I recently bought a couple of packages of split peas to make split pea soup
and was left with extra, so I decided to do a search on Google to see what
other things could be made out of split peas, I was amazed to find that
apparently the only thing that can be made with split peas is split pea
soup? I refuse to believe this can possibly be true, does anyone have any
recipes that have split peas in it?

Thanks,
-- Compmouse
--------------------------------------------------------------------
Come join us at KittyRealm and talk about all things Sanrio!
http://pub37.ezboard.com/bkittyRealm
--------------------------------------------------------------------

On Wed, 12 Nov 2003 07:33:09 -0500, Compmouse wrote:

> I recently bought a couple of packages of split peas to make split pea soup
> and was left with extra, so I decided to do a search on Google to see what
> other things could be made out of split peas, I was amazed to find that
> apparently the only thing that can be made with split peas is split pea
> soup? I refuse to believe this can possibly be true, does anyone have any
> recipes that have split peas in it?

Look for anything that has lentils in it - they'll make a decent
alternative for many things. Then adjust as you wish.
Chicken or lamb Dhansak for example.


--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

"Compmouse" > wrote in message
. ..
> I recently bought a couple of packages of split peas to make split pea
soup
> and was left with extra, so I decided to do a search on Google to see what
> other things could be made out of split peas, I was amazed to find that
> apparently the only thing that can be made with split peas is split pea
> soup? I refuse to believe this can possibly be true, does anyone have any
> recipes that have split peas in it?
>
> Thanks,
> -- Compmouse


I think they turn to mush so quickly that there's not much else you can do
with them.

check out www.recipesource.com. There are recipes other than soups, but the
overall impression I get is they're a puree or in general a mush.

Jack Puddle

"Compmouse" > wrote in message
. ..
> I recently bought a couple of packages of split peas to make split pea
soup
> and was left with extra, so I decided to do a search on Google to see what
> other things could be made out of split peas, I was amazed to find that
> apparently the only thing that can be made with split peas is split pea
> soup? I refuse to believe this can possibly be true, does anyone have any
> recipes that have split peas in it?
>
> Thanks,
> -- Compmouse

Here are a few more.

Dimitri



Appetizer

1 c. Channa Dhal (pigeon split peas)*
1 lg. onion, minced
1 tsp. cumin seeds
Salt to taste
1 or 2 green chilies, minced, optional
1 1/2 c. vegetable oil for frying

Wash and soak the dhal in water for about 3 hours. Grind the dhal
coarsely. Add the rest of the ingredients and shape into 15 balls. Heat a
shallow pan, add oil and allow it to boil. Reduce the heat to medium.
Flatten each ball and fry in oil until golden brown. Remove and drain well.
Serve hot. Serve with coconut chutney. *This item may be purchased at a
market offering food from India.

DALPURI ROTI

--DOUGH:--

1 lb. flour (regular or whole wheat)
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. sugar
3 tbsp. vegetable oil
1 c. water*
1/2 c. milk*

*Or 1 1/2 cups water

--PEAS:--

1/2 lb. peas (yellow split)
1 tsp. turmeric or curry
3 c. water
1 clove garlic
1 tbsp. whole cumin seeds or 2 tsp.
ground cumin
Piece of hot pepper (optional)

Blend together flour, salt, baking powder, sugar, milk and water. Knead
into dough until soft and elastic. Form into balls, rub with oil and let
rest. Boil split peas in water with turmeric, salt and garlic until half
cooked, about 30 minutes. Parch cumin and grind with peas and pepper.
Stuff moderate amount into ball and roll out to 1/4 inch thick. Place dough
on hot greased baking stove. Dab with oil, using a stick with piece of
cloth at end or paper. Turn constantly until cooked, brown and puffy.

Split yellow pea cakes

1 can coconut milk
2 c. sugar
2 c. cornstarch
1 can evaporated milk
7 c. water
1/4 c. split yellow peas

Boil peas and let drain. Mix coconut milk with cornstarch, then evaporated
milk with 1 cup of water. Stir well and put aside. Boil 6 cups of water,
then add 2 cups of sugar. Heat in medium saucepan, then put coconut
milk/cornstarch mixture in and stir for 10 minutes. After bubbles close lid
for 2 minutes. Put into container and refrigerate.

DOLL AND BATH (INDIA)
1/2 lb. split peas
3 c. water
2 cloves garlic
1 sm. onion, minced
1 tsp. curry
1 bay leaf
1/2 tsp. salt
Dash of pepper
Dash of thyme
2 tbsp. olive oil

Cook split peas until soft along with onion. After peas are soft, add all
seasonings except garlic. Brown garlic in oil and pour in peas sauce; let
simmer for 15 minutes. Pour over cooked rice and serve.

