the pea

since we're on the subject of peas and shells, and since no kitchen activity is still the theme of the day, i thought i'd give a nod to our friend the pea. i think this is especially appropos since this blog is about the kitchen and sometimes food and sometimes princesses trying to get some sleep. 

 i invite you to take the "where's the pea" survey on the side bar. and good luck to all! now, on to the good pea news...

first, the USA dry pea and lentil council has lots they want us to know about their favorite food, like, "why choose legumes?"  well, i think it is obvious why legumes, but let's look at a few of their reasons, shall we:

USA legumes are the world's standard for quality.

Legumes  have many qualities that make them attractive to food manufacturers.

 

Composition

• High protein, dietary fiber, starch, amylose, and amylopectin     

      (really? i did not know that)

• low fat; low cholesterol 

Nutrition

• high protein (20 to 30% on dry weight basis)

• low calorie

• good complement of B-vitamins and some vitamin A

• good complement of minerals, especially calcium and iron

• high lysine

 

Functional properties

• varieties of colors—green, yellow, red, orange

• minimal non-enzymatic browning and oil absorption during frying

• neutral flavor; excellent flavor carrier

• crisp, crunchy texture potential [texture potential?]

• protein functionality provides: good water holding capacity (WHC), good solubility, good emulsifying properties, good lipid affinity and foam stability, promising expansion/extrusion potential

now personally, i find this last item especially fascinating. i never really thought about peas having a good water holding capacity (whc), but i guess they do.  and i never thought water holding capacity needed an abbreviation [whc] but i guess it does. and i never considered their promising expansion/extrusion potential [e/ep?], but i guess it's been there all along.  so much potential being overlooked! i hope i haven't been treating people this way...

and another interesting thing about peas: they make excellent cars [tmec]:

talk about green!*

here's another interesting fact about our good, water holding friend, the pea: in 2005 a poll of 2,000 people revealed the pea to be britain's 7th favorite culinary vegetable [for cars?]. 

and in the mid-1800's gregor mendel's observations of pea pods led him to create the principles called mendelian genetics, which are now ruining real food as we know it. how fascinating!

so now, in tribute to our friend, pea, i give you a reci-pea. bon appetite!

1. if possible do not shell the pea until just before it is time to cook it. when ready remove tires, headlights, license and rear view mirror.
2. add boiling water to just cover the pea; add salt, half a pint of water, and let the contents of the saucepan simmer until the pea is genetically modified.
3. it will take about... forever!
4. when the pea is cooked the water should be reduced to a few spoonfuls.
5. add a quart of oil, a little black pepper and serve at once.

(* car courtesy of Asylum Models and Effects)

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