Re: Split Pea Recipes?

notbob said:

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

My thought too, but I'd definately saving the recipe.

John Kane, Kingston ON Canada

notbob said:

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.

I certainly wouldn't say so. It is the quantity of *dried* peas that is
listed, of course. Once cooked (and thus rehydrated, among other
things), they expand and end up dominating in both amount and taste.

Victor

Steve Wertz said:

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.

Yet another nonsense. Own text should preferably be wrapped to 72;
quoted text should not exceed 79 characters. From the current
USEFOR-Usage draft
<http://tools.ietf.org/html/draft-ietf-usefor-useage-01>, section
3.1.2):

<quote>
In plain-text articles (those with no MIME headers, or those with a
MIME Media Type of "text/plain"😉 posting agents SHOULD endeavour to
keep the length of body lines within some reasonable limit. The size
of this limit is a matter of policy, the default being to keep within
79 characters at most, and preferably within 72 characters (to allow
room for quoting in followups).
</quote>

ObFood: Another very good pea soup recipe, from _The Cooking of
Provincial France_ by M.F.K. Fischer.

Victor

Potage Purée de Pois Cassés
To serve 4 to 6

2 cups dry green split peas
5 cups water or fresh or canned chicken stock
_Bouquet garni_, made of 2 parsley sprigs, 2 chopped celery tops and 1
bay leaf, tied together
1/4 teaspoon dried thyme
Ham bone (optional)
2 tablespoons butter
1/4 pound salt pork, finely diced
1/2 cup finely chopped carrots
1/2 cup finely chopped onions
1 large leek, chopped (white part plus 2 inches of green) or 1 extra
onion, finely chopped
1 cup coarsely chopped spinach or lettuce leaves
1/2 cup shelled fresh green peas, about 1/2 pound, unshelled) or
substitute defrosted frozen peas
Salt
Freshly ground black pepper
1/2 pound baked ham, cut in 1/2-inch cubes (about 2 cups)
2 tablespoons soft butter

Wash the split peas thoroughly under cold running water. In a heavy 4-
to 5-quart saucepan or a soup kettle, bring 5 cups of water or chicken
stock to a boil and drop in the peas. Add the _bouquet garni_, the
thyme and the optional ham bone. Reduce the heat and simmer half
covered for 30 minutes to 1 hour, or until the peas are tender but not
mushy.

While the peas are simmering, melt 2 tablespoons of butter in a heavy 8-
to 10-inch skillet, and in it brown the diced salt pork until it is
crisp and renders its fat; remove the pork and discard it. In the fat
remaining in the skillet, cook the carrots, onions, leek and spinach or
lettuce leaves uncovered over moderate heat for 5 minutes, or until the
onions are soft and the leaves have wilted. When the split peas are
tender, add all of the vegetables including the fresh green peas to the
soup and simmer, uncovered for another 30 minutes. Remove and discard
the _bouquet garni_ and the ham bone. Purée the soup through a food
mill into a large bowl and then rub it through a fine sieve back into
the saucepan. Taste and season with salt and freshly ground black
pepper, add the ham cubes and bring the soup to a simmer over low heat.
If the soup seems too thick, thin it with a little chicken stock or
water.

Before serving, remove the pan from the heat and stir in the soft butter
into the soup, 1 tablespoon at a time. Ladle the soup into a large
tureen or individual soup bowls.

Victor Sack said:

Steve Wertz said:

Victor Sack said:

Robert L Bass <[email hidden]> wrote:

> 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.

Yet another nonsense. Own text should preferably be wrapped to 72...

Telling people how they should post to accommodate your viewing
habits, is what I'm referring to. When I asked for some
consideration asking people not to randomly change subjects (and
I wasn't the only one), you jumped all over my ass and had a
psychotic episode. Yet here you are doing the same thing.

Is your newsreader so broken that you can't display more than 80
characters on a line? You still using a VT100? Wyse 60?

-sw

Steve Wertz said:

Victor Sack said:

Steve Wertz said:

Victor Sack wrote:

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

Hypocrite.

Yet another nonsense. Own text should preferably be wrapped to 72...

Telling people how they should post to accommodate your viewing
habits, is what I'm referring to. When I asked for some
consideration asking people not to randomly change subjects (and
I wasn't the only one), you jumped all over my ass and had a
psychotic episode. Yet here you are doing the same thing.

The hypocrisy here is all yours. I keep pointing out actual, existing
Usenet technical standards, which are there for a very good reason. You
are telling people to accommodate your own capricious preferences,
vainly trying to make them appear apodictic. The psychotic episode was
all yours, in that "Re: OT: May I be your dowager? (Martians)" thread,
in which you jumped all over Felice's [censored] for no good reason at all.

Quoted message said:

Is your newsreader so broken that you can't display more than 80
characters on a line? You still using a VT100? Wyse 60?

Not me, but maybe some still are. They are people, too, and their
VT100s etc. aren't necessarily broken. More importantly, wrapping
overlong lines is a real problem for some newsreaders, and not only just
for MSOE, and thus becomes a problem even for people using some of the
otherwise "good" newsreaders to reply to such posts. Adhering to
standards either eliminates this (and other) problem(s), or makes
it/them less serious. Considering you cannot possibly be unaware of
this all makes you not only a hypocrite, but also a demagogue.

ObFood: There is a very popular dish served in Düsseldorf and Cologne
beer halls. In the Düsselforf dialect, it is called 'Flönz met Öllich',
blood sausage with onions; in Cologne, it is rather more inventively
called 'Kölsche Kaviar met Musik', Cologne caviar with music. It
is a very simple dish, served to accompany beer. Here's how it is
prepared.

about 500 g (1.1 pounds) black pudding (blood sausage), skinned and
sliced
2-3 onions, cut in rings
2 teaspoons ground paprika, optional
mustard, preferably Düsseldorf kind, to taste
4 rye Brötchen (rolls)

Arrange the blood sausage slices on plates and garnish with onion rings,
paprika and mustard. Put a Brötchen on each plate. Drink Düsseldorfer
Altbier (the default) or Kölsch (ehh... better not say anything about
it... ;-))

Victor

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

Quoted message 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!

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

Thanks Victor,

I saved the recipe and will try it soon. I also edited my
MSOE line wrap settings.

--

Regards,
Robert L Bass

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(Victor Sack) said:

notbob said:

On 2007-08-25, Victor Sack <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Erwtensoep (Split Pea Soup)

Quoted message said:

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

I certainly wouldn't say so. It is the quantity of *dried* peas that is
listed, of course. Once cooked (and thus rehydrated, among other
things), they expand and end up dominating in both amount and taste.

Victor

BTW what exactly is "black bread spread with mustard and filled with
smoked bacon"? It sounds good but I don't quite understand it.

John Kane, Kingston ON Canada

John Kane said:

Quoted message said:

Quoted message said:

On 2007-08-25, Victor Sack <[email hidden]> wrote:

Quoted message said:

> Erwtensoep (Split Pea Soup)

BTW what exactly is "black bread spread with mustard and filled with
smoked bacon"? It sounds good but I don't quite understand it.

The original contributor probably meant a sandwich. More often it is
open-faced, though, at least in my experience. Also, cheese often
enough replaces bacon and butter replaces mustard. Sometimes there is
just butter or mustard smeared on black rye bread.

Victor