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Old 10-30-2011, 09:41 AM   #11
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I am cooking a chilli. Got a great bit of beef can't wait to cut it.
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Old 10-30-2011, 09:49 AM   #12
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Hey, aside from yellow peas, I guess I made Canadian split pea soup before. The hambone I was given was from a maple glazed spiral cut ham. The soup really picked up a LOT of maple flavor. It was pretty good, just not what I was expecting from my first ever split pea soup.
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Old 10-30-2011, 10:24 AM   #13
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Originally Posted by CWS4322 View Post
In Quebec, one uses yellow split peas (and maybe some whole peas), so the soup is yellow instead of green. And, often it has maple syrup in it if the leftover ham was cooked in maple syrup. You can buy it--Habitant is the most common brand.

What I'm Cooking Now: French Canadian Split Pea Soup

I make the stock first from the leftover juices/drippings from the ham. When I want to make the soup, I glaze the ham with maple syrup and apple cider. When I make the stock, I put fresh thyme sprigs and fresh bay leaves and a new hockey puck (KIDDING!). I soak the peas overnight, and then I drain the stock and remove the fat. I combine everything and simmer it for about 2 hours (adding more thyme and a fresh bay leaf). The soup is very thick. I top it with a dollop of sour cream and fresh thyme.
I like this idea, CWS. I don't find yellow split peas, but I'm sure green would work. Since I only buy ham raw and unsmoked, I think I might try this with a ham steak. I've already got maple syrup.
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Old 10-30-2011, 03:16 PM   #14
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I made a killer turkey meatloaf yesterday and am making coq au vin right now.
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Old 10-30-2011, 03:30 PM   #15
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I made a killer turkey meatloaf yesterday...
Yum! I"ve never met a meatloaf I didn't love!

the ingredients for a perfect life are; Meatloaf and mashed taters with gravy! To die for!!!!
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Old 10-30-2011, 03:31 PM   #16
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Thinking about making Chicken balls with miso noodles.
What are you planning to do with the rest of the chicken?

Sunday Brunch - fresh squeezed California orange juice, scrambled eggs, Bobby Flay's Steak au Poivre and Ratatouille Hash, coffee and mango belinis

Sunday dinner - Mongolian chicken, mixed vegetables, brown rice, and either a 2009 Fetzer California Riesling or a 2008 Waterstone California Pinot Gris
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Old 10-30-2011, 03:54 PM   #17
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What are you planning to do with the rest of the chicken?
ROFL!!!
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Old 10-30-2011, 07:55 PM   #18
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I like this idea, CWS. I don't find yellow split peas, but I'm sure green would work. Since I only buy ham raw and unsmoked, I think I might try this with a ham steak. I've already got maple syrup.
I imagine you can try it with green split peas--I only have made it with yellow because we have yellow split peas (and green ones) here. I would suggest maybe baking or sauteeing the ham steak with a bit of maple syrup and perhaps a dash of organic liquid smoke. The maple does add a distinct flavor to the soup...
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Old 10-30-2011, 08:00 PM   #19
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Hahahaha!!! I have only ever made pea soup with yellow split peas. I had no idea there was anything else until I was in my 30s. I don't like the maple syrup flavor though. Weird since I like maple in everything else.
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Old 10-31-2011, 06:20 PM   #20
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I've just pseudo mastered roasting after making an amazing duck roast last weekend without burning it. I really want to try roasting pork belly this weekend. I've tried it before and each attempt was hopeless.
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