Orlando Enrique Fiol wrote:
> In article <ceafa1032a1216a9471e62f0ff1796bd@www.novabbs.com>,
> ItsJoanNotJoAnn@webtv.net writes:
>> I'll take your word for it, but I don't eat chicken and dumplings.
>
> What do you dislike about the dish?
>

Probably the doughey half ass cooked soggy wads of flour, floating on an
otherwise decent stew or soup.

My mother loved it, but I never liked eating those dough balls.

Bruce wrote:
> On Sat, 6 Apr 2024 18:12:45 -0400, jmcquown <j_mcquown@comcast.net>
> wrote:
>
>> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>>> Orlando Enrique Fiol wrote:
>>>
>>>> I make much better-seasoned chicken and dumplings. My "fancy" touch is
>>>> a couple of tempered eggs to the broth and toasting/roasting the
>>>> dumplings before adding them.
>>>>
>>>>
>>> I'll take your word for it, but I don't eat chicken and dumplings.
>>
>> I'm a tad surprised to hear that, Joan.
>
> Why? The list of things you don't like is endless.
>
>
Including Usenet poasters, she's really proud of her plonker.

On Sat, 6 Apr 2024 20:01:02 -0400, William Price
<willy.price@yahoo.net> wrote:

>Bruce wrote:
>> On Sat, 6 Apr 2024 18:12:45 -0400, jmcquown <j_mcquown@comcast.net>
>> wrote:
>>
>>> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>>>> Orlando Enrique Fiol wrote:
>>>>
>>>>> I make much better-seasoned chicken and dumplings. My "fancy" touch is
>>>>> a couple of tempered eggs to the broth and toasting/roasting the
>>>>> dumplings before adding them.
>>>>>
>>>> I'll take your word for it, but I don't eat chicken and dumplings.
>>>
>>> I'm a tad surprised to hear that, Joan.
>>
>> Why? The list of things you don't like is endless.
>>
>Including Usenet poasters, she's really proud of her plonker.

Yes, maybe she can make her killfile publicly available so we can all
follow her guidance. Of course, it would mean I'd be killfiling
myself.

Dave Smith wrote:

> On 2024-04-06 5:37 p.m., Orlando Enrique Fiol wrote:
>> In article <ceafa1032a1216a9471e62f0ff1796bd@www.novabbs.com>,
>> ItsJoanNotJoAnn@webtv.net writes:
>>> I'll take your word for it, but I don't eat chicken and dumplings.
>>
>> What do you dislike about the dish?

> I can't speak for her but I the idea of braised chicken is in a sauce is
> a turn off for me, especially if it is like an a la king type of sauce
> or the filling of a chicken pot pie. I love all sorts of chicken dishes
> but not that.

Interesting! I can see where you're coming on the a la king vibe. Braised
chicken can definitely be enjoyed without a heavy sauce. Maybe a lemon
and herb infused broth for a lighter option? Still super flavorful, but
lets the chicken shine through.

jamesirving wrote:

> Dave Smith wrote:
>
> > On 2024-04-06 5:37 p.m., Orlando Enrique Fiol wrote:
> > > In article <ceafa1032a1216a9471e62f0ff1796bd@www.novabbs.com>,
> > > ItsJoanNotJoAnn@webtv.net writes:
> > > > I'll take your word for it, but I don't eat chicken and
> > > > dumplings.
> > >
> > > What do you dislike about the dish?
>
>
> > I can't speak for her but I the idea of braised chicken is in a
> > sauce is a turn off for me, especially if it is like an a la king
> > type of sauce or the filling of a chicken pot pie. I love all
> > sorts of chicken dishes but not that.
>
> Interesting! I can see where you're coming on the a la king vibe.
> Braised chicken can definitely be enjoyed without a heavy sauce.
> Maybe a lemon and herb infused broth for a lighter option? Still
> super flavorful, but lets the chicken shine through.

