• Sunday-What'sUP January 26 - 05:14 am

Not sure of the date to which this Shoebox Memory has transported us - but you can almost smell the aroma coming from the kitchen. Erik Nordberg popped this one over, hot from the MTU Archives this morning. After all... this is the Pasty Cam.

Don't forget: Valentines day is not far off. Be ready.

I'm still coping with computer problems this weekend. Not quite caught up with Day in History, though here is January 23 in case you missed it. Also, Winter Carnival preparation is in full swing over at MTU, so we thought you might like to revisit our Pasty Cameo of last year's statues.

Have a good week :o)

MMMMMMMM, we've just started making our own home-made pasties here at our house, using grandmother's old recipe. Wow, they're awesome. In fact, I think they're so good I don't use ketchup (or catsup either). Great way to warmup on a cold day.

Good job Carlie.

I am getting ready to order some pasties for the very first time.

Sorry Charlie; I have not had my coffee yet. I put good job 'Carlie'

I love how its a file photo - because now the pasties are made in secret at an undisclosed location deep inside the Cliff range... :)


MMM MMM Good. Pasties made by hand, with love.
Alas, I'm out of Toivo&Eino sauce.

While a student at Suomi the food service consisted of hiring local ladies to cook for us. Every so often they would make pasties. They were WONDERFUL!! Actually all their meals were home made. I remember having local girlfriend over for lunch (big spender that I was) or my buddy who had moved off campus.
When ever we get up to Irin River we always stop by the Pasty KIng (a shameless plug) and get some to take home. My Mom's neighbor in Lake Forest, is in her uper 80s and almost blind but grew up in a logging camp south of Houghton. I thought she was ging to burst into tears when I gave her one. So many memoris of her youth came back.

We may have the last un-opened bottle of Toivo & Eino's outside of a museum. Wonder if there's a market on eBay?

Thats what I'm making for dinner tonight so I will have a busy afternoon.

When my step mom in Florida was ill and in a rehab. facility, she was having a hard time with her appetite and didn't want to eat (not good for healing) so I sent some pasties via this website to her neighbor and she took one over. Oh My Gosh...you should have heard the response I got on the phone. She was nearly in tears she was so happy to get that. I'm sure that order of pasties helped her to get better! It was a Godsend for me AND for her!

JoAnne Stefanac
Port Orchard, WA

My sister just cslled me this morning asking what cut of meat she should buy for her pasties.
so I guess this is the question for the day.

My mom always used round steak (not ground up like hamburger) and some pork to make them juicy.

Whatever happened to Toivo and Eino pasty sauce?

The product brand was discontinued due to a dispute within the company that created it.

Like the Commodore said if you use a real lean meat like round steak then they will be dry; but instead of using ground pork to retain moisture try using more chopped onion and that will keep them nice and moist. Occasionally I make what my mother used to call "bush-pasty". Take all of the pasty ingredients minus the crust and put them in a casserole dish or small roaster and just bake it. A lot easier and almost as good as regular pasty.

By elm (Grampy) on Sunday, January 25, 2009 - 01:44 pm:

"Whatever happened to Toivo and Eino pasty sauce?

The product brand was discontinued due to a dispute within the company that created it."

That really bummed me out when I used my last bottle and had heard of this, now I have been mixing my own with hot sauce and ketchup. It is as close to pasty sauce, but not the same.

Joanne Sherrick (Shedoesnails):
"[My sister asked] what cut of meat she should buy for her pasties … the question for the day."

Here are a few links to previous discussions of pasty recipes:

1. Click → Cam Notes - 2008: July: July 30-08.
2. Click → Cam Notes - 2008: November: Nov 13-08: Thursday-What'sUP.

(I see you were a participant in the latter discussion, but not the first.)

Daveofmohawk, 'bush pasty, 'eh?' Mimi and I do that, too. When we make too much for the pie tin, we wrap the rest in aluminum foil and put it in the oven with the pasty. My Mom used to make pasties in a 9" pie tin w/top and bottom crust. Maybe that's why the Finns called 'em 'pasty-pie,' On my 'diet', I only eat 1/4 of it at a time. So the pasty makes 2 meals for us. MMmmm GOOD!

So, how did everyone's pasties turn out? I would be happy to sample them all and let you know.

Great idea, Ken ja Mimi! Would it be blasphemy to put some biscuits on top of the casserole? That sounds pretty good, to me, too! :-)