On Mon, 4 Apr 2016 08:56:10 -0700 (PDT), "
> wrote:

>Pumpkin is too bland for me even when spiced up.

What about cauliflower?

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 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.

--
Bruce

On Mon, 4 Apr 2016 08:58:20 -0700 (PDT), "
> wrote:

>On Monday, April 4, 2016 at 12:16:12 AM UTC-5, Bruce wrote:
>>
>> I never eat apple sauce, but I think I would.
>>
>Tasty stuff with the right food.

I had it a lot when I was young. From a glass jar or home made.

--
Bruce

On Mon, 4 Apr 2016 08:56:10 -0700 (PDT), "
> wrote:

>On Sunday, April 3, 2016 at 11:06:20 PM UTC-5, Bruce wrote:
>>
>> 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)?
>>
>> --
>> Bruce
>>
>>
>Zukes are grown in abundance here but not a favorite
>with me but many enjoy them. For a 'summer' squash
>I prefer the yellow crook neck. Pumpkin is too bland
>for me even when spiced up. Unless mistaken the ones
>that are grown for pies are known as sugar pumpkins.

I don't think I've ever seen a yellow crook neck, at least as a
vegetable. Sounds interesting.

--
Bruce

On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:

>On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
>
>> On Mon, 4 Apr 2016 03:49:10 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, April 3, 2016 at 7:05:15 PM UTC-4, Bruce wrote:
>> >> On Sun, 03 Apr 2016 14:56:09 -0700, sf > wrote:
>> >>
>> >> >On Sun, 3 Apr 2016 12:12:57 -0700 (PDT), wrote:
>> >> >
>> >> >> Haven't seen any Libby's on my local store shelf for months, and this
>> >> >> is a store that carries canned pumpkin year round.
>> >> >> My wife checked another store, which confirmed there is a shortage.
>> >> >> Anybody know what's up?
>> >> >
>> >> >I haven't noticed a shortage, but this isn't the time of year people
>> >> >normally shop for canned pumpkin.
>> >>
>> >> Do y'all only eat pumpkin during Thanksgiving?
>> >
>> >Canned pumpkin is generally used only for pumpkin pie, which is traditionally
>> >associated with Thanksgiving. It is also used for quick breads or other
>> >desserts flavored with pumpkin, but pie is the characteristic dish.
>>
>> Using them for pies, breads or deserts is new to me.
>>
>> >"Pumpkin" is a particular type of squash:
>> >
>> ><https://en.wikipedia.org/wiki/Pumpkin>
>> >
>> >Let's set aside for a moment the fact that the stuff in the cans is not
>> >pumpkin as depicted above, but another winter squash that is more suitable
>> >for commercial growing and canning.
>> >
>> >We have other winter squashes:
>> >
>> >https://en.wikipedia.org/wiki/Winter_squash
>> >
>> >These are generally purchased fresh and cooked at home. A popular
>> >one is acorn squash, split in two, seeded, and baked with a sprinkling
>> >of cinnamon. I can't say as I particularly care for the cinnamon on it,
>> >but if someone serves it to me I don't fuss. Any road, acorn squash
>> >is a smaller variety, more suited to today's small families.
>>
>> 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.

--
Bruce

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:
>>
>>> 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
>>
>>What Australians and New Zealanders call butternut pumpkin we call
>>butternut squash. Our pumpkin is a different pumpkin cultivar. They are
>>orange and get very big. I don't think many people actually eat them
>>and that most pumpkins end up being carved up into Jack O'Lanterns at
>>Halloween. Most canned pumpkin is actually squash.
>
>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.
Janet US

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 08:02:47 -0700, sf > wrote:

>On Mon, 4 Apr 2016 07:13:24 -0700 (PDT),
>wrote:
>
>> Two years ago I couldn't find canned pumpkin anywhere and went to at least a half dozen different stores. At each place I was told there was a pumpkin shortage and there wouldn't be more till Fall. It's still in my stores at the moment.
>>
>>
>There *was* a canned pumpkin shortage one year, but not anymore.

