canned pumpkin: Libby's vs One Pie

[Jean B.]

Out of fairness to Libby's, I feel I should make this post. Some
years ago, I am pretty sure I posted here about using Libby's
canned pumpkin as vs. my usual beloved One Pie Pumpkin. I was
appalled to see how runny the Libby's pumpkin was compared to the
One Pie that I always used. I now have a stockpile of One Pie
Pumpkin and must assume that the oldest cans were from later in
the same season that I bought the Libby's product. MUCH to my
dismay, the pumpkin in that can (packed in 2008) was very watery!
I was most negatively surprised. (I compensated by cutting back
on the liquid in the pie and adding more of the (also watery)
sweet potato puree that I had started using to compensate for the
missing ounce of pumpkin. BUT, because of my cold and inability
to taste and smell things, I have no idea how the pie came out.
It did seem a bit less solid when I cut it, but that may have
merely been my imagination.

I also will mention that I was looking at the One Pie label and
saw there was cornstarch in the product. I am wondering when that
came to pass. Does anyone have really old cans to look at? Also
I could swear that the older (pre-1998) labels stated "solid
pack". The labels on all of my cans lack that designation. I
guess I'm going to have to cook the primary ingredient myself the
next time.
--
Jean B.

[Judy Haffner]

Jean B.

>Out of fairness to Libby's, I feel I should
> make this post. Some years ago, I am
> pretty sure I posted here about using
> Libby's canned pumpkin as vs. my usual
> beloved One Pie Pumpkin. I was
> appalled to see how runny the Libby's
> pumpkin was compared to the One Pie
> that I always used. I now have a
> stockpile of One Pie Pumpkin and must
> assume that the oldest cans were from
> later in the same season that I bought
> the Libby's product. MUCH to my
> dismay, the pumpkin in that can (packed
> in 2008) was very watery!

> I was most negatively surprised. (I
> compensated by cutting back on the
> liquid in the pie and adding more of the
> (also watery) sweet potato puree that I
> had started using to compensate for the
> missing ounce of pumpkin.

I've never heard of the One Pie brand of pumpkin, so apparently it isn't
something the stores in Alaska carry. I've always bought Libby's and
guess I'm lucky, as have never found it to be watery. I also use just
the 15 oz. can and my pies are no different in texture than they ever
were with 1 oz. less in the can. I dislike a soft "mushy" pumpkin
pie...like them firm but custardy and quite spicy. Besides the usual
spice, I always add generous dashes of pumpkin pie spice to achieve the
spice level I like.

I am very "picky" when it comes to pumpkin pie and am always
disappointed in commercial, or the homemade ones I've tasted...except
for mine, but everybody probably feels that way about their own. <:))

Judy

[sf]

Regular grocery stores here don't have any choice other than Libby's.
The only time I would call the pumpkin runny is if I buy the big can
of pumpkin "filling" with seasonings in it that's meant to make only
one pie... that one pours out. The regular can of pumpkin has to be
scooped out with a rubber spatula.

--
Food is an important part of a balanced diet.

[Goomba]

On 11/25/11 5:02 PM, sf wrote:

>
> Regular grocery stores here don't have any choice other than Libby's.
> The only time I would call the pumpkin runny is if I buy the big can
> of pumpkin "filling" with seasonings in it that's meant to make only
> one pie... that one pours out. The regular can of pumpkin has to be
> scooped out with a rubber spatula.
>

Yeah, that's been my experience also. I never buy the "pumpkin pie
filling" cans but rather the plain cans of Libby's pumpkin. Never water
in my life. Love a nice spicy pie so I always use the Libby's recipe but
add more of each spice. Lovely stuff!

[jmcquown]

"sf" <s...@geemail.com> wrote in message
news:9t30d7hm1qm0leo45...@4ax.com...

Yep, the regular can of Libby's pumpkin is solid pack and has to be scooped
out of the can. I've never heard of One Pie but then again I've never
looked for it since I don't bake pie ;) I use canned pumpkin to make soup
from time to time and definitely don't want pie spices in it. LOL I know
it's older than 2007. The label lists the ingredients as "pumpkin".

The only reason I can think that Jean's pie filling now says it contains
cornstarch is they knew it needed a thickener. Don't you hate when they
change something you've been using for years?

Jill

[Dave Smith]

On 25/11/2011 3:58 PM, Judy Haffner wrote:

>
> I am very "picky" when it comes to pumpkin pie and am always
> disappointed in commercial, or the homemade ones I've tasted...except
> for mine, but everybody probably feels that way about their own.<:))
>

To tell you the truth, as picky as I am about pies, pumpkin pie is
probably the one pie where IMO it makes very little difference. Form
the very best pumpkin pie to the cheapest commercial product, it is the
one variety of pie where the end result varies the least. There is a
world of difference between a fresh sour cherry pie and a commercially
made pie. There is also a huge difference in peach or rhubarb pies, even
apple pies. But pumpkin? ... very small difference.

[sf]

On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

> There is also a huge difference in peach or rhubarb pies, even
> apple pies. But pumpkin? ... very small difference.

Agreed, re: pumpkin and I've made it several times starting by cooking
the pumpkin.

[sf]

On Fri, 25 Nov 2011 17:15:39 -0500, Goomba <goom...@comcast.net>
wrote:

> Yeah, that's been my experience also. I never buy the "pumpkin pie
> filling" cans but rather the plain cans of Libby's pumpkin.

I've grabbed the wrong one by mistake thinking I was picking up a
double sized can of the regular. It's not bad, it's just not what I
wanted.

[Jean B.]

I make pumpkin chiffon pie, and I'm also very picky about it. I
went out for a bit after I wrote that message and started thinking
I might also bake that pumpkin if I find another watery can. I am
still unhappy about that cornstarch though. Even though I am a
label reader, it seems not to have occurred to me to read the
ingredients since at least 2008. I would really like to know when
the One Pie folks started adding that. (I did a search and found
nothing relevant.)

--
Jean B.

[Jean B.]

It must have just been a bad year for Libby's then. Does Libby's
ONLY contain pumpkin? After all these years, I may abandon One
Pie. I might use the cans I have in pumpkin muffins....

--
Jean B.

[Jean B.]

Well, the year I used Libby's, it was watery. Now I am wondering
whether it was a fluke. I never use the filling either.

I always use lots of spices (those measuring spoons have quite
domed tops--and I started adding some pumpkin pie spice in
addition to my usual individual spices).

--
Jean B.

[Jean B.]

