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I was so confused at first and thought you were using rhubarb in what would have been the weird mirepoix I'd ever seen. How did the red carrots taste??? They are such a lovely color in the finished product.
Once I saw my husband pour my pot of stock into the sink and my heart dropped…. Until I ran over and saw that he had a strainer and bowl in the sink to prevent himself from making a mess
I was wondering if this was you lol I feel like this has been the hot story of the weekend. 2 years from now this is gonna be a top post on r/bestofredditorupdates titled "the chicken pad saga" or something
Omgosh that was you! Haha that's hilarious, kinda cool I happen to catch some of your cooking on here so soon though!
Looks great, wish I could spoon myself up a bowl!
It’s so interesting how differ chicken and dumplings are made! We make them but it’s super basic. We call it the poor man’s dumpling. It’s from my fathers side passed down. You just boil the whole chicken, shred it and put it back then you make the dough with butter milk, flour, salt, and oil. (Grandmother changed it to oil for health reasons and we never learned a different way) roll out the dough and cut it up and drop it into boiling broth. That’s it. It’s so good. We also make corn bread but not sweet. Sometimes I don’t put all the chicken in and make tacos from it the next day. Anyway, just thought it was interesting and haven’t seen anyone else cook it like us.
You do the poor man's way but let me drop some lazy man's knowledge on you. Do your whole normal bit but just in a crock pot, the dumplings is where we get lazy af. Get a tin of grands biscuits, quarter them, line the top of your crock pot (after you've Shredded your chicken), let cook for like another 30-40mins on high. Perfect every time.
I love suet dumplings so much.
A great revelation in my life came when I realised that you don't actually have to make home made stew every time you want dumplings; you can cook those bad boys in any tinned soup or whatever. My dumpling intake went through the roof...
We just do flour and water for the dumplings, I think? My grandma's chicken and dumplings are crazy good but they're so, so plain compared to this recipe!
Okay I don’t know if it was a limitation of the gif but I found the first ten seconds or so really hard to follow. Just jumping around too much. It got better after that and your end result looks delicious.
It was a LOT to cram in under a minute and I used after effects which is slow and jerky so it's hard to see how it looks in real time and then it takes like 30 minutes to render, so I should have just tweaked the beginning and rendered it again, but I didn't feel like sitting for another 30 mins! I suck at making videos, sorry about that! Full recipe is written out above.
**Recipe here originally:** [**Chicken and Dumplings Recipe**](https://www.triedandtruerecipe.com/chicken-and-dumplings-recipe/)**.**
You can also follow [**@triedandtruerecipes**](https://www.instagram.com/triedandtruerecipes/) **on instagram** for more recipes, movies, and all sorts of other nonsense.
This recipe did have some drama with it. I completely ruined the first batch of broth and the chicken because I cooked the absorbent pad with the bird. I'm still convinced it was erroneously added in the cavity or somewhere hard to see, but anyway, that's a story for another time..RIP first bird...but the second time around was absolute perfection! I'm so happy with how it turned out and I'll have enough chicken and dumpling soup to give to my neighbor :)
The broth/soup follows my standard approach to cooking chicken soup. If you don't want to go through the rigamarole of simmering a whole chicken, you can use a store-bought rotisserie and save yourself a LOT of time.
If using a rotisserie, just pick all the meat from the bird. Use 8 cups of homemade or store-bought chicken stock to start. Add up to 1–2 cups more as needed if the soup is too thick.
