Quoting Ruth Haffly to Jim Weller <=-
Some truly northern dishes we have had here recently.
Dene style dryfish (whitefish jerky)
sun dried by hanging over green
wood poles and lightly smoked with willow wood.
Steve made some beef
jerky a few weeks ago but used the dehydrator.
Beluga Maktaq from Aklavik ... frozen fresh, thawed, diced and
served raw with the pieces dipped in HP sauce.
Something else I've not tried, probably an acquired taste.
Some truly northern dishes we have had here recently.
Dene style dryfish (whitefish jerky)
sun dried by hanging over green
wood poles and lightly smoked with willow wood.
Steve made some beef
jerky a few weeks ago but used the dehydrator.
Fish should be dried or smoked in a different dehydrator or smoker
than the one used for meats because of the odours that develop.
Beluga Maktaq from Aklavik ... frozen fresh, thawed, diced and
served raw with the pieces dipped in HP sauce.
Something else I've not tried, probably an acquired taste.
Definitely. Raine learned to like it while she was married to Chuck.
Lexi and Charlee teethed on it as babies but I can take it or leave
it. Heck, some people don't even like sashimi or beef tartare. But
older Inuit people who grew up on the land with traditional food
prefer it to pork belly and side bacon.
Lexi will tell you proudly that maktaq is part of her culture while Charlee promotes dryfish as part of hers.
On 09-10-21 10:47, Ruth Haffly <=-
spoke to Jim Weller about smoked fish <=-
Some truly northern dishes we have had here recently.
Dene style dryfish (whitefish jerky)
sun dried by hanging over green
wood poles and lightly smoked with willow wood.
Steve made some beef
jerky a few weeks ago but used the dehydrator.
Fish should be dried or smoked in a different dehydrator or smoker
than the one used for meats because of the odours that develop.
I can see why. We've never tried smoking fish but there's always a possibility we will.
Ruth Haffly wrote to JIM WELLER <=-
Some truly northern dishes we have had here recently.
Dene style dryfish (whitefish jerky)
sun dried by hanging over green
wood poles and lightly smoked with willow wood.
Steve made some beef
jerky a few weeks ago but used the dehydrator.
Fish should be dried or smoked in a different dehydrator or smoker
than the one used for meats because of the odours that develop.
I can see why. We've never tried smoking fish but there's always a possibility we will.
Dale Shipp wrote to Ruth Haffly <=-
Some truly northern dishes we have had here recently.
Dene style dryfish (whitefish jerky)
sun dried by hanging over green
wood poles and lightly smoked with willow wood.
Steve made some beef
jerky a few weeks ago but used the dehydrator.
Fish should be dried or smoked in a different dehydrator or smoker
than the one used for meats because of the odours that develop.
I can see why. We've never tried smoking fish but there's always a possibility we will.
Before we moved, I often would smoke salmon. I'd usually do a cold
smoke in the smoker. The result was quite tasty. It made a good dip
when mixed with sour cream.
Quoting Dave Drum to Ruth Haffly <=-
Title: Smoked Asian Carp Savory & Sweet
Bighead, Silver or Grass Carp filets
Apparently the meat tastes like "a cross between scallops
and crabmeat," according to seafood chef Philippe Parola.
From: http://www.illinoisbowfishing.net
JIM WELLER wrote to DAVE DRUM <=-
Title: Smoked Asian Carp Savory & Sweet
Bighead, Silver or Grass Carp filets
Apparently the meat tastes like "a cross between scallops
and crabmeat," according to seafood chef Philippe Parola.
From: http://www.illinoisbowfishing.net
It doesn't. I've had smoked carp at Jewish delis. Not even close.
Fish should be dried or smoked in a different dehydrator or smoker
than the one used for meats because of the odours that develop.
I can see why. We've never tried smoking fish but there's always a possibility we will.
Before we moved, I often would smoke salmon. I'd usually do a cold
smoke in the smoker. The result was quite tasty. It made a good dip
when mixed with sour cream.
Fish should be dried or smoked in a different dehydrator or smoker
than the one used for meats because of the odours that develop.
I can see why. We've never tried smoking fish but there's always a possibility we will.
Never tried smoking fish. Too hard to keep lit. Bv)=
On 09-15-21 13:47, Ruth Haffly <=-
spoke to Dale Shipp about smoked fish <=-
Before we moved, I often would smoke salmon. I'd usually do a cold
smoke in the smoker. The result was quite tasty. It made a good dip
when mixed with sour cream.
It sounds good--have you talked Brian into trying it yet? IIRC, you
said that he took your smoker. So far, the only thing Steve has cold smoked is cheese; he does a batch of assorted cheeses during the winter that usually last a year.
Before we moved, I often would smoke salmon. I'd usually do a cold
smoke in the smoker. The result was quite tasty. It made a good dip
when mixed with sour cream.
It sounds good--have you talked Brian into trying it yet? IIRC, you
said that he took your smoker. So far, the only thing Steve has cold smoked is cheese; he does a batch of assorted cheeses during the winter that usually last a year.
I don't know if Bryan has used the smoker or not. When he took it, it
had died from another electrical problem -- same as my previous two electric smokers
I also used to do cheeses in the winter time. I had a device that produces smoke by burning sawdust and did not add much to the heat
level in the smoker. In summertime, the natural temperature was
higher than
the cheese could take without at least partially melting. One think I
learned to do was to make a map of the cheeses according to how I laid them out, i.e. Mozz, x-tra sharp cheddar, mild cheddar, etc.
On 09-18-21 13:56, Ruth Haffly <=-
spoke to Dale Shipp about smoked fish <=-
It sounds good--have you talked Brian into trying it yet? IIRC, you
said that he took your smoker. So far, the only thing Steve has cold smoked is cheese; he does a batch of assorted cheeses during the winter that usually last a year.
I don't know if Bryan has used the smoker or not. When he took it, it
had died from another electrical problem -- same as my previous two electric smokers
Sorry I misspelled Bryan's name;
I had a cousin who spelled his with
the i instead of the y. One place where he worked issued coveralls with embroidered name tags; whoever did his, reversed the i and the a. We
had a giggle over that one.
Anyway, does Bryan think he will be able to figure out the problem and
fix it? Steve would probably at least give it a try and if successful, we'd enjoy the use of it, if not, just take it to the local disposal facility.
I don't know if Bryan has used the smoker or not. When he took it, it
had died from another electrical problem -- same as my previous two electric smokers
Sorry I misspelled Bryan's name;
No problem, we all knew who you meant.
I had a cousin who spelled his with
the i instead of the y. One place where he worked issued coveralls with embroidered name tags; whoever did his, reversed the i and the a. We
had a giggle over that one.
Since he was the buy with the brain, did he end up running the
place:-}}
Anyway, does Bryan think he will be able to figure out the problem and
fix it? Steve would probably at least give it a try and if successful, we'd enjoy the use of it, if not, just take it to the local disposal facility.
He thought that he could fix it. Problem is that as soon as the heat
is turned on, the smoker blows a GFI circuit -- i.e. there is a short someplace. I gave him some heat resistant wire that I had used to fix
one of the previous smokers (at least for a while).
A few comments:
I doubt that pink lentils matter a lot versus other types, but then I don't really know the differences.
You would 86 the coconut
I've never seen raw cashew nuts -- wonder if it matters?
Title: Gobi Dal - Lentils with Cauliflower
Categories: Indian, Vegetable
Yield: 6 servings
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