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Yeah, she left out the cooking instructions. One thing for sure, the whole thing was raw going into the oven. No saute. I'm guessing 350 for 45 minutes to an hour.
There was another part of her hand written page that included Lehto's recipe, which I believe was published waaaay back. It included cooking instructions that called for an oven temperature change after 30 minutes. I'd post that part of the pdf if I wasn't afraid those southern yooper hillbillies would track me down and kill me
If you don't put ketchup on them, you're doing it wrong.
If I wanted the measurements for your ex-wife's vagina I'd have taken them myself...
I love ketchup on my pasty, I agree. My uncle in the UP used to put ketchup on his toast, i find that far more replusive than ketchup on a pasty.
I can eat a pasty plain or with ketchup, but ketchup is my preferred method.
if you insist on putting ketchup on them, you're definitely south of the straits
Your opinion. And yes, I am South of the Straits.
Like I said, can eat them either way, but prefer ketchup, you UP snob.
I'm a confessed ketchup/catsup non-liker. It has only two places for me...with french fries or mixed with horseradish for cocktail sauce.
Just the thought of ketchup on a pasty makes me wanna heave
Well, there is your flaw. U a ketchup hater.
Don't knock it on a pasty unless you tried it.
Everything is raw when you fill the pasty. Also something to consider: you can make the pie dough in advance. Make it when you have time, then just freeze it.
I'm gonna catch all kinds of crap for this, but if you don't want to make the dough, Jiffy Pie Dough mix works pretty good.
I am south of the straits, but everyone (with the exception of one uncle) on my dad's side of the family live in the UP. My grandma makes a damn good pasty, and she serves it up with the ketchup already on it. The fact that you're a ketchup hater has nothing to do with how pasties "should be" eaten.
That's just plain rude...much, MUCH worse than serving meatloaf with a ketchup glaze.
Not a ketchup hater. I have culinary boundaries.
Pics of grandma and her pasties before applying the ketchup?
Okay then, sir.
What most generic UP family recipes would look like.
Upper Michigan Pasties
1 cups flour
1/2 cup shortening
1/4 cup lard
1/4 cup scraped suet
1 1/4 pound beef, coarsely ground
4 medium potatoes, diced
1 large onion, chopped
1/4 cup rutabaga (swede), diced
1 carrot, diced
Salt and pepper
Instructions: Makes 4.
Put the flour in a bowl and cut in the shortening, lard, and suet. Add just enough water to make a soft dough. Divide the dough into four parts and roll each part into a circle about the size of a dinner plate.
Crumble the meat into a bowl, and stir in the potatoes, onion, rutabaga, and carrot. Divide the mixture into four parts, putting some on one side of each piece of dough. Sprinkle generously with salt and pepper.
Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top.
Bake on a cookie sheet at 375 degrees F for about 30-35 minutes, then reduce heat to 350 degrees F, and bake another 15 minutes.
The attached link has about 20 different recipes, including some with Venison.
Venison was actually the original meat of the Pasty. The French version, before the Cornish version, before the Finnish UP version...I think most red meats would do, for me it is about the crust and the swede.
This post was edited by mac422 15 months ago
Stopped at Weldon's on the way home from work. They're pretty good plain but even better with small slivers of cold unsalted butter on each bite
Really? I can't imagine, nor will I try that.
It's really good. Don't let it melt first. The cold slivers help cool off bites of a steaming pasty. And it adds a depth of flavor, similar to adding a butter pat to finish a grilled steak
went to barb's in clawson. had the beef. alternated between ketchup, gravy and plain. it was very good. but the star of the show was the antipasto salad with their homemade dressing. excellent.
had not been in clawson since college. what a shithole.
so pantry and jeremy get to keep their upvotes for now.
What a great thread. My family came over from Cornwall and settled up near Copper Harbor. They all worked in the mines. My grandmother made pasties all the time. She died in the 1980s and Ive not had many since and really never found a good frozen pasty. I will say this to the ketchup haters: you put ketchup on a pasty.
Thanks for starting this topic. I'll definitely investigate some of the recommendations here.
Dad was Norwegian-Finn from Laurium and made his mother's recipe all the time. He loved gravy on his and would never eat one without rutabaga. I prefer them without gravy or ketchup. Life is not right without pasties.
I think of a hero as someone who understands the degree of responsibility that comes with his freedom. -Bob Dylan
Our office celebrates St Urho's day with about 125 Pasties every year.
That's about the only time I get to enjoy one.
I went to Bibee High School in Arizona before attending MSU. It is a copper mining town in SE Arizona. A lot of Cornish tin miners immigrated to work the hard rock mines in the 1880s. There were great pastys every little cafe and lunch. I moved to Lansing and there they were, I was happy. I moved to South Carolina and have never seen one here.
Odd thing about Bisbee I did not know when I was a kid, was all the investment, mining engineers, and a lot of Cornishmen all came from the Michigan mines.around Copper Harbor. All the schools and little burroughs were named for Michigan mining moguls who never even traveled there to see their holdings.
As for ketchup, I never tried that. It was Arizona. We put salsa on them just like everything else.
My UP family along with my dad will not eat them with katchup. I on the other hand love them with katchup. Usually I split the pasty in half, one side with, the other without. Seems to be the go-to situation with me.
My Calumet raised father raised me in Clawson...Clawson maybe a shithole but only a nutless pecker would put gravy on pasty....Dearborn Heights Salvation Army is having a pasty fundraiser ( they were pretty good last year)
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