"dsi1" > wrote in message
...[i]
> On 7/10/2015 7:01 AM, Cindy Hamilton wrote:
>> On Friday, July 10, 2015 at 11:15:00 AM UTC-4, Ophelia wrote:
>>> "Gary" > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>>
>>>>> Myself I put loads on the fish, chips
>>>>> and mushy peas as well, but then I grew up with it)
>>>>
>>>> What is your recipe for "mushy peas?" My daughter loved my mom's
>>>> "mushy peas" but they were just canned peas cooked to death. Is your
>>>> version different?
>>>
>>> No so long as they are canned marrowfat peas At any rate, not new
>>> peas.
>>
>> And here's some translation (for those of us who have no idea what
>> marrowfat
>> peas are), courtesy of Wikipedia.
>>
>> Marrowfat peas are green mature peas that have been allowed to dry out
>> naturally in the field, rather than be harvested whilst still young like
>> the normal garden pea. They are used to make mushy peas and also the
>> snack food wasabi peas.
>>
>> Marrowfat is a traditional, starchy, large-seeded variety of pea
>> (Pisum sativum var. medullare.) The word was coined around 1730 from
>> marrow + fat.
>>
>> ...mmature peas (and in snow peas the tender pod as well) are used as
>> a vegetable, fresh, frozen or canned.
>>
>> Cindy Hamilton
>>
>
> They must have put a committee together to come up with a name so
> unappealing. I was eating wasabi peas yesterday and pondering how they got
> the peas so big.

Big peas are my favorite!