SC - Re: Children's cooking classes [long]

[Susan Fox-Davis]

>     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.  

Try neck-pumpkins, the ones that look like bottleneck gourds gone mad,
They are big and light orange in color on the outside (pinkish). They have
more meat than regular pumpkins.
 -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker