"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
"aem" <[email hidden]> wrote in message news:[email hidden]...
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Bock wrote: > Can pumpkin in the store is $3.75 in Canada at the discount store. > That is way too much money. > > Can someone give me the basics (good or bad new) about creating a > pumpkin pie. > > Google found some suggestions of carving out pumpkins but I want to > make pumpking pie whenever not just at pumpkin time. Can you use some > types of squash? > Can you get sweet potatoes at a decent price? In the American South sweet potato pie is as popular as pumpkin. -aem
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Shall I say, they are perfumy in the sense that parsnips to some are perfumy. Thanks for the information that your grandmother used the orange-fleshed sweet potato. I have always envisioned sweet potato pie of the south made from the other kind. I can only remember eating s.p.pie once or twice -- probably in North Carolina. Thanks, Wayne, Dee Dee
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bock wrote: > Can pumpkin in the store is $3.75 in Canada at the discount store. > That is way too much money. > > Can someone give me the basics (good or bad new) about creating a > pumpkin pie. > > Google found some suggestions of carving out pumpkins but I want to > make pumpking pie whenever not just at pumpkin time. Can you use some > types of squash? > Can you get sweet potatoes at a decent price? In the American South sweet potato pie is as popular as pumpkin. -aem
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Shall I say, they are perfumy in the sense that parsnips to some are perfumy. Thanks for the information that your grandmother used the orange-fleshed sweet potato. I have always envisioned sweet potato pie of the south made from the other kind. I can only remember eating s.p.pie once or twice -- probably in North Carolina. Thanks, Wayne, Dee Dee
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bock wrote: > Can pumpkin in the store is $3.75 in Canada at the discount store. > That is way too much money. > > Can someone give me the basics (good or bad new) about creating a > pumpkin pie. > > Google found some suggestions of carving out pumpkins but I want to > make pumpking pie whenever not just at pumpkin time. Can you use some > types of squash? > Can you get sweet potatoes at a decent price? In the American South sweet potato pie is as popular as pumpkin. -aem
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Shall I say, they are perfumy in the sense that parsnips to some are perfumy. Thanks for the information that your grandmother used the orange-fleshed sweet potato. I have always envisioned sweet potato pie of the south made from the other kind. I can only remember eating s.p.pie once or twice -- probably in North Carolina. Thanks, Wayne, Dee Dee
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bock wrote: > Can pumpkin in the store is $3.75 in Canada at the discount store. > That is way too much money. > > Can someone give me the basics (good or bad new) about creating a > pumpkin pie. > > Google found some suggestions of carving out pumpkins but I want to > make pumpking pie whenever not just at pumpkin time. Can you use some > types of squash? > Can you get sweet potatoes at a decent price? In the American South sweet potato pie is as popular as pumpkin. -aem
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Shall I say, they are perfumy in the sense that parsnips to some are perfumy. Thanks for the information that your grandmother used the orange-fleshed sweet potato. I have always envisioned sweet potato pie of the south made from the other kind. I can only remember eating s.p.pie once or twice -- probably in North Carolina. Thanks, Wayne, Dee Dee
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bock wrote: > Can pumpkin in the store is $3.75 in Canada at the discount store. > That is way too much money. > > Can someone give me the basics (good or bad new) about creating a > pumpkin pie. > > Google found some suggestions of carving out pumpkins but I want to > make pumpking pie whenever not just at pumpkin time. Can you use some > types of squash? > Can you get sweet potatoes at a decent price? In the American South sweet potato pie is as popular as pumpkin. -aem
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Shall I say, they are perfumy in the sense that parsnips to some are perfumy. Thanks for the information that your grandmother used the orange-fleshed sweet potato. I have always envisioned sweet potato pie of the south made from the other kind. I can only remember eating s.p.pie once or twice -- probably in North Carolina. Thanks, Wayne, Dee Dee
"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
"aem" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bock wrote: > Can pumpkin in the store is $3.75 in Canada at the discount store. > That is way too much money. > > Can someone give me the basics (good or bad new) about creating a > pumpkin pie. > > Google found some suggestions of carving out pumpkins but I want to > make pumpking pie whenever not just at pumpkin time. Can you use some > types of squash? > Can you get sweet potatoes at a decent price? In the American South sweet potato pie is as popular as pumpkin. -aem
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Shall I say, they are perfumy in the sense that parsnips to some are perfumy. Thanks for the information that your grandmother used the orange-fleshed sweet potato. I have always envisioned sweet potato pie of the south made from the other kind. I can only remember eating s.p.pie once or twice -- probably in North Carolina. Thanks, Wayne, Dee Dee
