On 2016-10-29 10:27 AM, l not -l wrote:

> I have to agree with Jill; split pea soup looks disgusting.

It does? I have been eating it since I was a kid and I never thought
that it looked disgusting. I always liked it, so it usually looks pretty
good to me.

On 10/29/2016 10:27 AM, l not -l wrote:
> On 29-Oct-2016, Gary > wrote:
>
>> No need for you to waste your time making soup
>> that looks like vomit. LOL!
>>
>> BTW - I'm not offended if you don't try it.
>> It's not my recipe and I don't care if you try it or not.
>> I was just passing on a pretty darn good recipe.
>> Each to their own, right Cheri? :-D
>
> I have to agree with Jill; split pea soup looks disgusting. The one time I
> tried it, I disliked the taste and texture. I'll stick to bean soup; I have
> several servings of navy bean w/tasso tucked away in the freezer for the
> next cold front's arrival.
>
That's how it *looks*. I've never actually tasted split pea soup.
(Don't ask me why I have a bag of dried split peas in the pantry.)

Food that doesn't look appealing is a turn-off for many people. I'm
sure many people haven't eaten sausage gravy spooned over biscuits
because it, too, looks like "vomit". LOL

Jill

On 10/29/2016 10:41 AM, Dave Smith wrote:
> On 2016-10-29 10:27 AM, l not -l wrote:
>
>> I have to agree with Jill; split pea soup looks disgusting.
>
> It does? I have been eating it since I was a kid and I never thought
> that it looked disgusting. I always liked it, so it usually looks pretty
> good to me.

Yabbut, you grew up with it so you likely never gave it a second thought.

Jill

On 10/29/2016 10:27 AM, l not -l wrote:

> I have to agree with Jill; split pea soup looks disgusting. The one time I
> tried it, I disliked the taste and texture.

Agreed. I really don't like anything about split pea soup. Split
peas aren't related to the fresh/frozen green peas I love, are
they? I feel like they're a different thing altogether.

> I'll stick to bean soup; I have
> several servings of navy bean w/tasso tucked away in the freezer for the
> next cold front's arrival.

I like minestrone, or white bean/escarole. And pasta fagioli!

nancy

On Sat, 29 Oct 2016 07:55:31 -0400, Gary > wrote:

>jinx the minx wrote:
>>
>> Gary wrote:
>> > Seems that no one will trust a split pea soup without any pig product.
>> > Big mistake.
>>
>> If you post the recipe or the link to it again, I promise to try it and
>> report back. Split pea is one of my favorite soups, and unfortunately, not
>> one I'm very good at.
>
>
>Here ya go. Do try it just as written...don't improvise the first time.
>It really doesn't need any fixing. I was a bit skeptical the first time
>but...YUM! Since then, I still follow the recipe exactly. If you do try
>it, do report back with your opinion. I'm interested in hearing it.
>
>As with many soups, eat right away but it's often better the second day.
>-------------------------------------------------------------------------
>
>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**

I don't like butternut squash soup so I'll like it in pea soup even
less. I'm not a fan of pureed soups or any pureed food... I outgrew
baby food before I could walk.

Just as with dried beans split peas need to be picked over carefully
for stones, etc. and rinsed well. Failure to do this examination will
eventually guarantee a trip to the dentist for a crown. Just about
every time I inspect dried beans and peas I find a couple of pebbles
and small clumps of dirt. I also discard any with insect damage.

I strongly suggest to all who enjoy pea soup to try it using dried
whole peas... much better pea flavor... those need to be soaked over
night. Unfortunately whole dried peas are difficult to find at
markets so when I see them I'll buy them all... I rarely find more
than a few 1 lb bags, they either sell out fast or stores neglect to
order them. I don't want bacon in pea soup (or in any soup), smoked
ham hocks are far nicer, flavor is much better and they add gelatin.
I'll also freeze ham bones to save for soup. Here's a big pot 'o bean
soup simmerin' away filled with all good things, smoked ham hocks,
okra, and collards too... bet yoose didn't know a white city boy can
do real soul food:
http://i65.tinypic.com/2qupyc1.jpg
Luscious good... and none of that skunky bacon schtink:
http://i67.tinypic.com/2n24bas.jpg
Need no ferschtunkinah cookbook either.


