Cornwall Advice

[RichardB]

Originally Posted by Okeanos

The little shop in Mylor bridge make their own, they're quite good.

The butchers? I thought they were excellent.

[Downhilldai]

Any more of this and Mr K will open a 'Pasty' section on the forum

[mr curious]

Originally Posted by Downhilldai

Any more of this and Mr K will open a 'Pasty' section on the forum

good idea

[prairie tuber]

I'm not familiar with British baking, but does it ... I'm not sure just how to ask this... but... does it exceed the standards of British cooking?


I was out at a 'British Style' Pub the other day, and they served the fish (definitely not pickerel) & chips (french fries) to me resting on the previous day's newspaper. What's up with that? I'm not sure if the local establishment was really tuned in to all of the finer nuances as to how things are done in the 'old country'. Perhaps the London Times has a much fresher taste than the Winnipeg Free Press. What one has to go through for a proper pint of Guiness around here!


Now I'm sure one you smarty pants is going to mention "poutine", but I can assure you that is much more of a Quebec specific thing than a general Canadian thing.

[Limey Linda]

Let's get back to Oggies. Originally called tidlyogies. Don't want to eat anything that is cooked within 200 miles radius of Quebec. Obviously good pasties are homemade or just maybe you can find a small shop that does them right. I make my own. Just a splash of HP and I am in heaven.
Oggie, Oggie, Ogie was the battle cry of the Devonport Field gun team at the Royal Tornament. Sadly, now discontinued. Why was that?
Regards to all from Mexico

[Shaggy]

I prefer Hampsons Pasties to Philips, always find Philips being a little too greasy for me..

Hampsons are in Foundry Square Hayle, tucked on the small road that runs around the back of the Public Car Park.





If you want a Philips Pastie but the queue is out the door then try the Bakery on Foundry hill as its less well known and smaller queues




Fordy is the new Harbour master who is a good lad!

Ken is the Slipway officer, a good chap but don't hang around on his slip when launching

Shaggy

[Mollers]

Yep, I've tried 'em all inc. Hampsons. In my opinion, when a Rowe's pasty has been in the warming cabinet for a while and the gravy's gotton right through it, it's the finest pasty in Cornwall.

BTW, the West Cornwall Pasty Co. which are all over the country are actually Rowe's pasties. W. C. Rowe produce 4.5 tonnes of pasties for them which exceeds by a long way their own retail business. I did my CPC (haulage management) course with their Financial Director last year.

[ian parkes]

Originally Posted by Downhilldai

Any more of this and Mr K will open a 'Pasty' section on the forum

Fair do's my ansome we already got enough talk about leaks round here

[Chris]

Originally Posted by prairie tuber

I'm not familiar with British baking, but does it ... I'm not sure just how to ask this... but... does it exceed the standards of British cooking?


I was out at a 'British Style' Pub the other day, and they served the fish (definitely not pickerel) & chips (french fries) to me resting on the previous day's newspaper. What's up with that? I'm not sure if the local establishment was really tuned in to all of the finer nuances as to how things are done in the 'old country'. Perhaps the London Times has a much fresher taste than the Winnipeg Free Press. What one has to go through for a proper pint of Guiness around here!


Now I'm sure one you smarty pants is going to mention "poutine", but I can assure you that is much more of a Quebec specific thing than a general Canadian thing.

Sounds like someones rather poor attempt at imitation.

British food like all food is great when its cooked properly otherwise its shite.

[prairie tuber]

Originally Posted by Chris

Sounds like someones rather poor attempt at imitation.

British food like all food is great when its cooked properly otherwise its shite.

It sounds like the London Times must taste much better than the Winnipeg Free Press.