On Mon, 04 Apr 2016 18:50:28 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Sun, 03 Apr 2016 20:22:17 -0700, sf > wrote:
>>
>> > The short answer is yes (that's when it's most popular), but we have
>> > lots of other squashes that we eat "year round" or in season. I
>> > suspect that you call every winter squash a pumpkin.
>>
>> Yes, I believe so. And you have winter squash (our pumpkin), summer
>> squash (our zucchini/courgette) and a party vegetable for Halloween
>> (also pumpkin here)?
>
>The variety here might astound you possibly.
>
>If it helps to translate, our 'summer squash' are ones thin skinned
>enough you can eat the skin generally and our winter squash has a
>harder shell that you generally do not eat. Pumpkin is a reserved term
>for just one type of winter squash, the one you see carved for
>halloween.
>
>I see 10 summer types at my local store and 8 winter but as the seasons
>shift, I will see more winter types and fewer summer ones.

We'll see a few winter types, but a lot less summer types. Mainly
zucchini in 2 or 3 colours and those small yellow thingies.

--
Bruce

On Mon, 4 Apr 2016 20:00:01 -0400, Cheryl >
wrote:

>On 4/4/2016 3:46 PM, Je?us wrote:
>
>> On Mon, 4 Apr 2016 12:36:43 -0700 (PDT), "
>> > wrote:
>>
>>> Pork seems to just beg for applesauce. :-)
>>
>> It should be a legally binding requirement.
>>
>Nope. I normally don't like sweet and savory dishes, that one is no
>exception.

I wouldn't want applesauce all the time, but I do like it
Some ppl don't like fruit and meat combinations... I do.

I have some quinces that are close to ripe now, one of favourite
things to do with them is cook them with venison, of all things
Now I need to chase up some venison within the next two weeks.

On Monday, April 4, 2016 at 7:09:22 PM UTC-5, Bruce wrote:
>
> On Mon, 04 Apr 2016 18:56:30 -0500, "cshenk" > wrote:
>
> >> I assume they have to be peeled? I'll keep an eye out at farmer's
> >> markets. I don't think supermarkets have them.
> >
> >Nope, thin skinned, peeling not normally done.
>
> They look a bit warty. That's why I assumed it.
>
> --
> Bruce
>
>
Some varieties are but the ones grown around here
are smooth skin but neither require peeling.

On Mon, 04 Apr 2016 13:23:48 -0600, Janet B >
wrote:

> (If ever you would be
> considering applesauce along with dinner, I encourage you to try the
> MW method.) There's really no recipe. I sugar the apples for sauce
> as I would for an apple pie. More or less sugar depending upon how
> sweet/tart the apples are. There's no pass or fail. :-)

Thanks, but applesauce as a meal accompaniment is rare to never at my
house. If it has ever happened, I don't recall when at the moment. I
used to make stovetop applesauce in very small quantities when my kids
were babies, but that's about it. The only thing I "can" is an
occasional jam.

--

sf

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?

--

sf

On Mon, 04 Apr 2016 15:17:36 -0400, Gary > wrote:

> sf wrote:
> >
> > On Mon, 04 Apr 2016 08:35:42 -0400, Gary > wrote:
> >
> > >
> > > Many years ago, I switched to sweet potato pies. Tastes the same as
> > > pumpkin without all the hassle. I can make them from scratch (using
> > > pumpkin from scratch is a real PITA). I usually make a couple for
> > > Thanksgiving or Christmas.
> >
> > I beg to differ. They are vastly different. I made one once and
> > threw most of it away. It's definitely heavier, the texture is
> > different and tastes very different in spite of using the same recipe
> > I would have used for pumpkin pie. The result wasn't even close and
> > would have fooled no one who was a real pumpkin pie eater. We were
> > prepared to like it, but it was a waste of time and I will never do
> > that again. I don't mind using a little leftover baked sweet potato
> > to make up for the smaller modern day cans of pumpkin, but a pie
> > that's entirely sweet potato is off the table.
>
> LOL! Ms.Ina doesn't know how to make a good sweet potato pie. Would
> you
> like my recipe? I live in da south and I know how to make them right.
>
> You threw most of yours away is a very good clue to a total fail.

Not interested, thanks.

