I did it. I made Cornish Pasties, ostensibly a “Great Lakes” regional dish. It was my second “Regional Cuisine of the U.S. and Canada” endeavor of the month, the first being American Chop Suey. I did not bother with photos of the first one; I must have been distracted.. This may be an opportune time to admit my “Doing Without” plans for December have gone to hell in a handbasket. That is, I have not avoided restaurants the way I promised I would.
I will regroup by having a stern talk with myself in January; I must recover from going badly astray. But in the interim, I’m still having some fun with my efforts to cook regional cuisine. And here is the saga of my effort to make Cornish pasties, in photos and captions:
OK. They’re done. We’ve eaten one (one is enough for two). There are others in the freezer to be eaten another day. So, how was it?
It was not bad. But being a spice freak, it was a bit bland for my taste. Even eating it with a bit of ketchup or a bit of mustard left me thinking it was a bit bland. I jazzed it up a tad with some Sriracha sauce, but if I were to do it again, I’d spice up the filling. Some Indian spices, perhaps, maybe a jalapeño, possibly some chile powder or cumin….but that would take it far afield from its “authentic” roots in northern Michigan (Jennifer, can you verify? And while you’re at it, are they traditionally eaten cold with ketchup? And what’s your preferred term for someone who is from Michigan: Michiganian, Michigander, Michiganer, Michiganese, Michigine, Wolverine, Michiganite, or something else?)
Well, that’s done. I still have to eat foods from the Pacific Northwest and must have some “Floribbean” food and, of course, I will make Joyce’s oyster pie (if I can find a quart of oysters…no luck at Tom Thumb, ALbertson’s, and Kroger this week). And there’s more. Much more. I wish food didn’t love to stick with me as much as I like to stick with food.