Shawn Highfield wrote to Dave Drum <=-

Oh, I know that. But, canned peas are overcooked and mushy. It's a
texture thing. The UK's mushy peas are like a green(ish) version of
mashed potatoes.

I understand what you're saying now. Yes the canned peas we buy at the store are over cooked and mushy, but they are not mushy peas. LOL

And it's odd that I really like mashed taters - but not mashed peas.

Have you tried the UK version?

Yes, I have. I think that it's the mint and lemon combination - which is alright w/tea - that puts me off. Never made them myself as I've never
seen the requisite marrowfat peas on offer in any of my stupormarkups.

If doing peas at my house they will be fresh, frozen, or snow peas in
the pod. Or split peas made into soup.

We only keep a can of peas in the cupboard for emergency food. When
they are close to expiring I replace them. We are okay with eating
them though as they remind us both of child hood. Much prefer the
frozen ones.

You do realise that that "best by" date is an arbitrary "suggestion" do
you not? I've got canned veg several years old in my pantry. As long as
the can isb't bulged or doesn't hiss when punctured I find that it's OK
to eat ... if a bit flavour diminished. But, then, canned veg are ALWAYS over-cooked in processing and therefore somewhat flavour diminished from
their start.

Something besides soup to make with split peas ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pease Porridge
Categories: Soups, Pork, Vegetables
Yield: 8 Servings

3 c Split Peas; diced *
Water
1 Ham Bone or Pork Knuckle
1 lg Onion; chopped
1 md Turnip; scraped, diced
1 lg Potato; peeled, diced
2 Ribs celery; w/leaves, diced
2 Sprigs Summer Savory
+=OR=+
2 Sprigs thyme
2 Sprigs Marjoram
1 tb Sea Kelp
+=OR=+
Salt; as needed
Water to cover

* HUH?! How do you "dice" split peas? - UDD

Rinse and pick over peas. Cover w/water and leave to soak
overnight. Next morning, drain, add remaining ingredients,
and bring to boil. Cover pot, turn down heat, simmer for
about 2 hrs. stirring occasionally.

When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb sprigs.
Puree if desired, reheat, and serve in individual bowls,
each topped with a small pat of butter.

Serves 8.

Source: Colonial Cookbook, updated as researched from
The Old Farmer's Almanac 1792.

FROM: Lisa Crawley

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Shawn Highfield wrote to Dave Drum <=-

Yes, I have. I think that it's the mint and lemon combination - which
is alright w/tea - that puts me off. Never made them myself as I've
never seen the requisite marrowfat peas on offer in any of my stupormarkups.

I don't add mint or lemon. I just make them with salt and if a bit of lemon from the fish gets in there that's okay too.

Both of the recipes I have call for mint and lemon. And the one time I
had them inflicted on me at a place (now defunct) called Cambridge Inn
those flavours were present.

You do realise that that "best by" date is an arbitrary "suggestion"

Yes I do. I figure 5 years sitting in my cupboard is long enough and
it's time to eat them and replace the can. You may keep the can for 50 years for all I care.

I figured you probably knew that. But I have also run up on people who
*should* know that and don't - pitching perfectly good food in the bin
because of some arbitrary date thing.

I wouldn't keep canned good for that long. If it gets too old and I get
tired of looking at the can I put it in the bag for the next "feed the derelicts" food drive put on by our local postal workers union. Or use
it to prop open a door. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings

16 oz Bag corn niblets
21 1/2 oz (2 cans) cream of potato
- soup; undiluted
4 oz Can chopped green chilies
1 Soup can milk
Fresh ground pepper

Open the soup and dump into your crockpot. Add the corn
and milk and stir. Add the chilies and stir again.

Set the cooker on low and let it do its thing for about
four hours. Just before serving grind pepper (to taste)
into the soup and give it another stir to combine.

Ladle into bowls and dig in. Refrigerate leftovers (if
any) and nuke back to life for supper the next day.

Uncle Dirty Dave's Kitchen

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Shawn Highfield wrote to Dave Drum <=-

Both of the recipes I have call for mint and lemon. And the one time
I had them inflicted on me at a place (now defunct) called Cambridge
Inn those flavours were present.

I'm sure that's the correct way. :) However like you if I'm the
cook I can do whatever the heck I want.

I usually make a new-to-me recipe as written on the first go. Then I
have a base-line from which I can modify to suit myself.

I figured you probably knew that. But I have also run up on people
who *should* know that and don't - pitching perfectly good food in
because of some arbitrary date thing.

Just told someone at work today who was going to throw out a bunch
of canned veggies. "They expired in Feb" I said "Bring them to me,
I'll eat them."

derelicts" food drive put on by our local postal workers union. Or

Any "expired" cans we donate are thrown out. They are not legally
allowed to give them to hungry people. Better they starve to death.

That's just silly. But, it's similar here as far as stores donating cans
past their "best by" date. Still, the food bank, soup kitchens, bread
lines, etc. will use them up. A couple chain grocers are known to stack
their "expired" stuff on their back dock and turn a blind eye. Which gives
them a legal leg to stand on. "Hey, we pitched it. Can't control the olf dumpster divers." Especially when St. Martin de Porres backs their truck
up to the dock and clans house. Bv)=

I used to live about a block from a chain supermarket whose policy on meat
was to mark it down at 5 PM on the last day of sale. And at 5 o'clock a
white coated and helmeted "meat-bot" would come out of the processing refrigerated room and parse the gondolas - placing the marked down (50%
or more) roasts, steaks and chops into the "used meat" bin.

I always had a freezer full of high-end "used" meat. The pricey stuff
was mostly what remained to be marked down. The cheaper stuff such as hamburger, bratwurst links, sausage, etc. never stay in the biins long
enough to "expire". I was disppointed when they packed their bags in a
union dispute and left town.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rib Eyes w/Burned At The Steak Marinade
Categories: Beef; marin, Chilies
Yield: 2 Servings

2 lg Ribeye steaks

MMMMM--------------------------MARINADE-------------------------------
4 oz Good Seasons Italian
- dressing
2 Habanero peppers; dried *
2 tb Worcestershire sauce
1 tb Red wine vinegar
1 ts Black pepper; fine ground
1/4 ts Salt

Make Italian dressing, set aside.

In a small saucepan boil water and blanch (2 min.) the
habaneros. Remove and cut off stems. remove seeds from
one pepper but save seeds from one of the peppers. Place
peppers in a blender and add all other ingredients.
Blend well.

Coat steaks generously. Marinade for 3-4 hours. Grill
over hot charcoal fire. Look out! HOT!

Serves two

* Why not use two fresh habaneros and skip the blanching
step? - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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