Without reading what the label clearly said what was inside, I grabbed
a bag of precut vegetables that looked like the butternut squash that
I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
specific. I decided that since I see so many UK recipes that call for
an unspecified "pumpkin", I would soldier on. News flash: Sugar
pumpkin turned out to be anything but sweet. OMG, it was truly awful!

It's too bad because all the components would have made a meal to
remember, had I bought the butternut squash I thought I had.

I tried to save it by changing the seasonings and covered up the awful
sour pumpkin flavor - but it wasn't very good. What a complete waste
of time, energy and money! I can't remember the last time I made a
true "fail" meal, but this definitely was one for the list.

Be warned. It's holiday time, so the easy to use butternut squash you
think you're buying might be pumpkin.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
>
> Without reading what the label clearly said what was inside, I grabbed
> a bag of precut vegetables that looked like the butternut squash that
> I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> specific. I decided that since I see so many UK recipes that call for
> an unspecified "pumpkin", I would soldier on. News flash: Sugar
> pumpkin turned out to be anything but sweet. OMG, it was truly awful!
>
> It's too bad because all the components would have made a meal to
> remember, had I bought the butternut squash I thought I had.
>
> I tried to save it by changing the seasonings and covered up the awful
> sour pumpkin flavor - but it wasn't very good. What a complete waste
> of time, energy and money! I can't remember the last time I made a
> true "fail" meal, but this definitely was one for the list.
>
> Be warned. It's holiday time, so the easy to use butternut squash you
> think you're buying might be pumpkin.

Cut up sweet potatoes look the same too. Angela once grabbed the butternut
squash thinking it was sweet potatoes.

"sf" > wrote in message
...
>
> Without reading what the label clearly said what was inside, I grabbed
> a bag of precut vegetables that looked like the butternut squash that
> I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> specific. I decided that since I see so many UK recipes that call for
> an unspecified "pumpkin", I would soldier on. News flash: Sugar
> pumpkin turned out to be anything but sweet. OMG, it was truly awful!
>
> It's too bad because all the components would have made a meal to
> remember, had I bought the butternut squash I thought I had.
>
> I tried to save it by changing the seasonings and covered up the awful
> sour pumpkin flavor - but it wasn't very good. What a complete waste
> of time, energy and money! I can't remember the last time I made a
> true "fail" meal, but this definitely was one for the list.
>
> Be warned. It's holiday time, so the easy to use butternut squash you
> think you're buying might be pumpkin.
>

did your husband curse at you?

On Tue, 28 Oct 2014 21:45:06 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > Without reading what the label clearly said what was inside, I grabbed
> > a bag of precut vegetables that looked like the butternut squash that
> > I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> > specific. I decided that since I see so many UK recipes that call for
> > an unspecified "pumpkin", I would soldier on. News flash: Sugar
> > pumpkin turned out to be anything but sweet. OMG, it was truly awful!
> >
> > It's too bad because all the components would have made a meal to
> > remember, had I bought the butternut squash I thought I had.
> >
> > I tried to save it by changing the seasonings and covered up the awful
> > sour pumpkin flavor - but it wasn't very good. What a complete waste
> > of time, energy and money! I can't remember the last time I made a
> > true "fail" meal, but this definitely was one for the list.
> >
> > Be warned. It's holiday time, so the easy to use butternut squash you
> > think you're buying might be pumpkin.
> >
>
> did your husband curse at you?
>

No. He told me it was "good", thanked me for making it and said please
don't make it again... which is his version of throwing the plate
against the wall and beating me to a bloody pulp.

I removed as much of the pumpkin as I could from the leftovers,
because I didn't like it either. When I told him what I did, he said
"Oh, you really DO love me!" Go up from the couch, came over and gave
me a big fat kiss. I wasn't trying to kill him, really!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 28 Oct 2014 21:45:06 -0700, "Pico Rico"

>> did your husband curse at you?
>>
>
> No. He told me it was "good", thanked me for making it and said please
> don't make it again... which is his version of throwing the plate
> against the wall and beating me to a bloody pulp.
>
> I removed as much of the pumpkin as I could from the leftovers,
> because I didn't like it either. When I told him what I did, he said
> "Oh, you really DO love me!" Go up from the couch, came over and gave
> me a big fat kiss. I wasn't trying to kill him, really!

Sounds like a keeper. :-)

Cheri

On Tue, 28 Oct 2014 22:31:17 -0700, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 28 Oct 2014 21:45:06 -0700, "Pico Rico"
>
> >> did your husband curse at you?
> >>
> >
> > No. He told me it was "good", thanked me for making it and said please
> > don't make it again... which is his version of throwing the plate
> > against the wall and beating me to a bloody pulp.
> >
> > I removed as much of the pumpkin as I could from the leftovers,
> > because I didn't like it either. When I told him what I did, he said
> > "Oh, you really DO love me!" Go up from the couch, came over and gave
> > me a big fat kiss. I wasn't trying to kill him, really!
>
> Sounds like a keeper. :-)
>
<smile> He enjoys eating and he knows I enjoy cooking, so he's very
supportive of my attempts. If we don't fail every now and then, it
means we aren't trying very hard... or at least that's what "they"
say.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Holy shit, is ebova contagious?

