Text 5007, 92 rader
Skriven 2008-04-05 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Cattails
====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> IIRC it is the root that is eaten - not the "corn-dog" looking pod.

That too.

 DD> HMMMMMM ... I had an aunt who used to make a baked cattail root thing.
 DD> But, Googling around yields no joy. Seems that catail shoots and pollen
 DD> are mostly what is used for "forage" coooking.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cattail Flat Bread or Mandan
 Categories: Native, Wild, Breads
      Yield: 4 Servings
 
      3 c  Cattail root flour
      2 c  Indian potato flour
      1    Wild duck egg
    2/3 c  Mares milk
 
  Indian potato is sometimes called prairie turnip or ground potato,
  a common plant in the badlands.
  
  Mares milk gives it a special sweetness and nutrition, and mares
  milk is better for those with lactose problems if you dont own
  horses you can use buttermilk instead, but the mares milk is much
  better.
  
  Mix and let rest for half hour for the dough to relax, pull in to
  desired size and put on hot rock which has been pulled from the
  firepit (fire safe rock such as granite) if the rock is hot enough
  to have a layer of fine stone embers on it the bread wont stick,
  Dont use oil on the rock, if you worry about sticking use a
  dusting of cornmeal,but usually if the rock is hot enough nothing
  will stick to it,bake until desired brown color is reached drizzle
  with wild honey ,eat while hot
  
  There ya go , yummy stuff! We call it mandan bread but I think its
  pretty much a plains staple bread as I know a few Lakota friends
  that make it too.
  
  I make it a lot for the urban peeps we take out riding on our ranch
  in the badlands of North Dakota and everyone always comes back for
  seconds, if wild ducks are done with the laying season, substitute
  one chicken egg plus one extra yolk for a duck egg,or use a tame
  duck egg I usually use eggs from my tame mallards (aka rouens) that
  lay all year round because I'm too lazy to search out duck nests.
  
  From: Zhinka Chunmee
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dakota Battered Fish
 Categories: Native, Fish, Batter
      Yield: 4 Servings
 
           Cattail root flour
           Bullhead, perch or
           Bluegills
           Ramps
           Cattail leaves
 
  Have the cattail flour on hand, gut and filet the bullhead or not
  , depends on if you have the time, filets cook faster. dust the
  filet with the flour, put some wild onions between the 2 sides add
  some salt if desired then wrap the cattail flour dusted filet in
  some cattail leaves that you have loosely woven and set the filet
  on the side of the fire on some clean rocks or if you have tightly
  woven the weaves you can set them in hot ashes, You can also fry
  the fish directly on the hot cooking stones, for doing it that way
  dont skin or scale the fish just gut it , just dust the eggs of
  the fish with cattail flour put them inside the fish's body cavity
  and add some wild onions and wild mushrooms if desired and toss on
  the hot rock and let sizzle on both sides till desired doneness. I
  like mine barely cooked for fish from our land but if its from
  other places I cook it the heck out of it.

  From: Zhinka Chunmee
 
MMMMM

Cheers

YK Jim


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