Heather's Heavenly Vapes - THE BIG THREAD (Part 6)

[LAwaters]

Wow LA, that looks great. I saved the link for future reference. My grandma used to soak her chicken in salt water before frying it. My mom did that as well. I always liked baked chicken with tons of lemon juice and some butter with it, and whatever else you want to add. Then I sometimes cooked rice with chicken by adding soup to it too, and baking it as well. I haven't cooked any chicken or meats in quite some time though. My dad made the best bbq chicken, but my goodness you needed a stack of paper towels to eat it. I've never made chicken pot pies, but a friend of mine used to. I always liked to make chicken and dumplings. My mom never liked it, so she wouldn't cook it. I noticed my daughter cooked some chicken and dumplings recently. That made me smile.

I hope to find a good chicken and dumpling recipe soon. I love them! Maybe you can send me some tips for good dumplings. What I grew up on was not really dumplings, but just squares of homemade dough cooked in a chicken soup. Not everyone means the same thing when they talk about dumplings.

The guy at the site I linked to talked about soaking chicken in brine. He said it wasn’t needed for the chicken breast recipe if you slow roast. He was right, because the chicken was super moist.

 

[Hulamoon]

I hope to find a good chicken and dumpling recipe soon. I love them! Maybe you can send me some tips for good dumplings. What I grew up on was not really dumplings, but just squares of homemade dough cooked in a chicken soup. Not everyone means the same thing when they talk about dumplings.

The guy at the site I linked to talked about soaking chicken in brine. He said it wasn’t needed for the chicken breast recipe if you slow roast. He was right, because the chicken was super moist.

First I suggest we ALL move next door to Lori - ALL of us, bring the family, the pets et al.

And,....well me bein' a Norfuhk guhl, (England, that is) I can tell yuh the hist'ry on 'em..... Norfolk dumplins are "swimmers" while the suet dumplins are "sinkers" How to make Norfolk dumplings - Country Life
Our dumplins are jes' like Norfuhk in general where the motto is "do diffrent" so there's no suet in 'em. They're lighter for that, so they're called swimmers - and probably mirror your recipe. The SUET dumpling is what other counties cook and while we don't use it for dumplins in Norfolk, we do love a steak and kidney puddin' made with with suet dough.

For the other recipe (btw English self raising flour = regular american flour + appropriate amount of baking powder). Suet dumplings are more for beef dishes/stews but you can also make steak and kidney pudding with this suet dough - Because they're heavier, they be the sinkers
Suet Dumplings Recipe
And of course for THAT key ingredient, go to Amazon and look up "Atora Original Shredded Beef Suet" - brilliant for those sinkers and the suet dough you line a tempered glass bowl with, fill with a steak and kidney (or just steak) stew type mix, make a dough lid to put over the filling, seal it to the sides of the bowl and steam. BLISS!

 

[LAwaters]

First I suggest we ALL move next door to Lori - ALL of us, bring the family, the pets et al.

And,....well me bein' a Norfuhk guhl, (England, that is) I can tell yuh the hist'ry on 'em..... Norfolk dumplins are "swimmers" while the suet dumplins are "sinkers" How to make Norfolk dumplings - Country Life
Our dumplins are jes' like Norfuhk in general where the motto is "do diffrent" so there's no suet in 'em. They're lighter for that, so they're called swimmers - and probably mirror your recipe. The SUET dumpling is what other counties cook and while we don't use it for dumplins in Norfolk, we do love a steak and kidney puddin' made with with suet dough.

For the other recipe (btw English self raising flour = regular american flour + appropriate amount of baking powder). Suet dumplings are more for beef dishes/stews but you can also make steak and kidney pudding with this suet dough - Because they're heavier, they be the sinkers
Suet Dumplings Recipe
And of course for THAT key ingredient, go to Amazon and look up "Atora Original Shredded Beef Suet" - brilliant for those sinkers and the suet dough you line a tempered glass bowl with, fill with a steak and kidney (or just steak) stew type mix, make a dough lid to put over the filling, seal it to the sides of the bowl and steam. BLISS!

Yes! Oh, how I would love to have y’all as neighbors! A dream come true I tell ya! I’d feed everyone till they were sick of dough, that’s what.

Thank you for the schooling in dumplings. I can’t wait to dive in and learn. I’d prefer the swimmers I think. That’s what I’m remembering and craving.

