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