OTish: Wisconsin OL Logan Brown (former 5* recruit from Michigan) to the Portal
I thought this would be interesting to the board, especially given how much of a downer it felt like for many (myself included) when he went to Wisco. There is some chatter that he'll transfer to MSU.
October 13th, 2022 at 3:25 AM ^
With NIL in place, I can confidently say that if he came to UM, I would buy him a beef pasty from Mr. Foisie in Cadillac with double gravy. If that doesn't do it I will throw in some Cherries Moobilee.
October 13th, 2022 at 6:44 AM ^
Gravy??? No. Just… no.
October 13th, 2022 at 7:15 AM ^
clarence has it right. some like ketchup with their pasties, but like he said, no gravy.
October 13th, 2022 at 8:25 AM ^
Why would anyone want to put food condiments on pasties?
October 13th, 2022 at 11:58 AM ^
Those items there ARE the condiments
October 13th, 2022 at 2:00 PM ^
Actually. . .
October 13th, 2022 at 11:42 AM ^
Pasty Sauce (which I think is just some combo of Ketchup and Tobasco) was always my go to.
October 13th, 2022 at 10:35 AM ^
Hot Sauce for the win. Keep your gravy, keep your ketchup, pass the La Cholula or whatever hot sauce you fancy.
October 13th, 2022 at 7:51 AM ^
wth is a pasty?
October 13th, 2022 at 7:58 AM ^
in case you're serious about your question, originally a miner's lunch and made famous in our country in the U.P.. It is essentially an unsweetened pastry filled with meat, some forms of veggies, and spices. heated and put into a lunch bucket, it would stay warm for hours.
and only those living below the bridge would ever think of putting gravy on a pasty.
October 13th, 2022 at 8:07 AM ^
Spent a few years in AA and don't think I ever saw it on a menu, or if I did maybe presumed it was a typo of pastry.
As an outsider, I'd probably eat it the way I eat country fried steak, with both ketchup AND gravy at the same time. Would that be taboo?
October 13th, 2022 at 8:15 AM ^
Yeah, you typically don't find pastys (pasties?) on restaurant menus in southern Michigan. They're more common the farther north you go.
My wife, God love her, is from New Orleans, LA and one day years back she wanted to show me how much she loved me and appreciated my Michigan roots by making me pastys (pasties?) for dinner. I felt very loved and appreciated, but those pastys ended up in the trash.
October 13th, 2022 at 8:58 AM ^
I like how you gave up on the 3rd pluralization. Going with "pastys".
October 13th, 2022 at 8:47 AM ^
It’s an upper peninsula thing. I spent a lot of time in Marquette and the UP growing up and never found a very good one. Ketchup is the right call but I always found them bland.
Sorry XM…I can’t support you in this one.
October 13th, 2022 at 8:52 AM ^
i wish our paths had crossed. there are many places to get a good or great pasty. and if you get to putting venison in your pasty, well, that's knocking on heaven's kitchen door right there.
October 13th, 2022 at 10:04 PM ^
I must have gone to the wrong places. I’m pretty easy to cook for.
October 13th, 2022 at 9:30 AM ^
I dunno with all that beef and potato in it a good beef gravy might be nice, kinda like a UP pot pie, .
October 13th, 2022 at 11:00 AM ^
Best is homemade, as it was originally in Cornwall. Pasties were our family's holiday meal.
As for attempts to distinguish from the similar spelling for nipple coverings, welcome to the English language. It is not and has never been a logical language but a vibrant cultural expression that laughs at rules.*
(Would you also seek another spelling for the food "pasty" because it's the same as the word for pale, you pasty-faced loons?)
* E.g., gravy: for many people, it's brown stuff (which should never go on pasties), but for other people, it's the tomato sauce that goes on spaghetti.
October 13th, 2022 at 9:07 AM ^
There was actually a place called The Pastry Peddler on Packard right off state street from like 2010 - 2018 which sold coffee, pastries, and pasties. Their pasties were all good but the veggie ones were out of this world. It was an affordable breakfast as a student.
