Hoo hoo hoooooo. . . .
On the stove. Pretty soupy. And I even withheld about 2-3 cups of the
water it asked for.

Do I want this soupy or do I want this thickish? If I want it thickish
but not mushy, do I do anything besides drain some liquid? (Damn! Then
I'm gonna have more liquid something to have to use.) I doubled the
amount of ham my recipe called for.

Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
Dayam, it's tasty.

IMWTK.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

Melba's Jammin' wrote:
> Hoo hoo hoooooo. . . .
> On the stove. Pretty soupy. And I even withheld about 2-3 cups of
> the water it asked for.
>
> Do I want this soupy or do I want this thickish? If I want it
> thickish but not mushy, do I do anything besides drain some liquid?
>
Mash only a small amount of the peas to give it a thicker consistency. I
like soup like this thickish rather than souper (heh) soupy.

> (Damn! Then I'm gonna have more liquid something to have to use.)
> I doubled the amount of ham my recipe called for.
>
> Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
> Dayam, it's tasty.
>
Cornbread sounds good to me! I don't know why but rice doesn't sound right
with this.

Jill

On Mon, 31 Mar 2008 15:14:40 -0400, "jmcquown" >
wrote:

>Mash only a small amount of the peas to give it a thicker consistency.

I don't mash beans, I just let them cook down. That way some liquid
evaporates too. If you *must* have whole beans, take them out and add
them back when it's thick enough.

>I like soup like this thickish rather than souper (heh) soupy.

Me too.


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<sf> schrieb :
> On Mon, 31 Mar 2008 15:14:40 -0400, "jmcquown" >
> wrote:
>
>>Mash only a small amount of the peas to give it a thicker consistency.
>
> I don't mash beans, I just let them cook down. That way some liquid
> evaporates too. If you *must* have whole beans, take them out and add
> them back when it's thick enough.
>
Err, it's about peas, not beans, sf.

>>I like soup like this thickish rather than souper (heh) soupy.
>
> Me too.
>
Cheers,

Michael Kuettner

On Mon, 31 Mar 2008 22:29:20 +0200, "Michael Kuettner"
> wrote:

>
><sf> schrieb :
>> On Mon, 31 Mar 2008 15:14:40 -0400, "jmcquown" >
>> wrote:
>>
>>>Mash only a small amount of the peas to give it a thicker consistency.
>>
>> I don't mash beans, I just let them cook down. That way some liquid
>> evaporates too. If you *must* have whole beans, take them out and add
>> them back when it's thick enough.
>>
>Err, it's about peas, not beans, sf.

These peas are not English peas... they are beans of some sort.



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On 2008-03-31, jmcquown > wrote:

> Mash only a small amount of the peas to give it a thicker consistency. I
> like soup like this thickish rather than souper (heh) soupy.

A great tip, Jill. One I aften use for my awesome minestrone. But, let us
not forget that if you cook beans long enough they will create their own
"cream". This is a touchy thing, as cooked too little, no cream. Cooked
too long, too much cream and mushy beans and an all-around starch mortar
when cooled. Gotta watch that threshhold like a hawk.

nb

On Mon 31 Mar 2008 01:19:03p, notbob told us...

> On 2008-03-31, jmcquown > wrote:
>
>> Mash only a small amount of the peas to give it a thicker consistency.
I
>> like soup like this thickish rather than souper (heh) soupy.
>
> A great tip, Jill. One I aften use for my awesome minestrone. But, let
us
> not forget that if you cook beans long enough they will create their own
> "cream". This is a touchy thing, as cooked too little, no cream. Cooked
> too long, too much cream and mushy beans and an all-around starch mortar
> when cooled. Gotta watch that threshhold like a hawk.
>
> nb
>

Yep, it's a delicate balance.

--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/31(XXXI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
7wks 6dys 10hrs 40mins
-------------------------------------------
So close, no matter how far...
couldn't be much more from the heart.
Forever trusting who we are, and
nothing else matters.

