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Got your black eyed peas going yet?
Looking at things, we are going to need all the luck we can get next
year. ;-) |
Got your black eyed peas going yet?
|
Got your black eyed peas going yet?
On Thu, 31 Dec 2015 16:24:06 -0500, John H.
wrote: On Thu, 31 Dec 2015 15:03:23 -0500, wrote: Looking at things, we are going to need all the luck we can get next year. ;-) I think it's going to be split pea for us. The black-eyed peas haven't been doing so well. Has to be blackeyed peas on new years day if you want good luck next year. |
Got your black eyed peas going yet?
On Thu, 31 Dec 2015 16:24:06 -0500, John H.
wrote: On Thu, 31 Dec 2015 15:03:23 -0500, wrote: Looking at things, we are going to need all the luck we can get next year. ;-) I think it's going to be split pea for us. The black-eyed peas haven't been doing so well. Has to be blackeyed peas on new years day if you want good luck next year. -------- So that's why Walmart had loads of packaged bh peas? I was going to pick up a couple trays but then I saw how much sodium they were loaded with... |
Got your black eyed peas going yet?
On Thu, 31 Dec 2015 17:16:52 -0800 (PST), Tim wrote:
On Thu, 31 Dec 2015 16:24:06 -0500, John H. wrote: On Thu, 31 Dec 2015 15:03:23 -0500, wrote: Looking at things, we are going to need all the luck we can get next year. ;-) I think it's going to be split pea for us. The black-eyed peas haven't been doing so well. Has to be blackeyed peas on new years day if you want good luck next year. -------- So that's why Walmart had loads of packaged bh peas? I was going to pick up a couple trays but then I saw how much sodium they were loaded with... Are you talking about 'dried' ones or canned? There is very little sodium in the dried beans, and if they're fixed without a lot of salt, they can be a low-sodium dish. You'd probably want to add some seasonings to make up for the missed salt though. http://healthyeating.sfgate.com/much...ant-11446.html -- Ban idiots, not guns! |
Got your black eyed peas going yet?
8:50 PMJohn H. - show quoted text - Are you talking about 'dried' ones or canned? There is very little sodium in the dried beans, and if they're fixed without a lot of salt, they can be a low-sodium dish. You'd probably want to add some seasonings to make up for the missed salt though. http://healthyeating.sfgate.com/much...ant-11446.html - show quoted text - ---------- John these were wet and in a celophane wrapped black tray in a refridgerator. Said 4 servings. Contained something like 326mg sodium. You take it from there... |
Got your black eyed peas going yet?
On Thu, 31 Dec 2015 17:16:52 -0800 (PST), Tim
wrote: On Thu, 31 Dec 2015 16:24:06 -0500, John H. wrote: On Thu, 31 Dec 2015 15:03:23 -0500, wrote: Looking at things, we are going to need all the luck we can get next year. ;-) I think it's going to be split pea for us. The black-eyed peas haven't been doing so well. Has to be blackeyed peas on new years day if you want good luck next year. -------- So that's why Walmart had loads of packaged bh peas? I was going to pick up a couple trays but then I saw how much sodium they were loaded with... They must have been processed or something. The raw peas are supposed to be 6.9mg per cup. I suppose some southern recopies load them up with salt but that is a lazy cook. You can get flavor in there without the salt. |
Got your black eyed peas going yet?
On Thu, 31 Dec 2015 21:50:12 -0500, John H.
