On Mon, 30 Dec 2013 09:02:24 -0800 (PST), "
> wrote:

> On Monday, December 30, 2013 10:19:52 AM UTC-6, Brooklyn1 wrote:
> >
> >
> > >> Julie Bove wrote:
> >
> > >> [snip]
> >
> > >I much prefer english muffins to cupcakes. Much healthier.
> >
> > There is nothing healthful about English muffins, just empty carb
> > calories.
> >
> >
> Sheldon is correct, nothing 'healthful' about English muffins, but they DO taste good.

That was Gus's way of saying "not sweet".

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

On Mon, 30 Dec 2013 13:20:15 -0500, "Gus" >
wrote:

> They are pretty good with pb though.

They sure are!


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

On Mon, 30 Dec 2013 23:19:37 -0000, "Ophelia"
> wrote:

>
>
> "Julie Bove" > wrote in message
> ...

> > I do miss English muffins but alas they have dairy in them.
>
> Oh I didn't know that! I read someone here (sorry I forget who) makes
> muffin bread in a breadmaker! You could do that with no dairy ... I
> suppose! Not something I've ever made.
>

I love it and follow the recipe as written on the packet: perfect
every time. http://www.breadworld.com/Recipe.aspx?id=140

Bread machine
http://www.breadworld.com/Recipe.aspx?id=36


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

On Sun, 29 Dec 2013 23:05:26 -1000, dsi1
> wrote:

> I like muffins, cupcakes - not so much.

Me too, but I've grown to dislike muffins as they've become sweeter.


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

On Mon, 30 Dec 2013 16:42:47 -0500, Dave Smith
> wrote:

> I get muffins at a nearby cafe bakery that sells a variety of muffins,
> usually 4 or 5 varieties and rotates the selection. This week she has
> cranberry orange, gingerbread, carrot and pineapple, apple crunch and my
> favourite, chocolate pumpkin. It sounds odd but it is surprisingly good.

We used to have a shop that did it with scones... so many different
types they were all delicious! Her jalapeno cheese was very popular.
Too bad she closed up to go wholesale.

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

On 12/31/2013 9:23 AM, sf wrote:
> On Mon, 30 Dec 2013 07:55:12 -0500, "Gus" >
> wrote:
>>
>> I much prefer english muffins to cupcakes. Much healthier, and I don't
>> feel "blah, why did I eat that?" twenty minutes later... Someone
>> mentioned Thomas. I've gotten those a couple times when on sale, and
>> the Kroger brand is much better and a lot cheaper.
>
> If your store stocks them, try the Sara Lee english muffins. They're
> fork split, crispier and have more "nooks & crannies" than even
> Thomas's. Big and not so big grocery chains stock Sara Lee brand
> bakery items, but not the english muffins. It's weird. I have a lead
> about where to look, but haven't been there (not a main store for me)
> to check it out yet.
>
I quite like Thomas' English muffins especially since they are now also
selling larger ones but their necessity to be fork split by me is a
nuisance. I forget the name they use and I need to get some more.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 12/31/2013 9:40 AM, sf wrote:
> On Mon, 30 Dec 2013 23:19:37 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>
>>> I do miss English muffins but alas they have dairy in them.
>>
>> Oh I didn't know that! I read someone here (sorry I forget who) makes
>> muffin bread in a breadmaker! You could do that with no dairy ... I
>> suppose! Not something I've ever made.
>>
>
> I love it and follow the recipe as written on the packet: perfect
> every time. http://www.breadworld.com/Recipe.aspx?id=140
>
That sounds very tasty! I might just try baking a loaf.

Jill
> Bread machine
> http://www.breadworld.com/Recipe.aspx?id=36
>
>

On Tue, 31 Dec 2013 10:34:33 -0500, jmcquown >
wrote:

> > I love it and follow the recipe as written on the packet: perfect
> > every time. http://www.breadworld.com/Recipe.aspx?id=140
> >
> That sounds very tasty! I might just try baking a loaf.
>
I'm getting inspired too... and I have everything I need too.



--
Food is an important part of a balanced diet.

On 12/31/2013 10:38 AM, sf wrote:
> On Tue, 31 Dec 2013 10:34:33 -0500, jmcquown >
> wrote:
>
>>> I love it and follow the recipe as written on the packet: perfect
>>> every time. http://www.breadworld.com/Recipe.aspx?id=140
>>>
>> That sounds very tasty! I might just try baking a loaf.
>>
> I'm getting inspired too... and I have everything I need too.
>
I don't have nearly that much flour, no yeast at all. I'd probably need
to buy fresh baking soda, too. I printed the recipe to try at a later
date. Thanks!

