplings that serves only three people. Then he "skimmed the fat"
with a spoon while the liquid was still simmering. I don't see how that
would work terribly well when the liquid is still agitated. Meanwhile,
he took the chicken off the bones and added the chicken to the pot..
then he added the bones back to the pot. What's the point of that? He
left the bones in there and added his rolled dumplings. Sorry, but I
don't want drumstick bones in my chicken & dumplings.

I know, different strokes and all that. Me, I made a nice, rich chicken
stock. I removed the chicken and chilled the stock in the fridge. The
fat solidifies and skims off the top easily. The stock was nice and
gelatinous, too. Meanwhile, I removed the chicken skin and deboned
the chicken. Added the meat back to the reheated stock and made drop
dumplings (just an old Betty Crocker recipe). I don't always add
cornmeal. Sometimes I just want to change the texture a bit. I reduce
the amount of flour slightly and add a little cornmeal to make up the
difference.

Jill

On 9/7/2015 7:25 AM, Gary wrote:
> sf wrote:
>>
>> On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
>> wrote:
>>
>>> jmcquown > wrote in
>>> :
>>>
>>>> I'm tired of waiting for it to be officially Fall. It's still in the
>>>> 90 degree (F) range most days around here. Dammit, I don't care.
>>>> It's September. I want to make stew. With dumplings. Sunday seems
>>>> to be a good chicken stew with dumplings day.
>>>>
>>>>
>>> <snip>
>>>> Jill
>>>
>>> When I was growing up, dumplings were always drop dumplings. I never ran
>>> across these noodles on steroids until fairly recently. Just lucky, I
>>> gues...
>>
>> So far the only contact I've had with them are mentions here in rfc.
>
> I assume that dumplings are a southern thing and they are a cheap
> filler for meals that need to be kept inexpensive. They are tasty
> though as they soak up the stew goodness as they cook.
>
> I've never made them but they were common with my grandma's many
> meals. All of her dishes were absolutely delicious.
>
> G.
>
I think dumplings are just a plain old "stretch a budget" thing. My
maternal grandmother never lived in the south. Her beef stew recipe
called for drop dumplings.

Jill

On 9/7/2015 1:09 PM, Janet B wrote:
> On Mon, 07 Sep 2015 00:23:38 -0700, sf > wrote:
>
>> On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
>> wrote:
>>
>>> jmcquown > wrote in
>>> :
>>>
>>>> I'm tired of waiting for it to be officially Fall. It's still in the
>>>> 90 degree (F) range most days around here. Dammit, I don't care.
>>>> It's September. I want to make stew. With dumplings. Sunday seems
>>>> to be a good chicken stew with dumplings day.
>>>>
>>>>
>>> <snip>
>>>> Jill
>>>
>>> When I was growing up, dumplings were always drop dumplings. I never ran
>>> across these noodles on steroids until fairly recently. Just lucky, I
>>> gues...
>>
>> So far the only contact I've had with them are mentions here in rfc.
>
> I've only ever seen them mentioned on TV cooking shows. Rolled dough
> cut into squares, Right?
> Janet US
>
That's pretty much it.

Jill

"jmcquown" > wrote in message
...

> I think dumplings are just a plain old "stretch a budget" thing. My
> maternal grandmother never lived in the south. Her beef stew recipe
> called for drop dumplings.
>
> Jill

Some of the best recipes/foods are budget stretchers. :-)

Cheri

On 9/8/2015 7:25 PM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>
>> I think dumplings are just a plain old "stretch a budget" thing. My
>> maternal grandmother never lived in the south. Her beef stew recipe
>> called for drop dumplings.
>>
>> Jill
>
> Some of the best recipes/foods are budget stretchers. :-)
>
> Cheri

Very true. Immigrants brought recipes and adapted them to use local
ingredients. Pretty much all the recipes were designed and adapted to
help them get through hard times.

Jill

isw wrote in rec.food.cooking:

