UDON SOCIAL

realbigmonkey wrote:more curry slices this morning ,went for a creamy one this time , some veg slices for our vegetarian customers , apple pies , and Chelsea buns just rising now .

slow start due to an infection of laziness, but ok finish my tea and crack on . potato salad, yummy ham pasta salad to get started, Italian meatball flan then I can move on to almond tarts. plus a bit of canning , need to make more Cantonese sweet and sour sauce for the authentic british dish , talking of Chinese (western style) had spring rolls last night. bang on with loads beansprouts and red pork, don't like the thai ones , too chewy and dry. so now perfected the chow mein, sweet and sour chicken balls, Chinese style curry and spring rolls. wife keeps tryin to interfere with it and make it thai flavored ...bugger off .
oh before I forget more apple pies as the batch made tuesday is just about finished.
update: due to demand for round pies we have been unable to proceed with the restaurant side, but the snack bar area is coming along so you can still get a hot pie . I will expand it when I get time ++)(*

Just for you Dean......….lolo

Controversial bakery fights back against 'Cornish pasty fascists' upset about top crimp
Josh Barrie 20 hrs ago

A bakery owner in Cornwall has hit back at "Cornish pasty fascists" who are upset with her for crimping Cornish pasties along the top.
Cornish-born Mikaela Parry, 51, sparked an angry reaction from traditionalists after opening her Over The Top Cornish Pasties bakery in Gunnislake, East Cornwall last year.
Local Steve Fitzpatrick said there was "nothing controversial about crimping over the top - it’s just not a Cornish pasty."
And Steve Yelland added: "Looks like a Devon imitation to me!"
Devon bakers are more likely to deploy a top crimp. But over the Tamar river in Cornwall, most believe pasties should only ever be crimped around the edge.

Over The Top
Ms Parry - as her bakery name suggests - prefers a crimp along the top of the pastry, and doesn't think the technique has anything to do with Devon at all.
In fact, she thinks her way is as old and true as any other.
"Cornish pasty fascists certainly come out in force when they find out we crimp on the top," she said.
"My family have made them this way for generations. I originally come from Mitchell and that’s how we made them; my grandmother was from St Clement and she crimped over the top.
“There have always been different ways of crimping, but I don’t remember pasties ever being crimped on the side in the 1970s and ’80s."

Traditional 'D'?
Ms Parry added: "We have old postcards and photos dating back to 1901 which show miners eating pasties with the crimp on top.
“Crimping over the top is not unusual for many parts of Cornwall. Our grandmothers, great-grandmothers, relatives and neighbours all crimped in the same over-the-top fashion.
"We wanted to keep this tradition alive and fly in the face of the EU which, under guidance, stated that not only must a pasty be made in Cornwall, it must also be side crimped."
"We have old postcards and photos dating back to 1901 which show miners eating pasties with the crimp on top"
The Cornish Pasty Association, which helps enforce the foodstuff's coveted Protected Geographical Status granted in 2011, details the sideways method in its official wording.
Many others see this as the historic way. Cornwall native Lesley Gillilan once wrote in the Guardian: "It must have a distinctive 'D' shape, crimped on one side (never on top)..."
Big bakeries such as Warrens, Chough Bakery and Philps all crimp along the side.

The Lizard
Over The Top Pasties isn't alone, however.
Ann Mullen, of the acclaimed Ann's Pasties on The Lizard in West Cornwall, crimps along the top. She even has old photographs supposedly taken in the 19th century that document her very technique.
Cornish pasties are synonymous with the region, where they account for six per cent of the food economy. There's a particular recipe - a certain type of steak (chuck) and pastry (shortcrust).
Earliest records of the dish being eaten stretch as far back to 1300. Today, purists cite the tin miners of the 19th and 20th centuries who used to take pasties for a practical lunch.
Indeed, the Cornish like to ensure their baking rules are followed. It's just not everyone's entirely sure what they are - at least when it comes to crimping.

reckon some of those pastie traditionalists post on udunmop

This took my fancy while browsing book of face earlier

https://www.facebook.com/17817367787150 ... 446884406/

Sorry, can't find it on YouTube

Looks good,,,,,sure someone will come along and make square ones.

Wouldn’t really be a ball then would it

was in waitrose earlier...in the freezer section they have square pies, four small ones, 'artisan' of course with the artisan price tag.