Both work for me. I like simple well prepared foods.

jmcquown wrote:

> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
> > Orlando Enrique Fiol wrote:
> >
> > > I make much better-seasoned chicken and dumplings. My "fancy"
> > > touch is a couple of tempered eggs to the broth and
> > > toasting/roasting the dumplings before adding them.
> > >
> > >
> > I'll take your word for it, but I don't eat chicken and dumplings.
>
> I'm a tad surprised to hear that, Joan. Good chicken & dumplings can
> be a very nice filling meal. It's basially chicken stew. I don't,
> however, care for "slicks". Those are the heavy, doughy, rolled out
> dumplings that sit in your gut like lead. When I make chicken &
> dumplings I make drop dumplings. They cook on the top of simmering
> chicken stew and are light and airy, not heavy lumps of dough.
>
> I'm not familiar with the "toasted dumplings" Orlando is describing.
>
> Jill

I am. Common one for the Stennis. It was like mini baked buttermilk
flaky biscuits, dropped at serving time on the portion of the rest.

On 4/7/2024 10:56 AM, cshenk wrote:
> jmcquown wrote:
>
>> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>>> Orlando Enrique Fiol wrote:
>>>
>>>> I make much better-seasoned chicken and dumplings. My "fancy"
>>>> touch is a couple of tempered eggs to the broth and
>>>> toasting/roasting the dumplings before adding them.
>>>>
>>>>
>>> I'll take your word for it, but I don't eat chicken and dumplings.
>>
>> I'm a tad surprised to hear that, Joan. Good chicken & dumplings can
>> be a very nice filling meal. It's basially chicken stew. I don't,
>> however, care for "slicks". Those are the heavy, doughy, rolled out
>> dumplings that sit in your gut like lead. When I make chicken &
>> dumplings I make drop dumplings. They cook on the top of simmering
>> chicken stew and are light and airy, not heavy lumps of dough.
>>
>> I'm not familiar with the "toasted dumplings" Orlando is describing.
>>
>> Jill
>
> I am. Common one for the Stennis. It was like mini baked buttermilk
> flaky biscuits, dropped at serving time on the portion of the rest.

Different strokes. It would never occur to me to bake biscuits and then
put them on top of chicken stew. That would make it more like chicken
pot pie. But hey, personal prefences. :)

Jill

On 2024-04-06, jmcquown <j_mcquown@comcast.net> wrote:

> I'm a tad surprised to hear that, Joan. Good chicken & dumplings can be
> a very nice filling meal. It's basially chicken stew. I don't,
> however, care for "slicks". Those are the heavy, doughy, rolled out
> dumplings that sit in your gut like lead. When I make chicken &
> dumplings I make drop dumplings. They cook on the top of simmering
> chicken stew and are light and airy, not heavy lumps of dough.

I use Bisquick and always have. Mom used Bisquick. I'm not sure I've
ever eaten a dumpling that wasn't Bisquick. :)

Leo's Chicken and Dumplings

Simmer a chicken for an hour in a pot that fits it.
Remove the chicken and add salt to the weak broth to "make it taste like
Campbells". That means salt to taste.
Add, oh say, a cup of diced celery and onion to the broth and simmer.
Tear the chicken off the bones into bite-sized pieces and dump 'em into
the simmering stew.
Make the Bisquick batter and spoon globs over the stew. I usually
end up with seven globs which fit nicely into the pot I'm using.
Ten minutes uncovered. Ten minutes covered. Done!

leo

jmcquown wrote:

