SC - FoodTV and the SCA, was - Emeril (long)

[Philip & Susan Troy]

In a message dated 10/20/00 8:56:18 AM Eastern Daylight Time, EdgarT at JM.com 
writes:

<< 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.
  >>

    When baking pumpkins for making the mash, I keep the skin on.  When 
boiling it, I peel it. The baked pumpkin just scoops right out of the skin, 
and is a lot less maintenence intensive...just not as period.  I've even 
baked half of one in a dutch oven for pumkin as a side dish for a living 
history weekend.  Went over a lot better than I'd anticipated, actually....

            Siobhan