Janet UK

"Janet" > wrote in message
...
>
> Holy shit, is ebova contagious?
>
> Janet UK

not necessarily contagious, but it seems to make everyone sick.

"Cheri" wrote:
>"sf" wrote:
>>"Pico Rico"
>
>>> did your husband curse at you?
>>
>> No. He told me it was "good", thanked me for making it and said please
>> don't make it again... which is his version of throwing the plate
>> against the wall and beating me to a bloody pulp.
>>
>> I removed as much of the pumpkin as I could from the leftovers,
>> because I didn't like it either. When I told him what I did, he said
>> "Oh, you really DO love me!" Got up from the couch, came over and gave
>> me a big fat kiss on my Big Fat Ass.
>
>Sounds like a keeper. :-)
>
>Cheri

Sounds like a Caspar Milquetoast.
http://en.wikipedia.org/wiki/Caspar_Milquetoast
http://www.urbandictionary.com/defin...rm=milquetoast

sf wrote:
>
>Without reading what the label clearly said what was inside, I grabbed
>a bag of precut vegetables that looked like the butternut squash that
>I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
>specific. I decided that since I see so many UK recipes that call for
>an unspecified "pumpkin", I would soldier on. News flash: Sugar
>pumpkin turned out to be anything but sweet. OMG, it was truly awful!

The Julie factor is buying *precut* butternut squash.

On 10/29/2014 12:18 AM, sf wrote:
>
> Without reading what the label clearly said what was inside, I grabbed
> a bag of precut vegetables that looked like the butternut squash that
> I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> specific.

Bummer. I can see it happening. A place where I shop has all
kinds of dried fruits, etc., in plastic containers. I grabbed
my usual candied ginger only to find out it was dried mango. Not
a big fan of mango or even dried fruit.

Sorry the pumpkin didn't work out for what you wanted. Is
the season almost over? I'm sick of everything pumpkin or
pumpkin spice everywhere you turn.

nancy

On 2014-10-29 10:27 AM, Nancy Young wrote:

>
> Bummer. I can see it happening. A place where I shop has all
> kinds of dried fruits, etc., in plastic containers. I grabbed
> my usual candied ginger only to find out it was dried mango. Not
> a big fan of mango or even dried fruit.
>

Did you realize how easy it is to do your own candied ginger,and how
much cheaper is to make than to buy. When ginger root is on sale by a
couple pounds of it. Peel and slice the root and boil it for 30-30
minutes. Strain out the sliced ginger and save some of the water.
Return the ginger to the pot with the reserved water, add sugar and cook
over low heat until the syrup is almost completely dried out. Set the
ginger slices it on a cooling rack to dry completely. You can also set
it in the oven overnight with just the light on.

The last time I bought candied ginger in the bulk store it was about
$16/lb. I can buy the root for about $1/lb. It is less than half a
buck for the sugar.

On Wed, 29 Oct 2014 10:27:31 -0400, Nancy Young
> wrote:

> Sorry the pumpkin didn't work out for what you wanted. Is
> the season almost over? I'm sick of everything pumpkin or
> pumpkin spice everywhere you turn.

I don't have a problem with pumpkin, so I barely notice it. I like
seeing piles of pumpkins everywhere I go. That was probably part of
my problem too. If I was more upset by pumpkin everything everywhere,
I would have paid better attention to what the *huge letters* on the
packaging said about orange stuff inside!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/29/2014 10:41 AM, Dave Smith wrote:
> On 2014-10-29 10:27 AM, Nancy Young wrote:
>
>>
>> Bummer. I can see it happening. A place where I shop has all
>> kinds of dried fruits, etc., in plastic containers. I grabbed
>> my usual candied ginger only to find out it was dried mango. Not
>> a big fan of mango or even dried fruit.
>>
>
> Did you realize how easy it is to do your own candied ginger,and how
> much cheaper is to make than to buy.

You know, I remember seeing you made a bunch of it once, and
I have considered trying it because of that. My problem, if
you can call it that, is that I love the stuff I get from this
particular store. Other stores, I rather dislike some weird
taste it has. But I have this ready supply so I'm not motivated
to make my own.

I know that sounds bad.

> When ginger root is on sale by a
> couple pounds of it.

I promise I'm not being argumentative when I say I've never
once seen a sale on fresh ginger. It must go on sale, I guess,
I just never noticed it.

