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recipes:hopping_john [2010/01/01 21:58]
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recipes:hopping_john [2010/01/01 22:58] (Version actuelle)
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 | The Southern Cook Book, Marion Brown, Pocket Books , year unknown (copy aged and damaged) | | The Southern Cook Book, Marion Brown, Pocket Books , year unknown (copy aged and damaged) |
  
-I've several recipes for "Hopping John" from various sources. As the text above acknowledges, they vary in composition and in method, having black-eyed peas and rice (and salt pork) as their points in common.  I also like to make tables to summarize and compare/contrast recipes, so here's one more, calculated by scaling to have equal amounts of the peas (after soaking if dried peas are called for), with some uncertainty for recipe B.  The peas:pork ratio varies quite a lot, and one can wonder at what threshold this stops being a recipe for peas with a little pork for flavor.+I've several recipes for "Hopping John" from various sources. As the text above acknowledges, they vary in composition and in method, having black-eyed peas and rice (and salt pork) as their points in common.  I also like to make tables to summarize and compare/contrast recipes, so here's one more, calculated by scaling to have equal amounts of the peas (after soaking if dried peas are called for), with some uncertainty for recipe B.  The //peas:pork// ratio varies quite a lot, and one can wonder at what threshold this stops being a recipe for peas with a little pork for flavor.
  
-^ Ingredients  ^  A  ^  B  ^  B' ((if the volume of peas were, perhaps, based on dried peas before soaking)) ^  C  ^  D  ^ +^ Ingredients  ^  A  ^  B ((doubled, supposing the recipe really was for fresh peas))  ^  B'  ^  C  ^  D  ^ 
-| fresh blackeyed or cow peas | 1 pt (or 1 lb.) | 2 C ((If dried peas are used, soak overnight before cooking.)) | 1 C 2 cups (1 pound) |  | +| fresh blackeyed or cow peas | 1 pt (or 1 lb.) | 2 C (("If dried peas are used, soak overnight before cooking." Does that mean the recipe is intended for 1 cup of fresh, or about 1/2 cup of dried?  I've presumed so, and doubled everything.)) |   |  | 
-| dried blackeyed peas |  | 2 C ((If dried peas are used, soak overnight before cooking.)) | 1 C | cups (1 pound) | 1 cup dried, before soaking | +| dried blackeyed peas |  |  | 1 C | cups (1/2 pound) | 1 cup dried, before soaking | 
-| good salt pork meat | 1/4 lb. (("streak of lean, streak of fat")) | 1 lb.((bacon or salt pork)) | 1/2 lb. | 1 pound, rind removed, cut into strips about 2 inches long and \$\frac{1}{2}\$ inch wide |  -0-  |+| good salt pork meat | 1/4 lb. (("streak of lean, streak of fat")) | 1 lb.((bacon or salt pork)) | 1/2 lb. | 1/2 pound, rind removed, cut into strips about 2 inches long and \$\frac{1}{2}\$ inch wide |  -0-  |
 | walnut ((or other vegetable)) oil |  |  |  |  | 1 tablespoon | | walnut ((or other vegetable)) oil |  |  |  |  | 1 tablespoon |
-| cold water  | equal to bulk of peas | 2 qt. ((or more if needed)) | 1 qt. ((or more if needed)) | cups | to cover, and then some | +| cold water  | equal to bulk of peas | 2 qt. ((or more if needed)) | 1 qt. ((or more if needed)) | cups | to cover, and then some | 
-| onion  | 1, optional |  |  | 1 cup, finely chopped | \$\frac{1}{2}\$ cup chopped |+| onion  | 1, optional |  |  | \$\frac{1}{2}\$ cup, finely chopped | \$\frac{1}{2}\$ cup chopped |
 | bell pepper |  |  |  |  | \$\frac{1}{2}\$ cup chopped | | bell pepper |  |  |  |  | \$\frac{1}{2}\$ cup chopped |
 | celery stalks |  |  |  |  | \$\frac{1}{2}\$ cup chopped | | celery stalks |  |  |  |  | \$\frac{1}{2}\$ cup chopped |
 | hot red pepper |  | 2 slices | 1 slice |  |  | | hot red pepper |  | 2 slices | 1 slice |  |  |
 | salt, pepper | to taste | to taste | to taste |  |  | | salt, pepper | to taste | to taste | to taste |  |  |
-| raw rice | 1 cup, boiled separately | 2 cups | 1 cup | \$\frac{1}{2}\$ cups ((uncooked white rice, not the converted variety)) | 1 cup | +| raw rice | 1 cup, boiled separately | 2 cups ((so different from the other recipes that I doubt the intention was fresh peas.)) | 1 cup | \$\frac{1}{4}\$ cups ((uncooked white rice, not the converted variety)) | 1 cup | 
-^ pea:pork ratio | 4:1 | 1:1 | 2:1 | 1:1 | n/a |+^ pea:pork ratio | 4:1 | 1:1 | 2:1 | 1:1 ((or 3:1 if the pork renders a lot of fat that isn't added to the mixture.)) | n/a |
 ^ Method ^  A  ^  B  ^  B'   ^  C  ^  D  ^ ^ Method ^  A  ^  B  ^  B'   ^  C  ^  D  ^
 ^ Cook peas | Boil together the meat (sliced or diced) and the peas in enough water to double the bulk in deep vessel, until peas are tender. Leave some of the liquid from the peas in the pan. (An onion may be cooked with the peas, whole or chopped). | Wash bacon or salt pork. Put in a Dutch oven or heavy metal pot with a tight-fitting lid. Put all ingredients in pot , cover the pot and let come to a boil, then reduce heat and let peas simmer until tender--this takes about \$1\frac{1}{2}\$ hours or longer.\\ Add salt to taste ((or withdraw salt?)) || Thoroughly wash the peas, then place them in a 3- to 4-qt casserole ((I prefer vessel)), add 6 cups of cold water, and bring to a boil over high heat. Then lower the heat and simmer, partially covered, for 30 minutes. | Cook chopped vegetables in oil on low to medium until soft but not browned...directly in the large vessel which will be used to cook the peas. \\  Add the peas, which have been soaked overnight after a thorough washing and picking-over. Cook about 90 minutes.| ^ Cook peas | Boil together the meat (sliced or diced) and the peas in enough water to double the bulk in deep vessel, until peas are tender. Leave some of the liquid from the peas in the pan. (An onion may be cooked with the peas, whole or chopped). | Wash bacon or salt pork. Put in a Dutch oven or heavy metal pot with a tight-fitting lid. Put all ingredients in pot , cover the pot and let come to a boil, then reduce heat and let peas simmer until tender--this takes about \$1\frac{1}{2}\$ hours or longer.\\ Add salt to taste ((or withdraw salt?)) || Thoroughly wash the peas, then place them in a 3- to 4-qt casserole ((I prefer vessel)), add 6 cups of cold water, and bring to a boil over high heat. Then lower the heat and simmer, partially covered, for 30 minutes. | Cook chopped vegetables in oil on low to medium until soft but not browned...directly in the large vessel which will be used to cook the peas. \\  Add the peas, which have been soaked overnight after a thorough washing and picking-over. Cook about 90 minutes.|
 
recipes/hopping_john.txt · Dernière modification: 2010/01/01 22:58 par suitable
 
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