According to the Illinois Department of Agriculture, 95% of the U.S.
crop intended for processing is grown in Illinois. Nestlé, operating
under the brand name Libby's, produces 85% of the processed pumpkin in
the United States, at their plant in Morton, Illinois. In the fall of
2009, rain in Illinois devastated the Nestlé crop, resulting in a
shortage affecting the entire country during the Thanksgiving holiday
season.

--
Bruce

On Tue, 05 Apr 2016 05:19:51 +1000, Bruce > wrote:

>On Mon, 04 Apr 2016 08:02:47 -0700, sf > wrote:
>
>>On Mon, 4 Apr 2016 07:13:24 -0700 (PDT),
>>wrote:
>>
>>> Two years ago I couldn't find canned pumpkin anywhere and went to at least a half dozen different stores. At each place I was told there was a pumpkin shortage and there wouldn't be more till Fall. It's still in my stores at the moment.
>>>
>>>
>>There *was* a canned pumpkin shortage one year, but not anymore.
>
>According to the Illinois Department of Agriculture, 95% of the U.S.
>crop intended for processing is grown in Illinois. Nestlé, operating
>under the brand name Libby's, produces 85% of the processed pumpkin in
>the United States, at their plant in Morton, Illinois. In the fall of
>2009, rain in Illinois devastated the Nestlé crop, resulting in a
>shortage affecting the entire country during the Thanksgiving holiday
>season.

Forgot to add the source:
https://en.wikipedia.org/wiki/Pumpkin

On Mon, 04 Apr 2016 08:01:48 -0700, sf > wrote:

>On Mon, 04 Apr 2016 08:30:26 -0600, Janet B >
>wrote:
>
>> On Sun, 03 Apr 2016 22:11:25 -0700, sf > wrote:
>>
>> >On Sun, 03 Apr 2016 22:49:32 -0600, Janet B >
>> >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:
>> >> >>
>> >> >> >On Sun, 3 Apr 2016 16:12:10 -0700 (PDT), "
>> >> >> > wrote:
>> >> >> >
>> >> >> >>On Sunday, April 3, 2016 at 3:25:56 PM UTC-5, Jeßus wrote:
>> >> >> >>>
>> >> >> >>> I've never seen canned pumpkin in my entire life.
>> >> >> >>>
>> >> >> >>>
>> >> >> >>WOW! You need to get out more!
>> >> >> >
>> >> >> >I'm honestly not sure if it is sold in Australia?
>> >> >> >A bit presumptuous of me, but I think most Australia's would regard
>> >> >> >canning pumpkin to be odd thing to do. We treat it more as a fresh
>> >> >> >vegetable.
>> >> >> >
>> >> >> >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?
>> >>
>> >> Oh yes. That's something that is really easy in the microwave.
>> >> Janet US
>> >
>> >You'd cook an apple down if you wanted applesauce to make a cake? I
>> >often take extra steps - that isn't one of them.
>>
>> for me the extra step would be going to the store to buy a can of
>> applesauce and having some of it hang around after I'd used what I
>> needed. Besides, canned applesauce is kind of like a McDonalds
>> hamburger. It's called a hamburger but tastes nothing like a real
>> hamburger.
>> Janet US
>
>So you're saying you would cook a bunch of apples to make applesauce
>to use in a cake recipe? How often have you done that and how do you
>make exactly the amount you need?

I haven't made applesauce cake since I was regularly canning
applesauce. I'd just make a bunch of applesauce any leftovers would
be gone at dinner. I understand why you do what you do. I'd just do
different because I wouldn't even think ever of buying applesauce.
But, I do buy apples. Different strokes. (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. :-)
Janet US

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

On Mon, 4 Apr 2016 08:58:20 -0700 (PDT), "
> wrote:

>On Monday, April 4, 2016 at 12:16:12 AM UTC-5, Bruce wrote:
>>
>> I never eat apple sauce, but I think I would.
>>
>> --
>> Bruce
>>
>>
>Tasty stuff with the right food.

we would definitely have it with potato pancakes as well as with pork.
Janet US

On Monday, April 4, 2016 at 1:33:03 PM UTC-5, Jeßus wrote:
>
> On Mon, 4 Apr 2016 08:56:10 -0700 (PDT), "
> > wrote:
>
> >Pumpkin is too bland for me even when spiced up.
>
> What about cauliflower?
>
>
I can take it or leave it. I usually leave it.