> On 4/7/2024 10:56 AM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
> > > > Orlando Enrique Fiol wrote:
> > > >
> > > > > I make much better-seasoned chicken and dumplings. My "fancy"
> > > > > touch is a couple of tempered eggs to the broth and
> > > > > toasting/roasting the dumplings before adding them.
> > > > >
> > > > >
> > > > I'll take your word for it, but I don't eat chicken and
> > > > dumplings.
> > >
> > > I'm a tad surprised to hear that, Joan. Good chicken & dumplings
> > > can be a very nice filling meal. It's basially chicken stew. I
> > > don't, however, care for "slicks". Those are the heavy, doughy,
> > > rolled out dumplings that sit in your gut like lead. When I make
> > > chicken & dumplings I make drop dumplings. They cook on the top
> > > of simmering chicken stew and are light and airy, not heavy lumps
> > > of dough.
> > >
> > > I'm not familiar with the "toasted dumplings" Orlando is
> > > describing.
> > >
> > > Jill
> >
> > I am. Common one for the Stennis. It was like mini baked
> > buttermilk flaky biscuits, dropped at serving time on the portion
> > of the rest.
>
> Different strokes. It would never occur to me to bake biscuits and
> then put them on top of chicken stew. That would make it more like
> chicken pot pie. But hey, personal prefences. :)
>
> Jill

Cooking for 5,000-7,000 people requires some differences, Simple well
made dishes tend to be the rule.

Rumor has it Michelle Obama tried to get involved but didn't understand
the logistics and storage limits.

On Mon, 08 Apr 2024 17:56:08 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>jmcquown wrote:
>
>> On 4/7/2024 10:56 AM, cshenk wrote:
>> > jmcquown wrote:
>> >
>> > > On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>> > > > Orlando Enrique Fiol wrote:
>> > > >
>> > > > > I make much better-seasoned chicken and dumplings. My "fancy"
>> > > > > touch is a couple of tempered eggs to the broth and
>> > > > > toasting/roasting the dumplings before adding them.
>> > > > >
>> > > > >
>> > > > I'll take your word for it, but I don't eat chicken and
>> > > > dumplings.
>> > >
>> > > I'm a tad surprised to hear that, Joan. Good chicken & dumplings
>> > > can be a very nice filling meal. It's basially chicken stew. I
>> > > don't, however, care for "slicks". Those are the heavy, doughy,
>> > > rolled out dumplings that sit in your gut like lead. When I make
>> > > chicken & dumplings I make drop dumplings. They cook on the top
>> > > of simmering chicken stew and are light and airy, not heavy lumps
>> > > of dough.
>> > >
>> > > I'm not familiar with the "toasted dumplings" Orlando is
>> > > describing.
>> > >
>> > > Jill
>> >
>> > I am. Common one for the Stennis. It was like mini baked
>> > buttermilk flaky biscuits, dropped at serving time on the portion
>> > of the rest.
>>
>> Different strokes. It would never occur to me to bake biscuits and
>> then put them on top of chicken stew. That would make it more like
>> chicken pot pie. But hey, personal prefences. :)
>>
>> Jill
>
>Cooking for 5,000-7,000 people requires some differences, Simple well
>made dishes tend to be the rule.
>
>Rumor has it Michelle Obama tried to get involved but didn't understand
>the logistics and storage limits.

She must not have the brain capacity of cshenk.

On 4/8/2024 1:56 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 4/7/2024 10:56 AM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>>>>> Orlando Enrique Fiol wrote:
>>>>>
>>>>>> I make much better-seasoned chicken and dumplings. My "fancy"
>>>>>> touch is a couple of tempered eggs to the broth and
>>>>>> toasting/roasting the dumplings before adding them.
>>>>>>
>>>>>>
>>>>> I'll take your word for it, but I don't eat chicken and
>>>>> dumplings.
>>>>
>>>> I'm a tad surprised to hear that, Joan. Good chicken & dumplings
>>>> can be a very nice filling meal. It's basially chicken stew. I
>>>> don't, however, care for "slicks". Those are the heavy, doughy,
>>>> rolled out dumplings that sit in your gut like lead. When I make
>>>> chicken & dumplings I make drop dumplings. They cook on the top
>>>> of simmering chicken stew and are light and airy, not heavy lumps
>>>> of dough.
>>>>
>>>> I'm not familiar with the "toasted dumplings" Orlando is
>>>> describing.
>>>>
>>>> Jill
>>>
>>> I am. Common one for the Stennis. It was like mini baked
>>> buttermilk flaky biscuits, dropped at serving time on the portion
>>> of the rest.
>>
>> Different strokes. It would never occur to me to bake biscuits and
>> then put them on top of chicken stew. That would make it more like
>> chicken pot pie. But hey, personal prefences. :)
>>
>> Jill
>
> Cooking for 5,000-7,000 people requires some differences, Simple well
> made dishes tend to be the rule.
>
Oh, are we back to talking about cooking on a Navy ship? Sorry, I
didn't realize. :(