>----------------------------------------------
>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 1/2" 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 potato's.
>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 batch, not individual servings)
>
>One last note: I prefer and use sweet potatoes in this. Easier to
>work with and taste better too, imo.
>
>Recipe comes from the "Fresh Market Cookbook."
>Give it a try.....save a pig! :-D

On 10/29/2016 10:51 AM, jmcquown wrote:
> On 10/29/2016 10:41 AM, Dave Smith wrote:
>> On 2016-10-29 10:27 AM, l not -l wrote:
>>
>>> I have to agree with Jill; split pea soup looks disgusting.
>>
>> It does? I have been eating it since I was a kid and I never thought
>> that it looked disgusting. I always liked it, so it usually looks pretty
>> good to me.
>
> Yabbut, you grew up with it so you likely never gave it a second thought.

We had it out of a can when I was growing up. Hated it then, and now
the fresh made soup still has that smell and look to it.

I'm happy for all the people who like it, just don't sit by me when
you're eating it.

nancy

On Sat, 29 Oct 2016 14:54:49 GMT, "l not -l" > wrote:

>
>On 29-Oct-2016, Dave Smith > wrote:
>
>> On 2016-10-29 10:27 AM, l not -l wrote:
>>
>> > I have to agree with Jill; split pea soup looks disgusting.
>>
>> It does? I have been eating it since I was a kid and I never thought
>> that it looked disgusting. I always liked it, so it usually looks pretty
>> good to me.
>
>To me, it does. If I had been eating it since childhood, it probably would
>not. If you like its looks and taste, that's fine with me, I just don't
>want it.
>
>I can't stand the smell of beef vegetable soup, therefore would never eat
>it, much less make it. To me, it smells just like a trash can filled with
>old food scraps.. That is what I remember the old metal trash can smelling
>like when I was a teen and it was my chore to haul it to the curb on trash
>day.

Yoose likely never tasted properly made soups... and normal folks
scrub out their trash cans regularly, even when using plastic bag
liners

On Sat, 29 Oct 2016 10:46:26 -0400, jmcquown >
wrote:

>On 10/29/2016 10:27 AM, l not -l wrote:
>> On 29-Oct-2016, Gary > wrote:
>>
>>> No need for you to waste your time making soup
>>> that looks like vomit. LOL!
>>>
>>> BTW - I'm not offended if you don't try it.
>>> It's not my recipe and I don't care if you try it or not.
>>> I was just passing on a pretty darn good recipe.
>>> Each to their own, right Cheri? :-D
>>
>> I have to agree with Jill; split pea soup looks disgusting. The one time I
>> tried it, I disliked the taste and texture. I'll stick to bean soup; I have
>> several servings of navy bean w/tasso tucked away in the freezer for the
>> next cold front's arrival.
>>
>That's how it *looks*. I've never actually tasted split pea soup.
>(Don't ask me why I have a bag of dried split peas in the pantry.)
>
>Food that doesn't look appealing is a turn-off for many people. I'm
>sure many people haven't eaten sausage gravy spooned over biscuits
>because it, too, looks like "vomit". LOL
>
>Jill

Any stew/soup can be said looks like vomit if that's one's
expectation. I never thought pea soup looks like vomit, when pureed
it looks a lot more like the surprise one finds in dirty nappies.
Before one can prepare good soups it's imperative they shitcan their
stick blender.

Nancy Young wrote:
>l not -l wrote:
>
>> I have to agree with Jill; split pea soup looks disgusting. The one time I
>> tried it, I disliked the taste and texture.
>
>Agreed. I really don't like anything about split pea soup. Split
>peas aren't related to the fresh/frozen green peas I love, are
>they? I feel like they're a different thing altogether.

Sounds like you've only been exposed to Campbells pea soup (green
library paste).

On 2016-10-29, jmcquown > wrote:

> I've never actually tasted split pea soup.

Then all yer posts about split pea soup are bogus.

We'd love to hear what you think about the soup ....AFTER YOU EATEN
IT!!!

nb

On Saturday, October 29, 2016 at 12:06:41 PM UTC-4, Nancy Young wrote:
> On 10/29/2016 10:51 AM, jmcquown wrote:
> > On 10/29/2016 10:41 AM, Dave Smith wrote:
> >> On 2016-10-29 10:27 AM, l not -l wrote:
> >>
> >>> I have to agree with Jill; split pea soup looks disgusting.
> >>
> >> It does? I have been eating it since I was a kid and I never thought
> >> that it looked disgusting. I always liked it, so it usually looks pretty
> >> good to me.
> >
> > Yabbut, you grew up with it so you likely never gave it a second thought.
>
> We had it out of a can when I was growing up. Hated it then, and now
> the fresh made soup still has that smell and look to it.
>
> I'm happy for all the people who like it, just don't sit by me when
> you're eating it.

