Recipe answers raise more questions

By Betty Shimabukuro

POSTED: 01:30 a.m. HST, Jun 13, 2012

~~<p>Today I've got Part 2 of two recent columns, dealing with follow-up questions from readers. First, the issue of cutting a kabocha.</p>
<p>Last week's recipe was for making Japanese-style simmered kabocha in a Crock-Pot. There followed immediate questions regarding the best way to wrestle this very hard pumpkin into wedges. "I've resorted to placing a sturdy cutting board on the floor and cutting the pumpkin with a hatchet," one reader wrote.</p>
~~

Today I've got Part 2 of two recent columns, dealing with follow-up questions from readers. First, the issue of cutting a kabocha.

Last week's recipe was for making Japanese-style simmered kabocha in a Crock-Pot. There followed immediate questions regarding the best way to wrestle this very hard pumpkin into wedges. "I've resorted to placing a sturdy cutting board on the floor and cutting the pumpkin with a hatchet," one reader wrote. Login for more...