--

sf

On Tue, 05 Apr 2016 04:48:22 +1000, Bruce > wrote:

> On Mon, 04 Apr 2016 07:17:15 -0700, sf > wrote:
>
> >On Mon, 04 Apr 2016 16:58:46 +1000, Bruce > wrote:
> >
> >> think I'd start with a fresh pumpkin or apples.
> >
> >Apples don't need to be processed other than cutting when starting
> >with fresh so that's not an issue. Pumpkin, the one we call pumpkin,
> >needs to be cooked first and then lots and lots of drain to get a nice
> >solid puree (takes at least 24 hours and the longer, the better) -
> >otherwise the pie is loose and sloppy. BTDT, over it. I'm not
> >pretending to be a back to basics Little Suzy Homemaker and prefer to
> >open a can to eliminate two days of pumpkin preparation.
> >>
> >> 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?
> >
> >They aren't available year round, so there's no chance of starting
> >with fresh and what needs to be done to get a half way decent pie
> >takes too much time - so reasonable people (who just want to make a
> >d*man pie or quick bread fast) open a can. I'm actually shocked you
> >don't use canned pumpkin down under. Do you never eat pumpkin pie?
>
> I've never seen pumpkin pie or canned pumpkin. The only way I've ever
> had pumpkin is baked in the oven as the vegetable component of dinner.
>
> >For the record, canned cabbage is called sauerkraut and nobody finds
> >it strange. Mandarin oranges are canned and you'll also find apple
> >pie filling on the store shelf.
>
> For the record, cabbage isn't sauerkraut, mandarins aren't oranges and
> apple pie isn't an apple.

Did you forget that you wrote "But everybody would probably find
canned apple or orange or cabbage strange"?

--

sf

On Mon, 04 Apr 2016 18:25:13 -0500, "cshenk" > wrote:

> Cheapest price is Amazon.com. Important if feeding
> dogs and cats with it, is that it be 100% (halloween type) pumpkin with
> nothing added. It's 2.50 a can here but I am getting it at 1.67 a can
> in lots of 12 every 6 months. I can always add an earlier load if I
> need it sooner by adjusting the date. Free shipping.

Your shipping isn't free. You're paying $100 a year for it.

--

sf

On Mon, 4 Apr 2016 12:34:47 -0400, S Viemeister
> wrote:

> On 4/4/2016 10:30 AM, sf wrote:
> > > wrote:
> >> On 4/4/2016 7:05 AM, Ophelia wrote:
> >>> "Ed Pawlowski" > wrote
> >>>> On 4/3/2016 7:04 PM, Bruce wrote:
> >>>>> Do y'all only eat pumpkin during Thanksgiving?
> >>>> Not me. I don't eat it year round.
> >>> Nor do I, ever. I buy canned stuff for my dog when she has stomach
> >>> problems but we don't eat it.
> >>>
> >> My daughter and I worked out a recipe for pumpkin-chocolate-chip cookies
> >> - delicious!
> >
> > Have you ever tried peanut butter-oatmeal-chocolate chip? I haven't
> > yet, but it sounds very tasty - all my favorite components.
> >
> No, and not likely to - I get a really nasty rash from even _tiny_
> amounts of oats.

Are you okay with gluten?

--

sf

On Tue, 05 Apr 2016 10:11:44 +1000, Bruce > wrote:

> On Mon, 04 Apr 2016 18:50:28 -0500, "cshenk" > wrote:
>
> >Bruce wrote in rec.food.cooking:
> >
> >> On Sun, 03 Apr 2016 20:22:17 -0700, sf > wrote:
> >>
> >> > The short answer is yes (that's when it's most popular), but we have
> >> > lots of other squashes that we eat "year round" or in season. I
> >> > suspect that you call every winter squash a pumpkin.
> >>
> >> Yes, I believe so. And you have winter squash (our pumpkin), summer
> >> squash (our zucchini/courgette) and a party vegetable for Halloween
> >> (also pumpkin here)?
> >
> >The variety here might astound you possibly.
> >
> >If it helps to translate, our 'summer squash' are ones thin skinned
> >enough you can eat the skin generally and our winter squash has a
> >harder shell that you generally do not eat. Pumpkin is a reserved term
> >for just one type of winter squash, the one you see carved for
> >halloween.
> >
> >I see 10 summer types at my local store and 8 winter but as the seasons
> >shift, I will see more winter types and fewer summer ones.
>
> We'll see a few winter types, but a lot less summer types. Mainly
> zucchini in 2 or 3 colours and those small yellow thingies.

I'm surprised there isn't more variety! Is there a better selection
in urban areas?

--

sf

On Tue, 05 Apr 2016 05:02:28 +1000, Bruce > wrote:

> On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:
>
> >On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
> >
> >>
> >> I think that's all called pumpkin/pompoen where I'm from.
> >
> >Which confuses Americans, because we separate our squashes by
> >category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
> >call it by name - not simply "squash".
> >http://www.realsimple.com/food-recip...squash/pumpkin
>
> It's interesting and I should use them more. Winter squash that is, at
> the moment, because it's autumn here.

