h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

This dish sounds delicious -a real comforter.
Do you think that using streaky smoked bacon would add just that extra touch of flavour?

Hi thedamian

I think any bacon would be fine.

This was one of my childhood favourites, but it seemed such a long time waiting for it cook, the smell was nice while waiting though.

Emmily

Hi Em:

I was wondering about ingredients, too. What flavour Oxo do you use? can I presume it is beef and not chicken, because of the suet?

Yes, it's beef, the original not sure if the chicken and vegetable oxo cubes were available in the 70s, which was where my mind was when writing this, or I might have thought of saying beef oxo cube.

Emmily

this dish reminds me of the chinese dish called ham bows (char sui buns.) I would imagine they are very similar in texture but perhaps not taste.

Thanks Em:

Just wanted to verify my assumption, but you're probably right. It would be nice to have that bit of info for those of us who experiment kitchenly, but are a bit dense.

hmmm if it's nice n simple you're looking for Fords, I've just submitted 'Vegetable Stew & Dumplings' A9576129 to PeerReview I've been making this about once a week for the last couple of months. I love the dumplings they're as soft and fuffy as the clouds in heaven

Emmily

correcting typo should have been:

soft and fluffy as the clouds in heaven

Emmily

Fuffy, or fluffy, it's aaaallll good!

I'll be sure to take down the recipe

Surprised to still see this in Peer Review, but I'm also suprised not to see the clarification around using Beef boullion (the Oxo cube thingy).

What was I thinking? This is no longer in Peer Review. My surfing needs work!!

Beef oxo would be the one to use.
Chicken oxo was introduced in 1960 for oxo's golden jubilee and was originally called golden oxo (geddit?). However I think this recipe is likely to be much older than that, and in all probability it predates oxo entirely.

S.

Thanks for this extra info Salmonlover!