I have blogged about my love of cooking in the past. I
love trying new recipes. I find trying ethnic cuisines exciting. I love cooking
shows of all sorts. My cookbook and cooking magazine collection is to the point
of being crazy. And I won't bore you by talking about the cooking blogs I love. Chef Ramsey and Anthony Bourdain are my heros. You don't know who they are?? Tsk. Tsk. tsk...you aren't a "foodie".
I also understand that there are many who do not share my
excitement of this hobby even if they enjoy eating.
While I am a self declared "foodie", a food
snob if you will, I also
understand the need for recipes for all levels of cooks. In fact, there are
many very simple recipes I enjoy and use as a base to expand upon.
I came across this simple recipe that I thought I would
share with you. But don't be fooled, even the
simplest things have complexities that at first glance are not apparent.
Recipe is from Paula Dean
English peas
Prep Time 5 min
Cook time 5 min
Ingredients
Directions
Melt the butter in small pot and add the peas. Cook over medium
heat until peas are warm.
This appears to be incredibly simple. But it is not.
Maybe I am not as good of a home cook as I think I am.
I must be doing something wrong. Or omitting something.
FIVE (5) minutes prep time? Getting out a pot, opening two cans of peas and
adding ½ stick of butter takes me all of 1 minute.I actually timed it! It might take 2 minutes if I have trouble
finding my can opener (I use a hand held manual one, not an electric one). So I have 4 minutes left to spare. This alarms me.
Should I be doing something to the peas? Sorting them
out? Washing them? Inspecting them for uniformity?
Obviously I can’t even handle the preparation needed to
cook this simple dish. I need further instruction as to what constitutes the
preparation needed for this dish. What do I do during the remaining 4 minutes
allotted to prep time?
What brand of "ENGLISH"peas do I use? Do they need to come from England? If they come
from Mexico as a lot of produce does, will this ruin the dish? Should I ask to see a passport or visa? Or at least ask to see if the import tariff taxes have been paid?
Why canned? Will this work with frozen peas? Can I substitute dried peas?
What kind of butter? Salted? Sweet? Is American ok or should I use Irish
butter for a more authentic taste as Ireland is closer to England than the US.
I bet the cows in England have better grass than in the US. If I use Danish butter will this recipe
then become Danish peas?
Do I have to have the butter at room temperature before adding it to the pot? Or should it be cold?
Should I add the butter in one piece or cut it up? If I need to cut it up, how big should the pieces be?
Do I have to have the butter at room temperature before adding it to the pot? Or should it be cold?
Should I add the butter in one piece or cut it up? If I need to cut it up, how big should the pieces be?
Would the peas destruct if I use a butter substitute?
If I add the peas and butter at the same time will that
ruin the peas? Or the butter?
Can
I add salt? If so what kind? Can I add Himalayan salt? Or will this turn the
dish into Nepalese Peas?
"Heat
until warm" How warm? Barely warm to the touch? How about hot? Will that ruin
the dish?
Do I eat this with a fork? Spoon? Knife? How should I serve and garnish this dish? Or should I eat it out of the pot I cooked it in,
Will it pair well with Chitlins and beer? Or EverClear?
Can I substitute carrots for the peas? Or English Pheasant (if I can find it canned?)
In the interest of warnings that can be found on almost any food product, are there any indications that should be listed? Can old folks prone to odoriferous flatulence eat this safely? (and is it safe for us to be around said old folks after ingestion of the peas and butter?). Since the peas will be well coated with a lubricant (butter), should I be near a "facility" should they find the fast tract out of my digestive system turning me into a human BB gun?
Do I eat this with a fork? Spoon? Knife? How should I serve and garnish this dish? Or should I eat it out of the pot I cooked it in,
Will it pair well with Chitlins and beer? Or EverClear?
Can I substitute carrots for the peas? Or English Pheasant (if I can find it canned?)
In the interest of warnings that can be found on almost any food product, are there any indications that should be listed? Can old folks prone to odoriferous flatulence eat this safely? (and is it safe for us to be around said old folks after ingestion of the peas and butter?). Since the peas will be well coated with a lubricant (butter), should I be near a "facility" should they find the fast tract out of my digestive system turning me into a human BB gun?
Maybe there are more accomplished chefs than me who could enlighten me on the complexities and questions I have concerning this recipe.
PS if you think I have concerns, visit HERE to see what many others have commented about this recipe! I am certainly not alone with my concerns!
so "bebecat" wrote in responce to the recipe on th Food Network site "I subbed in carrots and this came out great. I take on every recipe as a personal challenge".
ReplyDeleteThat must have been one hell of a challenge!!
I like my idea of subbing in English Pheasant. At least it would be more of a personal challenge to find it!
ReplyDeleteCarrots are so common place. This recipe is much more of a challenge than I would ever have thought, had I not sat and thought about it for a long time!