Pork broth goes with everything (if you're Asian)
Or me!
Well, it's been noted that this echo has its share
of non-Asian Asians.
A recent article from CBC North, that may be of interest here ...
Renowned Quebec City chef heads north to learn Indigenous ways of
cooking
Head chef of Quebec City's Fairmont Le Ch˙teau Frontenac studying
Cree cooking methods
by Jamie Pashagumskum ˙ CBC News
Stephane Modat, an avid hunter and fisher, is the head chef of
Quebec City's Fairmont Le Chateau Frontenac. He was recently in the
northern Quebec community of Chisasibi. because he is studying Cree
ways of cooking fish.
I wonder how many ways of cooking there are to be
studied.
...
What amazed Rupert were the local herbs and plants Modat collected
to flavour the fish - such as sweetgrass, juniper and spruce buds.
"He collected them from the trees and the ground and he put them in
the frying pan. I couldn't believe it. I didn't know we could cook
those things," Rupert said.
Now that could be interesting.
After the tour, Rupert said he cooked goose wings for the men in his
teepee. "I wanted to show them the way my father used to cook goose
wings over the fire, the traditional way."
...
Modat also attended the Mamoweedow Minshtuk festival - when the town
of Chisasibi returns to the original settlement on the island of
Fort George for a week of celebrations - for more cooking
experiences. Modat learned about making bannock on a stick from the traditional cooks. That's where Modat traded cooking techniques with
the traditional cooks of the festival. "It's all about sharing.
Sharing our experiences and our ways of cooking," Modat said.
Bannock on a stick has been done elsewhere, too. One
wonders whether there was slow but sure interchange of
information or the clever idea was independently hit
upon in different places, like the calculus.
One of the highlights of his trip was trying the different
variations on Cree food that he was not aware existed, like the
different ways of preparing bannock - cooking it on a stick, with
fish eggs, or on an open fire on the shores of James Bay.
Caviar toast, too!
Modat said he likes how everything is fresh and readily available in
season, like the fish. "Here you put out your net and eat the fish,
no middleman. We ate fish all week and it was so fresh and natural."
The men said they're anxious to return to the North to experience
fall and winter cooking.
Ah, the self-flagellating side!
... Adding pork changes it from good to very good.
I cooked an Asian eggplant dish with lard yesterday
and found it a little on the strong side. I am going
to correct it today or tomorrow with an excess of garlic.
---------- Recipe via Meal-Master (tm) v8.00
Title: GARLIC SAUCE
Categories: Sauces, Appetizers
Yield: 1 servings
1 ea Large head of garlic 10 ea Slices white bread
1 c Olive oil 1/2 c White vinegar
1 tb Lemon juice 3 tb Water
Peel and crush the garlic, the entire head. Remove the crusts from the
white bread, and place the crustless bread in a mixing bowl. Add the
garlic along with the olive oil and vinegar. Let this soften for 1 hour.
Beat with an electric mixer until all is smooth. Don't do this with a
food
processor as it will be too smooth. Add lemon juice, slowly add water
while the mixer is running so you will have a thick and fluffy sauce.
This is a kind of skordalia, source unknown
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