On 3 Dec 2006 13:35:35 -0800, "Sheldon" > wrote:

>
>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.

Ahhh, you're right, my mistake. I was thinking of my split pea soup
which cooks first for 45 minutes in water with a ham bone and then
another 45 minutes with the rest of the ingredients.

I'll be good now :-)

TammyM