Very odd. The watery Libby's must really have been a fluke
though. The norm with One Pie was that, as you say, one would
have to pry it out of the can--and also add the milk gradually
until it loosened up a bit. It was REALLY solid. This can of One
Pie (and the Libby's I used--I need to go back and see whether I
can find my post and figure out the year it happened) poured out
of the can. Ugh.

--
Jean B.

[Jean B.]

I don't think so. A watery product produces a less pumpkiny pie.
IMO, anyway. AND I think my filling is a bit less solid than
usual. There was actually a tad of weeping, and I have never seen
that before on the day the pie was made.

--
Jean B.

[Jean B.]

sf wrote:
> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
> <adavid...@sympatico.ca> wrote:
>
>> There is also a huge difference in peach or rhubarb pies, even
>> apple pies. But pumpkin? ... very small difference.
>
> Agreed, re: pumpkin and I've made it several times starting by cooking
> the pumpkin.
>

How did you get it totally smooth? Would a ricer do it?

--
Jean B.

[Judy Haffner]

sf wrote:

>I've grabbed the wrong one by mistake
> thinking I was picking up a double sized
> can of the regular. It's not bad, it's just
> not what I wanted.

I'm real careful about which can I grab, as can't stand the pie filling
MIX. One of my best friends made pies out of it one year, but never made
that mistake again..there was a world of difference, IMO.

My mother wouldn't eat pumpkin pie unless it was made from fresh, and
really I couldn't tell the difference, except it was a paler pie...in
color.

I also am one that notices a difference in pumpkin pie, since I'm use to
my own, as most I have had are too soft in texture and too "blah" as far
as the spice level goes. I have a "fine tuned" palate when it comes to
most pies, no matter what flavor they are, but then I think mine are the
best, and none can compare! ;-)

Judy (tooting her own horn-lol!)

[sf]

I've never had a problem with lumps. I just took an old fashioned
potato masher to it. It drained overnight in a colander to make it
dryer. If I ever did it again, I might bake it after it's smashed and
drained to evaporate as much liquid as possible.

[Jean B.]

sf wrote:
> On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> sf wrote:
>>> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
>>> <adavid...@sympatico.ca> wrote:
>>>
>>>> There is also a huge difference in peach or rhubarb pies, even
>>>> apple pies. But pumpkin? ... very small difference.
>>> Agreed, re: pumpkin and I've made it several times starting by cooking
>>> the pumpkin.
>>>
>> How did you get it totally smooth? Would a ricer do it?
>
> I've never had a problem with lumps. I just took an old fashioned
> potato masher to it. It drained overnight in a colander to make it
> dryer. If I ever did it again, I might bake it after it's smashed and
> drained to evaporate as much liquid as possible.
>

I am thinking that if I go that route, I will bake or roast the
pumpkin (or other squash), so it doesn't contain any added water.

--
Jean B.

[sf]

On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." <jb...@rcn.com> wrote:

> I am thinking that if I go that route, I will bake or roast the
> pumpkin (or other squash), so it doesn't contain any added water.

Oh, is that what you were getting at? I baked it the first time,
upside down on a rimmed baking sheet to contain the copious amount of
liquid that came out. Then I mashed it and drained overnight, when
even more liquid came out. But I'm thinking one more trip through the
oven isn't a bad idea.

[Lou Decruss]

I don't like pumpkin but the boss over here does it every year. I cut
the pumpkin in large wedges and she bakes it skin side up. Lots of
moisture will drip out. We do a roasting pan with a rack. Cooking
time will vary with the size of the pumpkin. Louise said when they
start to cave down they're ready. As soon as they're cool enough to
touch peel the skin off. Do NOT let them sit too long or you will
leave tough bits behind that even a food processor won't get rid of.
Then she runs it through the FP until smooth and strains it in a
sieve. It's time consuming but much better than canned stuff.

Lou

[z z]

I think there is a big difference amongst different cook's pumpkin pies.

I usually use LIbby's solid pack pumpkin but one time used an off
brand-first thing I noticed was how dark the pumpkin in the can was
compared to Libbys which is quite pale. I would bet time of harvest,
location of harvest, affects flavor/color of pumpkin.

Second thing I notice is how much spice people use. Some people's pies
are darker because of the large amount of spice they add-my mother's for
example. She tried mine yesterday and insisted her spicy version is
better-but admitted she doesn't digest it well-I loved mine (Chinese 5
Spice) and didn't like hers lol.

Third is the dairy portion of the pie. I use fresh half and half, others
use canned condensed milk.

Finally, the sweetener. The Libby's recipe calls for 3/4 cup sugar. I
use 1/3 cup sugar. I think those awful Walmart pies have corn syrup. Big
difference.

I have one recipe that would knock your socks off. Pie shell, black
walnuts, cheesecake w raisins layer, with pumpkin pie layer over that,
topped with whip cream (lots of peaks) and dusted with black walnut
crumbs.

Yesterdays pie:
Unbaked pie shell
1 can solid packed Libbys pumpkin
12oz half and half
1/3 cup sugar (sometimes I use splenda)
2 eggs
dash of salt
1 tsp Chinese Five Spice
425 degree 15 min
then
350 degree 40-50min.

[Goomba]

On 11/26/11 12:24 AM, z z wrote:

> I have one recipe that would knock your socks off. Pie shell, black
> walnuts, cheesecake w raisins layer, with pumpkin pie layer over that,
> topped with whip cream (lots of peaks) and dusted with black walnut
> crumbs.
>

LOL, my socks most certainly remained on feet. That combination just
sounds like overkill to me. After a certain point I can't imagine
tasting anything except "sweet" and losing any subtle flavors.

[Giusi]

"Janet" <H...@invalid.net> ha

>> >
>> How did you get it totally smooth? Would a ricer do it?
>

> I put the cooked flesh in the foodprocesser and blitz it.

I use the ricer because if there are strings they won't rice. I also find I
can remove more water with riced squash. The one I was given last week was
delicious, but wet even after roasting.

[dsi1]

Your cans sound like they could be past their prime. I've used old cans
of pumpkin and they had a darker color and a dusty, moldy, taste. That
was a bad pie. When you get over your cold, you might want to open a can
and taste it.

My latest idea is that you could add cinnamon, ginger, and cloves, to a
custard pie and make mock pumpkin pie. Heck, throw in a little mace and
vanilla too.

[Boron Elgar]

On Sat, 26 Nov 2011 12:08:01 +0100, "Giusi" <deco...@gmail.com>
wrote:

Over the years of using fresh pumpkin and adding in the sage advice
of others, I have come around to believing that the best pumpkins for
pie are what we call "sugar pumpkins" or sometimes, "pie pumpkins."