I'm with you. The worst thing about Easter was the split pea soup
that followed (using the ham bone). I could barely stand to be
in the house when they were cooking it.

Cindy Hamilton

"Gary" > wrote in message ...

> BTW - I'm not offended if you don't try it.
> It's not my recipe and I don't care if you try it or not.
> I was just passing on a pretty darn good recipe.
> Each to their own, right Cheri? :-D

I don't know Gary, what do you think Gary? Do you not have your "own"
opinion Gary? Or are you one of those lemmings that can't think for
yourself, Gary?

Cheri

On Sat, 29 Oct 2016 14:54:49 GMT, "l not -l" > wrote:


>I can't stand the smell of beef vegetable soup,

I don't like beef stock, I haven't encountered a beef soup as far as I
can recall but it's likely I wouldn't like that either.

On 2016-10-29 4:36 PM, Je�us wrote:
> On Sat, 29 Oct 2016 14:54:49 GMT, "l not -l" > wrote:
>
>
>> I can't stand the smell of beef vegetable soup,
>
> I don't like beef stock, I haven't encountered a beef soup as far as I
> can recall but it's likely I wouldn't like that either.
>

I have to say that it surprises me to read comments like that. I have
eaten a fair amount of beef soup over the years and usually found them
pretty tasty. After being raised on canned soups I have tried hard not
to base my opinion on any kind of soup on the canned stuff. Beef and
barley, beef and bean, French Onion... all very good.

On Sat, 29 Oct 2016 17:37:06 -0400, Dave Smith
> wrote:

>On 2016-10-29 4:36 PM, Je?us wrote:
>> On Sat, 29 Oct 2016 14:54:49 GMT, "l not -l" > wrote:
>>
>>
>>> I can't stand the smell of beef vegetable soup,
>>
>> I don't like beef stock, I haven't encountered a beef soup as far as I
>> can recall but it's likely I wouldn't like that either.
>>
>
>I have to say that it surprises me to read comments like that. I have
>eaten a fair amount of beef soup over the years and usually found them
>pretty tasty.

Beef soup doesn't seem to be very common here for some reason.
It may well be there are versions I would like. Just as long as the
beef flavour is not too intense. I'll admit that's a slightly odd
thing to say, especially since I like venison, etc... <shrug>.

I love a decent steak and occasionally make a braise using cheap cuts,
but otherwise I rarely use beef at all.

Having said that, I did make a spag bol yesterday using beef mince,
however I normally use pork or lamb mince for that.

>After being raised on canned soups I have tried hard not
>to base my opinion on any kind of soup on the canned stuff.

An extremely good idea... canned soups are awful.

>Beef and
>barley, beef and bean, French Onion... all very good.

I love a good French onion soup...

I might make either cauliflower or pumpkin soup today. The heavens
have opened (yet again) today so any outdoor work today ain't gonna
happen... again. We've had three major and several minor floods since
June. The weather here has been whacko this year. In the last week
alone we've had snow, hail, frost, rain... it's supposed to be summer
here, FFS.

On 2016-10-29 6:08 PM, l not -l wrote:
> On 29-Oct-2016, Dave Smith > wrote:

>>> I don't like beef stock, I haven't encountered a beef soup as far as I
>>> can recall but it's likely I wouldn't like that either.
>>>
>>
>> I have to say that it surprises me to read comments like that. I have
>> eaten a fair amount of beef soup over the years and usually found them
>> pretty tasty. After being raised on canned soups I have tried hard not
>> to base my opinion on any kind of soup on the canned stuff. Beef and
>> barley, beef and bean, French Onion... all very good.
>
> As I age, few thing surprise me anymore. However, I must say, I am
> surprised that you are surprised that not every one likes what you like.
> 8-)
>
Bear in mind that these are people who have given no indication that
they dislike beef.

Sqwertz wrote in rec.food.cooking:

> On Sat, 29 Oct 2016 12:06:29 -0400, Nancy Young wrote:
>
> > We had it out of a can when I was growing up. Hated it then, and
> > now the fresh made soup still has that smell and look to it.
> >
> > I'm happy for all the people who like it, just don't sit by me when
> > you're eating it.
>
> I don't eat things you can't chew. The exception would be the tomato
> soup I made a couple weeks ago for an olive oil and butter grilled
> cheese sandwiches binge. Really easy to make a better tomato soup
> than any of the canned stuff. I also used chicken stock so it wasn't
> a vegetarian meal.
>
> Grilled ham and cheese with tomato soup topped with croutons and
> horseradish cream:
>
> https://www.flickr.com/photos/sqwert...tostream/light
> box/
>
> -sw

I'm interested in the pan used for these:

https://www.flickr.com/photos/sqwert...stream/lightbo
x/

Would it be one of the ones with the almost hog dog shaped channels at
the bottom?