Bombay Rice

3/4 c. brown rice
1/8 c. split red lentil
1/8 c. split green peas
2 tbsp. butter
1 sm. onion, diced
1 sm. green pepper, diced
1 tsp. creamy peanut butter; optional
1/8 tsp. garlic powder
1/2 tsp. salt
1 tbsp. butter or oil
2 c. water
1/4 tsp. curry powder
1/8 c. raw cashews or peanuts;
optional Raisins or apple pieces; garnish

Saute onion and green pepper in 2 tablespoons butter until soft. Put all
ingredients in pot with tightly fitting lid. Bring to boil, uncovered; stir
with fork. Cover and simmer 20-25 minutes or until all liquid is absorbed.
Remove from heat several minutes before serving to allow rice to separate.
Garnish with raisins or apple pieces.

Compmouse wrote:

> I recently bought a couple of packages of split peas to make split pea soup
> and was left with extra, so I decided to do a search on Google to see what
> other things could be made out of split peas, I was amazed to find that
> apparently the only thing that can be made with split peas is split pea
> soup? I refuse to believe this can possibly be true, does anyone have any
> recipes that have split peas in it?
>
> Thanks,
> -- Compmouse
> --------------------------------------------------------------------
> Come join us at KittyRealm and talk about all things Sanrio!
> http://pub37.ezboard.com/bkittyRealm
> --------------------------------------------------------------------

There's the old standby, porridge. "Pease porridge", if you like that
old-fashion talk. It's really just soup with a little less water and no
"frills" like onion or carrot, but it can gave the same consistency as
oatmeal or mashed potato. An interesting side dish is mashed potato,
pea, and garlic. Boil the garlic with the potato and mash them together,
then blend in the porridge cooked separately. A quickie suitable for
camp cooking is pea soup thickened with instant mashed, flavored with
granulated garlic and whatever else is in the soup. Live it up!

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

Compmouse wrote:

> I recently bought a couple of packages of split peas to make split
pea soup
> and was left with extra, so I decided to do a search on Google to see
what
> other things could be made out of split peas, I was amazed to find that
> apparently the only thing that can be made with split peas is split pea
> soup? I refuse to believe this can possibly be true, does anyone have any
> recipes that have split peas in it?
>
> Thanks,
> -- Compmouse
> --------------------------------------------------------------------
> Come join us at KittyRealm and talk about all things Sanrio!
> http://pub37.ezboard.com/bkittyRealm
> --------------------------------------------------------------------

There's the old standby, porridge. "Pease porridge", if you like that
old-fashion talk. It's really just soup with a little less water and no
"frills" like onion or carrot, but it can gave the same consistency as
oatmeal or mashed potato. An interesting side dish is mashed potato,
pea, and garlic. Boil the garlic with the potato and mash them together,
then blend in the porridge cooked separately. A quickie suitable for
camp cooking is pea soup thickened with instant mashed, flavored with
granulated garlic and whatever else is in the soup. Live it up!

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

Excellent! Thank you very much for all your suggestions!

-- Compmouse
--------------------------------------------------------------------
Come join us at KittyRealm and talk about all things Sanrio!
http://pub37.ezboard.com/bkittyRealm
--------------------------------------------------------------------
"Jerry Avins" > wrote in message
...
> Compmouse wrote:
>
> > I recently bought a couple of packages of split peas to make split
> pea soup
> > and was left with extra, so I decided to do a search on Google to see
> what
> > other things could be made out of split peas, I was amazed to find that
> > apparently the only thing that can be made with split peas is split pea
> > soup? I refuse to believe this can possibly be true, does anyone have
any
> > recipes that have split peas in it?
> >
> > Thanks,
> > -- Compmouse
> > --------------------------------------------------------------------
> > Come join us at KittyRealm and talk about all things Sanrio!
> > http://pub37.ezboard.com/bkittyRealm
> > --------------------------------------------------------------------
>
> There's the old standby, porridge. "Pease porridge", if you like that
> old-fashion talk. It's really just soup with a little less water and no
> "frills" like onion or carrot, but it can gave the same consistency as
> oatmeal or mashed potato. An interesting side dish is mashed potato,
> pea, and garlic. Boil the garlic with the potato and mash them together,
> then blend in the porridge cooked separately. A quickie suitable for
> camp cooking is pea soup thickened with instant mashed, flavored with
> granulated garlic and whatever else is in the soup. Live it up!
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
>

Compmouse wrote:
>
>I recently bought a couple of packages of split peas to make split
>pea soup
>and was left with extra, so I decided to do a search on Google to see
>what
>other things could be made out of split peas, I was amazed to find that
>apparently the only thing that can be made with split peas is split pea
>soup? I refuse to believe this can possibly be true, does anyone have any
>recipes that have split peas in it?

Rehydrated dried peas are wonderful in salads...

