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.

TammyM

On Sun, 03 Dec 2006 16:29:26 -0500, Ward Abbott
wrote:

On Sun, 03 Dec 2006 21:23:23 GMT, (TammyM) wrote:

for an hour!

For a WHOLE hour? Patience is a virtue.....check back with them in
three.

Wiseass ;-) Hey, IME with green split peas, they cook just fine in 45
minutes! OK, OK, I'll cool my jets.

TammyM

On Sun, 03 Dec 2006 21:23:23 GMT, (TammyM) wrote:

for an hour!

For a WHOLE hour? Patience is a virtue.....check back with them in
three.

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.

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.

TammyM

What do you have int here with them? Acidic things will keep them
crispy, as will baking soda (why you would have the latter in there is
beyond me, but I've heard some people do this so just checking).

One thing I've noticed is that they do turn to mush by the next day
after cooling down and being reheated. But that's when they were at
the al dente stage before cooling.

If your market doesn't have a high turnover of beans (I buy mine in the
areas with high Hispanic populations) age could be the problem.

maxine "i feel your pain' in ri

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

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.

TammyM

I soak them in cold water in a bowl for an hour or so before cooking,
seems to get their attention to start softening g.

Cheers
Bronnie

On 3 Dec 2006 13:35:41 -0800, "maxine in ri"
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.

TammyM

What do you have int here with them? Acidic things will keep them
crispy, as will baking soda (why you would have the latter in there is
beyond me, but I've heard some people do this so just checking).

Just water. My water's very hard though. Wonder if this would make a
diff?

One thing I've noticed is that they do turn to mush by the next day
after cooling down and being reheated. But that's when they were at
the al dente stage before cooling.

If your market doesn't have a high turnover of beans (I buy mine in the
areas with high Hispanic populations) age could be the problem.

Oh my dear, you have no idea. My sister calls my 'hood "Little
Tiajuana"!

Thanks for "feeling my pain"!

TammyM

On 3 Dec 2006 13:40:33 -0800, "Bronwyn" 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.

TammyM

I soak them in cold water in a bowl for an hour or so before cooking,
seems to get their attention to start softening g.

LOL! Bronnie I've never soaked split peas before but I just may have
to get their attention that way in future!

TammyM

On Sun, 03 Dec 2006 21:40:13 GMT, (TammyM) wrote:

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


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.

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

Be good and have a Delilah...since we have all been talking about
cocktails. Can't let those Meyer lemons go to waste while you're
waiting for the peas to soften..

Christine

TammyM wrote:
On Sun, 03 Dec 2006 16:29:26 -0500, Ward Abbott
wrote:

On Sun, 03 Dec 2006 21:23:23 GMT, (TammyM) wrote:

for an hour!
For a WHOLE hour? Patience is a virtue.....check back with them in
three.

Wiseass ;-) Hey, IME with green split peas, they cook just fine in 45
minutes! OK, OK, I'll cool my jets.

TammyM

I bought a prepackaged "Tuscan bean and chicken" soup mix at Harry and
David that was mostly split peas and it took longer than an hour, and
the peas were still a bit....crisp. Soup was yummy though...

--

Class oozes out of my every orifice. - Harry Dresden

On Sun, 03 Dec 2006 14:44:31 -0700, Christine Dabney
wrote:

On Sun, 03 Dec 2006 21:40:13 GMT, (TammyM) wrote:

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


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.

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

Be good and have a Delilah...since we have all been talking about
cocktails. Can't let those Meyer lemons go to waste while you're
waiting for the peas to soften..

LOL! Well it's 5pm somewhere in the world....

:-)

TammyM

If there's anything acidic in the cooking liquid that could
be preventing them from getting tender.

Steve

On Sun, 03 Dec 2006 21:28:53 GMT, (TammyM) wrote:

Wiseass

Ok wiseass....DON'T ASK QUESTIONS YOU DON'T WANT TO HEAR THE ANSWER
TOO! Two to three hours for a yellow pea is appropriate.

Merry Christmas to you and yours.

On Sun, 03 Dec 2006 17:11:46 -0500, Ward Abbott
wrote:

On Sun, 03 Dec 2006 21:28:53 GMT, (TammyM) wrote:

Wiseass

Ok wiseass....DON'T ASK QUESTIONS YOU DON'T WANT TO HEAR THE ANSWER
TOO! Two to three hours for a yellow pea is appropriate.

Merry Christmas to you and yours.

Oh Ward, I was joking -- hence the winkie. I'm sorry if I offended
you.

Happy holidays back at you.

TammyM