Meat for Pastys and the like

[Taxed and Spent]

I will be making some meat pies, such as pastys. I have seen recipes
calling for ground beef, but I would like to perhaps do this a bit
better. One option would be to coarse grind my own beef, the other
would be to dice my own beef (more work - is dicing worth the extra effort?)

What would be appropriate cuts of beef for this? Obviously I don't need
Chateaubriand.

Chuck? Sirloin? Brisket? Other?

Thanks.

[sf]

Weren't pasties originally made with leftovers from dinner? If they
were, you wouldn't need to worry about how tough the meat was because
it's already cooked to tenderness.

--
I love cooking with wine.
Sometimes I even put it in the food.

[dsi1]

You could braise meat before cutting it up and using it for filling but you should work on your crust first. If the crust is great, it's going to be a pretty good pasty. If it's not, it's not. As a practical matter, you also have to know to what extent and how you're going to thicken the filling so it can be eaten in a non-messy way. Making a meat pie is going to take some practice.

[tert in seattle]

my mom and grandma used flank steak but I imagine that's because it was
not ridiculously overpriced back then

I just looked up a recipe from a lady in Cornwall and she uses skirt
steak

"cut it into small pieces"

https://www.theguardian.com/lifeandstyle/2011/may/31/cornish-pasty-recipe

[Brooklyn1]

On Fri, 26 Aug 2016 07:22:47 -0700, Taxed and Spent
<nospam...@nonospam.com> wrote:

Prepare a "force meat" from any cut, need not be expensive, find some
roast on sale.
http://www.recipetips.com/glossary-term/t--33319/forcemeat.asp
With this filling recipe you may omit the potato:
http://www.recipefaire.com/Recipes/Recipes/BeefandPotatoKnishes.aspx

[The Greatest!]

Cornish is a no - longer - extant language, tert...

--
Best
Greg

[ljla...@acd.net]

On Fri, 26 Aug 2016 07:22:47 -0700, Taxed and Spent
<nospam...@nonospam.com> wrote:

My go to meat for any of the above is round steak. Top, bottom or eye
of. Also for beef and noodle casserole and fajitas.

[lucreti...@fl.it]

No, pasties were not made with leftovers. They were made fresh in
Cornwall for the farmers and miners, meat and two veg all done up
conveniently in pastry. They use what they call skirt of beef, to me
it most nearly relates to flank but I use sirloin.

[lucreti...@fl.it]

On Fri, 26 Aug 2016 12:45:34 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>Season and roast a 1.5 thick piece of chuck, then shred it.
>
>-sw

That would definitely not make a Cornish Pasty!

[lucreti...@fl.it]

Close but the Cornish always put diced white turnips in them.

[lucreti...@fl.it]

On Fri, 26 Aug 2016 18:52:50 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>> That would definitely not make a Cornish Pasty!
>

>Which is good, because English food sucks! Call them empanadas
>instead!
>
>You bring up a good point, though. English cuisine probably sucks
>because they're so stuffy and strict. Everything has to be so fucking
>"proper".
>
>-sw

It's Cornish, not English.

[graham]

On 8/26/2016 6:09 PM, Sqwertz wrote:

>> It's Cornish, not English.
>

> See? There they go again. Trying to be so uptight and stuffy. You
> want to pick nits? Cornwall is ultimately under the control of
> England.
>
> But don't get me wrong, all British cuisine sucks no matter how you
> want to split it along cultural or political boundaries.
>
> -sw
>
Your ignorance knows no bounds!

[Victor Sack]

Taxed and Spent <nospam...@nonospam.com> wrote:

For Cornish pasties, top round is often recomended. Here is a tried 'n'
true recipe I posted years ago. It is from _The Cooking of the the
British Isles_ by Adrian Bailey.

Victor

Cornish Pasty
To make 16 six-inch pasties

1 tablespoon butter, softened

Preheat oven to 400°F. Using a pasty brush, coat a large baking sheet
with the 1 tablespoon of softened butter. Set aside.

Pastry
4 cups all-purpose flour
1/8 teaspoon salt
1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
8 to 10 tablespoons ice water

In a large chilled bowl, combine the flour, salt and lard. Working
quickly, rub the flour and fat together with your fingertips until they
look like coarse meal. Pour in 8 tablespoons of iced water all at once,
toss together, and gather the dough into a ball. If the dough crumbles,
add up to 2 tablespoons of water, 1 teaspoon at a time, until the
particles adhere. Dust the pastry with a little flour and wrap in wax
paper. Refrigerate for at least an hour.

On a lightly floured surface, roll out the dough into a circle about 1/4
inch thick. With a pastry wheel or sharp knife, cut the dough into
6-inch rounds using a small plate or pot lid as a guide. Gather the
scraps together into a ball, roll it out again, and cut into 6-inch
rounds as before.

FILLING
1 cup coarsely chopped white or yellow turnips
2 cups finely diced lean boneless beef, preferably top round
1 cup coarsely chopped onions
2 cups finely diced potatoes
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 egg, lightly beaten

With a large spoon, toss the turnips, beef, onions, potatoes, salt and
pepper together. Place about 1/4 cup of the mixture in the centre of
each pastry round. Moisten the edges of the rounds with a pastry brush
dipped in cold water, then fold the rounds in half to enclose the
filling completely. Press the seams together firmly and crimp them with
your fingers or the tines of a fork. Place the pasties on the baking
sheet, and cut two slits about 1 inch long in the top of each. Brush
lightly with the beaten egg and bake in the middle of the oven for 15
minutes. Reduce the heat to 350°F and bake for 30 minutes, or until the
pasties are golden brown. Serve hot or at room temperature.

