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Authored by: Anonymous on Wednesday, May 15 2013 @ 12:14 AM EDT |
>I'm curious how you peel peas.
The phrase "peel peas" is used in some quarters as a synonym for
"shelling peas". Or tearing the string from the stem end.
[ Reply to This | Parent | # ]
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Authored by: squib on Wednesday, May 15 2013 @ 02:00 PM EDT |
It is their appearance that make them look as if they might have been peeled
because 'proper' mushy peas are traditionally made from dried Marrowfat peas
(frozen food having not been invented). When rehydrated and cooked the outer
skin separate from the mush even more noticably than fresh Marrowfat peas.
Simple to cook but requires prior planing to rehydrate. The bicarbonate of soda
is to maintain the fresh green color (however it kills the vitamin C content –
yet, fear not, as the potato chips/fries have plenty).
Recipe here[ Reply to This | Parent | # ]
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