Cornish Pasty - Page 2 - Ships Nostalgia
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Cornish Pasty

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  #26  
Old 19th July 2012, 00:15
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lesbryan lesbryan is offline  
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Ginsters are not bad .but the best (to me)were from the oggie shop next to the avondale outside the dockyard
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  #27  
Old 19th July 2012, 00:43
the brit the brit is offline  
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pasty's

my granma would make them with skirt, kidneys potatoes, grated carrots and swede, salt and pepper, bloody gorgeous on a saturday afternoon after the football at home park.(plymouth) would smother 'em in ketchup or hp sauce. heaven they were.
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  #28  
Old 19th July 2012, 00:45
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Thanks guys.On Tyneside (60 years ago) a turnip was known as a snajie.I don't know if there ever was spelling for it,but I gave the phonetics.Cheers...Doug
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  #29  
Old 19th July 2012, 02:43
John Paul John Paul is offline  
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best clacker

50/50 of lard and butter makes a firm case,massage into the flour,not in a mixer add warm water as required,can't beat it.
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  #30  
Old 20th July 2012, 07:30
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Here in Elgin.North East Scotland. The Proper Pasty Company is advertising various types of Cornish Pasty.When I queried the Haggis Cornish Pasty I was informed the ingredients were sent from Edinburgh to Cornwall and assembled and there. www.properpasty.co.uk
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  #31  
Old 20th July 2012, 08:01
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Quote:
Originally Posted by John Dryden View Post
Got to look around or ask for a bit of beef skirt nowadays..no chance it,s on view in the shops.Very tasty cut though.
Like the offal, these cheaper cuts seem to have gone out of fashion or more likely, are being sold for conversion to hamburger meat.
Skirt, chuck, gravy, shin, blade etc are the tastiest beef cuts for pies and pasties as providing they are well done.

Bob
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  #32  
Old 20th July 2012, 16:07
alan ward alan ward is offline  
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Cornish pasty?sawdust wrapped in a flannel.Cornwall and all points of the compass never had a good one yet at 63.
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  #33  
Old 20th July 2012, 16:17
sparkie2182 sparkie2182 is online now  
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You failed your aptitude test for the Diplomatic Corps, Alan.

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  #34  
Old 22nd July 2012, 15:11
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Originally Posted by Barrie Youde View Post
Likewise "white shortening"?

Is it the same as lard?
I use butter in my pastry and put some on top of the fillling and then sprinkle flour over it before sealing.

Also make a Swiss Chard and Gruyere pasty as a vegy substitute. Really tasty too!
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  #35  
Old 22nd July 2012, 16:01
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Originally Posted by sparkie2182 View Post
You failed your aptitude test for the Diplomatic Corps, Alan.

I`ve tasted the nasty little bastards,in every`authentic`Cornish outlet,from Padstow to Falmouth,Manaccan,Helston and all points east and west.I`ve had `em made on board by a cornish chief cook from Penzance and it should have gone by the board.Dry,unseasoned,boring tourist trap shite.About as traditional as Rick Stein and he`s from Oxfordshire.
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  #36  
Old 22nd July 2012, 16:03
alan ward alan ward is offline  
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.....and I`ve noticed that most of the positive postings on this thread have been predominantly people who make their own,that`s the way to do it.
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  #37  
Old 23rd July 2012, 14:14
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.....and I`ve noticed that most of the positive postings on this thread have been predominantly people who make their own,that`s the way to do it.
I would say that's true about all food. Both my wife and I are keen cooks and do everything from scratch.

It's got to the point now that we are often disappointed when we eat out, especially when you get the bill and think of the sheer amount of ingredients you could buy for that money to make better food at home.

Plus, when you stay at home and cook you can both have as much wine with the meal as you like!
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  #38  
Old 23rd July 2012, 14:25
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I had a Cornish Pasty here in Hamburg on Saturday night in a Russian Resturant and hate to say it but its the best ive ever tasted
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  #39  
Old 23rd July 2012, 16:00
Barrie Youde Barrie Youde is offline  
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I'm beginning to realise that my request for a recipe for the construction of a Cornish pasty (venerable though the genuine article no doubt is) was probably as daft as asking, "How do you make a sandwich?"

My apologies.

Demain je vais a la Bretagne (Portsmouth -St Malo) et j'attends avec impatience la gastronomie de la region!
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  #40  
Old 23rd July 2012, 17:08
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Originally Posted by Barrie Youde View Post
I'm beginning to realise that my request for a recipe for the construction of a Cornish pasty (venerable though the genuine article no doubt is) was probably as daft as asking, "How do you make a sandwich?"

