Campbell’s split pea soup

[Kaylee]

LOL!
Actually, I'm an adherent of XP.

In this case, though, since I"m considering a 24+ hour soaking period, and I'm new to soaking, it did seem prudent to ask whether there's any significant risk.

I can always fix Code... always.
Infections, not-so-much.


(XP == eXtreme Programming, a software development methodology which includes rapid experimentation, known by less "politically correct" names)

 

[Qxxx]

"prudent to ask whether there's any significant risk". Heck with that, as Mal would probably say.

To me, XP is one of those flashy names that is rather nondescriptive. Whereas, "iterative development" has its feet well planted on the ground where the executable meets the highway. The XP diagram (to left) makes my head spin, while the ID diagram (to right) is simple like my code, my cooking, and my life, LOL. No gimmicks and nothing clever.

https://airbrake.io/blog/sdlc/extreme-programming
https://www.testingexcellence.com/iterative-model/

Had I continued down the line with trying to cook split peas, I'd have vectored off my one single experience, and then iterated, but I decided too much fuel and too much cleanup afterwards. The latter being high on the priority list.

 

[CityWoman]

Kaylee,
I have a cookbook on my shelf called The Brilliant Bean, published in 1988 by Sally and Martin Stone. In it, they say that all split peas cook quickly and don't need to be soaked at all!

They have a recipe for split pea soup, but you'll have to adjust it for nomad methods and your preferred ingredients. This recipe uses a pound of yellow split peas and serves 6 to 8.

First sautee some onion and celery in 1 TBSP unsalted butter and 1 TBSP vegetable oil until soft and golden brown, then add 6 cups of stock. They specify chicken stock but I'm sure veggie stock or plain water can substitute.

After the stock comes to a boil, add the split peas which have only been rinsed, not soaked. Return to a boil, skim off any froth, and then turn down heat to a simmer. Cook covered for 1 - 1.5 hours until peas are very soft. They say in a half-hour the peas will be soft but still firm.

Add your seasoning, simmer 5 minutes, and then ladle out the soup in batches into another container, puree with blender (I used to use a hand blender in the same pot for this - they do make small battery-op hand blenders), return to the pot, and simmer over moderate heat a few minutes more. Add more water or stock if too thick. Garnish with parsley and chopped pistachios.

Hope this helps!

 

[Qxxx]

Oh wow,1-1.5 hours, just what we didn't want to hear. Empty propane bottles.

 

[CityWoman]

Oh wow,1-1.5 hours, just what we didn't want to hear. Empty propane bottles.

Yes, but I bet you could use one of those fat quilted pot warmers once it got to the simmer stage, keep it in the sun, and it will continue to cook slowly.

Or use a wood fire or other fuel rather than propane?

 

[B and C]

Or a thermos wrapped in bedding.

 

[Kaylee]

Thanks y'all!

CityWoman: I've wondered if the pea soup porn pics are faked, and rely on something like an immersion/other blender to create the classic texture.
Have seen those (immersion blenders) used on PBS cooking shows and they're mighty shiny. If I were in s&b and had a budget, I would sooooo get one & experiment.

Now back to the Reality that is Austere Van Dwelling...

As I mentioned in another thread, I've begun experimenting with my thrift store crockpot, so may try using it to make split pea soup.

I still would like to know if it's generally safe to do prolonged soaking of split peas.
Note that I've got about 2-3 more days of urban "camping" (i.e. have access to Running Water) before I return to Da Forest, so this is the best time to experiment.

 

[Qxxx]

From Kaylee's home page:
--------------------------------
Just picked up 8 cans of Campbell's Chunky soup, on sale for 99 cents each.   
I'm thinking of making wholewheat pasta with minimal water (barely enough to cover the pasta), when al dente, drain off the excess water, then add the Chunky Soup.
Alternately, I could leave the water in, and add the soup.
In either case, I'd use half the can, and keep the rest in my cooler, then eat it later in the day.
Will (of course) use a piece of bread to do a final pre-wash on the pot.
Won't "wash" the pot after the first batch, since will be boiling pasta in it later.
Net result: only one real, fairly easy, wash cycle.