Jill

jmcquown <j_mcquown@comcast.net> wrote:
> On 4/8/2024 1:56 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 4/7/2024 10:56 AM, cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>>>>>> Orlando Enrique Fiol wrote:
>>>>>>
>>>>>>> I make much better-seasoned chicken and dumplings. My "fancy"
>>>>>>> touch is a couple of tempered eggs to the broth and
>>>>>>> toasting/roasting the dumplings before adding them.
>>>>>>>
>>>>>>>
>>>>>> I'll take your word for it, but I don't eat chicken and
>>>>>> dumplings.
>>>>>
>>>>> I'm a tad surprised to hear that, Joan. Good chicken & dumplings
>>>>> can be a very nice filling meal. It's basially chicken stew. I
>>>>> don't, however, care for "slicks". Those are the heavy, doughy,
>>>>> rolled out dumplings that sit in your gut like lead. When I make
>>>>> chicken & dumplings I make drop dumplings. They cook on the top
>>>>> of simmering chicken stew and are light and airy, not heavy lumps
>>>>> of dough.
>>>>>
>>>>> I'm not familiar with the "toasted dumplings" Orlando is
>>>>> describing.
>>>>>
>>>>> Jill
>>>>
>>>> I am. Common one for the Stennis. It was like mini baked
>>>> buttermilk flaky biscuits, dropped at serving time on the portion
>>>> of the rest.
>>>
>>> Different strokes. It would never occur to me to bake biscuits and
>>> then put them on top of chicken stew. That would make it more like
>>> chicken pot pie. But hey, personal prefences. :)
>>>
>>> Jill
>>
>> Cooking for 5,000-7,000 people requires some differences, Simple well
>> made dishes tend to be the rule.
>>
> Oh, are we back to talking about cooking on a Navy ship? Sorry, I
> didn't realize. :(
>
> Jill
>

Not just any ship, but one docked at sasebo.

In article <uv1olg$3n7j9$3@dont-email.me>,
j_mcquown@comcast.net says...
>
> On 4/8/2024 1:56 PM, cshenk wrote:
> > jmcquown wrote:
> >
> >> On 4/7/2024 10:56 AM, cshenk wrote:
> >>> jmcquown wrote:
> >>>
> >>>> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
> >>>>> Orlando Enrique Fiol wrote:
> >>>>>
> >>>>>> I make much better-seasoned chicken and dumplings. My "fancy"
> >>>>>> touch is a couple of tempered eggs to the broth and
> >>>>>> toasting/roasting the dumplings before adding them.
> >>>>>>
> >>>>>>
> >>>>> I'll take your word for it, but I don't eat chicken and
> >>>>> dumplings.
> >>>>
> >>>> I'm a tad surprised to hear that, Joan. Good chicken & dumplings
> >>>> can be a very nice filling meal. It's basially chicken stew. I
> >>>> don't, however, care for "slicks". Those are the heavy, doughy,
> >>>> rolled out dumplings that sit in your gut like lead. When I make
> >>>> chicken & dumplings I make drop dumplings. They cook on the top
> >>>> of simmering chicken stew and are light and airy, not heavy lumps
> >>>> of dough.
> >>>>
> >>>> I'm not familiar with the "toasted dumplings" Orlando is
> >>>> describing.
> >>>>
> >>>> Jill
> >>>
> >>> I am. Common one for the Stennis. It was like mini baked
> >>> buttermilk flaky biscuits, dropped at serving time on the portion
> >>> of the rest.
> >>
> >> Different strokes. It would never occur to me to bake biscuits and
> >> then put them on top of chicken stew.

