Nice People Thread No. 15, a Cyber Summer

chris_m

PasturesNew wrote: »

I'm now freezing the bread as soon as it comes into the house as it defrosts better (just like it was).... before I'd been getting to the end date and realising I wouldn't get through it all, then lobbing it in the freezer. I've frozen 12 slices, so just over half the loaf. I've got six plasticware containers that are "bread shape/sized" ideal for freezing bread in them, or for taking sandwiches out. Each holds four slices.

I just bung the entire loaves in the freezer, in the bags they came in - then take out slices as I need, individual slices don't take long to defrost.

Mind you, that's the "reserve supply". Most of my bread comes in small packets and the breadmaker converts them. They don't seem to last as long as shop-bought bread though

Note that I said "last", not "keep"

Generali

oldandhappy wrote: »

genuine Cornish pasty must only contain:

Roughly diced or minced beef
Sliced or diced potato
Swede (turnip)
Onion
Seasoning to taste (mainly salt & pepper)
The ingredients must be uncooked when the pasty is assembled

The pastry must be savoury and can be shortcrust, puff or rough puff and must hold all ingredients through cooking and handling without cracking or breaking.

The pasty must be crimped into a D shape, with the crimp towards one side.
Quote:

not what I done..carrots pots mince beef onion peppers all precooked..added a oxo cube then.frozen flakey pastry from Tesco delivery in France....no salt but black pepper....

I call shepherds pie a shepherds pie even though its not made with lamb my neighbour did mention that to me one day that it would be whatever pie......cant remember what he said...

No, no, no.

No swede in a Pasty. Defo not mince. Flaky pastry????

The meat should be skirt. Flank if you can't get skirt. Shortcrust pastry for the outside with a proper crimped crust.

chris_m

PasturesNew wrote: »

T
Cottage: Meat
Shepherd's: Lamb, because they look after sheep/lambs
Cumberland: Cheese/breadcrumbs on top of a cottage pie.

I always find it curious that most/many people happily refer to ground meat (beef, lamb, whatever) generically as mince - yet mince pies contain no meat at all

chris_m

Generali wrote: »

No, no, no.

No swede in a Pasty. Defo not mince. Flaky pastry????

The meat should be skirt. Flank if you can't get skirt. Shortcrust pastry for the outside with a proper crimped crust.

And a "proper" pasty should only have the meat/veg at one end - with fruit/jam at t'other.

PasturesNew

chris_m wrote: »

I always find it curious that most/many people happily refer to ground meat (beef, lamb, whatever) generically as mince - yet mince pies contain no meat at all

Mincemeat, when first invented, was meat mince.... it became "nothing at all to do with meat" over the years.

Generali

chris_m wrote: »

I always find it curious that most/many people happily refer to ground meat (beef, lamb, whatever) generically as mince - yet mince pies contain no meat at all

The mince in mince pies did contain mince originally apparently.

Pyxis

Pasty wars!

Generali

Pyxis wrote: »

Pasty wars!

My Grandmother was very particular about what made a Pasty.

Mince, sheesh.

michaels

PasturesNew wrote: »

Just did a Lidl run (well, meander/walk) ... only went out for some fizzy pop and bread.... seem to have come home with some sweeties

I'm now freezing the bread as soon as it comes into the house as it defrosts better (just like it was).... before I'd been getting to the end date and realising I wouldn't get through it all, then lobbing it in the freezer. I've frozen 12 slices, so just over half the loaf. I've got six plasticware containers that are "bread shape/sized" ideal for freezing bread in them, or for taking sandwiches out. Each holds four slices.

Kept meaning to mention that Mr M had a tray of pepsi cans for a fiver at the moment

Generali wrote: »

My Grandmother was very particular about what made a Pasty.

Mince, sheesh.

I very rarely get indigestion but a pasty does it every time

oldandhappy

with a proper crimped crust....mine had that 100%.:p..a real crimpo crust:p the beef was minced in my mincer accessory attached to the kenwood mixer:husband said it was the best cornish pastie he had ever had...;)