Try Delicata sometime. It's unusual because the skin is thin and
perfectly edible, but the flesh is as dense as a winter squash. If
it's available, it should be in the stores now. We see it in our
Fall.
http://modernfarmer.com/2013/09/deli...eve-butternut/
http://summertomato.com/better-than-...squash-recipe/

--

sf

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

On Mon, 04 Apr 2016 21:36:33 -0700, sf > wrote:

>On Tue, 05 Apr 2016 04:48:22 +1000, Bruce > wrote:
>
>> On Mon, 04 Apr 2016 07:17:15 -0700, sf > wrote:
>>
>> >On Mon, 04 Apr 2016 16:58:46 +1000, Bruce > wrote:
>> >
>> >> think I'd start with a fresh pumpkin or apples.
>> >
>> >Apples don't need to be processed other than cutting when starting
>> >with fresh so that's not an issue. Pumpkin, the one we call pumpkin,
>> >needs to be cooked first and then lots and lots of drain to get a nice
>> >solid puree (takes at least 24 hours and the longer, the better) -
>> >otherwise the pie is loose and sloppy. BTDT, over it. I'm not
>> >pretending to be a back to basics Little Suzy Homemaker and prefer to
>> >open a can to eliminate two days of pumpkin preparation.
>> >>
>> >> 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?
>> >
>> >They aren't available year round, so there's no chance of starting
>> >with fresh and what needs to be done to get a half way decent pie
>> >takes too much time - so reasonable people (who just want to make a
>> >d*man pie or quick bread fast) open a can. I'm actually shocked you
>> >don't use canned pumpkin down under. Do you never eat pumpkin pie?
>>
>> I've never seen pumpkin pie or canned pumpkin. The only way I've ever
>> had pumpkin is baked in the oven as the vegetable component of dinner.
>>
>> >For the record, canned cabbage is called sauerkraut and nobody finds
>> >it strange. Mandarin oranges are canned and you'll also find apple
>> >pie filling on the store shelf.
>>
>> For the record, cabbage isn't sauerkraut, mandarins aren't oranges and
>> apple pie isn't an apple.
>
>Did you forget that you wrote "But everybody would probably find
>canned apple or orange or cabbage strange"?

No.

--
Bruce

On Mon, 04 Apr 2016 21:45:17 -0700, sf > wrote:

>On Tue, 05 Apr 2016 10:11:44 +1000, Bruce > wrote:
>
>> On Mon, 04 Apr 2016 18:50:28 -0500, "cshenk" > wrote:
>>
>> >Bruce wrote in rec.food.cooking:
>> >
>> >> On Sun, 03 Apr 2016 20:22:17 -0700, sf > wrote:
>> >>
>> >> > The short answer is yes (that's when it's most popular), but we have
>> >> > lots of other squashes that we eat "year round" or in season. I
>> >> > suspect that you call every winter squash a pumpkin.
>> >>
>> >> Yes, I believe so. And you have winter squash (our pumpkin), summer
>> >> squash (our zucchini/courgette) and a party vegetable for Halloween
>> >> (also pumpkin here)?
>> >
>> >The variety here might astound you possibly.
>> >
>> >If it helps to translate, our 'summer squash' are ones thin skinned
>> >enough you can eat the skin generally and our winter squash has a
>> >harder shell that you generally do not eat. Pumpkin is a reserved term
>> >for just one type of winter squash, the one you see carved for
>> >halloween.
>> >
>> >I see 10 summer types at my local store and 8 winter but as the seasons
>> >shift, I will see more winter types and fewer summer ones.
>>
>> We'll see a few winter types, but a lot less summer types. Mainly
>> zucchini in 2 or 3 colours and those small yellow thingies.
>
>I'm surprised there isn't more variety! Is there a better selection
>in urban areas?

In big cities like Sydney and Melbourne you can probably get just
about anything. But I think squash/pumpkin is a bigger deal in the US
than anywhere else. I think I'll use it more often though.

--
Bruce

On Mon, 04 Apr 2016 21:58:24 -0700, sf > wrote:

>On Tue, 05 Apr 2016 05:02:28 +1000, Bruce > wrote:
>
>> On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:
>>
>> >On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
>> >
>> >>
>> >> I think that's all called pumpkin/pompoen where I'm from.
>> >
>> >Which confuses Americans, because we separate our squashes by
>> >category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
>> >call it by name - not simply "squash".
>> >http://www.realsimple.com/food-recip...squash/pumpkin
>>
>> It's interesting and I should use them more. Winter squash that is, at
>> the moment, because it's autumn here.
>
>Try Delicata sometime. It's unusual because the skin is thin and
>perfectly edible, but the flesh is as dense as a winter squash. If
>it's available, it should be in the stores now. We see it in our
>Fall.
>http://modernfarmer.com/2013/09/deli...eve-butternut/
>http://summertomato.com/better-than-...squash-recipe/

I haven't seen it, but the seeds are available:
https://www.greenharvest.com.au/Seed...ds/Squash.html

--
Bruce

On Tue, 05 Apr 2016 15:55:15 +1000, Bruce > wrote:

> 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.

I don't want leftovers and there's enough to do without adding another
step to the recipe.

