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beancurdturtle
Joined: 23 Aug 2006 Posts: 1041 Location: Southern California
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Posted: Sun Apr 01, 2007 3:22 pm Post subject: Pork and Split-Pea Soup |
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I cooked an old American standard last weekend, with a couple extra flavors of my own.
Ingredients:
1/2 pound salt pork
1 jalape�o pepper
1 large yellow onion
1/2 pound carrot bits
1/2 bunch of celery
1 pound dried split-peas
1 bottle of beer
1 pound smoked ham hocks
1 cup dried orange lentils
Chop the salt pork in half inch strips.
Thin slice the end of the pointy end of the jalape�o pepper, the stem side has too much heat.
Rough cube the onion.
Chop the end 1/2 of the celery in about 1/4 inch slices, including the leaf.
Get a pig pot. Toss in the salt pork and jalape�o slices and cook them up real hot. This extracts the pork-fat from the salt pork, crisps up the pork belly, and diffuses the heat from the jalape�o through the pork-fat. You need the pork-fat to caramelize the other vegetables.
Toss in the onion, carrot bits, and celery. Leave the fire nice and hot and stir it constantly - keep it moving. This "caramelizes" the vegetables - the natural sugar is drawn to the surface and browns and sweetens.
Toss in the split-peas when the veggies are done and stir another couple minutes. This toasts the split-peas a little for a rich flavor.
Pour in the bottle of beer and stir it up good for a minute or so. This de-glazes the toasted layer off the bottom of the pan so the caramelized flavors get in the soup.
Add the smoked ham hocks and two quarts of water.
Add the lentils, lower the heat, let it cook. I like the lentils for flavor, and they make the soup less sweet.
Now it's done. Some people like it thick like this - some like it with more water like soupy. Either way is good for me.
Get a bowl and some good bread... and eat up!
_________________ Daniel
�Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.�
--Dr. Seuss |
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Helen.wan
Joined: 19 Mar 2007 Posts: 54 Location: Zhejiang China
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Posted: Sun Apr 01, 2007 5:01 pm Post subject: |
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Wow,delicious food,I really like that.It seems so good.May I have a taste?
And good direction,I will learn how to cook that,but I'm really not good at cooking. _________________ Do for others just what you want them to do for you !!(己所不欲,勿施于人) |
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tracy6789
Joined: 19 Mar 2007 Posts: 27
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Posted: Sun Apr 01, 2007 6:40 pm Post subject: |
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I am not good at drinking. Does this dish can make people intoxicated,
I saw a lot of beef! |
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beancurdturtle
Joined: 23 Aug 2006 Posts: 1041 Location: Southern California
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Posted: Sun Apr 01, 2007 7:34 pm Post subject: |
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Helen.wan wrote: |
Wow,delicious food,I really like that.It seems so good.May I have a taste?
And good direction,I will learn how to cook that,but I'm really not good at cooking. |
You may have a taste - but it's all gone now. Come over to the US and vist and I will make some - anyone is welcome.
Becoming good at cooking is like becoming good at making love. You should be enthusiastic, unafraid to try new things, and practice a lot. Haha! Ask the love expert, RedRose.
tracy6789 wrote: |
I am not good at drinking. Does this dish can make people intoxicated,
I saw a lot of beef! |
Don't worry, you will not get intoxicated. The boiling point for alcohol is 173.1�F or 78.4�C - so it all evaporates. Before it evaporates though, alcohol releases flavors - especially flavors trapped in oil - into the water of the soup that you can't get with just water.
That's not beef, it's pork. _________________ Daniel
�Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.�
--Dr. Seuss |
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tracy6789
Joined: 19 Mar 2007 Posts: 27
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Posted: Sun Apr 01, 2007 8:44 pm Post subject: |
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beancurdturtle wrote: |
Don't worry, you will not get intoxicated. The boiling point for alcohol is 173.1�F or 78.4�C - so it all evaporates. Before it evaporates though, alcohol releases flavors - especially flavors trapped in oil - into the water of the soup that you can't get with just water.
That's not beef, it's pork. |
I'm sorry. I say beer, not beef. I spell it wrong.
Thank you for your detailed explanation. |
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Dixie
Joined: 11 Nov 2005 Posts: 169 Location: Catalunya
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Posted: Mon Apr 02, 2007 2:39 am Post subject: |
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Just a question, beardcurdturtle: Did you take all those photos just to show us? |
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beancurdturtle
Joined: 23 Aug 2006 Posts: 1041 Location: Southern California
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Posted: Mon Apr 02, 2007 2:54 am Post subject: |
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Dixie wrote: |
Just a question, beardcurdturtle: Did you take all those photos just to show us? |
Yes, for a simple recipe.
It's only 10 photos. When I went to Ireland I took 1400 photos in 8 days. _________________ Daniel
�Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.�
--Dr. Seuss |
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Dixie
Joined: 11 Nov 2005 Posts: 169 Location: Catalunya
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Posted: Mon Apr 02, 2007 2:59 am Post subject: |
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beancurdturtle wrote: |
It's only 10 photos. When I went to Ireland I took 1400 photos in 8 days. |
You must really like photography I spent 10 days between London and San Francisco last month and I took an overall of 387 pictures. I thought it was a lot, but now I see it wasn't at all |
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