| Here are some of the
"best" reviews from the recipe page. If you want
to read them all go directly to the Food
Network site.
Ew! Who ever heard of combining PEAS with BUTTER? And then
serving them WARM? What a disgusting and outlandish combination!
The entire process sounds very confusing, too.
Great recipe. I look forward to your recipe for Ice Water
soon!
I'm a bit confused....Which half of the butter stick do I
use? I can't choose!
Can anyone tell me what I'm supposed to do with the paper
from the butter wrap that's in the melted butter? Is this
a garnish?
Also, in the future can I use margarine? If so, do I wait
until the plastic container melts completely before serving?
Wow- this is going to be great. I couldn't understand the
part about pees, drained, so I had to call the help number
on the can. I asked the guy (I think his name was Prakash
what is "peas, drained"? He said that it is baby
food. So I went to the market and got some jars of Gerber.
Anyway, I need to impress this girl in my class and I am going
to make this tonight. Her name is Gina Statutori. Thank you
Paula!!!!!! I am so going to score.
Okay Paula, I am totally lost here. I have spent two weeks
biting this can, which btw has destroyed my teeth and left
this funky taste in my mouth. After jumping on the cans for
three hours I was able to crack the case. This fantastic liquid
rushed out, which I quickly licked off the floor, which added
another funk level to my mouth. Now I am still stuck asking,
how am I supposed to get this "butter" stuff you
speak of into this mess without cutting my remaining finger
off?
To tall the haters out there, all she is saying, is give peas
a chance.....
Is that a total of 14 1/2 ounces of peas, or two 14 1/2 ounce
cans of peas? I'm so confused. What if I can't find "English
peas?" Can I use regular old American peas? And how about
frozen peas? What would happen if I used fresh peas? Would
I have to take them out of their little envelopes or could
I just throw the whole thing in?I'm paralyzed until I figure
this out. Does the butter have to be salted or unsalted? I
tried to work my way through it and I think I ended up with
Pease Porridge Warm.
This recipe was rated "easy" and it was anything
but. There was nothing about how to open the cans, and I ended
up poking holes in the top with a screwdriver so I could "drain
the peas" like Paula said I should. I didn't know I was
supposed to use a can opener for this! It took me about an
hour to get this on the table, plus I cut myself and maybe
a little blood got into the peas because no one really liked
them. I'm going to stick with frozen peas from now on.
I put the two cans of peas in the pot, but I found the metal
can was really difficult to chew through. Did I not use enough
butter?
This was just too complicated. "Drained"? "Ounce"?
"Peas"? I'm not a culinary expert, Paula. These
technical terms confuse and frighten me.
I had originally rated this 5 stars when I thought it was
a recipe for "Warm English P**nis". Now I'm just
disappointed
I like butter! I like peas! The combination is breathtaking.
I'm tired of recipes that feature hard to find niche ingredients
like this "butter", whatever that may be. Let alone
the molecular gastronomy Paula relies on so much. How about
dumbing it down a level for the home cook?
I used my Slap Chop to combine this tasty recipe with a photoshopped
picture of a nude Rachel Ray. I ate it, and for a week my
poop smelled like butterscotch, and had glitter all over it.
My family was unimpressed because the recipie lacked the seasoning
of salt. I told them this *is* the official Paula Dean way
to make peas and they better shut up and eat them if they
know what's good for them or this hot pan of lard I'm frying
chicken necks in is comin' their way.
My husband loves canned peas. Every time I open up a can of
them I have to hold my breath, because they smell like a urine-soaked
subway car. Can I substitute bacon for peas? I'd appreciate
a revised recipe explaining to me how to combine butter and
bacon in a pot. And please keep it simple, Paula. None of
these "3 ingredient recipes" that a home cook can't
possibly tackle.
I think you're all missing the point. It's the melting the
butter before putting in the peas that makes the difference.
I remember once when my wife asked me to make her a peanut
butter and jelly sandwich. I had never done so, having had
a mother to do it for me. I asked my wife which side I should
put the peanut butter on. Or if I should put the jelly on
top of the peanut butter and bare bread on top. She got as
angry as a cornered mongoose, saying it didn't matter because
she could just flip the sandwich over. I told her she was
eating it wrong. I put the peanut butter on top. She has never
gone back to her jelly top. She did, however, divorce me.
I shall make this Paula's peas again.
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