>alzelt writes:
>
>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.

Yup, me too... all that prior ham simmering is actually plain stupid.... and
you don't need four smoked ham hocks for 1lb of peas, not unless you're making
green ham hock brine.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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