Jill

jmcquown wrote:
>
> That sounds very tasty! I might just try baking a loaf.

Try my pea soup recipe sometime. You won't be sorry.

G.

"sf" > wrote in message
...
> On Mon, 30 Dec 2013 23:19:37 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>
>> > I do miss English muffins but alas they have dairy in them.
>>
>> Oh I didn't know that! I read someone here (sorry I forget who) makes
>> muffin bread in a breadmaker! You could do that with no dairy ... I
>> suppose! Not something I've ever made.
>>
>
> I love it and follow the recipe as written on the packet: perfect
> every time. http://www.breadworld.com/Recipe.aspx?id=140
>
> Bread machine
> http://www.breadworld.com/Recipe.aspx?id=36

As I said, there is dairy in there and I can't have dairy. Milk = dairy.
But then you'd probably say that it wasn't.

On 2013-12-31 4:16 PM, Gary wrote:
> jmcquown wrote:
>>
>> That sounds very tasty! I might just try baking a loaf.
>
> Try my pea soup recipe sometime. You won't be sorry.
>
>


Can it be as good as mine? I have to admit that it is more of a method
that a recipe. I fine chop an onion, a couple cloves of garlic, some
carrot and celery and sautee them in a bit of olive oil until they
soften. Then I add a smoked ham hock, some split peas, a bay leave or
two, pepper and a bit of salt. Bring it to a boil and then simmer for at
least two hours until the peas are pretty well much. Remove the ham
hock. Feed the skin to the dog. Remove the meat from the bones and dice
finally then return it to the pot.

On Tue, 31 Dec 2013 10:54:06 -0500, jmcquown >
wrote:

> On 12/31/2013 10:38 AM, sf wrote:
> > On Tue, 31 Dec 2013 10:34:33 -0500, jmcquown >
> > wrote:
> >
> >>> I love it and follow the recipe as written on the packet: perfect
> >>> every time. http://www.breadworld.com/Recipe.aspx?id=140
> >>>
> >> That sounds very tasty! I might just try baking a loaf.
> >>
> > I'm getting inspired too... and I have everything I need too.
> >
> I don't have nearly that much flour, no yeast at all. I'd probably need
> to buy fresh baking soda, too. I printed the recipe to try at a later
> date. Thanks!
>
You're very welcome! It's a wonderful bread. Not good for hubby to
carb load, but he manages to demolish it in about 24 hours, so I don't
make it very often.


--
Food is an important part of a balanced diet.

On Tue, 31 Dec 2013 16:16:39 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > That sounds very tasty! I might just try baking a loaf.
>
> Try my pea soup recipe sometime. You won't be sorry.
>
Would you please post the recipe again, Gary? I bought a bag of split
peas today and DD is bringing a ham hock with her. I plan to put
everything in the slow cooker and let it perk overnight.


--
Food is an important part of a balanced diet.

On 2013-12-31 7:26 PM, sf wrote:
> On Tue, 31 Dec 2013 16:16:39 -0500, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>> That sounds very tasty! I might just try baking a loaf.
>>
>> Try my pea soup recipe sometime. You won't be sorry.
>>
> Would you please post the recipe again, Gary? I bought a bag of split
> peas today and DD is bringing a ham hock with her. I plan to put
> everything in the slow cooker and let it perk overnight.
>
>


If he doesn't... try my recipe of sorts.

On Tue, 31 Dec 2013 19:08:52 -0500, Dave Smith
> wrote:

> On 2013-12-31 4:16 PM, Gary wrote:
> > jmcquown wrote:
> >>
> >> That sounds very tasty! I might just try baking a loaf.
> >
> > Try my pea soup recipe sometime. You won't be sorry.
> >
> >
>
>
> Can it be as good as mine? I have to admit that it is more of a method
> that a recipe. I fine chop an onion, a couple cloves of garlic, some
> carrot and celery and sautee them in a bit of olive oil until they
> soften. Then I add a smoked ham hock, some split peas, a bay leave or
> two, pepper and a bit of salt. Bring it to a boil and then simmer for at
> least two hours until the peas are pretty well much. Remove the ham
> hock. Feed the skin to the dog. Remove the meat from the bones and dice
> finally then return it to the pot.
>

Making note of a bay leaf. I have them, but never remember to use
them. I was thinking about adding a can (maybe half a can) of diced
tomato, just for the halibut.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Tue, 31 Dec 2013 16:16:39 -0500, Gary > wrote:
>
>> jmcquown wrote:
>> >
>> > That sounds very tasty! I might just try baking a loaf.
>>
>> Try my pea soup recipe sometime. You won't be sorry.
>>
> Would you please post the recipe again, Gary? I bought a bag of split
> peas today and DD is bringing a ham hock with her. I plan to put
> everything in the slow cooker and let it perk overnight.

