Text 23186, 126 rader
Skriven 2009-04-11 13:47:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: WILD SHEEP  90411
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> Why would people hunt sheep?  Or do you have wild sheep like other
 GJ> countries have wild goats?
 
 DD> Next time you save enough pennies to trip the Internet meter on your
 DD> confuser go to this site ... http://tinyurl.com/b-c-sheep ... to see
 DD> what a game sheep looks like. You can link to other wild sheep from

I did that, and saw some rather magnificent American "World record"
sheep which had been shot because of their good looks.

 GJ>   I am surprised that wild sheep inhabited that part of USA, as
 GJ> I have never read of them being part of the traditional diet of the
 GJ> original inhabitants.  I thought they were a Eurasian animal.

 DD> I suspect that they came across the land bridge from Asia back when
 DD> the Aleutian Islands were part of an isthmus ... sort of like the
 DD> "native Americans" who displaced the proto-humans who had the run of
 DD> the place up until then.

What happened to these "proto-humans"?  Are there any remains which
could identify them?   Were there ever any apes or monkeys in North
America?  (Apart from politicians, of course!)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Native American feasts
 Categories: Native, Holidays, Info
      Yield: 1 Text file
 
           From: A taste of history:
           Native American feasts
           Celebrated the land....
 
  Close your eyes and imagine that you have stepped back 500 years and
  are having dinner with any of these American Indian tribes. If you
  can imagine a feast of only buffalo, venison and wild game, you need
  to know more about the culinary roots of our country. There is an
  American tradition of a fruit, vegetable, nut and grain-based diet
  that goes back into prehistory to the Anasazi, Hohokam and Salado of
  the Southwest and extends to nearly all of the agricultural peoples
  of the Northeast and the Pacific Northwest.
  
  About 5,000 years ago, corn, squash and beans were domesticated, and
  in turn domesticated the people who sowed them. When people plant
  crops, anthropologists tell us, they are tied to their fields; they
  build villages and cease to wander.
  
  The abundance of corn and beans freed people from nomadic hunting and
  gathering and made it possible to build better homes, make pottery,
  weave cloth, create art and develop religious ceremonies. Even more
  important, corn, beans and squash could be dried and stored for long
  periods, relieving the yearly cycle of winter and spring famine,
  increasing births and lengthening life.
  
  However, when a community stayed in one place for a long period of
  time (200 years to 500 years was common), game animals became
  depleted. So if you dined with those ancient Native American hosts,
  you would find an abundance of the more plentiful fruits, nuts,
  vegetables and grains on the table. During seasons when game was
  scarce, meals would be completely meatless.
  
  New World vegetables, however, were not limited to just corn, beans
  and squash. More than 400 plants have been identified in the
  pre-Columbian Native American diet. And while corn was the most
  widespread of all staples, potatoes, acorns, wild rice and lily bulbs
  were also important in some areas.
  
  The Cherokee, who lived in the south-eastern woodlands that are now
  Tennessee, Georgia and the Carolinas, ate game meat when available,
  but their staple food was a bread made of beans and corn. It provided
  complete nutrition and was often the only food eaten. They also
  gathered hickory and other nuts, which they pulverized, shell and
  all, and shaped into balls that were dried and saved for winter soups
  and stews.
  
  If your dinner were at Zuni or one of the other pueblos in New
  Mexico, you would have been served some unusual dishes. Small wild
  potatoes, boiled young milkweed pods, puffball mushrooms cooked with
  strong, wild onions and caraway seeds, yucca pods and agave heart
  pickles, and thick, sweet jam of roasted mescal hearts (see glossary)
  were all typical fare. Other common foods included sauces made with
  wild plums, currants or cherries, breads or cakes made with ground
  pinon nuts, purslane seed, pigweed seed or sunflower seed as wee as
  one of the 200 or more cornbreads made with vividly colored corn. You
  also would have been offered a spicy stew made with posole (dried
  corn), hot chilies, beans and dried squash thickened with ground
  pumpkin seeds or pinon nuts (see glossary).
  
  But suppose Chat you chose to attend a potlach, or ceremonial feast in
  Pacific Northwest. You could expect fish of some kind, but you would
  also dine on fiddle-head ferns, a wealth of berries and starchy lily
  bulbs called camas. These bulbs were served steamed or roasted, or
  dried and ground to a powder and made into bread. Fern roots baked in
  ashes and roasted cattail roots were served with a dressing of fish
  oil. Soups of dried nuts or acorn were enriched with greens such as
  watercress, dandelion, wild spinach, wild celery, chives and amaranth
  (see glossary).
  
  Join the Chippewa of Minnesota for dinner and you would most
  certainly have been served wild rice (see glossary). You might enjoy
  it boiled in a birchbark container and combined with herbs and fresh
  greens or served with dried berries and nuts. You might nibble on
  popped wild rice or eat it sweetened with maple syrup or berries.
  Your salad of fresh greens would be dressed with a vinegar made from
  fermented maple sap. Fresh wild mushrooms might be served simmered
  with wild onions and thickened with groundnuts, the tuberous root of
  an edible plant. Stay for breakfast and you might enjoy wild rice and
  corn cakes with lots of maple syrup.
  
  Joyce Dodson Piotrowski recently retired from operating two
  Southwestern restaurants in Washington, D.C. Her hobby is Native
  American studies, and she recently taught cooking classes for the
  Smithsonian's campaign committee for the Museum of the American
  Indian. She writes and cooks in Albuquerque, N.M.
  
  From: Pam Oakes
 
MMMMM
 

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