In article <6617a372$0$2909318
$882e4bbb@reader.netnews.com>, hamilton@invalid.com
says...
> >> >> If I need a dough fix I'll just stick with my chicken pot pie.
> >> >
> >> > Chicken pot pie is topped with pastry.
> >> >
> >> > Dumplings are not pastry, not dough, not biscuits.
> >> >
> >> That would depend on the dumplings. Most dumplings are variations of
> >> some type of dough simmered in water, broth or a stew. The times I had
> >> chicken and dumplings there were basically biscuits cooked on top of
> >> braising liquid of the stew.
> >
> > You had chicken and biscuits, not chicken and
> > dumplings.
>
> How do you know?

Because David just told me so. He's quoted above, and he
confirmed it in a subsequent post " They were basically
steamed buscuits. Real dumplings are much better."

Janet UK

Janet UK

On 2024-04-11, Janet <nobody@home.com> wrote:
> In article <6617a372$0$2909318
> $882e4bbb@reader.netnews.com>, hamilton@invalid.com
> says...
>> >> >> If I need a dough fix I'll just stick with my chicken pot pie.
>> >> >
>> >> > Chicken pot pie is topped with pastry.
>> >> >
>> >> > Dumplings are not pastry, not dough, not biscuits.
>> >> >
>> >> That would depend on the dumplings. Most dumplings are variations of
>> >> some type of dough simmered in water, broth or a stew. The times I had
>> >> chicken and dumplings there were basically biscuits cooked on top of
>> >> braising liquid of the stew.
>> >
>> > You had chicken and biscuits, not chicken and
>> > dumplings.
>>
>> How do you know?
>
> Because David just told me so. He's quoted above, and he
> confirmed it in a subsequent post " They were basically
> steamed buscuits. Real dumplings are much better."
>

Hearsay. Inadmissable as evidence. ;)

"Basically biscuits" means a dough of flour, liquid, fat, chemical
leavening, and salt. Depending on whether you steam or bake it,
they're dumplings or biscuits.

Dave's opinion is not authoritative. For that matter, neither is
mine, although it might be a little more well informed.

--
Cindy Hamilton

In article <6617ddcb$0$2363147
$882e4bbb@reader.netnews.com>, hamilton@invalid.com
says...
>
> On 2024-04-11, Janet <nobody@home.com> wrote:
> > In article <6617a372$0$2909318
> > $882e4bbb@reader.netnews.com>, hamilton@invalid.com
> > says...
> >> >> >> If I need a dough fix I'll just stick with my chicken pot pie.
> >> >> >
> >> >> > Chicken pot pie is topped with pastry.
> >> >> >
> >> >> > Dumplings are not pastry, not dough, not biscuits.
> >> >> >
> >> >> That would depend on the dumplings. Most dumplings are variations of
> >> >> some type of dough simmered in water, broth or a stew. The times I had
> >> >> chicken and dumplings there were basically biscuits cooked on top of
> >> >> braising liquid of the stew.
> >> >
> >> > You had chicken and biscuits, not chicken and
> >> > dumplings.
> >>
> >> How do you know?
> >
> > Because David just told me so. He's quoted above, and he
> > confirmed it in a subsequent post " They were basically
> > steamed buscuits. Real dumplings are much better."
> >
>
> Hearsay. Inadmissable as evidence. ;)

Dave is a credible witness.
Your evidence ha scone to pot.
>
> "Basically biscuits" means a dough of flour, liquid, fat, chemical
> leavening, and salt. Depending on whether you steam or bake it,
> they're dumplings or biscuits.

You are talking cobblers.

https://www.bbcgoodfood.com/recipes/collection/cobbler-
recipes

>
> Dave's opinion is not authoritative.

Nor did he claim it to be. He was speaking only of his
personal experience, the occasions when he has eaten
chicken and biscuits.

For that matter, neither is
> mine, although it might be a little more well informed.

You were not there when David ate chicken and biscuits.

https://en.wikipedia.org/wiki/A_load_of_old_cobblers

Janet UK

On 2024-04-11 8:55 a.m., Cindy Hamilton wrote:
> On 2024-04-11, Janet <nobody@home.com> wrote:
>
> "Basically biscuits" means a dough of flour, liquid, fat, chemical
> leavening, and salt. Depending on whether you steam or bake it,
> they're dumplings or biscuits.
>
> Dave's opinion is not authoritative. For that matter, neither is
> mine, although it might be a little more well informed.
>

I admit to limited experience. That was what the dumplings I had were
like and when I looked up recipes for chicken and dumplings the dumpling
part of the recipes were basically biscuit recipes but with melted
shortening rather than cutting it in. They were certainly not like the
other types of dumplings I have had.

