i haven't done this for literally ages, but i was on the phone with a co workers emergency and the split peas i was cooking for split pea and ham soup burnt...ever so slightly(is that like being a little bit poisoned, or a little bit pregnant?..you either are are you're not)..anyway, no matter the reason, it is ever so burnt...the peas did not get to the point of sticking to the bottom, or browned or anything...just the slightest hint of that smell...it is so unmistakeable...first thing i did was to dump the peas into another pot(no, i didn't scrape the bottom), and used a stick blender to puree it..... so this is what i have added so far..please don't roll your eyes, i'm embarrassed enough just being here...first off, brown sugar, then allspice, then tabasco, dry vermouth, cream, ham and shredded carrots and finally fresh orange zest...think it tastes okay, but i've tasted it a hundred times so my palate may be compromised, but i'm thinking maybe the cream disguised it just enough...finally, here is my question...will it be okay on the reheat? i know that sometimes burnt food tastes fine as it cools, then surfaces again on the reheat...any suggestions? i have to go back in a few hours to do dinner service, so time is of the essence(isn't it always?)...i would never serve it burnt, that's all i know....if i have to throw it out, atleast the chickens will eat it...thanks all..
oh, i have used peanut butter of all things when someone(not me) burnt a carne asada...any thoughts?
Edited by durangojo - 3/2/11 at 12:32pm
food is like love...it should be entered into with abandon or not at all Harriet Van Horne