jealous bitches?
I made 5 gallons of split pea soup today for my freezer for the winter.
by Anonymous | reply 84 | December 5, 2023 2:36 AM |
Good lord.
Do you live alone
by Anonymous | reply 1 | November 29, 2023 9:46 PM |
What happens if you don't split the pea?
by Anonymous | reply 2 | November 29, 2023 9:47 PM |
Did you put carrots and potatoes in it?
by Anonymous | reply 3 | November 29, 2023 9:47 PM |
Can I trade you some of my black bean soup? I love split pea soup in the winter!
by Anonymous | reply 4 | November 29, 2023 9:52 PM |
Did you include small pieces or boiled bones of needlessly murdered animals? Most Americans make it this way. I've been told that it's the murder that gives it flavor but when I've eaten iit all I taste is dead pig.
by Anonymous | reply 5 | November 29, 2023 9:53 PM |
I love the taste of dead pig.
by Anonymous | reply 6 | November 29, 2023 9:54 PM |
Yummm!!!!!!!
by Anonymous | reply 7 | November 29, 2023 9:55 PM |
Pea green OP. No, really.
by Anonymous | reply 8 | November 29, 2023 9:56 PM |
You're going to have to post your recipe OP
by Anonymous | reply 9 | November 29, 2023 10:11 PM |
Greg!!!!!!!!
Help us!!!!
by Anonymous | reply 10 | November 29, 2023 10:13 PM |
BLEEECH!!!
by Anonymous | reply 11 | November 29, 2023 10:16 PM |
Hello, R10.
by Anonymous | reply 12 | November 29, 2023 10:21 PM |
I adore split pea soup.
And my recipe for split pea soup is superior to all others.
by Anonymous | reply 13 | November 29, 2023 10:22 PM |
How long does it take to split all those peas?
by Anonymous | reply 14 | November 29, 2023 10:26 PM |
more like spit pea soup
by Anonymous | reply 15 | November 29, 2023 10:27 PM |
R13, Does it contain celery and carrots?
by Anonymous | reply 16 | November 29, 2023 10:28 PM |
I do not put potatoes in as I am freezing it and do not like frozen potatoes unless they are mashed with butter or encased in some sort of fat.
I make split pea usually once a year. It'll last until next winter. I do use ham and of course make my own broth.
I would happily trade some for black bean, I love all legumes except lentils. I make a spinach and white beans soup and a chick pea soup too. please share your black beans soup recipe!
by Anonymous | reply 17 | November 29, 2023 10:28 PM |
Pass on split pea soup but I will take some of your pot pie filling and r4’s black bean soup.
by Anonymous | reply 18 | November 29, 2023 10:31 PM |
add some lentils and have a dirt soup frigus.
by Anonymous | reply 19 | November 29, 2023 10:31 PM |
thread is making me HONGRY!
by Anonymous | reply 20 | November 29, 2023 10:31 PM |
I do make the very very best pot pie filling and would happily share with you r18.
I was bummed, I accidentally got fila dough instead of puff pastry for the pot pie tops and now I need to figure out what to do with all of it (the dough)
I made ciabatta rolls to go with the soup today, throughout the year I may add potatoes to individual servings after I defrost
by Anonymous | reply 21 | November 29, 2023 10:35 PM |
This is an astonishing coincidence: I'm in the midst of making split pea soup right now (but not five gallons, more like two or three gallons).
by Anonymous | reply 22 | November 29, 2023 10:36 PM |
Filo dough = baklava and send some my way please!
by Anonymous | reply 23 | November 29, 2023 10:38 PM |
I am thinking more savory r23, anything sweet I make is never as good as purchased stuff. I think because I am not passionate about sweets.
r22, tis the season!
by Anonymous | reply 24 | November 29, 2023 10:39 PM |
Split pea soup should be like silk.
by Anonymous | reply 25 | November 29, 2023 10:40 PM |
I love it!
by Anonymous | reply 26 | November 29, 2023 10:40 PM |
Girl no, that’s too much soup but I am sure it’s delicious
by Anonymous | reply 28 | November 29, 2023 10:49 PM |
I am making split pea soup next week with my ham bone from Thanksgiving. I use yellow split peas and make the Quebecois version. Good job Rescue Chick!
