[Sca-Cooks] Pasties article in the new T.I.
selene at earthlink.net
Fri Jul 27 13:35:28 PDT 2007
NOT MERELY NO, BUT HELL NO. I was the one on "The Secret Life Of...
Pie" and I did NOT write that article. Maybe I should have done one first.
I supplied sources about meat pies and pasties, literary and culinary,
which they recited dutifully, and then cut to the video of me 'n' Big
Jim. But I made NO claim on-air that it was a medieval recipe.
I have not yet figured out how to get my older model TiVo to talk to my
computer or I would send you a video of the segment to back up my above
Gretchen Beck wrote:
> Was this the same lady who was on "The Secret Life of ..." (Pie, I think)
> on the Food Network? It sounds suspiciously like. Lots of talk of "1000
> year old recipe", but no sources, meat and potato filling, and then the
> name "cornish pasty" appeared...
> The article wouldn't have a crust made with beef suet by any chance?
> toodles, margaret
> --On Friday, July 27, 2007 12:28 PM -0700 David Friedman
> <ddfr at daviddfriedman.com> wrote:
>> I assume from the lack of anguished howls on the list that nobody
>> else has read it yet.
>> The author wants to make Cornish pasties in the SCA. She is unable to
>> find any period recipes for pasties. She finds several passages in
>> period literature that refer to "pasties," with no explanation of
>> what the term means; one of them, from Shakespeare, refers to people
>> having "a pasty" to dinner, which pretty clearly has to be something
>> bigger than a Cornish pasty.
>> So she combines a modern pastry recipe out of a secondary source, no
>> period source given, with the filling from Le Menagier's mushroom
>> tarts, makes them in the form of a Cornish pasty, and having so
>> "documented" pasties proceeds to give a second recipe derived by
>> taking a modern recipe for Cornish pasty and replacing the potatoes
>> by turnips.
>> And T.I. publishes it.
>> As it happens, Chiquart has a pasty recipe--which, needless to say,
>> has very little in common with either of hers.
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