Ben Collver wrote to Dave Drum <=-

O.K. you made me go look. I had never heard of "hemp milk".

It happens to be my favorite non-dairy "milk" of the bunch to add to
black tea.

I prefer, and always have, mammalian milks. Bv)=

I've some questions about this recipe though. As I made it in my
head there were some clinkers that bothered me.

My sister made the recipe, so i could ask her if you wish.

I could NOT find buttermilk in the ingredients listing.

I am pretty sure she adapted a recipe from a Better Homes & Gardens cookbook and substituted hemp milk + vinegar for the buttermilk.

Since you use hemp milk - does the vinegar "clabber" it as it does real
milk?

#1 - That's a tiny amount of onion and likely to get lost in the
flood of other ingredients.

I agree. Moar yunz plz!

What size cans? 14 oz? 28 oz? Or a #10 (96 oz)

14 oz cans of corn

That's one of my pet peeves about recipe writers - even people who
do it for a living - calling out a package, can, envelope, etc. of an ingredient without specifying quantity. One of my most time consuming
things to do when banging in recipes is to edit the ingredients list
to indicate the size of can-tainer being used. It's like English rules
we learned in school. The subject must agree with the predicate. Bv)=

That's a *lot* of celery if the writer meant the entire plant as
implied by the (head) call-out. My mental taster tells me that's
going to be an overwhelming amount of celery - by a factor of at
leat 2X.

The recipe called for 1 head of celery. Seems like a lot to me too,
but maybe it was a small head? Shall i ask?

I'm just curious. In my area a head/bunch/stalk of celery is in the
three or four pound range. That's another I edit when banging in the ingredients list - many recipe writers seem to think a rib of celery
and a stalk of celery are the same thing. As if.

1 tb Liquid smoke

That amount of liquid smoke would definitely overwhelm all other
tastes in this dish. If using it I suggest making it "to taste" (literally) and approaching with caution.

Good idea to change the recipe from 1 tb liquid smoke, to "to taste."

Thanks for the chowder recipe!

Yesterday i made a yellow split pea soup in the crockpot. The split
peas did not get soupy like i expected them too. They are edible but
the texture is slightly chewy. I didn't add any salt while it was cooking. My theory is that they were simply too old and dried out.
The bag did not have an expiration date printed on it.

I was not aware that dried beans/peas/pulses had a "best by" date. BTW -
that "use before" or "best by" date is just a guide. And the dates are
chosen with plenty of lee-way.

I package this in pint jars with vacuumable lids for use with my sucky
bag machine and stash them in my pantry. One pint jar makes a nice pot
of soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Market Soup Mix
Categories: Soups, Beans
Yield: 14 Servings

1 lb Each of the following
Navy beans
Great northern beans
Green split peas
Yellow split peas
Black-eyed peas
Lentils
Baby limas
Black beans
Red beans
Soy beans
Barley pearls

Combine the dried beans and peas.

Divide into 14 - 2 cup packages.

From January 1992/ FAMILY

Shared by Robert Rostrup

Uncle Dirty Dave's Kitchen

MMMMM

And this is fairly high up on my "round tuit" list.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Split Pea Soup w/Horseradish Cream
Categories: Vegetables, Herbs, Dairy, Citrus
Yield: 7 servings

3 tb Olive oil
1 Yellow or red onion, minced
3 Celery ribs; thin sliced
1 lg Carrot; chopped
5 lg Garlic cloves; smashed &
- chopped
1/2 ts Smoked paprika
1/2 ts Garlic powder
2 Fresh thyme sprigs, leaves
- removed
+=OR=+
1/2 ts Dried thyme
2 Fresh or dried bay leaves
Salt & black pepper
1 lb Smoked ham hock
1 lb Green or yellow split peas
5 1/4 c Chicken stock (or water)
1/4 c Dry white wine or vermouth
1/2 Lemon, juiced (about 1 tb)
1 c Sour cream
2 tb Jarred, drained horseradish
1 ts Dijon mustard

In a 6 to 8 quart slow cooker, combine the oil, onion,
celery, carrot, garlic, smoked paprika, garlic powder,
thyme, bay leaves, 2 teaspoons salt and a few generous
grinds of pepper. Add the ham hock, split peas, stock
and wine, and cook on low until the peas are tender, 8
to 10 hours.

