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Posts tagged Pumpkin

Still wondering what you’re going to do other than eat and nap tonight? Watch Punkin’ Chunkin’ on the Science Channel at 8pm!

"It’s one of my favorite holiday traditions" - Trace

Aren’t convinced by my testimonial? I’m not surprised. Watch a video or two (http://ow.ly/fucGV) about how they fling, throw and blast pumpkins as far as possible with these homemade rigs. How can you not get excited about that?

NOTE: the real excitement hits about 2/3 of the way through!

trce:

I took this yesterday at Punkin’ Chukin’! Tune in on the Science Channel on Thanksgiving night at 8pm. Even Perez Hilton knows it’s not Thanksgiving without the Chunk.

This machine is crazy big and crazy fast, and if you look closely you can see Kari Byron!

it’s so fast… as is speeds up you can hear it slicing through the air… also there are people in that truck! look at the smoke! holy cow!

The centrifugals are my favorite division. Seriously, huge steel arms hundreds of feet long have a single pumpkin strapped to one end. As they begin to spin, slowly at first and then faster and faster the sound becomes a whistle and the ground shakes.

When the arm is flailing and the smoke pours from the exhaust we hear the official air horn and “Bad to the Bone’s” operator pulls the trigger, sending the pumpkin soaring downrange. How can you not get excited about these crazy contraptions!

is it just me or do these look beyond incredible.

you can tell I’ve yet to eat lunch…

screw-it-and-eat-everything:

Whole Grain Pumpkin Pancakes

2 cups white whole wheat flour (or unbleached all-purpose flour)

1 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

1/3 cup natural granulated sugar (evaporated cane sugar)

1/2 teaspoon fine grain sea salt
1 tablespoons pumpkin pie spice*

1 1/4 cups organic buttermilk
1 cup pumpkin puree**

2 large organic eggs, lightly beaten

2 tablespoons butter, melted (melt in the pan skillet you are going to use)
butter, to serve (and for pan)

To make the pancakes combine the flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add the buttermilk, pumpkin, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with Apple Maple Compote

.
Makes about 12 large pancakes.
**pumpkin pie puree is different from pumpkin pie filling. Both are in the same section of the grocery store, so be sure to get the plain pumpkin!


Apple Maple Compote

This is just about the most simple thing ever, hardly a recipe at all.

Apples
Butter
Cinnamon 
Maple Syrup

Firstly, I’d plan on using about 1/2 an apple per person. Cut the apple into slices. 

Next, add a pat of butter to a medium sized pan, enough to coat the entire thing. Next, add the apples to the pan and sprinkle the cinnamon over. Let the apples get soft, turning them over once, and sprinkling the other side with cinnamon. Add enough maple syrup to cover the apples. Let it bubble away for a minute or so. Pour over warm pancakes.

(via matchai)

It’s National Pumpkin Day!

So, here’s a look at the wonderful, wonderful gourd-like squash.