In article >,
notbob > wrote:

> On 2008-03-31, jmcquown > wrote:
>
> > Mash only a small amount of the peas to give it a thicker consistency. I
> > like soup like this thickish rather than souper (heh) soupy.
>
> A great tip, Jill. One I aften use for my awesome minestrone. But, let us
> not forget that if you cook beans long enough they will create their own
> "cream". This is a touchy thing, as cooked too little, no cream. Cooked
> too long, too much cream and mushy beans and an all-around starch mortar
> when cooled. Gotta watch that threshhold like a hawk.
>
> nb


So, I shouldn't have fallen asleep for an hour's nap while the heat was
still under the peas? I added some water back to the pot. Seems okay.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

In article >,
"jmcquown" > wrote:

> Melba's Jammin' wrote:

> > Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
> > Dayam, it's tasty.
> >
> Cornbread sounds good to me! I don't know why but rice doesn't sound right
> with this.
>
> Jill


Uh-oh. The rice is on the stove as I write this. No cornbread in
sight.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

On Mon 31 Mar 2008 11:54:12a, Melba's Jammin' told us...

> Hoo hoo hoooooo. . . .
> On the stove. Pretty soupy. And I even withheld about 2-3 cups of the
> water it asked for.
>
> Do I want this soupy or do I want this thickish? If I want it thickish
> but not mushy, do I do anything besides drain some liquid? (Damn! Then
> I'm gonna have more liquid something to have to use.) I doubled the
> amount of ham my recipe called for.
>
> Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
> Dayam, it's tasty.
>
> IMWTK.

You can mash a few if you want. I prefer it without. Bake really good
cornbread to serve with. Many people spoon some of the pot liquid over the
cornbread. Yummy meal! I can still remember shelling fresah crowder peas
for my grandmother. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/31(XXXI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
7wks 6dys 11hrs
-------------------------------------------
It is the journey that matters, in the end.
-------------------------------------------

On Mon, 31 Mar 2008 20:04:10 GMT, Wayne Boatwright
> wrote:

>crowder peas

so what are they.... black eyed peas or mung beans?

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On 2008-03-31, sf <sf> wrote:

> so what are they.... black eyed peas or mung beans?

ewww.... that's sick!

nb

On Mon, 31 Mar 2008 21:06:50 GMT, notbob > wrote:

>On 2008-03-31, sf <sf> wrote:
>
>> so what are they.... black eyed peas or mung beans?
>
>ewww.... that's sick!
>
Never heard of them before. Google images came up with both mung
beans and black eyed peas when I used crowder as a search term, but
I'm narrowing it down to some form of black eyed pea.

http://en.wikipedia.org/wiki/Cowpea
http://www.sonic.net/~alden/Peas.html

http://www.allencanning.com/pages/faqs.htm
Q: What are Crowder Peas?
A: Crowder peas are so named because the peas are square shaped from
"crowding’ up against each other in the pod. Crowders are often the
largest peas. They are also the strongest flavored, with a granular
texture.

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sf asked: So what are they?

Think of a brown garbanzo bean. Sometimes they are called field peas.
They must be a southern dish, but you can get them frozen. They won't
be as good as fresh in the pod, but just be sure you cook them a couple
of hours, or so.

Sometimes, they're also called 'shellie beans' or October Beans. They
turn darker as they cook, and get a nutty tastel
Mostly they just give you your pork fat fix.

Libby

On Mon, 31 Mar 2008 21:46:20 -0400, (Fred/Libby
Barclay) wrote:

>
>sf asked: So what are they?
>
>Think of a brown garbanzo bean. Sometimes they are called field peas.
>They must be a southern dish, but you can get them frozen. They won't
>be as good as fresh in the pod, but just be sure you cook them a couple
>of hours, or so.
>
>Sometimes, they're also called 'shellie beans' or October Beans. They
>turn darker as they cook, and get a nutty tastel
>Mostly they just give you your pork fat fix.
>
>Libby

Thanks, I didn't find any information like that.

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On Mon 31 Mar 2008 01:32:13p, told us...

> On Mon, 31 Mar 2008 20:04:10 GMT, Wayne Boatwright
> > wrote:
>
>>crowder peas
>
> so what are they.... black eyed peas or mung beans?
>

They are much more akin to black eyed peas, a bit larger and a bit rounder.

