"mushy peas"

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Kristi S.
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"mushy peas" - Fri, 03/19/04 4:34 PM
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Apparently this side is hot in the UK and is eaten alongside fish n chips. Anyone have a recipe for these peas?

angelfood
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Michael Stern
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RE: "mushy peas" - Fri, 03/19/04 6:13 PM
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I don't have a recipe, but I do have evidence (pix taken in Ullapool, Scotland, a couple of years ago):




Adjudicator
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RE: "mushy peas" - Fri, 03/19/04 7:02 PM
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quote:
Originally posted by Michael Stern

I don't have a recipe, but I do have evidence (pix taken in Ullapool, Scotland, a couple of years ago):






Somewhere on my HD from years ago I had links (probably still do) to mushy pea stuff also, BUT, never, never a PICTURE.......

meowzart
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RE: "mushy peas" - Fri, 03/19/04 9:40 PM
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I can't be the only one that thinks that looks GOOD, can I?

6star
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RE: "mushy peas" - Fri, 03/19/04 10:04 PM
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quote:
Originally posted by meowzart

I can't be the only one that thinks that looks GOOD, can I?

I like peas, and the picture looks good, but when I read the recipe using bicarbonate of soda to treat the peas, it sort of made me wonder. I never have had an urge to try pea flavored soda pop.

angelfood
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RE: "mushy peas" - Fri, 03/19/04 11:18 PM
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Talk about "mean green." The Donald has nothing over this... .

Vince Macek
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RE: "mushy peas" - Sat, 03/20/04 8:07 AM
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quote:
Originally posted by Kristi S.

Apparently this side is hot in the UK and is eaten alongside fish n chips. Anyone have a recipe for these peas?


Learn something new every day - I thought mushy was just an adjective and not a style - & I thought it described those dreary grayish canned things.

The header immediately bought to mind a scene from 'Buffy the Vampire Slayer', my favorite tv show - she's obsessing over fixing Thanksgiving dinner, vetoes frozen peas saying 'they'll be mushy!'. British mentor-guy Giles says hopefully 'I *like* mushy peas...', she grumbles 'You're the reason we had to have pilgrims in the first place!'

The photos on this thread actually look good - I'll try out a batch.

Helen Maxwell
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RE: "mushy peas" - Sat, 03/20/04 9:44 AM
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[quoteI like peas, and the picture looks good, but when I read the recipe using bicarbonate of soda to treat the peas, it sort of made me wonder. I never have had an urge to try pea flavored soda pop.


That's just another way of saying baking soda. The chemical formula for baking soda is NaHC03, which is sodium bicarbonate... hence bicarbonate of soda.

[/chemistry geek]

^__^

--Helen

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RE: "mushy peas" - Sat, 03/20/04 2:56 PM
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quote:
Originally posted by Helen Maxwell

[quoteI like peas, and the picture looks good, but when I read the recipe using bicarbonate of soda to treat the peas, it sort of made me wonder. I never have had an urge to try pea flavored soda pop.


That's just another way of saying baking soda. The chemical formula for baking soda is NaHC03, which is sodium bicarbonate... hence bicarbonate of soda.

[/chemistry geek]


^__^

--Helen



Oh well. Guess my associate degree in french-fry cookery is of no use here...

andypants
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RE: "mushy peas" - Sat, 03/27/04 4:15 PM
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quote:
Originally posted by meowzart

I can't be the only one that thinks that looks GOOD, can I?


It probably tastes similar to split pea soup, only it's made
with whole peas that don't liquefy as much.

dan409
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RE: "mushy peas" - Sun, 03/28/04 6:33 PM
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I quite enjoy a side of Mushy Peas with my fish and chips at Joey's Only. http://www.joeys-only.com/

Sasaku
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RE: "mushy peas" - Sat, 09/11/04 8:07 PM
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I love peas and those look good

Sasaku
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RE: "mushy peas" - Sun, 09/12/04 2:32 PM
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I tired this and now I have a new favorite salad, I just threw in some old bay seasoning and tabasco sauce too.

A Brit
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RE: "mushy peas" - Thu, 10/7/04 9:26 AM
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The best mushy peas come from chippies, and are best eaten with a big bit of battered of cod and some fat chips drenched in vinegar out of newspaper

But if you want to make them at home, just get some fresh peas, a little bit of single cream, a knob of butter and some salt and pepper and whack them in a blender - and whizz them until they're only roughly chopped up - they need to keep a bit of their texture - it shouldn't be a complete sludge

If you want to make them a bit posher - you can serve them with lamb or poached salmon - with the addition of a handful of fresh garden mint into the blender

If you want to serve them with something slightlier gamier, like pheasant or venison sausages, add in a clove or two of garlic