April 28, 200817 yr I just googled "Cornish pasties".Are these prices for real?? http://www.cyber-web.co.uk/www/pastypeeps/merchandise.htm jebus that website made my eyes go wonky! just say NO to carrots in pasties ,where you from you heathen,Devon or somewhere else full of foreigners! Bloody emmets.
April 28, 200817 yr Wow, that's a lot of ingredients! Would it still work if we reduced everything to say 20%? Yeah Sorry, this was merely an example, you can, or course reduce the amounts to suit. (Just be sure to reduce everthing by the same percentage. i.e. 1 lb Flour 8 oz Fat 1 oz Milk Powder Salt as desired 8 fluid ounces water. (I guess I just got used to making 20 or 30 lbs at a time )
April 28, 200817 yr Wow, that's a lot of ingredients! Would it still work if we reduced everything to say 20%? Yeah Sorry, this was merely an example, you can, or course reduce the amounts to suit. (Just be sure to reduce everthing by the same percentage. i.e. 1 lb Flour 8 oz Fat 1 oz Milk Powder Salt as desired 8 fluid ounces water. (I guess I just got used to making 20 or 30 lbs at a time ) Thanks thecatman. I figured as much.
April 29, 200817 yr Thanks Cathy, never thought of that. It's probably what goes wrong with my dumplings as well, they sink like stones and stick to the bottom of the pan. I don't think I have ever met anybody who could make a decent dumpling. I fake mine -the big fluffy kind that float on top of the stew, not the small ones that cook submerged in the gravy and thicken it. I use Bisquick in the US, which combines flour, baking powder and shortening in the appropriate proportions for most baking. It makes the best pancakes, too. That's all I use it for, pancakes and dumplings. Everything else I can just make. dumplings are easy,1lb of s r flour half that quantity of minced suet ,mix into a dough with water and chuck in your stew,lovely! SUET....................where can I get suet....i got the last lot brought from UK NB - on this I will accept advice from both emmets AND grockels.....
April 29, 200817 yr could get it from a butcher,it is the minced fat from around the kidneys of a cow.
April 29, 200817 yr Thanks Cathy, never thought of that. It's probably what goes wrong with my dumplings as well, they sink like stones and stick to the bottom of the pan. I don't think I have ever met anybody who could make a decent dumpling. I fake mine -the big fluffy kind that float on top of the stew, not the small ones that cook submerged in the gravy and thicken it. I use Bisquick in the US, which combines flour, baking powder and shortening in the appropriate proportions for most baking. It makes the best pancakes, too. That's all I use it for, pancakes and dumplings. Everything else I can just make. dumplings are easy,1lb of s r flour half that quantity of minced suet ,mix into a dough with water and chuck in your stew,lovely! SUET....................where can I get suet....i got the last lot brought from UK NB - on this I will accept advice from both emmets AND grockels..... Which side of the Tamar are you from?
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