> In article >,
> "cshenk" > wrote:
>
> > isw wrote in rec.food.cooking:
> >
> > > In article
> > > >,
> > > " > wrote:
> > >
> > > > On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown
> > > > wrote:
> > > > >
> > > > > I'm tired of waiting for it to be officially Fall. It's
> > > > > still in the 90 degree (F) range most days around here.
> > > > > Dammit, I don't care. It's September. I want to make stew.
> > > > > With dumplings. Sunday seems to be a good chicken stew with
> > > > > dumplings day.
> > > > >
> > > > > Jill
> > > > >
> > > > >
> > > > My mother used to cook a pork roast and then make
> > > > cornmeal dumplings out of the pot liquor. I don't
> > > > have a clue how she did it though. She originally
> > > > got the recipe from her sister-in-law in Amarillo.
> > >
> > > Here's my aunt's recipe. I've never made them (due to the narrow
> > > minds of those I have to feed), but I've had them and they're
> > > really good:
> > >
> > > Kate's Cornmeal Dumplings
> > >
> > > Ingredients:
> > >
> > > 2 ham hocks, cracked by butcher
> > > 1 1/2-2 cups white cornmeal
> > > 1 tsp. salt
> > > boiling water
> > > pepper, to taste
> > >
> > > Directions:
> > >
> > > Simmer ham hocks in about 2 quarts water until very tender.
> > > Remove hocks, and when cool enough to handle, pull apart and
> > > shred meat; reserve.
> > >
> > > Put cornmeal and salt in large bowl. Pour 1 cup boiling broth over
> > > meal. Mix, and add more broth until meal is a stiff, mush-like
> > > mass. (Too little broth makes the dumplings dry; try for
> > > something about like really thick concrete).
> > >
> > > Wet hands in cold water and form meal into golf-ball sized
> > > dumplings. drop into boiling broth, reduce heat, and simmer
> > > about 30 minutes or until done (cut into one to test doneness).
> > > Add "loose" cornmeal to broth to thicken, cook another 10 to 15
> > > minutes, add reserved ham (plus more, if desired), season with
> > > pepper (and possibly salt) to taste, and serve with broth.
> > >
> > > Goes well with sliced tomatoes, green onions and pinto beans.
> >
> > Now that is a facinating recipe and totally new to me! I gather
> > later they are added to a chicken stew sometimes?
>
> My family always made them with ham hocks, and served them with
> various country ham dishes (this was in Arkansas). They were a
> stand-alone side dish, not part of a stew.
>
> Isaac

Humm! They almost sound like a boiled replacement for hush-puppies
there? Might try it!

Carol

--

On Mon, 07 Sep 2015 21:31:25 -0700, isw > wrote:

> In article >,
> " > wrote:
>
> > On Monday, September 7, 2015 at 12:09:55 PM UTC-5, Janet B wrote:
> > >
> > > I've only ever seen them mentioned on TV cooking shows. Rolled dough
> > > cut into squares, Right?
> > > Janet US
> > >
> > >
> > Yes.
>
> Here's my family's recipe:
>
> Nannie's Dumplings
> -------------------------------------------------------------------------
>
> Ingredients:
>
> 1 lb. bone-in skin-on chicken breasts and thighs
> 1 qt. prepared chicken stock
> 2 cups flour
> 1 tsp. salt
> 1/2 tsp. white pepper
> 1 1/2 Tbsp. vegetable shortening such as Crisco
> 1/2 cup buttermilk, about
>
> Directions:
>
> Place the chicken stock and an equal amount of water in a large pot.
> Rinse chicken parts, place in pot, and bring to simmer over low to
> medium heat (try not to boil). simmer at about 180-190 F for 45 minutes
> to an hour. Remove chicken to a plate to cool. Add another quart of
> water, and strengthen flavor with a bit of chicken base, if desired.
>
> Prepare dumplings:
> In a large bowl, mix flour, pepper, and salt (see note on ingredient
> list for salt). Use a pastry cutter or fingers to work shortening into
> flour. Add buttermilk and hot broth alternately to form a stiff dough
> (should take about one cup of liquid *total*). Divide dough in half.
> Roll out one half on floured surface to pie-crust thickness (about
> 1/8"). Cut into one-inch-wide strips, and picking up a few strips at the
> time, stretch and tear off inch-long pieces and drop them into the
> *boiling* broth, stirring from time to time to prevent sticking (if
> broth is not boiling, dumplings may fuse into one large mass). Repeat
> with other half of dough. After all dumplings have been added, reduce
> heat and simmer, stirring occasionally, for about fifteen minutes, or
> until "raw flour" taste is gone from dumplings.
>
> Meanwhile, remove meat from cooled chicken pieces, and discard bones,
> gristle, and skin. Cut meat into spoon-sized pieces or shred, as
> desired, and add to simmering pot when dumplings are almost done.
>
> Serve in bowls as a thick soup.
>
> Leftovers (if any) can be refrigerated for a few days, and "revived" in
> a microwave just fine, although a bit of water might be needed to make
> up for what the dumplings will have absorbed.
>
> Beef stock and boiled beef would work, too, and Nannie used to make it
> that way about as often as with chicken.

You had me at buttermilk! I'll give your recipe a try and think of
them as noodles, not dumplings.