October 13th, 2022 at 2:01 PM ^
You're disgusting, but. . . knock yourself out.
October 13th, 2022 at 4:40 PM ^
Spent a few years in AA and don't think I ever saw it on a menu
Zingerman’s Bakehouse out by Costco and the airport has pasties and they are 10/10. Spectacular crust. Avail frozen anytime or already cooked on I believe Sundays and Mondays. We keep a half dozen and a few of their pot pies stocked in our home freezer.
October 13th, 2022 at 8:12 AM ^
rutabaga.... no self respecting yooper would eat a pasty that doesn't contain rutabaga.... and no, gravy isn't the proper condiment.... Ketchup only....
I mean.... there are people who eat pizza with a knife and fork, wear brown shoes with black pants and use ketchup on steak (ordered well done none the less) so standard are out the window, but tradition should still count for something...
October 13th, 2022 at 8:24 AM ^
Agreed. It's about self respect!
October 13th, 2022 at 8:48 AM ^
there are people who eat pizza with a knife and fork, wear brown shoes with black pants and use ketchup on steak (ordered well done none the less)
This triggered my OCD.
October 13th, 2022 at 4:48 PM ^
Dark brown shoes look smashing w/black pants. Must have tone-matching belt and be otherwise well-attired.
Brown is usually my first choice.
Black shoes are fine too, but a little boring. Sometimes I will wear my black dress Frye boots, however, with a black belt w/silver accents. Edgy Western feel. Get many compliments, often from very conservative dressing peeps.
Staid rules can be modified to great effect, and will freely confess my own OCD.
October 13th, 2022 at 8:54 AM ^
booted is also correct.
incidentally, we are 'harvesting' your cow next friday. i've got your cut list, but plan your trip accordingly. if you want to bow hunt i've got places here at the farm for you to sit.
October 13th, 2022 at 8:59 AM ^
Appreciate the offer, but my hunting camp is teeming with venison..... Last weekend I had 4 shooters and 10 does and fawns on the field, while I could see at least another dozen deer on the neighbor's soy beans. I've taken 2 doe in each of the last two seasons, but need further population control.
As for the beef..... I'll be back in the Mitten the last weekend of Oct.. so that should plan out pretty well, if possible, might be good to pick it up before it hits the deep freeze.
October 13th, 2022 at 10:23 AM ^
This is a good summary off some of the basic requirements for enjoying a proper pasty. Accept no substitutes.
October 13th, 2022 at 10:25 AM ^
Yer goddamn right about that. As 4th gen descendant of a UP copper miner, my family has heated debates out crust making (lard vs crisco), veggie preparation (never use a food processor... cube that properly yourself), rutabega is universally accepted, some put on ketchup (sacrilege IMO) but NOBODY puts gravy on it. Also, I'd never order one in a restaurant. They are meant to be made en masse by 3 generations starting early on a Saturday morning in fall so the first ones are coming out for lunch at Kickoff. Others are frozen and enjoyed for rest of the season.
October 13th, 2022 at 11:07 AM ^
I'm a 3rd generation of UP copper miner (who was an immigrant from Cornwall's tin mines), and my grandpa worked in the mines before working on a survey team on Mt. Hood in Oregon and moving to Nebraska as a preacher. (My family gets around.)
And I too haven't found a restaurant pasty that was very good. It's like the difference between steak and Philly cheese steak. Philly cheese steaks can hit the spot when you're hungry but they ain't Tenderloin.
October 13th, 2022 at 11:49 AM ^
4th generation here, my great grandpa arrived in the US from Germany in 1857 and after first helping settle Westphalia MI moved up north in 1859 to what would later be known as Red Jacket (Calumet/Laurium) in the Keweenaw Peninsula. Three of his brothers and two cousins soon followed from the old country; great gramps and his brothers made enough money to buy farmland north of Grand Rapids in the early 1870s (one of those farms being in the family yet today) with the cousins staying UP there in the mines another decade before migrating to northeast Nebraska and establishing their farms.
