Text 40860, 83 rader
Skriven 2010-08-08 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BEER N BLOOD  00808
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> When you eat raw venison, how do you serve it?
 
 JW> salt, pepper and lemon juice. Maybe thin
 JW> sliced onion rings, perhaps capers. Wooster is good too.

 GJ> I presume you would also mince or finely chop the meat?
     
Like Tartar(e)? Sometimes. Other times, I slice steak cuts into thin
strips the size of bacon rashers and let them marinate for 20
minutes to an hour. Or an old Inuit trick, shave very thin slices
from a frozen chunk of meat, dip in melted fat and eat, letting
them melt in your mouth. A new Inuit trick: dip in soy sauce
instead.

 JW> Some people here consider it the 518th anniversary of the invasion of
 JW> the pillaging sea pirates.

 GJ> I thought that the anniversary of that invasion would have come some
 GJ> months after those foreign devils left their homeland.  What about
 GJ> Eric the Red, some years earlier, although he didn't have such an
 GJ> impact?

Neither party left written records but they seemed to have gotten along
better, with just the odd skirmish.

 GJ> (My Dublin-born SIL claims that an Irish monk beat Eric to that
 GJ> country on the other side of the Atlantic.)

It is possible. The Chinese make a similar claim. But these events
are more in the realm of legend and speculation than verifiable
history. What is known is that the Vikings discovered Greenland and
Newfoundland where they settle up settlements, the ruins of which
are being studied today. They may have gone as far south as New
England and/or up the St Lawrence River to the Great Lakes, but
that is uncertain. What is interesting is that 18th century
missionaries claim to have encountered a band of "blond Indians" in
Minnesota.

 GJ> Title: Irish Rover's Unicorn Pub Shepherd's Pie

Very clever tie-in.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aalu
 Categories: Native, Canadian, Venison, Dips, Offal
      Yield: 1 Text file
 
      1    Bowl of caribou or seal;
           Chopped
           Few drops of melted fat
           Few drops of blood
           Ptarmigan intestine; to
           Taste
 
  Aalu is made from choice parts of caribou or seal. Make sure the
  meat is very lean and clean. Cut it up in tiny pieces and put it
  in a bowl. Add a few drops of melted fat. Then add a few drops of
  blood. Add uruniq (ptarmigan intestine) to taste. Stir everything
  very friskily with your fingers until the volume doubles and the
  mixture turns fluffy. This is one of the most popular dips for all
  kinds of meat.
  
  by Ann Meekitjuk Hanson
  
  From the 1998 Nunavut Handbook, www.arctic-travel.com

 
MMMMM


Cheers

YK Jim


... Good eating is all about risk.

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