Items with a "lowcountry" flair:

https://s28.postimg.org/ele1zd63x/december212016.jpg

No way am I paying $15 for a bowl of chicken & dumplings. Who puts
vermouth in chicken & dumplings? For that matter, who calls the gravy
in chicken & dumplings "poultry jus"? LOLOL

Happy Holidays, everyone!

Jill

On 12/20/2016 3:52 PM, jmcquown wrote:
> Items with a "lowcountry" flair:
>
> https://s28.postimg.org/ele1zd63x/december212016.jpg
>
> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
> vermouth in chicken & dumplings? For that matter, who calls the gravy
> in chicken & dumplings "poultry jus"? LOLOL
>
> Happy Holidays, everyone!
>
> Jill


Would you PLEASE include DATAW in the subject line? Please.

On Tuesday, December 20, 2016 at 4:52:52 PM UTC-7, Jill McQuown wrote:
> Items with a "lowcountry" flair:
>
> https://s28.postimg.org/ele1zd63x/december212016.jpg
>
> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
> vermouth in chicken & dumplings? For that matter, who calls the gravy
> in chicken & dumplings "poultry jus"? LOLOL
>
> Happy Holidays, everyone!
>
> Jill

I'll have an order of Pork Shoulder please...looks interesting.

As for the chicken jus and the pork jus....hmmm, seems semi-pretentious at best.
=====

On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
> Items with a "lowcountry" flair:
>
> https://s28.postimg.org/ele1zd63x/december212016.jpg
>
> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
> vermouth in chicken & dumplings? For that matter, who calls the gravy
> in chicken & dumplings "poultry jus"? LOLOL
>
> Happy Holidays, everyone!
>
> Jill

that menu doesn't look half bad. I like chicken livers, and brunswick stew, and grouper and pork and flounder......not a fan of dumplings so I agree with you there.

On 12/20/2016 7:36 PM, ImStillMags wrote:
> On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
>> Items with a "lowcountry" flair:
>>
>> https://s28.postimg.org/ele1zd63x/december212016.jpg
>>
>> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
>> vermouth in chicken & dumplings? For that matter, who calls the gravy
>> in chicken & dumplings "poultry jus"? LOLOL
>>
>> Happy Holidays, everyone!
>>
>> Jill
>
> that menu doesn't look half bad. I like chicken livers, and brunswick stew, and grouper and pork and flounder......not a fan of dumplings so I agree with you there.
>
>
Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
chicken & dumplings made with vermouth. That's just stupid.

Jill

On Tuesday, December 20, 2016 at 9:09:15 PM UTC-5, Jill McQuown wrote:
> On 12/20/2016 7:36 PM, ImStillMags wrote:
> > On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
> >> Items with a "lowcountry" flair:
> >>
> >> https://s28.postimg.org/ele1zd63x/december212016.jpg
> >>
> >> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
> >> vermouth in chicken & dumplings? For that matter, who calls the gravy
> >> in chicken & dumplings "poultry jus"? LOLOL
> >>
> >> Happy Holidays, everyone!
> >>
> >> Jill
> >
> > that menu doesn't look half bad. I like chicken livers, and brunswick stew, and grouper and pork and flounder......not a fan of dumplings so I agree with you there.
> >
> >
> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
> chicken & dumplings made with vermouth. That's just stupid.

I might consider a tablespoon or two in a potful of chicken and dumplings,
especially if I sautéed a mirepoix and there was a fond left in the pan.

On Tue, 20 Dec 2016 21:09:10 -0500, jmcquown >
wrote:

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

Sqwertz wrote:
>
> On Tue, 20 Dec 2016 18:52:44 -0500, jmcquown wrote:
>
> > Items with a "lowcountry" flair:
> >
> > https://s28.postimg.org/ele1zd63x/december212016.jpg
>
> I'm not sure how they work in soubise, country ham, and madiera sauce
> into crispy chicken livers (2 sauces?) but I'd try it for $6. Didn't
> think they had any dishes or sandwiches under $8.

I do like chicken livers so I would go for that one. Since she has to
spend the rest of the money they will charge her for anyway, I'd
certainly buy the amount on something.

