In se Minnesota.... Is it bad that I could almost drive up there just to get pastys and volwerts meats??? I'm out of pastys now cause I only bought a few figuring I was gonna get back up there this winter.... Damn I hate this weather... Here's to being fat and happy with some good u.p. pasty in my belly I guess....
Just had a krupps pasty!!!
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sweeperguy
Active member
When I was there a couple weeks ago I brought home 12. Probably not enough to get me through till next winter, but I only had one of those lunch coolers with me.
Gives me a reason to plan on going up for trail work in the fall.
Gives me a reason to plan on going up for trail work in the fall.
onlypolar4me
Member
Krupp's pastys are the best and their pastries are good too! A close second is ordering from
Pasty.com, I order from there more often than I should.
Pasty.com, I order from there more often than I should.
lunds / byerlys sells a ok pasty 2 for $5
also the ones from Sunrise Bakery in Hibbing are good and can be found frozen a most jubilee foods jerrys foods and some lunds . there potica is also good .
there is a Serbian church in Gary Duluth and the old ladies make a boat load of pasty for fundraiser every yr . I buy a grocery bag lol they are the smaller muff pot size ones.
also the ones from Sunrise Bakery in Hibbing are good and can be found frozen a most jubilee foods jerrys foods and some lunds . there potica is also good .
there is a Serbian church in Gary Duluth and the old ladies make a boat load of pasty for fundraiser every yr . I buy a grocery bag lol they are the smaller muff pot size ones.
Here's your (click →) Pasty Central on-line pasty order form.
I yoosta order regularly, stocking up the freezer before the Phoenix blazing summer heat sets in. I find them kinda bland though, and wish they'd kick up the onions like my granny's home made version. (When I was a kid I yoosta hate the damn texture of the onion slices in her pasties, but I sure miss the flavor now.)
Now I have a closer alternative: (click →) Cornish Pasty Co.
Check the diverse (click →) menu! (PDF)
I find it hard to call anything other than an authentic UP pasty a "pasty", but some of the other varieties that they turn out are quite good. The "Oggie" (The Traditional Cornish Pasty) is darn close to the UP variety except they add rutabaga (swede) and omit carrots. (Tho' Granny also didn't use carrots, she sure did not use rutabaga.) Some of my favorites — tho' I refuse to call 'em pasties, whatever ya call 'em they're good! That Dean Thomas is a clever rascal!
- Cajun Chicken ―――
- Italian――――――――
- Mexican ―――――――
- Carne Adovada ―― ―
- Pesto Chicken ――――
- Portobello Chicken ――
- Rosemary Chicken――
- Spicy Asiago Chicken―
- Bangers and Mash
- The Pilgrim
- Reuben
I hear ya, Ez. But I can tell ya they are nothing like any kind of taco, thick shell or otherwise. And there are plenty of taco variants available in Airizony for comparison.
The fillings are yummy, and the crust is indistinguishable from the sturdy, durable "hold together when carried down to work in the mine" crust found in a UP pasty.
If anything, they're more like a (click →) calzone, tho' sturdier, than any kind of taco.
sweeperguy
Active member
Let me know how they are. Funny you'd think such a simple recipe anyone could make a good one. However in my experience that's not the case. Maybe I've been lucky and grew up eating good pastys. I had been told for years, Colonel K's in Marinette was supposed to be good, NOT! When I was a kid we used to ALWAYS get our pastys in Escanaba, right by the fairgrounds. But they're not there anymore. Don't know if they moved or closed, just know I can't remember the last time I saw them there.
1. (picky, picky) The plural form is "pasties", one pasty, two pasties. (It's a grammatical thing, but not to be confused with "Paste-ies"!
)2. A "simple recipe"? Perhaps, but there are some "secrets" to the preparation!
Some decades ago, out of severe desperation out here in the Arizony desert, I used to make 'em myself. Thanks to watchin' granny make 'em on Saturday mornings during my summer vacations back on da family farm in Bruce Crossing.
I did learn one major secret from her:
Some — no, many folks use cubed meat in their pasties. Oh no. No No. No. Wrong-O!
You gots to grind the pasty meat. Not like hamburger, but a very coarse grind![SUP]1 [/SUP](Store-bought "hamburger", or any "hamburger grind" is just gonna turn into some kind of sorry mush. Ewww!)
My granny's (and later my mom's) method was:
Do not use store bought "ground beef", but grind your own, using good cuts of beef (Grandpa did his own butcherin'.) and a very coarse grind!
They used one of these, configured for a coarse grind (a #3 blade , as I recall):
(I still have one of them around here somewhere.)Then cut up the 'taters into "dice", slice up lot's o' onions (tho' I'd prefer to cut em' a bit finer, 'cuz I yoosta just hate the texture of those long strings of onion in a bite of pasty!) and dice some carrots, if you're into carrots. A uniform size on the "dice" for the veg, please. (This all about technique, and is not intended to be a complete recipe; some seasoning is needed as well, salt & pepper fer sure — as they keep telling folks on some of the cooking shows on da cable TV.)
Thoroughly blend the other ingredients into the ground meat — get yer hands into it! (Granny used to do this in a "yuuge" (4-6 qt.?) glazed earthenware mixing bowl — the same one she'd use to prep her homemade bread dough — with the bowl sittin' on a kitchen chair. A bowl very similar to this
Prep the pasty crusts and drop a heap o' filling on one half of the prepared crust with a generous dollop of butter. Fold the other half of the crust over and firmly crimp it along the semi-circular edge. Cut a slit in the top of each to let the steam escape while baking.
Put 'em on a cookie sheet and into the oven to bake (350F?) "Until done" — nicely browned. (Granny baked her pasties — and breads — in a wood fired oven, even after she got one o' dem newfangled 'lectric stoves!
[SUP]1[/SUP] Cubed vs. coarsely ground? This is essential:
The advantage to the coarse grind is that when baked, the coarsely ground beef forms a matrix that holds all of the other ingredients together, unlike some pasties made with cubed meat, which tend to fall apart while you're chowin' down on 'em! That's critically important when you're eatin' your pasty in hand out in the hayfield (or down in the mine, as in the days of yore)! Hey, ya don't want pasty innards falling apart even if yer eatin' em with a knife and fork on a plate!
The recipe for the crust is perhaps a bit of a challenge. I never was able to master granny's recipe (she never measured anything, so it was hard to duplicate). "Once upon a time" I had a pasty crust recipe that included mashed potatoes in the dough(!). I wish I could find where that recipe went, it made an excellent, sturdy, durable "hold together when carried down to work in the mine" kind of a crust! Outstanding!
[A historical but totally unrelated note (no, not a part of the pasty recipe!): Granny yoosta make her own (click →) lye soap, too using the ashes from the wood stove and fat from the slaughterhouse, kinda like Granny from the (click →) The Beverly Hillbillies TV series, circa 1962-1971. Churned her own butter too, of course.]
Memories of life on da farm. Priceless!
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sweeperguy
Active member
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POLARISDAN
New member
ouch
L
lenny
Guest
I ike them little hot pockets
onlypolar4me
Member
I don't think you'll be disappointed, just remember that when you're in the U.P. Part of the reason they taste so good is because you been in the cold, burnin' calories!
p.s. How's the house coming?
onlypolar4me
Member
Looking good, i like the steel roof, and the garage of course!