Text 17811, 105 rader
Skriven 2007-07-09 12:01:27 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: BIRD NEST 707 70709
===========================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 > other study to
 > do, learning to hunt, identify food and water sources,
 > read and follow
 > tracks of animals and humans, and most important of
 > all, to learn the
 > history of mankind and the universe in the form of
 > song and dance.

 BM> We tend to dismiss such civilization as 'backward,' but, really, there
 BM> is a tremndous amount of knowledge involved, and most of the denizens
 BM> of 'higher civilizations' could not survive in areas that aboriginals
 BM> call home. 

One of the most important things we can learn from them is how they
have managed to care for and live off their environment without
degrading it, over 50,000 years or so.

The Australian aborigines do not consider themselves as owners of the
land; they see themselves as no more than an interdependent part of
their world.  That is a mind-set which unfortunately "civilised"
society has not yet grasped.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: YOLLA AND THE MUTTONBIRDERS
 Categories: Australian, Bush food, Game, Info
      Yield: 1 Servings
 
           ;
 
  The Tasmanian Aborigines harvest the young birds from the burrows as
  they have done for thousands of years. Today this cultural practice is
  stringently controlled in conjunction with Tasmanian National Parks
  and Wildlife. Yolla is the name for the muttonbird which is preferred
  by the Aboriginal community, and yolla farming is a reliable industry
  based on traditional methods with welcomed financial incentives.
  
  By 2 March - the official opening day of muttonbirding - the chicks
  are two months old and appear downy-grey. The season starts with
  boats heading to islands east and west of Bass Strait. The season is
  short and ends towards the end of April. During this time the
  Aborigines live on the islands and process thousands of birds before
  returning to mainland Tasmania.
  
  When the chicks are taken from the burrow they are killed with a
  skilled swift hand movement which cracks the neck. The muttonbirder
  then threads the bird by the back of the neck along an oiled pole.
  The pole, holding about two dozen birds, is carried across the
  shoulders to the processing huts. Yolla holds a rich oil which is
  squeezed from the stomach before the birds are plucked.
  
  Traditionally the birds are plucked by scalding in boiling water to
  remove the rest of the feathers. Then they are cooled, split and
  gutted. A skun, or skinless bird, is one that has simply been skinned
  of feathers and fat together. Some plucked birds are later salted.
  Skun birds are portioned or boned and some are smoked.
  
  Yolla oil has been an important sideline industry of muttonbirding as
  the quality of the product is high with little or no refining needed.
  The oil was entered in many international exhibitions of the
  mid-1800s and, at the Peking Exhibition of 1866, oil from Big Dog
  Island won awards for quality. In 1870 the Tasmanian railway system
  was built and large quantities of oil were purchased for lubrication
  of engines and carriages.
  
  Traditionally a Tasmanian delicacy, yolla has a strong and distinctive
  flavour. The fatty birds are rich in monounsaturated and
  polyunsaturated fats, including fatty acids omega 3 and 6, the
  essential combination that helps prevent the development of heart
  disease and strokes.
  
  As a wild food, yolla is an excellent source of iron which is more
  readily absorbed by the body than iron from cereals. The iron content
  is calculated at around 50% more than red meat. Analysis shows that
  yolla also provides more than half the daily requirement or Vitamin A
  for an adult.
  
  In 1993, the Tasmanian Aboriginal Centre officially launched Yolla
  Promotions, a marketing enterprise aimed at improving the fortune of
  the industry. The organisation has succeeded in changing the image of
  the muttonbird as inferior food source. Many recipes have been
  developed, and it seems that barbecued yolla is a favourite,
  especially when the skun bird is marinated in red wine, rosemary and
  garlic.
  
  Many takeaway food stores in Tasmania sell baked, plucked muttonbirds
  when in season. Smoking yolla over apple wood or oak shavings is an
  excellent way to retain the full flavour of the bird, as well as
  keeping its rosy-pink colour. The smoke flavour accentuates an
  already delicious food. With a coulibiac - the traditional hot
  Russian pastry and fish dish - the smoked yolla is a terrific
  replacement for the expensive salmon which is the usual ingredient.
  
  From: TUKKA - REAL AUSTRALIAN FOOD By: JEAN-PAUL BRUNETEAU ISBN
  186436650-8 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)