Text 2776, 126 rader
Skriven 2006-07-03 21:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Next FN Star 918
========================
 -=> Quoting Burton Ford to Michael Loo <=-

 BF> Mostly for Fred's ear:  I guess I have said before that I had Chicken
 BF> Fried Steak several years ago in Palmyra NY restaurant.  I got a nice
 BF> big piece of Fried Chicken!

 BF> Now that was a shock.  But what do Greeks know of such things?

 BF> When I questioned the waitress she said CFS mean chicken fried like
 BF> steak!

 Now that's funny. (TM)

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

     Title: To Tenderize An Old Bull Caribou
Categories: Game, Venison, info
  Servings: 1 text file

           caribou

When you shoot an old bull, the meat will be tough for sure. Here's the
solution. When you shoot a caribou, leave it as it is overnight. After
butchering it the next day, you'll have caribou deluxe.

*Blood Soup*

Empty stomach contents from caribou, and turn the stomach inside out.
Pour the blood into the stomach, tie it up, and set it aside to cool.

There are different ways to make blood soup. I was taught to simmer the
blood with the lacy veil of fat covering the stomach, and some flour to
thicken.

*Roasted Caribou Head*

Often the head is the first thing people will cook when they get back to
camp, for it is a great delicacy. If a big celebration is coming up,
people will collect heads for a long time to be shared at the feast.

The first task is to singe the hair off the head. Then hang it on a
tripod by an open campfire, twisting the twine so the head will spin
around slowly while cooking.

Cook the head until there is no more blood dripping. Take it down, skin
it and butcher it, and you will have a hungry man's meal. It's easy to
butcher when it's done - it will just fall apart.

My favourite part is the tongue. We also like to eat the eyes, ears, and
brain. There's a chemical in the brain that can make people clumsy, so
it's better to eat it in the evening, before bed.

Most of the meat is found on the back of the head, and on the jaws. We
also break the jaws to get out the marrow.

*Hoofs*

Skin the hide off the lower leg. Cut the sinew off the bone, leaving it
attached to the hoof. Separate the hoof from the bone. Put about 7-8
hoofs in a large pot and fill it up with water. Cook for about 6 hours.
It becomes like gelatine. Once you get a taste of it, it seems as though
you can't get enough!

*Making Grease From Bones*

Bone grease is prized because of its flavour and its purity - far
superior to lard. The kneecap grease was used as a facial beauty cream.
They say it gives you a clear complexion. The bone grease and marrow are
eaten with dry meat.

Normally, people boil caribou bones to extract the grease. But I have a
special trick that makes it easy to get the grease. First, use a chisel
and hammer to split the bone in half - this way it won't splinter so
much. Separate out and discard any splinters, because they're dangerous.

Next, chop the bone joints, and then put the broken bones in a roaster,
covered. Cook on high for about 3 ? hours. Put the roaster on the table,
tilted at an angle so the grease will settle. Then take out all the
bones, and pour the grease into a container. Using tweezers, pick out
any last bone fragments.

*Diaphragm*

The caribou diaphragm cooks fast, and it is very tender. Long ago in
times of famine, the diaphragm was served to quench a starving person's
hunger, because it was small and mild enough that it wouldn't make the
person sick. The diaphragm is also very convenient to cook up when you
are in a hurry. Roast it on an open fire. It will shrivel up to become
very small, but very nutritious.

*Dry Meat*

Hang separated muscles to dry for about one whole day, turning it over
so it will dry on both sides. This will tenderize the meat, and make it
easier to cut.

Cutting dry meat is simple if you have a very sharp knife. I like to use
a filet knife, and I keep a file close by to sharpen it often. You are
unravelling the meat by cutting with the grain. Practice makes perfect.
Hang the thinned pieces to dry, turn, and re-thin where necessary.

Nowadays, people often dry meat in their houses, and freeze it afterward
to preserve it. But when travelling on the land, it's important to smoke
the meat. The smoke acts as a preservative, and it adds a delicious
flavour!

*Broth*

We should have a motto: Broth for breakfast, dinner and supper will keep
the doctor away. We should have a broth break instead of a coffee break.

http://collections.ic.gc.ca/sahtuotine/Recipes.htm

From: A hunter in Deline, On Great Bear Lake
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife


... Never order Chicken Fried Steak in a joint without a jukebox!
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