Green Split Pea and Kidney Bean Salad

Ingredients
175g/6oz green split peas
400g/14oz tin on cooked kidney beans
4 fresh plum tomatoes, diced finely
4 cloves of garlic, diced finely
1 handful of fresh flat leaf parsley, finely chopped
4 tbsp olive oil
4 tbsp balsamic vinegar
salt and freshly ground black pepper

Method
1. Immerse the split peas in boiling water for 15 minutes and refresh in cold
water.
2. Drain and wash the kidney beans then leave to drain again. Mix with the
peas, diced vegetables and herbs.
3. Add the olive oil and balsamic vinegar then season well with salt and
pepper.
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Compmouse" > wrote in message
. ..
> I recently bought a couple of packages of split peas to make split pea
soup
> and was left with extra, so I decided to do a search on Google to see what
> other things could be made out of split peas, I was amazed to find that
> apparently the only thing that can be made with split peas is split pea
> soup? I refuse to believe this can possibly be true, does anyone have any
> recipes that have split peas in it?

Jigs dinner -- a Newfoundland and Labrador treat.

Ingredients

2 pounds salt beef or salt spareribs

1 cup yellow split peas

6-8 medium potatoes

6 carrots

1 medium rutabaga, peeled and cut in chunks

1 medium cabbage, cut in wedges

2 tablespoons butter

pepper to taste

1. Soak meat in cold water overnight (6-8 hours). Drain meat and place in a
large pot.

2. Tie peas in cloth bag, leaving room for expansion, and put in pot with
beef making sure bag doesn't touch the bottom. Cover beef and peas with
water. Heat to boiling; cover and simmer for two hours.

3. Prepare vegetables. Small carrots and potatoes may be left whole, larger
ones cut in half. Slice rutabaga and cut cabbage into wedges.

4. After meat and peas have cooked for two hours add vegetables and cook
until tender, adding cabbage last.

5. Remove peas from bag, place in bowl and mash with butter and pepper to
form "pease pudding". Remove meat and cut into serving size pieces.

6. Arrange meat and vegetables on platter. Serve the "pease pudding" in
separate bowl.

Gabby

at Wed, 12 Nov 2003 12:33:09 GMT in
>,
(Compmouse) wrote :

>I recently bought a couple of packages of split peas to make split pea
>soup and was left with extra, so I decided to do a search on Google to
>see what other things could be made out of split peas, I was amazed to
>find that apparently the only thing that can be made with split peas is
>split pea soup? I refuse to believe this can possibly be true, does
>anyone have any recipes that have split peas in it?
>
Here's an easy one I like a LOT. I call it "pease porridge" - it's a little
different from the original but the name would still seem to apply.

1/2 cup split peas
1/2 cup steel-cut oats
5 stalks celery
Pepper

In separate pots, put the peas and oats, each with 1 1/2 cups water. Set
them on low and cook for about 1 hour. Mince the celery and add to the
peas. When the celery gets a little soft, stir both mixtures together, and
grind in some pepper. Serve. (Serves 2). You can also add some minced
carrot along with the celery, if you like. I suspect some people would want
to add butter, although IMHO this is pretty vile (I've always found peas
and butter to be a repulsive combination).

You can cook up split peas to the original pease porridge consistency, then
use as a filling for baked potatoes. Similarly, you can roll them in
crepes, especially if you add some ham chunks. Spreading them on rye bread
in the style of beans on toast is great in the morning.

The key point is to remember that they'll get mushy once cooked, and can
then be turned into the consistency of mashed potatoes. What you do with
them from that point on is limited only by your creativity and what
absolutely clashes with them (e.g. don't try to serve them with most fish,
and certainly don't mix with tomatoes).

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Alex Rast wrote:

...

> 1/2 cup split peas
> 1/2 cup steel-cut oats

...

Alex,

I've always used rolled and steel-cut oats interchangeably without
disaster. There may be a slight difference in cooking time. Is there
more I should know?

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

I use this recipe alternately instead of split pea. It's delicious and I
made it today.


* Exported from MasterCook *

My Black Eyed Pea Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Recipe Soups


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large Smoked Ham hocks
750 g Black eyed peas
12 cups water and stock
1 lg Smoked ham hock
1 salt to taste
1 pepper to taste
4 tablespoons tomato past


Simmer a smoked ham hock in approx 12 cups of water till meat is falling off
bone.

Soak the peas overnight in double the volume of water. Drain and
rinse well.

Skim all fat off the stock.

Put in a very large stock pot and cover with water and
bring to boil and simmer a few hours.
Remove ham from hock.

when beans are tender. Taste for seasoning and adjust to taste
adding salt, pepper and tomato paste.

Strip the meat off the ham hock, discarding fat and bones. Cut into
small pieces and return to the pot with soup. Heat up to boil and
serve.

Delicious!