wrote: On Thu, 31 Dec 2015 17:16:52 -0800 (PST), Tim wrote: On Thu, 31 Dec 2015 16:24:06 -0500, John H. wrote: On Thu, 31 Dec 2015 15:03:23 -0500, wrote: Looking at things, we are going to need all the luck we can get next year. ;-) I think it's going to be split pea for us. The black-eyed peas haven't been doing so well. Has to be blackeyed peas on new years day if you want good luck next year. -------- So that's why Walmart had loads of packaged bh peas? I was going to pick up a couple trays but then I saw how much sodium they were loaded with... Are you talking about 'dried' ones or canned? There is very little sodium in the dried beans, and if they're fixed without a lot of salt, they can be a low-sodium dish. You'd probably want to add some seasonings to make up for the missed salt though. http://healthyeating.sfgate.com/much...ant-11446.html This guy says it all "If you make black-eyed peas at home instead of getting them from a restaurant, you’ll cut out nearly all the excess sodium. One cup of plain black-eyed peas prepared in plain boiling water has less than 10 milligrams of sodium. You’ll certainly need some flavoring, so add on chili powder, garlic powder or freshly chopped herbs. These seasonings add sodium in just minuscule amounts, if at all." I start with onions, garlic and some aromatics like fresh thyme and rosemary along with the lean parts of a hog jawl (You throw a lot of fat away, get over it) The interior parts like this still carry the smoke but not much of the salt. Cube it up and cook on fairly high heat that up until everything is good and brown. Keep it moving. In the mean time boil the peas and change the water 2 or 3 times to get rid of the "dirt taste". Deglaze your pan (the one with the onions and pork you cooked) with cheap bourbon. You can flambe' it if you want to put on a show. Be sure you get all the bits off the bottom of the pan. pour in some beef stock and continue deglazing the pan until it is clean on the bottom then add the peas and stock to cover along with a big shot of worchestershire sauce and maybe some Kansas city style BBQ sauce. (not the southern sweet unless you want the sugar). Add whatever other spices you like to make it your own Cook that down for several hours on low heat and you got you something. I put it in the fridge over night to stabilize all of the flavors and crank it up on low heat on the morning so the people coming by for a bit of good luck can just dip up a bowl. It is an old southern/western tradition. My Oklahoma people did it as well as the real old time southern Md folks. The main difference is their peas tasted like dirt with a lot of salt in it ;-) In the morning I am making my New Years chili with all of the leftover turkey, roast beef and other stuff I accumulated this week. |
Got your black eyed peas going yet?
On Thu, 31 Dec 2015 19:23:07 -0800 (PST), Tim
wrote: 8:50 PMJohn H. - show quoted text - Are you talking about 'dried' ones or canned? There is very little sodium in the dried beans, and if they're fixed without a lot of salt, they can be a low-sodium dish. You'd probably want to add some seasonings to make up for the missed salt though. http://healthyeating.sfgate.com/much...ant-11446.html - show quoted text - ---------- John these were wet and in a celophane wrapped black tray in a refridgerator. Said 4 servings. Contained something like 326mg sodium. You take it from there... Just buy the loose beans in a bag. You can get a pound of them for a buck and a quarter and no added salt |
Got your black eyed peas going yet?
On Thu, 31 Dec 2015 19:23:07 -0800 (PST), Tim wrote:
8:50 PMJohn H. - show quoted text - Are you talking about 'dried' ones or canned? There is very little sodium in the dried beans, and if they're fixed without a lot of salt, they can be a low-sodium dish. You'd probably want to add some seasonings to make up for the missed salt though. http://healthyeating.sfgate.com/much...ant-11446.html - show quoted text - ---------- John these were wet and in a celophane wrapped black tray in a refridgerator. Said 4 servings. Contained something like 326mg sodium. You take it from there... That explains that. Gotta start with dried beans. Low-sodium chicken broth, instead of water, adds some flavor. This is some pretty good stuff that adds a lot of flavor. https://www.penzeys.com/online-catal...-24/p-295/pd-s I like the Penzey's brand. Under 'SPICES' on the left, click on 'Salt Free'. Lots of good stuff there. Penzey's is a little pricey, but not too bad. Their pepper is great. https://www.penzeys.com/shop/spices/ -- Ban idiots, not guns! |
Got your black eyed peas going yet?