--

On 10/29/2016 6:08 PM, l not -l wrote:
> On 29-Oct-2016, Dave Smith > wrote:
>
>> On 2016-10-29 4:36 PM, Je�us wrote:
>>> On Sat, 29 Oct 2016 14:54:49 GMT, "l not -l" > wrote:
>>>
>>>
>>>> I can't stand the smell of beef vegetable soup,
>>>
>>> I don't like beef stock, I haven't encountered a beef soup as far as I
>>> can recall but it's likely I wouldn't like that either.
>>>
>>
>> I have to say that it surprises me to read comments like that. I have
>> eaten a fair amount of beef soup over the years and usually found them
>> pretty tasty. After being raised on canned soups I have tried hard not
>> to base my opinion on any kind of soup on the canned stuff. Beef and
>> barley, beef and bean, French Onion... all very good.
>
> As I age, few thing surprise me anymore. However, I must say, I am
> surprised that you are surprised that not every one likes what you like.
> 8-)
>

I'm surprised at times but I have met people that dislike chocolate, ice
cream cake, steak. Even bacon.

On 10/29/2016 6:08 PM, l not -l wrote:
> On 29-Oct-2016, Dave Smith > wrote:
>
>> On 2016-10-29 4:36 PM, Je�us wrote:
>>> On Sat, 29 Oct 2016 14:54:49 GMT, "l not -l" > wrote:
>>>
>>>
>>>> I can't stand the smell of beef vegetable soup,
>>> I don't like beef stock, I haven't encountered a beef soup as far as I
>>> can recall but it's likely I wouldn't like that either.
>>>
>>
>> I have to say that it surprises me to read comments like that. I have
>> eaten a fair amount of beef soup over the years and usually found them
>> pretty tasty. After being raised on canned soups I have tried hard not
>> to base my opinion on any kind of soup on the canned stuff. Beef and
>> barley, beef and bean, French Onion... all very good.
>
> As I age, few thing surprise me anymore. However, I must say, I am
> surprised that you are surprised that not every one likes what you like.
> 8-)
>
LOL

Jill

On 10/29/2016 12:33 PM, Sqwertz wrote:
> On Sat, 29 Oct 2016 10:51:52 -0400, Nancy Young wrote:
>
>> Agreed. I really don't like anything about split pea soup. Split
>> peas aren't related to the fresh/frozen green peas I love, are
>> they?
>
> They're the same thing, the beans are the dried peas.

It just seems like some other variety of pea.

nancy

On 10/29/2016 10:54 AM, l not -l wrote:
> I can't stand the smell of beef vegetable soup, therefore would never eat
> it, much less make it. To me, it smells just like a trash can filled with
> old food scraps..

Oh dear.

I guess I don't need to ask if you ever make and enjoy a nice beef stew
with vegetables?

Jill

l not -l wrote in rec.food.cooking:

>
> On 29-Oct-2016, jmcquown > wrote:
>
> > On 10/29/2016 10:54 AM, l not -l wrote:
> > > I can't stand the smell of beef vegetable soup, therefore would
> > > never eat
> > > it, much less make it. To me, it smells just like a trash can
> > > filled with
> > > old food scraps..
> >
> > Oh dear.
> >
> > I guess I don't need to ask if you ever make and enjoy a nice beef
> > stew with vegetables?
> >
> > Jill
> Actually, I do. I made some a week or so ago. To me, beef stew
> smells nothing like vegetable beef soup. My beef stew is just beef
> chunks, celery, carrot, potato and onion. Most veg/beef soup I have
> seen/smelled has other veg, corn and tomatoes come to mind. While I
> like each of the ingredients, alone and in other dishes, I apparently
> don't like the smell of them heated together in soup. Then again,
> I'm not a fan of most soups..

No problem with that. Meantime, I'm a little frustrated. I wanted to
make a beef soup but Don has my main crockpot in use with a bean and
ham soup for some friends who are on hard times. Ah well. They pick up
tomorrow and I can make a soup later once the crock is empty.

--

"Ed Pawlowski" wrote in message
...

