That is what I believed, KalTorak, but wikipedia says I am wrong:
Side-crimped pasties gave rise to the suggestion that the miner might have eaten the pasty holding the thick edge of pastry, which was later discarded, thereby ensuring that his dirty fingers (possibly including traces of arsenic) did not touch food or his mouth.[15] However many old photographs show that pasties were wrapped in bags made of paper or muslin and were eaten from end-to-end;[16] according to the earliest Cornish recipe book, published in 1929, this is "the true Cornish way" to eat a pasty.
Honestly I don't go down around the GSU campus often. And I'm not being obtuse on purpose about Buford Hwy, it really is amazing to wander down and eat at a half dozen places from a half dozen countries.
worth the short train ride to memorial and the 2 blocks. So worth it. I've treated several otherwise ugly hangovers at Ria's bluebird. Get the brisket breakfast. Thank me later.
If you do take the tiny bit of initiave needed to go to Buford Hwy:
El Ray Del Taco: Best cow cheek in the damn city. 5288 Buford Highway Northeast Doraville, GA 30340
Chef Liu's: Ohh Dear God The Soup Dumplings. You'll cum in your pants. 5221 Buford Highway Northeast Doraville, GA 30340
further south down buford
Pho Dai Loi II: Best Damn Pho and Bun I've had in ATL. 4186 Buford Hwy NE # G Atlanta, GA 30345
Plaza Fiesta: Do you have a hankering for chiclets and churros? Do you need to pick up both a new stereo and a quinceanera dress? Then boy do I have a giant indoor fucking swap-meet for you. http://www.plazafiesta.net/
As an addendum to Stale's posts, I'd skip Vesuvius unless you're going to see a band. Finding pizza in Atlanta shouldn't be hard, but ask if you need help. I'd straight skip Tin Lizzy's too. Best thing about it is the roof, but you could just go to Six Feet Under next door and eat better. I'd also skip Rolling Bones for Daddy D'z, but Rolling Bones ain't bad.
I'll double down on Ria's, El Rey, Chef Liu, and the lunch counters in Sweet Auburn. You've also got a few places popping up along Edgewood, the best of which right now is probably Noni's. And you're two train stops from Little 5, where Elmyr and the Porter stand out, and the Vortex is something of a city institution. Downtown Decatur is a few more stops up, and right out of the train there's a square full of solid places like Leon's and Brick Store and Raging and Iberian Pig and pretty much anything else except skip that fake Italian/pizza sports bar place.
This would be way easier with more specific parameters though.
I think pasties are the byproduct of construction sites... or mining sites, anyway.
Pasties are goddamn delicious.
This is definitely true. When I was but a teeny tiny V1m, my parents employed a Devon girl to be a nanny for me and my siblings, and she told me the Devon Pasties > Cornish Pasties (they're made from the exact same ingredients, but still) and proceeded to back up her assertions by making up a dozen of them.
Here are my vaguely-remembered-from-over-thirty-years-ago pasty facts:
(1) You use beef that is cut up small, not minced beef.
(2) You don't use potatoes. Pasties have beef, onion, swede, carrot, salt, pepper, nutmeg and a little butter in the filling.
(3) You make the pastry with lard. If you can get bacon lard, use that. If not, then beef lard, failing that, pork lard, failing that, well you just fail. And you roll that pastry to be about twice as thick as your average pie crust.
(4) Make at least twice as many pasties as you think you'll need.
(5) They freeze pretty well.
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KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
I do prefer sliced/chopped beef to the minced beef in pasties. It's not traditional but I gotta put potatoes in there though.
I do prefer sliced/chopped beef to the minced beef in pasties. It's not traditional but I gotta put potatoes in there though.
I need to find lard though.
Seriously you don't need potatoes. You should have a good strong pastry casing to provide all the starch you need. For a really good pasty you want a filling ratio of something like
Swede, turnip and parsnip (mmmm, parsnip) are everywhere in the UK, far more difficult to find in California
roast parsnip so much. Fortunately the rest of my family prefer roast potatoes, so when my mother makes a Sunday roast (if I'm there) I always get seconds (and thirds) of the roast parsnip
Haha, reading the sunday roast page on wikipedia, my mum is apparently super traditionalist. She does all four of the traditional roasts in rotation, her vegetables are exactly as described, as are the meat accompaniments
Goddamnit, I could totally go for a roast chicken with pigs in blankets and homemade bread sauce right now
Swede, turnip and parsnip (mmmm, parsnip) are everywhere in the UK, far more difficult to find in California
roast parsnip so much. Fortunately the rest of my family prefer roast potatoes, so when my mother makes a Sunday roast (if I'm there) I always get seconds (and thirds) of the roast parsnip
Here is my roast parsnip info. I love them also btw.