John H. wrote:
On Fri, 01 Jan 2016 02:13:33 -0500, wrote: On Thu, 31 Dec 2015 21:50:12 -0500, John H. wrote: On Thu, 31 Dec 2015 17:16:52 -0800 (PST), Tim wrote: On Thu, 31 Dec 2015 16:24:06 -0500, John H. wrote: On Thu, 31 Dec 2015 15:03:23 -0500, wrote: Looking at things, we are going to need all the luck we can get next year. ;-) I think it's going to be split pea for us. The black-eyed peas haven't been doing so well. Has to be blackeyed peas on new years day if you want good luck next year. -------- So that's why Walmart had loads of packaged bh peas? I was going to pick up a couple trays but then I saw how much sodium they were loaded with... Are you talking about 'dried' ones or canned? There is very little sodium in the dried beans, and if they're fixed without a lot of salt, they can be a low-sodium dish. You'd probably want to add some seasonings to make up for the missed salt though. http://healthyeating.sfgate.com/much...ant-11446.html This guy says it all "If you make black-eyed peas at home instead of getting them from a restaurant, youÂ’ll cut out nearly all the excess sodium. One cup of plain black-eyed peas prepared in plain boiling water has less than 10 milligrams of sodium. YouÂ’ll certainly need some flavoring, so add on chili powder, garlic powder or freshly chopped herbs. These seasonings add sodium in just minuscule amounts, if at all." I start with onions, garlic and some aromatics like fresh thyme and rosemary along with the lean parts of a hog jawl (You throw a lot of fat away, get over it) The interior parts like this still carry the smoke but not much of the salt. Cube it up and cook on fairly high heat that up until everything is good and brown. Keep it moving. In the mean time boil the peas and change the water 2 or 3 times to get rid of the "dirt taste". Deglaze your pan (the one with the onions and pork you cooked) with cheap bourbon. You can flambe' it if you want to put on a show. Be sure you get all the bits off the bottom of the pan. pour in some beef stock and continue deglazing the pan until it is clean on the bottom then add the peas and stock to cover along with a big shot of worchestershire sauce and maybe some Kansas city style BBQ sauce. (not the southern sweet unless you want the sugar). Add whatever other spices you like to make it your own Cook that down for several hours on low heat and you got you something. I put it in the fridge over night to stabilize all of the flavors and crank it up on low heat on the morning so the people coming by for a bit of good luck can just dip up a bowl. It is an old southern/western tradition. My Oklahoma people did it as well as the real old time southern Md folks. The main difference is their peas tasted like dirt with a lot of salt in it ;-) In the morning I am making my New Years chili with all of the leftover turkey, roast beef and other stuff I accumulated this week. Good idea. -- Ban idiots, not guns! Maybe being a California guy, never had good Black Eyed Peas. Most I have had are not flavorful. Do like split pea and navy beans. Plus black beans. |
Got your black eyed peas going yet?
On Friday, January 1, 2016 at 2:13:38 AM UTC-5, wrote:
On Thu, 31 Dec 2015 21:50:12 -0500, John H. wrote: On Thu, 31 Dec 2015 17:16:52 -0800 (PST), Tim wrote: On Thu, 31 Dec 2015 16:24:06 -0500, John H. wrote: On Thu, 31 Dec 2015 15:03:23 -0500, wrote: Looking at things, we are going to need all the luck we can get next year. ;-) I think it's going to be split pea for us. The black-eyed peas haven't been doing so well. Has to be blackeyed peas on new years day if you want good luck next year. -------- So that's why Walmart had loads of packaged bh peas? I was going to pick up a couple trays but then I saw how much sodium they were loaded with.... Are you talking about 'dried' ones or canned? There is very little sodium in the dried beans, and if they're fixed without a lot of salt, they can be a low-sodium dish. You'd probably want to add some seasonings to make up for the missed salt though. http://healthyeating.sfgate.com/much...ant-11446.html This guy says it all "If you make black-eyed peas at home instead of getting them from a restaurant, you'll cut out nearly all the excess sodium. One cup of plain black-eyed peas prepared in plain boiling water has less than 10 milligrams of sodium. You'll certainly need some flavoring, so add on chili powder, garlic powder or freshly chopped herbs. These seasonings add sodium in just minuscule amounts, if at all." I start with onions, garlic and some aromatics like fresh thyme and rosemary along with the lean parts of a hog jawl (You throw a lot of fat away, get over it) The interior parts like this still carry the smoke but not much of the salt. Cube it up and cook on fairly high heat that up until everything is good and brown. Keep it moving. In the mean time boil the peas and change the water 2 or 3 times to get rid of the "dirt taste". Deglaze your pan (the one with the onions and pork you cooked) with cheap bourbon. You can flambe' it if you want to put on a show. Be sure you get all the bits off the bottom of the pan. pour in some beef stock and continue deglazing the pan until it is clean on the bottom then add the peas and stock to cover along with a big shot of worchestershire sauce and maybe some Kansas city style BBQ sauce. (not the southern sweet unless you want the sugar). Add whatever other spices you like to make it your own Cook that down for several hours on low heat and you got you something. I put it in the fridge over night to stabilize all of the flavors and crank it up on low heat on the morning so the people coming by for a bit of good luck can just dip up a bowl. It is an old southern/western tradition. My Oklahoma people did it as well as the real old time southern Md folks. The main difference is their peas tasted like dirt with a lot of salt in it ;-) In the morning I am making my New Years chili with all of the leftover turkey, roast beef and other stuff I accumulated this week. OK, I fixed 'em. Will say that setting overnight greatly improves the flavor, but I'm going to change the Oklahoma (yup, my dad's side of the family lived in Bartlesville)tradition. Instead of black-eyed peas I'm using pinto beans from now on. I like the flavor much better. |
Got your black eyed peas going yet?
