In reference to Cornish Pasties?
Inquiring minds want to know
Janet US

On Tue, 09 Feb 2021 12:37:29 -0700, US Janet wrote:

> In reference to Cornish Pasties?
> Inquiring minds want to know
> Janet US

Where did you see that term?

On Tue, 09 Feb 2021 12:37:29 -0700, US Janet >
wrote:

>
>In reference to Cornish Pasties?
>Inquiring minds want to know
>Janet US

Nipples. That's the meat you hang pasties on, when you stay in
Cornwall. Your welcome.
--
The real Bruce posts with NewsgroupDirect (see headers).

On Tue, 09 Feb 2021 12:37:29 -0700, US Janet >
wrote:

>
>In reference to Cornish Pasties?
>Inquiring minds want to know
>Janet US

Steak of some sort.

This is the recipe I have settled on over the years and I think makes
the yummiest pasties..

https://joepastry.com/2009/top_crimped_pasty_recipe/

12 ounces all-purpose (AP) flour
1 teaspoon salt
3 ounces lard (or shortening if you prefer), cold and in pieces
3 ounces butter, cold and in pieces
4 ounces cool water

Preheat your oven to 400. Whisk together flour and salt. Add the fat
and work it in with your fingers until you get than corn meal
consistency everyone always talks about. Add your water and work it in
gently by hand until a dough is formed. Leave to sit at room
temperature while you prepare your filling ingredients. You’ll need:

12 ounces bottom round or stew meant, cubed small
2 leeks, white ends only, trimmed, split and sliced
1 medium yellow turnip (rutabaga), cubed small
1 russet potato, sliced thin
salt an pepper to taste

Egg wash:

1 egg beaten with 1 tablespoon milk

Begin by cutting the dough into four roughly 5 ounce pieces. Roll each
into a ball. To make pasties, select a ball and roll it out to a
roughly 10" circle. Lay in the ingredients like you would for the
side-crimped pasty, making an oblong heap down the center of each
dough circle. Remember to salt and pepper each layer of ingredients as
you lay them in. Start with the sliced potatoes, then the turnips,
beef and finally the leeks.

Moisten the outer edge of the dough with water, slip your hands under
the sides of the circle and bring them together in a “prayer”
position, thus enclosing the ingredients. Squeeze the moistened edges
together to form a ridge down the center of the pie, and crimp. Poke a
few steam holes in the top of the pasty with a fork, and paint the pie
with egg wash. Bake at 400 for twenty minutes, then lower heat to 350
and bake and additional 20-30 minutes until golden.

Makes four meal-sized pasties.

On Tue, 9 Feb 2021 12:57:25 -0700, Graham > wrote:

>On Tue, 09 Feb 2021 12:37:29 -0700, US Janet wrote:
>
>> In reference to Cornish Pasties?
>> Inquiring minds want to know
>> Janet US
>
>Where did you see that term?

CORNISH PASTIES

You might want to try this one, Marcella. It's pretty close to the
"real
thing" from Cornwall.

Dora

CORNISH PASTIES

FILLING:
1/2 cup turnips -- potatoes, carrots
(cubed)
1 medium onion (diced)
2 Tbsp. minced parsley -- fresh or dried
1 lb. pasty meat or boneless beef -- cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tbsp. butter
CRUST:
1 1/3 cup flour -- sifted together
with 1/2 teaspoon salt
1/2 cup vegetable shortening

To make crust, into the flour, cut in 1/2 cup of solid vegetable
shortening until it is the size of small peas. Add approximately 1/3
cup cold water. Mix with a pastry blender until dough is well blended.
Divide into two equal parts. Roll into 9 inch circles.

Mix filling ingredients together. Equally divide mixture onto one half
of rolled crust. Top with butter. Lift and fold top half of crust over
filling. Seal, folding and crimping into rope edge along top of past.
Slit each pasty about 1/2 inch in several places. Place on cookie
sheet several inches apart and bake at 375 degrees for 1 hour.

Accompaniments to the pasty vary, with some preferring pasties topped
with a medium beef gravy. Others prefer catsup, pickle relish or
chutney, or eaten plain while the crust is still warm and flaky.

On Tue, 09 Feb 2021 12:37:29 -0700, US Janet >
wrote:

>
>In reference to Cornish Pasties?
>Inquiring minds want to know
>Janet US

Haven't made it in ages but I always used good (not best) steak.

On Tue, 09 Feb 2021 13:07:56 -0700, US Janet >
wrote:

