Cornish pasties loomed large in my family legend: as a young man my
father always went to Cornwall for holidays from grim Liverpool, where
my family was situated. He loved to talk about the treat that Cornish
pasties were. So when I finally visited Cornwall (as full of mines as
Wales, and with probably an even longer tradition of mining, since the
Romans bought Cornish tin) I had to try one.
Uhm, I see. Like egg creams and other fond treats of childhood, better
in the memory than in reality.
And yes, rutabagas were known as swedes in our family. Like sweet
potatoes? A stretch.
I shop at farmers' markets both in Santa Fe and in New York City (mine
two blocks away from my home in New York City is open year round). But
after you've exhausted the root veggies, pickings are mighty slim.
When I visit the farmers' market in the San Francisco Ferry Building
at any time of the year, I'm seized with such craven envy that my
heart stops. This entire thread is to say that the self-righteous way
Californians force upon us precepts about eating locally (yes, you,
Alice) is surely well meant, but a sacrifice they don't personally
have to make.
PMcC
On Mar 29, 2009, at 10:25 AM, Stephen Thompson wrote:
Gary is correct on the pron. and explanation of the pasty. The
best ones are from a small restaurant in Virginia, MN on "da range"
as they say.
I understood these delectable treats actually started with the Welsh
miners - something along the lines of the movie "How Green Was My
Valley"
(did I get the title correct?). And its been 32 years since I was
in Virginia to eat one. The impression lasts....
Steph T
Gary Schiltz wrote:
You haven't lived until you've eaten a pasty (pronounced PAST EE,
and not to be confused withthe minimalist apparel worn by certain
"entertainers", so I've been told) on a -20 degree winter day in
the upper great lakes region. One of the main ingredients is, of
course, rutabaga. A pasty is sort of like a pot pie, folded over
into a half moon shape. I've been told they originated with the
miners of the region, as they were a complete meal that was easy to
carry down into the mines. Some references: www.pastys.com, www.hu.mtu.edu/vup/pasty/recipes.htm
. Mmm, make mine with gravy, eh?!
;; Gary
On Mar 28, 2009, at 6:20 PM, Nicholas Thompson wrote:
Pamela,
have never eaten a rutabaga. I have stood at the produce in Whole
Foods and admired their fortitude, but i have actually never even
knowingly MET a person who has consmued a rutabaga.
Are you prepared to introduce me to rutabaga's. A way of cooking
them that makes them taste like pancakes with maple syrup, perhaps.
N
Nicholas S. Thompson
Emeritus Professor of Psychology and Ethology,
Clark University ([email protected])
http://home.earthlink.net/~nickthompson/naturaldesigns/
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made."
Immanuel Kant
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Meets Fridays 9a-11:30 at cafe at St. John's College
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