Hmmm I might show up at yours tomorrow ...

--
http://www.helpforheroes.org.uk/shop/

"Dave Smith" > wrote in message
...
> On 2013-12-31 7:26 PM, sf wrote:
>> On Tue, 31 Dec 2013 16:16:39 -0500, Gary > wrote:
>>
>>> jmcquown wrote:
>>>>
>>>> That sounds very tasty! I might just try baking a loaf.
>>>
>>> Try my pea soup recipe sometime. You won't be sorry.
>>>
>> Would you please post the recipe again, Gary? I bought a bag of split
>> peas today and DD is bringing a ham hock with her. I plan to put
>> everything in the slow cooker and let it perk overnight.
>>
>>
>
>
> If he doesn't... try my recipe of sorts.

Actually, your 'recipe of sorts' is how I approach my soup recipes


--
http://www.helpforheroes.org.uk/shop/

On 2013-12-31 7:28 PM, sf wrote:
>
>> Can it be as good as mine? I have to admit that it is more of a method
>> that a recipe. I fine chop an onion, a couple cloves of garlic, some
>> carrot and celery and sautee them in a bit of olive oil until they
>> soften. Then I add a smoked ham hock, some split peas, a bay leave or
>> two, pepper and a bit of salt. Bring it to a boil and then simmer for at
>> least two hours until the peas are pretty well much. Remove the ham
>> hock. Feed the skin to the dog. Remove the meat from the bones and dice
>> finally then return it to the pot.
>>
>
> Making note of a bay leaf. I have them, but never remember to use
> them. I was thinking about adding a can (maybe half a can) of diced
> tomato, just for the halibut.
>


I might be confused but I thought you recently said you hated bay leaf.
I like it in small doses and it really does give split pea soup a
certain je ne said pas, but I don't know what it is.

No tomato!!!!!!!!!

Sorry, but French Canadian Pea Soup is a French Canadian thing and has
been pretty well adopted across the country. I don't know if it is
common in your part of the US. It should be cooked to the consistency
of porridge. Those peas should be cooked until the are pretty much mush.

I live in an area with a lot of Dutch and they do a similar soup but
with dried green peas. I keep meaning to try it but I like the regular
split pea stuff so much. I make it about once a month.

On 2013-12-31 7:32 PM, Ophelia wrote:

>>> Would you please post the recipe again, Gary? I bought a bag of split
>>> peas today and DD is bringing a ham hock with her. I plan to put
>>> everything in the slow cooker and let it perk overnight.
>>>
>>>
>>
>>
>> If he doesn't... try my recipe of sorts.
>
> Actually, your 'recipe of sorts' is how I approach my soup recipes
>
>


I used to try soups occasionally and they were always failures. My wife
and I always take each other out for dinner on our birthdays. About 405
years ago our local favourite place was not available for dinner because
there was a cooking demonstration that night, so she took me to that.
The chef demonstrated a number of dishes for each course and the soup
course was pumpkin and butternut squash. I use that process for all my
soups. I learned a long time ago that the procedure is more important
than the exact ingredients.

"Dave Smith" > wrote in message
news
> On 2013-12-31 7:32 PM, Ophelia wrote:
>
>>>> Would you please post the recipe again, Gary? I bought a bag of split
>>>> peas today and DD is bringing a ham hock with her. I plan to put
>>>> everything in the slow cooker and let it perk overnight.
>>>>
>>>>
>>>
>>>
>>> If he doesn't... try my recipe of sorts.
>>
>> Actually, your 'recipe of sorts' is how I approach my soup recipes
>>
>>
>
>
> I used to try soups occasionally and they were always failures. My wife
> and I always take each other out for dinner on our birthdays. About 405
> years ago our local favourite place was not available for dinner because
> there was a cooking demonstration that night, so she took me to that. The
> chef demonstrated a number of dishes for each course and the soup course
> was pumpkin and butternut squash. I use that process for all my soups. I
> learned a long time ago that the procedure is more important than the
> exact ingredients.