>On Tue, 9 Feb 2021 12:57:25 -0700, Graham > wrote:
>
>>On Tue, 09 Feb 2021 12:37:29 -0700, US Janet wrote:
>>
>>> In reference to Cornish Pasties?
>>> Inquiring minds want to know
>>> Janet US
>>
>>Where did you see that term?
>
>CORNISH PASTIES
>
>You might want to try this one, Marcella. It's pretty close to the
>"real
>thing" from Cornwall.
>
> Dora
>
> CORNISH PASTIES
>
> FILLING:
> 1/2 cup turnips -- potatoes, carrots
> (cubed)
> 1 medium onion (diced)
> 2 Tbsp. minced parsley -- fresh or dried
> 1 lb. pasty meat or boneless beef -- cubed
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
> 1 Tbsp. butter
> CRUST:
> 1 1/3 cup flour -- sifted together
> with 1/2 teaspoon salt
> 1/2 cup vegetable shortening
>
>To make crust, into the flour, cut in 1/2 cup of solid vegetable
>shortening until it is the size of small peas. Add approximately 1/3
>cup cold water. Mix with a pastry blender until dough is well blended.
>Divide into two equal parts. Roll into 9 inch circles.
>
>Mix filling ingredients together. Equally divide mixture onto one half
>of rolled crust. Top with butter. Lift and fold top half of crust over
>filling. Seal, folding and crimping into rope edge along top of past.
>Slit each pasty about 1/2 inch in several places. Place on cookie
>sheet several inches apart and bake at 375 degrees for 1 hour.
>
>Accompaniments to the pasty vary, with some preferring pasties topped
>with a medium beef gravy. Others prefer catsup, pickle relish or
>chutney, or eaten plain while the crust is still warm and flaky.
>
Agreed, although genuine is meat, spud and onion that's all.

On Tuesday, February 9, 2021 at 4:28:16 PM UTC-5, Lucretia Borgia wrote:
> On Tue, 09 Feb 2021 13:07:56 -0700, US Janet >
> wrote:
> >On Tue, 9 Feb 2021 12:57:25 -0700, Graham > wrote:
> >
> >>On Tue, 09 Feb 2021 12:37:29 -0700, US Janet wrote:
> >>
> >>> In reference to Cornish Pasties?
> >>> Inquiring minds want to know
> >>> Janet US
> >>
> >>Where did you see that term?
> >
> >CORNISH PASTIES
> >
> >You might want to try this one, Marcella. It's pretty close to the
> >"real
> >thing" from Cornwall.
> >
> > Dora
> >
> > CORNISH PASTIES
> >
> > FILLING:
> > 1/2 cup turnips -- potatoes, carrots
> > (cubed)
> > 1 medium onion (diced)
> > 2 Tbsp. minced parsley -- fresh or dried
> > 1 lb. pasty meat or boneless beef -- cubed
> > 1/2 teaspoon salt
> > 1/4 teaspoon pepper
> > 1 Tbsp. butter
> > CRUST:
> > 1 1/3 cup flour -- sifted together
> > with 1/2 teaspoon salt
> > 1/2 cup vegetable shortening
> >
> >To make crust, into the flour, cut in 1/2 cup of solid vegetable
> >shortening until it is the size of small peas. Add approximately 1/3
> >cup cold water. Mix with a pastry blender until dough is well blended.
> >Divide into two equal parts. Roll into 9 inch circles.
> >
> >Mix filling ingredients together. Equally divide mixture onto one half
> >of rolled crust. Top with butter. Lift and fold top half of crust over
> >filling. Seal, folding and crimping into rope edge along top of past.
> >Slit each pasty about 1/2 inch in several places. Place on cookie
> >sheet several inches apart and bake at 375 degrees for 1 hour.
> >
> >Accompaniments to the pasty vary, with some preferring pasties topped
> >with a medium beef gravy. Others prefer catsup, pickle relish or
> >chutney, or eaten plain while the crust is still warm and flaky.
> >
> Agreed, although genuine is meat, spud and onion that's all.

I'd definitely like some veg in there. Swede is pretty common
hereabouts.

Cindy Hamilton

On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar
> wrote:

>On Tue, 09 Feb 2021 12:37:29 -0700, US Janet >
>wrote:
>
>>
>>In reference to Cornish Pasties?
>>Inquiring minds want to know
>>Janet US
>
>Steak of some sort.
>
>This is the recipe I have settled on over the years and I think makes
>the yummiest pasties..
>
>https://joepastry.com/2009/top_crimped_pasty_recipe/
>
>12 ounces all-purpose (AP) flour
>1 teaspoon salt
>3 ounces lard (or shortening if you prefer), cold and in pieces
>3 ounces butter, cold and in pieces
>4 ounces cool water
>
>Preheat your oven to 400. Whisk together flour and salt. Add the fat
>and work it in with your fingers until you get than corn meal
>consistency everyone always talks about. Add your water and work it in
>gently by hand until a dough is formed. Leave to sit at room
>temperature while you prepare your filling ingredients. You’ll need:
>
>12 ounces bottom round or stew meant, cubed small
>2 leeks, white ends only, trimmed, split and sliced
>1 medium yellow turnip (rutabaga), cubed small
>1 russet potato, sliced thin
>salt an pepper to taste
>
>Egg wash:
>
>1 egg beaten with 1 tablespoon milk
>
>Begin by cutting the dough into four roughly 5 ounce pieces. Roll each
>into a ball. To make pasties, select a ball and roll it out to a
>roughly 10" circle. Lay in the ingredients like you would for the
>side-crimped pasty, making an oblong heap down the center of each
>dough circle. Remember to salt and pepper each layer of ingredients as
>you lay them in. Start with the sliced potatoes, then the turnips,
>beef and finally the leeks.
>
>Moisten the outer edge of the dough with water, slip your hands under
>the sides of the circle and bring them together in a “prayer”
>position, thus enclosing the ingredients. Squeeze the moistened edges
>together to form a ridge down the center of the pie, and crimp. Poke a
>few steam holes in the top of the pasty with a fork, and paint the pie
>with egg wash. Bake at 400 for twenty minutes, then lower heat to 350
>and bake and additional 20-30 minutes until golden.
>
>Makes four meal-sized pasties.

