Hot!What's For LUNCH...???

Page: << < ..3132 Showing page 32 of 32
Author
lleechef
Sirloin
  • Total Posts : 7840
  • Joined: 2003/03/22 23:42:00
  • Location: Gahanna, OH
  • Status: online
Re:What's For LUNCH...??? 2014/11/23 13:03:10 (permalink)
Annie,
Here's the recipe for split pea soup.  I know you probably can't put the ham in or use the ham stock.  Substitute chicken, but it won't be the same.
 
2T butter
1 onion, diced
2 carrots, diced
1 stalk celery, diced
1 C diced ham or 2 ham hocks (and ham bone if you have one)
1/2 lb. split peas
1 bay leaf
ham stock (I use "Better Than Bouillon" brand ham base and mix into boiling water)
fresh ground pepper
 
Put the butter, onion, carrots and celery into a pot.  Sweat for 10 mins. do not brown.  Add the split peas, ham or hocks, bay leaf and pepper.  Add enough stock to more than cover the ingredients, as the peas will absorb a lot while cooking.  I don't add salt because the ham base is salty. If you use ham hocks, remove them when the split peas are cooked, remove the rind and the bones and add the meat to the soup.  This makes about the same quantity as the potato leek soup.  Easy!!!
 
ann peeples
Sirloin
  • Total Posts : 8833
  • Joined: 2006/05/21 06:45:00
  • Location: West Allis, Wisconsin
  • Status: offline
Re:What's For LUNCH...??? 2014/11/24 09:04:15 (permalink)
Thanks, Lisa! I will save this recipe for when Bob and I are on our own, which is soon! I also like the Better Than Bouillon ham base...and it sure does look easy! Thanks again.
lleechef
Sirloin
  • Total Posts : 7840
  • Joined: 2003/03/22 23:42:00
  • Location: Gahanna, OH
  • Status: online
Re:What's For LUNCH...??? 2014/11/24 10:52:18 (permalink)
Annie,
You're welcome!  Glad that you and Bob will soon be on your own.  You can eat bacon every day!!
 
Those Better Than Bouillon bases are really good.......I have lobster, clam, beef and ham. 
mar52
Sirloin
  • Total Posts : 8705
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: online
Re:What's For LUNCH...??? 2014/11/24 20:47:04 (permalink)
I made a pea soup last year some time and used a bit of Better than Boullon Ham Base.
 
It ruined the soup for me.  Tasted porky... fake porky.
lleechef
Sirloin
  • Total Posts : 7840
  • Joined: 2003/03/22 23:42:00
  • Location: Gahanna, OH
  • Status: online
Re:What's For LUNCH...??? 2014/11/25 10:42:33 (permalink)
mar52
I made a pea soup last year some time and used a bit of Better than Boullon Ham Base.
 
It ruined the soup for me.  Tasted porky... fake porky.


That's too bad.  I always have ham or ham hocks in the soup.......but instead of using plain water, I use a little bit of the ham base in the water......for a little added taste and for salt.  I never found it to taste fake porky. 
mar52
Sirloin
  • Total Posts : 8705
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: online
Re:What's For LUNCH...??? 2014/11/25 17:15:13 (permalink)
I may have used too much.  Don't remember.  I also usually have ham bones in the freezer from the Thanksgiving ham or I buy ham hocks.
 
The ruined soup was following a recipe that used frozen peas for that bright green color instead of dry peas which I prefer.  I should just trust myself and not use new recipes that sound iffy.
lleechef
Sirloin
  • Total Posts : 7840
  • Joined: 2003/03/22 23:42:00
  • Location: Gahanna, OH
  • Status: online
Re:What's For LUNCH...??? 2014/11/25 17:53:47 (permalink)
mar
We're talking Split Pea Soup......I never, ever heard of anyone using frozen or fresh peas!  Unfortunately the COLOR of split pea soup is not very beautiful......but the taste!  Ah the taste!  Is wonderful!
mar52
Sirloin
  • Total Posts : 8705
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: online
Re:What's For LUNCH...??? 2014/11/25 18:29:22 (permalink)
I know!  But that recipe I tried wasn't split pea... just pea.  Yucky, porky tasting pea.
 