I’ll work on it, perfect it (as best I can) and you’ll come to Vegas and I’ll cook you a Norfolk Dumpling dish. Maybe I can make you smile and say, “Not bad. For a Yank.”

 

[kkay59]

LA I guess I made the Norfolk style dumpling. (like Hula) Definitely a swimmer type, but after they were done, I stirred it in the mix. (after they were done) I haven't made this in a long time. I know I made it similar to a chicken soup, and cooked it way longer than some recipes I have seen. (I cook it slow) I did not use can soup in mine at all, ever. I used chicken of course, sometimes thighs only & sometimes a whole chicken. I always used a good deal of celery, some carrot not a lot, bay leaf or two, salt and pepper, onion, and whatever spices I felt like throwing in. (I never did it the same way every time) Sometimes I used Pioneer baking mix for the dumplings. I always did the dumplings in little balls, and never squares. I added them in about the last 15-20 minutes. I put a lot of dumpling balls on top, and it practically covered the top of the stock pot. I liked to grind peppercorns and liberally used that in the soupy mixture. Later I fished the chicken out and deboned it, and cut it in smaller pieces. I don't like runny chicken and dumplings and mine was always thick. I never put peas in my chicken and dumplings. I usually boiled the chicken a little, bone and all, then I threw that in the soupy mixture. You can use a small amount of milk in the mix towards the end, and cornstarch as needed to thicken it. It does seem to get thicker once you do the dumplings. If you cook the dumplings too long they get a bit rubbery or hard and and you don't want that. I did not use shortening in my dumplings or lard of any kind. It is all trial and error.

 

[LAwaters]

LA I guess I made the Norfolk style dumpling. (like Hula) I haven't made this in a long time. I know I made it similar to a chicken soup, and cooked it way longer than some recipes I have seen. (I cook it slow) I did not use can soup in mine at all, ever. I used chicken of course, sometimes thighs only & sometimes a whole chicken. I always used a good deal of celery, some carrot not a lot, bay leaf or two, salt and pepper, onion, and whatever spices I felt like throwing in. (I never did it the same way every time) Sometimes I used Pioneer baking mix for the dumplings. I always did the dumplings in little balls, and never squares. I added them in about the last 15-20 minutes. I put a lot of dumpling balls on top, and it practically covered the top of the stock pot. I liked to grind peppercorns and liberally used that in the soupy mixture. Later I fished the chicken out and deboned it, and cut it in smaller pieces. I don't like runny chicken and dumplings and mine was always thick. I never put peas in my chicken and dumplings. I usually boiled the chicken a little, bone and all, then I threw that in the soupy mixture. You can use a small amount of milk in the mix towards the end, and cornstarch as needed to thicken it. It does seem to get thicker once you do the dumplings. If you cook the dumplings too long they get a bit rubbery or hard and and you don't want that. I did not use shortening in my dumplings or lard of any kind. It is all trial and error.

More great info! Thank you! I’m exhausted from the cooking I did the last couple of days. Otherwise I’d probably dive right in and try it out tomorrow. Instead I’ve got a couple of pot pies to finish off tomorrow.

Yes, like all good things, it’s trial and error. As good as the pot pies tasted, I’m already planning how to improve them next time. That’ll be a long time from now because that was a lot of work. Kinda like the pierogies. I’m saving money with these meals, but it does take time. Good thing I find it relaxing.

 

[kkay59]

The way I did it took a long time to make. If I remember right it took me 3-4 hours to make it the way I did. Most people don't want to spend that much time on it. Get the mix hot, maybe a medium boil, and then turn it down to a simmer for a good while. Then you can do the chicken. My way is probably not the best way, but it was good to me. It was nothing fancy, but even my mother said it was pretty good and the dumplings were decent. So that is saying something there. She was a great cook, but if she didn't like something there was no way she would spend the time on cooking it.

 

[LAwaters]

The way I did it took a long time to make. If I remember right it took me 3-4 hours to make it the way I did. Most people don't want to spend that much time on it. Get the mix hot, maybe a medium boil, and then turn it down to a simmer for a good while. Then you can do the chicken. My way is probably not the best way, but it was good to me. It was nothing fancy, but even my mother said it was pretty good and the dumplings were decent. So that is saying something there. She was a great cook, but if she didn't like something there was no way she would spend the time on cooking it.

