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

"heyjoe" wrote in message news
On Tue, 4 Jul 2017 15:48:19 -0500, heyjoe wrote:

> knowe

Amazing - I still can't spell very well.

==

Nahh that is just a typo



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

On Tuesday, July 4, 2017 at 4:38:33 PM UTC-4, Wayne Boatwright wrote:
> On Tue 04 Jul 2017 12:05:53p, tert in seattle told us...
>
> > 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
> >
> >
>
> I grew up mostly in Ohio, but my college roommae was from the UK. I
> spent every college summer with him and his family and his mum
> frequetly made excellent pasties. I never had a recipe, but watched
> her make them enough times that it was easy to duplicate, even the
> unique twist on the edge.
>
> If there's enough gravy IN the pasty, I don't want either ketchup or
> gravy along side of it.

Gravy for me. Michigan pasties very rarely have very much gravy inside.

Cindy Hamilton

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!

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

"tert in seattle" wrote in message
...

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

==

lol

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

"Wayne Boatwright" wrote in message
.44...

On Tue 04 Jul 2017 11:46:07p, Ophelia told us...

> "tert in seattle" wrote in message
> ...
>
> 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
>
> ==
>
> lol
>

No catsup here!


Wayne Boatwright

==

Aye, but you are used to our pasties))


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

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.

dsi1 wrote:
> 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.


My opinion has formed from the age of one, when I had a pasty for my
birthday. It had ketchup on it. I only ever ate them with ketchup until
I was an adult, when I tried them with gravy. I promptly went back to
ketchup. Why? A couple reasons. One that most people who've never tried
a pasty wouldn't know is that the inside is danged hot. The ketchup
must be right from the fridge so it can cool your bites so you don't
have to spend half the time blowing on your food. I don't slather ketchup
all over the crust like some people. I dig into the crust and pour a
little ketchup right on the steaming inside. Repeat until done.

The second reason is that a plain pasty with just butter has a pretty
dull flavor profile and it's an extremely heavy food. Gravy is dull and
heavy too. Ketchup balances things with some brightness.

I don't care how anyone else eats their pasties. I want mine with ketchup.

http://www.ftupet.com/upload/pasties.png

On Thursday, July 6, 2017 at 12:40:09 PM UTC-4, tert in seattle wrote:

> My opinion has formed from the age of one, when I had a pasty for my
> birthday. It had ketchup on it. I only ever ate them with ketchup until
> I was an adult, when I tried them with gravy. I promptly went back to
> ketchup. Why? A couple reasons. One that most people who've never tried
> a pasty wouldn't know is that the inside is danged hot. The ketchup
> must be right from the fridge so it can cool your bites so you don't
> have to spend half the time blowing on your food. I don't slather ketchup
> all over the crust like some people. I dig into the crust and pour a
> little ketchup right on the steaming inside. Repeat until done.
>
> The second reason is that a plain pasty with just butter has a pretty
> dull flavor profile and it's an extremely heavy food. Gravy is dull and
> heavy too. Ketchup balances things with some brightness.
>
> I don't care how anyone else eats their pasties. I want mine with ketchup.
>
> http://www.ftupet.com/upload/pasties.png

I surveyed the Yoopers here at work. They all like catsup,
although one said his wife and another said his father preferred gravy.
A third said in his house the real controversy was whether the vegetables
were sliced or cubed.

Here's what the pasties with which I'm familiar look like inside:
<http://www.cookingchanneltv.com/recipes/michigan-pasty-meat-hand-pie-2042803>

Pretty dry. I see the accompanying recipe recommends catsup.

I probably prefer gravy because I don't really like catsup on much
of anything.

Cindy Hamilton

Cindy Hamilton wrote:
> On Thursday, July 6, 2017 at 12:40:09 PM UTC-4, tert in seattle wrote:

>> I don't care how anyone else eats their pasties. I want mine with ketchup.
>>
>> http://www.ftupet.com/upload/pasties.png
>
> I surveyed the Yoopers here at work. They all like catsup,
> although one said his wife and another said his father preferred gravy.
> A third said in his house the real controversy was whether the vegetables
> were sliced or cubed.
>
> Here's what the pasties with which I'm familiar look like inside:
><http://www.cookingchanneltv.com/recipes/michigan-pasty-meat-hand-pie-2042803>
>
> Pretty dry. I see the accompanying recipe recommends catsup.

oh yeah I forgot the moisture factor of the ketchup - but gravy can help
with that too of course

On Thursday, July 6, 2017 at 6:40:09 AM UTC-10, tert in seattle wrote:
> dsi1 wrote:
> > 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.
>
>
> My opinion has formed from the age of one, when I had a pasty for my
> birthday. It had ketchup on it. I only ever ate them with ketchup until
> I was an adult, when I tried them with gravy. I promptly went back to
> ketchup. Why? A couple reasons. One that most people who've never tried
> a pasty wouldn't know is that the inside is danged hot. The ketchup
> must be right from the fridge so it can cool your bites so you don't
> have to spend half the time blowing on your food. I don't slather ketchup
> all over the crust like some people. I dig into the crust and pour a
> little ketchup right on the steaming inside. Repeat until done.
>
> The second reason is that a plain pasty with just butter has a pretty
> dull flavor profile and it's an extremely heavy food. Gravy is dull and
> heavy too. Ketchup balances things with some brightness.
>
> I don't care how anyone else eats their pasties. I want mine with ketchup..
>
> http://www.ftupet.com/upload/pasties.png

You like to have your food hot and cold at the same time. That's a very interesting idea! Ketchup would have gone great with this beef and mushroom pie. I typically like to eat the pies with not a single thing and just warm. Nobody sells them on this rock so I have to make them. That's the breaks.

https://www.amazon.com/photos/share/...ddB1kHQvVbd9Z4

dsi1 wrote:
> On Thursday, July 6, 2017 at 6:40:09 AM UTC-10, tert in seattle wrote:

>> I don't care how anyone else eats their pasties. I want mine with ketchup.
>>
>> http://www.ftupet.com/upload/pasties.png
>
> You like to have your food hot and cold at the same time.

who doesn't love a hot fudge sundae???

On Thursday, July 6, 2017 at 9:50:07 AM UTC-10, tert in seattle wrote:
> dsi1 wrote:
> > On Thursday, July 6, 2017 at 6:40:09 AM UTC-10, tert in seattle wrote:
>
> >> I don't care how anyone else eats their pasties. I want mine with ketchup.
> >>
> >> http://www.ftupet.com/upload/pasties.png
> >
> > You like to have your food hot and cold at the same time.
>
> who doesn't love a hot fudge sundae???

The small pictu I'm not much of an ice cream eater and I think that pouring hot syrup on ice cream is a pretty nutty idea.

The big pictu Hell yeah! Everybody likes the hot fudge sundae! My wife is not much of an ice cream eater but she likes those things.