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Old 10-21-2017, 06:01 AM   #31
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^^^^^^^^^^^^^ Trolls.. oh, your right!!!!! Got some decent ones way south of the bridge, but no where near the U.P Pastie,, It has to be something in the air up there......



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Old 10-21-2017, 09:03 AM   #32
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I agree with Tom. You can get some "good" pasties south of the bridge. Most people are extremely satisfied with the offerings in the LP, until......

Once you stop at Letho's just west of St Ignace, you simply can't compare what you find available in the LP with "heaven's pastie"..... No, they probably aren't that "dramatically better", but Letho's pasties are, at least for us, a cut above. Just the right mixture of potatoes, beef, rutabaga, onion and spices, all baked to perfection in a golden, buttery crust that would make "mom's apple pie" pale by comparison.... Letho's sells beef, chicken and vegetarian pasties, but honestly, if it ain't beef it ain't authentic. And, yes, the thickness of the potato slices does make a difference. It's an art as well as a recipe.

We've been travelling through that area since 1968 and every trip through, no matter if we were there yesterday or last month, always includes a stop at Letho's. They do close early on days when the sell out of pasties (the only thing they sell) and if we happen by after they close, we always feel like we missed something.....

To the Finns, a good pastie is more than a meal, it's a "quest for the best". While nobody makes them as well as Aunt Eva Jujentienen, Letho's does a noble job.


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Old 12-18-2017, 08:02 PM   #33
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Originally Posted by JRTJH View Post

We were stationed at KI Sawyer in the late 60's and again in the 70's and 80's. My DW's family are some of the "settlers" in Marquette. One of her uncles was the post master there and several of her aunts and uncles lived throughout the area. One of them owned the old Finn Sauna that used to be on the corner of S Division and E Furnace. Names like Jujentienen, LaPointe, Brown and Warsheivski. Yeah, I know LOL

I went to my first "duck races" at the Crossroads bar in 1968. Darnedest thing I'd ever seen. We bought a house in the subdivision just north of the crossroads and lived there for about 5 years. It was almost at the back door of Cliff's Ridge.

Great community, great people and great times around that area. We still have a camp on Lake Kawbawgam, but seldom get a chance to get up there to enjoy it.
Small world. Born and raised in Marquette so it was fun reading this post. John, I lived just down from the sauna for a while. We are now in Wisconsin, but still have a camp in Autrain.

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Old 02-26-2018, 06:54 PM   #34
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We have gotten ours at Bessies, will have to try Lehtos next trip. We stayed at Castle Rock RV just a few feet from the beach, so Bessies was close. They were so good we bought a half dozen to put in the freezer to bring home. Turned out really well, crust was still flaky even after being frozen and reheated in microwave. Anybody puts ketchup on mine they better take it out of my sight-brown gravy or nothing!
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Old 02-26-2018, 07:46 PM   #35
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Brown gravy, 1/4 sliced dill pickle and chocolate milk..... Catsup (or ketsup) YECHT !!!

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Old 02-27-2018, 02:50 AM   #36
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Vegetarian pasty? Like vegetarian chili.....an oxymoron! Catsup? Not on your life!
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Old 02-27-2018, 03:34 AM   #37
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Never heard of these but boy sounds like something I would love. Reminds me of Kolaches. Pronounced Koh'laa'chee. My Fav is the Ranchero. www.kolachefactory.com.
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Old 02-27-2018, 06:37 AM   #38
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It all depends on the pasty, if they are great, nothing on them. If they are dry, then I will put some catsup on it!
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Old 04-07-2018, 03:48 PM   #39
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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.
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Old 04-07-2018, 04:23 PM   #40
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Ahhhh The Venice Supper Club, it's still there and the cudighi isn't what it was in the 60's, but it still tastes great.
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