"Boron Elgar" > wrote in message
...
> On Tue, 14 Jul 2015 18:30:15 -0300, wrote:
>
>>On Tue, 14 Jul 2015 16:46:19 -0400, Boron Elgar
> wrote:
>>
>>>On Tue, 14 Jul 2015 20:30:11 +0000 (UTC), tert in seattle
> wrote:
>>>
>>>>Cindy Hamilton wrote:
>>>>> On Tuesday, July 14, 2015 at 9:23:20 AM UTC-4, Boron Elgar wrote:
>>>>>
>>>>>> You are not a Yooper, although my sister in AA makes them.
>>>>>
>>>>> No, I'm not a Yooper. The population of Michigan isn't concentrated
>>>>> in the U.P. Pasties are just not that widely eaten in Michigan. You
>>>>> wouldn't have to look hard to find a native-born Michigander who's
>>>>> never heard of them.
>>>>>
>>>>> I've made pasties, and bought them here in Ann Arbor and up in
>>>>> Mackinac City. Heavy and somewhat bland (although no more so
>>>>> than many other Midwestern staples).
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>>you bet they're heavy -- they were an ideal fuel for Cornish miners
>>>>
>>>They were not just to provide a solid meal for miners, but much of the
>>>pastry was created to be tossed, as the miners' hands were dirty. They
>>>used part of the pastry to hold it all.
>>>
>>>They needn't be heavy - it is just a meat/veg hand pie. If the pastry
>>>is made well and they are not overloaded within, they can be
>>>delectable and very flavorful.
>>>
>>>http://www.joepastry.com/2009/how_to...cornish_pasty/
>>>
>>>http://www.joepastry.com/2009/how_to...nish_pasty_ii/
>>
>>Cornish women would have a fit, all three ingredients should be diced
>>and I never had a Cornish Pasty in Cornwall that was made with
>>anything other than skirt of beef. True they were made for miners but
>>before that for farmers, their meat and two veg in a pastry packet.
>>
> Michigan and US Midwest pasties have long evolved beyond what was used
> in the mines on your side of the pond, I am afraid.

Of course, as have most things here too. I still do dice the veg but I don't
necessarily use skirt and I use different pastry.


--
http://www.helpforheroes.org.uk/shop/

On 7/15/2015 4:32 AM, Ophelia wrote:

> I make mine with rough puff pastry. Not so flaky as puff pastry but
> still very light.
>
As do I.

"S Viemeister" > wrote in message
...
> On 7/15/2015 4:32 AM, Ophelia wrote:
>
>> I make mine with rough puff pastry. Not so flaky as puff pastry but
>> still very light.
>>
> As do I.

I use it for all my double crust pies too


--
http://www.helpforheroes.org.uk/shop/

On Tuesday, July 14, 2015 at 4:40:04 PM UTC-4, tert in seattle wrote:
> Cindy Hamilton wrote:
> > On Tuesday, July 14, 2015 at 9:23:20 AM UTC-4, Boron Elgar wrote:
> >
> >> You are not a Yooper, although my sister in AA makes them.
> >
> > No, I'm not a Yooper. The population of Michigan isn't concentrated
> > in the U.P. Pasties are just not that widely eaten in Michigan. You
> > wouldn't have to look hard to find a native-born Michigander who's
> > never heard of them.
> >
> > I've made pasties, and bought them here in Ann Arbor and up in
> > Mackinac City. Heavy and somewhat bland (although no more so
> > than many other Midwestern staples).
> >
> > Cindy Hamilton
>
> you bet they're heavy -- they were an ideal fuel for Cornish miners

And I'm not a Cornish miner. A few calories goes a long way for me.

> as for bland ... clearly you're not using enough ketchup :-O

Ketchup? Good grief. I will occasionally have a homeopathic quantity
of ketchup on a french fry, but otherwise ketchup doesn't have any
appeal to me (except as a starting place for my barbecue sauce).

I had a pasty with beef gravy in Mackinac City, and that was better than
average.

I believe this is the time for me to bring in the pea soup thread, and
mention Terry Pratchett's "The Last Continent", in which a meat pie
joins pea soup (or possibly mushy peas), with tomato sauce. A
Meat Pie Floater.

