-=> Ben Collver wrote to Dave Drum <=-

 DD> O.K. you made me go look. I had never heard of "hemp milk".

 BC> It happens to be my favorite non-dairy "milk" of the bunch to add to
 BC> black tea.

I prefer, and always have, mammalian milks.  Bv)=

 DD> I've some questions about this recipe though. As I made it in my
 DD> head there were some clinkers that bothered me.

 BC> My sister made the recipe, so i could ask her if you wish.

 DD> I could NOT find buttermilk in the ingredients listing.

 BC> I am pretty sure she adapted a recipe from a Better Homes & Gardens
 BC> cookbook and substituted hemp milk + vinegar for the buttermilk.

Since you use hemp milk - does the vinegar "clabber" it as it does real
milk?

 DD> #1 - That's a tiny amount of onion and likely to get lost in the
 DD> flood of other ingredients.

 BC> I agree.  Moar yunz plz!

 DD> What size cans? 14 oz? 28 oz? Or a #10 (96 oz)

 BC> 14 oz cans of corn

That's one of my pet peeves about recipe writers - even people who
do it for a living - calling out a package, can, envelope, etc. of an
ingredient without specifying quantity. One of my most time consuming
things to do when banging in recipes is to edit the ingredients list
to indicate the size of can-tainer being used. It's like English rules
we learned in school. The subject must agree with the predicate.  Bv)=

 DD> That's a *lot* of celery if the writer meant the entire plant as
 DD> implied by the (head) call-out. My mental taster tells me that's
 DD> going to be an overwhelming amount of celery - by a factor of at
 DD> leat 2X.

 BC> The recipe called for 1 head of celery.  Seems like a lot to me too,
 BC> but maybe it was a small head?  Shall i ask?

I'm just curious. In my area a head/bunch/stalk of celery is in the 
three or four pound range. That's another I edit when banging in the
ingredients list - many recipe writers seem to think a rib of celery
and a stalk of celery are the same thing. As if.

 BC>       1 tb Liquid smoke

 DD> That amount of liquid smoke would definitely overwhelm all other
 DD> tastes in this dish. If using it I suggest making it "to taste"
 DD> (literally) and approaching with caution.

 BC> Good idea to change the recipe from 1 tb liquid smoke, to "to taste."

 BC> Thanks for the chowder recipe!

 BC> Yesterday i made a yellow split pea soup in the crockpot.  The split
 BC> peas did not get soupy like i expected them too.  They are edible but
 BC> the texture is slightly chewy.  I didn't add any salt while it was
 BC> cooking.  My theory is that they were simply too old and dried out.
 BC> The bag did not have an expiration date printed on it.

I was not aware that dried beans/peas/pulses had a "best by" date. BTW -
that "use before" or "best by" date is just a guide. And the dates are
chosen with plenty of lee-way.

I package this in pint jars with vacuumable lids for use with my sucky 
bag machine and stash them in my pantry. One pint jar makes a nice pot
of soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Market Soup Mix
 Categories: Soups, Beans
      Yield: 14 Servings
 
      1 lb Each of the following
           Navy beans
           Great northern beans
           Green split peas
           Yellow split peas
           Black-eyed peas
           Lentils
           Baby limas
           Black beans
           Red beans
           Soy beans
           Barley pearls
 
  Combine the dried beans and peas.
  
  Divide into 14 - 2 cup packages.
  
  From January 1992/ FAMILY
  
  Shared by Robert Rostrup
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

And this is fairly high up on my "round tuit" list.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Split Pea Soup w/Horseradish Cream
 Categories: Vegetables, Herbs, Dairy, Citrus
      Yield: 7 servings
 
      3 tb Olive oil
      1    Yellow or red onion, minced
      3    Celery ribs; thin sliced
      1 lg Carrot; chopped
      5 lg Garlic cloves; smashed &
           - chopped
    1/2 ts Smoked paprika
    1/2 ts Garlic powder
      2    Fresh thyme sprigs, leaves
           - removed
           +=OR=+
    1/2 ts Dried thyme
      2    Fresh or dried bay leaves
           Salt & black pepper
      1 lb Smoked ham hock
      1 lb Green or yellow split peas
  5 1/4 c  Chicken stock (or water)
    1/4 c  Dry white wine or vermouth
    1/2    Lemon, juiced (about 1 tb)
      1 c  Sour cream
      2 tb Jarred, drained horseradish
      1 ts Dijon mustard
 
  In a 6 to 8 quart slow cooker, combine the oil, onion,
  celery, carrot, garlic, smoked paprika, garlic powder,
  thyme, bay leaves, 2 teaspoons salt and a few generous
  grinds of pepper. Add the ham hock, split peas, stock
  and wine, and cook on low until the peas are tender, 8
  to 10 hours.
  
  Discard the bay leaves. Transfer the ham hock to a bowl.
  Using two forks, pull the meat from the ham hock,
  discard the bone and return the meat to the pot. Stir in
  the lemon juice, then taste the soup, adding more salt
  and pepper if necessary. The soup will thicken as it
  sits; if it is too thick for your taste, stir in a bit
  of warm broth or water.
  
  Combine the sour cream, horseradish and mustard in a
  small bowl and season with salt and pepper. Serve the
  soup with the horseradish cream for topping.
  
  By: Sarah DiGregorio
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A man has got to know his limitations" -- Dirty Harry, philosopher
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