Text 30991, 105 rader
Skriven 2009-11-12 16:23:00 av BOB GEARHART (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Porridge - was Stone Soup
=================================
 Dave Drum said to Bob Gearhart at 11-10-09  06:33
 Subject: Porridge - was Stone Soup<Dave Drum>

 DD> @TID: PX/Win v3.0pr5a PX96-0746M2
 DD> @MSGID: 1:124/311 cb95b01d
 DD> @TZUTC: -0600
 -=> BOB GEARHART wrote to DAVE DRUM <=-
 
 DD> Or, you can do as I am doing currently and start a never-ending pot of
 DD> soup. I had a pound of "sweet" Italian (bulk) sausage that I had
 
 BG>  Pease porridge hot,
 BG>    pease porridge cold
 BG>  Pease porridge in the pot,
 BG>    nine days old.

 DD> I've heard that little ditty longer than I care to remember and can't
 DD> ever remember seeing any actual "pease porridge". So, I went looking to
 DD> see what the #$% is "pease porridge".
 
 Well porridge is a soft meal made with oats or legumes boiled in water.
 As it thickens over time, you could spoon out a bit today and add some
 water to replace what you had removed, for tomorrow's supper. I think 
 that is what the ditty refers to, as you know split pea soup that isn't
 thick enough for a spoon to stand on end isn't ready yet. Heck you only 
 remove the hambone after two days of servings.  :-)

 DD> Hell, it's just green split pea soup. I have had that (and made it)
 DD> many, many times.   Bv)=

 DD> It's real similar to this recipe I found titled "Pease Porridge"
 DD> except I add a largish carrot, scraped and chopped in small dice.
 
 Chuckle.. diced split peas.  Sea Kelp.. Turnips.. A lot of stuff to 
 hide the taste of the peas.
 
 Mine has onion, carrot for color but not much, and the ham stuck on 
 the end of the bone.  It's good for three days in the stainless and
 forever in the freezer.   Nine days would be stretching it a bit.

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

 DD> Title: Pease Porridge
 DD> Categories: Soups, Pork, Vegetables
 DD> Yield: 8 servings

 DD> 3 c  Split Peas; diced *
 DD> Water
 DD> 1    Ham Bone or Pork Knuckle
 DD> 1 lg Onion; chopped
 DD> 1 md Turnip; scraped, diced
 DD> 1 lg Potato; peeled, diced
 DD> 2    Ribs celery; w/leaves, diced
 DD> 2    Sprigs Summer Savory
 DD> +=OR=+
 DD> 2    Sprigs thyme
 DD> 2    Sprigs Marjoram
 DD> 1 tb Sea Kelp
 DD> +=OR=+
 DD> Salt; as needed
 DD> Water to cover
 DD> 
 DD> * HUH?! How do you "dice" split peas? - UDD

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

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

 DD> Serves 8.

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

 DD> FROM: Lisa Crawley

 DD> From: http://www.recipesource.com

 DD> Uncle Dirty Dave's Archives

 DD> MMMMM

 DD> ENJOY!!!

 DD> From Uncle Dirty Dave's Kitchen
 DD> Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 DD> 

 DD> ... Mediocrity knows nothing higher than itself. -- Sir Arthur
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