Home » Discussion Forums » Blog Post Discussion » Pumpkin Continued
| Pumpkin Continued [message #7771] |
Fri, 12 December 2008 18:59  |
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 Black Bear
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Location: Indianapolis, IN USA |
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Original post resides HERE.
"The time is always right to do what's right."--MLK Jr.
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| Re: Pumpkin Continued [message #7780 is a reply to message #7771 ] |
Fri, 12 December 2008 19:37  |
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I gained weight just reading that...
"And by the way you look fantastic in your boots of Chinese plastic."
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| Re: Pumpkin Continued [message #7787 is a reply to message #7771 ] |
Fri, 12 December 2008 20:26 |
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Susan from Athens
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Black Bear do you get similar problems with the yeasty voices in your beer? Just wondering.
OK I read all that and I love my pumpkin, and would actually make this on the rare occasion I could find the time, or else, knowing my ridiculous propensity for mad cooking challenges, make if for the first time for a dinner party of twelve. Anyhow being fussy about some things (my sister has another name for it, but I don't want to be chastised for my language yet again)I wonder how do you slice your pears? Into quarters and eighths? Into halves then parallel slices and if so how thick? I only ask because with the soaking in syrup there has to be an optimum thickness that you have figured out, and I would be interested in learning before attempting such a marathon.
Thanks for the baking push. I love working with yeast, possibly because the first time anyone in my family tried it, it was my sister, at an ambitious baking stage she quickly put behind her, and it was the mad yeast monster taking over the kitchen in triplicate and 3-D. After that I figured anything would be easy and it has been. There is a wonderful feel to dough and the transformation process is so rewarding. Plus it makes me feel connected to generations on generations of bakers before me.
Baking is one of the first chemical / biological processes mastered by humans. No prizes for guessing that making alcohol was the first. 
“I have always imagined heaven to be a kind of library.” –Jorge Luis Borges
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| Re: Pumpkin Continued [message #7794 is a reply to message #7787 ] |
Fri, 12 December 2008 22:15 |
b_twin_1
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| Susan from Athens wrote on Fri, 12 December 2008 20:26 |
knowing my ridiculous propensity for mad cooking challenges, make if for the first time for a dinner party of twelve.
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Oh you too? LOL
(Well there is no point practising when there is no one else to eat all that food! haha)
[Updated on: Fri, 12 December 2008 22:16]
I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder
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| Re: Pumpkin Continued [message #7811 is a reply to message #7778 ] |
Sat, 13 December 2008 01:59 |
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Diane in MN
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Registered: October 2008
Location: Twin Cities, MN, USA |
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| Black Bear wrote on Fri, 12 December 2008 18:08 |
What makes it seem intimidating is that your yeast can die in agony if you screw it up. All those little yeasty voices crying out in terror, then suddenly silenced...
Really, it's just frightening because I've never done it before. However, I seldom shirk at trying new things in other areas of my life, or even in other types of cooking. So time I got over it. Hmm. Where to start...
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Mostly your yeastie beasties want to live and burgeon and make bread. The most frequent cause of death is liquid that's too hot. Don't worry about the temperature range they put in recipes, yeast will work in cold water, just slower. Body temp is perfect. Buy yeast in bulk and keep it in your freezer, where it will stay in suspended animation for YEARS. I like instant yeast, so you don't have to mess with separate proofing (you can put the yeast right in with the dry ingredients, and this works for a sponge too). Check out the King Arthur Flour web site for lots of good information as well as ingredients, pans, etc. etc.
Forgive the enthusiasm--making bread is a Good Thing and I get a little carried away.
"The point of books is to have way too many but to always feel you never have enough . . . " Louise Erdrich
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| Re: Pumpkin Continued [message #7813 is a reply to message #7771 ] |
Sat, 13 December 2008 02:30 |
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Diane in MN
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Registered: October 2008
Location: Twin Cities, MN, USA |
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The crust should be brownish and crusty, and any of you who make bread know the famous and famously misleading business about rapping on the bottom for a hollow sound: if it sounds hollow, it’s done. Well, maybe.