My great grandpa was a barn builder by trade and put his skills to work laying support timber in the early copper mines of the area. I would bet he consumed a few pasties in his mining days.
October 13th, 2022 at 12:41 PM ^
Did you and Blue Vet bring the pasty to Nebraska and rename them runzas? In Kansas, they’re called bierocks.
Never tried any of them with gravy, but not opposed. Sounds delicious.
October 13th, 2022 at 2:02 PM ^
It is so good & Mr. Foisies does not make a dried out crusty pasty. The pastry is thin & flaky, perfect. They sell enough of them that they're kept warm in an oven, so good to go.
October 13th, 2022 at 2:14 PM ^
I'm a fourth gen Michigander, and my family (of Bohemian origin) ate 'em in the lower peninsula, too; whenever we go to Northern Michigan I hunt for them.
But what I'm interested in is your use of the word 'gramps.' Do people know if that's a Michigan word? Gramps and 'grams' were our go-tos for ours, but I almost never hear it outside of Michigan.
October 13th, 2022 at 2:19 PM ^
I didn't realize that. I've used the term "gramps" for years, although just occasionally more than regularly (irregularly? LOL).
October 13th, 2022 at 1:35 PM ^
Its funny how you travel 3000 miles and you hear this same description (ingredients are different) of families making tamales here in the southwest.
October 13th, 2022 at 2:45 PM ^
An empanada could also be a southwestern comp for the pasty. What was the OP about? I’ve completely forgotten with all this pasty talk.
October 13th, 2022 at 11:02 AM ^
and use ketchup on steak (ordered well done none the less)
Steaks should only be ordered sloppy
October 13th, 2022 at 12:34 PM ^
Only if you're a real piece of shit.
October 13th, 2022 at 7:52 PM ^
I prefer my steak boiled in milk over hard, with a side of raw jelly beans please.
October 13th, 2022 at 3:08 PM ^
Was at DelFrisco one night, woman at table next to me asked for ketchup for her filet. OMG, couldn't believe it, get out of my head and totally distracted me during my dinner. Ketchup on a $50 steak!!
October 13th, 2022 at 4:50 PM ^
yeah, was in Capital Grille in Pittsburgh and listened to the waiter take an order for a dry aged NY Strip ($55) cooked well done...... i was like WTF?
I can understand some people not enjoying a steak cooked medium rare, or even medium (although that's a reach for me) but well done? I want to make sawdust when I cut this bitch with my steak knife..... No thanks!
to each their own I guess..... I didn't notice if the guy ordering the steak was wearing brown shoes and black pants, but I imagine he was...
October 14th, 2022 at 9:06 AM ^
Some “people” even stoop to putting ketchup on brats, hot dogs and other long food.
October 13th, 2022 at 8:34 AM ^
I'm a fan of Muldoon's in Munising. Nice, fat, old-school Pasties. No gravy in sight, too.
They also make a killer fruit pasty, call it a hand pie.
October 13th, 2022 at 10:19 AM ^
It's originally a British dish, and they pronounce it like "last -y," similar to how they pronounce pasta (last-a). Short 'a' sound. As someone who has an interest in food anthropology, I'd love to know the real origins of meat pies. Yes, they were eaten by the wealthier classes but logic says they served a real purpose for travelers and those who worked away from home -- they traveled well and the pastry possibly protected the meat inside from bacteria.
October 13th, 2022 at 10:28 AM ^
The UP version originates from Cornwall. Purists wouldn’t refer to it as a “British” invention.
October 13th, 2022 at 2:19 PM ^
Yeah, Cornwall! I've had 'em there, and they are both good and the same basic animal. You can actually buy 'em online and in some grocery stores--my dad, missing pasties, used to get 'em. He did put ketchup on his, would have scorned gravy.
October 13th, 2022 at 2:31 PM ^
Would love to know if it goes farther back than Cornwall. There are enclosed meat pies in many cuisines, makes me wonder how (and if) they're connected.
October 13th, 2022 at 11:07 AM ^
When I was a teenager, there was a scottish bakery in Birmingham, called Ackroyd's, and had those, and were fantastic, but were round.