I also tried cooking them in beef broth but the broth tended to over power the peas. I tried steaming them but they came out bland. I have tons of allergies, so I can't add what the recipes call for I am no expert but I will give you my opinion on what I have grown so far. (Usually I'd say rug but we don't want a rug under the dining room table due to trip hazard issues.) I had been thinking leather (easy care) but maybe this is a good time to browse and see if there is any fabric we like that we could pull a blue from? Although a patterned fabric limits the table linens we can use and my housemate's kid loves switching for seasonal table cloths. The furniture and cabinets (built ins) will be a mix of painted white and medium stained wood (I actually plan to get a new table at some point, possibly custom since I can't find what I like retail, so maybe cherry table and chairs? Nothing too casual.) I'm also thinking to do upholstered chairs for the head and foot of the table, and for the chair seats.
It does give a nice depth of color though, and I think can soften the room? So far I have managed to determine that we definitely want something darker than a Wedgewood type blue, but not as bright as some of the more modern rooms that use almost a primary royal blue. I like the textured look of grass cloth or wallpaper, actually, but I'm not sure if we want to go there with all the hassle that involves. I'm having surprisingly bad luck with the Houzz search trying to find photos of darker blue dining rooms. Later, she called to ask me for a "recipe" for steak.
Quickpick pinkeye how to#
Shortly after we met them she showed us how to make those delicious Chinese dumplings, something strange and exotic to us at the time, from scratch using no recipe. It reminds me of the Chinese couple who have been friends of ours for years. People who ate them all their lives take that for granted. People like myself, who did not grow up eating Southern peas, need to be educated about the proper methods of cooking and serving them too. If these are the top and bottom of the list, for some people at least, it might be worth doing a taste comparison to educate outselves as to the difference, if our inexperienced palates can detect it. A few people place black eye peas at the bottom of their list. I planted the BVR (bean virus resistant) strain because that's what I could get. So far, it appears that pink eye purple hulls win out for popularity. I read all the GW posts on Southern peas that come along to see which ones get the most favorable comments. There must be people who like every one of them, or they would drop out of circulation. Any information which would help me narrow down the choices would be a big help.
Quickpick pinkeye trial#
Like you, I have neither the space nor the time to trial many varieties (I like to grow a few other things as well, you know). I've been experimenting with Southern peas for a few years here in the North, where most people don't have the faintest idea of what they are. It's not silly, it's a good question, Mary.
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