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#80846 09/15/02 02:50 PM
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There is a shop nearby where I can buy prepared dinners that can be heated and eaten - "The Pantry."
I stop in now and then to buy a meal of something I would not cook for just me or I'd be eating nothing but that for a week!
I stopped in yesterday to get an individual serving of pot roast au jus with red potato and carrots. (Yum!)
The clerk told me they had a new item and asked me is I'd be interested in a PASTE-y. I flashed on the tassles stripteasers wear then I settled down!
The new item is a Pastie. This is a half-circle of pastry (like pie crust) stuffed with meat, shredded carrot, onion, and spices and herbs with edges crimped closed.

So, do you pronounce it like the clerk - using paste-y (reminds me of glue) - or do you use the past-ie pronunciation as I've heard it from my Irish Grandmother and by Welsh folks ?
And,when you've figured that out, which is correct?


#80847 09/15/02 04:22 PM
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Dear wow: I would have said long a, but my dictionary says short a:

My dictionary's phonetic symbols turn to garbage in AWADtalk.


#80848 09/15/02 05:14 PM
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past-ie traditonal cornish dish made with chuck steak potato. onion and pepper ONLY. A Devonish addition is swede and this is still allowed to be called a Cornish pasty but no carrot and definately no peas. My partners family is Cornish and they are evangelical on this subject. I have to say, pasties from cornwall are out of this world, usually about a foot across and succulent treats beyond compare. In the rest of the world they seem tobe rather dry tasteless pastry pockets, njot really deserving the name pasty. If you like I can send you a real Cornish recipe, they really are out of this world.


#80849 09/15/02 07:23 PM
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You want bad pasties, go to Sault Sainte Marie in Michigan. They really know how to make 'em bad there ...



The idiot also known as Capfka ...
#80850 09/15/02 09:55 PM
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Didn't we have a discussion about pasties a while back? See Bel's comment here [url]wordsmith.org/board/showthreaded.pl?Cat=&Board=words&Number=14134[/url} sadly, the link referred to seems to get a 404 now.

As for pasties - I've seen them with a sweet and a savoury side - probably a bit disappointing if you bite into the wrong bit.


#80851 09/16/02 12:39 AM
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Which end is the wrong end?


#80852 09/16/02 07:36 AM
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Which end is the wrong end?

the one you were not expecting. . .




#80853 09/16/02 09:08 AM
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not expecting

Do they give you any hints?


#80854 09/16/02 10:20 AM
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I've seen them with a sweet and a savoury side

Yup - cos they were designed for Cornish tin-miners as an all-in-one meal, presumably baked by their wives. The miners' hands would be filthy, so they would eat the pasties by holding the pinched-down rind where the pastry is sealed [probably a better word for this], then discard it afterwards. As an all-in-one meal, a real pasty is pretty substantial. I don't think the sweet bit is essential - it's probably a matter of taste.

Couldn't agree more with dody - Cornish pasties are the best by far, in fact I'd say they're the only pasties. But you've also got to get 'em fresh and home-made really. Then they are heavenly. [drool]

Oh, and it's always a short "a" - PAH-stee.


#80855 09/28/02 05:33 PM
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You turned the wrong direction when you went over the Big Mac, Cap. I found some really good pasties in St. Ignace. [licking lips-e] Either that or I'm easily pleased.
The Yoopers call 'em past-eze.


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