[tert in seattle]

you shoulnt have skipped yer nap today, Groggers....

[tert in seattle]

Victor Sack wrote:
> Taxed and Spent <nospam...@nonospam.com> wrote:
>
>> I will be making some meat pies, such as pastys. I have seen recipes
>> calling for ground beef, but I would like to perhaps do this a bit
>> better. One option would be to coarse grind my own beef, the other
>> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>
>> What would be appropriate cuts of beef for this? Obviously I don't need
>> Chateaubriand.
>>
>> Chuck? Sirloin? Brisket? Other?
>
> For Cornish pasties, top round is often recomended. Here is a tried 'n'
> true recipe I posted years ago. It is from _The Cooking of the the
> British Isles_ by Adrian Bailey.
>
> Victor
>
> Cornish Pasty
> To make 16 six-inch pasties
>
> 1 tablespoon butter, softened
>

> Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet

> minutes. Reduce the heat to 350?F and bake for 30 minutes, or until the

> pasties are golden brown. Serve hot or at room temperature.

you dont need to put butter on the baking sheet

(also dont need turnips - to me carrots are much better)

[lucreti...@fl.it]

On Fri, 26 Aug 2016 19:09:23 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>> It's Cornish, not English.
>

>See? There they go again. Trying to be so uptight and stuffy. You
>want to pick nits? Cornwall is ultimately under the control of
>England.
>

It is the Duchy of Cornwall and as such under Prince Charles control.

>But don't get me wrong, all British cuisine sucks no matter how you
>want to split it along cultural or political boundaries.
>
>-sw

I will admit it used to, back in the 50's, but that isn't so these
days. I don't believe US cooking was up to much then either, having
spent the summer of 1956 in the Carmel Valley.

[lucreti...@fl.it]

On Sat, 27 Aug 2016 02:51:51 +0200, azaz...@koroviev.de (Victor Sack)
wrote:

That's an excellent recipe.

[lucreti...@fl.it]

His recipe is spot on what Cornish people call pasties. Turnips are
traditional and that was what your recipe lacked, so the author was
definitely not Cornish! Never had a pasty in Cornwall with carrots in
it!

[Cindy Hamilton]

> it.

It was probably from Michigan's Upper Peninsula, where pasties were
filtered through a Finnish sensibility.

Cindy Hamilton

[Taxed and Spent]

Good responses all. Thanks.

This recipe says "finely diced" beef. Would a coarse grind be
comparable (less work)?

[Gary]

Just wondering....no sauce/gravy (with a bit of flour or cornstarch) in
that? Otherwise it sounds good and authentic.

[Gary]

Taxed and Spent wrote:
>
> This recipe says "finely diced" beef. Would a coarse grind be
> comparable (less work)?

I would cut up the beef of choice and semi freeze it then chop briefly
in a food processor. Just a few pulses. Not ground but minced and
quicker than knife work.

[lucreti...@fl.it]

>"A friend is a person with whom I may be sincere. Before him I may think aloud.

The Cornish don`t, the meat and veggies give off some moisture.

[lucreti...@fl.it]

For Cornish Pasties it should all be about the same dice as you find
in packets of mixed frozen veggies. The FP can`t really do that.

[tert in seattle]

in my timeline the carrots predated da U.P. by a good seven years, so no

[tert in seattle]

lucreti...@fl.it wrote:
>>"A friend is a person with whom I may be sincere. Before him I may think aloud.
>>
> On Sat, 27 Aug 2016 10:09:12 -0400, Gary <g.ma...@att.net> wrote:
>
>>lucreti...@fl.it wrote:
>>>
>>> On Sat, 27 Aug 2016 02:51:51 +0200, azaz...@koroviev.de (Victor Sack)
>>> wrote:
>>>
>>> >Taxed and Spent <nospam...@nonospam.com> wrote:
>>> >
>>> >> I will be making some meat pies, such as pastys. I have seen recipes
>>> >> calling for ground beef, but I would like to perhaps do this a bit
>>> >> better. One option would be to coarse grind my own beef, the other
>>> >> would be to dice my own beef (more work - is dicing worth the extra effort?)
>>> >>
>>> >> What would be appropriate cuts of beef for this? Obviously I don't need
>>> >> Chateaubriand.
>>> >>
>>> >> Chuck? Sirloin? Brisket? Other?
>>> >
>>> >For Cornish pasties, top round is often recomended. Here is a tried 'n'
>>> >true recipe I posted years ago. It is from _The Cooking of the the
>>> >British Isles_ by Adrian Bailey.
>>> >
>>> >Victor
>>> >
>>> > Cornish Pasty
>>> > To make 16 six-inch pasties
>>> >
>>> >1 tablespoon butter, softened
>>> >

>>> >Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet

>>> >minutes. Reduce the heat to 350?F and bake for 30 minutes, or until the

>>> >pasties are golden brown. Serve hot or at room temperature.
>>>
>>> That's an excellent recipe.
>>
>>Just wondering....no sauce/gravy (with a bit of flour or cornstarch) in
>>that? Otherwise it sounds good and authentic.
>
> The Cornish don`t, the meat and veggies give off some moisture.

another flaw in the origi al recipe - pasties need ketchup!

