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Post by geordy on Apr 1, 2008 9:00:08 GMT -5
Actually less American than elsewhere! If you google it or look up in wikepedia, pea soup is more established elsewhere..like the Dutch version(snert(!)) which is made with more parts of the pig, Swedish, German, French Canadian, etc.! And most start with ham hocks and/or bones!
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Post by Happygoin on Apr 1, 2008 9:23:56 GMT -5
Erg...just when I thought pea soup couldn't possibly be worse...they actually call it SNERT??!! Geordy!   |
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Post by geordy on Apr 1, 2008 9:36:50 GMT -5
I'm trying not to think of mine that way..I prefer Midnight pea soup! But as I said I did like it in Amsterdam many moons ago...didn't feel the need to seek it out last time I was there though...or the herring....  |
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Post by annettecinca on Apr 1, 2008 9:43:50 GMT -5
Snert?! You've got to be kidding! |
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Post by geordy on Apr 2, 2008 7:00:19 GMT -5
Funny..I spoke to a friend yesterday who had just finished off the pea soup she made with the bone from her Easter LAMB roast!  |
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Post by Jody on Apr 2, 2008 7:23:32 GMT -5
Sorry, but that does not sound at all good to me!
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Post by Happygoin on Apr 2, 2008 8:07:42 GMT -5
I'm officially resigning from this thread. Just when you think it can't get any worse than snert...  |
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Post by geordy on Apr 2, 2008 8:27:31 GMT -5
I'm trying to make the stretch....lamb and mint, English minty mushy peas....  |
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Post by GitteK on Apr 2, 2008 12:16:52 GMT -5
We make the yummiest "yellow pea soup" in DK too in the winter - only we boil the soup on fresh (not used) bones and meat (from a pig, e.g. shank or shoulder) and perhaps a piece of smoked bacon too. Soak dried, split-peas in water over night, boil till soft, mash in foodprocessor. Boil bones and meat untill tender, add slices of carrots, leek, root celery, potatoes, parsnip, a small branch of fresh thyme, salt and pepper + the mashed peas. Boil again until the veggies are done. Serve with a sidedish of boiled meat (very old people will also adore boiled pig tails and pig trotters...... ), maybe boiled saussage, rye bread, strong mustard - and of course an icy cold schnapps and a beer. But we don't re-cycle the bones from roasts ! However did you get that funny idea ?? ;D  |
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Post by Happygoin on Apr 2, 2008 13:08:43 GMT -5
I don't know who started it, but it's pretty common for any chef (even, I believe, French ones ;D) to make stocks from used (cooked) bones. For a demi-glace, you'd need to start with fresh bones.
I think it's funny that you think it's funny, Gitte. I guess I assumed everyone did it.
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Post by Laura NY (aoi33) on Apr 2, 2008 14:24:33 GMT -5
Gitte- I always save used chicken, ham and turkey bones for stock. If I don't have time to make stock right away or don't, in the case of chicken, have enough carcasses to make a decent amount of stock, I just wrap them up and freeze them until I do.
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Post by GitteK on Apr 2, 2008 14:41:54 GMT -5
ok, let's not continue this ad absurdum........... But I still have one more question: the reason why you roast a piece of meat with a bone in it, is to get the flavour and the juices from the bone into the pandrippings, out of which you will make a magnificent sauce, right ? So my question is: what kind of taste can be left in bones which have ALREADY given away ALL their juices during the first process of roasting/boiling ? Isn't it like having your coffee machine brew another pot of coffee through the filter filled with used ground coffee ? I asked my SO about the recycling-bones-issue (he is a renowned amateur saucier in the Danish countryside ) and he looked at me as if I had stepped into something smelly and brought it into the house...... ps. In DK used bones are given to doggies. Only chicken bones are not, because they can splinter and harm canine bowels  |
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Post by geordy on Apr 2, 2008 15:30:56 GMT -5
Well some bones just have more to give......
I'm still eating it so I guess I can still talk about it!
Yes, most folks use the turkey/chicken bones from the roasted fowl to make stock for later/and or soup right away.
In the case of the ham bone..the marrrow is still there, lots of meat attached......so lots of flavor left!
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Post by sandy on Apr 2, 2008 16:24:35 GMT -5
In Argentina we use to cook or re-cook the left-overs from our barbecues (meat and bones) to add them to tomato sauce (not soup). We call it "estofado", and this sauce is used to accompany spaghetti or ravioli or gnocci. It gives a great taste to the tomato sauce.
For soups I always keep the carcass of the raw chicken, not cooked chicken.
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Post by Laura NY (aoi33) on Apr 2, 2008 22:10:16 GMT -5
Gitte, it is so interesting to learn how different countries do things. In the US, we are taught that the bones need to be roasted in order to impart the best flavor to the stock, which is why we re-use the bones. If you bought raw bones to make stock, you would roast them before using them. Here is a link from a well known American food writer: blog.ruhlman.com/ruhlmancom/2007/11/thanksgiving-th.html |
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Post by Anne on Apr 3, 2008 7:29:20 GMT -5
We also use cook bones to make stock in France (although the bouillon cubes Maggi are quite popular too - including at my home  ) . Now that I think of it, it is quite funny indeed that we use raw bones to make sauce (butchers usually join a few bones for the sauce when selling you a rôti), while we use cooked bones for stock . |
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) .
Let the riot begin! LOL - 
hahahha