Armed Polite Society
Main Forums => The Mess Hall => Topic started by: MillCreek on August 05, 2018, 09:58:44 PM
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https://cooking.nytimes.com/recipes/12299-hearty-split-pea-soup-with-bacon
My wife found this recipe and we made it tonight. Very good indeed, as one would expect for a soup recipe containing a pound of bacon. Two quarts are going into the freezer for weekday meals after work.
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It's telling me I have to subscribe to see the recipe.
Communists. Know how you can tell? They don't use enough bacon!
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I tried making split pea soup without using ham hocks, smoked ham or bacon.
Epic fail of epic proportions.
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I like using smoked neck bones for my split pea soup. You don't have to simmer them for nearly as long as ham hocks.
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Leftover ham beats bacon, in split pea soup.
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In chunks, none of this business with little bits of shredded ham I've been served before.
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Agreed.
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I don't give a crap what form the ham takes, just as long as it's good ham, and god forbid someone tries to make it with turkey ham!
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I don't give a crap what form the ham takes, just as long as it's good ham, and god forbid someone tries to make it with turkey ham!
Turkey ham? My.God. I thought turkey bacon was bad... odd because I love smoked turkey.
I know what you mean!
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Turkey ham isn't bad at all. I like it in sandwiches and the like.
But it just doesn't belong in spit pea soup.
The only non ham alternatives that are acceptable in split pea soup are bacon and sausage, both of which MUST be pig based.