On 10/29/2016 6:08 PM, l not -l wrote:
> On 29-Oct-2016, Dave Smith > wrote:
>
>> On 2016-10-29 4:36 PM, Je�us wrote:
>>> On Sat, 29 Oct 2016 14:54:49 GMT, "l not -l" > wrote:
>>>
>>>
>>>> I can't stand the smell of beef vegetable soup,
>>>
>>> I don't like beef stock, I haven't encountered a beef soup as far as I
>>> can recall but it's likely I wouldn't like that either.
>>>
>>
>> I have to say that it surprises me to read comments like that. I have
>> eaten a fair amount of beef soup over the years and usually found them
>> pretty tasty. After being raised on canned soups I have tried hard not
>> to base my opinion on any kind of soup on the canned stuff. Beef and
>> barley, beef and bean, French Onion... all very good.
>
> As I age, few thing surprise me anymore. However, I must say, I am
> surprised that you are surprised that not every one likes what you like.
> 8-)
>

I'm surprised at times but I have met people that dislike chocolate, ice
cream cake, steak. Even bacon.

===============

Straaaaaaaaaaange folk .... Just right for Halloween ...



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

Brooklyn1 wrote:
>
> Before one can prepare good soups it's imperative they shitcan their
> stick blender.

I completely agree. The only thing I want to consume with a straw is a
milkshake. Speaking of that, I should go somewhere this week and buy a
small chocolate milkshake. It's been over 25 years since I've had one. I
did like them occasionally though. Anyone have a good fast food place to
recommend for a good one?

Anyway, the pea soup recipe I posted doesn't call for that. The split
peas naturally cook down to mush but that recipe also contains chopped
onions, celery, carrots and sweet potato. These are left whole for "the
bite factor."

I've followed recipes that say to puree it all but I always skip that
part. I don't want to sit there slurping soup. I need something to bite
down on.

Even worse: Some soup recipes say to puree and then chill before eating.
LOL! I won't do either of that.

Perfect example: "VICHYSSOISE A LA RITZ"
From: "The New York Times Cookbook" © 1990

I can post this recipe if anyone here is interested.
It's very good - I've made it several times with only 2 changes.
I don't puree it and I damn sure don't chill it to eat cold.
The hot and chunky version of this is very tasty. :^D

On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:

> Even worse: Some soup recipes say to puree and then chill before eating.
> LOL! I won't do either of that.

So both gazpacho and yogurt soup are completely out of the question for
you? Good. More for me. (Not that I think soup is a zero-sum game

Cindy Hamilton

Sqwertz wrote in rec.food.cooking:

> On Sat, 29 Oct 2016 18:04:58 -0500, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >
> >> On Sat, 29 Oct 2016 12:06:29 -0400, Nancy Young wrote:
> >>
> >>> We had it out of a can when I was growing up. Hated it then, and
> >>> now the fresh made soup still has that smell and look to it.
> >>>
> >>> I'm happy for all the people who like it, just don't sit by me
> when >>> you're eating it.
> >>
> >> I don't eat things you can't chew. The exception would be the
> tomato >> soup I made a couple weeks ago for an olive oil and butter
> grilled >> cheese sandwiches binge. Really easy to make a better
> tomato soup >> than any of the canned stuff. I also used chicken
> stock so it wasn't >> a vegetarian meal.
> >>
> >> Grilled ham and cheese with tomato soup topped with croutons and
> >> horseradish cream:
> >>
> >>
> https://www.flickr.com/photos/sqwert...tostream/light
> >> box/
> >
> > I'm interested in the pan used for these:
> >
> > https://www.flickr.com/photos/sqwert...hotostream/lig
> > htbox/
> >
> > Would it be one of the ones with the almost hog dog shaped channels
> > at the bottom?
>
> I just explained these in a previous thread? It was not a New England
> Hot Dog Bun Pan from King Arthur for $29.99. And it wasn't two of
> them either.
>
> https://www.flickr.com/photos/sqwert...tostream/light
> box/
>
> They buns were made with Rhodes(tm) dough balls stretched out to make
> mini-New England toasted buns in a regular 4" X 7" loaf pan, filled
> with crab and avocado.
>
>
> -sw

Ok thanks! I missed the earlier thread I think.

