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Anyone care to weigh in on the proper pronunciation of pasty. is it "paste-e" or "past-e" Growing up it was always called a past-e by my folks, but they are GR born and raised so it wouldn't surprise me if they've been pronouncing it wrong.
past-e. My family is from the UP and thats how they pronounce it
Past-e. Paste-e is a nipple cover.
For a while I reviewed pasties, anonymously (via a crappy personal web-site). A dumb shtick that ran its course, but I covered a lot of ground, hitting most of the major shops on US-2 and beyond including Suzy's, Lehto's, Wildwood, Jeannie's Reach, Hiawatha Pasties (formerly Da U.P. Corporation), Dobber's, Gram's, Muldoon's, Lawry's, and even included some church fund raiser pasties. Hiawatha (in a nondescript building in Naubinway) was hands-down the winner. Best pasty I've ever had ... even better than my mom's. Lehto's was the worst.
Wife and I actually made a batch of pasties this past weekend. It's a lot of work, but worth it. If you make your own, either bake them immediately, or freeze them (learned the hard way as I found my uncooked stash in a puddle of beef juice in the fridge).
Ketchup all the way. Or even better, Toivo & Eino's Pasty Sauce (basically a spicy ketchup).
what do you think of uncle peter's? i'm going to be in the detroilet area next week and want to get a good chicken paste but i've learned that most of the people here have college taste. they like it cheap and by the pound. i've been disappointed with many a restaurant recommendations here over the years. the only good one i remember i think was snake's go to place for gyros in greektown(don't remember the name now)
edit: 34 waist X 34 inseam
This post was edited by AMwood 15 months ago
Not the LP - but Jean-Kay's in Marquette is fantastic.
Cakes a Bloomin' in Grand Ledge makes a pretty decent one.
if i don't get answers soon i'm going to start handing out down votes!
I know a friend of my mom's likes to get them in Livonia, but I'm not sure if she goes to Weldon's or Superior, and I haven't been to either yet. The only place I've had them is Kalamazoo-area, at Apple Knockers in Vicksburg, who is closed for the season right now (which doesn't make sense because it's an INDOOR ice cream parlor!).
"This was a great Spartan day." --Walter Adams
Before you ask, yes, I am a girl.
-1. i don't care if you're a girl.
I'm sorry, but you're describing a meat pie, not a pasty. Rutabaga is essential (and don't get me started on the catsup).
A new place opened in downtown Plymouth called "UP Pasties." I tried them once - they were pretty good!
paste-e are nipple covers past-e is what were talking about
so mattyfresh and so clean
Weldon's (Sterling Heights...think they have a shop in Livonia also) makes chicken pasties. So does Barb's (Clawson). Not sure how good they are. Have never ordered one because:
1) A 'chicken pasty' isn't really a pasty at all. Most places don't put rutabaga in them and instead substitute peas, celery, etc. It seems more like a hand-held chicken pot pie without the gravy...which is usually available for purchase separately, maybe because 'chicken pasties' are too dry to choke down without it...?
2) The very thought of choosing to eat a 'chicken pasty' over a real pasty seems silly. It's sort of like Floyd Robertson calling-out chicken as a 'breakfast meat'. F that
3) Doing so would be sacrilege to my Finnish-Yooper heritage
Uncle Peter's makes a chicken pasty, but you would miss out on the whole experience by not getting beef. The combo of beef, potato, rutabaga,onion and crust are what makes it such a unique meal.
Good to hear how much like like them. As I understand it, the pasty was a way for miners to basically carry beef stew in a portable form to the mine for lunch. A pasty had carbs, protein, and vegetables, and it was its own package, suitable for carrying to the mine, or into it.
Here's an appreciation of the pasty from someone who spent more than 4 decades making a pilgrimage to Copper Hopper every year just to sample the authentic pasty.
This post has been edited 2 times, most recently by Wigrich 15 months ago
Thanks for the link.
The author of the story was a bit off, saying copper mining was done by the Depression. As a kid I remember seeing ore freighters on Portage Lake. The strike against Calumet & Hecla in 68 is what brought mining to a halt. Nothing was the same up there after that...except the pasties, coffee cheese, and thimbleberry jam
I stopped at Jean-Kay's in Iron Mountain on my vacation this summer, brought some home and put in freezer. Fast forward to last night when I read this thread and got some out to thaw for tonight's dinner. WOW; just as good as the one I had out of Jean-Kay's oven this summer!
We are the SPARTANS and They are NOT!!! [spartan 2]
Here is Joe's pasty shops webpage. You can get pasty's delivered to you in 1-2 days. I did this every year when I lived in Wisconsin, its a reallllllly good pasty as well. My family full of Finnish yoopers have this as their go-to for Pasties.
Our Pasties are made with only the finest ingredients including locally sourced, naturally raised, grass fed, beef and pork
This post has been edited 2 times, most recently by PPTPWmsu 15 months ago
My mom was from Marquette, so I can't count the number of home made pasties I've had in my lifetime. My grandma used lard in her pasties. Those were the best. My mom's pasties were only a slight step down. Before my mom's alzheimer's advanced too far, I insisted she show me how to make them. We didn't use lard, we used Crisco. My mom passed away 2 years ago this month, and I make about 2 dozen pasties a year now. Mine are not as good as my grandma's or my mom's, but they're at least twice as good as any store or restaurant pasty.
As for ketchup on em, I think it was how you were brought up. We use ketchup. Gravy is looked down upon. My dad uses butter/no ketchup on his.
Another thing, cause I enjoy Italian food, I use half ground sirloin/half ground Italian turkey sausage. Rutabaga, onion and Yukon gold potatoes.
BTW.....my grandma's house was across the street from Jean Kays on Presque Isle in Marquette. We'd get those in a pinch from time to time.
Someone should post some recipes!
thanks pantry and jeremy. i will give you two upvotes on a temporary basis.
i don't really like red meat so im gonna stick with the chicken. so fuck you both. no disrespect.
i will either try uncle peter's or barb's since i will be closer to those. but i will come back and down vote you both if i don't like it. consider yourselves warned.
This needed to be said. Thank you.
Also don't like it when they put big chunks of unground beef in their pasties, like they did in the Brody caf my freshman year, with their enormous, rubbery bullshit pieces of chewy beef. Should be ground beef, potato, rutabega, onion (and maybe carrot). Nino Salvaggio carries rutabega, in case you need one.
Side topic: My best business idea so far is to create a calendar with unclothed women, except their fun parts will be strategically covered with pasties (the food item). Will probably try to recruit some Finlander chicks at Suomi college.
The December picture should have the chicks in a Sauna.
Mom's recipe below. Been at least 20 years since I last enjoyed them.
She left out a few details, probably because they were second nature to her. The dice she mentions was around 3/8 of an inch, including the cube steak. She crimped the edge by hand...they looked like works of art. And, the top of a pasty needs a small slit before going in the oven to let the moisture out.
Thanks for posting! Couple quick questions :
Do you saute the filling first or put it in uncooked?
What temp and roughly how long do you cook them for?
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