/ck/ - Food & Cooking

so you can hold it

>>8700148
It's flaky, buttery, and adds carbs to the dish.

>>8700148
people enjoy eating it

>>8700148
The crust serves as a handle, like >>8700150 said. Back in the coal mines, the miners' wives made it that way so their husbands didn't have to eat fucking coal dust for lunch.

Nowadays, it's a handle and an extra snack, like >>8700153 and >>8700165 say.

Weeew lad, four (you)s for you all.

>>8700201

>>8700153
Lol carbs.
saveages...

>>8700201
I just learned something on /ck/, and about my favourite pasty as well.

>>8700150
The main thing mined in Cornwall, the place that really popularised the pasty, was tin. Tin mining involves arsenic, so the crimp was used as a handle so there would be no arsenic in their food. If I remember, there used to be pasties that had the traditional beef, carrot, parsnip and swede in one side, and apple in the other, so it was a two course meal.

>>8700201
Do you precook the filling, or does all the grease from the meat just get absorbed by everything?

>>8700438
No, the filling must slowly cook encased in its pastry womb to allow the proper pasty flavour to gestate. Also use plenty black pepper.

I save the crusts in the freezer until I have enough fora big batch of pasty stock

>>8700673
Thanks, but also:

>Also use plenty black pepper.
nope!

>>8700153
>flakey, buttery
Nope.

>>8700201
>coal mining
>Cornwall
Nope.

>>8700148

Almond. Make sandwiches with sour cherry preserves. Dope af desu senpai.