Comments on: Pasties with Afters http://cookrookery.com/?p=464 "Woe to the cook whose sauce has no sting." - Chaucer Tue, 07 Sep 2010 21:32:02 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: David Brodbeck http://cookrookery.com/?p=464&cpage=1#comment-192 David Brodbeck Wed, 23 Sep 2009 17:15:44 +0000 http://cookrookery.com/?p=464#comment-192 I did mine before the cooking time/temp was posted. After consulting a couple of online recipes, I cooked mine at 375 F for 60 minutes. They were starting to brown at that point, and when I tested with a food thermometer they were plenty hot in the center, so I stopped there. They also freeze and reheat very well. I took a frozen one to work, put it in the office fridge until lunch time, then microwaved it for 3 minutes and it was delicious. I did mine before the cooking time/temp was posted. After consulting a couple of online recipes, I cooked mine at 375 F for 60 minutes. They were starting to brown at that point, and when I tested with a food thermometer they were plenty hot in the center, so I stopped there.

They also freeze and reheat very well. I took a frozen one to work, put it in the office fridge until lunch time, then microwaved it for 3 minutes and it was delicious.

]]> By: Keith http://cookrookery.com/?p=464&cpage=1#comment-180 Keith Tue, 15 Sep 2009 22:52:01 +0000 http://cookrookery.com/?p=464#comment-180 I forgot to say, we have another source of pasties in Cornwall, check out: http://www.cornishpasties.org.uk/pasty-tree.htm. Have to keep our traditions alive! I forgot to say, we have another source of pasties in Cornwall, check out: http://www.cornishpasties.org.uk/pasty-tree.htm. Have to keep our traditions alive!

]]> By: Keith http://cookrookery.com/?p=464&cpage=1#comment-179 Keith Tue, 15 Sep 2009 22:46:49 +0000 http://cookrookery.com/?p=464#comment-179 Hi Folks - Christopher emailed me to say I was quoted here - thanks - I'm amazed that people around the world are interested in our pasties! The Pastypaedia section is about pasties and pasty-like dishes from around the world and I have just learned something new on here tonight - from El Hombre Malo - about arepas, so thanks again. If anyone wants information about pasties and can't find it on the web site, you can email me, the link is at the bottom of the home page: www.cornishpasties.org.uk. Hi Folks – Christopher emailed me to say I was quoted here – thanks – I’m amazed that people around the world are interested in our pasties!

The Pastypaedia section is about pasties and pasty-like dishes from around the world and I have just learned something new on here tonight – from El Hombre Malo – about arepas, so thanks again.

If anyone wants information about pasties and can’t find it on the web site, you can email me, the link is at the bottom of the home page: http://www.cornishpasties.org.uk.

]]> By: Christopher http://cookrookery.com/?p=464&cpage=1#comment-178 Christopher Tue, 15 Sep 2009 21:40:38 +0000 http://cookrookery.com/?p=464#comment-178 Hey Fireeater. Apparently I didn't get enough sleep or something. I didn't mention the burger, and now I find i didn't even mention the temp and time. Sigh. I cooked it at 425 for 20 min and then 325 for an additional 40 min. But my convection toaster oven's top burner has gone out, so I had to do it longer. I think those are good numbers, but then you want to make sure it looks brown and yummy, so adjust time appropriately. I'll add this info to the recipe now. Doh! Hey Fireeater. Apparently I didn’t get enough sleep or something. I didn’t mention the burger, and now I find i didn’t even mention the temp and time. Sigh.

I cooked it at 425 for 20 min and then 325 for an additional 40 min. But my convection toaster oven’s top burner has gone out, so I had to do it longer. I think those are good numbers, but then you want to make sure it looks brown and yummy, so adjust time appropriately.

I’ll add this info to the recipe now. Doh!

]]> By: Fireeater http://cookrookery.com/?p=464&cpage=1#comment-177 Fireeater Tue, 15 Sep 2009 21:26:25 +0000 http://cookrookery.com/?p=464#comment-177 This sounded yummy, and I thought I might make some today, but it seems the recipe is unfinished. Baking temp and time? I imagine it's a fairly long time in order to cook those potatoes through. Any issues with the pastry over-browning before the inside cooks thoroughly? This sounded yummy, and I thought I might make some today, but it seems the recipe is unfinished. Baking temp and time? I imagine it’s a fairly long time in order to cook those potatoes through. Any issues with the pastry over-browning before the inside cooks thoroughly?

]]> By: El Hombre Malo http://cookrookery.com/?p=464&cpage=1#comment-173 El Hombre Malo Tue, 15 Sep 2009 10:29:52 +0000 http://cookrookery.com/?p=464#comment-173 In the spanish speaking world they are called empanadas, as you said, or arepas if done with corn dough. I specially like colombian and venezuelan arepas. My mom used to do some wicked fried empanadas filled with tuna, tomato, onion and boiled egg, but I actually prefer more meaty ones. If you can, try argentinian empanadas... the best ones are meat, nuts and either raisins or plump raisins so they are both filling and sweet. In the spanish speaking world they are called empanadas, as you said, or arepas if done with corn dough. I specially like colombian and venezuelan arepas.

My mom used to do some wicked fried empanadas filled with tuna, tomato, onion and boiled egg, but I actually prefer more meaty ones. If you can, try argentinian empanadas… the best ones are meat, nuts and either raisins or plump raisins so they are both filling and sweet.

]]> By: David Brodbeck http://cookrookery.com/?p=464&cpage=1#comment-168 David Brodbeck Mon, 14 Sep 2009 18:09:07 +0000 http://cookrookery.com/?p=464#comment-168 Yup. That's why, a couple years after graduating, I moved somewhere where there isn't any snow unless I go out looking for it. ;) Yup. That’s why, a couple years after graduating, I moved somewhere where there isn’t any snow unless I go out looking for it. ;)

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