French lentils- couple of questions, plz
Kalmia
one find these? Is the taste that different?
Jude
> A recipe I'd like to try calls for French lentils. Huh? Where does
> one find these? Is the taste that different?
They're wonderful. They don't break down at all, but stay round and
plump when cooked. I used to be able to get them at the health food
store, but they closed due to the economy. Sigh. So I looked on
igourmet, which is my favorite food order site, but they were sold
out. So now I haven't had any luck finding them and am now n=unable to
make French Green lentils with mascarpone, goat cheese, and spinach.
Wonderful winter dish. Good luck, let me know if you find them.
They're worth the extra effort
Try 'lentils de puy" for your searching.
jude
Felice
"Jude" <Jud...@cox.net> wrote in message
news:37b3dda8-1fe9-4bda...@o28g2000yqh.googlegroups.com...
Hey, Jude! Once we've scored our French lentils, will you tell us what to do
with the mascarpone, goat cheese and spinach? Sounds tasty!
Felice
Stu
... are you looking for the french green lentils? If so, I pick them up at the
scoop-n-weigh or the bulk barn all the time.
Dave Smith
> ... are you looking for the french green lentils? If so, I pick them up at the
> scoop-n-weigh or the bulk barn all the time.
They always have green lentils at our local Bulk Barn stores. I have
only had they once. That was at a restaurant in Riems, France. They were
served with braised lamb shanks and they were delicious. I have never
cooked lentils. One of these days.....
graham
-----------------------------------------------------------
Chances are they will be from Alberta! A lot of green lentils get exported
to France where they miraculously become Puy Lentils.
Graham
Ken
> A recipe I'd like to try calls for French lentils. Huh? Where does
> one find these? Is the taste that different?
I get French green lentils through my local food co-op, and that
doesn't help you very much. Like somebody said, try a health food
store. But to answer the question about taste: They don't taste that
different if at all, but they're like little BB's, so the cooking time
is greatly reduced. The recipe might be calling them not for taste
reasons, but because they cook so much quicker, low 20 something
minutes, or because they are so much smaller.
Hope this helps,
Ken
sf
>"Jude" <Jud...@cox.net> wrote in message
>news:37b3dda8-1fe9-4bda...@o28g2000yqh.googlegroups.com...
>On Jan 6, 2:49 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>> A recipe I'd like to try calls for French lentils. Huh? Where does
>> one find these? Is the taste that different?
>
>They're wonderful. They don't break down at all, but stay round and
>plump when cooked.
I don't think I would think they were worth their high price for that
very reason. Lentils in general seem to take a longer cooking without
breaking down and I do like the characteristics of lentils, but I
prefer my beans/legumes cooked to mush or at least close to it.
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
<threerive...@yahoo.com> wrote:
>I get French green lentils through my local food co-op, and that
>doesn't help you very much. Like somebody said, try a health food
>store. But to answer the question about taste: They don't taste that
>different if at all, but they're like little BB's, so the cooking time
>is greatly reduced. The recipe might be calling them not for taste
>reasons, but because they cook so much quicker, low 20 something
>minutes, or because they are so much smaller.
I'd like to know the difference between French Green Lentils (less
than $3 a pound) and Lentil de Puy which are over $9 lb.
Wayne Boatwright
> On Wed, 6 Jan 2010 19:12:16 -0700, "graham" <g.st...@shaw.ca> wrote:
>
>>"Jude" <Jud...@cox.net> wrote in message
>>news:37b3dda8-1fe9-4bda...@o28g2000yqh.googlegroups.com..
>>. On Jan 6, 2:49 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>>> A recipe I'd like to try calls for French lentils. Huh? Where does
>>> one find these? Is the taste that different?
>>
>>They're wonderful. They don't break down at all, but stay round and
>>plump when cooked.
>
> I don't think I would think they were worth their high price for that
> very reason. Lentils in general seem to take a longer cooking without
> breaking down and I do like the characteristics of lentils, but I
> prefer my beans/legumes cooked to mush or at least close to it.