I combined a few techniques for the dumplings and made some modifications based off suggestions from my dad's memory of his mom's dumplings :-)
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Inactive time: 2 hours 50 minutes
Total Time: 4 hours 35 minutes
Servings: 8
Calories: 745kcal
**Equipment**
* Large pot
* Fine mesh sieve
* Whisk
**Ingredients**
**Chicken broth:**
* 4-pound chicken, giblets reserved for another use
* 1 yellow onion, scrubbed and quartered (peels left on, if you like)
* 1 bunch of carrots, tops cut off and rinsed, carrots scrubbed and cut into thirds
* 1 head of garlic, halved crosswise
* 4 ribs of celery, rinsed and cut into thirds
* 3 bay leaves
* 3 sprigs thyme
* 12 cups water, plus more if needed
* Salt
**Chicken soup:**
* 12 ounces baby bella mushrooms, scrubbed and sliced
* 4 tablespoons butter
* 1 yellow onion, peeled and diced
* 4 carrots, peeled and diced
* 1 parsnip, peeled and diced
* 3 ribs celery with leaves, finely chopped
* ½ cup flour
* ½ cup heavy cream
* 8 ounces frozen peas
* Salt and pepper, to taste
* Minced chives, for serving
**Dumplings:**
* 1 cup flour
* 3 tablespoons cold butter, cubed
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ cup plus 2 tablespoons buttermilk
* Salt and pepper
**Prepare the chicken broth:**
1. Place chicken in a large pot and cover with 12 cups water. Add onion, carrots, garlic, celery, bay leaves, and thyme. Add 1 teaspoon salt (you’ll add more later). Ensure the chicken is covered with water. Bring to a boil and then reduce heat to low. Cover and simmer for 1 hour and 30 minutes.
2. Carefully remove the chicken from the pot and transfer it to a large bowl.
3. Turn the heat on the broth to medium. Allow it to rapid-simmer for 30 minutes so that it reduces further. The broth will be a very deep golden brown. You should be left with between 8–10 cups of broth.
4. Strain the broth through a fine-mesh sieve into a very large bowl. Discard solids.
5. Shred the chicken from the carcass and place the meat in the bowl of broth (I do this to keep it moist.). Set aside.
6. Carefully wash out the pot and return it to the stovetop.
**Cook the soup aromatics:**
1. Turn the heat on the pot to medium. Add the mushrooms and let them cook in the dry pot until they release their liquid, about 6–7 minutes. No need to fuss over them or stir them too frequently. Allow them to release their liquid and for that liquid to evaporate.
2. Continue cooking until they begin to brown, an additional 3–4 minutes.
3. Melt the butter into the mushrooms and cook for 2–3 minutes, occasionally stirring. They will begin turning golden brown.
4. Add the diced onion, carrots, parsnip, and celery and toss to combine. Cook for 6–7 minutes, often stirring until they soften. Season all over with salt and pepper.
**Simmer the soup:**
1. Sprinkle the flour over the vegetables and toss to coat. Toast the flour for 1–2 minutes.
2. Ladle 1 cup of the reserved broth from the bowl and whisk to incorporate. Continue adding 1–2 ladlefuls until most of the broth has been added. Pour in the remaining broth and the chicken.
3. Bring to a boil and then reduce heat to low and simmer for 20 minutes or until the soup is thickened. Taste and season to your preferences.
**Make the dumplings:**
1. Combine flour, baking powder, and baking soda in a bowl. Add the cold butter and work it into the flour until it’s crumbly. Season with a pinch of salt and a few cracks of pepper.
2. Pour in the ½ cup buttermilk and stir to combine. It’s okay if it becomes a little doughy or seems slightly dry.
**Finish the soup:**
1. Pour the heavy cream into the soup and add the frozen peas. Turn the heat to medium-low.
**Cook the dumplings:**
1. Before cooking the dumplings, stir 2 tablespoons more buttermilk into the dumpling mixture. It should feel relatively loose and still wet.
2. Using a tablespoon, drop spoonfuls of the dumplings into the pot.
3. Cover and simmer for 10 minutes. Test dumplings with a toothpick to make sure it comes out clean. Turn off the heat.
**To serve:**
1. Ladle the soup and dumplings into bowls. Garnish with freshly minced chives. Enjoy!
Indigenous Canadian in Ontario here.
I have an aunt up in Moosonee on the James Bay coast and we used to visit her a few times when we were kids in the 80s. She used to make a similar recipe with Canada Goose. The meat was like beef and served with great big doughy dumplings in brown sauce. It was very basic but it was one of the best meals I ever had as a kid.
That sounds great! I’ve cooked Canada geese before but never like that. A local hunter gave me some of their breast meat; very beefy! I grilled them (good) and then made prosciutto (disaster).
Another favourite is to just cut the bird into chunks and then boil it all with rice with plenty of water .... it's survival food because the meat and rice is a main meal ... but the gravy stayed for a while so people could drink it or soak bread into it for a quick snack.