Yep same here ) btw I never realised you were so old <g>

--
http://www.helpforheroes.org.uk/shop/

On 12/31/2013 4:16 PM, Gary wrote:
> jmcquown wrote:
>>
>> That sounds very tasty! I might just try baking a loaf.
>
> Try my pea soup recipe sometime. You won't be sorry.
>
> G.
>
Gary, I'll try your pea soup recipe if it ever gets cold enough to feel
like pea soup weather and english muffin bread weather. Actually, it
sounds like toasted english muffin bread would be good with split pea
soup. However... it was 65°F degrees yesterday. Happy New Year! It's
not pea soup and bread baking weather.

It should be cold in January/February.

Jill

sf wrote:
>
> Gary wrote:
>
> > jmcquown wrote:
> > >
> > > That sounds very tasty! I might just try baking a loaf.
> >
> > Try my pea soup recipe sometime. You won't be sorry.
> >
> Would you please post the recipe again, Gary? I bought a bag of split
> peas today and DD is bringing a ham hock with her. I plan to put
> everything in the slow cooker and let it perk overnight.

Well, you've probably already been cooking yours (overnight) plus you
have a ham hock so you won't need this recipe this time. Do try it
sometime though, it's so good and you will never miss the ham that it
doesn't include. Seriously, this is good and it's not my recipe so
you don't have to worry about my TIAD. heheh It's a super delicious
vegetarian pea soup....no beasts involved.

G.
---------------------------------------------------------------
This recipe comes from an old "Fresh Market" cookbook.

Split Pea Soup with Sweet Potato (or Butternut Squash)
================================================== ===================
1 16oz package of dried green split peas
9 cups water
3 bay leaves
1 tsp. salt

Simmer these, covered, in a soup pot for about 2 hours until peas
have cooked down to a smooth consistancy. Remove the bay leaves.
**note - you don't have to pre-soak the peas**
----------------------------------------------
Prepare the following:

3 T. vegetable oil
1 1/2 cups chopped onion
1 clove garlic, minced
1 cup carrot, chopped
1 cup celery, chopped
4 medium sweet potatoes (or 1 medium butternut squash),
...peeled and cut into 1/4" - 1/2" cubes
1 tsp. salt (or leave this out if you prefer)
2 tsp. dried mustard
1 tsp. thyme
1 tsp. tarragon

In a large skillet, saute the onions and garlic in the oil.
When the onions are tender, add all the remaining vegetables
and spices. Saute for 4-5 minutes, then add 1 cup of water
and let simmer, covered, until the vegetables are tender.

Add the vegetables to the cooked peas and simmer for 30 minutes,
stirring often.

After serving, add a little salt and fresh ground pepper to taste
================================================== ===================
You can eat this right away or let it sit awhile (or overnight) and
it will thicken more. (I never wait!!!)
This recipe makes about a gallon of soup. What we don't eat
in 2 or 3 days, I freeze in serving-size containers.

Here's the nutritional info for the total batch using sweet potatoes.
Slightly less calories if you use the butternut squash instead.
Fat: 43 grams
Carbohydrates: 435 grams
Protein: 124 grams

Total calories: 2,121 (18% fat calories)

(remember that info is for the whole gallon, not individual servings)

Gary wrote:
>
>This recipe comes from an old "Fresh Market" cookbook.
>
>Split Pea Soup with Sweet Potato (or Butternut Squash)
>
>1 16oz package of dried green split peas
>9 cups water
>3 bay leaves
>1 tsp. salt
>
>Simmer these, covered, in a soup pot for about 2 hours until peas
>have cooked down to a smooth consistancy. Remove the bay leaves.
>**note - you don't have to pre-soak the peas**
>
>Prepare the following:
>
>3 T. vegetable oil
>1 1/2 cups chopped onion
>1 clove garlic, minced
>1 cup carrot, chopped
>1 cup celery, chopped
>4 medium sweet potatoes (or 1 medium butternut squash),
> ...peeled and cut into 1/4" - 1/2" cubes
>1 tsp. salt (or leave this out if you prefer)
>2 tsp. dried mustard
>1 tsp. thyme
>1 tsp. tarragon
>
>In a large skillet, saute the onions and garlic in the oil.
>When the onions are tender, add all the remaining vegetables
>and spices. Saute for 4-5 minutes, then add 1 cup of water
>and let simmer, covered, until the vegetables are tender.
>
>Add the vegetables to the cooked peas and simmer for 30 minutes,
>stirring often.
>
>After serving, add a little salt and fresh ground pepper to taste
>
>You can eat this right away or let it sit awhile (or overnight) and
>it will thicken more. (I never wait!!!)
>This recipe makes about a gallon of soup. What we don't eat
>in 2 or 3 days, I freeze in serving-size containers.

