Text 579, 80 rader
Skriven 2008-01-10 23:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: icy veggies
=======================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Well you have to admit you are in a "special" circumstance.
 HN> Almost all your food has to come from great distances, you
 HN> don't have much of a local farming community...the ground 
 HN> is just too blinking cold!
     
Just one bankrupt dairy in Yellowknife. Hay River has one pig farm,
one egg producer and one market garden. That's it for the whole NWT
except for small home garden plots with a limited number of cold
weather crops. We do have an incredible number of wild berries, free
for the picking. And we have the potential for some limited beef
production in the Mackenzie Valley and green house operations
utilizing the waste heat from oil and gas refining in a couple of
places.


 HN> I imagine there are a few things you
 HN> could grow in containers in the summer but you'd be quite limited
 HN> if you tried to do it on a commercial level.

We could be growing things like potatoes and cabbages in the few
places that have soil. Most of the NWT is glaciated exposed rock
though.

 HN> I'd think foodstuffs
 HN> up there would probabaly have more than a 25%-30% 
 HN> greater price than even places like Vancouver!

Aura says we are cheaper than Manhattan!

We are only 11% higher than Edmonton, thanks to improved
transportation systems in recent years. But milk and produce is 2
days older than Edmonton's so quality suffers a bit (not as much as
in the old days though).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vodka and Citrus Cured Salmon
 Categories: Salmon
      Yield: 8 Servings
 
    1/2 c  Kosher salt
    1/4 c  Chopped fresh dill
      2 tb Grated lemon zest
      2 tb Grated orange zest
      2 tb Grated lime zest
    1/4 c  Absolut Citron Vodka
      3 tb Sugar
      2 lb Piece fresh salmon fillet;
           skin on, pin bones removed
           and rinsed under cold water
 
  In a mixing bowl, combine the salt, dill, zest's, vodka and sugar
  together. Place the salmon, skin side down, on several large
  sheets of plastic wrap. Cover the entire salmon with the curing
  mixture, packing the cure into the salmon. Wrap the salmon
  completely and tightly in the plastic wrap and place the salmon,
  skin side down on a half sheet pan. Place something heavy, like a
  skillet, weights or a brick (which needs to be wrapped in plastic
  wrap) on top of the wrapped salmon. This will help infuse the
  salmon into the mixture. Refrigerate the salmon for 24 hours.
  
  Remove the salmon from the refrigerator and wipe off the salt
  mixture. Rinse the salmon under cold water, removing all of the
  cure. Using a sharp knife, slice the salmon diagonally, paper thin
  and set aside.
  
  Recipe by: Emeril LIve

MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)