Peel your parsnips. Quarter or half them longways. Parboil them for 5-7 minutes or so. Rise, and leave to dry for a few minutes in the colander.
Mix 1 tsp garam masala plus 1 tsp rock salt with 1 tbsp of warmed honey
Put the parsnips and the honey mix into a bowl and mix that all up ins, using your hands.
Roast up those parsnips. To roast parsnips, put a roasting tin with a large spoonful of lard and a dash of sesame or groundnut oil in to the oven at 220C or higher, and make sure that fat is smoking hot before you add those 'snips.
Alternatively:
Peel, slice and parboil and dry as above. Then make up a 50% flour 50% fine grated parmesan mix (with maybe some fine chopped Rosemary, why not?). Coat the parsnips very lightly in sesame oil, and roll in the flour/parmesan/herb mix, and roast them up.
Actually to be honest at some markets it's not exactly easy to find a rutabaga either.
Oooooh...That's what he means by "Swede". I was very confused.
No, I mean a good pasty should contain approximately 1.2 ounces of swedish people. Their delicate, but rich, pulp is essential for the correct filling.
Actually to be honest at some markets it's not exactly easy to find a rutabaga either.
Oooooh...That's what he means by "Swede". I was very confused.
No, I mean a good pasty should contain approximately 1.2 ounces of swedish people. Their delicate, but rich, pulp is essential for the correct filling.
You're a monster!
The first and only time I have had a pasty, it was while I was on vacation in the UK. A bakery in Glastonbury called "Burns the Bread" made delicious potato and cheese pasties.
I should really try and make them, but my pie crust skills are horrid.
honey roast parsnips are so good! I shall definitely try that recipe!
I've noticed I like a lot of things I didn't when I was younger:
brussel sprouts, green peppers, sweet potatoes... but I still can't find turnips or parsnips tasty.
If you want some craft beers, Brick Store is around the corner from both and is a solid place.
[snob]Their American craft beer selection is only alright.[/snob] I mean, it's probably better than 99.1% of all bars, but the Porter's is just better. Brick Store has Belgians, Trappists, and some European curiosities pretty sewed up though. They also have a great, understated burger that doesn't get talked about a lot in a town full of trending burger joints where the burgers are often more over-adorned than a steampunk convention.
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Describe it for me, please
Pasties are goddamn delicious.
Where is all the good food at by GSU?
I really don't understand the confusion here
That is the cause of the confusion.
take gold train til it stops
eat your way south
http://www.sweetauburncurbmarket.com/
http://www.pizzeriavesuvius.com/
http://www.rollingbonesbbq.com/
Honestly I don't go down around the GSU campus often. And I'm not being obtuse on purpose about Buford Hwy, it really is amazing to wander down and eat at a half dozen places from a half dozen countries.
http://sixfeetunderatlanta.com/
http://riasbluebird.com/
worth the short train ride to memorial and the 2 blocks. So worth it. I've treated several otherwise ugly hangovers at Ria's bluebird. Get the brisket breakfast. Thank me later.
El Ray Del Taco: Best cow cheek in the damn city. 5288 Buford Highway Northeast Doraville, GA 30340
Chef Liu's: Ohh Dear God The Soup Dumplings. You'll cum in your pants. 5221 Buford Highway Northeast Doraville, GA 30340
further south down buford
Pho Dai Loi II: Best Damn Pho and Bun I've had in ATL. 4186 Buford Hwy NE # G Atlanta, GA 30345
Plaza Fiesta: Do you have a hankering for chiclets and churros? Do you need to pick up both a new stereo and a quinceanera dress? Then boy do I have a giant indoor fucking swap-meet for you. http://www.plazafiesta.net/
I'll double down on Ria's, El Rey, Chef Liu, and the lunch counters in Sweet Auburn. You've also got a few places popping up along Edgewood, the best of which right now is probably Noni's. And you're two train stops from Little 5, where Elmyr and the Porter stand out, and the Vortex is something of a city institution. Downtown Decatur is a few more stops up, and right out of the train there's a square full of solid places like Leon's and Brick Store and Raging and Iberian Pig and pretty much anything else except skip that fake Italian/pizza sports bar place.
This would be way easier with more specific parameters though.
Not once. Not ever.
