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  • Primal pasties?

    deleted
    Last edited by Hedonist; 03-28-2011, 09:16 PM.
    Ancestral Health Info

    I design websites and blogs for a living. If you would like a blog or website designed by someone who understands Primal, see my web page.

    Primal Blueprint Explorer My blog for people who are not into the Grok thing. Since starting the blog, I have moved close to being Archevore instead of Primal. But Mark's Daily Apple is still the best source of information about living an ancestral lifestyle.

  • #2
    I think most Primal women don't have much of a problem with their nipples showing.
    You lousy kids! Get off my savannah!

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    • #3
      Crust? Pastie? I thought they were peel and stick?
      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
      My Latest Journal

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      • #4
        Pasty is a Welsh or Cornish meat pie (looks like a calzone) with rutabagas and onions and such. They are pretty common where my dad grew up in Northern WI, around the iron mines. It was a very popular lunch for the miners, who were typically poor immigrants from all over Europe- Norwegian, Swedish, Italian, German, Irish, British, Poland, Czech, etc. I don't think I've ever seen them outside of Wisconsin.

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        • #5
          I run around the house topless, no need for pasties here.
          Georgette

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          • #6
            Originally posted by geostump View Post
            i run around the house topless, no need for pasties here.
            pictures!!

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            • #7
              Originally posted by Artimus71 View Post
              pictures!!
              I don't own a camera.
              Georgette

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              • #8
                Originally posted by jfreaksho View Post
                Pasty is a Welsh or Cornish meat pie (looks like a calzone) with rutabagas and onions and such. They are pretty common where my dad grew up in Northern WI, around the iron mines. It was a very popular lunch for the miners, who were typically poor immigrants from all over Europe- Norwegian, Swedish, Italian, German, Irish, British, Poland, Czech, etc. I don't think I've ever seen them outside of Wisconsin.
                Thank you for an intelligent reply. We have a place not far from where I live in Sacramento that sells them.
                Ancestral Health Info

                I design websites and blogs for a living. If you would like a blog or website designed by someone who understands Primal, see my web page.

                Primal Blueprint Explorer My blog for people who are not into the Grok thing. Since starting the blog, I have moved close to being Archevore instead of Primal. But Mark's Daily Apple is still the best source of information about living an ancestral lifestyle.

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                • #9
                  Here's a recipe. Wish we could make it Primal. I love these.

                  Montana Recipes

                  The Butte Pasty (pass-tee)

                  Pastry:
                  3 cups flour
                  1/2 -1 tsp. salt
                  1 1/4 cups lard or shortening
                  3/4 cup very cold water

                  Measure flour and salt. Cut in lard until dough resembles small peas. Add water and divide into 6 equal parts.

                  Filling:
                  5 or 6 medium potatoes (red are best)
                  3 medium or 2 large yellow onions
                  parsley for flavoring
                  2 pounds of meat (loin tip, skirting or flank steak)
                  butter
                  salt and pepper

                  Roll dough slightly oblong. Slice in layers on dough, first the potatoes, then the onions and last the meat (sliced or diced in thin strips). Bring pasty dough up from ends and crimp across the top. Making the pasty oblong eliminates the lump of dough on each end. Bake at 375 for about one hour. Brush a little milk on top while baking.

                  Note: Old-timers claim the pasty arrived in Butte, Montana along with the first housewives who followed their husbands into the mining camp. Long favored in the copper miner's lunch bucket, the pastry-wrapped meal was an ideal way for "Cousin Jeannie" to provide a hearty meal for the hard working "Cousin Jack." As the miner unwrapped his lunch, he would refer to the pasty as a "letter from 'ome." Its popularity spread quickly throughout the camp, and today the pasty is as much a part of Butte as the Berkeley Pit. -From the Butte Heritage Cookbook-

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                  • #10
                    Sounds like a non-deep fried empanada. Damn, I miss those things.
                    Georgette

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                    • #11
                      OHHHH!!!! It's a rollover!
                      Use a bacon mat in place of the crust or create a goo out of coconut flour/ bacon grease/ egg/ water ( or stock) and create a pocket for the food and seal the food in.
                      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
                      My Latest Journal

                      Comment


                      • #12
                        Maybe you can modify this scone recipe for the crust

                        Bacon Cheddar Scones

                        1 1/4 cup almond flour (press down into cup to measure)
                        1/4 tsp. baking soda
                        1/4 tsp. salt
                        1/2 c. grated sharp cheddar cheese
                        4 slices bacon, cooked crisp and chopped ( I would drop this for pasties )
                        1/4 c. melted bacon fat
                        1 large egg, beaten ( i would use 1 egg for pasties, 2 for scones )

                        Mix all thoroughly, make 5 balls and place on greased cookie sheet (I used a pie pan). Mash down a bit, or shape into scone shape (whatever that means to you).

                        Bake at 350 degrees for 12-15 minutes, or until firm.

                        I dare you to let these cool before you eat them.
                        Last edited by Adrianag; 03-30-2011, 04:14 AM.

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                        • #13
                          Originally posted by jfreaksho View Post
                          I don't think I've ever seen them outside of Wisconsin.

                          They're sold EVERYWHERE in the Upper Peninsula of Michigan. I think they're a weekly school lunch, too.

                          One of the things I miss most about being Paleo. I LOVED a pasty.

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                          • #14
                            My mom use to make these for me when I was little, and I swore she was trying to poison me. Now days I kind of miss the taste. These would be pretty hard to successfully make primal. If you succeed though, please let us know! =)

                            OT, but why is the original post deleted?
                            http://freethinkingcavewoman.blogspot.com/

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                            • #15
                              Originally posted by aktres View Post
                              Here's a recipe. Wish we could make it Primal. I love these.

                              Montana Recipes

                              The Butte Pasty (pass-tee)
                              My husband was born and raised in Butte and the pasty is one of his all-time favorite foods. I would not even attempt to primal-ize this because the dough is like 80% of what makes a pasty a pasty.
                              Everything in moderation, including moderation.

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