Text 4225, 123 rader
Skriven 2008-03-23 14:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Baked Lays 09
=========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I detest baked Lays and mildly dislike Pringles so I suspect I 
 JW> would not like Munchos either.

 DS> Munchos are light and airier.  They also taste remarkably like
 DS> instant mashed potatoes.

Hardly a convincing argument! [g]

I bought a box of instant potatoes once for a camping trip. Hated
them. But I did discover that they were good added to pancakes and
bread.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Split Pea Soup
 Categories: Soups, Beans, Beef, Bacon, Alcohol
      Yield: 16 Servings
 
      1 lb Split peas
      1 lb Bacon, chopped
           -into small squares
      4 oz Butter
      2    Celery stalks
  1 1/2 c  Yellow onion
           -(chopped)
      1 c  Potato flakes (instant;
           -or, if you are a purist,
           -about 2 cups of mashed
           -potatoes)
      3    Garlic cloves, minced
    1/2 c  Parsley (fresh, chopped)
     12 c  Beef broth (or any
           -other kind of broth,
           -or water)
      1    Bay leaf
     12    Peppercorns (cracked)
      6    Green cardamom seeds
           -(cracked)
           Cognac (good), 1 jigger
    1/2 ts Chinese hot pepper oil
 
  Soak the peas for 6 hours and no more.  Use 1 teaspoon salt per
  quart of soaking water.  Drain; discard the soaking water.
  
  Cook the bacon until crisp; drain, dry, and discard fat.  The
  bacon should be crisp enough that the pieces will crumble as you
  stir the soup while it is cooking. I put it on my broiler pan and
  bake it for 30 minutes at 400 degrees F.
  
  In a stockpot, put the cooked bacon, the butter, the celery and 1
  cup of the onion. Saute over medium heat until the onion begins to
  brown. Add the beef broth, the soaked and drained beans, the
  mashed potato flakes (or mashed potato) and the parsley. Simmer
  for 2 1/2 hours, or until the peas are tender. Add the remaining
  1/2 cup chopped onion and the minced garlic.
  
  In a tea ball, or tied in cheesecloth, put the bay leaves, the
  peppercorns and the cardamom seeds. Simmer for another 1/2 hour.
  Remove the tea ball or cheesecloth.  Add salt to taste, being
  careful not to add more than 2 teaspoons.
  
  Pour in the cognac and the hot pepper oil, stir well, and serve
  immediately. Sprinkle some chopped fresh chives on top of each
  bowl after serving it. If you don't have fresh chives, then stir
  some dried snipped chives into the soup 5 minutes before serving
  it.
  
  NOTES:
  
  *  Pea Soup With Bacon -- Peas and beans make superior
  cold-weather soups. They are rich and full of protein.  I
  developed this recipe as a response to the flavorful but bland
  "Senate Bean Soup." Split peas are very healthy, but when you go
  adding all of this bacon to them the healthfulness is diminished a
  bit in the interests of flavor.
  
  *  Some bacon is very salty.  You can remove most of the salt from
  it without materially affecting its flavor by boiling the cut,
  uncooked bacon pieces for 1 minute in a few quarts of water, then
  discarding the water and then drying the pieces with paper towels
  before cooking.
  
  *  Because the cooked peas have the ability to block your taste
  buds somewhat, make sure you rinse your mouth with a drink of
  water after each time you taste the soup while seasoning it, else
  you will over-season it. Incremental seasoning of legume soups is
  tricky, so if you are inexperienced, measure the seasonings
  carefully.
  
  *  I like to serve soups like this with unbuttered fresh bread.
  
  *  If you want to fool with the recipe, one of the places to fool
  with it is the spices that you put in the tea ball. Try some
  combination of Indian seasonings (coriander and cumin and ginger
  and cloves) or try taking out the peppercorns and cardamom seeds
  and putting in mustard seeds.
  
  *  Outside the tea ball, try adding sesame oil at the end instead
  of the cognac.  Try adding rutabagas, chopped into cubes, at the
  beginning of the cooking.  Try substituting olive oil for the
  butter and adding a half cup of grated Peccorino Romano at the
  end, right before serving. And, of course, try using ham hocks
  instead of bacon.
  
  Brian Reid
  Copyright (C) 1986 USENET Community Trust
 
MMMMM





Cheers

YK Jim


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