Recipe by Helen Peagram




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 60 Calories; 4g Fat (65.7% calories
from fat); 5g Protein; 0g Carbohydrate; 0g Dietary Fiber; 24mg Cholesterol;
14mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


"Jerry Avins" > wrote in message
...
> Alex Rast wrote:
>
> ...
>
> > 1/2 cup split peas
> > 1/2 cup steel-cut oats
>
> ...
>
> Alex,
>
> I've always used rolled and steel-cut oats interchangeably without
> disaster. There may be a slight difference in cooking time. Is there
> more I should know?
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
>

at Thu, 13 Nov 2003 18:01:49 GMT in >,
(Jerry Avins) wrote :

>Alex Rast wrote:
>
> ...
>
>> 1/2 cup split peas
>> 1/2 cup steel-cut oats
>
>
>I've always used rolled and steel-cut oats interchangeably without
>disaster. ... Is there
>more I should know?
>
The steel-cut oats give a much better (=firmer) texture. With rolled oats,
the combination will be very mushy and soupy. Think English mushy peas
mixed with gruel. By using steel-cut you avoid this fate.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

LIMEYNO1 wrote:

> I use this recipe alternately instead of split pea. It's delicious
> and I
> made it today.
>

Add some onions, garlic and molasses and you have "hopping john".
Though i think a dish of black eyed peas can stand on their own, making
their own broth and sufficient unto themselves.

JL

> * Exported from MasterCook *
>
> My Black Eyed Pea Soup
>
> Recipe By :
> Serving Size : 10 Preparation Time :0:00
> Categories : Recipe Soups
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 large Smoked Ham hocks
> 750 g Black eyed peas
> 12 cups water and stock
> 1 lg Smoked ham hock
> 1 salt to taste
> 1 pepper to taste
> 4 tablespoons tomato past
>
> Simmer a smoked ham hock in approx 12 cups of water till meat is
> falling off
> bone.
>
> Soak the peas overnight in double the volume of water. Drain and
> rinse well.
>
> Skim all fat off the stock.
>
> Put in a very large stock pot and cover with water and
> bring to boil and simmer a few hours.
> Remove ham from hock.
>
> when beans are tender. Taste for seasoning and adjust to taste
> adding salt, pepper and tomato paste.
>
> Strip the meat off the ham hock, discarding fat and bones. Cut into
>
> small pieces and return to the pot with soup. Heat up to boil and
> serve.
>
> Delicious!
>
> Recipe by Helen Peagram
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 60 Calories; 4g Fat (65.7%
> calories
> from fat); 5g Protein; 0g Carbohydrate; 0g Dietary Fiber; 24mg
> Cholesterol;
> 14mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0
>
> "Jerry Avins" > wrote in message
> ...
> > Alex Rast wrote:
> >
> > ...
> >
> > > 1/2 cup split peas
> > > 1/2 cup steel-cut oats
> >
> > ...
> >
> > Alex,
> >
> > I've always used rolled and steel-cut oats interchangeably without
> > disaster. There may be a slight difference in cooking time. Is there
>
> > more I should know?
> >
> > Jerry
> > --
> > Engineering is the art of making what you want from things you can
> get.
> >
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
>
> >


--
Joseph (the probability for an event which can happen in two
indistinguishable ways is the sum of the probability for each way
considered separately) Littleshoes

I don't know about the molasses, but I was in a hurry so used the dried
versions thereof.

"Joseph Littleshoes" > wrote in message
...
> LIMEYNO1 wrote:
>
> > I use this recipe alternately instead of split pea. It's delicious
> > and I
> > made it today.
> >
>
> Add some onions, garlic and molasses and you have "hopping john".
> Though i think a dish of black eyed peas can stand on their own, making
> their own broth and sufficient unto themselves.
>
> JL
>
> > * Exported from MasterCook *
> >
> > My Black Eyed Pea Soup
> >
> > Recipe By :
> > Serving Size : 10 Preparation Time :0:00
> > Categories : Recipe Soups
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 1 large Smoked Ham hocks
> > 750 g Black eyed peas
> > 12 cups water and stock
> > 1 lg Smoked ham hock
> > 1 salt to taste
> > 1 pepper to taste
> > 4 tablespoons tomato past
> >
> > Simmer a smoked ham hock in approx 12 cups of water till meat is
> > falling off
> > bone.
> >
> > Soak the peas overnight in double the volume of water. Drain and
> > rinse well.
> >
> > Skim all fat off the stock.
> >
> > Put in a very large stock pot and cover with water and
> > bring to boil and simmer a few hours.
> > Remove ham from hock.
> >
> > when beans are tender. Taste for seasoning and adjust to taste
> > adding salt, pepper and tomato paste.
> >
> > Strip the meat off the ham hock, discarding fat and bones. Cut into
> >
> > small pieces and return to the pot with soup. Heat up to boil and
> > serve.
> >
> > Delicious!
> >
> > Recipe by Helen Peagram
> >
> > - - - - - - - - - - - - - - - - -
> > - -
> >
> > Per Serving (excluding unknown items): 60 Calories; 4g Fat (65.7%
> > calories
> > from fat); 5g Protein; 0g Carbohydrate; 0g Dietary Fiber; 24mg
> > Cholesterol;
> > 14mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat.
> >
> > Nutr. Assoc. : 0 0 0 0 0 0 0 0
> >
> > "Jerry Avins" > wrote in message
> > ...
> > > Alex Rast wrote:
> > >
> > > ...
> > >
> > > > 1/2 cup split peas
> > > > 1/2 cup steel-cut oats
> > >
> > > ...
> > >
> > > Alex,
> > >
> > > I've always used rolled and steel-cut oats interchangeably without
> > > disaster. There may be a slight difference in cooking time. Is there
> >
> > > more I should know?
> > >
> > > Jerry
> > > --
> > > Engineering is the art of making what you want from things you can
> > get.
> > >
> > ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
> >
> > >
>
>
> --
> Joseph (the probability for an event which can happen in two
> indistinguishable ways is the sum of the probability for each way
> considered separately) Littleshoes
>
>