My apologies.

Demain je vais a la Bretagne (Portsmouth -St Malo) et j'attends avec impatience la gastronomie de la region!
les escargots sont bonnes à cette époque de l'année, mais prenez garde les cuisses de grenouille et le crabe, bon appetit.
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  #41  
Old 23rd July 2012, 18:23
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Originally Posted by Mad Landsman View Post
Swede, Kohlrabi, Turnip - All are brassicas and part of the cabbage family.

Swede - aka Swedish turnip
Kohlrabi - aka German turnip.
One farm I worked on grew kohlrabi as a change from swedes for winter feed for sheep (older ewes). Kohrabi is a much harder root, most of the ewes lost their teeth and had to go onto beet tops and such. Never tamper with a system that works without thinking it through.
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  #42  
Old 23rd July 2012, 21:31
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Originally Posted by Barrie Youde View Post
I'm beginning to realise that my request for a recipe for the construction of a Cornish pasty (venerable though the genuine article no doubt is) was probably as daft as asking, "How do you make a sandwich?"

My apologies.

Demain je vais a la Bretagne (Portsmouth -St Malo) et j'attends avec impatience la gastronomie de la region!
And that's probably coz not even the Cornish members can agree to the filling mate. To me it's always been diced beef, swede, and possibly potato. Talk to some and they tell you different. Some say the original pastie had a sweet side with a lump of apple or some other fruit in (apparently). The crust was never supposed to be eaten (again apparently), it had to be big enough to be held in a dirty tin miners hand and thrown away. So much hearsay and contradiction I'm afraid
Si if I was you I'd just invent my own, like I do, coz there's even differentials in the shape of the pasties I've seen. Will get round to posting a recipe sometime soon mate.

Tara
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  #43  
Old 23rd July 2012, 22:39
Barrie Youde Barrie Youde is offline  
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#40

Monsieur le Brit,

Merci bien!

Bien sur, mon Whitmarsh est dans mon valise! Arrete le voiture! Le postillion est frappe par la foudre!!

Langoustines? Crevettes? Et tous les fruits de mer!

Alors!

BY
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  #44  
Old 23rd July 2012, 23:08
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Originally Posted by Barrie Youde View Post
#40

Monsieur le Brit,

Merci bien!

Bien sur, mon Whitmarsh est dans mon valise! Arrete le voiture! Le postillion est frappe par la foudre!!

Langoustines? Crevettes? Et tous les fruits de mer!

Alors!

BY
Bonjour monsieur youde je suis de plymouth à l'origine vivant maintenant à Montréal mon français n'est pas mauvais, mais pourrait bien être mieux, où avez-vous appris votre français, vous ne sont pas dérangés me demandant de vous, j'ai été ici maintenant 24 ans et encore pas tout à fait comprendre le Québec français un peu différent que les français de france.

the french language here in quebec is slightly different than french from france so my wife tells me i know the quebecoise make much fun of there french couterparts.

Last edited by the brit; 23rd July 2012 at 23:11..
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  #45  
Old 24th July 2012, 08:29
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To the last few posts: Quelle érudition, or you're dead araldite.
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  #46  
Old 24th July 2012, 10:10
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Really good Pasties can be found at Ivor Dewdney in Plymouth, However nothing can beat Homemade. As I'm from West Devon I'm going to shutup before "Cousin Jack" (The Cornish contingent) send up a raiding party to remove my head.......pete
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  #47  
Old 24th July 2012, 10:56
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A bridie for me, a bridie for me.
If ye're no a bridie ye're nae use to me.
Ye're pasties are braw, fae Cornwall and a'.
But the Forfar Bridie is pride of them a'.

Apologies to Robert Wilson's executors.
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  #48  
Old 24th July 2012, 11:26
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Now you're talking! Nothing beats a Bridie. No lumps of half-cooked swede in there. Best I've tasted is Fleming's in Dundee. Lovely flakey pastry and real beef, not mince. Delicious!
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  #49  
Old 24th July 2012, 20:52
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Now you're talking! Nothing beats a Bridie. No lumps of half-cooked swede in there. Best I've tasted is Fleming's in Dundee. Lovely flakey pastry and real beef, not mince. Delicious!
Any pea's in it ? purely for research purposes you understand......
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  #50  
Old 25th July 2012, 09:49
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No Way kevjacko, No Way.................pete
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