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| Left in the oven for too long, Cornish Pasties can become quite volatile |
"The CPA says a Cornish pasty is characterised by its "distinctive 'D' shape" and by "being crimped on one side, never on top".
The filling should be chunky with no less than 12.5% meat, potato, swede, onion and a light seasoning.
As for the pastry, the casing must be "golden in colour, savoury, glazed with milk or egg and robust enough to retain its shape throughout the cooking and cooling process without splitting or cracking".
Britain now has 43 protected products, with Cornish Clotted Cream, Melton Mowbray pork pies and Arbroath Smokies among the others".This Kat has spent his entire adult life using the term "Cornish pasty" as a generic term and will not find it easy to adjust to life under the new regime. What, he wonders, is the new generic term for a substance which in the past has been so termed but has now been excluded?
More on Cornish pasties here
Web definitions of Cornish pasty here and here
Cornish pasty recipes here, here, here, here and here
1984 Newspeak here
This little PGI went ... all the way to the European Commission
Reviewed by Jeremy
on
Tuesday, February 22, 2011
Rating:
Reviewed by Jeremy
on
Tuesday, February 22, 2011
Rating:
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Posts
Definitely generic...
ReplyDeleteAt risk of being the one that doesn't get the joke..
ReplyDeleteThe generic bit is "pasty", the added "Cornish" describes the sort of pasty it is (in this case one from Cornwall, made in a specific way with particular ingredients).
Think Parma and ham if you find the concept tricky...
@Anonymous: I wasn't thinking Parma and ham, but rather Yorkshire and pudding.
ReplyDeleteWhen the Cornish Pasty reference to the European Commission was made, a year or two ago I think, the BBC News coverage made me shout at a TV in the window of Dixons...
ReplyDeleteThe rolling headlines declared:
'Cornish Pasty to be trademarked'
and 'Legislation will prevent others from copying the recipe'
Sigh...
surely it's a turnover
ReplyDeleteNot to be confused with "pasties"!
ReplyDeleteOver the years I have eaten, or part eaten, a number of so-called Cornish Pasties. Those obtained in Cornwall (Kernow) and Devon were by far the best. I obtained the recipe from a Cornish neighbour and have made them myself satisfactorily. One problem was that Cornish cooks call swede turnip. The alternative term Tiddy Oggi does not seem to be protected yet. According to a Cornish speaker I know (one of the 600 plus) this term is not Cornish.
ReplyDeleteEarlier anonymous is referring to the US meaning of pasties, which should not be eaten.
ReplyDeleteIn Zambia, it'd just be called a "meat pie." Will that work for a generic name? Or is there already something else with that name in Britian?
ReplyDeleteOoh no!
ReplyDeleteMeat pie = meat in gravy in pastry
Cornish pasty = dry meat and veg lumps (potato and swede) in different type of pastry with different shape
Bridie = somewhere in between (no potato; Scottish)
When I first arrived in Britain from my little Dominion, I was very much surprised that the mother country had her own version of the famous Canadian cheddar, and even named a place after it. Shocking, really.
ReplyDelete