Pasties.

[mrtoad]

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.

[thecatman]

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 )

[suegha]

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.

[wilko]

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.....

[steve w]

could get it from a butcher,it is the minced fat from around the kidneys of a cow.

[mrtoad]

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?

[steve w]

i'm from the south...........born in Redruth,lived until working age in penzance

[mrtoad]

I'm West - Camborne area, although original St Ives.