Never Get Between a Devonian Pensioner and a Pasty

Speaking as a proud son of God's own county I do not condone this but there are certain things we Janners hold sacred.

Cream then jam on a scone for one not the other way round like those heathens across Tamar for one and the right to bear and eat pasties. The Devon Pasty is superior to its Cornish counterpart in every respect, as is Devon Cider and clotted cream.

Let the actions of this elderly man with mobility issues serve as a warning to all. Devonians are not quick to anger, but are merciless when stirred. Just ask any Roman Soldier who was stupid enough to step outside the Fort at Exeter.

www.devonlive.com... dded_search_item_mobile

a reply to: TheWhat

Speaking as a proud son of God's own county.....

I didn't know you are from my particular little corner of North East England!

Got be honest, I am a Devon scone guy.

I never knew the difference between a Devon pasty and a Cornish Pasty till I just looked it up; got to say, I'm on your side again.
I imagine back in the way back when a Cornish pasty would have been more practical.

As for guy on the scooter; I can sympathise.
If someone just beat me to the last Taylors Pork Pie I dread to think how I would react!

I would love to see picture of the copper on the mobility scooter! He must have felt like a right idiot taking it back to the station.

a reply to: TheWhat

I watched the video, then the next video that popped up after it was:

HOW TO MAKE THE PERFECT CORNISH PASTY

You may want to contact DevonLive.com and file a complaint.

ETA: That said, what's the difference? I see how to make a Cornish pasty. What makes a Devon pasty better?

ETA2: Another video, Pasty Test, came up now and they're discussing "the UK's best pasty" and it's in Devonshire. Some of them look more like a little pie than what we call in Mexico an empanada, (which is what a Cornish pasty essentially is. Here we fill our Mexican pasties with sweet stuff like fruit, cajeta[, brown sugar. I'm trying to introduce the idea of meat-filled empanadas.

Still no detailed info on what the real difference it in terms of flavor. If you had one of each side by side in a blind taste test, what would be the difference?

ETA3: DAMN! Now I want a pasty for breakfast!

:

a reply to: TheWhat

Thanks for posting this! It's freaking hilarious.

More power to you. Take the gospel of the bounteous Devon pasty and spread it down Mexico way.
a reply to: AwakeNotWoke

a reply to: ColeYounger2
It said that one Sunday Arthur's Queen Guinevere was gazing out the window of her seven bedroomed, semi-detached Mott and Bailey between Exeter and Newton Abbot. On seeing some starving peasants fighting over wild mushrooms she was heard to say "Let them eat pasties." To which Arthur replied "Greggs aren't open upon the sabbath thou doziest mare."

The pasties I make are pretty darn good. I do not crimp it like most people do, I just lap the top and roll up the two ends. My style is the old finnish pasty like I grew up with. The veggies are sliced, never diced in mine, and to satisfy those who are cornish, I do add some fresh or frozen corn into the pasty making it so I can call my finnish pasty "Cornish"

Use a butter crust recipe that I got from an old woman half a century ago...she had been taught the recipe by her mother and she was almost seventy at the time.

The pasties they sell around here suck. I did give my recipe to a woman who owned a restaurant, within a month her sales doubled, and every week after that she sold out before three in the afternoon she told me. She gave me a free pasty, I thought she did a great job because she did not cut corners...slice not dice.

Most Finns around here now use the cornish style crust forming now. Years ago some used the crimped on top style, but most got away from that. I just fold over on the top, gas can escape if not sealed tight which means less holes need to be poked in the top

My daughters said I am not supposed to share my crust recipe, it is supposed to stay in the family. Yet neither of them even make pasties, but they sure want some when I make them. I usually make around twenty four at a time. But I have done thirty or more for special events....it takes quite a bit of time to make pasties if you make them from scratch and slice with a knife instead of tools.

I commend your craft and skill
a reply to: rickymouse

a reply to: Freeborn

Yep. Cream on scone first, then the jam. The other way around is an abomination.

a reply to: Oldcarpy2
I plan to do a thread on the cream team and I will present compelling evidence to prove beyond all doubt, that its cream first. Huzzah!

a reply to: TheWhat

Indeed. Those Cornish loser folk probably put jam on their bread before the butter.

Just plain wrong.

a reply to: TheWhat

This incident inspires a couple good names for punk bands.

'The Cornish Pensioners'

'Cornish Pasty Faction'

'The Cane Wielders of Devon'

a reply to: TheWhat
Yes, but which version tastes best at the bottom of a tin-mine?

originally posted by: ColeYounger2
a reply to: TheWhat

This incident inspires a couple good names for punk bands.

'The Cornish Pensioners'

'Cornish Pasty Faction'

'The Cane Wielders of Devon'

Cornish Pasty was my stripper name in college.

a reply to: TheWhat

I nominate this for The Most British Thread Ever.

Devonian, Janner, and Cornish must be like a Long Islander, Jersey Shore, and Philly.

Like the subtle difference between a Jersey and Philly girl saying, "There's no excuse for whatcha did right there."

Honestly, I get a kick out of neighboring (or neighbouring) regions with friendly rivalries. And I just learned about a part of England I didn't know much about. And the desirability of scones from that area.

a reply to: Degradation33

I like all the Brits here on ATS.
Smashin' blokes, the lot.

originally posted by: Degradation33
a reply to: TheWhat

I nominate this for The Most British Thread Ever.

Devonian, Janner, and Cornish must be like a Long Islander, Jersey Shore, and Philly.

Like the subtle difference between a Jersey and Philly girl saying, "There's no excuse for whatcha did right there."

Honestly, I get a kick out of neighboring (or neighbouring) regions with friendly rivalries. And I just learned about a part of England I didn't know much about. And the desirability of scones from that area.

The U.K., leaving aside the distinct identity of the four seperate constituent nations, is divided into counties and shires and each county or shire has a defined culturual uniqueness that it prides itself on. This is mainly based around accentual, culinary, and geographical distinction. Every Brit feels a deep spiritual bond to their home nation, region, county, city/town/village.
It should be added however that in times of adversity Brits have a proven track record of putting localised differences aside and fighting forwards as one

a reply to: DISRAELI2

Devon pasties taste better anywhere.