Text 7456, 92 rader
Skriven 2013-12-03 21:40:57 av Nancy Backus (1:261/1381.0)
   Kommentar till text 7335 av MICHAEL LOO (1:123/140)
Ärende: Re: dumplings 527
=========================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 01 Dec 13  04:25:00 <=-

 NB>>> varieties, but I also think that another commonality is that dumplings
 NB>>> are usually cooked either in steam or in/atop liquid, as opposed to
 NB>>> being baked. 
 ML>> The Chinese often fry them. 
 NB>> Aren't they steamed first, before frying...?
 ML> The bigger ones are. Little ones, not necessarily.

Ah..  ok

 ML>> I admit that the similar
 ML>> things that are baked are most often translated as pies.
 NB>> Although I suppose the baked buns of dim sum might be considered
 NB>> dumplings of a sort...?  I forgot about them temporarily...  ;)
 ML> Bao? The steamed ones certainly would be, and the baked ones, as
 ML> they're mostly the same only baked, might be as well, but they're
 ML> a food that straddles categories (as the westerners categorize).

Yes, bao...  that straddling was what caught my attention here...

 ML>> But then:
 ML>> Title: Apple Dumpling
 NB>> Those are more like tarts or pie-lets...  ;)  
 ML> Not really. Their bulbosity rules out those terms, I think,
 ML> the former incorporating the notion of flatness and the
 ML> latter being a mere flight of fancy, as it were.

Well....  maybe.... but they didn't seem all that dumpling-y to me
either... :)
 
 ML>> Variation: Peach Dumplings
 NB>> That, of course, looks more appealing to me...  :)

 ML> I figured. 

:)

 ML> I went to the annual post-Thanksgiving leftover
 ML> party yesterday and found that if you were allergic to apples,
 ML> you'd have had a hard time; if you also had a reaction to
 ML> pumpkin/winter squash, you'd likely have gone hungry,

I discovered to my dismay (the hard way, by having it and then having a
reaction...) that winter squash soup generally has apple in it...  it
gets really hard to avoid apples some times and places...

 ML> except for my dish, baingan bharta over rice, but then, when
 ML> it was bruited about that I had been the one to make this, it
 ML> disappeared (within the first 10 or 15 people out of 40-odd).
 ML> Sadly, I skimped on the butter, and it wasn't as delicious as
 ML> it ought to have been.

Did that console those that missed out...?  ;)

My hostess asked us to bring some ice cream to go with the apple crisp
she had made for dessert...  I answered her email saying I had some
butter almond that would go right nice with apple crisp, and
parenthetically noted that that would also allow me to have something in
place of the apple...  ;)  Her response... oops   I forgot...  :)  It
worked out fine, though.  It did go well with the apple crisp, so I was
told by those that had them together... (G) 

 -=> Nancy Backus said to Dave Drum <=-
 DD>> The chicken and dumplings I had for supper that night were nearer to
 DD>> what I make as chicken & noodles using thick, fresh egg noodles. But,
 NB>> Perhaps yet another definition of "dumplings"...  ;)
 ML> I forget, again, whether I answered this, I guess so. Anyhow,
 ML> what Dave had sounds more like bott boi (Penn Dutch for pot pie).

I don't remember either...

 ML> Title: Dutch Pot Pie
 ML> Categories: Casseroles, Penn dutch
 ML> Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
 ML> Gradually add flour until dough is stiff enough to roll. (May
 ML> require up to 4 cups). Roll on floured board and line a cooking
 ML> kettle with the dough. Place a large piece of butter in bottom of
 ML> kettle and add peeled and quartered potatoes alternately with small
 ML> pieces of the dough. The top layer should be potatoes. Sprinkle with
 ML> salt, pepper and minced parsley. Dot with butter. Add 1 1/2 to 2 cups
 ML> water. Bake at 350-F about 3 hours. Source:  Pennsylvania Dutch Cook
 ML> Book - Fine Old Recipes, Culinary Arts Press, 1936.

As I recall, DD puts the noodles into the sauce, this looks more like
scalloped potatoes/noodles... 

ttyl        neb

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