Try making spanikopita with the Phyllis pastry. That's what I use it for. Layer it like lasagna don't bother making individual triangles. Too much trouble.
by Anonymous | reply 29 | November 29, 2023 10:49 PM |
Ok then r24, how about spanakopita? Would be nice with pea soup. But I adore baklava.
by Anonymous | reply 30 | November 29, 2023 10:50 PM |
Greg you never responded to my request for your creamy onions recipe. Rescue chic share your pea soup recipe
by Anonymous | reply 31 | November 29, 2023 10:51 PM |
Not Phyllis. Phyllo!
by Anonymous | reply 32 | November 29, 2023 10:51 PM |
I have made spanakopita-like triangles using leeks and goat cheese (creamy, not chalky), and everyone loves them. I like r29's idea of layering it instead of making triangles, though.
by Anonymous | reply 33 | November 29, 2023 10:54 PM |
[quote] Try making spanikopita with the Phyllis pastry.
Thanks for the tip, but I'll pass.
by Anonymous | reply 34 | November 29, 2023 10:55 PM |
I made split pea soup, too. I use yellow potatoes, but I don’t freeze my soup.
No carrots, but lots of caramelized onions and some diced tomato.
by Anonymous | reply 35 | November 29, 2023 10:58 PM |
I am not a great recipe sharer because I never measure anything.
I rinse 2/3rds of the peas I will be using. Put them in water with bay leaves and a 1/2 teaspoon of baking soda. cook.
Roast the ham bones and bits and pieces with onions and carrot ends until dark deep brown. In a separate pot, make the broth with the roasted everything. Simmer at least 4 hours.
Once the broth is done and strained add to the cooked peas and hit it all with an immersion blender. Add the other 1/3rd uncooked peas to the pot and simmer. add a few finely chopped onions and finely chopped celery, continue to simmer for an hour. add sliced carrots, some lemon juice, basil, oregano, ham, pepper and garlic. simmer until carrots and peas are soft. add a stick of butter. dinner.
by Anonymous | reply 36 | November 29, 2023 10:59 PM |
I did it first, r27!
by Anonymous | reply 37 | November 29, 2023 10:59 PM |
That sounds good @R36
by Anonymous | reply 38 | November 29, 2023 11:00 PM |
How big is your freezer???
What containers do you keep all the frozen soup in?
by Anonymous | reply 39 | November 29, 2023 11:10 PM |
I have one chest freezer. I had 2 but gave one away when I moved because of lack of room at my new place. I use take out containers.
by Anonymous | reply 40 | November 29, 2023 11:13 PM |
Nobody asked, but this is my recipe for split pea soup:
Caramelized onions, lots
1 lb. split peas, soaked (in the fridge). Don't discard the soaking water. Use the soaking water in your soup.
1 Tbsp. dried oregano
2 Tbsp. smoked paprika
2-3 lbs. yellow potatoes, diced
28-oz. can of diced tomatoes
1 Tbsp. Diamond Crystal kosher salt. If using regular salt, cut that in half or so.
I eat this with some cheese.
by Anonymous | reply 41 | November 30, 2023 3:38 AM |
No, bot jealous. Vile and nasty stuff. Just the sight makes me want to puke.
by Anonymous | reply 42 | November 30, 2023 3:40 AM |
^^^not jealous not "bot".
by Anonymous | reply 43 | November 30, 2023 3:41 AM |
mmm, even better the next day.
the only issue is, my dog is fucking bonkers over split pea soup and if I make home made bread of any sort he's deliriously bonkers. he makes hard eye contact the entire time I eat and copiously drools. he does the same for tuna sandwiches and egg sandwiches. ridiculous beasty
by Anonymous | reply 44 | November 30, 2023 4:21 PM |
[quote]I made 5 gallons of split pea soup today for my freezer for the winter.
It sounds as though you might need to put your freezer on a diet come springtime.
by Anonymous | reply 45 | November 30, 2023 4:24 PM |
Did you make a couple of separate batches? Or do you have a restaurant sized stock pot?
by Anonymous | reply 46 | November 30, 2023 6:10 PM |
Hey OP, if I bring some pizza frite, can I get a container to go?
I love soup. Can eat it year round, regardless of the weather.
