Text 7499, 98 rader
Skriven 2006-11-10 19:42:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: MISC. FARMING 557
=========================
 Hi, Michael,

 JM> I think Michael is confusing pumpkins with
 JM> watermelons! Pumpkins don't have a huge, thick
 JM> rind in my experience.

 ML> I'm possibly letting watermelons influence my memory
 ML> of pumpkins ... haven't sculpted a pumpkin in years,
 ML> but my recollection is that they're mighty thick and
 ML> fairly difficult to cut through, as I generally dealt
 ML> with mature pumpkins, if you will. Never carved one
 ML> of less than 10 lb, and I still think that the rind
 ML> and tough bit close to the rind must approach a good
 ML> 2-3 cm thickness. Or am I going totally screwy?!

 Maybe we have dealt with different varieties, too.
 Did you deal with really big pumpkins because your
 father had to have the biggest one on the block?
 I haven't carved a pumpkin in years, either, though.

 I have seen recipes for pumpkin soups cooked in
 the oven in a pumpkin shell, though. So even if
 the rind isn't so thick, it must be rather
 tough, to hold its shape when cooked full of
 liquid. I think I remember trying this years
 ago, and the shell shrank down a bit. I didn't
 like the soup much, either.

 ML> They are a bit stringier than
 JM> butternut, buttercup, or Hubbards, but
 JM> because they are relatively small, are well
 JM> prepared by splitting them in half, top
 JM> to bottom, scraping out the seeds and junk,
 JM> anointing with a bit of butter, salt and
 JM> pepper, and baking until the flesh is soft
 JM> and a bit browned on top (unless to baked
 JM> them upside down as some do). Then you
 JM> just scoop the flesh from your leathery
 JM> little bowl!

 ML> [whispered] I have to admit that I like acorn and
 ML> butternut squashes, in moderation. Sometimes with
 ML> salt and butter and sometimes with big old blobs
 ML> of brown sugar.

 I didn't know you ever claimed any aversion
 to winter squash, though I remember you don't
 care for the mild and watery summer squashes.
 They are related biologically, but totally
 different culinarily, after all. Are all
 winter squashes orange inside? Summer squashes
 range from white to yellow to green in my
 experience, but most winter squashes I can
 think of are yellow-orange on the inside.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Baked Beef-Stuffed Pumpkin
 Categories: Main dish, Meats, Vegetables
      Yield: 8 Servings

      1    Pumpkin (5-6 pounds) OR
      3    Pumpkins (2-3 pounds)
      2 t  Salt
      2 T  Vegetable oil
      2 cl Garlic, minced
      1    Onion, chopped
      1 lb Ground beef
      3    Eggs
      2 t  Dried thyme
    1/2 t  Freshly ground pepper
      2 c  Cooked rice, preferably a
           -mixture of wild and white
           -rice
    2/3 c  Raisins
    1/2 c  Pine nuts

  Preheat oven to 350 degrees F. Cut the top off pumpkin(s) and remove
  seeds and strings. Prick cavity with a fork and sprinkle with 1
  teaspoon of the salt. Heat pot or a large skillet. Add oil. When hot,
  add garlic and onion and saute until onion is translucent. Add beef
  and continue sauteeing until browned. Remove from heat and add
  remaining ingredients.

  Stuff pumpkin with mixture with mixture. Place half-inch water in
  bottom of a shallow baking pan large enough to hold the pumpkin. Put
  pumpkin in the pan and bake for one to 1 1/2 hours. Cut pumpkin into
  wedges (or if small pumpkins used, into halves) and serve, giving
  each person both pumpkin and stuffing.

  From article by Tina Danze, UPS, in the Buffalo News. Typed for you by
  Joan MacDiarmid.

MMMMM
 Joan MacDiarmid
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