Split pea soup is good in any weather, even on a hot summer day. For
a superior pea soup use whole dried peas, more pea flavor. Also try
pea soup with yellow peas. And if you don't have a ham bone/hock use
kielbasa, or even tube steak. I make a pea soup once a year, but I
use a 16 quart pot. I've not tried pea soup with sweet potato or
squash, I use white potato and I like to end up with potato chunks, I
prefer chunky soups, I don't much care for pureed soup. Split peas
shouldn't be soaked but still need to be picked over and washed...
whole dried peas need over night soaking because they still have their
husks.
Green split pea soup cooking:
http://i42.tinypic.com/21lpjmf.jpg
Yellow pea soup from whole dried peas:
http://i40.tinypic.com/2dkl0xt.jpg
about:
http://www.dspdirect.ca/peas.php

On Tue, 31 Dec 2013 19:43:36 -0500, Dave Smith
> wrote:

> I might be confused but I thought you recently said you hated bay leaf.

Not me. I may have said it wasn't used as a seasoning by my family
when I was growing up and hubby's sister told me not to use too much
or whatever I'm making will taste like medicine - but that's the
extent of it. It's simply not a "go-to" seasoning for me like garlic
and thyme are. I don't hate it - I just don't think about it... in
the same sense that I don't think about tarragon until a recipe calls
for it.

> I like it in small doses and it really does give split pea soup a
> certain je ne said pas, but I don't know what it is.
>
> No tomato!!!!!!!!!
>
> Sorry, but French Canadian Pea Soup is a French Canadian thing and has
> been pretty well adopted across the country. I don't know if it is
> common in your part of the US. It should be cooked to the consistency
> of porridge. Those peas should be cooked until the are pretty much mush.
>
> I live in an area with a lot of Dutch and they do a similar soup but
> with dried green peas. I keep meaning to try it but I like the regular
> split pea stuff so much. I make it about once a month.

I don't see dried whole green peas unless I'm in a middle Eastern shop
and not all of them have it - what else would you make with them
besides soup?

--
Food is an important part of a balanced diet.

On Wed, 1 Jan 2014 00:29:18 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 31 Dec 2013 16:16:39 -0500, Gary > wrote:
> >
> >> jmcquown wrote:
> >> >
> >> > That sounds very tasty! I might just try baking a loaf.
> >>
> >> Try my pea soup recipe sometime. You won't be sorry.
> >>
> > Would you please post the recipe again, Gary? I bought a bag of split
> > peas today and DD is bringing a ham hock with her. I plan to put
> > everything in the slow cooker and let it perk overnight.
>
> Hmmm I might show up at yours tomorrow ...

Didn't use the slow cooker after all. It turned out that she left the
ham hock at home, so she ran to the store and bought a ham steak
because they were out of hocks so late in the day - due to the
Southern tradition of eating black eyed peas at midnight on New Years.
Lots of transplants here. Not sure why local grocery stores don't
think ahead and double or triple the stock of dried and canned BEP
(and ham hocks)... but they don't. It happens every year.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 1 Jan 2014 00:29:18 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 31 Dec 2013 16:16:39 -0500, Gary > wrote:
>> >
>> >> jmcquown wrote:
>> >> >
>> >> > That sounds very tasty! I might just try baking a loaf.
>> >>
>> >> Try my pea soup recipe sometime. You won't be sorry.
>> >>
>> > Would you please post the recipe again, Gary? I bought a bag of split
>> > peas today and DD is bringing a ham hock with her. I plan to put
>> > everything in the slow cooker and let it perk overnight.
>>
>> Hmmm I might show up at yours tomorrow ...
>
> Didn't use the slow cooker after all. It turned out that she left the
> ham hock at home, so she ran to the store and bought a ham steak
> because they were out of hocks so late in the day - due to the
> Southern tradition of eating black eyed peas at midnight on New Years.
> Lots of transplants here. Not sure why local grocery stores don't
> think ahead and double or triple the stock of dried and canned BEP
> (and ham hocks)... but they don't. It happens every year.

You made your pea soup though? They do seem to be missing an opportunity!
--
http://www.helpforheroes.org.uk/shop/

On Wed, 01 Jan 2014 10:02:57 -0800, sf wrote:
>
> Didn't use the slow cooker after all. It turned out that she left the
> ham hock at home, so she ran to the store and bought a ham steak because
> they were out of hocks so late in the day - due to the Southern
> tradition of eating black eyed peas at midnight on New Years.
> Lots of transplants here. Not sure why local grocery stores don't think
> ahead and double or triple the stock of dried and canned BEP (and ham
> hocks)... but they don't. It happens every year.

A few years ago, I got the very last, sad little cabbage on December 31.

