"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 01-05-2005, 09:34 AM   #21
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
That's sweet, Goodweed, thanks!
__________________

__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 01-06-2005, 12:04 AM   #22
 
Join Date: Jun 2004
Posts: 1,018
HMMMM!

I still like a good deal of "chunkiness" in my pea soup...be it peas, ham bits, onion bits, carrot shreds, or whatever...

Much as PA describes, but omitting the pureeing of the results...

Mind, I can accept that PA was cooking to "demand" from her Mom, and am not "crabbing there"...

Lifter
__________________

__________________
Lifter is offline   Reply With Quote
Old 01-06-2005, 12:16 PM   #23
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Grateful for all the experienced information shown here. Better than reading a good novel. I do thank you all for your time.
__________________
In the Kitchen is offline   Reply With Quote
Old 01-06-2005, 02:19 PM   #24
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Good thing I have computer that I can save these recipes. The printer just conked out. Possibly overworked with all the recipes and advice I print. Just have to get another one. I don't want to pass all this important documents. Am I the only one that prints these recipes? Guess you have more efficient way of finding them but if I don't print it I can't remember it. I appreciate all the time you spend putting them here. Having someone recommend something they think is good is extra help to me. Thank you all for your interest.
__________________
In the Kitchen is offline   Reply With Quote
Old 01-06-2005, 02:23 PM   #25
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
ITK, I print 'em out and put them in a special BIG DiscussCooking notebook binder and also save 'em on the old hard drive. Still haven't tried all the neat ideas I've gleaned from this board, but the year is young!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-07-2005, 06:20 PM   #26
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
mudbug, bet that notebook is pretty thick? Guess you catagorize them too? My printer is still not working so have to check to see if we can get something faster and not give me grief.
__________________
In the Kitchen is offline   Reply With Quote
Old 01-14-2005, 10:02 AM   #27
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Well, I made the pea soup Tuesday and ate on Thursday. Could someone tell me why the soup started 'burning' on the bottom when the soup was not completely heated through? Could it be the Revere Copper bottom that causes this? It is supposedly a quick heat conductor. I was given this pots from my former mother in law. What brand of pots do you think are best? I thought Farberware was a good brand. This bothers me because it happens everytime I make peasoup.

thanks
__________________
In the Kitchen is offline   Reply With Quote
Old 01-14-2005, 11:27 PM   #28
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Pea soup contains starchy solids from the peas. They do tend to stick to the bottom and burn easily. A better way to reheat the soup is in the microwave. Otherwise, you can heat them in the oven, over a very low heat, or in a double boiler. I just do it on top of the stove, in a heavy sauce pan with good heat conducting ability.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-15-2005, 09:28 AM   #29
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Pea soup and johnny cake, makes a Frenchman's belly ache. You guys got me going, so I had to make some. The minute I mentioned it, my blind freind started salivating, so I brought her up a bowl.

Yes, the very worst thing you can do to pea soup is scorch it,and that is incredibly easy to do. Pea soup should ALWAYS be re-heated in the microwave rather than on the stove top, because it is so easy to burn once it is thickened. I prefer the chunkiness myself, but hubby likes it smooth, so I tend to vary it -- one time I make it smooth, the next time I make it chunky.

I always make my regular pea soup with green split peas .... was surprised when I heard about Canadians and yellow split peas, given that this is a family thing, and the family is French-Canadian. When I make a soup with yellow split peas I make it curried (actually, a sort of dal), which is delicious, but another cup of soup entirely.

Oh, dear, think I hear a cup of pea soup calling my name right now!
__________________
Claire is offline   Reply With Quote
Old 01-16-2005, 11:59 PM   #30
 
Join Date: Jun 2004
Posts: 1,018
"sung to "Danny Boy"...

"Le Claire, Le Claire,
Les pois appellent...

From glen to glen, across he mountainside

(sorry, my semi-bilingual daughter gave up on me halfway through!)

Lifter
__________________

__________________
Lifter is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Basic Homemade Cream Soup Recipe for canned cream of soups kitchenelf Soups 8 11-14-2005 05:15 AM
Anyone have a recipe for Cream of Asparagus Soup? Lifter Soups 3 10-31-2004 01:46 AM
Good Chicken Noodle Soup Recipe! PA Baker Soups 1 10-14-2004 05:40 PM
Fish soup recipe please velochic Fish & Seafood 3 10-11-2004 06:39 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.