You should be able to ask for a Cornish pasty all over the place - it’s the name of a recipe, not a restriction on the geographical availability of said item.
Of course, it can be argued that you won’t get an authentic or good pasty outside Cornwall, but that’s pretty absurd if taken to the extreme.
[QUOTE=Mangetout]
You should be able to ask for a Cornish pasty all over the place - it’s the name of a recipe, not a restriction on the geographical availability of said item.
Of course, it can be argued that you won’t get an authentic or good pasty outside Cornwall, but that’s pretty absurd if taken to the extreme.
[/QUOTE]
Well, you could argue that Melton Mowbray pies have got protected designation of origin status, so why would it be sillier to restrict Cornish Pasties?
Personally though, I agree. A cornish pastie to me is a recipe made to a particular recipe, rather than just something that can be made in Cornwall
Another vote in favour of British cooking but - as in every country - it is mixed.
Without a doubt Britain has one or two of the top restaurants anywhere - the number of two and three star Michelin restaurants keeps growing - and excellent ingredients (beef, lamb, fish) are easily obtained but most of us don’t eat at the Fat Duck. 
There a lot of good middle ranking restaurants - gastro-pubs etc - but we are short of the simple, cheap places you find on the Continent while some pub food is really dire. Indian restaurants can be fairly cheap and good but there are bad and boring Indian places as well.
There is a largish section of the population that loves food and loves cooking and who feel free to borrow ideas from all over the world, at home we cook English, Italian, Indian, French, Szechuan, and Thai - or a mix of any of them, but there is an even larger group that live on fry-ups, take-aways, and ready meals :eek:
[QUOTE=Mangetout]
You should be able to ask for a Cornish pasty all over the place - it’s the name of a recipe, not a restriction on the geographical availability of said item.
Of course, it can be argued that you won’t get an authentic or good pasty outside Cornwall, but that’s pretty absurd if taken to the extreme.
[/QUOTE]
Indeed, is all French toast made outside of France not French toast? I could understand if you’re talking about something like Champagne, which is named after the region it comes from, but a pasty isn’t exclusive to Cornwall and I wouldn’t even say the recipe is even particuarly unique either.
[QUOTE=Gary Kumquat]
Well, you could argue that Melton Mowbray pies have got protected designation of origin status, so why would it be sillier to restrict Cornish Pasties?
Personally though, I agree. A cornish pastie to me is a recipe made to a particular recipe, rather than just something that can be made in Cornwall
[/QUOTE]
Maybe it could be restricted, but it just isn’t at the moment.
But I don’t think it’s distinctive or singular enough to be able to be granted such status. Melton Mowbray pies, Stilton cheese, etc - are all very specific products, made to precise standards - Cornish pasties are a bit diverse, even amongst the ‘genuine’ ones.
[QUOTE=Mangetout]
Maybe it could be restricted, but it just isn’t at the moment.
But I don’t think it’s distinctive or singular enough to be able to be granted such status. Melton Mowbray pies, Stilton cheese, etc - are all very specific products, made to precise standards - Cornish pasties are a bit diverse, even amongst the ‘genuine’ ones.
[/QUOTE]
There’s certainly plenty of people who feel the ones made in Cornwall are unique and different to the immitations made elsewhere.
Cite.
[QUOTE=Illuminatiprimus]
Indeed, is all French toast made outside of France not French toast? I could understand if you’re talking about something like Champagne, which is named after the region it comes from, but a pasty isn’t exclusive to Cornwall and I wouldn’t even say the recipe is even particuarly unique either.
[/QUOTE]
In my kitchen we make Freedom Toast.
Enjoy,
Steven
[QUOTE=Mytoehurts]
Mildenhall or Lakenheath?
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Ha Ha, very funny - no, a proper (haute cuisine) restaurant, not a USAF mess. Wish I could remember the name.
[QUOTE=MarcusF]
…most of us don’t eat at the Fat Duck. 
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That’s because they’ve only got six fucking tables and they only take fucking bookings up to two fucking months in advance and the fucking phonelines are fucking always busy and the only fucking time you can guarantee a booking is first thing on a fucking Monday fucking morning and the only time I ever spoke to them, at 9.30 on a Monday fucking morning, they were already fully fucking booked already. The bastards.
(Can you tell I’m a little pissed off with Mr Blumenthal? I have had a £100 voucher for the Fat Duck for more than a year now, and I can’t fucking spend the fucker.)
[QUOTE=jjimm]
That’s because they’ve only got six fucking tables and they only take fucking bookings up to two fucking months in advance and the fucking phonelines are fucking always busy and the only fucking time you can guarantee a booking is first thing on a fucking Monday fucking morning and the only time I ever spoke to them, at 9.30 on a Monday fucking morning, they were already fully fucking booked already. The bastards.
(Can you tell I’m a little pissed off with Mr Blumenthal? I have had a £100 voucher for the Fat Duck for more than a year now, and I can’t fucking spend the fucker.)
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Does Yoda voice
I sense… anger in you.
[QUOTE=Gary Kumquat]
You know, I don’t quite follow your logic here. By your own link thousand island sauce is “commonly made of mayonnaise, ketchup, and a mixture of finely chopped vegetables, most often pickles, onions, bell peppers, and/or green olives; chopped hard-boiled egg is also common.”
