What does it stand for?

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At the wrong time of the year who wants to be limited to the speed of crawling Emmets (Cornish for visitors)

it is always jam first and cream on the top. Fact. End of. :cool: No, it’s OK don’t apologise you know you’re wrong:)
 
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Flatspot said:
At the wrong time of the year who wants to be limited to the speed of crawling Emmets (Cornish for visitors)

it is always jam first and cream on the top. Fact. End of. :cool: No, it’s OK don’t apologise you know you’re wrong:)
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OK, you guys are leaving us out again :) what the devil is cream: Cream cheese? Whipped cream? Butter? Can't imagine spreading the cream off milk at all much less before or after jam.
 
Flatspot said:
At the wrong time of the year who wants to be limited to the speed of crawling Emmets (Cornish for visitors)

it is always jam first and cream on the top. Fact. End of. :cool: No, it’s OK don’t apologise you know you’re wrong:)
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Of course it is.

You can’t heap the cream up properly if you put it on first AND then try and put jam on top. The structure is too unstable.

A thick layer of jam first, followed by a large mound of cream.

I could eat it now !
 
marshg246 said:
OK, you guys are leaving us out again :) what the devil is cream: Cream cheese? Whipped cream? Butter? Can't imagine spreading the cream off milk at all much less before or after jam.
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Clotted
 
What does it stand for?
 
Many thanks to FE for the very apt and informative photo, not only showing the correct orientation but additionally allowing us all to see the edges of the clotted crust. :cool:

Perhaps next there should be an article on how to correctly make “Cornish” pasties. Which now have protected status in the same way as Stilton cheese, Parmesan, Champagne etc. Pasties made In any style are only ‘Cornish” if made in Cornwall. This included the, sadly closed, Cornish pasty seller in Munich Germany who had Cornish made pasties delivered frozen ready to cook by airplane.
 
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Where do these pasties fit in the pecking order- above or below scones ? Inquiring and uneducated former colonists want to know…
 
Flatspot said:
Many thanks to FE for the very apt and informative photo, not only showing the correct orientation but additionally allowing us all to see the edges of the clotted crust. :cool:

Perhaps next there should be an article on how to correctly make “Cornish” pasties. Which now have protected status in the same way as Stilton cheese, Parmesan, Champagne etc. Pasties made In any style are only ‘Cornish” if made in Cornwall. This included the, sadly closed, Cornish pasty seller in Munich Germany who had Cornish made pasties delivered frozen ready to cook by airplane.
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Pasties: Nipple covers? :)

Clotted: Looks like it's made by whipping cream until it just starts to turn to butter. Is it salted, sweetened neither, or what?
 
Flatspot said:
Many thanks to FE for the very apt and informative photo, not only showing the correct orientation but additionally allowing us all to see the edges of the clotted crust. :cool:

Perhaps next there should be an article on how to correctly make “Cornish” pasties. Which now have protected status in the same way as Stilton cheese, Parmesan, Champagne etc. Pasties made In any style are only ‘Cornish” if made in Cornwall. This included the, sadly closed, Cornish pasty seller in Munich Germany who had Cornish made pasties delivered frozen ready to cook by airplane.
Click to expand...
Proper Cornish pasties are wonderful
And yes I do eat the crust!
 
marshg246 said:
Pasties: Nipple covers? :)

Clotted: Looks like it's made by whipping cream until it just starts to turn to butter. Is it salted, sweetened neither, or what?
Click to expand...
Unsweetened, hence the jam. The scones have a pinch of salt in the recipe. They truly are one of the wonders of the world.
 
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Flatspot said:
Many thanks to FE for the very apt and informative photo, not only showing the correct orientation but additionally allowing us all to see the edges of the clotted crust. :cool:

Perhaps next there should be an article on how to correctly make “Cornish” pasties. Which now have protected status in the same way as Stilton cheese, Parmesan, Champagne etc. Pasties made In any style are only ‘Cornish” if made in Cornwall. This included the, sadly closed, Cornish pasty seller in Munich Germany who had Cornish made pasties delivered frozen ready to cook by airplane.
Click to expand...
The real question is: what is the correct way to stir / mix the crust ?
 
Sort of an apples and oranges thing really. Pasty is lunch, scone is tea.
You do both you have exceeded your total calories for the day.





Where do these pasties fit in the pecking order- above or below scones ? Inquiring and uneducated former colonists want to know…
 
Mart UK said:
That looks like flakey pastry, which originated in France. I think British Railways started that trend (still followed by Greggs and the NHS). It absolutely must be shortcrust pastry.
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Oh no, all pasty pastry is short not flaky.
 
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