you’re welcome!!
I made these a couple of years ago and we enjoyed them. I used a mandoline and there was only 2-3 potatoes, so it was quick to put together. The potatoes were from the FM and I was surprised with the pink one, it tasted the same as the others.
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Those look delicious!
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I find it best to use regular BTB but use it as if it WERE salt. It reminds me very much of Bovril or Vegemite. .
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They bake up very buttery and golden brown, these were not for Tday but for a weeknight dinner.
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The marshmallows on sweet potato casseroles aren’t just white boring powdery marshmallows. They are toasted marshmallows which are thin crisp sweet and golden enclosures containing liquid syrup the color of clouds, new snow and purity. The fact that they are also vanilla flavored is a damn serendipitous delight too, dontcha think?
As for gelatin salads, it depends on the salad. I’ve had some vinegary yellow jello with carrots and – maybe olives? that were surprisingly tasty. I don’t like the green “ambrosia” stuff with UNtoasted marshmallows in it. I do like eggs in aspic!
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I agree, some uses and preps of marshmallows are going to be more delightful than others!
Same with gelatin!
Which reminds me of this fun thread
Memory foods that are not in fashion
also, on the marshmallow tangent , but not about commercial marshmallows
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The pastila is intriguing, I won’t be able to resist trying it!
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For extra-crispy skin:
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An interesting read and a nice pumpkin pie recipe from a friend of a friend.
Thats pretty close the one I used most of my life.
Potiron gives a much deeper flavor than a pie pumpkin, especially if its been roasted. I still roast fresh pumpkin if I have time.
Citrouille is the one we in N America use as jack o lanterns, and the flavor is horribly bland and the flesh disgustingly stringy imo.
I now use a recipe that uses coconut milk, and even the dairy eating folks like it.
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There are quite a few types of Citrouilles, if you garden. Pie Pumpkin is a much smaller pumpkin that contains less water than decorative pumpkins grown for Jack o Lanterns and decorations. Both types are Citrouilles on the labels, which are bilingual throughout Canada.
I think Potiron seeds would be available to purchase here.
I am not familiar with Potiron.
I found this type.
Potimarron (newer variety , word comes from Potiron and Marron)
A few seeds results in a lot of pumpkin, and they take over the garden .
I don’t like pumpkin enough to grow them. I have grown pie pumpkins several times.
Quebecers use pie pumpkin in their pies
looks like Potiron originated in Uruguay or Argentina.
I was curious enough to see if there are Quebec recipes for Potiron. I found one. The Potiron is called a Potiron Squash in the recipe.
When I Google “Potiron Squash” in Canada, Red Kuri Squash is the search result.
I loved those carrot muffins! Got them at Rainbow Grocery in San Francisco
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The potiron I bought looked like this…the offspring called it a Cinderella pumpkin for obvious reasons.
Theyre enormous, so you buy them by the kilo as a huge slice.
Heres a discussion in French of what the three names refer to in France (which matches what I saw in the markets).
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I’m leaning towards turkey schnitzel, lingonberry sauce, and corn pudding, followed by pumpkin pie.
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I’ll be alone again this year, and I think I’ll be following Calvin Trillin’s suggestion for dinner: spaghetti carbonara.
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I’m sorry – I’ve (previously) been there and understand.
I’ll probably be here posting and reading, as I’m going to postpone our Thanksgiving dinner.
Please post how your Spaghetti Carbonara went…
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No Friendsgiving to host or attend? We’re hosting two widowed friends of ours for turkey day 
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