In article . com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > "Sheldon" wrote:
> >
> > > > Ok, I see... but I use fresh pork, not cured pork for making split peas
> > > > most of the time, unless I have ham bones I need to use up. I've done it
> > > > both ways.
> > >
> > > I don't really see the point in adding fresh pork to pea soup, fresh
> > > park adds no discernable flavor, nor is its texture complementary.
> >
> > I disagree... and I'm adding more than just fresh pork stock.
> > It has onion, garlic, celery, carrot and various herbals.
>
> Those are all typically aded directly to the pea soup even without
> adding meat.. by adding sufficient ham bones there is no reason to add
> any stock, the stock forms as the soup cooks. You just like us to
> think you do extra work for nothing, if we are to believe you.

Uh, wrong babe...

Meat stock made by itself is boring, and I also don't like the way it
smells. It NEEDS aromatics!

Also, I make the stock in advance so I can DEFAT it! Especially with
pork! Gods, I hope you don't stick whole pork hocks (or even ham bones
and skin) into split peas without pre-making the stock!

<gag> That's just nasty.......

Sorry, I'm not a fan of pork fat in my soup.

You've seen jpegs of stock that I make. You know damned well that I make
stock in advance all the time. Meals like that are planned 2 to 3 days
ahead.

>
> > I'm sorry you can't find pork with flavor to it?
>
> I really hope I don't find fresh pork with flavor to it... means it's
> nasty... even really nice fresh pork boiled in plain water produces
> really nasty water.

This from someone that does not find Avocados flavorful.

Are you a smoker by any chance? That'd explain those dead taste buds. ;-)

>
> > I do cut as much meat as possible off of them.
>
> Then there is no point in saving those barren bones,.. but then some
> folks save empty matchbooks too.
>
> Sheldon

You think that poultry backs don't make good stock either. ;-)

TIA disorder sweetie? ;-)
--
Peace, Om

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