On 2024-04-11, Janet <nobody@home.com> wrote:
> In article <6617ddcb$0$2363147
> $882e4bbb@reader.netnews.com>, hamilton@invalid.com
> says...
>>
>> On 2024-04-11, Janet <nobody@home.com> wrote:
>> > In article <6617a372$0$2909318
>> > $882e4bbb@reader.netnews.com>, hamilton@invalid.com
>> > says...
>> >> >> >> If I need a dough fix I'll just stick with my chicken pot pie.
>> >> >> >
>> >> >> > Chicken pot pie is topped with pastry.
>> >> >> >
>> >> >> > Dumplings are not pastry, not dough, not biscuits.
>> >> >> >
>> >> >> That would depend on the dumplings. Most dumplings are variations of
>> >> >> some type of dough simmered in water, broth or a stew. The times I had
>> >> >> chicken and dumplings there were basically biscuits cooked on top of
>> >> >> braising liquid of the stew.
>> >> >
>> >> > You had chicken and biscuits, not chicken and
>> >> > dumplings.
>> >>
>> >> How do you know?
>> >
>> > Because David just told me so. He's quoted above, and he
>> > confirmed it in a subsequent post " They were basically
>> > steamed buscuits. Real dumplings are much better."
>> >
>>
>> Hearsay. Inadmissable as evidence. ;)
>
> Dave is a credible witness.
> Your evidence ha scone to pot.
>>
>> "Basically biscuits" means a dough of flour, liquid, fat, chemical
>> leavening, and salt. Depending on whether you steam or bake it,
>> they're dumplings or biscuits.
>
> You are talking cobblers.
>
> https://www.bbcgoodfood.com/recipes/collection/cobbler-
> recipes

I am talking dumplings, cooked on top of a pot of stew on the
stovetop, or biscuits baked on a sheet pan in the oven.

Cobbler, is, of course, related to both dumplings and biscuits,
in a "kissing cousin" sort of way.

--
Cindy Hamilton

Dave Smith wrote:

> On 2024-04-10 5:50 p.m., Janet wrote:
> > In article <UDwRN.250221$hN14.115937@fx17.iad>,
> > adavid.smith@sympatico.ca says...
> > >
> > > On 2024-04-10 5:46 a.m., Janet wrote:
> > > > In article <1086c35e1e20565a2d9d15511639e648
> > > > @www.novabbs.com>, ItsJoanNotJoAnn@webtv.net says...
> > > > >
> > > > > 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.
> > > >
> >>> Chicken pot pie is topped with pastry.
> >>> Dumplings are not pastry, not dough, not biscuits.
> >>>
> > > That would depend on the dumplings. Most dumplings are variations
> > > of some type of dough simmered in water, broth or a stew. The
> > > times I had chicken and dumplings there were basically biscuits
> > > cooked on top of braising liquid of the stew.
> >
> > You had chicken and biscuits, not chicken and
> > dumplings.
>
> Curiously, all the recipes for chicken and dumplings the ingredients
> of the dumpling portion of the recipe are more like biscuits than any
> other dumpling recipe I know of, the main difference being melted
> butter instead of chunked shortening, and the steaming instead of
> baking.

Yup, lots of variety in the simple name, across the country. Mama's
kitchen here makes one that Don likes but I think is strange. She
makes a flat fat noodle-like 'dumpling' that is about 3 times thicker
than a lasagna noodle for her 'dumplings'. Apparently it's a
mid-western recipe? A whole skin-on, bone in chicken leg quarter
submerged under lot of thick gravy. To me it's odd but Don likes it.

Me, I usually get a bunch of sides with a bowl of her gumbo (every
Friday she has Gumbo).

