On Tuesday, July 4, 2017 at 6:30:08 PM UTC-10, tert in seattle wrote:
> dsi1 wrote:
> > On Tuesday, July 4, 2017 at 9:10:08 AM UTC-10, tert in seattle wrote:
> >> http://www.mtu.edu/techalum/issue/ju...3-no-22/10865/
> >>
> >> my dad is a MTU alum
> >>
> >> I got my pasty genes from his side of the family
> >
> > Thanks for the link!
>
> my aunt, a NMU alum who still lives in Marquette, has this to say: "No self respecting
> human would eat a pasty with anything but ketchup and kosher dill pickle. NO DEBATE"
>
> she'd fit right in here

Your aunt sounds like her entry requirements are top notch!

My understanding is that during the Victorian age, the penny pies sold by vendors would be given a shot of gravy before handing it over to the customer. A hot gravy injection sounds like a lovely idea - I'm fixing to try it.

The last time I saw my wife eating a meat pie, she had a large pool of ketchup in the bowl. She seemed to really enjoy it that way. My guess is ketchup is so popular with meat pies because gravy isn't sold ready-made in bottles that you keep in the refrigerator.