Triggered by the piroshki discussion. The world likes to wrap food in
dough.

My mother liked to try recipes out of magazines and the newspaper food
section. Once she made us what she called "Cornish pasties." But when
I look up Cornish pasty, they resemble turnovers, with a pie crimp.
Hers resembled baseballs, with a dough patch on the bottom.

On Dec 27, 4:35*pm, spamtrap1888 > wrote:
> Triggered by the piroshki discussion. The world likes to wrap food in
> dough.
>
> My mother liked to try recipes out of magazines and the newspaper food
> section. Once she made us what she called "Cornish pasties." But when
> I look up Cornish pasty, they resemble turnovers, with a pie crimp.
> Hers resembled baseballs, with a dough patch on the bottom.

How the hell do you keep it on the breasts?

On Thursday, December 27, 2012 6:49:15 PM UTC-6, Chemo wrote:
> On Dec 27, 4:35*pm, spamtrap1888 > wrote:
>
> > Triggered by the piroshki discussion. The world likes to wrap food in
>
> > dough.
>
> >
>
> > My mother liked to try recipes out of magazines and the newspaper food
>
> > section. Once she made us what she called "Cornish pasties." But when
>
> > I look up Cornish pasty, they resemble turnovers, with a pie crimp.
>
> > Hers resembled baseballs, with a dough patch on the bottom.
>
>
>
> How the hell do you keep it on the breasts?

Why are there so many typos in subject lines?

--Bryan

On Thu, 27 Dec 2012 17:30:33 -0800 (PST), Bryan
> wrote:

> On Thursday, December 27, 2012 6:49:15 PM UTC-6, Chemo wrote:
> > On Dec 27, 4:35*pm, spamtrap1888 > wrote:
> >
> > > Triggered by the piroshki discussion. The world likes to wrap food in
> >
> > > dough.
> >
> > >
> >
> > > My mother liked to try recipes out of magazines and the newspaper food
> >
> > > section. Once she made us what she called "Cornish pasties." But when
> >
> > > I look up Cornish pasty, they resemble turnovers, with a pie crimp.
> >
> > > Hers resembled baseballs, with a dough patch on the bottom.
> >
> >
> >
> > How the hell do you keep it on the breasts?
>
> Why are there so many typos in subject lines?
>
Pasty is spelled correctly in this one.
<http://www.google.co.uk/search?num=10&hl=en&site=imghp&tbm=isch&source=hp& biw=1192&bih=852&q=cornish+pasty+recipe&oq=cornish +past&gs_l=img.1.1.0l10.4181.7515.0.11763.12.12.0. 0.0.0.71.647.12.12.0...0.0...1ac.1.GG75Hp2bXQY>


--
Food is an important part of a balanced diet.

On 12/27/2012 8:30 PM, Bryan wrote:
> On Thursday, December 27, 2012 6:49:15 PM UTC-6, Chemo wrote:
>> On Dec 27, 4:35 pm, spamtrap1888 > wrote:
>>
>>> Triggered by the piroshki discussion. The world likes to wrap food in
>>
>>> dough.
>>
>>>
>>
>>> My mother liked to try recipes out of magazines and the newspaper food
>>
>>> section. Once she made us what she called "Cornish pasties." But when
>>
>>> I look up Cornish pasty, they resemble turnovers, with a pie crimp.
>>
>>> Hers resembled baseballs, with a dough patch on the bottom.
>>
>>
>>
>> How the hell do you keep it on the breasts?
>
> Why are there so many typos in subject lines?
>
Why do people ask such silly questions?
http://en.wikipedia.org/wiki/Pasty

spamtrap1888 > wrote in news:e6e5ddf6-e3a9-4b71-
:

> Triggered by the piroshki discussion. The world likes to wrap food in
> dough.
>
> My mother liked to try recipes out of magazines and the newspaper food
> section. Once she made us what she called "Cornish pasties." But when
> I look up Cornish pasty, they resemble turnovers, with a pie crimp.
> Hers resembled baseballs, with a dough patch on the bottom.


Being of 'Southern' origin, where the pasty (pronounced par-stee) was
predominant, the 'turnover' one you mentioned is the ridgy-didge version.

