Archived posting to the Leica Users Group, 2003/11/02
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Daniel, If the peas are dried, soak them overnight before you cook them. chop up a bigole yellow onion, and put it, the salt pork and some salt and pepper in a pot with enough water to cover. Get them to boiling, then turn the fire back to a simmer. I leave the lid off so I can watch it and get the house smelling right. For a pound (half kilo) you'll need about a teaspoon of salt. Everyone has their own tilt to black-eyed peas, but my trick is a little cumin. I never have put bay leaves, but they sure can't hurt any. You absolutely MUST have cornbread to go with this. 1 cup of cornmeal a smidgen of oil a dash of salt a teaspoon of sugar 1 egg, a teaspoon of baking powder buttermilk, if you got it, enough to make the stuff barely pourable, (regular milk works) (around a third to a half cup) pour into a cast iron greased skillet and cook in the oven at 400F (About 200C) Takes about 15 minutes to brown. Enjoy! Sonny Sunday, November 2, 2003, 7:34:57 AM, you wrote: DR> Ok, you southerners ... I'm headed back to Oslo with a ration of DR> black-eyed peas, a slab of salted pork and I need a recipe for something DR> to live on the rest of the week. Bay-leaves, I have, onion, ... DR> My grandmother could make a delicious dish out of the above. Do I need DR> anything else? DR> Daniel DR> -- DR> To unsubscribe, see DR> http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- Best regards, Sonny mailto:sonc@sonc.com - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html