>
Do you like English "mushy peas"?
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Alan Edwards
$6
Bob Terwilliger
> Lentils in general seem to take a longer cooking without breaking down and
> I do like the characteristics of lentils, but I prefer my beans/legumes
> cooked to mush or at least close to it.
Have you tried red lentils? They cook to mush in as little as 10 minutes.
Bob
sf
That was my gut reaction too.
sf
<waynebo...@arizona.usa.com> wrote:
>On Wed 06 Jan 2010 11:18:29p, sf told us...
>
>> On Wed, 6 Jan 2010 19:12:16 -0700, "graham" <g.st...@shaw.ca> wrote:
>>
>>>"Jude" <Jud...@cox.net> wrote in message
>>>news:37b3dda8-1fe9-4bda...@o28g2000yqh.googlegroups.com..
>>>. On Jan 6, 2:49 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>>>> A recipe I'd like to try calls for French lentils. Huh? Where does
>>>> one find these? Is the taste that different?
>>>
>>>They're wonderful. They don't break down at all, but stay round and
>>>plump when cooked.
>>
>> I don't think I would think they were worth their high price for that
>> very reason. Lentils in general seem to take a longer cooking without
>> breaking down and I do like the characteristics of lentils, but I
>> prefer my beans/legumes cooked to mush or at least close to it.
>>
>
>Do you like English "mushy peas"?
I've only heard of it here, but if it's made with real garden peas,
probably not.
sf
I bought some one time, but never used them. I think I bought too
little. I forget why I didn't at this point, but they're probably
good tasting. I'm not one who cares if they take 10 minutes or an
hour to cook though. Speed isn't my criteria.
Kalmia
I shall be BOLD, and try the recipe with my old brown lentils - how
bad could it turn out? But, thanks, all, for the education on French
lentils.
Melba's Jammin'
<8df01860-ff95-40cf...@m26g2000yqb.googlegroups.com>,
Kalmia <tween...@mypacks.net> wrote:
> A recipe I'd like to try calls for French lentils. Huh? Where does
> one find these? Is the taste that different?
I don't know from French lentils but I it's a great coincidence to me
that I had lentils for dinner last night, (they are one of the legumes
Mom always served at our Christmas Eve supper on January 6 <Julian
calendar, Russian Orthodox Christmas Eve>) along with some
commercially-made potato-cheese pirohy, some broccoli (from Aldi�I
wanted to give it a try), and a green salad with Gerard's champagne
dressing (a gift from the food exchange on alt.binaries.food�dang, I
like that dressing!).
My lentils got away from me at the end and are rather dry, in spite of
the olive oil-fried onions that I mixed with them.
I think I'll have the same for lunch today, without the broccoli. I
should really see if I still have my own pirohy in the freezer.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009
Ken
>
> - Show quoted text -
What's the recipe? If it's a soup, no problem. If it's a stuffing,
it may come out a little crunchy.
Good luck,
Ken
blake murphy
> On Wed 06 Jan 2010 11:18:29p, sf told us...
>
>> On Wed, 6 Jan 2010 19:12:16 -0700, "graham" <g.st...@shaw.ca> wrote:
>>
>>>"Jude" <Jud...@cox.net> wrote in message
>>>news:37b3dda8-1fe9-4bda...@o28g2000yqh.googlegroups.com..
>>>. On Jan 6, 2:49 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>>>> A recipe I'd like to try calls for French lentils. Huh? Where does
>>>> one find these? Is the taste that different?
>>>
>>>They're wonderful. They don't break down at all, but stay round and
>>>plump when cooked.
>>
>> I don't think I would think they were worth their high price for that
>> very reason. Lentils in general seem to take a longer cooking without
>> breaking down and I do like the characteristics of lentils, but I
>> prefer my beans/legumes cooked to mush or at least close to it.
>>
>
> Do you like English "mushy peas"?
the name alone is repulsive on its face.
your pal,
blake
Dora
Ugh. Flashback. Don't remind me.
