The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on February 22, 2014, 11:35:04 AM
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http://www.democraticunderground.com/115739347
Oh my.
It's duller than a nursing home at midnight, on Skins's island today.
bif (15,930 posts) Sat Feb 22, 2014, 10:44 AM
Split pea soup.
http://cookingwiththemark.blogspot.com
Ingredients
1 pound split peas, rinsed
1 onion chopped
3 carrots, chopped
2 celery stalks, chopped
1 smoked ham shank
2 1/2 quarts water, chopped
Directions
In a large pot, bring the water to a boil, lower the heat and simmer the peas for 30 minutes., skimming the foam off occasionally. In a frying pan, sauté the vegetables until translucent. Add to the peas along with the ham shank and black pepper to taste and cook for 2 hours. Remove shank and puree with a hand blender until smooth. Serve hot.
libodem (14,122 posts) Sat Feb 22, 2014, 10:54 AM
1. I love split pea
I've used ham hocks before but you don't know what you are getting. Sometimes there is no meat. Sometimes too salty. Sometimes too greasy. They are cheap but there is no guarantee of the quality.
I have some ham bullion in a jar that is good. And I like the little precut packages of ham chunks. I sometimes throw in a bay leaf for a while.
bif (15,930 posts) Sat Feb 22, 2014, 11:06 AM
2. There was virtually no meat on the one I used
But it added a lot of flavor.
libodem (14,122 posts) Sat Feb 22, 2014, 11:10 AM
3. It's the flavor that counts!
Some recipes call for milk when you get to the puree part.
rdharma (5,236 posts) Sat Feb 22, 2014, 12:02 PM
4. I have the same problems with ham hocks....
I usually add some off bone ham (chopped) and maybe a bit of powder ham base as well.
I'm no ham hock expert and used chain grocery hocks, but there just wasn't enough "hammy" flavor.
There's probably a cooking method that gets more flavor out of them than the way I did it.
Edited: After some research, I've found out that they get ham hocks from both the front and the back leg. Maybe I used the less meaty front hock (or knuckle).
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2 1/2 quarts water, chopped
:confused:
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^^ :lmao: I know.
Even though split pea soup doesn't taste like regular peas, I still can't bring myself to eat it.
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:confused:
Chopping the water releases its real watery taste!
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I like split pea soup, but I prefer the regular water to the chopped...(http://www.sherv.net/cm/emoticons/cook/cooking-dinner.gif)
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I'm lazy, I cook my water first so I don't have to chop it.
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Next time, rather than chopping, julienne your water for that European feel.
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Split pea soup is yummy; although I've never used chopped water. Where does one acquire chopped water? From the lake during a high wind warning? Think I'll stick to the water coming out of my tap. It was choppy at one time.
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I prefer to chiffonade my water.
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:confused:
And then shaken, not stirred !
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Water needs to be pureed to get rid of the chunks.
Frankly, I'd like to know who it is that sits around all day and splits the peas?
Is it now out-sourced? Do they make the new improved minimum wage?
The DUmp should address this important issue.
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Hocks need to be smoked. There are only two woods to smoke them with...... hickory.
One being hickory and the other being a member of the hickory family.... pecan.
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I prefer to chiffonade my water.
I'd hi5 you if I could figure out how to do it in tap-a-talk. I busted a gut on that one so loudly my dog ran outside in fright.