> Peel and slice the root and boil it for 30-30
> minutes. Strain out the sliced ginger and save some of the water.
> Return the ginger to the pot with the reserved water, add sugar and cook
> over low heat until the syrup is almost completely dried out. Set the
> ginger slices it on a cooling rack to dry completely. You can also set
> it in the oven overnight with just the light on.

I'm going to do this. Won't wait for a sale on ginger. Heh.

> The last time I bought candied ginger in the bulk store it was about
> $16/lb. I can buy the root for about $1/lb. It is less than half a
> buck for the sugar.

FWIW, I get this stuff for $5.99 a pound, this .39 lb container I
have right here was $2.34.

Thanks for the suggestion, though, and I will be giving it a try.

nancy

sf,

Please - don't put yourself in that category of idiocy.

On Wed, 29 Oct 2014 08:32:42 -0700 (PDT), Kalmia
> wrote:

> sf,
>
> Please - don't put yourself in that category of idiocy.

Heh, thanks. I feel rather sheepish. It's pretty dumb to ignore what
the huge letters on the bag that tell you what's inside. Want precut
butternut, grab a bag filled with orange cubes that look just like
them... get home, read the label. Ooops! Let's try to make this work
anyway.

Now I need to go back and look to see if butternut and pumpkin are
next to each other and I grabbed the wrong one or what.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Nancy Young wrote:
>On 10/29/2014 10:41 AM, Dave Smith wrote:
>> On 2014-10-29 10:27 AM, Nancy Young wrote:
>>>
>>> Bummer. I can see it happening. A place where I shop has all
>>> kinds of dried fruits, etc., in plastic containers. I grabbed
>>> my usual candied ginger only to find out it was dried mango. Not
>>> a big fan of mango or even dried fruit.
>>
>> Did you realize how easy it is to do your own candied ginger,and how
>> much cheaper is to make than to buy.
>
>You know, I remember seeing you made a bunch of it once, and
>I have considered trying it because of that. My problem, if
>you can call it that, is that I love the stuff I get from this
>particular store. Other stores, I rather dislike some weird
>taste it has. But I have this ready supply so I'm not motivated
>to make my own.
>
>I know that sounds bad.
>
>> When ginger root is on sale by a
>> couple pounds of it.
>
>I promise I'm not being argumentative when I say I've never
>once seen a sale on fresh ginger. It must go on sale, I guess,
>I just never noticed it.
>
> > Peel and slice the root and boil it for 30-30
>> minutes. Strain out the sliced ginger and save some of the water.
>> Return the ginger to the pot with the reserved water, add sugar and cook
>> over low heat until the syrup is almost completely dried out. Set the
>> ginger slices it on a cooling rack to dry completely. You can also set
>> it in the oven overnight with just the light on.
>
>I'm going to do this. Won't wait for a sale on ginger. Heh.
>
>> The last time I bought candied ginger in the bulk store it was about
>> $16/lb. I can buy the root for about $1/lb. It is less than half a
>> buck for the sugar.
>
>FWIW, I get this stuff for $5.99 a pound, this .39 lb container I
>have right here was $2.34.

I buy fresh ginger root all the time but I've never seen fresh ginger
root for a $1/lb, not ever, not even 30 years ago, in fact fresh
ginger has slowly come down in price over many years because more
people cook with it at home... now it's typically more like $3/lb. And
the type of ginger root sold at US markets is not suitable for
candying, it's much too fiberous... the non-fiberous type, when you
can find it, is very pricey. A good reason not to make ones own
confectionaries is you'll make an enormous quantity and then eat an
enormous quantity in quick time. With confections you really like you
are wise to buy like no more than a 1/2 lb. I love black licorice and
I love gummy bears. I was buying a five pound package of each from
Amazon and the ten pounds didn't last me two months. I'm lucky they
don't make black licorice gummy bears... now the candy companys are
going to read this and I'll be in deep doodoo.

On 2014-10-29 3:22 PM, Brooklyn1 wrote:

>> I'm going to do this. Won't wait for a sale on ginger. Heh.
>>
>>> The last time I bought candied ginger in the bulk store it was about
>>> $16/lb. I can buy the root for about $1/lb. It is less than half a
>>> buck for the sugar.
>>
>> FWIW, I get this stuff for $5.99 a pound, this .39 lb container I
>> have right here was $2.34.
>
> I buy fresh ginger root all the time but I've never seen fresh ginger
> root for a $1/lb, not ever, not even 30 years ago, in fact fresh
> ginger has slowly come down in price over many years because more
> people cook with it at home... now it's typically more like $3/lb.


When I made it last year it was 99 cents/lb. It is currently closer to
$1.50 around here. The last time I bought candied ginger was about
$16/lb, even at $3, and no more than 10% waste after scraping, and 50
cents worth of sugar, it is a bargain to make it yourself.


d
> the type of ginger root sold at US markets is not suitable for
> candying, it's much too fiberous... the non-fiberous type,

That is a matter of freshness.