They are smaller and meatier/fleshier than the large, but more common
jack-o-lantern ones. The drawback is that they are not always easy or
even possible to find. Using a larger, unsuited pumpkin is, to me, too
much effort that does not yield a result that is deeper, richer or
fresher flavored than a decent brand of canned pumpkin....or using
butternut squash (shhhhh).

Boron

[Giusi]

"Boron Elgar" <boron...@hootmail.com> ha scritto nel messaggio

Using a larger, unsuited pumpkin is, to me, too
> much effort that does not yield a result that is deeper, richer or
> fresher flavored than a decent brand of canned pumpkin....or using
> butternut squash (shhhhh).

What I used was a squash I don't remember ever seeing in the US. I got a
small portion of it and it still weighed a lot. It's scalloped, huge and
just the orange side of red. I rarely get much choice of squash when I go
to the vegetable martket. The organic market sometimes has Japanese
squashes for high prices, but I don't see the poi8nt for ravioli or pie.

[Brooklyn1]

On Sat, 26 Nov 2011 00:49:58 -0500, Goomba <goom...@comcast.net>
wrote:

That's a prime example of keyboard kookery... he forgot the sprig of
mint and marachino cherry on top. LOL

[Brooklyn1]

It's plain silly processing pumpkin, a lot of extra labor for naught.
Canned pumpkin is actually butternut squash (they're permitted to
label it pumpkin because botanically they're the same, just a
different variety). If you really gotta DIY buy butternut squash and
put your pumpkin outdoors for the critters.

[z z]

I am considering using miniature choc chips instead of raisins next
time-you are invited :-)

ps I never use the "recipe" amount of sugar when it comes to pumpkin or
cheesecake for that matter. Sugar is neccesary for things like rhubarb
but way overused in most dessert recipes. For example, I love key lime
desserts but the sugar level in them leaves my joints in pain for days.

[Gary]

I made pumpkin pie from scratch 2 years in a row. Canned pumpkin is easier
and gives the same good results. I took it even further this year and
bought grocery store bakery pumpkin pie. Homemade crust (ala betty crocker)
would have been a bit better but it was good pie regardless.

[sf]

On Sat, 26 Nov 2011 07:37:47 -0500, Boron Elgar
<boron...@hootmail.com> wrote:

> Over the years of using fresh pumpkin and adding in the sage advice
> of others, I have come around to believing that the best pumpkins for
> pie are what we call "sugar pumpkins" or sometimes, "pie pumpkins."
>
> They are smaller and meatier/fleshier than the large, but more common
> jack-o-lantern ones. The drawback is that they are not always easy or
> even possible to find. Using a larger, unsuited pumpkin is, to me, too
> much effort that does not yield a result that is deeper, richer or
> fresher flavored than a decent brand of canned pumpkin....or using
> butternut squash (shhhhh).

For me, fresh pumpkin pie was a by-product of Halloween - so I only
used field pumpkins.

[sf]

You must have some sort of sugar allergy or intolerance if it causes
joint pain. That's what happens to my DIL if she does gluten. You
should get yourself tested for food allergies.

[sf]

Don't grocery store pies have a watery flavor (not texture, flavor) to
you? It's as if they cut the evaporated milk/cream with water. Maybe
they use less spice... I dunno. I just know they taste different from
my home made, but you're absolutely right about using a can of pumpkin
and cooking pumpkins from scratch.

[Dave Smith]

On 26/11/2011 2:16 PM, sf wrote:


> For me, fresh pumpkin pie was a by-product of Halloween - so I only
> used field pumpkins.

The only pumpkin pie that ever made that my wife did not like was the
one I made from scratch with a real pumpkin. It had a stringy texture.
It didn't bother me at all and it tasted great, but the texture was
disagreeable to her.

[Dave Smith]

I have to agree on a couple counts here. The amount of sugar in a
recipe is often more for texture than for the sweetness. The texture of
a cake or cookie will change a lot of you vary the amount of sugar. I
also disagree about rhubarb. I often cut back on the sugar used with
rhubarb. I like the bite that rhubarb has and feel no need to smooth
that out with extra sweetness. Pumpkin pie is usually more a pumpkin
flavoured custard that a fruit (or vegetable) pie. You need to have an
appropriate amount of sugar for the custard, and to balance with the
spices used.

[sf]

On Sat, 26 Nov 2011 13:44:35 +0100, "Giusi" <deco...@gmail.com>
wrote:

>
>
> What I used was a squash I don't remember ever seeing in the US. I got a
> small portion of it and it still weighed a lot. It's scalloped, huge and
> just the orange side of red.
>

If it had bumps all over it too, it's called.... wait for it....
Red Warty Thing. Apparently they can get up to 20lbs.
http://nipomopumpkinpatch.com/Graphics/Pumpkin_Red_Warty_Thing_M.jpg
http://www.ruppseeds.com/divvegetable/redwartything.htm?mnu=4
How did you like the flavor?

> I rarely get much choice of squash when I go
> to the vegetable martket. The organic market sometimes has Japanese
> squashes for high prices, but I don't see the poi8nt for ravioli or pie.

I'm still scratching my head over the European use of "pumpkin" when
from the context they have to mean some sort of squash. I've put it
in the same category as the Brit's particularity of saying "pudding"
when they really mean dessert.

[Dave Smith]

But... but ,.. but... we must misunderstand each other. I know there
are differences between various products, and various recipes. You pie
may well have been less pumpkiny, but it was probably still a pumpkin
(pumpkin custard) pie. What I was suggesting is that there is far less
of a difference between the best pumpkin pie and the worst than there is
in other types of pies.

I used the example of the sour cherry pie because I am blessed with
seasonal access to fresh sour cherries. I can pick them myself or buy
them, take them home and pt them and put them in a pie. If I time things
right, I can get them freshly picked, pitted, in a pail and ready to go.
I can get them frozen. I can get canned cherries and, heaven forbid I
am ever so desperate that I should have to resort to using a canned
cherry filling. The difference between the fresh, self pitted and using
pre-pitted cherries is minimal. Using frozen cherries is going to make
a huge difference, though still a decent end result. Using canned
cherries is going to make a huge difference. Canned cherry pie filling?
Hell... they are the reason a lot of people don't like cherry pie.

Peaches are a similar story, except you can't really make a peach pie
with canned peaches. You can make some variation of a pie that uses
canned peaches. A fresh peach pie will be better than one with frozen
peaches, but you can still make a decent pie from frozen.

But pumpkin??? In my experience, it doesn't make a huge difference. I
have no qualms about saving the hassle of peeling and cooking a fresh
pumpkin because the end result is practically the same. It just isn't
worth the effort. If your pie is a little runny, maybe you need to cook
it a little longer or to use more egg or sugar, less milk to cut back
the proportion of liquid, or perhaps cook it a little longer, maybe a
little lower temperature for longer.


