Well it's huge to me, about 2 and 1/2 lbs, leftover from a spiral-cut
shank I believe I purchased from Costco.

What would you do with it? Seems too big for split pea soup. Should
I save half for something else? And would I need a food-grade
hacksaw?

How about another bean soup? Any favorite recipes? Problem is there's
only two of us I fix for.

Tks

"stark" ha scritto nel messaggio > Well it's huge to me, about 2 and 1/2
lbs>
> What would you do with it? Seems too big for split pea soup. Should> I
> save half for something else? And would I need a food-grade> hacksaw?

Why don't you boil it up to extract the stock (and meat bits) then reduce it
to a measure you have room to freeze. Divide it into as many packets as
makes sense for your life. Use one to make peas soup which you can freeze
the leftovers from.
People complain they don't have room to freeze stock and broth, but much of
what I make is reduced to a paste and fits into a 3 ounce container or
smaller. Just add water when you go to use it.

On Fri, 6 Mar 2009 06:13:56 -0800 (PST), stark
> wrote:

>Well it's huge to me, about 2 and 1/2 lbs, leftover from a spiral-cut
>shank I believe I purchased from Costco.
>
>What would you do with it? Seems too big for split pea soup. Should
>I save half for something else? And would I need a food-grade
>hacksaw?
>
>How about another bean soup? Any favorite recipes? Problem is there's
>only two of us I fix for.

I posted a bunch of bean soup recipes just a few days ago, if you want
to scroll back a bit.

Carol

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Change "invalid" to JamesBond's agent number to reply.

On Mar 6, 8:20*am, "Giusi" > wrote:
> "stark" *ha scritto nel messaggio > Well it's huge to me, about 2 and 1/2
> lbs>
>
> > What would you do with *it? *Seems too big for split pea soup. Should> I
> > save half for something else? *And would I need a food-grade> hacksaw?
>
> Why don't you boil it up to extract the stock (and meat bits) then reduce it
> to a measure you have room to freeze. *Divide it into as many packets as
> makes sense for your life. *Use one to make peas soup which you can freeze
> the leftovers from.
> People complain they don't have room to freeze stock and broth, but much of
> what I make is reduced to a paste and fits into a 3 ounce container or
> smaller. *Just add water when you go to use it.

Thanks. That'll save me the sawing. Sounds like you're a reduction
pro; I'm not so proficient, maybe not so patient. My reductions never
solidify; oh they boil away but don't thicken much. But I'll give this
one a try.

On Mar 6, 8:54*am, Damsel in dis Dress >
wrote:
> On Fri, 6 Mar 2009 06:13:56 -0800 (PST), stark
>
> > wrote:
> >Well it's huge to me, about 2 and 1/2 lbs, leftover from a spiral-cut
> >shank I believe I purchased from Costco.
>
> >What would you do with *it? *Seems too big for split pea soup. Should
> >I save half for something else? *And would I need a food-grade
> >hacksaw?
>
> >How about another bean soup? Any favorite recipes? *Problem is there's
> >only two of us I fix for.
>
> I posted a bunch of bean soup recipes just a few days ago, if you want
> to scroll back a bit.
>

I'll scrowl away. thanks.

"stark" wrote:
>
> Well it's huge to me, about 2 and 1/2 lbs, leftover from a spiral-cut
> shank I believe I purchased from Costco.
>
> What would you do with it? Seems too big for split pea soup.

That's the dumbest thing I've heard this week... do you really think peas
give a rat's b-hind what size ham bone is used. That bone is just about
right for one pound of split peas. I would want 3-4 bones like that for my
pea soup... I typically use 3-4 pounds of peas in a 16 quart pot... pea
soup freezes well.

Earlier this week when I bought those porterhouse there was a big display of
Progresso Vegetable Classics canned soup; on sale at 99¢ each. I figured
I'd try one, I chose the Green Split Pea w/bacon. It was so bad I only ate
half and flushed the rest... the soup part was watery pishvasser, saltier
than the dead sea (840 mg Sodium), and then it contained like a quarter cup
of what I'm guessing are ordinary whole frozen peas (tasteless and looked
stupid, and an awful mealy texture). It tasted nothing like pea soup (just
salt), didn't look like pea soup either (and I didn't see even one speck of
bacon). I called the 800# on the label and complained, actually I didn't
complain (what good would it do), I just voiced my opinion... I'm sure
General Mills doesn't care. I will never buy this product again. It sure
was in a nice can though, I mentioned that the can was worth more than the
contents.

