Foodies BS Thread.

Cheese steaks with left over serrano and some korean hot sauce. Get tired of just "steak" bought a bunch on sale. Yall saw my Mexican stew. Doing something more different now.

 

looks great!

 

Thank you sir!

 

Chopped pork tortas tonight. Took pictures of each layer.

 

It's leftover Hamberger meat from the day before. Their meat is never frozen.

 

Oh, I’m very well versed in second day items. I used to work for a franchise called Rax as a competitor to the likes of Roy Rogers and Arby’s. It’s amazing the second lives so many menu items have. I should have added… in the 70s.

 

You're doing it wrong.

 

Man now y'all are making me wish the cold weather would get here sooner so I can fire up a big batch of chili and while I'm at it will probably do some pasties (not the stuff from strip clubs) these things soon:

Above picture isn't mine but this is what they come out like except mine are usually bigger.

 

I made something like that. Been a while though

 

They are so good, I usually do a blend of meats in mine, ground beef, ground pork and diced up sirloin to give it better flavor and texture.

 

Where are you from?

If you're ever near the UP, check this place out. I can't remember which ones I got, probably whatever the "classic" is, and I do remember I got a vegan one (vegan wife) to try it. Both were phenomenal.

https://goo.gl/maps/vZYrQBmKNsX4CR61A

And get gas whenever possible at a normal gas station, otherwise you'll be at Ol' Pappy's Pump n Go paying 5x the cost in the middle of nowhere.

 

I'm down in the lower peninsula of MI, we are planning to head up to Mackinaw Island next summer and possibly up into the UP to see some relatives so I might drop in there and check them out. Recipe I use is from my grandpa who used to make them for us and it came from his grandmother also I believe.

Looking at the pics for that place I may try their way of cutting up the veggies, they seem more shredded than diced. Takes FOREVER to cut up everything which is one of the things that stops me from making them more often. Pasties are HUGE in the UP. Great meals if you ask me.

 

There's very little I know about MI, and I am so happy I nailed that you're at least from the state since you mentioned pasties

I can't remember if I landed there as a "find me the best pasties" or "find pasties near me" and just ended up there, but that place was great.

I would try a food processor maybe. I just used mine to make a bunch of mirepoix because I'm lazy, came out great. Going to try it for pico next time I make it. Already use it for salsa/salsa verde. Goes in the dishwasher, makes life easy!

edit - obviously it's using pillsbury because that's the site that it's coming from, but shortcuts can make things easy if you're looking for a quick and dirty.

https://www.pillsbury.com/recipes/easy-chicken-pasties/c49f0aae-ab3c-4bf2-b5c5-591895602bb2

 

Much appreciated, ya they are super popular here, heard last weekend they did a Pasty Festival in the UP and in the first day of it they sold like 3500 of them. My family has thought about it for years to open a Pasty shop where we live (now most of them have passed). My big thing was always they are a major PITA to get everything prepped.

Once it's all prepped then they fly together and it goes smoothly from that point on. Man now I think in the next few weekends I'm going to have to make up a batch of them and freeze some. Most definitely one of those comfort foods for me.

 

In Latin countries pastellitos or empanadas. My son has been wanting me to make some empanadas…

 

Nothing beats the Caribbean curry version.

 

Miners pasties are bigger, they're called Miner's Pasties because miners used to bring them for lunch, it was wholly self contained. Similar to the British Cornish pastie, but the British Cornish tin miner's pastie traditionally has a couple sweet bites on one end.

 

We have an exchange student with us from Spain, I'm planning to do some Serrano Ham Croquet's and some Empanada's for her either this weekend or next. Been looking for some good recipes for both of those.

 

I’d give you one, but I don’t think I ever wrote down what I do. I got most of my base and some changes from various Latin friends… Honduran, Puerto Rican, Guatemala, Cuba, Peru, and even Mexico. Really, folks from all over. You can get Goya pastellitos frozen in the Latin section of Walmart for a shortcut. Use the larger size. My meat blend is typically a cross between a chorizo and taco meat (pork base) I use diced green olives and raisins as well. I temper the final mixture with sugar to taper the bitterness off. Hope that’s helpful?

 

I appreciate it. I will look for the pastellitos in Walmart tonight and see what I can find. I've been looking up some recipes and figured I might adapt some to fit all of our tastes a little more (I know she doesn't like olives which bums me out lol)