On 12/21/2016 4:20 AM, wrote:
> On Tue, 20 Dec 2016 21:09:10 -0500, jmcquown >
> wrote:
>
>> On 12/20/2016 7:36 PM, ImStillMags wrote:
>>> On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
>>>> Items with a "lowcountry" flair:
>>>>
>>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
>>>>
>>>> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
>>>> vermouth in chicken & dumplings? For that matter, who calls the gravy
>>>> in chicken & dumplings "poultry jus"? LOLOL
>>>>
>>>> Happy Holidays, everyone!
>>>>
>>>> Jill
>>>
>>> that menu doesn't look half bad. I like chicken livers, and brunswick stew, and grouper and pork and flounder......not a fan of dumplings so I agree with you there.
>>>
>>>
>> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
>> chicken & dumplings made with vermouth. That's just stupid.
>>
>> Jill
>>
> You should try it, Vermouth used in cooking is smoother than using
> regular white wine.
>

But everything the club does must be wrong, by definition. DATAW!!!

On Wed, 21 Dec 2016 03:14:49 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, December 20, 2016 at 9:09:15 PM UTC-5, Jill McQuown wrote:
>> On 12/20/2016 7:36 PM, ImStillMags wrote:
>> > On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
>> >> Items with a "lowcountry" flair:
>> >>
>> >> https://s28.postimg.org/ele1zd63x/december212016.jpg
>> >>
>> >> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
>> >> vermouth in chicken & dumplings? For that matter, who calls the gravy
>> >> in chicken & dumplings "poultry jus"? LOLOL
>> >>
>> >> Happy Holidays, everyone!
>> >>
>> >> Jill
>> >
>> > that menu doesn't look half bad. I like chicken livers, and brunswick stew, and grouper and pork and flounder......not a fan of dumplings so I agree with you there.
>> >
>> >
>> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
>> chicken & dumplings made with vermouth. That's just stupid.
>
>I might consider a tablespoon or two in a potful of chicken and dumplings,
>Cindy Hamilton

I'll have 10 ml swirled in a pitcher of iced Boodles.

"l not -l" wrote in message ...


On 20-Dec-2016, jmcquown > wrote:

> On 12/20/2016 7:36 PM, ImStillMags wrote:
> > On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
> >> Items with a "lowcountry" flair:
> >>
> >> https://s28.postimg.org/ele1zd63x/december212016.jpg
> >>
> >> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
> >> vermouth in chicken & dumplings? For that matter, who calls the gravy
> >> in chicken & dumplings "poultry jus"? LOLOL
> >>
> >> Happy Holidays, everyone!
> >>
> >> Jill
> >
> > that menu doesn't look half bad. I like chicken livers, and brunswick
> > stew, and grouper and pork and flounder......not a fan of dumplings so I
> > agree with you there.
> >
> >
> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
> chicken & dumplings made with vermouth. That's just stupid.
>
> Jill
If chicken and dumpling needed vermouth, my granny would have made it that
way. She didn't, so vermouth is a no-no. Heck, for $15, I could make
chicken and dumplings for all of you; I won't, but I could. 8-)

Change Cujo to Juno for email.

===

Pah! Now you tell us ... ;p


--
http://www.helpforheroes.org.uk

On Thursday, December 22, 2016 at 5:00:36 AM UTC-5, Ophelia wrote:

> If chicken and dumpling needed vermouth, my granny would have made it that
> way. She didn't, so vermouth is a no-no.

Do they need vermouth? Probably not. Would it make them better?
Perhaps. It might be worth experimenting. Wine in chicken and
dumplings isn't unique to The Club.

> Heck, for $15, I could make
> chicken and dumplings for all of you; I won't, but I could. 8-)

Restaurants have to cover costs that you don't.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Thursday, December 22, 2016 at 5:00:36 AM UTC-5, Ophelia wrote:
>
> > If chicken and dumpling needed vermouth, my granny would have made it that
> > way. She didn't, so vermouth is a no-no.
>
> Do they need vermouth? Probably not. Would it make them better?
> Perhaps. It might be worth experimenting. Wine in chicken and
> dumplings isn't unique to The Club.

Jill has to spend the money anyway in the next week or lose it.
I would give it a try.

>
> > Heck, for $15, I could make
> > chicken and dumplings for all of you; I won't, but I could. 8-)
>
> Restaurants have to cover costs that you don't.

Very true. They make it for you, serve it to you, clean up after you
plus all the costs of the building and the equipment, employees, etc.

Jill saves them money by doing "take out" but if she didn't, it's also
the environment that your are dining in....a nice upscale club
restaurant. Included in the price is "rent" for your table for an hour
or so.

"Cindy Hamilton" wrote in message
...