This pea soup was going to be my lunch... I had ramen eggdrop instead, much
better, and at 14¢ at least it's worth the price and you know exactly what
you're getting, and no fancy packaging... I don't think anyone has ever
phoned to complain about ramen... my ramen packet (Maruchan) doesn't even
have a contact phone number. And ramen contains less sodium, a little less
(780mg), but the packet says you can lower the sodium by not using the
entire seasoning packet... don't have that option with canned soup. I make
ramen often, typically double the water, it's a great way to clean the
fridge of left over meat and lonely produce, slice in those last two cloves
of garlic started to sproat, add that last lonely egg in the carton... I've
even added those last two slices of Spam, shorten the bunch of celery so it
fits the bin better. Ramen is a wonderful staple, can easily become an
entire satisfying meal.

"Giusi" wrote:
> "stark" writes:
Well it's huge to me, about 2 and 1/2
> lbs>
>> What would you do with it? Seems too big for split pea soup. Should I
>> save half for something else? And would I need a food-grade hacksaw?
>
> Why don't you boil it up to extract the stock (and meat bits) then reduce
> it to a measure you have room to freeze. Divide it into as many packets
> as makes sense for your life. Use one to make peas soup which you can
> freeze the leftovers from.
> People complain they don't have room to freeze stock and broth, but much
> of what I make is reduced to a paste and fits into a 3 ounce container or
> smaller. Just add water when you go to use it.
>
>
You really think I believe you go through all that over one (1) stinkin' ham
bone (it's a bone, it's already reduced). You're just not believable, all
you ever do is regurgitate common foodtv crap. I don't believe you've done
any cooking, you don't know which end of a kitchen is what... you may have
some here snookered but not me. I still remember when years ago you posted
under "decobabe", you knew nothing about cooking then, you still know
nothing.

On Fri, 06 Mar 2009 15:42:27 GMT, "brooklyn1"
> wrote:

>Earlier this week when I bought those porterhouse there was a big display of
>Progresso Vegetable Classics canned soup; on sale at 99¢ each. I figured
>I'd try one,

I've tried Progresso soups, too. By far, the worst soups I've ever
tasted. I don't know why people think so highly of them. So I make
my own.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Mar 6, 8:13*am, stark > wrote:
> Well it's huge to me, about 2 and 1/2 lbs, leftover from a spiral-cut
> shank I believe I purchased from Costco.
>
> What would you do with *it? *Seems too big for split pea soup. Should
> I save half for something else? *And would I need a food-grade
> hacksaw?
>
> How about another bean soup? Any favorite recipes? *Problem is there's
> only two of us I fix for.
>
> Tks
================================================== =====
That "bone" is worth it's weight in gold. Saw it in half (or break
it) so the marrow is exposed. No amount of "reducing" will get you to
the good stuff in the middle. It's that marrow that turns those beans
into silk.

Lynn in Fargo
You could also overnight it to me:
400 Broadway #509
Fargo, ND 58102

brooklyn1 wrote:

> "Giusi" wrote:
> > "stark" writes:
> Well it's huge to me, about 2 and 1/2
> > lbs>
> >> What would you do with it? Seems too big for split pea soup. Should I
> >> save half for something else? And would I need a food-grade hacksaw?
> >
> > Why don't you boil it up to extract the stock (and meat bits) then
reduce
> > it to a measure you have room to freeze. Divide it into as many packets
> > as makes sense for your life. Use one to make peas soup which you can
> > freeze the leftovers from.
> > People complain they don't have room to freeze stock and broth, but much
> > of what I make is reduced to a paste and fits into a 3 ounce container
or
> > smaller. Just add water when you go to use it.
> >
> >
> You really think I believe you go through all that over one (1) stinkin'
ham
> bone (it's a bone, it's already reduced). You're just not believable,
all
> you ever do is regurgitate common foodtv crap. I don't believe you've
done
> any cooking, you don't know which end of a kitchen is what... you may have
> some here snookered but not me. I still remember when years ago you
posted
> under "decobabe", you knew nothing about cooking then, you still know
> nothing.


Bein' Eye - talian and all I wonder if those big "boners" of hers over there
sport prepuces...

;-)


--
Best
Greg

Damsel in dis Dress wrote:

> On Fri, 06 Mar 2009 15:42:27 GMT, "brooklyn1"
> > wrote:
>
> >Earlier this week when I bought those porterhouse there was a big display
of
> >Progresso Vegetable Classics canned soup; on sale at 99¢ each. I figured
> >I'd try one,
>
> I've tried Progresso soups, too. By far, the worst soups I've ever
> tasted. I don't know why people think so highly of them. So I make
> my own.


They are incredibly salty, as are most canned soups...but not quite as foul
as Wolfgang Puck soups, which could double as library paste.


