Cooking Resources

Chief Longwind Of The North · 10-02-2010, 04:00 PM

I'm so ashamed. I'm making pasties with carrot instead of rutabaga. At least the carrots are from my own garden. But it just won't be the same. You know, when you get hungry for something, sometimes you just have to compromise your standards.

Ah well, they'll still taste good, but, sniff, just not the same.

Seeeeeya; Goodweed of the North

Barbara L · 10-02-2010, 07:29 PM

Quote:

Originally Posted by Goodweed of the North

I'm so ashamed. I'm making pasties with carrot instead of rutabaga. At least the carrots are from my own garden. But it just won't be the same. You know, when you get hungry for something, sometimes you just have to compromise your standards.

Ah well, they'll still taste good, but, sniff, just not the same.

Seeeeeya; Goodweed of the North

May your eyes become the color of carrots and your ears the size of rutabagas for even daring to do such a thing!

Barbara
P.S. The only time I tried rutabagas I didn't like them, so I'd probably rather have the carrot anyway!

Robo410 · 10-02-2010, 10:00 PM

I do so understand. But you can send me a pasty anyway! I'll try to choke it down.

(rutabagas actually loose their sharpness when cooked with meat and potatoes and their sweetness predominates. I do so love them)

Barbara L · 10-02-2010, 10:42 PM

Quote:

Originally Posted by Robo410

...(rutabagas actually loose their sharpness when cooked with meat and potatoes and their sweetness predominates. I do so love them)

Maybe I'll be brave and try them again someday.

Barbara

Moon Flower · 10-03-2010, 07:59 AM

Quote:

Originally Posted by Goodweed of the North

I'm so ashamed. I'm making pasties with carrot instead of rutabaga. At least the carrots are from my own garden. But it just won't be the same. You know, when you get hungry for something, sometimes you just have to compromise your standards.

Ah well, they'll still taste good, but, sniff, just not the same.

Seeeeeya; Goodweed of the North

When the Cornish people make their pasties, sometimes carrot is substituted. Root veg such as turnip and swede are usually used (rutaboger the same i presume) but to pad out the meat content. (The cheats!)

Abide by your own excellent cooking standards, Goodweed. If it tastes well good, then you ain't done nuttin' wrong.

lyndalou · 10-03-2010, 08:51 AM

GW,
I looove rutabaga. Don't be ashamed.

BTW, I made your 3(or 4) bean salad for my bar b q , and it was a great hit.

Constance · 10-03-2010, 08:58 AM

Quote:

Originally Posted by Goodweed of the North

I'm so ashamed. I'm making pasties with carrot instead of rutabaga. At least the carrots are from my own garden. But it just won't be the same. You know, when you get hungry for something, sometimes you just have to compromise your standards.

Ah well, they'll still taste good, but, sniff, just not the same.

Seeeeeya; Goodweed of the North

What a coincidence! I dreamed about eating carrots from my garden last night...
Hmmm, interesting. Especially since I didn't grow any carrots.

Chief Longwind Of The North · 10-03-2010, 05:50 PM

The pasties came out great. I found it interesting that the only difference between a proper pasty crust, and a flaky and tender pie crust is the addition of more water to the dough, to get rid of the flakiness, and a bit of kneeding to do the same. But the crust, though strong enough to be held and bitten into without falling apart, was still tender and tasty. It was more like the crust around a Hostess fruit pie.

Lindalou, I'm so glad your three (four) bean salad came out great.

Seeeeeya; Goodweed of the North

Claire · 10-05-2010, 04:43 AM

Do you know I have never cooked a rutabaga, a parsnip, or a turnip? In all my many decades of cooking? I really need to expand my root vegetable repetoire!

Pasties, to me, are one of those meals that were meant to be peasant food. That is to say, they are made with what is available. So many foods are, so rules and recipes don't mean so much as just making do with what you have. And, yes, I too live in pasty land!

Moon Flower · 10-05-2010, 05:14 AM

Quote:

Originally Posted by Claire

Pasties, to me, are one of those meals that were meant to be peasant food.

With respect but your statement would be labelling coalminers "peasants" for eating pasties that their wives made for them to take down the mines for lunch.

Pasties had a big thick "handle" of pastry around the outside of them. This was so their men could hold the pasty in their coal blackened hands.

Pasties are traditionally made with highly seasoned meat, often lamb which was cheap in those days, the pasties' content being layers of sliced potato, then root veg and pieces of meat, sometimes beef if it was on Mondays after their families had a roast the day before. Pasties are sadly not made anywhere near like the original, but the county of Cornwall in western England is where the humble pasty originated.

It is perfectly okay to put chopped carrot into the pastie mixture. Maybe the OP's diners will be able to see in the dark better, just like the coalminers before them.

Pizza should really be classed as "Peasant food". Its origin began in the poorer parts of Italy, cooked in a wood fire that was covered in earth. Mum wrily comments that mozarella was only used by the Italian poor because buffalo freely roamed, were easily acessable, so its cheese curd was easily obtained.

Jill