Cindy Hamilton wrote:

> On 2024-04-10, Dave Smith <adavid.smith@sympatico.ca> wrote:
> > On 2024-04-10 5:50 p.m., Janet wrote:
> >> In article <UDwRN.250221$hN14.115937@fx17.iad>,
> >> adavid.smith@sympatico.ca says...
> > > >
> >>> On 2024-04-10 5:46 a.m., Janet wrote:
> >>>> In article <1086c35e1e20565a2d9d15511639e648
> >>>> @www.novabbs.com>, ItsJoanNotJoAnn@webtv.net says...
> > > > > >
> >>>>> 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.
> > > > >
> >>>> Chicken pot pie is topped with pastry.
> >>>>
> >>>> Dumplings are not pastry, not dough, not biscuits.
> >>>>
> >>> That would depend on the dumplings. Most dumplings are variations
> of >>> some type of dough simmered in water, broth or a stew. The
> times I had >>> chicken and dumplings there were basically biscuits
> cooked on top of >>> braising liquid of the stew.
> >>
> >> You had chicken and biscuits, not chicken and
> >> dumplings.
> >
> > Curiously, all the recipes for chicken and dumplings the
> > ingredients of the dumpling portion of the recipe are more like
> > biscuits than any other dumpling recipe I know of, the main
> > difference being melted butter instead of chunked shortening, and
> > the steaming instead of baking.
>
> Typically not as much fat in a dumpling (1 cup flour, 1 tablespoon
> fat) as in a biscuit (1 cup flour, 3 tablespoons fat).
>
> Dumplings can be made with no fat at all.
>
https://www.literarynorfolk.co.uk/Norfolk%20Poems/norfolk_dumpling_recipe.htm

Interesting! Thanks!

jmcquown wrote:

> On 4/10/2024 9:38 AM, Dave Smith wrote:
> > On 2024-04-10 5:46 a.m., Janet wrote:
> > > In article <1086c35e1e20565a2d9d15511639e648
> > > @www.novabbs.com>, ItsJoanNotJoAnn@webtv.net says...
> > > >
> > > > 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.
> > >
> > >     Chicken pot pie is topped with pastry.
> > >     Dumplings are not pastry, not dough, not biscuits.
> > >
> > That would depend on the dumplings. Most dumplings are variations
> > of some type of dough simmered in water, broth or a stew. The
> > times I had chicken and dumplings there were basically biscuits
> > cooked on top of braising liquid of the stew.
> >
> If they were baked first they were not dumplings. They were intended
> to take the place of a pie crust.
>
> Jill

Jill, it's a big country. Lots of variation. In a lot of the country,
the 'dumplings' are meant to be thick and filling, not light and airy.

Dave Smith wrote:

> On 2024-04-10 7:44 p.m., jmcquown wrote:
> > On 4/10/2024 9:38 AM, Dave Smith wrote:
> > > On 2024-04-10 5:46 a.m., Janet wrote:
> > > > In article <1086c35e1e20565a2d9d15511639e648
> > > > @www.novabbs.com>, ItsJoanNotJoAnn@webtv.net says...
> > > > >
> > > > > 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.
> > > >
> > > >     Chicken pot pie is topped with pastry.
> > > >     Dumplings are not pastry, not dough, not biscuits.
> > > >
> > > That would depend on the dumplings. Most dumplings are variations
> > > of some type of dough simmered in water, broth or a stew. The
> > > times I had chicken and dumplings there were basically biscuits
> > > cooked on top of braising liquid of the stew.
> > >
> > If they were baked first they were not dumplings. They were
> > intended to take the place of a pie crust.
> >
>
> There were not baked and then put on top of the chicken. The dough
> was dropped onto the chicken and steamed. They were basically
> steamed buscuits. Real dumplings are much better. I only had chicken
> and dumplings a few times and never really cared much for it.

It's not really my favorite either but Don likes it now and again.
It's someting he grew up with. His Mom and Dad moved for work from IL
and brought recipes from there and added some southern ones to it. She
was a great cook but with a bent towards German/Amish/Irish. Totally
different from me.

We'd have fun doing combined meals that started with a soup (usually
me), 2 mains (one each, portioned small), 4 sides (2 each), and dessert
(normally Mom).

On Thu, 11 Apr 2024 18:19:40 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>Dave Smith wrote:
>
>> There were not baked and then put on top of the chicken. The dough
>> was dropped onto the chicken and steamed. They were basically
>> steamed buscuits. Real dumplings are much better. I only had chicken
>> and dumplings a few times and never really cared much for it.
>
>It's not really my favorite either but Don likes it now and again.
>It's someting he grew up with. His Mom and Dad moved for work from IL
>and brought recipes from there and added some southern ones to it. She
>was a great cook but with a bent towards German/Amish/Irish.

So she bent in 3 directions. Very flexible!

