Text 32053, 113 rader
Skriven 2015-10-15 20:36:19 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31880 av Dale Shipp (1:261/1466.0)
Ärende: A tale of pumpkins
==========================
Hi Dale,


 RH> Sounds interesting, do you remember what kind of a sandwich they
 RH> served with the soup?

 DS> I did not remember, but Gail says it was a ham sandwich on a bun.

That would have gone well with the soup--very seasonal tastes too.


 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.

 DS> Or as others (including Stephen) have said -- bake the thing for a
 DS> good while first :-}}   I did microwave it for about five minutes, but
 DS> it was still hard to cut.

More time, obviously needed. (G)


 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

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

You won't learn until you try. I've done spaghetti squash in the
microwave but prefer to do the winter ones in eitherthe oven or pressure
cooker.

 DS> make.  In the
 DS> end, two pounds of pumpkin/apple mush went down the disposal.

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

 DS> Presisely!

Frustrating, but you didn't know when you started out, how it would end
up. A learning experience, if not anything else.

 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.

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

Not unless they start well in advance of the need. (G)


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

The cake mix has most of the crbs there from the flour, sugar, etc. The
pumpkin replaced the eggs, oil and water generally added in a mix. I'd
have to figure out the difference in doing it with pumpkin vs the
traditional method, see if either was worth my time and effort. I don't
use a lot of box mixes as a general rule, most often doing from scratch
instead.


 DS>       Title: Pine Bark Stew
 DS>  Categories: Main dish, Seafood, Poultry, Meat, Sauce
 DS>       Yield: 6 servings


Steve had some of this at a restaurant in Savannah. They brought out a
small "shot" of sherry to stir into it; he said it made a big difference
in taste.

 DS>     1/2 lb Lean bacon, chopped
 DS>     1/2 lb Onions, choped
 DS>       1 c  Crushed tomatoes
 DS>       2 tb Worcestershire sauce
 DS>     1/3 c  Ketchup
 DS>     1/4 ts Cayenne or curry powder
 DS>            Hot water
 DS>            Salt
 DS>            Pepper
 DS>       3 lb Fish

I'd maybe sub tomato sauce for the ketchup, maybe add a sprinkle of
sugar--but not much. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you're trying to drive me crazy, you're too late.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)