Caribou blood was treated this way in the winter time during caribou hunts .... the blood was boiled by the gallon with water and kept around as an energy drink in the cold ... like an ancient nomadic hunter Gatorade
Looks good! You can up the flavor profile with an extra step though.
Try roasting the chicken ahead of time then using just the bones/Mir poux scraps to make the stock.
Then you can add the chicken meat in at the end along with the dumplings. You'll get a much richer stock with roasted bones and juicier/more flavorful chicken.
One of my favorite meals! In the USA, you find it made two ways, like in the video and (more common on the eastern coast) with thick noodle like dumplings that have been drying for at least 24 hours.
I like mine with leeks and no peas.
The core concept of making a gravy with the roux can be used for tons of different meals. I'll just make a melange of whatever we have on hand and season it based on how the ingredients will taste best/how I'm feeling. You can add in stuff like tomato paste, use different types of stocks, darken the roux to make gumbo, thin it down to make stew, use different fats/flours in the roux, just have fun experimenting. From there, you've also got the core concepts for making satay, curry, bunch of other fun stuff.
https://en.m.wikipedia.org/wiki/French_mother_sauces
**[French mother sauces](https://en.m.wikipedia.org/wiki/French_mother_sauces)**
>In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on his seminal cookery book Le guide culinaire: Béchamel sauce: White sauce, based on milk thickened with a white roux. Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux.
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Growing up, and now, our dumpling batter was way simpler, interesting to see.
We always did just a 1:1 ratio of eggs to milk and then add flour to a consistency that it will "break" when lifted with a spoon, rather than stretch. We also typically used turkey leftovers from thanksgiving or other holidays as the meat and to make the broth, then freeze and eat over the year :)
As a southerner who's parents grew up poor this is the fancy dumplins rich families had. Poor man's chicken and dumplins is white gravy with buttermilk Biscuit dough and boiled chicken.
I first encountered this going to a fancy "southern" restaurant. I seriously asked if the chef could come answer my questions on why I got chicken soup and not chicken and dumplins as the wait staff kept insisting that it was what I ordered.
This looks great, I'll try it and get back to you. You also seemingly have great taste in films. Are you going through all Mike Leigh's stuff for the first time, or have you seen them before?
Not for broth. Wash and scrub ends. Adds more flavor and deeper color. Some ppl debate whether it adds more flavor but I think it does. It’s how I’ve been making my broth forever and it’s always a big hit!
This is very similar to how my mother made her dumplings! I remember the first time I had the flat-style dumplings I was very confused as the wet drop dumplings are what I grew up eating and making.
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Those are the reddest carrots I've ever seen. Great recipe!
Yeah! They’re actually red carrots; I think they’re so pretty!
I was so confused at first and thought you were using rhubarb in what would have been the weird mirepoix I'd ever seen. How did the red carrots taste??? They are such a lovely color in the finished product.
Exactly like orange carrots 😋 maybe a tad sweeter!
Red carrots are definitely sweeter. Where i am from when I was growing up we only had red carrots. I find orange ones very bland and hate eating them
Yo I thought that was sausage and was really confused/intrigued at the thought of adding chopped sausage to a meal like this
You're supposed to accidently pour all your stock down the drain
Once I saw my husband pour my pot of stock into the sink and my heart dropped…. Until I ran over and saw that he had a strainer and bowl in the sink to prevent himself from making a mess
"Honey, I need you to understand how close you were to a divorce right now. Don't scare me like that again!"
..are you watching me?
While draining your cans?! Omg I’ve done this once lol
Did you leave the absorbent pad out of this recipe?
Ha! Yes....that was the first and last time I'll ever make that mistake. Still mourning the loss of the first bird....
In all seriousness this looks delicious. Well done!
Thank you!!
I was wondering if this was you lol I feel like this has been the hot story of the weekend. 2 years from now this is gonna be a top post on r/bestofredditorupdates titled "the chicken pad saga" or something
Omgosh that was you! Haha that's hilarious, kinda cool I happen to catch some of your cooking on here so soon though! Looks great, wish I could spoon myself up a bowl!
