"Bob (this one)" wrote in message

> elaine wrote:
> > 5 hours and still cooking. Originally, I was making a pea soup, but I
> > didn't have the right peas - but did have marrow peas. They burned a
wee
> > bit, but I thought if I added some mint and sea salt that would fix the
> > problem. Reminds me of when I was a kid in Scotland and often went
after
> > school and got an order of mushy peas - with vinegar and butter added.
I'm
> > trying to duplicate this - perhaps they'll be ready soon!!!
>
> This strikes a funny chord with me. The name "mushy peas" wouldn't be
> a temptation to me on a menu. It sounds like somebody did something
> wrong. I know it's an honorable old recipe with corresponding name,
> but "mushy" is usually used as a description of something undesirable.

They certainly are undesirable as far as I'm concerned, but they're an old
standby. Lord knows why.
>
> What other foods have names like that. Forget your dickie's spot and
> hole in your toad and the like. Sour cream...? Accepted everywhere.
>
> Dirty rice?

Wrong country, Bob.
>
> What else?

Bubble and squeak.
Girdle cakes.
I'll see what else comes to mind. Probably Arri can dredge up a longer
list.

>
> BTW, how'd the peas turn out/ Don't say mushy.

Mushy (ducking)
Dora

> Pastorio
>