[Sca-cooks] OOP pastry question

[Olwen the Odd]

Yes, you can use white pumpkins for food.
Olwen

>Date: Thu, 15 Nov 2001 17:43:47 -0500
>
>I've got a question.  I have a couple of white pumpkins (look just like the
>standard jack-o-lantern type pumpkins, but white rather than orange).  Does
>anyone know if these are useable for pies, etc., the same way the others
>are?
>
>Kiri
>
>"Pixel, Goddess and Queen" wrote:
>
> > I'm not Chirhart, but when I had easier access to pumpkin stands, I did
>a
> > lot of pumpkin baking. Bake the pumpkin like any other winter squash
> > (halved, seeds scraped out, cut sides down on a greased cookie sheet,
>temp
> > at 350F, bake until soft), and use the pulp as you would the canned
>stuff.
> >
> > Mmmmm. Used to get them free on November 1 from the farm stand across
>the
> > road.
> >
> > Margaret
> >
> > On Wed, 14 Nov 2001, Nelson Beth wrote:
> >
> > > Chirhart,
> > >
> > > Could you spread your words of wisdom for cooking with
> > > fresh pumpkin this way?  Bambi gifted me with 4
> > > pumpkins at about 18 lbs a piece to make pies with but
> > > I've never worked with fresh pumpkin and am not really
> > > sure how to start.
> > >
> > > Orlaith
> > > --- Olwen the Odd <olwentheodd at hotmail.com> wrote:
> > > > ~Oh Master Chirhart~!  I think your two cents would
> > > > come in right about
> > > > here~~
> > > >
> > > > Chirhart makes about a dozen fresh pumkin pies each
> > > > Thanksgiving with the
> > > > largest one being about ..what.. 5 or 6 inches deep
> > > > and about
> > > > ..oh..what..about 20 inches across.  How big is that
> > > > really yummy thing??
> > > > Olwen
> > >
> >
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