Pasties

I've never seen a pastie server who I wanted to see in pasties.

Go figure.

Watch Out Pylon! wrote:The old I'm rubber and you're glue defense. I'm not the one eating this shit. Food has evolved since the 1800's. We can do better than this now.

Pasties have been made for hundreds of years...delicious and all natural. Your Hot Pockets are part of the evolution of which you speak...made of highly processed crap, chemicals, and preservatives. Comparing them to pasties is asinine, but that's what you do best. Just like you bagging on raw milk. The evolution of milk production has ruined most dairy because the greedy found a way to steal from the farmer under the guise of safety. Interesting the technology is also there now to sell completely safe raw dairy products at a fair profit to the farmer but the dairy industry lobbyists are still spreading the same shit to lawmakers to hold raw dairy back.

Technology is tough to tame because most times it is developed with a profit motive first, instead of better quality of life. The technology behind food for the last 80-100 years is one of the best examples of the adage, "Just because you can, doesn't mean you should."

AvgMSUJoe wrote:I've never seen a pastie server who I wanted to see in pasties.

Go figure.

This is a better than average response, Joe.

Keweenaw NHP‏ Verified account @KeweenawNPS   4 hours ago
We're excited to host @KeweenawHistory at the Calumet Visitor Center during #PastyFest on August 18! Bring your pasty opinions, stories, and photos to become part of our collective #memory. #ILoveCalumet #GIS #MiningHeritage @CalumetMainSt @mtu_SocialSci

Floyd Robertson wrote: Keweenaw NHP‏ Verified account @KeweenawNPS   4 hours ago
We're excited to host @KeweenawHistory at the Calumet Visitor Center during #PastyFest on August 18! Bring your pasty opinions, stories, and photos to become part of our collective #memory. #ILoveCalumet #GIS #MiningHeritage @CalumetMainSt @mtu_SocialSci

Oh god...Pantry may have a stroke when he sees this.

LooseGoose wrote:

Floyd Robertson wrote: Keweenaw NHP‏ Verified account @KeweenawNPS   4 hours ago
We're excited to host @KeweenawHistory at the Calumet Visitor Center during #PastyFest on August 18! Bring your pasty opinions, stories, and photos to become part of our collective #memory. #ILoveCalumet #GIS #MiningHeritage @CalumetMainSt @mtu_SocialSci

Oh god...Pantry may have a stroke when he sees this.

I’m betting Pantry has already pounded out ten pages of notes and blocked off that weekend for a road trip.

tGreenWay wrote:

LooseGoose wrote:

Oh god...Pantry may have a stroke when he sees this.

I’m betting Pantry has already pounded out ten pages of notes and blocked off that weekend for a road trip.

Both you guys

Floyd Robertson wrote:

tGreenWay wrote:




I’m betting Pantry has already pounded out ten pages of notes and blocked off that weekend for a road trip.

Both you guys

You know that’s right up his alley.









And down his gullet.

Fuck you guys. Very few of you know what a real pasty tastes like.

The Pantry wrote:Fuck you guys. Very few of you know what a real pasty tastes like.

This is why you need to go up there. Hit ‘em with both barrels of Pantry pasty attitude telling them how wrong they are.

When you have to defend a food because "most people" don't get it chances are that food tastes like ass.

tGreenWay wrote:

The Pantry wrote:Fuck you guys. Very few of you know what a real pasty tastes like.

This is why you need to go up there. Hit ‘em with both barrels of Pantry pasty attitude telling them how wrong they are.

Let's start a GoFundMe to raise money to send Pantry to this tasting as the official representative of the Swill. I'll donate, and I'll bet we could raise enough to cover his expenses in exchange for exclusive rights to the stories and reviews.

Watch Out Pylon! wrote:When you have to defend a food because "most people" don't get it chances are that food tastes like ass.

A pity you've never had a good pasty and compare them to nasty Hot Pockets...your suggestion for the evolution of food.

LooseGoose wrote:

tGreenWay wrote:

This is why you need to go up there. Hit ‘em with both barrels of Pantry pasty attitude telling them how wrong they are.

Let's start a GoFundMe to raise money to send Pantry to this tasting as the official representative of the Swill. I'll donate, and I'll bet we could raise enough to cover his expenses in exchange for exclusive rights to the stories and reviews.

Count me in.

Pantry could publish his findings and opinions here, and anything new he might’ve learned (as if it were actually possible). Then, he could sell his work as a freelancer to some downstate publication with the angle of teaching city folk where to find and how to eat the very best pasty. And of course, tSwill would have to be mentioned in his bio at the end of his piece.

tGreenWay wrote:Pantry could publish his findings and opinions here, and anything new he might’ve learned (as if it were actually possible). Then, he could sell his work as a freelancer to some downstate publication with the angle of teaching city folk where to find and how to eat the very best pasty. And of course, tSwill would have to be mentioned in his bio at the end of his piece.

