Talk:Dumpling: Difference between revisions
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imported>Larry Sanger (New page: == Definition please == The article should start with a simple, pithy definition. Do all boiled pasta count as dumplings? That's not how I learned to use the word "dumpling." --~~~~) |
imported>Howard C. Berkowitz (I knew a lovely dumpling once, named Helga...) |
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== Definition please == | == Definition please == | ||
The article should start with a simple, pithy definition. Do all boiled pasta count as dumplings? That's not how I learned to use the word "dumpling." --[[User:Larry Sanger|Larry Sanger]] 14:50, 9 December 2008 (UTC) | The article should start with a simple, pithy definition. Do all boiled pasta count as dumplings? That's not how I learned to use the word "dumpling." --[[User:Larry Sanger|Larry Sanger]] 14:50, 9 December 2008 (UTC) | ||
:Pithy? "I luff you, my sveet little dumpling?" | |||
:Yes, at least to a cook, all boiled pasta meet the culinary definition of dumpling. I recognize that, say, spaghetti might not seem a dumpling, but it really does meet the characteristics of one dumpling type: relatively bland absorber of the cooking liquid or sauce [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 14:57, 9 December 2008 (UTC) | |||
Revision as of 09:57, 9 December 2008
Definition please
The article should start with a simple, pithy definition. Do all boiled pasta count as dumplings? That's not how I learned to use the word "dumpling." --Larry Sanger 14:50, 9 December 2008 (UTC)
- Pithy? "I luff you, my sveet little dumpling?"
- Yes, at least to a cook, all boiled pasta meet the culinary definition of dumpling. I recognize that, say, spaghetti might not seem a dumpling, but it really does meet the characteristics of one dumpling type: relatively bland absorber of the cooking liquid or sauce Howard C. Berkowitz 14:57, 9 December 2008 (UTC)