Brief introduction

[Georgia Pasty]

Hi Every one .
Just joined the forum
A brief note about myself . I trained in the UK got the 706/ & 2 City & Guilds of London thus a qualified chef. Got to say only experience qualifies you as a chef in reality I think . I have lived and worked all over the world; UK, Germany, Malawi, Rwanda, Kenya,Tanzania, USA, Iraq, Jersey CI, Vanuatu. I have worked in numerous positions throughout the catering industry. I owned catering company in Pretoria, South Africa with a friend we got a big break and supplied and worked on the Blue Train which was our begining , I had a restaurant " the Swazi River Cafe" in Swaziland.
I was very invloved with the South African Chefs Association attending and copeting in cooking contests, did get a few medals and awards thoughout the time there. I have now settled down in Valdosta GA with my wife Sharie.
Recently started a British Pasty Business here in Lake Park Georgia.
I am a member of the ACF but as yet there arnt any branches in the area.
I interested in cooking and meeting folks with a simular interests. I also enjoy scuba diving , hovercrafts , gardening , traveling . Whoops I said brief intro didnt I?


cheers for now

Graham

[Ishbel]

Pasties? As in Cornish ones? I think the tin-miners' wives took their expertise to ?Michigan (or maybe it was Pennsylvania?!) and lots of people think they are an American delicacy nowadays!

[Georgia Pasty]

Hi Ishbel

Yes the very same Cornish Pastys , The USDA say I have to call them "Cornish Style Beef Pastys " here heres a little of their history

The Cornish Pasty, (Oggie) a traditional Cornish pasty is known as a “Full baked Meal in it’s Self” Known and enjoyed through out the world where Cornish Tin miners worked and settled, Australia, New Zealand, South Africa, Michigan (USA), Mexico, Russia to name a few. The miners wives bringing with them their own recipes for their pasty's.
History tells us that an 11th century romance set in Cornwall refers to pasty's, ( pasties) . Later in some of the Robin Hood fables of the 1300’s pasties again appear. Shakespeare himself referred to the Pasty's in two of his plays(1558) .In the 1500’s England’s Henry the eighth's third wife Jane Seymour received a letter mentioning pasty's. No one really knows for sure how long pasty's have been around and enjoyed for.

In Cornwall , UK the Tin Miners , often know as “Cousin Jack” of the 18th & 19th century wives “ Cousin Jenny” would make pasty's for their men folk with the own initials on the crust. Often it's said they would have a filling of meat on one side and another filling of sweet fruits on the other. The initials place on the sweet side to avoid any confusion later down the mine by the miner starting at the wrong end.

The solid crust crimping around the pasty is designed to prevent the miners dirty hands from touching the pasty filling as it was eaten down the mine. The crust was then discarded to the "Knockers” ( spirits ) in the mine to ensure the miners safety in the mine.

The type of Pastry used for making pasties has long been debated. Many saying it should be firm enough to “Survive intact falling down a Mine shaft !!!”

One traditional Cornish Folk story tells how the Devil refused to cross the Tamar river from Devon into Cornwall for fear of the Cornish Wives. They were reputed to put just about anything into a pasty.

Fiercely protected by the Cornish the pasty has become part of every day life in Southern England In Devon a pasty is known by the locals as tiddyoggies.

UP Michigan , USA
Early Cornish tin miners brought the Pasty to the States in the 1800’s. In the UP its still very much a feature of daily life . 1968 the then Governor George Romney set the 24th of May as Michigan Pasty Day . In Calumet Michigan they host an annual Pastyfest in July ,
keep it cooking
Graham

[Mezzaluna]

Hi Georgia Pasty and welcome!

I'm from Wisconsin. A number of Cornish miners immigrated to the southwest part of our state and brought their love of pasties with them. You can easily find these tasty pies, frozen, in many grocery stores- even fresh-made in delis.

I see you've made yourself at home and I hope you'll enjoy all the features here as well as the forums.

Welcome!
MEzzaluna

[Georgia Pasty]

Thanks Mezzaluna

looking forward to being an active member

rgds

Graham

[tacotaco]

That was a long, brief introduction lol. Welcome to Chef Talk Forums. I can not wait to hear from you around the forums.