--

sf

On Tue, 05 Apr 2016 15:56:03 +1000, Bruce > wrote:

> On Mon, 04 Apr 2016 21:36:33 -0700, sf > wrote:
>
> >On Tue, 05 Apr 2016 04:48:22 +1000, Bruce > wrote:
> >
> >> On Mon, 04 Apr 2016 07:17:15 -0700, sf > wrote:
> >>
> >> >On Mon, 04 Apr 2016 16:58:46 +1000, Bruce > wrote:
> >> >
> >> >> think I'd start with a fresh pumpkin or apples.
> >> >
> >> >Apples don't need to be processed other than cutting when starting
> >> >with fresh so that's not an issue. Pumpkin, the one we call pumpkin,
> >> >needs to be cooked first and then lots and lots of drain to get a nice
> >> >solid puree (takes at least 24 hours and the longer, the better) -
> >> >otherwise the pie is loose and sloppy. BTDT, over it. I'm not
> >> >pretending to be a back to basics Little Suzy Homemaker and prefer to
> >> >open a can to eliminate two days of pumpkin preparation.
> >> >>
> >> >> 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?
> >> >
> >> >They aren't available year round, so there's no chance of starting
> >> >with fresh and what needs to be done to get a half way decent pie
> >> >takes too much time - so reasonable people (who just want to make a
> >> >d*man pie or quick bread fast) open a can. I'm actually shocked you
> >> >don't use canned pumpkin down under. Do you never eat pumpkin pie?
> >>
> >> I've never seen pumpkin pie or canned pumpkin. The only way I've ever
> >> had pumpkin is baked in the oven as the vegetable component of dinner.
> >>
> >> >For the record, canned cabbage is called sauerkraut and nobody finds
> >> >it strange. Mandarin oranges are canned and you'll also find apple
> >> >pie filling on the store shelf.
> >>
> >> For the record, cabbage isn't sauerkraut, mandarins aren't oranges and
> >> apple pie isn't an apple.
> >
> >Did you forget that you wrote "But everybody would probably find
> >canned apple or orange or cabbage strange"?
>
> No.

It sounded like you did, because people don't think they are strange.

--

sf

On Tue, 05 Apr 2016 16:01:06 +1000, Bruce > wrote:

> On Mon, 04 Apr 2016 21:58:24 -0700, sf > wrote:
>
> >On Tue, 05 Apr 2016 05:02:28 +1000, Bruce > wrote:
> >
> >> On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:
> >>
> >> >On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
> >> >
> >> >>
> >> >> I think that's all called pumpkin/pompoen where I'm from.
> >> >
> >> >Which confuses Americans, because we separate our squashes by
> >> >category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
> >> >call it by name - not simply "squash".
> >> >http://www.realsimple.com/food-recip...squash/pumpkin
> >>
> >> It's interesting and I should use them more. Winter squash that is, at
> >> the moment, because it's autumn here.
> >
> >Try Delicata sometime. It's unusual because the skin is thin and
> >perfectly edible, but the flesh is as dense as a winter squash. If
> >it's available, it should be in the stores now. We see it in our
> >Fall.
> >http://modernfarmer.com/2013/09/deli...eve-butternut/
> >http://summertomato.com/better-than-...squash-recipe/
>
> I haven't seen it, but the seeds are available:
> https://www.greenharvest.com.au/Seed...ds/Squash.html

Great!


--

sf

On Mon, 04 Apr 2016 23:04:48 -0700, sf > wrote:

>On Tue, 05 Apr 2016 15:55:15 +1000, Bruce > wrote:
>
>> 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.
>
>I don't want leftovers and there's enough to do without adding another
>step to the recipe.

Since making pumpkin puree is so much work -what I didn't know- I can
understand why people want to buy it canned. Not knowing that, it
sounded strange to just have a chunk of pumpkin in a can.

--
Bruce

On Tue, 05 Apr 2016 16:16:22 +1000, Bruce > wrote:

> On Mon, 04 Apr 2016 23:04:48 -0700, sf > wrote:
>
> >On Tue, 05 Apr 2016 15:55:15 +1000, Bruce > wrote:
> >
> >> 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.
> >
> >I don't want leftovers and there's enough to do without adding another
> >step to the recipe.
>
> Since making pumpkin puree is so much work -what I didn't know- I can
> understand why people want to buy it canned. Not knowing that, it
> sounded strange to just have a chunk of pumpkin in a can.

Oh! Yes, that does sound strange.

--

sf

On Tuesday, April 5, 2016 at 12:33:16 AM UTC-4, sf wrote:

> > >> 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?

I suspect he's thinking of using part of a pumpkin for pie, and part
of it for some other use. Of course, it could be kind of tricky
to weigh out enough so that you have exactly the right amount when
you're done pureeing, possibly sieving out the remaining stringy bits,
and draining the excess water.

And I see below that he was thinking of chunks of pumpkin in a can,
rather than a can of puree. I can see where he'd think that, since
it took quite a while for any of us to say that canned pumpkin is
pureed.