On Wed, 29 Oct 2014 15:36:55 -0400, Dave Smith
> wrote:

>On 2014-10-29 3:22 PM, Brooklyn1 wrote:
>
>>> I'm going to do this. Won't wait for a sale on ginger. Heh.
>>>
>>>> The last time I bought candied ginger in the bulk store it was about
>>>> $16/lb. I can buy the root for about $1/lb. It is less than half a
>>>> buck for the sugar.
>>>
>>> FWIW, I get this stuff for $5.99 a pound, this .39 lb container I
>>> have right here was $2.34.
>>
>> I buy fresh ginger root all the time but I've never seen fresh ginger
>> root for a $1/lb, not ever, not even 30 years ago, in fact fresh
>> ginger has slowly come down in price over many years because more
>> people cook with it at home... now it's typically more like $3/lb.
>
>
>When I made it last year it was 99 cents/lb. It is currently closer to
>$1.50 around here. The last time I bought candied ginger was about
>$16/lb, even at $3, and no more than 10% waste after scraping, and 50
>cents worth of sugar, it is a bargain to make it yourself.
>
>
>d
>> the type of ginger root sold at US markets is not suitable for
>> candying, it's much too fiberous... the non-fiberous type,
>
>That is a matter of freshness.

Actually not... it's a matter of when harvested, roots harvested very
young are not fiberous but haven't the flavor of roots harvested when
older. For candying roots need to be young but not so young that they
don't have much flavor. Ginger roots sold at US markets are meant as
a flavoring so will have been fairly mature when harvested but are
very fiberous. There are also plants in the ginger family with roots
that are fiber free so are better for candying but not readily
available on the open market. The best way to have ginger harvested at
its best for use time is to grow your own:
http://www.tropicalpermaculture.com/growing-ginger.html

On 2014-10-29 4:17 PM, Brooklyn1 wrote:
> On Wed, 29 Oct 2014 15:36:55 -0400, Dave Smith
> > wrote:
>
>> On 2014-10-29 3:22 PM, Brooklyn1 wrote:
>>
>>>> I'm going to do this. Won't wait for a sale on ginger. Heh.
>>>>
>>>>> The last time I bought candied ginger in the bulk store it was about
>>>>> $16/lb. I can buy the root for about $1/lb. It is less than half a
>>>>> buck for the sugar.
>>>>
>>>> FWIW, I get this stuff for $5.99 a pound, this .39 lb container I
>>>> have right here was $2.34.
>>>
>>> I buy fresh ginger root all the time but I've never seen fresh ginger
>>> root for a $1/lb, not ever, not even 30 years ago, in fact fresh
>>> ginger has slowly come down in price over many years because more
>>> people cook with it at home... now it's typically more like $3/lb.
>>
>>
>> When I made it last year it was 99 cents/lb. It is currently closer to
>> $1.50 around here. The last time I bought candied ginger was about
>> $16/lb, even at $3, and no more than 10% waste after scraping, and 50
>> cents worth of sugar, it is a bargain to make it yourself.
>>
>>
>> d
>>> the type of ginger root sold at US markets is not suitable for
>>> candying, it's much too fiberous... the non-fiberous type,
>>
>> That is a matter of freshness.
>
> Actually not... it's a matter of when harvested, roots harvested very
> young are not fiberous but haven't the flavor of roots harvested when
> older. For candying roots need to be young but not so young that they
> don't have much flavor. Ginger roots sold at US markets are meant as
> a flavoring so will have been fairly mature when harvested but are
> very fiberous.


Yet, I have made candied ginger, and it was not fibrous. I guess
wonders will never cease.

On Wed, 29 Oct 2014 16:36:47 -0400, Dave Smith
> wrote:

>On 2014-10-29 4:17 PM, Brooklyn1 wrote:
>> On Wed, 29 Oct 2014 15:36:55 -0400, Dave Smith
>> > wrote:
>>
>>> On 2014-10-29 3:22 PM, Brooklyn1 wrote:
>>>
>>>>> I'm going to do this. Won't wait for a sale on ginger. Heh.
>>>>>
>>>>>> The last time I bought candied ginger in the bulk store it was about
>>>>>> $16/lb. I can buy the root for about $1/lb. It is less than half a
>>>>>> buck for the sugar.
>>>>>
>>>>> FWIW, I get this stuff for $5.99 a pound, this .39 lb container I
>>>>> have right here was $2.34.
>>>>
>>>> I buy fresh ginger root all the time but I've never seen fresh ginger
>>>> root for a $1/lb, not ever, not even 30 years ago, in fact fresh
>>>> ginger has slowly come down in price over many years because more
>>>> people cook with it at home... now it's typically more like $3/lb.
>>>
>>>
>>> When I made it last year it was 99 cents/lb. It is currently closer to
>>> $1.50 around here. The last time I bought candied ginger was about
>>> $16/lb, even at $3, and no more than 10% waste after scraping, and 50
>>> cents worth of sugar, it is a bargain to make it yourself.
>>>
>>>
>>> d
>>>> the type of ginger root sold at US markets is not suitable for
>>>> candying, it's much too fiberous... the non-fiberous type,
>>>
>>> That is a matter of freshness.
>>
>> Actually not... it's a matter of when harvested, roots harvested very
>> young are not fiberous but haven't the flavor of roots harvested when
>> older. For candying roots need to be young but not so young that they
>> don't have much flavor. Ginger roots sold at US markets are meant as
>> a flavoring so will have been fairly mature when harvested but are
>> very fiberous.
>
>
>Yet, I have made candied ginger, and it was not fibrous. I guess
>wonders will never cease.

