🧑‍🍳 Took a stab at Chicken and Dumplings for the first time last night...

[Sgt. Lincoln Osiris]

I agree with you about buying stock is a little easier. I have chicken and beef stock in my pantry. But, when I make chicken N dumplings or chicken and dressing, I much prefer home made stock. All the flavor from the fat and bone marrow cooks into the broth. Plus, there are no preservatives or some other unwanted additives like in store bought. So making my own broth is like muscle memory at this point, I have made it so many times in the past, it's second nature. Btw, you can also add a can of condensed cream of chicken which makes for a much richer broth for your c N d's. Although, there are probably additives in that also.

So what you're saying is that my method of adding heavy cream (albeit, not with homemade stock) was basically making my own "cream of chicken" soup, sans the preservatives.

 

[footballer]

So what you're saying is that my method of adding heavy cream (albeit, not with homemade stock) was basically making my own "cream of chicken" soup, sans the preservatives.

In a sense I suppose. I admit, I do not know the ingredients of coc or c o mushroom or c o celery. But I would never think they contained any milk product. But they may be full of milk cream for all I know. They are intensely flavored and probably have some kind of thickening agent added.
Maybe heavy cream, could be corn starch? Beats me.

 

[It Takes Eleven]

My wife has a recipe for chicken and dumpling casserole. She made it for me a few nights ago, first time in some time. It's really tasty. I'll round up the recipe and share it. Also, she's made a chicken and dressing casserole for many years that's really good. Other than those two, I'm not sure makes another casserole.

 

[Rsedge72]

I haven’t had any worth a damn, since my grandmother passed….
As well as cream corn, Lima beans (not baby limas the real deal big white limas).

 

[Krimson]

I haven’t had any worth a damn, since my grandmother passed….
As well as cream corn, Lima beans (not baby limas the real deal big white limas).

Big dry limas cooked in onions, ham, and conecuh with Mexican cornbread is hard to beat on a cold day.

 

[It Takes Eleven]

Big dry limas cooked in onions, ham, and conecuh with Mexican cornbread is hard to beat on a cold day.

Any day.

Food has a strong pull on us. It connects our generations as surely as anything else. The old dishes are awesome, but it's just as much about who you miss. I'd eat sawdust if I could have one more meal with my grandfather or my dad.

The best cook knows that it's not what's on the table that matters. It's who is at the table.

 

[Krimson]

Any day.

Food has a strong pull on us. It connects our generations as surely as anything else. The old dishes are awesome, but it's just as much about who you miss. I'd eat sawdust if I could have one more meal with my grandfather or my dad.

The best cook knows that it's not what's on the table that matters. It's who is at the table.

Yep, not much i wouldn't give to be able to sit down with my grandmother and her fried chicken and collards.

 

[TerryP]

Big dry limas cooked in onions, ham, and conecuh with Mexican cornbread is hard to beat on a cold day.

@Bamabww This reminded me ...

Sieva. It's a butter bean/white Lima bean. I was introduced to it by the name "Carolina Lima beans." As it ends up, it's a variety that pre-dates 1750; rumored to be one of Thomas Jefferson's favorites at Monticello. I came across them at a true seed and feed store about 8-10 years ago. (As in, you aren't buying a small pack of seeds...it's by the pound, in a paper bag type of place, right? Most of the seed bins aren't labeled; gotta know what you are looking at or ask.)

Anyway ... Wayne, you know I've been running with raised bed / planters for several years now. Two years ago I put those in two of my raised beds (figure about 3' high at the top of the soil.) They ended up growing to ... well, the shortest was right at 8' high. The largest, a bit over 10'. I had to get my 8' ladder at times to harvest. (STURDY trellis required...made mine with 1X1's.)

Call this a recommendation! If I recall correctly, about five bucks a pound.

 

[TerryP]

Big dry limas cooked in onions, ham, and conecuh with Mexican cornbread is hard to beat on a cold day.

It's in the 50's, Overcast, solid drizzle. I went with a red/purple...'bout the size of a hackey sack. I put it on about 2ish in the slow cooker this morning...damn..the house smells great!!!

'bout to hit the cornbread...but, I'd doing it with a jalepeno hush puppie mix.

 

[PurlJam]

It's in the 50's, Overcast, solid drizzle. I went with a red/purple...'bout the size of a hackey sack. I put it on about 2ish in the slow cooker this morning...damn..the house smells great!!!

'bout to hit the cornbread...but, I'd doing it with a jalepeno hush puppie mix.

for the cornbread.

 

[rick4bama]

 

[TerryP]

View attachment 33165 for the cornbread.

there's a place here that has a mix...great 'effin stuff!!! It's a hush puppie mix from Gilliagans. (local place, food sucks, mix is good.)

I use it with Jimmy Dean's hot sausage and make sausage balls out of hush puppie mix...egg over easy dropped on top....drapped like a sheet...paprika, some chives, and a dab of sour cream.

 

[TerryP]

@Secondand26 do you still want to fuck with my cooking?

 

[rick4bama]

Okay! Tell me how you make your chicken & dumping? Beside the chicken and the dumping, what else you put in it? Potatoes, onions, peas, carrots? How you make your dumping too?

 

[Krimson]

View attachment 33165 for the cornbread.

I tried those on some bbq sandwiches, wasn't really impressed with the balance of flavor. Needed more sweet imo

 

[Secondand26]

@Secondand26 do you still want to fuck with my cooking?

It depends on what you are cooking!
BTW you never did answer me about Jan’s condition.

 

[TerryP]

It depends on what you are cooking!
BTW you never did answer me about Jan’s condition.

Jam? He's out. I mentioned that somewhere.

 

[TerryP]

I tried those on some bbq sandwiches, wasn't really impressed with the balance of flavor. Needed more sweet imo

Kayne. one of the things that threw me about South Carolina was the BBQ. Four types here.

I got sick the first time seeing mustard based. It looked like baby shit in a diaper.

Presentation matters.

 

[TerryP]

It depends on what you are cooking!
BTW you never did answer me about Jan’s condition.

Name it. I can confidently say, I"m good at this. Ego emerging

 

[Krimson]

Kayne. one of the things that threw me about South Carolina was the BBQ. Four types here.

I got sick the first time seeing mustard based. It looked like baby shit in a diaper.

Presentation matters.

Same. I'd never heard of it until I lived in Virginia and made a stop in Northern NC. Back then I preferred sweet BBQ but as I've gotten older I now prefer a sauce with more vinegar. Not a Carolina BBQ sauce but not sweet baby Ray either. Noodies is my current favorite.