On Thursday, December 22, 2016 at 5:00:36 AM UTC-5, Ophelia wrote:

> If chicken and dumpling needed vermouth, my granny would have made it that
> way. She didn't, so vermouth is a no-no.

Do they need vermouth? Probably not. Would it make them better?
Perhaps. It might be worth experimenting. Wine in chicken and
dumplings isn't unique to The Club.

> Heck, for $15, I could make
> chicken and dumplings for all of you; I won't, but I could. 8-)

Restaurants have to cover costs that you don't.

Cindy Hamilton
==

Not that it matters much but I didn't write that)

--
http://www.helpforheroes.org.uk

On Thursday, December 22, 2016 at 8:32:40 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Thursday, December 22, 2016 at 5:00:36 AM UTC-5, Ophelia wrote:
>
> > If chicken and dumpling needed vermouth, my granny would have made it that
> > way. She didn't, so vermouth is a no-no.
>
> Do they need vermouth? Probably not. Would it make them better?
> Perhaps. It might be worth experimenting. Wine in chicken and
> dumplings isn't unique to The Club.
>
> > Heck, for $15, I could make
> > chicken and dumplings for all of you; I won't, but I could. 8-)
>
> Restaurants have to cover costs that you don't.
>
> Cindy Hamilton
> ==
>
> Not that it matters much but I didn't write that)

Sorry. "I not -I" uses X-Noarchive, so I don't see her
in GG, and then I screwed up when I trimmed, not
noticing that you were quoting her.

Still, it's probably better for me to trim and occasionally
misattribute, than to let posts get excessively long. At
least my comments weren't terribly derogatory.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Thursday, December 22, 2016 at 8:32:40 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Thursday, December 22, 2016 at 5:00:36 AM UTC-5, Ophelia wrote:
>
> > If chicken and dumpling needed vermouth, my granny would have made it
> > that
> > way. She didn't, so vermouth is a no-no.
>
> Do they need vermouth? Probably not. Would it make them better?
> Perhaps. It might be worth experimenting. Wine in chicken and
> dumplings isn't unique to The Club.
>
> > Heck, for $15, I could make
> > chicken and dumplings for all of you; I won't, but I could. 8-)
>
> Restaurants have to cover costs that you don't.
>
> Cindy Hamilton
> ==
>
> Not that it matters much but I didn't write that)

Sorry. "I not -I" uses X-Noarchive, so I don't see her
in GG, and then I screwed up when I trimmed, not
noticing that you were quoting her.

Still, it's probably better for me to trim and occasionally
misattribute, than to let posts get excessively long. At
least my comments weren't terribly derogatory.

Cindy Hamilton
===

Don't worry )



--
http://www.helpforheroes.org.uk

"l not -l" wrote in message ...


On 22-Dec-2016, "l not -l" > wrote:

> On 22-Dec-2016, Cindy Hamilton > wrote:
>
> > On Thursday, December 22, 2016 at 8:32:40 AM UTC-5, Ophelia wrote:
> > > "Cindy Hamilton" wrote in message
> > > ...
> > >
> > > On Thursday, December 22, 2016 at 5:00:36 AM UTC-5, Ophelia wrote:
> > >
> > > > If chicken and dumpling needed vermouth, my granny would have made
> > > > it
> > > > that
> > > > way. She didn't, so vermouth is a no-no.
> > >
> > > Do they need vermouth? Probably not. Would it make them better?
> > > Perhaps. It might be worth experimenting. Wine in chicken and
> > > dumplings isn't unique to The Club.
> > >
> > > > Heck, for $15, I could make
> > > > chicken and dumplings for all of you; I won't, but I could. 8-)
> > >
> > > Restaurants have to cover costs that you don't.
> > >
> > > Cindy Hamilton
> > > ==
> > >
> > > Not that it matters much but I didn't write that)
> >
> > Sorry. "I not -I" uses X-Noarchive, so I don't see her
> > in GG,
>
> Just to clarify. l not -l is a "him" not "her".
> l, a former contributor, was a "her" (I think); but, that was long ago.
>
>
> --
> Change Cujo to Juno for email.
Drat!!!!!!!!!! I meant -l, not l

Oh, what the l 8-)
Maybe I should nymshift and become not-notbob; jes sayin, it could hap'n

Change Cujo to Juno for email.