FWIW... the pumpkin I get is from E.D. Smith. It is always a nice think
consistency and I have never had a runny or weak flavoured pumpkin pie.

[sf]

You must not have cooked it long enough or squashed it well enough, I
dunno. I never had that problem and I did it at least three different
times.

[sf]

I know you two are jinxing the next time I make pumpkin pie from
scratch with all this negative talk about watery pumpkins and weeping
pies.

[Dave Smith]

I don't know what I did wrong. I cooked it a good long time. I whipped
it with the beaters. It tasted food, but it was a little stringy. Not a
problem for me, but my wife objected to the texture. She also hates the
stringiness of rhubarb, which she eats occasionally and reluctantly.

Pumpkins used to be dirt cheap. They are now quite expensive, and since
the one I made from scratch was not well received, I will save the work
and the money and open up a can. And that's coming from someone who
uses very few canned products.

[Dave Smith]

On 26/11/2011 4:26 PM, sf wrote:

>>
>> FWIW... the pumpkin I get is from E.D. Smith. It is always a nice think
>> consistency and I have never had a runny or weak flavoured pumpkin pie.
>
> I know you two are jinxing the next time I make pumpkin pie from
> scratch with all this negative talk about watery pumpkins and weeping
> pies.
>
>

Oh Pshaw.... I wasn't saying anything bad about pumpkin. I consider it
to be darned near fool proof. As I said, the difference between a great
one and a bad one is minor compared to most other types of pie.

[sf]

On Sat, 26 Nov 2011 17:00:04 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

> I don't know what I did wrong. I cooked it a good long time. I whipped
> it with the beaters. It tasted food, but it was a little stringy. Not a
> problem for me, but my wife objected to the texture. She also hates the
> stringiness of rhubarb, which she eats occasionally and reluctantly.

I wish we lived closer together. I love rhubarb pie but no one in my
house will touch it and I don't want to eat an entire pie, even if
it's a small one.

>
> Pumpkins used to be dirt cheap. They are now quite expensive, and since
> the one I made from scratch was not well received, I will save the work
> and the money and open up a can. And that's coming from someone who
> uses very few canned products.

I did it just times to come to the conclusion that it was more work
than it was worth because if you used the Libby's back of the can
recipe, it tasted just like a pie you'd make using the canned pumpkin
and this after getting the pumpkin for "free" as a Halloween by
product. It's less work to use the can and the taste is no different.

[sf]

I was thinking of the weeping thing. For instance, my meringue on
pies *never* wept until I started thinking about it... and the very
next one I made wept.

[z z]

I like tart rhubarb pie also, but you have to use a certain amount of
sugar to avoid sour. If your wife doesnt like the fiber in rhubarb, you
get a much mushier rhubarb by buying frozen rhubarb-thawing, pressing
the liquid (and part of the flavor) out-it seems to break down the fiber
a little. I always use eggs and cream with the rhubarb and sugar.

My next pumpkin pie will only have 1/4 c sugar because each time I cut
the sugar more and more and haven't reached an unacceptable level of
sweetness yet.

Which reminds me of the year Mom made p-pie using Nutrasweet and didnt
tell us. It was horrible because Nutrasweet becomes toxic when heated.
My aunts accused her of poisoning them-it was quite dramatic.

I am diabetic-your body automatically tries, via shifting water, to
dilute your blood sugar when it is high. That is why I have sore, dry,
rubbing joints after a sugar high-not an allergy. Same reason why the
eyesight gets worse-the extra fluid distorts the shape of the eye and
affects your vision. Also why you pea like a race horse. When I cook for
myself, I always use Splenda, but for non-diabetics I use sugar.
DiabetesDaily.com

[Jean B.]

sf wrote:
> On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> I am thinking that if I go that route, I will bake or roast the
>> pumpkin (or other squash), so it doesn't contain any added water.
>

> Oh, is that what you were getting at? I baked it the first time,
> upside down on a rimmed baking sheet to contain the copious amount of
> liquid that came out. Then I mashed it and drained overnight, when
> even more liquid came out. But I'm thinking one more trip through the
> oven isn't a bad idea.
>
How do you think baking it upside down on a rack would work?

BTW, I gazed at the Libby's canned pumpkin today, and it is only
pumpkin. Grrr. I'd really like to know when One Pie started
adding cornstarch to their pumpkin. Blasphemy!

--
Jean B.

[Jean B.]

Lou Decruss wrote:
> On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> sf wrote:

>>> On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." <jb...@rcn.com> wrote:
>>>
>>>> sf wrote:

>>>>> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
>>>>> <adavid...@sympatico.ca> wrote:
>>>>>
>>>>>> There is also a huge difference in peach or rhubarb pies, even
>>>>>> apple pies. But pumpkin? ... very small difference.

>>>>> Agreed, re: pumpkin and I've made it several times starting by cooking
>>>>> the pumpkin.
>>>>>
>>>> How did you get it totally smooth? Would a ricer do it?
>>> I've never had a problem with lumps. I just took an old fashioned
>>> potato masher to it. It drained overnight in a colander to make it
>>> dryer. If I ever did it again, I might bake it after it's smashed and
>>> drained to evaporate as much liquid as possible.
>>>

>> I am thinking that if I go that route, I will bake or roast the
>> pumpkin (or other squash), so it doesn't contain any added water.
>

> I don't like pumpkin but the boss over here does it every year. I cut
> the pumpkin in large wedges and she bakes it skin side up. Lots of
> moisture will drip out. We do a roasting pan with a rack. Cooking
> time will vary with the size of the pumpkin. Louise said when they
> start to cave down they're ready. As soon as they're cool enough to
> touch peel the skin off. Do NOT let them sit too long or you will
> leave tough bits behind that even a food processor won't get rid of.
> Then she runs it through the FP until smooth and strains it in a
> sieve. It's time consuming but much better than canned stuff.
>
> Lou
>
>
Thanks, Lou. I apparently need to find a new approach.


--
Jean B.

[Jean B.]

Janet wrote:
> In article <9jb3tj...@mid.individual.net>, jb...@rcn.com says...