On 4/11/2024 1:46 PM, cshenk wrote:
> Yup, lots of variety in the simple name, across the country. Mama's
> kitchen here makes one that Don likes but I think is strange. She
> makes a flat fat noodle-like 'dumpling' that is about 3 times thicker
> than a lasagna noodle for her 'dumplings'. Apparently it's a
> mid-western recipe? A whole skin-on, bone in chicken leg quarter
> submerged under lot of thick gravy. To me it's odd but Don likes it.

Bone-in skin-on chicken, with dumplings, submerged under gravy? I'd
think that's odd, too. No skin or bones, please.

Jill

jmcquown wrote:

> On 4/11/2024 1:46 PM, cshenk wrote:
> > Yup, lots of variety in the simple name, across the country. Mama's
> > kitchen here makes one that Don likes but I think is strange. She
> > makes a flat fat noodle-like 'dumpling' that is about 3 times
> > thicker than a lasagna noodle for her 'dumplings'. Apparently it's
> > a mid-western recipe? A whole skin-on, bone in chicken leg quarter
> > submerged under lot of thick gravy. To me it's odd but Don likes
> > it.
>
> Bone-in skin-on chicken, with dumplings, submerged under gravy? I'd
> think that's odd, too. No skin or bones, please.
>
> Jill

Yup. Maybe around songbird they do that?

If you order a meal at Mama's Kitchen, it usually comes with black
pepper chicken gravy, white pepper gravy or brown with mushroom. She
has a good handle on gravies and all are good. They have an open
design kitchen and you can watch from across the counter. Pretty much
scratch cooking with a simple menu. No website or would show you a
link.

On 2024-04-13, cshenk <cshenk@virginia-beach.net> wrote:
> jmcquown wrote:
>
>> On 4/11/2024 1:46 PM, cshenk wrote:
>> > Yup, lots of variety in the simple name, across the country. Mama's
>> > kitchen here makes one that Don likes but I think is strange. She
>> > makes a flat fat noodle-like 'dumpling' that is about 3 times
>> > thicker than a lasagna noodle for her 'dumplings'. Apparently it's
>> > a mid-western recipe? A whole skin-on, bone in chicken leg quarter
>> > submerged under lot of thick gravy. To me it's odd but Don likes
>> > it.
>>
>> Bone-in skin-on chicken, with dumplings, submerged under gravy? I'd
>> think that's odd, too. No skin or bones, please.
>>
>> Jill
>
> Yup. Maybe around songbird they do that?

No. I don't know why you think it's Midwestern.

--
Cindy Hamilton

cshenk wrote:
> jmcquown wrote:
>> On 4/11/2024 1:46 PM, cshenk wrote:
>> > Yup, lots of variety in the simple name, across the country. Mama's
>> > kitchen here makes one that Don likes but I think is strange. She
>> > makes a flat fat noodle-like 'dumpling' that is about 3 times
>> > thicker than a lasagna noodle for her 'dumplings'. Apparently it's
>> > a mid-western recipe? A whole skin-on, bone in chicken leg quarter
>> > submerged under lot of thick gravy. To me it's odd but Don likes
>> > it.
>>
>> Bone-in skin-on chicken, with dumplings, submerged under gravy? I'd
>> think that's odd, too. No skin or bones, please.
>>
>> Jill
>
> Yup. Maybe around songbird they do that?

i've certainly had many casseroles with bone in and skin
on. we've done entire large dishes full of legs and thighs
with BBQ sauce cooked until done. etc. same for pork chops,
ribs, etc. the only thing i've not seen much bone on is
beef, pretty rare in my life to have beef on bones. even if
i like beef much more than most of the rest it's not common
for us to buy it with bones in it. the few times i've had
beef ribs they've been delicious.

> If you order a meal at Mama's Kitchen, it usually comes with black
> pepper chicken gravy, white pepper gravy or brown with mushroom. She
> has a good handle on gravies and all are good. They have an open
> design kitchen and you can watch from across the counter. Pretty much
> scratch cooking with a simple menu. No website or would show you a
> link.

i'd like the brown with mushrooms. :) probably would
have to adapt the recipe to avoid pepper.

songbird

Cindy Hamilton wrote :

> No. I don't know why you think it's Midwestern.

Ummm . . . because the Midwest is fly over country, nothing new happens
there. The reason they call it "the Heartland" is because the brains
are somewhere else.

--
I hate it when TV shows say they contain "Adult Situations" but don't
show anyone going to work, paying their bills or cleaning up after
their kids.

