Pizza is definitely finger food. Calzone is just an Italian version of a pasty and very practical for active picnics as I recall from our old sailing days. Fun to make too. Can't remember the last time I had a Cornish pasty but probably when I was about 12 and on holiday in Cornwall.
Why though, do we now have to have thick crust pizzas and pizza dough with cheese rolled in the edges and ham and pineapple/smoked salmon/chorizo???????????
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
... Why though, do we now have to have thick crust pizzas and pizza dough with cheese rolled in the edges and ham and pineapple/smoked salmon/chorizo???????????
Agree ... the crust is for feeding the ducks/dogs with
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I'm having a proper Cornish pasty for tea tonight,
I bet you’re not, a proper Cornish Pasty had stewed sweet apple in one half of it, thus doing away with a separate desert. 😀 but then perhaps you are, I can’t see your pasty.
Gardening on the wild, windy west side of Dartmoor.
"“The Bedfordshire Clanger is a dish from the English county of Bedfordshire, dating back to at least the 19th century. The clanger is an elongated suet crust dumpling similar to a pasty, with a savoury filling at one end and a sweet filling at the other, comprising a main course and dessert in one package. It is traditionally steamed but may be baked for robustness. The crust was not originally intended for consumption but to protect the fillings from the soiled hands of the workers.... The savoury end is traditionally meat with diced potatoes and vegetables (although a filling without meat is also possible), and the sweet end is usually jam, or sweetened apple or other fruit. Traditionally the top of the clanger is scored with a few lines to denote the sweet end.
Historically, the Bedfordshire Clanger was made by women for their husbands to take to their agricultural work as a midday meal. The dish is still available at various bakers and served at some hotels, restaurants and local places of interest.”
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Why though, do we now have to have thick crust pizzas and pizza dough with cheese rolled in the edges and ham and pineapple/smoked salmon/chorizo???????????
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
but then perhaps you are, I can’t see your pasty.
"“The Bedfordshire Clanger is a dish from the English county of Bedfordshire, dating back to at least the 19th century. The clanger is an elongated suet crust dumpling similar to a pasty, with a savoury filling at one end and a sweet filling at the other, comprising a main course and dessert in one package. It is traditionally steamed but may be baked for robustness. The crust was not originally intended for consumption but to protect the fillings from the soiled hands of the workers.... The savoury end is traditionally meat with diced potatoes and vegetables (although a filling without meat is also possible), and the sweet end is usually jam, or sweetened apple or other fruit. Traditionally the top of the clanger is scored with a few lines to denote the sweet end.
Historically, the Bedfordshire Clanger was made by women for their husbands to take to their agricultural work as a midday meal. The dish is still available at various bakers and served at some hotels, restaurants and local places of interest.”
http://www.myvirginkitchen.com/recipe/bedfordshire-clanger/
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.