On Mon, 04 Apr 2016 07:19:34 -0700, sf > wrote:

>On Mon, 04 Apr 2016 21:59:58 +1000, Bruce > wrote:
>
>> On Mon, 4 Apr 2016 03:53:59 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, April 4, 2016 at 2:59:15 AM UTC-4, Bruce wrote:
>> >> On Sun, 03 Apr 2016 23:33:47 -0700, sf > wrote:
>> >>
>> >> >On Mon, 04 Apr 2016 15:15:44 +1000, Bruce > wrote:
>> >> >
>> >> >> On Sun, 03 Apr 2016 21:32:19 -0700, sf > wrote:
>> >> >>
>> >> >> >On Mon, 04 Apr 2016 11:03:43 +1000, Bruce > wrote:
>> >> >> >
>> >> >> >> On Mon, 04 Apr 2016 09:24:51 +1000, Jeßus > wrote:
>> >> >> >>
>> >> >> >> >Just did some googling, and there are many results where Australians
>> >> >> >> >are asking where it can be bought. So it's a fairly exotic item here.
>> >> >> >> >Then there is the small matter of definitions of 'pumpkin', because I
>> >> >> >> >know what we call 'butternut pumpkins' you guys call it 'squash', for
>> >> >> >> >example. Pumpkin pie also sounds strange to us too
>> >> >> >>
>> >> >> >> Maybe it's a cultural difference. Maybe when an American wants to eat
>> >> >> >> an apple, they order one canned, from Amazon.com.
>> >> >> >
>> >> >> >Do you cook an apple down every time you want apple sauce?
>> >> >>
>> >> >> I never eat apple sauce, but I think I would.
>> >> >
>> >> >I was wondering what you'd do if you were using it as an ingredient
>> >> >for something else, the way we use canned "pumpkin" for pie or a quick
>> >> >bread.
>> >>
>> >> I think I'd start with a fresh pumpkin or apples.
>> >>
>> >> I'm not sure why I find canned pumpkin strange. But everybody would
>> >> probably find canned apple or orange or cabbage strange. Maybe because
>> >> they're so cheap and easily available fresh that they don't seem worth
>> >> canning?
>> >
>> >Convenience. Canned pumpkin provides a smooth puree suitable for
>> >pies with no effort. Use of canned pumpkin predates food processors.
>> >If you want a really smooth pumpkin puree, why not canned? Plus, the
>> >cans are sized expressly so that one can makes one pie.
>>
>> Ok, I had never heard of using pumpkin puree for pies.
>>
>> > You can't get that kind of precision with whole pumpkins.
>>
>> A pair of scales and a unit of measure for weight should get you
>> pretty close.
>
>What are you going to do with the excess or how will you make up a
>lack of weight? That's more work for the cook.

How is making the right amount more work for the cook? I don't see the
problem.

--
Bruce