thank you for the recipe, Boron.
Janet US

On 2/9/2021 3:16 PM, US Janet wrote:
> On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar
> > wrote:
>
>> On Tue, 09 Feb 2021 12:37:29 -0700, US Janet >
>> wrote:
>>
>>>
>>> In reference to Cornish Pasties?
>>> Inquiring minds want to know
>>> Janet US
>>
>> Steak of some sort.
>>
>> This is the recipe I have settled on over the years and I think makes
>> the yummiest pasties..
>>
>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>
>> 12 ounces all-purpose (AP) flour
>> 1 teaspoon salt
>> 3 ounces lard (or shortening if you prefer), cold and in pieces
>> 3 ounces butter, cold and in pieces
>> 4 ounces cool water
>>
>> Preheat your oven to 400. Whisk together flour and salt. Add the fat
>> and work it in with your fingers until you get than corn meal
>> consistency everyone always talks about. Add your water and work it in
>> gently by hand until a dough is formed. Leave to sit at room
>> temperature while you prepare your filling ingredients. Youll need:
>>
>> 12 ounces bottom round or stew meant, cubed small
>> 2 leeks, white ends only, trimmed, split and sliced
>> 1 medium yellow turnip (rutabaga), cubed small
>> 1 russet potato, sliced thin
>> salt an pepper to taste
>>
>> Egg wash:
>>
>> 1 egg beaten with 1 tablespoon milk
>>
>> Begin by cutting the dough into four roughly 5 ounce pieces. Roll each
>> into a ball. To make pasties, select a ball and roll it out to a
>> roughly 10" circle. Lay in the ingredients like you would for the
>> side-crimped pasty, making an oblong heap down the center of each
>> dough circle. Remember to salt and pepper each layer of ingredients as
>> you lay them in. Start with the sliced potatoes, then the turnips,
>> beef and finally the leeks.
>>
>> Moisten the outer edge of the dough with water, slip your hands under
>> the sides of the circle and bring them together in a €œprayer€�
>> position, thus enclosing the ingredients. Squeeze the moistened edges
>> together to form a ridge down the center of the pie, and crimp. Poke a
>> few steam holes in the top of the pasty with a fork, and paint the pie
>> with egg wash. Bake at 400 for twenty minutes, then lower heat to 350
>> and bake and additional 20-30 minutes until golden.
>>
>> Makes four meal-sized pasties.
>
> thank you for the recipe, Boron.
> Janet US
>


Yes, thank you for this recipe.

Please explain the "prayer position" when folding. Is this different
than just folding over like other recipes I have seen? Is the seam on
top, not a side? What is the difference in baked result?

On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent
> wrote:

>On 2/9/2021 3:16 PM, US Janet wrote:
>> On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar
>> > wrote:
>>
>>> On Tue, 09 Feb 2021 12:37:29 -0700, US Janet >
>>> wrote:
>>>
>>>>
>>>> In reference to Cornish Pasties?
>>>> Inquiring minds want to know
>>>> Janet US
>>>
>>> Steak of some sort.
>>>
>>> This is the recipe I have settled on over the years and I think makes
>>> the yummiest pasties..
>>>
>>> https://joepastry.com/2009/top_crimped_pasty_recipe/
>>>
>>> 12 ounces all-purpose (AP) flour
>>> 1 teaspoon salt
>>> 3 ounces lard (or shortening if you prefer), cold and in pieces
>>> 3 ounces butter, cold and in pieces
>>> 4 ounces cool water
>>>
>>> Preheat your oven to 400. Whisk together flour and salt. Add the fat
>>> and work it in with your fingers until you get than corn meal
>>> consistency everyone always talks about. Add your water and work it in
>>> gently by hand until a dough is formed. Leave to sit at room
>>> temperature while you prepare your filling ingredients. You’ll need:
>>>
>>> 12 ounces bottom round or stew meant, cubed small
>>> 2 leeks, white ends only, trimmed, split and sliced
>>> 1 medium yellow turnip (rutabaga), cubed small
>>> 1 russet potato, sliced thin
>>> salt an pepper to taste
>>>
>>> Egg wash:
>>>
>>> 1 egg beaten with 1 tablespoon milk
>>>
>>> Begin by cutting the dough into four roughly 5 ounce pieces. Roll each
>>> into a ball. To make pasties, select a ball and roll it out to a
>>> roughly 10" circle. Lay in the ingredients like you would for the
>>> side-crimped pasty, making an oblong heap down the center of each
>>> dough circle. Remember to salt and pepper each layer of ingredients as
>>> you lay them in. Start with the sliced potatoes, then the turnips,
>>> beef and finally the leeks.
>>>
>>> Moisten the outer edge of the dough with water, slip your hands under
>>> the sides of the circle and bring them together in a “prayer”
>>> position, thus enclosing the ingredients. Squeeze the moistened edges
>>> together to form a ridge down the center of the pie, and crimp. Poke a
>>> few steam holes in the top of the pasty with a fork, and paint the pie
>>> with egg wash. Bake at 400 for twenty minutes, then lower heat to 350
>>> and bake and additional 20-30 minutes until golden.
>>>
>>> Makes four meal-sized pasties.
>>
>> thank you for the recipe, Boron.
>> Janet US
>>
>
>
>Yes, thank you for this recipe.
>
>Please explain the "prayer position" when folding. Is this different
>than just folding over like other recipes I have seen? Is the seam on
>top, not a side? What is the difference in baked result?