Cindy Hamilton

On 7/15/2015 9:31 AM, Ophelia wrote:
>
>
> "S Viemeister" > wrote in message
> ...
>> On 7/15/2015 4:32 AM, Ophelia wrote:
>>
>>> I make mine with rough puff pastry. Not so flaky as puff pastry but
>>> still very light.
>>>
>> As do I.
>
> I use it for all my double crust pies too
>
It's the family's favourite.

On 2015-07-15, S Viemeister > wrote:
> On 7/15/2015 9:31 AM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 7/15/2015 4:32 AM, Ophelia wrote:
>>>
>>>> I make mine with rough puff pastry. Not so flaky as puff pastry but
>>>> still very light.
>>>>
>>> As do I.
>>
>> I use it for all my double crust pies too
>>
> It's the family's favourite.

A properly made "short" pie crust is all the things mentioned above.
I cut in my butter and shortening very coarsely, which makes the dough
essentially a "rough puff pastry".

nb

"S Viemeister" > wrote in message
...
> On 7/15/2015 9:31 AM, Ophelia wrote:
>>
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 7/15/2015 4:32 AM, Ophelia wrote:
>>>
>>>> I make mine with rough puff pastry. Not so flaky as puff pastry but
>>>> still very light.
>>>>
>>> As do I.
>>
>> I use it for all my double crust pies too
>>
> It's the family's favourite.

)

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
>
> "Boron Elgar" > wrote in message
> ...
>> On Tue, 14 Jul 2015 18:30:15 -0300, wrote:
>>
>>>On Tue, 14 Jul 2015 16:46:19 -0400, Boron Elgar
> wrote:
>>>
>>>>On Tue, 14 Jul 2015 20:30:11 +0000 (UTC), tert in seattle
> wrote:
>>>>
>>>>>Cindy Hamilton wrote:
>>>>>> On Tuesday, July 14, 2015 at 9:23:20 AM UTC-4, Boron Elgar wrote:
>>>>>>
>>>>>>> You are not a Yooper, although my sister in AA makes them.
>>>>>>
>>>>>> No, I'm not a Yooper. The population of Michigan isn't concentrated
>>>>>> in the U.P. Pasties are just not that widely eaten in Michigan. You
>>>>>> wouldn't have to look hard to find a native-born Michigander who's
>>>>>> never heard of them.
>>>>>>
>>>>>> I've made pasties, and bought them here in Ann Arbor and up in
>>>>>> Mackinac City. Heavy and somewhat bland (although no more so
>>>>>> than many other Midwestern staples).
>>>>>>
>>>>>> Cindy Hamilton
>>>>>
>>>>>you bet they're heavy -- they were an ideal fuel for Cornish miners
>>>>>
>>>>They were not just to provide a solid meal for miners, but much of the
>>>>pastry was created to be tossed, as the miners' hands were dirty. They
>>>>used part of the pastry to hold it all.
>>>>
>>>>They needn't be heavy - it is just a meat/veg hand pie. If the pastry
>>>>is made well and they are not overloaded within, they can be
>>>>delectable and very flavorful.
>>>>
>>>>http://www.joepastry.com/2009/how_to...cornish_pasty/
>>>>
>>>>http://www.joepastry.com/2009/how_to...nish_pasty_ii/
>>>
>>>Cornish women would have a fit, all three ingredients should be diced
>>>and I never had a Cornish Pasty in Cornwall that was made with
>>>anything other than skirt of beef. True they were made for miners but
>>>before that for farmers, their meat and two veg in a pastry packet.
>>>
>> Michigan and US Midwest pasties have long evolved beyond what was used
>> in the mines on your side of the pond, I am afraid.
>
> Of course, as have most things here too. I still do dice the veg but I don't
> necessarily use skirt and I use different pastry.

FWIW -- "Making Pasties in Cornwall"

<http://www.theguardian.com/lifeandstyle/video/2011/may/31/making-cornish-pasties>

(I think I've posted this before)

On Wed, 15 Jul 2015 06:53:54 -0700 (PDT), Cindy Hamilton
> wrote:


>Ketchup? Good grief. I will occasionally have a homeopathic quantity
>of ketchup on a french fry,

"homeopathic quantity". I like that description

>I believe this is the time for me to bring in the pea soup thread, and
>mention Terry Pratchett's "The Last Continent", in which a meat pie
>joins pea soup (or possibly mushy peas), with tomato sauce. A
>Meat Pie Floater.