--

On 10/30/2016 1:38 AM, Sqwertz wrote:
> On Sat, 29 Oct 2016 19:13:37 -0400, Nancy Young wrote:
>
>> On 10/29/2016 12:33 PM, Sqwertz wrote:
>>> On Sat, 29 Oct 2016 10:51:52 -0400, Nancy Young wrote:
>>>
>>>> Agreed. I really don't like anything about split pea soup. Split
>>>> peas aren't related to the fresh/frozen green peas I love, are
>>>> they?
>>>
>>> They're the same thing, the beans are the dried peas.
>>
>> It just seems like some other variety of pea.
>
> Yellow peas are usually mung beans. Green split peas are the typical
> peas from Del Monte and Libby's. Also that mushy shit the Brits eat
> and love <shiver>.

Ah, just a quick look around and all I saw was split peas are
dried peas, the yellow ones are used for whatever. Well, never did
see a yellow pea and at the same time, it's hard to see how a
lovely green pea can wind up looking and tasting like split pea
soup.

I've never come across the mushy peas. Maybe the closest I've
come to that is canned peas.

nancy

On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
>
>> Even worse: Some soup recipes say to puree and then chill before eating.
>> LOL! I won't do either of that.
>
>So both gazpacho and yogurt soup are completely out of the question for
>you? Good. More for me. (Not that I think soup is a zero-sum game
>
>Cindy Hamilton

Most times Gazpacho is NOT pureed... seems you eat like a wuss... do
you have no teeth? I prepare gazpacho often in summer with whatever I
grow in my garden, never pureed.
http://www.foodnetwork.com/recipes/a...ho-recipe.html

On Sun, 30 Oct 2016 00:38:21 -0500, Sqwertz >
wrote:

>On Sat, 29 Oct 2016 19:13:37 -0400, Nancy Young wrote:
>
>> On 10/29/2016 12:33 PM, Sqwertz wrote:
>>> On Sat, 29 Oct 2016 10:51:52 -0400, Nancy Young wrote:
>>>
>>>> Agreed. I really don't like anything about split pea soup. Split
>>>> peas aren't related to the fresh/frozen green peas I love, are
>>>> they?
>>>
>>> They're the same thing, the beans are the dried peas.
>>
>> It just seems like some other variety of pea.
>
>Yellow peas are usually mung beans. Green split peas are the typical
>peas from Del Monte and Libby's. Also that mushy shit the Brits eat
>and love <shiver>.
>
>-sw

Most every company selling dried split peas also sells whole green and
yellow dried peas, I usually find Goya but Hispanic markets sell many
other brands and in large sacks... they are not mung beans.
http://www.shoprite.com/pd/Goya/Whol.../041331024938/
http://www.albertsons.com/pd/Goya/Wh.../041331024938/

On Sun, 30 Oct 2016 08:03:11 -0500, Gary > wrote:

> The only thing I want to consume with a straw is a
> milkshake. Speaking of that, I should go somewhere this week and buy a
> small chocolate milkshake. It's been over 25 years since I've had one. I
> did like them occasionally though. Anyone have a good fast food place to
> recommend for a good one?

In N Out, but they aren't back East. I think Carl's (which is called
something else where you are) uses real ice cream and milk, but I've
never had one so I can't vouch for them.

I'd find an ice cream shop that makes milkshakes if I were you.
>



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
> wrote:

> On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
>
> > Even worse: Some soup recipes say to puree and then chill before eating.
> > LOL! I won't do either of that.
>
> So both gazpacho and yogurt soup are completely out of the question for
> you? Good. More for me. (Not that I think soup is a zero-sum game
>
I've never eaten cold soup, mainly because it's not hot enough here
for me to be inspired to make it, and I can't say I've ever seen it on
a menu when I've been in a place where it's hot enough to appreciate
it.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, October 30, 2016 at 10:27:35 AM UTC-4, Brooklyn1 wrote:
> On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
> >
> >> Even worse: Some soup recipes say to puree and then chill before eating.
> >> LOL! I won't do either of that.
> >
> >So both gazpacho and yogurt soup are completely out of the question for
> >you? Good. More for me. (Not that I think soup is a zero-sum game
> >
> >Cindy Hamilton
>
> Most times Gazpacho is NOT pureed... seems you eat like a wuss... do
> you have no teeth? I prepare gazpacho often in summer with whatever I
> grow in my garden, never pureed.
> http://www.foodnetwork.com/recipes/a...ho-recipe.html

Gary made the distinction that he won't puree or eat cold soup.
Gazpacho satisfies the second condition, but not the first.