Tara

On Wed, 01 Jan 2014 09:11:19 -0500, Gary > wrote:
>
> Well, you've probably already been cooking yours (overnight) plus you
> have a ham hock so you won't need this recipe this time. Do try it
> sometime though, it's so good and you will never miss the ham that it
> doesn't include. Seriously, this is good and it's not my recipe so
> you don't have to worry about my TIAD. heheh It's a super delicious
> vegetarian pea soup....no beasts involved.
>
> G.
> ---------------------------------------------------------------
> This recipe comes from an old "Fresh Market" cookbook.
>
> Split Pea Soup with Sweet Potato (or Butternut Squash)
> ================================================== ===================
> 1 16oz package of dried green split peas
> 9 cups water
> 3 bay leaves
> 1 tsp. salt
>
> Simmer these, covered, in a soup pot for about 2 hours until peas
> have cooked down to a smooth consistancy. Remove the bay leaves.
> **note - you don't have to pre-soak the peas**
> ----------------------------------------------
> Prepare the following:
>
> 4 medium sweet potatoes (or 1 medium butternut squash),
> ...peeled and cut into 1/4" - 1/2" cubes


You probably read already that my cooking plans changed because DD
left that hock at home, but I still have some cubes of butternut
squash left to cook. Nothing in that proportion... but unless I'm met
with violent objections, I'll throw what I have in with the split peas
while they are cooking. Thanks!

--
Food is an important part of a balanced diet.

On 2014-01-01 1:02 PM, sf wrote:
> On Wed, 1 Jan 2014 00:29:18 -0000, "Ophelia"

> Didn't use the slow cooker after all. It turned out that she left the
> ham hock at home, so she ran to the store and bought a ham steak
> because they were out of hocks so late in the day - due to the
> Southern tradition of eating black eyed peas at midnight on New Years.
> Lots of transplants here. Not sure why local grocery stores don't
> think ahead and double or triple the stock of dried and canned BEP
> (and ham hocks)... but they don't. It happens every year.
>


Perhaps it's one of those traditional dishes like turkey, fruitcake and
mincement. People only have them on those special occasions. If they
order extra and it isn't sold, they are stuck with it.

On 1/1/2014 8:11 AM, Gary wrote:
> sf wrote:
>>
>> Gary wrote:
>>
>>> jmcquown wrote:
>>>>
>>>> That sounds very tasty! I might just try baking a loaf.
>>>
>>> Try my pea soup recipe sometime. You won't be sorry.
>>>
>> Would you please post the recipe again, Gary? I bought a bag of split
>> peas today and DD is bringing a ham hock with her. I plan to put
>> everything in the slow cooker and let it perk overnight.
>
> Well, you've probably already been cooking yours (overnight) plus you
> have a ham hock so you won't need this recipe this time. Do try it
> sometime though, it's so good and you will never miss the ham that it
> doesn't include. Seriously, this is good and it's not my recipe so
> you don't have to worry about my TIAD. heheh It's a super delicious
> vegetarian pea soup....no beasts involved.
>
> G.
> ---------------------------------------------------------------
> This recipe comes from an old "Fresh Market" cookbook.
>
> Split Pea Soup with Sweet Potato (or Butternut Squash)
> ================================================== ===================

This recipe sounds awesome! Do you make it with sweet potatoes or squash?

--
DreadfulBitch

I intend to live forever....so far, so good.
......Steven Wright

On Wed, 01 Jan 2014 14:30:46 -0500, Dave Smith
> wrote:

> On 2014-01-01 1:02 PM, sf wrote:
> > On Wed, 1 Jan 2014 00:29:18 -0000, "Ophelia"
>
> > Didn't use the slow cooker after all. It turned out that she left the
> > ham hock at home, so she ran to the store and bought a ham steak
> > because they were out of hocks so late in the day - due to the
> > Southern tradition of eating black eyed peas at midnight on New Years.
> > Lots of transplants here. Not sure why local grocery stores don't
> > think ahead and double or triple the stock of dried and canned BEP
> > (and ham hocks)... but they don't. It happens every year.
> >
>
>
> Perhaps it's one of those traditional dishes like turkey, fruitcake and
> mincement. People only have them on those special occasions. If they
> order extra and it isn't sold, they are stuck with it.

My point is that particular occasion comes around yearly and the same
thing happens each and every time. I can assure you that if they
track it as well as they track the rest of their inventory, the first
year will be a benchmark to measure against and stock more or less the
following year.

--
Food is an important part of a balanced diet.

On Wed, 1 Jan 2014 18:07:01 -0000, "Ophelia"
> wrote:

> You made your pea soup though?

