On 5/20/2017 11:03 PM, Wayne Boatwright wrote:
> I occasionally make split pea or bean soup with ham that also includes
> a it of onion, some carrots, celery, and some seasonings. When the
> soup is cooked I puree part of the peas/beans to help thicken it while
> leaving the remaining whole.
>
> Sometimes those soups just aren't as thick as I'd like them to be and I
> don't want to use anything like a roucx to thicken them.
>
> I've been considering stirring somne instant mashed potato flakes or
> granules as a more natural thickener. I would appreciate anyone's
> opinion on this as well as which type to use.
>
> TIA
>


why would that be "more natural" than something like a roux?

why would that NOT be "something like a roux"?

On 2017-05-21 8:09 PM, Wayne Boatwright wrote:

>
> A roux is a combination of flour and fat. This is _not_ what I wanted
> in my soup. Potato, in any form, is a vegetable and would have given
> the type of thickening that I wanted. Adding any type of potato is
> nothing like a roux. Having said that, there are times when a roux is
> axactly what is needed to thicken a dish.
>

I understand that Veloutine is not available in the US. Pity. That is
my go to thickener. It is potato starch based. It cooks and thickens
almost instantly when added and stirred into boiling liquid.

On 5/21/2017 5:09 PM, Wayne Boatwright wrote:
> On Sun 21 May 2017 05:52:49a, Taxed and Spent told us...
>
>> On 5/20/2017 11:03 PM, Wayne Boatwright wrote:
>>> I occasionally make split pea or bean soup with ham that also
>>> includes a it of onion, some carrots, celery, and some
>>> seasonings. When the soup is cooked I puree part of the
>>> peas/beans to help thicken it while leaving the remaining whole.
>>>
>>> Sometimes those soups just aren't as thick as I'd like them to be
>>> and I don't want to use anything like a roucx to thicken them.
>>>
>>> I've been considering stirring somne instant mashed potato flakes
>>> or granules as a more natural thickener. I would appreciate
>>> anyone's opinion on this as well as which type to use.
>>>
>>> TIA
>>>
>>
>>
>> why would that be "more natural" than something like a roux?
>>
>> why would that NOT be "something like a roux"?
>
> A roux is a combination of flour and fat. This is _not_ what I wanted
> in my soup. Potato, in any form, is a vegetable and would have given
> the type of thickening that I wanted. Adding any type of potato is
> nothing like a roux. Having said that, there are times when a roux is
> axactly what is needed to thicken a dish.
>


I am certainly not opposed to using potato to thicken, I was just
curious as to your particular reasoning. I am still not sure I
understand - thickening with a roux is not much different than
thickening with potato, and just as "natural".

But, no need to explain further.

On Sunday, May 21, 2017 at 4:04:36 PM UTC-10, Taxed and Spent wrote:
> On 5/21/2017 5:09 PM, Wayne Boatwright wrote:
> > On Sun 21 May 2017 05:52:49a, Taxed and Spent told us...
> >
> >> On 5/20/2017 11:03 PM, Wayne Boatwright wrote:
> >>> I occasionally make split pea or bean soup with ham that also
> >>> includes a it of onion, some carrots, celery, and some
> >>> seasonings. When the soup is cooked I puree part of the
> >>> peas/beans to help thicken it while leaving the remaining whole.
> >>>
> >>> Sometimes those soups just aren't as thick as I'd like them to be
> >>> and I don't want to use anything like a roucx to thicken them.
> >>>
> >>> I've been considering stirring somne instant mashed potato flakes
> >>> or granules as a more natural thickener. I would appreciate
> >>> anyone's opinion on this as well as which type to use.
> >>>
> >>> TIA
> >>>
> >>
> >>
> >> why would that be "more natural" than something like a roux?
> >>
> >> why would that NOT be "something like a roux"?
> >
> > A roux is a combination of flour and fat. This is _not_ what I wanted
> > in my soup. Potato, in any form, is a vegetable and would have given
> > the type of thickening that I wanted. Adding any type of potato is
> > nothing like a roux. Having said that, there are times when a roux is
> > axactly what is needed to thicken a dish.
> >
>
>
> I am certainly not opposed to using potato to thicken, I was just
> curious as to your particular reasoning. I am still not sure I
> understand - thickening with a roux is not much different than
> thickening with potato, and just as "natural".
>
> But, no need to explain further.