Cindy Hamilton

On Sunday, October 30, 2016 at 11:20:56 AM UTC-4, sf wrote:
> On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
> >
> > > Even worse: Some soup recipes say to puree and then chill before eating.
> > > LOL! I won't do either of that.
> >
> > So both gazpacho and yogurt soup are completely out of the question for
> > you? Good. More for me. (Not that I think soup is a zero-sum game
> >
> I've never eaten cold soup, mainly because it's not hot enough here
> for me to be inspired to make it, and I can't say I've ever seen it on
> a menu when I've been in a place where it's hot enough to appreciate
> it.

It's a summer special at many local restaurants around here. One of my
favorites is at the Sidetrack <http://sidetrackbarandgrill.com/>
Zingerman's does a fancy one with heirloom tomatoes, but it's price
makes me swoon.

Cindy Hamilton

On 10/26/2016 7:47 AM, Brooklyn1 wrote:

> Actually when times were tough during WWII and years after people ate
> cold Campbells pea soup straight from the can spread on white bread,
> cold canned Heinz bean sandwiches too. Thing is back then Campbells
> soups and Heinz beans cost less then 10¢, often three cans for 25¢.
> For the longest time Campbells tomato soup was a nickle. Homeless
> people would hang out at Horn & Hardart and eat the food left on
> plates, washed down with cups of free hot water with ketchup mixed in.
> A 1st class postage stamp cost 3¢.
> These beans were very popular:
> http://ontarioorchards.com/product/g...ans-16-oz-can/
>
I told my mom about this post and she reminded me that I had an uncle
that would take cooked butterbeans, let them get cold, mash them up and
make a sandwich using them and yellow onion slices.

TB

--- news://freenews.netfront.net/ - complaints: ---

Gary wrote in rec.food.cooking:

> Brooklyn1 wrote:
> >
> > Before one can prepare good soups it's imperative they shitcan their
> > stick blender.
>
> I completely agree. The only thing I want to consume with a straw is a
> milkshake. (snips)

It depends on the type of soup. I make 2 simple ones from time to time
that pretty much need a blender.

Carol's Carrot soup:
Yield, 5 cups

1lb carrots (or chopped and up to 3/4 a 6 cup pan is another measure)
Chicken stock to cover

- I do this in a small crockpot that holds only 6 cups. Set on low
(the small crockpot has low or high) until it's simmered well and the
carrots are very soft. Blend that. Then add butter (real butter) to
taste plus S&P to taste. Serve hot, with some sour cream if desired.

-Optional addition is after blending to smoothe: roasted bell pepper,
ham bits, mini-cooked sausage bits.

The other one is semi-blended so still has some chunks.

Carol's Eddo-Potato soup
Yield 5 cups

2 small taro (eddo), peeled under running water then chunked
2 medium white potatoes (same volume as the eddo) peeled and chunked
Chicken broth to cover

Use same small crockpot here and set to low. When ready to fall apart,
load to blender and pulse just enough so you still have firm bits. Add
butter, S&P to taste and serve hot.

-Optional addition: bacos actually work nicely as do garlic salad
crutons.

Adjust either one with more broth if thicker than you want but these
are both intended to be quite thick.


> Anyway, the pea soup recipe I posted doesn't call for that. The split
> peas naturally cook down to mush but that recipe also contains chopped
> onions, celery, carrots and sweet potato. These are left whole for
> "the bite factor."

I'd skip the sweet potato in that one. It's not a match to me.

On 2016-10-30 12:33 PM, Gary wrote:
> sf wrote:

> I would never eat a cold soup no matter how hot it gets. IMO, whatever
> soup you make is best eaten hot, not cold. Cold soup is like eating
> leftovers and you're too lazy to heat it back up. heheh
>

No problem. Change the name and call it a veggie puree or something like
that. Vichyssoise, gazpacho and chilled cucumber yogurt soups are
delicious.

On 10/30/2016 12:33 PM, Gary wrote:
> sf wrote:
>>
>> On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
>>>
>>>> Even worse: Some soup recipes say to puree and then chill before eating.
>>>> LOL! I won't do either of that.
>>>
>>> So both gazpacho and yogurt soup are completely out of the question for
>>> you? Good. More for me. (Not that I think soup is a zero-sum game
>>>
>> I've never eaten cold soup, mainly because it's not hot enough here
>> for me to be inspired to make it, and I can't say I've ever seen it on
>> a menu when I've been in a place where it's hot enough to appreciate
>> it.
>
> I would never eat a cold soup no matter how hot it gets. IMO, whatever
> soup you make is best eaten hot, not cold. Cold soup is like eating
> leftovers and you're too lazy to heat it back up. heheh
>
I am not a fan of cold soups but I can certainly understand how they
might be popular with some people in very hot climates. In other
cultures. Those without air conditioning. LOL

You won't find me eating vichyssoise or cold cucumber soup, not even
when its 99° outside.

