Mushy Peas

[Chipchopper]

What colour should they be ?.
I opened a can last night (name of a well known fish and chip restaurant) and they were literally a florescent yellow- green colour.!

[pastafreak]

We get numerous different brands donated at work. They range in colour from dull greeny grey to the unreal green you've seen. Don't worry, it's just differences in processing and preservatives used.

[Tilly2]

Were they nice, Chip? I have never had tinned mushy peas.

[pastafreak]

https://www.telegraph.co.uk/foodanddrink/8288887/The-Kitchen-Thinker-Food-colourings.html

I think they are vile things, Tilly.

[Tilly2]

When I have cooked them at home, they have been sludgy, greeny brown.

They do go nicely with home fried fish and chips.

[Old_Geezer]

Not had them often but they're ok; inoffensive. Like most adequate veg.

[roopower]

I once had some from the local chippy that were bright green. He said he put food colouring in to make them look more appetizing as they came to him a slushy brown colour.

[Chipchopper]

Well, they tasted okay but luminous colour was a bit off putting.
I actually prefer the canned ones but I'll choose a different brand next time.

[Old_Geezer]

Grey/green ?
https://en.m.wikipedia.org/wiki/Mushy_peas

[Arksided]

I love mushy peas... I wouldn't eat 'them' though.. being a Yorkshireman I'd try most things but if it glows florescent I'd give it a miss, especially the curry sauce we have oop north.

[gingejbee]

"should" doesn't come into it. If you cook from dried at home, they will be a washed-out pale green/yellow/pale brown. If you buy canned, it will depend on whether colour additives (typically riboflavin and Brilliant Blue FCF) have been used. If you don't want the "interesting" bright green colour (and the word is fluorescent, with a "u") then look at the label and choose those with no added colour.

[Buenchico]

A look at the older-style packaging for those mushy peas of yours suggests that the manufacturer intended them to look quite bright:
https://tinyurl.com/y8wyt3v3

Further, a look at the list of ingredients shows that the two colourings used are Riboflavin (which is bright yellow) and Brilliant Blue. Putting those two together would seem to be a good way to ensure getting a really vibrant shade of green!

[Jackdaw33]

We knew them as steepy peas, but what a carry-on. They had to be soaked overnight with a tablet of bicarb then boiled or cooked in the oven the next day.

[jennyjoan]

Stepped peas is what we call them Jack. I love them - particularly with salt and vinegar - to die for - and then you die the next day with stomach pains with the wind.

[Tilly2]

I think mushy peas cause more ...er...flatulence. I don't eat them very often.

[Tilly2]

Snap, JJ!

[pastafreak]

I think I'm put off by the fact that to me they look like over cooked mush...and not fresh in any way.

[tonyav]

I take it that your mushy peas were Harry Ramsdens, ChipChopper. I have had those in the past and yep they are a peculiar colour.

[Mamyalynne]

I buy Lockwoods frozen and cooked up a biggish batch, then bag up single portions and freeze - then quick and easy to reheat and add mint if I fancy it.

[jennyjoan]

vegetable soup is not the same without the stepped peas - yet no matter where I go and it says veg soup - not to me without the stepped peas.

by the way - believe it or not to vegetable soup (with peas) Lidl - the nearest to homemade veg soup.

I still like to make my own - right now - broccoli and cauliflower cooked with a little potatoe and a teaspoon of curry powder. lovely

[Chipchopper]

I'm willing to give Lidl's veg soup a try, purely because their range of craft beers are unsurpassed both in quality and value.
Thank you JJ.