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Well, there's the whole 'yam vs. sweet potato' discussion. I bought a 'sweet potato pie' from an AME church bake sale once, and innocently asked if it was made with yams or sweet potatoes. The lady who baked it said, "yams, but either will do." Two other ladies immediately jumped in to debate that, and they were still talking when I took the pie and escaped. I've not made a pie, but for side dish purposes I think yams are a little sweeter. -aem
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Well, there's the whole 'yam vs. sweet potato' discussion. I bought a 'sweet potato pie' from an AME church bake sale once, and innocently asked if it was made with yams or sweet potatoes. The lady who baked it said, "yams, but either will do." Two other ladies immediately jumped in to debate that, and they were still talking when I took the pie and escaped. I've not made a pie, but for side dish purposes I think yams are a little sweeter. -aem
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Well, there's the whole 'yam vs. sweet potato' discussion. I bought a 'sweet potato pie' from an AME church bake sale once, and innocently asked if it was made with yams or sweet potatoes. The lady who baked it said, "yams, but either will do." Two other ladies immediately jumped in to debate that, and they were still talking when I took the pie and escaped. I've not made a pie, but for side dish purposes I think yams are a little sweeter. -aem
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Well, there's the whole 'yam vs. sweet potato' discussion. I bought a 'sweet potato pie' from an AME church bake sale once, and innocently asked if it was made with yams or sweet potatoes. The lady who baked it said, "yams, but either will do." Two other ladies immediately jumped in to debate that, and they were still talking when I took the pie and escaped. I've not made a pie, but for side dish purposes I think yams are a little sweeter. -aem
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Well, there's the whole 'yam vs. sweet potato' discussion. I bought a 'sweet potato pie' from an AME church bake sale once, and innocently asked if it was made with yams or sweet potatoes. The lady who baked it said, "yams, but either will do." Two other ladies immediately jumped in to debate that, and they were still talking when I took the pie and escaped. I've not made a pie, but for side dish purposes I think yams are a little sweeter. -aem
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Well, there's the whole 'yam vs. sweet potato' discussion. I bought a 'sweet potato pie' from an AME church bake sale once, and innocently asked if it was made with yams or sweet potatoes. The lady who baked it said, "yams, but either will do." Two other ladies immediately jumped in to debate that, and they were still talking when I took the pie and escaped. I've not made a pie, but for side dish purposes I think yams are a little sweeter. -aem
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Well, there's the whole 'yam vs. sweet potato' discussion. I bought a 'sweet potato pie' from an AME church bake sale once, and innocently asked if it was made with yams or sweet potatoes. The lady who baked it said, "yams, but either will do." Two other ladies immediately jumped in to debate that, and they were still talking when I took the pie and escaped. I've not made a pie, but for side dish purposes I think yams are a little sweeter. -aem
On Mon 25 Jul 2005 06:50:09a, Dee Randall wrote in rec.food.cooking:
Quoted message said:
However, I do wonder if originally this sweet potato pie was made with the off-white, mealy sweet potato, not the runny, watery orange perfumy-type sweet potato that is pervasive in American supermarkets. Dee Dee
Dunno, but my grandmother always used an orange-fleshed sweet potato for her pies and they wer delicious. She baked the potatoes, rather than paring and boiling. They were not watery. Not sure what you mean by perfumy.
Well, there's the whole 'yam vs. sweet potato' discussion. I bought a 'sweet potato pie' from an AME church bake sale once, and innocently asked if it was made with yams or sweet potatoes. The lady who baked it said, "yams, but either will do." Two other ladies immediately jumped in to debate that, and they were still talking when I took the pie and escaped. I've not made a pie, but for side dish purposes I think yams are a little sweeter. -aem
Google found some suggestions of carving out pumpkins but I want to make pumpking pie whenever not just at pumpkin time. Can you use some types of squash?
Google found some suggestions of carving out pumpkins but I want to make pumpking pie whenever not just at pumpkin time. Can you use some types of squash?
Google found some suggestions of carving out pumpkins but I want to make pumpking pie whenever not just at pumpkin time. Can you use some types of squash?
Google found some suggestions of carving out pumpkins but I want to make pumpking pie whenever not just at pumpkin time. Can you use some types of squash?
Google found some suggestions of carving out pumpkins but I want to make pumpking pie whenever not just at pumpkin time. Can you use some types of squash?
Google found some suggestions of carving out pumpkins but I want to make pumpking pie whenever not just at pumpkin time. Can you use some types of squash?