[tert in seattle]

lucreti...@fl.it wrote:
> On Sat, 27 Aug 2016 05:55:47 +0000 (UTC), tert in seattle
><te...@ftupet.com> wrote:
>
>>Victor Sack wrote:

SNIP

>>>
>>> Cornish Pasty
>>> To make 16 six-inch pasties
>>>
>>> 1 tablespoon butter, softened
>>>
>>> Preheat oven to 400?F. Using a pasty brush, coat a large baking sheet
>>> with the 1 tablespoon of softened butter. Set aside.

SNIP

>>
>>you dont need to put butter on the baking sheet
>>
>>(also dont need turnips - to me carrots are much better)
>
> His recipe is spot on what Cornish people call pasties. Turnips are
> traditional and that was what your recipe lacked, so the author was
> definitely not Cornish! Never had a pasty in Cornwall with carrots in
> it!

sorry, I wasn't being clear - yes to be official it needs turnips but
my preference is for carrots

and carrots "go" with beef better than turnips do (not only according
to me)

my grandma made them with rutabagas which my mom doesn't like so mom
used carrots instead and that's how I've been eating them since 1968

but there is no need to get all excited because I do not call my
pasties "Cornish pasties" and I do not sell them

[notbob]

On 2016-08-27, lucreti...@fl.it <lucreti...@fl.it> wrote:

> For Cornish Pasties it should all be about the same dice as you find
> in packets of mixed frozen veggies. The FP can`t really do that.

Perhaps your FP cannot provide such a mince. Mine can.

nb

[tert in seattle]

no

[lucreti...@fl.it]

On Sat, 27 Aug 2016 11:38:50 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Sat, 27 Aug 2016 07:44:56 -0300, lucreti...@fl.it wrote:
>
>> On Fri, 26 Aug 2016 19:09:23 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>But don't get me wrong, all British cuisine sucks no matter how you
>>>want to split it along cultural or political boundaries.
>>

>> I will admit it used to, back in the 50's, but that isn't so these
>> days. I don't believe US cooking was up to much then either, having
>> spent the summer of 1956 in the Carmel Valley.
>

>I had to look up Carmel Valley. I lived 35 miles away and never even
>knew that place existed.

It`s lovely country around there, I was a counsellor at the Douglas
Ranch Camp where all the kids of the rich and famous were farmed out
for the summer. I might add, the kids loved it, they waited with
baited breath for the summer when life would be plain old fun and
homey.
>
>But I will concede to the fact that 50's American cuisine wasn't much
>either. Bananas wrapped with ham and topped with hollandaise sauce
>and those awful molded aspics.
>
>Pasties (pastys?) are not my thing and are not worthy of a national
>dish anywhere, IMO. They are too starchy, dry, and bland. They need
>to be somewhat saucy like a pot pie and some gooey cheese in there
>couldn't hurt. I have had the real things from Cornwall (you can
>actually buy them here locally) as well as ones made locally by
>British eateries (such as this dump: http://www.fullenglishfood.com/ )
>
>And don't get me started on bangers...

[notbob]

On 2016-08-27, tert in seattle <te...@ftupet.com> wrote:
>
> no

Ummmm.... YES!

I do not know what brand food processor (FP) you are using, but it
must not be very good. I use a basic Cuisinart FP and it works
brilliantly! Semi-freeze some whole beef, pulse in FP. Voilà!! Good
as ground to the size you desire! ;)

nb

[lucreti...@fl.it]

I would even dare think that were I in Cornwall :)

[tert in seattle]

Sqwertz wrote:

> On Sat, 27 Aug 2016 06:21:29 -0700, Taxed and Spent wrote:
>
>> This recipe says "finely diced" beef. Would a coarse grind be
>> comparable (less work)?
>

> I would definitely grind since this is raw meat. Chunks of round,
> flank, or sirloin are going to be pretty tough and dry. I would use a
> fatty cut if I were trying to make them otherwise they're dry (and
> bland).
>
> -sw

nope!

try it some time, ye of little faith

[tert in seattle]

Sqwertz wrote:

> And American cheese.
>
> -sw

that would be the Wisconsin influence

[tert in seattle]

notbob wrote:
> On 2016-08-27, tert in seattle <te...@ftupet.com> wrote:
>>
>> no
>
> Ummmm.... YES!
>
> I do not know what brand food processor (FP) you are using, but it
> must not be very good. I use a basic Cuisinart FP and it works

> brilliantly! Semi-freeze some whole beef, pulse in FP. Voil?!! Good

> as ground to the size you desire! ;)
>
> nb

I have a cuisinart and I have a meat grinder, and I cut my beef
with a knife when I make pasties because that is the right tool
for the job

[notbob]

On 2016-08-27, tert in seattle <te...@ftupet.com> wrote:

> with a knife when I make pasties because that is the right tool
> for the job

So, this must be the last word, cuz everyone knows Seattle is the
culinary capital of the planet! Jes ask Mz Moo. ;)

nb

[lucreti...@fl.it]

On Sat, 27 Aug 2016 12:29:27 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Sat, 27 Aug 2016 17:07:36 +0000 (UTC), tert in seattle wrote:
>
>> Sqwertz wrote:
>>> On Sat, 27 Aug 2016 06:21:29 -0700, Taxed and Spent wrote:
>>>
>>>> This recipe says "finely diced" beef. Would a coarse grind be
>>>> comparable (less work)?
>>>
>>> I would definitely grind since this is raw meat. Chunks of round,
>>> flank, or sirloin are going to be pretty tough and dry. I would use a
>>> fatty cut if I were trying to make them otherwise they're dry (and
>>> bland).
>>

>> nope!
>>
>> try it some time, ye of little faith
>

>I have tried them several times and they are all way too dry for my
>tastes. Pasties should be filled with sausage, pepperoni, onions,
>tomato sauce, ricotta, maybe some mushrooms, and lots of molten
>provolone cheese. Like so:
>
>https://www.flickr.com/photos/sqwertz/29190571831/in/photostream/lightbox/
>
>-sw

That is not even remotely like a pasty.

