"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 06-18-2009, 05:49 PM   #11
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,540
Quote:
Originally Posted by katybar22 View Post
like homemade dough or canned?
homemade baking powder biscuits.
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 06-18-2009, 05:52 PM   #12
Senior Cook
 
katybar22's Avatar
 
Join Date: Apr 2009
Location: Gratefully, Texas
Posts: 411
Quote:
Originally Posted by msmofet View Post
homemade baking powder biscuits.

I think the dough should be enough to thicken but you can always add milk or cream, jmo, I could be wrong (but I doubt it, lol)
__________________

__________________
Be the kind of woman, that when your feet hit the floor each morning, the devil says "oh crap, she's up".
katybar22 is offline   Reply With Quote
Old 06-18-2009, 05:59 PM   #13
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,540
Quote:
Originally Posted by katybar22 View Post
I think the dough should be enough to thicken but you can always add milk or cream, jmo, I could be wrong (but I doubt it, lol)
i meant should i add a bit extra milk to the dough mix so it is a bit looser dough.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 06-18-2009, 06:03 PM   #14
Senior Cook
 
katybar22's Avatar
 
Join Date: Apr 2009
Location: Gratefully, Texas
Posts: 411
Quote:
Originally Posted by msmofet View Post
i meant should i add a bit extra milk to the dough mix so it is a bit looser dough.

Oh well then, ok, maybe just a little. That doesn't mean I was wrong, right?
__________________
Be the kind of woman, that when your feet hit the floor each morning, the devil says "oh crap, she's up".
katybar22 is offline   Reply With Quote
Old 06-18-2009, 06:06 PM   #15
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,540
Quote:
Originally Posted by katybar22 View Post
Oh well then, ok, maybe just a little. That doesn't mean I was wrong, right?
ummmmmmmmmmm i don't know!! i'll say no you weren't wrong!!
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 06-18-2009, 06:20 PM   #16
Senior Cook
 
katybar22's Avatar
 
Join Date: Apr 2009
Location: Gratefully, Texas
Posts: 411
Quote:
Originally Posted by msmofet View Post
ummmmmmmmmmm i don't know!! i'll say no you weren't wrong!!

Thank you!!!
__________________
Be the kind of woman, that when your feet hit the floor each morning, the devil says "oh crap, she's up".
katybar22 is offline   Reply With Quote
Old 06-18-2009, 07:05 PM   #17
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Delaware and the Delmarva Peninsula make "slippery dumpling" big fat "noodles" made of flour, salt pepper, lard, and cold water, rolled out and cooked in the broth...it's what thickens the broth and makes the dish!

Helps to have whole chickens, old ones for lots of flavor (stewing hens if you can find find them).

Choose your herb: sage or tarragon, to go with the parsley.
__________________
Robo410 is offline   Reply With Quote
Old 06-18-2009, 09:46 PM   #18
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Well, my wife said that it was "Perfect, just what I think of when I think C&D",
so I'll label it a success.

I added a carrot, celery rib, 1/4 onion to the stock when I pulled the chicken out.
The boiled to death veggies just got chopped smaller and tossed back in.
Just before dumpling time, I tossed in a handful of frozen peas.

Wife came out of semi-retirement (cooking-wise), and did the Bisquick dumplings.
I watched and took notes, LOL!

Personally, I think I like my dumplings to be a bit less cohesive;
I like to moosh them up and thicken it up. But flavor-wise, it was quite good.
(I removed a good 2 ounces of fat from my stock, which left plenty for flavor
but made me feel a tad more healthy.)

The nice thing about skin on breasts with rib portions is that there's
plenty of fat and even some "dark" meat for flavor. And my dogs like all
the skin and cartilage mixed in with their food.
__________________
GrillingFool is offline   Reply With Quote
Old 06-18-2009, 09:56 PM   #19
Senior Cook
 
katybar22's Avatar
 
Join Date: Apr 2009
Location: Gratefully, Texas
Posts: 411
Great, cuz you know "if mama ain't happy, ain't nobody happy"!! I'm glad it turned out good!!
__________________
Be the kind of woman, that when your feet hit the floor each morning, the devil says "oh crap, she's up".
katybar22 is offline   Reply With Quote
Old 06-18-2009, 10:07 PM   #20
Sous Chef
 
CasperImproved's Avatar
 
Join Date: Apr 2006
Location: Michigan
Posts: 681
Grilling Fool -

A couple of thoughts here :-)

You have a good wife if she'll be in the kitchen with the chef and contributing. Mine was always concerned about the head chef's critical evaluations and suggestions.

Consider using boneless, skinless chicken thighs next time (you'd be amazed at how well they work here).

Have you considered making the really thick heavy noodles some call "dumplings"? Big difference, but really good.

Bob
__________________

__________________
If eating tasty stuff is a sin, I am certainly going south.
CasperImproved is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.