I live next to Cornwall and I have visited Cornwall many times and the pasties there are the best and some are huge lol, I find it cool that the miners didn't eat the dirt, also some pasties had meat potato 1 end and sweet the other end, maybe that's why they ate it a certain way
It was interesting to learn how valued Cornish immigrants were in the gold mines for their hard rock mining skills. Besides the pasty shops, Grass Valley also honors its Cornish heritage with Cornish Christmas and St. Piran's Day celebrations. Thanks for watching!
Some parts of the UK e.g., N. Ireland, Newcastle and indeed Cornwall call swedes (rutabaga) turnips. After all they are Swedish turnips and are also delicious mashed with butter, salt and black pepper to accompany a Sunday roast or a Christmas Dinner.
@@FinnLovesFoodPeel and cut into 1 inch dice, barely cover with salted water. Bring to a boil and then gently simmer for about 20 mins, until soft. Drain, add back to the pot to dry, put some butter in a cleared space of the pot, when melted grind lots of black pepper and cook until you smell the pepper, add a splash of milk or cream and mash until smooth. Add salt to taste.
@@gastrickbunsen1957 so prepared like a mashed potato! Neither of us has had a rutabaga growing up. I don't even remember seeing one in the store...but then again, I haven't looked. :)
Great video, good to see you outside! You're quite right you have to use your hands, no forks allowed! Neither quite looked like real Cornish Pasties so you'll just have to come visit the UK soon.
Usually where a country has a type of pasty it’s because Cornish miners went there. The Mexican empanada is based on the pasty. In return my local pub is called The Mexico Inn from returning miners.
Greetings from Cornwall. The ones you took home looked more like a proper pasty. Also, Cornish people have never eaten pasties sideways (like watermelon). A pasty is always eaten from the end with the straight side against the hand, held in the bag it was wrapped on to protect it from dirt. The crimp was not discarded because it got dirty. Miners would traditionally leave the tail end of their pasty on a ledge by where they had been eating as a tribute for the Spriggens and knockers. This may be where the discard crust thing came from (seen by peole who didn't understand why it was being done.). Sorry to be a fuss ass, but it winds me up when I see tourist type vids telling people that pasties are eaten sideways. Love your style by the way.
Thank you. We enjoyed learning about the mining history and Cornish contributions to this area. If we had been given a wrapper it would have been much easier to eat with our hands! Definitely why we asked how people eat their pasties as we saw a few mentions of holding it upright, but also many more that mentioned holding the pasty by the crimped edge because of dirty hands. The knockers are called tommyknockers here in the US - not sure how or why the name was modified, but definitely brought by Cornish miners. With most immigrant cultures here in the US it seems food and traditions do get modified from the original.
Remember the crusty crimped bit is used to hold the pasty and discarded as the miners who mined tin and copper would leave that part as there hands transferred the poisons they picked up from mining
@@FinnLovesFood Remembering your later fish and chips video, when there was a bit of confusion about eating chips with your fingers, with a pasty, I'd say, that you're 'allowed' to use your fingers! - great video, keep up the good work!
Great to see some of your mining history, and also how cultures (especially food) have exchanged through migration etc. Just one big world out there, coming together. Very interesting though!
The crust was to hold, then throw away due to Arsenic on the hands; Beef, potato and swede (Turnip) are the ingrdiants: You have to try a proper Cornish/ Devon Pasty :-)
@@FinnLovesFood not really but they would beg to differ. I live in the neighbouring county of Somerset and we also have pasties. But the true pasty is a Cornish pasty. But they more or less have similar ingredients. A true pasty is potatoes, onions and beef.
The very best are homemade by very experienced housewives. honourable runner up is from a bakery shop. My friends old mum made them so large the edge would almost touch the side of the oven. She'd feed 4 to 6 of us hungry kids on a pasty day. She loved making them & loved even more filling our bellies.
When I was a trainee sailor, I used to buy my pasties from the 'Oggie-Wagon' that came onto our Royal Navy base, HMS Raleigh, in Torpoint, Cornwall. (They call pasties 'Oggies' down there!!)
Might have several comments as I live in the mining district of Cornwall. First: the second pasties looked more authentic. The colour and crimp on the first ones were so wrong.
Yeah, do like your out and about videos. Be interesting to see some of your local places and dishes; your local grown veg. and fruit (citrus!), Mexican meals etc..