--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/31(XXXI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
7wks 6dys 4hrs 25mins
-------------------------------------------
A good traveler leaves no track. -LAO TZU
-------------------------------------------

On Tue, 01 Apr 2008 02:38:57 GMT, Wayne Boatwright
> wrote:

>On Mon 31 Mar 2008 01:32:13p, told us...
>
>> On Mon, 31 Mar 2008 20:04:10 GMT, Wayne Boatwright
>> > wrote:
>>
>>>crowder peas
>>
>> so what are they.... black eyed peas or mung beans?
>>
>
>They are much more akin to black eyed peas, a bit larger and a bit rounder.

Did you see that other post of mine? One site says they are square
due to crowding in the shell.... so is that what "rounder" means?

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On Mon 31 Mar 2008 09:57:41p, told us...

> On Tue, 01 Apr 2008 02:38:57 GMT, Wayne Boatwright
> > wrote:
>
>>On Mon 31 Mar 2008 01:32:13p, told us...
>>
>>> On Mon, 31 Mar 2008 20:04:10 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>crowder peas
>>>
>>> so what are they.... black eyed peas or mung beans?
>>>
>>
>>They are much more akin to black eyed peas, a bit larger and a bit
rounder.
>
> Did you see that other post of mine? One site says they are square
> due to crowding in the shell.... so is that what "rounder" means?
>

Yes, I did see it. I have no idea what they meant by square. Scroll down
the page on this link to see what they realy look like...

http://tinyurl.com/3cfbz4

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Today is: April Fools' Day
Countdown till Memorial Day
7wks 5dys 18hrs 50mins
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qualified!
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Melba's Jammin' wrote:

> Do I want this soupy or do I want this thickish? If I want it thickish
> but not mushy, do I do anything besides drain some liquid? (Damn! Then
> I'm gonna have more liquid something to have to use.)

Y'know, most of us pour the liquid something down the drain. It's
really okay. I know you can do it.

Serene

Melba's Jammin' wrote:
> Hoo hoo hoooooo. . . .
> On the stove. Pretty soupy. And I even withheld about 2-3 cups of the
> water it asked for.
>
> Do I want this soupy or do I want this thickish?
>
> Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
> Dayam, it's tasty.
>
> IMWTK.


Dunno.

Let us know how it turns out because I still haven't cooked MY
package of the peas yet. I'm waiting for inspiration.

Anyone know where to get Crowder Peas online just in
case they turn out to be addictive? The lady Barb and I
bought ours from only had a few packages and we cleaned
her out. Of course she had "wasted" some by having samples
available, but if there hadn't been yummy samples we wouldn't
have bought. Damn, the world is so complicated....

gloria p

On Mon, 31 Mar 2008 21:04:47 GMT, Puester >
wrote:

>Dunno.
>
>Let us know how it turns out because I still haven't cooked MY
>package of the peas yet. I'm waiting for inspiration.
>
>Anyone know where to get Crowder Peas online just in
>case they turn out to be addictive?

google did the trick
http://www.cajunsupermarket.com/prod...products_id=40

I was trying to figure out what makes them different from regular
black eyed peas... one spot mentioned a yellow "eye". Does yours have
that feature?





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Puester wrote:
> Melba's Jammin' wrote:
>> Hoo hoo hoooooo. . . . On the stove. Pretty soupy. And I even
>> withheld about 2-3 cups of the water it asked for.
>>
>> Do I want this soupy or do I want this thickish?
>>
>> Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
>> Dayam, it's tasty.
>>
>> IMWTK.
>
>
> Dunno.
>
> Let us know how it turns out because I still haven't cooked MY
> package of the peas yet. I'm waiting for inspiration.
>
> Anyone know where to get Crowder Peas online just in
> case they turn out to be addictive? The lady Barb and I
> bought ours from only had a few packages and we cleaned
> her out. Of course she had "wasted" some by having samples
> available, but if there hadn't been yummy samples we wouldn't
> have bought. Damn, the world is so complicated....
>
> gloria p
Generally you don't find packages of crowder peas in the dry form. Here
in this part of the south we either get them fresh, frozen, or canned.
Crowder peas are just another variety of pea that are generically known
as "southern peas." I've been eating them all my life and usually as a
side dish. We sometimes put bits of ham in them, crumble some bacon, or
just eat them plain with salt and pepper. I like a little hot sauce on mine.

