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CNN Live Today

Master Carver Eyes Halloween Pumpkins

Aired October 31, 2002 - 11:28   ET

THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.


THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.


DARYN KAGAN, CNN ANCHOR: If you haven't carved your pumpkins yet, it's not too late. We have some last-minute carving wizardry for you for your inspiration.
Chef William Farzley is the master fruit and vegetable carver who teaches at the Art Institute of Atlanta.

Good morning, and happy Halloween once again.

CHEF WILLIAM FARZLEY, MASTER CARVER: Good morning, happy Halloween.

KAGAN: Little confession here: have not gotten around to the carving thing. I've been out of town covering a big story. So if I want to carve today, is it too late?

FARZLEY: It is not too late.

KAGAN: That is good news. Some tips? This is this one that you have done.

FARZLEY: This one here, what I have done here is first is I've cleaned the inside out, made it nice and smooth. I have reserved the seeds. I'm going to use them later. I coated it with some polyurethane to get it nice and sealed.

KAGAN: It that -- this is LYSOL.

(CROSSTALK)

FARZLEY: LYSOL is an antibacterial, so I'm able to spray the LYSOL on the inside to keep it smelling fresh and antibacterial.

KAGAN: I hope it doesn't turn moldy and collapse...

(CROSSTALK)

FARZLEY: It will not mold and it will not have bacteria growth.

KAGAN: That's good. This is the polyurethane. But you were tell me in the commercial break if you want to use your pumpkin for some kind of food product afterwards, you can't do that if you put the polyurethane on there. That's not good. But there's another way.

FARZLEY: Yes, there's another way to do it, is with gelatin. Get some unflavored gelatin and utilize that, just heat it up and give it the process there. But coat that on the outside, and that will also protect it.

KAGAN: Now, we were also talking but some tips about what you could prepare with it, after your pumpkin. It's not just about the jack-o'-lantern.

FARZLEY: Yes, you could make a nice pumpkin bread, use some of the seeds for that like you would walnuts or pecans or any of those nuts.

KAGAN: Or pumpkin pie?

FARZLEY: Pumpkin Pie is great on salads, great as a snack.

KAGAN: But if it has been sitting outside and it's starting to get that caved-in-face look...

FARZLEY: You don't want to use it. Use judgment.

KAGAN: Good idea.

And you also were saying, and this is with your pumpkin bread idea, the seeds, as tasty as they are when you just stick them into the oven, don't be limited by that.

FARZLEY: Exactly.

KAGAN: What other things would do you with it?

FARZLEY: You could use it for pastas, you could make pestos out of it, like you would say if you were use basil and pine nuts. You could use the pumpkin seed for that. Have a nice pumpkin seed pesto. It's great for pasta.

KAGAN: (UNINTELLIGIBLE) I was wondering, of all of these pumpkins you brought in, which one is your favorite?

FARZLEY: I would say probably say the CNN...

KAGAN: See, that is the right answer. That's why we invite you back.

Very good. Happy Halloween to you.

FARZLEY: Thank you very much.

KAGAN: Thank you for bringing the pumpkins and all of your sharp elements and your (UNINTELLIGIBLE) gelatin. You came fully prepared.

TO ORDER A VIDEO OF THIS TRANSCRIPT, PLEASE CALL 800-CNN-NEWS OR USE OUR SECURE ONLINE ORDER FORM LOCATED AT www.fdch.com







Aired October 31, 2002 - 11:28   ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
DARYN KAGAN, CNN ANCHOR: If you haven't carved your pumpkins yet, it's not too late. We have some last-minute carving wizardry for you for your inspiration.
Chef William Farzley is the master fruit and vegetable carver who teaches at the Art Institute of Atlanta.

Good morning, and happy Halloween once again.

CHEF WILLIAM FARZLEY, MASTER CARVER: Good morning, happy Halloween.

KAGAN: Little confession here: have not gotten around to the carving thing. I've been out of town covering a big story. So if I want to carve today, is it too late?

FARZLEY: It is not too late.

KAGAN: That is good news. Some tips? This is this one that you have done.

FARZLEY: This one here, what I have done here is first is I've cleaned the inside out, made it nice and smooth. I have reserved the seeds. I'm going to use them later. I coated it with some polyurethane to get it nice and sealed.

KAGAN: It that -- this is LYSOL.

(CROSSTALK)

FARZLEY: LYSOL is an antibacterial, so I'm able to spray the LYSOL on the inside to keep it smelling fresh and antibacterial.

KAGAN: I hope it doesn't turn moldy and collapse...

(CROSSTALK)

FARZLEY: It will not mold and it will not have bacteria growth.

KAGAN: That's good. This is the polyurethane. But you were tell me in the commercial break if you want to use your pumpkin for some kind of food product afterwards, you can't do that if you put the polyurethane on there. That's not good. But there's another way.

FARZLEY: Yes, there's another way to do it, is with gelatin. Get some unflavored gelatin and utilize that, just heat it up and give it the process there. But coat that on the outside, and that will also protect it.

KAGAN: Now, we were also talking but some tips about what you could prepare with it, after your pumpkin. It's not just about the jack-o'-lantern.

FARZLEY: Yes, you could make a nice pumpkin bread, use some of the seeds for that like you would walnuts or pecans or any of those nuts.

KAGAN: Or pumpkin pie?

FARZLEY: Pumpkin Pie is great on salads, great as a snack.

KAGAN: But if it has been sitting outside and it's starting to get that caved-in-face look...

FARZLEY: You don't want to use it. Use judgment.

KAGAN: Good idea.

And you also were saying, and this is with your pumpkin bread idea, the seeds, as tasty as they are when you just stick them into the oven, don't be limited by that.

FARZLEY: Exactly.

KAGAN: What other things would do you with it?

FARZLEY: You could use it for pastas, you could make pestos out of it, like you would say if you were use basil and pine nuts. You could use the pumpkin seed for that. Have a nice pumpkin seed pesto. It's great for pasta.

KAGAN: (UNINTELLIGIBLE) I was wondering, of all of these pumpkins you brought in, which one is your favorite?

FARZLEY: I would say probably say the CNN...

KAGAN: See, that is the right answer. That's why we invite you back.

Very good. Happy Halloween to you.

FARZLEY: Thank you very much.

KAGAN: Thank you for bringing the pumpkins and all of your sharp elements and your (UNINTELLIGIBLE) gelatin. You came fully prepared.

TO ORDER A VIDEO OF THIS TRANSCRIPT, PLEASE CALL 800-CNN-NEWS OR USE OUR SECURE ONLINE ORDER FORM LOCATED AT www.fdch.com