============
<g>



--
http://www.helpforheroes.org.uk

Ophelia wrote in rec.food.cooking:

> "l not -l" wrote in message ...
>
>
> On 20-Dec-2016, jmcquown > wrote:
>
> > On 12/20/2016 7:36 PM, ImStillMags wrote:
> >> On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown
> wrote: >>> Items with a "lowcountry" flair:
> > > >
> >>> https://s28.postimg.org/ele1zd63x/december212016.jpg
> > > >
> >>> No way am I paying $15 for a bowl of chicken & dumplings. Who
> puts >>> vermouth in chicken & dumplings? For that matter, who calls
> the gravy >>> in chicken & dumplings "poultry jus"? LOLOL
> > > >
> >>> Happy Holidays, everyone!
> > > >
> >>> Jill
> > >
> >> that menu doesn't look half bad. I like chicken livers, and
> brunswick >> stew, and grouper and pork and flounder......not a fan
> of dumplings so I >> agree with you there.
> > >
> > >
> > Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl
> > of chicken & dumplings made with vermouth. That's just stupid.
> >
> > Jill
> If chicken and dumpling needed vermouth, my granny would have made it
> that way. She didn't, so vermouth is a no-no. Heck, for $15, I
> could make chicken and dumplings for all of you; I won't, but I
> could. 8-)
>
> Change Cujo to Juno for email.
>
> ===
>
> Pah! Now you tell us ... ;p

I like the sound of the Grouper with potato fritters and it's sides.

--

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

Jill

On 12/21/2016 9:14 AM, Gary wrote:
> Sqwertz wrote:
>>
>> On Tue, 20 Dec 2016 18:52:44 -0500, jmcquown wrote:
>>
>>> Items with a "lowcountry" flair:
>>>
>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
>>
>> I'm not sure how they work in soubise, country ham, and madiera sauce
>> into crispy chicken livers (2 sauces?) but I'd try it for $6. Didn't
>> think they had any dishes or sandwiches under $8.
>
> I do like chicken livers so I would go for that one. Since she has to
> spend the rest of the money they will charge her for anyway, I'd
> certainly buy the amount on something.
>
I've been spending it down but some of the things they offer just strike
me as odd. I'll be spending whatever is left (less than $200 now) when
they have the annual Stop & Shop on the 29th. I got four nice NY strip
steaks last year and a quart each of the brie soup and the crab bisque.
(The woman who brought her family recipe for the crab bisque to the
Club retired this year after 25 years; she basically gave them the recipe.)

Jill

jmcquown wrote:
> On 12/21/2016 9:14 AM, Gary wrote:
>> Sqwertz wrote:
>>>
>>> On Tue, 20 Dec 2016 18:52:44 -0500, jmcquown wrote:
>>>
>>>> Items with a "lowcountry" flair:
>>>>
>>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
>>>
>>> I'm not sure how they work in soubise, country ham, and madiera sauce
>>> into crispy chicken livers (2 sauces?) but I'd try it for $6. Didn't
>>> think they had any dishes or sandwiches under $8.
>>
>> I do like chicken livers so I would go for that one. Since she has to
>> spend the rest of the money they will charge her for anyway, I'd
>> certainly buy the amount on something.
>>
> I've been spending it down but some of the things they offer just
> strike me as odd. I'll be spending whatever is left (less than $200
> now) when they have the annual Stop & Shop on the 29th. I got four
> nice NY strip steaks last year and a quart each of the brie soup and
> the crab bisque. (The woman who brought her family recipe for the
> crab bisque to the Club retired this year after 25 years; she
> basically gave them the recipe.)
>
> Jill

Fantastic! I'm sure everyone in this Usenet group is thrilled to have
that information!

On Tue, 20 Dec 2016 18:52:44 -0500, jmcquown >
wrote:

>Items with a "lowcountry" flair:
>
>https://s28.postimg.org/ele1zd63x/december212016.jpg
>
>No way am I paying $15 for a bowl of chicken & dumplings. Who puts
>vermouth in chicken & dumplings? For that matter, who calls the gravy
>in chicken & dumplings "poultry jus"? LOLOL
>
>Happy Holidays, everyone!
>
>Jill

Well, for practical purposes you have, you just haven't picked it up
yet. Sorry you have to deal with this.

koko

--

Food is our common ground, a universal experience
James Beard

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

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

It's just good science.

