Bought some dried peas a while back. Today I finally got around to
cooking them. They are darned good, almost as good as fresh and they
don't turn to mush.

I added them to some Spanish rice, delicious.

http://www.kokoscornerblog.com/mycor...ied-peas-.html

or
http://tinyurl.com/8z6my8e

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 27/10/2012 6:43 PM, wrote:
>
> Bought some dried peas a while back. Today I finally got around to
> cooking them. They are darned good, almost as good as fresh and they
> don't turn to mush.
>
> I added them to some Spanish rice, delicious.
>
> http://www.kokoscornerblog.com/mycor...ied-peas-.html
>
> or
> http://tinyurl.com/8z6my8e
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com
>



You have never had French Canadian Pea Soup?

Saute some chopped onion, carrot and celery, a little garlic, throw in
some dried yellow peas and a smoked ham hock and couple bay leaves,
season with salt and pepper and cover with water. Simmer it until the
peas are mushy.

On 10/27/2012 5:13 PM, Dave Smith wrote:

>
> You have never had French Canadian Pea Soup?
>
> Saute some chopped onion, carrot and celery, a little garlic, throw in
> some dried yellow peas and a smoked ham hock and couple bay leaves,
> season with salt and pepper and cover with water. Simmer it until the
> peas are mushy.
>


That's what I make with a leftover ham bone. I like the mellow flavor
of the yellow peas in that soup a lot more than dried green peas.

I know it's traditionally served with jonny cakes, but I usually make
corn bread or corn muffins.

gloria p

On 10/27/2012 8:55 PM, gloria p wrote:
> On 10/27/2012 5:13 PM, Dave Smith wrote:
>> You have never had French Canadian Pea Soup?
>>
>> Saute some chopped onion, carrot and celery, a little garlic, throw in
>> some dried yellow peas and a smoked ham hock and couple bay leaves,
>> season with salt and pepper and cover with water. Simmer it until the
>> peas are mushy.
>>
> That's what I make with a leftover ham bone. I like the mellow flavor
> of the yellow peas in that soup a lot more than dried green peas.
>
I usually make it with the tiny red lentils. Really yummy!

On Sat, 27 Oct 2012 19:13:29 -0400, Dave Smith
> wrote:

>On 27/10/2012 6:43 PM, wrote:
>>
>> Bought some dried peas a while back. Today I finally got around to
>> cooking them. They are darned good, almost as good as fresh and they
>> don't turn to mush.
>>
>> I added them to some Spanish rice, delicious.
>>
>> http://www.kokoscornerblog.com/mycor...ied-peas-.html
>>
>> or
>> http://tinyurl.com/8z6my8e
>>
>> koko
>> --
>> Food is our common ground, a universal experience
>> James Beard
>>
>> www.kokoscornerblog.com
>>
>> Natural Watkins Spices
>> www.apinchofspices.com
>>
>
>
>
>You have never had French Canadian Pea Soup?
>
>Saute some chopped onion, carrot and celery, a little garlic, throw in
>some dried yellow peas and a smoked ham hock and couple bay leaves,
>season with salt and pepper and cover with water. Simmer it until the
>peas are mushy.

I've had been eating that soup since I was a kid. We call it split pea
soup. It's delicious

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sat, 27 Oct 2012 19:13:29 -0400, Dave Smith
> wrote:

>
> You have never had French Canadian Pea Soup?

No, I haven't. Never heard of it either.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 27 Oct 2012 18:55:11 -0600, gloria p >
wrote:

>
> That's what I make with a leftover ham bone. I like the mellow flavor
> of the yellow peas in that soup a lot more than dried green peas.