Oh yes... a decent pie floater is fantastic. I remember those from
when I was a kid living in Adelaide... used to be a van near the
railway station that was famous for them. These were more like a cross
between mushy peas and pea soup in consistency.

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "Boron Elgar" > wrote in message
>> ...
>>> On Tue, 14 Jul 2015 18:30:15 -0300, wrote:
>>>
>>>>On Tue, 14 Jul 2015 16:46:19 -0400, Boron Elgar
> wrote:
>>>>
>>>>>On Tue, 14 Jul 2015 20:30:11 +0000 (UTC), tert in seattle
> wrote:
>>>>>
>>>>>>Cindy Hamilton wrote:
>>>>>>> On Tuesday, July 14, 2015 at 9:23:20 AM UTC-4, Boron Elgar wrote:
>>>>>>>
>>>>>>>> You are not a Yooper, although my sister in AA makes them.
>>>>>>>
>>>>>>> No, I'm not a Yooper. The population of Michigan isn't concentrated
>>>>>>> in the U.P. Pasties are just not that widely eaten in Michigan.
>>>>>>> You
>>>>>>> wouldn't have to look hard to find a native-born Michigander who's
>>>>>>> never heard of them.
>>>>>>>
>>>>>>> I've made pasties, and bought them here in Ann Arbor and up in
>>>>>>> Mackinac City. Heavy and somewhat bland (although no more so
>>>>>>> than many other Midwestern staples).
>>>>>>>
>>>>>>> Cindy Hamilton
>>>>>>
>>>>>>you bet they're heavy -- they were an ideal fuel for Cornish miners
>>>>>>
>>>>>They were not just to provide a solid meal for miners, but much of the
>>>>>pastry was created to be tossed, as the miners' hands were dirty. They
>>>>>used part of the pastry to hold it all.
>>>>>
>>>>>They needn't be heavy - it is just a meat/veg hand pie. If the pastry
>>>>>is made well and they are not overloaded within, they can be
>>>>>delectable and very flavorful.
>>>>>
>>>>>http://www.joepastry.com/2009/how_to...cornish_pasty/
>>>>>
>>>>>http://www.joepastry.com/2009/how_to...nish_pasty_ii/
>>>>
>>>>Cornish women would have a fit, all three ingredients should be diced
>>>>and I never had a Cornish Pasty in Cornwall that was made with
>>>>anything other than skirt of beef. True they were made for miners but
>>>>before that for farmers, their meat and two veg in a pastry packet.
>>>>
>>> Michigan and US Midwest pasties have long evolved beyond what was used
>>> in the mines on your side of the pond, I am afraid.
>>
>> Of course, as have most things here too. I still do dice the veg but I
>> don't
>> necessarily use skirt and I use different pastry.
>
> FWIW -- "Making Pasties in Cornwall"
>
> <http://www.theguardian.com/lifeandstyle/video/2011/may/31/making-cornish-pasties>
>
> (I think I've posted this before)

Yep That is pretty much how I make mine but I use lard and a lighter
pastry

--
http://www.helpforheroes.org.uk/shop/

On 7/14/2015 5:27 PM, Jeßus wrote:
> On Mon, 13 Jul 2015 23:13:56 -0500, Sqwertz >
> wrote:
>
>> On Mon, 13 Jul 2015 05:47:58 +1000, Jeßus wrote:
>>
>>> On Sun, 12 Jul 2015 05:41:42 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 7/11/2015 9:46 PM, Jeßus wrote:
>>>>
>>>>> Sounds like one of the better things on the menu. I'm pretty sure
>>>>> McD's here doesn't sell lobster rolls - it would be too expensive, I
>>>>> would imagine.
>>>>>
>>>> It's a regional thing. McD's doesn't sell lobster rolls where I live
>>>> (South Carolina). Ed is up north where lobster is more common.
>>>
>>> Thanks.
>>
>> I think New England and Hawaii are the only two places in the U.S.
>> where McD's offers any sort of U.S. regional "specialties".

That's not true, and I don't know who I'm quoting so I hope the
attributions are correct.

There are McRib sandwiches. They're seasonal, promotional, occasionally
advertised in the Southern US. In certain areas, mind you. Sometimes
they sell them, sometimes they don't. It's not pulled pork. It's some
sort of weird shaped pork product served on bun. Never had one, just
seen the ads for them.