Your mothers was obviously a *******ised version.

Here's some pics of pasties.....


https://www.google.com/search?
q=pastys&hl=en&tbo=u&tbm=isch&source=univ&sa=X&ei= ABTdULObObG8iAeTz4C4BA&ve
d=0CEkQsAQ&biw=1680&bih=911



--
Peter Lucas KÆmp for alt
Brisbane Hvad du har kÆrt,
Australia Dø om saa det gÆlder !
Da er livet ej saa svÆrt
Døden ikke heller

Argenta Gap Cemetery, Italy, near Commachio.
Plot 11, SAS Maj. Anders Lassen V.C.

"spamtrap1888" > wrote in message
> Triggered by the piroshki discussion. The world likes to wrap food in
> dough.
>
> My mother liked to try recipes out of magazines and the newspaper food
> section. Once she made us what she called "Cornish pasties." But when
> I look up Cornish pasty, they resemble turnovers, with a pie crimp.
> Hers resembled baseballs, with a dough patch on the bottom.

?? Did you actually have a question you were going to ask?

"I'm back on the laptop" > wrote in message
...
> spamtrap1888 > wrote in news:e6e5ddf6-e3a9-4b71-
> :
>
>> Triggered by the piroshki discussion. The world likes to wrap food in
>> dough.
>>
>> My mother liked to try recipes out of magazines and the newspaper food
>> section. Once she made us what she called "Cornish pasties." But when
>> I look up Cornish pasty, they resemble turnovers, with a pie crimp.
>> Hers resembled baseballs, with a dough patch on the bottom.
>
>
> Being of 'Southern' origin, where the pasty (pronounced par-stee) was
> predominant, the 'turnover' one you mentioned is the ridgy-didge version.
>
> Your mothers was obviously a *******ised version.
>
> Here's some pics of pasties.....

(snip) But even your pics had some ring ins ir seems. Triangular ones, it
seems, are a no-no.

According to the "Cornish Pasty Association", a 'genuine' pasty must be in
the shape of a D with the crimp on the side.

Who da thunk it....... but more to the point, who could care less about the
shape so long as it tastes right?

On Fri, 28 Dec 2012 03:38:39 +0000 (UTC), "I'm back on the laptop"
> wrote:

> the 'turnover' one you mentioned is the ridgy-didge version.

Does that mean the crimped/fluted edge goes over the top of it or is
it on the side?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Farm1" > wrote in :

> "I'm back on the laptop" > wrote in message
> ...
>> spamtrap1888 > wrote in
>> news:e6e5ddf6-e3a9-4b71-
>> :
>>
>>> Triggered by the piroshki discussion. The world likes to wrap food
>>> in dough.
>>>
>>> My mother liked to try recipes out of magazines and the newspaper
>>> food section. Once she made us what she called "Cornish pasties."
>>> But when I look up Cornish pasty, they resemble turnovers, with a
>>> pie crimp. Hers resembled baseballs, with a dough patch on the
>>> bottom.
>>
>>
>> Being of 'Southern' origin, where the pasty (pronounced par-stee) was
>> predominant, the 'turnover' one you mentioned is the ridgy-didge
>> version.
>>
>> Your mothers was obviously a *******ised version.
>>
>> Here's some pics of pasties.....
>
> (snip) But even your pics had some ring ins ir seems. Triangular
> ones, it seems, are a no-no.


Yeah, I noticed a few of them had snuck in.


>
> According to the "Cornish Pasty Association", a 'genuine' pasty must
> be in the shape of a D with the crimp on the side.
>
> Who da thunk it....... but more to the point, who could care less
> about the shape so long as it tastes right?


Damn straight!! I haven't had a decent pastie since the early 70's down
in Adelaide.

The pastry had a lot to do with it as well.

Can't remember the brand......... Four & twenty?


LOL!! Went looking for 4 & 20 pasties and came up with this........

http://www.4and20pastycompany.com/

A bloody US site, in Florida no less!!

And at $6.95 ea!!!



