I can’t stand caraway at all. I instantly spit it out.
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I meant to respond to this and forgot 
Yes, ham hocks in the west are incredibly anemic, almost all hock and little ham.
I remember complaining about this very thing many years ago on roadfood.
Some of the Tennessee contingent offed to ship me good and proper smokehouse ones but I never took them up on it.
I’ll search harder this next bean season!
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I love the bone-in country hams from Edwards. They taste like the ham I grew up with in Virginia.
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Our Missouri hams were tremendous too.
That’s what I’m missing here in this paradise of the PNW.
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If you have a Honeybake Ham store nearby, they sell their ham bones (from frozen case) very reasonably priced. Lots of ham still left for a patient person to cut off for sandwiches and the bones make great pea/bean soup.
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I love Edwards stuff. They are now owned by Burgers Smokehouse, a sad result of their smokehouse fire and struggle with their insurer. For several years, they’d been contracting out their products to smokehouses around the country, but finally sold to Burgers. For now Burgers maintains them as a separate entity. Their smoked sausages are exactly like the ones my granddaddy used to have made. I’d describe them as andouille minus garlic in taste. I get the small links, that come in 5 kb boxes.
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I used to do exactly that when a HBH was being retired either by us, the MIL or my parents. They were okay, tho a little too sweet from all that honey crust stuff.
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When I go to Honeybaked for a bone, I always ask if perchance they have a bone that has just gone into the freezer. This is because my method was to put the frozen bone into the soup pot with the aromatics first, adding the dried legumes once the stock had good flavor. But once there was a bone that proved to have POUNDS of meat attached. I had to run out to the market for another bag of split peas and while I eas gone, my greyhounds managed to snag a bag containing a 2# boule of fresh sourdough bread from a nearby bakery, that I thought was safe atop the microwave. I wound up with something like 16 pints of soup, no bread, and two constipated dogs.
Thus, when possible, I prefer to remove most of the sliceable meat from the bone prior to making the soup.
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Agreed. The perfect wheat, IMO. The only pancake I’ll eat, anymore. Seems molasses is on its way out. Used to be three or four different kinds even in smaller stores. I was in Walmart the other day: one brand and spendy. I love molasses. Molasses cookies are prolly my fave cookie. I rarely sweeten my coffee with anything, but, time to time, I like a t-spoon of molasses in there.
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Me neither. I didn’t even know they had it in cans. Labor of love in my house. The most comfortable-est comfort food.
I wish I could gullet the stuff. Just doesn’t get past the gatekeeper. I wince thinking about it.
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5 kilos is some serious sausage. I’ve never heard of them. I adore country ham, though.
I think “Meekah” meant to type Lb. (pounds) not Kilos.
Which is about 40 Breakfast Links (assuming it is Lamb Casings).
Boy this is a product Ive never heard of but we love split pea soup! admittedly usually make it with a few more ingredients (ham bone, herbs, maybe some potato, fresh onions and celery) than are on the andersons ingredient list: GREEN SPLIT PEAS, WATER, CARROTS, CONTAINS LESS THAN 1 PERCENT OF EACH OF THE FOLLOWING: SALT, ONION POWDER, YEAST EXTRACT, CELERY POWDER, SPICES. Vegetarian is fine too. Canadian yellow bean soup is great too, especially if you cam find the salted herb mixture that tney use.
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The Pea Soup Andersen’s recipe is one I’ve made dozens of times. It is cinchy and perfect. And I started making it 'cause I went to Pea Soup Andersen’s decades ago and was like, damn, this is good pea soup.
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I like the original recipe, I like it with a splash of Sherry the way they offer it at the restaurant, and I like it with curry powder.
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Saving – but it sounds so plain!!?
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Plain is not necessarily bad. How complicated is a caprese salad?
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definitely looks like a good vegetarian version! But none of this is rocket science if you like pea soup its hard to mess up (if it doesnt burn onto the pan)
Well, there are always going to be some folk who want balsamic or don’t spring for good olive oil. And then there are those who substitute burrata for mozzarella (or use a block of grocery store mozzarella). But yes, it is divine simplicity to do it right. I will be having it tonight.
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