Wayne Boatwright
> On Thu, 07 Jan 2010 06:21:10 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> wrote:
>
>>On Wed 06 Jan 2010 11:18:29p, sf told us...
>>
>>> On Wed, 6 Jan 2010 19:12:16 -0700, "graham" <g.st...@shaw.ca> wrote:
>>>
>>>>"Jude" <Jud...@cox.net> wrote in message
>>>>news:37b3dda8-1fe9-4bda...@o28g2000yqh.googlegroups.com.
>>>>. . On Jan 6, 2:49 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>>>>> A recipe I'd like to try calls for French lentils. Huh? Where does
>>>>> one find these? Is the taste that different?
>>>>
>>>>They're wonderful. They don't break down at all, but stay round and
>>>>plump when cooked.
>>>
>>> I don't think I would think they were worth their high price for that
>>> very reason. Lentils in general seem to take a longer cooking without
>>> breaking down and I do like the characteristics of lentils, but I
>>> prefer my beans/legumes cooked to mush or at least close to it.
>>>
>>
>>Do you like English "mushy peas"?
>
> I've only heard of it here, but if it's made with real garden peas,
> probably not.
>
You might possibly like them. Mushy peas are dried marrowfat peas which
are first soaked overnight in water and then simmered with a little sugar
and salt until they form a thick green lumpy soup. The dish is not
entirely unlike green split pea soup.
Wayne Boatwright
> On Thu, 07 Jan 2010 06:21:10 GMT, Wayne Boatwright wrote:
>
>> On Wed 06 Jan 2010 11:18:29p, sf told us...
>>
>>> On Wed, 6 Jan 2010 19:12:16 -0700, "graham" <g.st...@shaw.ca> wrote:
>>>
>>>>"Jude" <Jud...@cox.net> wrote in message
>>>>news:37b3dda8-1fe9-4bda...@o28g2000yqh.googlegroups.com.
>>>>. . On Jan 6, 2:49 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>>>>> A recipe I'd like to try calls for French lentils. Huh? Where does
>>>>> one find these? Is the taste that different?
>>>>
>>>>They're wonderful. They don't break down at all, but stay round and
>>>>plump when cooked.
>>>
>>> I don't think I would think they were worth their high price for that
>>> very reason. Lentils in general seem to take a longer cooking without
>>> breaking down and I do like the characteristics of lentils, but I
>>> prefer my beans/legumes cooked to mush or at least close to it.
>>>
>>
>> Do you like English "mushy peas"?
>
> the name alone is repulsive on its face.
>
> your pal,
> blake
>
Peas have a face? I nver noticed.
sf
<waynebo...@arizona.usa.com> wrote:
>You might possibly like them. Mushy peas are dried marrowfat peas which
>are first soaked overnight in water and then simmered with a little sugar
>and salt until they form a thick green lumpy soup. The dish is not
>entirely unlike green split pea soup.
OK, I like split pea soup... but I've never heard of or seen marrowfat
peas before you just mentioned it. Is that available here?
Janet Wilder
> On Thu 07 Jan 2010 05:17:59a, sf told us...
>
>> On Thu, 07 Jan 2010 06:21:10 GMT, Wayne Boatwright
>> <waynebo...@arizona.usa.com> wrote:
>>
>>> On Wed 06 Jan 2010 11:18:29p, sf told us...
>>>
>>>> On Wed, 6 Jan 2010 19:12:16 -0700, "graham" <g.st...@shaw.ca> wrote:
>>>>
>>>>> "Jude" <Jud...@cox.net> wrote in message
>>>>> news:37b3dda8-1fe9-4bda...@o28g2000yqh.googlegroups.com.
>>>>> . . On Jan 6, 2:49 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>>>>>> A recipe I'd like to try calls for French lentils. Huh? Where does
>>>>>> one find these? Is the taste that different?
>>>>> They're wonderful. They don't break down at all, but stay round and
>>>>> plump when cooked.
