On Tue, 31 Dec 2013 19:43:36 -0500, Dave Smith
> wrote:

> I might be confused but I thought you recently said you hated bay leaf.

Not me. I may have said it wasn't used as a seasoning by my family
when I was growing up and hubby's sister told me not to use too much
or whatever I'm making will taste like medicine - but that's the
extent of it. It's simply not a "go-to" seasoning for me like garlic
and thyme are. I don't hate it - I just don't think about it... in
the same sense that I don't think about tarragon until a recipe calls
for it.

> I like it in small doses and it really does give split pea soup a
> certain je ne said pas, but I don't know what it is.
>
> No tomato!!!!!!!!!
>
> Sorry, but French Canadian Pea Soup is a French Canadian thing and has
> been pretty well adopted across the country. I don't know if it is
> common in your part of the US. It should be cooked to the consistency
> of porridge. Those peas should be cooked until the are pretty much mush.
>
> I live in an area with a lot of Dutch and they do a similar soup but
> with dried green peas. I keep meaning to try it but I like the regular
> split pea stuff so much. I make it about once a month.

I don't see dried whole green peas unless I'm in a middle Eastern shop
and not all of them have it - what else would you make with them
besides soup?

--
Food is an important part of a balanced diet.