On Mon, 04 Apr 2016 08:08:07 -0700, sf > wrote:

>On Mon, 4 Apr 2016 16:04:36 +0100, "Ophelia" >
>wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 4 Apr 2016 12:11:31 +0100, "Ophelia" >
>> > wrote:
>> >
>> >>
>> >> I just grow regular ones, yellow or green. I've never seen a big round
>> >> one
>> >> like that.
>> >
>> > It's not big... 3-4 inches around at the most. 4 would be on the
>> > large side. They probably can get a lot bigger, just like an
>> > undiscovered zucchini grows into a marrow virtually overnight.
>> >
>> >> Was it not seedy?
>> >
>> > I'd say what I bought was less seedy than a regular oblong zucchini.
>>
>> Ok I don't let mine grow big enough to be seedy though.
>
>Even the tiniest ones have seeds.

I grew some last year that hung clustered on a stem just like grapes.
They were very tasty -- bigger than a golf ball and smaller than a
billiard ball.
Janet US

On Monday, April 4, 2016 at 2:26:32 PM UTC-5, Janet B wrote:
>
> On Mon, 4 Apr 2016 08:58:20 -0700 (PDT), "
> > wrote:
>
> >On Monday, April 4, 2016 at 12:16:12 AM UTC-5, Bruce wrote:
> >>
> >> I never eat apple sauce, but I think I would.
> >>
> >> --
> >> Bruce
> >>
> >>
> >Tasty stuff with the right food.
>
> we would definitely have it with potato pancakes as well as with pork.
> Janet US
>
>
Pork seems to just beg for applesauce. :-)

On Mon, 4 Apr 2016 03:49:10 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, April 3, 2016 at 7:05:15 PM UTC-4, Bruce wrote:
>> On Sun, 03 Apr 2016 14:56:09 -0700, sf > wrote:
>>
>> >On Sun, 3 Apr 2016 12:12:57 -0700 (PDT), wrote:
>> >
>> >> Haven't seen any Libby's on my local store shelf for months, and this
>> >> is a store that carries canned pumpkin year round.
>> >> My wife checked another store, which confirmed there is a shortage.
>> >> Anybody know what's up?
>> >
>> >I haven't noticed a shortage, but this isn't the time of year people
>> >normally shop for canned pumpkin.
>>
>> Do y'all only eat pumpkin during Thanksgiving?
>
>Canned pumpkin is generally used only for pumpkin pie, which is traditionally
>associated with Thanksgiving. It is also used for quick breads or other
>desserts flavored with pumpkin, but pie is the characteristic dish.
>
>"Pumpkin" is a particular type of squash:
>
><https://en.wikipedia.org/wiki/Pumpkin>
>
>Let's set aside for a moment the fact that the stuff in the cans is not
>pumpkin as depicted above, but another winter squash that is more suitable
>for commercial growing and canning.
>
>We have other winter squashes:
>
>https://en.wikipedia.org/wiki/Winter_squash
>
>These are generally purchased fresh and cooked at home. A popular
>one is acorn squash, split in two, seeded, and baked with a sprinkling
>of cinnamon. I can't say as I particularly care for the cinnamon on it,
>but if someone serves it to me I don't fuss. Any road, acorn squash
>is a smaller variety, more suited to today's small families.
>
>Cindy Hamilton

Most canned pumpkin is actually butternut squash or a blend of winter
squash:
http://www.thekitchn.com/whats-actua...lligence-69123
I grow all kinds of squash, winter, summer, pumpkins too... these are
some giant patty pan UFOs that landed in my yard:
http://i66.tinypic.com/27xqdu9.jpg

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:
>>>
>>>> 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
>>>
>>>What Australians and New Zealanders call butternut pumpkin we call
>>>butternut squash. Our pumpkin is a different pumpkin cultivar. They are
>>>orange and get very big. I don't think many people actually eat them
>>>and that most pumpkins end up being carved up into Jack O'Lanterns at
>>>Halloween. Most canned pumpkin is actually squash.
>>
>>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.

