My mother told me never to dine at a restaurant with an "Eat" sign outside of it. Such establishments, she warned me were "greasy spoons," or as my high school cross country coach called them, "greezie spoons."
A lot of people must have gotten the same advice, because I don't see "Eat" signs much anymore, although there is a large one outside Chicago's Salt & Pepper Diner near Wrigley Field. It's there, I believe, for laughs.
However, on Michigan's Upper Peninsula there are plenty of "Eat" signs, some are older, and any humor derived from them is, I think, unintentional. And I bet they're not greasy spoon restaurants.
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2 comments:
Rubes,
I am making Cornish Pasty for my love tomorrow night and also remember a recipe for Irish Pasty (Good Orange Fare from N. Ireland)It might be that the recipe evolved from Cornish Troops in British Occupied Ireland.
Seems an easier recipe than the more Byzantine Cornish -
IRISH PASTIES
CRUST~~
1CUP CRISCO or Lard PLUS 1CUP GROUND SUET (ASK YOUR BUTCHER) 6 CUPS FLOUR ADD ICE WATER TO FORM A CRUST...ABOUT 1 CUP.
CHILL DOUGH
FILLING~~
1 LARGE FLANK STEAK CUT INTO 1" CUBES
2 LARGE BUNCHES OF SWISS CHARD DISCARD WHITE STEM AN MOST OF THE VEINS...CHOP
2 LARGE WHITE ONIONS PEELED AND CHOPPED
5 MEDIUM POTATOES PEELED AND CUT INTO ABOUT 1 INCH CUBES PLACE ALL PREPARED FILLING MIX INTO A BOWL... SALT AND PEPPER TO TASTE ROLL OUT CIRCLE OF DOUGH (ABUT THE SIZE OF A SMALL SALAD PLATE)
PLACE A MOUND OF THE FILLING IN THE MIDDLE (TRY TO MAKE SURE YOU HAVE A NICE MIX OF THE FILLING)
WET THE EDGES OF THE PASTRY AND BRING THE PASTRY TOGETHER AT THE TOP OF THE MOUND PINCH THE DOUGH TOGETHER WORKING DOWN ONE SIDE AND THEN THE OTHER.
COVER WITH FOIL AND BAKE 350ยบ F. FOR ABOUT 45 MINUTES...
Terry ( my Lady Love) built a Limestone cabin up in BlanchardvilleWI not far from the Cornish town of Mineral Point, WI
http://www.mineralpoint.com/
Joe's Pastie Shop in Ironwood has
good pasties. Ishpeming too, I've
had them in both places.
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