On Mon, 04 Apr 2016 21:33:18 -0700, sf > wrote:

>On Tue, 05 Apr 2016 04:39:07 +1000, Bruce > wrote:
>
>> 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.
>
>How do you propose to make the exact amount needed for a recipe?

Make a bit too much so you're safe.

--
Bruce