So that's why it's called Grass Valley!
We have green gold patches here in Marin. Gotta be careful here, too.
Pasties, a 1800s era miner's lunch. A contemporary take on pasties.
- Thread starter vavavroom
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We have green gold patches here in Marin. Gotta be careful here, too.
Most single guy free agents don't pump much of anything but bring buckets of strategically dug dirt to micro sluices, some times they just bring buckets of dirt back to to a little sluice they have in their backyard.
Once you start bringing gas powered stuff into a river you run into claim owners pretty quick.
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Marin is the OG of California grow locations.So that's why it's called Grass Valley!
It's pretty common for a dinner party of house party guest to show up with ball/mason jars of apple butter or some kind of jam, moonshine, and weed. Weed is little like wine these days with everyone knowing every strains detailed background and geniologly.
Isn't that the truth.
If you go to Italy and ask for pepperoni it's a no go it doesn't exist there it was invented in the USA
True as I stated but the Italian coal miners came after the NY invention of pepperoni in 1919. Those pepperoni rolls existed- unsure when exactly
My grandmother, born in 1882, was from England and used to make Cornish pasties for us when I was young. She's been gone for many years, but as I recall the filling was ground beef, onions, and potatoes. Seasoning was likely just salt and pepper. Very delicious.
Bill Bryson writes in his book Lost Continent about driving around the U.S. for months and months and eating mostly fast food.
Eventually he gets to Michigan and is delighted to find Cornish pasties.
Unfortunately, his palate has been spoiled by an almost continuous diet of fast food, and he finds the pasties very bland.
Bill Bryson writes in his book Lost Continent about driving around the U.S. for months and months and eating mostly fast food.
Eventually he gets to Michigan and is delighted to find Cornish pasties.
Unfortunately, his palate has been spoiled by an almost continuous diet of fast food, and he finds the pasties very bland.
I haven’t had Muldoons in a long time, average to above average hot, far better than the stuff from the freezer or Dobbers which is dry dry dry.
Randall’s is still usually the best but I have noticed they are lite on meat during tourist season, I guess all things have gone downhill recently
I ain't gonna lie, I love these things. I like to make them with fresh yeast rolls that I don't proof real high.
JHZR2
Staff member
Love to get pasties when in London. But tomorrow I think I’ll get pate, which is a west Indian variant on the theme. Saltfish is my favorite.
I've read three pages of replies - all discussing the same thing - but for some reason "pasties" have a different meaning to me. 
Scott
Scott
I had Cornish pasties (pronounced past tee) for the first time when I attended forestry school in Michigan's northwestern upper peninsula where they are a staple. While home in Indiana for our first Thanksgiving break, I chatted with my best friend that was attending Ball State University in southern Indiana. He spoke of his first trip to a stripper bar and the women were wearing "pasties" (pronounced paste-tee). Imagine my confusion! Women at the strip bar were wearing meat pies on their bosoms??????????????????I've read three pages of replies - all discussing the same thing - but for some reason "pasties" have a different meaning to me.
Scott
looks good to me.Cornish pasties are an original street food from the 1800s. They are meat pies made with a rough puff crust and a savory filling. Back in the day the miners/minors* commonly took pasties for lunch down below. Those pasties had often a savory and a sweet half. The miners held their pasties by the crimp with their filthy fingers. The crimp was discarded. The original filling was typically potatoes, beef, and rutabaga. Nowadays, there is a large variety of fillings. The crust can be made from rough puff, authentic and preferable in terms of taste, or from shortcrust which is less tasty and cheaper.
After having tried several pasties in Gold Country where the pasties catered once to many of the immigrant miners/minors, I have come to the conclusion that beef stroganoff style and Black Forrest Ham, potato, and Brie are my favorite fillings.
I made some pasties today. I have not yet refined my technique in making a nice-looking decorative crimp. Tasted great anyway! I made rough puff pastry. I used an egg wash to glue the pasty to itself when folding it, and I applied the egg wash on the top of the pasties.
*It's actually not funny but it is a reminder of the "Good Old Days."
The rough puff pastry was rolled out to a little less than 1/4" thick. The filling was added and the edges were brushed with eggwash. 45 minutes at 350°F.
The finished product
I had it with sauerkraut.
Well, yes. I'm pasty where the sun don't shine.I've read three pages of replies - all discussing the same thing - but for some reason "pasties" have a different meaning to me.
Scott
You've met Kiki?Different kind of pasties!I had Cornish pasties (pronounced past tee) for the first time when I attended forestry school in Michigan's northwestern upper peninsula where they are a staple. While home in Indiana for our first Thanksgiving break, I chatted with my best friend that was attending Ball State University in southern Indiana. He spoke of his first trip to a stripper bar and the women were wearing "pasties" (pronounced paste-tee). Imagine my confusion! Women at the strip bar were wearing meat pies on their bosoms??????????????????
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JHZR2
Staff member
Found one of my favorite West Indian Pate makers.
Same concept.
My favorite is saltfish, cracked open with a bit of hot sauce.
Enjoyed by the beach with some tamarind juice.
JHZR2
Staff member
There’s a Haitian woman who sells pate out of her car in the Home Depot Parking lot on St. Thomas. Yes, serious.
One of the biggest and best saltfish pate I’ve had.
One of the biggest and best saltfish pate I’ve had.