Interesting. Prayer position would give a flat bottom to hold it
upright.
Janet US

On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent
> wrote:

>
>Yes, thank you for this recipe.

Pleasure.
>
>Please explain the "prayer position" when folding. Is this different
>than just folding over like other recipes I have seen? Is the seam on
>top, not a side? What is the difference in baked result?


Pic is here. I think the edge gets a bit more crispy/crunchy and I
like that. Besides, they look cute on a serving plate.

https://joepastry.com/2009/how_to_ma...nish_pasty_ii/

On Tue, 09 Feb 2021 16:16:35 -0700, US Janet >
wrote:

>On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar
> wrote:
>

>thank you for the recipe, Boron.
>Janet US

Glad to help.

Joe Pastry used to be one of my favorite cooking/technique sites. He
gave it up for awhile, but has gotten back to it. Well written, well
illustrated.

On Tue, 09 Feb 2021 17:19:02 -0700, US Janet >
wrote:

>On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent

>>
>>Please explain the "prayer position" when folding. Is this different
>>than just folding over like other recipes I have seen? Is the seam on
>>top, not a side? What is the difference in baked result?
>
>Interesting. Prayer position would give a flat bottom to hold it
>upright.
>Janet US

Yup.

On 2/9/2021 5:39 PM, Boron Elgar wrote:
> On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent
> > wrote:
>
>>
>> Yes, thank you for this recipe.
>
> Pleasure.
>>
>> Please explain the "prayer position" when folding. Is this different
>> than just folding over like other recipes I have seen? Is the seam on
>> top, not a side? What is the difference in baked result?
>
>
> Pic is here. I think the edge gets a bit more crispy/crunchy and I
> like that. Besides, they look cute on a serving plate.
>
> https://joepastry.com/2009/how_to_ma...nish_pasty_ii/
>


oh yeah! thanks.

Cindy Hamilton wrote:
....
>> Agreed, although genuine is meat, spud and onion that's all.
>
> I'd definitely like some veg in there. Swede is pretty common
> hereabouts.

i'm laughing about the "boneless ground beef", uh,
who's going to put bones in there?!

as for the opinion of what is authentic or not,
someone was saying Grandma's recipes weren't authentic
Italian because they had nutmeg and/or cinnamon in
some of them. uh, she came from Italy, that was how
they cooked where she lived. that was what she taught
Mom. it's all good, eat, enjoy. don't sweat the
small stuff.

i'd never had a pasty without swedes until moving
away from up north where i was first exposed to them.
all good, but some much better than others.


songbird

In article >,
says...
>
> In reference to Cornish Pasties?
> Inquiring minds want to know
> Janet US

Pasties were cheap working-class
food for miners or labourers who earned very little.
So historically, the meat content (if any) was minimal, and whatever
was available free. No questions asked.

Making pasties today, I use the left-overs from roast beef or roast
lamb.

Janet UK

On Wed, 10 Feb 2021 08:33:05 -0500, songbird >
wrote:

>Cindy Hamilton wrote:
>...
>>> Agreed, although genuine is meat, spud and onion that's all.
>>
>> I'd definitely like some veg in there. Swede is pretty common
>> hereabouts.
>
> i'm laughing about the "boneless ground beef", uh,
>who's going to put bones in there?!
>
> as for the opinion of what is authentic or not,
>someone was saying Grandma's recipes weren't authentic
>Italian because they had nutmeg and/or cinnamon in
>some of them. uh, she came from Italy, that was how
>they cooked where she lived. that was what she taught
>Mom. it's all good, eat, enjoy. don't sweat the
>small stuff.
>
> i'd never had a pasty without swedes until moving
>away from up north where i was first exposed to them.
>all good, but some much better than others.
>
>
> songbird

My grandmother did put cubes of white turnip in her pasties but she
also said they were not traditional, she just liked the addition.

On Wed, 10 Feb 2021 14:03:42 -0000, Janet > wrote:

>In article >,
says...
>>
>> In reference to Cornish Pasties?
>> Inquiring minds want to know
>> Janet US
>
> Pasties were cheap working-class
> food for miners or labourers who earned very little.
> So historically, the meat content (if any) was minimal, and whatever
>was available free. No questions asked.
>
> Making pasties today, I use the left-overs from roast beef or roast
>lamb.
>
> Janet UK
>
>

I like them with lamb.

Still, the scramble for meat content reminds me of Mrs. Lovett's meat
pies.

On Wednesday, February 10, 2021 at 9:52:42 AM UTC-5, Boron Elgar wrote:

> Still, the scramble for meat content reminds me of Mrs. Lovett's meat
> pies.