On 2024-04-13, heyjoe <address@is.invalid> wrote:
> Cindy Hamilton wrote :
>
>> No. I don't know why you think it's Midwestern.
>
> Ummm . . . because the Midwest is fly over country, nothing new happens
> there. The reason they call it "the Heartland" is because the brains
> are somewhere else.

Yours are certainly between your chair and the rest of your body.

--
Cindy Hamilton

On 13 Apr 2024 20:55:56 GMT
Cindy Hamilton <hamilton@invalid.com> wrote:

> On 2024-04-13, heyjoe <address@is.invalid> wrote:
> > Cindy Hamilton wrote :
> >
> >> No. I don't know why you think it's Midwestern.
> >
> > Ummm . . . because the Midwest is fly over country, nothing new
> > happens there. The reason they call it "the Heartland" is because
> > the brains are somewhere else.
>
> Yours are certainly between your chair and the rest of your body.
>
Takes one to know one.

songbird wrote:
> i'd like the brown with mushrooms.:) probably would
> have to adapt the recipe to avoid pepper.
>
>
> songbird

Is it you, or mom that's allergic to pepper?

Cindy Hamilton wrote:

> On 2024-04-13, cshenk <cshenk@virginia-beach.net> wrote:
> > jmcquown wrote:
> >
> >> On 4/11/2024 1:46 PM, cshenk wrote:
> >> > Yup, lots of variety in the simple name, across the country.
> Mama's >> > kitchen here makes one that Don likes but I think is
> strange. She >> > makes a flat fat noodle-like 'dumpling' that is
> about 3 times >> > thicker than a lasagna noodle for her 'dumplings'.
> Apparently it's >> > a mid-western recipe? A whole skin-on, bone in
> chicken leg quarter >> > submerged under lot of thick gravy. To me
> it's odd but Don likes >> > it.
> >>
> >> Bone-in skin-on chicken, with dumplings, submerged under gravy?
> I'd >> think that's odd, too. No skin or bones, please.
> >>
> >> Jill
> >
> > Yup. Maybe around songbird they do that?
>
> No. I don't know why you think it's Midwestern.

Because they say it is.

On Sun, 14 Apr 2024 16:49:53 +0000
"cshenk" <cshenk@virginia-beach.net> wrote:

> Cindy Hamilton wrote:
>
> > On 2024-04-13, cshenk <cshenk@virginia-beach.net> wrote:
> > > jmcquown wrote:
> > >
> > >> On 4/11/2024 1:46 PM, cshenk wrote:
> > >> > Yup, lots of variety in the simple name, across the country.
> > Mama's >> > kitchen here makes one that Don likes but I think is
> > strange. She >> > makes a flat fat noodle-like 'dumpling' that is
> > about 3 times >> > thicker than a lasagna noodle for her
> > 'dumplings'. Apparently it's >> > a mid-western recipe? A whole
> > skin-on, bone in chicken leg quarter >> > submerged under lot of
> > thick gravy. To me it's odd but Don likes >> > it.
> > >>
> > >> Bone-in skin-on chicken, with dumplings, submerged under gravy?
> > I'd >> think that's odd, too. No skin or bones, please.
> > >>
> > >> Jill
> > >
> > > Yup. Maybe around songbird they do that?
> >
> > No. I don't know why you think it's Midwestern.
>
> Because they say it is.

Always concede to the herd, yeah?

songbird wrote:

> cshenk wrote:
> > jmcquown wrote:
> >> On 4/11/2024 1:46 PM, cshenk wrote:
> >> > Yup, lots of variety in the simple name, across the country.
> Mama's >> > kitchen here makes one that Don likes but I think is
> strange. She >> > makes a flat fat noodle-like 'dumpling' that is
> about 3 times >> > thicker than a lasagna noodle for her 'dumplings'.
> Apparently it's >> > a mid-western recipe? A whole skin-on, bone in
> chicken leg quarter >> > submerged under lot of thick gravy. To me
> it's odd but Don likes >> > it.
> >>
> >> Bone-in skin-on chicken, with dumplings, submerged under gravy?
> I'd >> think that's odd, too. No skin or bones, please.
> >>
> >> Jill
> >
> > Yup. Maybe around songbird they do that?
>
> i've certainly had many casseroles with bone in and skin
> on. we've done entire large dishes full of legs and thighs
> with BBQ sauce cooked until done. etc. same for pork chops,
> ribs, etc. the only thing i've not seen much bone on is
> beef, pretty rare in my life to have beef on bones. even if
> i like beef much more than most of the rest it's not common
> for us to buy it with bones in it. the few times i've had
> beef ribs they've been delicious.

