tag:blogger.com,1999:blog-24170237.post2155718827308610486..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Dumplings for Eccentrics.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-24170237.post-36456817295195469942007-01-10T17:29:00.000+10:002007-01-10T17:29:00.000+10:00Glad to have been of assistance! :)
These dense, c...Glad to have been of assistance! :)<br />These dense, chewy noodles are called 'sliders' because they're slippery from the sauce they're cooked in. Some cooks make the noodles short - which have a tendency to slide off your fork into your lap - while others make them long, so you can get sauce dripped on your chin and the front of your shirt while you eat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-78866942449962785392007-01-10T08:30:00.000+10:002007-01-10T08:30:00.000+10:00Hello Nene. I always wondered what 'sliders' were....Hello Nene. I always wondered what 'sliders' were. One of those things I keep meaning to look up - now I dont need to. Thanks!The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-84325817398468265372007-01-10T08:02:00.000+10:002007-01-10T08:02:00.000+10:00Growing up in the American South, I ate two kinds ...Growing up in the American South, I ate two kinds of chicken n' dumplings, a classic dish. In one, the dough is rolled out and cut into strips like noodles (in this case, it's is also known as chicken and sliders) that are cooked in the dish; in the second, a soft biscuit dough is formed into quenelle-type shapes and steamed on top of the dish. I prefer the second, though the result can either be light and fluffy or heavy as lead, depending on your luck with your dough.Anonymousnoreply@blogger.com