Nothing mysterious about them, if you want to lump them in with
something lump them in with lady peas, black-eyed peas, yellow-eyed
peas, pink-eyed peas, purple hull peas and all the other so-called
southern peas.

To some people they're an acquired taste but to southerners they're
Rebel caviar.

George

"George Shirley" > wrote in message
.. .
> Puester wrote:
>> Melba's Jammin' wrote:
>>> Hoo hoo hoooooo. . . . On the stove. Pretty soupy. And I even withheld
>>> about 2-3 cups of the water it asked for.
>>>
>>> Do I want this soupy or do I want this thickish?
>>>
>>> Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
>>> Dayam, it's tasty.
>>>
>>> IMWTK.
>>
>>
>> Dunno.
>>
>> Let us know how it turns out because I still haven't cooked MY
>> package of the peas yet. I'm waiting for inspiration.
>>
>> Anyone know where to get Crowder Peas online just in
>> case they turn out to be addictive? The lady Barb and I
>> bought ours from only had a few packages and we cleaned
>> her out. Of course she had "wasted" some by having samples
>> available, but if there hadn't been yummy samples we wouldn't
>> have bought. Damn, the world is so complicated....
>>
>> gloria p
> Generally you don't find packages of crowder peas in the dry form. Here in
> this part of the south we either get them fresh, frozen, or canned.
> Crowder peas are just another variety of pea that are generically known as
> "southern peas." I've been eating them all my life and usually as a side
> dish. We sometimes put bits of ham in them, crumble some bacon, or just
> eat them plain with salt and pepper. I like a little hot sauce on mine.
>
> Nothing mysterious about them, if you want to lump them in with something
> lump them in with lady peas, black-eyed peas, yellow-eyed peas, pink-eyed
> peas, purple hull peas and all the other so-called southern peas.
>
> To some people they're an acquired taste but to southerners they're Rebel
> caviar.
>
> George

Peas and snaps.....crowder peas cooked with either ham leavings or a a hock
and the littlest of the string beans (the ittsy bittsy skinny things)
snapped and tossed in as well.......Making me drool, George!!!
-ginny

I second the cornbread. If you lack a 'real good tried and true recipe' the
one on the Quaker Cornmeal box is passable.

Virginia Tadrzynski wrote:
> "George Shirley" > wrote in message
> .. .
>> Puester wrote:
>>> Melba's Jammin' wrote:
>>>> Hoo hoo hoooooo. . . . On the stove. Pretty soupy. And I even withheld
>>>> about 2-3 cups of the water it asked for.
>>>>
>>>> Do I want this soupy or do I want this thickish?
>>>>
>>>> Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
>>>> Dayam, it's tasty.
>>>>
>>>> IMWTK.
>>>
>>> Dunno.
>>>
>>> Let us know how it turns out because I still haven't cooked MY
>>> package of the peas yet. I'm waiting for inspiration.
>>>
>>> Anyone know where to get Crowder Peas online just in
>>> case they turn out to be addictive? The lady Barb and I
>>> bought ours from only had a few packages and we cleaned
>>> her out. Of course she had "wasted" some by having samples
>>> available, but if there hadn't been yummy samples we wouldn't
>>> have bought. Damn, the world is so complicated....
>>>
>>> gloria p
>> Generally you don't find packages of crowder peas in the dry form. Here in
>> this part of the south we either get them fresh, frozen, or canned.
>> Crowder peas are just another variety of pea that are generically known as
>> "southern peas." I've been eating them all my life and usually as a side
>> dish. We sometimes put bits of ham in them, crumble some bacon, or just
>> eat them plain with salt and pepper. I like a little hot sauce on mine.
>>
>> Nothing mysterious about them, if you want to lump them in with something
>> lump them in with lady peas, black-eyed peas, yellow-eyed peas, pink-eyed
>> peas, purple hull peas and all the other so-called southern peas.
>>
>> To some people they're an acquired taste but to southerners they're Rebel
>> caviar.
>>
>> George
>
> Peas and snaps.....crowder peas cooked with either ham leavings or a a hock
> and the littlest of the string beans (the ittsy bittsy skinny things)
> snapped and tossed in as well.......Making me drool, George!!!
> -ginny
>
> I second the cornbread. If you lack a 'real good tried and true recipe' the
> one on the Quaker Cornmeal box is passable.
>
>
You buy cornmeal in that little bitty box? We buy five lbs at a time and
would buy in larger quantity but local stores only carry 5 lb bags. They
carry 25 and 50 lb bags of rice but only the small bags of cornmeal, I
guess it's because of the large Cajun population here that eats rice and
gravy three times a day.