> All the > other McDonalds in between have pretty much the same standard menu.
>> I think New Mexico may have green chile sauce options (on your fries,
>> on your burger, or in your milkshake).
>
> AFAIK in Australia, there are no variations in their menu at all.
>
I wouldn't have any idea about that. I do know there are variations on
the McD's menu around the globe. I watched a few documentaries about
it. That doesn't mean I eat there. Nor that I've actually seen a
lobster roll or eaten a McRib sandwich. Nope, I haven't.

Jill

On 7/16/2015 6:28 PM, Sqwertz wrote:
> I have two different rosemary varieties


NO ONE CARES!

....dump!

____.-.____
[__Sqwerty__]
[___Marty___]
(d|||TROLL|||b)
`|||TRASH|||`
|||||||||||
|||||||||||
|||||||||||
|||||||||||
`"""""""""'
\\~~~~~~~~~~~~~~~~~//

On 7/17/2015 10:29 AM, Acme Bully Control wrote:
> On 7/16/2015 6:28 PM, Sqwertz wrote:
>> I have two different rosemary varieties
>
>
> NO ONE CARES!
>
> ...dump!
>
> ____.-.____
> [__Sqwerty__]
> [___Marty___]
> (d|||TROLL|||b)
> `|||TRASH|||`
> |||||||||||
> |||||||||||
> |||||||||||
> |||||||||||
> `"""""""""'
> \\~~~~~~~~~~~~~~~~~//
>
>
Barbara Llorente FRAUD!


No one cares about you.

Get OUT!


_,..._
/__ \
>< `. \
/_ \ |
\-_ /:|
,--'..'. :
,' `.
_,' \
_.._,--'' , |
, ,',, _| _,.'| | |
\\||/,'(,' '--'' | | |
_ ||| | /-' |
| | (- -)<`._ | / /
| | \_\O/_/`-.(<< |____/ /
| | / \ / -'| `--.'|
| | \___/ / /
| | H H / | |
|_|_..-H-H--.._ / ,| |
|-.._"_"__..-| | _-/ | |
| | | | \_ |
Barbara Llorente | | | | |
| The | |____| | |
|Troll Enabler | _..' | |____|
jrei | |_(____..._' _.' |
`-..______..-'"" (___..--'

On 7/16/2015 6:39 PM, Sqwertz wrote:
> That's are "seasonal"
NO ONE CARES!

....dump!

____.-.____
[__Sqwerty__]
[___Marty___]
(d|||TROLL|||b)
`|||TRASH|||`
|||||||||||
|||||||||||
|||||||||||
|||||||||||
`"""""""""'
\\~~~~~~~~~~~~~~~~~//

On Thu, 16 Jul 2015 19:28:46 -0500, Sqwertz >
wrote:

>On Sat, 11 Jul 2015 20:02:39 -0300, wrote:
>
>> Sounds good to me - here - sending you some rosemary which is in full
>> fledge just now on my balcony. What I haven't used at the end of
>> summer, I cut and freeze as is. Works well. I love lamb/rosemary
>> combo.
>
>I have two different rosemary varieties growing in my yard 24/7/365 -
>no need to freeze anything. They're the only thing in the yard I
>can't kill. One bush is about 8' wide and 4' tall.

Must be a dwarf rosemary... hehe

I don't consider rosemary culinarilly, reminds me of public toilet
deodorizer... why it's used with lamb, to hide that schtink. Why
anyone would eat lamb is incomprehensible to me, why bother with
rosemary, just spritz it with Lysol.

On 7/16/2015 8:44 PM, Brooklyn1 wrote:
> Why anyone would eat lamb is incomprehensible to me


Heathen!

