You’re looking through the pantry thinking: what’s something different? Hey, there’s some split peas. A pound plastic bag of um. Did up about three quarters of that bag and made up a meal of it. Here’s how I did it in tome/book form.
I love split pea soup, peas in general are always good. It’s been a long time so I’m thinking you have to cook these things forever right? So I look at the back and it’s like: no, 20 plus minutes until they’re whatever consistency you want them to be.
Now in this case, thinking jeez going to have to sift through these split peas for rocks and clean them and get them scattered all over the place or look for a sifter to run water over them, you know?
And I read the bag again. Yeah how many times did I read the damn thing three? Come on chef! Ok they looked green no tiny pebbles and I thought f*** it the water’s heating up and it doesn’t say you should wash them on the bag, here we go.
Then goes the 1/2 water, 1/2 peas, and no ham to cook in there, but hey there’s some chicken bouillon. This pan does well with mostly full and one big bullion cube so here we go. The peas go in the water even before it boils, says the bag, and crumbled the bouillon as it’s heating. Read the bag again, shit this thing says to salt after the peas are cooked cuz they cook slower. Dam bullion is mostly salt and it’s already in there. Okay I see the chemistry on that: the peas aren’t salty inside so the salt on the outside doesn’t want to be drawn into the no salt on the inside, too late now.
They cooked up soft. And I don’t know, checked them after every 10 minutes or so and it was less than an hour that’s for sure. Real slow, a single bubble and covered, like you’re conserving fuel. Hey I’m floating on a sailboat right now, so of course. Trying to cook hotter than a simmer when that’s all it requires is a waste of fuel though. I don’t care how much fuel you got. And it’s also not appropriate to cook faster than a simmer, if that’s what it supposed to do. We’ll talk about that later, same with covering. Besides I have no ego might ever read this or has been to Chef School, seems like most Americans have at least by now.
Okay so the split peas are puffin up and tasting yummy and it’s like: let’s make a meal. Got a ridiculous amount of craft American cheese, so bunch of slices across the top, put the lid back on for a minute, and find a decent movie.
Yep, worth the wait over a typical batch of five minute tacos. And eating a bunch of vegetables always makes the body feel tip top. Bit of cheese and…
Life is good. Where’s some wood to knock on…