[Ophelia]

wrote in message news:3pk3sbddf3grhimgo...@4ax.com...

=======

ewww that looks like vomit coming out of a cornet ...


--
http://www.helpforheroes.org.uk

[Roy]

That is more like a section of Squertzies large intestine after one of his creative binges.

That man can re-invent or improve more recipes to what he thinks should be in them...he is a genius...don'tchaknow?
====

[Roy]

How would you like to have that abortion for your lunch after working hours in a coal mine?
====

[Cheri]

"notbob" <not...@nothome.com> wrote in message
news:e2e1gv...@mid.individual.net...

Nice, really nice. I assume you are having withdrawal then?

Cheri

[Cindy Hamilton]

On Saturday, August 27, 2016 at 12:40:05 PM UTC-4, tert in seattle wrote:

> another flaw in the origi al recipe - pasties need ketchup!

No ketchup for me, thanks. They're quite good with a ladle of beef
gravy on top. Of course, that ruins them for their original
purpose.

Cindy Hamilton

[Cindy Hamilton]

It's remotely (very, very remotely) like a pasty. However, that's not
a short crust--it's pizza dough. I'd call it a calzone.

Cindy Hamilton

[cshenk]

Taxed and Spent wrote in rec.food.cooking:

> I will be making some meat pies, such as pastys. I have seen recipes
> calling for ground beef, but I would like to perhaps do this a bit
> better. One option would be to coarse grind my own beef, the other
> would be to dice my own beef (more work - is dicing worth the extra
> effort?)
>
> What would be appropriate cuts of beef for this? Obviously I don't
> need Chateaubriand.
>
> Chuck? Sirloin? Brisket? Other?
>

> Thanks.

Depends on what you want to make. I like lamb minced, and pork loin.

--

[cshenk]

lucreti...@fl.it wrote in rec.food.cooking:

> On Fri, 26 Aug 2016 19:09:23 -0500, Sqwertz <swe...@cluemail.compost>
> wrote:
>
> > On Fri, 26 Aug 2016 20:55:08 -0300, lucreti...@fl.it wrote:
> >
> >> On Fri, 26 Aug 2016 18:52:50 -0500, Sqwertz
> <swe...@cluemail.compost> >> wrote:
> >>
> > > > On Fri, 26 Aug 2016 20:46:39 -0300, lucreti...@fl.it wrote:
> > > >
> >>>> On Fri, 26 Aug 2016 12:45:34 -0500, Sqwertz
> <swe...@cluemail.compost> >>>> wrote:
> > > > >
> > > > > > Season and roast a 1.5 thick piece of chuck, then shred it.
> >>>>
> >>>> That would definitely not make a Cornish Pasty!
> > > >
> > > > Which is good, because English food sucks! Call them empanadas
> > > > instead!
> > > >
> > > > You bring up a good point, though. English cuisine probably
> > > > sucks because they're so stuffy and strict. Everything has to
> > > > be so fucking "proper".
> >>
> >> It's Cornish, not English.
> >
> > See? There they go again. Trying to be so uptight and stuffy. You
> > want to pick nits? Cornwall is ultimately under the control of
> > England.
> >
>
> It is the Duchy of Cornwall and as such under Prince Charles control.

>
> > But don't get me wrong, all British cuisine sucks no matter how you
> > want to split it along cultural or political boundaries.
> >

> > -sw

>
> I will admit it used to, back in the 50's, but that isn't so these
> days. I don't believe US cooking was up to much then either, having
> spent the summer of 1956 in the Carmel Valley.

Actually the history of cooking has some interesting twists.

In Queen Elizabeth I's time, English cooking cuisine was top of the
world and far more respected than French. Spanish cooking at one time
was even a light in the dark and for sure, Italian was for a bit.

America, so much a melting pot, has never had a particular overall
flair but has internal cuisines well known around the planet. Cajun is
so blended that's its really us now.

--

[lucreti...@fl.it]

Neither of which are Cornish Pasties -

[lucreti...@fl.it]

Not so, `cajun`is the slang for Acadian and they come from France, via
NS in Canada.

[Ophelia]

"Roy" wrote in message
news:c078340b-092b-47e8...@googlegroups.com...

LOL



--
http://www.helpforheroes.org.uk

[cshenk]

lucreti...@fl.it wrote in rec.food.cooking:

Um, he just said pasty meat pies. Last I checked, the cornish were not
the only ones. In fact the russians and OZ have really great ones as do
the folks in the middle east.

--

[Victor Sack]

Taxed and Spent <nospam...@nonospam.com> wrote:

> This recipe says "finely diced" beef. Would a coarse grind be
> comparable (less work)?

Finely diced with a very sharp knife is better, as far as I'm concerned,
but using a mincer/grinder is indeed less work and the results are not
all that different.

Victor

[cshenk]

Whatever you wish to believe is fine with me but Cajun/Creole is a mix
of France, Africa, American Indian and many other drifts that are now
uniquely their own.

Cajun cooking is not French nor can their wonderful foods due to
blending of cultures, be attributed to France.