Pease pudding (cold) !! Cook your split pease with lots of ham and ham
juice then allow it to cool and set. In the north of UK butchers sell it
this way by the half pound. Eaten cold with meats, especially cold pork or
bacon and in sandwiches........I love the stuff but that's 'cos I was
brought up with it !!

Peter



"Jerry Avins" > wrote in message
...
> Compmouse wrote:
>
> > I recently bought a couple of packages of split peas to make split
> pea soup
> > and was left with extra, so I decided to do a search on Google to see
> what
> > other things could be made out of split peas, I was amazed to find that
> > apparently the only thing that can be made with split peas is split pea
> > soup? I refuse to believe this can possibly be true, does anyone have
> > any
> > recipes that have split peas in it?
> >
> > Thanks,
> > -- Compmouse
> > --------------------------------------------------------------------
> > Come join us at KittyRealm and talk about all things Sanrio!
> > http://pub37.ezboard.com/bkittyRealm
> > --------------------------------------------------------------------
>
> There's the old standby, porridge. "Pease porridge", if you like that
> old-fashion talk. It's really just soup with a little less water and no
> "frills" like onion or carrot, but it can gave the same consistency as
> oatmeal or mashed potato. An interesting side dish is mashed potato,
> pea, and garlic. Boil the garlic with the potato and mash them together,
> then blend in the porridge cooked separately. A quickie suitable for
> camp cooking is pea soup thickened with instant mashed, flavored with
> granulated garlic and whatever else is in the soup. Live it up!
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
>

On 2007-07-31, peter > wrote:

> this way by the half pound. Eaten cold with meats, especially cold pork or
> bacon and in sandwiches........

I can see the cold pease pudding more than cold pork or bacon. Of
course, American bacon is pork belly bacon and very fatty, so is not
very appealing when cold.

> I love the stuff but that's 'cos I was
> brought up with it !!

Well, that's the key, isn't it? I'd probably like snot soup and
booger pie if I was raised on it.

nb

"notbob" > wrote in message
. ..
> On 2007-07-31, peter > wrote:
>
>> this way by the half pound. Eaten cold with meats, especially cold pork
>> or
>> bacon and in sandwiches........
>
> I can see the cold pease pudding more than cold pork or bacon. Of
> course, American bacon is pork belly bacon and very fatty, so is not
> very appealing when cold.
>
>> I love the stuff but that's 'cos I was
>> brought up with it !!
>
> Well, that's the key, isn't it? I'd probably like snot soup and
> booger pie if I was raised on it.
>
> nb

The Zimmern - Taiwan show was pretty good eating 'stinky tofu.'
Foul!
Dee Dee

"notbob" > wrote in message
. ..
> On 2007-07-31, peter > wrote:
>
>> this way by the half pound. Eaten cold with meats, especially cold pork
>> or
>> bacon and in sandwiches........
>
> I can see the cold pease pudding more than cold pork or bacon. Of
> course, American bacon is pork belly bacon and very fatty, so is not
> very appealing when cold.
>
>> I love the stuff but that's 'cos I was
>> brought up with it !!
>
> Well, that's the key, isn't it? I'd probably like snot soup and
> booger pie if I was raised on it.
>

Booger pie? I know boogerpie. It has to be baked at a very high heat so it
gets crispy. That curdy booger pie you foreigners try to make is not what I
call booger pie.

I am amazed at the number of resaurants and canned soup producers that
substitute for peas in pea soup. I have made a lot of pea soup and know how
it looks and tastes. It is not supposed to be translucent, gelatinous,
tasteless crud. I mean dried peas are what, a dollar per pound?

