The Official Pasty Thread

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Re: The Official Pasty Thread

Post by tGreenWay on 2016-08-11, 18:12

Or a Mexican pasty with a wall of cheese.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-08-11, 18:47

Re-watched the mlive vid.  Wob is wrong on a couple things.

1)  The dough should not be crispy....crispy is for pizza & calzone dough.  Only the crimped edge should have a little crispiness to it...very little.

2)  Ground beef...WTF ?  My mom's handwritten recipe calls for diced cube steak.  They were really good.  Had a little bite to them.  Made her recipe a couple years back substituting diced flank steak because the store didn't have cube.  Pounded it down to maybe 3/8-1/2" thick then put in the freezer for a couple hours to firm up and be easier to dice.




Yeah, I need work on my crimping skills.
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Re: The Official Pasty Thread

Post by tGreenWay on 2016-08-11, 18:53

The Pantry wrote:Re-watched the mlive vid.  Wob is wrong on a couple things.

1)  The dough should not be crispy....crispy is for pizza & calzone dough.  Only the crimped edge should have a little crispiness to it...very little.

2)  Ground beef...WTF ?  My mom's handwritten recipe calls for diced cube steak.  They were really good.  Had a little bite to them.  Made her recipe a couple years back substituting diced flank steak because the store didn't have cube.  Pounded it down to maybe 3/8-1/2" thick then put in the freezer for a couple hours to firm up and be easier to dice.




Yeah, I need work on my crimping skills.

That's a good looking calzone. Smother it in tomato gravy and parm and you're good to go.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-08-11, 20:19

tGreenWay wrote:
The Pantry wrote:Re-watched the mlive vid.  Wob is wrong on a couple things.

1)  The dough should not be crispy....crispy is for pizza & calzone dough.  Only the crimped edge should have a little crispiness to it...very little.

2)  Ground beef...WTF ?  My mom's handwritten recipe calls for diced cube steak.  They were really good.  Had a little bite to them.  Made her recipe a couple years back substituting diced flank steak because the store didn't have cube.  Pounded it down to maybe 3/8-1/2" thick then put in the freezer for a couple hours to firm up and be easier to dice.




Yeah, I need work on my crimping skills.

That's a good looking calzone. Smother it in tomato gravy and parm and you're good to go.
Since you have added nothing useful I'm going to ignore you the rest of this thread, creepy banana fan
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Re: The Official Pasty Thread

Post by Triple Sparty on 2016-08-11, 22:17

I really like Barb's. Don't live in that area anymore but had them a few times when I lived over there. Hasn't had a pasty in a few years then tried Mackinaw cookie and pasty when we were at the straits. Terrible. But a good cookie.
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Re: The Official Pasty Thread

Post by Cym Jim on 2016-08-12, 00:41

I've always enjoyed this Michigan obsession with traditional English grub. There's a place here in Knoxville that's doing a good job too, although a little pricey:

http://www.grammaspasties.com/

I must confess though, back in England I loved the modern adaptations - particularly the cheese and onion pasty and the chicken tikka.
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Re: The Official Pasty Thread

Post by tGreenWay on 2016-08-12, 00:44

The Pantry wrote:
tGreenWay wrote:

That's a good looking calzone. Smother it in tomato gravy and parm and you're good to go.
Since you have added nothing useful I'm going to ignore you the rest of this thread, creepy banana fan

Does a real pasty call for actual paste? Is that how they get them suckers to stay closed where dough meets dough? If it doesn't have paste, it shouldn't be called a pasty.
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Re: The Official Pasty Thread

Post by tGreenWay on 2016-08-12, 00:46

Cym Jim wrote:I've always enjoyed this Michigan obsession with traditional English grub. There's a place here in Knoxville that's doing a good job too, although a little pricey:

http://www.grammaspasties.com/

I must confess though, back in England I loved the modern adaptations - particularly the cheese and onion pasty and the chicken tikka.

Chicken tikka. That's fun to say out loud. Tikka.
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Re: The Official Pasty Thread

Post by LooseGoose on 2016-08-15, 09:18

Pasty section

Slides 13-21 are relevant here.



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Re: The Official Pasty Thread

Post by Robert J Sakimano on 2016-08-15, 09:21

5'10"
168 lbs
32X32
118/68 mmHg
42 rhr
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Re: The Official Pasty Thread

Post by LooseGoose on 2016-08-15, 09:25

Robert J Sakimano wrote:5'10"
168 lbs
32X32
118/68 mmHg
42 rhr
and miserable as fuck
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Re: The Official Pasty Thread

Post by Robert J Sakimano on 2016-08-15, 09:26

LooseGoose wrote:
Robert J Sakimano wrote:5'10"
168 lbs
32X32
118/68 mmHg
42 rhr
and miserable as fuck
bump.