>> sf wrote:
>>> On Fri, 25 Nov 2011 19:20:25 -0500, "Jean B." <jb...@rcn.com> wrote:
>>>
>>>> sf wrote:
>>>>> On Fri, 25 Nov 2011 18:22:07 -0500, Dave Smith
>>>>> <adavid...@sympatico.ca> wrote:
>>>>>
>>>>>> There is also a huge difference in peach or rhubarb pies, even
>>>>>> apple pies. But pumpkin? ... very small difference.
>>>>> Agreed, re: pumpkin and I've made it several times starting by cooking
>>>>> the pumpkin.
>>>>>
>>>> How did you get it totally smooth? Would a ricer do it?
>>> I've never had a problem with lumps. I just took an old fashioned
>>> potato masher to it. It drained overnight in a colander to make it
>>> dryer. If I ever did it again, I might bake it after it's smashed and
>>> drained to evaporate as much liquid as possible.
>>>
>> I am thinking that if I go that route, I will bake or roast the
>> pumpkin (or other squash), so it doesn't contain any added water.
>

> I cut the pumpkin in slices (skin on, pips off) and roast it; then I
> scrap the flesh off into a colander, chop it roughly and let it drain.
> It's surprising how much more water drains out. When it's drained I blitz
> it smooth.
> If your pumpkin makes more pulp than you need for the pie, you can
> freeze the rest.. last time I used up mine in a spicy soup.
>
> Janet

It is unanimous that the pumpkin exudes lots of liquid even when
roasted. I would never have known that.

--
Jean B.

[Jean B.]

Yes, I was wondering about those strings. Last Christmas, I
encountered strings in my supplemental sweet potato....

--
Jean B.

[Jean B.]

How old is old? I read some years ago that many cooks age the
canned pumpkin. Yes, it was dark. I obviously can't comment on
whether the flavor was pure--and what it should have been. Since
I'm not about to use the other can of the same vintage (or perhaps
the others ones either) for my precious pie, I'll test the next
one when I make my muffins again--which will be soon unless I get
sick of pumpkin.

--
Jean B.

[Jean B.]

I didn't see that last part. I hope the sugar pumpkins are still
at the farm stands. One would think they should linger for quite
a while, right?

--
Jean B.

[Jean B.]

I will probably use the other cans of One-Pie (and didn't I just
augment my hoard!) in muffins. Sometime, I'll do a test butternut
squash pie....

--
Jean B.

[Jean B.]

I can't buy a pumpkin chiffon pie. Also, I am particular about
the crust, so I can't buy the graham cracker crust. I can't even
use the store-bought crumbs--except to top off the amount made
from one sheath of GCs so the total is one cup. (The store-bought
crumbs are too fine.)

--
Jean B.

[Jean B.]

I MAY make a normal (spicy) pumpkin pie. I am not AS picky about
those (only because I am extremely picky about the other).

The spicy one starts here:


Gene Burn's Dark and Spicy Pumpkin Pie

* 1 unbaked pie shell
* 2 eggs
* 1 cup dark brown sugar
* ˝ teaspoon salt
* 1 tablespoon pumpkin pie spice
* ˝ tablespoon ground cinnamon
* ź tablespoon nutmeg (freshly grated, if possible)
* ˝ to 1 teaspoon freshly grated black pepper
* ź cup maple syrup
* 1 ˝ cups pumpkin (canned or fresh puree)
* 1 cup evaporated milk

Preheat oven to 450 degrees. Beat eggs slightly. Combine with all
other ingredients except the pie shell. Pour into unbaked pie
shell and bake at 450 for ten minutes. Reduce oven temp to 350
degrees and bake an additional thirty to thirty five minutes or
until a knife inserted midway between the center and the edge of
the pie comes out clean. Cool. Serve with whipped cream, if desired.

Tip: Put the empty pie shell on the oven rack before pouring the
filling in it. Much easier!

--
Jean B.

[Jean B.]

Okay, I see. I am just extremely picky about it.

--
Jean B.

[Jean B.]

sf wrote:
> On Sat, 26 Nov 2011 17:00:04 -0500, Dave Smith
> <adavid...@sympatico.ca> wrote:
>
>> I don't know what I did wrong. I cooked it a good long time. I whipped
>> it with the beaters. It tasted food, but it was a little stringy. Not a
>> problem for me, but my wife objected to the texture. She also hates the
>> stringiness of rhubarb, which she eats occasionally and reluctantly.
>
> I wish we lived closer together. I love rhubarb pie but no one in my
> house will touch it and I don't want to eat an entire pie, even if
> it's a small one.

I WANT it! I LOVE rhubarb!

>> Pumpkins used to be dirt cheap. They are now quite expensive, and since
>> the one I made from scratch was not well received, I will save the work
>> and the money and open up a can. And that's coming from someone who
>> uses very few canned products.
>
> I did it just times to come to the conclusion that it was more work
> than it was worth because if you used the Libby's back of the can
> recipe, it tasted just like a pie you'd make using the canned pumpkin
> and this after getting the pumpkin for "free" as a Halloween by
> product. It's less work to use the can and the taste is no different.
>

I never would be contemplating using fresh (or switching brands)
if a) this can hadn't been so watery; and b) I hadn't seen that
cornstarch. I can believe that the watery can probably was packed
the same year that the watery Libby's was packed, and that it was
a bad year in that regard. BUT the cornstarch seems to be here to
stay.

--
Jean B.

[Jean B.]

Of course, THAT'S how things go. Always. It's a rule.

--
Jean B.

[sf]

On Sat, 26 Nov 2011 21:53:40 -0500, "Jean B." <jb...@rcn.com> wrote:

> sf wrote:
> > On Fri, 25 Nov 2011 22:15:04 -0500, "Jean B." <jb...@rcn.com> wrote:
> >
> >> I am thinking that if I go that route, I will bake or roast the
> >> pumpkin (or other squash), so it doesn't contain any added water.
> >
> > Oh, is that what you were getting at? I baked it the first time,
> > upside down on a rimmed baking sheet to contain the copious amount of
> > liquid that came out. Then I mashed it and drained overnight, when
> > even more liquid came out. But I'm thinking one more trip through the
> > oven isn't a bad idea.
> >
> How do you think baking it upside down on a rack would work?

That's a good question. I don't remember if I tried that variable or
not. Would the subsequent hardening of the inner surface stop
moisture from leaching out? I don't know/remember. I don't think I'd
want to do it because I want soft pumpkin flesh, not crispy.

>
> BTW, I gazed at the Libby's canned pumpkin today, and it is only
> pumpkin. Grrr. I'd really like to know when One Pie started
> adding cornstarch to their pumpkin. Blasphemy!

Not really. There are a lot of custard based recipes that call for
cornstarch or flour. I don't understand why they're adding it, maybe
to shave a minute amount of pumpkin out of the can and still maintain
the advertised weight?

[sf]

On Sat, 26 Nov 2011 22:02:09 -0500, "Jean B." <jb...@rcn.com> wrote:

> I didn't see that last part. I hope the sugar pumpkins are still
> at the farm stands. One would think they should linger for quite
> a while, right?

