Farmers Markets

[Oddley]

I always use a combination of cooking apples and eating apples. The cooking apples go to a nice mush, whilst the eating apples retain their shape and give some texture.

[Ruralidle]

Oddley - That was my first inclination but I didn't want the "mush" to cross the line and "contaminate" the beef, hence my recommendation of dessert apples.

WW - don't forget which end is which as sweet before savoury won't be to everyone's taste

[welsh wizard]

Thanks both.

Doing some research it transpires that mainly the "sweet" part of the pasty was jam based but I agree apple would be better. With regard to the crossing of savoury to sweet evidently a small pice of stale bread was used to stop sweet going into savory and the proportions of the pasty werer about 75% savoury and 25% sweet.

And another usless fact was the "crimp" on the side of the pasty was used to hold it rather than eat it because of the poisions picked up on the hands of the tin miners. The crimp would then be thrown away to appease the mine god and to keep them safe. The first record I can find about the sweet / savoury pasty was they were baked for the miners to take with them into the copper mines in Anglsey, so there is a possibility that this version may be Welsh. And the last bit of pasty trivia was the the pastys were made with the miners initials on either side so they could all be put in ovens at the mines to warm them up prior to eating and each miner knew which one was his.

Here endeth the boring bits

Cheers WW

PS Ruralidle this stopped being work for me since the day I semi retired I just now love what I do.............

[wheels]

They do this in Bedfordshire as well:

http://www.bedford.gov.uk/leisure_and_c ... anger.aspx

Phil

[Ruralidle]

So was it in Bedfordshire that somebody first dropped a clanger???

Richard

[Ruralidle]

Hi WW

Since having to give up full time work I enjoy what I have found to keep me busy - some paid work using my professional training and hobbies of bread making, meat curing and food smoking etc.

It is more difficult to find something that is really enjoyable and earns you a living so I am really pleased that you have found your vocation. I hope things go well for you in 2011, I look forward to meeting you soon - and trying one of your products!

Richard

[welsh wizard]

You know where I am and your always welcome.

Cheers WW

[welsh wizard]

The only down side to running your own business is doing the tax returns.

Right I have finished so where is my rebate!

Cheers WW

[Ruralidle]

I've still got a bit left to do on ours !

[wheels]

Half way through my daughter's return!

[welsh wizard]

Ok, fistly sorry for putting this here but I dont think the site has a generall recipe section, so.............

I have been asked to provide a noodles for c100 people as part of a celebration and I was wondering if anyone has any ideas. I have at my disposal a very large paella pan which can double as a fry pan, a number of large pots to boil off the noodles and I have a good bain marie to keep food warm.

If anyone has any ideas I would love to hear from them.......

Cheers WW

[welsh wizard]

Just an update on the cornish pasty with a sweet end.

I made some of these pasties and used a strip off a crust of brown bread to provide the barrier between sweet and savory and this worked quite well. I ended up making an apple end with a few sultanas. They were HUGE However they did all go but the time it took me to make them it was touch and go if they were commercial or not. Anyway thanks one and all at least it has got it out of my system.

This week I was given 40 brace of pigeons so I am making pigeon, pea and pork sausage (ish) rolls for the farmesr markets - lets see how they sell - they could fly off the plank

cheers WW

[welsh wizard]

Help again please

As my catering is getting bigger I am needing bigger equipment and one thing I desperatly need is a cheese board that will hold cheese for up to 100 + people. I have seen them at various events I have attended but can I find one! not blooming lightly.

Does anyone have any suggustions as to what I could use? Or who I could go to to get one made (reasonably)?

Cheers WW

[wheels]

Buy an old table and either put wheels on it, or take the top off? Use this for display with a cutting board on it.

For 100 people the logistics of either serving them or them serving themselves may be a nightmare. In which case maybe consider a number of smaller boards? Or, even easier, serve individual cheese plates? What's the event?

P.S. Can you PM me details of your wild boar supplier - our local one has packed up

Phil

[Gill]

What would that sort of cheese board look like? I do a bit of woodwork and may be able to help.