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They look more like french fries than chips…

They are. This is Britain we’re talking about. They call fries, chips.

If you mean they look like skinny American ones rather than fat British ones, they kinda do. But they do serve both types here, and they call them all chips.

Mushed peas are not food as far as I’m concerned, but they serve them with absolutely everything over there. When I’d tell the waitresses to hold the peas because I didn’t like them, they looked at me as if I said I don’t like candy. And if the waitress as older, she’d serve them anyway because I might change my mind later. I mean, c’mon! Who doesn’t like moooshy peas?!

I don’t get it. I also don’t get brown sauce. It tastes…brown.

The all-time award for food sculpture was retired after being won by Richard Dreyfuss in 1977. And the all-time award for food sculpture appreciation was similarly put to bed by Terri Garr the same year.

I eat my peas with honey
I’ve done it all my life
It makes the peas taste funny
But it keeps them on the knife

Finally—I know what mushy peas are. I just figured they were peas what had been cooked to death, so you could press the tines of a fork into them and the peas’d stick. I really don’t like peas, but I make a fabulous pea salad. I mean I like to pull the pods off right there in the garden and eat the peas fresh, but I don’t much want them cooked.

Maybe green peas need to be made into dip, like avocados. Guacamolpeas—a little jalapeno , minced tomatoes and onion, a little cilantro, a dash of Tabasco, some mayo—it could work.

Refried beans. And almost any vegetable cooked in the Old South. What’s your problem? Vegetables are to be pureed!

Deborah: so, fabulous pea salad? Consists of something other than pods eaten fresh in the garden?

The all-time award for food sculpture was retired after being won by Richard Dreyfuss in 1977. And the all-time award for food sculpture appreciation was similarly put to bed by Terri Garr the same year.

Ah, that’s what “Weird Al” & Victoria Jackson were spoofing in UHF. I missed that when I saw it.

Notice anything missing from that mushy pea recipe, Can’t Hark? Fat. Fat is missing. There’s no butter, no fatback. How can vegetables be delicious without added fat?

You know a civilization is decadent when they decide that food is better used as an artistic medium than, say…to eat. I’m not saying it’s bad or wrong or improper. It’s just that it seems to consistently occur in the arena attended by the aristocracy and the left.

Of course, I shouldn’t point fingers when The Husband has decided that his new hobby is making truffles.

You can make truffles? How do you make truffles?

I watched Martha Stewart just once. I think it was a “Holiday” special or something. ANYway, she showed how to make about 5 things; 3 things were decorations made with food, and 2 things were “food” made with things that were not food (gold leaf on one, violets dipped in something shiny for the other). I found it very we’re-so-very-rich-we-must-be-stupid.

Can’t Hark:
Bee’s Pea Salad
2 cans (15 oz +-) premium quality green peas, chilled and drained
6 oz +- sharp cheddar cheese, coarsely grated
3 or 4 hard-boiled eggs, coarsely chopped (no green yolks!)
3 or 4 green onions thinly sliced, with a little of the green
2 or 3 stalks tender celery, thinly sliced
1 sm jar diced pimento—diced some more (drained first, reserve liquid)
1/4 scant cup sweet pickle relish (Claussen, if you can find it)
mayonnaise with some of the pimento “juice” added to thin
black pepper to taste

Add mayonnaise in small amounts (1/2 c with 2 T. pimento juice) until you are satisfied with the matrix. Mix gently so the peas don’t fall apart. Best served icy cold.

“Bee” was my darling mother.

Damn that sounds nice. My pea salad is a thing of pasta, mayo and frozen peas.

That pea salad DOES sound good.

Here’s a recipe for a different (vinaigrette) kind… call it:

Betty’s Marinated Vegetable Salad
1 can LeSeur peas, drained
1 can French style green beans, drained
1 can small white corn (“shoe peg”), drained
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp celery seed.

Marinade:
3/4 Cup sugar
1/2 Cup red wine vinegar
1 tsp salt.

1. Cook the marinade until sugar melts
2. After it cools, pour over vegetables and refrigerate overnight.

Betty adds the following note: “Keeps well and is GOOD”.
Betty’s Pea Salad

Chocolate truffles not, get the pig, we’re going huntin’ truffles.

Y’all makin me hungry!

Oh, right, fat. There’s no fat? That does make a difference.

And, nice recipe, Deborah (and Alice, for that matter). Thanks!

I like peas okay. Not mushed ones, no, but the nice round green ones in the frozen veggies, or even out of a can if I’m in a pinch. Get ’em nice and hot. Then I sprinkle ’em with garlic pepper and Mrs. Dash Garlic & Herb.

Yeah, they’re peas, not chocolate chips. But, you know, a little garlic covers a multitude of sins.

The real mystery is how primitives moved all those chips to Squashed Pea plain, when the nearest source of potato is over 25 miles away…

Carve Hot Dogs into little Druids, and spread ketchup everywhere, and you have a pagan festival… 😉

Hilarious, Mojo!

“The real mystery is how primitives moved all those chips to Squashed Pea plain, when the nearest source of potato is over 25 miles away…”

Well Mojo, all we know for sure is that those chips didn’t fry there by themselves….. Some say alien Pod Peaple were involved. Others claim it was done by primitive Scots from the McDonald’s clan.

Bwahahaha!

Y’all are hilarious.

🙂

I love you people. Group hug!

Is it too late to second the group hug, without looking like a complete and total dweeb? Cos I thought all of those comments were hysterically funny. But then, that’s me. Eh?

Late here too, but I’m laughing!

When Scubafreak said hot dogs, I thought he was going to say that they were used to roll the chips many miles.

Lipstick—I thought the same thing!