Coming from Devon I'm a big fan of Cornish/Devon pasties, they looked delicious 🙂 Have you ever heard of the half and half pasties? Savoury one side and a sweet (mostly apple) filling the other. I've been really enjoying your videos. Laurel
I live in Devon and my Dad used to make a lovely Cornish pasty, he still does but I’m vegetarian so I can’t eat them. We visited a place in Cornwall called Bodmin jail and stayed at their hotel a few months ago (it’s a former jail) and there’s a lot of mining history there….they also make tasty pasties! I would highly recommend it if you ever visit the UK, and of course the Jamaica inn where they also have delicious pasties.
@@FinnLovesFood I have and they’re also delicious, especially with a big dollop of HP sauce. I try not to eat them too often but it’s difficult to turn down a hot pasty on a cold day in Devon or Cornwall 😅
Just found your videos and you have a really interesting (and appreciative) take on British food. I love the way you link it with fascinating places to visit. If you ever get to Britain just be careful where you buy 'British' dishes. Cheap pasties, sausage rolls, Scotch Eggs etc can be bought in cheap supermarkets and are an abomination. Best to try a local Butchers; they usually sell very good stuff. It's the same with Fish & Chips, an independent and dedicated chippy will be the best bet. Regionality still matters so Bakewell Puddings from Bakewell, Black Pudding from 'Up North', Staffordshire Oatcakes from Stoke-on-Trent, Parmo from Teeside and so on and so on. Hope you make it!
You really want to give Lucozade a try. When I was a kid in the 50s/60s it was always a drink you had when you were poorly, it was light and refreshing and one of the only things worth being sick for! Come the 70s/80s and it had progressed to being a very popular kind of energy drink, the flavour of the original being much tinkered with, not sure for the better? Another soda drink worth trying is Tizer, if you can get hold of it? Difficult to describe the flavour, but different!
You get similar foods wherever there were deep mines. In Spain and South America you get Empanadas. In Jamaica you get Patties. They are all similar in concept - seasoned meat and veg wrapped in pastry - but the tastes and textures are different.
Thank you, that sounds very much how my mother would prep the crust for her meat pies, typically smaller than Cornish pasties. Her take on the filling was typically steak, white/yellow onion, and green peppers.
Traditional, some would say 'proper' Cornish pasties are almost semi-circular and the non-straight part is effectivey a hand-hold - you can then eat them with your hands - saves Ross some washing up!
The “traditional” pasty of beef, potatoes, onion and swede (rutabaga) is delicious, but usually the filling would have been whatever was available. Beef would have been to expensive, bu then if available a small amount could be bulked-out by the pastry and vegetables.
@@FinnLovesFood Ivor is a local supplier in Plymouth, wandering around Plymouth at the weekend its not unusual to see the locals tucking in, you should look up Cornish or Devon Cream Teas, the difference is a contentious issue across the Tamar, I prefer the Cornish variation also a Ploughman's Lunch
@@davidhoward5392 do you taste a difference between the Cornish and Devon cream teas? The Ploughman's Lunch looks good. We recently got some Branston pickle and it's giving us ideas!
@@FinnLovesFood its subjective, some prefer the cream on the jam others prefer jam on the cream, it's a loaded question, Branston Pickle, lovely with some mature strong cheddar and a couple of pickled onions
My favourite pasties are the Ginsters brand. They are the cornish brand in the UK. We can find them in most stores. There is a knock off version called wright's pies but they're not my favourite. 😊. I live in Staffordshire, England, uk xx
We have seen frozen pasties in our import store, but not sure of the brand, That's nice that they are so widely available there - it's rare to see them here.
The Gingsters are donors to the tory party but I don't think they are original recipe or real cornish style - very much a factory product and possibly with a lot more hydrogenated fat. - a supermarket brand and smaller. The 'real pasty company' are the most authentic outside Cornwall and these are sold from their own outlets fresh and hot. The ones eaten in this video here look great but don't look authentic as i remember them in Cornwall - perhaps overfilled and a bit pale?
Hi Tina and Ross! What a mess with that veggie pasty 😢 but on a bright note I picked up 2-5pks of Knoppers for Ross and 4 different German candy bars and a box of German truffles for you guys. Is there a way to send private messages on here? If not we can catch up on FB messanger maybe?
Thank you, that is so sweet of you. If there is a way to send a private message, I don't know how to do it! We do have an email address for the channel: finnlovesfood20@gmail.com.
