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. You can't
get that kind of precision with whole pumpkins.

Cindy Hamilton

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.

--
Bruce

On Monday, April 4, 2016 at 8:00:30 AM UTC-4, 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.

Most folks would have no use for leftover pumpkin. Millions of
Americans eat no winter squash except in pumpkin pie.

Forbes reports that enough canned pumpkin is sold every year to
make 90 million pies.

Cindy Hamilton

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.

--

sf

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

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

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

--
Bruce

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 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 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 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 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

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. You can't
> get that kind of precision with whole pumpkins.
>

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.

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.

--

sf

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.

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

"Gary" > wrote in message ...

> 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.

It doesn't taste at all the same to me, different texture, but some people
do like them more than pumpkin. I don't really know what you mean by hassle
with pumpkin pie unless you are using fresh pumpkin?

Cheri

On Mon, 4 Apr 2016 07:32:41 -0700, "Cheri" >
wrote:

>
>"Gary" > wrote in message ...
>
>> 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.
>
>It doesn't taste at all the same to me, different texture, but some people
>do like them more than pumpkin. I don't really know what you mean by hassle
>with pumpkin pie unless you are using fresh pumpkin?
>
>Cheri

I'm sure that's what he meant. Unless you get a really good pie
pumpkin, there is such a lot of draining to do.
Janet US

"Janet B" > wrote in message
...
> On Mon, 4 Apr 2016 07:32:41 -0700, "Cheri" >

>>It doesn't taste at all the same to me, different texture, but some people
>>do like them more than pumpkin. I don't really know what you mean by
>>hassle
>>with pumpkin pie unless you are using fresh pumpkin?
>>
>>Cheri
>
> I'm sure that's what he meant. Unless you get a really good pie
> pumpkin, there is such a lot of draining to do.
> Janet US

Yes, probably.

Cheri

Janet B wrote:
>
> On Mon, 4 Apr 2016 07:32:41 -0700, "Cheri" >
> wrote:
>
> >
> >"Gary" > wrote in message ...
> >
> >> 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.
> >
> >It doesn't taste at all the same to me, different texture, but some people
> >do like them more than pumpkin. I don't really know what you mean by hassle
> >with pumpkin pie unless you are using fresh pumpkin?
> >
> >Cheri
>
> I'm sure that's what he meant. Unless you get a really good pie
> pumpkin, there is such a lot of draining to do.
> Janet US

1st year - bought fresh pumpkin, cut it open and removed all the seed
crap then cut it all up into peeled chunks. I boiled those until done.

2nd year - heard that roasting was easier so I cut it open and removed
all the seed crap then cut it into 4 large pieces and roasted until
done. Still a PITA to remove from the peels.

And then with both years, blender would not puree them until I added
in a good amount of water just so the blender blades would grab and
puree them. More water than I wanted.

Both years pies were good but lots of trouble.

3rd year - I used canned pureed pumpkin and those pies tasted just as
good without all the hassle of processing fresh pumpkin.

4th year (and since then) - I heard of sweet potato pies. I tried them
and so easy to make from fresh sweet potatoes. So easy to process from
fresh and they taste as good (and so similar) as pumpkin pies.
Again...it might be because I use more spice than any recipe calls
for.

oh well.

What I need to do (and I will do) is next time I make a couple of
pies, I'll use canned pumpkin for one and fresh sweet potato for the
other. Only a side-by-side taste comparison will tell the truth.

In article >, says...
>
> Janet B wrote:
> >
> > On Mon, 4 Apr 2016 07:32:41 -0700, "Cheri" >
> > wrote:
> >
> > >
> > >"Gary" > wrote in message ...
> > >
> > >> 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.
> > >
> > >It doesn't taste at all the same to me, different texture, but some people
> > >do like them more than pumpkin. I don't really know what you mean by hassle
> > >with pumpkin pie unless you are using fresh pumpkin?
> > >
> > >Cheri
> >
> > I'm sure that's what he meant. Unless you get a really good pie
> > pumpkin, there is such a lot of draining to do.
> > Janet US
>
> 1st year - bought fresh pumpkin, cut it open and removed all the seed
> crap then cut it all up into peeled chunks. I boiled those until done.
>
> 2nd year - heard that roasting was easier so I cut it open and removed
> all the seed crap then cut it into 4 large pieces and roasted until
> done. Still a PITA to remove from the peels.

You might have undercooked it. After roasting, just a blunt knife
easily slides between the skin and the flesh to separate them.
>
> And then with both years, blender would not puree them until I added
> in a good amount of water just so the blender blades would grab and
> puree them. More water than I wanted.

Now I really think you undercooked it. I do dump mine in the FP to
puree it, but if i didn't have an FP I could easily puree it with a
fork.