It's a plan - we could be the go to board for pasty debates.  Add that to our raw milk dominance and this place would become must read.

Would love to get up there for the event but have already burned my vacation days for the year, some not by choice. Sending me up there would be very expensive counting lost wages and a couple dinners at the Harbor Haus.

I vote Goose for the trip. Has the RV and had plans to go up there anyway. Could give an impartial perspective on UP pasty.

In for $100

13 U.P. pasties you must try on your next visit

tWife made them last night. And, they rival any I've had.

Floyd Robertson wrote:13 U.P. pasties you must try on your next visit

Recall that link being posted in another thread here a while back but didn't recall the vid at the end of the article.  Thanks for re-posting.  

Some interesting stuff in the vid, at least to me.  They pronounce "Lehto's" like lay-toes.  Have always heard it pronounced let-o's.  They also pronounce Laurium like larry-um.  Have always know it as lorie-um.  Liked their piece  on The Hut.  Cool place on US-41 just north of Calumet.  Best food until you get to Copper Harbor, not that there's much in between.

Looks like meatloaf

The Pantry wrote:Looks like meatloaf

The Pasty Fascist has spoken.

steveschneider wrote:

The Pantry wrote:Looks like meatloaf

The Pasty Fascist has spoken.

I always get you and turtleneck mixed up. Which one likes tofu...?

The Pantry wrote:

steveschneider wrote:

The Pasty Fascist has spoken.

I always get you and turtleneck mixed up. Which one likes tofu...?

I like Chinese food. ‍�

Not meatloaf

kingstonlake wrote:Not meatloaf

Those southern Up North hillbillies didn't need to offer gravy years ago when they made decent pasty.

Still have pasty I got shipped from Lawry's in Marquette. Seeing this thread bumped, put one in the oven. Think it was Cam that described Lawry's as "onion forward". He was right. They only bummer is they lack rutabaga. Had the same experience with pasty from Pasty Central (The Hut) in the Keweenaw. Not sure why they're skimpy with the rutabaga. Inexpensive and it's the ingredient that makes a pasty, a pasty.

Like said in Floyd's link above, Toni's Country Kitchen in Laurium makes the best. Real pisser they don't ship them.

I put rutabaga in my pasty. I like a little rutabaga but your claim it makes the pasty is bullshit. The crust and the beef makes it. The ketchup > rutabaga.

steveschneider wrote:I put rutabaga in my pasty. I like a little rutabaga but your claim it makes the pasty is bullshit. The crust and the beef makes it. The ketchup > rutabaga.

You wouldn't know the difference between a pasty and an empanada, fucking Steve.

Who rates rutabaga over the crust or the beef? Amateur hour. You are talking out of the wazoo and you know it.

steveschneider wrote:Who rates rutabaga over the crust or the beef? Amateur hour. You are talking out of the wazoo and you know it.

Please. Expound on your experience with pasty. Your recipe, dough and filling? Prep and cooking instructions?

Eat a bag of shit, Steve. You know little of anything.

The Pantry wrote:

steveschneider wrote:Who rates rutabaga over the crust or the beef? Amateur hour. You are talking out of the wazoo and you know it.

Please.  Expound on your experience with pasty.  Your recipe, dough and filling?  Prep and cooking instructions?

Eat a bag of shit, Steve.  You know little of anything.

I wouldn’t even rate the rutabaga over the onion or the potato. In fact in the Marquette recipe the rutabaga is listed as (optional). Hmm I wonder why?

I like the rutabaga but you are overrating it and this lowers peninsula guy is calling you on it.

steveschneider wrote:

The Pantry wrote:
Please.  Expound on your experience with pasty.  Your recipe, dough and filling?  Prep and cooking instructions?

Eat a bag of shit, Steve.  You know little of anything.

I wouldn’t even rate the rutabaga over the onion or the potato. In fact in the Marquette recipe the rutabaga is listed as (optional). Hmm I wonder why?

I like the rutabaga but you are overrating it and this lowers peninsula guy is calling you on it.

Fucking Steve...you are dead dog wrong here.

The Pantry wrote:

kingstonlake wrote:Not meatloaf

Those southern Up North hillbillies didn't need to offer gravy years ago when they made decent pasty.

Still have pasty I got shipped from Lawry's in Marquette. Seeing this thread bumped, put one in the oven. Think it was Cam that described Lawry's as "onion forward". He was right. They only bummer is they lack rutabaga. Had the same experience with pasty from Pasty Central (The Hut) in the Keweenaw. Not sure why they're skimpy with the rutabaga. Inexpensive and it's the ingredient that makes a pasty, a pasty.

