Forums are slowly dying

[kingarthur]

It's ok kingarthur, I live in S.E. Cornwall so no rivalry.

I'm just off to gear farm now, might have to add it to this later: https://www.google.com/maps/d/viewer...7826421063&z=8

Enjoy - I hope you've pre-ordered, they might have sold out by now - not sure how Ginsters made it on to a list of decent pasty shops. Was really disappointed with St Mawes bakery last September...

[femaster]

It's worth the trip, brought 22 back with me last year, I empty the freezer before I journey, buy loads of saffron cake and pasties rationing myself to 2 a month, I'm originally from Penryn - so know Falmouth really well - not sure we should be talking to each other, with the old rivalries....

You need to learn to make your own pasties. I'm still looking for a good recipe myself. I'm not from the UK, but the Cornish folks back in the 1800's brought them over to the US and they were a staple food for all those working in the local mines at the time. They are still a huge part of our area to this day.

[copyman]

As a kid I was an electronic junkie even back then. But I never heard of this Heath Kit. Maybe it didn't make it this far south. How did you guys find out about it?

As far as I know Heathkit was big in all states. They had retail stores in almost every state by the 80's but their main biz was catalog sales. They advertized in a lot of magazines like poplar science & machanics, etc

[ThisPete]

Enjoy - I hope you've pre-ordered, they might have sold out by now - not sure how Ginsters made it on to a list of decent pasty shops. Was really disappointed with St Mawes bakery last September...

I only eat Ginsters from their on-site shop, they somehow seem different..

Just eating the gear farm pasty now, seems reasonable.

[ThisPete]

You need to learn to make your own pasties. I'm still looking for a good recipe myself. I'm not from the UK, but the Cornish folks back in the 1800's brought them over to the US and they were a staple food for all those working in the local mines at the time. They are still a huge part of our area to this day.

One key thing is to use skirt beef to do it properly, I can't point you off in the direction of a decent recipe femaster as we just pop round the corner for one in Cornwall..

[femaster]

One key thing is to use skirt beef to do it properly, I can't point you off in the direction of a decent recipe femaster as we just pop round the corner for one in Cornwall..

Good advice, thanks. I know the bulk of the pasty shops around here use beef, though I don't know exactly what kind. Some use a combination of beef and pork, and there is one shop that I know of those uses flank steak.

If you (or anybody else in the forum) know of anybody that might have a recipe, I'd love to have a genuine one right from the original source country. We have a lot of pasty shops around here as well, and as would be expected, some are better than others. Unfortunately there are also those that put there own spin on it, and bastardize the whole idea of a pasty by adding all sorts of junk to them.

One thing that I'd like to know is how do the locals over there eat them? Around the area here, Ketchup seems to be the number one topping used, but there are also those the put gravy on them (a brown gravy, generally considered beef flavored). Then there are the naturalists, just eat it straight without anything. I fall into the latter category. My thought, if you have to cover it in something, it's not a good pasty. It should be able to stand on it own in my opinion.

[ThisPete]

Good advice, thanks. I know the bulk of the pasty shops around here use beef, though I don't know exactly what kind. Some use a combination of beef and pork, and there is one shop that I know of those uses flank steak.

If you (or anybody else in the forum) know of anybody that might have a recipe, I'd love to have a genuine one right from the original source country. We have a lot of pasty shops around here as well, and as would be expected, some are better than others. Unfortunately there are also those that put there own spin on it, and bastardize the whole idea of a pasty by adding all sorts of junk to them.

One thing that I'd like to know is how do the locals over there eat them? Around the area here, Ketchup seems to be the number one topping used, but there are also those the put gravy on them (a brown gravy, generally considered beef flavored). Then there are the naturalists, just eat it straight without anything. I fall into the latter category. My thought, if you have to cover it in something, it's not a good pasty. It should be able to stand on it own in my opinion.

Completely with you on your last paragraph, particularly your last sentence!

Eating wise, straight out of the bag with crumbs all over my trousers/pants and car seat is my preference, but with a plate and hands at home

I'll see what I can find for you recipe wise.


Back on topic: the forum may be quiet.. but at least we can still do off topic threads well, quiet to pasties that quickly is to be commended...

[blackcat4866]

I imitated the pasties from the Suomalainen, our local Finnish Bakery in Hancock MI. I haven't lived there in decades, but the recipe has survived.