I hate this description. I also hate the required process: lift up the HOT loaf in the HOT oven and hit the bottom of it with your bare fingers to judge the sound quality. Some people now tell you what the internal temperature should be when the loaf is done, and if you have one of those nifty little instant-read thermometers with the very thin probes, you can get an accurate reading from a hole no bigger than a toothpick would leave in the crust. (Yes, you are right, I do have one of those thermometers.)
This sounds very good--I too love pumpkin and pears--and I can see why it would be a holiday project: you would need a holiday crowd to eat that much bread pudding! A household of two persons would go down in defeat. This would be a great dessert to bring to a party--you could devote your efforts to making it because you wouldn't have to do anything else.
"The point of books is to have way too many but to always feel you never have enough . . . " Louise Erdrich
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| Re: Pumpkin Continued [message #7827 is a reply to message #7771 ] |
Sat, 13 December 2008 10:51 |
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Mrs Redboots
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I'm afraid this looks like just too much work - something I expect I should love a spoonful of if I met it at someone else's house, but not enough to want to make it for myself. Unlike most of my family, I do enjoy the occasional hot pudding, though.
And I make some of my own bread; more often since I acquired a bread-maker, which takes most of the fun out of it, but you can put everything into it before you go to bed and wake up with the house smelling wonderful in the morning, as we do most Saturdays! But for something like a bread-and-butter pudding (with or without pears), I would use supermarket bread; the other day we had a loaf that had been in the freezer too long and gone hard round the edges, so I made it into a cheese pudding! Yum.
Mrs Redboots
I love my computer because my friends live in it!
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| Re: Pumpkin Continued [message #7829 is a reply to message #7771 ] |
Sat, 13 December 2008 11:30 |
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AJLR
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Robin: | Quote: |
It’s like, yes! I still have 1,000,000 presents to wrap, the hall to deck with ivy, forty-three gallons of eggnog to make for the Christmas fete, and the ostrich to comb . . . I know! Let’s make a pudding that takes two days, so I have to have started it yesterday to have it ready for dinner tonight, when we’re entertaining Santa, the mayor, the town crier, and the local rugby team, who did such a grand job filling in as elves and reindeer!
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Oh yes, I can totally relate to this feeling. Incipient panic at the thought of too many things to do tends to produce adrenaline, doesn't it? And adrenaline is the 'fight or flight' hormone? Well in my case it's the 'fight or flight or engage in displacement activity' substance. I shall save this recipe for when I'm feeling really stressed...! Although it sounds so interesting to make that I may look around for something (extra) to feel stressed about fairly soon.
I think I enjoy cooking for three reasons - a) to produce food that people I like will enjoy eating, b) to produce food that I will enjoy eating, and c) because the process of cooking/creating is often so interesting an activity in itself. This recipe looks like hitting all three of these. Thank you.
"Never let a computer know you're in a hurry."
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| Re: Pumpkin Continued [message #7842 is a reply to message #7771 ] |
Sat, 13 December 2008 17:03 |
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Now see, I would like to play around and make a wonderful gluten free bread using all the other wonderful flours and such, but I never made bread before, so I have no idea what a good sponge feels like. That was an odd sentence. Maybe if someone here (In Salt Lake, I need to feel it, yes?) would teach me how to make ordinary bread, I could try to convert it to gluten free... most of the gluten free breads I have tasted are SO bad. I miss foccacia (sp) so bad I could cry.
"And by the way you look fantastic in your boots of Chinese plastic."
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| Re: Pumpkin Continued [message #7854 is a reply to message #7842 ] |
Sat, 13 December 2008 17:29 |
b_twin_1
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| ssshunt wrote on Sat, 13 December 2008 17:03 |
Now see, I would like to play around and make a wonderful gluten free bread using all the other wonderful flours and such, but I never made bread before, so I have no idea what a good sponge feels like. That was an odd sentence. Maybe if someone here (In Salt Lake, I need to feel it, yes?) would teach me how to make ordinary bread, I could try to convert it to gluten free... most of the gluten free breads I have tasted are SO bad. I miss foccacia (sp) so bad I could cry.