As a Cornish man I have to say, it's not pasties but pasty's, the main ingredients being beef skirt, potatoes, onion and turnips, not diced but sliced, and definitely not parsley, the crust on the side of the pasty was for the dirty hand's on the tin miners, we call it the crimped side, and it's eaten length ways from a paper bag, no cutlery needed.🇬🇧🇬🇧👍
We did notice at the first pasty shop that the ingredients were sliced rather than diced. Not really sure why they even included parsley. If they had served them in a bag and without a fork, we would have eaten them the proper way! 😀 Thanks for watching.
The fold is where you are supposed to hold the pasty in your hands. The idea was your filthy (because you gad been mining) hands never went near the food, and you disposed of the crusty fold once you had finished the meal. They don't look right at all, but I'm guessing portion sizes had to increase and shape had to go...
Whatever you do with pasties, you WILL be judged! 😄 Authentic Cornish pasties contain only beef (usually beef ‘skirt’), onion, swede (rutabaga) and salt and pepper to season. There are plenty of other flavours available today, even in Cornwall. Perhaps they should be called ‘pasty-style pies’ to avoid offending true Cornish folk. ‘Cousin Jenny’ is interesting. I strongly suspect - but I haven’t researched this! - it derives from a word used by natives of Cornwall and neighbouring county Devon (where I live) to describe themselves, Janners. The tommy-knockers thing is also interesting. Stephen King seems to have tapped a rich vein, - pun obviously intended - of mining superstitions. Many Americans have created US origins (‘folk etymythology’) but a little research strongly indicates British Celtic, in this case Cornish, roots for the immediate historical source. Equally capricious mine-dwelling sprites, capable of good or evil, can be found throughout European folklore (see origin of the word ‘nickel).
We were afraid of that! The online menu of the 2nd pasty shop we tried lists the ingredients of the "Cousin Jack" as skirt steak, potatoes, turnips and onions. Kinda close. :) We're still a bit grumpy that we were given the wrong one! My understanding is the "Cornish pasty" has protected geographical status now? I tried to look into the origin of "Cousin Jack" and "Cousin Jenny," but couldn't find a definitive answer. Though it does seem they originated in Britain (possibly in a joking or mocking way?) and were used here by Cornish immigrants. It was definitely noted that tommyknocker folklore was brought here by the Cornish miners. I'm not sure why the word tommyknocker is used here in the US rather than knocker or knacker. I also read that sometimes Cornish miners wanted to be assured that the tommyknockers were present before entering a new mine! I knew there were a lot of Cornish immigrants to this area of California, but it was so interesting to learn more about their contributions.
Strange how you are given a fork to eat a pastie which is designed to pick up and eat when they give you a burger (which is definitely not designed to be picked up) with no fork !
Cornish Pasties were what the wives of tin miners used to wrap their husbands meal up in ...a lot of the time half the pasty was vegetable and meat and the other half fruit ...basically it was the first fast food ever during the industrial revolution in the UK
And then they brought pasties here when they came to work in our mines! I think it's great that the descendants of Cornish miners have kept the pasty making tradition alive in Grass Valley.
@@FinnLovesFood ...there's a small island off the east coast of America where they all still have Devon and Cornwall accents ..it's a small fishing area , but their accents are still Devonian and Cornish ...really weird to see
I doubt the cornish miners would have had much meat in their pasties due to the cost, it probably would have been mostly, but not entirely, vegetables and potato filling back in the day.
That makes sense. Meat may have been a bit more plentiful here. Spaghetti and meatballs is a well-known "Italian" dish here, but you don't actually find it in Italy. Italian immigrants found meat to be much cheaper and more plentiful here so they started making this dish with large meatballs. We started bad eating habits early in the U.S.!
It was my Grand parents store. Richard Clement. And his wife Irean owned it.I was born in Navada City. Back in 65. Back when Grass Valley was still a small town.
Those Marshals pasties looked awful! The second lot looks more authentic. I do like the proper Cornish traditional pasties. But, my favourite are the Lamb & Mint variety. I could quite happily live on those! 👍😃👀
just a thought from across the pond. mayhap it's a cultural thing, but plastic forks and polystyrene plates totally detract from the the taste experience. akin to drinking tea from a paper cup, wine/beer from a plastic vessel
That's just what they gave us. It's a very small shop so I think a lot of their business is takeout. It didn't bother us, but I know what you mean about drinking from paper and plastic!
