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Carvendive · 04-07-2018, 02:48 PM

My grandfather was from Cornwall where pasties came from. Dad use to make them but I suspect that the depression made his a little thin on meat. Not having gone through the depression we make ours with a blend of beef and pork. The ONLY seasonings are salt and pepper. We still use lard but only 50% as it contributes to heartburn. Rutibeggies are a must but the secret is the onion, pork and lard. I use sweet onions. If you have problems with heartburn put in some parsley. If your party is dry my mom use to add some water (like katchup) - it works. Katchup was for the kids. They liked it sweetened up a bit.
How about the Coudighi at the Venice in Ishpaming - puts the Philly steak sandwich on notice. Unfortunately I don't think the Venice exists any more and Ralph's ain't near as good IMO.

04-07-2018, 02:48 PM	#39
Carvendive Junior Member Join Date: Apr 2018 Location: SHAWANO Posts: 18	Born & raised in Mqt as well. My grandfather was from Cornwall where pasties came from. Dad use to make them but I suspect that the depression made his a little thin on meat. Not having gone through the depression we make ours with a blend of beef and pork. The ONLY seasonings are salt and pepper. We still use lard but only 50% as it contributes to heartburn. Rutibeggies are a must but the secret is the onion, pork and lard. I use sweet onions. If you have problems with heartburn put in some parsley. If your party is dry my mom use to add some water (like katchup) - it works. Katchup was for the kids. They liked it sweetened up a bit. How about the Coudighi at the Venice in Ishpaming - puts the Philly steak sandwich on notice. Unfortunately I don't think the Venice exists any more and Ralph's ain't near as good IMO.