I make a pretty mean leek and potato soup, pasta fazool and cream of tomato.
🍜🍜🥖
by Anonymous | reply 47 | November 30, 2023 6:10 PM |
r46, I used 2 large stock pots. r47, as always, yes of course!!!
by Anonymous | reply 48 | November 30, 2023 6:12 PM |
I am PEA GREEN with Envy!!
by Anonymous | reply 49 | November 30, 2023 6:22 PM |
Rescue chic, I remember you loving split pea soup and I am also a member of this club. By the end of winter I'm sick of it and won't touch it, then when cold weather rolls around again I start craving it. The circle of life.
by Anonymous | reply 50 | November 30, 2023 6:30 PM |
I love having a freezer full of individually frozen meals. I HATE having to think about lunch first thing in the morning, it grosses me out. I usually have enough different items to not get sick of things fortunately.
by Anonymous | reply 51 | November 30, 2023 6:37 PM |
This thread reminds me of this curried split pea soup recipe from DL fave Bar Bush (found in one of my mom's old cookbooks). The instruction in all caps "MUST BE REALLY COLD!" cracks me up, I can see cranky old Bar yelling at some WH cook that they screwed up the soup because it's room temperature.
by Anonymous | reply 52 | November 30, 2023 8:17 PM |
Does Greg have alerts on, or something?
by Anonymous | reply 53 | November 30, 2023 9:43 PM |
R53
by Anonymous | reply 54 | November 30, 2023 10:35 PM |
Why would you ask that, R53?
by Anonymous | reply 55 | November 30, 2023 10:35 PM |
I didn’t care for split pea soup until I started simmering it with a Parmesan rind. Changed the taste for the better.
by Anonymous | reply 56 | November 30, 2023 10:55 PM |
r55 Because you always show up in threads whenever your name is mentioned.
by Anonymous | reply 57 | November 30, 2023 11:03 PM |
I'm not Gerg, BTW, if that remark was directed at me.
by Anonymous | reply 58 | November 30, 2023 11:05 PM |
I have a wedge of Kirkland Parmesan and will try that rinds thing on my next pot of beans.
by Anonymous | reply 59 | November 30, 2023 11:12 PM |
A little shutting up, R52/R58, would go a long way.
by Anonymous | reply 60 | November 30, 2023 11:15 PM |
i'm having a snellination of captain crunch crunchberries.
by Anonymous | reply 61 | November 30, 2023 11:24 PM |
r58 Nope. I was just curious because it's something I noticed.
by Anonymous | reply 62 | November 30, 2023 11:34 PM |
I do the parmesan rind in chick pea soup and white beans soup
by Anonymous | reply 63 | November 30, 2023 11:52 PM |
Beetlejuice, Beetlejuice, Beetlejuice.
Don't say it's name, it'll conjure it up.
by Anonymous | reply 64 | December 1, 2023 12:03 AM |
Pea soup tastes just as good coming up as it does going down!
by Anonymous | reply 65 | December 1, 2023 12:10 AM |
I decided to do pizza pockets with the filo dough
by Anonymous | reply 66 | December 1, 2023 12:12 AM |
How do you package five gallons of soup? Do you put it in ziplock bags? Perhaps, a quart at a time? So intrigued.
by Anonymous | reply 67 | December 1, 2023 12:17 AM |
haha, quarts and pints at a time r67 so I have sizing for lunch or dinner.
by Anonymous | reply 68 | December 1, 2023 12:29 AM |
What is pizza frite? Pizza fries?
by Anonymous | reply 69 | December 1, 2023 12:45 PM |
r69 Pizza frite is a small(about the size of 2 playing cards) thin piece of pizza dough. Slashed through 3 or 4 times, then deep-fried until golden. Sprinkle with salt, and you have a good and different bread to go along with your soup. Instead of salt, some people like to dust it with powdered sugar for a sweet treat. Mangia bene!
by Anonymous | reply 70 | December 1, 2023 4:15 PM |
Op, that’s nothing to brag about.
by Anonymous | reply 71 | December 1, 2023 4:50 PM |
and yet, I did.
by Anonymous | reply 72 | December 1, 2023 4:56 PM |
My black bean soup is one of those clean out the refrigerator recipes.