"George Shirley" > wrote in message
.. .
> Virginia Tadrzynski wrote:
>> "George Shirley" > wrote in message
>> .. .
>>> Puester wrote:
>>>> Melba's Jammin' wrote:
>>>>> Hoo hoo hoooooo. . . . On the stove. Pretty soupy. And I even
>>>>> withheld about 2-3 cups of the water it asked for.
>>>>>
>>>>> Do I want this soupy or do I want this thickish?
>>>>>
>>>>> Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
>>>>> Dayam, it's tasty.
>>>>>
>>>>> IMWTK.
>>>>
>>>> Dunno.
>>>>
>>>> Let us know how it turns out because I still haven't cooked MY
>>>> package of the peas yet. I'm waiting for inspiration.
>>>>
>>>> Anyone know where to get Crowder Peas online just in
>>>> case they turn out to be addictive? The lady Barb and I
>>>> bought ours from only had a few packages and we cleaned
>>>> her out. Of course she had "wasted" some by having samples
>>>> available, but if there hadn't been yummy samples we wouldn't
>>>> have bought. Damn, the world is so complicated....
>>>>
>>>> gloria p
>>> Generally you don't find packages of crowder peas in the dry form. Here
>>> in this part of the south we either get them fresh, frozen, or canned.
>>> Crowder peas are just another variety of pea that are generically known
>>> as "southern peas." I've been eating them all my life and usually as a
>>> side dish. We sometimes put bits of ham in them, crumble some bacon, or
>>> just eat them plain with salt and pepper. I like a little hot sauce on
>>> mine.
>>>
>>> Nothing mysterious about them, if you want to lump them in with
>>> something lump them in with lady peas, black-eyed peas, yellow-eyed
>>> peas, pink-eyed peas, purple hull peas and all the other so-called
>>> southern peas.
>>>
>>> To some people they're an acquired taste but to southerners they're
>>> Rebel caviar.
>>>
>>> George
>>
>> Peas and snaps.....crowder peas cooked with either ham leavings or a a
>> hock and the littlest of the string beans (the ittsy bittsy skinny
>> things) snapped and tossed in as well.......Making me drool, George!!!
>> -ginny
>>
>> I second the cornbread. If you lack a 'real good tried and true recipe'
>> the one on the Quaker Cornmeal box is passable.
>>
>>
> You buy cornmeal in that little bitty box? We buy five lbs at a time and
> would buy in larger quantity but local stores only carry 5 lb bags. They
> carry 25 and 50 lb bags of rice but only the small bags of cornmeal, I
> guess it's because of the large Cajun population here that eats rice and
> gravy three times a day.

That's all I can find here in dutchy-ville. If I want large quantities of
cornmeal I have to go out to Lancaster county and buy a 100 lb. bag.

On Mon, 31 Mar 2008 13:54:12 -0500, Melba's Jammin'
> wrote:

>Hoo hoo hoooooo. . . .
>On the stove. Pretty soupy. And I even withheld about 2-3 cups of the
>water it asked for.
>
>Do I want this soupy or do I want this thickish? If I want it thickish
>but not mushy, do I do anything besides drain some liquid? (Damn! Then
>I'm gonna have more liquid something to have to use.) I doubled the
>amount of ham my recipe called for.
>
>Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
>Dayam, it's tasty.

Too late now, but...

Cornbread. Baked in a cast-iron skillet. Split open, with peas and
liquid spooned on top.

- Mark
>
>IMWTK.