I've never seen brown peas before. If I did, I must have thought they
were something else. When I have a ham bone, I use split peas which
are green - or any of a dozen or more other beans to make soup.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 27 Oct 2012 21:04:12 -0400, S Viemeister
> wrote:

> On 10/27/2012 8:55 PM, gloria p wrote:
> > On 10/27/2012 5:13 PM, Dave Smith wrote:
> >> You have never had French Canadian Pea Soup?
> >>
> >> Saute some chopped onion, carrot and celery, a little garlic, throw in
> >> some dried yellow peas and a smoked ham hock and couple bay leaves,
> >> season with salt and pepper and cover with water. Simmer it until the
> >> peas are mushy.
> >>
> > That's what I make with a leftover ham bone. I like the mellow flavor
> > of the yellow peas in that soup a lot more than dried green peas.
> >
> I usually make it with the tiny red lentils. Really yummy!
>
You're the right person to ask.... is that the pea they make "mushy
peas" with?


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 10/28/2012 12:08 AM, sf wrote:
> > wrote:
>> On 10/27/2012 8:55 PM, gloria p wrote:
>>> On 10/27/2012 5:13 PM, Dave Smith wrote:
>>>> You have never had French Canadian Pea Soup?
>>>> Saute some chopped onion, carrot and celery, a little garlic, throw in
>>>> some dried yellow peas and a smoked ham hock and couple bay leaves,
>>>> season with salt and pepper and cover with water. Simmer it until the
>>>> peas are mushy.
>>>>
>>> That's what I make with a leftover ham bone. I like the mellow flavor
>>> of the yellow peas in that soup a lot more than dried green peas.
>>>
>> I usually make it with the tiny red lentils. Really yummy!
>>
> You're the right person to ask.... is that the pea they make "mushy
> peas" with?
>

"Mushy Peas" are marrowfat peas, cooked til they're mushy.

On Sun, 28 Oct 2012 08:57:34 -0400, S Viemeister
> wrote:

> On 10/28/2012 12:08 AM, sf wrote:
> >>
> > You're the right person to ask.... is that the pea they make "mushy
> > peas" with?
> >
>
> "Mushy Peas" are marrowfat peas, cooked til they're mushy.
>
On a laptop with a too touchy keyboard that sent the other message
before I finished it. What I wanted to say wasn't finished but is
essentially complete anyway, so I just need to add... "thanks".

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 28 Oct 2012 08:57:34 -0400, S Viemeister
> wrote:

> On 10/28/2012 12:08 AM, sf wrote:
> > > wrote:
> >> On 10/27/2012 8:55 PM, gloria p wrote:
> >>> On 10/27/2012 5:13 PM, Dave Smith wrote:
> >>>> You have never had French Canadian Pea Soup?
> >>>> Saute some chopped onion, carrot and celery, a little garlic, throw in
> >>>> some dried yellow peas and a smoked ham hock and couple bay leaves,
> >>>> season with salt and pepper and cover with water. Simmer it until the
> >>>> peas are mushy.
> >>>>
> >>> That's what I make with a leftover ham bone. I like the mellow flavor
> >>> of the yellow peas in that soup a lot more than dried green peas.
> >>>
> >> I usually make it with the tiny red lentils. Really yummy!
> >>
> > You're the right person to ask.... is that the pea they make "mushy
> > peas" with?
> >
>
> "Mushy Peas" are marrowfat peas, cooked til they're mushy.
>
Thanks. I looked up marrowfat peas. I thought marrow was an
overgrown zucchini, but marrowfat peas are completely different.
They're regular green peas (what is sometimes called "English peas"
over here) that were dried. I guess "marrow" means mature.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 10/28/2012 10:51 AM, sf wrote:
> > wrote:

>> "Mushy Peas" are marrowfat peas, cooked til they're mushy.
>>
> Thanks. I looked up marrowfat peas. I thought marrow was an
> overgrown zucchini, but marrowfat peas are completely different.
> They're regular green peas (what is sometimes called "English peas"
> over here) that were dried. I guess "marrow" means mature.
>
IIRC, it refers to the texture, rather than maturity.

On Sun, 28 Oct 2012 11:51:31 -0400, S Viemeister
> wrote:

>On 10/28/2012 10:51 AM, sf wrote:
>> > wrote:
>
>>> "Mushy Peas" are marrowfat peas, cooked til they're mushy.
>>>
>> Thanks. I looked up marrowfat peas. I thought marrow was an
>> overgrown zucchini, but marrowfat peas are completely different.
>> They're regular green peas (what is sometimes called "English peas"
>> over here) that were dried. I guess "marrow" means mature.
>>
>IIRC, it refers to the texture, rather than maturity.