--

[Bruce]

In article <GYudnS6nnKjLll_K...@giganews.com>, cshenk1
@cox.net says...
>
> lucreti...@fl.it wrote in rec.food.cooking:

>
> > Not so, `cajun`is the slang for Acadian and they come from France,
via
> > NS in Canada.
>
> Whatever you wish to believe is fine with me but Cajun/Creole is a mix
> of France, Africa, American Indian and many other drifts that are now
> uniquely their own.
>
> Cajun cooking is not French nor can their wonderful foods due to
> blending of cultures, be attributed to France.

Also, when has Canada ever contributed anything to food culture? Or to
anything else? Is there a duller country?

[graham]

or one that is universally respected more?

[lucreti...@fl.it]

>Good morning, Sheena.
>
>I'm sorry to hear about your toe incident. We have two different contractors for baseboard and for carpet. I have not been to visit since the baseboards were installed, but I will stop by on Monday to assess. The delay with the carpet is the rubber trim piece for the edge of the stair treads, which is on back order. It is expected to arrive on Monday or Tuesday, and is the only thing holding up completion of the job.
>
>Thanks for bringing this to our attention.

I didn`t attribute it to France dimwit.

[lucreti...@fl.it]

>Good morning, Sheena.
>
>I'm sorry to hear about your toe incident. We have two different contractors for baseboard and for carpet. I have not been to visit since the baseboards were installed, but I will stop by on Monday to assess. The delay with the carpet is the rubber trim piece for the edge of the stair treads, which is on back order. It is expected to arrive on Monday or Tuesday, and is the only thing holding up completion of the job.
>
>Thanks for bringing this to our attention.
>

On Sun, 28 Aug 2016 08:10:27 +1000, Bruce <Br...@invalid.invalid>
wrote:

Yes, the Netherlands -

[lucreti...@fl.it]

Not worth bothering with, he`s from the Netherlands, most people
associate them with prostitutes behind plate glass.

[Bruce]

In article <npt5q5$fft$1...@dont-email.me>, gst...@shaw.ca says...

For what?

[Bruce]

In article <3274sb9g21gc8s4lv...@4ax.com>,
lucreti...@fl.it says...

:) But look:

http://www.globocation.com/the-dullest-countries-in-the-world/

[Bruce]

In article <6374sbp3mvk2384sa...@4ax.com>,
lucreti...@fl.it says...

Because that's where all the tourists go. That says more about them :)

[William]

On Sat, 27 Aug 2016 12:29:27 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Sat, 27 Aug 2016 17:07:36 +0000 (UTC), tert in seattle wrote:
>
>> Sqwertz wrote:

>>> On Sat, 27 Aug 2016 06:21:29 -0700, Taxed and Spent wrote:
>>>
>>>> This recipe says "finely diced" beef. Would a coarse grind be
>>>> comparable (less work)?
>>>

>>> I would definitely grind since this is raw meat. Chunks of round,
>>> flank, or sirloin are going to be pretty tough and dry. I would use a
>>> fatty cut if I were trying to make them otherwise they're dry (and
>>> bland).
>>
>> nope!
>>
>> try it some time, ye of little faith
>
>I have tried them several times and they are all way too dry for my
>tastes. Pasties should be filled with sausage, pepperoni, onions,
>tomato sauce, ricotta, maybe some mushrooms, and lots of molten
>provolone cheese. Like so:
>
>https://www.flickr.com/photos/sqwertz/29190571831/in/photostream/lightbox/

looks delicious to me...you did'nt put any hot sauce in it?

William

[William]

On Fri, 26 Aug 2016 07:22:47 -0700, Taxed and Spent
<nospam...@nonospam.com> wrote:

>I will be making some meat pies, such as pastys. I have seen recipes
>calling for ground beef, but I would like to perhaps do this a bit
>better. One option would be to coarse grind my own beef, the other
>would be to dice my own beef (more work - is dicing worth the extra effort?)
>
>What would be appropriate cuts of beef for this? Obviously I don't need
>Chateaubriand.
>
>Chuck? Sirloin? Brisket? Other?
>

I thought this was interesting:

When Cornish miners migrated to Michigan's Upper Peninsula in the
1800's, they brought with them their beloved national dish: the pasty.
The Finnish miners that followed adopted these meat pies as their own
(easily transportable for long subterranean days!), and the pasty
became such a large part of the regional culture that there's an
annual pasty festival in early July. In this recipe, beef, rutabaga,
carrots, onions and potatoes are essentially steamed within the
crimped, D-shaped dough pocket that's slit to allow just enough steam
to escape. (Cooking Channel TV.Com)

William

[Nancy2]

Ketchup? Oh, ick. Absolutely sounds nasty.

N.

[Taxed and Spent]

On 8/27/2016 10:03 AM, tert in seattle wrote:
> Sqwertz wrote:

>> On Sat, 27 Aug 2016 16:39:21 +0000 (UTC), tert in seattle wrote:
>>
>>> lucreti...@fl.it wrote:>>
>>>> On Sat, 27 Aug 2016 10:09:12 -0400, Gary <g.ma...@att.net> wrote:
>>>>
>>>>> lucreti...@fl.it wrote:
>>>>>
>>>>>
>>>>> Just wondering....no sauce/gravy (with a bit of flour or cornstarch) in
>>>>> that? Otherwise it sounds good and authentic.
>>>>
>>>> The Cornish don`t, the meat and veggies give off some moisture.

>>>
>>> another flaw in the origi al recipe - pasties need ketchup!
>>

>> And American cheese.
>>
>> -sw
>
> that would be the Wisconsin influence
>

You folks have convinced me to make not a pasty, but something like it
with trippa - for the Italian influence.

