Text 4476, 95 rader
Skriven 2008-03-27 14:19:26 av Glen Jamieson
     Kommentar till en text av Manny Rothstein
Ärende: PELLET STOVE 80327
==========================
 -=> Quoting Manny Rothstein to Glen Jamieson <=-

 ->  JW> At least 90% of our older homes and 75% of our older mobile homes
 ->  JW> have been upgraded to some degree.
 -> 
 -> And once upon a time, simple igloos were used...

 MR> You wrote that as if it were a good thing. I spent a week with some 

Not really.  It was in admiration of the ingenuity of people in earlier
days, who managed to survive in reasonable comfort when they didn't
have the imported materials and fuel which are now available, but just
used animal bits and snow.

 MR> Inuites on a island in the Artic Ocean. They much preferred wood 
 MR> frame houses and snow mobiles to igloos and dog teams. I think that 
 MR> they are in a much better position than you or I to know what is 
 MR> best.

And I don't blame them in the least for that choice.  Similarly in the
tropics; although grass huts can be quite comfortable, if they can
afford it, most native people use timber, concrete and corrugated iron
to build their houses, and ride motor bikes instead of buffalos.

 MR> And as for keeping it simple, Jim has written about the homeless in
 MR> Yellowknife. They manage to survive the winters without even igloos, 
 MR> much less modern housing.

I think probably largely thanks to the goodness of the people who have
resources and are willing to share and assist the homeless.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bannock
 Categories: Canadian, Breads
      Yield: 6 Servings
 
      1 c  Whole wheat flour
    1/2 c  All purpose flour
    1/2 c  Rolled oats
      2 tb Sugar, granulated
      2 ts Baking powder
    1/2 ts -Salt
      2 tb Butter, melted
    1/3 c  Raisins; optional
    3/4 c  -Water; approx,
 
  "Bannock, a simple type of scone was cooked in poineer days over open
  fires. Variations in flours and the addtional of dried or fresh fruit
  make this bread the simple choice of Canadian campers even today.
  Oven baking has become an acceptable alternative to the cast iron
  frypan. McKelvie's resturant in Halifax serves an oatmeal version
  similatr to this one. For plain bannock, omit rolled oats and
  increase the all purose floue to 1 cup.... One of the earliest quick
  breads, bannock was as simple as flour, salt, a bit of fat (often
  bacon grease) and water. In gold rush days, dough was mixed right in
  the prospector's flour bag and cooked in a frypan over an open fire.
   Indians wrapped a similar dough around sticks driven into the ground
  beside their camp fire, baking it along with freshly caught fish.
  Today's native _Fried Bread_ is like bannock and cooked in a skillet.
     Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on
  the stove's dampers while _Toutons_ are similar bits of dough deep
  fried. At a promotional luncheon for the 1992 Inuit Circumpolar
  Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were
  served. It is said that Inuit children prefer these "doughnuts" to
  sweet cookies.
     Red River settlers from Scotland made a frugal bannock with lots of
  flour, little sugar and drippings or lard. Now this same bread plays a
  prominent part in Winnipeg's own Folklorama Festival.
     At Expo '86 in Vanocuver, buffalo on bannock buns was a popular
  item at the North West Territories ' restaurant. In many regions of
  Canada, whole wheat flour or wheat germ replaces part of the flour
  and cranberries or blueberries are sometimes added. A Saskatchewan
  firm markets a bannock mix, and recipe books from coast to coast
  upgrade bannock with butter, oatmeal, raisins, cornmeal and dried
  fruit."
  
  Stir together flours, oats, sugar, baking powder and salt. Add melted
  butter, raisins (if using) and water, adding more water if needed to
  make sticky dough. With floured hands, pat into greased pie plate.
  Bake in 400F oven for 20 to 25 minutes or until browned and tester
  comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of
  raisins add chopped dried apricots or fresh berries.(Blueberries are
  terrific if one is camping in northern Ontario in August.)
  
  SOURCE: "The First Decade" chapter in _A Century of Canadian Home
  Cooking_
 
MMMMM
 

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