On Mon, 04 Dec 2006 04:19:07 -0600, Omelet >
wrote:

>In article >,
> (TammyM) wrote:
>
>> for an hour! And they're STILL crunchy. WTF? To what legume
>> god(dess) must I pray for these suckers to get fully cooked? They
>> aren't THAT old. Well. Hmmm. How do I know that? I don't. I know
>> that I bought them within the last 6 months and they could've been on
>> the shelf for months, nay, years before that. Will they ever cook or
>> am I just needlessly using gas on a lost cause.
>>
>> Buggershitdamn.
>>
>> TammyM
>
>Pressure cooker.
>20 - 25 minutes.
>
>Won't even matter how old they are.
>
>Minimum of 2 parts liquid to 1 part peas.
>
>Works every time......
>
>What altitude do you live at?
>
>I think that's the main reason mom learned (and taught me) to use a
>pressure cooker. We lived at 8,000 ft. for awhile.
>
>Water does not boil hot enough at that altitude to make a decent soup.
>Boiling eggs takes forever.

My PC manual instructs to never cook split peas in it -- something
about the foaming action I think?

I live near/at sea level.

They never cooked. After 4 hours, they were still crunchy. I just
gave up.

TammyM