and call them dumplings

> >> That would make it more like
> >> chicken pot pie. But hey, personal prefences. :)
> >>
> >> Jill
> >
> > Cooking for 5,000-7,000 people requires some differences, Simple well
> > made dishes tend to be the rule.
> >
> Oh, are we back to talking about cooking on a Navy ship? Sorry, I
> didn't realize. :(

Yes, we're visiting Sasebo. Again.
Stand by for the latest news bulletin on Charlotte.
Janet UK

jmcquown wrote:

> On 4/8/2024 1:56 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 4/7/2024 10:56 AM, cshenk wrote:
> > > > jmcquown wrote:
> > > >
> > > > > On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
> > > > > > Orlando Enrique Fiol wrote:
> > > > > >
> > > > > > > I make much better-seasoned chicken and dumplings. My
> > > > > > > "fancy" touch is a couple of tempered eggs to the broth
> > > > > > > and toasting/roasting the dumplings before adding them.
> > > > > > >
> > > > > > >
> > > > > > I'll take your word for it, but I don't eat chicken and
> > > > > > dumplings.
> > > > >
> > > > > I'm a tad surprised to hear that, Joan. Good chicken &
> > > > > dumplings can be a very nice filling meal. It's basially
> > > > > chicken stew. I don't, however, care for "slicks". Those
> > > > > are the heavy, doughy, rolled out dumplings that sit in your
> > > > > gut like lead. When I make chicken & dumplings I make drop
> > > > > dumplings. They cook on the top of simmering chicken stew
> > > > > and are light and airy, not heavy lumps of dough.
> > > > >
> > > > > I'm not familiar with the "toasted dumplings" Orlando is
> > > > > describing.
> > > > >
> > > > > Jill
> > > >
> > > > I am. Common one for the Stennis. It was like mini baked
> > > > buttermilk flaky biscuits, dropped at serving time on the
> > > > portion of the rest.
> > >
> > > Different strokes. It would never occur to me to bake biscuits
> > > and then put them on top of chicken stew. That would make it
> > > more like chicken pot pie. But hey, personal prefences. :)
> > >
> > > Jill
> >
> > Cooking for 5,000-7,000 people requires some differences, Simple
> > well made dishes tend to be the rule.
> >
> Oh, are we back to talking about cooking on a Navy ship? Sorry, I
> didn't realize. :(
>
> Jill

USS John C. Stennis, CVN74. I was precommmissioning crew then crew up
to deployment. I tried to extend for the deployment but it didn't
work. 1995-1998.

Hank Rogers wrote:

> Orlando Enrique Fiol wrote:
>>
>> In article <ceafa1032a1216a9471e62f0ff1796bd@www.novabbs.com>,
>> ItsJoanNotJoAnn@webtv.net writes:
>>>
>>> I'll take your word for it, but I don't eat chicken and dumplings.
>>
>> What do you dislike about the dish?
>>

> Probably the doughey half ass cooked soggy wads of flour, floating on an
> otherwise decent stew or soup.

> My mother loved it, but I never liked eating those dough balls.
>
>
> BINGO!!

jmcquown wrote:

> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>>
>> Orlando Enrique Fiol wrote:
>>
>>> I make much better-seasoned chicken and dumplings. My "fancy" touch is
>>> a couple of tempered eggs to the broth and toasting/roasting the
>>> dumplings before adding them.
>>>
>>>
>> I'll take your word for it, but I don't eat chicken and dumplings.

> I'm a tad surprised to hear that, Joan. Good chicken & dumplings can be
> a very nice filling meal. It's basially chicken stew. I don't,
> however, care for "slicks". Those are the heavy, doughy, rolled out
> dumplings that sit in your gut like lead. When I make chicken &
> dumplings I make drop dumplings. They cook on the top of simmering
> chicken stew and are light and airy, not heavy lumps of dough.