Don't think so. Dried peas are avaialble as whole and split, both
green and yellow.

On 10/28/2012 1:07 PM, Brooklyn1 wrote:
> On Sun, 28 Oct 2012 11:51:31 -0400, S Viemeister
> > wrote:
>
>> On 10/28/2012 10:51 AM, sf wrote:
>>> > wrote:
>>
>>>> "Mushy Peas" are marrowfat peas, cooked til they're mushy.
>>>>
>>> Thanks. I looked up marrowfat peas. I thought marrow was an
>>> overgrown zucchini, but marrowfat peas are completely different.
>>> They're regular green peas (what is sometimes called "English peas"
>>> over here) that were dried. I guess "marrow" means mature.
>>>
>> IIRC, it refers to the texture, rather than maturity.
>
> Don't think so. Dried peas are avaialble as whole and split, both
> green and yellow.
>
It refers to the _cooked_ texture. Cooked mushy (marrowfat) peas,
vegetable marrow (squash), and bone marrow, all have a surprisingly
similar texture.

On Sun, 28 Oct 2012 14:14:45 -0400, S Viemeister
> wrote:

>On 10/28/2012 1:07 PM, Brooklyn1 wrote:
>> On Sun, 28 Oct 2012 11:51:31 -0400, S Viemeister
>> > wrote:
>>
>>> On 10/28/2012 10:51 AM, sf wrote:
>>>> > wrote:
>>>
>>>>> "Mushy Peas" are marrowfat peas, cooked til they're mushy.
>>>>>
>>>> Thanks. I looked up marrowfat peas. I thought marrow was an
>>>> overgrown zucchini, but marrowfat peas are completely different.
>>>> They're regular green peas (what is sometimes called "English peas"
>>>> over here) that were dried. I guess "marrow" means mature.
>>>>
>>> IIRC, it refers to the texture, rather than maturity.
>>
>> Don't think so. Dried peas are avaialble as whole and split, both
>> green and yellow.
>>
>It refers to the _cooked_ texture. Cooked mushy (marrowfat) peas,
>vegetable marrow (squash), and bone marrow, all have a surprisingly
>similar texture.

I cook a lot of dried peas, all of the above. You need to show me.

On Sun, 28 Oct 2012 14:14:45 -0400, S Viemeister
> wrote:

> On 10/28/2012 1:07 PM, Brooklyn1 wrote:
> > On Sun, 28 Oct 2012 11:51:31 -0400, S Viemeister
> > > wrote:
> >
> >> On 10/28/2012 10:51 AM, sf wrote:
> >>> > wrote:
> >>
> >>>> "Mushy Peas" are marrowfat peas, cooked til they're mushy.
> >>>>
> >>> Thanks. I looked up marrowfat peas. I thought marrow was an
> >>> overgrown zucchini, but marrowfat peas are completely different.
> >>> They're regular green peas (what is sometimes called "English peas"
> >>> over here) that were dried. I guess "marrow" means mature.
> >>>
> >> IIRC, it refers to the texture, rather than maturity.
> >
> > Don't think so. Dried peas are avaialble as whole and split, both
> > green and yellow.
> >
> It refers to the _cooked_ texture. Cooked mushy (marrowfat) peas,
> vegetable marrow (squash), and bone marrow, all have a surprisingly
> similar texture.

OH! I understand now. Thanks. Are these the same peas we call split
peas? I love split peas and have never equated them with bone
marrow's flavor or texture. I hate bone marrow and intensely dislike
zucchini that has been so over cooked it's as slimy as bone marrow -
so I will probably dislike mushy peas. All this time I thought people
didn't like them because they were too mealy, not because they were
slimy.



--
I take life with a grain of salt, a slice of lemon and a shot of tequila