In article >,
Mark A.Meggs > wrote:
> Cornbread. Baked in a cast-iron skillet. Split open, with peas and
> liquid spooned on top.
>
> - Mark

It's too late but I don't think I could have done that anyway. Or at
least couldn't have been able to eat it if I had. I suppose it *could*
be thought of as something like creamed tuna on a biscuit or something.
I could eat that.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

On Mon, 31 Mar 2008 20:15:29 -0500, Melba's Jammin'
> wrote:

>In article >,
> Mark A.Meggs > wrote:
>> Cornbread. Baked in a cast-iron skillet. Split open, with peas and
>> liquid spooned on top.
>>
>> - Mark
>
>It's too late but I don't think I could have done that anyway. Or at
>least couldn't have been able to eat it if I had.

I feel so sorry for you! It's fanstastic. Any kind of fresh southern
peas or dried beans just cries out for southern-style cornbread (that
is to say NO sugar and preferably bacon drippin's).

> I suppose it *could*
>be thought of as something like creamed tuna on a biscuit or something.
>I could eat that.

- Mark

In article >,
Mark A.Meggs > wrote:

> I feel so sorry for you! It's fanstastic. Any kind of fresh southern
> peas or dried beans just cries out for southern-style cornbread (that
> is to say NO sugar and preferably bacon drippin's).

> - Mark

Oh, it's not the cornbread; that'd probably do fine. It's the dumping
the stuff on top of it. But I surely am happy that it makes you hum,
Kiddo!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

On Mon, 31 Mar 2008 23:24:01 -0500, Melba's Jammin'
> wrote:

>In article >,
> Mark A.Meggs > wrote:
>
>> I feel so sorry for you! It's fanstastic. Any kind of fresh southern
>> peas or dried beans just cries out for southern-style cornbread (that
>> is to say NO sugar and preferably bacon drippin's).
>
>> - Mark
>
>Oh, it's not the cornbread; that'd probably do fine. It's the dumping
>the stuff on top of it. But I surely am happy that it makes you hum,
>Kiddo!

Gotta ask -

How is dumping stuff on top of cornbread different from dumping stuff
on top of rice?

The only difference I see is that cornbread will soak up all that
tasty juice.

- Mark

OMG......this is my favorite thing!

Being a 'southern girl', crowder peas and cornbread are like caviar to
me.

When I cook them all afternoon with some bacon drippings or ham or
bacon, by suppertime I've already eaten half of them!

I love them over cornbread with the liquid, but they do swell up and
absorb a lot ot whatever liquid they're cooked in. The next day I love
them in a soup bowl with leftover corbread or corn chips, along with
some cucumber and onion in vinegar.

Libby

On Mon, 31 Mar 2008 21:28:55 -0400, (Fred/Libby
Barclay) wrote:

>
>
>OMG......this is my favorite thing!
>
>Being a 'southern girl', crowder peas and cornbread are like caviar to
>me.
>
>When I cook them all afternoon with some bacon drippings or ham or
>bacon, by suppertime I've already eaten half of them!

I like ham shanks with crowders, black-eyes, purple-hulls, or any
other fresh pea (even someting called butter peas - taste like limas
or butter beans). Love them with dried beans too!

>
>I love them over cornbread with the liquid, but they do swell up and
>absorb a lot ot whatever liquid they're cooked in. The next day I love
>them in a soup bowl with leftover corbread or corn chips, along with
>some cucumber and onion in vinegar.

I just make sure I add enough water at the start so that I'll have
plenty of liquid for the cornbread to soak up.

Cornbread is a variation on something I saw in John Thorn's "Serious
Pig" The main thing is heating the skillet (and bacon drippin's) in a
425 oven until the drippin's are smoking! Then pour in the batter. It
makes a nice crunchy crust.

>
>Libby

On Mon 31 Mar 2008 09:00:23p, Mark A.Meggs told us...