[Taxed and Spent]

and I said "and the like".

[Taxed and Spent]

On 8/28/2016 1:17 AM, Sqwertz wrote:

> On Sat, 27 Aug 2016 20:44:08 -0700, Taxed and Spent wrote:
>
>> You folks have convinced me to make not a pasty, but something like it
>> with trippa - for the Italian influence.
>

> Wow. We really fucked you up, eh?
>
> Tripas are not for stuffing into pastry or dough. Boil and fry them
> and put them into corn or flour tortillas.
>
> https://www.flickr.com/photos/sqwertz/28994954340/in/photostream/lightbox/
>
> -sw
>


oh, you are making up the food rules not? Go stuff yourself!

[cshenk]

lucreti...@fl.it wrote in rec.food.cooking:

No, you were stupid enough to confuse French from Canada into the
situation. You are clueless on Cajun and Creole cookery.

--

[lucreti...@fl.it]

On Mon, 29 Aug 2016 17:53:35 -0500, "cshenk" <csh...@cox.net> wrote:

>> >> > America, so much a melting pot, has never had a particular
>> overall >> > flair but has internal cuisines well known around the
>> planet. >> > Cajun is so blended that's its really us now.
>> >>
>> >> Not so, `cajun`is the slang for Acadian and they come from France,
>> via >> NS in Canada.
>> >
>> > Whatever you wish to believe is fine with me but Cajun/Creole is a
>> > mix of France, Africa, American Indian and many other drifts that
>> > are now uniquely their own.
>> >
>> > Cajun cooking is not French nor can their wonderful foods due to
>> > blending of cultures, be attributed to France.
>>
>> I didn`t attribute it to France dimwit.
>
>No, you were stupid enough to confuse French from Canada into the
>situation. You are clueless on Cajun and Creole cookery.

No, once again! I am not confusing anything. 'French from Canada'
are not Acadians and they would be bloody mad that you confused them,
I know that because I have some good Acadian friends! I suggest you
google Acadian and then you might just get the connection ignoramus!

[cshenk]

lucreti...@fl.it wrote in rec.food.cooking:

> On Mon, 29 Aug 2016 17:53:35 -0500, "cshenk" <csh...@cox.net> wrote:
>
> >> >> > America, so much a melting pot, has never had a particular
> >> overall >> > flair but has internal cuisines well known around the
> >> planet. >> > Cajun is so blended that's its really us now.
> >> >>
> >> >> Not so, `cajun`is the slang for Acadian and they come from
> France, >> via >> NS in Canada.
> >> >
> >> > Whatever you wish to believe is fine with me but Cajun/Creole is
> a >> > mix of France, Africa, American Indian and many other drifts
> that >> > are now uniquely their own.

Lets try this again, I'M NOT THE ONE who even used the term Arcadians.
You trimmed off that it was another. You can tell though from the >>>
marks that it was not me. The above was to the other person who
insisted that Cajuns were Arcadians.

My only comment was that Cajun and Creole are pretty much us now,
though influenced by other quisines, both are very much a melting pot
type of cookery and they have, over time belended together in some ways
as to form a unique cookery of a region.





--

[lucreti...@fl.it]

For a start, don't know who Arcadians are - just google Acadians and
then you can follow through why I made the remark I did about 'cajun'
food !! You'd be in quite a bit of trouble here with Acadians if you
didn't get the link between them and 'cajuns'

[Bruce]

In article <9hi9sb1ttgki7g0p7...@4ax.com>,
lucreti...@fl.it says...

Staying out of this discussion, I still think we need to distinguish
between Arcadians and Acadians. Other than that, this is all I know
about Acadians:

https://www.youtube.com/results?search_query=fugain+acadiens

[Brooklyn1]

On Tue, 30 Aug 2016 10:25:30 +1000, Bruce <Br...@invalid.invalid>
wrote:

I love Arcadian music:
https://www.youtube.com/watch?v=nbh1ep36vjY

[cshenk]

Look, if you want to be silly and claim Cajun cuisine of today is
related strongly enough to be Canadian Arcaidian shifts still, have fun
with it bit you will be alone.

--

[Bruce]

In article <v2m9sbdekejjvdbjb...@4ax.com>, gravesend10
@verizon.net says...

>
> On Tue, 30 Aug 2016 10:25:30 +1000, Bruce <Br...@invalid.invalid>
> wrote:
>
> >In article <9hi9sb1ttgki7g0p7...@4ax.com>,
> >lucreti...@fl.it says...
> >>

> >> For a start, don't know who Arcadians are - just google Acadians
> >> and
> >> then you can follow through why I made the remark I did about 'cajun'
> >> food !! You'd be in quite a bit of trouble here with Acadians if you
> >> didn't get the link between them and 'cajuns'
> >
> >Staying out of this discussion, I still think we need to distinguish
> >between Arcadians and Acadians. Other than that, this is all I know
> >about Acadians:
> >
> >https://www.youtube.com/results?search_query=fugain+acadiens
>
> I love Arcadian music:
> https://www.youtube.com/watch?v=nbh1ep36vjY

An Asian playing German music. I'm pulling the cultural appropriation
card!

