Past-E-Mail: Cam Notes - 2008: November: Nov 13-08: Thursday-What'sUP
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Charlie at Pasty Central (Chopper) on Thursday, November 13, 2008 - 04:33 am:

The 1998 photo of the day was actually a funeral in Calumet, with one of our original pasty crew being laid to rest. What was her name?

By Beverly, San Jose (Beverly) on Thursday, November 13, 2008 - 04:44 am:

Good Morning from San Jose

By jbuck (Jbuck) on Thursday, November 13, 2008 - 05:20 am:

Mabel Unsworth
First Post

By Pat & Glenda (Gormfrog) on Thursday, November 13, 2008 - 05:58 am:

A mathematical confirmation of your suspicions.

By Smfwlk (Trollperson) on Thursday, November 13, 2008 - 06:08 am:

Mabel Unsworth

By Marsha, Genesee/Aura (Marsha) on Thursday, November 13, 2008 - 07:24 am:

So many luminescent pictures today! Love the light in them and the watercolor effects on the Brimm and Urbanski shots.

By Capt. Paul (Eclogite) on Thursday, November 13, 2008 - 07:25 am:

Uh oh, somebody has a birthday today. She would rather keep it quiet, but not me!!! so if you could, wish Dr. Nathalie a very happy birthday today. I'm not foolish enough to actually post her age, but I already did on Monday; well, indirectly anyways......

By Marianne Y (Marianne) on Thursday, November 13, 2008 - 07:47 am:

Good Morning, All! I got a chuckle from the 2007 picture's caption this morning! Thanks Mary & Paul Roberts!

Happy Birthday to the good Dr Nat! I remember her age from Monday, but out of respect for her, and the fact that she & Capt Paul currently live in the south, where many ladies do not reveal their age unless completely necessary, I will keep my lips sealed. :-) I hope you all have a great birthday celebration and a wonderful year ahead!

By kosk in Toronto (Koskintoronto) on Thursday, November 13, 2008 - 08:02 am:

Happy Birthday, Dr. Nat!

By Deb S. (Usedtobeayooper) on Thursday, November 13, 2008 - 08:07 am:

God morning!

Happy birthday Dr. Nat!

Also, happy birthday to Cheryl (Cotton). Hope you have a great day, Cheryl!

When I saw the 2007 picture, the first thing that came to my mind was that must be the last phone booth left, lol. I swear I haven't seen one in ages.

Have a great day, everybody!

By Danbury (Danbury) on Thursday, November 13, 2008 - 08:10 am:

Happy Birthday, Dr. Nat!

The question of age reminds me of some lines from a movie:
"One's as old as one feels!"
"Well, I'm afraid so."

By Janie T. (Bobbysgirl) on Thursday, November 13, 2008 - 08:13 am:

Happy Birthday today to you Pasty Ladies! There is some happiness after our devistating floods this past summer here in Iowa!

By Sunrise Side MI (Ilovelucy2) on Thursday, November 13, 2008 - 08:18 am:

Good Morning all,
I love the scenic pictures. I am looking to take a picture of an apple tree with no leaves but full of apples. I will find it. Everyone have a good Thursday, Ellen

By Joanne Sherrick (Shedoesnails) on Thursday, November 13, 2008 - 09:05 am:

Good Morning.
This past weekend I spent the weekend making pasties with my cousin and sister.although they turned out great for not having a recipe, I can honestly say that they weren't as good as Grandma's. so for all you pasty makers out there I have a few questions.... first off I remember carrots in grandma's pasty. my cousin says no! just rutabaga. second,my sister is sure grandma put a pat of butter on top,my cousin again said no!!! and lastly,we used a food processor to ground up the meat. It was faster than cutting but not the same!! do any of you cut up your meat instead of grinding?
I am making my own batch this weekend. won't be as much fun without the girls but I hope to duplicate Grandma's recipe. any hints would be greatly appreciated.

By Marianne Y (Marianne) on Thursday, November 13, 2008 - 09:14 am:

I agree, Joanne, I would like to see some authentic pasty recipes, if people are willing to share theirs, please! Thank you for bringing it up! I, too, would love to see some pasty recipes, please. :-) Homemade pasties would be wonderful with our cold, damp, cloudy weather!

By Sunrise Side MI (Ilovelucy2) on Thursday, November 13, 2008 - 09:16 am:

I too have good memories of grandmas pasties. Word of caution, never attempt when you have a 2 1/2 year old son running around. (Hes now 37) My dough ended up flying across the brown carpet in the living room. Grandma used round steak, little bit of Suet, and a magical curl or braid to the edge. Of course, each one had an initial because some didn't like onions etc. Those were the DAYS!!!!

By Brooke (Lovethekeweenaw) on Thursday, November 13, 2008 - 09:19 am:

Happy Birthday Dr. Nat.

By Cindy Pihlaja Russell (Gone2long) on Thursday, November 13, 2008 - 09:30 am:

Yes to carrots (and potatoes and rutabaga and onions) and yes to the pat of butter inside the crust. I usually use meat that is already ground (the lazy side of me), but I think the authentic recipe would be cubed meat. I hope you are more pleased with the weekend batch. Good luck!!

By Cindy Pihlaja Russell (Gone2long) on Thursday, November 13, 2008 - 09:31 am:

Oh! I almost forgot...HAPPY BIRTHDAY to Dr Nat. I hope you have a ROCKin' birthday!

By Bob Jewell, Farmington Hills (Rjewell) on Thursday, November 13, 2008 - 10:09 am:

Happy Birthday Dr. Nat

By Charlotte, Mishawaka, IN (Charlotte61) on Thursday, November 13, 2008 - 10:11 am:

Good morning from Mishawaka, IN. It's an overcast day. Perma clouds are here to stay until March according to my husband.

