"This was outstanding! I did make a couple modifications. I eliminated the butter, and in place of the peas I substituted one can of Chef Boyardee spaghetti and meatballs."
May 21, 2011
"Paula Deen's recipe for English peas. Read the recipe. Then read the comments."
Tell people to melt a whole panful of butter and dump 2 cans of peas into it and see what they say.
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41 comments:
This was good except I substituted olive oil for butter and cut the amount X 10, then I added curry and freshly grated ginger with crushed garlic, and changed the peas for chunks of lamb with a few pieces of broccoli, then served it over fettucini pasta with mint.
My pug likes English peas.
She has some weird fans.
And if you add mint and mash 'em you sorta get mushy peas--though this does make the dish more complicated.
Visualize whirled peas.
This is why Anthony Bourdain hates the food network.
These shows are just ways to market products to Kohls and Target shoppers, aren't they?
I mean, why give Paula Deen a show? Anyone can pour butter on stuff to make them taste like butter. But now that's gourmet, and you need to buy the Paula Deen Brand doohickey to do it right.
Iron Chef would be a lot better if they weren't trying to build the brands of their chefs that are put on knifes and pots and pans.
Isn't Paul Dean the weird fat girl with the two sons who are absolute momma's boys?
The entire family looks inbred.
There is nothing that this woman will not fry.
You say that like it's a bad thing.
Shouting Thomas,
I often agree with your politics man, but you are a Bigot against regional Southern Cooks and their output.
Not to mention inbreds.
And since we know how you feel about inbreds, what we want to know is how you feel about sweetbreads?
I hold the butter and add rice; then share it with the dog.
If you have a dog, you never eat alone.
And since we know how you feel about inbreds, what we want to know is how you feel about sweetbreads?
On my next trip to the Philippines, I plan to try the Soup #69, which is bull testicle soup.
Supposed to be quite good, although Filipinos are really known for their fishhead soup.
GIs called Filipinos "fishheads" during WWII, because Flips are so fond of that soup.
Filipino fishhead soup is great! Don't forget to eat the eyeballs and the brain. Most nutritious and tasty parts.
I can't believe that is an actual recipe. The comments are hilarious.
You can enjoy your peas with a tall glass of cold Tuscan Whole Milk.
Paula Deen has nothing on Sandra Lee. She has a "grilled cheese" sandwich recipe with condensed cheese soup instead of, well, cheese.
Her show is fun to watch just for all the stupid non-tips. And to see how she matches her clothes to the decor.
With that said, Food Network does have some shows worth watching. I like Barefoot Contessa and Giada and Bobby Flay.
And I occasionally shop at Target and Kohl's!!
>>gasp<<
If Arnold had been married to Paula Deen he never would have strayed. Just sayn'
And I occasionally shop at Target and Kohl's!!
Peasant!
OMG, tears of laughter.
"And I occasionally shop at Target and Kohl's!!"
Of course, we all do, but we smirk derisively when we get home.
"although Filipinos are really known for their fishhead soup"...
No, if it's shocking food you're after, Filipinos are known for balut. It's no egg salad sandwich, but...come to think of it, how much would we have to donate for the Prof to eat a balut-salad sandwich?
If Arnold had been married to Paula Deen he never would have strayed. Just sayn'
5/21/11 3:28 PM
Naw he would have been screwing the tall skinny sour faced maid.
If you go to Savannah, you will see tourists lined up by 10 am to get a ticket to get in her restaurant for lunch. They will stand out in the hot Georgia sun in the middle of AUGUST to get in there and eat food that your mama cooked your whole life but didn't make a dime at it. I'm just not that impressed with Paula. now Clary's is another story...
wv: conged. That's what you are after 30 minutes in the sun in Georgia in August.
No, if it's shocking food you're after, Filipinos are known for balut.
OMGross, that's Daumeresque.
'Deborah said...
If you go to Savannah, you will see tourists lined up by 10 am to get a ticket to get in her restaurant for lunch.'
--------------------------
Last Spring my sisters and sisters-in-law made a trip to Savannah to worship at the Dean 'temple'. They said it was awful. Just a tourist trap..and they were disciples of Paula's.
rhhardin said...
"I hold the butter and add rice; then share it with the dog."
"If you have a dog, you never eat alone."
LOL!
Don't care much for her show, but I have made her recipe for baked cheese grits which calls for like a half a pound of butter and a pound of cheese (seriously). I make them maybe once a year, for brunch. They are so incredibly good that even my husband, who hates grits, loves them.
Spam itlog. Ymmm.
This is only a Semi-Deen recipe.
A full bored Paula Deen recipe for English Peas would have added a cup of cream, individually battered and fried peas and Gruyère cheese
Chip.
No picture?
Paula Deen is a real southern chef?
Man, that is more slanderous to the South than anything Neil Young ever sadi.
Erk...canned peas. :^P
No way.
Oh, it's funny for sure, but...
I've had conversations with people that go like this...
Me: I like to get the talapia.
Her: We don't eat fish.
Me: Really? You don't like it?
Her: I really don't know how to cook fish, so we just never have it.
Me: Really? Not cook fish?
So here is my recipe for talapia.
Take a frying pan.
Melt 1/4 stick butter in it.
Rip the plastic off of the talapia fillets and dump the talapia into the pan.
Cook them until they are hot.
Seriously.
IME, some people really do not know how to boil water and really do not know how to warm up a can of peas.
Synova = reality check.
Synova for thread-winner.
She stole my mother in law's "old family recipe"-except she forgot the sugar.
Julie C-
"They are so incredibly good that even my husband, who hates grits, loves them."
Tell him it's polenta. I never tell people I like grits anymore, I always say polenta.
Synova-
You remind me of when I told my daughter that when I was her age we didn't have microwave ovens. I told her that if you wanted a can of soup you had to put it in a pot on the stove and warm it up.
She didn't believe me (true story).
I believe this is one of the best comments there.
"As a veteran of the U.S. Armed Services, I found I could not enjoy "English Peas". It felt unpatriotic. I wish you would post a recipe for "American Peas" instead. My neighbor tells me that I can modify this recipe by adding the other 1/2 stick of butter and get "American Peas" that way, but she lets her rottweiler poop in my yard I KNOW IT'S YOU, EVELYN and then denies it, so I can't really trust her. A little feedback here?"
When I was in the Philippines, my house girl complained there was nothing in the house for her to eat, even though there was about $200 of commissary groceries in the kitchen. I gave her some money and told her to go to the market and get what she wanted. She came back with a plastic bag of fish heads—there was rice already in the kitchen. Balut is street food, I never saw anyone eat it at home. Dog meat however is served at parties. They think stolen dogs taste better than purchased ones.
Balut? Why did it have to be... balut!?
The last balut I ate was over 20 years ago and the duck egg had not been fully boiled so it came out more like duck-jelly than duck.
Don't forget the goat-blood soup either. Good times, good times. -cp
wv: "predbe," founder of the predbetarian church.
I'd happily eat the food sold by street vendors outside of Clark. I know people who wouldn't eat anything that didn't come sealed in cellophane from the commissary. Cowards.
There was a lot of really good local food. On the street you could buy lumpia or spicy BBQ skewers... I think they were pork. I never ate dog or goat but I never really asked either. The skewered intestines looked like what they were so they were easy to avoid, and... no balut.
I've never been that drunk.
And I'm convinced that Filipinos only eat balut when they are really drunk, too, anyway.
So there.
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