|
In the interest of whirrled peas, I'll kick this off with a question. I made split pea soup tonight (for the first time). It got cold here, I had split peas in the pantry. It was pretty damned bland. I pretty much winged it on a whim, and I substituted bacon for a ham hock because, like I said, I winged it and that's what I had in the fridge. Anyone have a tried and true split pea soup recipe you wouldn't mind sharing so I can make something worth writing home about?
|
#
¿
Sep 17, 2011 04:10
|
|
|
|
| # ¿ Apr 25, 2024 01:04 |
|
|
^^^edit, that's what I'm talking about. Noted for later. Thanks, dino.!^^^HClChicken posted:Can you post your recipe? Like I said, it was entirely on a whim. Worst case, it would have been a supplement to my dog's dinner. I took about 8 ounces of dried split peas, boiled for a minute in about 6 cups of water. In a stock pot, I added 4 strips of lightly cooked, chopped bacon, a tablespoon of salt, two cloves of garlic, and a bay leaf. Cooked down the liquid, I added a 5-6 turns of a pepper mill. The texture was nice, the taste was okay, but pretty bland. Made two large-ish bowls of soup. vvv double edit, read the Whirrled Peas thread Bart linked. Seems like a month long "back to basics" thing for GWS, focus on the cooking and minimize the off topic stuff vvv Eat This Glob fucked around with this message at 04:24 on Sep 17, 2011 |
|
#
¿
Sep 17, 2011 04:19
|
|
|
Vegetable Melange posted:Straight up this thread is a wholesale improvement on the "hey can i get a flavor pairing" we so missed, but can a guy get a link to the #gws irc up in here? Pretty sure it's synirc.net, channel is #gws. Content: again, thanks for the split pea suggestion dino., I'm going to work on a do-over on Wednesday. It should be much better.
|
|
#
¿
Sep 18, 2011 06:19
|
|
|
Wild turkey: the meat, not the Bourbon. I've got a (frozen) dressed bird with two breasts, deboned, with bone-in thighs and wings, no carcass or organs. Breasts in one freezer bag, other cuts in another. Any recipe you'd recommend that would highlight the "wildness" of the meat? I imagine it's quite a bit different from the domesticated giant-breasted, can't fly monstrosities. I've never had it, and I'm tasked with cooking it for the guy who gave it to me. Suggestions?
|
|
#
¿
Mar 27, 2012 22:21
|
|
|
I went back a few pages and I didn't see it asked, but I'm sure it has been this fall. Does anyone have any recipes or dishes that utilize green tomatoes? Some folks I know are heading down to Brazil for the winter, and they're going to till their garden tomorrow. They offered my wife an I a mess of green tomatoes, and I don't know what to do with them outside "fry."
|
|
#
¿
Oct 2, 2012 20:31
|
|
|
Flash Gordon Ramsay posted:Fried green tomatoes are pretty great, though. Oh, there will be some fried green tomatoes, don't you worry. They're fantastic, but I came home with a five gallon bucket full  Green salsa seems like the winner. I can freeze/can that. Scott Bakula posted:I don't have a recipe but green tomato chutney is amazing stuff and you can likely easily find a recipe online Also, green tomato chutney will keep okay too! Thanks, guys!
|
|
#
¿
Oct 3, 2012 02:32
|
|
|
dino. posted:Glob, are these actual /green/ tomatoes, which tend to be fully ripe when green in colour, or are these tomatoes that were picked while still green. If the former, go nuts. If the latter, just let them ripen. They also make great pickles. Picked green, not supposed to be green.
|
|
#
¿
Oct 3, 2012 04:09
|
|
|
I'm catching up on Huang's World, and the episode I'm watching is him in South Korea. Eddie and his local fixer sit down to eat at a market and what they have is a Korean equivalent of pasta alfredo, but they never say what the dish is called. All I know is it's made from anchovy, perilla powder, nori, and green onion. It sounds super interesting to me, but if I don't know what it's called, I can't exactly look up a recipe. The scene is at the 9:37 mark (I forgot how to time stamp YouTube videos. Sorry) https://www.youtube.com/watch?v=3qCmh3HRp1E Anyone have a name for that dish? Better yet, a tried and true recipe?
|
|
#
¿
Sep 13, 2017 02:22
|
|
|
|
| # ¿ Apr 25, 2024 01:04 |
|
|
AnonSpore posted:For future reference it's #t=XXhXXmXXs appended to the url Thank you!
|
|
#
¿
Sep 13, 2017 14:30
|
|