I don't suppose I should tell you about the parties lrc has told me about, where you make delicious food but are required to make its presentation disgusting?
For example:
Bean dip in a baby diaper Chocolate truffle cylinders in a bed full of toffee crackles in a cat litter box Glowing green punch in a cleaned-out oil pan
Actually, split pea soup is supposed to smell rather odd. Don't be too worried about it. The peas and lentils and beans all can smell rather odd when cooking, and the taste is still good. If the taste is good, rock on.
Meat choices for flavoring would be: ham hocks, ham, or perhaps bacon. Salami was a good guess, but there's something about the other three that allows them to hold up under cooking, which is why they would show up in things like Boston baked beans, etc... If I could explain why, I would be happy, but I don't quite know the answer. Some of it is the texture and degree of processing of the meat.
Myself, I throw in the rind from a piece of Parmesan cheese - salty and a bit pungent with cheese flavor, and not food-that-had-a-face. Good luck with your adventures!
Bless you!! I adore split-pea soup, but live with a vegetarian, so making it at home is pretty much pointless. Not any more! Plus we always have Parmesan rinds to use up.
no subject
Date: 2006-01-16 10:08 pm (UTC)no subject
Date: 2006-01-16 10:15 pm (UTC)that's not food porn, unless you mean, like, snuff food porn, or something ;)
mwah - you know I love you anyway, right? ;)
no subject
Date: 2006-01-16 10:20 pm (UTC)Snuff food porn -- that's genius. I see a new community forming.
no subject
Date: 2006-01-16 10:21 pm (UTC)no subject
Date: 2006-01-16 10:27 pm (UTC)For example:
Bean dip in a baby diaper
Chocolate truffle cylinders in a bed full of toffee crackles in a cat litter box
Glowing green punch in a cleaned-out oil pan
The possibilities are endless!
no subject
Date: 2006-01-16 10:31 pm (UTC)no subject
Date: 2006-01-16 10:46 pm (UTC)no subject
Date: 2006-01-17 06:04 am (UTC)Meat choices for flavoring would be: ham hocks, ham, or perhaps bacon. Salami was a good guess, but there's something about the other three that allows them to hold up under cooking, which is why they would show up in things like Boston baked beans, etc... If I could explain why, I would be happy, but I don't quite know the answer. Some of it is the texture and degree of processing of the meat.
Myself, I throw in the rind from a piece of Parmesan cheese - salty and a bit pungent with cheese flavor, and not food-that-had-a-face. Good luck with your adventures!
no subject
Date: 2006-01-17 03:05 pm (UTC)Bless you!! I adore split-pea soup, but live with a vegetarian, so making it at home is pretty much pointless. Not any more! Plus we always have Parmesan rinds to use up.