Veggies get a raw deal

[Toddy]

Have you tried pease brose ?
Basically it's the little yellow field peas that are roasted (and they smell brilliant while they're being roasted too ) and then ground. Used to be as common a food as porridge.
Peas can be boiled then fried in butter or something like bacon fat. They're called Carlins. Again, the folks in the Indian subcontinent do something similar with peas but they use ghee or oil and they spice them up. They call their seasoning of many of these things 'tempering'. No idea why, it's an added kick of taste and heat though.

M

 

[Big G]

I know that they are both legumes but lentils are a big disappointment to me when compared with split peas. Why, I'm not sure. Maybe seasonings.
I'll eat it, set in front of me, but will never go out of my way to shop for lentils.

I have a good recipe for durum pasta dough, keeps for months in the freezer. While I like all sorts of factory durum pasta,
rolling my own allows me to make stained glass linguini with fresh or dried herbs rolled into the pasta. Nice with birds.

I just mainly use them in soup's, as a thickener. And Lentil curry's are rather nice

 

[Big G]

Have you tried pease brose ?
Basically it's the little yellow field peas that are roasted (and they smell brilliant while they're being roasted too ) and then ground. Used to be as common a food as porridge.
Peas can be boiled then fried in butter or something like bacon fat. They're called Carlins. Again, the folks in the Indian subcontinent do something similar with peas but they use ghee or oil and they spice them up. They call their seasoning of many of these things 'tempering'. No idea why, it's an added kick of taste and heat though.

M

The same peas you make Pease pudding, Peas porridge.

 

[Toddy]

That's it Nutty, savoury, filling food. Very hard to find nowadays at any reasonable price. We end up just buying the ground flour and roasting it ourselves. Not 'quite' the same, and it needs care or it burns, but it's do-able.

M

 

[Big G]

That's it Nutty, savoury, filling food. Very hard to find nowadays at any reasonable price. We end up just buying the ground flour and roasting it ourselves. Not 'quite' the same, and it needs care or it burns, but it's do-able.

M

I like Pease pudding with smoked gammon, good quality ham in bread rolls. I'd imagine i'd like pease brose to

 

[santaman2000]

"Filed peas?" You mean these? There are hundreds of varieties of even these (purple hull, white acre, black eyed, crowder, etc.):

 

[Toddy]

No, I'd call those beans
These are field peas.



https://en.wikipedia.org/wiki/Field_pea

https://en.wikipedia.org/wiki/Peasemeal


Sorry, image links not working….google field peas and images should bring up thousands of photos of little yellow round peas.

 

[santaman2000]

No, I'd call those beans
These are field peas.



https://en.wikipedia.org/wiki/Field_pea

https://en.wikipedia.org/wiki/Peasemeal


Sorry, image links not working….google field peas and images should bring up thousands of photos of little yellow round peas.

And when i googled them I got these recipes:

www.tasteofsouthern.com>SideDishes

www.myrecipes.com>Recipes




Huh? I did google field peas, and I got the images I shared. We also have, and eat, the peas you linked, but wouldn't call them "filed' peas. www.localharvest.org/ark-product.jsp?id=213

And these are the images that come up when I google field peas:

https://humblefeast.files.wordpress.com/2012/09/field-peas-shelled.jpg

This one with okra added http://media-cache-ec0.pinimg.com/736x/2a/53/9f/2a539fab0cd5534c66cbfdd41d359e6b.jpg

These purple hulls http://2.bp.blogspot.com/-L16JPBho9tg/TlI0mt-S0-I/AAAAAAAAAr4/Jh7m5c0gHq4/s1600/DSCF3571.JPG

These http://1.bp.blogspot.com/_5fYKSwuiiWw/TJEd1rgjVZI/AAAAAAAAA-o/YAYTAl2Wphk/s1600/fieldpeas.jpg

 

[Toddy]

No, pease brose and pease pudding are nothing like those.
The roasting changes the peas and makes them more nutritious….and tastier too
"Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch, thus increasing nutritive value. Traditionally the peas would be ground three times using water-powered stone mills. The color of the flour is brownish yellow due to the caramelization achieved during roasting, while the texture ranges from fine to gritty. The uses of peasemeal is similar to maize meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks.Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins."

Pease pudding is a similar dish.
https://en.wikipedia.org/wiki/Pease_pudding

Both are very nutritious, easily digested and hearty food.

M

 

[Janne]

Dried yellow or green peas were a staple food in Europe, together with rutabaga/swede/turnip/kohlrabi, untill potatoes were introduced and took over.

