dave wrote:

> I simmered 4 ham hocks all day. I took the hocks out and put the
> broth in the refrigerator overnight so the fat would solidify. I
> spooned off the fat and have a pot full of thick gelanous material.
>
> Should I reheat the whole thing and use that for the soup base or
> should I mix it say 50/50 with water?
>
> Once I get it boiling again I'll add the dry split peas to cook then
> add the ham and onions during the last hour or so.
>
> I've never run across a pot of jello like this and wasn't sure what it
> was or what to do with it.
>
> Thanks
>
> Dave G
I asked the SBF about her process for making green pea soup (a Finn
would never use split peas). She just adds the peas to water, throws in
the ham and cooks. No need for all these intermediate steps. She
confirms that even Swedes make it in a similar fashion (albeit with
yellow peas).
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
billion defense-spending bill, August, 2004