Text 6268, 84 rader
Skriven 2008-04-29 21:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Inuit foods
===================
 GJ> OK, but the fox would be a bit rank.
 
"Foxes are good when they are fat; however, they must be well
cooked, as must all animals having little blood. If foxes or bears
are lean, they are not eaten; there is too much odor. Fox is not
relished; rather, it is despised as food, since it is a scavenger."
 
"Few people are trapping foxes now that the price of
pelts is low, and this small animal does not provide much
meat to share with others. Furthermore, fox is considered an
emergency food, eaten only when the foxes are fat and other
food sources are scarce."

(M.M.R. Freeman, unpubl. field notes),
Arctic Institute of North America,
University of Alberta.

 GJ> Surprised that "salted" was not used, particularly as food was dried.
  
It is so cool in summer that sea water would evaporate too slowly
from just sunlight, firewood is a real premium above the treeline
and with the cool but dry weather meat and fish can be air dried
without spoiling so salt isn't neccessary.

I notice that many modern Inuit still don't use a lot of spices, not
even salt and pepper. But they have taken to soy sauce in a big way
though.

 GJ> You had better look out, lest your "mustache" gets eaten.  How is it
 GJ> cooked?

Walrus mustache is cooked the same way as moose nose! [g]  


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seal Brain Fritters
 Categories: Game, Offal, Canadian
      Yield: 4 Servings
 
      2    Seal brains
      1 tb Salt
      1 tb Vinegar
           Water to cover
      2 tb Egg powder, mixed with
      6 tb Luke warm water
    1/2 c  Flour
    1/4 c  Milk
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Mixed herbs
      2 tb Melted butter
           Fat for deep frying
 
  Wash the seal brains in salted water. Remove loose skin and blood.
  Soak the brains in fresh cold water for 1 hour, changing the water
  two or three times. Cover with water to which 1 tablespoon salt
  and 1 tablespoon vinegar has been added and boil for 15 minutes.
  Drain and pat dry.
  
  Mash the brains until soft and light. Mix the flour, eggs and milk
  together, beating well to make a soft smooth batter. Add the
  brains, melted butter, herbs, salt and pepper to the batter, and
  mix well. Drop tablespoons of the mixture into hot fat and deep
  fry until golden brown. Drain the fritters well before serving.
  Serves 4.
  
  Originally from: the Northern Cookbook, Dept. of Indian and
  Northern Affairs, 1983
 
  From: Fogo Island Central Academy, Fogo Island, Newfoundland
  www.fica.k12.nf.ca
 
MMMMM


Cheers

YK Jim


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