And I’ve never seen a recipe for Marie Rose sauce that goes like that. I’ve seen bad, faux Marie Rose recipes (ketchup & salad cream for gods sake?) and I’ve seen good recipes more authentic to its french origins. Personally, I like one Gary Rhodes did:
12 tbsp thick, good quality mayonnaise
4 tbsp tomato ketchup
1¼ tsp lemon juice
4 tsp brandy
salt and freshly ground black pepper
Oh, and Delia Smith does a more flamboyant one:
2 rounded tablespoons good-quality mayonnaise
4 tablespoons natural yoghurt or Greek yoghurt, about 5 oz (150 g)
1 tablespoon tomato purée
1 tablespoon Worcestershire sauce
2 level teaspoons horseradish sauce
2 tablespoons lemon juice
1 clove garlic, crushed
cayenne pepper
salt
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AHA! Know we know the inspiration behind McDonald’s special sauce. Big Mac Sauce is actually English in Origin. Can’t put all of the blame on Americans for Big Macs and fries. That combo is in actuality German, English, and French.
[QUOTE=devilsknew]
AHA! Know we know the inspiration behind McDonald’s special sauce. Big Mac Sauce is actually English in Origin. Can’t put all of the blame on Americans for Big Macs and fries. That combo is in actuality German, English, and French.
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And the Ancient Egyptians, who invented bread.
[QUOTE=Le Comte de Mortain]
And the Ancient Egyptians, who invented bread.
[/QUOTE]
And the fries are Belgian.
[QUOTE=essell]
Now you got it. You can ask for a “Cornish Pasty” but he won’t have any unless he got them in Cornwall.
I’m not sure where I lost you in this, but you’ve lost me, so I’ll start again.
Cornish Pasties come from Cornwall.
Everything else is just a Pasty.
[/QUOTE]
Uh, yeah, but you’re still missing the point. Cornwall doesn’t have a monopoly on pasty recipes, and surprisingly different types of recipe appear in every area where mining was popular. A Lancashire pasty is a completely different recipe to a Cornish pasty (perhaps this is where the difficulty lies, thinking a Lancashire pasty is just a Cornish pasty baked in Lancashire?)
As I said, what am I supposed to ask for if I want to buy a pasty outside of Lancashire or Cornwall if I can’t refer to either by their commonly accepted names?
“I’ll have one of those pasties with peas and meat and stuff”?
[QUOTE=Dominic Mulligan]
Uh, yeah, but you’re still missing the point. Cornwall doesn’t have a monopoly on pasty recipes, and surprisingly different types of recipe appear in every area where mining was popular. A Lancashire pasty is a completely different recipe to a Cornish pasty (perhaps this is where the difficulty lies, thinking a Lancashire pasty is just a Cornish pasty baked in Lancashire?)
As I said, what am I supposed to ask for if I want to buy a pasty outside of Lancashire or Cornwall if I can’t refer to either by their commonly accepted names?
“I’ll have one of those pasties with peas and meat and stuff”?
[/QUOTE]
I guess you could ask for a Cornish Style Pasty
With profound apologies for turning this into a Pasty thread
You’re right, I did miss your point.
I didn’t know Lancashire had stolen the name for one of their own dishes. But it sounds like you’d agree with me that people who make Lancashire pasties don’t call them Cornish pasties. Because they’re a different dish.
My point is the people who say they’re making Cornish pasties because they resemble them, or used a Cornish Recipe, are wrong.
When you actually compare a Cornish pasty made in London, or a mass produced item like Ginsters make, to a real proper Cornish pasty you’ll see they’re no more the same thing than a Lancashire pasty is a Cornish Pasty.
[QUOTE=jjimm]
And the fries are Belgian.
[/QUOTE]
Not the skinny slivers of fried potato they sell at McDonald’s. God no.
[QUOTE=essell]
My point is the people who say they’re making Cornish pasties because they resemble them, or used a Cornish Recipe, are wrong.
[/QUOTE]
Why?
If I take a trad cornish pasty recipe, follow it to the letter, use the right ingredients…surely that makes a cornish pasty? Or do I have to fly down south to make it authentic?
[QUOTE=Hippy Hollow]
At any time you’ll find McVitie’s HobNob biscuits, Penguin chocolate bars, real Cadbury’s Fruit and Nut, and Horlicks malted drink in my pantry. I’d make trifle for dessert if I had access to jelly roll…[snip]…Personally, I think they should have marketed Shreddies and Lilt soft drink here in America. Lilt especially - it’s ten times better than Fresca.
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You can find all of these things in Canada. And, you don’t need jelly roll to make trifle, just use cake brushed with jam.
[QUOTE=essell]
I guess you could ask for a Cornish Style Pasty
With profound apologies for turning this into a Pasty thread
You’re right, I did miss your point.
I didn’t know Lancashire had stolen the name for one of their own dishes. But it sounds like you’d agree with me that people who make Lancashire pasties don’t call them Cornish pasties. Because they’re a different dish.
My point is the people who say they’re making Cornish pasties because they resemble them, or used a Cornish Recipe, are wrong.
When you actually compare a Cornish pasty made in London, or a mass produced item like Ginsters make, to a real proper Cornish pasty you’ll see they’re no more the same thing than a Lancashire pasty is a Cornish Pasty.
[/QUOTE]
Béarnaise sauce can be made in Britain. Singapore noodles can be made in Africa. Yorkshire pudding can be made in Ulan Bator. And I believe a Cornish Pasty could me made on Mars by the end of the century.