SC - Rivka introduction

[Edgar, Terry]

Did you leave the skin on or did you remove it?  I allways bake pumpkins for
pie, but remove the skin.  The resulting pie is not as orange as the pumpkin
in a can.

Rivka

- -----Original Message-----
From: LadyEbonSwan at aol.com [mailto:LadyEbonSwan at aol.com]
Sent: Thursday, October 19, 2000 5:55 PM
To: sca-cooks at ansteorra.org
Subject: Re: SC - Pumpkins and such...


In a message dated 10/19/00 4:52:04 PM Eastern Daylight Time, 
ekoogler at chesapeake.net writes:

<< 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 >>

    Perhaps it's in the variety of the pumpkin being cooked?  I've tried 
several different varieties, and have both baked them and boiled them to get

the mash, and have consistently gotten a grey end-product with the pie, but 
not with the mash itself.  Sorry...I think I should've specified a bit more.

The mash turns out to be orange, yes...but once baked into pie filling and 
the like...at least for me....the consistent color is a grey-brown, not the 
lovely deep orange that modern pies have been associated with.  

    Sorry, gang....mea culpa...
    

        Siobhan


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