Oh the irony. British politicians get ridiculed in the media for eating American style hamburgers with a knife and fork, and Americans eat the very definition of cold, hand food, hot with a knife and fork. It wasn't just because of the dirt, that they threw away the part they were holding, it was because they didn't want to get poisoned by the arsenic and other toxic chemicals used to separate the tin/gold from the spoil. Did America have a toxic waste legacy from the mining? Parts of the UK are still off limits because of toxic waste, spoil tips, and the chance of old deep mine workings, whose location were never accurately mapped, collapsing if built on top of.
Yes, we've had arsenic and lead from the gold mines here too. We were given a fork with our pasties so we went with it! Though it was very hot so it would have been hard to pick up without some kind of wrapper. I have to admit to using a fork and knife for especially messy hamburgers!.
To be a proper Cornish pasty, the filling should be beef skirt, potatoes and swede (rudabaga) salt and white pepper. The filling is not cooked before it goes inside the pastry. The only other Cornish one you will find in the UK that can be classed as a Cornish pasty is the vegetarian one with cheese, onion and sliced potato. Anything else is not a proper Cornish pasty. Chicken or broccoli NO. That would just be a pie.
Hi Vicky. Would it not also include onions in addition to the other ingredients? Those are the four main ingredients we saw listed most frequently (and what we should have received had our order been correct!) We would have been much happier with a veggie version of cheese, onion and potato. I also read that the Cornish pasty now has protected geographic status.
They don't look great, the pastry looks really pale and strange. Also originally the filling wa half meat half fruit and the crust was not eaten as it was used for holing. They are far too big as well.
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I live next to Cornwall and I have visited Cornwall many times and the pasties there are the best and some are huge lol, I find it cool that the miners didn't eat the dirt, also some pasties had meat potato 1 end and sweet the other end, maybe that's why they ate it a certain way
We would love to have pasties in Cornwall! We thought it was interesting to see the lasting impact of the Cornish immigrants on this community.
Yeh it's interesting for me as I didn't know much about the miners or where they went, thanks for sharing
My wife and I had Cornish Pasties in Grass Valley in 1976. My mouth drools when I think about them.
I wonder if it was at Marshall's? They have been around for quite a while.
Back in the 80's & 90's pasties were my staple diet while trucking in Devon & Cornwall.
They certainly make for a filling meal!
Thanks for this, I am a Cornishman from Penzance Cornwall and my family have mined all over West Penwith for hundreds of years!
It was interesting to learn how valued Cornish immigrants were in the gold mines for their hard rock mining skills. Besides the pasty shops, Grass Valley also honors its Cornish heritage with Cornish Christmas and St. Piran's Day celebrations. Thanks for watching!
No only classy and smart,But educational as well! 👍🏼
Thank you for your kind compliment!
Thank you so much!
Some parts of the UK e.g., N. Ireland, Newcastle and indeed Cornwall call swedes (rutabaga) turnips.
After all they are Swedish turnips and are also delicious mashed with butter, salt and black pepper to accompany a Sunday roast or a Christmas Dinner.
We were definitely unfamiliar with the term "swedes."
@@FinnLovesFood Rutabaga?
@@gastrickbunsen1957 we've definitely heard of rutabaga, but have never tried one!
@@FinnLovesFoodPeel and cut into 1 inch dice, barely cover with salted water.
Bring to a boil and then gently simmer for about 20 mins, until soft.
Drain, add back to the pot to dry, put some butter in a cleared space of the pot, when melted grind lots of black pepper and cook until you smell the pepper, add a splash of milk or cream and mash until smooth.
Add salt to taste.
@@gastrickbunsen1957 so prepared like a mashed potato! Neither of us has had a rutabaga growing up. I don't even remember seeing one in the store...but then again, I haven't looked. :)
In England you can get Curry patties, they're similar to pasties, but they're made with West Indian spices, love them when I get home from the pub
Those sound good!
Guys guys guys.... You gotta pick it up and use y'hands ! 🤣👍. Enjoyed immensely. Nuthin like a proper cornish pastie with a brew. ☕😉👍 J
Next time, next time! LOL! It would be great to have a wrapper with them as they were quite hot!
Next time with a brew for sure!
@@FinnLovesFood wow a little bit of Cornwall deep in the heart of California eh. . who'd have thought. Enjoy guys. 😉👍 J
Great video, good to see you outside! You're quite right you have to use your hands, no forks allowed! Neither quite looked like real Cornish Pasties so you'll just have to come visit the UK soon.
