Split Pea Soup Stone Removal Technique?

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

I always put portions of split peas on a paper plate and shake it to get
the small stones to roll out of the split peas but that's a pain.

I'll have to find a sifter with a course mesh so at worse, a few split
peas fall through.

Any other ideas?

It is after all split pea soup season and I got Damsel's spicy split pea
soup recipe ready to rock!

--
Andy
http://tinyurl.com/dzl7h

How funny, Andy! I'm getting ready to make my ham stock to make pea soup
now. I'm making mine just average plain pea soup, yellow and green peas,
ham, carrots, celery, onion, just about pureed to smooth. I like mine
thick. I've never tried Dams' version, but pepperoni sounds like a good
addition; I just never have it on hand!

Dams, does the pepperoni make the soup a tad more greasy, do you think? I'm
curious now.

kili

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

I always put portions of split peas on a paper plate and shake it to get
the small stones to roll out of the split peas but that's a pain.

I'll have to find a sifter with a course mesh so at worse, a few split
peas fall through.

Any other ideas?

It is after all split pea soup season and I got Damsel's spicy split pea
soup recipe ready to rock!

--
Andy
http://tinyurl.com/dzl7h

How funny, Andy! I'm getting ready to make my ham stock to make pea soup
now. I'm making mine just average plain pea soup, yellow and green peas,
ham, carrots, celery, onion, just about pureed to smooth. I like mine
thick. I've never tried Dams' version, but pepperoni sounds like a good
addition; I just never have it on hand!

Dams, does the pepperoni make the soup a tad more greasy, do you think? I'm
curious now.

kili

kilikini said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

I always put portions of split peas on a paper plate and shake it to get
the small stones to roll out of the split peas but that's a pain.

I'll have to find a sifter with a course mesh so at worse, a few split
peas fall through.

Any other ideas?

It is after all split pea soup season and I got Damsel's spicy split pea
soup recipe ready to rock!

Andy

How funny, Andy! I'm getting ready to make my ham stock to make pea soup
now. I'm making mine just average plain pea soup, yellow and green peas,
ham, carrots, celery, onion, just about pureed to smooth. I like mine
thick. I've never tried Dams' version, but pepperoni sounds like a good
addition; I just never have it on hand!

Dams, does the pepperoni make the soup a tad more greasy, do you think? I'm
curious now.

Yeah, I'm sure it does, but it doesn't taste or feel greasy. More
like spicy. I originally called this "Chunky Split Pea Soup," because
I use fairly good-sized pieces of carrots, and I don't puree the end
product. I like to see peas in my pea soup. You can skip the bacon,
too. It's supposed to be a garnish, and it never lasts that long
around here!

If you have the spices available, it's not too late to add them to
your current batch, if you'd like to try it that way.

Here's the recipe, for anyone who missed it:

* Exported from MasterCook *

Spicy Split Pea Soup

Recipe By 😄amsel
Serving Size : 8 Preparation Time :0:00
Categories : beans-legumes soups-chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon
1/2 pound pepperoni -- 1/2" cubes
5 medium carrots -- sliced 1/4" thick
1 medium onion -- chopped fine
1 clove garlic -- smashed and chopped
16 ounces split peas
5 cups water
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf

Add pepperoni to the drippings, frying until browned; remove to large
saucepan. Add onions and garlic to the drippings. Saute until onions
become translucent, then add to the saucepan.

Place dry split peas into the saucepan, along with the water. Add
carrots, then stir in the herbs and spices.

Bring to a boil, and reduce heat to low. Cook, covered, for 45
minutes, or until peas just begin to break down. Add more water, if
necessary. Remove bay leaf. Garnish each serving with crumbled
bacon.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 301 Calories; 8g Fat (22.7%
calories from fat); 19g Protein; 40g Carbohydrate; 16g Dietary Fiber;
12mg Cholesterol; 389mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2
Lean Meat; 1 Vegetable; 1 Fat.

NOTES : Many thanks to Sandy Dykes for inspiring the spice selections
for this recipe.
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

kilikini said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

I always put portions of split peas on a paper plate and shake it to get
the small stones to roll out of the split peas but that's a pain.

I'll have to find a sifter with a course mesh so at worse, a few split
peas fall through.

Any other ideas?

It is after all split pea soup season and I got Damsel's spicy split pea
soup recipe ready to rock!

Andy

How funny, Andy! I'm getting ready to make my ham stock to make pea soup
now. I'm making mine just average plain pea soup, yellow and green peas,
ham, carrots, celery, onion, just about pureed to smooth. I like mine
thick. I've never tried Dams' version, but pepperoni sounds like a good
addition; I just never have it on hand!

Dams, does the pepperoni make the soup a tad more greasy, do you think? I'm
curious now.

Yeah, I'm sure it does, but it doesn't taste or feel greasy. More
like spicy. I originally called this "Chunky Split Pea Soup," because
I use fairly good-sized pieces of carrots, and I don't puree the end
product. I like to see peas in my pea soup. You can skip the bacon,
too. It's supposed to be a garnish, and it never lasts that long
around here!

If you have the spices available, it's not too late to add them to
your current batch, if you'd like to try it that way.