Discard the bay leaves. Transfer the ham hock to a bowl.
Using two forks, pull the meat from the ham hock,
discard the bone and return the meat to the pot. Stir in
the lemon juice, then taste the soup, adding more salt
and pepper if necessary. The soup will thicken as it
sits; if it is too thick for your taste, stir in a bit
of warm broth or water.

Combine the sour cream, horseradish and mustard in a
small bowl and season with salt and pepper. Serve the
soup with the horseradish cream for topping.

By: Sarah DiGregorio

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... "A man has got to know his limitations" -- Dirty Harry, philosopher
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Re: Re: Hemp Buttermilk Corn
By: Dave Drum to Ben Collver on Mon Feb 12 2024 06:39:00

Since you use hemp milk - does the vinegar "clabber" it as it does real milk?

Yes, both vinegar and black tea do that to hemp milk. More so than with
other nut milks, but less so than with real dairy milk.

The recipe called for 1 head of celery. Seems like a lot to me too,
but maybe it was a small head?

I'm just curious. In my area a head/bunch/stalk of celery is in the
three or four pound range.

I found the original BH&G recipe, and it originally called for a rib of
celery. I guess my sister was feeling like a celeriac that day.

I was not aware that dried beans/peas/pulses had a "best by" date.

I've noticed that after about 5 years, legumes will "dry up" and then
they don't reconstitute properly. They will expand more slowly when
soaked, and they will cook unevenly, so that they are partly soft but
with hard bits in them. If i cook them for a really long time, then
they eventually dissolve into mush, which is edible but less
appetizing.

The fresher the legumes are, the better they smell when i drain them
after soaking them.
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Ben Collver wrote to Dave Drum <=-

Since you use hemp milk - does the vinegar "clabber" it as it does
real milk?

Yes, both vinegar and black tea do that to hemp milk. More so than
with other nut milks, but less so than with real dairy milk.

The recipe called for 1 head of celery. Seems like a lot to me too,
but maybe it was a small head?

I'm just curious. In my area a head/bunch/stalk of celery is in the
three or four pound range.

I found the original BH&G recipe, and it originally called for a rib of celery. I guess my sister was feeling like a celeriac that day.

Apparently. I use celery more than many. It's in my chilli, in my tuna
and chicken salads, and anywhere else I feel nees a "crunch". And if
it gets too "past it" and goes limber it's time for a nice pot of cream
of celery soup.

I was not aware that dried beans/peas/pulses had a "best by" date.

I've noticed that after about 5 years, legumes will "dry up" and then
they don't reconstitute properly. They will expand more slowly when soaked, and they will cook unevenly, so that they are partly soft but
with hard bits in them. If i cook them for a really long time, then
they eventually dissolve into mush, which is edible but less
appetizing.

The fresher the legumes are, the better they smell when i drain them
after soaking them.

I sometmes do not soak the beans overnight. Just boil the snot out of
them for about 15 - 20 minutes to get the starch conversion kick started.
Then into the crockpot on low until ready. Or simmer on the back burner
which is the same basic principle. But the slow cooker is easier and
less fuss.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Chilli Beans
Categories: Beans, Chilies
Yield: 4 Servings

2 c Dried pinto beans
1 ts Oil or bacon dripping
1 md Onion; chopped
3 cl Garlic; mashed
8 oz Can tomato puree or paste
2 ts Ground cumin
1 tb Chilli spice *
Salt & pepper
1 md Bell pepper; cored, diced
1 Dried red chile; ground
Water; as needed

* Mexene, Baron's, Ray's, etc.

Soak beans overnight, if desired. Then drain and add
fresh water. Boil the beans hard for 10 to 15 minutes
to kick start the conversion of the starches. Reduce
the heat to a nice four bubble simmer and cover the
pot. Cook until tender but not mushy.

Saute onion and garlic in oil. Add tomato, chilli
spice, salt & pepper, parsley and ground red pepper
with a little water.

Boil for 10-15 minutes. Add to beans and add the cumin
at this time, cook for 25 minutes or longer.

Recipe and MM Format by Dave Drum - 04 July 1996

Uncle Dirty Dave's Kitchen

MMMMM

... Well, it beeped twice and said "Countdown initiated". Is that bad?
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