> Jill
>
>
Hank pretty much nailed it, bit I'll elaborate.

Chicken and dumplings were something that never saw the light of day
at my parents house, my aunts houses, nor my grandparents. I wasn't
raised on them and didn't know what to expect, but the experience has
never been a good one no matter who makes them. They're always some
stodgy dough ball that is raw in the center even if they have been
simmering for three days. And the people that throw in the whole
pieces of chicken with that flabby white skin attached just make my
hair stand on end when a chicken leg is fished out.

Only one time I've ever eaten 'slicks' and they were at a restaurant
downtown. They were stunningly delicious, not doughy, but flavorful
through and through and quite tender. Sadly, after that sampling it's
been downhill ever since.

(Sorry to be so late in replying.)

On 2024-04-09, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
> jmcquown wrote:
>
>> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>>>
>>> Orlando Enrique Fiol wrote:
>>>
>>>> I make much better-seasoned chicken and dumplings. My "fancy" touch is
>>>> a couple of tempered eggs to the broth and toasting/roasting the
>>>> dumplings before adding them.
>>>>
>>>>
>>> I'll take your word for it, but I don't eat chicken and dumplings.
>
>> I'm a tad surprised to hear that, Joan. Good chicken & dumplings can be
>> a very nice filling meal. It's basially chicken stew. I don't,
>> however, care for "slicks". Those are the heavy, doughy, rolled out
>> dumplings that sit in your gut like lead. When I make chicken &
>> dumplings I make drop dumplings. They cook on the top of simmering
>> chicken stew and are light and airy, not heavy lumps of dough.
>
>> Jill
>>
>>
> Hank pretty much nailed it, bit I'll elaborate.
>
> Chicken and dumplings were something that never saw the light of day
> at my parents house, my aunts houses, nor my grandparents. I wasn't
> raised on them and didn't know what to expect, but the experience has
> never been a good one no matter who makes them. They're always some
> stodgy dough ball that is raw in the center even if they have been
> simmering for three days. And the people that throw in the whole
> pieces of chicken with that flabby white skin attached just make my
> hair stand on end when a chicken leg is fished out.
>
> Only one time I've ever eaten 'slicks' and they were at a restaurant
> downtown. They were stunningly delicious, not doughy, but flavorful
> through and through and quite tender. Sadly, after that sampling it's
> been downhill ever since.
>
> (Sorry to be so late in replying.)

Ok. I think we've established that you've only ever had chicken
and dumplings made by people who don't know what the hell they're
doing. (Except for that one experience with slicks.)

--
Cindy Hamilton

On 4/9/2024 6:28 AM, Janet wrote:
> In article <uv1olg$3n7j9$3@dont-email.me>,
> j_mcquown@comcast.net says...
>>
>> On 4/8/2024 1:56 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 4/7/2024 10:56 AM, cshenk wrote:
>>>>> jmcquown wrote:
>>>>>
>>>>>> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>>>>>>> Orlando Enrique Fiol wrote:
>>>>>>>
>>>>>>>> I make much better-seasoned chicken and dumplings. My "fancy"
>>>>>>>> touch is a couple of tempered eggs to the broth and
>>>>>>>> toasting/roasting the dumplings before adding them.
>>>>>>>>
>>>>>>>>
>>>>>>> I'll take your word for it, but I don't eat chicken and
>>>>>>> dumplings.
>>>>>>
>>>>>> I'm a tad surprised to hear that, Joan. Good chicken & dumplings
>>>>>> can be a very nice filling meal. It's basially chicken stew. I
>>>>>> don't, however, care for "slicks". Those are the heavy, doughy,
>>>>>> rolled out dumplings that sit in your gut like lead. When I make
>>>>>> chicken & dumplings I make drop dumplings. They cook on the top
>>>>>> of simmering chicken stew and are light and airy, not heavy lumps
>>>>>> of dough.
>>>>>>
>>>>>> I'm not familiar with the "toasted dumplings" Orlando is
>>>>>> describing.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I am. Common one for the Stennis. It was like mini baked
>>>>> buttermilk flaky biscuits, dropped at serving time on the portion
>>>>> of the rest.
>>>>
>>>> Different strokes. It would never occur to me to bake biscuits and
>>>> then put them on top of chicken stew.
>
> and call them dumplings
>
>>>> That would make it more like
>>>> chicken pot pie. But hey, personal prefences. :)
>>>>
>>>> Jill
>>>
>>> Cooking for 5,000-7,000 people requires some differences, Simple well
>>> made dishes tend to be the rule.
>>>
>> Oh, are we back to talking about cooking on a Navy ship? Sorry, I
>> didn't realize. :(
>
> Yes, we're visiting Sasebo. Again.
> Stand by for the latest news bulletin on Charlotte.
>
> Janet UK
>
All of a sudden I'm wondering if Sheldon ever cooked any form of chicken
& dumplings when he was a Navy cook in the 1950's. ;)

