TammyM wrote:
> for an hour! And they're STILL crunchy. WTF? To what legume
> god(dess) must I pray for these suckers to get fully cooked? They
> aren't THAT old. Well. Hmmm. How do I know that? I don't. I know
> that I bought them within the last 6 months and they could've been on
> the shelf for months, nay, years before that. Will they ever cook or
> am I just needlessly using gas on a lost cause.
>
> Buggershitdamn.

An hour ain't long enough.

Yellow split peas cook in the same time as green split peas, no
difference. I usually simmer them very low for 1 1/2 to 2 hours. Only
thing I can think of is you don't have enough liquid. I always start
with a lot of liquid and cook partially covered, and then if towards
the end I think it will be too soupy I remove the lid and let it reduce
a bit. I don't like library paste pea soup anyway... if I can't slurp
it ain't fun to eat.