It seems like all pumpkins disappear after Halloween. Not a fact,
just a personal observation.

[sf]

Thank you! I absolve myself of personal responsibility now. ;)

[dsi1]

On 11/26/2011 5:00 PM, Jean B. wrote:

> dsi1 wrote:
>>
>> Your cans sound like they could be past their prime. I've used old
>> cans of pumpkin and they had a darker color and a dusty, moldy, taste.
>> That was a bad pie. When you get over your cold, you might want to
>> open a can and taste it.
>>
>> My latest idea is that you could add cinnamon, ginger, and cloves, to
>> a custard pie and make mock pumpkin pie. Heck, throw in a little mace
>> and vanilla too.
>
> How old is old? I read some years ago that many cooks age the canned
> pumpkin. Yes, it was dark. I obviously can't comment on whether the
> flavor was pure--and what it should have been. Since I'm not about to
> use the other can of the same vintage (or perhaps the others ones
> either) for my precious pie, I'll test the next one when I make my
> muffins again--which will be soon unless I get sick of pumpkin.
>

Beats me how long these cans last. I have used an old can of pumpkin
that was awful tasting and made awful tasting pies. The experience was
sufficiently bad to prevent me from doing it again. My recommendation is
that you taste the pumpkin if they're more than 2 years old.

[Giusi]

"sf" <s...@geemail.com> ha scritto nel messaggio

"Giusi" <deco...@gmail.com>
> wrote:
>>
>>
>> What I used was a squash I don't remember ever seeing in the US. I got a
>> small portion of it and it still weighed a lot. It's scalloped, huge and
>> just the orange side of red.
>>
> If it had bumps all over it too, it's called.... wait for it....
> Red Warty Thing. Apparently they can get up to 20lbs.
> http://nipomopumpkinpatch.com/Graphics/Pumpkin_Red_Warty_Thing_M.jpg
> http://www.ruppseeds.com/divvegetable/redwartything.htm?mnu=4

Much more scalloped than that. This thing must have been about 30"
diameter.

> How did you like the flavor?

The flavor was wonderful.

>
>> I rarely get much choice of squash when I go
>> to the vegetable martket. The organic market sometimes has Japanese

>> squashes for high prices, but I don't see the point for ravioli or pie.

>
> I'm still scratching my head over the European use of "pumpkin" when> from
> the context they have to mean some sort of squash.

I cannot speak for other countries, but Italians say zucca for all of them,
zucca ornamentale for gourds and zucchina for you know what.

[Giusi]

"sf" <s...@geemail.com> ha scritto nel messaggio

"Jean B." <jb...@rcn.com> wrote:

I baked it the first time,
>> > upside down on a rimmed baking sheet to contain the copious amount of
>> > liquid that came out. Then I mashed it and drained overnight, when
>> > even more liquid came out. But I'm thinking one more trip through the
>> > oven isn't a bad idea.
>> >
>> How do you think baking it upside down on a rack would work?
>
> That's a good question. I don't remember if I tried that variable or
> not. Would the subsequent hardening of the inner surface stop
> moisture from leaching out? I don't know/remember. I don't think I'd>
> want to do it because I want soft pumpkin flesh, not crispy.

Some of my pieces were one way, others another way, all bled huge amounts of
water. I used a broiling pan as big as my oven to roast it and it was
filled with water (+- 1")when the squash was done. Then when pressing it
through the ricer even more came out. I riced it into a big metal bowl and
tilted it to get rid of more water. If I had paid for all that water I
might be moaning now since squash costs a fair amount here. But I was given
this big beauty so I can't really complain.

[Giusi]

" "sf" <s...@geemail.com> ha scritto nel messaggio

>> Red Warty Thing. Apparently they can get up to 20lbs.
>> http://nipomopumpkinpatch.com/Graphics/Pumpkin_Red_Warty_Thing_M.jpg
>> http://www.ruppseeds.com/divvegetable/redwartything.htm?mnu=4
>
> Much more scalloped than that. This thing must have been about 30" >
> diameter.

http://www.cucinamedievale.it/2009/09/minestra-di-zucca/ is what I think it
was, but mine was redder. I think it's funny that the author of this page
claims squash soup as a Medieval when the squash didn't get to Italy until
the Rennaissance.

[David Harmon]

On Sat, 26 Nov 2011 11:32:40 -0800 in rec.food.cooking, sf
<s...@geemail.com> wrote,
>On Sat, 26 Nov 2011 10:53:29 -0600, angi...@webtv.net (z z) wrote:
>
>> I am considering using miniature choc chips instead of raisins next
>> time-you are invited :-)
>>
>> ps I never use the "recipe" amount of sugar when it comes to pumpkin or
>> cheesecake for that matter. Sugar is neccesary for things like rhubarb
>> but way overused in most dessert recipes. For example, I love key lime
>> desserts but the sugar level in them leaves my joints in pain for days.
>
>You must have some sort of sugar allergy

For shame, you should know better. There is no such thing as "sugar
allergy".

> or intolerance if it causes
>joint pain. That's what happens to my DIL if she does gluten. You
>should get yourself tested for food allergies.

[Jim Elbrecht]

"Jean B." <jb...@rcn.com> wrote:
-snip-

>
>It is unanimous that the pumpkin exudes lots of liquid even when
>roasted. I would never have known that.

More liquid than pulp, actually. Maybe 2/3 liquid in
jack-o-lantern pumpkins.

The little 'pie' pumpkins are not just sweeter, they are closer to a
butternut squash in liquid content.

Jim

[sf]

On Sun, 27 Nov 2011 08:28:29 -0500, Jim Elbrecht <elbr...@email.com>
wrote:

> More liquid than pulp, actually. Maybe 2/3 liquid in
> jack-o-lantern pumpkins.

It's amazing how much liquid is released from those things.

[sf]

On Sun, 27 Nov 2011 10:01:00 +0100, "Giusi" <deco...@gmail.com>
wrote:

> zucchina for you know what.

Are you saying that even when we think we're using the real (Italian)
word for something, we aren't? <bubble burst>

[sf]

On Sun, 27 Nov 2011 10:26:37 +0100, "Giusi" <deco...@gmail.com>
wrote:

>
> " "sf" <s...@geemail.com> ha scritto nel messaggio
> >> Red Warty Thing. Apparently they can get up to 20lbs.
> >> http://nipomopumpkinpatch.com/Graphics/Pumpkin_Red_Warty_Thing_M.jpg
> >> http://www.ruppseeds.com/divvegetable/redwartything.htm?mnu=4
> >
> > Much more scalloped than that. This thing must have been about 30" >
> > diameter.
>
> http://www.cucinamedievale.it/2009/09/minestra-di-zucca/ is what I think it
> was, but mine was redder.

