Text 12839, 85 rader
Skriven 2007-03-09 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: stuff 171
=================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Title: Caribou Inuulitsivik
 GJ> 1/4 ts Peppercorns; crushed
 GJ> 1/4 c  Soy Sauce
 GJ> 1    Onion, large; diced
 GJ> 2    Bay Leaves
 GJ> 1 c  Red Wine
 GJ> 1    Garlic Clove; minced
 GJ> 1/4 ts Thyme
 GJ> 2    Red Peppers; chopped

 ML> I chuckle at a native dish including those ingredients (soy
 ML> sauce!). A real native dish would say something like 3 lb
 ML> caribou, 1 lb seal fat, caribou stomach contents, freeze
 ML> until done.

Just like real Italian dishes would not have any tomatoes in them ? [g]

The Inuit and northern Indians generally lacked any spices or herbs to
work with (except mint, which grows EVERYWHERE) until post-Contact and
the availability of trade goods. The one imported flavour that they
really took to in a big way about 50 years ago was soy sauce. It is a
staple today in every Inuit home and used extensively in soups, stews
and as a dip for frozen fish strips and muk tuk. And it might very well
still be the only condiment or seasoning in many houses.

Now modern Inuit like my son in law Chuck watch Martha Stewart and
Emeril and are prone to calling me half an hour after the store closes
in a panic, "Do you have any whole wild black Kashmiri cumin seeds? I
NEED some right NOW to finish this curry. Oh yeah and some fresh
cilantro, not dried."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: (Stuffer's) Mortadella
Categories: Sausage
  Servings: 1 batch

      6 TB salt
      2 TB gelatin
      2    level tsp. Prague Powder No.
      2 c  non-fat dry milk
      8 TB corn syrup solids
      2 lg cloves fresh garlic
      1 TB ground black pepper
      1 TB ground mace
      1 TB coriander
    1/2 ts cinnamon
    1/2 c  good Italian wine
      1 pt ice water
  9 1/2 lb lean pork butts

Grind all the meat through a 1/2" grinder plate.With the exception of
the garlic and pepper, all the spices are boiled in the wine for 15-20
minutes. Place meat in the mixer and add the wine and spices after they
have cooled. Dissolve all the gelatin and cure in the water adding it to
the meat with the rest of the ingredients. Mix very well until all the
ingredients are evenly distributed. Grind all the meat through a 1/8"
plate and stuff into pans not over 6" deep; place overnight in 38-40
degrees F. cooler. Stuff into beef bladders or a large cellulose casing.
Place into a smoker preheated to 120 degrees F., gradually increasing
the temperature to 170 degrees F. in an 8-hour period. Keep at this
temperature until the internal temperature reaches 155 degrees F. If
necessary, you may rinse with very hot water to remove the grease before
placing under a cool shower. Reduce internal temperature to around
120-125 degrees F. before placing overnight into 40-45 degree F. cooler.


  From: Stuffers Supply Co. http://www.wwf5.com/stuffers.com
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Save the soybean, eat meat
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