I find the flavour and texture in home made pp, much better than the
canned version.

Janet UK

On Wed, 6 Apr 2016 18:02:45 +0100, Janet > wrote:

> I find the flavour and texture in home made pp, much better than the
> canned version.

To me, there is not a big enough difference to matter - so canned
wins.

--

sf

Cheri wrote:
>
> "Gary" > wrote in message ...
>
> > 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.
>
> It doesn't taste at all the same to me, different texture, but some people
> do like them more than pumpkin. I don't really know what you mean by hassle
> with pumpkin pie unless you are using fresh pumpkin?

Yes. The "hassle" was referring to fresh pumpkin. What a PITA to
process it to the pureed finish. With sweet potatoes, just microwave
or boil to done, then remove the "jacket" and mash or puree.

I don't understand your comment that the texture is different when
both are pureed.

As far as taste, one factor that might make the difference is that I
double the spices for either pies. I like my pumpkin/sp pies to have a
nice "bite" to them.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> "Gary" > wrote in message
>> ...
>>
>> > 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.
>>
>> It doesn't taste at all the same to me, different texture, but some
>> people
>> do like them more than pumpkin. I don't really know what you mean by
>> hassle
>> with pumpkin pie unless you are using fresh pumpkin?
>
> Yes. The "hassle" was referring to fresh pumpkin. What a PITA to
> process it to the pureed finish. With sweet potatoes, just microwave
> or boil to done, then remove the "jacket" and mash or puree.
>
> I don't understand your comment that the texture is different when
> both are pureed.
>
> As far as taste, one factor that might make the difference is that I
> double the spices for either pies. I like my pumpkin/sp pies to have a
> nice "bite" to them.

It's heavier and denser IMO. Also, everytime we substituted it for pumpkin
in the cafeteria, the kids knew as well and didn't care for it as much as
the pumpkin bars, so it's not just me. I'm glad you like it and enjoy it
though.

Cheri

On Wed, 06 Apr 2016 08:56:21 -0400, Gary > wrote:

> I don't understand your comment that the texture is different when
> both are pureed.

They aren't. Properly drained, the texture of fresh isn't any looser
than one made with canned. Draining is the key and that takes *time*.

--

sf

On 2016-04-06 3:25 PM, sf wrote:
> On Wed, 06 Apr 2016 08:56:21 -0400, Gary > wrote:
>
>> I don't understand your comment that the texture is different when
>> both are pureed.
>
> They aren't. Properly drained, the texture of fresh isn't any looser
> than one made with canned. Draining is the key and that takes *time*.
>


I once roasted a pumpkin and made a pie with it. I may not have pureed
it enough because the end product was a little stringy. It didn't bother
me but my wife disliked the texture. It made her think of rhubarb, which
she doesn't like much. Not a problem. It is a lot cheaper to buy a can
of pumpkin than to buy a whole pumpkin, and it is a hell of a lot easier
to open a can than it is to cut it up, roast it and puree it.

"sf" > wrote in message
...
> On Wed, 06 Apr 2016 08:56:21 -0400, Gary > wrote:
>
>> I don't understand your comment that the texture is different when
>> both are pureed.
>
> They aren't. Properly drained, the texture of fresh isn't any looser
> than one made with canned. Draining is the key and that takes *time*.
>
> --
>
> sf

I was talking about the difference in pumpkin and sweet potato pie, which
Gary said he didn't understand the the difference in texture, which to me
there is.

Cheri

On Wednesday, April 6, 2016 at 8:12:00 PM UTC-4, Cheri wrote:

> I was talking about the difference in pumpkin and sweet potato pie, which
> Gary said he didn't understand the the difference in texture, which to me
> there is.

Obviously I can't speak for Gary, but I bet I'd have to do
a side-by-side tasting to really notice a difference. I like
both pumpkin and sweet potato pie.

Cindy Hamilton

On Wed, 06 Apr 2016 08:56:21 -0400, Gary > wrote:

>Yes. The "hassle" was referring to fresh pumpkin. What a PITA to
>process it to the pureed finish.

With the caveat that I've never made 'pumpkin pie', I can't see what
would be difficult about it? Skin the pumpkin, cut into pieces, boil
it. Then hit it with a stick blender. No? Would it need thickening?

I make pumpkin soup this way all the time <shrug>. Easy.

On Thu, 07 Apr 2016 07:05:56 +1000, Jeßus > wrote:

>On Wed, 06 Apr 2016 08:56:21 -0400, Gary > wrote:
>
>>Yes. The "hassle" was referring to fresh pumpkin. What a PITA to
>>process it to the pureed finish.
>
>With the caveat that I've never made 'pumpkin pie', I can't see what
>would be difficult about it? Skin the pumpkin, cut into pieces, boil
>it. Then hit it with a stick blender. No? Would it need thickening?
>
>I make pumpkin soup this way all the time <shrug>. Easy.