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Re: The Official Pasty Thread

Post by The Pantry on 2016-08-15, 09:33

I'll have to try Hiawatha next time up there
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Re: The Official Pasty Thread

Post by LooseGoose on 2016-08-17, 10:25

Loads and loads of pasty information in this slideshow....

"Yooper Troopers: Day 3 includes baked goods, a rockin' party, and 9 pasties"

And just to warm Pantry's heart, read slide #16.


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Re: The Official Pasty Thread

Post by The Pantry on 2016-08-18, 00:09

LooseGoose wrote:Loads and loads of pasty information in this slideshow....

"Yooper Troopers: Day 3 includes baked goods, a rockin' party, and 9 pasties"

And just to warm Pantry's heart, read slide #16.


Interesting slide show.  Been to Hilltop a couple times...monster cinnamon rolls.  Kaleva is on the better side of the bridge and on my to-do list.  Been to The Hut a few times, but not in over 30 years...glad to know it's still there!

The real memories kick in at slide 23.  

Michigan House Cafe and Red Jacket Brewing now added to my list, which always includes The Gay Bar for a Spam & Cheese.
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Re: The Official Pasty Thread

Post by tGreenWay on 2016-08-18, 01:47

I'm thinking of putting some pork and beans in a pasty. Maybe try one with bacon and cheddar. Oooh! A pasty filled with chunks of ham and scalloped potatoes! Yummmmmeeee!
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Re: The Official Pasty Thread

Post by Cameron on 2016-08-18, 05:19

tGreenWay wrote:I'm thinking of putting some pork and beans in a pasty. Maybe try one with bacon and cheddar. Oooh!  A pasty filled with chunks of ham and scalloped potatoes!  Yummmmmeeee!
I think you'd like my breakfast pasties. They're crammed full of scrambled eggs, the outside is made of pancakes, and I drench the fucking things in country gravy. Because I'm a traditionalist.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-08-18, 21:07

tGreenWay wrote:I'm thinking of putting some pork and beans in a pasty. Maybe try one with bacon and cheddar. Oooh!  A pasty filled with chunks of ham and scalloped potatoes!  Yummmmmeeee!
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Re: The Official Pasty Thread

Post by The Pantry on 2016-08-20, 05:10

bump for bitch greenway. photoshop by Roc, or someone else I can't remember giving a shit about
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Re: The Official Pasty Thread

Post by LooseGoose on 2016-08-20, 07:51

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Re: The Official Pasty Thread

Post by tGreenWay on 2016-08-20, 11:03

Crunchy fish taco pasty. All the benefits of a fish taco, jammed into a pasty. You get the soft, doughy goodness of a Michigan favorite along with a west coast staple. Fusion pasties!

Edit: Think of it: As you're biting into a soft outer shell, you're thinking, "Man, this is just like Olie used to make," but then, wait a minute! All of the sudden, it's a crunchy bite of California goodness! Mind and tastebuds ---> blown!
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Re: The Official Pasty Thread

Post by The Pantry on 2016-08-20, 14:14

My kinda place...no carrots


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Re: The Official Pasty Thread

Post by The Pantry on 2016-08-21, 01:06

The Pantry wrote:
Motown Spartan wrote:All of those things mentioned make a good traditional pasty but Irontown Pasties in Negaunee makes an AMAZING chicken pot pie pasty when you're not in the mood for the traditional and an even better spicy jalapeño cheddar pasty.
Use to be a great pasty place in Negaunee called Red Onion.  It closed and was supposedly reopened under the Dobbers name (based in Escanaba I think).

Just looked at a map.  Irontown looks to be in the same location Red Onion was.  What happened to Dobbers?
Motown Spartan wrote:
The Pantry wrote:
My memories of Red Onion go back to the early 80's.  Forget what street it was on but it was just a little south of US41 on the west side.  IIRC there was a train overpass a little farther south of 41.  Been a long time.  Maybe it was a different north-south cross street...?  Please be a sweetheart and research the history of the Irontown location for me...the owners probably know it.

They were a bit on the small side but Red Onion made awesome pasties.  No fucking around with chicken or veggie pasties back then.  No gravy or pot pie shit either.  Not quite as good as Toni's Country Kitchen in Laurium but much better than Lehto's on US2.

