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Re: Split Pea Recipes?

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01 / Original postRe: Split Pea Recipes?peter · 31 Jul 2007 02 / This pagePosts 1–20Page 1 of 2 · chronological order 03 / Latest replyPost #28Victor Sack · 27 Aug 2007

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General fitness, health and nutrition
Published
31 July 2007
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27 August 2007
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peter
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  1. Original post
    peter
    Archived post
    #1

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

    Peter

    "Jerry Avins" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Compmouse said:

    I recently bought a couple of packages of split peas to make split


    pea soup

    Quoted message said:

    and was left with extra, so I decided to do a search on Google to see


    what

    Quoted message said:

    other things could be made out of split peas, I was amazed to find that
    apparently the only thing that can be made with split peas is split pea
    soup? I refuse to believe this can possibly be true, does anyone have
    any
    recipes that have split peas in it?

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

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

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

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  2. notbob
    Archived post
    #2
    peter said:

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

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

    Quoted message said:

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

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

    nb

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  3. Dee Dee
    Archived post
    #3

    "notbob" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    peter said:

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

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

    Quoted message said:

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

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

    nb

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

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  4. cybercat
    Archived post
    #4

    "notbob" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    peter said:

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

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

    Quoted message said:

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

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

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

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  5. Mitch Scherer
    Archived post
    #5

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

    Mitch

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  6. Blinky the Shark
    Archived post
    #6
    Mitch Scherer said:

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

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

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

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  7. notbob
    Archived post
    #7
    Blinky the Shark said:

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

    If it's translucent, I suspect corn starch.

    nb

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  8. Blinky the Shark
    Archived post
    #8
    notbob said:
    Blinky the Shark said:

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

    If it's translucent, I suspect corn starch.

    Hmmmm. I've only seen opaque.

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

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  9. jmcquown
    Archived post
    #9
    notbob said:
    Blinky the Shark said:

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

    If it's translucent, I suspect corn starch.

    nb

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

    Report
  10. notbob
    Archived post
    #10
    jmcquown said:

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

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

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

    nb

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  11. Blinky the Shark
    Archived post
    #11
    notbob said:
    jmcquown said:

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

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

    I add nothing but peas, miropoix, and bones/stock, then reduce till

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

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

    Report
  12. cybercat
    Archived post
    #12
    Blinky the Shark said:


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


    Blinky you are like, really rad. 🙂

    Report
  13. Blinky the Shark
    Archived post
    #13
    cybercat said:


    Blinky the Shark said:


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


    Blinky you are like, really rad. 🙂

    Dood, sharks are the wrong shape to be tubular. 🙂

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

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  14. Mitch Scherer
    Archived post
    #14

    "notbob" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Blinky the Shark said:

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

    If it's translucent, I suspect corn starch.

    nb

    I suspect laundry starch.

    Mitch

    Report
  15. Mitch Scherer
    Archived post
    #15

    "notbob" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    jmcquown said:

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

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

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

    nb

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

    Mitch

    Report
  16. Blinky the Shark
    Archived post
    #16
    Mitch Scherer said:

    "notbob" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    jmcquown said:

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

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

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

    nb

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

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

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

    Report
  17. Robert L Bass
    Archived post
    #17
    Quoted message said:
    Quoted message said:

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

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

    Hi all,

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

    --

    Regards,
    Robert L Bass

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

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  18. Victor Sack
    Archived post
    #18
    Robert L Bass said:

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

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

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

    Victor

    Erwtensoep (Split Pea Soup)
    Dutch Main Course Soup

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

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

    Preparation Time: 2 hours

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

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  19. notbob
    Archived post
    #19
    Victor Sack said:


    Erwtensoep (Split Pea Soup)

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

    nb

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  20. Steve Wertz
    Archived post
    #20
    Victor Sack said:
    Robert L Bass said:

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

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

    Hypocrite.

    -sw

    Report

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