... one of which has started rotting already! Grr.
― Madchen, Friday, 26 October 2007 14:59 (sixteen years ago) link
i paid nine dollars for a pumpkin and i'm still mad about it
― jergïns, Saturday, 27 October 2007 17:32 (sixteen years ago) link
I made pumpkin custard this weekend - very yum and perfect for breakfast. It separated into three layers - the top is darker w/ more nutmeg and thicker like a crust, then just under it is a layer that is just eggy custard, then the bottom is creamy pumpkiny spiced goodness.
There were giant iced pumpkin cookies at the market on Saturday.
― Jaq, Monday, 29 October 2007 17:40 (sixteen years ago) link
Jaq, that pumpkin custard sounds gorgeous. Mind sharing the recipe?
― Madchen, Tuesday, 30 October 2007 17:00 (sixteen years ago) link
Sure, it's an easy one Madchen. This is for 2 each 4 cup ramekins:
Heat oven to 300 deg F (slow oven).
Dewater 1 cup of steamed (or stewed or roasted or canned) mashed and strained pumpkin pulp by blotting on a thick layer of paper toweling.
Whisk 6 eggs until foamy. Mix in 4 cups whole milk. Stir in 1/2 - 3/4 cup of sugar, depending on how sweet you want it. Add your favorite pumpkin pie spices (some mix of nutmeg, mace, allspice, ginger, cardamom, cinnamon), about 3 teaspoons total. Finally, stir in the dewatered pumpkin pulp.
Pour mixture evenly into 2 4-cup ramekins. Put bain-marie pan on the oven rack, settle in the filled ramekins, then pour a pitcher of hot water into the bain-marie to come up at least an inch on the sides of the ramekins. Bake for 2 hours, until well set.
I think the layer thing was some magic of spices floating to the top and pumpkin sinking to the bottom.
― Jaq, Tuesday, 30 October 2007 17:25 (sixteen years ago) link
Oh, also, a big pinch of salt!
― Jaq, Tuesday, 30 October 2007 17:29 (sixteen years ago) link
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
― Madchen, Tuesday, 30 October 2007 20:55 (sixteen years ago) link
http://news.bbc.co.uk/2/hi/americas/7661142.stm
― Kramkoob (Catsupppppppppppppp dude 茄蕃), Thursday, 9 October 2008 19:57 (fifteen years ago) link
awesome pumpkin thing mrs F and i just tried:
― easy, lionel (grimly fiendish), Sunday, 12 October 2008 14:46 (fifteen years ago) link
my mom used to make the most amazing stuffed pumpkins. i should ask for the recipe.
― highly theoretical, of course. (tehresa), Sunday, 12 October 2008 15:17 (fifteen years ago) link
i want to eat some pumpkin
― harbl, Wednesday, 16 September 2009 23:20 (fourteen years ago) link
now that i remember though, it was so much work last time i cooked one. it was impossible to cut and peel. do you roast it first, then scoop out the flesh?
― harbl, Wednesday, 16 September 2009 23:21 (fourteen years ago) link
I am obsessed with Japanese pumpkin (kabocha). It's surprisingly easy for me to replicate the way I had it inJapan. I think I will be eating it all fall.
― Virginia Plain, Thursday, 17 September 2009 20:42 (fourteen years ago) link
This is like pistachio pistachio.
What do you do when Halloween comes around and you have to make a jack o'lantern? I don't think you roast it. I never saw my mom roasting the pumpkin before scooping the gunk out before making pumpkin pie.
― bamcquern, Thursday, 17 September 2009 23:45 (fourteen years ago) link
No, definitely no cooking the jack o'lantern. Although roasting it a little while after carving might give it some extra horrorshow zing, depending on what the design is.
― Hugh Manatee (WmC), Friday, 18 September 2009 00:30 (fourteen years ago) link
bam i am talking about the flesh you eat, not the seeds and stringy gunk!
― harbl, Friday, 18 September 2009 01:05 (fourteen years ago) link
Ohhhhhh. haha
― bamcquern, Friday, 18 September 2009 01:50 (fourteen years ago) link
I have half of a jacaima/calebeza in my fridge. Is this different from kabocha? Can I eat it with the skin or should I cut it off?
― Virginia Plain, Monday, 28 September 2009 13:25 (fourteen years ago) link
The flesh might be moister/denser than kabocha, but they are both winter squashes so whatever you do with the kabocha skin you can do the same with the calebeza skin.
― Jaq, Thursday, 1 October 2009 16:38 (fourteen years ago) link
i made up a pumpkin pudding recipe this morning that is not so different from jaq's pumpkin custard above:mix 1 can pumpkin, 2 eggs, tablespoon or so finely minced fresh ginger, 5 ground up cloves, pinch of allspice, pinch of nutmeg, pinch of cardamom, a few shakes of cinnamon, ~1/4 cup of dark honey, half can of coconut milk. put it in a small baking dish and bake on 375 for 40 minutes (or until the middle is set). this was great! i like the little pieces of ginger, much better than using dried ground ginger.
― positive reflection is the key (harbl), Tuesday, 14 December 2010 16:07 (thirteen years ago) link
roasted pumpkin seeds_)(_)(_)(_)(_)(
I put olive oil on a bakin g sheet - 400 degrees oven for about 15 minute
salt it up
Wait until they are quite brown for some serious delight
%&^%^&%^&
― | (Latham Green), Friday, 4 November 2022 17:32 (one year ago) link
Also great are roasted delicata and butternut seeds imho
― Half Japanese Breakfast (outdoor_miner), Friday, 4 November 2022 19:52 (one year ago) link
We do pumpkin seeds with salt / olive oil / cumin
sometimes we've mixed it up by using Cavender's Greek seasoning, Old Bay, some other concoctions. Keep coming back to the orig trig.
― blissfully unawarewolf (Ye Mad Puffin), Friday, 4 November 2022 19:54 (one year ago) link