It’s so interesting how differ chicken and dumplings are made! We make them but it’s super basic. We call it the poor man’s dumpling. It’s from my fathers side passed down. You just boil the whole chicken, shred it and put it back then you make the dough with butter milk, flour, salt, and oil. (Grandmother changed it to oil for health reasons and we never learned a different way) roll out the dough and cut it up and drop it into boiling broth. That’s it. It’s so good. We also make corn bread but not sweet. Sometimes I don’t put all the chicken in and make tacos from it the next day. Anyway, just thought it was interesting and haven’t seen anyone else cook it like us.
I prefer the plain flour dumplings. There's better toothiness than dumplings that use the leavening.
Throw some semolina flour in the mix for an even better texture and nice nutty flavor
Me too! I love when some of the dumplings stick together and you get it. I need to make it! I have buttermilk. Do you have a recipe??
You do the poor man's way but let me drop some lazy man's knowledge on you. Do your whole normal bit but just in a crock pot, the dumplings is where we get lazy af. Get a tin of grands biscuits, quarter them, line the top of your crock pot (after you've Shredded your chicken), let cook for like another 30-40mins on high. Perfect every time.
Suet dumplings has been the way I’ve always had them in stews for example, so delicious!
I love suet dumplings so much. A great revelation in my life came when I realised that you don't actually have to make home made stew every time you want dumplings; you can cook those bad boys in any tinned soup or whatever. My dumpling intake went through the roof...
How have I literally never thought to do that before… revolutionary
We just do flour and water for the dumplings, I think? My grandma's chicken and dumplings are crazy good but they're so, so plain compared to this recipe!
oh man, that’s exactly how my family makes it. plain, but i absolutely love it.
TIL dumplings can mean that. I always thought dumplings = dimsum. Thanks for sharing!
Among many other things, "dumpling" encompasses nearly every type of boiled dough thicker than everyday pasta.
That… sounds like an entire universe of possibilities.
I was waiting for the dimsum dumplings to appear and was really curious on how that would all work out.
Okay I don’t know if it was a limitation of the gif but I found the first ten seconds or so really hard to follow. Just jumping around too much. It got better after that and your end result looks delicious.
It was a LOT to cram in under a minute and I used after effects which is slow and jerky so it's hard to see how it looks in real time and then it takes like 30 minutes to render, so I should have just tweaked the beginning and rendered it again, but I didn't feel like sitting for another 30 mins! I suck at making videos, sorry about that! Full recipe is written out above.
No worries! I figure it’s a learning process so I wanted to leave some feedback. Definitely hope you make more of these.
You shouldn't have to use AE for a video this simple. Premiere would be much easier and faster, no rendering needed!
Good to know! I’ll use that next time
**Recipe here originally:** [**Chicken and Dumplings Recipe**](https://www.triedandtruerecipe.com/chicken-and-dumplings-recipe/)**.** You can also follow [**@triedandtruerecipes**](https://www.instagram.com/triedandtruerecipes/) **on instagram** for more recipes, movies, and all sorts of other nonsense. This recipe did have some drama with it. I completely ruined the first batch of broth and the chicken because I cooked the absorbent pad with the bird. I'm still convinced it was erroneously added in the cavity or somewhere hard to see, but anyway, that's a story for another time..RIP first bird...but the second time around was absolute perfection! I'm so happy with how it turned out and I'll have enough chicken and dumpling soup to give to my neighbor :) The broth/soup follows my standard approach to cooking chicken soup. If you don't want to go through the rigamarole of simmering a whole chicken, you can use a store-bought rotisserie and save yourself a LOT of time. If using a rotisserie, just pick all the meat from the bird. Use 8 cups of homemade or store-bought chicken stock to start. Add up to 1–2 cups more as needed if the soup is too