What has pleased you today

[Aardvark]

Like the packets of KP nuts that said "may contain nuts". It was either packaging designed for the American market or Health and Safety gone mad.

[whyme?]

They look yummy BE.

Though I have to say their Cornish pasties (described as Traditional Minced Steak and Veg Pasty) don't look as appetising as Vic's.

That's my gall !
Us cornish have to stick together

Gal. Spell check I guess. Reading the list of ingredients in them is disappointing as well, all industrial, and then they add "May also contain traces of milk & egg (pastry)" - as someone said elsewhere, no shit, Sherlock!

More like not checked than spell check. Easily done but then, I'm sure you know that.
My oggies are 100% pure beef, onion, turnip or carrot, spuds, salt & pepper. Can't speak for the flour, suet & butter which has additives outside my control.
£1.95 for a 200 gm pastie. ? Mine average 330 gm & probably cost 1/2 that for the ingredients. Mind you, if you included my labour of about 2 hours to make 8 they'd cost twice that but, as it's a labour of love, who's counting

[Veem]

'ey. Who are you calling Cornish? I'm an Essex girl, me.

What do you use for Suet Vic? I've now run out and though the local butcher had clearly been asked for it by anglais before, he told me it isn't disponible in France (so what do they do with it?) and led me to some product called Lardina, which I bought but haven't dared to use yet.

[Polarengineer]

This morning when I opened the gate I witnessed a Limousin cow nuzzle her TWIN calves just born, she led them over a very small brook with great care and attention, mooing them on to cross over to her and checking they were OK when they crossed. New life, it's so great to see it.

[whyme?]

'ey. Who are you calling Cornish? I'm an Essex girl, me.

What do you use for Suet Vic? I've now run out and though the local butcher had clearly been asked for it by anglais before, he told me it isn't disponible in France (so what do they do with it?) and led me to some product called Lardina, which I bought but haven't dared to use yet.

I'm not a cornish either but others on here didn't know that.
I'm using Atora suet. The kids brought over 8 packets ages ago & at 250gm /packet I can get two lots of 8 pasties out of one packet if I juggle the suet/butter ratio a bit.
I'm down to the last packet now & hoping mrs V doesn't want to waste any on dumplings etc. Dunno what I'll do if this travel ban keeps up & I can't get any more. About time I started researching alternatives. The Lardina you mention is pork fat not beef but looks like it might do the job. I'm sure someone on here mentioned alternatives a while back so maybe they'll help out again. There's got to be a substitute in France, hasn't there?

[jsks]

'ey. Who are you calling Cornish? I'm an Essex girl, me.

What do you use for Suet Vic? I've now run out and though the local butcher had clearly been asked for it by anglais before, he told me it isn't disponible in France (so what do they do with it?) and led me to some product called Lardina, which I bought but haven't dared to use yet.

We used to get it from the local butcher. Ask for gras de rognons. Expect a puzzled look from M Le boucher.

When OH first asked for it she was asked what it was for (it was for Xmas pudding). When he heard it was for an English pudding he looked awfully queasy.

[Le Démerdeur]

'ey. Who are you calling Cornish? I'm an Essex girl, me.

What do you use for Suet Vic? I've now run out and though the local butcher had clearly been asked for it by anglais before, he told me it isn't disponible in France (so what do they do with it?) and led me to some product called Lardina, which I bought but haven't dared to use yet.

Ask the boucher for graisse de rognons de boeuf

[Captain Morgan]

France beating Wales in the last minute.

[rabbit]

'ey. Who are you calling Cornish? I'm an Essex girl, me.

What do you use for Suet Vic? I've now run out and though the local butcher had clearly been asked for it by anglais before, he told me it isn't disponible in France (so what do they do with it?) and led me to some product called Lardina, which I bought but haven't dared to use yet.

I bought Atora on Amazon.fr

[Veem]

I specifically asked the butcher for graisse de rognons and he knew exactly what I meant and clearly I wasn't the only anglaise he'd led to the Lardina .........

Jsks - I'm guilty of using Atora for dumplings as we do love them in a good winter warming stew. When I could source UK foods and have them delivered over here using it was no problem, as I could easily buy more.

Rabbit I hadn't thought of looking for Atora on Amazon. I'm off to have a look now ...........