[Sca-cooks] Southern Peas (Was Pease Porridge and Field Peas)

[Phlip]

Been watching the thread with some interest- I think there's a bit of
variation even in the South about the names. Last time I was in N. Carolina,
I picked up a can of something called "field peas" from curiosity, and tried
them. They definitely weren't black-eyed peas, with which I'm quite
familiar. They were rather like lentils, but larger and a bit rounder- not
as flat as a lentil, not as fat as a pea, larger than lentils or "petit
pois" but smaller than big peas, and they were a light tan/yellow, very
similar to the color of lentils. Tasted good- would have used them in
anything that I might use either lentils or small beans in, but they weren't
so outstandingly flavored that I'd ask someone to bring me a few cans, if
they were going to N. Carolina (although I might pick up a couple cans if I
were there and happened to think about it).

Adding to the confusion,

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

>



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