Jill

On 4/9/2024 4:56 PM, ItsJoanNotJoAnn wrote:
> jmcquown wrote:
>
>> On 4/4/2024 1:30 AM, ItsJoanNotJoAnn wrote:
>>>
>>> Orlando Enrique Fiol wrote:
>>>
>>>> I make much better-seasoned chicken and dumplings. My "fancy" touch
>>>> is a couple of tempered eggs to the broth and toasting/roasting the
>>>> dumplings before adding them.
>>>>
>>>>
>>> I'll take your word for it, but I don't eat chicken and dumplings.
>
>> I'm a tad surprised to hear that, Joan.  Good chicken & dumplings can
>> be a very nice filling meal.  It's basially chicken stew.  I don't,
>> however, care for "slicks".  Those are the heavy, doughy, rolled out
>> dumplings that sit in your gut like lead.  When I make chicken &
>> dumplings I make drop dumplings.  They cook on the top of simmering
>> chicken stew and are light and airy, not heavy lumps of dough.
>
>> Jill
>>
>>
> Hank pretty much nailed it, bit I'll elaborate.
>
> Chicken and dumplings were something that never saw the light of day
> at my parents house, my aunts houses, nor my grandparents.  I wasn't
> raised on them and didn't know what to expect, but the experience has
> never been a good one no matter who makes them.  They're always some
> stodgy dough ball that is raw in the center even if they have been
> simmering for three days.  And the people that throw in the whole pieces
> of chicken with that flabby white skin attached just make my hair stand
> on end when a chicken leg is fished out.
>
I'm almost sorry I asked! LOL I didn't grow up eating chicken &
dumplings, either. My family was from Ohio. Chicken & dumplings was
not a thing. Creamed chicken spooned over fluffy baked drop biscuits,
yes. (No, not the same as 'Chicken a la King'.)

Naturally the skin needs to be removed and the chicken deboned (and the
broth defatted) before the meat is added back to the broth. Three days
simmering dumplings? WTH? Obviously you've had some really bad chicken
& dumplings. :(

> Only one time I've ever eaten 'slicks' and they were at a restaurant
> downtown.  They were stunningly delicious, not doughy, but flavorful
> through and through and quite tender.  Sadly, after that sampling it's
> been downhill ever since.
>
> (Sorry to be so late in replying.)

No worries about the timing of the reply. :) I can't say I've ever had
a *tender* "slick". I prefer the light drop dumplings. But hey, I'm
not trying to convince you to like or eat chicken & dumplings. It just
took me by surprise. FWIW, I've never had the chicken & dumplings
served at Cracker Barrel. :)

Jill

Cindy Hamilton wrote:

> On 2024-04-09, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>>
>> Hank pretty much nailed it, bit I'll elaborate.
>>
>> Chicken and dumplings were something that never saw the light of day
>> at my parents house, my aunts houses, nor my grandparents. I wasn't
>> raised on them and didn't know what to expect, but the experience has
>> never been a good one no matter who makes them. They're always some
>> stodgy dough ball that is raw in the center even if they have been
>> simmering for three days. And the people that throw in the whole
>> pieces of chicken with that flabby white skin attached just make my
>> hair stand on end when a chicken leg is fished out.
>>
>> Only one time I've ever eaten 'slicks' and they were at a restaurant
>> downtown. They were stunningly delicious, not doughy, but flavorful
>> through and through and quite tender. Sadly, after that sampling it's
>> been downhill ever since.
>>
>> (Sorry to be so late in replying.)