On Tue, 05 Apr 2016 05:19:51 +1000, Bruce > wrote:

>Nestlé, operating
>under the brand name Libby's, produces 85% of the processed pumpkin in
>the United States, at their plant in Morton, Illinois. In the fall of
>2009, rain in Illinois devastated the Nestlé crop, resulting in a
>shortage affecting the entire country during the Thanksgiving holiday
>season.

One company owns 85% of the market... I sure wouldn't want to be a
pumpkin farmer there. Not a healthy situation for anybody except
Nestlé.

On Mon, 4 Apr 2016 12:28:45 -0700 (PDT), "
> wrote:

>On Monday, April 4, 2016 at 1:33:03 PM UTC-5, Jeßus wrote:
>>
>> On Mon, 4 Apr 2016 08:56:10 -0700 (PDT), "
>> > wrote:
>>
>> >Pumpkin is too bland for me even when spiced up.
>>
>> What about cauliflower?
>>
>>
>I can take it or leave it. I usually leave it.


I'm sure you've tried roasted pumpkin soup and cauliflower soup in
your day, surprised you find those bland

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:
>>>>
>>>>> 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
>>>>
>>>>What Australians and New Zealanders call butternut pumpkin we call
>>>>butternut squash. Our pumpkin is a different pumpkin cultivar. They are
>>>>orange and get very big. I don't think many people actually eat them
>>>>and that most pumpkins end up being carved up into Jack O'Lanterns at
>>>>Halloween. Most canned pumpkin is actually squash.
>>>
>>>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
Janet US

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.

On 2016-04-04 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.
>


I think so, but my wife doesn't. She is not into condiments. She does
not have apple sauce with pork, cranberry with turkey, no mustard or
relish on hamburgers. She does like mint sauce with lamb. I must be
lucky that she makes apple sauce for me. It is a heck of a lot better
than the canned stuff.

On 04/04/2016 12:25 PM, Je�us 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.
>
That reminds me.
After my first winter here in W.Canada, I decided to buy a gardening
book for advice on local growing conditions - so I bought one published
by a major Canadian bookshop chain.
I thought something was odd when it advised planting squash seeds in
October for harvesting in February, recommending the Queensland Blue
variety.
The stupid sods had just reprinted an Aussie book!
I kept it as a good conversation piece.
Graham

On Mon, 4 Apr 2016 15:52:57 -0400, Dave Smith
> wrote:

>On 2016-04-04 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.
>>
>
>I think so, but my wife doesn't. She is not into condiments. She does
>not have apple sauce with pork, cranberry with turkey, no mustard or
>relish on hamburgers. She does like mint sauce with lamb. I must be
>lucky that she makes apple sauce for me. It is a heck of a lot better
>than the canned stuff.

I'm sure it is better than the bought stuff, nice of your wife to make
apple sauce just for you. I was going to make a horseradish sauce for
the porterhouse, but ended up simply grating some fresh root.
Damn... there were a couple of pieces of steak I put too much
horseradish on and I'm sure I could see through time I really like
horseradish, but it nearly blew my head off last night. In a good way
though... why does something that is kinda painful becomes enjoyable
at the same time?

On Monday, April 4, 2016 at 3:46:43 PM UTC-4, Jeßus 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.

Jail time for me, then.

Cindy Hamilton

On Tue, 05 Apr 2016 06:11:11 +1000, Jeßus > wrote:

>On Mon, 4 Apr 2016 15:52:57 -0400, Dave Smith
> wrote:
>
>>On 2016-04-04 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.
>>>
>>
>>I think so, but my wife doesn't. She is not into condiments. She does
>>not have apple sauce with pork, cranberry with turkey, no mustard or
>>relish on hamburgers. She does like mint sauce with lamb. I must be
>>lucky that she makes apple sauce for me. It is a heck of a lot better
>>than the canned stuff.
>
>I'm sure it is better than the bought stuff, nice of your wife to make
>apple sauce just for you. I was going to make a horseradish sauce for
>the porterhouse, but ended up simply grating some fresh root.
>Damn... there were a couple of pieces of steak I put too much
>horseradish on and I'm sure I could see through time I really like
>horseradish, but it nearly blew my head off last night. In a good way
>though... why does something that is kinda painful becomes enjoyable
>at the same time?