Thanks! It looks like those giant pumpkins that are grown for size -
glad to hear it tasted good too. The page also gave me another chance
to put my Auto-Translate extension in Chrome to work. It's one of the
best power toys I've ever found.

> I think it's funny that the author of this page
> claims squash soup as a Medieval when the squash didn't get to Italy until
> the Rennaissance.
>

Maybe it was a brain fart, did you write the author? They're often
very grateful when you spot typos or brain farts.

[sf]

On Sun, 27 Nov 2011 04:44:55 -0800, David Harmon <sou...@netcom.com>
wrote:

> On Sat, 26 Nov 2011 11:32:40 -0800 in rec.food.cooking, sf
> <s...@geemail.com> wrote,
> >On Sat, 26 Nov 2011 10:53:29 -0600, angi...@webtv.net (z z) wrote:
> >
> >> I am considering using miniature choc chips instead of raisins next
> >> time-you are invited :-)
> >>
> >> ps I never use the "recipe" amount of sugar when it comes to pumpkin or
> >> cheesecake for that matter. Sugar is neccesary for things like rhubarb
> >> but way overused in most dessert recipes. For example, I love key lime
> >> desserts but the sugar level in them leaves my joints in pain for days.
> >
> >You must have some sort of sugar allergy
>
> For shame, you should know better. There is no such thing as "sugar
> allergy".
>

Oh for christ's sake. She didn't have to go on and on about her weird
sugar problems without saying she has diabetes. Of course she has
sugar issues, she's a diabetic and should stay away from it. I don't
need to hear about the physical problems people have when they eat
things they shouldn't be eating. And now we have two.

[Jean B.]

sf wrote:
> On Sat, 26 Nov 2011 21:53:40 -0500, "Jean B." <jb...@rcn.com> wrote:
>> BTW, I gazed at the Libby's canned pumpkin today, and it is only
>> pumpkin. Grrr. I'd really like to know when One Pie started
>> adding cornstarch to their pumpkin. Blasphemy!
>
> Not really. There are a lot of custard based recipes that call for
> cornstarch or flour.

But we're not talking about custard. We are talking about canned
pumpkin. I expect that to be pumpkin. Just like I expected tuna
to be tuna, water (or oil) and salt (or no salt). And I expect
meat to be that, and not to be paying for salt water by the pound.

I don't understand why they're adding it, maybe
> to shave a minute amount of pumpkin out of the can and still maintain
> the advertised weight?
>

It must be something like that.

--
Jean B.

[Jean B.]

sf wrote:
> On Sat, 26 Nov 2011 22:14:34 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> sf wrote:
>>> On Sat, 26 Nov 2011 17:02:05 -0500, Dave Smith
>>> <adavid...@sympatico.ca> wrote:
>>>
>>>> On 26/11/2011 4:26 PM, sf wrote:
>>>>
>>>>>> FWIW... the pumpkin I get is from E.D. Smith. It is always a nice think
>>>>>> consistency and I have never had a runny or weak flavoured pumpkin pie.
>>>>> I know you two are jinxing the next time I make pumpkin pie from
>>>>> scratch with all this negative talk about watery pumpkins and weeping
>>>>> pies.
>>>>>
>>>>>
>>>> Oh Pshaw.... I wasn't saying anything bad about pumpkin. I consider it
>>>> to be darned near fool proof. As I said, the difference between a great
>>>> one and a bad one is minor compared to most other types of pie.
>>> I was thinking of the weeping thing. For instance, my meringue on
>>> pies *never* wept until I started thinking about it... and the very
>>> next one I made wept.
>>>
>> Of course, THAT'S how things go. Always. It's a rule.
>
> Thank you! I absolve myself of personal responsibility now. ;)
>

LOL!

--
Jean B.

[Jean B.]

No, that's not it. Lots of cooks age the cans of pumpkin.
Anyway, the pie tasted fine.

Now, though, I am thinking of the BPA in cans. Maybe someone here
can comment on whether more would leach out into the food, the
longer the cans sat?

--
Jean B.

[Jean B.]

Egad!!!! That doesn't sound like fun, Giusi.

--
Jean B.

[Jean B.]

So, it sounds like, as Sheldon has at least indicated, one might
as well use butternut squash.

--
Jean B.

[spamtrap1888]

On Nov 25, 11:26 am, "Jean B." <jb...@rcn.com> wrote:

>  MUCH to my
> dismay, the pumpkin in that can (packed in 2008) was very watery!
>   I was most negatively surprised.  (I compensated by cutting back
> on the liquid in the pie and adding more of the (also watery)
> sweet potato puree that I had started using to compensate for the
> missing ounce of pumpkin.

I would just assume it had separated not that there was extra water in
there. But after three years, the quality might suffer.

> I also will mention that I was looking at the One Pie label and
> saw there was cornstarch in the product.  I am wondering when that
> came to pass.  Does anyone have really old cans to look at?  Also
> I could swear that the older (pre-1998) labels stated "solid
> pack".  The labels on all of my cans lack that designation.

According to teh google, One Pie is packed in Maine. Hopefully the NE
people will respond when they wake up. Here it's Libby or the house
brand.
 I
> guess I'm going to have to cook the primary ingredient myself the
> next time.

IME, canned goods lose quality after a year. Rather than cook pumpkin,
don't buy more canned pumpkin than you will use this season.

[Janet]

I've used both, and haven't noticed any particular difference. But I've
never opened two cans side by side.

[Jim Elbrecht]

A *good* pie pumpkin is a bit sweeter--- but I was raised on 'pumpkin'
pie made from butternut squash.

It was a family joke. Mom would serve squash with dinner and
listen to folks say they didn't eat squash. Then serve pie for desert
and listen to them rave about her pumpkin pie. [made with the other
half of the squash they turned their nose up at]

Jim

[Jean B.]

LOL! And here I didn't do sweet potatoes, thinking they would be
somewhat similar.

--
Jean B.

[Jean B.]

But, but, but, I have had a rotating stock of canned pumpkin for
many years now, and I've never observed any problems before I
reached this batch.

--
Jean B.

[Jean B.]

Janet wrote:
> I've used both, and haven't noticed any particular difference. But I've
> never opened two cans side by side.
>
>

As I have said, I am wondering whether 2008 was a bad year. Maybe
I'll go back and find my posts re the watery Libby's. What do you
think about that cornstarch, Janet? I did pick up a can of
Libby's and saw that it did not contain any such thing.

--
Jean B.

