Split pea soup update

[zpdiduda]

My thanks to those who have responded so far to my split pea soup dilemma. [For those of you who are just joining the drama in progress, it spent 26 hours in a crockpot and turned an unappetizing shade of brown.]

I have discovered a few more cooking tips:

1) If you have no ham hocks for flavoring split pea soup, do NOT substitute Genoa salami. I don't think that the salami turned the soup brown as the salami itself remains brown, but mouthfuls of flavorless salami do not benefit the overall soup experience.

2) If your split pea soup turns brown, do NOT try to remedy the situation with green food coloring. Even the dog backs away from the result.

Comments

[ex-serenejo.livejournal.com]

*gigglefit*

Oops, sorry.

*snrch*

*giggle*

*backs away giggling, with an apologetic look on her face*

[maestrodog.livejournal.com]

Oh geez...now THAT just made me snort water out my nose! I had a co-worker come by asking me if I was ok, and showed him this, and he burst out laughing and remarked that you were a better cook than his sister!

[deedeebythebay.livejournal.com]

And this is why we went out to dinner last night, righ?

[dawnd.livejournal.com]

LOL. Thank you for this bit of humor for the day.

Let me just say in all seriousness that a bit of ham does work for flavoring, though I agree that really, one might as well remove the resulting... um... expired flesh when one is done cooking, because there's pretty much no more flavor left in the meat when you're done. Bacon ends work well, too (preferably slightly browned first), and I've even had success with a beef bone. But I think it was the bone that was important there.

No clue about the color, other than to say, damn girl, 26 hours is a bit long, dontchathink?? *giggling* uncontrollably about food coloring...

[weirdodragoncat.livejournal.com]

*cough*....yikes, I almost spit Tomato soup all over my moniter and keyboard.

[tshuma]

You make me laugh. Thank you.