Also picked up "parchment paper", which is recommended for crockpot cooking.
I'm thinking that instead of making pizza from scratch, I could buy some small tortillas, and use them as the base for pizza, and use the parchment paper for easy cleanup. 
Finally found a DollarTree that had the mythical (in all my previous hunts) Sun Dried Tomatoes, so would try those with mozzarella, and either SPAM or meat sticks. 
Might even get adventurous & buy a green pepper before I head back into Da Forest.

 

[Qxxx]

Get a red pepper too.

 

[crofter]

Well, my experiment with reconstituting dried split peas was a total disaster. On the stove at home. First I boiled them for 10-minutes, then it took another HOUR of cooking before they were even close to the non-hard stage. The package says no need to soak, and simmer gently for 20-30 minutes.

If the dried food is old, it can be hard to reconstitute. Split pea soup should not need more than 45 minutes total with no pre soaking. Try putting chunks of cornbread on the bottom of your bowl for extra calories. Yum.     ~crofter

 

[crofter]

cleanup is an order of magnitude higher...Like you, I use a piece of bread to pre-scrub out the last bits of goodness.

Sounds like you have cleanup down actually for a soup meal. My cleanup friend for everything is paper towels (not bread) - I am a paper towel hog. When I make soup or pasta, I store the leftovers in single serving containers, which now I am using zip lock baggies. You can heat up the baggies without needing another cleanup effort.    ~crofter

 

[Kaylee]

Crofter:
The bread is to get most of the yummy final morsels.
Plus, I pretty much only eat whole wheat bread, so it's an excuse to consume more fiber.
I do use a bit of paper towel before the hot water real wash step, and as the final step afterwards.

I'm not a paper towel "hog", but definitely swear by them.
They're so generally useful in vehicle dwelling, that I always have one unopened, as well as the current open roll.

Qxxx:
Forgot to buy tortillas in Walmart-land, tried first big grocery store (in da North), and all the whole wheat ones were heavily expired (e.g. May-2019).
Just got a non-expired cheaper pack at a different grocery store.
Crockpot easy-Pizza is definitely on my ToDo list for this month.

Why "red" peppers?
I've always just used green, so welcome education.
Pepper Primer please.

 

[B and C]

I find the red and orange ones to be sweeter than the green ones. They are all good in my book. I think they are left on the vine longer to get those colors but could be wrong.

 

[Qxxx]

Easy peasy. Cook some sliced red and green peppers in olive oil in a fry pan, and do a taste test. I typically use both types in my meals. A lot of people like yellow and orange, but I personally  find them less tasty than red and green.

 

[Kaylee]

Hmmmm.... multiple color options, brain crashing (it's been a week & a half of urban noise - Grrr!Argh!).

But, you both like red.
If I buy one today, will go with red.

During these last few days, I've had my first Walmart & Aldi runs in 4 1/2 months, plus got a small payment from one of my deadbeats, so I am in full blown "Submarine Mode", with food packed to my gunwales.
Was running low on lots, and completely out of a few items.
Will be eating high-off-the-hog but still very frugally for the next little while.

P.S. Also broke my no-shower stretch, and did laundry.

 

[Qxxx]

Anyone who can handle the convolutions of Extreme Programming can certainly deal with a red pepper, .

If you ever get to Quartzsite, you can get shower, laundry, and lunch at the laundromat on east Main street.

 

[Kaylee]

Anyone who can handle the convolutions of Extreme Programming can certainly deal with a red pepper, .

LOL!!!

For the Muggles...
I'm personally convinced that a lot of the philosophy of Extreme Programming applies to vehicle dwelling.
For example, one Tenet of The Faith is... "you ain't gonna need it".
That refers to programmers who spend all manner of time on non-core stuff, instead of getting the important stuff done first.
Sound familiar?!?

More info here:
https://en.wikipedia.org/wiki/You_aren't_gonna_need_it
Skim the topics under "See also".
They're all understandable to non-programmers, and I hope their mere existence will give genuine comfort to all.

 

[Firtree]

Saw a short review of a book on Thermal Cookers. The book on Amazon got so so reviews but saw a mention of a blog by the author.
If you have the data and time might be worth a look.

https://www.thermalcooking.net/about

 

[Firtree]

A little more wandering and I found the above gal’s YouTube channel taking about Thermal Cooking

https://m.youtube.com/channel/UCGQa...Ch0VzwJ8&csn=huiCXYaHJ4Lnkgb11arwDA&wlfg=true