>>>> I don't think I would think they were worth their high price for that
>>>> very reason. Lentils in general seem to take a longer cooking without
>>>> breaking down and I do like the characteristics of lentils, but I
>>>> prefer my beans/legumes cooked to mush or at least close to it.
>>>>
>>> Do you like English "mushy peas"?
>> I've only heard of it here, but if it's made with real garden peas,
>> probably not.
>>
>
> You might possibly like them. Mushy peas are dried marrowfat peas which
> are first soaked overnight in water and then simmered with a little sugar
> and salt until they form a thick green lumpy soup. The dish is not
> entirely unlike green split pea soup.
>
It's not like green split pea soup to me. I like a good pea soup rounded
out by the flavor of onions, carrots, celery and some type of smoky meat.
Mushy peas are an unnatural green and have very little flavor which is
why you have to drown them in malt vinegar. The texture is something
like refritos, but more watery and less pleasing to the pallet. JMHO
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
sf
<kellie...@yahoo.com> wrote:
>Mushy peas are an unnatural green and have very little flavor which is
>why you have to drown them in malt vinegar. The texture is something
>like refritos, but more watery and less pleasing to the pallet. JMHO
OMG, Wayne had me convinced I needed to give it a try.... now you're
convincing me I was daft to consider it.
Wayne Boatwright
> On Fri, 08 Jan 2010 04:20:25 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> wrote:
>
>>You might possibly like them. Mushy peas are dried marrowfat peas which
>>are first soaked overnight in water and then simmered with a little sugar
>>and salt until they form a thick green lumpy soup. The dish is not
>>entirely unlike green split pea soup.
>
> OK, I like split pea soup... but I've never heard of or seen marrowfat
> peas before you just mentioned it. Is that available here?
>
I've seen them in a couple of gourmet shops and a UK import store.
Wayne Boatwright
> On Thu, 07 Jan 2010 22:45:31 -0600, Janet Wilder
> <kellie...@yahoo.com> wrote:
>
>>Mushy peas are an unnatural green and have very little flavor which is
>>why you have to drown them in malt vinegar. The texture is something
>>like refritos, but more watery and less pleasing to the pallet. JMHO
>
> OMG, Wayne had me convinced I needed to give it a try.... now you're
> convincing me I was daft to consider it.
>
Depends... Most commercially packaged marrowfat beans are artificially
colored, although the British government is currently changing regulations
to have artificial colors removed from all foods. Like green split peas,
the marrowfat bean does not have a lot of flavor on their own and are
dependent on what you add when you cook them. In the UK, mint is often
added as a flavoring, although many other flavors can be added. It's all a
matter of taste. I've had both good and bad.
Giusi
"sf" <s...@geemail.com> ha scritto nel messaggio
Alan Edwards> <edw...@southcom.com.au> wrote:
>>>I'd like to know the difference between French Green Lentils (less>>>than
>>>$3 a pound) and Lentil de Puy which are over $9 lb.
>>
>>$6
>
> That was my gut reaction too.
I find a lot of difference. The Puys stay whole much better and there is
quite a difference in taste as well. Thing is, who knows what exactly you
are getting there? No one is inspecting to see that all the shipments are
the real thing or that in some cases Puy lentils are packaged as any old
lentil.
We have very famous Umbrian lentils, Lenticchie di Casteleucci. You can see
the difference because it is the size nearly of a mustard seed compared to
the regular Italian lentil which smaller than the French. When you buy the
IGP one you pay, but surrounding areas grow them too, and then they cost the
same as any Italian lentil.
Info
They're $6.99 lb. here, I usually buy 300 grams, a pound is just too much.
Janet Wilder
> On Thu, 07 Jan 2010 22:45:31 -0600, Janet Wilder
> <kellie...@yahoo.com> wrote:
>
>> Mushy peas are an unnatural green and have very little flavor which is
>> why you have to drown them in malt vinegar. The texture is something
>> like refritos, but more watery and less pleasing to the pallet. JMHO
>
> OMG, Wayne had me convinced I needed to give it a try.... now you're
> convincing me I was daft to consider it.
