On Sun, 11 Nov 2018 17:47:50 -0000, Janet > wrote:

>In article >, says...
>>
>> Would you official UKers kindly post your recipe for "mushy
>> peas?" I like them but not sure I have been making them the
>> "official" way.
>
> You can't turn tender wimpy little fresh or frozen peas into mushy
>peas. Mushy peas are the lumberjacks of the pea world, hardmen who have
>to be tamed.
>
>
> They start with a special kind of pea called marrowfat pea which is
>picked at a later stage of growth, so larger more solid and tougher,
>then it's dried.
>
> https://www.thespruceeats.com/tradit...-recipe-435950
>
>quote
>
>"Love them or hate them there is no denying that t traditional mushy
>peas are an intrinsic part of British food favorite, fish and chips or
>with hot pies. There are many impostors out there using frozen and even
>fresh peas; none comes even close to the real thing.
>
>And just what is that real thing?
>
>Real traditional mushy peas are made using dried marrowfat peas that
>require and overnight soaking, and a long slow cooking. The result.
>Exactly as the name implies, mushed-up peas. Bicarbonate of soda is
>added to the peas while cooking and it this which causes the peas to
>explode and create the required mush. For some, it is this texture which
>is disliked, but fans will tell you, the soft, melting texture of the
>peas is lovely when eaten with freshly cooked hot chips, or a pie fresh
>from the oven. And if you are eating your mushy peas with a pie, then
>try a drizzle of mint sauce on top, delicious."
>
> The method follows on the website. I'll post it if you can't open the
>link.
>
> You can't make mushy peas from scratch in a hurry but luckily for us,
>we can buy tins of mushy peas cooked and ready to heat and serve, and
>that's what I do.
>
> Janet UK
>
>
thank you for that explanation. I didn't understand mushy peas
properly.
Janet US