>I can get a "cornish" pasty at any roadside stop,
and it might be made in China, for all the world cares.
Most are. But the makers have an intense 5 minute orientation course - being shown a copy of a daphne du maurier novel from the front of the training class
the pasty as pasty was probably a fairly dull affair, cooked on a slab cooker and mostly veg and pastry - filling and calorific
one can go to lectures and buy books on the authentic pasty by which is meant borgeois - chuck steak etc - and not what the poor ate
most are oversalted
there's a few places to get decent ones, apart from home cooked I mean
if you are coming this way get to the horse and jockey bakers in meneage street helston before midday
i suspect the deliciousness is not unrelated to saturated fats but...
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