This is definitely true. When I was but a teeny tiny V1m, my parents employed a Devon girl to be a nanny for me and my siblings, and she told me the Devon Pasties > Cornish Pasties (they're made from the exact same ingredients, but still) and proceeded to back up her assertions by making up a dozen of them.
Here are my vaguely-remembered-from-over-thirty-years-ago pasty facts:
(1) You use beef that is cut up small, not minced beef.
(2) You don't use potatoes. Pasties have beef, onion, swede, carrot, salt, pepper, nutmeg and a little butter in the filling.
(3) You make the pastry with lard. If you can get bacon lard, use that. If not, then beef lard, failing that, pork lard, failing that, well you just fail. And you roll that pastry to be about twice as thick as your average pie crust.
(4) Make at least twice as many pasties as you think you'll need.
(5) They freeze pretty well.
I need to find lard though.
cheese and bacon/leek is always a good one
or lamb and rosemary
or a rich steak and gravy
etc. etc.
Seriously you don't need potatoes. You should have a good strong pastry casing to provide all the starch you need. For a really good pasty you want a filling ratio of something like
50% Beef
20% Swede
20% Onion
9% Carrot
1%: Spices, etc
Also, what is this "need to find lard"? Do supermarkets where you are not sell lard? What poverty is this?
OK, let's be cool about this. Buy some beef or pork suitable for roasting (Rib of beef is great). Roast it & collect the lard.
If you want some craft beers, Brick Store is around the corner from both and is a solid place.
I've had good pizza at Vesuvius, but pizza in ATL is hit/miss, and a lot of it a personal preference.
Tin Lizzy's is nothing special but the do make a good margarita. But absolutely you get better food at 6 feet under
roast parsnip so much. Fortunately the rest of my family prefer roast potatoes, so when my mother makes a Sunday roast (if I'm there) I always get seconds (and thirds) of the roast parsnip
Oooooh...That's what he means by "Swede". I was very confused.
Yes, here in the US we've risen above the need to be racist against Scandinavian people!
Haha, reading the sunday roast page on wikipedia, my mum is apparently super traditionalist. She does all four of the traditional roasts in rotation, her vegetables are exactly as described, as are the meat accompaniments
Goddamnit, I could totally go for a roast chicken with pigs in blankets and homemade bread sauce right now
Here is my roast parsnip info. I love them also btw.
Peel your parsnips. Quarter or half them longways. Parboil them for 5-7 minutes or so. Rise, and leave to dry for a few minutes in the colander.
Mix 1 tsp garam masala plus 1 tsp rock salt with 1 tbsp of warmed honey
Put the parsnips and the honey mix into a bowl and mix that all up ins, using your hands.
Roast up those parsnips. To roast parsnips, put a roasting tin with a large spoonful of lard and a dash of sesame or groundnut oil in to the oven at 220C or higher, and make sure that fat is smoking hot before you add those 'snips.
Alternatively:
Peel, slice and parboil and dry as above. Then make up a 50% flour 50% fine grated parmesan mix (with maybe some fine chopped Rosemary, why not?). Coat the parsnips very lightly in sesame oil, and roll in the flour/parmesan/herb mix, and roast them up.
No, I mean a good pasty should contain approximately 1.2 ounces of swedish people. Their delicate, but rich, pulp is essential for the correct filling.
honey roast parsnips are so good! I shall definitely try that recipe!
My potatoes only ever touch duck fat now when we need fat for them.
So good.
Satans..... hints.....
You're a monster!
The first and only time I have had a pasty, it was while I was on vacation in the UK. A bakery in Glastonbury called "Burns the Bread" made delicious potato and cheese pasties.
I should really try and make them, but my pie crust skills are horrid.
Steam - Talon Valdez :Blizz - Talonious#1860 : Xbox Live & LoL - Talonious Monk @TaloniousMonk Hail Satan
In fact, I've never actually cooked duck. I have a jar of bacon grease on hand for things, but duck? Nope.
I've noticed I like a lot of things I didn't when I was younger:
brussel sprouts, green peppers, sweet potatoes... but I still can't find turnips or parsnips tasty.
Brussel sprouts are something I need to revisit. Past meals have not included roasting them and I hear that's the way to go.
Satans..... hints.....
[snob]Their American craft beer selection is only alright.[/snob] I mean, it's probably better than 99.1% of all bars, but the Porter's is just better. Brick Store has Belgians, Trappists, and some European curiosities pretty sewed up though. They also have a great, understated burger that doesn't get talked about a lot in a town full of trending burger joints where the burgers are often more over-adorned than a steampunk convention.
Yup! Goose fat was readily available in jars in the UK.