Cindy Hamilton

On 4/5/2016 12:40 AM, sf wrote:
> > wrote:
>> On 4/4/2016 10:30 AM, sf wrote:
>>> > wrote:
>>>> On 4/4/2016 7:05 AM, Ophelia wrote:
>>>>> "Ed Pawlowski" > wrote
>>>>>> On 4/3/2016 7:04 PM, Bruce wrote:
>>>>>>> Do y'all only eat pumpkin during Thanksgiving?
>>>>>> Not me. I don't eat it year round.
>>>>> Nor do I, ever. I buy canned stuff for my dog when she has stomach
>>>>> problems but we don't eat it.
>>>> My daughter and I worked out a recipe for pumpkin-chocolate-chip cookies
>>>> - delicious!
>>> Have you ever tried peanut butter-oatmeal-chocolate chip? I haven't
>>> yet, but it sounds very tasty - all my favorite components.
>> No, and not likely to - I get a really nasty rash from even _tiny_
>> amounts of oats.
>
> Are you okay with gluten?
>
Yes, fortunately.
And for recipes calling for oatmeal, I've successfully substituted
rolled barley flakes.

S Viemeister wrote:
>
> And for recipes calling for oatmeal, I've successfully substituted
> rolled barley flakes.

Interesting. I use barley often, especially in veg. soup
but I've never heard of rolled barley flakes. Then again,
I've never looked for them. Next time I go to my local
health food store for spices, I'll look. They have many
bulk grain bins there.

On 4/5/2016 12:39 AM, sf wrote:
> On Mon, 04 Apr 2016 18:25:13 -0500, "cshenk" > wrote:
>
>> Cheapest price is Amazon.com. Important if feeding
>> dogs and cats with it, is that it be 100% (halloween type) pumpkin with
>> nothing added. It's 2.50 a can here but I am getting it at 1.67 a can
>> in lots of 12 every 6 months. I can always add an earlier load if I
>> need it sooner by adjusting the date. Free shipping.
>
> Your shipping isn't free. You're paying $100 a year for it.

It's still free shipping over $35, no?

nancy

On Tue, 5 Apr 2016 08:55:41 -0400, Nancy Young
> wrote:

>On 4/5/2016 12:39 AM, sf wrote:
>> On Mon, 04 Apr 2016 18:25:13 -0500, "cshenk" > wrote:
>>
>>> Cheapest price is Amazon.com. Important if feeding
>>> dogs and cats with it, is that it be 100% (halloween type) pumpkin with
>>> nothing added. It's 2.50 a can here but I am getting it at 1.67 a can
>>> in lots of 12 every 6 months. I can always add an earlier load if I
>>> need it sooner by adjusting the date. Free shipping.
>>
>> Your shipping isn't free. You're paying $100 a year for it.
>
>It's still free shipping over $35, no?
>
>nancy

I think they recently raised it to $49, which at today's prices is
very easy to reach. However depending on ones shopping habits Amazon
Prime is a bargain... it costs a whole lot more than $100 a year to
drive all over from store to store looking to buy things plus dealing
with traffic and parking, and there's ones time (time is money), and
driving means taking risks, there are few risks shopping from ones
desk chair. Shopping on line makes it easy to check prices, and one
never needs to settle, one gets the exact item they want, in the color
and size they want... and no schlepping, heavy and over size items
come right to your door. It's difficult for me to comprehend people
complaining about shipping costs when they don't complain about the
cost of their own transportation.

On Mon, 04 Apr 2016 21:31:46 -0700, sf > wrote:

>On Mon, 04 Apr 2016 13:23:48 -0600, Janet B >
>wrote:
>
>> (If ever you would be
>> considering applesauce along with dinner, I encourage you to try the
>> MW method.) There's really no recipe. I sugar the apples for sauce
>> as I would for an apple pie. More or less sugar depending upon how
>> sweet/tart the apples are. There's no pass or fail. :-)
>
>Thanks, but applesauce as a meal accompaniment is rare to never at my
>house. If it has ever happened, I don't recall when at the moment. I
>used to make stovetop applesauce in very small quantities when my kids
>were babies, but that's about it. The only thing I "can" is an
>occasional jam.

I get you.
Janet US

On Tue, 05 Apr 2016 10:22:13 -0400, Brooklyn1
> wrote:

>On Tue, 5 Apr 2016 08:55:41 -0400, Nancy Young
> wrote:
>
>>On 4/5/2016 12:39 AM, sf wrote:
>>> On Mon, 04 Apr 2016 18:25:13 -0500, "cshenk" > wrote:
>>>
>>>> Cheapest price is Amazon.com. Important if feeding
>>>> dogs and cats with it, is that it be 100% (halloween type) pumpkin with
>>>> nothing added. It's 2.50 a can here but I am getting it at 1.67 a can
>>>> in lots of 12 every 6 months. I can always add an earlier load if I
>>>> need it sooner by adjusting the date. Free shipping.
>>>
>>> Your shipping isn't free. You're paying $100 a year for it.
>>
>>It's still free shipping over $35, no?
>>
>>nancy
>
>I think they recently raised it to $49, which at today's prices is
>very easy to reach. However depending on ones shopping habits Amazon
>Prime is a bargain... it costs a whole lot more than $100 a year to
>drive all over from store to store looking to buy things plus dealing
>with traffic and parking, and there's ones time (time is money), and
>driving means taking risks, there are few risks shopping from ones
>desk chair. Shopping on line makes it easy to check prices, and one
>never needs to settle, one gets the exact item they want, in the color
>and size they want... and no schlepping, heavy and over size items
>come right to your door. It's difficult for me to comprehend people
>complaining about shipping costs when they don't complain about the
>cost of their own transportation.

