Text 31880, 100 rader
Skriven 2015-10-12 01:47:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31866 av Ruth Haffly (1:396/45.28)
Ärende: Re: A tale of pumpkins
==============================
 -=> On 10-10-15  20:55,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about A tale of pumpkins <=-


 RH> Sounds interesting, do you remember what kind of a sandwich they
 RH> served with the soup?
 
I did not remember, but Gail says it was a ham sandwich on a bun.
 
 DS> I had never tried to carve a pumpkin for halloween.  I can now say
 DS> that I wonder how one does it withour using a power saw.  This pumpkin
 DS> shell was so hard that my knives would not make a dent in it until

 RH> You need a very sharp knife! Pie pumpkins seem to have a tougher hide
 RH> than the jack o'lantern ones.
 
Or as others (including Stephen) have said -- bake the thing for a good
while first :-}}   I did microwave it for about five minutes, but it was
still hard to cut.

 DS> The next step in the recipe said to roast the pumpkin flesh and the
 DS> apples in the oven for an hour.   WRONG.  That resulted in well over
 DS> cooked semi-black bits.

 RH> Should have looked at it thruout the hour. If I'm using the pumpkin

So we discovered.  As they say, good experience comes from bad outcomes.

 DS> added the recommended spices, and gave a taste test.  It was
 DS> absolutely the most bland and tasteless thing we have ever tried to
 DS> make.  In the
 DS> end, two pounds of pumpkin/apple mush went down the disposal.

 RH> Alas, a valiant try, all for naught.

Presisely!
 
 DS> If we ever get a hankering to try something like this soup again, we
 DS> will definitely go with canned pumpkin (not pumpkin pie filling).  It
 DS> was far too much work for a poor result.

 RH> You sure that's what they didn't use? Thanks for the write up tho.

I fully expect that they must have used some sort of canned pumpkin.  I
cannot fathom them making restaurant quantities using the methods I had
to go through.

BTW, we did have a can of pumpkin (not pumkin pie mix).  Gail found a
recipe that said to take a box cake, and then instead of adding the oil,
egg, etc. just add the can of pumpkin.  The recipe said to bake in
muffin tins, but she put it into a bunt pan.  The box cake was a Duncan
Hines spice cake.  Turned out pretty good.  You might think of that and
figure out the carb load for yourself.  I think that the substitution is
more on cutting down fat content than carbs though.  Next time, she said
she tries that, she might toss in a small tub of applesauce for a little
bit extra moisture.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pine Bark Stew
 Categories: Main dish, Seafood, Poultry, Meat, Sauce
      Yield: 6 servings
 
    1/2 lb Lean bacon, chopped
    1/2 lb Onions, choped
      1 c  Crushed tomatoes
      2 tb Worcestershire sauce
    1/3 c  Ketchup
    1/4 ts Cayenne or curry powder
           Hot water
           Salt
           Pepper
      3 lb Fish
 
     In a large heavy frying pan, fry the bacon until crisp.  With a
  slotted spoon, remove bacon pieces from pan and reserve.  Pour off
  all but 4 Tbsp of the fat.  Add the onions.  Cook, stirring
  constantly, until soft and browned; do not scorch.

     Add the tomatoes, Worcestershire sauce, ketchup and cayenne and
  mix well If mixture is too thick, add a little water, 2 Tbsp at a
  time.  Season with salt and pepper.

     Add the fish, preferably in a single layer.  Cover the frying pan
  and cook over medium low heat for about 10 minutes or until the fish
  flakes easily.  As the fish cooks spoon the sauce over it several
  times.  Sprinkle with reserved bacon bits before serving.

     VARIATION:  Layer the fish in the sauce with thinly sliced raw
  potatoes.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:58:45, 12 Oct 2015
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