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

sf > wrote in news:u0iqd8lp2e7b5mvsnm7au29usvk1pdi4ut@
4ax.com:

> On Fri, 28 Dec 2012 03:38:39 +0000 (UTC), "I'm back on the laptop"
> > wrote:
>
>> the 'turnover' one you mentioned is the ridgy-didge version.
>
> Does that mean the crimped/fluted edge goes over the top of it or is
> it on the side?
>


Usually on the side.

However, it comes down to your own preference, and how well you make them
:-)



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

On Fri, 28 Dec 2012 18:13:44 +1100, "Farm1" >
wrote:

> According to the "Cornish Pasty Association", a 'genuine' pasty must be in
> the shape of a D with the crimp on the side.
>
> Who da thunk it....... but more to the point, who could care less about the
> shape so long as it tastes right?

Okay, I can go along with that crimp on the side thing for
traditionalists... but it's so calzone". OTOH, I love love love the
purse-like crimp and frankly - I'll use that method if/when I make a
pasty.

--
Food is an important part of a balanced diet.

"Farm1" wrote in message ...



Who da thunk it....... but more to the point, who could care less about the
shape so long as it tastes right?

---------------

The Cornish.

@#~

"spamtrap1888" > wrote in message
...
> Triggered by the piroshki discussion. The world likes to wrap food in
> dough.
>
> My mother liked to try recipes out of magazines and the newspaper food
> section. Once she made us what she called "Cornish pasties." But when
> I look up Cornish pasty, they resemble turnovers, with a pie crimp.
> Hers resembled baseballs, with a dough patch on the bottom.

Well our Cornish pasties are as you describe. I have never seen one like
you mother made

--
--
http://www.shop.helpforheroes.org.uk/

Janet wrote:
>
> In article >, times says...
>
> > According to the "Cornish Pasty Association", a 'genuine' pasty must be in
> > the shape of a D with the crimp on the side.
> >
> > Who da thunk it....... but more to the point, who could care less about the
> > shape so long as it tastes right?
>
> The pastie was the food Cornish miners took underground with them,
> and the side-crimp pastry edge was supposedly used as a throw-away
> handle. The Cornish mines were not just dirty but particularly toxic
> (mining for metals and minerals not coal).

I'll bet those hard working miners also ate the "throw-away handle" too
though. One of my grandfathers was a coal miner in the US back before it
became unionized. They also worked under appalling conditions. They were
paid "by the ton" so any safety precautions took away from their daily
production. They often went for quantity over safety. Thankfully, he
survived all those working years underground.

Gary

On Thu, 27 Dec 2012 17:30:33 -0800 (PST), Bryan
> wrote:

>On Thursday, December 27, 2012 6:49:15 PM UTC-6, Chemo wrote:
>> On Dec 27, 4:35*pm, spamtrap1888 > wrote:
>>
>> > Triggered by the piroshki discussion. The world likes to wrap food in
>>
>> > dough.
>>
>> >
>>
>> > My mother liked to try recipes out of magazines and the newspaper food
>>
>> > section. Once she made us what she called "Cornish pasties." But when
>>
>> > I look up Cornish pasty, they resemble turnovers, with a pie crimp.
>>
>> > Hers resembled baseballs, with a dough patch on the bottom.
>>
>>
>>
>> How the hell do you keep it on the breasts?
>
>Why are there so many typos in subject lines?
>
>--Bryan

There are no typos.
http://whatscookingamerica.net/Histo...tory/Pasty.htm

On Fri, 28 Dec 2012 08:08:01 +0000 (UTC), "I'm back" >
wrote:

> sf > wrote in news:u0iqd8lp2e7b5mvsnm7au29usvk1pdi4ut@
> 4ax.com:
>
> > On Fri, 28 Dec 2012 03:38:39 +0000 (UTC), "I'm back on the laptop"
> > > wrote:
> >
> >> the 'turnover' one you mentioned is the ridgy-didge version.
> >
> > Does that mean the crimped/fluted edge goes over the top of it or is
> > it on the side?
> >
>
>
> Usually on the side.
>
> However, it comes down to your own preference, and how well you make them
> :-)

