Lawrence: I read somewhere, or maybe Robin H or David B told me, that
the pasties the miners took below often had two pocyhes, one for the
savory, one for the sweet. Equally healthy, I'd suspect.
At 04:27 PM 3/10/2006, you wrote:
> >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...
>
>L
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