"And I'm telling you them pussycats is quick"

Cindy Hamilton

On Tue, 09 Feb 2021 20:39:51 -0500, Boron Elgar
> wrote:

>On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent
> wrote:
>
>>
>>Yes, thank you for this recipe.
>
>Pleasure.
>>
>>Please explain the "prayer position" when folding. Is this different
>>than just folding over like other recipes I have seen? Is the seam on
>>top, not a side? What is the difference in baked result?
>
>
>Pic is here. I think the edge gets a bit more crispy/crunchy and I
>like that. Besides, they look cute on a serving plate.
>
>https://joepastry.com/2009/how_to_ma...nish_pasty_ii/

Oh, yummy. I need that for breakfastm now!!!
Janet US

On Wed, 10 Feb 2021 09:52:36 -0500, Boron Elgar
> wrote:

>On Wed, 10 Feb 2021 14:03:42 -0000, Janet > wrote:
>
>>In article >,
says...
>>>
>>> In reference to Cornish Pasties?
>>> Inquiring minds want to know
>>> Janet US
>>
>> Pasties were cheap working-class
>> food for miners or labourers who earned very little.
>> So historically, the meat content (if any) was minimal, and whatever
>>was available free. No questions asked.
>>
>> Making pasties today, I use the left-overs from roast beef or roast
>>lamb.
>>
>> Janet UK
>>
>>
>
>I like them with lamb.
>
>Still, the scramble for meat content reminds me of Mrs. Lovett's meat
>pies.

Here I was enjoying (mentally) the meat pie from the link you had
supplied. I had never heard of Mrs. Lovett so looked her up. Ptooey!
People pie, yuck!
Janet US

On Wed, 10 Feb 2021 08:52:21 -0700, US Janet >
wrote:

>On Wed, 10 Feb 2021 09:52:36 -0500, Boron Elgar
> wrote:
>
>>On Wed, 10 Feb 2021 14:03:42 -0000, Janet > wrote:
>>
>>>In article >,
says...
>>>>
>>>> In reference to Cornish Pasties?
>>>> Inquiring minds want to know
>>>> Janet US
>>>
>>> Pasties were cheap working-class
>>> food for miners or labourers who earned very little.
>>> So historically, the meat content (if any) was minimal, and whatever
>>>was available free. No questions asked.
>>>
>>> Making pasties today, I use the left-overs from roast beef or roast
>>>lamb.
>>>
>>> Janet UK
>>>
>>>
>>
>>I like them with lamb.
>>
>>Still, the scramble for meat content reminds me of Mrs. Lovett's meat
>>pies.
>
>Here I was enjoying (mentally) the meat pie from the link you had
>supplied. I had never heard of Mrs. Lovett so looked her up. Ptooey!
>People pie, yuck!
>Janet US


But a wonderful Broadway musical- Sweeney Todd!

On Wednesday, February 10, 2021 at 10:55:46 AM UTC-5, Boron Elgar wrote:
> On Wed, 10 Feb 2021 08:52:21 -0700, US Janet >
> wrote:
>
> >On Wed, 10 Feb 2021 09:52:36 -0500, Boron Elgar
> > wrote:
> >
> >>On Wed, 10 Feb 2021 14:03:42 -0000, Janet > wrote:
> >>
> >>>In article >,
> says...
> >>>>
> >>>> In reference to Cornish Pasties?
> >>>> Inquiring minds want to know
> >>>> Janet US
> >>>
> >>> Pasties were cheap working-class
> >>> food for miners or labourers who earned very little.
> >>> So historically, the meat content (if any) was minimal, and whatever
> >>>was available free. No questions asked.
> >>>
> >>> Making pasties today, I use the left-overs from roast beef or roast
> >>>lamb.
> >>>
> >>> Janet UK
> >>>
> >>>
> >>
> >>I like them with lamb.
> >>
> >>Still, the scramble for meat content reminds me of Mrs. Lovett's meat
> >>pies.
> >
> >Here I was enjoying (mentally) the meat pie from the link you had
> >supplied. I had never heard of Mrs. Lovett so looked her up. Ptooey!
> >People pie, yuck!
> >Janet US
> But a wonderful Broadway musical- Sweeney Todd!

It's not for everybody.

I was surprised that Tim Burton's movie version did it justice. Of course,
Alan Rickman was wonderful in it.

Cindy Hamilton

On Wed, 10 Feb 2021 14:03:42 -0000, Janet wrote:

> In article >,
> says...
>>
>> In reference to Cornish Pasties?
>> Inquiring minds want to know
>> Janet US
>
> Pasties were cheap working-class
> food for miners or labourers who earned very little.
> So historically, the meat content (if any) was minimal, and whatever
> was available free. No questions asked.
>
> Making pasties today, I use the left-overs from roast beef or roast
> lamb.
>
> Janet UK
>

I never re-heat meat. So leftovers are used with salads or in sandwiches.

On 2/9/2021 5:39 PM, Boron Elgar wrote:
> On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent
> > wrote:
>
>>
>> Yes, thank you for this recipe.
>
> Pleasure.
>>
>> Please explain the "prayer position" when folding. Is this different
>> than just folding over like other recipes I have seen? Is the seam on
>> top, not a side? What is the difference in baked result?
>
>
> Pic is here. I think the edge gets a bit more crispy/crunchy and I
> like that. Besides, they look cute on a serving plate.
>
> https://joepastry.com/2009/how_to_ma...nish_pasty_ii/
>


Click on the link "Status in St. Louis" and see interesting architecture
of the area. One house is notably absent.