[Brooklyn1]

On Tue, 30 Aug 2016 11:41:08 +1000, Bruce <Br...@invalid.invalid>

wrote:

>In article <v2m9sbdekejjvdbjb...@4ax.com>, gravesend10
>@verizon.net says...
>>
>> On Tue, 30 Aug 2016 10:25:30 +1000, Bruce <Br...@invalid.invalid>
>> wrote:
>>
>> >In article <9hi9sb1ttgki7g0p7...@4ax.com>,
>> >lucreti...@fl.it says...
>> >>
>> >> For a start, don't know who Arcadians are - just google Acadians
>> >> and
>> >> then you can follow through why I made the remark I did about 'cajun'
>> >> food !! You'd be in quite a bit of trouble here with Acadians if you
>> >> didn't get the link between them and 'cajuns'
>> >
>> >Staying out of this discussion, I still think we need to distinguish
>> >between Arcadians and Acadians. Other than that, this is all I know
>> >about Acadians:
>> >
>> >https://www.youtube.com/results?search_query=fugain+acadiens
>>
>> I love Arcadian music:
>> https://www.youtube.com/watch?v=nbh1ep36vjY
>
>An Asian playing German music. I'm pulling the cultural appropriation
>card!

I never notice a woman's race... I only notice her boobs... only thing
I was thinking was I wished I was that acadian pinching her nipples.

[Bruce]

In article <4rq9sb1ftbjdrsf47...@4ax.com>, gravesend10

I only get it now.

[lucreti...@fl.it]

On Mon, 29 Aug 2016 20:40:44 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>Have I mentioned that I hate new carpet?
>
>-sw

So do I, or rather the lack of it and having to endure eight stitches
in my foot until I get them taken out next Friday.

[Gary]

lucreti...@fl.it wrote:

>
> Sqwertz wrote:
> >Have I mentioned that I hate new carpet?

;-D

> So do I, or rather the lack of it and having to endure eight stitches
> in my foot until I get them taken out next Friday.

Well, arrghhh! What did you do?

[lucreti...@fl.it]

I saw another woman wrestling with the dolly to put it back in the
laundry room and offered to help. It slid on the bare concrete (and
as I now know - there is a bolt underneath it) and it ripped the nail
off my big toe. I was going to finish the job with some pliers but
remembered I hadn't had a tetanus shot for well over ten years, so
thought better of it. Bound it up, went and played bridge then went
to emerge.

It seems I had nearly ripped the top of my toe off as well so now it
is all stitched up. So yes, I complained to management that I
thought the carpet should get his butt back here and finish the job
before there was another accident. He turned up about two hours later
:)

[graham]

On 8/30/2016 11:05 AM, Sqwertz wrote:

> On Tue, 30 Aug 2016 07:24:31 -0300, lucreti...@fl.it wrote:
>
>> So do I, or rather the lack of it and having to endure eight stitches
>> in my foot until I get them taken out next Friday.
>

> Unless there some sign of infection, save yourself the co-pay and take
> the stitches out yourself.
>
> -sw
>
Co-Pay? This is Canada! We don't have to worry about such things!
Graham

[lucreti...@fl.it]

On Tue, 30 Aug 2016 12:05:07 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Tue, 30 Aug 2016 07:24:31 -0300, lucreti...@fl.it wrote:
>

>> So do I, or rather the lack of it and having to endure eight stitches
>> in my foot until I get them taken out next Friday.
>

>Unless there some sign of infection, save yourself the co-pay and take
>the stitches out yourself.
>
>-sw

I'm Canadian, my doc does it for free, plus the work at emerge was
free and I was given fresh dressings etc to last me while the stitches
were in. The tetanus shot was also free :)

[lucreti...@fl.it]

For which I am thankful. Glad to see BC is starting the fight against
docs who want to run private fee paying clinics. Watch that go all
the way to the Supreme Court.

[lucreti...@fl.it]

On Tue, 30 Aug 2016 13:47:02 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Tue, 30 Aug 2016 11:11:57 -0600, graham wrote:
>
>> On 8/30/2016 11:05 AM, Sqwertz wrote:
>>> On Tue, 30 Aug 2016 07:24:31 -0300, lucreti...@fl.it wrote:
>>>
>>>> So do I, or rather the lack of it and having to endure eight stitches
>>>> in my foot until I get them taken out next Friday.
>>>
>>> Unless there some sign of infection, save yourself the co-pay and take
>>> the stitches out yourself.
>>>

>> Co-Pay? This is Canada! We don't have to worry about such things
>

>Well then save the doctor's time and let some treat somebody else who
>needs it more. I bet you have a lot of hypocondriacs in Canada ;-)
>
>-sw

I don't have to go back to emerge, I go to my doc, she's already
received the file from the emerge doc. I only see her about once
every three years so she's only too happy to find I'm still alive :)

[Gary]

Sqwertz wrote:
>
> On Tue, 30 Aug 2016 11:11:57 -0600, graham wrote:
>

> > On 8/30/2016 11:05 AM, Sqwertz wrote:
> >> On Tue, 30 Aug 2016 07:24:31 -0300, lucreti...@fl.it wrote:
> >>
> >>> So do I, or rather the lack of it and having to endure eight stitches
> >>> in my foot until I get them taken out next Friday.
> >>
> >> Unless there some sign of infection, save yourself the co-pay and take
> >> the stitches out yourself.
> >>

> > Co-Pay? This is Canada! We don't have to worry about such things
>
> Well then save the doctor's time and let some treat somebody else who
> needs it more. I bet you have a lot of hypocondriacs in Canada ;-)

Hell yeah.... have "free" insurance and everyone runs to the doctor for
every little sniffle. This is why insurance costs so much.

[Cheri]

"Gary" <g.ma...@att.net> wrote in message news:57C5EE11...@att.net...

