Text 21579, 69 rader
Skriven 2012-02-22 05:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: underutilized 256
=========================
 ML> can they make do with traditional foods?
 JW> Yep. The unemployed and underemployed hunt, fish and pick berries.

I wonder if this is a pleasurable or satisfying existence.
It might be, for those who like the wide open spaces, quiet,
solitude, and so on.

 JW> The gainfully employed (mostly government workers, teachers and so
 JW> on) buy their fish and meat from the first group for cash. Roslind
 JW> bought 7-8 lb arctic char for $25 each (regular $35 but they like
 JW> her) when she was last in Kug. (She just got back from her Medical
 JW> Travel Companion trip to Edmonton last night and takes off again for
 JW> up there next Sat.)

Is there any economic reason for the community to exist?

 JW> In Kugluktuk Roslind paid $25 at the hotel restaurant for beef
 JW> and barley soup, not very beefy and a tomato and cheese
 JW> sandwich.
 JW> For all their shortcomings they do make good bread there.

The key is a good oven. I wonder what fuels the ovens.

 JW> If you had a choice between 8 lb of fresh sockeye salmon or one
 JW> sandwich made with Kraft single slices and a hard pink  tomato for
 JW> the same price which one would you pick?

Tough choice. Not. Even if I had to eat it raw and frozen I'd
pick the fish.

---------- Recipe via Meal-Master (tm) v7.05

      Title: Onion-Cheddar Bread
 Categories: Breads
   Servings:  4

  2 1/2 c  Unbleached all-purpose flour        1 c  Whole wheat flour
      1 pk Active dry yeast                  1/3 c  Warm water (110-115
degrees)
    1/2 c  Orange juice                      1/2 c  Water
      2 tb Butter or margarine *               1    Env. onion soup mix
      1 tb Sugar                               1 ts Salt
      5 oz Shredded cheddar cheese                  Melted butter or margarine

  *   Butter or margarine should be cut into small pieces.

  In medium bowl, combine flours and set aside. In large bowl, dissolve
  yeast in warm water.  Add orange juice, water, butter, onion recipe soup
  mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in
  enough of the remaining flour mixture until soft dough is formed and it
  pulls away from the sides of the bowl. Turn dough onto lightly floured
  board, then knead until smooth and elastic, about 10 minutes. Cover and let
  rise in warm place until doubled, about 1 hour. (Dough is ready if
  indentation remains when touched) Preheat oven to 375 degrees F. Punch down
  dough, then turn onto lightly floured board. Press into 10 x 8-inch
  rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll
  style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side
  down. Brush with melted butter, then top with remaining cheese. Bake 45
  minutes or until bread sound hollow when tapped.  Remove to wire rack and
  cool completely before slicing. Makes 1 loaf.

  Source unknown

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