Not yet. Just got the basics on the stove and bringing everything to
a boil. Everyone is in the kitchen fixing lunch from leftovers and I
don't have anywhere to cut onions etc, so I'm at the computer until
they clear out of there.

--
Food is an important part of a balanced diet.

On Monday, December 30, 2013 12:20:15 PM UTC-6, Gus Overton wrote:
> > wrote in message
>
> ...
>
> > On Monday, December 30, 2013 10:19:52 AM UTC-6, Brooklyn1 wrote:
>
>
>
> >> There is nothing healthful about English muffins, just empty carb
>
> >> calories.
>
> >>
>
> > Sheldon is correct, nothing 'healthful' about English muffins, but
>
> > they DO taste good.
>
>
>
> well, I said "healthier" than cupcakes. They aren't a dessert. And
>
> they have complex carbohydrates and vitamins. I've tried the healthier
>
> wheat muffins, but don't care for those as much. They are pretty good
>
> with pb though.
>
>
>
> "English muffins are a good source of complex carbohydrates, thiamine,
>
> niacin and iron."
>
> http://healthyeating.sfgate.com/yumm...ffin-2165.html

Stupid. English muffins have those vitamins because they are made with the same
enriched flour you'd use for cupcakes, and that flour has a higher glycemic
index than sugar. GET A F-ING CLUE about carbohydrates before you blow out
your ass again.

http://www.gnolls.org/1029/fat-and-g...carbohydrates/

http://www.atkins.com/Library/Press-...N-EATING-.aspx

--B

On 1/1/2014 9:30 AM, Dave Smith wrote:
>
>
> Perhaps it's one of those traditional dishes like turkey, fruitcake and
> mincement. People only have them on those special occasions. If they
> order extra and it isn't sold, they are stuck with it.
>
The traditional dish you have to have around here is raw fish. There was
a lot of ahi available this year but you can count on it always selling
out.

http://www.hawaiinewsnow.com/story/2...-known-markets

DreadfulBitch wrote:
>
> Gary wrote:
> > ---------------------------------------------------------------
> > This recipe comes from an old "Fresh Market" cookbook.
> >
> > Split Pea Soup with Sweet Potato (or Butternut Squash)
> > ================================================== ===================
>
> This recipe sounds awesome! Do you make it with sweet potatoes or squash?

Both ways but I usually use sweet potatoes. Make one change to that
recipe. Cut into 1/2" - 3/4" pieces not the smaller size I wrote.

G.

"Bryan-TGWWW" > wrote in message
...
> On Monday, December 30, 2013 12:20:15 PM UTC-6, Gus Overton wrote:
>> > wrote in message
>>
>> ...
>>
>> > On Monday, December 30, 2013 10:19:52 AM UTC-6, Brooklyn1 wrote:
>>
>>
>>
>> >> There is nothing healthful about English muffins, just empty carb
>>
>> >> calories.
>>
>> >>
>>
>> > Sheldon is correct, nothing 'healthful' about English muffins, but
>>
>> > they DO taste good.
>>
>>
>>
>> well, I said "healthier" than cupcakes. They aren't a dessert. And
>>
>> they have complex carbohydrates and vitamins. I've tried the healthier
>>
>> wheat muffins, but don't care for those as much. They are pretty good
>>
>> with pb though.
>>
>>
>>
>> "English muffins are a good source of complex carbohydrates, thiamine,
>>
>> niacin and iron."
>>
>> http://healthyeating.sfgate.com/yumm...ffin-2165.html
>
> Stupid. English muffins have those vitamins because they are made with
> the same
> enriched flour you'd use for cupcakes, and that flour has a higher
> glycemic
> index than sugar. GET A F-ING CLUE about carbohydrates before you blow
> out
> your ass again.
>
> http://www.gnolls.org/1029/fat-and-g...carbohydrates/
>
> http://www.atkins.com/Library/Press-...N-EATING-.aspx
>
> --B

You can get whole wheat English muffins. And I'm sure if you were to make
them at home, you could vary the flour being used. I even found a recipe to
make them dairy free although it called for soy milk which I don't think is
so healthy.

I wouldn't say that they are the healthiest option for food choices but
certainly better in terms of nutrition than say...cotton candy.

You can make them better though. Serve half an English muffin with plenty
of vegetables, perhaps some egg, cheese, meat, whatever. It's all about
balance.

