Cornish Pasty Michigan Style
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- Опубликовано: 11 сен 2024
- Cornish Pasty Michigan Style
History of the Pasty
When one thinks of gifts from other cultures that carry with them great historical significance, one usually doesn't think of food. In the Upper Peninsula of Michigan there is a food delicacy that has gone ethnic to multi-ethnic and finally to regional. To many people in the Upper Peninsula, the pasty is much more than food, it is an identifying cultural mark that gives them their own identity. While it is a source of great pride to this region, the pasty itself, especially its ancient history is shrouded in mystery.
The easiest way to describe a pasty, is a pot pie without the pot. Nobody knows for sure where and when the pasty originated. It's thought to have been invented when the preparation of food became an art rather than roasting a hunk of meat on a stick. The pasty came to the Upper Peninsula through Cornwall England. When tin mining started going bad in England during the 1800's the Cornish miners immigrated to America hoping to earn there fortunes in newly developing mines. No one knows for sure though whether the Cornish invented the pasty, or whether they picked it up from some other group. Mrs. R.F. Ellis of Cornwall insist that the Cornish invented it and that it is a diminutive of the star gazed pie, which is a type of pie baked with fish, such that the fish heads stick out of the pie. Others think the Vikings may have brought the pasty to the British Isles when they invaded. And another theory states that it may have been derived from the Italian "pasta", since the Cornish were considered to be great seamen.
When the Cornish came to the copper mines of the Upper Peninsula, they brought with them a lot of mining knowledge which the other ethnic groups did not have. The other ethnic groups looked up to the Cornish and wanted to emulate their mining successes. Many Cornish practices were then copied by the other ethnic groups, including the pasty as the standard lunch for miners. The pasty became popular with these other ethnic groups because it was small, portable, was very filling, and could stay warm for 8-10 hours. Pasty rivalry occurred between the Finns, Swedes, Irish, Poles, Germans, Scots, Italians and French with each group contributing something in the way of seasoning and other ingredients. All groups agree that pasties must contain two things, potatoes and onions. The portability of the pasty not only made it easy to carry, but if it should get cold it would be relatively easy to heat up. This was done by putting the pasty on a shovel and holding it over a head-lamp candle. Miners never ate a pasty with a fork, they ate it end to end, and held it upright to keep the juices in. Since entire Cornish families worked in mines and each member of the family wanted different ingredients in the pasty, the Cornish wife would stamp the bottom corner of each pasty with an initial. According to the Cornish Recipes Ancient and Modern, "The true Cornish way to eat a pasty is to hold it in the hand, and begin to bite it from the opposite end to the initial, so that, should any of it be uneaten, it may be consumed later by its rightful owner. And woe betide anyone who take's another person's corner!" There was a superstition among the Cornish miner's that the initial corner should not be eaten, instead it was dropped on the ground for the mining gremlins to eat. These "gremlins" caused mischief in mines, causing accidents and mine collapses, feeding them supposedly kept them out of trouble. There is some truth to this rumor, because the early Cornish tin mines had large amounts of arsenic, by not eating the corner which the miners held, they kept themselves from consuming large amounts of arsenic.
Ref: www.hu.mtu.edu/...
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Thanks for stopping by my kitchen everyone! I really appreciate you watching my videos all the way to the end!
You are great! Come back soon. Don't forget to like and subscribe to receive updates on new videos as they are released.
Happy Cooking,
UB
Looks tasty!😋Thanks for sharing.👍
Thank you too!
Great idea UB! These look fantastic!
Thanks a bunch Susan. If I were a minor, I would love these!
Take care!
Really Intrestring And Very Helpfull Your Cornish Pasty Michigan Style Stay Conected!😊😊😊
Thank you so much 😊
Wow Really Amazing Informative This Your Cornish Pasty Michigan Style That's Great! Thanks for sharing with us! Keep it up Good Job!!!😍😍😍😍😍
Thanks so much!
Love the potato and onion transition. Rutabagas have always been a challenge for me - never been able to get them soft 🍸
Thought you would like that :)
This was my first time working with rutabagas. It seems that cooking it for an hour softens it
enough to render it edible. I was surprised to see that it had a lot of nutritional value considering I
couldn't tell the difference between it's flavor and the potato. Or maybe I added too much ketchup! XD
Cheers
Like 13.Very nice vlog. sehr lecker aus😋👍👏🤝🔔💐
Thank you so much!
Great video I wish others could make these vids as clear and simple as this, much appreciated, Thank you
Glad you liked it!
Yum! Looks good! At first it reminded me of empanada, but this is larger. Thanks for sharing this recipe!
I thought the same thing when I was researching it, but the crust is more pie crust like. Light, buttery and flaky. Yet strong enough
to keep the contents safe.. Yum.
Thanks for stopping by Jean.
Happy cooking,
UB
It's really delicious restaurant It's so delicious🇰🇷
Thank you!
That’s looks so good 👏
Thank you so much!
My mom made good pasties. She used 10 inch pie pans, which I have. I’ve been craving them.
They are really great! I need to work on the crust I think. I've been told it's a little on the pie crust feeling side of things.
Thanks for coming by!
It looked good until you broke out the beef (in a tube) that you can not see! Use stewing beef!
Interesting idea 🤔