I prefer "cute" looking over authentic looking.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Gary" > wrote in message ...
> Janet wrote:
>>
>> In article >, times says...
>>
>> > According to the "Cornish Pasty Association", a 'genuine' pasty must be
>> > in
>> > the shape of a D with the crimp on the side.
>> >
>> > Who da thunk it....... but more to the point, who could care less about
>> > the
>> > shape so long as it tastes right?
>>
>> The pastie was the food Cornish miners took underground with them,
>> and the side-crimp pastry edge was supposedly used as a throw-away
>> handle. The Cornish mines were not just dirty but particularly toxic
>> (mining for metals and minerals not coal).
>
> I'll bet those hard working miners also ate the "throw-away handle" too
> though. One of my grandfathers was a coal miner in the US back before it
> became unionized. They also worked under appalling conditions. They were
> paid "by the ton" so any safety precautions took away from their daily
> production. They often went for quantity over safety. Thankfully, he
> survived all those working years underground.
>
And in the current anti-union situation, those conditions will return!

sf > wrote in
news
> On Fri, 28 Dec 2012 08:08:01 +0000 (UTC), "I'm back" >
> wrote:
>
>> sf > wrote in news:u0iqd8lp2e7b5mvsnm7au29usvk1pdi4ut@
>> 4ax.com:
>>
>> > On Fri, 28 Dec 2012 03:38:39 +0000 (UTC), "I'm back on the laptop"
>> > > wrote:
>> >
>> >> the 'turnover' one you mentioned is the ridgy-didge version.
>> >
>> > Does that mean the crimped/fluted edge goes over the top of it or
>> > is it on the side?
>> >
>>
>>
>> Usually on the side.
>>
>> However, it comes down to your own preference, and how well you make
>> them
>> :-)
>
> I prefer "cute" looking over authentic looking.
>


The pasties I used to have with flaky pastry were always on the side,
but the ones with a denser pastry were usually crimped across the
top/middle.

And the filling back then was fairly basic.... minced meat,
potato/swede, and cracked pepper.

However, it was a culinary delight to a youngster, especially when it
was given a liberal dose of tomato sauce :-)

--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

wrote in newsl1sd81i9d8n6d9dmoirb85k17v7b54k0p@
4ax.com:

> On Fri, 28 Dec 2012 20:43:02 +0000 (UTC), "I'm back" >
> wrote:
>
>>sf > wrote in
>>news >>
>>> On Fri, 28 Dec 2012 08:08:01 +0000 (UTC), "I'm back" >
>>> wrote:
>>>
>>>> sf > wrote in
news:u0iqd8lp2e7b5mvsnm7au29usvk1pdi4ut@
>>>> 4ax.com:
>>>>
>>>> > On Fri, 28 Dec 2012 03:38:39 +0000 (UTC), "I'm back on the
laptop"
>>>> > > wrote:
>>>> >
>>>> >> the 'turnover' one you mentioned is the ridgy-didge version.
>>>> >
>>>> > Does that mean the crimped/fluted edge goes over the top of it or
>>>> > is it on the side?
>>>> >
>>>>
>>>>
>>>> Usually on the side.
>>>>
>>>> However, it comes down to your own preference, and how well you
make
>>>> them
>>>> :-)
>>>
>>> I prefer "cute" looking over authentic looking.
>>>
>>
>>
>>The pasties I used to have with flaky pastry were always on the side,
>>but the ones with a denser pastry were usually crimped across the
>>top/middle.
>>
>>And the filling back then was fairly basic.... minced meat,
>>potato/swede, and cracked pepper.
>>
>>However, it was a culinary delight to a youngster, especially when it
>>was given a liberal dose of tomato sauce :-)
>
> The ones I was used to in Cornwall were always short crust pastry and
> cubes of what they called 'skirt' beef, I use sirloin.
> They were said to be meat and two vegs packed in a pastry envelope and
> the women delivered them to the men working in the fields.
>


Yep, the filling is basically whatever you want to put in it.

I see the pastie company in Florida is doing such abominations as a
Tikka chicken masala pastie, and a roast pork and stuffing pastie!!!

http://4and20pastycompany.com/index.php?cPath=22



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.