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Home :: Archive :: 1999 :: June ::
Re: Pasties
The Shakespeare Conference: SHK 10.1022  Thursday, 17 June 1999.

[1]     From:   Carol A Cole <
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        Date:   Wednesday, 16 Jun 1999 08:55:20 -0400 (EDT)
        Subj:   Re: SHK 10.1012 Re: Pasties

[2]     From:   Tony Haigh <
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        Date:   Wednesday, 16 Jun 1999 12:27:58 -0400
        Subj:   Re: SHK 10.0996 Re: Pasties


[1]-----------------------------------------------------------------
From:           Carol A Cole <
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Date:           Wednesday, 16 Jun 1999 08:55:20 -0400 (EDT)
Subject: 10.1012 Re: Pasties
Comment:        Re: SHK 10.1012 Re: Pasties

In case anyone's taste buds have been piqued by all this discussion of
pasties, I have a genuine Yooper (upper peninsula, for you UK-ers) pasty
recipe, given to me over 20 years ago by a true native, a grad student
from Marquette.  I'd be glad to share it.  Dave, are you more
gastronomically adventurous these days?  Hmmm, it's been awhile, maybe
I'll make some this week.

Carol

[2]-------------------------------------------------------------
From:           Tony Haigh <
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Date:           Wednesday, 16 Jun 1999 12:27:58 -0400
Subject: 10.0996 Re: Pasties
Comment:        Re: SHK 10.0996 Re: Pasties

Pasties unknown in the US?  Not so!  The meat and potato pie is much in
evidence in the Upper Peninsula of Michigan.  Every restaurant and
bakery you pass, once over the bridge, proudly proclaims "Hot Pasties!"
One might be in Penzance.  The food, a meal wrapped in pastry for the
convenience of miners, was brought to the area by Cornish miners who
moved to the area to work in the copper and iron mines.  The other major
ethnic group in that neck of the woods are the Finns who have adopted
the pasty as their own.  Indeed my mother-in-law would throw me out of
the house if I suggested that the Pasty is anything other than a
traditional Finnish dish.

Yours, in the melting pot,

Tony Haigh

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