Text 23633, 100 rader
Skriven 2012-04-11 20:03:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BEST EATS  20411
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 DD> celebration of newly found prosperity by recent immigrants.
 DD> From eating meat once a week or less they were now in a
 JW> position to eat meat whenever they cared to
 
 GJ> Re the "once a week", Joan told me that she spoke to a recently
 GJ> arrived Polish migrant about that, and was told that, "Yes, it
 GJ> is true we could only afford meat once a week.  The rest of the
 GJ> time we had to make do with chicken."

 JW> That's recently. Read James Michener's "Poland" to get a feel for
 JW> peasant life in past centuries. The passage describing a farmer
 JW> lovingly making a kielbasa for a once a year meat dish at Easter
 JW> will make you very hungry!

Dave D did refer to "recent immigrants".  I have read one or two of
Michener's books, but not that one.  Coincidentally, yesterday, as the
weather has turned chilly (22C max) I bought kielbasa and sauerkraut
from a recent immigrant from Krakow, Poland, to make bigos.

 JW> Or consider how modern American pizza toppings are so much thicker
 JW> and meatier than the old fashioned Italian ones they are based on.

But not necessarily better than the old ones.  The nicest pizza I have
had was thin, plain, and made by Mrs Fedoni-across-the-road, using her
home made tomato sauce and herbs.
 
 GJ> dumplings and their pastry-enclosed cousins exist in almost
 GJ> every culture.  Even samosas and pasties fit the general
 GJ> description.

 JW> A pasty is a dumpling?!?

Hardly.  The general description is meat and/or vegetables enclosed by
cooked dough, suitable for eating hand-held.

 JW> The Cornish Pasty Association has strict rules about this.

So I believe.  I have eaten pasties made in the Copper Triangle of
South Australia, mainly settled by Cornish miners.  They have to have
the handle across the centre for grubby-fingered miners to hold them.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BFT Cornish Pasties
 Categories: British, Beef
      Yield: 4 servings
 
      1 md Potato, cut into 5 mm ( 1/4
           Inch) dice
      1 md Onion, chopped
    225 g  Blade of beef or rump steak,
           Cut into 1cm cubes (8 oz)
    225 g  Plain flour (8 oz)
     50 g  Butter, diced (2 oz)
     50 g  Lard, diced (2 oz)
           Cold water, to mix
           Beaten egg or milk, to
           Glaze
 
  Cornish pasties originated as portable lunches for tin miners,
  fishermen and farmers to take to work. Housewives used to make one
  for each member of the household and mark their initials on one end
  of the pasty. These complete-meal pasties, which vary slightly in
  content in different parts of Cornwall, were popular in other parts
  of the country too. In Bedfordshire, for instance, they put fruit in
  one end of the pasty, for dessert; these were called 'Bedfordshire
  Clangers'. A prime cut of meat, such as rump, is often used in
  Cornwall for the pasties but, because of the high price of rump, you
  can use blade.
  
  Pre-heat oven to 220 C / 425 F / Gas 7.
  
  Place the potato, onion and meat in a basin and mix well. Place the
  flour in a bowl. Add the butter and lard, rub in until the mixture
  resembles fine breadcrumbs. Add about 2 tablespoons of water and mix
  to form a firm dough. Turn out onto a floured surface and knead
  lightly.
  
  Divide the pastry into 4. Roll out each piece to about 15-18 cm (6-7
  inches). Trim by cutting round the edge of a small plate. Divide the
  filling between each round. Brush the edges with water and draw up the
  pastry on each pasty, in a line over the centre of the filling. Seal
  well. Flute the edge with your fingers.
  
  Place the pasties on a baking sheet, fluted edges uppermost. Brush
  each with a little beaten egg or milk. Bake for 40-45 minutes, until
  golden brown. Serve hot or cold.
  
  From: The Great British Kitchen The British Food Trust
  www.greatbritishkitchen.co.uk
 
MMMMM
 

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