Text 7054, 144 rader
Skriven 2013-11-25 06:59:06 av Dave Drum (1:18/200.0)
   Kommentar till text 7042 av Nancy Backus (1:229/452)
Ärende: Re: Hospital Food
=========================
Nancy Backus Said to Dave Drum about Re: Hospital Food

NB>  DD> I don't think so. The gall bladder had steadily had been
NB>  DD> getting worse and the pace of its decrepitude was increasing. I
NB>  DD> didn't eat anything too dangerous (bacon and buffet "scrambled
NB>  DD> eggs", mostly) beyond a battered and deep fried Vienna sausage
NB>  DD> that I had thought was a hush puppy. What a rude shock when I
NB>  DD> bit into that. Some tater-tots with sausage gravy ... and
NB>  DD> that's about it.

NB> Well, with a compromised gallbladder, bacon and buffet eggs and
NB> tatertots and sausage gravy all (possibly even each) might have had
NB> just enough too much grease to put you overlimit...  And/or the
NB> shock to your system finding out the hush puppy was Vienna
NB> sausage...  (G)

But, the day before I had eaten fried eggs, sausage patties and cottage 
fried potatoes with garlic-butter sauce along with liberally buttered 
toast for breakfast ---- nary a twinge.

NB>  NB>  DD> After all my bragging on the food at Memorial Medical
NB>  NB>  DD> Centre (here and elsewhere) guess what? The only hot thing
NB>  NB>  DD> on that list was beyond nasty. I dunno how one manages to
NB>  NB>  DD> eff up chicken broth. Perhaps it's a special talent.

NB>  NB>> Or a particularly vile supplier...  Liquid diet isn't all that
NB>  NB>> appealing anyway...

After Sunday morn to Thursday evening with nothing by mouth ..... liquid 
diet may be unappealing but it beats IV dining by a long chalk.

NB>  DD> I probably should have ordered less stuff on that liquids tray.
NB>  DD> As it was I nearly overloaded. I easily could have done with
NB>  DD> just one iced tea and without the jello. Ah, well. I'm glad
NB>  DD> it's fading in my rear view mirror.

NB> As we all are, for your sake...  :)   I dunno... when it comes to
NB> ordering hospital food, it's probably better to order too much than
NB> to order too little...  it's usually not all that easy to get more
NB> later if it turns out you really do want to eat...  :)

NB>  NB>> At least the solid grub was decent, so your bragging wasn't
NB>  NB>> totally out of line with reality...  :)

NB>  DD> The chicken and dumplings I had for supper that night were
NB>  DD> nearer to what I make as chicken & noodles using thick, fresh
NB>  DD> egg noodles. But,

NB> Perhaps yet another definition of "dumplings"...  ;)

AFAICS there are a number of "definitions" of dumplings. Oriental 
dumplings, pierogi or globuki, ravioli, all are filled dumplings. As are 
dessert dumplings like apple or peach dumplings. Solid dumplings are 
often just extra-thick egg noodles boiled in broth. They may be 
rectangular, square, round or even erose. Cooked properly they can be 
wonderful.

NB>  DD> right tasty for all of that. And it's awf'ly hard to hurt small
NB>  DD> curd cottage cheese.

NB> Unless it is out of date... or mishandled...  ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Varenyki (Filled Dumplings) Ukrainian
 Categories: Dumplings, Breads
      Yield: 10 Servings
 
      5 c  Unbleached all-purpose flour
      1 ts Salt
      2 tb Butter
      1 c  Evaporated milk; NOT
           - condensed milk
    1/2 c  Water; as needed
           Filling; your choice
 
  Combine the flour and salt in a large bowl, forming a well
  in the middle. Add the butter and milk and mix lightly
  until the flour is absorbed. (Add a little warm water as
  needed.) Knead until the dough sticks together, cover and
  allow to rest for a few minutes, then knead until smooth.
  Cover and set aside. (This dough should be somewhat soft,
  since more flour will be added as the dough is rolled
  out.)
  
  Or, in a processor, combine the flour, salt, and butter,
  stirring a few times, then with the machine running, add
  liquids until a ball forms. Allow to rest for a few
  minutes and then process until smooth. Place the dough in
  a lightly oiled bowl, turn, and cover for about 30
  minutes. (It may be wrapped in plastic and refrigerated
  for a day or so, brought to room temperature and then
  rolled out.)
  
  Place a fourth of the dough on a floured work surface,
  re-covering the rest of the dough. Roll into a circle,
  starting at the center and rolling outwards to maintain an
  even thickness, turn over and again from the center, roll
  the dough out to about 1/8-inch thickness. Run a hand
  under the bottom to loosen it. With a 3-inch biscuit
  cutter or wine glass, cut into rounds.
  
  When done cutting, place 1 Tb of the filling on one side
  of each, flipping the other half over the top and sealing
  with your fingers or a fork. Make sure each is sealed or
  the filling will come out when cooked. Place each of the
  dumplings on a floured cookie sheet, keeping the dumplings
  covered with a towel. Repeat with the remaining dough,
  saving the scraps until last. Use as little flour as
  possible in this process or the scraps will be come tough
  and heavy.
  
  Gently drop 12 to 15 varenyky into 3 quarts of boiling
  water, in a large wide pot or Dutch oven. Do NOT
  overcrowd. Stir and cook for about 3 to 4 minutes. Drain
  in a colander and place on a lightly oiled cookies sheet,
  shaking to coat with a thin film to prevent sticking. Do
  NOT pile the dumplings on top of each other as this
  distorts their shape. If the varenyky are to be frozen,
  remove with a slotted spoon when they float to the top. DO
  NOT overcook.
  
  To freeze. place in the freezer on an oiled cookie sheet
  when tepid (lukewarm). When they are rigid, store in
  tightly sealed plastic bags.
  
  TO SERVE: Varenyky may be poached, pan-fried or steamed,
  served as an accompaniment or meats or served with sour
  cream, chopped sauteed onions or fried bacon with a little
  bacon fat.
  
  From: Don Houston       Date: 24 Jan 97
  
  Uncle Dirty Dave's Archives
 
MMMMM

X CMPQwk 1.42 16554 X
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