I've had some really terrible pasties in the past. Ones that used ground beef, frozen hash brown potatoes, frozen carrots & peas ... it makes me ill to think of it! And these places claimed to be authentic Finnish pasties. What a joke!

I use thin cut skirt steak, potatoes, a little rutabaga for taste, onions, a tab of butter to keep it moist, salt and pepper. The shell is just my wife's pie crust.
Now I have to make a batch.

[kingarthur]

Good advice, thanks. I know the bulk of the pasty shops around here use beef, though I don't know exactly what kind. Some use a combination of beef and pork, and there is one shop that I know of those uses flank steak.

If you (or anybody else in the forum) know of anybody that might have a recipe, I'd love to have a genuine one right from the original source country. We have a lot of pasty shops around here as well, and as would be expected, some are better than others. Unfortunately there are also those that put there own spin on it, and bastardize the whole idea of a pasty by adding all sorts of junk to them.

One thing that I'd like to know is how do the locals over there eat them? Around the area here, Ketchup seems to be the number one topping used, but there are also those the put gravy on them (a brown gravy, generally considered beef flavored). Then there are the naturalists, just eat it straight without anything. I fall into the latter category. My thought, if you have to cover it in something, it's not a good pasty. It should be able to stand on it own in my opinion.

Eat it as it is - no knife or fork, but from a paper bag , I've got a stock of paper bags, just for my pasties

[kingarthur]

You need to learn to make your own pasties. I'm still looking for a good recipe myself. I'm not from the UK, but the Cornish folks back in the 1800's brought them over to the US and they were a staple food for all those working in the local mines at the time. They are still a huge part of our area to this day.

I can make my own pasties, but skirt isn't easy to find where I live, which is the best thing to put in it, as ThisPete says, not forgetting a decent knob of butter in the top, to make the "gravy"

[femaster]

I imitated the pasties from the Suomalainen, our local Finnish Bakery in Hancock MI. I haven't lived there in decades, but the recipe has survived.

I've had some really terrible pasties in the past. Ones that used ground beef, frozen hash brown potatoes, frozen carrots & peas ... it makes me ill to think of it! And these places claimed to be authentic Finnish pasties. What a joke!

I use thin cut skirt steak, potatoes, a little rutabaga for taste, onions, a tab of butter to keep it moist, salt and pepper. The shell is just my wife's pie crust.
Now I have to make a batch.

Well hello there fellow Yooper! Those are the ones I was referring to, adding whatever they feel like to them. Carrots are a big thing, but haven't seen too many with peas. Maybe in the chicken "pasties" they try to sell, made more like a chicken pot pie.

[Larhal]

I imitated the pasties from the Suomalainen, our local Finnish Bakery in Hancock MI. I haven't lived there in decades, but the recipe has survived.

I've had some really terrible pasties in the past. Ones that used ground beef, frozen hash brown potatoes, frozen carrots & peas ... it makes me ill to think of it! And these places claimed to be authentic Finnish pasties. What a joke!

I use thin cut skirt steak, potatoes, a little rutabaga for taste, onions, a tab of butter to keep it moist, salt and pepper. The shell is just my wife's pie crust.
Now I have to make a batch.

When Is dinner, Ill bring the Guinness

[tsbservice]

Well I learnt interesting facts

https://www.daringgourmet.com/authentic-cornish-pasty-recipe/

Another on my wishlist for my next life is to be chef, rally driver and...copier tech

[ThisPete]

Well I learnt interesting facts

https://www.daringgourmet.com/authentic-cornish-pasty-recipe/

Another on my wishlist for my next life is to be chef, rally driver and...copier tech

Cracking link tsbservice with a nice bit of accurate history and the bit about what it takes to be a proper 'Cornish' pasty.. 👍

The first and third recipes (the middle one may work, but he's an idiot) found here should work well also: https://www.bbc.co.uk/food/search?q=cornish+pasty not sure how the link will work worldwide but it's a link to the 'food' part of the BBC's U.K. website, in the U.K. I can't access bbc.com without an automatic redirect...

[femaster]

Well I learnt interesting facts

https://www.daringgourmet.com/authentic-cornish-pasty-recipe/

Another on my wishlist for my next life is to be chef, rally driver and...copier tech

Thank you sir! I'll have to give that a go!