Cindy Hamlton

On 12/24/2016 3:21 AM, Cindy Hamilton wrote:
> On Friday, December 23, 2016 at 7:01:46 PM UTC-5, Jill McQuown wrote:
>> On 12/21/2016 7:20 AM, wrote:
>>> On Tue, 20 Dec 2016 21:09:10 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 12/20/2016 7:36 PM, ImStillMags wrote:
>>>>> On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
>>>>>> Items with a "lowcountry" flair:
>>>>>>
>>>>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
>>>>>>
>>>>>> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
>>>>>> vermouth in chicken & dumplings? For that matter, who calls the gravy
>>>>>> in chicken & dumplings "poultry jus"? LOLOL
>>>>>>
>>>>>> Happy Holidays, everyone!
>>>>>>
>>>>>> Jill
>>>>>
>>>>> that menu doesn't look half bad. I like chicken livers, and brunswick stew, and grouper and pork and flounder......not a fan of dumplings so I agree with you there.
>>>>>
>>>>>
>>>> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
>>>> chicken & dumplings made with vermouth. That's just stupid.
>>>>
>>>> Jill
>>>>
>>> You should try it, Vermouth used in cooking is smoother than using
>>> regular white wine.
>>>
>> I don't put wine in chicken & dumplings, either. It's definitely not a
>> "lowcountry" tradition.
>
> Who cares about tradition? If it produces a tastier result, I'm all
> for it. Some flavors are soluble in water, some flavors are soluble
> in fat, some flavors are soluble in alcohol. Why not put in a little
> alcohol and get the full flavor profile?
>
> It's just good science.
>
> Cindy Hamlton
>

But if "the club" does it, it must be wrong. DATAW!!!

Cindy Hamilton wrote:
>Jill McQuown wrote:
>>lucretia wrote:
>> >jmcquown wrote:
>> >>ImStillMags wrote:
>> >>>Jill McQuown wrote:
>> >>>>
>> >>>> Items with a "lowcountry" flair:
>> >>>>
>> >>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
>> >>>>
>> >>>> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
>> >>>> vermouth in chicken & dumplings? For that matter, who calls the gravy
>> >>>> in chicken & dumplings "poultry jus"? LOLOL

Those who cook chicken rare... YUM!

>> >>> that menu doesn't look half bad.
>> >>>
>> >> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
>> >> chicken & dumplings made with vermouth. That's just stupid.
>> >>
>> >> Jill
>> >>
>> > You should try it, Vermouth used in cooking is smoother than using
>> > regular white wine.
>> >
>> I don't put wine in chicken & dumplings, either. It's definitely not a
>> "lowcountry" tradition.

However it is a TIAD tradition.

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

Vermouth is too potently flavored to use in chicken gravy, it would
shroud the flavors of everything else, like too much vermouth in a
2ni. I may have added a smidge to the dumpling dough but I think beer
dumplings would work better. If you're going to pollute a good
chicken stock sauce with wine (any wine) then definitely use bouillion
cubes for committing the attrocity.

I'll have my wine in a glass, thank you.

On Saturday, December 24, 2016 at 12:23:38 PM UTC-5, Brooklyn1 wrote:
> Cindy Hamilton wrote:
> >Jill McQuown wrote:
> >>lucretia wrote:
> >> >jmcquown wrote:
> >> >>ImStillMags wrote:
> >> >>>Jill McQuown wrote:
> >> >>>>
> >> >>>> Items with a "lowcountry" flair:
> >> >>>>
> >> >>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
> >> >>>>
> >> >>>> No way am I paying $15 for a bowl of chicken & dumplings. Who puts
> >> >>>> vermouth in chicken & dumplings? For that matter, who calls the gravy
> >> >>>> in chicken & dumplings "poultry jus"? LOLOL
>
> Those who cook chicken rare... YUM!
>
> >> >>> that menu doesn't look half bad.
> >> >>>
> >> >> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
> >> >> chicken & dumplings made with vermouth. That's just stupid.
> >> >>
> >> >> Jill
> >> >>
> >> > You should try it, Vermouth used in cooking is smoother than using
> >> > regular white wine.
> >> >
> >> I don't put wine in chicken & dumplings, either. It's definitely not a
> >> "lowcountry" tradition.
>
> However it is a TIAD tradition.
>
> >Who cares about tradition? If it produces a tastier result, I'm all
> >for it. Some flavors are soluble in water, some flavors are soluble
> >in fat, some flavors are soluble in alcohol. Why not put in a little
> >alcohol and get the full flavor profile?
> >
> >It's just good science.
> >
> >Cindy Hamlton
>
> Vermouth is too potently flavored to use in chicken gravy, it would
> shroud the flavors of everything else, like too much vermouth in a
> 2ni. I may have added a smidge to the dumpling dough but I think beer
> dumplings would work better. If you're going to pollute a good
> chicken stock sauce with wine (any wine) then definitely use bouillion
> cubes for committing the attrocity.
>
> I'll have my wine in a glass, thank you.