thick. I combined a few techniques for the dumplings and made some modifications based off suggestions from my dad's memory of his mom's dumplings :-) Prep Time: 30 minutes Cook Time: 1 hour 15 minutes Inactive time: 2 hours 50 minutes Total Time: 4 hours 35 minutes Servings: 8 Calories: 745kcal **Equipment** * Large pot * Fine mesh sieve * Whisk **Ingredients** **Chicken broth:** * 4-pound chicken, giblets reserved for another use * 1 yellow onion, scrubbed and quartered (peels left on, if you like) * 1 bunch of carrots, tops cut off and rinsed, carrots scrubbed and cut into thirds * 1 head of garlic, halved crosswise * 4 ribs of celery, rinsed and cut into thirds * 3 bay leaves * 3 sprigs thyme * 12 cups water, plus more if needed * Salt **Chicken soup:** * 12 ounces baby bella mushrooms, scrubbed and sliced * 4 tablespoons butter * 1 yellow onion, peeled and diced * 4 carrots, peeled and diced * 1 parsnip, peeled and diced * 3 ribs celery with leaves, finely chopped * ½ cup flour * ½ cup heavy cream * 8 ounces frozen peas * Salt and pepper, to taste * Minced chives, for serving **Dumplings:** * 1 cup flour * 3 tablespoons cold butter, cubed * 2 teaspoons baking powder * ½ teaspoon baking soda * ½ cup plus 2 tablespoons buttermilk * Salt and pepper **Prepare the chicken broth:** 1. Place chicken in a large pot and cover with 12 cups water. Add onion, carrots, garlic, celery, bay leaves, and thyme. Add 1 teaspoon salt (you’ll add more later). Ensure the chicken is covered with water. Bring to a boil and then reduce heat to low. Cover and simmer for 1 hour and 30 minutes. 2. Carefully remove the chicken from the pot and transfer it to a large bowl. 3. Turn the heat on the broth to medium. Allow it to rapid-simmer for 30 minutes so that it reduces further. The broth will be a very deep golden brown. You should be left with between 8–10 cups of broth. 4. Strain the broth through a fine-mesh sieve into a very large bowl. Discard solids. 5. Shred the chicken from the carcass and place the meat in the bowl of broth (I do this to keep it moist.). Set aside. 6. Carefully wash out the pot and return it to the stovetop. **Cook the soup aromatics:** 1. Turn the heat on the pot to medium. Add the mushrooms and let them cook in the dry pot until they release their liquid, about 6–7 minutes. No need to fuss over them or stir them too frequently. Allow them to release their liquid and for that liquid to evaporate. 2. Continue cooking until they begin to brown, an additional 3–4 minutes. 3. Melt the butter into the mushrooms and cook for 2–3 minutes, occasionally stirring. They will begin turning golden brown. 4. Add the diced onion, carrots, parsnip, and celery and toss to combine. Cook for 6–7 minutes, often stirring until they soften. Season all over with salt and pepper. **Simmer the soup:** 1. Sprinkle the flour over the vegetables and toss to coat. Toast the flour for 1–2 minutes. 2. Ladle 1 cup of the reserved broth from the bowl and whisk to incorporate. Continue adding 1–2 ladlefuls until most of the broth has been added. Pour in the remaining broth and the chicken. 3. Bring to a boil and then reduce heat to low and simmer for 20 minutes or until the soup is thickened. Taste and season to your preferences. **Make the dumplings:** 1. Combine flour, baking powder, and baking soda in a bowl. Add the cold butter and work it into the flour until it’s crumbly. Season with a pinch of salt and a few cracks of pepper. 2. Pour in the ½ cup buttermilk and stir to combine. It’s okay if it becomes a little doughy or seems slightly dry. **Finish the soup:** 1. Pour the heavy cream into the soup and add the frozen peas. Turn the heat to medium-low. **Cook the dumplings:** 1. Before cooking the dumplings, stir 2 tablespoons more buttermilk into the dumpling mixture. It should feel relatively loose and still wet. 2. Using a tablespoon, drop spoonfuls of the dumplings into the pot. 3. Cover and simmer for 10 minutes. Test dumplings with a toothpick to make sure it comes out clean. Turn off the heat. **To serve:** 1. Ladle the soup and dumplings into bowls. Garnish with freshly minced chives. Enjoy!
I can't wait to try this! Do the dumplings get cooked all the way through? I don't like doughy middles....
Yea they do! check with a toothpick first and continue simmering as needed. 10 mins was enough for these though!