On Thu, 16 Jul 2015 17:59:53 -0400, jmcquown >
wrote:

>On 7/14/2015 5:27 PM, Jeßus wrote:
>> On Mon, 13 Jul 2015 23:13:56 -0500, Sqwertz >
>> wrote:
>>
>>> On Mon, 13 Jul 2015 05:47:58 +1000, Jeßus wrote:
>>>
>>>> On Sun, 12 Jul 2015 05:41:42 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 7/11/2015 9:46 PM, Jeßus wrote:
>>>>>
>>>>>> Sounds like one of the better things on the menu. I'm pretty sure
>>>>>> McD's here doesn't sell lobster rolls - it would be too expensive, I
>>>>>> would imagine.
>>>>>>
>>>>> It's a regional thing. McD's doesn't sell lobster rolls where I live
>>>>> (South Carolina). Ed is up north where lobster is more common.
>>>>
>>>> Thanks.
>>>
>>> I think New England and Hawaii are the only two places in the U.S.
>>> where McD's offers any sort of U.S. regional "specialties".
>
>That's not true, and I don't know who I'm quoting so I hope the
>attributions are correct.

No, they are not correct


>There are McRib sandwiches. They're seasonal, promotional, occasionally
>advertised in the Southern US. In certain areas, mind you. Sometimes
>they sell them, sometimes they don't. It's not pulled pork. It's some
>sort of weird shaped pork product served on bun. Never had one, just
>seen the ads for them.
>
>> All the > other McDonalds in between have pretty much the same standard menu.
>>> I think New Mexico may have green chile sauce options (on your fries,
>>> on your burger, or in your milkshake).
>>
>> AFAIK in Australia, there are no variations in their menu at all.
>>
>I wouldn't have any idea about that. I do know there are variations on
>the McD's menu around the globe. I watched a few documentaries about
>it. That doesn't mean I eat there. Nor that I've actually seen a
>lobster roll or eaten a McRib sandwich. Nope, I haven't.

Due to being outvoted a few months ago, I ate at a McD's here. Had a
wrap of some sort, which pretty much met my expectations. The place
still smells the same as I remember it from 20 years ago.

On 7/17/2015 4:07 PM, wrote:
> On Thu, 16 Jul 2015 17:59:53 -0400, jmcquown >
> wrote:
>
>> On 7/14/2015 5:27 PM, Jeßus wrote:
>>> On Mon, 13 Jul 2015 23:13:56 -0500, Sqwertz >
>>> wrote:
>>>
>>>> On Mon, 13 Jul 2015 05:47:58 +1000, Jeßus wrote:
>>>>
>>>>> On Sun, 12 Jul 2015 05:41:42 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 7/11/2015 9:46 PM, Jeßus wrote:
>>>>>>
>>>>>>> Sounds like one of the better things on the menu. I'm pretty sure
>>>>>>> McD's here doesn't sell lobster rolls - it would be too expensive, I
>>>>>>> would imagine.
>>>>>>>
>>>>>> It's a regional thing. McD's doesn't sell lobster rolls where I live
>>>>>> (South Carolina). Ed is up north where lobster is more common.
>>>>>
>>>>> Thanks.
>>>>
>>>> I think New England and Hawaii are the only two places in the U.S.
>>>> where McD's offers any sort of U.S. regional "specialties".
>>
>> That's not true, and I don't know who I'm quoting so I hope the
>> attributions are correct.
>
> No, they are not correct
>
>
>> There are McRib sandwiches. They're seasonal, promotional, occasionally
>> advertised in the Southern US. In certain areas, mind you. Sometimes
>> they sell them, sometimes they don't. It's not pulled pork. It's some
>> sort of weird shaped pork product served on bun. Never had one, just
>> seen the ads for them.
>>
>>> All the > other McDonalds in between have pretty much the same standard menu.
>>>> I think New Mexico may have green chile sauce options (on your fries,
>>>> on your burger, or in your milkshake).
>>>
>>> AFAIK in Australia, there are no variations in their menu at all.
>>>
>> I wouldn't have any idea about that. I do know there are variations on
>> the McD's menu around the globe. I watched a few documentaries about
>> it. That doesn't mean I eat there. Nor that I've actually seen a
>> lobster roll or eaten a McRib sandwich. Nope, I haven't.
>
> Due to being outvoted a few months ago, I ate at a McD's here. Had a
> wrap of some sort, which pretty much met my expectations. The place
> still smells the same as I remember it from 20 years ago.
>


Why don't you go eat one of those nasty meat pies you sots subsist on.

On 7/18/2015 8:38 AM, Acme Bully Control wrote:
> On 7/17/2015 4:07 PM, wrote:
>> On Thu, 16 Jul 2015 17:59:53 -0400, jmcquown >
Barbara J. Llorente FRAUD!