Here's the recipe, for anyone who missed it:

* Exported from MasterCook *

Spicy Split Pea Soup

Recipe By 😄amsel
Serving Size : 8 Preparation Time :0:00
Categories : beans-legumes soups-chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon
1/2 pound pepperoni -- 1/2" cubes
5 medium carrots -- sliced 1/4" thick
1 medium onion -- chopped fine
1 clove garlic -- smashed and chopped
16 ounces split peas
5 cups water
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf

Add pepperoni to the drippings, frying until browned; remove to large
saucepan. Add onions and garlic to the drippings. Saute until onions
become translucent, then add to the saucepan.

Place dry split peas into the saucepan, along with the water. Add
carrots, then stir in the herbs and spices.

Bring to a boil, and reduce heat to low. Cook, covered, for 45
minutes, or until peas just begin to break down. Add more water, if
necessary. Remove bay leaf. Garnish each serving with crumbled
bacon.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 301 Calories; 8g Fat (22.7%
calories from fat); 19g Protein; 40g Carbohydrate; 16g Dietary Fiber;
12mg Cholesterol; 389mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2
Lean Meat; 1 Vegetable; 1 Fat.

NOTES : Many thanks to Sandy Dykes for inspiring the spice selections
for this recipe.
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

kilikini said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

I always put portions of split peas on a paper plate and shake it to
get the small stones to roll out of the split peas but that's a pain.

I'll have to find a sifter with a course mesh so at worse, a few
split peas fall through.

Any other ideas?

It is after all split pea soup season and I got Damsel's spicy split
pea soup recipe ready to rock!

--
Andy
http://tinyurl.com/dzl7h

How funny, Andy! I'm getting ready to make my ham stock to make pea
soup now. I'm making mine just average plain pea soup, yellow and
green peas, ham, carrots, celery, onion, just about pureed to smooth.
I like mine thick. I've never tried Dams' version, but pepperoni
sounds like a good addition; I just never have it on hand!

Dams, does the pepperoni make the soup a tad more greasy, do you
think? I'm curious now.

kili

kili,

I can venture a guess, that you use either the ham or the bacon Damsel's
recipe calls for. I have a bag of the thin round pepperoni pizza slices
so after cooking, I'll bet it just adds that spicy flavor. But we better
wait for Damsel to go "on the record." 😉

--
Andy
http://tinyurl.com/dzl7h

Andy q said:

I can venture a guess, that you use either the ham or the bacon Damsel's
recipe calls for. I have a bag of the thin round pepperoni pizza slices
so after cooking, I'll bet it just adds that spicy flavor. But we better
wait for Damsel to go "on the record." 😉

You fry the pepperoni before adding it to the soup. Removes some of
the grease and gives it a more cooked flavor. It goes in the soup,
along with the onions, when you start cooking.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Andy q said:

soup recipe ready to rock!

Do you want the stones removed, or not? 😉

One foolproof technique is to cook the soup till it's finished
then run it thru a fine sieve.

nb

notbob said:

Andy q said:

soup recipe ready to rock!

Do you want the stones removed, or not? 😉

One foolproof technique is to cook the soup till it's finished
then run it thru a fine sieve.

Yabbut ... then you lose the peas! And the carrot chunks! And the
pepperoni pieces!

Carol, weeping
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

notbob said:

Andy q said:

soup recipe ready to rock!

Do you want the stones removed, or not? 😉

One foolproof technique is to cook the soup till it's finished
then run it thru a fine sieve.

nb

nb,

When you pour out a bag of split peas, I forget where I read or heard it
but it said there are little rocks (I don't know if they're actual
stones, but they don't soften when cooking.

I want my split pea soup to rock, not have rocks in my split pea soup.

Which brings up another curiousity... who splits the peas? Or do they
grow that way! 😄

Nevermind...

--
Andy
http://tinyurl.com/dzl7h

Andy q said:

When you pour out a bag of split peas, I forget where I read or heard it
but it said there are little rocks (I don't know if they're actual
stones, but they don't soften when cooking.

Only on rare occasions have I found small clods of dirt. Never once I
have I found a rock in my peas. Just spread them out and give them a
good looking over. I pick out shriveled peas when I pick them over,
too.

OTOH, I rarely go through this step anymore.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Andy q said:

I can venture a guess, that you use either the ham or the bacon Damsel's
recipe calls for. I have a bag of the thin round pepperoni pizza slices
so after cooking, I'll bet it just adds that spicy flavor. But we better
wait for Damsel to go "on the record." 😉

You fry the pepperoni before adding it to the soup. Removes some of
the grease and gives it a more cooked flavor. It goes in the soup,
along with the onions, when you start cooking.

Carol
--

Andy's got the slices, should he sliver them before adding them? I guess it
probably just depends on personal preference, huh?

kili

kilikini said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Andy q said:

I can venture a guess, that you use either the ham or the bacon Damsel's
recipe calls for. I have a bag of the thin round pepperoni pizza slices
so after cooking, I'll bet it just adds that spicy flavor. But we better
wait for Damsel to go "on the record." 😉

You fry the pepperoni before adding it to the soup. Removes some of
the grease and gives it a more cooked flavor. It goes in the soup,
along with the onions, when you start cooking.