[sf]

Sweet potatoes in general or sweet potato pie? I still haven't tried
to make sweet potato pie... nor have I ever eaten it. Not that I've
turned it down. I've never had a chance to try it.

[spamtrap1888]

I've made it. The spices and the process make it taste about the same
-- maybe "earthier". Be careful about the nomenclature: where I grew
up, "sweet potato" = yam, but on the west coast a variety of sweet
potatoes s available. Use an orange-fleshed yam.

[sf]

On Mon, 5 Dec 2011 09:17:30 -0800 (PST), spamtrap1888
<spamtr...@gmail.com> wrote:

> Use an orange-fleshed yam.

Thanks!

:)

[Jean B.]

Well, it could very well be a pie, but I am speaking of the dish
with a kind-of streusel topping.

--
Jean B.

[Jean B.]

But, of course, they are all sweet potatoes, even when they are
labeled as "yams".

--
Jean B.

[sf]

Actually, in my stores we have three sweet potatoes and one yam. I
don't know if they're labeled correctly or not because I don't know
one type from the other. The orange one is the most familiar, so I
pick it and I'm happy.

[sf]

On Mon, 05 Dec 2011 20:58:40 -0500, "Jean B." <jb...@rcn.com> wrote:

> sf wrote:
> >
> > Sweet potatoes in general or sweet potato pie? I still haven't tried
> > to make sweet potato pie... nor have I ever eaten it. Not that I've
> > turned it down. I've never had a chance to try it.
> >
> Well, it could very well be a pie, but I am speaking of the dish
> with a kind-of streusel topping.

I'm not familiar with that. Do you have a recipe (or at least a
method) to post? I think I might like it. :) I'm bringing ham over
to the Xmas day celebration, so I might as well bring sweet potatoes
too (or give the assignment/recipe to one of my kids) if they plan to
attend.

[Jean B.]

Here was have things labeled sweet potatoes and yams, which are
all sweet potatoes, unless one is looking in an ethnic section.
There one might find yams, and they are not orange AFAIK.

--
Jean B.

[Jean B.]

Oh crud. Unless I have it in my main notebook, it is nowhere to
be seen. (I still have not found my 20-or-so other notebooks
here.) I will look tomorrow. It's almost midnight here. It is
not an uncommon recipe, although I modified it so it's a cross
between the most caloric and the most scrimpy versions.

--
Jean B.

[sf]

On Mon, 05 Dec 2011 23:41:00 -0500, "Jean B." <jb...@rcn.com> wrote:

> There one might find yams, and they are not orange AFAIK.

I think it's the whitish one... is that it?

[sf]

On Mon, 05 Dec 2011 23:42:59 -0500, "Jean B." <jb...@rcn.com> wrote:

> Oh crud. Unless I have it in my main notebook, it is nowhere to
> be seen. (I still have not found my 20-or-so other notebooks
> here.) I will look tomorrow. It's almost midnight here. It is
> not an uncommon recipe, although I modified it so it's a cross
> between the most caloric and the most scrimpy versions.
>

That's okay, I wouldn't follow it to a T anyway. Do you remember the
highlights? Don't go to any effort. I'm not committed to a side
dish.

[Jean B.]

I found the recipe. It has two layers of annotations on it. I
got sweet potatoes today, so I can give it a whirl, maybe
tomorrow. I don't know whether I can rely totally on the
different colors of ink! If you want me to type it up before
then, I will....

--
Jean B.

[Jean B.]

sf wrote:
> On Mon, 05 Dec 2011 23:41:00 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> There one might find yams, and they are not orange AFAIK.
>
> I think it's the whitish one... is that it?
>

I think so. I know more about what is NOT a yam than I do about
what IS a yam.

--
Jean B.

[sf]

See how it scans and email it to me if you can make out all the words.
Otherwise, don't go to the trouble unless you're rewriting it for
yourself. Thanks. :)

[Doug Freyburger]

sf wrote:
> "Jean B." <jb...@rcn.com> wrote:
>
>> There one might find yams, and they are not orange AFAIK.
>
> I think it's the whitish one... is that it?

Look up yams on wikipedia.

http://en.wikipedia.org/wiki/Yam_%28vegetable%29
http://en.wikipedia.org/wiki/Dioscorea_rotundata

A completely different plant than the sweet potato. I've never seen one
in stores in the parts of the US I have lived.

[sf]

I wonder why people call them yams?

[Doug Freyburger]

sf wrote:
> Doug Freyburger <dfre...@yahoo.com> wrote:
>> sf wrote:
>> > "Jean B." <jb...@rcn.com> wrote:
>
>> >> There one might find yams, and they are not orange AFAIK.
>
>> > I think it's the whitish one... is that it?
>
>> Look up yams on wikipedia.
>
>> http://en.wikipedia.org/wiki/Yam_%28vegetable%29
>> http://en.wikipedia.org/wiki/Dioscorea_rotundata
>
>> A completely different plant than the sweet potato. I've never seen one
>> in stores in the parts of the US I have lived.
>
> I wonder why people call them yams?

I wonder why people call a specific cultivar of sweet potato yams.
Probably because they were the most commonly available starchy vegitable
in some region that didn't have that Asian/African tropical starchy root
available and it was the closest match they had on hand. Sort of like
some local flatfish being called "sole" even though it's not all that
closely related to real Dover Sole.

[spamtrap1888]

On Dec 7, 11:54 am, sf <s...@geemail.com> wrote:
> On Wed, 7 Dec 2011 19:49:10 +0000 (UTC), Doug Freyburger
>

> <dfrey...@yahoo.com> wrote:
> > sf wrote:
> > > "Jean B." <jb...@rcn.com> wrote:
>
> > >> There one might find yams, and they are not orange AFAIK.
>
> > > I think it's the whitish one... is that it?
>
> > Look up yams on wikipedia.
>
> >http://en.wikipedia.org/wiki/Yam_%28vegetable%29
> >http://en.wikipedia.org/wiki/Dioscorea_rotundata
>
> > A completely different plant than the sweet potato.  I've never seen one
> > in stores in the parts of the US I have lived.
>
> I wonder why people call them yams?

By yam I mean the orange sweet potato chunks that Princella called
"yams" forever, until they recently walked the name back.

Why do we call Turdus Migratorius robins, when they are not at all
related to true robins? Next time you see an American "robin," say
"Look, a thrush!"

[sf]

On Wed, 7 Dec 2011 14:31:57 -0800 (PST), spamtrap1888
<spamtr...@gmail.com> wrote:

> Why do we call Turdus Migratorius robins, when they are not at all
> related to true robins? Next time you see an American "robin," say
> "Look, a thrush!"

Looks like there's an intercontinental squabble about what a robin is.
We call that type a thrush.