D&B -- that was a very nice, well-thought out bomb -- congrats!
As expected the shortbread is fantastic! I have to hide this stuff from the kids. An excellent accompaniment to a strong cup of Earl Grey.Greyson":n6rivhxm said:*maniacal cackle* Finally! Somebody else shares my pain!
Also I got hit with more bombs today... will post shortly. *sigh*
It is any different from Devonshire clotted cream?Greyson":7pf4q1fe said:slathered in clotted cream (if you don't know what Cornish clotted cream is like I feel sorry for you)
OOoooh if a Cornishman heard you say that... yes, totally different (except not really). According to local history, the Kerns invented it and then it was unscrupulously stolen by the Dewnant, and although they copied the recipe, they have been making a second rate imitation ever since!DrT999":k3gycex5 said:It is any different from Devonshire clotted cream?
A quote from Wikipidia:George Kaplan":6ut0rwsm said:pps: I don't know if they're actually called pasties in Cornwall, and here they're not called Cornish pasties; just "pasties".
Oh yes, the pasty is Cornish. It's a bit like people making Cheddar cheese that isn't from Cheddar, or Champagne that isn't from Champagne in France... it can be done, but its not right!Cornish pasty
The pasty is regarded as the national dish of Cornwall.[24][25][26] Following a nine year campaign by the Cornish Pasty Association, the trade organisation of about 50 pasty makers based in Cornwall, the name "Cornish pasty" was awarded Protected Geographical Indication (PGI) status by the European Commission on 20 July 2011.[27] According to the PGI status a Cornish pasty should be shaped like a ‘D’ and crimped on one side, not on the top. Its ingredients should include uncooked beef, swede (called turnip in Cornwall),[28] potato and onion, with a light seasoning of salt and pepper, keeping a chunky texture. The pastry should be golden and retain its shape when cooked and cooled.[16] The PGI status also means that Cornish pasties must be prepared in Cornwall. They do not have to be baked in Cornwall,[29] nor do the ingredients have to come from the county, though the Cornish Pasty Association noted that there are strong links between pasty production and local suppliers of the ingredients.[30] Packaging for pasties which conform to the requirements will be stamped with an authentication logo.[16]
:lol!: I totally missed that the first time through. I guess I'm just thick as a brick. Good show, D&B. Thanks for taking one for the team.DrumsAndBeer":aw8av8d3 said:I am embarassed the say that I know nothing of Cornwall other than it's the resting place of "Biggles & all the Sportsman who are writing their memoirs for the paperback edition of the Boyscout's Manual."
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