Help from UK--very OT

  1. Hello all. I hope I am not intruding, but I have a langauge dilemma. My daughter (13 y/o) has gone vegan on me. Go figure. Her grandmother, in the spirit of things, has sent a gorgeous cookbook of vegan and vegetarian meals. My problem is this: it is published in Canada and the terms are unfamiiar to us. The book provides conversion tables for metric and oven settings etc., but we can't figure out some of the food terms.
    "Pumpkin" to us is a largish, orange squash w/ a hard rind and is carved at Halloween etc. The pumpkin in the book's pics is of a veggie that is small, with deep orange flesh and thin green rind( a pie pumpkin?)...the recipe is a pumpkin/basil lasagne.......help! Also, are capiscum (sp?) the same as bell peppers?
    Could anybody give a hand to this ignorant Yankee? thanks much.

    PS-think Churchill had it right when he said we are seperated by a common langauge!
    Last edit by liberalrn on May 15, '03
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  2. 2 Comments

  3. by   OzNurse69
    Originally posted by liberalrn

    "Pumpkin" to us is a largish, orange squash w/ a hard rind and is carved at Halloween etc. The pumpkin in the book's pics is of a veggie that is small, with deep orange flesh and thin green rind( a pie pumpkin?)...the recipe is a pumpkin/basil lasagne.......help!
    Pumpkin come in all shapes & sizes - large orange ones (not really eaten much, I don't think), butternut, which have pale orange rind & are shaped like a gourd, are very sweet, then there are "blue" & Jap type pumpkins, which have greenish blue or green rind & bright orange flesh - firmer & better for roasting etc.

    Also, are capiscum (sp?) the same as bell peppers?
    Yes they are!!
  4. by   liberalrn
    Many thanks.! So essentially, I should be looking for butternut squash? That makes more sense given the recipe. I appreciate the help. Can't wait to try it!

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