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Post by aubrey on Nov 19, 2016 18:23:18 GMT
I want a picture of one of Aubrey's sprout sarnies please!  You'll have to wait until Christmas. |
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Post by aubrey on Nov 19, 2016 18:24:07 GMT
Cor...like the sound of the whisky! I bet young Aubrey takes that up! Golly, I didn't see this. Mmm, whisky and cheese. |
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Post by aubrey on Nov 19, 2016 18:51:38 GMT
I did an 'Irish' dinner yesterday...boiled gammon with barley, boiled potatoes(with butter on top) carrots, pease pudding, braised celery and greens. 'andsome! I've got quite a few tomatoes going a bit soft, so might use them as the basis of a pasta sauce... Is Pease Pudding anything like mushy peas? If not, what is it like? I've never dared risk it. |
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Post by ARENA on Nov 20, 2016 8:49:44 GMT
[/quote]Is Pease Pudding anything like mushy peas? If not, what is it like? I've never dared risk it. [/quote] pease pudding 300g/10oz dried yellow split peas 50g/2oz butter 1 onion, roughly chopped ½ tsp dried thyme 1 bay leaf 1 tsp sea salt flakes ½ tsp finely grated nutmeg 1 free-range egg, beaten freshly ground black pepper BBC recipe ALSO..... As I child I was fed......... www.realfoods.co.uk/product/1565/peasemeal-no-gluten-containing-ingredients |
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Post by aubrey on Nov 20, 2016 9:29:34 GMT
How do you have it, though? Just as you would have mushy peas (which, when made properly, are the Food of the Gods, as any fule kno), or is there a special way of serving it?
I have seen cans of it about the place and they look intriguing; but as I only started to see them once I was living in London I thought of it as a London dish, and you know what they're like.
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Post by marispiper on Nov 20, 2016 14:19:16 GMT
^^^
Was that a quote from Searle???
Pease pudding... yes, I'm quite happy to open a tin for us but if the mother comes, it has to be the soaked-from-dried faff. She won't eat it otherwise.
Basically, it's yellow split peas, cooked and then mashed - which is how you find it when you open the tin. If you like pulses, I would guess you'd like it. Just heat (microwave best) and mash again with a bit of butter on top. It's a dryish texture though.. but have to say, goes very well with carrots and SPROUTS! 😀
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Post by aubrey on Nov 20, 2016 14:33:14 GMT
"Any fule kno" - Molesworth, yes, by Geoffrey Willans, illustrated by Searle.
I'll have a go then. Thanks. I'll see if Lidl's has any in tomorrow (I can't see it, myself: it seems more like a Co-op thing).
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Post by aubrey on Nov 20, 2016 14:36:09 GMT
Grandmothers are all very strikt and they all sa the same thing as they smile swetely over their gin and orange. It is a grandmother's privilege to spoil her grandchildren GET OFF THAT SOFA NIGEL YOU WILL BRAKE IT.
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Post by althea on Nov 20, 2016 16:13:52 GMT
I designed my own kitchen in my last house.It was wonderfully comfortable and very easy to use efficiently.
I loved it and spent most of my time in there.
I used to love cooking and made sweets and also wine and beer.
People used to come for meals all the time.
I had every gadget and utensil known to man.
Then nearly five years ago,we decided to down size and move to a bungalow,nearer to amenities.
(We lived out in the country. I've always been a country gal.)
Now,There are just two of us most of the time and I have had a few health problems,so I don't cook much at all.
Well,I mean apart from meals.I buy cakes and treats,which is something I never thought I would do.
My OH once said to a friend,that he had never eaten shop made scones and biscuits,but that is no longer true.
I don't feel really guilty,as there is so much good food you can buy ready made.
We don't eat take-aways as neither of us can tolerate chillies(they are in almost everything.)
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Post by marispiper on Nov 20, 2016 18:21:55 GMT
Grandmothers are all very strikt and they all sa the same thing as they smile swetely over their gin and orange. It is a grandmother's privilege to spoil her grandchildren GET OFF THAT SOFA NIGEL YOU WILL BRAKE IT. I have got How to be Top and Down with Skool....oh yes Willans...Searle illustrations. Must get them down. I used to read them at least once a month as a child They never fail to amuse 😁 as any fule kno. Thanks for that nudge. No chance for Lidl with the pease pud...co-op yes. Brilliant buys from Lidl (I am new to it) Purple Flower Sprouts Carrots Chenin Blanc (good) Montepulciano d'Abruzzo (really good) 39p chocolate...better than Lindt |
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Post by aubrey on Nov 20, 2016 18:48:47 GMT
I read the omnibus about 10 years ago, giggling on the bus as I did so.
Down with Skool was a cult at our school when I was about 10: a book about boys as a minor public school in the early 50s appealing to kids in a working/middle class primary school 15 years later? No connection, at all: but the book spoke to our very depths.
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Post by Deleted on Nov 21, 2016 10:46:20 GMT
I used to buy smoked bacon knuckles from a local proper grocers shop and simmer them with onions on my woodburner. Take the skin off and all the meat, chop the meat up then add yellow split peas and maybe some garlic and bung it back on the stove. Winter heaven in a bowl for about fourpence.
I am now thinking I might do that again........
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Post by aubrey on Nov 21, 2016 10:55:13 GMT
Pea soup in cans usually has ham in it as well. I don't want that. My question is, would it be feasible to add milk or water or stock to a can of mushy peas to make soup?
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Post by Deleted on Nov 21, 2016 11:10:57 GMT
Pea soup in cans usually has ham in it as well. I don't want that. My question is, would it be feasible to add milk or water or stock to a can of mushy peas to make soup? Why not? And a few other things in there such as onion or leeks will not kill you! Some people regard cooking as an exact science. It isn't. When condensed chicken or mushroom soup was developed no-one thought people would add it to casseroles. But they do, and it is great. |
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Post by marispiper on Nov 21, 2016 11:39:56 GMT
Pea soup in cans usually has ham in it as well. I don't want that. My question is, would it be feasible to add milk or water or stock to a can of mushy peas to make soup? That sounds the basis of a good soup and I know someone who always used mushy peas in soup. However, the husks don't blitz well so better to keep the soup chunky. |
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