Thank you! Would love to visit. The photos I've seen of Cornwall are beautiful!
Well, they still looked better than a Ginsters.
@@smudger671 I'm not a fan of ginsters, u can't beat a "proper" pasty from Cornwall
Those pasties looked very raw compared to us. Usually they are golden brown.
The pasties from the 2nd shop looked more golden brown than the first. Not sure if that is typical for the first shop as we have only been there once.
Usually where a country has a type of pasty it’s because Cornish miners went there. The Mexican empanada is based on the pasty. In return my local pub is called The Mexico Inn from returning miners.
It's interesting how foods from different cultures influence each other.
@@FinnLovesFood Sadly, we just have Hot Pockets here...
Nothing wrong with a Hot pocket! My kids still miss them after over a decade away. That and pizza rolls...so bad but sooo good. 🙂
Greetings from Cornwall. The ones you took home looked more like a proper pasty. Also, Cornish people have never eaten pasties sideways (like watermelon). A pasty is always eaten from the end with the straight side against the hand, held in the bag it was wrapped on to protect it from dirt. The crimp was not discarded because it got dirty. Miners would traditionally leave the tail end of their pasty on a ledge by where they had been eating as a tribute for the Spriggens and knockers. This may be where the discard crust thing came from (seen by peole who didn't understand why it was being done.). Sorry to be a fuss ass, but it winds me up when I see tourist type vids telling people that pasties are eaten sideways. Love your style by the way.
Thank you. We enjoyed learning about the mining history and Cornish contributions to this area. If we had been given a wrapper it would have been much easier to eat with our hands! Definitely why we asked how people eat their pasties as we saw a few mentions of holding it upright, but also many more that mentioned holding the pasty by the crimped edge because of dirty hands. The knockers are called tommyknockers here in the US - not sure how or why the name was modified, but definitely brought by Cornish miners. With most immigrant cultures here in the US it seems food and traditions do get modified from the original.
Remember the crusty crimped bit is used to hold the pasty and discarded as the miners who mined tin and copper would leave that part as there hands transferred the poisons they picked up from mining
@@FinnLovesFood Remembering your later fish and chips video, when there was a bit of confusion about eating chips with your fingers, with a pasty, I'd say, that you're 'allowed' to use your fingers! - great video, keep up the good work!
Really enjoyed your video...very informative.
Thanks! Glad you enjoyed it as it was a fun video to make.
cheers, always a pleasure
Thank you kindly!
Thank you for being a loyal viewer, MacStoker!
Great to see some of your mining history, and also how cultures (especially food) have exchanged through migration etc. Just one big world out there, coming together. Very interesting though!
It's so nice to see descendants of immigrants keeping food and traditions alive.
The crust was to hold, then throw away due to Arsenic on the hands; Beef, potato and swede (Turnip) are the ingrdiants: You have to try a proper Cornish/ Devon Pasty :-)
Mercury and lead too
Is there a difference between Cornish and Devon pasties?
@@FinnLovesFood not really but they would beg to differ. I live in the neighbouring county of Somerset and we also have pasties. But the true pasty is a Cornish pasty. But they more or less have similar ingredients. A true pasty is potatoes, onions and beef.
@@suejaneuk1681 thank you. That sounds like the beef version we tried.
The very best are homemade by very experienced housewives. honourable runner up is from a bakery shop.
My friends old mum made them so large the edge would almost touch the side of the oven. She'd feed 4 to 6 of us hungry kids on a pasty day. She loved making them & loved even more filling our bellies.
When I was a trainee sailor, I used to buy my pasties from the 'Oggie-Wagon' that came onto our Royal Navy base, HMS Raleigh, in Torpoint, Cornwall.
(They call pasties 'Oggies' down there!!)
Is that where the oggy oggy pasty shops come from? That's cool to know
Might have several comments as I live in the mining district of Cornwall. First: the second pasties looked more authentic. The colour and crimp on the first ones were so wrong.
Yeah, do like your out and about videos. Be interesting to see some of your local places and dishes; your local grown veg. and fruit (citrus!), Mexican meals etc..
There's a local Mexican restaurant we've been wanting to try. It has gotten great reviews.
Coming from Devon I'm a big fan of Cornish/Devon pasties, they looked delicious 🙂 Have you ever heard of the half and half pasties? Savoury one side and a sweet (mostly apple) filling the other.