On Wed, 10 Feb 2021 09:52:36 -0500, Boron Elgar wrote:

> On Wed, 10 Feb 2021 14:03:42 -0000, Janet > wrote:
>
>>In article >,
says...
>>>
>>> In reference to Cornish Pasties?
>>> Inquiring minds want to know
>>> Janet US
>>
>> Pasties were cheap working-class
>> food for miners or labourers who earned very little.
>> So historically, the meat content (if any) was minimal, and whatever
>>was available free. No questions asked.
>>
>> Making pasties today, I use the left-overs from roast beef or roast
>>lamb.
>>
>> Janet UK
>>
>>
>
> I like them with lamb.
>
> Still, the scramble for meat content reminds me of Mrs. Lovett's meat
> pies.

Tomorrow will be a baking day but with overnight temperatures around -30C I
have no intention of going to the SM for beef. I do have a pork fillet in
the freezer and that seems to be an ideal component. Perhaps I'll call it a
Lincolnshire Pastie:-)

On 2021-02-10 11:12 a.m., Graham wrote:
> On Wed, 10 Feb 2021 09:52:36 -0500, Boron Elgar wrote:
>
>>
>> Still, the scramble for meat content reminds me of Mrs. Lovett's meat
>> pies.
>
> Tomorrow will be a baking day but with overnight temperatures around -30C I
> have no intention of going to the SM for beef. I do have a pork fillet in
> the freezer and that seems to be an ideal component. Perhaps I'll call it a
> Lincolnshire Pastie:-)
>



-30?? Brr. I remember when I was in Winnipeg for a month one week when
it was -40. I went to the zoo the day it warmed up to -30. That's way
colder than it ever gets here. We are experiencing a col snap here... -14.

I am making a pot of squash soup. The other day I made a batch of ginger
cookies. It was the first time I used my stand mixer it for baking. I
wish I had bought one years ago.

On Wednesday, February 10, 2021 at 11:09:15 AM UTC-5, Graham wrote:

> I never re-heat meat. So leftovers are used with salads or in sandwiches.

I will very occasionally re-heat meat. Gently. In a flavorful sauce such as
barbecue sauce or Buffalo wing sauce.

Like you, I can taste the off-flavors that develop when cooked meat is reheated.
(Not everybody can.) I don't have McGee's _On Food and Cooking_ anymore,
but he talks about it at one point.

Cindy Hamilton

On Wed, 10 Feb 2021 09:12:39 -0700, Graham > wrote:

>On Wed, 10 Feb 2021 09:52:36 -0500, Boron Elgar wrote:
>
>> On Wed, 10 Feb 2021 14:03:42 -0000, Janet > wrote:
>>
>>>In article >,
says...
>>>>
>>>> In reference to Cornish Pasties?
>>>> Inquiring minds want to know
>>>> Janet US
>>>
>>> Pasties were cheap working-class
>>> food for miners or labourers who earned very little.
>>> So historically, the meat content (if any) was minimal, and whatever
>>>was available free. No questions asked.
>>>
>>> Making pasties today, I use the left-overs from roast beef or roast
>>>lamb.
>>>
>>> Janet UK
>>>
>>>
>>
>> I like them with lamb.
>>
>> Still, the scramble for meat content reminds me of Mrs. Lovett's meat
>> pies.
>
>Tomorrow will be a baking day but with overnight temperatures around -30C I
>have no intention of going to the SM for beef. I do have a pork fillet in
>the freezer and that seems to be an ideal component. Perhaps I'll call it a
>Lincolnshire Pastie:-)

Definitely time to stay home, have been watching your temps, have a
grandson in Grande Prairie

On Wed, 10 Feb 2021 08:33:05 -0500, songbird >
wrote:
>i'm laughing about the "boneless ground beef", uh,
>who's going to put bones in there?!
>
> songbird

I typically buy bone-in chuck steaks for grinding. I trim out the
large chunks of firm white fat for the birds and I trim out the bones
to make soup. What I do with the ground chuck depends on how I feel
at the moment. If I'm feeling lazy I freeze the ground chuck in 2lb
portions. If I'm feeling more energetic I'll slap the ground chuck
into 12 oz. burgers. If I feel like chopping up veggies I'll turn the
ground chuck into meat loaf or chili. If it's a nice warm summer day
I'll invite a neighbor and grill those chuck steaks to medium rare
perfection.

Yesterday I bought two family packs of plump skinless boneless chick
titties on sale, $2.59/lb... carefully trimmed off the fat for the
birds and sliced each into three cutlets, seasoned half for marinating
for dinner tomorrow, the remainder for the freezer. There was a heat
wave this morning, 4ºF, the birds enjoyed the fat trimmings.

On Wed, 10 Feb 2021 09:59:11 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, February 10, 2021 at 11:09:15 AM UTC-5, Graham wrote:
>
>> I never re-heat meat. So leftovers are used with salads or in sandwiches.
>
>I will very occasionally re-heat meat. Gently. In a flavorful sauce such as
>barbecue sauce or Buffalo wing sauce.
>
>Like you, I can taste the off-flavors that develop when cooked meat is reheated.
>(Not everybody can.) I don't have McGee's _On Food and Cooking_ anymore,
>but he talks about it at one point.

Corpse flavours?

--
The real Bruce posts with NewsgroupDirect (see headers).

