[Sca-Cooks] Pasties article in the new T.I.
grm at andrew.cmu.edu
Fri Jul 27 13:43:56 PDT 2007
AH ok -- it sounded awfully similar and I don't currently get.
I do remember hearing the phrase 1000 year old in reference to the crust
(probably remembered that phrase and applied it to the whole segment, came
upon it right after they'd cut to you and big jim)-- I'd love it if you
could point me in the right direction on the crust!
Hearing what I missed puts things a lot more in context. (it's also good to
have a face to put to a name now!)
--On Friday, July 27, 2007 1:35 PM -0700 Susan Fox <selene at earthlink.net>
> 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
> 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
> Selene Colfox
> 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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