SC - FoodTV and the SCA, was - Emeril (long)
Philip & Susan Troy
troy at asan.com
Fri Oct 20 10:51:22 PDT 2000
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
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