I love soup. I make and eat it year round. Always served hot.

Jill

On 10/30/2016 11:42 AM, Dave Smith wrote:
> On 2016-10-30 12:33 PM, Gary wrote:
>> sf wrote:
>
>> I would never eat a cold soup no matter how hot it gets. IMO, whatever
>> soup you make is best eaten hot, not cold. Cold soup is like eating
>> leftovers and you're too lazy to heat it back up. heheh
>>
>
> No problem. Change the name and call it a veggie puree or something like
> that. Vichyssoise, gazpacho and chilled cucumber yogurt soups are
> delicious.

Are they equally delicious when heated? I am also not a fan of cold
soup. Don't care if it's pureed or not, I don't want cold soup.

Jill

On Sunday, October 30, 2016 at 11:33:35 AM UTC-4, Gary wrote:
> sf wrote:
> >
> > On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > > On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
> > >
> > > > Even worse: Some soup recipes say to puree and then chill before eating.
> > > > LOL! I won't do either of that.
> > >
> > > So both gazpacho and yogurt soup are completely out of the question for
> > > you? Good. More for me. (Not that I think soup is a zero-sum game
> > >
> > I've never eaten cold soup, mainly because it's not hot enough here
> > for me to be inspired to make it, and I can't say I've ever seen it on
> > a menu when I've been in a place where it's hot enough to appreciate
> > it.
>
> I would never eat a cold soup no matter how hot it gets. IMO, whatever
> soup you make is best eaten hot, not cold. Cold soup is like eating
> leftovers and you're too lazy to heat it back up. heheh

I don't think this one would be any good hot:

2 cups homemade yogurt or Greek yogurt
3 medium cucumbers diced
2 cloves garlic, minced
2 tablespoons dried mint
2 tablespoons good quality extra virgin olive oil
1/2 cup cold water
salt

1.Place the yogurt in a large bowl with the mint, garlic, olive oil and cucumber.
2.Add the water a little at time until a soup-like consistency is reached.
3.Stir in salt, taste and add more if required. Chill in refrigerator for about two hours before serving.
4.Serve cold €” add a few ice cubes into the soup before serving if you wish.

I'd use fresh mint, though.

I've also seen similar recipes that call for pureeing the cucumbers.

Cindy Hamilton

On 10/30/2016 12:21 PM, Cindy Hamilton wrote:
> On Sunday, October 30, 2016 at 11:33:35 AM UTC-4, Gary wrote:
>> sf wrote:
>>>
>>> On Sun, 30 Oct 2016 06:03:38 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Sunday, October 30, 2016 at 8:03:46 AM UTC-4, Gary wrote:
>>>>
>>>>> Even worse: Some soup recipes say to puree and then chill before eating.
>>>>> LOL! I won't do either of that.
>>>>
>>>> So both gazpacho and yogurt soup are completely out of the question for
>>>> you? Good. More for me. (Not that I think soup is a zero-sum game
>>>>
>>> I've never eaten cold soup, mainly because it's not hot enough here
>>> for me to be inspired to make it, and I can't say I've ever seen it on
>>> a menu when I've been in a place where it's hot enough to appreciate
>>> it.
>>
>> I would never eat a cold soup no matter how hot it gets. IMO, whatever
>> soup you make is best eaten hot, not cold. Cold soup is like eating
>> leftovers and you're too lazy to heat it back up. heheh
>
> I don't think this one would be any good hot:
>
> 2 cups homemade yogurt or Greek yogurt
> 3 medium cucumbers diced
> 2 cloves garlic, minced
> 2 tablespoons dried mint
> 2 tablespoons good quality extra virgin olive oil
> 1/2 cup cold water
> salt
>
> 1.Place the yogurt in a large bowl with the mint, garlic, olive oil and cucumber.
> 2.Add the water a little at time until a soup-like consistency is reached.
> 3.Stir in salt, taste and add more if required. Chill in refrigerator for about two hours before serving.
> 4.Serve cold €” add a few ice cubes into the soup before serving if you wish.
>
> I'd use fresh mint, though.
>
> I've also seen similar recipes that call for pureeing the cucumbers.
>
> Cindy Hamilton
>
It might not be any good hot, but it's also not something I'd make.
Don't like cukes and don't like yogurt. You may have my share!

Jill