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Mexico’s take on the Cornish pasty

bbc.com

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Re: Mexico’s take on the Cornish pasty

#41

Post by gerdesj »

mattnewport wrote: post #26
lostcolony wrote: post #15

Earlier quoted context omitted.

Universal. Sort of. The 'traditional' cornish pasty includes 'swedes', i.e., rutabaga (which can be mistaken for turnips, since they're both similar looking root vegetables, though they have different tastes and interior coloring). But there are many places that vary it up. If ever in Vegas, Phoenix, or Flagstaff, try one at the Cornish Pasty Company (it's on my to-do list basically every time I go to one of those pl…

For a long time I thought you couldn't get swedes in Canada (for my mum's mashed swede and bacon recipe). Finally figured out that's what rutabaga is.

No idea why we call them swedes and rutabaga has been mentally stashed away - thanks. If you find swedes/rutabagas a bit boring texture-wise and a bit sweet on their own - try mixing with carrot.

Re: Mexico’s take on the Cornish pasty

#42

Post by gerdesj »

danburbridge wrote: post #18

One of the less horrible aspects of British colonialism I guess. Being born a Cornishman I remember my father recounting a somewhat apocryphal tale of a grockle* visiting a pub and asking for chips (fries) with his pasty. The landlord looked at him somewhat aghast and asked him if he was sure? The tourist replies that he was hungry and always has chips with his pasty back home. A little while later the landlord retur…

sigh - nearly all true 8) The pasty is widespread across the entire south west of England. To be fair the Cornish one is what most people have heard of (including most Brits).

Nominally the modern Cornish version has a side crimp and the Devon version is a top crimp ("dinosaur"). Then there is the Somerset (I live in Yeovil) pasty which cashes in on the real thing!

My mum was from near Dartmouth and my step mum is from St Awful. I'm in my late forties and have eaten a lot of pasties of all shapes and sizes. The home made beast that overhangs your plate is the best. The pastry should be made with lard ...

Re: Mexico’s take on the Cornish pasty

#43

Post by jahewson »

danburbridge wrote: post #18

One of the less horrible aspects of British colonialism I guess. Being born a Cornishman I remember my father recounting a somewhat apocryphal tale of a grockle* visiting a pub and asking for chips (fries) with his pasty. The landlord looked at him somewhat aghast and asked him if he was sure? The tourist replies that he was hungry and always has chips with his pasty back home. A little while later the landlord retur…

Erm... Mexico was not a British colony. It was Spanish and by 1825 when those miners arrived it was already an independent country.

Re: Mexico’s take on the Cornish pasty

#45

Post by analog31 »

gerdesj wrote: post #41
mattnewport wrote: post #26

Earlier quoted context omitted.

For a long time I thought you couldn't get swedes in Canada (for my mum's mashed swede and bacon recipe). Finally figured out that's what rutabaga is.

No idea why we call them swedes and rutabaga has been mentally stashed away - thanks. If you find swedes/rutabagas a bit boring texture-wise and a bit sweet on their own - try mixing with carrot.

The rutabagas that we get around here are little bit stronger and tougher than turnip, so it adds a nice zing. Don't buy more than one unless you're really planning on making a lot of pasties.

I grew up in southeastern Michigan, but we took family trips in da UP eh, and my mom likes to reverse engineer recipes. So when we got home from one trip, she whipped up a batch of perfectly authentic pasties from just guessing what was in them.

I wonder how far you could travel, eating nothing but the traditional "whatever's available, wrapped in the local bread" in each country that you visit.

Re: Mexico’s take on the Cornish pasty

#46

Post by petecox »

twic wrote: post #34

I was expecting this to be about the empanada (although in hindsight that would be an odd title for an article about empanadas). It says here that the key difference is that an empanada's filling is cooked before being wrapped, whereas a paste's is not: https://en.wikipedia.org/wiki/Paste_(pasty)#Differences_with... And the pastry is different, but i suspect the pastry of both varies so much that wouldn't hold up emp…

Empanadas are said to originate from the region of Galicia, Spain. Thus Celtiberian navigators sharing recipes with the Cornish isn't beyond the realms of pseudo-history.

Re: Mexico’s take on the Cornish pasty

#47

Post by KC8ZKF »

cschmidt wrote: post #38
KC8ZKF wrote: post #2

I love pasties. The upper peninsula of Michigan used to be full of mom and pop pasty stands. I hope it still is, I haven't been there in years.

I get them mail order sometimes from http://www.pasty.com/order.html in the UP when I want a fix.

Thanks for this. Really, thank you.

Re: Mexico’s take on the Cornish pasty

#48

Post by dunham »

DanBC wrote: post #33
icebraining wrote: post #30

Earlier quoted context omitted.

The crimp was originally not eaten as the miners would want to avoid eating the toxic metals Toxic metals..?

Cornwall's mining industry was mostly tin, but some other metals too. https://en.wikipedia.org/wiki/Mining_in_Cornwall_and_Devon > Historically, tin and copper as well as a few other metals (e.g., arsenic, silver, and zinc) have been mined in Cornwall and Devon. There's nowhere to wash your hands down a mine.

Interesting, that would explain why they ended up in the Upper Peninsula of Michigan (copper mines).
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