> Ok. I think we've established that you've only ever had chicken
> and dumplings made by people who don't know what the hell they're
> doing. (Except for that one experience with slicks.)
>
>
Actually I've had them from people who've claimed they've won ribbons
for theirs (doubtful) and those claiming their recipe is centuries
old (again doubtful). I've tried Paula Deen's recipe, before she got
famous, I'm just not a fan of dough balls.

If I need a dough fix I'll just stick with my chicken pot pie.

On Wed, 10 Apr 2024 00:32:37 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:

>Cindy Hamilton wrote:
>
>> On 2024-04-09, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>>>
>>> Hank pretty much nailed it, bit I'll elaborate.
>>>
>>> Chicken and dumplings were something that never saw the light of day
>>> at my parents house, my aunts houses, nor my grandparents. I wasn't
>>> raised on them and didn't know what to expect, but the experience has
>>> never been a good one no matter who makes them. They're always some
>>> stodgy dough ball that is raw in the center even if they have been
>>> simmering for three days. And the people that throw in the whole
>>> pieces of chicken with that flabby white skin attached just make my
>>> hair stand on end when a chicken leg is fished out.
>>>
>>> Only one time I've ever eaten 'slicks' and they were at a restaurant
>>> downtown. They were stunningly delicious, not doughy, but flavorful
>>> through and through and quite tender. Sadly, after that sampling it's
>>> been downhill ever since.
>>>
>>> (Sorry to be so late in replying.)
>
>> Ok. I think we've established that you've only ever had chicken
>> and dumplings made by people who don't know what the hell they're
>> doing. (Except for that one experience with slicks.)
>>
>>
>Actually I've had them from people who've claimed they've won ribbons
>for theirs (doubtful) and those claiming their recipe is centuries
>old (again doubtful). I've tried Paula Deen's recipe, before she got
>famous, I'm just not a fan of dough balls.
>
>If I need a dough fix I'll just stick with my chicken pot pie.

I've had lots of dumplings, but they were never dough balls.

Bruce wrote:
>
> I've had lots of dumplings, but they were never dough balls.
>
>
I'm envious.

On 2024-04-09 6:32 p.m., ItsJoanNotJoAnn wrote:
> Cindy Hamilton wrote:

>>
> Actually I've had them from people who've claimed they've won ribbons
> for theirs (doubtful) and those claiming their recipe is centuries
> old (again doubtful).  I've tried Paula Deen's recipe, before she got
> famous, I'm just not a fan of dough balls.
>
> If I need a dough fix I'll just stick with my chicken pot pie.

My mother used to make dumplings that included beef suet in the mix.
They were usually cooked with beef stew in the middle of winter.
I've never made them that way and prefer gnochi-type preparations.

On Wed, 10 Apr 2024 01:16:34 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:

>Bruce wrote:
>>
>> I've had lots of dumplings, but they were never dough balls.
>>
>>
>I'm envious.

The Chinese and Russian dumplings that I know, have a filling of
choice and are wrapped in a fairly thin skin. So there is dough, but
only on the outside.

Bruce wrote:
>
> The Chinese and Russian dumplings that I know, have a filling of
> choice and are wrapped in a fairly thin skin. So there is dough, but
> only on the outside.
>
>
Oh yeah, I love the pot stickers and just like chicken and dumpling
makers, some of the Chinese dumpling makers are better than others.
Some of the steamed ones are quite good.