--

sf

On Mon, 07 Sep 2015 11:09:38 -0600, Janet B >
wrote:

> On Mon, 07 Sep 2015 00:23:38 -0700, sf > wrote:
>
> >On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
> >wrote:
> >
> >> jmcquown > wrote in
> >> :
> >>
> >> > I'm tired of waiting for it to be officially Fall. It's still in the
> >> > 90 degree (F) range most days around here. Dammit, I don't care.
> >> > It's September. I want to make stew. With dumplings. Sunday seems
> >> > to be a good chicken stew with dumplings day.
> >> >
> >> >
> >> <snip>
> >> > Jill
> >>
> >> When I was growing up, dumplings were always drop dumplings. I never ran
> >> across these noodles on steroids until fairly recently. Just lucky, I
> >> gues...
> >
> >So far the only contact I've had with them are mentions here in rfc.
>
> I've only ever seen them mentioned on TV cooking shows. Rolled dough
> cut into squares, Right?
> Janet US

That's what I think they are.

--

sf

On 9/9/2015 4:43 PM, sf wrote:
> On Mon, 7 Sep 2015 18:58:54 +0100, "Ophelia" >
> wrote:
>
>>
>> I can't envision not scarfing on dumplings.

DEAR FAT ASS

good morning fat ass
how will your day go?
will you be stared at like an enourmous blob?
or be taunted and teased all day long?

people say you can't do anything
you cant do this or that
but you will sure show them
when your fat ass is in control

it is all your fault fat ass
you live to eat and dont eat to live
well look at that fat ass
a greasy cheese burger streaming down your lips and chin

you are a worthless excuse for a human
no one wants to see fat
lock yourself inside your room
until your thin and flat



you would rather some one say
**** her anorexic ass
than **** you
you fat fat ass


words hurt as much as the weight
they will be with you forever
that extra baggage you can change
show them you can do something

No one wants to see a fat girl cry
tears of grease and blubber
you will no longer be the funny fat girl
you will be just as cool as any other

slide your finger down your throat
when you dream of grease and junk
the calories will fade away
down the toilet with one flush

dont eat today
you will prove them right
that is something
you just can't do

show them they dont
have control over everything
your weight
is something you do

Loose it all fat ass
I want to see coller bones
and down right thin

dont cry when you become dizzy
just know that it will help you in the end

You can feel good about yourself fat ass
you just have to learn control
your punishment is a life full of pain
and tears of grease and fried stuff

thin is the way you have always wanted to be
well you have a long journey to get there
but change your life
you **** of blubber

run run fat ass
let that fat ass shake
no one wants to see that shit
better run in your back yard instead

skinny
be thin
fat ass
be fat
when weighing out your options
which do you like better than fat?


its not lie fat ass
you have let yourself go
its time to buckle down
and crack those calories away


when it is all said and done
you will be worthy
you will feel alive again
see thin is the way to be

and you are just a fat ass with no control again.

On 9/9/2015 4:48 PM, sf wrote:

> You had me at food! I'll give your recipe a try and think of
> them as pigs swill, not dumplings.

DEAR FAT ASS

good morning fat ass
how will your day go?
will you be stared at like an enourmous blob?
or be taunted and teased all day long?

people say you can't do anything
you cant do this or that
but you will sure show them
when your fat ass is in control

it is all your fault fat ass
you live to eat and dont eat to live
well look at that fat ass
a greasy cheese burger streaming down your lips and chin

you are a worthless excuse for a human
no one wants to see fat
lock yourself inside your room
until your thin and flat



you would rather some one say
**** her anorexic ass
than **** you
you fat fat ass


words hurt as much as the weight
they will be with you forever
that extra baggage you can change
show them you can do something

No one wants to see a fat girl cry
tears of grease and blubber
you will no longer be the funny fat girl
you will be just as cool as any other

slide your finger down your throat
when you dream of grease and junk
the calories will fade away
down the toilet with one flush

dont eat today
you will prove them right
that is something
you just can't do

show them they dont
have control over everything
your weight
is something you do

Loose it all fat ass
I want to see coller bones
and down right thin

dont cry when you become dizzy
just know that it will help you in the end

You can feel good about yourself fat ass
you just have to learn control
your punishment is a life full of pain
and tears of grease and fried stuff

thin is the way you have always wanted to be
well you have a long journey to get there
but change your life
you **** of blubber

run run fat ass
let that fat ass shake
no one wants to see that shit
better run in your back yard instead

skinny
be thin
fat ass
be fat
when weighing out your options
which do you like better than fat?


its not lie fat ass
you have let yourself go
its time to buckle down
and crack those calories away


when it is all said and done
you will be worthy
you will feel alive again
see thin is the way to be

and you are just a fat ass with no control again.

On 9/9/2015 9:25 AM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>
>> I think dumplings are just a plain old "stretch a budget" thing. My
>> maternal grandmother never lived in the south. Her beef stew recipe
>> called for drop dumplings.
>>
>> Jill
>
> Some of the best recipes/foods are budget stretchers. :-)
>
> Cheri

****

On 9/9/2015 5:03 PM, sf wrote:
> On Mon, 07 Sep 2015 11:09:38 -0600, Janet B >
> wrote:
>
>> Janet US
>
> That's what I don't think they are.
>

Barb is SO FAT, she shows up on radar.

