Originally Posted by MicStone
Sorry olmoelisa what do you mean "ever use hot stock"
I should also add, I keep my stock in a Bain, on a bench in between my flat top & burners so it should usually stay...
Gotta have 'em on a pizza
Gotta have 'em on grilled cheese toast
Gotta have 'em in a Caesar
Gotta have 'em on a hard boiled egg
Gotta have 'em with a fork straight from the jar!
Oh you guys think time differences are awkward - try it from here! I'm anywhere from 9 to 13 hours ahead...and usually the only member here. "Waaaaah!!" as Lucille Ball would say :P
Hey, I wonder if that means I can see...
That recipe sounds pretty much spot on, it's roughly how long mine take. Just remember to add any salt at the end of cooking or it will make the peas tough rather than turning to mush, I think. ...
This is a bit like Bughut's post... it's a Piperade with eggs.
I'd say some nice big chunks of your favourite bread to sop up the juices would be...
Another use for the good 'ol Iceberg is shredded and added to a garden pea soup. Just seems to add something nice to it. Or in about any veg soup it'd prob be good.
I used it just roughly chopped, dressed with...