Subj : Re: Peas
To : Shawn Highfield
From : Dave Drum
Date : Wed Dec 11 2024 04:55:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> Oh, I know that. But, canned peas are overcooked and mushy. It's a
DD> texture thing. The UK's mushy peas are like a green(ish) version of
DD> mashed potatoes.
SH> I understand what you're saying now. Yes the canned peas we buy at the
SH> store are over cooked and mushy, but they are not mushy peas. LOL
DD> And it's odd that I really like mashed taters - but not mashed peas.
SH> Have you tried the UK version?
Yes, I have. I think that it's the mint and lemon combination - which is
alright w/tea - that puts me off. Never made them myself as I've never
seen the requisite marrowfat peas on offer in any of my stupormarkups.
DD> If doing peas at my house they will be fresh, frozen, or snow peas in
DD> the pod. Or split peas made into soup.
SH> We only keep a can of peas in the cupboard for emergency food. When
SH> they are close to expiring I replace them. We are okay with eating
SH> them though as they remind us both of child hood. Much prefer the
SH> frozen ones.
You do realise that that "best by" date is an arbitrary "suggestion" do
you not? I've got canned veg several years old in my pantry. As long as
the can isb't bulged or doesn't hiss when punctured I find that it's OK
to eat ... if a bit flavour diminished. But, then, canned veg are ALWAYS
over-cooked in processing and therefore somewhat flavour diminished from
their start.
Something besides soup to make with split peas ...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pease Porridge
Categories: Soups, Pork, Vegetables
Yield: 8 Servings
3 c Split Peas; diced *
Water
1 Ham Bone or Pork Knuckle
1 lg Onion; chopped
1 md Turnip; scraped, diced
1 lg Potato; peeled, diced
2 Ribs celery; w/leaves, diced
2 Sprigs Summer Savory
+=OR=+
2 Sprigs thyme
2 Sprigs Marjoram
1 tb Sea Kelp
+=OR=+
Salt; as needed
Water to cover
* HUH?! How do you "dice" split peas? - UDD
Rinse and pick over peas. Cover w/water and leave to soak
overnight. Next morning, drain, add remaining ingredients,
and bring to boil. Cover pot, turn down heat, simmer for
about 2 hrs. stirring occasionally.
When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb sprigs.
Puree if desired, reheat, and serve in individual bowls,
each topped with a small pat of butter.
Serves 8.
Source: Colonial Cookbook, updated as researched from
The Old Farmer's Almanac 1792.
FROM: Lisa Crawley
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
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