On 2021-02-10 1:06 p.m., Lucretia Borgia wrote:
> On Wed, 10 Feb 2021 09:12:39 -0700, Graham > wrote:
>
>> >>
>> Tomorrow will be a baking day but with overnight temperatures around -30C I
>> have no intention of going to the SM for beef. I do have a pork fillet in
>> the freezer and that seems to be an ideal component. Perhaps I'll call it a
>> Lincolnshire Pastie:-)
>
> Definitely time to stay home, have been watching your temps, have a
> grandson in Grande Prairie
>

It is quite common to hear people say that it is a dry cold so you don't
feel it has much. I can appreciate that around here where it is usually
quite humid, much like the Halifax area. I have been further north and
found -25 to be quite bearable. When it drops past -30 that is just
plain nasty cold. It is cold to the bone, not just smarting on the skin.

FWIW... it waas -18 Chere this morning, currently -7.

On Tuesday, February 9, 2021 at 9:37:33 AM UTC-10, US Janet wrote:
> In reference to Cornish Pasties?
> Inquiring minds want to know
> Janet US

My guess is it's probably a chuck or sirloin cut. I use ground beef which pretty much makes the type of cut, moot - it could be anything.
https://photos.app.goo.gl/hPdTVDsKCD1BjWKK6

On Wed, 10 Feb 2021 09:59:11 -0800 (PST), Cindy Hamilton wrote:

> On Wednesday, February 10, 2021 at 11:09:15 AM UTC-5, Graham wrote:
>
>> I never re-heat meat. So leftovers are used with salads or in sandwiches.
>
> I will very occasionally re-heat meat. Gently. In a flavorful sauce such as
> barbecue sauce or Buffalo wing sauce.
>
> Like you, I can taste the off-flavors that develop when cooked meat is reheated.
> (Not everybody can.) I don't have McGee's _On Food and Cooking_ anymore,
> but he talks about it at one point.
>
> Cindy Hamilton

My father was the same. As a result, Mum never made stews with leftovers.
I'll look up the McGee reference.

On Wed, 10 Feb 2021 13:37:41 -0500, Dave Smith wrote:

> On 2021-02-10 1:06 p.m., Lucretia Borgia wrote:
>> On Wed, 10 Feb 2021 09:12:39 -0700, Graham > wrote:
>>
>>> >>
>>> Tomorrow will be a baking day but with overnight temperatures around -30C I
>>> have no intention of going to the SM for beef. I do have a pork fillet in
>>> the freezer and that seems to be an ideal component. Perhaps I'll call it a
>>> Lincolnshire Pastie:-)
>>
>> Definitely time to stay home, have been watching your temps, have a
>> grandson in Grande Prairie
>>
>
> It is quite common to hear people say that it is a dry cold so you don't
> feel it has much. I can appreciate that around here where it is usually
> quite humid, much like the Halifax area. I have been further north and
> found -25 to be quite bearable. When it drops past -30 that is just
> plain nasty cold. It is cold to the bone, not just smarting on the skin.
>
> FWIW... it waas -18 Chere this morning, currently -7.

Dry cold is still bloody cold. The other morning the outside air was
"sparkling" as it was so cold, the remaing humidity in the air was frozen
into ice chrystals. I haven't been out but in these conditions, one sees
icicles hanging from the tail pipes of cars.
The dryness is a problem in that no amount of skin cream prevents painful
skin cracks on my fingers and heels.

On Tuesday, February 9, 2021 at 2:19:07 PM UTC-10, US Janet wrote:
> On Tue, 9 Feb 2021 15:22:49 -0800, Taxed and Spent
> > wrote:
>
> >On 2/9/2021 3:16 PM, US Janet wrote:
> >> On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar
> >> > wrote:
> >>
> >>> On Tue, 09 Feb 2021 12:37:29 -0700, US Janet >
> >>> wrote:
> >>>
> >>>>
> >>>> In reference to Cornish Pasties?
> >>>> Inquiring minds want to know
> >>>> Janet US
> >>>
> >>> Steak of some sort.
> >>>
> >>> This is the recipe I have settled on over the years and I think makes
> >>> the yummiest pasties..
> >>>
> >>> https://joepastry.com/2009/top_crimped_pasty_recipe/
> >>>
> >>> 12 ounces all-purpose (AP) flour
> >>> 1 teaspoon salt
> >>> 3 ounces lard (or shortening if you prefer), cold and in pieces
> >>> 3 ounces butter, cold and in pieces
> >>> 4 ounces cool water
> >>>
> >>> Preheat your oven to 400. Whisk together flour and salt. Add the fat
> >>> and work it in with your fingers until you get than corn meal
> >>> consistency everyone always talks about. Add your water and work it in
> >>> gently by hand until a dough is formed. Leave to sit at room
> >>> temperature while you prepare your filling ingredients. Youll need:
> >>>
> >>> 12 ounces bottom round or stew meant, cubed small
> >>> 2 leeks, white ends only, trimmed, split and sliced
> >>> 1 medium yellow turnip (rutabaga), cubed small
> >>> 1 russet potato, sliced thin
> >>> salt an pepper to taste
> >>>
> >>> Egg wash:
> >>>
> >>> 1 egg beaten with 1 tablespoon milk
> >>>
> >>> Begin by cutting the dough into four roughly 5 ounce pieces. Roll each
> >>> into a ball. To make pasties, select a ball and roll it out to a
> >>> roughly 10" circle. Lay in the ingredients like you would for the
> >>> side-crimped pasty, making an oblong heap down the center of each
> >>> dough circle. Remember to salt and pepper each layer of ingredients as
> >>> you lay them in. Start with the sliced potatoes, then the turnips,
> >>> beef and finally the leeks.
> >>>
> >>> Moisten the outer edge of the dough with water, slip your hands under
> >>> the sides of the circle and bring them together in a €œprayer€�
> >>> position, thus enclosing the ingredients. Squeeze the moistened edges
> >>> together to form a ridge down the center of the pie, and crimp. Poke a
> >>> few steam holes in the top of the pasty with a fork, and paint the pie
> >>> with egg wash. Bake at 400 for twenty minutes, then lower heat to 350
> >>> and bake and additional 20-30 minutes until golden.
> >>>
> >>> Makes four meal-sized pasties.
> >>
> >> thank you for the recipe, Boron.
> >> Janet US
> >>
> >
> >
> >Yes, thank you for this recipe.
> >
> >Please explain the "prayer position" when folding. Is this different
> >than just folding over like other recipes I have seen? Is the seam on
> >top, not a side? What is the difference in baked result?
> Interesting. Prayer position would give a flat bottom to hold it
> upright.
> Janet US
I've made such pies. They are easier to form than the regular shaped pasties. You can also fit more on a pan because they occupy less real estate.