> On Mon, 31 Mar 2008 21:28:55 -0400, (Fred/Libby
> Barclay) wrote:
>
>>
>>
>>OMG......this is my favorite thing!
>>
>>Being a 'southern girl', crowder peas and cornbread are like caviar to
>>me.
>>
>>When I cook them all afternoon with some bacon drippings or ham or
>>bacon, by suppertime I've already eaten half of them!
>
> I like ham shanks with crowders, black-eyes, purple-hulls, or any
> other fresh pea (even someting called butter peas - taste like limas
> or butter beans). Love them with dried beans too!
>
>>
>>I love them over cornbread with the liquid, but they do swell up and
>>absorb a lot ot whatever liquid they're cooked in. The next day I love
>>them in a soup bowl with leftover corbread or corn chips, along with
>>some cucumber and onion in vinegar.
>
> I just make sure I add enough water at the start so that I'll have
> plenty of liquid for the cornbread to soak up.
>
> Cornbread is a variation on something I saw in John Thorn's "Serious
> Pig" The main thing is heating the skillet (and bacon drippin's) in a
> 425 oven until the drippin's are smoking! Then pour in the batter. It
> makes a nice crunchy crust.


Yep, that's the only way to make true cornbread.

>>
>>Libby
>



--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/31(XXXI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
7wks 6dys 3hrs 30mins
-------------------------------------------
The rich are the scum of the earth in
every country. --G.K. Chesterton
-------------------------------------------

On Mon, 31 Mar 2008 23:00:23 -0500, Mark A.Meggs
> wrote:

>On Mon, 31 Mar 2008 21:28:55 -0400, (Fred/Libby
>Barclay) wrote:
>
>>
>>
>>OMG......this is my favorite thing!
>>
>>Being a 'southern girl', crowder peas and cornbread are like caviar to
>>me.
>>
>>When I cook them all afternoon with some bacon drippings or ham or
>>bacon, by suppertime I've already eaten half of them!
>
>I like ham shanks with crowders, black-eyes, purple-hulls, or any
>other fresh pea (even someting called butter peas - taste like limas
>or butter beans). Love them with dried beans too!
>
>>
>>I love them over cornbread with the liquid, but they do swell up and
>>absorb a lot ot whatever liquid they're cooked in. The next day I love
>>them in a soup bowl with leftover corbread or corn chips, along with
>>some cucumber and onion in vinegar.
>
>I just make sure I add enough water at the start so that I'll have
>plenty of liquid for the cornbread to soak up.
>
>Cornbread is a variation on something I saw in John Thorn's "Serious
>Pig" The main thing is heating the skillet (and bacon drippin's) in a

That should be "John Thorne" and his wife Matt Lewis Thorne.

>425 oven until the drippin's are smoking! Then pour in the batter. It
>makes a nice crunchy crust.
>
>>
>>Libby

In article >,
(Fred/Libby Barclay) wrote:

> OMG......this is my favorite thing!
>
> Being a 'southern girl', crowder peas and cornbread are like caviar to
> me.
>
> When I cook them all afternoon with some bacon drippings or ham or
> bacon, by suppertime I've already eaten half of them!

<cough> Sure am glad *I* didn't do anything crude like that. <cough>

> Libby

Thanks, Miss Libby.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

Melba's Jammin' wrote:
> Hoo hoo hoooooo. . . .
> On the stove. Pretty soupy. And I even withheld about 2-3 cups of the
> water it asked for.
>
> Do I want this soupy or do I want this thickish? If I want it thickish
> but not mushy, do I do anything besides drain some liquid? (Damn! Then
> I'm gonna have more liquid something to have to use.) I doubled the
> amount of ham my recipe called for.
>
> Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
> Dayam, it's tasty.
>
> IMWTK.

Sounds good! I like the on top of rice idea...with a small dish of
pickled carrots and cauliflower on the side!

--
Leah: That were a wee bit repulsive.
Buffy: Went okay. 'Cept I feel a little wierd about using a
crucifix to kill someone.
Leah: Yeh dinno much about religion, do yeh?

In article >,
ravenlynne > wrote:

> Melba's Jammin' wrote:

> > Then what? Over rice? Next to rice? Mixed with rice? Cornbread?
> > Dayam, it's tasty.

> Sounds good! I like the on top of rice idea...with a small dish of
> pickled carrots and cauliflower on the side!

Good thought. I pickled cauliflower (and some brussels sprouts) last
Fall. We had fresh pineapple and fresh strawberries.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.