--
Best
Greg

In article
>,
stark > wrote:

> Well it's huge to me, about 2 and 1/2 lbs, leftover from a spiral-cut
> shank I believe I purchased from Costco.
>
> What would you do with it? Seems too big for split pea soup. Should
> I save half for something else? And would I need a food-grade
> hacksaw?
>
> How about another bean soup? Any favorite recipes? Problem is there's
> only two of us I fix for.
>
> Tks

You could saw it in half. I have a regular hack saw dedicated only to
kitchen use that I keep in the kitchen drawers.

I generally dedicate ham bones to Split Peas, Lentils or any other type
of legumes.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Lynn from Fargo wrote:
>
> That "bone" is worth it's weight in gold. Saw it in half (or break
it) so the marrow is exposed. No amount of "reducing" will get you to
the good stuff in the middle.

Do NOT saw it... just makes the soup bitter and gritty. There is no good
stuff/marrow inside pork bones. It's a very poor idea to crack open a ham
bone. Just as bad an idea to use broken poultry bones for stock. Not all
beef bones contain marrow either. The main reason for using ham bones in
pea/bean soup is to extract the smoke flavor is all, and adds a little
gelatin for body.

On Mar 6, 10:57*am, Damsel in dis Dress >
wrote:
> On Fri, 06 Mar 2009 15:42:27 GMT, "brooklyn1"
>
> > wrote:
> >Earlier this week when I bought those porterhouse there was a big display of
> >Progresso Vegetable Classics canned soup; on sale at 99¢ each. *I figured
> >I'd try one,
>
> I've tried Progresso soups, too. *By far, the worst soups I've ever
> tasted. *I don't know why people think so highly of them. *So I make
> my own. *
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.

Really? I prefer them to many, especially Campbell's. But you're
right, homemade is always better.

Kris, who admits she likes salt

">
> This pea soup was going to be my lunch... I had ramen eggdrop instead,
> much better, and at 14¢ at least it's worth the price and you know exactly
> what you're getting, and no fancy packaging... I don't think anyone has
> ever phoned to complain about ramen... my ramen packet (Maruchan) doesn't
> even have a contact phone number. And ramen contains less sodium, a
> little less (780mg), but the packet says you can lower the sodium by not
> using the entire seasoning packet... don't have that option with canned
> soup. I make ramen often, typically double the water, it's a great way to
> clean the fridge of left over meat and lonely produce, slice in those last
> two cloves of garlic started to sproat, add that last lonely egg in the
> carton... I've even added those last two slices of Spam, shorten the bunch
> of celery so it fits the bin better. Ramen is a wonderful staple, can
> easily become an entire satisfying meal.

Of the canned soups (yes, I keep some on hand), Progresso and Wolfgang Puck
are both awful. I like the Campbell's Chunky. Most of the Campbell's are
very good. I stock up when there is a sale.
>
>
>
>

On Fri, 6 Mar 2009 09:14:18 -0800 (PST), Kris >
wrote:

>On Mar 6, 10:57*am, Damsel in dis Dress >
>wrote:
>
>> I've tried Progresso soups, too. *By far, the worst soups I've ever
>> tasted. *I don't know why people think so highly of them. *So I make
>> my own. *
>
>Really? I prefer them to many, especially Campbell's. But you're
>right, homemade is always better.
>
>Kris, who admits she likes salt

We watch our salt intake, both for health and taste reasons, so when I
do buy soups, I shoot for the reduced sodium stuff.

Carol, who used to salt pepperoni pizza

--
Change "invalid" to JamesBond's agent number to reply.

"stark" > wrote in message
...
On Mar 6, 8:20 am, "Giusi" > wrote:
> "stark" ha scritto nel messaggio > Well it's huge to me, about 2 and 1/2
> lbs>
>
> > What would you do with it? Seems too big for split pea soup. Should> I
> > save half for something else? And would I need a food-grade> hacksaw?
>
> Why don't you boil it up to extract the stock (and meat bits) then reduce
> it
> to a measure you have room to freeze. Divide it into as many packets as
> makes sense for your life. Use one to make peas soup which you can freeze
> the leftovers from.
> People complain they don't have room to freeze stock and broth, but much
> of
> what I make is reduced to a paste and fits into a 3 ounce container or
> smaller. Just add water when you go to use it.

Thanks. That'll save me the sawing. Sounds like you're a reduction
pro; I'm not so proficient, maybe not so patient. My reductions never
solidify; oh they boil away but don't thicken much. But I'll give this
one a try.

I always make ham stock with the leftover bones and meat. It's rich; we use
it for any soup with ham, scalloped potatoes with ham, and in cassoulet.
I bake the bone[s], with an onion at 325F for about 1.5 hours before
starting. This creates a slightly richer darker stock. We have a kitchen
hacksaw, used solely for this type of purpose.