Mitch

Mitch Scherer wrote:
> I am amazed at the number of resaurants and canned soup producers that
> substitute for peas in pea soup. I have made a lot of pea soup and know how
> it looks and tastes. It is not supposed to be translucent, gelatinous,
> tasteless crud. I mean dried peas are what, a dollar per pound?

What are they using instead of peas in their pea soup?

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

On 2007-08-01, Blinky the Shark > wrote:

> What are they using instead of peas in their pea soup?

If it's translucent, I suspect corn starch.

nb

notbob wrote:
> On 2007-08-01, Blinky the Shark > wrote:
>
>> What are they using instead of peas in their pea soup?
>
> If it's translucent, I suspect corn starch.

Hmmmm. I've only seen opaque.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

notbob wrote:
> On 2007-08-01, Blinky the Shark > wrote:
>
>> What are they using instead of peas in their pea soup?
>
> If it's translucent, I suspect corn starch.
>
> nb

Never occurred to me cornstarch could simulate peas in split pea soup!

On 2007-08-01, jmcquown > wrote:

> Never occurred to me cornstarch could simulate peas in split pea soup!

Does not simulate or even replace. Just provides body or thickness
without substance.

I add nothing but peas, miropoix, and bones/stock, then reduce till
quite thick. With a couple good hocks, it will be most jelly-like
when chilled.

nb

notbob wrote:
> On 2007-08-01, jmcquown > wrote:
>
>> Never occurred to me cornstarch could simulate peas in split pea soup!
>
> Does not simulate or even replace. Just provides body or thickness
> without substance.
>
> I add nothing but peas, miropoix, and bones/stock, then reduce till

I read that as "micropox" and it sounded, like, really viral.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

"Blinky the Shark" > wrote:
>
> I read that as "micropox" and it sounded, like, really viral.
>
Blinky you are like, really rad.

cybercat wrote:
>
> "Blinky the Shark" > wrote:
>>
>> I read that as "micropox" and it sounded, like, really viral.
>>
> Blinky you are like, really rad.

Dood, sharks are the wrong shape to be tubular.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

"notbob" > wrote in message
. ..
> On 2007-08-01, Blinky the Shark > wrote:
>
>> What are they using instead of peas in their pea soup?
>
> If it's translucent, I suspect corn starch.
>
> nb

I suspect laundry starch.

Mitch

"notbob" > wrote in message
...
> On 2007-08-01, jmcquown > wrote:
>
>> Never occurred to me cornstarch could simulate peas in split pea soup!
>
> Does not simulate or even replace. Just provides body or thickness
> without substance.
>
> I add nothing but peas, miropoix, and bones/stock, then reduce till
> quite thick. With a couple good hocks, it will be most jelly-like
> when chilled.
>
> nb

I have only found two or three restaurants who, like you, actually make pea
soup out of peas.

Mitch

Mitch Scherer wrote:
> "notbob" > wrote in message
> ...
>> On 2007-08-01, jmcquown > wrote:
>>
>>> Never occurred to me cornstarch could simulate peas in split pea soup!
>>
>> Does not simulate or even replace. Just provides body or thickness
>> without substance.
>>
>> I add nothing but peas, miropoix, and bones/stock, then reduce till
>> quite thick. With a couple good hocks, it will be most jelly-like
>> when chilled.
>>
>> nb
>
> I have only found two or three restaurants who, like you, actually make pea
> soup out of peas.

http://www.peasoupandersens.net/index.shtml

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

>> I have only found two or three restaurants who, like you, actually make pea
>> soup out of peas.
>
> http://www.peasoupandersens.net/index.shtml

Hi all,

I'm new here so pardon me if this has already been discussed. I wonder if someone here has a good pea soup recipe they'd like to
share.

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

Robert L Bass > wrote:

> I'm new here so pardon me if this has already been discussed. I wonder if
> someone here has a good pea soup recipe they'd like to share.

Please set your word wrap to 72. Thanks in advance!

The Dutch make the tastiest 'erwtensoep', as far as I'm concerned. Here
is a very good recipe, which is from
<http://www.netcooks.com/recipes/Soup...Pea.Soup).html.

Victor

Erwtensoep (Split Pea Soup)
Dutch Main Course Soup

500g split peas
2 litre water
650g uncured gammon
200g uncooked spare ribs
1 smoked Dutch sausage (rookworst)
1/2 bunch celery
1 small celeriac
1 carrot
2 leeks
black bread
mustard
bacon

Cook peas, water, gammon, and spare ribs approximately 1 1/2 hours til
done. Remove the meat from the pan and cube it. Wash and chop the
celery. Clean and dice the celeriac and carrot. Wash and slice the
leeks. Stir the peas to a mush and add meat, whole rookworst, celery,
celeriac, and leeks. Dilute with water, if necessary, and simmer 30
minutes. Season with salt and pepper. Remove the sausage, slice it and
return the slices to the pan. Serve the soup the traditional way with
black bread spread with mustard and filled with smoked bacon. Serve
pancakes as dessert!