On the net folks can claim anything, a few offer some form of proof,
the rest flap their gums. If I made candied ginger I wanted folks to
bedlieve and know about I'd offer a step by step pictorial like some
few others do, otherwise it's just gum flapping. I've been here long
enough to know with certainty that the closest the majority of rfc
posters come to food prep is frozen dinners and take-out. Over the
twenty+ years I've been here miserably few have actually showed what
they've claimed to have done. And anyone can steal a ginger candying
recipe off the net, there are many. I can easily type that I roasted
a seven pound prime rib tonight but truth is it's a basic omelet night
that I bet no one will doubt. Was supposed to be an eye round night
but I put it back early this morning before it defrosted due to a
dental surgery episode. I never lie or exaggerate, not my nature and
I've no reason to, my nature is to greatly understate.

"Brooklyn1" > wrote in message
...
> sf wrote:
>>
>>Without reading what the label clearly said what was inside, I grabbed
>>a bag of precut vegetables that looked like the butternut squash that
>>I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
>>specific. I decided that since I see so many UK recipes that call for
>>an unspecified "pumpkin", I would soldier on. News flash: Sugar
>>pumpkin turned out to be anything but sweet. OMG, it was truly awful!
>
> The Julie factor is buying *precut* butternut squash.

I did do that once. And I think if I want to make squash again, I would do
that. I don't like cutting up squash any more than I do cutting up melon or
pineapple. I do like to cook but I need a prep chef and a dishwasher!

"Nancy Young" > wrote in message
...
> On 10/29/2014 12:18 AM, sf wrote:
>>
>> Without reading what the label clearly said what was inside, I grabbed
>> a bag of precut vegetables that looked like the butternut squash that
>> I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
>> specific.
>
> Bummer. I can see it happening. A place where I shop has all
> kinds of dried fruits, etc., in plastic containers. I grabbed
> my usual candied ginger only to find out it was dried mango. Not
> a big fan of mango or even dried fruit.
>
> Sorry the pumpkin didn't work out for what you wanted. Is
> the season almost over? I'm sick of everything pumpkin or
> pumpkin spice everywhere you turn.
>
> nancy

I almost picked up cut up fresh mango thinking it was watermelon. The color
was right but something didn't look right about it.

On Wednesday, October 29, 2014 10:13:13 AM UTC-4, Brooklyn1 wrote:
> "Cheri" wrote:
> >"sf" wrote:
> >>"Pico Rico"
> >
> >>> did your husband curse at you?
> >>
> >> No. He told me it was "good", thanked me for making it and said please
> >> don't make it again... which is his version of throwing the plate
> >> against the wall and beating me to a bloody pulp.
> >>
> >> I removed as much of the pumpkin as I could from the leftovers,
> >> because I didn't like it either. When I told him what I did, he said
> >> "Oh, you really DO love me!" Got up from the couch, came over and gave
> >> me a big fat kiss on my Big Fat Ass.
> >
> >Sounds like a keeper. :-)
> >
> >Cheri
>
> Sounds like a Caspar Milquetoast.
> http://en.wikipedia.org/wiki/Caspar_Milquetoast
> http://www.urbandictionary.com/defin...rm=milquetoast

Gosh, it's hard to understand why you're alone all the time.

On Wed, 29 Oct 2014 15:58:18 -0700, "Julie Bove"
> wrote:

>
> "Brooklyn1" > wrote in message
> ...
> > sf wrote:
> >>
> >>Without reading what the label clearly said what was inside, I grabbed
> >>a bag of precut vegetables that looked like the butternut squash that
> >>I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> >>specific. I decided that since I see so many UK recipes that call for
> >>an unspecified "pumpkin", I would soldier on. News flash: Sugar
> >>pumpkin turned out to be anything but sweet. OMG, it was truly awful!
> >
> > The Julie factor is buying *precut* butternut squash.
>
> I did do that once. And I think if I want to make squash again, I would do
> that. I don't like cutting up squash any more than I do cutting up melon or
> pineapple. I do like to cook but I need a prep chef and a dishwasher!