Amen to all that.
Janet US

On Mon, 04 Apr 2016 21:58:24 -0700, sf > wrote:

>On Tue, 05 Apr 2016 05:02:28 +1000, Bruce > wrote:
>
>> On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:
>>
>> >On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
>> >
>> >>
>> >> I think that's all called pumpkin/pompoen where I'm from.
>> >
>> >Which confuses Americans, because we separate our squashes by
>> >category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
>> >call it by name - not simply "squash".
>> >http://www.realsimple.com/food-recip...squash/pumpkin
>>
>> It's interesting and I should use them more. Winter squash that is, at
>> the moment, because it's autumn here.
>
>Try Delicata sometime. It's unusual because the skin is thin and
>perfectly edible, but the flesh is as dense as a winter squash. If
>it's available, it should be in the stores now. We see it in our
>Fall.
>http://modernfarmer.com/2013/09/deli...eve-butternut/
>http://summertomato.com/better-than-...squash-recipe/

I prefer Delicata. I won't buy Acorn anymore. I just don't trust it.
It's either watery, stringy or tasteless/unripe. I know you get the
best prices on Acorn but it just isn't worth it to me.
Janet US

Janet B wrote:
>
> I prefer Delicata. I won't buy Acorn anymore. I just don't trust it.
> It's either watery, stringy or tasteless/unripe. I know you get the
> best prices on Acorn but it just isn't worth it to me.

I was at the grocery store this morning. Bought 5lb red potatoes for
$2.99. Not the best deal but it was acceptable. Also bought carrots
for 49 cents per pound. Good deal.

I looked at squash while there...yellow squash - $2.99/lb. Yeah right,
I don't think so.

I also looked for pumpkin in a can. They had plenty and surprisingly,
pumpkin was the only ingredient. No preservatives or anything.
Interestingly, the Libby's 15oz can cost $2.69 but the completely
organic pumpkin was $1.69 for the same amount.

Weird cold weather here today. Temps around 40F and winds gusting to
40mph. It's drizzled rain, then we got about 20 minutes of pea sized
hail, then it's been snow flurrying off and on ever since. It's a
great day to say inside.

I'm making a batch of chicken/vegetable broth in the crockpot today.
Will use it for a casserole tomorrow.

G.

On Mon, 04 Apr 2016 13:46:01 -0600, Janet B >
wrote:

>On Tue, 05 Apr 2016 05:40:39 +1000, Jeßus > wrote:
>>On Mon, 04 Apr 2016 13:17:03 -0600, Janet B >
>>wrote:
>>>On Tue, 05 Apr 2016 04:25:56 +1000, Jeßus > wrote:
>>>>On Sun, 3 Apr 2016 19:31:59 -0400, Dave Smith
> wrote:
>>>>
>>>>>On 2016-04-03 7:24 PM, Je?us wrote:
>>>>The differences do complicate things, because we also have pumpkins
>>>>such as the Queensland Blue, very popular here and is quite a large,
>>>>bluey/grey colour.
>>>
>>>Sounds like our old fashioned Hubbard squash. Very large and rind is
>>>like iron.
>>
>>Maybe? Although the skin (rind?) on a Queensland Blue can be left on
>>when roasted... it is not all that thick or hard. Some people like the
>>skin anyway. I find the skin tends to be a little bitter a lot of the
>>time though, but when it isn't, it's delicious.
>
>Our Hubbard doesn't have smooth rind, see here
>http://www.burpee.com/vegetables/squ...rod001984.html
>You could roast it with the skin on but wouldn't eat the skin

I don't think I have seen those here, although I'm sure the seeds
would be available.

On Tue, 5 Apr 2016 03:41:06 -0700 (PDT), Cindy Hamilton
> wrote:

>
> And I see below that he was thinking of chunks of pumpkin in a can,
> rather than a can of puree. I can see where he'd think that, since
> it took quite a while for any of us to say that canned pumpkin is
> pureed.

We're all speaking English, but it might as well be another language.

