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!
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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!