I like the precut butternut a lot. Open the package and get to the
recipe. Have you ever combined sweet potato and butternut? A 50-50
combination, mashed, works for me.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Julie Bove" wrote:
>"Brooklyn1" wrote:
>> sf wrote:
>>>
>>>Without reading what the label clearly said what was inside, I grabbed
>>>a bag of precut vegetables that looked like the butternut squash that
>>>I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
>>>specific. I decided that since I see so many UK recipes that call for
>>>an unspecified "pumpkin", I would soldier on. News flash: Sugar
>>>pumpkin turned out to be anything but sweet. OMG, it was truly awful!
>>
>> The Julie factor is buying *precut* butternut squash.
>
>I did do that once. And I think if I want to make squash again, I would do
>that. I don't like cutting up squash any more than I do cutting up melon or
>pineapple. I do like to cook but I need a prep chef and a dishwasher!

Ahahaha... then you hate to cook. Prep is the least stressful part of
cooking... prep is the most relaxing part of cooking. If you don't do
prep then you do take-out... no other option, none. Buying precut
veggies is take-out. Buying precut veggies is exactly/precisely the
same as buying preground mystery meat... anyone who does either is no
kind of cook. I'm positive you've never cooked anything... but
neither have 95% of rfc'ers.

On Wednesday, October 29, 2014 4:59:35 PM UTC-6, Julie Bove wrote:
> "Brooklyn1" > wrote in message
> ...
> > sf wrote:
> >>
> >>Without reading what the label clearly said what was inside, I grabbed
> >>a bag of precut vegetables that looked like the butternut squash that
> >>I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> >>specific. I decided that since I see so many UK recipes that call for
> >>an unspecified "pumpkin", I would soldier on. News flash: Sugar
> >>pumpkin turned out to be anything but sweet. OMG, it was truly awful!
> >
> > The Julie factor is buying *precut* butternut squash.
>
> I did do that once. And I think if I want to make squash again, I would do
> that. I don't like cutting up squash any more than I do cutting up melon or
> pineapple. I do like to cook but I need a prep chef and a dishwasher!

No Julie, you need a full-time CHEF and one with "full" control of all meal planning.

On Wednesday, October 29, 2014 5:00:20 PM UTC-6, Julie Bove wrote:
> "Nancy Young" > wrote in message
> ...
> > On 10/29/2014 12:18 AM, sf wrote:
> >>
> >> Without reading what the label clearly said what was inside, I grabbed
> >> a bag of precut vegetables that looked like the butternut squash that
> >> I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> >> specific.
> >
> > Bummer. I can see it happening. A place where I shop has all
> > kinds of dried fruits, etc., in plastic containers. I grabbed
> > my usual candied ginger only to find out it was dried mango. Not
> > a big fan of mango or even dried fruit.
> >
> > Sorry the pumpkin didn't work out for what you wanted. Is
> > the season almost over? I'm sick of everything pumpkin or
> > pumpkin spice everywhere you turn.
> >
> > nancy
>
> I almost picked up cut up fresh mango thinking it was watermelon. The color
> was right but something didn't look right about it.

Me thinks you need a new pair of glasses...everything must be fuzzy in your world if you can't tell mango from watermelon.
===

"sf" > wrote in message
...
> On Wed, 29 Oct 2014 15:58:18 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Brooklyn1" > wrote in message
>> ...
>> > sf wrote:
>> >>
>> >>Without reading what the label clearly said what was inside, I grabbed
>> >>a bag of precut vegetables that looked like the butternut squash that
>> >>I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
>> >>specific. I decided that since I see so many UK recipes that call for
>> >>an unspecified "pumpkin", I would soldier on. News flash: Sugar
>> >>pumpkin turned out to be anything but sweet. OMG, it was truly awful!
>> >
>> > The Julie factor is buying *precut* butternut squash.
>>
>> I did do that once. And I think if I want to make squash again, I would
>> do
>> that. I don't like cutting up squash any more than I do cutting up melon
>> or
>> pineapple. I do like to cook but I need a prep chef and a dishwasher!
>
> I like the precut butternut a lot. Open the package and get to the
> recipe. Have you ever combined sweet potato and butternut? A 50-50
> combination, mashed, works for me.

No and I wouldn't. I hate sweet potatoes and I don't like mashed squash.

