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Home » Messageboard » XXX » Message 10446385 (Thread)

# You'd have to do it Scottish style: Deep Fried Cornish Pasty in Batter
(, Fri 10 Jun 2011, 15:32, archived)
# Tempura or Beer Batter?
(, Fri 10 Jun 2011, 15:33, archived)
# Damn it, Jim. I'm a Doctor, not a Scientist!
(, Fri 10 Jun 2011, 15:36, archived)
# There...has to be!... Some.. way... to get a fried pasty to me... without... it breaking my girdle...
(, Fri 10 Jun 2011, 15:41, archived)
# I used to make my own Pasties
and it's a criminal offence to use Carrots punishable by death.
(, Fri 10 Jun 2011, 15:47, archived)
# I always considered peas the most unholy of pasty ingredients.
(, Fri 10 Jun 2011, 16:11, archived)
# Most definitely as a Sheffield Lass I was new to the Pasty Rules
but it's just potato, best steak, swede/turnip and onion and made with Shortcrust Pastry and none of that flaky pastry stuff.
(, Fri 10 Jun 2011, 16:14, archived)
# Well I'll just be going down to the shops then.
(, Fri 10 Jun 2011, 18:40, archived)
# The former with a kind of Wasabi mayonnaise on the side?
I'm up for that.
(, Fri 10 Jun 2011, 15:39, archived)
# Seconded.
(, Fri 10 Jun 2011, 15:49, archived)
# ...wrapped in kebab meat and then rebattered?
(, Fri 10 Jun 2011, 15:34, archived)
# And then once more with Mars Bars and batter
(, Fri 10 Jun 2011, 15:37, archived)