"sf" > wrote in message
...
> On Mon, 07 Sep 2015 11:09:38 -0600, Janet B >
> wrote:
>
>> On Mon, 07 Sep 2015 00:23:38 -0700, sf > wrote:
>>
>> >On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
>> >wrote:
>> >
>> >> jmcquown > wrote in
>> >> :
>> >>
>> >> > I'm tired of waiting for it to be officially Fall. It's still in
>> >> > the
>> >> > 90 degree (F) range most days around here. Dammit, I don't care.
>> >> > It's September. I want to make stew. With dumplings. Sunday seems
>> >> > to be a good chicken stew with dumplings day.
>> >> >
>> >> >
>> >> <snip>
>> >> > Jill
>> >>
>> >> When I was growing up, dumplings were always drop dumplings. I never
>> >> ran
>> >> across these noodles on steroids until fairly recently. Just lucky, I
>> >> gues...
>> >
>> >So far the only contact I've had with them are mentions here in rfc.
>>
>> I've only ever seen them mentioned on TV cooking shows. Rolled dough
>> cut into squares, Right?
>> Janet US
>
> That's what I think they are.

Yes. Basically noodles. You used to be able to buy dried ones. I haven't
seen them in stores for years.

However... I read an article once in the Good Old Days magazine where a guy
said he kept trying people's chicken and dumplings and couldn't figure out
why they were so much different than what his grandma made. Finally he
asked her and she laughed, telling him that the "dumplings" were just scraps
of pie dough.

"sf" > wrote in message
...
> On Mon, 07 Sep 2015 11:09:38 -0600, Janet B >
> wrote:
>
>> On Mon, 07 Sep 2015 00:23:38 -0700, sf > wrote:
>>
>> >On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
>> >wrote:
>> >
>> >> jmcquown > wrote in
>> >> :
>> >>
>> >> > I'm tired of waiting for it to be officially Fall. It's still in
>> >> > the
>> >> > 90 degree (F) range most days around here. Dammit, I don't care.
>> >> > It's September. I want to make stew. With dumplings. Sunday seems
>> >> > to be a good chicken stew with dumplings day.
>> >> >
>> >> >
>> >> <snip>
>> >> > Jill
>> >>
>> >> When I was growing up, dumplings were always drop dumplings. I never
>> >> ran
>> >> across these noodles on steroids until fairly recently. Just lucky, I
>> >> gues...
>> >
>> >So far the only contact I've had with them are mentions here in rfc.
>>
>> I've only ever seen them mentioned on TV cooking shows. Rolled dough
>> cut into squares, Right?
>> Janet US
>
> That's what I think they are.
>
> --
>
> sf

Me too.

Cheri

On 9/9/2015 11:59 PM, Cheri wrote:
>
> "sf" > wrote in message
> ...
>> On Mon, 07 S
>>
>> That's not what I think they are.
>>
>> --
>>
>> sf
>
> Me too.
>
> Cheri
Mmmm hmmm...

Ayup...

On 9/9/2015 7:40 PM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Mon, 07 Sep 2015 11:09:38 -0600, Janet B >
>> wrote:
>>
>>> On Mon, 07 Sep 2015 00:23:38 -0700, sf > wrote:
>>>
>>> >On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook >
>>> >wrote:
>>> >
>>> >> jmcquown > wrote in
>>> >> :
>>> >>
>>> >> > I'm tired of waiting for it to be officially Fall. It's still
>>> in >> > the
>>> >> > 90 degree (F) range most days around here. Dammit, I don't care.
>>> >> > It's September. I want to make stew. With dumplings. Sunday
>>> seems
>>> >> > to be a good chicken stew with dumplings day.
>>> >> >
>>> >> >
>>> >> <snip>
>>> >> > Jill
>>> >>
>>> >> When I was growing up, dumplings were always drop dumplings. I
>>> never >> ran
>>> >> across these noodles on steroids until fairly recently. Just
>>> lucky, I
>>> >> gues...
>>> >
>>> >So far the only contact I've had with them are mentions here in rfc.
>>>
>>> I've only ever seen them mentioned on TV cooking shows. Rolled dough
>>> cut into squares, Right?
>>> Janet US
>>
>> That's what I think they are.
>
> Yes. Basically noodles. You used to be able to buy dried ones. I
> haven't seen them in stores for years.
>
> However... I read an article once in the Good Old Days magazine where a
> guy said he kept trying people's chicken and dumplings and couldn't
> figure out why they were so much different than what his grandma made.
> Finally he asked her and she laughed, telling him that the "dumplings"
> were just scraps of pie dough.
Mmmm hmmm...

Ayup...