"Brooklyn1" > wrote in message
...
> "Julie Bove" wrote:
>>"Brooklyn1" wrote:
>>> sf wrote:
>>>>
>>>>Without reading what the label clearly said what was inside, I grabbed
>>>>a bag of precut vegetables that looked like the butternut squash that
>>>>I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
>>>>specific. I decided that since I see so many UK recipes that call for
>>>>an unspecified "pumpkin", I would soldier on. News flash: Sugar
>>>>pumpkin turned out to be anything but sweet. OMG, it was truly awful!
>>>
>>> The Julie factor is buying *precut* butternut squash.
>>
>>I did do that once. And I think if I want to make squash again, I would
>>do
>>that. I don't like cutting up squash any more than I do cutting up melon
>>or
>>pineapple. I do like to cook but I need a prep chef and a dishwasher!
>
> Ahahaha... then you hate to cook. Prep is the least stressful part of
> cooking... prep is the most relaxing part of cooking. If you don't do
> prep then you do take-out... no other option, none. Buying precut
> veggies is take-out. Buying precut veggies is exactly/precisely the
> same as buying preground mystery meat... anyone who does either is no
> kind of cook. I'm positive you've never cooked anything... but
> neither have 95% of rfc'ers.

Most of what I buy is not precut. I do buy precut melon and pineapple when
I can get it for just as cheap or cheaper than whole. I did buy the squash
once but none of us are big squash lovers. I have bought bagged salad. Now
that I have the CSA I can get greens in a reasonable amount. And I don't
really care if you think I have cooked or not.

"Roy" > wrote in message
...
> On Wednesday, October 29, 2014 5:00:20 PM UTC-6, Julie Bove wrote:
>> "Nancy Young" > wrote in message
>> ...
>> > On 10/29/2014 12:18 AM, sf wrote:
>> >>
>> >> Without reading what the label clearly said what was inside, I grabbed
>> >> a bag of precut vegetables that looked like the butternut squash that
>> >> I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
>> >> specific.
>> >
>> > Bummer. I can see it happening. A place where I shop has all
>> > kinds of dried fruits, etc., in plastic containers. I grabbed
>> > my usual candied ginger only to find out it was dried mango. Not
>> > a big fan of mango or even dried fruit.
>> >
>> > Sorry the pumpkin didn't work out for what you wanted. Is
>> > the season almost over? I'm sick of everything pumpkin or
>> > pumpkin spice everywhere you turn.
>> >
>> > nancy
>>
>> I almost picked up cut up fresh mango thinking it was watermelon. The
>> color
>> was right but something didn't look right about it.
>
> Me thinks you need a new pair of glasses...everything must be fuzzy in
> your world if you can't tell mango from watermelon.
> ===

My glasses are new. It was the same color. Other than that it looked off.

On Thu, 30 Oct 2014 01:09:17 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 29 Oct 2014 15:58:18 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >> "Brooklyn1" > wrote in message
> >> ...
> >> > sf wrote:
> >> >>
> >> >>Without reading what the label clearly said what was inside, I grabbed
> >> >>a bag of precut vegetables that looked like the butternut squash that
> >> >>I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> >> >>specific. I decided that since I see so many UK recipes that call for
> >> >>an unspecified "pumpkin", I would soldier on. News flash: Sugar
> >> >>pumpkin turned out to be anything but sweet. OMG, it was truly awful!
> >> >
> >> > The Julie factor is buying *precut* butternut squash.
> >>
> >> I did do that once. And I think if I want to make squash again, I would
> >> do
> >> that. I don't like cutting up squash any more than I do cutting up melon
> >> or
> >> pineapple. I do like to cook but I need a prep chef and a dishwasher!
> >
> > I like the precut butternut a lot. Open the package and get to the
> > recipe. Have you ever combined sweet potato and butternut? A 50-50
> > combination, mashed, works for me.
>
> No and I wouldn't. I hate sweet potatoes and I don't like mashed squash.

Too bad you're so closed minded because it's delicious.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Thu, 30 Oct 2014 01:09:17 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 29 Oct 2014 15:58:18 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >>
>> >> "Brooklyn1" > wrote in message
>> >> ...
>> >> > sf wrote:
>> >> >>
>> >> >>Without reading what the label clearly said what was inside, I
>> >> >>grabbed
>> >> >>a bag of precut vegetables that looked like the butternut squash
>> >> >>that
>> >> >>I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
>> >> >>specific. I decided that since I see so many UK recipes that call
>> >> >>for
>> >> >>an unspecified "pumpkin", I would soldier on. News flash: Sugar
>> >> >>pumpkin turned out to be anything but sweet. OMG, it was truly
>> >> >>awful!
>> >> >
>> >> > The Julie factor is buying *precut* butternut squash.
>> >>
>> >> I did do that once. And I think if I want to make squash again, I
>> >> would
>> >> do
>> >> that. I don't like cutting up squash any more than I do cutting up
>> >> melon
>> >> or
>> >> pineapple. I do like to cook but I need a prep chef and a dishwasher!
>> >
>> > I like the precut butternut a lot. Open the package and get to the
>> > recipe. Have you ever combined sweet potato and butternut? A 50-50
>> > combination, mashed, works for me.
>>
>> No and I wouldn't. I hate sweet potatoes and I don't like mashed squash.
>
> Too bad you're so closed minded because it's delicious.

How is not liking something being closed minded? I don't think that squash
or sweet potatoes are delicious. I also like wet burritos and you don't.
Does that make you closed minded?

