[Sca-cooks] pease porridge?

[Martin G. Diehl]

Jadwiga Zajaczkowa / Jenne Heise wrote:
> 
> Anybody got a good redaction of pease porridge?

As I recall from a Pennsic XXV class, you need to start with 
the wild pea.  Something about being sturdier ... hot, cold, 
in the pot 9 days old.  

> --
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net

Vincenzo

-- 
Martin G. Diehl 

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