Yep, there are very few uninsured hypochondriacs, on the other hand it's
pretty amazing how the body heals itself in many cases when one is
uninsured. :)

Cheri

[Bruce]

In article <nq4s6...@news3.newsguy.com>, che...@newsguy.com says...

Every civilised country should have free healthcare, public transport
and beer. Few do.

[lucreti...@fl.it]

On Tue, 30 Aug 2016 14:00:56 -0700, "Cheri" <che...@newsguy.com>
wrote:

I was going to make this a DIY project until I realised the pliers
might be loaded with tetanus and that's not a great way to go. In the
event, if you have ripped the nail practically off, it is better to
keep it there to 'train' the new nail in the right grooves and avoid
ingrown toe nails, that made sense.

[lucreti...@fl.it]

On Wed, 31 Aug 2016 07:07:39 +1000, Bruce <Br...@invalid.invalid>
wrote:

Definitely free healthcare, that's a sacred cow in Canada and
politicians try to monkey with it at their peril, but I also feel
guaranteed pensions are good too. Seems now all the major
corporations are trying to do away with them, not fair, another way
the 1% see to grab more for themselves.

[Bruce]

In article <vvubsb5h44kl2iopk...@4ax.com>,
lucreti...@fl.it says...

When you say 'pension' do you mean what everybody gets when they reach
65 or 67 or so?

[jmcquown]

On 8/27/2016 4:04 PM, lucreti...@fl.it wrote:

> On Sat, 27 Aug 2016 14:34:25 -0500, "cshenk" <csh...@cox.net> wrote:
>>
>> America, so much a melting pot, has never had a particular overall
>> flair but has internal cuisines well known around the planet. Cajun is
>> so blended that's its really us now.
>
> Not so, `cajun`is the slang for Acadian and they come from France, via
> NS in Canada.
>

True dat. ;)

Jill

[jmcquown]

On 8/27/2016 5:51 PM, cshenk wrote:
> Whatever you wish to believe is fine with me but Cajun/Creole is a mix
> of France, Africa, American Indian and many other drifts that are now
> uniquely their own.
>

> Cajun cooking is not French nor can their wonderful foods due to
> blending of cultures, be attributed to France.

Creole is considered more "upscale" but you said yourself it's a blend
derived from all the cultures you mentioned above, including France.
The term Cajun when it comes to cooking tends to refer to more relaxed
(aka "country cooking") brought to Louisiana by the French Acadians out
of Canada. France was a definite influence in both types of cuisine.

Look up boudin; blanc and noir have origins in France. How about
andouille? Hmmmm. Or just ask a Cajun; they'll tell you. :)

Jill

[Cheri]

<lucreti...@fl.it> wrote in message
news:vvubsb5h44kl2iopk...@4ax.com...

I agree about health care, but...it's not free it paid for by taxes and
fees.

Cheri

[lucreti...@fl.it]

On Wed, 31 Aug 2016 08:02:20 +1000, Bruce <Br...@invalid.invalid>

Yes, the pensions you work for, apart from the national pension. I
was talking to our mail man today, there is currently strife between
the post office management and the union, he's okay, he'll get his but
I understand that new people coming into the post office will have no
guarantees in future as to what their pensions will be. In other
words, big corps are trying to shed any responsibilities or guarantees
as to what the pension deductions will mean to young people when they
actually retire.

All employees have Canada Pension deductions but I wouldn't want to
have to exist on simply that alone.

[lucreti...@fl.it]

On Tue, 30 Aug 2016 18:19:59 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Well, nice to see one other person knows that lol

[lucreti...@fl.it]

On Tue, 30 Aug 2016 18:33:54 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I always think of that wonderful old feller Justin.

[lucreti...@fl.it]

On Tue, 30 Aug 2016 16:58:39 -0700, "Cheri" <che...@newsguy.com>
wrote:

Sure, the money has to come from somewhere but it does guarantee that
like me last week, I take my toe into emerge, it is stitched up, I am
sent home armed with clean dressings for it and I then go to my own
doc to have stiches removed. I could have no money or lots, but it
would be the same treatment. The only thing I had to show was my NS
medical card which proves I live in this province and also means the
computer brings up all my medical files for them. Our fees are paid
by a 2% ( I think, something like that) tax on sales. Not on all
sales, but things like cars, or clothes.

[Cheri]

<lucreti...@fl.it> wrote in message
news:cd8csbhgvomkl3rdf...@4ax.com...

> Sure, the money has to come from somewhere but it does guarantee that
> like me last week, I take my toe into emerge, it is stitched up, I am
> sent home armed with clean dressings for it and I then go to my own
> doc to have stiches removed. I could have no money or lots, but it
> would be the same treatment. The only thing I had to show was my NS
> medical card which proves I live in this province and also means the
> computer brings up all my medical files for them. Our fees are paid
> by a 2% ( I think, something like that) tax on sales. Not on all
> sales, but things like cars, or clothes.

That was my point, nothing is free, but at least you get something really
great for your taxes.

Cheri

[graham]

Not quite like that!
They proposed that new hires sign on to a defined contribution pension
plan and not what has become an unsustainable defined benefit plan.
I wish the feds and provincial politicos had the guts to bring that in
for all public servants.
Graham

[graham]

Just as your house insurance payment doesn't cover the cost of replacing
your house if it burns down.

[Bruce]

In article <nq56j...@news4.newsguy.com>, che...@newsguy.com says...

It's always paid for somehow, so...

[Cheri]

"graham" <gst...@shaw.ca> wrote in message
news:nq5bdd$i7b$2...@dont-email.me...

Sorry, but it does, also the contents.

Cheri