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Hey! That's the recipe I use too.Originally Posted by ClosetRTWatcher;3756251;
Are you going to cook the pumpkin yourself or use canned? Since I do most (aka ALL) of the cooking I have always used my mom's method: Buy a can of Libby's pumpkin and use the recipe on the side of the can!It is the pie my kiddos like, so if it ain't broke...
I think I will do that one then! The other one I was considering is one from Food Network and uses cream cheese instead of the condensed milk. That seemed a little odd to me. The third used just regular milk and powdered sugar (I believe).Are you going to cook the pumpkin yourself or use canned? Since I do most (aka ALL) of the cooking I have always used my mom's method: Buy a can of Libby's pumpkin and use the recipe on the side of the can!
I don't actually like pumpkin pie so it all tastes funny to me. If you all say Libby is good then that is what I'll go by!
I hope you already have purchased your canned pumpkin pie filling.
Rain may put pumpkin pie in peril, Nestle says - Yahoo! Finance
Gah! I had heard something a few days ago about a pumpkin shortage, but I didn't catch whether it affected canned or just fresh pumpkin! I'm doing my shopping in just a bit, so I guess I'll have to keep my fingers crossed!!
Good luck with your pie Cali!!
I should clarify that Libby's actually makes canned pumpkin AND canned pumpkin pie filling that has the spices and stuff already included. I always buy the plain pumpkin and add all of the other stuff myself. I'm going to have to remember that tip above about vanilla and try that when I am baking tomorrow!!
In honor of Turkey Day. I thought this was a fun article.
At turkey boot camp, no need for a scrub brush - Yahoo! NewsAt turkey boot camp, no need for a scrub brush
By EMILY FREDRIX, AP Food Industry Writer Emily Fredrix, Ap Food Industry Writer
NAPERVILLE, Ill. – Workers at Butterball's turkey-tips hot line are used to oddball situations:
_The woman who cleaned out her turkey with a scrub brush and asked if that was OK to do. (You don't need to do that.)
_People who thaw a turkey in the bathtub while washing their kids. (Don't do that, either.)
_A man looking for a quick way to cook his turkey who put it in the oven on the cleaning cycle. (Also not advisable.)
For Butterball, the nation's top-selling turkey brand, preparing for such out-of-left-field calls is serious business.
Each year, Butterball L.L.C. puts on Butterball University — this year, five days of training for newcomers to the hot line that answers 12,000 calls on Thanksgiving Day alone.
Dozens of 3-inch-thick blue binders await trainees, all of whom are armed with degrees in nutrition, food science, or home economics. The binders are so stuffed with turkey information they weighed nearly as much as the bird itself.
Through the nearly three decades the Turkey-Talk Line has been around, thousands of people have called in frantic moments to ask its experts everything. These binders anticipate it all: cooking temperatures, thawing techniques, cooking times, meat thermometers, carving knives, turkey sizes, presentation tips, food safety concerns and the eternal question of how much stuffing is too much.
"On Thanksgiving Day alone, there is never a point in time where we can stop. There's always somebody waiting to talk to us," said Nicole Johnson, who delayed her honeymoon in 2001 to work her first shift on the hotline.
The hot line (at 800-288-8372) functions year-round, mainly as an automated tip line. The goal is to position the nation's best-selling turkey brand as the expert in the field.
But each November and December — prime turkey-eating time — the hot line goes live. Fifty-five operators are on hand as the hot line receives 100,000 calls.
Before each live season starts, experts who have worked on the hot line for three years or less gather for several days of intensive turkey training from their turkey elders. Some of the women — yes, they're all women — have worked on the hot line since its inception.
The dozen or so newer workers also learn about the brand from marketers from Butterball, which is based in Garner, N.C. Butterball is a joint venture of Maxwell Farms, LLC/Goldsboro Milling Co. Inc. and pork producer Smithfield Foods Inc.
After a turkey overview that includes information on buying and thawing turkeys, trainees get the day's main task.
Each is assigned a turkey and given directions to make it with a different method, from an open pan to a cooking bag. The idea is to be familiar with all the ways people might make a turkey. Even in the microwave.
And it's not just Butterballs they cook. The company trains specialists on different brands of turkeys, because anyone can call the hotline — not just Butterball buyers.
They pore through recipes, noting what's popular each year, because that's what callers will ask about. But they end up making the basics: roasters, ovens, and even grills and deep-fryers, which have grown in popularity.
It's not just about cooking ability. Turkey-making is just as much about confidence. That's what Mary Clingman, director of the Turkey Talk-Line, likes to instill in her callers, many of whom are first-time turkey makers.
"As you go through these things step by step ... they're feeling better about themselves because they realize what they're going to do is not as bad as they thought it was going to be."
Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that 'my ignorance is just as good as your knowledge.' - Isaac Asimov
I was thinking of the immortal words of Socrates, who said, "... I drank what?"
Re: the article above, has anyone had to call the help line or had a turkey catastrophe where they probably should have called?
Our family has had many "challenging" Thanksgivings. One year, there was a hole in the roasting pan (one of those cheap, disposable ones) and all the juices leaked out into the oven. No gravy that year. Another year, someone crashed their car into a transformer and the power went out all over town. We had 4 hours to go before the turkey was done. We ended up poaching the bird in the roasting pan on the stove. I don't recommend it. The gravy looked (and tasted) like library paste. We had a camp stove set up on the patio and finished the sides out there. I think we ate maybe 15 minutes later than scheduled and were all very proud of ourselves. Right as we were about to sit down to eat, the power went back on. We call that one our Survivor Thanksgiving!
Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that 'my ignorance is just as good as your knowledge.' - Isaac Asimov
I was thinking of the immortal words of Socrates, who said, "... I drank what?"
I got a new convection oven 2 years ago and cooked the turkey with a temperature probe that was supposed to cook it to the perfect temperature and then set the timer off to tell me it was done. I still don't know what went wrong, but the turkey was turkey-jerky! So bad that we had to throw it out!
Survivor Thanksgiving.
I also used the libby recipe for pumpkin pie.
So if they have enough pumpkins to chunk for that show that's been advertised 10 ways to sunday, then they should have enough for us to actually EAT!!! If not, then pumpkin chunking should be postponed this year.
We used to have TG with friends and family and one set of friends had had a baby that year. The turkey was gigantic: 33 pounds. Their son weighed about 30 pounds. We had 2 turkey roasting pans and I have a picture of the turkey in one and the baby in the other one next to the turkey.
It was really funny. Especially as he chose that moment to scream, so the photo is of a screaming baby in the turkey roasting pan. OK, we're sick and twisted, but we had been joking about how the turkey weighed the same as the baby.
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