Interesting! Don's Mom moved eastwards to Ill. Don only knows it was
an inland state and she'd learned some of her cookery there.
> > If you order a meal at Mama's Kitchen, it usually comes with black
> > pepper chicken gravy, white pepper gravy or brown with mushroom.
> > She has a good handle on gravies and all are good. They have an
> > open design kitchen and you can watch from across the counter.
> > Pretty much scratch cooking with a simple menu. No website or
> > would show you a link.
>
> i'd like the brown with mushrooms. :) probably would
> have to adapt the recipe to avoid pepper.

Yes, but easy to do, Another is to make a whitesauce as a garlic
parmesan alfredo. Leave the black pepper out in your case.

On Sun, 14 Apr 2024 18:21:23 +0000, "cshenk"
<cshenk@virginia-beach.net> wrote:

>songbird wrote:
>
>> Mama's >> > kitchen here makes one that Don likes but I think is
>> strange. She >> > makes a flat fat noodle-like 'dumpling' that is
>> about 3 times >> > thicker than a lasagna noodle for her 'dumplings'.
>> Apparently it's >> > a mid-western recipe? A whole skin-on, bone in
>> chicken leg quarter >> > submerged under lot of thick gravy. To me
>> it's odd but Don likes >> > it.

cshenk, your Xananews is making a mess again! Look at that gunk!
>Interesting! Don's Mom moved eastwards to Ill. Don only knows it was
>an inland state and she'd learned some of her cookery there.

"Don" doesn't know which state his mother moved to?

On Mon, 15 Apr 2024 05:43:07 +1000
Bruce <Bruce@invalid.invalid> wrote:

> >Interesting! Don's Mom moved eastwards to Ill. Don only knows it
> >was an inland state and she'd learned some of her cookery there.
>
> "Don" doesn't know which state his mother moved to?

At least she didn't move to Taz to eat rabbits with Jebus.

On 2024-04-14, cshenk <cshenk@virginia-beach.net> wrote:
> Cindy Hamilton wrote:
>
>> On 2024-04-13, cshenk <cshenk@virginia-beach.net> wrote:
>> > jmcquown wrote:
>> >
>> >> On 4/11/2024 1:46 PM, cshenk wrote:
>> >> > Yup, lots of variety in the simple name, across the country.
>> Mama's >> > kitchen here makes one that Don likes but I think is
>> strange. She >> > makes a flat fat noodle-like 'dumpling' that is
>> about 3 times >> > thicker than a lasagna noodle for her 'dumplings'.
>> Apparently it's >> > a mid-western recipe? A whole skin-on, bone in
>> chicken leg quarter >> > submerged under lot of thick gravy. To me
>> it's odd but Don likes >> > it.
>> >>
>> >> Bone-in skin-on chicken, with dumplings, submerged under gravy?
>> I'd >> think that's odd, too. No skin or bones, please.
>> >>
>> >> Jill
>> >
>> > Yup. Maybe around songbird they do that?
>>
>> No. I don't know why you think it's Midwestern.
>
> Because they say it is.

The Midwest is a big place: east-west, everything from Ohio to
Nebraska and north-south from North Dakota to Missouri.

https://en.wikipedia.org/wiki/Midwestern_United_States

I'm sure plenty of places in the Midwest do chicken and
dumplings differently.

I wasn't able to find any place in your area simply named "Mama's
Kitchen". I did find:

My Mama's Kitchen
Mom's Kitchen and Scandalso
Lil Mammas Soul Kitchen
Mom's Kitchen
Mama Marra's Kitchen

--
Cindy Hamilton

On 14 Apr 2024 20:57:24 GMT
Cindy Hamilton <hamilton@invalid.com> wrote:

> I'm sure plenty of places in the Midwest do chicken and
> dumplings differently.

Slicks.

https://www.seriouseats.com/chicken-and-slick-dumplings-recipe

On floured surface, roll dough into a rough 10- by 10-inch square about
a quarter inch thick. Cut dough into 1 1/2-inch wide strips, then cut
each strip into 1 1/2-inch squares (slicks).

Return broth to simmer over medium heat. Add dumplings (slicks) to
broth, one at a time.