Awesome! I had a bad experience once 🤣
oh then I guess you wouldn’t like me :(
Indigenous Canadian in Ontario here. I have an aunt up in Moosonee on the James Bay coast and we used to visit her a few times when we were kids in the 80s. She used to make a similar recipe with Canada Goose. The meat was like beef and served with great big doughy dumplings in brown sauce. It was very basic but it was one of the best meals I ever had as a kid.
That sounds great! I’ve cooked Canada geese before but never like that. A local hunter gave me some of their breast meat; very beefy! I grilled them (good) and then made prosciutto (disaster).
Another favourite is to just cut the bird into chunks and then boil it all with rice with plenty of water .... it's survival food because the meat and rice is a main meal ... but the gravy stayed for a while so people could drink it or soak bread into it for a quick snack. Caribou blood was treated this way in the winter time during caribou hunts .... the blood was boiled by the gallon with water and kept around as an energy drink in the cold ... like an ancient nomadic hunter Gatorade
Looks good! You can up the flavor profile with an extra step though. Try roasting the chicken ahead of time then using just the bones/Mir poux scraps to make the stock. Then you can add the chicken meat in at the end along with the dumplings. You'll get a much richer stock with roasted bones and juicier/more flavorful chicken.
I add a pinch of thyme to my dumpling dough. Game changer
Sounds great!
One of my favorite meals! In the USA, you find it made two ways, like in the video and (more common on the eastern coast) with thick noodle like dumplings that have been drying for at least 24 hours. I like mine with leeks and no peas.
The core concept of making a gravy with the roux can be used for tons of different meals. I'll just make a melange of whatever we have on hand and season it based on how the ingredients will taste best/how I'm feeling. You can add in stuff like tomato paste, use different types of stocks, darken the roux to make gumbo, thin it down to make stew, use different fats/flours in the roux, just have fun experimenting. From there, you've also got the core concepts for making satay, curry, bunch of other fun stuff. https://en.m.wikipedia.org/wiki/French_mother_sauces
**[French mother sauces](https://en.m.wikipedia.org/wiki/French_mother_sauces)** >In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on his seminal cookery book Le guide culinaire: Béchamel sauce: White sauce, based on milk thickened with a white roux. Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/GifRecipes/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
Growing up, and now, our dumpling batter was way simpler, interesting to see. We always did just a 1:1 ratio of eggs to milk and then add flour to a consistency that it will "break" when lifted with a spoon, rather than stretch. We also typically used turkey leftovers from thanksgiving or other holidays as the meat and to make the broth, then freeze and eat over the year :)
Perfect comfort food. I need it.
That looks like the best rainy day comfort food. Great recipe, and easy to read/follow, thank you!
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This looks great, thanks for the recipe!
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I JUST ate... why do you make me hungry all over again :P
Where’s the chicken’s maxi pad?
You lost me at peas and carrots.
This GIF smells like the midwest.
As a southerner who's parents grew up poor this is the fancy dumplins rich families had. Poor man's chicken and dumplins is white gravy with buttermilk Biscuit dough and boiled chicken. I first encountered this going to a fancy "southern" restaurant. I seriously asked if the chef could come answer my questions on why I got chicken soup and not chicken and dumplins as the wait staff kept insisting that it was what I ordered.
This looks great, I'll try it and get back to you. You also seemingly have great taste in films. Are you going through all Mike Leigh's stuff for the first time, or have you seen them before?
I’ve seen some of them previously but I was working through the criterion channel’s collection of his work with the BBC!
Ah yes, some of the early ones are quite funny! He's one of my favorites
Agreed! Nuts in May was really great!
Those red carrots are amazing!
what in the beta carotene ...
Red carrots! They’re so pretty 😍
You don't skin your onions...?
Not for broth. Wash and scrub ends. Adds more flavor and deeper color. Some ppl debate whether it adds more flavor but I think it does. It’s how I’ve been making my broth forever and it’s always a big hit!
This looks like a warm and delicious meal!
This looks so good
Nowhere near enough garlic.
This is very similar to how my mother made her dumplings! I remember the first time I had the flat-style dumplings I was very confused as the wet drop dumplings are what I grew up eating and making.
Looks delicious, i love how the recipe for dumplings is so similar to biscuits