Preparation Time: 2 hours

Recipe Origin: Netherlands
Submitted by: Marie-Anne Bingen Netherlands

On 2007-08-25, Victor Sack > wrote:
>
> Erwtensoep (Split Pea Soup)

I'm sure it's tasty, but the peas are almost incidental. More like a
pork stew with peas.

nb

On Aug 25, 8:25 am, notbob > wrote:
> On 2007-08-25, Victor Sack > wrote:
>
>
>
> > Erwtensoep (Split Pea Soup)
>
> I'm sure it's tasty, but the peas are almost incidental. More like a
> pork stew with peas.
>
> nb

My thought too, but I'd definately saving the recipe.

John Kane, Kingston ON Canada

notbob > wrote:

> On 2007-08-25, Victor Sack > wrote:
> >
> > Erwtensoep (Split Pea Soup)
>
> I'm sure it's tasty, but the peas are almost incidental. More like a
> pork stew with peas.

I certainly wouldn't say so. It is the quantity of *dried* peas that is
listed, of course. Once cooked (and thus rehydrated, among other
things), they expand and end up dominating in both amount and taste.

Victor

Steve Wertz > wrote:

> Victor Sack wrote:
>
> > Robert L Bass > wrote:
> >
> >> I'm new here so pardon me if this has already been discussed. I wonder
> >> if someone here has a good pea soup recipe they'd like to share.
> >
> > Please set your word wrap to 72. Thanks in advance!
>
> Hypocrite.

Yet another nonsense. Own text should preferably be wrapped to 72;
quoted text should not exceed 79 characters. From the current
USEFOR-Usage draft
<http://tools.ietf.org/html/draft-ietf-usefor-useage-01>, section
3.1.2):

<quote>
In plain-text articles (those with no MIME headers, or those with a
MIME Media Type of "text/plain") posting agents SHOULD endeavour to
keep the length of body lines within some reasonable limit. The size
of this limit is a matter of policy, the default being to keep within
79 characters at most, and preferably within 72 characters (to allow
room for quoting in followups).
</quote>

ObFood: Another very good pea soup recipe, from _The Cooking of
Provincial France_ by M.F.K. Fischer.

Victor

Potage Purée de Pois Cassés
To serve 4 to 6

2 cups dry green split peas
5 cups water or fresh or canned chicken stock
_Bouquet garni_, made of 2 parsley sprigs, 2 chopped celery tops and 1
bay leaf, tied together
1/4 teaspoon dried thyme
Ham bone (optional)
2 tablespoons butter
1/4 pound salt pork, finely diced
1/2 cup finely chopped carrots
1/2 cup finely chopped onions
1 large leek, chopped (white part plus 2 inches of green) or 1 extra
onion, finely chopped
1 cup coarsely chopped spinach or lettuce leaves
1/2 cup shelled fresh green peas, about 1/2 pound, unshelled) or
substitute defrosted frozen peas
Salt
Freshly ground black pepper
1/2 pound baked ham, cut in 1/2-inch cubes (about 2 cups)
2 tablespoons soft butter

Wash the split peas thoroughly under cold running water. In a heavy 4-
to 5-quart saucepan or a soup kettle, bring 5 cups of water or chicken
stock to a boil and drop in the peas. Add the _bouquet garni_, the
thyme and the optional ham bone. Reduce the heat and simmer half
covered for 30 minutes to 1 hour, or until the peas are tender but not
mushy.

While the peas are simmering, melt 2 tablespoons of butter in a heavy 8-
to 10-inch skillet, and in it brown the diced salt pork until it is
crisp and renders its fat; remove the pork and discard it. In the fat
remaining in the skillet, cook the carrots, onions, leek and spinach or
lettuce leaves uncovered over moderate heat for 5 minutes, or until the
onions are soft and the leaves have wilted. When the split peas are
tender, add all of the vegetables including the fresh green peas to the
soup and simmer, uncovered for another 30 minutes. Remove and discard
the _bouquet garni_ and the ham bone. Purée the soup through a food
mill into a large bowl and then rub it through a fine sieve back into
the saucepan. Taste and season with salt and freshly ground black
pepper, add the ham cubes and bring the soup to a simmer over low heat.
If the soup seems too thick, thin it with a little chicken stock or
water.

Before serving, remove the pan from the heat and stir in the soft butter
into the soup, 1 tablespoon at a time. Ladle the soup into a large
tureen or individual soup bowls.