--

sf

On Tue, 05 Apr 2016 09:00:23 -0600, Janet B >
wrote:

> On Tue, 05 Apr 2016 10:22:13 -0400, Brooklyn1
> > wrote:
>
> >On Tue, 5 Apr 2016 08:55:41 -0400, Nancy Young
> > wrote:
> >
> >>On 4/5/2016 12:39 AM, sf wrote:
> >>> On Mon, 04 Apr 2016 18:25:13 -0500, "cshenk" > wrote:
> >>>
> >>>> Cheapest price is Amazon.com. Important if feeding
> >>>> dogs and cats with it, is that it be 100% (halloween type) pumpkin with
> >>>> nothing added. It's 2.50 a can here but I am getting it at 1.67 a can
> >>>> in lots of 12 every 6 months. I can always add an earlier load if I
> >>>> need it sooner by adjusting the date. Free shipping.
> >>>
> >>> Your shipping isn't free. You're paying $100 a year for it.
> >>
> >>It's still free shipping over $35, no?
> >>
> >>nancy
> >
> >I think they recently raised it to $49, which at today's prices is
> >very easy to reach. However depending on ones shopping habits Amazon
> >Prime is a bargain... it costs a whole lot more than $100 a year to
> >drive all over from store to store looking to buy things plus dealing
> >with traffic and parking, and there's ones time (time is money), and
> >driving means taking risks, there are few risks shopping from ones
> >desk chair. Shopping on line makes it easy to check prices, and one
> >never needs to settle, one gets the exact item they want, in the color
> >and size they want... and no schlepping, heavy and over size items
> >come right to your door. It's difficult for me to comprehend people
> >complaining about shipping costs when they don't complain about the
> >cost of their own transportation.
>
> Amen to all that.
> Janet US

I'm simply saying there free shipping isn't free when you use Prime.
I've compared the price of the same item Prime vs regular. Regular
costs less, but you pay for shipping. And if you choose to do the
$35-49 free shipping route, you have to pile up a lot of smaller items
or buy one more expensive item to make the minimum - something that is
a stone wall for me. I didn't shop much on Amazon before my son added
me to his Prime account, but I spent more at Amazon than I had all the
previous years combined that very first year. They are verrrry crafty
with that particular feature! OTOH, if Amazon ever eliminates the
"grandma" perk, I won't open my own account. I'll just go back to the
way things were before. There's a Target Express two blocks away from
me now, so I can order whatever small item I want from Target and have
it delivered there for in-store pickup.

--

sf

On Tue, 05 Apr 2016 14:37:33 -0700, sf > wrote:

>On Tue, 5 Apr 2016 03:41:06 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>
>> And I see below that he was thinking of chunks of pumpkin in a can,
>> rather than a can of puree. I can see where he'd think that, since
>> it took quite a while for any of us to say that canned pumpkin is
>> pureed.
>
>We're all speaking English, but it might as well be another language.

But if you look at the title of this thread, "Canned pumpkin
shortage". Not "Canned pumpkin puree shortage".

--
Bruce

On Tue, 5 Apr 2016 08:03:46 -0400, S Viemeister
> wrote:

> On 4/5/2016 12:40 AM, sf wrote:
> > > wrote:
> >> On 4/4/2016 10:30 AM, sf wrote:
> >>> > wrote:
> >>>> My daughter and I worked out a recipe for pumpkin-chocolate-chip cookies
> >>>> - delicious!
> >>> Have you ever tried peanut butter-oatmeal-chocolate chip? I haven't
> >>> yet, but it sounds very tasty - all my favorite components.
> >> No, and not likely to - I get a really nasty rash from even _tiny_
> >> amounts of oats.
> >
> > Are you okay with gluten?
> >
> Yes, fortunately.
> And for recipes calling for oatmeal, I've successfully substituted
> rolled barley flakes.

Whew, that's a relief. Gluten intolerance is hard, but at least it
won't kill you. You're the first one I've heard of who is allergic to
oats. I have a friend who can't eat onions or else she needs an epi
pen. That one is pretty rare too.

My granddaughter is so sensitive to garbanzo beans that she gets a
contact rash if someone has been eating falafel or hummus and touches
her without washing their hands first. Fortunately, a good wipe down
with soap rectifies it - but we take no chances with her eating them.
Before we knew, my DD gave her a tiny taste of hummus and GD spent the
night throwing up. DD refers to it as "the night I almost killed my
daughter". It's a complete overstatement, and a family joke.

--

sf

On 2016-04-05 6:02 PM, sf wrote:
> On Tue, 5 Apr 2016 08:03:46 -0400, S Viemeister

>> Yes, fortunately.
>> And for recipes calling for oatmeal, I've successfully substituted
>> rolled barley flakes.
>
> Whew, that's a relief. Gluten intolerance is hard, but at least it
> won't kill you. You're the first one I've heard of who is allergic to
> oats. I have a friend who can't eat onions or else she needs an epi
> pen. That one is pretty rare too.

I find oats hard on my system. It puts me in a bit of a bind because I
like oats. I have hard time understanding people who don't like
oatmeal porridge. I would have it every day for breakfast if I didn't
have to start paying for it with digestive issues. I have not been
tested for allergies in years and don't know if oats were even part of
the test. My compromise is to not eat them two days in a row, or to eat
them only on small servings.