I've been really enjoying your videos. Laurel
Yes, I have heard of the half and half pasties, but haven't seen them. Clever idea! Thanks for watching.
I live in Devon and my Dad used to make a lovely Cornish pasty, he still does but I’m vegetarian so I can’t eat them. We visited a place in Cornwall called Bodmin jail and stayed at their hotel a few months ago (it’s a former jail) and there’s a lot of mining history there….they also make tasty pasties! I would highly recommend it if you ever visit the UK, and of course the Jamaica inn where they also have delicious pasties.
Cornwall looks gorgeous! Some people have mentioned cheese and onion pasties. Have you ever tried them as a vegetarian option?
@@FinnLovesFood I have and they’re also delicious, especially with a big dollop of HP sauce. I try not to eat them too often but it’s difficult to turn down a hot pasty on a cold day in Devon or Cornwall 😅
Just found your videos and you have a really interesting (and appreciative) take on British food. I love the way you link it with fascinating places to visit. If you ever get to Britain just be careful where you buy 'British' dishes. Cheap pasties, sausage rolls, Scotch Eggs etc can be bought in cheap supermarkets and are an abomination. Best to try a local Butchers; they usually sell very good stuff. It's the same with Fish & Chips, an independent and dedicated chippy will be the best bet. Regionality still matters so Bakewell Puddings from Bakewell, Black Pudding from 'Up North', Staffordshire Oatcakes from Stoke-on-Trent, Parmo from Teeside and so on and so on. Hope you make it!
Great advice! Yes, hopefully we will make it someday.
You really want to give Lucozade a try. When I was a kid in the 50s/60s it was always a drink you had when you were poorly, it was light and refreshing and one of the only things worth being sick for! Come the 70s/80s and it had progressed to being a very popular kind of energy drink, the flavour of the original being much tinkered with, not sure for the better? Another soda drink worth trying is Tizer, if you can get hold of it? Difficult to describe the flavour, but different!
We did get to try Lucozade - it was nice. We may have seen Tizer in Touch of Briain, but their drinks are really hit or miss.
You get similar foods wherever there were deep mines. In Spain and South America you get Empanadas. In Jamaica you get Patties. They are all similar in concept - seasoned meat and veg wrapped in pastry - but the tastes and textures are different.
The pastry was under cooked. It should be golden brown and flaky.
Thank you, that sounds very much how my mother would prep the crust for her meat pies, typically smaller than Cornish pasties. Her take on the filling was typically steak, white/yellow onion, and green peppers.
The second pasty we tried looked more golden brown than the first. Expected more color on the first one!
@@twentyminutetech2892 Sounds yummy. I might have to take a drive to Greggs now.
Traditional, some would say 'proper' Cornish pasties are almost semi-circular and the non-straight part is effectivey a hand-hold - you can then eat them with your hands - saves Ross some washing up!
The “traditional” pasty of beef, potatoes, onion and swede (rutabaga) is delicious, but usually the filling would have been whatever was available. Beef would have been to expensive, bu then if available a small amount could be bulked-out by the pastry and vegetables.
That makes sense.
Sounds good
This looks like a fun place! New subscriber here😀
Thank you for watching and subscribing!
Thank you!
Ivor Dewney the old West Country Mouth Organ.. very scrumptious
Just looked this up. Is it a well-known chain of pasty shops?
@@FinnLovesFood the humble " Oggie " as it's known in Plymouth, Devon staple food for the locals or Janners as they are called
@@FinnLovesFood Ivor is a local supplier in Plymouth, wandering around Plymouth at the weekend its not unusual to see the locals tucking in, you should look up Cornish or Devon Cream Teas, the difference is a contentious issue across the Tamar, I prefer the Cornish variation also a Ploughman's Lunch
@@davidhoward5392 do you taste a difference between the Cornish and Devon cream teas? The Ploughman's Lunch looks good. We recently got some Branston pickle and it's giving us ideas!
@@FinnLovesFood its subjective, some prefer the cream on the jam others prefer jam on the cream, it's a loaded question, Branston Pickle, lovely with some mature strong cheddar and a couple of pickled onions
They are very good with HP sauce
Thanks, we'll give that a try next time. In regards to your question - yep that's my other channel/still working on content.
Do you think you will come to England in the future?
We hope to someday...just not sure when.
