Text 39313, 62 rader
Skriven 2010-06-21 19:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Blubber
===============
-=> Quoting Michael Loo to Ruth Haffly <=-

 ML> I'm told that the fat layer of the blubber
 ML> is tender

Like any fat, it is soft and tender.

 ML> and delicious

IMO, not. Imagine fishy, slightly rancid pork fat.

 ML> the skin layer is of course more resilient

Again, like pork rind.

 ML> though narwhal blubber, which is said to be the most
 ML> sought after, is crisp.
 
I have only had beluga whale which isn't threatened or endangered.
Narwhals are "near threatened" and the Inuit quota in both Greenland
and Canada is modest. Most of them are taken in the east, in
Nunavut, and not the Beaufort sea and Mackenzie delta where Lexi's
people are from.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pea Puree with Smoked Fat Back
 Categories: Polish, Beans, Smoked, Pork
      Yield: 5 Servings
 
  2 1/2 c  Dried peas
      2 tb Fat
      1 cl Garlic
      2 tb Flour
           Salt
      2 tb Smoked fat back
 
  Wash and sort whole peas, soak for a few hours before cooking (in
  cooled boiled water). Cook peas in water in which they were
  soaked, drain. Strain tender peas through sieve. Melt fat, add
  crushed garlic, mix with flour, brown lightly. Dilute the roux
  with the cooled cooking liquid to thin consistency, stir while
  heating. Combine the strained peas with the roux, salt, heat.
  Render the thickly sliced, smoked fat back or brown onions in fat
  back to a light golden color. Place the pea puree on platter, pour
  over with fat. Serve with smoked meat, knuckles or hot ham.

  Polish Cookbook, Zofia Czerny, 1961

MMMMM


Cheers

YK Jim


... "1/2 the fat". Praise Jesus, now I can eat twice as much!

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