I'm still laughing. . . BTDT
Janet US

On Mon, 4 Apr 2016 14:02:38 -0600, graham > wrote:

>On 04/04/2016 12:25 PM, Je?us 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.
>>
>That reminds me.
>After my first winter here in W.Canada, I decided to buy a gardening
>book for advice on local growing conditions - so I bought one published
>by a major Canadian bookshop chain.
>I thought something was odd when it advised planting squash seeds in
>October for harvesting in February, recommending the Queensland Blue
>variety.
>The stupid sods had just reprinted an Aussie book!
>I kept it as a good conversation piece.

LOL, unbelievable. I'll bet they never even read the thing

That also reminds me of a TV Documentary series covering certain parts
of the world. They did one show on Tasmania. It started out okay...
then all of a sudden they were talking about and showing images of
crocodiles, camels and deserts! WTF? These clowns did NO research and
just slapped a bunch of stock footage of mainland Australia together
for their 'documentary' on Tasmania It was one of the strangest
things I've ever seen on TV, just stunned that a company would throw
together a bunch of crap and pass it off as fact.

On Mon, 4 Apr 2016 13:11:30 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, April 4, 2016 at 3:46:43 PM UTC-4, Jeßus 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.
>
>Jail time for me, then.

You have the right to remain in poor taste...
Anything you say will be held in disdain...
etc...

"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

On Monday, April 4, 2016 at 2:45:20 PM UTC-5, Jeßus wrote:
>
> On Mon, 4 Apr 2016 12:28:45 -0700 (PDT), "
> > wrote:
>
> >> What about cauliflower?
> >>
> >>
> >I can take it or leave it. I usually leave it.
>
>
> I'm sure you've tried roasted pumpkin soup and cauliflower soup in
> your day, surprised you find those bland
>
>
Actually no, I haven't. It's not something I'd prepare
and I've never seen it on any menu in restaurants around
here.

On 4/3/2016 1:28 PM, Sqwertz wrote:
> and much of it gets re-gifted back to
> the food banks.
>
> -sw

I have been stuffing my fat little ****ing face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/...unteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

Bruce wrote in rec.food.cooking:

> On Mon, 04 Apr 2016 09:24:51 +1000, Jeßus > wrote:
>
> > On Sun, 3 Apr 2016 16:12:10 -0700 (PDT), "
> > wrote:
> >
> > > On Sunday, April 3, 2016 at 3:25:56 PM UTC-5, Jeßus wrote:
> >>>
> >>> I've never seen canned pumpkin in my entire life.
> > > >
> > > >
> > > WOW! You need to get out more!
> >
> > I'm honestly not sure if it is sold in Australia?
> > A bit presumptuous of me, but I think most Australia's would regard
> > canning pumpkin to be odd thing to do. We treat it more as a fresh
> > vegetable.
> >
> > 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.

No, they probably need it for pets. It has an odd but positive effect
on dogs (and cats) to help digestion so smooth out constipation *or*
overly soft stools.

One of my dogs is elderly and on tramadol for arthritis (causes
constipation) and she eats lettuce and pumpkin in carefully controlled
amounts and the other is starting to need a little help too so added it
at vets advice. 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.

--

Cheri wrote in rec.food.cooking:

>
> "Julie Bove" > wrote in message
> ...
> >
> >"Bruce" > wrote in message
> ... >>On Mon, 04 Apr
> 2016 09:24:51 +1000, Jeßus > wrote:
> > >
> > > > On Sun, 3 Apr 2016 16:12:10 -0700 (PDT),
> > > > "
> > wrote:
> > > >
> > > > > On Sunday, April 3, 2016 at 3:25:56 PM UTC-5, Jeßus wrote:
> > > > > >
> > > > > > I've never seen canned pumpkin in my entire life.
> > > > > >
> > > > > >
> > > > > WOW! You need to get out more!
> > > >
> > > > I'm honestly not sure if it is sold in Australia?
> > > > A bit presumptuous of me, but I think most Australia's would
> > > > regard canning pumpkin to be odd thing to do. We treat it more
> > > > as a fresh vegetable.
> > > >
> > > > 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.
> >
> > Hardly.
>
> I use canned pumpkin year round and have never had any problem
> finding it on the grocery shelves.
>
> Cheri

I've never had a problem finding the spice added ones year round but
can't use that for the dogs.

