my father in law does a great pea soup....now back to them decals......
**** DONE: 1/48 HH-60H HS-4 - Home Country Modern Aircraft / Spitfire Marks GB
- Thread starter N4521U
- Start date
Ad: This forum contains affiliate links to products on Amazon and eBay. More information in Terms and rules
meatloaf109
1st Lieutenant
Bacon. Split-pea with Bacon, thats the secret to world class soup.
1 med onion, chopped fine
About 2 cups diced potatoes
1/2 cup shredded carrot
1 bay leaf
1 Tbsp black pepper
1 Tbsp paprika
1 clove garlic chopped fine
1 bag dried split peas (14 to 16 oz)
1 cup chicken broth
1 lb. lean bacon
Throw everything but the bacon in a big pot cover with water to about 3 times the height of the other stuff and bring to a low boil for about 3 hours, stir fairly often towards the end when it starts going mushy
Fry the bacon crisp as possible, then place between paper towels and crunch it up, remove all the fat pieces and feed to dog(s)
Add bacon when the concoction in the pot has gone to mush, and let simmer for about 1/2 hour. (If you can!)
Serve with croutons, shredded cheddar cheese, more bacon bits or simply crackers.
Prepare for gas. (My wife hates it when I feed it to her dogs)
Now...back to them decals!
Airframes
Benevolens Magister
Gonna try that one Paul - a bit different to normal pea ham soup. Getting near the time to make another couple of gallons of my home-made broth I think - and some peas pudding!
Oh, sorry - back to them there deecals!
Oh, sorry - back to them there deecals!
meatloaf109
1st Lieutenant
Yep, the 'taters are for texture, the carrots for a bit of color, and everything else is "jest good eatin"!
I've never had anyone, even those that didn't like pea soup turn this down! Oh, and be sure to feed some to the dogs to mask... well,...the odor!
And back to the decals!
I got a great recipe for corn chowder too!!
And back to the decals! (really, I mean it this time!)
I've never had anyone, even those that didn't like pea soup turn this down! Oh, and be sure to feed some to the dogs to mask... well,...the odor!
And back to the decals!
I got a great recipe for corn chowder too!!
And back to the decals! (really, I mean it this time!)
Last edited:
- Thread starter
- #325
N4521U
Colonel
DECALS ARE ON THE WAY.......
I make my own clam chowder... simple recipe.... I'm from California around San Francisco.... of course I would gag for clam chowder, the white one!
I make my own clam chowder... simple recipe.... I'm from California around San Francisco.... of course I would gag for clam chowder, the white one!
Vic Balshaw
Major General
Bugger the decals. I'll take clam chowder and ham and pea soup (not together) any day. And the sit outside for a time.
"Pass me a Tiger please"
"Pass me a Tiger please"
- Thread starter
- #327
N4521U
Colonel
Meat pie, mushy peas, mashed potatoes and gravy comin up!
You must think you're still in Bali...... but you did make it out alive, that's a plus.
You must think you're still in Bali...... but you did make it out alive, that's a plus.
Vic Balshaw
Major General
No worries mate can get the pea n ham, Bintan and Tiger in Aldi this weekend. I'll be right!!
meatloaf109
1st Lieutenant
Send me the clam chowder recipe!
- Thread starter
- #330
N4521U
Colonel
Turning my build into a cooking segment eh.
This is a scaled down version from my Gandmas, 1947 Boston Cooking Schools cookbook recipe.
This will get you by for your clam chowder fix.
1 large can of minced clams, save the liquid
2T butter
1 large onion, thin sliced
1 1-1/2" cube of fat salt pork, or 2 strips of bacon chopped.
2T flour
2C potatoes, cut into 1/2" (10mm) cubes
1/4t celery salt
2t salt
1/4t pepper
most of the liquid from the can, it's a to taste thing, about half to 3/4 of it.
2C water
3C scalded milk
2T more butter
1. Large kettle, melt butter, add onions and bacon (salt pork) and cook till onions are tender.
2. Add flour, potatoes, celery salt, salt, pepper, most of the clam juice, and water.
Cook covered for 10 - 12 minutes or until potatoes are tender, but not mushy!
You don't want mushy, they have to have some texture, but not crunch.
3. Add milk, clams and extra butter. Salt and pepper to taste if needed. Simmer 5 - 10 min.
Garnish, love that word, with them little Boston fish crackers if you can gettem.
Or even home made croutons. The best ones are toasted bread slices with a bit of cheese melted on top under the griller.
This is a scaled down version from my Gandmas, 1947 Boston Cooking Schools cookbook recipe.
This will get you by for your clam chowder fix.
1 large can of minced clams, save the liquid
2T butter
1 large onion, thin sliced
1 1-1/2" cube of fat salt pork, or 2 strips of bacon chopped.
2T flour
2C potatoes, cut into 1/2" (10mm) cubes
1/4t celery salt
2t salt
1/4t pepper
most of the liquid from the can, it's a to taste thing, about half to 3/4 of it.
2C water
3C scalded milk
2T more butter
1. Large kettle, melt butter, add onions and bacon (salt pork) and cook till onions are tender.
2. Add flour, potatoes, celery salt, salt, pepper, most of the clam juice, and water.
Cook covered for 10 - 12 minutes or until potatoes are tender, but not mushy!
You don't want mushy, they have to have some texture, but not crunch.
3. Add milk, clams and extra butter. Salt and pepper to taste if needed. Simmer 5 - 10 min.
Garnish, love that word, with them little Boston fish crackers if you can gettem.
Or even home made croutons. The best ones are toasted bread slices with a bit of cheese melted on top under the griller.
Last edited:
I read to this part and quit.
Actually, that recipes looks pretty good and have give it a try.
- Thread starter
- #332
N4521U
Colonel
Changed it to "liquid"....
If you've never tried clam chowder, I think you will be surprised.......
At Fisherman's Wharf in S.F. it's often served in a scooped out round loaf of sour dough bread.
In fact I would suggest having sour dough bread with the chowder....
YUM!
No decals yet.....
If you've never tried clam chowder, I think you will be surprised.......
At Fisherman's Wharf in S.F. it's often served in a scooped out round loaf of sour dough bread.
In fact I would suggest having sour dough bread with the chowder....
YUM!
No decals yet.....
Vic Balshaw
Major General
Have to agree Old Bill, had on last year while in S.F. Warmed the cockles of me heart on a cold day.
Food or decals......Where we at? 
Vic Balshaw
Major General
Food or decals......Where we at?
Chow time me ol mate!.......................Decals "will return" when they arrive!!!
- Thread starter
- #336
N4521U
Colonel
For the moment,
.
.
.
food.
will check on mail in the morning, hopefully!
.
.
.
food.
will check on mail in the morning, hopefully!
meatloaf109
1st Lieutenant
That looks great, I will try it soon!
- Thread starter
- #339
N4521U
Colonel
Mail did not provide decals today............. damn.
Vic Balshaw
Major General
You get a Saturday!!!!!........................I'm live in the wrong town.
Users who are viewing this thread
Similar threads
- Sticky
- Sticky