"Bryan-TGWWW" > wrote in message
...
> On Monday, December 30, 2013 12:20:15 PM UTC-6, Gus Overton wrote:
>> > wrote in message
>>
>> ...
>>
>> > On Monday, December 30, 2013 10:19:52 AM UTC-6, Brooklyn1 wrote:
>>
>>
>>
>> >> There is nothing healthful about English muffins, just empty carb
>>
>> >> calories.
>>
>> >>
>>
>> > Sheldon is correct, nothing 'healthful' about English muffins, but
>>
>> > they DO taste good.
>>
>>
>>
>> well, I said "healthier" than cupcakes. They aren't a dessert. And
>>
>> they have complex carbohydrates and vitamins. I've tried the
>> healthier
>>
>> wheat muffins, but don't care for those as much. They are pretty
>> good
>>
>> with pb though.
>>
>>
>>
>> "English muffins are a good source of complex carbohydrates,
>> thiamine,
>>
>> niacin and iron."
>>
>> http://healthyeating.sfgate.com/yumm...ffin-2165.html
>
> Stupid. English muffins have those vitamins because they are made
> with the same
> enriched flour you'd use for cupcakes, and that flour has a higher
> glycemic
> index than sugar. GET A F-ING CLUE about carbohydrates before you
> blow out
> your ass again.
>
> http://www.gnolls.org/1029/fat-and-g...carbohydrates/
>
> http://www.atkins.com/Library/Press-...N-EATING-.aspx
>
> --B


Why are you yelling and swearing? About carbohydrates. There are
complex ones and simple ones. Did you have a bad experience with
carbohydrates that causes you to feel so emotional about them?

On Thursday, January 2, 2014 7:00:34 AM UTC-6, Gus Overton wrote:
> "Bryan-TGWWW" > wrote in message
>
> ...
>
> > On Monday, December 30, 2013 12:20:15 PM UTC-6, Gus Overton wrote:
>
> >> > wrote in message
>
> >>
>
> >> ...
>
> >>
>
> >> > On Monday, December 30, 2013 10:19:52 AM UTC-6, Brooklyn1 wrote:
>
> >>
>
> >>
>
> >>
>
> >> >> There is nothing healthful about English muffins, just empty carb
>
> >>
>
> >> >> calories.
>
> >>
>
> >> >>
>
> >>
>
> >> > Sheldon is correct, nothing 'healthful' about English muffins, but
>
> >>
>
> >> > they DO taste good.
>
> >>
>
> >>
>
> >>
>
> >> well, I said "healthier" than cupcakes. They aren't a dessert. And
>
> >>
>
> >> they have complex carbohydrates and vitamins. I've tried the
>
> >> healthier
>
> >>
>
> >> wheat muffins, but don't care for those as much. They are pretty
>
> >> good
>
> >>
>
> >> with pb though.
>
> >>
>
> >>
>
> >>
>
> >> "English muffins are a good source of complex carbohydrates,
>
> >> thiamine,
>
> >>
>
> >> niacin and iron."
>
> >>
>
> >> http://healthyeating.sfgate.com/yumm...ffin-2165.html
>
> >
>
> > Stupid. English muffins have those vitamins because they are made
>
> > with the same
>
> > enriched flour you'd use for cupcakes, and that flour has a higher
>
> > glycemic
>
> > index than sugar. GET A F-ING CLUE about carbohydrates before you
>
> > blow out
>
> > your ass again.
>
> >
>
> > http://www.gnolls.org/1029/fat-and-g...carbohydrates/
>
> >
>
> > http://www.atkins.com/Library/Press-...N-EATING-.aspx
>
> >
>
> > --B
>
>
>
>
>
> Why are you yelling and swearing? About carbohydrates. There are
>
> complex ones and simple ones. Did you have a bad experience with
>
> carbohydrates that causes you to feel so emotional about them?

You have a bullshit understanding of "complex carbohydrates" that is stuck
in the last century.

A 30g serving of whole wheat bread has a GI of 71, and a glycemic load of 9.
A 30g serving of Snicker's bar has a GI of 51, and a glycemic load of 9.

The candy bar is a better choice as far as not spiking blood sugar.

http://www.health.harvard.edu/newswe..._100_foods.htm

You think your "complex carbs" in Grape Nuts or Special K are better than
a calorically equivalent amount of peanut M&Ms and a multivitamin? You
couldn't be more incorrect.

--B

"Julie Bove" > wrote in message
...

> Uh... Cite for that Bryan? I should think both would be pretty
> similar. And if the person eating it isn't a diabetic, or doesn't have
> reactive hypoglycemia, then it isn't going to do squat to their blood
> sugar.


I agree with the German Ambassador to the UN about cupped cakes.
http://www.youtube.com/watch?v=6vpnzUAIE20