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Post by trailboss on Oct 23, 2017 17:04:29 GMT -5
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Post by haebar on Oct 23, 2017 17:24:53 GMT -5
Looks delicious!
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Post by trailboss on Oct 23, 2017 17:44:36 GMT -5
Thanks, it did turn out excellent!
From the linked recipe:
I have had a lot of hit and miss experiences tasting other people's dumplings...when it is a "miss", the outside is slimy and the inside is like a flour ball planted by Homey the clown....really sucks!
This way of making them turned out dumpling perfection...this is a laying on your back, belly rubbing experience that greatly enhances an after dinner smoke....my problem is that I have to get to bed and drive 600 miles tonight....no rest for the wicked they say.
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Post by PhantomWolf on Oct 23, 2017 18:01:15 GMT -5
Looks so good, I made the same face as the guy in your profile pic when I saw it served out in the bowl. haha
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Post by toshtego on Oct 23, 2017 19:52:35 GMT -5
Thanks, it did turn out excellent! From the linked recipe: I have had a lot of hit and miss experiences tasting other people's dumplings...when it is a "miss", the outside is slimy and the inside is like a flour ball planted by Homey the clown....really sucks! This way of making them turned out dumpling perfection...this is a laying on your back, belly rubbing experience that greatly enhances an after dinner smoke.... my problem is that I have to get to bed and drive 600 miles tonight....no rest for the wicked they say. That is OK. Just leave the pot on the stove and I will be right over to finish it off.... OK, I will wash the pot. Looks real good to me. I have been thinking about the same dish and looking over dumpling recipes. I used to make them with wheat and potato flour but that can get heavy. I like your approach. |
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Post by trailboss on Oct 23, 2017 20:37:40 GMT -5
Looks so good, I made the same face as the guy in your profile pic when I saw it served out in the bowl. haha Yeah, dumplings aren’t the most photo-friendly food, that’s for sure... man, they are tasty though. |
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Post by PhantomWolf on Oct 23, 2017 20:48:20 GMT -5
Looks so good, I made the same face as the guy in your profile pic when I saw it served out in the bowl. haha Yeah, dumplings aren’t the most photo-friendly food, that’s for sure... man, they are tasty though. Hahaha No. I meant that as a positive. They look great. I meant the face as in a 'Oooooh Dang!' kind of way. |
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Post by Nevadablue on Oct 23, 2017 20:52:24 GMT -5
Yum!
I found a good way to start something like this. Get a roasted chicken (Walmart actually does a good job) with garlic, my favorite. Take that sucker and put him in the crock pot and cook it down, then debone. Then it becomes pot pie or soup, or chicken and dumplings, or...
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Post by puffy on Oct 23, 2017 22:25:50 GMT -5
Makes me hungy..Let's eat
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Post by Artistik on Oct 24, 2017 6:15:39 GMT -5
Looks delicious.
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Post by Darin on Oct 24, 2017 7:09:25 GMT -5
Looks great, Charlie!  We make up a batch using left over turkey each year after Thanksgiving and Maria has the dumplings down pat. Love this time of year for the comfort foods and the cooler temps to cook them in. That reminds me ... tamale season is rapidly approaching! 😊 |
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Post by toshtego on Oct 24, 2017 7:52:33 GMT -5
Looks great, Charlie! We make up a batch using left over turkey each year after Thanksgiving and Maria has the dumplings down pat. Love this time of year for the comfort foods and the cooler temps to cook them in. That reminds me ... tamale season is rapidly approaching! 😊 Tamales! Came home with six of them yesterday. In these parts, the elderly ladies make the best tamales. I steam them and then smother in my own Elk Red Chile with beans. Top dress with shredded lettuce, cilantro, white cheddar. |
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Post by Darin on Oct 24, 2017 9:16:05 GMT -5
Sounds really good! 
We take two days to make them. Day 1 is cooking the roasts (1 beef, 1 pork) and making the Masa. (hint: use some of the roasting juices instead of water) Day 2 is soaking the husks in the morning and slapping them together the rest of the day. Some will be steamed and some are made "wet" by boiling in the roast juices.
Ours come out VERY spicy, as we like them, and also have one or two black olives hidden inside.
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Post by trailboss on Oct 24, 2017 12:40:45 GMT -5
Yum! I found a good way to start something like this. Get a roasted chicken (Walmart actually does a good job) with garlic, my favorite. Take that sucker and put him in the crock pot and cook it down, then debone. Then it becomes pot pie or soup, or chicken and dumplings, or... I pick up a rotisserie chicken to make homemade pot pie, it is a nice shortcut to a great meal. |
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Post by trailboss on Oct 24, 2017 12:42:20 GMT -5
Looks great, Charlie! We make up a batch using left over turkey each year after Thanksgiving and Maria has the dumplings down pat. Love this time of year for the comfort foods and the cooler temps to cook them in. That reminds me ... tamale season is rapidly approaching! 😊 Tamales! Came home with six of them yesterday. In these parts, the elderly ladies make the best tamales. I steam them and then smother in my own Elk Red Chile with beans. Top dress with shredded lettuce, cilantro, white cheddar.Wow, that sounds like some great tamales! Road trip? |
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Post by toshtego on Oct 24, 2017 17:58:21 GMT -5
Sounds really good!
We take two days to make them. Day 1 is cooking the roasts (1 beef, 1 pork) and making the Masa. (hint: use some of the roasting juices instead of water) Day 2 is soaking the husks in the morning and slapping them together the rest of the day. Some will be steamed and some are made "wet" by boiling in the roast juices.
Ours come out VERY spicy, as we like them, and also have one or two black olives hidden inside.
(Panting) (Panting) |
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Post by sparks on Oct 25, 2017 7:27:09 GMT -5
This looks pretty damn good, Charlie. Chicken and Dumplings is one of my favorites. My Mom makes it all the time, and I consider myself quite lucky when she decides to do so when I am home visiting.
Her recipe is much more basic. Chicken, some cream of chicken soup a few veggies and some simple Bisquick dumplings and the whole thing is baked... but I love it.
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