A splash of vodka would also work to dissolve the alcohol-soluble
compounds and make them available to your taste buds.

Cindy Hamilton

On 12/24/2016 6:21 AM, Cindy Hamilton wrote:
> On Friday, December 23, 2016 at 7:01:46 PM UTC-5, Jill McQuown wrote:
>>>>> On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
>>>>>> Items with a "lowcountry" flair:
>>>>>>
>>>>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
>>>>>>
>>>> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
>>>> chicken & dumplings made with vermouth. That's just stupid.
>>>>
>>>> Jill
>>>>
>>> You should try it, Vermouth used in cooking is smoother than using
>>> regular white wine.
>>>
>> I don't put wine in chicken & dumplings, either. It's definitely not a
>> "lowcountry" tradition.
>
> Who cares about tradition? If it produces a tastier result, I'm all
> for it. Some flavors are soluble in water, some flavors are soluble
> in fat, some flavors are soluble in alcohol. Why not put in a little
> alcohol and get the full flavor profile?
>
> It's just good science.
>
> Cindy Hamlton
>
I care about tradition. Science has nothing to do with it. I have
cooked many dishes with wine. Have you made chicken & dumplings with
vermouth? Or wine, for that matter? Get back to me when you have.
Fact is, they're just trying to make it sound fru fru. "poultry jus" my
eye.

Jill

On 12/22/2016 6:41 AM, Cindy Hamilton wrote:
> On Thursday, December 22, 2016 at 5:00:36 AM UTC-5, Ophelia wrote:
>
>> If chicken and dumpling needed vermouth, my granny would have made it that
>> way. She didn't, so vermouth is a no-no.
>
> Do they need vermouth? Probably not. Would it make them better?
> Perhaps. It might be worth experimenting. Wine in chicken and
> dumplings isn't unique to The Club.
>
Well, when you find a restaurant you've *eaten at* where they've served
chicken & dumplings made with vermouth, get back to me.

>> Heck, for $15, I could make
>> chicken and dumplings for all of you; I won't, but I could. 8-)
>
> Restaurants have to cover costs that you don't.
>
> Cindy Hamilton
>
Of course they do. It's still an outrageous price for a bowl of chicken
& dumplings.

Jill

On Saturday, December 24, 2016 at 5:17:14 PM UTC-5, Jill McQuown wrote:
> On 12/24/2016 6:21 AM, Cindy Hamilton wrote:
> > On Friday, December 23, 2016 at 7:01:46 PM UTC-5, Jill McQuown wrote:
> >>>>> On Tuesday, December 20, 2016 at 3:52:52 PM UTC-8, Jill McQuown wrote:
> >>>>>> Items with a "lowcountry" flair:
> >>>>>>
> >>>>>> https://s28.postimg.org/ele1zd63x/december212016.jpg
> >>>>>>
> >>>> Hey, don't put down dumplings! I still wouldn't pay $15 for a bowl of
> >>>> chicken & dumplings made with vermouth. That's just stupid.
> >>>>
> >>>> Jill
> >>>>
> >>> You should try it, Vermouth used in cooking is smoother than using
> >>> regular white wine.
> >>>
> >> I don't put wine in chicken & dumplings, either. It's definitely not a
> >> "lowcountry" tradition.
> >
> > Who cares about tradition? If it produces a tastier result, I'm all
> > for it. Some flavors are soluble in water, some flavors are soluble
> > in fat, some flavors are soluble in alcohol. Why not put in a little
> > alcohol and get the full flavor profile?
> >
> > It's just good science.
> >
> > Cindy Hamlton
> >
> I care about tradition. Science has nothing to do with it.

So, science is something that works only for other people, not
for you?

> I have
> cooked many dishes with wine. Have you made chicken & dumplings with
> vermouth? Or wine, for that matter?

Unfortified wine, yes. Vermouth, no. I've made it a lot of different ways.

> Get back to me when you have.

It's entirely possible that I will never make such a carb-heavy
dish again.

> Fact is, they're just trying to make it sound fru fru. "poultry jus" my
> eye.

Agreed.