In Sweden traditionalists still eat a Yellow pea soup and pancakes every Thursday.

 

[Janne]

Lentils are nice if gently cooked, then flavoured with a bit salt, vinegar and sugar. Served to a (proper ) Frankfurter/Wiener/Prager/Debrecziner sausage.

Traditional food in my ancestral area of origin, Bohemia.

 

[Toddy]

You don't suppose you could find a recipe for those pea flour pancakes, in English, do you, Janne ?


M

 

[Janne]

You don't suppose you could find a recipe for those pea flour pancakes, in English, do you, Janne ?


M

The pancakes are now made with wheat flour, sorry about the misunderstanding. But I can give you a recipe for the soup!

Other flours were used in the past, rye, oats, spelt.

Btw, I call them pancakes. You might call them crepes.

 

[santaman2000]

No, pease brose and pease pudding are nothing like those.
The roasting changes the peas and makes them more nutritious….and tastier too
"Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch, thus increasing nutritive value. Traditionally the peas would be ground three times using water-powered stone mills. The color of the flour is brownish yellow due to the caramelization achieved during roasting, while the texture ranges from fine to gritty. The uses of peasemeal is similar to maize meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks.Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins."

Pease pudding is a similar dish.
https://en.wikipedia.org/wiki/Pease_pudding

Both are very nutritious, easily digested and hearty food.

M

Those sound good too.

 

[Barney Rubble]

i'm rather fond of a cheese and fried egg wrap! bean chilli and veggie curries are also very nice too (don't half make you windy though!!). Haloumi is amazing when cooked on a grill. Goes nice with some other grilled veg and a pitta bread.

Check out a youtube channel by a guy called the 'Crafty Veggie' He's a very knowledgeable bushcraft and wild camping enthusiast and cooks up some nice meals as well.

 

[Leshy]

i'm rather fond of a cheese and fried egg wrap! bean chilli and veggie curries are also very nice too (don't half make you windy though!!). Haloumi is amazing when cooked on a grill. Goes nice with some other grilled veg and a pitta bread.

Check out a youtube channel by a guy called the 'Crafty Veggie' He's a very knowledgeable bushcraft and wild camping enthusiast and cooks up some nice meals as well.

Cheers Barney, for the crafty veggie tip.
With the boy being a veggie it's good to get some ideas for different recipes...
👍

 

[Barney Rubble]

Humble apologies, I've just double checked and his channel name is actually 'C Veg' well worth a look though not least because his photography is brilliant.

 

[Janne]

Many have mentioned cheese.
Cheese is LOVELY!
I like them all. Being multicultural I have a palate that has experienced a huge variety. From the blandest Swedish Graddost to the most pungent Czech and German ones. French Reblochon is not bad either, if you leave it to mature a couple of weeks past Sell By Date.

Cheddar is amazing. From the gentlest velvety ones to the oldest, 4 year old ones.
I would say Cheddar is the most versatile cheese, neck to neck with Parmeggiano.

Last week I bought a large chunk of 5 year aged Parmeggiano. Fantastic to nibble on. To cut that one I am using one of my Fallkniven, as I am afraid of breaking anything else!

 

[Leshy]

Humble apologies, I've just double checked and his channel name is actually 'C Veg' well worth a look though not least because his photography is brilliant.

Ha cool. Thanks for that bud, I'll check him out later.👍👍

 

[Leshy]

Many have mentioned cheese.
Cheese is LOVELY!
I like them all. Being multicultural I have a palate that has experienced a huge variety. From the blandest Swedish Graddost to the most pungent Czech and German ones. French Reblochon is not bad either, if you leave it to mature a couple of weeks past Sell By Date.

Cheddar is amazing. From the gentlest velvety ones to the oldest, 4 year old ones.
I would say Cheddar is the most versatile cheese, neck to neck with Parmeggiano.

Last week I bought a large chunk of 5 year aged Parmeggiano. Fantastic to nibble on. To cut that one I am using one of my Fallkniven, as I am afraid of breaking anything else!

Me too, love all cheeses with few exceptions. ☺

Goats cheese , ewes milk cheese, regular cow cheese...
French, Italian ,Portuguese, English ,Dutch they're all delicious...

For the really hard cheeses , like parmeggiano , a butcher's cleaver works well. 😊
Shame parmeggiano is not vegetarian * as I do like the taste.

* ( contains calf rennet )

Some Grana padano ™ seem to use a veggie rennet substitute , just haven't been able to find it in English supermarkets yet... 😖


Hooray for cheese lovers
...
😀