My split pea soup is divine.  I don't do anything special to it.
love2bake
Double Chili Cheeseburger
  • Total Posts : 1494
  • Joined: 2008/08/10 23:03:00
  • Location: SFBay Area, CA
  • Status: offline
Re:What's For LUNCH...??? 2014/11/25 18:58:34 (permalink)
Went to Farmerbrown's Little Skillet, a take-out lunch place serving expensive soul food in SF.  They're well loved around here.  I got their shrimp and grits, which were surprisingly bland (and I'm not a big spice fan!), but they had hot sauces available.  Grits were nice and gooey with cheese. http://www.littleskilletsf.com/#eat-together

post edited by love2bake - 2014/11/25 18:59:40
mar52
Sirloin
  • Total Posts : 8705
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: online
Re:What's For LUNCH...??? 2015/01/29 18:31:33 (permalink)
Picnicking Indoors.
 

Michael Hoffman
Double-chop Porterhouse
  • Total Posts : 19341
  • Joined: 2000/07/01 08:52:00
  • Location: Gahanna, OH
  • Status: online
Re:What's For LUNCH...??? 2015/01/29 19:09:37 (permalink)
And the wine?
leethebard
Sirloin
  • Total Posts : 6461
  • Joined: 2007/08/16 17:35:00
  • Location: brick, NJ
  • Status: offline
Re:What's For LUNCH...??? 2015/01/29 19:28:03 (permalink)
A veal cutlet sandwich (left over from last night's dinner) on a ciabatta roll.
lleechef
Sirloin
  • Total Posts : 7840
  • Joined: 2003/03/22 23:42:00
  • Location: Gahanna, OH
  • Status: online
Re:What's For LUNCH...??? 2015/01/29 19:40:55 (permalink)
mar
Nice paper plate......and you criticized mine?!  I finally sent those to the grave and bought new ones today!
mar52
Sirloin
  • Total Posts : 8705
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: online
Re:What's For LUNCH...??? 2015/01/29 21:21:12 (permalink)
lleechef
mar
Nice paper plate......and you criticized mine?!  I finally sent those to the grave and bought new ones today!


I was picnicking! 
lleechef
Sirloin
  • Total Posts : 7840
  • Joined: 2003/03/22 23:42:00
  • Location: Gahanna, OH
  • Status: online
Re:What's For LUNCH...??? 2015/01/29 21:48:54 (permalink)
mar52
lleechef
mar
Nice paper plate......and you criticized mine?!  I finally sent those to the grave and bought new ones today!


I was picnicking! 


No excuse. 
mar52
Sirloin
  • Total Posts : 8705
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: online
Re:What's For LUNCH...??? 2015/01/29 21:57:45 (permalink)
Hmmmmmfph!
felix4067
Filet Mignon
  • Total Posts : 3757
  • Joined: 2003/12/13 02:58:00
  • Location: Near Grand Rapids, MI
  • Status: online
Re:What's For LUNCH...??? 2015/01/30 14:29:22 (permalink)
I defrosted more Omaha Steaks burgers than I meant to for a recipe I'm creating, so I made myself an olive burger for lunch because I could. I love paper plates for lunch... less dishes to wash!
 

mlm
Cheeseburger
  • Total Posts : 337
  • Joined: 2011/04/17 11:19:00
  • Location: San Marcos, TX
  • Status: offline
Re:What's For LUNCH...??? 2015/01/30 15:04:01 (permalink)
felix4067
I defrosted more Omaha Steaks burgers than I meant to for a recipe I'm creating, so I made myself an olive burger for lunch because I could. I love paper plates for lunch... less dishes to wash!
 



Looks great and I love that formica table top. Is it meant to be 'retro' or just plain 'old', like at my house!
felix4067
Filet Mignon
  • Total Posts : 3757
  • Joined: 2003/12/13 02:58:00
  • Location: Near Grand Rapids, MI
  • Status: online
Re:What's For LUNCH...??? 2015/01/30 16:26:57 (permalink)
mlm
Looks great and I love that formica table top. Is it meant to be 'retro' or just plain 'old', like at my house!


That's my kitchen counter, and it's been there since it was installed in 1962.
lleechef
Sirloin
  • Total Posts : 7840
  • Joined: 2003/03/22 23:42:00
  • Location: Gahanna, OH
  • Status: online
Re:What's For LUNCH...??? 2015/01/30 17:07:18 (permalink)
Good lookin' burger.  I don't think we even own any paper plates!
mar52
Sirloin
  • Total Posts : 8705
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: online
Re:What's For LUNCH...??? 2015/01/30 18:23:22 (permalink)
I like using paper plates to measure out my spices when I following a recipe.  Looks like an artist's palatte (I'm stretching it) after loaded up with the spices.  Fold and everything into the pot!
 
I also put a paper plate between each of my China plates when I  put them back in the cupboard if I use them.  Helps prevent scratching.
 
They have their purpose! 
Page: << < ..3132 Showing page 32 of 32
Jump to:
© 2015 APG vNext Commercial Version 5.1
-->