SC - Pumpkins and such...
Jenne Heise
jenne at mail.browser.net
Fri Oct 20 09:28:58 PDT 2000
> 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
More information about the Sca-cooks
mailing list