Sea salt, was SC - Adaptation from Apicius for jerking meat

[Laura C. Minnick]

I've baked the pumpkin as you describe, and used it to make pumpkin bread and other
dishes.  I used to boil the pumpkin, but stopped because it absorbed too much water and did
weird things to the bread.  But both techniques still produced orange-colored stuff, so I
don't know what could have happened there.........

Kiri

Nicholas Sasso wrote:

> <<<<<<>>> <LadyEbonSwan at aol.com> 10/19/00 1:30:15 AM >>>
> And another side note...a lot of the solid pack pumpkin in cans and the
> pie filling found in stores are not only mostly squash of varying varieties
> (they all taste somewhat alike when similarly prepared), but are also colored
> with an extract from carrots.  When making pies from scratch, the resulting
> color is a gray-ish color.  Tastes wonderful, though.
>     Anyway....there's my two cents!  >>>>>>>>>
>
> I have had a little differnet experience with fresh pumpkins in pie/custard.  Each fall
> (after holloween) for a few years, we baked chunks of the pumpkins to dry them a bit,
>  then pureed and froze for future use.  when thawed and baked in pies, it retained the
>  orangish color.  Sure color was darkened/browned by the spices added, but
> orange tinged.  Not bright, blaze orange, but it is there.  It could be that the baking
> did something to the enzymes, or it could have been a different variety of pumpkin.
>
> Ah, sweet variety.
>
> pacem et bonum,
> niccolo difrancesco
>
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