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My SIL has to have gluten-free bread. She is a good cook and has experimented for years. Her advice on the bread is "just buy it..... or buy the pre-mixed flour packages".
I would think that if you aren't used to making bread then gluten-free bread will be the equivalent of barely being able to make brownies but attempting a wedding cake...... So avoid frustration and find the easier way!!
I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder
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| Re: Pumpkin Continued [message #7856 is a reply to message #7771 ] |
Sat, 13 December 2008 17:32 |
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I know it would be almost impossible for ME to come up with a good gluten free bread--but you should taste the breads from the store. I eat tapioca bread. Much better than the rice breads, which are so dry they fall apart if you touch them. I suppose I should just cut out bread but I do love sandwiches, and jam on bread, so it's very hard. Wah. But thanks for the advice, I probably shouldn't try.
"And by the way you look fantastic in your boots of Chinese plastic."
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| Re: Pumpkin Continued [message #7857 is a reply to message #7856 ] |
Sat, 13 December 2008 17:35 |
b_twin_1
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*sympathy*
Yes, I know they don't taste like what everyone is used to. I suspect that my SIL uses the packet mix more. Certainly with cakes she uses the packet mix - she's had too many failures trying to find the right blend herself.
Good luck!!
I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder
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| Re: Pumpkin Continued [message #7862 is a reply to message #7771 ] |
Sat, 13 December 2008 17:53 |
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Well, there's always glutenfreegirl.com--Shauna there has tons of good recipes. Today on the blog she has a recipe for gingerbread cupcakes. I made her cornbread once and it was delicious. I'm just lazy.
"And by the way you look fantastic in your boots of Chinese plastic."
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| Re: Pumpkin Continued [message #7867 is a reply to message #7860 ] |
Sat, 13 December 2008 18:39 |
b_twin_1
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| kolokolchiki wrote on Sat, 13 December 2008 17:42 |
I can do cream and butter though I can't do milk and cheese, so in custard recipes like this one, I will sub soy milk for the milk and let the egg and cream do their job. I haven't tried with rice or almond milk, but those might also work. Are their any kitchen scientists in the house?
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I don't like the subbing of soy in some instances. Sometimes the flavour is not a good match. I'm hoping to do a few experiments with oat milk over the next few months. I much prefer it in my oatmeal pancakes to soy.
In my family there are issues with milk and cheese. It relates to the milk proteins. These proteins aren't present (or in very small quantities) in cream and butter because they are basically just the milk fat. With the cream you have to be a little picky - get the one that is as real as you can get. ie. 35-45% milk fat. (Anything less is watered down and makes me feel a little queasy.)
In previous blog posts Robin has indicated she can have butter but she avoids all other dairy. (Unless it is a really special occasion. Then her self-control may waver..... LOL)
I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder
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| Re: Pumpkin Continued [message #7868 is a reply to message #7842 ] |
Sat, 13 December 2008 19:03 |
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Melissa Mead
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Location: Albany, NY, USA |
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| ssshunt wrote on Sat, 13 December 2008 17:03 |
Now see, I would like to play around and make a wonderful gluten free bread using all the other wonderful flours and such, but I never made bread before, so I have no idea what a good sponge feels like. That was an odd sentence. Maybe if someone here (In Salt Lake, I need to feel it, yes?) would teach me how to make ordinary bread, I could try to convert it to gluten free... most of the gluten free breads I have tasted are SO bad. I miss foccacia (sp) so bad I could cry.
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This just turned up on a Web search. Have you tried it? http://www.glutenfreemall.com/catalog/chebe-focaccia-italian -glutenfree-bread-p-358.html?sort=4a&page=2
Member of Carpe Libris: http://carpelibris.wordpress.com/
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| Re: Pumpkin Continued [message #7891 is a reply to message #7774 ] |
Sat, 13 December 2008 21:57 |
Nurse Jane
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Registered: November 2008
Location: Indiana |
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This is definitely the three-day-eventing version of bread pudding!
When in trouble or in doubt, run in circles, scream and shout.
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| Re: Pumpkin Continued [message #7898 is a reply to message #7771 ] |
Sat, 13 December 2008 23:38 |
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Thank you for the foccacia link! I will try it out!
