BreezyCooking
Washing Up
Actually, I've seen Chicken & Dumplings at a number of "home-style" restaurants, but the "dumplings" are the Pennsylvania Dutch thick-noodle type - not the Czech/German bread/potato type.
GB said:Wouldn't it be less messy if they served it on their plates?
mish said:Great topic, vanwingen! Never having heard of City Chicken, I did some poking around. The results I found was it is not chicken. During the depression when chicken was too expensive, the dish was made with pork and shaped in the form of chicken drumsticks or on skewers?
There was a great Polish restaurant in the East Village in NYC I miss, growing up in the Big Apple. A restaurant that served several different stuffed pierogies, and a great breakfast menu. I miss a little restaurant chain? called Chock Full o' Nuts - cream cheese on date nut bread, a cup o coffee and a brownie. Sandwiches were very thin - almost like tea sandwiches, but bigger.
I remember? a place called Tad's Steak House ? growing up. Great steak and all the fixin's. The food at the Horn & Hardhart Automat (sp?) in NYC. Sure there are others. Will have to go back in my memory bank.
texasgirl said:What is city chicken? They ride a bus instead of a horse??
Constance said:Sometimes, when we're particularly inspired, HB and I fix meals that you couldn't get in a restaurant, unless it was some very high-priced gourmet joint. I remember in particular a fresh venison tenderloin that we marinated, grilled to rare, and sliced into medallions.
I've never seen Dutch oven pot roast in a restaurant. I think that would be very difficult to prepare in quantity, and it's not something you could fix to order, either.
mish said:I was biting my tongue, TG... but you dragged it out of me.
City Chicken:
a. Fear of going to the City
b. The original title for "Sex and the City"
c. Mudbug, help me think of the third.