Bill: I would be careful to say they are popular in Michigan as a whole… Being from the lower peninsula, one rarely ever hears this term, save for its usage by the occasional yooper from the upper peninsula. Here in Mexico they are called pastes. They were brought here by Cornish miners working in the mines of Hidalgo state, northeast of Mexico City. July 10, pm. Out of curiosity then, how would a Welsh miner, or minor, or even anyone in the UK, pronounce the occasionally tasseled ferrule or finial-like thingum that once stood between miners and minors and all other gawkers, on the one hand, and uncontrollable bare-nippled lust, on the other?
I have a mix CD from a fellow Brit friend's birthday, it describes track 3 as "less confusing now I know that pasties are also the word for those little stick-on things to cover nipples. So apparently the pronunciation is at least similar enough that people familiar with the one word assume the other is just a variation until they're forced to re-evaluate. Oops, I missed out the most salient point. I don't think British and American pronunciation differs for either word, it's just that one word is more common in the US, and the other in the UK.
Both presumably also have the uncommon adjective "pasty" to describe something which is "like paste". For anyone interested in the regional distribution of pasty in the US, the relevant page in the Dictionary of American Regional English Vol. I took his use of the word "become" to refer to the transition from the one sentence to the other.
He's talking about "Cornish pasties" in one sentence and "pastry. July 11, am. As another data point, in Australia at least we spell the singular of 'pasties' the food as 'pastie', and pronounce it more like ['pasti z ]. First, I reckon that pasties the nipple shields derive their name from the fact that they are glued on with paste.
Secondly, and more importantly, I believe that Dubner fell victim to something much worse than prescriptive retaliation. That says that if you're pointing out an error, you're liable to make a different error yourself. This is an entirely different kettle of fish. It is common in creationist arguments, of course, but not elsewhere, I don't think.
History of the Pasty. When one thinks of gifts from other cultures that carry with them great historical significance, one usually doesn't think of food. In the Upper Peninsula of Michigan there is a food delicacy that has gone ethnic to multi-ethnic and finally to regional. To many people in the Upper Peninsula, the pasty is much more than food, it is an identifying cultural mark that gives them their own identity.
While it is a source of great pride to this region, the pasty itself, especially its ancient history is shrouded in mystery. The easiest way to describe a pasty, is a pot pie without the pot. Nobody knows for sure where and when the pasty originated.
It's thought to have been invented when the preparation of food became an art rather than roasting a hunk of meat on a stick. The pasty came to the Upper Peninsula through Cornwall England. When tin mining started going bad in England during the 's the Cornish miners immigrated to America hoping to earn there fortunes in newly developing mines. No one knows for sure. Ellis of Cornwall insist that the. Cornish invented it and that it is a diminutive of the star gazed pie, which is a type of pie baked with fish, such that the fish heads stick out of the pie.
Others think the Vikings may have brought the pasty to the British Isles when they invaded. And another theory states that it may have been derived from the Italian "pasta", since the Cornish were considered to be great seamen. Textually, the earliest known reference to the pasty contribute it to the Cornish. From to a man by the name of Chretien de Troyes wrote several Arthurian romances for the Countess of Champagne.
In one of them, Eric and Enide, it mentions pasties: "Next Guivret opened a chest and took out two pasties. Pasties are also mentioned in the Robin Hood ballads of the 's "Bred on chese, butre and milk, pastees and flaunes. With a pastry blender or two knives, cut vegetable shortening into flour mixture until particles are the size of small peas. Sprinkle in water, a little at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl.
Form dough into a ball and cut dough into 6 sections. On a lightly floured surface with a floured rolling pin, roll out each section into 6 x 8-inch rectangles. Fill and bake as directed in recipe. Thanks for the history of the Cornish Pasty! I learned from my mother, who learned from her mother. They were great! Thank you for publishing the Michigan Cornish Pasty recipe. My husband is a Michigander who fell in love with pasties when he was in college at Michigan Tech in the U.
It called for something like pounds of flour and entire crops of the root vegetables! Yoopers are kind of crazy when it comes to pasties and every Tech alum is a Yooper at heart.
Miller has been away from Michigan too long because all the Michigan natives I know call themselves Michiganders. I often tease my husband by telling him that by extension of the nickname, Michigan women should be called Michigeese. I have no doubt that that will be a tasty pasty, and the back story is accurate.
A proper Cornish pasty is made with dry uncooked ingredients. Potato, swede or turnip and onion the same size. Pastry is filled with these and generously peppered. Other than that, you can follow this recipe. When I went camping for the first time in the UP, I discovered the pasty. Although the locals were amused laughing uproariously by my mispronunciation of the word, I purchased one.
I loved it and consumed them every time I went camping. I have fond memories of both pasties and camping in the Upper Peninsula. Will try your pasty but will make smaller pastys but not change the recipe! Want to tastw them again and have not had any for quite a while! I learned from my mother, born in the Keweenaw, raised in the copper mining town of Phoenix, and she from her mother Croatian. Contains only diced chuck, potatoes and onion, a bit of salt and pepper as well as a daube of butter on top of the mix.
My grandfather and uncles had them delivered by my grandmother in a pail, covered with a cloth. My mother tried adding other vegetables carrot, rutabaga, or turnip , but my brother and I always asked her not to, as the simple ingredients were wonderful as-is.
What the hell is rutabaga. Tomato ketchup, never. A pastie is just skirt potato swede you dont even mention the swede and onion. You can not call your concoction a cornish pastie. Keep in mind every family will have their own version of meat and vegetables they like to stuff in their pasty.
This recipe came from a contributor and it has been in their family for generations.
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