On 2021-02-10 2:26 p.m., Graham wrote:
> On Wed, 10 Feb 2021 09:59:11 -0800 (PST), Cindy Hamilton wrote:
>
>> On Wednesday, February 10, 2021 at 11:09:15 AM UTC-5, Graham wrote:
>>
>>> I never re-heat meat. So leftovers are used with salads or in sandwiches.
>>
>> I will very occasionally re-heat meat. Gently. In a flavorful sauce such as
>> barbecue sauce or Buffalo wing sauce.
>>
>> Like you, I can taste the off-flavors that develop when cooked meat is reheated.
>> (Not everybody can.) I don't have McGee's _On Food and Cooking_ anymore,
>> but he talks about it at one point.
>>
>> Cindy Hamilton
>
> My father was the same. As a result, Mum never made stews with leftovers.
> I'll look up the McGee reference.
>

We almost always had a roast on Sunday night and there was always enough
left over for at least one more meal plus sandwiches. Leftover beef was
most often heated up with gravy for hot roast beef sandwiches or it was
used to make Shepherds pie.... yes.... with beef. We also had hot
turkey or chicken sandwiches. Meatloaf is good leftover, especially
heated in a cast iron pan. Re-heated meat on its own is pretty gross.

On 2021-02-10 2:30 p.m., Graham wrote:
> On Wed, 10 Feb 2021 13:37:41 -0500, Dave Smith wrote:
>
>> On 2021-02-10 1:06 p.m., Lucretia Borgia wrote:
>>> On Wed, 10 Feb 2021 09:12:39 -0700, Graham > wrote:
>>>
>>>>>>
>>>> Tomorrow will be a baking day but with overnight temperatures around -30C I
>>>> have no intention of going to the SM for beef. I do have a pork fillet in
>>>> the freezer and that seems to be an ideal component. Perhaps I'll call it a
>>>> Lincolnshire Pastie:-)
>>>
>>> Definitely time to stay home, have been watching your temps, have a
>>> grandson in Grande Prairie
>>>
>>
>> It is quite common to hear people say that it is a dry cold so you don't
>> feel it has much. I can appreciate that around here where it is usually
>> quite humid, much like the Halifax area. I have been further north and
>> found -25 to be quite bearable. When it drops past -30 that is just
>> plain nasty cold. It is cold to the bone, not just smarting on the skin.
>>
>> FWIW... it waas -18 Chere this morning, currently -7.
>
> Dry cold is still bloody cold. The other morning the outside air was
> "sparkling" as it was so cold, the remaing humidity in the air was frozen
> into ice chrystals. I haven't been out but in these conditions, one sees
> icicles hanging from the tail pipes of cars.

I think that "dry cold" things works down to about -20C. When it is
just below 0C here it is raw. It actually feels better when it is -10
because it is usually dryer.

> The dryness is a problem in that no amount of skin cream prevents painful
> skin cracks on my fingers and heels.

This is the first year that I have had a problem with cracks in my heel
I thought at first that it was a return of plantar fasciatis but it
turned out to be a big raw crack in my heel. I never used to wear
gloves very often because my hands felt okay in the cold. I learned way
too late in life that if I wore gloves I did not get cracks in my
fingers and cuticles.

Dry hands is a special problem this year because everyone is washing
their hands so often.

"dsi1" wrote in message
...

On Tuesday, February 9, 2021 at 9:37:33 AM UTC-10, US Janet wrote:
> In reference to Cornish Pasties?
> Inquiring minds want to know
> Janet US

My guess is it's probably a chuck or sirloin cut. I use ground beef which
pretty much makes the type of cut, moot - it could be anything.
https://photos.app.goo.gl/hPdTVDsKCD1BjWKK6

====

Yummm Did you make that?