I make chicken stock regularly for most of my soups with the leftovers from roast chicken (I freeze them until I have 2 or 3), all the leftover vegetables in the refrigerator, at least one chopped onion, garlic, salt, some Mediterranean spice, maybe a bay leaf. Simmer at least 4- 6 hours. Once this is strained, chilled to remove the fat, I freeze it in quart baggies.
For black bean soup, I brown 1 lb. lean ground beef and strain. Remove the meat from the pan and use the drippings to sauté one chopped yellow onion, 3- 4 cloves of garlic, finely chopped celery (2- 3 stalks), 1/2 finely chopped green pepper. Add these vegetables and the cooked meat to a large soup pot, mix in anout 2 qts. chicken stock, one can chopped tomatoes, 1/2 can tomato sauce, plus 2- 3 cans of black beans with the juice, or about 6 cups pre-cooked, if using dried beans. Stir in 1 tbsp. Worcestershire sauce, 1 tbsp. Kikoman, add chili powder, salt and pepper to taste. Badia complete spice is also a good option. Let simmer for at least an hour, then add one can of black beans that were pureed in a blender to thicken. I usually simmer for another 30 minutes or so.
I may add a half can of beer for variety and play with the spices, depending on what I have. Very basic, but my family likes it.
by Anonymous | reply 73 | December 2, 2023 11:45 PM |
thank you for that r73!!
by Anonymous | reply 74 | December 2, 2023 11:59 PM |
I will be making my spaghetti sauce tomorrow, and also Thai basil chicken and I'll make enough of both to freeze. I may also do a minestrone soup. My problem is I don't have enough freezer space to get carried away. My sister once suggested I wait until the food has cooled then spoon it into plastic freezer bags. They take up less space. And no, I am not jealous. I admire your industry.
by Anonymous | reply 75 | December 3, 2023 12:21 AM |
I make lentil soup about once a month in the winter. I usually use canned lentils. Last time I did not and the FODMAPS were off the chart an not amenable to office work. Anyhow, the lentil soup is dead easy. Just sautee onion, garlic with some olive oil. Throw in carrot and celery. Then one red pepper and a jalpeno. Add chicken stock, the lentils (drained and rinsed) and Italian seasoning. Simmer for 40 mins, but is better the next day. A great easy, go to soup. Hearty and healthy!
by Anonymous | reply 76 | December 3, 2023 7:13 AM |
r76 To "tame" the lentils cook them with summer savory, or better yet, epazote. Also try adding an acid to the cookpot or each bowl, suggestions are: vinegar, lemon juice and tomatoes.💨💨💨
by Anonymous | reply 77 | December 3, 2023 12:58 PM |
Love Lentil soup. I think I'll make some!
by Anonymous | reply 78 | December 3, 2023 1:32 PM |
Oh I forgot also s can of stewed tomatoes on the lentil soup.
by Anonymous | reply 79 | December 3, 2023 5:06 PM |
My "secret" for cooking beans is to not discard the soaking liquid. I also do the overnight soak in salted water.
I cook the beans in the soaking liquid and it makes a nice broth. No need to add other kinds of stock.
I do thicken with Maseca corn masa. I want to try the Bob's Red Mill corn masa as it's supposed to have more of a corn flavor than Maseca.
by Anonymous | reply 80 | December 3, 2023 5:12 PM |
Jesus, is RC another sock of "it"?
by Anonymous | reply 81 | December 3, 2023 5:39 PM |
Every once in a while, I make Frito chili pie and thicken it with masa, it is so good as comfort food.
by Anonymous | reply 82 | December 3, 2023 6:56 PM |
Sometimes I hard boil an egg.
by Anonymous | reply 83 | December 3, 2023 7:07 PM |
I made chicken stew! Soso good! Cut up two chicken breasts in smallish chunks, sauteed in olive oil with crushed garlic, salt pepper and Penzies Tuscan Sunset mix of spices. After it was brown, I sauteed carrots, broccoli, chopped brussel sprouts, green beans, one russet potato and onion, then combined them with the chicken pieces, salt pepper, and seasoning, and made a gravy with pan drippings and chicken bullion. It was delicious. I froze two containers with two more servings in each container.
by Anonymous | reply 84 | December 5, 2023 2:36 AM |