--

Janet B wrote in rec.food.cooking:

> On Mon, 04 Apr 2016 08:01:48 -0700, sf > wrote:
>
> > On Mon, 04 Apr 2016 08:30:26 -0600, Janet B >
> > wrote:
> >
> >> On Sun, 03 Apr 2016 22:11:25 -0700, sf > wrote:
> >>
> >> >On Sun, 03 Apr 2016 22:49:32 -0600, Janet B >
> >> >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: >> >> >>
> >> >> >> >On Sun, 3 Apr 2016 16:12:10 -0700 (PDT),
> " >> >> >> >
> wrote: >> >> >> >
> >> >> >> >>On Sunday, April 3, 2016 at 3:25:56 PM UTC-5, Jeßus wrote:
> >> >> >> >>>
> >> >> >> >>> I've never seen canned pumpkin in my entire life.
> >> >> >> >>>
> >> >> >> >>>
> >> >> >> >>WOW! You need to get out more!
> >> >> >> >
> >> >> >> >I'm honestly not sure if it is sold in Australia?
> >> >> >> >A bit presumptuous of me, but I think most Australia's
> would regard >> >> >> >canning pumpkin to be odd thing to do. We
> treat it more as a fresh >> >> >> >vegetable.
> >> >> >> >
> >> >> >> >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?
> >> >>
> >> >> Oh yes. That's something that is really easy in the microwave.
> >> >> Janet US
> >> >
> >> >You'd cook an apple down if you wanted applesauce to make a cake?
> I >> >often take extra steps - that isn't one of them.
> >>
> >> for me the extra step would be going to the store to buy a can of
> >> applesauce and having some of it hang around after I'd used what I
> >> needed. Besides, canned applesauce is kind of like a McDonalds
> >> hamburger. It's called a hamburger but tastes nothing like a real
> >> hamburger.
> >> Janet US
> >
> > So you're saying you would cook a bunch of apples to make applesauce
> > to use in a cake recipe? How often have you done that and how do
> > you make exactly the amount you need?
>
> I haven't made applesauce cake since I was regularly canning
> applesauce. I'd just make a bunch of applesauce any leftovers would
> be gone at dinner. I understand why you do what you do. I'd just do
> different because I wouldn't even think ever of buying applesauce.
> But, I do buy apples. Different strokes. (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. :-)
> Janet US

Definately at the different strokes! Laugh if you will but I use the
crockpot. For me, apple sauce is a leftover use of the steamed apples
with brown sugar and butter at the core.

--

On 4/3/2016 3:12 PM, wrote:

> Haven't seen any Libby's on my local store shelf for months, and this
> is a store that carries canned pumpkin year round.
> My wife checked another store, which confirmed there is a shortage.
> Anybody know what's up?
>

I had to buy some recently for a cat to aid with digestion and finally
found only a single brand/size. Hard to find when there isn't an
assortment. I am trying to remember the section where I found it but it
wasn't with pie stuff and I don't think it was with canned veggies. It
was in an odd place. I'll try to look tomorrow when I go get a
prescription filled.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Bruce wrote in rec.food.cooking:

> On Sun, 03 Apr 2016 20:22:17 -0700, sf > wrote:
>
> >On Mon, 04 Apr 2016 09:04:47 +1000, Bruce >
> wrote:
> >
> >> On Sun, 03 Apr 2016 14:56:09 -0700, sf > wrote:
> >>
> >> >On Sun, 3 Apr 2016 12:12:57 -0700 (PDT),
> wrote: >> >
> >> >> Haven't seen any Libby's on my local store shelf for months,
> and this >> >> is a store that carries canned pumpkin year round.
> >> >> My wife checked another store, which confirmed there is a
> shortage. >> >> Anybody know what's up?
> >> >
> >> >I haven't noticed a shortage, but this isn't the time of year
> people >> >normally shop for canned pumpkin.
> >>
> >> Do y'all only eat pumpkin during Thanksgiving?
> >
> > 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.

