Pumpkin

some very supercilious people

So I should let my eyebrows grow out before I bloviate?

Who knows. But now that you've mentioned it, it's something I'd like to see. Sorta Mark Twainish...

[Robin Garr]

But, one size fits all? Have you never used a real sugar pumpkin? If you had, I'm sure you'd note the difference.

Probably not, although Mary has occasionally gotten (and grown) something called pie pumpkins, which are small and seem to taste exceptionally good.

Jenise, Robin, David, Rahsaan, Mike, Jim, Hoke, Redwinger, and Howie,

Thank you, all, for speaking out here in my personal defense and in defense of our shared values of compassion and equality.

I see no need to dwell on what was said and done by the not-so-dearly departed. However, I want to add:

-- To Jim... Do not worry about the timeliness of your response or the lack of response from others hereabouts. It is not always wise to fight every fight, even from a position of strength. I also think that many people instinctively back off when an unpleasant thing suddenly appears.

-- To Jenise... You are correct, in your unpublished note, that I was very offended by his request.


Jeff

In re "carving" pumpkins versus "eating" pumpkins: Hoke, you should know better! Pumpkins, like everything else grown for food, has many species (some "heritage", at this point), each with its own nature. Two good, fast reads:
http://articles.sfgate.com/1997-10-29/home-and-garden/17759339_1_giant-pumpkins-monster-pumpkins-new-england-pie
http://www.allaboutpumpkins.com/perfect.html (...the "Varieties" page lists more than 40 kinds!)


Jeff

I think all the large pumpkins now sold here are for making lanterns...

This one caught my eye.

Mace is made from, IIRC, the husks that surround the nut that is nutmeg. It's the fruit vs. the seed, IOW, and so quite similar and yet different in a way that greatly enhances the flavor of nutmeg where adding more nutmeg alone would be too strong.

While the two are obviously from the same plant, the flavours are somewhat different. I think of mace as less heavy and less spicy than nutmeg (which I love, BTW) and think you are right - a combination of the two is greater in effect than the individual parts, the nutmeg adding the bass octaves and the mace the grace notes.

A propos the soup discussion, don't you find the regular Hallowe'en pumpkin a poor cooking choice? Yet so many people don't seem to know the difference. The harder to find sugar pumpkin is much better for cooking with, IMHO.

[Jenise]

a combination of the two is greater in effect than the individual parts, the nutmeg adding the bass octaves and the mace the grace notes.

A propos the soup discussion, don't you find the regular Hallowe'en pumpkin a poor cooking choice? Yet so many people don't seem to know the difference. The harder to find sugar pumpkin is much better for cooking with, IMHO.

Well put, Bill, re mace and nutmeg. And very definitely on the sugar pumpkin. I have two on my counter ready to go. I'm baking my pies tomorrow. For some reason I think pumpkin pie tastes better on the second day.

This one caught my eye.

That's a good one!

There was a great steak house in Niagara Falls that closed up several years ago. Below is the recipe for their signature dessert. I made one of these and one traditional pumpkin pie for this year's Thanksgiving dinner.

John’s Flaming Hearth Pumpkin Ice Cream Pie

1 baked deep 9-inch pie shell
1 quart vanilla ice cream
1 cup cooked pumpkin
¾ cup granulated sugar
Dash salt
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cinnamon
1 cup heavy cream

Spread ice cream in pie shell. Place in freezer until firm. Blend pumpkin, sugar, salt and spice. Whip cream until stiff and fold into pumpkin mixture.
Spoon pumpkin mixture over ice cream and replace in freezer until ready to use. When serving, cover with additional whipped cream if desired.