"And by the way you look fantastic in your boots of Chinese plastic."
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| Re: Pumpkin Continued [message #7951 is a reply to message #7922 ] |
Sun, 14 December 2008 16:30 |
Nurse Jane
Messages: 12
Registered: November 2008
Location: Indiana |
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At the risk of sounding dense, what is the difference between a bread pudding and a bread-and-butter pudding? Robin's pudding only calls for butter to grease the pans, so bread pudding seems a reasonable description.
When in trouble or in doubt, run in circles, scream and shout.
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| Re: Pumpkin Continued [message #7954 is a reply to message #7952 ] |
Sun, 14 December 2008 16:53 |
b_twin_1
Messages: 2594
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| kolokolchiki wrote on Sun, 14 December 2008 16:40 |
Oat milk? Please, tell me more. Where might I find it?
"I don't like the subbing of soy in some instances. Sometimes the flavour is not a good match. I'm hoping to do a few experiments with oat milk over the next few months. I much prefer it in my oatmeal pancakes to soy."
My husband used to complain about soy milk in the mashed potatoes making them sweet, but then I switched to unsweetened. I rather like the flavor.
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I'm in Australia but you should be able to find it, at least, in health food stores. Over here it is in a lot of supermarkets. It is usually shelved in the health food section with all the unsweetened soy, rice milk etc.
I think it is sweeter than the unsweetened soy - but not as sweet as the mainstream soy drinks which have sugar in them.
I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder
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| Re: Pumpkin Continued [message #7964 is a reply to message #7951 ] |
Sun, 14 December 2008 17:50 |
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AJLR
Messages: 2564
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Location: England, UK |
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| Nurse Jane wrote on Sun, 14 December 2008 21:30 |
At the risk of sounding dense, what is the difference between a bread pudding and a bread-and-butter pudding? Robin's pudding only calls for butter to grease the pans, so bread pudding seems a reasonable description.
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Bread-and-butter pudding is lighter and more of a dessert/sweet course, whereas bread pudding is solider and more cake-like and eaten with tea (or coffee, or whatever). It's also more likely to be eaten cold (or at least lukewarm) whereas b&b pudding is usually eaten hot. It's the egg custard part of b&b pudding that makes it lighter - bread pudding is fairly heavy and a sort of 'stick to your ribs' winter warmer.
And I've written 'pudding' so many times in the above that the word now looks really strange when I stare at it, the way words get, sometimes. Pud, pudd, puddy, puddinginging. Eesh, time for a reasonably early night!
[Updated on: Sun, 14 December 2008 17:55]
"Never let a computer know you're in a hurry."
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| Re: Pumpkin Continued [message #8005 is a reply to message #7988 ] |
Sun, 14 December 2008 21:26 |
b_twin_1
Messages: 2594
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Location: Victoria, Australia |
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| Robin wrote on Sun, 14 December 2008 19:31 |
| b_twin_1 wrote on Sun, 14 December 2008 16:53 |
| kolokolchiki wrote on Sun, 14 December 2008 16:40 |
Oat milk? Please, tell me more. Where might I find it?
"I don't like the subbing of soy in some instances. Sometimes the flavour is not a good match. I'm hoping to do a few experiments with oat milk over the next few months. I much prefer it in my oatmeal pancakes to soy."
My husband used to complain about soy milk in the mashed potatoes making them sweet, but then I switched to unsweetened. I rather like the flavor.
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I'm in Australia but you should be able to find it, at least, in health food stores. Over here it is in a lot of supermarkets. It is usually shelved in the health food section with all the unsweetened soy, rice milk etc.
I think it is sweeter than the unsweetened soy - but not as sweet as the mainstream soy drinks which have sugar in them.
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Lucky anyone who likes the taste of soy milk. I like *soy* but not as a milk sub. Oat milk is better but both flavour and texture when used in baking are still unsatisfactory.
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 *sigh*
I've got a plan so cunning you could put a tail on it and call it a weasel ~ Blackadder
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a scholarly paper: The effects of alcohol consumption on deafness to the cries of Saccharomyces cerevisiae. A comparative study. 