--

Cindy Hamilton wrote in rec.food.cooking:

> On Sunday, April 3, 2016 at 7:05:15 PM UTC-4, Bruce wrote:
> > On Sun, 03 Apr 2016 14:56:09 -0700, sf > wrote:
> >
> > > On Sun, 3 Apr 2016 12:12:57 -0700 (PDT),
> > > wrote:
> > >
> > >> Haven't seen any Libby's on my local store shelf for months, and
> > this >> is a store that carries canned pumpkin year round.
> > >> My wife checked another store, which confirmed there is a
> > shortage. >> Anybody know what's up?
> > >
> > > I haven't noticed a shortage, but this isn't the time of year
> > > people normally shop for canned pumpkin.
> >
> > Do y'all only eat pumpkin during Thanksgiving?
>
> Canned pumpkin is generally used only for pumpkin pie, which is
> traditionally associated with Thanksgiving. It is also used for
> quick breads or other desserts flavored with pumpkin, but pie is the
> characteristic dish.
>
> "Pumpkin" is a particular type of squash:
>
> <https://en.wikipedia.org/wiki/Pumpkin>
>
> Let's set aside for a moment the fact that the stuff in the cans is
> not pumpkin as depicted above, but another winter squash that is more
> suitable for commercial growing and canning.
>
> We have other winter squashes:
>
> https://en.wikipedia.org/wiki/Winter_squash
>
> These are generally purchased fresh and cooked at home. A popular
> one is acorn squash, split in two, seeded, and baked with a sprinkling
> of cinnamon. I can't say as I particularly care for the cinnamon on
> it, but if someone serves it to me I don't fuss. Any road, acorn
> squash is a smaller variety, more suited to today's small families.
>
> Cindy Hamilton

Actually if you check the labels, it is USA version pumpkin (Halloween
type) that some of us are getting.


--

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.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

sf wrote in rec.food.cooking:

> On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
>
> > On Mon, 4 Apr 2016 03:49:10 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > > On Sunday, April 3, 2016 at 7:05:15 PM UTC-4, Bruce wrote:
> > >> On Sun, 03 Apr 2016 14:56:09 -0700, sf > wrote:
> > >>
> > >> >On Sun, 3 Apr 2016 12:12:57 -0700 (PDT),
> > wrote: >> >
> > >> >> Haven't seen any Libby's on my local store shelf for months,
> > and this >> >> is a store that carries canned pumpkin year round.
> > >> >> My wife checked another store, which confirmed there is a
> > shortage. >> >> Anybody know what's up?
> > >> >
> > >> >I haven't noticed a shortage, but this isn't the time of year
> > people >> >normally shop for canned pumpkin.
> > >>
> > >> Do y'all only eat pumpkin during Thanksgiving?
> > >
> > > Canned pumpkin is generally used only for pumpkin pie, which is
> > > traditionally associated with Thanksgiving. It is also used for
> > > quick breads or other desserts flavored with pumpkin, but pie is
> > > the characteristic dish.
> >
> > Using them for pies, breads or deserts is new to me.
> >
> > > "Pumpkin" is a particular type of squash:
> > >
> > > <https://en.wikipedia.org/wiki/Pumpkin>
> > >
> > > Let's set aside for a moment the fact that the stuff in the cans
> > > is not pumpkin as depicted above, but another winter squash that
> > > is more suitable for commercial growing and canning.
> > >
> > > We have other winter squashes:
> > >
> > > https://en.wikipedia.org/wiki/Winter_squash
> > >
> > > These are generally purchased fresh and cooked at home. A popular
> > > one is acorn squash, split in two, seeded, and baked with a
> > > sprinkling of cinnamon. I can't say as I particularly care for
> > > the cinnamon on it, but if someone serves it to me I don't fuss.
> > > Any road, acorn squash is a smaller variety, more suited to
> > > today's small families.
> >
> > 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...food/common-ty
> pes-winter-squash/pumpkin

We also separate those by name. It's folks who get generic who get
confused.

We have catagories. Summer and winter, but we have a huge variety.
Acorn for example is a winter type but we call it Acorn squash.

--