Text 11857, 96 rader
Skriven 2014-04-06 21:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: bovicultural 416
========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Inuit / muskox hunt, meat was offered for sale within the NWT
 JW> everything was the same price so I ordered tongue and
 JW> tenderloin.

 ML> Surprised that they didn't immediately recognize the
 ML> additional value of the tongue at least and keep it
 ML> for themselves.

They did hold back the livers for local consumption.

 JW> stew meat and burger

 ML> I hope you bought the second box anyway.
 
I confess I did not.

 JW> guiding rich Americans paid more than selling frozen meat

Every single animal harvested generates $10,000 to
$20,000 each, way more than the value of the animal as meat.

 ML> The thing is that that source of income would force one
 ML> to deal more frequently with middlemen such as travel
 ML> agents and the government. But I suppose the Inuit in the
 ML> east were canny enough to be represented by lawyers and
 ML> agents.

Our Government Dept. of Tourism offers a lot of support to such
endeavors.

 JW> MSM is hard salted, not brined, brisket
 JW> Proper pastrami is plate (navel beef) that is brined

 ML> Not so sure about that.

Those are the old fashioned classic definitions. But these days
anything goes, even eye of round.

 JW> dry meat, something like jerky but just air dried and smoked,
 JW> not brined or spiced / must make do with birch or willow which
 JW> is quite acrid.

 ML> Didn't taste excellent, either, though I was too polite to
 ML> say so at the time.

I thought I had made it clear that it was not excellent at all but
typical of what they do in the arctic. For excellent I would have
brought Ray's smoked caribou jerky, nine ways (mesquite/oak/hickory
X teriyaki/black pepper and honey/Cajun spice.

 ML> You can simulate the flavor of willow smoking

No thanks, I don't want to!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kielbasa and Rotkohl (Red Cabbage)
 Categories: Main dish, Vegetables, Beef, Fruit, Onion
      Yield: 6 Servings

      2 lb Kielbasa; sliced
      1 tb Butter
  1 1/2 lb Red cabbage; sliced thin
      1    Yellow onion; sliced into
    Rings
      2    Apple; diced
      1 c  Beef or chicken stock
    3/4 c  Red wine
    1/4 c  Red wine vinegar
    1/4 c  Packed brown sugar
      1 ts Salt
    1/4 ts Fresh ground pepper

  Brown the kielbasa in a large pot or Dutch oven. Remove the
  kielbasa and place to the side. Add butter to pan. When it foams,
  add onions and apples. Cook until onion is limp. Add cabbage and
  mix thoroughly. Add remaining ingredients and cook until cabbage
  just begins to wilt. Add kielbasa back into pan, cover and
  continue to cook until everything is tender, a total cooking time
  of about an hour.

  Recipe by: Randy Goldberg

MMMMM


YK Jim


... It is the glorious result of centuries of experimenting.

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