Happy Birthday to Dr. Nat and Cheryl. Have geat day and don't eat to much cake.

By mickill mouse (Ram4) on Thursday, November 13, 2008 - 10:28 am:


By Michael Du Long (Mikie) on Thursday, November 13, 2008 - 10:48 am:

Happy birthday to both twenty nine year olds. Dr. Nat hope you have a wonderful birthday, and hope that Capt. makes you dinner,or at least takes you out for it. Dear cousin Cheryl, hope your birthday has the grand kids and kids around you celebrating. Don't eat too much cake.

By Dunerat (Dunerat) on Thursday, November 13, 2008 - 11:03 am:

Happy birthday Dr. Nat!

Joanne -- In mine, I use rutabaga, no carrots, pat of butter, and I slice sirloin in squares about a quarter inch thick and about three quarters of an inch on a side.

Uncle Chuck -- did you have a safe trip and is the rest of the crew arriving on schedule? (Norma, do you have an update?). Mr. Big (12 points plus) is waiting for you.

By FRNash/PHX, AZ (Frnash) on Thursday, November 13, 2008 - 01:51 pm:

Ahhh, pasty recipes!

"…we used a food processor to ground (sic) up the meat.

"I usually use meat that is already ground …"

"I slice sirloin in squares about a quarter inch thick and about three quarters of an inch on a side.

My mom's (and granny's) method was: Do not use store bought "ground beef", but grind your own, using good cuts of beef (round steak). It helped that grandpa did his own butcherin'! The key objective being to attain the right "texture" in the final product.

The objective, texture-wise, is not to have a "hamburger-in-a-crust"!

If using a food processor, take extreme care, it is far too easy to "over process" the meat, yielding something of a "meat loaf" or pâté texture, which is unsatisfactory. Nor do you want discrete "chunks" of beef (dice)!

Their trick was to use the coarsest grind available on one of these:


The advantage is that when baked, the coarsely ground beef forms a matrix that holds all of the other ingredients together, unlike some pasties made with cubed meat, which tend to fall apart while you're chowin' down on 'em! That's critically important when you're eatin' your pasty in hand out in the hayfield (or down in the mine, as in the days of yore)!

Carrots & rutabaga? I think that comes down to personal preference (of course the rutabaga was almost mandtaory in the traditional Cornish pasty (a.k.a "Oggie"). As our pasties were the "Finnish/Yooper" variant, the rutabaga was omitted.

Very coarsely sliced/chopped onions were mandatory for us (although I very much disliked the texture of the large onion bits as a young 'un, I always did at least enjoy the flavor).

Mom claimed that carrots, if used at all had to be use with much discretion; cut the carrots into rather small dice, and take care to not let the carrots overpower the mix, using 'em in quite small quantities. A fairly small dice for the potato also serves to keep the final product bound into the ground beef matrix.

A generous pat of butter atop the filling was also the rule. (Then of course granddad used to apply liberal doses of butter to the pasties on his plate! So what do you expect from a dairy farmer?)

By David Hiltunen (Davidcorrytontn) on Thursday, November 13, 2008 - 02:58 pm:

Happy Birthday Dr. Nathalie, and you just go ahead and have your cake and eat all you want. One of my daughters is your age, or will be in a dozen days from now. My other daughter will be 25 in 13 days, and yet another daughter will turn 36 in 21 days. Happy Birthday to Cheryl who has just afew more years of knowledge on me and who I have known for years, but haven't seen except on TV for quite some time. You both celebrate and dance to the music.

It is a cloudy misty rainy day here in the Knoxville area, with NO SIGN of Winter anytime soon. We took a ride into Blunt county yesterday for a Doctor appointment and the view out the office window of the mountains and the leaf color was so gorgeous I didn't mind the wait.

Pasty meat was sold and made exclusively at Dahl's and Kuss's store in Dollar Bay under the name pasty meat. It made the pasty so good, and Mom used it to make hash, which is all the things that go into a pasty except the crust stirred up in a frying pan. Yes, to the pat of butter with carrots, rutabaga, onions, potatoes, salt and pepper, and I became used to ground chuck now layered on bottom first important as the butter on top. I am sure I would have very much enjoyed one of those pasties described above by FRNash.

The slippery snow covered road picture gave me a chill so gets my vote for best on this day in history.

By Daveofmohawk (Daveofmohawk) on Thursday, November 13, 2008 - 03:19 pm:

Good ideas on meat for pasties. Chopped steak, ground beef or whatever. Anything but pasty meat; I think it's disgusting. I love pastys but when I eat them made with pasty meat I pick it out and set it aside. Does anyone know what part of the cow pasty meat comes from; maybe shoulder or neck?

By Dr. Nat (Drnat) on Thursday, November 13, 2008 - 04:33 pm:

Many thanks to everyone for the birthday wishes!!!

By David C Cloutier (Dccloutier) on Thursday, November 13, 2008 - 04:45 pm:

Happy Birthday Dr. Nat. I am sitting here trying to remember what it was like to be sooo young. I was a freshman at Northern in 1975 and I turned 18 the night the Fitz went down. It was quite a storm! Several of us went out to Presque Isle to see the waves. Unbelievable! I can't imagine what it was like out on the lake that night. Anyways, best to all.

By David Hiltunen (Davidcorrytontn) on Thursday, November 13, 2008 - 09:23 pm:

Capt. Paul and Dr. Nat have new pictures in their
profile. Have you seen them?

By Joanne Sherrick (Shedoesnails) on Thursday, November 13, 2008 - 11:58 pm:

Thanks for all your pasty comments.
My sister is very much relieved she was correct about the pat of butter.

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