Text 8666, 44 rader
Skriven 2006-12-11 04:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Smoking and Brining656
==============================
 JW> I can easily arrange the air charter from here to Fort Good Hope and a
 JW> boat or snowmobile convoy for the last 27 km from there to the line.

What would the price range be? If it's more than airfare to
Longyearbyen, that chilly location might be more amenable,
if you know what I mean. 

 JW> I can provide the caribou too. We would of course have to time it for
 JW> either the summer or the winter solstice to get the full effect. I
 JW> would how many would show up?

I'd be inclined, if I could afford it, and I'm sure Manny would go
for the sake of the caribou.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Blackened (Cajun) Arctic Char
 Categories: Cajun, Main dish, Fish
      Yield: 4 servings

      1 ea Arctic char - 1 kg
      6 tb Butter
      2 ea Lemons, cut into wedges
      1 tb Cajun spice

  Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2").
  Don't be afraid to substitute trout, perch, shrimp, or any
  firm-fleshed seafood or fish for the char.
  Melt butter in a cast-iron or heavy-bottomed frying pan over
  medium high heat.  Add Cajun spice and heat thoroughly.  Place
  fillets in pan.  Squeeze juice of one lemon into pan.  Cook
  fish for about 5 minutes on each side.  Serve with remaining
  lemon wedges and pan drippings.
  From the Calgary Herald (89.05.03) by Terry Bullick
  Terry worked as an assistant cook at the Arctic Char Lodge, a
  fishing resort on Great Bear Lake, just 18 Km south of the Arctic
  circle.

MMMMM


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