Text 24480, 101 rader
Skriven 2009-05-27 22:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: NEANDERTHALS  90527
===============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> The Inuit generously feel that if you are part Inuit, or married
 JW> to one or adopted by one or live with them long enough and consider
 JW> yourself one then you are one.
 
 GJ> That is fine, until the legal aspects are applied to determine
 GJ> elegibility for government education or pension benefits.

It keeps a lot of bureaucrats busy.

 GJ> Metis compare with "Natives" in that respect.

Metis currently have no special benefits but are lobbying for what
Native Indians and the Inuit have.

A long time ago the federal government offered the Metis a choice.
Consider themselves Indian and join a band who would take them in and
enjoy the benefits that accrue or consider themselves White and
waive their rights for 160 acres of free hold land OR $160 in gold.
Some chose the former and their descendants enjoy full Native
benefits. Many did the latter and their descendants are deemed
ineligible for anything. And many did neither so their descendants
feel they have the right to cut their own deal today.

 JW> Roslind's uncle married a Blackfoot woman and they had several kids.
 JW> They're "White". They separated but didn't divorce. She then lived
 JW> in a common law relationship with a Native guy and had two more
 JW> kids. They're White too as she was legally married to a White man!

 GJ> I can see that resulting in future problems, unless the second lot of
 GJ> kids managed to persuade their mother to marry their father.

Actually Uncle Hillaire returned to Alberta from Quebec after a
decade, hooked up with Aunt Mary a second time and raised all the
kids. He also had and continued to support a second family in
Quebec.

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

     Title: Carne Adovada - Pulled Pork
Categories: caribbean, pork
  Servings: 4

      5 lb pork shoulder
     28 oz can diced, stewed, or whole
           tomatoes
     28 oz water
      2    onions, diced
           lot of garlic
      2 oz chile powder
           ground cumin
      1 TB dried oregano
           cayenne pepper
           pepper

This is a crock pot recipe, and couldn't be easier. Buy some cheap
pork.  A bone in shoulder, country ribs (although are they ever
fatty!) Put a trivet on your counter, put a cookie tray on your
trivet, and put your large crock pot on the cookie tray.  That makes
clean up really easy.

Take your 4 to 5 lb pork shoulder.  You *can* brown it, but I've
never tasted the difference.  Put it in the crock pot which is set
on high.  Add two 14 oz cans of diced, stewed, or whole tomatoes.
Add two tomato cans of water.  Hot is better.  Dice an onion or two.
Mince a lot of garlic. (More if you fear vampires, or like garlic.)

Add an entire 2 ounce package of chile powder from the Mexican part
of your grocery store.  Hot New Mexican Chile Powder is best,
although it's not hot.  Add half of the same provenance package of
ground cumin.  Add a tablespoon of dried oregano. Add a few shakes
of cayenne pepper, grind quite a lot of mixed pepper into it, put
the lid on and let it cook for 6 hours on high.  (My crock pot has a
timer.)

If the pork is fatty, or it's hot, I usually cook the pork
overnight, and then chill in the fridge to get the fat solidified.

If I've started it in the morning, when I get home, I take the top
off, and let it continue cooking until the liquid evaporates, and
then pick it apart with forks.

This is delicious, and makes great burritos or sandwiches.  I
usually bag at least half of it as soon as it is made, and freeze
it, because it makes a lot.

  From: Constance Plank To: Foodlore/Reci
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Art is making something out of nothing and selling it

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