[ARCHIVED THREAD] - Pastys (Page 1 of 3)
Posted: 2/2/2016 3:17:51 PM EDT
Ketchup, gravy, or plain?
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So you're telling me the Sriracha Garlic Aioli dipping sauce I was getting at The Cornish Pasty Company in Mesa Arizona wasn't authentic? |
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This. You don't put sugar on meat. |
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This. You don't put sugar on meat. Quoted:
This. You don't put sugar on meat. False. BBQ rub. |
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So you're telling me the Sriracha Garlic Aioli dipping sauce I was getting at The Cornish Pasty Company in Mesa Arizona wasn't authentic? Pretty sure miners were eating pasties down in the shafts of the Empire and Tilden mines in the U.P. before Arizona was even a state.  Maybe the Mexican Indians were eating Sriracha on burritos then, but no pasties.
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What corner of the mitten do you hail from? |
My mother was a Butte girl of Irish descent. Pasty's are a staple of Butte dating from the days of the Cornish mining community.
It's been so long since she made a pasty though I can't remember if we had gravy with them or not 
There is a little shop here in town though that sells very good Butte style cornish pastys, they are good - and they come with gravy. I think originally they were a meat filled pie that the miners took to work with them in their lunch box. I suspect they didn't have the facilities to warm gravy in the bottom of the old copper mines. |
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My mother was a Butte girl of Irish descent. Pasty's are a staple of Butte dating from the days of the Cornish mining community. It's been so long since she made a pasty though I can't remember if we had gravy with them or not
There is a little shop here in town though that sells very good Butte style cornish pastys, they are good - and they come with gravy. I think originally they were a meat filled pie that the miners took to work with them in their lunch box. I suspect they didn't have the facilities to warm gravy in the bottom of the old copper mines. Got a chance to try one in the Black Hills a few years back. The shape was a little different but tasted the same as the one in the U.P. Had never had a pasty outside MI until this experience. Was a pleasant surprise. 
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My mother was a Butte girl of Irish descent. Pasty's are a staple of Butte dating from the days of the Cornish mining community. It's been so long since she made a pasty though I can't remember if we had gravy with them or not
There is a little shop here in town though that sells very good Butte style cornish pastys, they are good - and they come with gravy. I think originally they were a meat filled pie that the miners took to work with them in their lunch box. I suspect they didn't have the facilities to warm gravy in the bottom of the old copper mines. I'm half Butte (and 1/4 Cornish) and asking for gravy on a pasty was grounds for Grandma's death glare. Plain is the right answer, if you must... ketchup. Joe's makes decent pasty's if you hold the gravy! |
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Yooper here, ketchup is for a traditionalist. If not available, plain is acceptable. If your a cheesehead or a FIB, gravy I guess. Ron Swanson would not approve of gravy on a pasty. That is all. Gravy, of course. Ron Swanson's Hoosier self can kick rocks if he doesn't like it 
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I make my own pastys/pasties. I've seen it spelled both ways.
Chopped steak or ground sirloin, rutabega, onion, carrot, potato, little Worcestershire, S&P, garlic. Iike sour cream on mine. Gravy will do, country or brown, either one. No ketchup for me. Eta: add some bacon grease or butter before cooking. 
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This. You don't put sugar on meat. Quoted:
This. You don't put sugar on meat. You poor, Yankee bastard.
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You're living on the wrong end of the continent, bro. You need to head north for about 3 days, till you get to the big water. Quoted:
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Is it like a meat pita? I haven't seen one  You're living on the wrong end of the continent, bro. You need to head north for about 3 days, till you get to the big water. Yep. Nothing like a pita or hot pocket. You can also put like fried apples at one end and the meat/veg at the other. Meal w/ desert in one. They freeze well, too. |