Like said in Floyd's link above, Toni's Country Kitchen in Laurium makes the best. Real pisser they don't ship them.

That wasn't me, I'm actually not sure whether I've ever had one from Lawry's (or Lehto's, or any of the other ones I hear people talk about that seem to be the most well known). I don't know that I could narrow it down to one favorite, but rutabaga is definitely key to the experience. It's been years and years since I've eaten there, but the Tahquamenon Falls restaurant had good pasties, as I recall. Cal's Party store in Marquette has pretty good pasties, and also some fantastic homemade desserts. I've definitely had mediocre or worse pasties, but I don't have a very good mental list of the restaurants they came from.

Au Train Grocery, just west of Munising, makes the best pasties, period. Until you've had one, you just don't know.

Motown Spartan wrote:

steveschneider wrote:

I wouldn’t even rate the rutabaga over the onion or the potato. In fact in the Marquette recipe the rutabaga is listed as (optional). Hmm I wonder why?

I like the rutabaga but you are overrating it and this lowers peninsula guy is calling you on it.

Fucking Steve...you are dead dog wrong here.

Putting the rutabaga at the top of the list for a pasty is a bunch of rubbish.

Keeweenaw Recipe.

Ingredients:

1 1/2 pounds of quarter-inch cubed round steak
4 cups of quarter-inch peeled potatoes, cubed
1 cup of onions, sliced to 1/4 inch or chopped
1/2 cup chopped carrots
2 teaspoons of salt
1/2 teaspoon black pepper
2 tablespoons dried parsley

Mix it all in a big bowl.

3 cups flour
1/2 cup shortening
6 tablespoons cold water

Blend the shortening into the flour. Add water, and blend with a fork until it holds together. Shape into a ball. If you want, you can chill it here until it is ready for use. Divide into 6 pieces, rolling each on a floured board. Add the filling. Seal the edges with water. Be creative, either folding or pinching the edges; being either artistic or utilitarian, according to your nature. Slit the top. Flute the edges. Bake on a lightly greased tin for 12-15 minutes at 400 degrees F, then for another 30-45 minutes at 375 degrees F.


Marquette Recipe

The Dough:

3 cups flour
1 1/2 teaspoons salt
1 cup Crisco
3/4 cup cold water

Sift the flour and salt. Cut in Crisco for the pie crust. Add water and blend with a fork until it holds together. Shape into a ball. You can chill it here until the rest of the ingredients are prepared.

The Filling:

1 1/2 pound ground chuck
4 cups cubed potatoes
3 onions, diced small
1 rutabaga, diced (optional)
2 teaspoons salt
1/2 teaspoon black pepper

Mix it all together thoroughly. Divide into 6 roughly equal servings, about one cup each. Add a teaspoon of butter on the top of each before adding it to the dough. Take the dough out of the refrigerator, and divide into 6 pieces, slightly oblong. Roll each on a floured board and add the filling. Seal the edges with water, folding or crimping the edges. Don't forget to slit the top. Flute the edges, and bake on a lightly greased tin for 12-15 minutes at 400 degrees F, then for another 45 minutes at 375 degrees F, or until the crust is golden brown.

Note: Feel free to add your own touches. Add some garlic, oregano, or other spices, if you like. The real key is in making the dough correctly. The amount of water will depend upon the humidity. Using round steak cut in quarter-inch cubes instead of the ground chuck is a nice touch. In cubing the meat and the potatoes, it is best to use small, uniform cubes.


Madelyne Lawry's Authentic Pasty Recipe

The Crust:

2 cups of flour
2/3 cup of Crisco
1/2 teaspoon salt
1/2 cup of cold water

Cut the shortening into flour and salt. Add water. Mix and knead until well blended. Form into 4 balls, and chill in the refrigerator for at least an hour. Roll in an 8-inch circle, slightly oblong in shape. Use plenty of flour while rolling out.

The Filling:

3/4 pound of ground chuck, or 1/2-inch cubes of steak
1/2 cup of chopped onion
1/2 cup of grated rutabagas, or carrots
1/2 cup of grated beef suet (optional) *
3 cups of diced potatoes
1 1/2 teaspoons of salt
1/2 teaspoon black pepper
2 tablespoons of dried parsley, or 1/3 cup of fresh parsley

steveschneider wrote:

Motown Spartan wrote:

Fucking Steve...you are dead dog wrong here.

Putting the rutabaga at the top of the list for a pasty is a bunch of rubbish.

Nobody is putting it at the top of the list you nincompoop!

Christ, is Pantry trying to leverage that one trip he took the UP into pasty dominance again?