you can't have enough pasties (but don't tell the doc)
Mike
On 4 April 2012 16:39, Tony Clarke <[log in to unmask]> wrote:
> Surely enough pasties (Ed.)
>
> > Date: Wed, 4 Apr 2012 14:53:57 +0000
> > From: [log in to unmask]
> > Subject: Re: The role of the Cornish pasty in mining history
> > To: [log in to unmask]
> >
> > I recently purchased a"Miners Pasty" in Tavistock Devon. A neat way
> round the ban on Cornish pasties outside Cornwall. Roger.
> > > Date: Wed, 4 Apr 2012 12:29:39 +0100
> > > From: [log in to unmask]
> > > Subject: Re: The role of the Cornish pasty in mining history
> > > To: [log in to unmask]
> > >
> > > Jut to complete the internationalism of the pasty. There are two pasty
> > > shops in Grass Valley, California. We were directed to the one
> selling 'the
> > > better pasties' I hate to think what the other ones were like!
> > >
> > > When I was a student at CSM my landlady used to make enormous inedible
> > > 'electric' pasties. If you found any meat you got a shock!
> > >
> > > I sense the heavy hand of our List organiser about to put a stop to
> this
> > > discussion.
> > >
> > > Tony Brooks
> > > Cornwall
> > >
> > > -----Original Message-----
> > > From: Dr. Sharron P. Schwartz
> > > Sent: Wednesday, April 04, 2012 12:16 PM
> > > To: [log in to unmask]
> > > Subject: Re: The role of the Cornish pasty in mining history
> > >
> > > Regarding pasties in Latin America, the place where you're most likely
> to
> > > get a decent 'version' of the Cornish pasty is in Mexico, in the state
> of
> > > Hidalgo where 2 twin silver mining communities, Real del Monte and
> Pachuca,
> > > were settled by the Conrish from 1824. Real del Monte is a Pueblo
> Magico (a
> > > heritage designation conferred for its significant cultural links to
> > > Britain, particularly Cornwall), and the pasty has taken on a huge
> > > significance in recent years. The 'pasty typico' is as close to the
> > > traditional Cornish recipe as you'll get, expertly crimped the Cornish
> way
> > > but minus the 'turnip' (swede) that was nbot obtainable there and
> often with
> > > the addition of some chilli peppers, but there are a wide variety of
> other
> > > fillings more suited to the Mexican palate, including mole, refried
> beans,
> > > pineapple and rice pudding.
> > >
> > > There are pasty shops everywhere in Pachuca and Real del Monte where
> more
> > > pasties are baked and eaten each day than in the whole of Cornwall. The
> > > area's pride in the pasty and its rising commercial importance has
> resulted
> > > in a very popular annual pasty festival suppoted by the local and state
> > > authorities. Undoubtedly, the pasty is one of the things that draws
> tourists
> > > to this area, along with the vernacular architecture so different from
> > > anything else in Mexico, the Cornish cemetery at Real del Monte, the
> mining
> > > museums and the superb mining landscape complete with Cornish engine
> houses.
> > > Several of the leading pasty makers have recently opened shops in
> Mexico
> > > City. This hybridised 'paste' is probably a fusion of the type
> introduced by
> > > the Cornish and the Latin American 'empanada', which I suspect people
> > > posting here have seen in other parts of Latin America. They're
> certainly
> > > very popular in Chile (containing a variety of ingredients), but are
> more
> > > like a calzone, not crimped like a Cornish pasty and with a rubbery
> crust,
> > > as opposed to the shortcrust pastry of a proper Cornish pasty. More
> about
> > > pasties in Pachuca etc., can be found in my recent book, Mining a
> Shared
> > > Heritage: Mexico's 'Little Cornwall' which was launched in Cornwall
> last May
> > > in the presence of both the British and the Mexican ambassadors.
> > >
> > > Pasty ingredients vary enormously from place to place, with those from
> > > Moonta and Burra in S. Australia containing pumpkin, I guess because
> turnip
> > > (swede) was also unobtainable there in the C19th, while the Americans
> seem
> > > to like to try and sell you a pasty with a side salad, mayo, tomato
> ketchup
> > > and a plastic knife and fork, hence the outageous tab of 13 dollars
> and 31
> > > cents I was charged for a take out pasty in Mineral Point, Wisconsin. I
> > > thought it had been flown in specially from Cornwall at that price!!
> Great
> > > that in Dublin we now have proper Cornish pasties made in west Cornwall
> > > using local produce and flown over to be baked here. And they're
> absolutely
> > > excellent!
> > >
> > > Sharron P. Schwartz
> > > Visting Fellow
> > > University of Glamorgan
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