Thread: Dinner

according to wikipedia:

Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate, then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, then simmered until the peas are softened and mushy. The mush is seasoned with salt and pepper.

Originally Posted by SKkin

When marrowfat peas are mashed up to become mushy peas is there something else added in to the result? Before blenders and food processors what was the traditional method used to mash the peas? A hammer?

The ex-wife was a northern lass. To her, mushy peas started as dried marrowfat peas, soaked overnight, then cooked with bicarbonate of soda. She always insisted that some fake colour was added because they came out naturally beige. So she said, I never saw her make them from scratch. She'd simply inform me of the northern secrets every time I went to the chippie.

Originally Posted by lom

according to wikipedia:

Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate, then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, then simmered until the peas are softened and mushy. The mush is seasoned with salt and pepper.

Yep. What he said.

bicarbonate of soda...yummy. so the cooking down does the trick and no mashing required. interesting. thank you gents. was curious is all.

here in the States when you get fish and fries, cole slaw is usually the default side. not sure how that became a thing to be honest.

As a kid growing up my first exposure to the concept of British fish and chips came from a restaurant called Arthur Treachers Fish & Chips. There was one in our county seat city and we went many times. Most of them are gone and only seven remain now. I actually thought they were all gone. But anyway I do not recall mushy peas being on their menu. So not very authentic I guess. A little history on them here:

What ever happened to Arthur Treacher's Fish & Chips?

Apparently the 'cod wars' did them in...

Originally Posted by SKkin

As a kid growing up my first exposure to the concept of British fish and chips came from a restaurant called Arthur Treachers Fish & Chips. There was one in our county seat city and we went many times. Most of them are gone and only seven remain now. I actually thought they were all gone. But anyway I do not recall mushy peas being on their menu. So not very authentic I guess. A little history on them here:

What ever happened to Arthur Treacher's Fish & Chips?

Apparently the 'cod wars' did them in...

Certainly don't know how some might make a decent living exclusively as a fish-n-chips place, as halibut and cod [the preferred favourites] have become outta reach - as it's been for some time - and still able to offer a reasonable price for their fare.

^I'm talking the early 1970s...many moons ago.

You going through the whole food range from Lidl Snakey?

A potato masher I presume to mush up the peas imho.

Marrowfat are the no mans land of peas, neither mushy or hard.

I had garden peas tonight, very nice it was..

The home made chunky,crinkle,crispy cut chips were also very nice.
The Captain Birdseye Cod fillets...reasonable.

Aye,aye.

Originally Posted by SKkin

When marrowfat peas are mashed up to become mushy peas is there something else added in to the result? Before blenders and food processors what was the traditional method used to mash the peas? A hammer?

A dash of vinegar.

Originally Posted by HuangLao

as halibut and cod [the preferred favourites] have become outta reach

What the hell are you talking about? Cod is cheap as chips on the west coast of the US. Typically, retails for $4.99 a pound. As usual, you are full of shit.

Originally Posted by snakeeyes

Two Sirloin Steaks sauce garlic mushrooms steak chips and battered onion rings

What do those baby steaks want to be when they grow up?

^^Isn't Pacific cod about like Atlantic Salmon?

Originally Posted by TheRealKW

A dash of vinegar.

Makes sense...malt vinegar?

Originally Posted by SKkin

^^Isn't Pacific cod about like Atlantic Salmon?







Makes sense...malt vinegar?

Fish is all the same and a bit predictable.

Having said that, I bunged a dozen chilli breaded Aldi Alaskan King prawns in the dry air fryer last night, they certainly gave my bacon n sausage n steak n fried egg(not airfried) butty a flavour when I rose..

Originally Posted by SKkin

Isn't Pacific cod about like Atlantic Salmon?

Wild caught in the icy cold of the Alaskan seas. A ridiculous comparison.

Originally Posted by Chittychangchang

Fish is all the same and a bit predictable.

Absurd.

Originally Posted by Chittychangchang

crispy cut chips were also very nice

They are pale, they look dead. See snakeeyes meal pics for how chips should look..

Originally Posted by Chittychangchang

Fish is all the same and a bit predictable.

Hmmmmm . . . nope

Originally Posted by TheRealKW

What do those baby steaks want to be when they grow up?

Two Baby Steaks are very nice also i trimmed all the fat off them , by the way it was a lot of steak and it's a very big plate ,

Originally Posted by panama hat

Hmmmmm . . . nope

Yeah.
I suspect Chitty needs to get out more - expanding his experiences and observations.

Originally Posted by snakeeyes

also i trimmed all the fat off them

Jaysus, ruined it.

Originally Posted by snakeeyes

it was a lot of steak and it's a very big plate

400g of steaks, meat my 500g pork chop.....with fat left on

Sauce on the side.
Class.

^ Jus ala Bisto.

^ it's a 12 incher