Since I started these little cooking adventures about a year and a half ago, I’ve had only one fail so epic I had to throw it away. I hate to throw away food but it tasted horrible.

I’m sure your chicken and dumplings were delicious.

I’m crazy enough that if I had the money I’d get a decent hand grinder and buy grains in bulk and make my own flour. Freshly ground grains are incredible. And I’d get a good upper body workout!

 

[Bunnykiller]

Mornin all...

Up too early again...

 

[DavidOH]

Morning.....

 

[PapawBrett]

Good Morning Army. Mamaw is home, came home a day early due to rain at the beach.

Have a Safe and Blessed Day

 

[Bronze]

For all you cheap bastiches...

 

[PapawBrett]

Three REOS Woodvil, one mini and two full size, in the Classies at a VERY reasonable price.



heart be still ....

 

[kkay59]

Since I started these little cooking adventures about a year and a half ago, I’ve had only one fail so epic I had to throw it away. I hate to throw away food but it tasted horrible.

I’m sure your chicken and dumplings were delicious.

I’m crazy enough that if I had the money I’d get a decent hand grinder and buy grains in bulk and make my own flour. Freshly ground grains are incredible. And I’d get a good upper body workout!

One thing I forgot to say is you debone the chicken BEFORE the dumplings are put in there to cook. Metal tongs are perfect to do that job. You can cut the meat off the bone, but it will pretty much fall off at that point anyway. (I always skin the chicken before cooking it, so you don't have to fish that out) Also I stir it up and try to find the bay leaf, and take it out before the raw dumplings are put in to cook. Pull the meat apart with a fork, or cut into the size you prefer. Some people shred it. I used regular Morton table salt back in those days, but now I would use sea salt, or Himalayan pink salt. I read an article about salt a few months ago, and it was an eye opener.
The Truth About Salts and The Chemical Industry
Regular table salt can give you high blood pressure because it nicks your arteries just a tiny amount. (often table salt is 1/3 glass, 1/3 sand, and 1/3 salt) I saw that on a video from a doctor, but don't recall which one it was for sure. (I think he was from India) But what he said stuck with me, and surprised me. I do not know if that was just from his country, or if it is in most countries. Some dispute that fact. If I posted it, YT would probably take it down. They are slowly but surely doing that to a lot of things lately.

As far as grinders go, you can get an electric one, that way it isn't such a chore. I don't have one, but wish I did.

 

[LAwaters]

One thing I forgot to say is you debone the chicken BEFORE the dumplings are put in there to cook. Metal tongs are perfect to do that job. You can cut the meat off the bone, but it will pretty much fall off at that point anyway. (I always skin the chicken before cooking it, so you don't have to fish that out) Also I stir it up and try to find the bay leaf, and take it out before the raw dumplings are put in to cook. Pull the meat apart with a fork, or cut into the size you prefer. Some people shred it. I used regular Morton table salt back in those days, but now I would use sea salt, or Himalayan pink salt. I read an article about salt a few months ago, and it was an eye opener.
The Truth About Salts and The Chemical Industry
Regular table salt can give you high blood pressure because it nicks your arteries just a tiny amount. (often table salt is 1/3 glass, 1/3 sand, and 1/3 salt) I saw that on a video from a doctor, but don't recall which one it was for sure. (I think he was from India) But what he said stuck with me, and surprised me. I do not know if that was just from his country, or if it is in most countries. Some dispute that fact. If I posted it, YT would probably take it down. They are slowly but surely doing that to a lot of things lately.

As far as grinders go, you can get an electric one, that way it isn't such a chore. I don't have one, but wish I did.

Thanks for the extra info! It’s funny, chicken soup reminds me of my Nana and my Grandma. Nana was very focused about getting every tiny bit of meat from the bones, because the Great Depression taught her not to waste a thing. It was always my job to clean the Thanksgiving turkey, and she would watch me and approve — or not. Ever since, I try to do it in a way she’d approve of. Grandma made the best chicken rice soup ever.

I use Himalayan salt because the taste is less salty and for the extra bit of minerals. I put a tiny bit of it in the distilled water we drink too. Yeah, there was a big controversy recently over plastic being used in rice. I grate my own Parmesan ever since sawdust was found in the packaged stuff years ago. Good grief!