My favourite pasties are the Ginsters brand. They are the cornish brand in the UK. We can find them in most stores. There is a knock off version called wright's pies but they're not my favourite. 😊. I live in Staffordshire, England, uk xx
We have seen frozen pasties in our import store, but not sure of the brand, That's nice that they are so widely available there - it's rare to see them here.
The Gingsters are donors to the tory party but I don't think they are original recipe or real cornish style - very much a factory product and possibly with a lot more hydrogenated fat. - a supermarket brand and smaller. The 'real pasty company' are the most authentic outside Cornwall and these are sold from their own outlets fresh and hot. The ones eaten in this video here look great but don't look authentic as i remember them in Cornwall - perhaps overfilled and a bit pale?
So glad to hear you say pasty and not paste-ee as Americans tend to do 🤣
Hi Tina and Ross! What a mess with that veggie pasty 😢 but on a bright note I picked up 2-5pks of Knoppers for Ross and 4 different German candy bars and a box of German truffles for you guys. Is there a way to send private messages on here? If not we can catch up on FB messanger maybe?
Thank you, that is so sweet of you. If there is a way to send a private message, I don't know how to do it! We do have an email address for the channel: finnlovesfood20@gmail.com.
@@FinnLovesFood email sent
Thank you, that's very thoughtful of you!
Thank you!
As a Cornish man I have to say, it's not pasties but pasty's, the main ingredients being beef skirt, potatoes, onion and turnips, not diced but sliced, and definitely not parsley, the crust on the side of the pasty was for the dirty hand's on the tin miners, we call it the crimped side, and it's eaten length ways from a paper bag, no cutlery needed.🇬🇧🇬🇧👍
We did notice at the first pasty shop that the ingredients were sliced rather than diced. Not really sure why they even included parsley. If they had served them in a bag and without a fork, we would have eaten them the proper way! 😀 Thanks for watching.
You pick up a Cornish Pastie in your hands!!
The fold is where you are supposed to hold the pasty in your hands. The idea was your filthy (because you gad been mining) hands never went near the food, and you disposed of the crusty fold once you had finished the meal.
They don't look right at all, but I'm guessing portion sizes had to increase and shape had to go...
Apparently, Australia hold the world’s biggest pasty festival. It makes the Cornish a bit sad.
It seems countries with large immigrant cultures (like the U.S.) really like to celebrate their ancestors and heritage with festivals.
Actually it makes us proud that they've been away from home for so long and are still eating pasties.
Whatever you do with pasties, you WILL be judged! 😄 Authentic Cornish pasties contain only beef (usually beef ‘skirt’), onion, swede (rutabaga) and salt and pepper to season. There are plenty of other flavours available today, even in Cornwall. Perhaps they should be called ‘pasty-style pies’ to avoid offending true Cornish folk. ‘Cousin Jenny’ is interesting. I strongly suspect - but I haven’t researched this! - it derives from a word used by natives of Cornwall and neighbouring county Devon (where I live) to describe themselves, Janners. The tommy-knockers thing is also interesting. Stephen King seems to have tapped a rich vein, - pun obviously intended - of mining superstitions. Many Americans have created US origins (‘folk etymythology’) but a little research strongly indicates British Celtic, in this case Cornish, roots for the immediate historical source. Equally capricious mine-dwelling sprites, capable of good or evil, can be found throughout European folklore (see origin of the word ‘nickel).
We were afraid of that! The online menu of the 2nd pasty shop we tried lists the ingredients of the "Cousin Jack" as skirt steak, potatoes, turnips and onions. Kinda close. :) We're still a bit grumpy that we were given the wrong one! My understanding is the "Cornish pasty" has protected geographical status now?
I tried to look into the origin of "Cousin Jack" and "Cousin Jenny," but couldn't find a definitive answer. Though it does seem they originated in Britain (possibly in a joking or mocking way?) and were used here by Cornish immigrants.
It was definitely noted that tommyknocker folklore was brought here by the Cornish miners. I'm not sure why the word tommyknocker is used here in the US rather than knocker or knacker. I also read that sometimes Cornish miners wanted to be assured that the tommyknockers were present before entering a new mine! I knew there were a lot of Cornish immigrants to this area of California, but it was so interesting to learn more about their contributions.
You have to eat a pasty whole with your hands.
They shouldn't have given us the fork! :) Though it was quite hot - really would need a wrapper to hold it.
Strange how you are given a fork to eat a pastie which is designed to pick up and eat when they give you a burger (which is definitely not designed to be picked up) with no fork !