Pasties light me up a little...pretty sure it's the rutabaga.  Red Onion's were like no other.  Stopped there on the way back from the Keweenaw one time and bought a bunch.  Ate three (maybe four) on the road before stopping at a motel in Mackinaw City for the night.  That night and rest of the trip down to Detroit the next day were awful.  Couldn't stop farting and they smelled terrible.  Kept the windows open most of the trip.

Did some checking.  Irontown used to be Gramma T's which used to be the Red Onion which was owned by the Homeire family.  It's located on Teal Lake Ave.
Still confused, wondering if pasties were ever sold at the Irontown/Red Onion location under the  Dobber's name...

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Re: The Official Pasty Thread

Post by LooseGoose on 2016-08-24, 10:13

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Re: The Official Pasty Thread

Post by The Pantry on 2016-08-24, 17:41

They picked the correct pasty as #1 ! No carrots.



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Re: The Official Pasty Thread

Post by LooseGoose on 2016-08-31, 11:08

Better let them know your choices....

Tell us where to find the best pasties under the bridge
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Re: The Official Pasty Thread

Post by Triple Sparty on 2016-08-31, 12:25

Barb's! That Mackinaw pasty and cookie co is terrible.
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Re: The Official Pasty Thread

Post by tGreenWay on 2016-08-31, 12:56

Sardine pasty with yellow mustard. Mmmmm, tasty.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-09-08, 19:16

Hit Weldon's (15 Mile & Dequindre) on the way home from work.  Last time I stopped in was probably January.  Was not surprised to see the price had jumped again...more shocked by how much.  Went from $4.59 to $5.19.

Fortunately the size of the things had stayed the same...not big enough to be considered a real pasty.  On a 10" paper plate for perspective



Was about 10 ounces when I put it on the scale.  Again, not the weight of a real pasty (1#).

The lack of meat and too much potato were as I remembered them.
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Re: The Official Pasty Thread

Post by tGreenWay on 2016-09-08, 19:37

I don't know who's in charge of this damn thread, but you boneheads missed 906 Day. What better time than then to celebrate with a lobster mac & cheese pasty?
Better tighten it up by next year.
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Re: The Official Pasty Thread

Post by The Pantry on 2016-09-08, 19:42

tGreenWay wrote:I don't know who's in charge of this damn thread, but you boneheads missed 906 Day. What better time than then to celebrate with a lobster mac & cheese pasty?
Better tighten it up by next year.
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Re: The Official Pasty Thread

Post by tGreenWay on 2016-09-08, 19:44

The Pantry wrote:
tGreenWay wrote:I don't know who's in charge of this damn thread, but you boneheads missed 906 Day. What better time than then to celebrate with a lobster mac & cheese pasty?
Better tighten it up by next year.

Oh look, Mr. Bitterman is upset. Waaah, Mr. Bitterman, waaah!
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Re: The Official Pasty Thread

Post by Turtleneck on 2016-09-08, 19:47

Do pasties have the same deadly pathogens as raw milk?

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Re: The Official Pasty Thread

Post by The Pantry on 2016-09-08, 19:47

tGreenWay wrote:
The Pantry wrote:

Oh look, Mr. Bitterman is upset. Waaah, Mr. Bitterman, waaah!
That pic was courtesy of Roc. He "knows" you better.
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Re: The Official Pasty Thread

Post by Other Teams Pursuing That on 2016-09-08, 19:57

Turtleneck wrote:Do pasties have the same deadly pathogens as raw milk?

Is there shit in pasties ?
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Re: The Official Pasty Thread

Post by Turtleneck on 2016-09-08, 19:58

Other Teams Pursuing That wrote:
Turtleneck wrote:Do pasties have the same deadly pathogens as raw milk?

Is there shit in pasties ?

Never order a shasty.

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Re: The Official Pasty Thread

Post by SawGreen on 2016-09-08, 20:29

No pasty is complete without parsnips.
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Re: The Official Pasty Thread

Post by tGreenWay on 2016-09-08, 20:35

The Pantry wrote:
tGreenWay wrote:

Oh look, Mr. Bitterman is upset. Waaah, Mr. Bitterman, waaah!
That pic was courtesy of Roc. He "knows" you better.

So that's Roc's? Why are you keeping pics of Roc's pecker?
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Re: The Official Pasty Thread

Post by tGreenWay on 2016-09-08, 20:36

Turtleneck wrote:
Other Teams Pursuing That wrote:

Is there shit in pasties ?

Never order a shasty.

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Re: The Official Pasty Thread

Post by The Pantry on 2016-09-08, 21:01

Turtleneck wrote:
Other Teams Pursuing That wrote:

Is there shit in pasties ?

Never order a shasty.
Where are Travis & Bob to complete tSwill daisy-chain of most frequent and worst posters?
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