On 1/4/16 2:13 PM, John H. wrote:
On Friday, January 1, 2016 at 2:13:38 AM UTC-5, wrote: On Thu, 31 Dec 2015 21:50:12 -0500, John H. wrote: On Thu, 31 Dec 2015 17:16:52 -0800 (PST), Tim wrote: On Thu, 31 Dec 2015 16:24:06 -0500, John H. wrote: On Thu, 31 Dec 2015 15:03:23 -0500, wrote: Looking at things, we are going to need all the luck we can get next year. ;-) I think it's going to be split pea for us. The black-eyed peas haven't been doing so well. Has to be blackeyed peas on new years day if you want good luck next year. -------- So that's why Walmart had loads of packaged bh peas? I was going to pick up a couple trays but then I saw how much sodium they were loaded with... Are you talking about 'dried' ones or canned? There is very little sodium in the dried beans, and if they're fixed without a lot of salt, they can be a low-sodium dish. You'd probably want to add some seasonings to make up for the missed salt though. http://healthyeating.sfgate.com/much...ant-11446.html This guy says it all "If you make black-eyed peas at home instead of getting them from a restaurant, you'll cut out nearly all the excess sodium. One cup of plain black-eyed peas prepared in plain boiling water has less than 10 milligrams of sodium. You'll certainly need some flavoring, so add on chili powder, garlic powder or freshly chopped herbs. These seasonings add sodium in just minuscule amounts, if at all." I start with onions, garlic and some aromatics like fresh thyme and rosemary along with the lean parts of a hog jawl (You throw a lot of fat away, get over it) The interior parts like this still carry the smoke but not much of the salt. Cube it up and cook on fairly high heat that up until everything is good and brown. Keep it moving. In the mean time boil the peas and change the water 2 or 3 times to get rid of the "dirt taste". Deglaze your pan (the one with the onions and pork you cooked) with cheap bourbon. You can flambe' it if you want to put on a show. Be sure you get all the bits off the bottom of the pan. pour in some beef stock and continue deglazing the pan until it is clean on the bottom then add the peas and stock to cover along with a big shot of worchestershire sauce and maybe some Kansas city style BBQ sauce. (not the southern sweet unless you want the sugar). Add whatever other spices you like to make it your own Cook that down for several hours on low heat and you got you something. I put it in the fridge over night to stabilize all of the flavors and crank it up on low heat on the morning so the people coming by for a bit of good luck can just dip up a bowl. It is an old southern/western tradition. My Oklahoma people did it as well as the real old time southern Md folks. The main difference is their peas tasted like dirt with a lot of salt in it ;-) In the morning I am making my New Years chili with all of the leftover turkey, roast beef and other stuff I accumulated this week. OK, I fixed 'em. Will say that setting overnight greatly improves the flavor, but I'm going to change the Oklahoma (yup, my dad's side of the family lived in Bartlesville)tradition. Instead of black-eyed peas I'm using pinto beans from now on. I like the flavor much better. How special. |
Got your black eyed peas going yet?
On Mon, 4 Jan 2016 17:07:44 -0500, Keyser Söze wrote:
How special. Troll |
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