Not sure why they gave us a fork, but we thought, guess we should use it! :)
Cornish Pasties were what the wives of tin miners used to wrap their husbands meal up in ...a lot of the time half the pasty was vegetable and meat and the other half fruit ...basically it was the first fast food ever during the industrial revolution in the UK
And then they brought pasties here when they came to work in our mines! I think it's great that the descendants of Cornish miners have kept the pasty making tradition alive in Grass Valley.
@@FinnLovesFood ...there's a small island off the east coast of America where they all still have Devon and Cornwall accents ..it's a small fishing area , but their accents are still Devonian and Cornish ...really weird to see
It’s not traditional like the beef, but a cheese and onion pasty is great.
That does sound good!
Why are you eating them with forks ?
The crust was for the miners to pick up with dirty hands and then discard.
I doubt the cornish miners would have had much meat in their pasties due to the cost, it probably would have been mostly, but not entirely, vegetables and potato filling back in the day.
That makes sense. Meat may have been a bit more plentiful here. Spaghetti and meatballs is a well-known "Italian" dish here, but you don't actually find it in Italy. Italian immigrants found meat to be much cheaper and more plentiful here so they started making this dish with large meatballs. We started bad eating habits early in the U.S.!
cornish pasties should be eaten in your hand
They shouldn't have given us forks! :)
Have you heard of King Richards pasties?
I've heard of it, but I think it is closed? We never had the chance to try it.
It was my Grand parents store. Richard Clement. And his wife Irean owned it.I was born in Navada City. Back in 65. Back when Grass Valley was still a small town.
They lived a quarter mile from the Empire Mine on the hill.
@@Timl-e2y we heard there used to be more pasty shops around Grass Valley. Were you grandparents of Cornish descent? Very beautiful area.
Those Marshals pasties looked awful! The second lot looks more authentic. I do like the proper Cornish traditional pasties. But, my favourite are the Lamb & Mint variety. I could quite happily live on those! 👍😃👀
They actually tasted better than they looked. Lamb and mint pasties? That would be interesting to try.
loving your channel but take it from a Cornishman there is no parsley in a Cornish pasty.
We're not sure why they decided to include it.
Use your hands. Those folks look so wrong.
Next time for sure
just a thought from across the pond. mayhap it's a cultural thing, but plastic forks and polystyrene plates totally detract from the the taste experience. akin to drinking tea from a paper cup, wine/beer from a plastic vessel
That's just what they gave us. It's a very small shop so I think a lot of their business is takeout. It didn't bother us, but I know what you mean about drinking from paper and plastic!
Cornish Pasties original Ingredients Beef / Veg / Potato Pastry Protein Carb's fat's!
All the good stuff!
Why don’t u try to make ur own then u get it the way u want it
Oh the irony. British politicians get ridiculed in the media for eating American style hamburgers with a knife and fork, and Americans eat the very definition of cold, hand food, hot with a knife and fork. It wasn't just because of the dirt, that they threw away the part they were holding, it was because they didn't want to get poisoned by the arsenic and other toxic chemicals used to separate the tin/gold from the spoil. Did America have a toxic waste legacy from the mining? Parts of the UK are still off limits because of toxic waste, spoil tips, and the chance of old deep mine workings, whose location were never accurately mapped, collapsing if built on top of.
Yes, we've had arsenic and lead from the gold mines here too. We were given a fork with our pasties so we went with it! Though it was very hot so it would have been hard to pick up without some kind of wrapper. I have to admit to using a fork and knife for especially messy hamburgers!.
To be a proper Cornish pasty, the filling should be beef skirt, potatoes and swede (rudabaga) salt and white pepper. The filling is not cooked before it goes inside the pastry. The only other Cornish one you will find in the UK that can be classed as a Cornish pasty is the vegetarian one with cheese, onion and sliced potato. Anything else is not a proper Cornish pasty. Chicken or broccoli NO. That would just be a pie.
Hi Vicky. Would it not also include onions in addition to the other ingredients? Those are the four main ingredients we saw listed most frequently (and what we should have received had our order been correct!) We would have been much happier with a veggie version of cheese, onion and potato. I also read that the Cornish pasty now has protected geographic status.
They don't look great, the pastry looks really pale and strange. Also originally the filling wa half meat half fruit and the crust was not eaten as it was used for holing. They are far too big as well.
omg they look so bland and undercooked