On Thu, 30 Oct 2014 14:32:54 -0700, "Julie Bove"
> wrote:

> I also like wet burritos and you don't.
> Does that make you closed minded?

Yes. The only burrito I would eat on a plate is a chili verde
burrito, because the filling is too wet to wrap and eat out of hand.
But in fact, the last couple of times I wanted chili verdi, I decided
to have the chili verdi on the plate and the tortilla served
separately on the side. So, yes. I am very close minded when it
comes to "wet" burritos. They are wrong, wrong, wrong.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/29/2014 12:18 AM, sf wrote:
>
> Without reading what the label clearly said what was inside, I grabbed
> a bag of precut vegetables that looked like the butternut squash that
> I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> specific. I decided that since I see so many UK recipes that call for
> an unspecified "pumpkin", I would soldier on. News flash: Sugar
> pumpkin turned out to be anything but sweet. OMG, it was truly awful!
>
(snippage)

I thought the term "sugar pumpkin" simply referred to smaller pumpkins
more commonly used in cooking? This would be opposed to the larger,
stringy, decorative Jack-o-Lantern type pumpkins. (No need for anyone
to get into specific genus. I'm not a gardener.)

Jill

On Thu, 30 Oct 2014 14:32:54 -0700, "Julie Bove"
> wrote:


>How is not liking something being closed minded? I don't think that squash
>or sweet potatoes are delicious. I also like wet burritos and you don't.
>Does that make you closed minded?

Because if the number of things you and your family claim to dislike
was entered into a database, it would tax even the most powerful
supercomputer in existence today.

On Thu, 30 Oct 2014 18:04:01 -0400, jmcquown >
wrote:

> On 10/29/2014 12:18 AM, sf wrote:
> >
> > Without reading what the label clearly said what was inside, I grabbed
> > a bag of precut vegetables that looked like the butternut squash that
> > I usually buy. It turned out to be pumpkin, "sugar" pumpkin to be
> > specific. I decided that since I see so many UK recipes that call for
> > an unspecified "pumpkin", I would soldier on. News flash: Sugar
> > pumpkin turned out to be anything but sweet. OMG, it was truly awful!
> >
> (snippage)
>
> I thought the term "sugar pumpkin" simply referred to smaller pumpkins
> more commonly used in cooking? This would be opposed to the larger,
> stringy, decorative Jack-o-Lantern type pumpkins. (No need for anyone
> to get into specific genus. I'm not a gardener.)
>
I have seen certain small pumpkins labeled specifically as "sugar"
pumpkin and I didn't expect it to be so bitter. Roasting would not
have improved the flavor and it didn't work the way I tried to use it
either. It is definitely not good for any savory use I can think of.
http://bakingbites.com/2011/11/what-is-a-sugar-pumpkin/
http://chefdanielangerer.typepad.com...mg_0336-2.html



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 30 Oct 2014 15:30:06 -0700, sf > wrote:

snip
>>
>I have seen certain small pumpkins labeled specifically as "sugar"
>pumpkin and I didn't expect it to be so bitter. Roasting would not
>have improved the flavor and it didn't work the way I tried to use it
>either. It is definitely not good for any savory use I can think of.

This year it isn't. Sugar pumpkins are supposed to be sweet. So,
either the crop was picked too early or the season was not good for
your sugar pumpkin. I grew winter squash last year. A kind that is
very sweet and I love. Every single one of them was bitter and I
threw into the compost.
Janet US

On Thu, 30 Oct 2014 17:23:32 -0600, Janet Bostwick
> wrote:

> On Thu, 30 Oct 2014 15:30:06 -0700, sf > wrote:
>
> snip
> >>
> >I have seen certain small pumpkins labeled specifically as "sugar"
> >pumpkin and I didn't expect it to be so bitter. Roasting would not
> >have improved the flavor and it didn't work the way I tried to use it
> >either. It is definitely not good for any savory use I can think of.
>
> This year it isn't. Sugar pumpkins are supposed to be sweet. So,
> either the crop was picked too early or the season was not good for
> your sugar pumpkin. I grew winter squash last year. A kind that is
> very sweet and I love. Every single one of them was bitter and I
> threw into the compost.

Thank you! I had no idea it wasn't going to work when I decided to
use it. Sorry you had to compost so many squash!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...
>
> On Thu, 30 Oct 2014 14:32:54 -0700, "Julie Bove"
> > wrote:
>
>
> >How is not liking something being closed minded? I don't think that squash
> >or sweet potatoes are delicious. I also like wet burritos and you don't.
> >Does that make you closed minded?
>
> Because if the number of things you and your family claim to dislike
> was entered into a database, it would tax even the most powerful
> supercomputer in existence today.

OTOH, the list of foods they can/will eat could be written on a
postage stamp and still have space for their autographs

Janet UK