Andy's got the slices, should he sliver them before adding them? I guess it
probably just depends on personal preference, huh?

Yeah, he can use them as they are (although they might tend to form
little pepperoni bowls), or quarter them - that's what I'd do.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Andy q said:

Which brings up another curiousity... who splits the peas?

The prisoners on the rock pile! Where do you think the rocks come from?

Kidding aside, you need to move up to a better brand of dried peas. A
good processor will have machinery to remove unwanted debris prior to
packaging. I've never found stones or sand in my dried peas.

nb

Damsel in dis Dress said:

notbob said:

Andy q said:

soup recipe ready to rock!

Do you want the stones removed, or not? 😉

One foolproof technique is to cook the soup till it's finished
then run it thru a fine sieve.

Yabbut ... then you lose the peas! And the carrot chunks! And the
pepperoni pieces!

Carol, weeping

How many times have you ever found a stone in dried split peas?
I've made pea soup for many years and have NEVER found one.

gloria p

On Sat, 10 Dec 2005 00:20:26 GMT, Puester <[email hidden]>

Quoted message said:

How many times have you ever found a stone in dried split peas?
I've made pea soup for many years and have NEVER found one.

I think I have found two or three small clots of dirt. That's it. I
don't pick my beans over at all anymore. But I write that step into
my recipes, just because.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Puester <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Damsel in dis Dress said:

notbob said:

On 2005-12-09, Andy <q> wrote:

>soup recipe ready to rock!

Do you want the stones removed, or not? 😉

One foolproof technique is to cook the soup till it's finished
then run it thru a fine sieve.

Yabbut ... then you lose the peas! And the carrot chunks! And the
pepperoni pieces!

Carol, weeping

How many times have you ever found a stone in dried split peas?
I've made pea soup for many years and have NEVER found one.

gloria p

OMG... a fine sieve? I'm sorry but it sounds like baby food to me. I've
never found a stone in dried split peas, or beans for that matter. I *have*
found suspicious looking things in rice when I've bought it in bulk from
Whole Foods. I rinse the rice a couple of times anyway so no biggie.

Michael <- imagining jars of Gerber with green stuff in them

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Damsel in dis Dress <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

On Sat, 10 Dec 2005 00:20:26 GMT, Puester <[email hidden]>

Quoted message said:

How many times have you ever found a stone in dried split peas?
I've made pea soup for many years and have NEVER found one.

I think I have found two or three small clots of dirt. That's it. I
don't pick my beans over at all anymore. But I write that step into
my recipes, just because.

Carol

So the baby food is your fault eh? 😉

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Damsel in dis Dress said:

kilikini said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri, 09 Dec 2005 12:02:06 -0600, Andy <q> wrote:

> I can venture a guess, that you use either the ham or the bacon
> Damsel's recipe calls for. I have a bag of the thin round
> pepperoni pizza slices so after cooking, I'll bet it just adds
> that spicy flavor. But we better wait for Damsel to go "on the
> record." 😉

You fry the pepperoni before adding it to the soup. Removes some of
the grease and gives it a more cooked flavor. It goes in the soup,
along with the onions, when you start cooking.

Andy's got the slices, should he sliver them before adding them? I
guess it probably just depends on personal preference, huh?

Yeah, he can use them as they are (although they might tend to form
little pepperoni bowls), or quarter them - that's what I'd do.

Carol

I had the slices; zapped them in the microwave on a paper plate lined with a
paper towel. Patted excess fat off with another paper towel and went from
there. I couldn't see my way clear to bothering to cut them all up into
little pieces 🙂

Jill

In article <[email hidden]>, Andy <q>

Quoted message said:

I always put portions of split peas on a paper plate and shake it to get
the small stones to roll out of the split peas but that's a pain.

I'll have to find a sifter with a course mesh so at worse, a few split
peas fall through.

Any other ideas?

Yeah, forget it.

When I was a kid, I didn't understand why they put rocks in the dried
beans. What's the deal, they grow them in the dirt or something?

:-)

My father didn't like rocks in his beans. He spent extra money to buy
the beans that were guaranteed to have no rocks. He was a little naive.
He thought that meant that they wouldn't have any rocks in them. No, it
just means that they are *guaranteed* not to have rocks in them. You
may not understand the distinction. Don't ask me to explain. I don't
understand either. He gets a bag with a rock in it. He is furious, and
shoots off a letter. They make good on their guarantee. They send him
a replacement bag. There is a letter. They explain that this is a
"natural product" and it has rocks. They have the most sophisticated
equipment available to take out the rocks, but there will always be some.

So, I just know that when I buy this stuff, I have to take the rocks
out. Based on what I know, I am always curious about these rocks. It's
evident that they are light, meaning they weigh the same as the product,
and they are the same size. There is no way to take these out
mechanically, I'm sure that they have already been processed to take out
rocks. For the very few who are left, you just have to inspect
visually. I just pour them in the pan and look. I run my fingers
through, and I shake the pan.

--
Dan Abel
[email hidden]
Petaluma, California, USA