tag:blogger.com,1999:blog-24170237.post8530863824419727156..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Food from the Fens.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24170237.post-8098559278568792942007-09-04T23:29:00.000+10:002007-09-04T23:29:00.000+10:00Odd you should come up with the Norfolk dumpling a...Odd you should come up with the Norfolk dumpling at this point. Just a week ago I was searching for English dumpling recipes. A friend had made Southern "Chicken & Dumplings" (just the thing for 102F weather!). His "dumplings", made to his grandmother's recipe (he's from mountain, rural E. Tennessee), were just seasoned flour & water, rolled to about 1/8" thick, and cut into rectangles - 1" or so long on the longer side - and added to the stew). Bit dull. I decided to show him how to make English suet dumplings - which I have never before made and have not eaten since the early 60's, tho' I do keep suet in the freezer for the occasional expatriate recipe. Trawling for recipes, I came across two or three for Norfolk dumplings, which I'd never heard of. A principal element of the dish is evidently the absence of shortening (one very basic recipe did not even use self-raising flour or baking powder - E. Tennessee style, but gobular). In short, they did not sound all that appetizing.<BR/><BR/>As is often the case, Mrs. Grigson came through with a good recipe. I will probably add suet dumplings to my cold-weather repertoire (there are lots of things you can chop up and mix in with the basic recipe to "improve" them).<BR/><BR/>While we're on the topics of Norfolk and Mrs. Grigson, her "British" cook book (the larger-format, illustrated one, not the "English" book published by Penguin), has an excellent section on East Anglian food. Seems there's nothing whatever for Norfolk folk to be ashamed of.<BR/><BR/>Envy your being over there. RogerLapinbizarrehttps://www.blogger.com/profile/07686990585795363001noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-54090543726571705202007-08-31T19:55:00.000+10:002007-08-31T19:55:00.000+10:00How long would it take to run some of those oyster...How long would it take to run some of those oysters to New York? That is a pudding fit for a duke!T.W. Barritt at Culinary Typeshttps://www.blogger.com/profile/08707931838240978818noreply@blogger.com