It was my name on the card though. So…beckdawrek is trespassed.
(How does he know these things?)
You know that’s outsourced to exploited workers in the third world, of course?
Mind you, once someone like Jethro Tull invents a mechanical pea splitter, all that will change.
British “pudding” can mean any dessert (especially one like what Americans would call a parfait or trifle), but it can also mean anything boiled.
(and in case there are any Brits reading this who don’t know, in the States, “pudding” is a custard-like thickened dairy dessert. We also have “bread pudding”, “rice pudding”, and “plum pudding”, but nobody would ever refer to those without the adjective).
There’s also Yorkshire pudding which is sorta/kinda like a popover.
Split pea soup is one of my favorites. But, you’ve got to cook it in a pressure cooker, with a smoked ham-hock or two.
The only thing better is my chicken & dumpling stew—made with whole pieces of chicken and giblets!
I beg to differ. My chicken 'n dumplin’s are the Best!
Gule ærter med flæsk is good, especially here in the autumn. It will warm you up.
Oh yeah!?! Chicken duel at dawn. My chicken will peck yours till it clucks off in shame! 
Speaking as a native Brit, (who has incidentally lived in the US for several decades & am somewhat bilingual) it doesn’t necessarily have to be something boiled.
Black pudding is definitely something you fry. Many others (Yorkshire pudding for example) are usually baked in an oven.
The word seems to be a classic example of two countries divided by a common language. 
Do you make your own rolled out and carefully cut dumplings(with lard not shortening)? I think not.
No, but I drop my raw dumpling dough into the boiling stew—with love!
And they grow to the size of a cat’s head.
Meow!!
I do like those kinda dumplings. My family prefers the flat ones.
Is it possible you are a super-taster? I believe you when you say vegetables have a bad taste to you, but you’re obviously tasting something in them that is not there for me.
I’m a vegetable lover - while a lot of my affection has to do with adding tasty things like salt and herbs, simple steamed broccoli with nothing added, and other similar dishes, taste good to me. I’m guessing you’d taste something unpalatable in the same thing.
Eww, that is not an image I want to have in mind when eating dinner. I love my cats.
For the final preparation, yes. But isn’t there a boiling step in the making of it?
Then you had best avoid cathead biscuits.
You could be right, I haven’t looked into it in detail.
Isn’t there a rather famous (though maybe apocryphal) saying that one should not look too closely at the making of either sausages or laws?
Perfect! The ideal way.
I also make something I call “green goop”. Which is 50/50 lentils & green + yellow split peas with finely shredded onions & veggie stock. Cook until it’s a thick goop somewhere between a soft cookie dough and a very thick batter. The spoon should almost stand up in it when hot and it’ll be quite stiff when refrigerated.
Once done you schlumpf out a dollop on top of rice. You can make it with plain spicing, or jazz it up Indian style with curry, garam masala, etc., & serve over basmati. Super healthy & nutritious.
It looks like mid-dau will try a new thing. (I really hate it when she gets nutty ideas)
She says you can take the leftover pea gunk and add onion, egg and cracker crumbs. Form a patty and fry it. And “It’s delicious, Ma!!”
She don’t know that. She’s believing the hype.
I definitely, yes without stuttering, told her not try any new recipes for a few days.
Give me peas. 