The Old Folks Home

[perchie.girl]

I hear there have been more and more Polar bear Grizzly crossings.... And in fact this is not something new due to climate change. Its been going on for centuries.... Fossile record and all that.

deb

 

[Alaskan]

Ok...I couldn't find the worst photo... The only one that came up is where he is acting sane... And has the window rolled up.

This was maybe ten years back, when he was you ger and so also dumber.

Other funny Alaskan memes that popped up that I decided to share:

 

[perchie.girl]

Ok...I couldn't find the worst photo... The only one that came up is where he is acting sane... And has the window rolled up.

This was maybe ten years back, when he was you ger and so also dumber.

Other funny Alaskan memes that popped up that I decided to share:

OMG I just spent a half hour trying to find the top one....

Love em all.

 

[Alaskan]

Ok... My fave!

 

[Alaskan]

Some are pretty funny... Unfotunately lots of the really funny ones that popped up had profanity. Not sure why that has to be so rampant.

 

[superchemicalgirl]

Reminds me a bit of Maine, Al.

Yesterday I used my phone GPS to get somewhere. It came with this warning: fastest route has unpaved roads.

 

[drumstick diva]

SCG did you go to the dentist yet, or did I miss it?

 

[bruceha2000]

Butter nut squash soup is one of my favourite dishes. If pumpkins taste anything like that then I'm sure I'd love them. That recipe sounds nice. You can do something similar with grapefruit; just slice one in half and sprinkle some sugar or syrup on the open halves, then grill it for a few minutes. Unfortunately the only pumpkins you get here are the carving ones, and you can only get them in October.

Not surprising, that is when they are ripe

They can keep well if stored properly. Like anything else, if you find it in the store off season, it was either stored or grown in the "other" hemisphere where "October" is "April"

For what its worth....

http://www.thekitchn.com/whats-actually-in-your-canned-pumpkin-puree-ingredient-intelligence-69123

Pumpkin pie is technically a Custard....

https://www.verybestbaking.com/reci...pumpkin-pie/#sm.00018oxb6l119lcxrtjr4fq03ciqx

here is an eggless recipe
http://www.cooks.com/recipe/y46e3kv/pumpkin-pie-eggless.html

deb

And FWIW:

Even though the can of Libby's says "100% Pure" Pumpkin, Calabaza is a squash:

Calabaza is "a large winter squash that resembles a pumpkin and is typically grown in the West Indies and tropical America."

https://en.wikipedia.org/wiki/Calabaza

Pretty much any canned pumpkin you find is not pumpkin but squash. So stop looking for pumpkins to make pie and find a squash

http://www.allaboutpumpkins.com/varieties.html

Of course you can make pie from some true pumpkins as well. This site lists Pumpkin and Squash varieties. Regarding using a PUMPKIN for pumpkin pie:
Baby Pam Sugar Pie
Sugar Pies are the modern baking pumpkin. If you want to bake pies, and want a pumpkin instead of squash, this is the pumpkin for you! The skin is very thin, the flesh is sweeter and substantially finer grained than a jack-o-lantern type pumpkin (they were bred for thick rinds and stability when carved . . . not eating!). It is also quite dry which makes for a more stable pie. We guarantee you'll be delighted with the results.

http://www.allaboutpumpkins.com/varieties.html

 

[Peep_Show]

I think I read somewhere that it was futile to try to raise pigs in Alaska because polar bears love pork. Even a cinder block pig house isn't bear proof...nor the possibility of crazed hungry bears waiting outside of one appealing.

 

[chickisoup]

Not surprising, that is when they are ripe

They can keep well if stored properly. Like anything else, if you find it in the store off season, it was either stored or grown in the "other" hemisphere where "October" is "April"

And FWIW:

Even though the can of Libby's says "100% Pure" Pumpkin, Calabaza is a squash:

Calabaza is "a large winter squash that resembles a pumpkin and is typically grown in the West Indies and tropical America."

https://en.wikipedia.org/wiki/Calabaza

Pretty much any canned pumpkin you find is not pumpkin but squash. So stop looking for pumpkins to make pie and find a squash

http://www.allaboutpumpkins.com/varieties.html

Of course you can make pie from some true pumpkins as well. This site lists Pumpkin and Squash varieties. Regarding using a PUMPKIN for pumpkin pie:
Baby Pam Sugar Pie
Sugar Pies are the modern baking pumpkin. If you want to bake pies, and want a pumpkin instead of squash, this is the pumpkin for you! The skin is very thin, the flesh is sweeter and substantially finer grained than a jack-o-lantern type pumpkin (they were bred for thick rinds and stability when carved . . . not eating!). It is also quite dry which makes for a more stable pie. We guarantee you'll be delighted with the results.

http://www.allaboutpumpkins.com/varieties.html

Ah,,, you beat me to it. I was about to post that that nasty can stuff isn't even pumpkin when I saw your reply. Good job. That is why store bought and diner "pumpkin" pie tastes so flat. I made the mistake one year of baking extra of my pumpkin pies for a close friend for her Thanksgiving dinner because I knew she hadn't had time to pick up her's from the bakery (she didn't bake) and she was having a house full of deer hunters. She raved and raved about how great and "real" they tasted. The mistake? The next year I got the call in October from her placing her order for her Thanksgiving pies (along with an order for a batch of my Deercamp cookies I make for my hunters). How could I say no? Couldn't. She's not just my good friend, she's also my attorney and judge for the next county!

I agree with the Sugar Baby pie pumpkins being the best commercially sold pie pumpkin, however, if you are serious about it, you have to grow the French heirloom pie pumpkin. Don't remember the name but it has the white lattice webbing on the skin, yum!

I always bake my pumpkin for my pies cut in half and "face down" with the skin side up, on aluminum foil. This allows more of the water to drain away and concentrate the flavor.