Steve Wertz > wrote:

> Victor Sack wrote:
> > Steve Wertz > wrote:
> >> Victor Sack wrote:
> >>
> >>> Please set your word wrap to 72. Thanks in advance!
> >>
> >> Hypocrite.
> >
> > Yet another nonsense. Own text should preferably be wrapped to 72...
>
> Telling people how they should post to accommodate your viewing
> habits, is what I'm referring to. When I asked for some
> consideration asking people not to randomly change subjects (and
> I wasn't the only one), you jumped all over my ass and had a
> psychotic episode. Yet here you are doing the same thing.

The hypocrisy here is all yours. I keep pointing out actual, existing
Usenet technical standards, which are there for a very good reason. You
are telling people to accommodate your own capricious preferences,
vainly trying to make them appear apodictic. The psychotic episode was
all yours, in that " OT: May I be your dowager? (Martians)" thread,
in which you jumped all over Felice's arse for no good reason at all.

> Is your newsreader so broken that you can't display more than 80
> characters on a line? You still using a VT100? Wyse 60?

Not me, but maybe some still are. They are people, too, and their
VT100s etc. aren't necessarily broken. More importantly, wrapping
overlong lines is a real problem for some newsreaders, and not only just
for MSOE, and thus becomes a problem even for people using some of the
otherwise "good" newsreaders to reply to such posts. Adhering to
standards either eliminates this (and other) problem(s), or makes
it/them less serious. Considering you cannot possibly be unaware of
this all makes you not only a hypocrite, but also a demagogue.

ObFood: There is a very popular dish served in Düsseldorf and Cologne
beer halls. In the Düsselforf dialect, it is called 'Flönz met Öllich',
blood sausage with onions; in Cologne, it is rather more inventively
called 'Kölsche Kaviar met Musik', Cologne caviar with music. It
is a very simple dish, served to accompany beer. Here's how it is
prepared.

about 500 g (1.1 pounds) black pudding (blood sausage), skinned and
sliced
2-3 onions, cut in rings
2 teaspoons ground paprika, optional
mustard, preferably Düsseldorf kind, to taste
4 rye Brötchen (rolls)

Arrange the blood sausage slices on plates and garnish with onion rings,
paprika and mustard. Put a Brötchen on each plate. Drink Düsseldorfer
Altbier (the default) or Kölsch (ehh... better not say anything about
it... ;-))

Victor

"Victor Sack" > wrote in message
.. .
> Robert L Bass > wrote:
>
>> I'm new here so pardon me if this has already been discussed. I
>> wonder if
>> someone here has a good pea soup recipe they'd like to share.
>
> Please set your word wrap to 72. Thanks in advance!
>
> The Dutch make the tastiest 'erwtensoep', as far as I'm concerned.
> Here
> is a very good recipe, which is from
> <http://www.netcooks.com/recipes/Soup...Pea.Soup).html.
>
> Victor
>
> Erwtensoep (Split Pea Soup)
> Dutch Main Course Soup
>
> 500g split peas
> 2 litre water
> 650g uncured gammon
> 200g uncooked spare ribs
> 1 smoked Dutch sausage (rookworst)
> 1/2 bunch celery
> 1 small celeriac
> 1 carrot
> 2 leeks
> black bread
> mustard
> bacon
>
> Cook peas, water, gammon, and spare ribs approximately 1 1/2 hours
> til
> done. Remove the meat from the pan and cube it. Wash and chop the
> celery. Clean and dice the celeriac and carrot. Wash and slice
> the
> leeks. Stir the peas to a mush and add meat, whole rookworst,
> celery,
> celeriac, and leeks. Dilute with water, if necessary, and simmer
> 30
> minutes. Season with salt and pepper. Remove the sausage, slice
> it and
> return the slices to the pan. Serve the soup the traditional way
> with
> black bread spread with mustard and filled with smoked bacon.
> Serve
> pancakes as dessert!
>
> Preparation Time: 2 hours
>
> Recipe Origin: Netherlands
> Submitted by: Marie-Anne Bingen Netherlands

Thanks Victor,

I saved the recipe and will try it soon. I also edited my
MSOE line wrap settings.

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

On Aug 25, 5:52 pm, (Victor Sack) wrote:
> notbob > wrote:
> > On 2007-08-25, Victor Sack > wrote:
>
> > > Erwtensoep (Split Pea Soup)
>
> > I'm sure it's tasty, but the peas are almost incidental. More like a
> > pork stew with peas.
>
> I certainly wouldn't say so. It is the quantity of *dried* peas that is
> listed, of course. Once cooked (and thus rehydrated, among other
> things), they expand and end up dominating in both amount and taste.
>
> Victor

BTW what exactly is "black bread spread with mustard and filled with
smoked bacon"? It sounds good but I don't quite understand it.

John Kane, Kingston ON Canada