I was watching a history of food documentary series that features food authors, chefs, historians, etc. They discussed the coming crisis over meat production. Their solution? Insects! Lots of cultures have insects in their diets and they were saying the rest of us need to get used to the idea because we will need a good source of protein. Yikes!

 

[MostlySunny]

Hello! Feeling pretty good today so thought I’d pop on.
Got my tiny little mod and tank I ordered in a haze. It’s so little and has limited ability to do anything fancy, but it’s working well for me and my needs. It is the istick trim and I think it’s been out a while but I’m enjoying it. Anything that keeps me from having to coil and wick something is a treat these days.
I have no hair at all and am learning some pretty scarf wrapping. I have a wig but it’s itchy and I haven’t quite figured out how to fit it securely on my head so I worry when it’s on that it’ll fall off! Lol!! Round 3 of chemo is Tues. going to try fasting before during and after to see if that helps my GI issues. Human trials aren’t established yet but the idea is... well never mind... it’s a long idea, I’ll find a link. It’s a long article if anyone is interested.

To fast, or not to fast before chemotherapy, that is the question

Basically I’m desperate for some relief and I’ll try anything.

Hope everyone has been well! I’m off to do some errands while I can

 

[LAwaters]

Hello! Feeling pretty good today so thought I’d pop on.
Got my tiny little mod and tank I ordered in a haze. It’s so little and has limited ability to do anything fancy, but it’s working well for me and my needs. It is the istick trim and I think it’s been out a while but I’m enjoying it. Anything that keeps me from having to coil and wick something is a treat these days.
I have no hair at all and am learning some pretty scarf wrapping. I have a wig but it’s itchy and I haven’t quite figured out how to fit it securely on my head so I worry when it’s on that it’ll fall off! Lol!! Round 3 of chemo is Tues. going to try fasting before during and after to see if that helps my GI issues. Human trials aren’t established yet but the idea is... well never mind... it’s a long idea, I’ll find a link. It’s a long article if anyone is interested.

To fast, or not to fast before chemotherapy, that is the question

Basically I’m desperate for some relief and I’ll try anything.

Hope everyone has been well! I’m off to do some errands while I can

A lot of the terminology is well over my head, but the gist of it makes it look worth a try. Especially if you approach the fasting with a spiritual dimension, helping to focus your mind and spirit toward peace and healing.

I’m glad the effects fade and give you a bit of a break to feel better. You’re about a third of the way through, right? Time flies, so maybe even further.

I’m betting you’re rocking those scarves! Not sure I’d be able to wear a wig either. In the 70’s they were in fashion, and I never did understand how ladies could stand them.

 

[kkay59]

April, look into Holy Basil/Tulsi for nausea. That with ginger and honey may help. Talk to your doctor and see what he/she says.

I have no idea how to put a wig on someone with a bald head, so that it doesn't itch. That would drive me crazy. A scarf seems the way to go. Also look into the subject of earthing/grounding. It may also help you as well.

 

[kkay59]

I did not know about the sawdust. It is ALWAYS something.

Yes, I heard about the new replacements. I do not want to get protein from bugs. I would rather grow my own peanuts and eat that. If the bread basket wasn't flooding out, it wouldn't be a problem, but I think you know what I mean. Grow your own veggies and if you have a yard, have chickens too. Some places won't let you have chickens, but many will. Hens will lay eggs without a rooster in their coop. Free range eggs are better for you. The longer this rocks on, the more I think we were better off in the old days.

 

[DavidOH]

Evening.... Did my store thing today and mowed the yard. The one ceiling light in my narrow kitchen never had a switch for it. It had a pull chain. Not a big deal really. Anyway I put a fan (single bulb) in when I moved in. I bought this today and replaced the fan.. https://www.costco.com/Koda-Motion-...ht-with-Remote-Control.product.100409306.html Have it set to come on when i walk in and shut off one minute after i walk out. They had a couple better looking ones but they didn't have the light specs I prefer.. Has to be 5000k light temp. I stopped doing soft light a long time ago..

 

[76bridget]

The Honda made it home. I beat the Map 14 hour drive time by 10 minutes; have already unpacked my stuff and had a quick dinner. I won't be making that trek again anytime soon.

@MostlySunny I think about you all the time, sending virtual hugs my friend.