I was told that the puree would be way to wet to use in pumpkin pie.
And would need many hours of draining.

--
Bruce

On Thu, 07 Apr 2016 07:31:39 +1000, Bruce > wrote:

>On Thu, 07 Apr 2016 07:05:56 +1000, Jeßus > wrote:
>
>>On Wed, 06 Apr 2016 08:56:21 -0400, Gary > wrote:
>>
>>>Yes. The "hassle" was referring to fresh pumpkin. What a PITA to
>>>process it to the pureed finish.
>>
>>With the caveat that I've never made 'pumpkin pie', I can't see what
>>would be difficult about it? Skin the pumpkin, cut into pieces, boil
>>it. Then hit it with a stick blender. No? Would it need thickening?
>>
>>I make pumpkin soup this way all the time <shrug>. Easy.
>
>I was told that the puree would be way to wet to use in pumpkin pie.
>And would need many hours of draining.

Oh, right. I would try adding some potato flour, which would thicken
it without changing the texture and I doubt would affect the flavour
either. Assuming it's not *too* wet, that is.

"Jeßus" > wrote in message
news
> On Wed, 06 Apr 2016 08:56:21 -0400, Gary > wrote:
>
>>Yes. The "hassle" was referring to fresh pumpkin. What a PITA to
>>process it to the pureed finish.
>
> With the caveat that I've never made 'pumpkin pie', I can't see what
> would be difficult about it? Skin the pumpkin, cut into pieces, boil
> it. Then hit it with a stick blender. No? Would it need thickening?
>
> I make pumpkin soup this way all the time <shrug>. Easy.

Boil it? No. More like... Wash it, cut it open. Remove all the seeds and
stringy stuff. Roast it. Remove from the skin. Mash. Don't think you'd
want to use a stick blender on it.

On Wed, 6 Apr 2016 15:29:21 -0700, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
>news
>> On Wed, 06 Apr 2016 08:56:21 -0400, Gary > wrote:
>>
>>>Yes. The "hassle" was referring to fresh pumpkin. What a PITA to
>>>process it to the pureed finish.
>>
>> With the caveat that I've never made 'pumpkin pie', I can't see what
>> would be difficult about it? Skin the pumpkin, cut into pieces, boil
>> it. Then hit it with a stick blender. No? Would it need thickening?
>>
>> I make pumpkin soup this way all the time <shrug>. Easy.
>
>Boil it? No. More like... Wash it, cut it open. Remove all the seeds and
>stringy stuff. Roast it. Remove from the skin. Mash.

Same end result texture-wise. Better flavour though.

>Don't think you'd
>want to use a stick blender on it.

Why not? Isn't the idea to puree it?

On Wednesday, April 6, 2016 at 4:06:24 PM UTC-5, Jeßus wrote:
>
> With the caveat that I've never made 'pumpkin pie', I can't see what
> would be difficult about it? Skin the pumpkin, cut into pieces, boil
> it. Then hit it with a stick blender. No? Would it need thickening?
>
> I make pumpkin soup this way all the time <shrug>. Easy.
>
>
Clearly you've never cleaned out a pumpkins of it's
'guts.' Seeds and stringing interior.

On Wed, 6 Apr 2016 20:00:09 -0700 (PDT), "
> wrote:

>On Wednesday, April 6, 2016 at 4:06:24 PM UTC-5, Jeßus wrote:
>>
>> With the caveat that I've never made 'pumpkin pie', I can't see what
>> would be difficult about it? Skin the pumpkin, cut into pieces, boil
>> it. Then hit it with a stick blender. No? Would it need thickening?
>>
>> I make pumpkin soup this way all the time <shrug>. Easy.
>>
>>
>Clearly you've never cleaned out a pumpkins of it's
>'guts.' Seeds and stringing interior.

Clearly? Oh, okay then.

In article >,
says...
>
> On Wednesday, April 6, 2016 at 4:06:24 PM UTC-5, Jeßus wrote:
> >
> > With the caveat that I've never made 'pumpkin pie', I can't see what
> > would be difficult about it? Skin the pumpkin, cut into pieces, boil
> > it. Then hit it with a stick blender. No? Would it need thickening?
> >
> > I make pumpkin soup this way all the time <shrug>. Easy.
> >
> >
> Clearly you've never cleaned out a pumpkins of it's
> 'guts.' Seeds and stringing interior.

I do clean guts/seeds out of raw pumpkins, and it's easy.

Janet UK