In a message dated 5/20/2007 1:47:00 A.M. Mountain Daylight Time, [EMAIL PROTECTED] writes:
Just to turn you off mushy peas for life if you haven't tasted them (absolutely delicious!), the Wikipedia entry is: "Mushy peas are dried marrowfat peas which are first soaked and then simmered until they form a green lumpy paste (the more pure the mushy peas, the less obviously bright the colour - peas with few additives tend to form a more grey-green end product). Sodium bicarbonate is often added to soften the peas and to inhibit fermentation during soaking which reduces later flatulence. They are a very traditional northern English accompaniment to fish and chips, or in the north-west are commonly served as part of the popular snack of pie and peas (akin to the Australian pie floater, but with mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine. Mushy peas can also be bought in tins. They are also sometimes served in batter as a pea fritter. A knob of butter is commonly added to enhance flavour." This sounds kind of like split pea soup - is it? Thanks! :<) Ricki in Utah ************************************** See what's free at http://www.aol.com. To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
