[Sca-cooks] Re: SCA-Cooks, Roasted Peas

[Maggie MacDonald]

At 09:46 AM 5/6/2003,Carolyn Trontoski said something like:
>  I think fresh or frozen peas would make little difference.  You aren't
> going to use the pod anyway.  Frozen would save you lots of time, who
> wants to hull all those peas!! As for the baking part, by that time, you
> have a thick mush that you have added eggs and lard to.  Bake it into a
> firm shape(?) like a heavy pie and once cold and cut into squares, I
> think it would hold on the skewers. The exterior sounds like baked
> scrambled eggs as a shell. I may be wrong... but we won't know until you
> finish your redaction!!

One of our members was insisting on dried split peas because of the flavor
difference. That conversation then evolved to the point that we also
decided to use yellow peas as opposed to green peas, as everybody knows
green food is icky.

I still have (very personal) issues with being able to see peas getting
solid enough to stick on a stick/skewer so that you can roast it over a fire.

Has anybody made this before??? SOMEBODY, please.  If you have, were there
any mistakes that were made? Any sure fire ways to succeed?

Regards,
Maggie MacD.