I recently discovered that I can get away with a breakfast of granola,
yogurt and fruit, but I have to limit myself to about 3 Tblsp. of granola.



>
> My granddaughter is so sensitive to garbanzo beans that she gets a
> contact rash if someone has been eating falafel or hummus and touches
> her without washing their hands first. Fortunately, a good wipe down
> with soap rectifies it - but we take no chances with her eating them.
> Before we knew, my DD gave her a tiny taste of hummus and GD spent the
> night throwing up. DD refers to it as "the night I almost killed my
> daughter". It's a complete overstatement, and a family joke.
>

Damned shame. I love chickpeas. I like them in a salad with blue cheese
dressing, in falafel and in hummus.

On 4/5/2016 6:02 PM, sf wrote:

> Whew, that's a relief. Gluten intolerance is hard, but at least it
> won't kill you. You're the first one I've heard of who is allergic to
> oats. I have a friend who can't eat onions or else she needs an epi
> pen. That one is pretty rare too.
>
My sister is also sensitive to oats - and I discovered that a quite a
few relatives on the Scots side of the family, also have problems with
oats. Odd, considering how important oats are and were, historically, in
the Scottish diet.

> My granddaughter is so sensitive to garbanzo beans that she gets a
> contact rash if someone has been eating falafel or hummus and touches
> her without washing their hands first. Fortunately, a good wipe down
> with soap rectifies it - but we take no chances with her eating them.
> Before we knew, my DD gave her a tiny taste of hummus and GD spent the
> night throwing up. DD refers to it as "the night I almost killed my
> daughter". It's a complete overstatement, and a family joke.
>
Poor kid.

sf wrote in rec.food.cooking:

> On Mon, 04 Apr 2016 18:25:13 -0500, "cshenk" > wrote:
>
> > Cheapest price is Amazon.com. Important if feeding
> > dogs and cats with it, is that it be 100% (halloween type) pumpkin
> > with nothing added. It's 2.50 a can here but I am getting it at
> > 1.67 a can in lots of 12 every 6 months. I can always add an
> > earlier load if I need it sooner by adjusting the date. Free
> > shipping.
>
> Your shipping isn't free. You're paying $100 a year for it.

Where do you come up with that? I am not on Amazon Prime

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Nancy Young wrote in rec.food.cooking:

> On 4/5/2016 12:39 AM, sf wrote:
> >On Mon, 04 Apr 2016 18:25:13 -0500, "cshenk" > wrote:
> >
> > > Cheapest price is Amazon.com. Important if feeding
> > > dogs and cats with it, is that it be 100% (halloween type)
> > > pumpkin with nothing added. It's 2.50 a can here but I am
> > > getting it at 1.67 a can in lots of 12 every 6 months. I can
> > > always add an earlier load if I need it sooner by adjusting the
> > > date. Free shipping.
> >
> > Your shipping isn't free. You're paying $100 a year for it.
>
> It's still free shipping over $35, no?
>
> nancy

Yes,

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On Wed, 06 Apr 2016 07:52:42 +1000, Bruce > wrote:

> On Tue, 05 Apr 2016 14:37:33 -0700, sf > wrote:
>
> >On Tue, 5 Apr 2016 03:41:06 -0700 (PDT), Cindy Hamilton
> > wrote:
> >
> >>
> >> And I see below that he was thinking of chunks of pumpkin in a can,
> >> rather than a can of puree. I can see where he'd think that, since
> >> it took quite a while for any of us to say that canned pumpkin is
> >> pureed.
> >
> >We're all speaking English, but it might as well be another language.
>
> But if you look at the title of this thread, "Canned pumpkin
> shortage". Not "Canned pumpkin puree shortage".

Why? We know it's pureed. It doesn't even say puree on the label.
http://momspotted.com/wp-content/upl...bys-Pumkin.jpg

--

sf

On Wed, 06 Apr 2016 00:09:17 -0700, sf > wrote:

>On Wed, 06 Apr 2016 07:52:42 +1000, Bruce > wrote:
>
>> On Tue, 05 Apr 2016 14:37:33 -0700, sf > wrote:
>>
>> >On Tue, 5 Apr 2016 03:41:06 -0700 (PDT), Cindy Hamilton
>> > wrote:
>> >
>> >>
>> >> And I see below that he was thinking of chunks of pumpkin in a can,
>> >> rather than a can of puree. I can see where he'd think that, since
>> >> it took quite a while for any of us to say that canned pumpkin is
>> >> pureed.
>> >
>> >We're all speaking English, but it might as well be another language.
>>
>> But if you look at the title of this thread, "Canned pumpkin
>> shortage". Not "Canned pumpkin puree shortage".
>
>Why?

I'm just explaining why a non-American misunderstands.

>We know it's pureed. It doesn't even say puree on the label.
>http://momspotted.com/wp-content/upl...bys-Pumkin.jpg

Even in Spanish it doesn't say it.

--
Bruce