>
You might like them. I didn't. Wayne does....
blake murphy
i probably asked you before, but what commercial brand of pirohy do you
find acceptable?
your pal,
blake
blake murphy
> On Thu 07 Jan 2010 11:11:15a, blake murphy told us...
>
>> On Thu, 07 Jan 2010 06:21:10 GMT, Wayne Boatwright wrote:
>>
>>> On Wed 06 Jan 2010 11:18:29p, sf told us...
>>>
>>>> On Wed, 6 Jan 2010 19:12:16 -0700, "graham" <g.st...@shaw.ca> wrote:
>>>>
>>>>>"Jude" <Jud...@cox.net> wrote in message
>>>>>news:37b3dda8-1fe9-4bda...@o28g2000yqh.googlegroups.com.
>>>>>. . On Jan 6, 2:49 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>>>>>> A recipe I'd like to try calls for French lentils. Huh? Where does
>>>>>> one find these? Is the taste that different?
>>>>>
>>>>>They're wonderful. They don't break down at all, but stay round and
>>>>>plump when cooked.
>>>>
>>>> I don't think I would think they were worth their high price for that
>>>> very reason. Lentils in general seem to take a longer cooking without
>>>> breaking down and I do like the characteristics of lentils, but I
>>>> prefer my beans/legumes cooked to mush or at least close to it.
>>>>
>>>
>>> Do you like English "mushy peas"?
>>
>> the name alone is repulsive on its face.
>>
>> your pal,
>> blake
>>
>
> Peas have a face? I nver noticed.
it's when you get them on *your* face that it's really repulsive.
your pal,
gerber
sf
<kellie...@yahoo.com> wrote:
>sf wrote:
>> On Thu, 07 Jan 2010 22:45:31 -0600, Janet Wilder
>> <kellie...@yahoo.com> wrote:
>>
>>> Mushy peas are an unnatural green and have very little flavor which is
>>> why you have to drown them in malt vinegar. The texture is something
>>> like refritos, but more watery and less pleasing to the pallet. JMHO
>>
>> OMG, Wayne had me convinced I needed to give it a try.... now you're
>> convincing me I was daft to consider it.
>>
>
>You might like them. I didn't. Wayne does....
Marrowfat beans would be another hunt like finding those dried
cannellini beans was, except I've never heard of them before this
thread.
I see they are served either with pork pie or fish & chips and
accompanied by mint sauce or vinegar.
http://www.jamieoliver.com/forum/viewtopic.php?id=37140
Janet Wilder
> I see they are served either with pork pie or fish & chips and
> accompanied by mint sauce or vinegar.
> http://www.jamieoliver.com/forum/viewtopic.php?id=37140
>
>
We had them in Winchester, UK last year. We were visiting with friends
who had taken us on a car trip to Stonehenge, Winchester, Windsor, etc.
and we decided we wanted to taste "real" English fish and chips. We
found a local shop and my friend insisted we get an order of mushy peas
with the fish and chips. The fish and chips was totally awesome, but the
peas were not. Here is a photo
http://i50.tinypic.com/6psq68.jpg
sf
<kellie...@yahoo.com> wrote:
>sf wrote:
>
>> I see they are served either with pork pie or fish & chips and
>> accompanied by mint sauce or vinegar.
>> http://www.jamieoliver.com/forum/viewtopic.php?id=37140
>>
>>
>
>We had them in Winchester, UK last year. We were visiting with friends
>who had taken us on a car trip to Stonehenge, Winchester, Windsor, etc.
>and we decided we wanted to taste "real" English fish and chips. We
>found a local shop and my friend insisted we get an order of mushy peas
>with the fish and chips. The fish and chips was totally awesome, but the
>peas were not. Here is a photo
>
>http://i50.tinypic.com/6psq68.jpg
Wow, they *are* bright!