Nasty Pasty

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a b Trewin, Carol; Woolfitt, Adam (2005). Gourmet Cornwall. Alison Hodge Publishers. pp.125–129. ISBN 0-906720-39-7. Whilst the PGI rules state that a Cornish pasty must be a "D" shape, with crimping along the curve (i.e., side-crimped), [36] crimping is variable within both Devon and Cornwall, with some advocating a side crimp while others maintain that a top crimp is more authentic. [18] [47] [51] Some sources state that the difference between a Devon and Cornish pasty is that a Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semicircular and side-crimped along the curve. [41] However, pasties with a top crimp have been made in Cornwall for generations, [52] yet those Cornish bakers who favour this method now find that they cannot legally call their pasties "Cornish". [53] Paul Hollywood, writing for BBC Food, stated that a traditional Cornish pasty should have about 20 crimps. [54] Legal aspects [ edit ]

a b c d Miller, Luke; Westergren, Marc. "History of the Pasty". The Cultural Context of the Pasty". Michigan Technological University. Archived from the original on 4 December 2012 . Retrieved 13 March 2006. Connie’s Kitchen in Calumet: The place to go if you want to see what all the hubbub is in the battle between Finnish style (carrots) and traditional (rutabaga). Connie’s Kitchen is all Finnish and weighs a full pound. a b c d e f "Cornish Pasty (PGI)" (PDF). DEFRA. Archived from the original (PDF) on 2 April 2013 . Retrieved 2 March 2011.Mansfield, Emma (2011). The Little Book of the Pasty. Cornwall: Lovely Little Books. p.101. ISBN 978-1-906771-28-7. Encyclopædia Britannica 1823 vol VIII. Printed for Archibald Constable and Company. 1823. p.585. Archived from the original on 5 April 2023 . Retrieved 23 March 2023. The Cornish Pasty Association's application for PGI". Cornishpastyassociation.co.uk. Archived from the original on 23 May 2009 . Retrieved 14 August 2009. Dramatic Impact (1) - Ivor Slaney ["Because that patty killed him!"/Krabs and SpongeBob scream again]

This is also the second time the Krusty Krab is shown with a neon sign, the first being in " Graveyard Shift" with the "Open Forever" sign. During the Bikini Bottom's Most Wanted marathon, this episode was paired with " Graveyard Shift." [2] Robert A. Georges and Michael Owen Jones, Folkloristics: an introduction, Indiana University Press, 1995, pp. 127–128". Archived from the original on 7 April 2023 . Retrieved 16 March 2023.

Bamford 2019-04-09T00:00:00+01:00, Vince. "Cornish pasty is UK's most recognised PGI product". British Baker. Archived from the original on 21 July 2021 . Retrieved 19 July 2021. Thursday 1 August 1667". The Diary of Samuel Pepys. Phil Gyford. Archived from the original on 19 January 2012 . Retrieved 1 September 2011. A Lancashire pasty is a traditional variant originating in Lancashire, especially West Lancashire that is similar to its Cornish counterpart but uses carrot instead of swede. In Titus Andronicus, Titus bakes Chiron and Demetrius's bodies into a pasty, and forces their mother to eat them.

Jago, M (26 August 2008). "Regatta beats the odds". This is Cornwall. Archived from the original on 8 February 2012 . Retrieved 4 March 2011. a b c d Ann Pringle Harris (7 February 1988). "Fare of the Country; In Cornwall, a Meal in a Crust". The New York Times. Archived from the original on 17 April 2009 . Retrieved 15 March 2005. The pasty is regarded as the national dish of Cornwall, [23] [24] [25] and an early reference is from a New Zealand newspaper:Nominees: Timothy J. Borquez, Jeff Hutchins and Daisuke Sawa (for " The Secret Box"/" Band Geeks;" 2002) Despite the modern pasty's strong association with Cornwall, its origins are unclear. The English word "pasty" derives from Medieval French (O.Fr. paste from V.Lat pasta [5]) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. [6] Pasties have been mentioned in cookbooks throughout the ages. For example, the earliest version of Le Viandier (Old French) has been dated to around 1300 and contains several pasty recipes. [7] In 1393, Le Menagier de Paris contains recipes for pasté with venison, veal, beef, or mutton. [8]