Ed.

"stark" > wrote in message
...
> Well it's huge to me, about 2 and 1/2 lbs, leftover from a spiral-cut
> shank I believe I purchased from Costco.
>
> What would you do with it? Seems too big for split pea soup. Should
> I save half for something else? And would I need a food-grade
> hacksaw?
>
> How about another bean soup? Any favorite recipes? Problem is there's
> only two of us I fix for.
>
> Tks


Bean soup - freeze what you don't eat.

Initially just the beans and the bone. When the meat is tender remove any
meat and set aside. Return the bone to the simmering pot. When the beans
are tender remove the bone it's done it's job.

Cut some celery carrot and onion into a dice the same size as the beans and
add them to the soup - you'll need 1 onion 1 rib of celery and 1 carrot.
Simmer another 15 minutes. Add the retained ham and you're ready to serve.

At the very end, adjust the seasoning.

Dimitri

"stark" > wrote in message
...
> Well it's huge to me, about 2 and 1/2 lbs, leftover from a spiral-cut
> shank I believe I purchased from Costco.
>
> What would you do with it? Seems too big for split pea soup. Should
> I save half for something else? And would I need a food-grade
> hacksaw?
>
> How about another bean soup? Any favorite recipes? Problem is there's
> only two of us I fix for.
>

You need a bigger pot is all.

My favorite bean soup is Senate Bean soup. It's so good you'll finish it
off in a couple days. I usually double this recipe and use 1 pound of
beans.

Pick over, rinse, and soak: (overnight)
1-1/4 cups small dried white beans, such as navy

Drain and place in a soup pot along with:
7 cups cold water
1 ham hock

Bring to a boil, reduce the heat and simmer until the beans are tender about
1-1/4 hours. Remove the ham hock. Discard the bone, skin, and fat; dice
the meat. Return to pot along with:

1 large onion, diced
3 medium celery stocks with leaves, chopped
1 large potato, peeled and finely diced
1 large carrot, peeled and finely diced (optional)
2 cloves garlic, minced
1-1/2 tsp. salt
1/2 tsp. ground black pepper

Simmer until the potatoes and carrots are quite soft, 20 to 30 minutes.
Remove from the heat and mash with a potato masher until the soup is a bit
creamy.

Stir in: 2 Tbsp. chopped fresh parsley

Makes about 6 cups

Paul

On Mar 6, 10:41*am, "brooklyn1" > wrote:
> "Lynn from Fargo wrote:
>
> > That "bone" is worth it's weight in gold. *Saw it in half (or break
>
> it) so the marrow is exposed. *No amount of "reducing" will get you to
> the good stuff in the middle.
>
> Do NOT saw it... just makes the soup bitter and gritty. *There is no good
> stuff/marrow inside pork bones. *It's a very poor idea to crack open a ham
> bone. *Just as bad an idea to use broken poultry bones for stock. *Not all
> beef bones contain marrow either. *The main reason for using ham bones in
> pea/bean soup is to extract the smoke flavor is all, and adds a little
> gelatin for body.

YES THERE IS MARROW IN A HAMBONE!!!!!!!!!
That is why cooks in New Orleans always crack the hambone in order to
make Red Beans and Rice.
Lynn in Fargo

On Fri, 6 Mar 2009 20:12:05 -0800 (PST), Lynn from Fargo Ografmorffig
> wrote:

>On Mar 6, 10:41*am, "brooklyn1" > wrote:
>> "Lynn from Fargo wrote:
>>
>> > That "bone" is worth it's weight in gold. *Saw it in half (or break
>>
>> it) so the marrow is exposed. *No amount of "reducing" will get you to
>> the good stuff in the middle.
>>
>> Do NOT saw it... just makes the soup bitter and gritty. *There is no good
>> stuff/marrow inside pork bones. *It's a very poor idea to crack open a ham
>> bone. *Just as bad an idea to use broken poultry bones for stock. *Not all
>> beef bones contain marrow either. *The main reason for using ham bones in
>> pea/bean soup is to extract the smoke flavor is all, and adds a little
>> gelatin for body.
>
>YES THERE IS MARROW IN A HAMBONE!!!!!!!!!
>That is why cooks in New Orleans always crack the hambone in order to
>make Red Beans and Rice.
>Lynn in Fargo

ROFLMAO!!!!!!!

Carol

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"brooklyn1" ha scritto nel > "Giusi" wrote:
Just add water when you go to use it.
> You really think I believe you go through all that over one (1) stinkin'
> ham bone (it's a bone, it's already reduced).

1) not here I don't, because smoked ham, speck, doesn't come with a bone.
2) I know you don't understand anything I post, but don't worry. If you
read a lot of books eventually your English will be up to the task.