I've thickened soups with mashed potato flakes. I thought I was the first one to think of it but evidently that's not the case. I also use corn chips to thicken chili. It's great!

On Sun, 21 May 2017 19:26:03 -0700 (PDT), dsi1 >
wrote:

>On Sunday, May 21, 2017 at 4:04:36 PM UTC-10, Taxed and Spent wrote:
>> On 5/21/2017 5:09 PM, Wayne Boatwright wrote:
>> > On Sun 21 May 2017 05:52:49a, Taxed and Spent told us...
>> >
>> >> On 5/20/2017 11:03 PM, Wayne Boatwright wrote:
>> >>> I occasionally make split pea or bean soup with ham that also
>> >>> includes a it of onion, some carrots, celery, and some
>> >>> seasonings. When the soup is cooked I puree part of the
>> >>> peas/beans to help thicken it while leaving the remaining whole.
>> >>>
>> >>> Sometimes those soups just aren't as thick as I'd like them to be
>> >>> and I don't want to use anything like a roucx to thicken them.
>> >>>
>> >>> I've been considering stirring somne instant mashed potato flakes
>> >>> or granules as a more natural thickener. I would appreciate
>> >>> anyone's opinion on this as well as which type to use.
>> >>>
>> >>> TIA
>> >>>
>> >>
>> >>
>> >> why would that be "more natural" than something like a roux?
>> >>
>> >> why would that NOT be "something like a roux"?
>> >
>> > A roux is a combination of flour and fat. This is _not_ what I wanted
>> > in my soup. Potato, in any form, is a vegetable and would have given
>> > the type of thickening that I wanted. Adding any type of potato is
>> > nothing like a roux. Having said that, there are times when a roux is
>> > axactly what is needed to thicken a dish.
>> >
>>
>>
>> I am certainly not opposed to using potato to thicken, I was just
>> curious as to your particular reasoning. I am still not sure I
>> understand - thickening with a roux is not much different than
>> thickening with potato, and just as "natural".
>>
>> But, no need to explain further.
>
>I've thickened soups with mashed potato flakes. I thought I was the first one to think of it but evidently that's not the case. I also use corn chips to thicken chili. It's great!

You cook like a slob. Only a moron would thicken pea soup with other
than peas... there are only so many potatoes one can add before that
pea soup becomes potato soup.

On Sunday, May 21, 2017 at 4:47:37 PM UTC-10, Sheldon wrote:
>
> You cook like a slob. Only a moron would thicken pea soup with other
> than peas... there are only so many potatoes one can add before that
> pea soup becomes potato soup.

Anybody that mostly cooks leftovers is not qualified to judge anybody's cooking. That's above your pay grade. Only a moron would think someone would thicken pea soup with mashed potatoes. Congrats - you made the grade. Please post more stupidness. One day, very soon, you can make imbecile.

Here's what I made today. Just mix 3 eggs, 1/2 cup flour, 1/2 cup milk, and a little salt. Heat a large fry pan in a 425 degree oven. Add 4oz butter and melt in the pan. When the butter is melted add the batter and bake for about 20 minutes until puffed and browned. Liberally sprinkle with powdered sugar and squeeze on the juice of half a lemon. Done.

https://www.amazon.com/photos/share/...TVBgWHkoiObFT9

On Sun, 21 May 2017 23:53:24 -0700 (PDT), dsi1 >
wrote:

>On Sunday, May 21, 2017 at 4:47:37 PM UTC-10, Sheldon wrote:
>>
>> You cook like a slob. Only a moron would thicken pea soup with other
>> than peas... there are only so many potatoes one can add before that
>> pea soup becomes potato soup.
>
>Anybody that mostly cooks leftovers is not qualified to judge anybody's
>cooking. That's above your pay grade. Only a moron would think someone
>would thicken pea soup with mashed potatoes. Congrats - you made the
>grade. Please post more stupidness. One day, very soon, you can make
>imbecile.

Hey, I thought nothing got to you and you never lost that superior
smile on your face. Are you mortal after all?

On Monday, May 22, 2017 at 2:53:57 PM UTC-10, Bruce wrote:
>
>
> Hey, I thought nothing got to you and you never lost that superior
> smile on your face. Are you mortal after all?

I am mortal and human. I may be the most humanistic human on this newsgroup. This group does make me smile but it's not a superior, smug, smile - or maybe it is - I can't tell from where I'm sitting.